Recipes
Credit goes to Food Network & Cooks.com
Here are some fun recipes you might enjoy making this holiday season! Have fun!
Gingerbread Boys & Girls
Cookie Ingredients:
3/4 cup packed dark brown sugar
1 stick butter or margarine, softened
2 large eggs
1/4 cup molasses
3 3/4 cups all-purpose flour, plus more for dusting work surface
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
Icing Ingredients:
1 cup confectioners' sugar, sifted
1 to 2 tablespoons milk
Food coloring, as desired
Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.
To make the icing, combine the confectioners' sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties.
Info:
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Yield: 18 to 24 cookies
Butter Spritz Cookies
You will need:
1 cup confectioners' sugar
2 sticks unsalted butter
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
2 cups sifted flour
Sprinkles for garnish
Preheat oven to 350 degrees F.
In a mixer with a paddle attachment, add the sugar and the butter. Mix until light and fluffy. Add the egg, vanilla and almond extracts and mix to incorporate. Sift together the baking powder and the flour. Add the flour mixture. Mix until combined. Using a cookie press, press cookies onto ungreased cookie sheets. Top with the sprinkles of your choice. Bake for 5 to 8 minutes, or until firm, but not yet browning.
Info:
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: approximately 4 dozen
Peanut Butter Cookies
You will need:
1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.
Info:
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 18 cookies
Chocolate Mousse
You will need:
8 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs,* separated
1/4 cup super fine sugar
1 1/4 cups cold heavy cream
1/4 cup Grand Marnier
Small chocolate shavings or chocolate nibs, for garnish
In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.
Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.
To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.
Info:
Difficulty: Medium
Yield: 8 servings
Chocolate Covered Turtles
You will need:
4 tablespoons butter, cut up, plus more for pans
3/4 pound pecan halves (about 3 1/2 cups), toasted
1 cup evaporated milk
1 cup light corn syrup
1 cup sugar
1 teaspoon vanilla
1/2 pound semisweet chocolate, chopped
1 tablespoon vegetable shortening (recommended: Crisco)
Generously butter 2 baking sheets.
On the baking sheets, arrange the pecan halves in snowflake-shaped clusters of 5 pecans each, overlapping the nuts in the center, leaving 2 inches of space between each.
In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons butter, and cook, stirring constantly, until it reaches the soft ball stage, 240 degrees F. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F.
Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.)
To make the chocolate coating, in the top of a double boiler or in a metal bowl set over barely simmering water, combine 6 ounces of the chocolate and the shortening. Melt over low heat, stirring, until it reaches 116 to 118 degrees F, or feels fairly warm but not hot to the touch.
Remove from the heat and stir in the remaining 2 ounces of chocolate. Continue stirring until the chocolate reaches 80 degrees F or feels cool to the touch. Return to low heat and cook, stirring, until the temperature rises to 85 to 87 degrees F, or feels barely cool. Remove from the heat.
Drizzle 1 tablespoon of tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 2 weeks, with waxed paper separating the layers to prevent sticking.
Info:
Difficulty: Medium
Yield: About 30 turtles
Italian Anise Cookies*
Cookie Ingredients:
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
4 eggs, beaten
1 teaspoon anise extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Frosting Ingredients:
2 cups confectioners' sugar
2 tablespoons milk, more as needed
1 teaspoon any of extracts
Nonpareils/Sprinkles
Directions:
Melt shortening and butter and cool. Mix eggs, sugar, anise, lemon and vanilla. Blend in melted shortening. Add flour, baking powder, and baking soda.
Mix well until it forms a soft dough. Dough will be easier to work with when cool. Place spoonful on cookie sheet. Bake at 350 degrees for 15-20 minutes.
Mix confectioners' sugar, milk and extract to form desired consistency and drizzle on warm cookies. Sprinkle with nonpareils/Sprinkles while still warm.
Butterscotch Brownies
6 tablespoons shortening
1 1/2 cup brown sugar
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cup flour
1/2 cup chopped nuts
1 cup butterscotch bits
Preheat oven to 350F. Cream shortening and sugar, add the rest in given order. Grease a 9" x 13" baking pan. Pour batter into pan, and bake 25 minutes. Cool for 10 minutes and then cut into squares.
Chocolate Fudge
1 pound milk chocolate chips
1 pound semi-sweet chocolate chips
2 1/2 tablespoon butter
1 pint marshmallow cream
2 cups chopped walnuts
1 12-ounce can evaporated milk
4 cups sugar
Lightly butter one 9 x 13-inch pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream, and nuts. Combine the evaporated milk and sugar in a large saucepan over medium heat. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into prepared baking pan. Spread out and smooth into pan. Set aside to cool and harden, about 6 hours. Cut into 1-inch squares when ready to serve.
Homemade Hot Cocoa
1/2 c. cocoa
1 c. sugar
1 tsp. vanilla
3 c. water
1/2 gallon milk
Marshmallows or whipped cream (optional)
Chocolate chips/squares (optional)
In a 10-quart kettle combine cocoa, sugar, and water. Stir until heated (slow boil); add milk. Heat until steaming. Add the vanilla just before serving. Top with whipping cream or marshmallows. Add chocolate chips or squares for additional flavor. Serves 10-12.
Peppermint Bark
6 ounces (150 grams) semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil
6 ounces (150 grams) white chocolate, coarsely chopped
1/3 - 1/2 cup crushed candy canes
Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil, smoothing out any wrinkles. Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks. Makes about 25 pieces.
Russian Tea Cakes*
2/3 cup toasted nuts (pecans, walnuts, hazelnuts)
1 cup unsalted butter, room temperature
1/4 cup confectioners' (powdered or icing) sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Topping:
1 cup powdered (icing or confectioners) sugar, sifted
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm. Form the dough into 1 inch (2.54 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar). Store in an airtight container. Makes about 3 dozen cookies.
More to be added soon.
Enjoy!
*Personal Favorite Recipes
