CHOCO-CARAMEL TOP HATS

CHOCO-CARAMEL TOP HATS
–
Makes about 5 dozen
1 package (14 ounces) caramels
1/4 cup cream for whipping
1 can (8 ounces) walnuts (2 cups)
6-8 ounces ghiradelli baking double chocolate

1. Unwrap caramels and combine with cream in the top of a medium-size double boiler. Heat over simmering water about an hour; stir until creamy-smooth. Break walnuts coarsely and stir in.
2. Drop by teaspoonfuls, 1 inch apart, on buttered cooky sheets. Let stand at least an hour, or until firm.
3. While caramel mixture cools, wash top of double boiler, then heat semisweet chocolate over hot water until partly melted; remove from heat; stir until completely melted.
4. Drop, 1/4 teaspoonful for each, onto top of caramels; spread slightly. Let stand until firm.

Caramel-Middle Truffle Cookies

Caramel-Middle Truffle Cookies  

Makes: 4 doz. using small disher Our size 39 liners are perfect for these treats!   
INGREDIENTS:

• 1-1/2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate

• 1/4 cup butter

• 1 can (300 mL) sweetened condensed milk

• 11/2 tsp. vanilla bean paste

• 2 cups flour

• 1/2 cup finely chopped pecans or hazelnuts

• 24 Kraft Caramels, cut in half or Werthers soft caramels (I prefer these)

• 1/4 cup sugar mixed with 1/4 cup sugar crystals

READY, SET, CREATE
    Heat oven to 350°F.  Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 30 sec.  Stir until chocolate is completely melted.   Blend in milk and vanilla.  Add flour and nuts; mix well.  (Dough will be stiff.)
Using disher scoop out dough and release into hand or make several balls at a time but do not let them dry out. 6 at a time works best. You can alternatively use a tablespoon measure but it is less accurate for ensuring all balls are equal.

Shape each ball of dough around each caramel half, enclosing caramel completely.  Roll in sugars.  Place, 1 inch apart, on parchment lined baking sheets.

Bake 6 to 8 min. or until cookies are until soft and shiny.  Let stand 5 min. on baking sheets.  Remove to wire racks; cool completely.  (Cookies will firm up as they cool.) Let cookie sheets cool before baking a new batch. Having 2 trays on the go is usually more time efficient.

Buckeye Bars

Ingredients

1/2 cup non-hydrogenated margarine

1/2 cup + 2 tbsp Smooth Peanut Butter 

1/2 cup Nutella

22 Nilla Vanilla Wafers, crushed (about 2/3 cup)

2 cups icing sugar

1/3 of 1-L tub Cool Whip Whipped Topping (Do not thaw.)

3 squares Baker's Semi-Sweet Chocolate

Assemble the prize!  

LINE 8-inch square pan with foil, with ends extending over sides of pan. Beat margarine, nutella and peanut butter with mixer until well blended. Add wafer crumbs; mix well. Gradually beat in sugar; press onto bottom of prepared pan.

MICROWAVE Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted and mixture is blended; stir. Spread over peanut butter layer.
REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting into bars.

Mostaccioli Macaroni - Italy

Mostaccioli Macaroni - Italy

Ingredients:

1 1/2 lb ground chuck or beef

1-3 large onions, chopped

2 green peppers, chopped

4-6 stalks celery, chopped

salt, pepper, Marjoram

8-oz box rigatoni or Mostaccioli

1 can tomato soup, undiluted
1 small tin tomatoe paste
1/2 small tin diced tomatoes with onions

2-oz jar chopped pimentos

6-oz can mushrooms

2 teaspoon chili powder or oregano

1/2 teaspoon celery salt (opt.)

1/2 lb Parmesan cheese (shredded) 1/2 pound romano cheese grated

Preparation:

1. Saute meat, onion, pepper and celery in skillet until meat is almost cooked; season with salt and pepper.

2. Cook macaroni as directed and drain.

3. Combine meat, vegetables, macaroni and remaining ingredients; season with chili powder or oregano and marjoram.
4. Bake in casserole at 325F for 45 minutes; top with Parmesan cheese and romana cheese  
I added a pic of the macaroni so you know what to look for =o)

Our traditional Christmas Morning Sweet Rolls

COFFEE BREAKERS

1/4 cup (1/2 stick) Fleischmann’s Margarine
1/3 cup brown sugar
1 teaspoon light corn syrup
1/3 cup chopped pecans
1 package Fleischmann’s Active Dry Yeast
3/4 cup very warm water
2 1/2 cups Bisquick
2 tablespoons melted Fleischmann’s Margarine
1/4 cup brown sugar
1 teaspoon cinnamon
Melt margarine; stir in 1/3 cup brown sugar and syrup, bring to full boil. Spread in large oblong pan. Sprinkle with pecans.
Sprinkle yeast into very warm water. Stir to dissolve. Add Bisquick, beat vigorously; turn dough onto board well dusted with Bisquick. Knead until smooth, about 20 times. Roll into 12-inch square. Brush with 2 tablespoons margarine. Combine 1/4 cup brown sugar and cinnamon. Sprinkle center third with half the mixture. Fold one-third over center third. Sprinkle with remaining sugar-cinnamon. Fold remaining third over the 2 layers. Cut with sharp knife, crosswise into strips about 1 inch wide. Grasp ends of strip and twist. Seal ends firmly.
Place in pan about 1 1/2 inches apart. Cover. Let rise in warm place until doubled in bulk, about 1 hour. Bake at 400°F. about 20 minutes. Invert pan immediately.

Chewy Coconut Cookies

Loaded with coconut and butter, these chewy cookies are bound to become family favorites.

Ingredients

1 cup butter softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 eggs

1 1/2 teaspoons vanilla

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 1/2 cups sweetened flaked coconut

30 red or green candied cherries, halved

Directions

Heat oven to 350°F. Combine butter, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in coconut.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Press 1 cherry half onto center of each cookie. Bake for 9 to 13 minutes or until edges begin to brown. Remove from cookie sheets.

My daughter referred to these as sprinkle cookies and would insist on a trip to Belgian Bakery to get sprinkle cookies regularly for 8 years and then the worst thing imaginable happened, the bakery closed down, so after begging Paul for the recipe he told me it was just a classic Land O lakes recipe and finally I have unveiled it! Ha I love the old stand in recipes that are so much a part of our memories.

Sprinkle Cookies

3/4 cup sugar

1/2 cup butter, softened

1 egg

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Decorator sprinkles of course

Directions

Heat oven to 400°F. Combine sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add all remaining ingredients. Beat, scraping bowl often, until well mixed.

Shape dough into 1-inch balls; roll in decorator sprinkles or sugar as desired. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned.

Store in container with tight-fitting lid up to 3 days or freeze up to 2 months.


Variations:
Cinnamon ‘n Sugar: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls; roll in mixture of 2 tablespoons sugar and 2 teaspoons ground cinnamon. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake as directed.

Chocolate Toffee: Omit decorator sprinkles and/or sugars. Prepare dough as directed above; stir in 1/2 cup milk chocolate toffee bits. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Bake as directed.

Candy: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with bottom of glass dipped in sugar. Top with candy-coated milk chocolate pieces. Bake as directed.

Glazed: Omit decorator sprinkles and/or sugars. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake as directed. Place 1/2 cup chocolate chips into small resealable plastic food bag. Microwave on HIGH (100% power) 30 seconds; knead bag. Continue microwaving at 15 second intervals, kneading bag until chocolate is smooth. Cut tiny corner from bag; drizzle cookies with chocolate.

Kartoschka Little Chocolate Potatoe Cakes

Little Chocolate Potatoe Cakes - Favorite Dessert from Russia 

Potatoe (or hedgehog ) - is a small round or oval shaped biscuit-chocolate cake. It is a homogeneous mixture with a pronounced taste of cocoa. Very easy to make and yet delicious and original Russian dessert. Hard to resist!

Little Russian Chocolate Hedgehog Cakes - Kartoschka Ingredients 500 grams of not very sweet cookies (I use 1/2 Vanilla wafers and 1/2 animal crackers) 200-300 grams pistachio nuts 1 can of sweetened condensed milk (380g) 200 grams softened butter 8 teaspoons unsweetened brute cocoa powder 4 tablespoons brandy (or cognac, or rum)

Preparation: In a food processor, mince cookies and nuts into a coarse powder.

Mix condensed milk and butter.

Add cocoa and brandy (or cognac)

Then add the cookie/nut mixture and mix all the ingredients into a smooth mixture

From the resulting mixture, roll small cakes in the form of potatoes.

You can decorate the top of the cakes. To do this, mix 1 tablespoon of softened butter with 1 tsp of sugar (or you can also use vanilla or chocolate frosting or mousse for decoration).
Apply waves, stripes, flowers, stars, leaves or whatever your favorite design on the top of the cakes with pastry syringe. Carefully cover the cakes with plastic wrap and place the cakes in the refrigerator for 5-6 hours before serving.

Note: If you don't like your cakes too sweet, you can use plain bread crumbs instead of cookie mixture

BBQue Mini Meatloaf

 INDIVIDUAL Bar-B-Q’d Beefie Loaf
Combine . . . 1 Egg (beaten)
1 cup Milk
Pour over . . . 1 cup soft Bread Crumbs
Add . . . 1 tsp. Salt
1/4 tsp. Pepper
1 tsp. Celery Salt
1/2 tsp. Worcestershire Sauce
2 tbsp. finely chopped Onion
1 1/4 lb. ground Beef
1/4 lb. ground Pork
Mix well . . . shape into individual meat loaves 1″ high, 2″ wide and 3″ long. Place in a greased shallow baking pan. Thinly slice 2 medium-sized onions. Place a slice or two, and a few chopped pickles on each individual loaf. Pour about 1/2 the Barbecue Sauce (recipe below) over the meat loaves . . . reserving the rest for basting during baking. Bake about 1 1/4 hours in a moderate oven (350°). Makes 8 individual meat loaves.
BAR-B-Q SAUCE
Combine . . . 1/2 cup Ketchup
1 1/2 tsp. Salt
1/4 tsp. Tabasco Sauce
1/8 tsp. Chili Powder
1 cup Water
1/2 cup chopped pickles (your choice dill, garlic of gherkin)

Serve with Biscuits below:

RICH BAKING POWDER BISCUIT DOUGH
Sift together . . . 1 cup sifted flour
1/2 tsp. salt
2 tsp. baking powder
Cut in with pastry-blender or two knives . . .
3 tbsp. shortening or butter
Stir in . . .
1/4 to 1/3 cup whole milk (just enough to make a soft dough)
Round up on lightly floured cloth-covered board. Knead very lightly . . . just to smooth up. Roll or pat out 8 1/2″ in diameter. Bake 20 minutes in hot oven (425°). Serve hot.

PUERTO RICAN FRIED MEAT PIES (EMPANADAS)

 

PUERTO RICAN FRIED MEAT PIES (EMPANADAS)

Dough:

3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup peanut or vegetable oil
1 cup warm water
1/2 teaspoon annato seed (optional for color)

Filling:

1 lb. browned ground beef or cooked shredded chicken
1/2 medium onion, diced
2 tablespoons olive oil
1/2 green bell pepper, diced
3 garlic cloves, crushed
1/8 c. chopped fresh cilantro
1/8 c. sliced green olives
salt and pepper, to taste
1/4-1/2 jalapeno, minced (optional)
1 tbsp. tomato paste
1 pkg. Goya Sazon with annato

For cooking:

1 cup vegetable oil for frying.

DOUGH: Combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until well combined. Dough will form.Remove dough and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.
Divide into 12 pieces, then roll into 4 inch circles.
FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
COOKING: Preheat the vegetable oil in a frying pan at about a medium temperature. Place about 2 tablespoons of the filling in the dough and seal the edges with a fork.
Deep fry for about 5 minutes on each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top.
Serve. Makes 12 Empanadas.

Aunt Jenny Cookies for Christmas

Spry was first introduced in 1936 by Lever Brothers to compete with Crisco - and at one time had 1/2 the shortening market share, so I guess it was a little more than just a "wannabe" - it was a major player in it's day. It was phased out and dropped somewhere between 1957-1960, after they dropped their radio drama program with Aunt Jenny that they sponsored in 1956.

Spry and Crisco are basically identical in that they are both whipped hydrogenated vegetable oil. They are interchangeable. 

HOW TO MAKE A
Christmas Cookie Wonderland
BASIC LIGHT DOUGH
Combine and beat thoroughly:
1 cup Homogenized Spry
2/3 cup sugar
1 1/4 teaspoons salt
2 teaspoons vanilla (or 1 teaspoon almond extract, 3/4 teaspoon vanilla, and 3/4 teaspoon orange extract)
2 unbeaten eggs
Add…2 1/2 cups sifted all-purpose flour and mix well.
Roll…small portions of dough 1/8″ or 1/4″ thick on floured cloth or board.
Cut…with assorted cookie cutters. Place on Sprycoated baking sheets 1″ apart.
Bake…in moderately hot oven (375°F.) 8-10 minutes, or until a delicate light brown. Makes about 4 dozen.
Dark Dough. Add 2 oz. chocolate, melted, and 2 teaspoons milk in first mixing step.
A Cookie Wonderland from Santa’s Kitchen
HOW TO MAKE A CHRISTMAS COOKIE WONDERLAND. Using both light and dark doughs, make the following cutouts with assorted cookie cutters. Or lay cardboard patterns on the dough and cut around edges with sharp knife.
SANTA CLAUS. Cut light dough with Santa Claus cutter. Brush with unbeaten egg white, sprinkle suit with red sugar. Bake. When cool, outline fur trim and features with white icing; make boots of melted chocolate. Make toys in pack with tiny colored candies.
CHRISTMAS TREE. Cut light dough with Christmas tree cutter. Brush with egg white, sprinkle with green sugar and a few multicolored candies. Place a silver dragee at tip of each branch.
ANGEL. Cut out angels from light dough. Brush with egg white, sprinkle robe with blue sugar, hair with yellow sugar. Bake and cool. Frost hands, face, and wings with white icing.
BELL. Cut light dough with bell cutter. Brush with egg white, sprinkle with green sugar, make clapper with bit of cherry. Make a small hole in top of bell with toothpick. When baked, draw cord through hole and tie cookie on Christmas tree.
STAR. Cut light dough with star cutter. Decorate with colored sugars and dragees before baking, or frost after baking.
HOLLY WREATH. Frost with green frosting; arrange 3 clusters of 3 red cinnamon candies to resemble holly berries. Or, before baking, brush with egg white; arrange bits of cherries and citron to resemble holly.
COOKIE BOY. Cut dark dough with ginger boy cutters. Use bits of raisins for eyes and nose, cherries for mouth, nuts for buttons. Bake and cool. Outline and trim with white icing.
TOYLAND PARADE. Using both light and dark doughs, cut camels, elephants, dogs, teddy bears, lambs, horses, donkeys, reindeer, birds, turkeys, etc. Decorate before baking by brushing with egg white and sprinkling with colored sugars and colored candies. Bake and cool. Trim the cookies with white and colored frostings. Frost some of the cut-outs with colored frostings and decorate.
PUNCH OR EGGNOG WAFERS
Use recipe for Basic Light Dough. Roll dough very thin (1/16″ thick) and use as follows:
Cinnamon Diamonds. Cut with diamond-shaped cutter. Brush with egg white, sprinkle with mixture of 1 teaspoon cinnamon and 3 tablespoons sugar. Press pecan half in center. Bake at 375°F. 5-8 minutes.
Pretty Scallops. Cut with round scalloped 2″ cutter, brush with egg white, sprinkle with tiny multicolored candies. Bake at 375°F. 5-8 minutes.
Fluted Stars. Cut with fluted star cutter, brush with egg white, sprinkle with sugar, put raisin in center. Bake at 375°F. 5-8 minutes.
Cherry Circles. Cut with round 2″ cutter, brush with egg white, sprinkle with mixture of equal parts of finely chopped almonds and sugar. Put a candied cherry half in center. Bake at 375°F. 5-8 minutes.
Festive Cherry-ettes
Combine and cream well:
3/4 cup Homogenized Spry
1/4 cup butter or margarine
1/2 cup powdered sugar
1 teaspoon salt
2 tablespoons vanilla
Add:
2 cups sifted all-purpose flour
1 cup finely chopped pecans, and mix into a soft dough.
Shape…into balls about 1″ in diameter. Place on Sprycoated baking sheets. Press a little hole in center of each ball with tip of finger and place half a candied cherry in each.
Bake…in slow oven (325° F.) 25 minutes. Makes 40.
Snowy Christmas Cakes. Shape dough in small finger-shaped rolls about 2″ x 1/2″; or in small balls, letters, or crescents. Bake as directed. Coat while hot by shaking in a paper bag with confectioners’ sugar. Cool and again coat with sugar.
Black Walnut Cookies. Use chopped black walnuts instead of pecans. Use only 1 tablespoon vanilla. Shape as for Snowy Christmas Cakes.
Almond Cherry-Tops. Use 1 cup unblanched ground toasted almonds instead of pecans. Use 1 tablespoon vanilla and 1 tablespoon almond extract instead of 2 tablespoons vanilla.
Tiny Tim Fruitcake Cookies
Combine and beat thoroughly:
1/2 cup Homogenized Spry
1 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon salt
2 unbeaten eggs
Sift together:
1 cup sifted all-purpose flour
1/4 teaspoon soda; add to Spry mixture and blend.
Add…1/4 cup buttermilk or sour milk and blend.
Add:
1 cup currants
1 cup seedless raisins
3/4 cup mixed candied fruits and peels, cut fine (or 1/4 cup citron and 1/2 cup candied cherries)
1 cup chopped walnuts and mix well.
Drop…rounded tablespoons of dough on Sprycoated baking sheets.
Bake…in moderate oven (350°F.) 18-22 minutes.
Frost…tops of cookies with Creamy Vanilla Frosting, page 21. Decorate with bits of candied cherries and citron. Makes 3 dozen.
For a sparkling, transparent glaze on Tiny Tim Fruitcake Cookies, omit frosting and make Vanilla Glaze as follows: Put 1 1/2 cups sifted confectioners’ sugar, 1 tablespoon soft butter or margarine, 1/4 teaspoon vanilla, 1/8 teaspoon salt, and 2 1/2 tablespoons scalded milk in bowl and beat until creamy. As soon as fruitcake cookies are baked, remove them from baking sheet and, while still hot, spread with a thin coating of the glaze. Makes glaze for 3 dozen cookies.

Gingerbread Men
Combine and beat thoroughly:
2/3 cup Homogenized Spry
1/2 cup sugar
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
1 unbeaten egg
Add…3/4 cup molasses and blend.
Sift together:
3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 teaspoon soda; add to Spry mixture and mix well. Chill dough in refrigerator for at least 2 hours.
Roll…only about 1/4 of dough at a time and keep remaining dough chilled. Roll dough 1/8″ thick on floured board. Cut with gingerbread-man cookie cutter. Use bits of raisins for eyes, nose, and mouth. Place on Sprycoated baking sheets. Sprinkle with sugar.
Bake…in moderately hot oven (375°F.) 8-10 minutes. Makes about 3 dozen. Decorate, if desired, with Decorative Frosting, page 21.
Tutti-Frutti Nut Cookies
Combine and beat thoroughly:
1/2 cup Homogenized Spry
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 unbeaten egg
Sift together:
1 cup sifted all-purpose flour
1/2 teaspoon soda; add to Spry mixture and blend
Add…3 tablespoons fruit juice or water and mix.
Add:
1 cup chopped filberts
1 cup chopped walnuts
1 lb. (2 1/2 cups) dates, cut in pieces
3 oz. (1/3 cup) chopped candied cherries
3 oz. chopped candied pineapple and mix well.
Drop…level tablespoons of dough on Sprycoated baking sheets.
Bake…in moderate oven (350°F.) 15-20 minutes. Makes 5 dozen.
Kriss Kringle Seedcakes
Combine and beat thoroughly:
1/4 cup Homogenized Spry
2 1/2 cups powdered sugar
1/2 teaspoon salt
1 1/2 teaspoons grated lemon rind
1 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/4 teaspoon black pepper
5 unbeaten eggs
Sift together:
4 cups sifted all-purpose flour
1 teaspoon soda
Stir into flour:
1 teaspoon aniseed
1 tablespoon crushed cardamom seeds
1/4 lb. coarsely ground candied orange peel
1/2 lb. coarsely ground citron
Add…1/2 of flour-fruit mixture to Spry mixture and mix well; add remainder and blend.
Chill…dough 1 hour, then shape into small balls about 3/4″ in diameter. Place on waxed paper and let stand, uncovered, overnight at room temperature.
In morning…brush balls with smooth mixture of 3 tablespoons hot milk and 1 1/2 cups sifted confectioners’ sugar. Place balls 2″ apart on Sprycoated baking sheets.
Bake…in moderate oven (350°F.) 15 minutes. Makes 7 1/2 dozen. For variety, some of the balls can be left uniced and, when baked, rolled in confectioners’ sugar. Store in covered container until used.
Yuletide Cookies
Combine and beat thoroughly:
1/2 cup Homogenized Spry
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon milk
Beat…4 egg yolks until thick and lemon-colored; add to Spry mixture and mix well.
Sift together:
1 1/3 cups sifted all-purpose flour
1 teaspoon baking powder; add to Spry mixture and blend.
Mix:
3/4 cup finely chopped pecans
1 1/2 teaspoons cinnamon
Shape…cookie mixture into 3/4″ balls and roll in cinnamon-pecan mixture. Place balls 3″ apart on Sprycoated baking sheets.
Bake…in moderate oven (350°F.) 10-12 minutes. Makes 4 dozen.
Seed ‘n’ Spice Cookies. Add 1 1/2 teaspoons crushed coriander seed, 1 1/2 teaspoons aniseed, 1 teaspoon cinnamon in first mixing step. Roll cookie balls in finely chopped walnuts instead of pecans and cinnamon. Bake as directed.
Hundreds-and-Thousands Cookies. Roll the balls of dough in tiny multicolored candies. Bake as directed.
Aniseed Cookies. Add 1 tablespoon crushed aniseed and 1/4 teaspoon grated lemon rind in first mixing step. Roll the balls of cookie dough in granulated sugar instead of pecans and cinnamon. Bake as directed.
Caraway Cookies. Add 1 tablespoon caraway seed in first mixing step. Roll the balls of dough in granulated sugar. Bake as directed.
Coconut-Orange Cookies. Add 3/4 teaspoon grated orange rind, 1/4 teaspoon grated lemon rind, and 1/2 cup finely chopped coconut in first mixing step. Roll the balls of dough in 3/4 cup finely chopped coconut, then bake as directed.
Almond Cookies. Omit vanilla and add 1 teaspoon almond extract. Roll balls of dough in 3/4 cup finely chopped blanched almonds, then bake as directed.

Cherry Walnut Bars

Cherry Walnut Bars

Mix together until crumbly. Press into 13x9x2 pan. Bake 20 min–350° until light brown:
2 1/2 c. sifted flour
1/2 c. sugar
1 c. butter
Blend together:
2 eggs
1 c. br. sugar packed
1/2 tsp salt
1/2 tsp bak. pwd.
1/2 tsp. vanilla
Add:
1 (2 oz) jar maraschino cherries (drained)
1/2 c. chopped walnuts
1/2 c. coconut (optional)—
Pour mix into baked crust. Bake 25 minutes.
Combine:
1 Tablesp. soften. butter
1 c. pdwr sugar
with enough cherry juice to spread
Sprinkle with coconut. Cut into 48 sm bars.

Choco CocoNut Cake

CHOCO-MALLOW CAKE
16 marshmallows
3 squares unsweetened chocolate
3/4 cup boiling water
2 1/4 cup sifted all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
1 1/4 cup sugar
1 tsp. vanilla
1 1/2 cup LUCERNE Sour Cream

1. Melt marshmallows and chocolate in double boiler.
2. Add boiling water; beating until smooth; cool.
3. Sift together flour, baking soda and salt.
4. Beat eggs until foamy; gradually add sugar, beating until thick.
5. Add 1 teaspoon vanilla and chocolate mixture, mix thoroughly.
6. Blend in sour cream; add dry ingredients gradually, mixing thoroughly.
7. Pour into 2 well greased and lightly floured layer pans.
8. Bake at 375° for 25 to 30 minutes. Makes 2 nine inch layers.

TOASTED-COCONUT FROSTING
2 tbs. LUCERNE Butter
1 cup coconut
1/3 cup LUCERNE Butter
6 oz. LUCERNE Cream Cheese
1 lb. confectioner’s sugar
1 tbs. LUCERNE Milk
1/2 tsp. vanilla

1. Melt 2 tablespoons butter in saucepan.
2. Add coconut and stir until golden brown, remove from heat.
3. Cream 1/3 cup butter, add cheese and blend.
4. Add small amount of sugar and milk, beating after each addition.
5. Add vanilla and 3/4 cup coconut.
6. Sprinkle remaining coconut on top of frosting. Covers 2 layers or 1 loaf cake.

Pear Gingerbread Pudding

Sweet Cuppin Cakes Pear and Gingerbread Pudding

Remember to use Fancy Molasses.
Pear Gingerbread Pudding

2 pears peeled, cored and cubed (you can used tinned but make sure they are dry)
2 tbsp liquid honey (I use buckwheat)
Gingerbread Topping:
1/2 cup butter softened
1/2 cup granulated sugar
1/4 cup fancy molasses (I use 1/3 cup quite often)
1 egg
3/4 cup all purpose flour
2 tsps each gound ginger and cinnamon (saigon)
1/2 tsp baking soda
1/2 tsp ground cloves
pinch sea salt
2/3 cup boiling water
Spread pears in greased 8 inch square glass baking pan drizzle with honey and set aside.
In large bowl beat butter and sugar until fluffy, beat in molasses and egg until combined. In a separate bowl, whisk together flour, ginger, cinnamon, baking soda, salt and cloves; 


Stir into molasses mixture alternating with your boiling water making 3 additions of dry ingredients and 2 of water.
Pour over pears.
Bake at 350 F for 30 minutes on center rack Serve warm with a bit of Grans hard sauce. Serves 6
 

Chocolate Covered Vanilla Fleur de Sel Caramels

Chocolate Covered Vanilla Fleur de Sel Caramels

adapted from Gourmet and Good Life Eats Photograph by Katie Goodman

Ingredients:

For the Caramels:
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
2 teaspoons vanilla bean paste Neilsen Massey
1 1/2 teaspoons Vanilla Fleur de Sel
1 1/2 cups sugar
1/4 cup white corn syrup
1/4 cup water
For the Chocolate:
10 ounces Ghiradelli memlting chocolate chopped
1/2 to 1 1/2 teaspoons canola oil
Vanilla Fleur de Sel

Directions:

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment. Make sure you have a candy thermometer.
Bring cream and butter to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in vanilla extract, vanilla fleur de sel, and cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours.
Remove caramels from pan and cut into 1 inch pieces, set aside. I use PME spacers to make this easier and more uniform. Melt the chocolate in a sauce pan over low heat. Add canola oil a 1/4 teaspoon at a time until it reaches a smooth consistency for dipping. Remove from heat and pour into a small bowl.
Lay a piece of parchment paper on the counter. Dip caramels, one at a time, in the chocolate. Place dipped caramels on the parchment. Sprinkle with a small amount of vanilla fleur de sel. Set aside to dry.
Speed up drying time by refrigerating the caramels until the chocolate is set, if desired.
NOTE: For every 1,000 feet above sea level, you will need to subtract 2 degrees from the temperature indicated in the recipe.

Asparagus Crepe with Vegan Hollandaise

by my flickr pal of 5 years now Janet Hudson (Norwichnuts)

1/2 cup silken tofu
2 Tbs. lemon juice
1 Tbs. nutritional yeast
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. turmeric
2 Tbs. vegetable margarine
Heat tofu on plate in microwave 30-45 seconds, or until warmed through. Transfer to food processor, and puree until smooth. Add lemon juice, nutritional yeast, salt, cayenne, and turmeric; pulse until well combined. With food processor running, add margarine in steady stream to finish sauce

Baugette and Tofu Salad

submitted by Norwichnuts (Janet Hudson)

Salad recipe to follow--
Diced tofu
Mustard
Sundried tomato
Basil
Chives
Celery
S & P
Vegan Mayo
Sprouts
Combine.

Manny's Chocolate Fudge Caramel Print Cookies

Photo by Manuela of Passion for Baking my very good friend
The recipe:
Mix well together until everything is well blended. Add the flour, cocoa and salt, and mix it on Wrap dough in plastic wrap and place it in the refrigerator for about 30 minutes. .... After 30 minutes you make small bowls. Beat egg white lightly in a bowl and in another bowl, add the crushed hazelnuts. First, scroll through the egg white bowl and let it drain well when you take it out. Then roll it through the crushed hazelnuts. Make sure that the whole bowl is dekt.Sett them on a baking sheet that you have covered with baking paper. Keep some distance between each bowl. Into the oven at 180 C for about 12 minutes.
Now would I have pressed a small indentation in the middle of the buns before baking, but forgot it, so it was done afterwards. As I mentioned earlier I had this caramel biscuits on top, and I make the
these ingredients:

    * 10-12 pieces Werther's Original toffees
    * 3 tablespoons cream
I use these caramels but another brand is just as well. Place them in a saucepan with the cream and heat it up. Stir it while it warms opp.Legg now 1 tsp. caramel into each indentation on your biscuits. On top of this I have liquid chocolate that I make by:

    * 50 g dark chocolate
    * 1 Tbsp. corn syrup (or regular syrup)
Heat in microwave for 1 minute Stir well! So either I'm the chocolate into a syringe bag, cut off one corner and squirt it with a zig-zag movement of the cone. The result was super good biscuits that melted in your mouth ... .. They are soft inside and simply dangerous good !!!!! So to all those who were tempted to bake these ...: Happy Baking!
Thanks to Manuela for this recipe xo

 I have translated this from Norwegian to English so there will be some typos =o)

Wassail Punch Ingredients...

 

Wassail Punch Ingredients...

1 1/2 cups white sugar
8 whole cloves
3 cups water
3 cinnamon sticks
1 1/2 cups orange juice
1 cup lemon juice
1 gallon apple juice

Directions...

1.In a saucepan, combine the sugar, cloves, water, and cinnamon. Bring to a boil, and continue to boil for 10 minutes. Remove from heat, cover, and allow to cool for 1 hour.
2.Stir in the orange juice, lemon juice, and apple juice. Return to the heat, and boil for 10 to 15 minutes. Remove cloves and cinnamon sticks before serving.

Lynds Egg Nog Cupcakes

Creating a recipe is a task that is fun yet can be a frustrating one, this one frustrating haha First I did a scratch cake just basic butter method and was not so bad but failed to calculate eggs based on me using eggnog. Quick fix I used a little milk and added a  tablespoon grated nutmeg (the fresh nutmeg was what sealed the flavour in these) The eggnog made for a dense silky cake which will impress you. The filling I pulled a too easy step and simply used birds custard and eggnog thinned with 2% milk as the substitute for just milk YUM! The frosting was a few attempts at different methods but decided on an Italian buttercream using egg yolks instead of whites which are used in a Swiss Meringue Buttercream. Yes these cupcakes are a tad high in cholesterol but you will only be able to eat almost one I guarantee that! This looks time consuming but really not if you do the custard and steeped tea the day before. Happy Holidays all my eggnoggers out there!
Egg Nog Filling
First: prepare the filling as per the birds custard directions using 1 1/2 cups eggnog instead of milk and then use the 1 cup milk in the recipe that is left. You can also use eggnog to make an instant pudding if you are in a hurry (I tried both methods but did prefer the birds custard method) I added nutmeg while it cooked to give it a little extra spice
Then make your buttercream before the kitchen is oven hot because it will fail =o)
You will need:


Grans Buttercream Egg Nogged
6 egg yolks
2/3 cup sugar
1/2 cup corn syrup
2 cups softened butter (I can see certain cupcake gurus eyes go huge. Natalie Slater comes to mind after watching her on you tube)
1 tsp nutmeg for flecks
1/4 tsp cinnamon oil extract (optional)
Grease a measure cup and set aside. 1or 2 cup size will do. Beat the yolks in a large bowl until very pale in colour *this is important and then set aside. Combine sugar and corn syrup in a saucepan and bring to a rolling boil (don't use a flimsy pot) Stir constantly. Pour the syrup into the greased measure cup. Ok ready. Beat the syrup into the egg yolks into a steady stream avoiding the moving beaters (you all know why) You are beating this until the mixture is cool.
Now one tablespoon at a time beat in the butter. This is totally worth it to watch how this evolves! Once all your butter is fluffed add the spice and oil. Use it right away or store tightly sealed in the refrigerator. You are gonna love the feel of this in your mouth!
The cupcakes
3 tsps vanilla 1/4 cup boiling water steeped with one tea bag (Christmas flavour) or add 1 tsp rum extract instead of tea
2 cups all purpose flour
1/3 cup bread flour
2 1/2 tsp baking powder (double acting)
1/4 tsp sea salt
1 cup unsalted butter at room temperature (must be at room temp)
1 1/2 cups sugar minus 2 tbsp
3 large eggs
1/2 tsp vanilla
3/4 cup heavy cream (must be 18% or better)
1/2 cup chopped up glace cherries
Oven temp 350 degrees
Steep the tea in 1/4 cup boiling water and set aside 10 - 15 minutes, remove tea bags (I do this a day ahead) Sift together all dry ingredients in a medium lightweight bowl. In your mixer bowl cream butter and sugar until very light (8 minutes on med speed) Add the eggs one at a time beating each addition for 1 minute With mixer turned to low alternate adding flour mixture and the cooled tea with vanilla extract combined  (vanilla will equal 3 1/2 reaspoons total) until batter is smooth.

With ice cream scoop dish one serving into each lined cupcake cup Our foil liners work best but any liner doubled will do. Bake for up to 20 minutes but only until light and tops spring back
Assembly : Core each cupcake with an apple corer (save the bits of cake to make truffles) Pipe using a star tip the egg nog custard into the whole Push a glace cherry into the top of the hole you do not need to countersink this. Pipe using a star tip, buttercream over the top of the cupcake. Decorate with your bits of chopped cherry. Then pipe on two green leaves with a leaf tip. I use the green tree sprinkles instead. Sprinkle clear sparkling sugar on top.

Cocoa Molasses Toffee

Cocoa Molasses Toffee

Cocoa Molasses Toffee

about 150 pieces, depending on the size you cut them

Ingredients:
1 cup unsulphered molasses
3 cups granulated sugar
2 cups whipping cream
4 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
3/4 teaspoon salt

Directions:
Line a 9×13″ jelly-roll sheet pan (with sides) with heavy duty foil and butter generously.
Heat the molasses and sugar over high heat, stirring until the sugar dissolves. Let it boil without stirring for about 8 minutes, or until the sugar caramelizes. This is tricky, because you can’t see the color turning – the molasses is already so dark. Use a candy or deep-fry thermometer and pull it off the heat when the sugar starts to smoke or hits 350 degrees F.
Meanwhile, warm the cream over medium heat until hot but not boiling. When the sugar caramelizes, whisk in the cream and butter. Return to low heat and bring to a simmer. Clip your candy thermometer on the side of the pan and watch the temperature. You will need to boil this, relatively unsupervised, for about 45 minutes to an hour. When it hits 250 degrees F (the lower end of the hardball stage) remove from heat and immediately whisk in the cocoa and salt. Pour into the buttered pan.
When it has cooled for a couple hours, score into 1-inch pieces with a knife. Then cover lightly and put in the fridge.
After it has cooled all night, break into the scored pieces with a knife – this may take some work! Wrap in parchment paper. These can be stored almost indefinitely at room temperature.

Horchata Christmas Drink

 

Ingredients from Scratch

6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 "2-inch" strips of lime zest (rind only, not the white pithy part) 3/4" long
1 cup white granulated sugar

Instructions:

The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender. Pulverize the rice using your blender.  Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Stir in 2 1/4 cups hot tap water then cover and let the mixture stand overnight (minimally 6 hours).

Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds.  Place a large sieve over a mixing bowl.  Line the sieve with 3 layers of damp cheesecloth.  Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve.  Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.

Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water. 

Cover and refrigerate. The drink should keep several days, refrigerated.
Serve in a tall glass over ice.

Mix also available

Egg Nog Truffles by McCormicks Kitchen

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Eggnog Truffles make a great holiday or hostess gift. Package the truffles in a holiday tin between wax paper.

 

Makes 2 dozen or 12 (2 truffle) servings. Prep Time: 25 minutesRefrigerate Time: 5 hours 

INGREDIENTS  

1 pound white baking chocolate, divided  

4 ounces (1/2 package) cream cheese, softened  

1/4 cup confectioners' sugar  

1/4 teaspoon McCormick® Nutmeg, Ground  

1/4 teaspoon McCormick® Imitation Rum Extract  

McCormick® Nutmeg, Ground (for sprinkling) 

DIRECTIONS 

1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm. 

2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.

3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.

4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week Tips Test Kitchen Tip: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden

Chocolate Banana Muffins oh so good!

Chocolate Banana Muffins
{adapted from Recipe Girl  &Bridget Bake 350

10 oz. pitted dried prunes
2 c. water
1 c. minus 1 TBSP all-purpose flour
1/2 c. dutch-process cocoa powder (Brute)
2 tsp. baking powder
2 tsp. cinnamon
1 and 1/2 tsp. baking soda
3/4 c. mashed ripe banana (about 2 bananas)
2 eggs
1/2 c.  reg. banana chips
1 c. bittersweet chocolate chips
sparkling or sanding sugar

Combine the prunes and water in a small saucepan.  Bring to a boil over high heat.  Reduce to a simmer  and cook for 20 minutes.  Drain.

Meanwhile, preheat the oven to 350.  Butter 12 cups of a muffin tin.  If you are really paranoid like me, line the bottoms of the muffin cups with a small circle of parchment paper.

In a large bowl, whisk flour, cocoa powder, baking powder, cinnamon and baking soda.  Set aside.

Process the prunes and bananas in a food processor until smooth.  Add eggs and process until combined.

Stir the prune mixture into the flour until combined. Add in the banana chips and chocolate chips.  Spoon into prepared muffin cups.  Sprinkle with sparkling sugar.

Bake 16-20 minutes until the tops bounce back when lightly pressed.  Cool on a cooling rack 10 minutes. Remove from pan and let cool completely.  Enjoy!