Hope you enjoy these recipes some are old and some are new.
We're doing more breads this year - healthier & cheaper than cookies but still yummy!
I'm thinking we'll make cookies once for Santa & everyone so we don't stuff ourselves.
Have a Merry Christmas.
Marvelous Chocolate Truffles
Indulge in decadent, melt-in-your-mouth chocolate.
Prep Time: 20 min
Total Time: 1 hour 15 min
Makes: 15 candies
58 Ratings
7 Reviews
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.
4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
THESE TRUFFLES ARE AMAZING!!!! I highly recommend these truffles. Great chocolate makes the best ones but nestle or other regular morsels are delicious too. For different flavors add extracts, coffee syrups, cinnamon, etc for different flavors mmmm
Taffy
Taffy
Pull family or friends together for a great taffy pull. It makes a great tradition!
Prep Time: 20 min
Total Time: 1 hour 2 min
Makes: 4 dozen candies
1 cup sugar
1 tablespoon cornstarch
3/4 cup light corn syrup
2/3 cup water
2 tablespoons butter or margarine
1 teaspoon salt
2 teaspoons vanilla
1. Grease square pan, 8x8x2 inches, with butter. Mix sugar and cornstarch in 2-quart saucepan. Stir in corn syrup, water, butter and salt. Heat to boiling over medium heat, stirring constantly. Cook, without stirring, to 265ºF on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable; remove from heat. Stir in vanilla. Pour into pan.
2. When taffy is just cool enough to handle, pull it with lightly buttered hands until satiny, light in color and stiff. Pull into long strips 1/2 inch wide. Cut strips into 1 1/2-inch pieces, using scissors. (For easier cutting, wipe scissors with vegetable oil.) Wrap pieces individually in plastic wrap or waxed paper (candy must be wrapped to hold its shape).
We're going to do red and white and use peppermint extract instead of vanilla.
Above recipes are from Betty Crocker
This one was too interesting to resist...
Banana Nut Bread Baked in a Jar
Submitted by: Linda Jean
Rated: 5 out of 5 by 156 members Prep Time: 10 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 5 Minutes
Yields: 24 servings
"This traditional banana bread features an ingenious twist: It is baked in a canning jar! Such a fun and unique presentation makes it perfect for gifts."
INGREDIENTS:
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
3. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
4. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
5. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
6. Jars should be eaten immediately or kept sealed in refrigerator for up to a week.
Allrecipes Christmas Breads
Favorite Old Fashioned Gingerbread
Submitted by: Charles
Rated: 4 out of 5 by 177 members Prep Time: 25 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 45 Minutes
Yields: 12 servings
"This is everyone's holiday favorite, even the busy cook's, because it is so easy to make."
INGREDIENTS:
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Clone of a Cinnabon
Submitted by: Marsha Fernandez
Rated: 5 out of 5 by 2809 members Prep Time: 20 Minutes
Cook Time: 15 Minutes Ready In: 3 Hours
Yields: 12 servings
"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand."
INGREDIENTS:
1 cup warm milk (110 degrees
F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine
yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground
cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream
cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Some additional ideas for this recipe...
Another option is to lay out the rolls in the shape of a Christmas Tree. You could add candy cherries if you like for ornaments then drizzle with a powdered sugar/milk icing to look like icicles or garland
I also like to use this recipe for orange rolls. instead of cinnamon and brown sugar use white sugar and orange zest you could add a little cardamom for a warm aromatic flavor or dried cranberries.
Island Sea Turtles
Submitted by: Real Butter
Rated: 4 out of 5 by 2 members Prep Time: 45 Minutes
Cook Time: 25 Minutes Ready In: 1 Hour 10 Minutes
Yields: 36 servings
"A twist on the classic turtle, this addictive candy brings together macadamia nuts and bittersweet chocolate with a buttery coconut caramel. Topped with a sprinkling of sea salt, it's the perfect blend of sweet and savory."
INGREDIENTS:
12 ounces dry roasted and
salted macadamia nuts
1 cup flaked sweetened
coconut
1/2 cup butter
1 cup brown sugar, packed
1/2 cup light corn syrup
1 cup sweetened condensed
milk
1 teaspoon pure vanilla extract
12 ounces bittersweet
chocolate, coarsely chopped
Sea salt, to taste
DIRECTIONS:
1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place macadamia nuts in 36 clusters of 4 to 7 nuts each, 2 inches apart; set aside.
2. Toast coconut in oven for about 5 minutes or until lightly browned. Pulse in food processor or chop into shorter strands.
3. Butter the inside of a heavy 3-quart saucepan. Melt 1/2 cup butter over low heat. Add sugar, corn syrup and sweetened condensed milk; mix well. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat to medium and continue to boil, stirring frequently until mixture reaches 244 degrees F on a candy thermometer.
4. Remove saucepan from heat, stir in vanilla and coconut. Cool slightly; spoon a tablespoon of coconut caramel over each nut cluster; cool completely.
5. Place chocolate in a microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each. Chocolate should be smooth, but not warm. Dip tops of caramel-nut clusters in chocolate and sprinkle with sea salt. Place in refrigerator to set chocolate.
6. Store in an airtight container at room temperature, separating layers with wax paper for up to 1 week.
Candy Cane Cookies III
Submitted by: RAMB
Rated: 4 out of 5 by 39 members Prep Time: 25 Minutes
Cook Time: 9 Minutes Ready In: 45 Minutes
Yields: 48 servings
"Red and white cookies shaped like candy canes. These are sprinkled with a mixture of sugar and crushed candy cane when they are hot out of the oven. "
INGREDIENTS:
1 cup margarine
1/2 cup white sugar
1/2 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint
extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup peppermint candy
canes, crushed
1/2 cup white sugar for
decoration
DIRECTIONS:
1. In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.
above recipes are from allrecipes
Tips for mailing cookies follow this link
A tip for keeping cookies - put them in a mason jar and use a vacuum sealer jar attachment to seal them in - fresh cookies whenever baked whenever.
Triple Chocolate Cookies
Prep Time:
30 min
Inactive Prep Time:
30 min
Cook Time:
12 min
Level:
Easy
Serves:
2 dozen
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup coarsely chopped dark chocolate (2 ounces)
1/3 cup coarsely chopped milk chocolate (2 ounces)
2/3 cup chopped pecans, optional
Preheat the oven to 350 degrees F.
In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.
In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.
Triple Chocolate Cookies from Food Network
Zesty Cranberry Nut Sweet Rolls Recipe
1/3 C. sweetened dried cranberries
1/4 C. orange juice
1/4 C. butter
1 C. buttermilk
2 eggs
1/4 C. sugar
1 t. salt
1 T. active dry yeast
4 C. bread flour
1/3 C. coarsely chopped roasted pecans or walnuts
6 T. butter (softened)
zest of one orange finely diced
1/2 C. sugar
1/2 C. heavy cream
Bring orange juice to boil and pour over cranberries. Let stand for 10 minutes. Strain and save liquid. Heat butter with buttermilk until warm (not more than 115° F.). Place in mixing bowl; add eggs, sugar, salt, and yeast. Mix. Add flour and knead until smooth and elastic. Add nuts and cranberries; and distribute evenly throughout the dough. Shape into a ball and place in a greased bowl. Turn dough over to coat. Cover with damp cloth and let rise until double - about 1 hour. Divide in half.
Roll one half into a 12" x 8" rectangle. Smooth 3 tablespoons softened butter on dough. Sprinkle with one-half of the orange zest and 1/4 cup sugar. Roll up from long side. Seal seam. Cut 12 even slices. Place rolls cut side down into greased 9" x 1 1/2" round baking pan. Repeat with remaining dough. Cover. (Each pan of rolls can be refrigerated at this point for up to four days.) Let rise till double - about 30 minutes. For a creamier roll drizzle 1/4 cup heavy cream over each pan of rolls. Bake at 375° F. for 20 minutes or until golden brown. Cool slightly. Drizzle with icing.
Makes 24 rolls.
Icing:
Combine 2 cups sifted powdered sugar, 1/4 teaspoon orange extract and enough strained orange juice for drizzling.
Golden Eggnog Holiday Braid Recipe
2 tablespoons warm water (105° to 115°F)
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
2-1/2 cups all-purpose flour
2 tablespoons butter or margarine, cut into 2 pieces
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 to 3/4 cup dairy eggnog, at room temperature
Vegetable oil
Dairy eggnog
Crushed sugar cubes or sliced almonds
Combine water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, salt and nutmeg into work bowl. Process until mixed, about 15 seconds. Add yeast mixture; process until blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough eggnog through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining eggnog to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
Let dough stand in work bowl 10 minutes. Turn dough onto lightly floured surface and shape into ball. Place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85°F) until doubled, about 1 hour.
Punch down dough. Let stand 10 minutes. Divide into 3 equal parts. Shape each part into strand 20 inches long. Braid strands together; tuck ends under and pinch to seal. Place on greased cookie sheet. Brush with oil and let stand in warm place until doubled, about 45 minutes.
Heat oven to 375°F. Brush braid with eggnog and sprinkle with sugar or almonds. Bake until golden, 25 to 30 minutes. Remove braid from cookie sheet. Cool on wire rack.
Makes 1 loaf.
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