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recipelink.com Chat Room Recipe Swap
December 6, 1999: 24 Holiday Dessert Recipes – Part 2 (of 2)
jan (11:15:09) :
Title: Raspberry Meringues
Categories: Desserts, Candies
Servings: 36
3 ea Eggs (room temp)
1/4 ts Cream of tartar
1 x Dash salt
3/4 c Sugar
1/4 c Raspberry preserves, seedless 6 x Drops red food coloring
1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small
bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt
until soft peaks form. Gradually add sugar, beating until very stiff peaks
form, about 10 minutes. Add preserves and food coloring and beat one
minute at highest speed of mixer.
2. Drop by teaspoonfuls, two inches
apart, onto foil lined cookie sheet. Bake for two hours. Cool completely.
Peel off foil.
jan (11:13:18) :
Lemon Shortbread Squares
Recipe By : Cosmopolitan
Serving Size : 16 Preparation Time :0:00
Categories : Gifts Cookies
1 1/4 cups all-purpose flour
1/2 cup confectioner's sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup plus 2 T butter -- at room temperature
1/2 cup chopped almonds
Preheat oven to 325. In a large bowl, combine all ingredients except
almonds. Beat until dough is smooth, comes clean from the side of the bowl,
and gathers into a ball. With lightly floured fingers, press dough evenly
over the bottom of a 9-inch-square ungreased baking pan. Sprinkle almonds on
top and press gently into dough. Using a sharp knife, score into 16 small
squares and prick each square twice with a fork. Bake until dough is barely
colored and almonds are lightly toasted, about 20 minutes. Let cool 5
minutes, then cut squares all the way through. Cool completely in pan.
Store cookies in an airtight container for up to two weeks
jan (11:09:47) : Sour Cream Cherry Bars
Base and Topping
1 cup firmly packed Brown Sugar
1 cup butter softened
1 1/2 cups Pillsbury Best all purpose flour
2 cups quick-cooking rolled oats
1 tsp baking soda
Filling
3/4 cup sugar
1/4 cup flour
1 tablespoon ,grated orange peel
1 tsp almond extract
1 cup sour cream
1 egg
24o.z (4 1/2 cups) frozen ,red tart cherries,thawed
1. Heat oven to 350 degrees F.In large bowl combine brown sugar,and
butter,blend well.Lightly spoon flour into measuring cup:level off.Add 1 1/2
cups flour, oats, baking soda.mix until crumbs form.Pressvhalf of crumb
mixture into15X10X1 inch baking pan.Bake atb 350 for 10 min.
2. Meanwhile, in large bowl,combine all filling ingredients,except
cherries.Stir in cherries.
3. Pour mixture over Partially baked crust. crumble and sprinkle remaining
half of crumbs over filling.
4. Bake at 350.degrees F for 25-35 minutes or until center is set.Cool 1 1/2
hours or until complely cool.Cut into bars.Store in refrigerator.
makes 60 bars
jan (11:07:57) : Title: AMARETTO COOKIES
Categories: Italian, Cookies
Yield: 36 cookies
1/2 c Butter
2 T Molasses
2 Eggs
1 c Almonds, ground toasted
1/2 ts Lemon rind; grated
1 ts Almond extract
1/2 c Amaretto liqueur
2 c Pastry flour, whole wheat
Cream together butter and molasses. Add eggs, ground almonds, lemon
rind and almond extract; mix well. Stir in Amaretto alternately with
flour. Drop by teaspoonsful onto unoiled cookie sheets. Bake at 350
degrees for 12-15 minutes. Cookies will be golden
jan (11:06:50) : Chocolate Chip Shortbread
2 Cups flour
1 Cup butter
1/2 Cup confectioner's sugar
2 Tablespoons Crisco
1 teaspoon vanilla extract
Finely chopped pecans
12 oz. miniature chocolate chips, divided
Sift confectioner's sugar, add flour. Combine with butter and
extract. Add 6 oz. mini chocolate chips. Drop rounded teaspoons
onto a non-stick surface and shape into 2" logs. Bake at 350o for
10-12 minutes and cool.
Melt remaining chocolate chips with shortening. Dip half of
each cookie into melted chocolate and roll in finely chopped
pecans. Refrigerate to set; store in a cool place.
jan (11:05:37) : Title: Peanut Butter Bars
Servings: 12
1/2 c Butter Or Regular Margarine
1/2 c Brown Sugar; Firmly Packed
1/2 c Sugar
1 ea Egg; Lg
1 ts Vanilla
1/3 c Peanut Butter, Crunchy Style
1 c Unbleached Flour; Sifted
1/2 ts Baking Soda
1/4 ts Salt
1 c Oats; Quick Cooking
1 c Chocolate Chips; Semi-Sweet
-------------------------------VANILLA GLAZE-------------------------------
1/4 c Confectioners' Sugar
1/4 c Peanut Butter
2 tb Butter Or Margarine
1/4 c Milk; Hot
1/2 ts Vanilla
Cream the butter, brown sugar, and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Beat in the egg and
vanilla. Blend in the peanut butter. Sift the flour, baking soda and
salt together. Stir the dry ingredients into the creamed mixture,
blending well. Stir in the oats. Spread the mixture in a greased 13 X 9
X 2-inch baking pan. Sprinkle with the chocolate chips. Bake in a 350
degree F. oven for 25 minutes or until done. Cool in the pan on a rack.
While still warm drizzle with the vanilla glaze. When cooled, cut into 48
(2 X 1 1/2-inch) bars.
VANILLA GLAZE:
Combine all of the ingredients in a bowl and beat, with an electric mixer
set to high speed, until smooth.
jan (11:03:58) : Tuile Cookies
Makes about 24
There is nothing new about tuile. It is a classic cookie mix that has
been used over the years to accompany all kinds of desserts.
What is exciting is how you work with it as, while it is warm, it
can be fashioned into whatever shape you like. If you prefer, you
can use a food processor to make the mixture.
6 tablespoons unsalted butter
3/4 cup confectioner's sugar
1/2 tablespoon vanilla extract
whites of 3 eggs
1 cup all-purpose flour
1. Preheat the oven to 400 degrees F.
2. In a bowl, cream the butter, sugar, and vanilla
together. Gradually beat in the egg white, then
fold in the flour until you have a smooth paste.
Chill for about 2 hours.
3. Place small spoonfuls of the mixture about 4
inches apart on a nonstick baking sheet, then
spread these out into rounds with a spatula.
4. Bake for about 4 minutes until the mixture is just beginning to
color (keep checking).
5. Remove from the oven and leave to cool very slightly until you
can handle them. Shape the rounds by draping them over the
length of a rolling pin or as described below. Leave until
completely cool and set, then lift off gently. you can keep the
tuiles in an airtight container for up to a week.
Other Shapes:
Baskets
Depending on the size you want, drape your warm rounds of
baked tuile over the top of a clean bottle or gently press them
inside a tea or custard cup and leave until cool.
Stencils
Take a piece of clean cardboard and
cut out the shapes you want: say,
flowers or leaves. Lay the cardboard
stencil on your baking sheet and
spread the mixture over the top. Lift
off the cardboard carefully before
baking.
Cigars
Take a piece of clan cardboard and cut out a series of oblongs
about 1/2 inch wide and 8 inches long. Proceed as for the stencils
above. When the tuile comes out of the oven and is cool enough
to handle, wind each strip loosely around a sharpening steel or
wooden spoon handle. Leave until cold, then slide off.
Chocolate Edging
The tuile shapes can be decorated by mixing a little of the tuile
mixture with a little cocoa powder. This can be piped around the
edges of flower shapes, or along the center of the strips for
"cigars," before the tuile goes into the oven.
jan (10:57:29) : BLACK AND WHITE COOKIES
A good black-and-white is sweet and a bit cakey; with iced coffee and a dash of
milk, you have the ideal cold contrast.
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
FOR THE ICING
4 cups confectioners' sugar
6 tablespoons milk
1 teaspoon pure vanilla extract
2 tablespoons cocoa powder
Heat the oven to 350 degrees F. Line 2 baking sheets with wax or parchment paper.
Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer)
until smooth. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and
extracts and mix to combine. Combine the flours, baking powder, and salt and mix
well. Add the dry ingredients to the sugar-egg mixture and mix to blend.
Using an ice-cream scoop, scoop the dough onto the pans. With the back of a
spatula, press and spread each cookie into a circle about 5 inches in diameter and 3/8
inch thick.
Bake for about 20 minutes, until golden. Let cool on wire racks.
MAKE THE ICING
Stir the confectioners' sugar, milk, and vanilla together until smooth. Transfer half of
the icing to another bowl and stir in the cocoa until smooth.
Turn the cooled cookies over, so that the flat bottoms face up. Spread white icing on
half of each flat surface, then spread the other half with chocolate icing. Let set at
room temperature for 30 minutes.
MAKES 12 LARGE COOKIES
OFF TOPIC RECIPES
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Marie/ME (11:57:21) :
1 1/2 pound loaf
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9 1/2 ounces of water,
3 1/2 cups flour,
1 1/2 teaspoons sugar,
1 1/4 teaspoon salt,
1 tablespoon butter or margarine,
2 teaspoons yeast,
The crust on this bread does not get as dark as other bread as there is less fat and sugar in the recipe.. For a chewier crust, use medium or darksandy,wis (12:29:19) : pumpernickel and whole wheat braid
pumpernickel dough:
4 1/2 tsp sugar
1 1/2 tsp salt
1 pkg active dry yeast
about 1 1/4 cups all purpose flour
1 sq,unsweetened chocolate
1/3 molasses
2 tblsp butter
3/4 cup water
1 1/2 cups rye flour or pumpernickel rye flour
whole wheat dough:
2 1/4 tsp sugar
2 tsp salt
1 pkg active dry yeast
about 1 3/4 cups whole wheat flour
about 1 1/2 cups all purpose flour
1/3 cup milk
2 tblspn honey
2 tblspn butter
3/4 cup water
egg glaze:
1 egg yolk
2 tsp water
1.prepare pumpernickel dough: in large bowl, combine sugar, salt,yeast,and 1 cup all purpose.in heavy 1 quart saucepan over low heat, melt chocolate; stir in molasses, butter and water and heat until very warm(120 to 130 degrees.butter does not need to melt completely
2.with mixeer at low speed,gradually beat liquid into dry ingredients until just mixed.increase speed to medium;beat 2 minutes, occasionally scraping bowl with rubber spatula.
3.gradually beat in 3/4 cup rye flour or enough to make a thick batter;continue beating 2 minutes occasionally scraping bowl with rubber spatula.with wooden spoon,stir in remaining rye flour and enough additional all purpose flour(about 1/4 cups to make a soft dough.
4.turn dough onto lightly floured surface and knead until elastic,about 7 minutes,adding as little flour as possible while kneading.(dough will be slightly sticky).shape into a ball;place in a greased large bowl;turning to grease top.cover bowl loosely with a towel; let rise in warm place (80 85 degrees).away from draft, until about doubled,2 hours.
5. meanwhile,prepaare whole wheat dough as for pumpernickel dough in steps 1-4, but for dry ingredients combine sugar,salt,yeast,3/4 cup whole wheat flour and 1/2 cup all purpose flour, and for liquid ingredients combine milk,honey,butter and water.after 2 minutes beating,beat in 1/4 cup whole wheat flour and 1/4 cup all purpose flour and after second 2 minutes beating,stir in 3/4 cup whole wheat and about 1/2 cupall purpose flour.knead about 10 minutes.dough will double in about an hour.
6.punch down pumpernickel dough.turn unto lightly floured surface;cover with towel;let rise 15 minutes.repeat with whole wheat dough.
7.grease a large cookie sheet.divide whole wheat in half.on a lightly floured surface roll whole wheat pieces and pumpernickel dough into 20 inch ropes and braid.let rise 1 hour.
8.preheat oven to 350 .prepare egg glaze;in cup beat egg yolk with water.brush braid with mixture.bake for 45 minutes or until loaf sounds hollow when tapped.let loaf cool on wire rack.
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