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frhrwa
Guest
BLACK AND WHITE TIE COOKIES
Oil, for brushing
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 1/2 tablespoons pure vanilla extract
1 cup unsalted butter (2 sticks, 8 ounces), softened
1 1/3 cups sugar
2 large eggs
3 large egg yolks
Chocolate Icing:
6 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
White Icing:
2 1/2 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1 tablespoon lemon juice
2 tablespoons warm water
Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil. Sift the flour, baking soda, baking powder and salt into a medium bowl. Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside. Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.
Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Transfer cookies to rack and cool completely.
For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a pastry bag fitted with a small tip with about half of the chocolate icing.
For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a pastry bag fitted with a small tip with about a quarter of the icing.
To Decorate:
For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing.
For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up, if desired. Let cookies dry completely, about 20 minutes. Serve.
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ALMOND SHORTBREADS
1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cups all-purpose flour
1 large egg white, beaten
Special equipment: 9-inch tart fluted pan with a removable bottom
Preheat oven to 325 degrees F.
Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.)
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CHOCOLATE CHIP COOKIES
1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cups all-purpose flour
1 large egg white, beaten
Special equipment: 9-inch tart fluted pan with a removable bottom
Preheat oven to 325 degrees F.
Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.)
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PEANUT BUTTER AND CHOCOLATE BISCOTTI
10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)
Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
Whisk the flour, baking powder, and salt together in a large bowl.
Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
**********************************************************************************Carrot Pudding
1 C. ground carrots
1 C. ground potatoes
1 C. chopped suet
1 C. ground raisins
1 C. brown sugar
1 1/2 C. flour
1 t. cinnamon
1 t. cloves
1 t. nutmeg
1 t. soda
1 t. salt
Add carrots, potatoes, suet, raisins and brown sugar to a bowl and mix well. Sift flour, spices, soda and salt together. Add to bowl with carrot mixture and mix well. Place batter in a lightly greased mold and steam for 3 hours.
Sauce:
Put in a saucepan:
1 C. brown sugar
1/2 t. cinnamon
2 T. butter
1 T. flour
Add 1/2 C. water and stir until thickened.
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WANDA’S BREAD PUDDING (she says its the best!)
5 slices of toasted white bread (butter when cool) stack and cut to sugar cube size.
Place in bowl, sprinkle 1tsp cinnamon, 1tbs of sugar, and mix together.
6X9 pan sprayed
Place toast in bottom of pan and add 1 cup raisins, mix.
In another bowl, whip 5 eggs, 1 tsp vanilla, ¼ tsp salt.
Add 1 quart of milk slowly to egg mixture and blend.
Ladle mixture over toast in 6X9 pan, pressing on bread to make sure of complete absorption.
Sprinkle Nut Meg on top.
Place bowl in a pan of water (about 1â€Â) and bake at 350 degrees for about 40 minutes or until done. Test with knife. Last 5 minutes of baking sprinkle with brown sugar and serve warm with added brown sugar….
Oil, for brushing
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 1/2 tablespoons pure vanilla extract
1 cup unsalted butter (2 sticks, 8 ounces), softened
1 1/3 cups sugar
2 large eggs
3 large egg yolks
Chocolate Icing:
6 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
White Icing:
2 1/2 cups confectioners' sugar, sifted
2 tablespoons light corn syrup
1 tablespoon lemon juice
2 tablespoons warm water
Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil. Sift the flour, baking soda, baking powder and salt into a medium bowl. Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside. Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.
Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Transfer cookies to rack and cool completely.
For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a pastry bag fitted with a small tip with about half of the chocolate icing.
For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a pastry bag fitted with a small tip with about a quarter of the icing.
To Decorate:
For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing.
For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up, if desired. Let cookies dry completely, about 20 minutes. Serve.
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ALMOND SHORTBREADS
1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cups all-purpose flour
1 large egg white, beaten
Special equipment: 9-inch tart fluted pan with a removable bottom
Preheat oven to 325 degrees F.
Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.)
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CHOCOLATE CHIP COOKIES
1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cups all-purpose flour
1 large egg white, beaten
Special equipment: 9-inch tart fluted pan with a removable bottom
Preheat oven to 325 degrees F.
Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.)
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PEANUT BUTTER AND CHOCOLATE BISCOTTI
10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)
Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
Whisk the flour, baking powder, and salt together in a large bowl.
Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
**********************************************************************************Carrot Pudding
1 C. ground carrots
1 C. ground potatoes
1 C. chopped suet
1 C. ground raisins
1 C. brown sugar
1 1/2 C. flour
1 t. cinnamon
1 t. cloves
1 t. nutmeg
1 t. soda
1 t. salt
Add carrots, potatoes, suet, raisins and brown sugar to a bowl and mix well. Sift flour, spices, soda and salt together. Add to bowl with carrot mixture and mix well. Place batter in a lightly greased mold and steam for 3 hours.
Sauce:
Put in a saucepan:
1 C. brown sugar
1/2 t. cinnamon
2 T. butter
1 T. flour
Add 1/2 C. water and stir until thickened.
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WANDA’S BREAD PUDDING (she says its the best!)
5 slices of toasted white bread (butter when cool) stack and cut to sugar cube size.
Place in bowl, sprinkle 1tsp cinnamon, 1tbs of sugar, and mix together.
6X9 pan sprayed
Place toast in bottom of pan and add 1 cup raisins, mix.
In another bowl, whip 5 eggs, 1 tsp vanilla, ¼ tsp salt.
Add 1 quart of milk slowly to egg mixture and blend.
Ladle mixture over toast in 6X9 pan, pressing on bread to make sure of complete absorption.
Sprinkle Nut Meg on top.
Place bowl in a pan of water (about 1â€Â) and bake at 350 degrees for about 40 minutes or until done. Test with knife. Last 5 minutes of baking sprinkle with brown sugar and serve warm with added brown sugar….
