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Posts Tagged ‘Recipe of the Day’

Buttery Spritz Cookies

Ingredients
1 cup butter, softened
1-1/4 cups confectioners’ sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour

GLAZE:
1 cup confectioners’ sugar
2 to 3 tablespoons water
Colored sugar and sprinkles

Directions
Preheat oven to 375°. In a large bowl, cream butter, confectioners’ sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely.

In a small bowl, mix confectioners’ sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set. Yield: about 7-1/2 dozen.

Editor’s Note: Melted chocolate candy coating may be used in place of confectioners’ sugar glaze; dip and decorate as directed.

Recipe found here: Buttery Spritz Cookies

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Mocha Yule Log

Ingredients
5 eggs, separated
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1 cup sugar, divided
1/2 teaspoon cream of tartar

FILLING:
1-1/2 teaspoons instant coffee granules
1 cup heavy whipping cream
1/2 cup confectioners’ sugar

FROSTING:
1/3 cup butter, softened
2 cups confectioners’ sugar
1/3 cup baking cocoa
1 tablespoon brewed coffee, cooled
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

Directions
Place egg whites in a small bowl; let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment paper; grease paper. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture.

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.

Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.

For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving. Yield: 12 servings.

Recipe found here: Mocha Yule Log

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White Chocolate Christmas Torte

Ingredients
1-1/2 cups butter, cubed
3/4 cup water
4 ounces white baking chocolate, chopped
1-1/2 cups buttermilk
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon rum extract
3-1/2 cups all-purpose flour, divided
1 cup chopped pecans, toasted
2-1/4 cups sugar
1-1/2 teaspoons baking soda

WHITE CHOCOLATE CREAM FROSTING:
4 ounces white baking chocolate, chopped
11 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon rum extract
6 cups confectioners’ sugar
1 cup seedless raspberry jam, divided

Directions
In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.

In a small bowl, combine 1/2 cup flour and pecans. In a large bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally.

In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners’ sugar until smooth.

To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte. Yield: 12-15 servings.

Recipe found here: White Chocolate Christmas Torte

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Mini Neapolitan Baked Alaskas

Ingredients
4 foil muffin liners
4 chocolate wafers
1 cup reduced-fat strawberry ice cream
3 egg whites
6 tablespoons sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Directions
Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze.

Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes.

Remove baking sheet from freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately. Yield: 4 servings.

Recipe found here: Mini Neapolitan Baked Alaskas

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Raspberry Pistachio Thumbprint Cookies

Ingredients
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pistachios
1/2 cup seedless raspberry jam
Additional confectioners’ sugar, optional

Directions
Preheat oven to 325°. Cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.

Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.

Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners’ sugar. Yield: about 3 dozen.

Recipe foumd here: Raspberry Pistachio Thumbprint Cookies

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Wild Rice Stuffed Squash

Ingredients
1 package (6 ounces) long grain and wild rice mix
2-1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive or vegetable oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley
4 medium acorn squash (about 22 ounces each)
3/4 cup water

Directions
In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.

Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.

Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60 minutes or until squash is tender. Yield: 8 servings.

Recipe found here: Wild Rice Stuffed Squash

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Easy Reindeer Cookies

Ingredients
1 package (17-1/2 ounces) peanut butter cookie mix
1/3 cup vegetable oil
1 egg
60 miniature pretzel twists
60 semisweet chocolate chips
30 red-hot candies

Directions
In a mixing bowl, combine dry cookie mix, oil and egg. Beat until well mixed. Shape into a 7-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, make a slight indentation one-third of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes and a red-hot for the nose. Bake at 350° for 9-11 minutes or until light brown. Remove to wire racks to cool. Yield: 2-1/2 dozen.

Editor’s Note: You may substitute any peanut butter cookie recipe for the cookie mix, oil and egg.

Recipe found here: Easy Reindeer Cookies

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