Treats of Christmas!!! (day 17, lemon crescents)

Are you getting a little antsy right about now?
We are ONE WEEK OUT!!!!   Today I am all about hunkering down in the kitchen and getting everything finished up. It will be a BAKING MARATHON!!!   But before I do that - I  need to post this latest installment that SLVRNRG has passed along. (seriously, where would I be without her??? isnt she amazing???)



Day 17:  Lemon Crescents

This recipe came from a Gold Medal Flour booklet which I have sadly lost the cover to.  The original recipe can be found at www.goldmedalflour.com.  Originally labeled Lime Crescents, I exchanged the lime for lemon, since I had those in the fridge the first time I decided to try this recipe.  Citrus fruit is very interchangeable, if you want to make these lemon, lime, orange or even grapefruit, just change out the specific fruit juice and peel for the one you have on hand. 

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 tsp lemon juice
• 2 1/4 cups all purpose flour
• 2 tsp grated lemon peel
• 1 cup powdered sugar
• 1 tsp.  grated lemon peel

Directions:

1. Preheat oven to 400 degrees F.  In medium bowl, beat butter, 1/2 cup powdered sugar and the lemon juice with electric mixer on medium speed until smooth.  Beat in flour and 2 tsp. lemon peel.
2. Shape dough by level measuring Tablespoon fulls into crescent shapes, about 2 inches long.  On parchment, place crescents 1 inch apart.
3. Bake 6-10 minutes or until edges begin to brown.
4. Meanwhile in a small bowl, stir 1 cup powdered sugar and 1 tsp lemon peel with a fork.  Roll warm cookies in sugar mixture; place on a wire rack.  Roll in sugar again.

Treats of Christmas continued..... Day 12 (FROSTING!)

Day 12:  Frosting

Can't have cookies without frosting.  Royal frosting is gives a wonderful appearance because it gets super hard when it dries, but doesn't taste too great.  On the other hand, buttercream tastes wonderful, but will only crust over, meaning it's still soft underneath.  I usually do Christmas cookies in buttercream because it tastes so good, but for school functions, Royal Frosting holds up well in the shipping process, and isn't so messy to eat. 

Buttercream based on Colette Peters Recipe

Ingredients:

• 1 cup butter, softened
• 1 (2 lb bag) powdered sugar
• 1/2  tsp almond extract
• 1-2 tsp vanilla extract
• heavy whipping cream*, as needed
• food coloring, if desired

Directions:

1. Beat butter in a large bowl with the extracts until light and whippy.
2. Beat in powdered sugar, mixture will get very thick.
3. Thin out with cream using tablespoon amounts at a time, combining completely before adding more liquid.  If you make the frosting too thin, add more powdered sugar to thicken.  If you plan on piping, keep the consistancy thick, because the heat from your hands will thin it out while you work.
4. Add any food coloring after the frosting is made.

* Note:  Milk can be substituted for the whipping cream.  I use whipping cream because I found it gives the frosting more of an oreo filling/ twinkie taste, and I totally love it that way.  If you don't want to open a 1/2 pint of whipping cream just to add a few tablespoons to frosting, milk was the original liquid used in the recipe.


 Wilton's Royal Icing

A few pointers for royal icing.  If you want to fill large areas quickly, put the thicker icing in a bag and pipe an outline, then thin out the remaining frosting until dribbled into the bowl, the dribble disappears after counting to ten.  Use a piping bag filled with the thinner mix and fill in the area as needed.  Also, the icing will not set if you use anything with oil in it.  The first time I made it, I added whipping cream for flavor... it made it taste better, but after drying all night, it was still a gooey mess.

Ingredients:

• 3 Tablespoons Meringue Powder
• 4 cups sifted powdered sugar (about 1 lb)
• 5 Tbsp water

Directions:

Beat all ingrediets at low speed for 7-10 minutes for a stand up, 10-12 at high speed for a hand held mixer, until icing holds a stiff peak.  If you want to thin it out, add more water a tablespoon at a time.  Divide the frosting up accordingly and color as desired.

Makes about 3 cups.

MORE treats of Christmas!

Treats of Christmas: Day 8

Day 8:  Chocolate Mint Thumbprints

Betty Crocker's December 2009 Christmas Cookies booklet contains this recipe.  Be careful while you add booklets to your stash... as I found out with this one.  This is one of very few recipes that can be made from 'scratch,' the majority of them require the company's pre-made mixes as main ingredients these days.  I tend not to buy mixes, so for me, those recipes aren't likely to be used.

Ingredients:

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 1/2 tsp peppermint extract
• 2 egg yolks
• 16 drops green food coloring (use more or less depending on how deep you want the color to be)
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 3/4 cup dark chocolate chips (I used semi sweet)
• 3 Tbsp whipping cream
• 3 Tbsp butter
• 1 pkg Creme De Menthe Andie's Candies, regular Andie's is an ok substitute

Directions:

1. Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper
2. In a large bowl, beat 1 cup butter and the powdered sugar on medium speed until light and fluffy.  Beat in peppermint extract, egg yolks and food coloring until blended.  On low speed, beat in flour and baking powder.
3. Shape dough into 1 inch balls; placing 2 inches apart on cookie sheets.  Using the flat end of a wooden spoon, press a deep well into center of each cookie, going about 1/2- 2/3 the way in.
4. Bake 10-12 minutes or until set.  Reshape wells with the end of the wooden spoon again.  Cool 2 minutes; remove from cookie sheets to cooling racks.  Cool completely about 15 minutes.
5. In medium microwave safe bowl, combine chocolate chips, cream and 3 Tbsp butter on High 1 minute, stirring frequently, until chips are melted and mixture is smooth*.  Fill each well with about 1 tsp chocolate mixture**; garnish with a piece of candy, cut diagonally in half.

Notes:
*This could also be done on the stovetop, in a sauce pan over low heat, stirring constantly until completely melted and smooth.  You are basically making a ganache. 
**  To make this process easier, transfer cooled chocolate mixture (ganache) into a small plastic freezer bag (about pint size) and seal up the bag.  When ready to use, cut a small tip out of one corner, making an instant piping bag.  Rememeber, you can always cut a bigger hole, but you can't make it smaller... start small and widen only if you need to. 

Treats of Christmas: Day 9

 Day 9:  Toffee

This is my favorite recipe.  The whole reason I have a Betty Crocker Cookbook is because my friend Kim found an actual toffee recipe in it, and bought it for me for Christmas back in 2003.  Make in single batches, candy can be finicky when you double recipes and this one is no exception.  Also, don't use plastic stirring spoons, they will melt in the high temp; only use wooden spoons when making candy based treats.

Ingredients:

• 1 cup sugar
• 1 cup butter
• 1/4 cup water
• 1/2 cup semi sweet chocolate chips
• 1/2 cup finely chopped pecans

Directions:

1. Get out a large jelly roll/ cookie sheet and place on a heat proof surface, or trivets.
2. In a heavy 2 quart saucepan, heat sugar, butter and water to boiling, stirring constantly; reduce heat to medium.  Clip on candy thermometer and cook approximately 13 minutes, stirring occasionally, until temp. reads 300 degrees.  (Don't walk away, it takes a while for temp to start climbing, but when it does, it can go really quick.)  If you don't have a candy thermometer, cook until a small amount of hot mixture dropped into a cup of ice water separates into hard brittle threads.  Watch carefully so mixture doesn't burn.
3. Immediately pour toffee onto ungreased large cookie sheet.  If necessary, quickly spread mixture into 1/4 inch thickness.  (It hardens quickly, so be fast about it.  If you can't spread it, don't worry, it'll still taste great.)
4. Sprinkle evenly with chocolate chips and let stand about 1 minute, or until the heat from the toffee softens the chips enough to spread evenly over the top with a knife or offset spatula.  Sprinkle with pecans.
5. Let stand at room temperature at least 1 hour, or until chocolate is completely hardened.  Break into bite sized pieces, and store in an airtight container.  Can be stored at room temperature or in the fridge.

Treats of Christmas Day 6

In my "Dream World" I am organized and terribly efficient. However, in my REAL life, I have a bit of difficulty connecting the desire for efficiency and organization to what is really going on!  This is why you might be scratching your head right about now wondering how we went from day 1-3 to day 6 &7 in big hurry!!
All of these cookies get made, sometimes it just happens all in one day!!! :) enjoy!


Day 6:  Chocolate Cherry Cookies 

This is another Earl addition.  I never even heard of these things until I met him.  Apparently his mom made something similar when he was a kid, and now we make it for our kids.  Cookies that taste like chocolate covered cherries, who could go wrong with that?


 Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 cup butter, room temperature
• 1 cup sugar
• 1 egg
• 1 1/2 tsp vanilla
• 2 (10 oz) jars marichino cherries, drain one jar and reserve the juice
• 6 oz (half a bag) semisweet chocolate chips
• 12 cup sweetened condensed milk

Directions:

1. Preheat the oven at 350 degrees F.  You'll need 2 cookie sheets, ungreased, or lined with parchent.
2. In a large bowl: combine flour, cocoa powder, baking powder and soda, blending well.  Set aside. 
3. In a mixing bowl, beat together butter and sugar on low speed until fluffy.  Add egg and vanilla; beat well.
4. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.
5. Shape dough into walnut sized, 1 inch balls; place on an ungreased baking sheet about an inch apart.  Press an indent in the center with your thumb.  Place a cherry in each cookie's indent.
6. Bake for 10 minutes, or until firm.  Cool on a cooling rack. 
7. Meanwhile:  in a small saucepan, combine chocolate and sweetened condensed milk; heat over low heat and stirring until chocolate is melted.  Add 1 Tbsp. plus 1 tsp. of the reserved cherry juice, stirring well to combine.  Remove from heat.  Will thicken while it cools.  If becomes too thick to use, rewarm when ready for next step.  If still too thick, thin with a little more cherry juice.
8. Place cookies on parchment and spoon about 1 tsp. of the topping over each cherry, spreading to cover if necessary.   
9. Topping will crust over, but not completely harden.  Keep this in mind while storing them, for they will stick together if you choose to stack them without a barrier like parchment in between.  Store in an airthight container room temp for no more than 3-4 days, keep  in fridge or freezer for longer storage.

Day 7:  Chocolate Drizzle Cherry Bars

Yield: 36 bars

These are from the Land O Lakes' booklet "Fresh and Easy, Vegetarian"  published July 2003.  Yes, they were originally for the summer... but the bars are fantastic, and another easy whip up.  When company stops by, throw these together with stuff you already have in the cupboard and you're ready to go in a pinch.  Chocolate and cherries... need I say more?

Ingredients:

Crumb mix:

• 2 cups all purpose flour
• 2 cups quick cooking oats (not instant... think Quaker Oats out of the drum, not packets from the box)
• 1 1/2 cup sugar
• 1 1/4 cups butter, softened

Filling:

• 1 (21 oz) can cherry pie filling
• 1 tsp. almond extract

Drizzle:

• 1/2 cup semi sweet chocolate chips

Directions:

1. Heat oven to 350 degrees F.  Combine all crumb mixture ingredients in a large bowl.  Beat at low speed until mixture resembles coarse crumbs.  Reserve 1 1/2 cups crumb mixture; press remaining crumb mixture onto the bottom of an ungreased 13 x 9 inch baking pan.  Bake 15-20 minutes or until edges are very lightly browned.
2. Meanwhile, combine all filling ingredients in a bowl.  Spead filling over hot, partially baked crust; sprinkle with reserved crumb mixture.  Continue baking for 27-30 minutes or until lightly browned.
3. Melt chocolate.  Drizzle over bars. 
4. Cool completely; cut into rectangles, diamonds or squares.
5. Store in airtight container.

Treats of Christmas Day 5 - Turtle Bites

 Day 5: Turtle Bites

You need 2 bags of Rolos because they will disappear way before you're ready to be done with them!

Ingredients:

• 2 bags of Rolos
• a large bag of mini pretzel circles, or waffle circle pretzels... I use Rold Gold Butter Checkers
• a large bag (4 cups) pecan halves

Directions:

1. Cover 2 baking sheets with parchment paper.  Preheat oven to 350.
2. Take out pretzels and set on parchment, leaving a little space in between each one.  Count the amount you have.
3. Take out an equal amount of Rolos and unwrap them.  Place one Rolo on top of each pretzel.
4. Go through the pecans and make sure you have as close to full halves as possible.  Place in a bowl and set aside.
5. Place one sheet in the oven.  DO NOT WALK AWAY!  Leave in for a minute or 2 and pull out when the chocolate starts to get shiny.  Pull out and place a pecan on top, squishing the Rolo down into the pretzel.  If the Rolo won't squish, put pan back in oven for 30 more seconds and try again.
6. Leave candies on pan to let chocolate firm up for a few hours.
7. Remove and place in air tight container.

Treats of Christmas!

 Day 4: 7 layer bars

Earl always makes these.  Super easy, and can be whipped up in a flash since we tend to have all ingredients in the cupboard... stores well in the cold for later serving... (like weeks later if you're so inclined.)

 Ingredients:

• 1/2 stick of butter
• 1 1/2 cups Graham Cracker Crumbs
• 1 bag (12 oz) Semi-Sweet Chocolate Chips
• 1 bag (12 oz) Butterscotch Chips
• approx. 2 cups of chopped walnuts
• 1 14oz. can sweetend condensed milk
• approx. 2 cups of shredded sweetened coconut

Directions:

1. Preheat oven to 350 degrees.
2. Place butter in a 13 x 9 inch baking pan.
3. Place pan into oven to melt butter and tilt around to coat pan evenly.
4. Sprinkle graham cracker crumbs over the butter and pack down with your hands to form the crust.
5. Add the next 3 ingredients in order; chocolate chips, butterscotch and walnuts.
6. Drizzle sweetened condensed milk evenly over the chips.
7. Sprinkle the coconut on top.
8. Bake for about 30 minutes or until coconut is golden brown.
9. Let cool for 2-3 hours before cutting into squares.

Note:  The crust can be crumbly and likes to stick to the pan; make sure you cut into the crust completely and  'pop' it out like you would a cheesecake crust... get under it with a spatula or knife while you're trying to remove servings.