Let's make delish food and dance around together!
Ingredients
1/2 c sugar
1/2 c butter
3/4 c evaporated milk
Preparation
1. Bring above three ingredients to a boil on medium heat. Boil 5 minutes stirring constantly.
2. Remove from heat and add a 400g Toblerone chocolate bar, broken into pieces.
3. Pour into an 8x8 square pan lined with parchment or wax paper.
4. Chill.
Ingredients
3/4 c butter
room temperature
1/2 c icing sugar
1/4 tsp salt
1 tsp vanilla
2 tsp cold water
1 3/4 c flour
3/4 c chopped pecans
1 c mini chocolate chips
Chocolate for dipping
Preparation
1.Mix the first 8 ingredients together and form into 3/4” balls.
2. Bake at 325 degrees for 20 minutes.
3. Let cool then dip half in melted dipping chocolate.
2 cups pre-sifted all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup soft butter
½ cup soft shortening
½ tsp lemon extract
½ tsp almond extract
½ tsp vanilla
½ cup brown sugar
½ cup granulated sugar
Additional Ingredients for the “Magic” portion:
·
Sliced blanched almonds
·
Chopped candied fruit or red
and green cherries.
·
Peppermint extract; red and
green food colouring.
Directions:
Measure flour without
sifting; add baking powder, soda and salt. Stir thoroughly to blend.
In a separate bowl, Cream
butter and shortening until fluffy. Add flavourings. Gradually add sugars,
mixing until creamy. Add eggs, one at a time, beating well after each addition.
Add dry ingredients to
wet, combining thoroughly.
Chill dough ½ to 1 hour.
Shape chilled dough into
rolls 2 inches in diameter and wrap in waxed paper.
Chill overnight or at
least 8 hours in the refrigerator.
Cut chilled dough into
1/8 inch slices, using a sharp knife or dental floss (really, who would think
of this?).
Place on ungreased cookie
sheets 2” apart.
Bake at 375F for 8 to 10
minutes. Remove cookies from pan. Place on wire rack to cool.
Yield: 7 dozen cookies
Here’s the magic part: multiple variations.
·
Tutti-Frutti: Add 1/3 cup sliced, blanched almonds and ½ cup chopped candied fruit
or red and green cherries to dry ingredients. Mix well before adding wet.
·
Peppermint Slices: Omit lemon and almond extract. Before chilling dough first time,
divide into three portions. Combine 1/3 dough, 1/4 tsp peppermint extract and
enough red food colouring to make dough desired shade of red. Repeat with 2nd
third of dough, 1/4 tsp peppermint extract, and greed food colouring. Leave the
final 1/3 with no additional flavor or colour. Chill the ½ to 1 hr. Shape each
1/3 portion into 2 rolls and press together to create 2 tri-coloured roles.
·
Orange Delight: Omit almond and vanilla extract. Add 1 tablespoon
grated orange rind, 1 tsp grated lemon rind and 1 tablespoon orange juice to
sugar-egg mixture.
I often separated the dough in half and made two types of
cookies at once (e.g. ½ to the peppermint slices and ½ to the orange delight).
You just need to alter the additions by ½.
Mix:
·
1 cup
room temperature butter
·
1 ½
cups brown sugar
Add and mix
2 eggs and 2 Tbsp. corn syrup
Mix in:
·
2 tsp
baking soda
·
1 tsp
ginger
·
½ tsp
cloves
·
1 tsp
anise seed
·
Add ½
tsp black pepper if desired.
Add 3 ½ cups
flour and mix until it is even throughout. If you double the recipe, only
use 6 cups of flour.)
·
Cover
the bowl and refrigerate until cold throughout (3-4 hours).
·
Take
the bowl out of the fridge. Cut out chunks of dough about the size of
your fist and roll into log about the diameter of a nickel on a clean, dry
countertop.
o
Do not
put flour on the countertop. If the dough starts to stick, refrigerate again
until it is cold, and repeat.
·
Place
completed logs on a flat tray and cover in saran wrap. Freeze overnight
or until hard.
·
Take
out one log at a time and cut into disks about 5 mm (less than ¼ inch)
thick. Place the disks on a non-stick cookie sheet and bake at 375F for
7-8 min.
**
Peppernuts burn easily and bake differently depending on the thickness of the
disks. Watch the first few batches to get the texture and size that you want**
Ingredients
1 package of
onion soup mix
3 eggs
1 cup sour
cream
Pinch of garlic
powder
Pinch of
black pepper
¼ tsp
paprika
2 cans
sliced mushrooms, drained and chopped
3 TBSP
melted butter
Directions
Preheat oven
to 425 degrees F.
Mix
ingredients together and put into unbaked tart shells.
Bake at 425
degrees for 10 minutes
Lower oven
temperature to 350 degrees and bake for 20 more minutes.
Makes 5
dozen small appetizer tarts.
This recipe
freezes well.
For those of
us who love blue cheese . . . these savoury nibbles taste great served with a
glass of wine or added to a charcuterie board.
You can make the dough, store in your freezer and slice off and bake
just what you need for a quick appetizer.
Ingredients
½ cup
butter, at room temperature
1 cup
crumbled blue cheese
1 cup
all-purpose flour
½ cup finely
chopped pecans or walnuts
Directions
In a medium
bowl, beat butter and blue cheese until blended (don’t worry about getting rid
of all the lumps).
Add flour
and nuts and stir into a soft dough.
Shape into a
log, wrap in parchment paper or plastic wrap and refrigerate until firm (or
freeze for up to 6 months).
When you’re
ready to bake, preheat oven to 350 degrees F.
Slice dough
into ¼ inch thick rounds and bake on an ungreased cookie sheet for 10 minutes
or until pale golden around the edges.
Makes about
24 pieces of shortbread.
¾ cup
margarine
1 cup white
sugar
1 egg
¼ cup
molasses
2 cups
all-purpose flour
1 tsp baking
soda
½ tsp salt
1 tsp
cinnamon
½ tsp cloves
½ tsp ginger
Cream
margarine and sugar. Add egg and molasses. Beat well.
In separate
bowl mix the dry ingredients. Stir dry ingredients into the molasses mixture
and mix well.
Set cookie
dough in the fridge for an hour or so to chill.
Roll dough
into balls, then roll in white sugar. Place on greased baking sheet.
Leave room
between these cookies – they do spread out.
Bake at 350
for 9 minutes.
Makes 5
dozen cookies.
