Searching for a favorite ingredient? Looking for a special recipe?

Monday, December 26, 2011

♥ Cranberry Orange Scones ♥

2 cups all-purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 egg
1 tablespoon milk

GLAZE (optional):
1/2 cup confectioners' sugar
1 tablespoon orange juice

1/2 cup butter, softened
2 to 3 tablespoons orange marmalade

In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.

On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.

Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

Yield: 10 scones.

~~Taste of Home December/January 2000~~

Thursday, December 22, 2011

♥ Traditional Stollen ♥

1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3/4 cup butter, softened
1/2 cup sugar
2 eggs, lightly beaten
1-1/2 teaspoons grated lemon peel
1/2 teaspoon salt
4-3/4 to 5-1/4 cups all-purpose flour
3/4 cup raisins
1/2 cup mixed candied fruit
1/2 cup chopped almonds

1-1/2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon peel, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12-in. x 7-in. oval. Fold a long side over to within 1-in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour.

Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

Yield: 2 loaves.

~~Quick Cooking November/December 1998~~

Tuesday, December 20, 2011

♥ Peppermint Biscotti ♥

3/4 cup butter, softened
3/4 cup sugar
3 eggs
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candies

2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candies

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).

Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes.

Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container.

Yield: about 3-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 63 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2003~~

Sunday, December 18, 2011

♥ Candy Christmas Tree ♥

1 cup vanilla frosting
Green liquid or paste food coloring
Styrofoam cone (12 inches high)
15 hard peppermint candies
15 hard spearmint candies
19 large red gumdrops
19 large green gumdrops
25 to 35 pieces crimped ribbon candy
23 pieces cut rock candy

Tint frosting green. Place cone on a 9-in. plate; frost the sides and top of cone.

Starting at the bottom, alternate peppermint and spearmint candies around the cone in a single row. Alternate red and green gumdrops in a row above candies.

Arrange remaining candies in rows around the cone until reaching the top.

Position a mint candy on the tip of the cone; top with a gumdrop.

Yield: 1 tree.

~~Country Woman November/December 2001~~

Friday, December 16, 2011

♥ Snickerdoodles ♥

1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and sugar.
Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 81 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 44 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

~~Complete Guide to Baking~~

Wednesday, December 14, 2011

♥ Salted Peanut Squares ♥

Nonstick cooking spray
4 cups dry-roasted or honey-roasted peanuts
1/2 cup butter
1 10 1/2 ounce package tiny marshmallows
1 12 ounce package peanut butter-flavored pieces (2 cups)
1 14 ounce can sweetened condensed milk (1-1/4 cups)
1/2 cup creamy peanut butter

1. Line a 13x9x2-inch baking pan with heavy foil. Spray foil with nonstick cooking spray. Cover evenly with half of the peanuts. Set aside.

2. In a 3-quart saucepan, melt butter with marshmallows over low heat. Add peanut butter-flavored pieces, sweetened condensed milk, and peanut butter. Stir until smooth. Quickly pour over peanut layer. Sprinkle remaining peanuts on top.

3. Cool or chill in the refrigerator, if necessary; cut into squares. Store candy in refrigerator.

Makes about 4 pounds candy.

~~Midwest Living~~

Monday, December 12, 2011

♥ Spinach and Goat Cheese Tartlets ♥

4 tablespoons unsalted butter
3 sheets frozen phyllo dough, thawed
2 tablespoons grated parmesan cheese
Vegetable oil, for brushing
1 large shallot, minced
1 clove garlic, minced
1 teaspoon all-purpose flour
1/4 cup milk
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
3 1/2 ounces mild goat cheese, softened
2 teaspoons finely grated lemon zest
1 tablespoon white wine vinegar
2 large eggs, separated
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Chopped chives, for garnish


Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.

Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.

Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

Makes 24 tartlets.

~~Food Network Magazine~~

Saturday, December 10, 2011

♥ Tea Cakes with Earl Grey Icing ♥


For the Cupcakes:
6 ounces bittersweet chocolate, chopped
2 sticks unsalted butter, cut into pieces
1 1/2 cups sugar
3/4 cup cake flour
1/2 teaspoon salt
4 large eggs
1/2 teaspoon vanilla extract

For the Icing:
1 cup sugar
4 large egg whites
1 teaspoon fresh lemon juice
Pinch of salt
2 bags Earl Grey tea


Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.

Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.

Makes 48 mini-cupcakes.

~~Food Network Magazine~~

Thursday, December 8, 2011

♥ Raspberry Truffles ♥

1 tablespoon butter
2 tablespoons heavy whipping cream
1-1/3 cups semisweet chocolate chips
7-1/2 teaspoons seedless raspberry jam
6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
2 tablespoons shortening

In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze for 20 minutes.

Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm.

Place a wire rack over a large sheet of waxed paper.

In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set.

Store in an airtight container in the refrigerator.

Yield: 4 dozen.

~~Country Woman November/December 1999~~

Tuesday, December 6, 2011

♥ Almond Cheddar Appetizers ♥

1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 cup (4 ounces) shredded sharp cheddar cheese
1 medium onion, chopped
3/4 cup slivered almonds, chopped
6 bacon strips, cooked and crumbled
1 loaf (1 pound) French bread

In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.

Cut bread into 1/2-in. slices; spread with cheese mixture.

Cut slices in half; place on a greased baking sheet.

Bake at 400° for 8-10 minutes or until bubbly.

Yield: about 4 dozen.

Editor's Note: Unbaked appetizers may be frozen. Place in a single layer on a baking sheet; freeze for 1 hour. Remove from the baking sheet and store in an airtight container for up to 2 months. When ready to use, place unthawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.

~~Country Woman November/December 1997~~

Sunday, December 4, 2011

♥ Lime Meltaway Spritz ♥

1 cup butter, softened
1/2 cup confectioners' sugar
1-3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla extract
Green food coloring, optional

1/2 cup confectioners' sugar
4 teaspoons lime juice
1/2 teaspoon grated lime peel

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in lime peel and vanilla. Tint half of the dough green if desired.

Using a cookie press fitted with a ribbon disk, press dough into 12-in.-long strips 2-in. apart on ungreased baking sheets. Cut each strip into 3-in. pieces (do not separate pieces).

Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Combine glaze ingredients; brush over cooled cookies. Let stand until set.

Yield: about 3 dozen.

~~Home December/January 2005~~

Friday, December 2, 2011

♥ Eggnog Cake Roll ♥

4 eggs, separated
3/4 cup sugar, divided
1-1/2 teaspoons vanilla extract, divided
3/4 cup sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 tablespoons confectioners' sugar, divided
4 teaspoons cornstarch
1-1/2 cups eggnog
1 can (8 ounces) crushed pineapple, well drained
2/3 cup quartered maraschino cherries
1/4 cup flaked coconut
1 cup heavy whipping cream
Green food coloring
Additional maraschino cherries, optional

In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well.

In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining.

Spread batter evenly in a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean.

Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack.

Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool.

Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again.

Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll.

Chill 3-4 hours. Garnish with cherries if desired.

Yield: 10-12 servings.

~~Country Woman Christmas~~

Thursday, December 1, 2011

♥ It's that time of year! ♥

Busy, busy, busy! OMGoodness! My Etsy sales have soared with the holidays! I am not complaining though. ;) I'm quite happy to be shipping out so much, but I've had to restock alot, especially my tea ball infusers. I seriously need some elves right about now! ;)

I can't believe it's December already! I'm trying to get more teaballs made and in my shop for the holidays. I even have some Christmas-themed ones that I love, love, love! :) I hope to be adding more as soon as my next bead shipment comes in with more charms. So here's a few I've listed for the holidays!
How's your December starting out?