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This year's Holiday Baking
I am not going to get as prolific with the baking this year as last. But I'm making or going to make:
Rum Balls
Andes® Crème de Menthe cookies
Cranberry Walnut Oatmeal cookies
Peanut butter fudge
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recipes:
Holiday Rum Balls
1 c Confectioners sugar
2 T Cocoa
2 1/2 c Crushed vanilla wafers
1 c Finely chopped pecans
2 t Vanilla
3 T Light corn syrup
3 T Rum
1/4 t Almond extract
1. Sift cocoa and confectioners sugar together and combine with cookie crumbs and pecans.
2. Add corn syrup, rum and flavorings. Roll into 1" balls, and then roll in granulated sugar.
3. Store in a tightly sealed container in the refrigerator
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Andes Crème de Menthe Cookies
Ingredients:
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour
Directions:
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 - 10 minutes.
Cool on pans for two minutes before removing.
Yield:
4 dozen cookies.
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Dried Cranberry-Walnut Oatmeal Cookies
By Karen=^..^= on December 27, 2004
o 3/4 cup stick Butter Flavor Crisco or 3/4 cup crisco butter flavor shortening
o 3/4 cup granulated sugar
o 3/4 cup firmly packed light brown sugar
o 2 large eggs
o 1 teaspoon vanilla extract
o 1 cup all-purpose flour
o 1 teaspoon baking soda
o 1/4 teaspoon salt
o 2 3/4 cups rolled oats ( quick or old-fashioned, see notes in description)
o 1 -1 1/2 cup dried cranberries
o 1 -1 1/2 cup walnut pieces
Directions
1. Heat oven to 375°F.
2. Combine 3/4 cup shortening and sugars in large bowl.
3. Beat at medium speed with electric mixer until well blended.
4. Beat in eggs and vanilla until well blended.
5. Combine flour, baking soda and salt in small bowl.
6. Stir into creamed mixture; mix well.
7. Add oats, dried cranberries and walnuts.
8. Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
Page 2 of 2Dried Cranberry-Walnut Oatmeal Cookies (cont.)
Directions (cont.)
9. Bake at 375°F for 8 minutes or until firm and light brown.
10. Cool on cookie sheets 4 minutes; transfer to cooling rack.
==================================
Peanut Butter Fudge
Ingredients
1 cup butter, plus more for greasing pan
1 cup peanut butter [Use the good kind, trust me. I get the organic PB from Costco =E]
1 teaspoon vanilla
1 pound powdered sugar
Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
==================================
Yes, there is absolutely a reason I am making only 1 of the four recipes something I can actually eat...but I'm tinkering with the idea of trying to make rum balls with a gluten-free vanilla wafer type cookie...
Also, I highly recommend cleaning your kitchen before you start baking, otherwise you're just asking for the house pixies to 'help' you cook. Put down a teaspoon, lose the spoon, make do with the 1/4 tsp. for a bit, put THAT down, find that now you've lost your measuring cup but then you find the teaspoon, lose one baking mitt, find the measuring cup, lose the 1/4 tsp, find the baking mitt you lost a minute ago, and so on and so forth. I hope the pixies had fun, anyway. I guess the important thing is that the baking gets done and tastes fine. :)
Rum Balls
Andes® Crème de Menthe cookies
Cranberry Walnut Oatmeal cookies
Peanut butter fudge
recipes:
Holiday Rum Balls
1 c Confectioners sugar
2 T Cocoa
2 1/2 c Crushed vanilla wafers
1 c Finely chopped pecans
2 t Vanilla
3 T Light corn syrup
3 T Rum
1/4 t Almond extract
1. Sift cocoa and confectioners sugar together and combine with cookie crumbs and pecans.
2. Add corn syrup, rum and flavorings. Roll into 1" balls, and then roll in granulated sugar.
3. Store in a tightly sealed container in the refrigerator
Andes Crème de Menthe Cookies
Ingredients:
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour
Directions:
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 - 10 minutes.
Cool on pans for two minutes before removing.
Yield:
4 dozen cookies.
Dried Cranberry-Walnut Oatmeal Cookies
By Karen=^..^= on December 27, 2004
o 3/4 cup stick Butter Flavor Crisco or 3/4 cup crisco butter flavor shortening
o 3/4 cup granulated sugar
o 3/4 cup firmly packed light brown sugar
o 2 large eggs
o 1 teaspoon vanilla extract
o 1 cup all-purpose flour
o 1 teaspoon baking soda
o 1/4 teaspoon salt
o 2 3/4 cups rolled oats ( quick or old-fashioned, see notes in description)
o 1 -1 1/2 cup dried cranberries
o 1 -1 1/2 cup walnut pieces
Directions
1. Heat oven to 375°F.
2. Combine 3/4 cup shortening and sugars in large bowl.
3. Beat at medium speed with electric mixer until well blended.
4. Beat in eggs and vanilla until well blended.
5. Combine flour, baking soda and salt in small bowl.
6. Stir into creamed mixture; mix well.
7. Add oats, dried cranberries and walnuts.
8. Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
Page 2 of 2Dried Cranberry-Walnut Oatmeal Cookies (cont.)
Directions (cont.)
9. Bake at 375°F for 8 minutes or until firm and light brown.
10. Cool on cookie sheets 4 minutes; transfer to cooling rack.
Peanut Butter Fudge
Ingredients
1 cup butter, plus more for greasing pan
1 cup peanut butter [Use the good kind, trust me. I get the organic PB from Costco =E]
1 teaspoon vanilla
1 pound powdered sugar
Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
Yes, there is absolutely a reason I am making only 1 of the four recipes something I can actually eat...but I'm tinkering with the idea of trying to make rum balls with a gluten-free vanilla wafer type cookie...
Also, I highly recommend cleaning your kitchen before you start baking, otherwise you're just asking for the house pixies to 'help' you cook. Put down a teaspoon, lose the spoon, make do with the 1/4 tsp. for a bit, put THAT down, find that now you've lost your measuring cup but then you find the teaspoon, lose one baking mitt, find the measuring cup, lose the 1/4 tsp, find the baking mitt you lost a minute ago, and so on and so forth. I hope the pixies had fun, anyway. I guess the important thing is that the baking gets done and tastes fine. :)
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