Category: Desserts
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 eggs plus 1 egg yolk
1 tsp. vanilla
1/4 cup milk
3 Tbsp. heavy cream
2 cups diced strawberries
Adjust oven rack to middle position and preheat oven to 350°F. Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, egg yolk, and vanilla. Add 1/2 dry ingredients, followed by milk. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula. Pour batter into prepared pan and smooth top. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes. Let cool 15 minutes then turn out to a wire rack to finish cooling. Serve, garnishing with additional strawberries or whipped cream if desired.
Filed Under: Desserts, | Print Recipe | Permanent Link
1/2 cup unsalted butter
30 large marshmallows
1 1/2 tsp. green liquid food coloring
1 tsp. pure vanilla extract
4 cups cornflakes
2 Tbsp. cinnamon red-hots
Spray a medium saucepan with nonstick vegetable shortening or lightly grease it. Melt the butter over low heat. Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes). Remove the pan from the heat and whisk in the food coloring and vanilla extract until well blended. Stir in the cornflakes to coat them well. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools. Working quickly so the mixture does not harden, use the 2 spoons, or lightly greased fingers, to drop small (1 heaping tablespoon) mounds of the cornflake mixture onto the wax paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with holes in the centers. Immediately, while the wreaths are still sticky, decorate the wreaths with red-hots. When wreaths dry, they may be strung with nylon string or gold ribbons as tree ornaments.
from Epicurious.com
Filed Under: Desserts, Holiday, | Print Recipe | Permanent Link
1 cup butter, softened
1 ½ cups sugar
1 Tbsp. milk
1 tsp. vanilla
2 ½ cups flour
Red food coloring
Miniature semi-sweet chocolate pieces
1 recipe Snow Frosting
Red cinnamon candies
Snow Frosting
½ cup shortening
½ tsp. vanilla
2 1/3 cup powdered sugar
1-3 Tbsp. milk
Preheat the oven to 325 degrees. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scrapping bowl occasionally. Beat in milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Remove 1 cup of the dough. Tint the remaining dough with the red food coloring.
For each cookie, shape red dough in to 1-inch ball and five ½ inch balls. Shape plain dough into one ¾-inch ball and four 1/4-inch balls. Place the red 1-inch ball on a greased cookie sheet. Attach the plain 3/4-inch ball for the head; flatten until ½-inch thick. Attach four of the red ½-inch balls for arms and legs. Attach four of the plain ¼-inch balls for hands and feet. Shape and attach remaining ½-inc red ball for a hat. Repeat with remaining dough and place cookies 2 inches apart. Attach chocolate pieces for eyes and buttons. Bake for 12 to 15 minutes. Let cool on cookie sheet for 2 minutes. Carefully transfer to a wire rack, cool. Decorate cookies with Snow Frosting if desired. Decorate cookies with Snow Frosting as desired. Attach cinnamon candies with small dabs of frosting for noses. Let stand until frosting is set.
To make Snow Frosting, in a small mixing bowl beat shortening and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in 1 1/3 cups of the powdered sugar until smooth. Beat in 1 tablespoon of the milk. Gradually beat in the remaining powdered sugar, and enough milk to make frosting a piping consistency. Tint frosting as desired with food coloring.
from Better Homes and Gardens
Filed Under: Desserts, Holiday, | Print Recipe | Permanent Link
3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. finely ground black pepper
1/2 tsp. salt
1 large egg
1/2 cup unsulfured molasses
Raisins, chocolate chips, candy pieces, frosting (optional)
In a large bowl, sift together flour, baking soda, and spices. Set aside. In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour. Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for “buttons.” Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.
from SimplyRecipes.com
Filed Under: Desserts, Holiday, | Print Recipe | Permanent Link
3 cups all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
3/4 cup chopped pistachios or sanding sugar (optional)
1/2 cup raspberry jam
Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. Heat oven to 375 degrees. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
From MarthaStewart.com
Filed Under: Desserts, Holiday, Homemade Ingredients, | Print Recipe | Permanent Link
