Grand Marnier Cranberry Creams
Fluffy powdered sugar candy with dried cranberries, a hint of orange, all dipped
in chocolate.
6 oz dried sweetened cranberries
1/4 cup Grand Marnier (orange flavored liqueur)*
1/2 cup butter, softened
2 1/4 cups sifted powdered sugar
2 cups semi-sweet chocolate chips
2 ounces white chocolate, chopped
Soak cranberries in Grand Marnier for 1 hour at room temperature. Drain
cranberries reserving marinade. Beat butter, powdered sugar and 2 to 3
tablespoons of the marinade until fluffy. Fold in cranberries and over and chill
overnight. Form cranberry mixture into 1-inch balls and place on a wax paper
lined baking sheet and chill until firm. Meanwhile, melt chocolate chips in top
of a double boiler over simmering water. Dip candies into melted chocolate,
turning to coat. Return to refrigerator to set. Melt white chocolate and drizzle
or pipe over tops of candy.
Number of Servings: 40
*Orange juice can be used in place of liqueur.
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Dec 19, 2009
Malted Mocha Nut Balls
Malted Mocha Nut Balls
Coffee, chocolate malt powder and malted milk balls are the secret ingredients
in these decadent mocha cookies.
1 cup butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/3 cup chocolate malted milk powder
1 tablespoon instant coffee granules
1/2 cup finely chopped malted milk balls
1/2 cup finely chopped walnuts
Confectioners sugar
In a large bowl, cream butter and sugar until light and fluffy, then beat in
vanilla. Combine flour, malted milk powder and coffee granules. Gradually add to
creamed mixture and mix well. Stir in finely chopped malted milk balls and
walnuts. Roll into 1 inch balls and place 2 inches apart on ungreased baking
sheets. Bake at 325 degrees for 14-16 minutes or until firm. Cool on pans 1-2
minutes before removing to wire racks. Roll warm cookie balls in confectioners
sugar.
Number of Servings: 4 1/2 Dozen
Coffee, chocolate malt powder and malted milk balls are the secret ingredients
in these decadent mocha cookies.
1 cup butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/3 cup chocolate malted milk powder
1 tablespoon instant coffee granules
1/2 cup finely chopped malted milk balls
1/2 cup finely chopped walnuts
Confectioners sugar
In a large bowl, cream butter and sugar until light and fluffy, then beat in
vanilla. Combine flour, malted milk powder and coffee granules. Gradually add to
creamed mixture and mix well. Stir in finely chopped malted milk balls and
walnuts. Roll into 1 inch balls and place 2 inches apart on ungreased baking
sheets. Bake at 325 degrees for 14-16 minutes or until firm. Cool on pans 1-2
minutes before removing to wire racks. Roll warm cookie balls in confectioners
sugar.
Number of Servings: 4 1/2 Dozen
Triple Layered Bars
Triple Layered Bars
1 cup buttered, softened
1 cup sugar
1 egg
1/4 tsp lemon extract
2 cups flour
Filling:
1/2 cup butter, cubed
2 squares (1 ounce each)
unsweetened chocolate
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup flour
1/2 tsp salt
4 ounces white candy coating
melted
In a large bowl, cream the butter and the sugar. Beat in the egg and the lemon extract. Gradually add to the flour. Press into a greased 15 x 10 x 1 inch baking pan. Set aside. In a heavy saucepan, melt the butter and the chocolate until smooth. Remove from the heat. Cool slightly. In a bowl, beat the eggs, sugar, and the vanilla. Beat in the cooled chocolate mixture, flour, and the salt. Pour over the crust. Bake at 350 F for 20-22 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack. Drizzle the candy coating over the bars. Cool for 20 minutes before cutting into bars.
Makes 32 bars
1 cup buttered, softened
1 cup sugar
1 egg
1/4 tsp lemon extract
2 cups flour
Filling:
1/2 cup butter, cubed
2 squares (1 ounce each)
unsweetened chocolate
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup flour
1/2 tsp salt
4 ounces white candy coating
melted
In a large bowl, cream the butter and the sugar. Beat in the egg and the lemon extract. Gradually add to the flour. Press into a greased 15 x 10 x 1 inch baking pan. Set aside. In a heavy saucepan, melt the butter and the chocolate until smooth. Remove from the heat. Cool slightly. In a bowl, beat the eggs, sugar, and the vanilla. Beat in the cooled chocolate mixture, flour, and the salt. Pour over the crust. Bake at 350 F for 20-22 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack. Drizzle the candy coating over the bars. Cool for 20 minutes before cutting into bars.
Makes 32 bars
New York White Chocolate Cheesecake
New York White Chocolate Cheesecake
Makes: 16 servings
Crust
1 (9-oz.) pkg. chocolate wafer cookies, crushed (2 1/4 cups)
6 tablespoons butter or margarine, melted
Filling
2 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
3 eggs
1 (12-oz.) pkg. (2 cups) white vanilla chips or 12 oz. vanilla-flavored candy
coating, chopped, melted
1 cup whipping cream
1 teaspoon vanilla
Chocolate Sauce
1/3 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup boiling water
3/4 cup sugar
3 tablespoons corn syrup
1/2 teaspoon vanilla or mint extract
Place 12-inch square sheet of foil on rack below center oven rack in oven. Heat
oven to 325�F. In medium bowl, combine crust ingredients; mix well. Press in
bottom and about 1 inch up sides of ungreased 10-inch springform pan.
Refrigerate while preparing filling.
Beat cream cheese in large bowl with electric mixer at medium speed until
smooth. Gradually add 1/2 cup sugar, beating until smooth. Add eggs, 1 at a
time, beating well after each addition. Quickly add melted chips, whipping cream
and vanilla; beat until smooth. Pour into crust-lined pan.
Bake at 325�F. for 55 to 65 minutes or until edges are set; center of cheesecake
will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake
sit in oven for 30 minutes or until center is set.
Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until
completely cooled. Carefully remove sides of pan. Refrigerate at least 4 hours
or overnight.
In small heavy saucepan, combine chocolate chips, 1 tablespoon butter and
boiling water. Let stand 5 minutes. Whisk chocolate mixture until smooth. Add
3/4 cup sugar and corn syrup; mix well. Bring to a boil over medium-low heat,
stirring constantly. Reduce heat to low; boil 8 minutes without stirring.
Remove saucepan from heat. Stir 1/2 teaspoon vanilla into chocolate sauce. Cool
15 minutes, stirring frequently. Sauce will thicken as it cools. Serve
cheesecake with sauce. Store cheesecake and sauce in refrigerator.
Makes: 16 servings
Crust
1 (9-oz.) pkg. chocolate wafer cookies, crushed (2 1/4 cups)
6 tablespoons butter or margarine, melted
Filling
2 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
3 eggs
1 (12-oz.) pkg. (2 cups) white vanilla chips or 12 oz. vanilla-flavored candy
coating, chopped, melted
1 cup whipping cream
1 teaspoon vanilla
Chocolate Sauce
1/3 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup boiling water
3/4 cup sugar
3 tablespoons corn syrup
1/2 teaspoon vanilla or mint extract
Place 12-inch square sheet of foil on rack below center oven rack in oven. Heat
oven to 325�F. In medium bowl, combine crust ingredients; mix well. Press in
bottom and about 1 inch up sides of ungreased 10-inch springform pan.
Refrigerate while preparing filling.
Beat cream cheese in large bowl with electric mixer at medium speed until
smooth. Gradually add 1/2 cup sugar, beating until smooth. Add eggs, 1 at a
time, beating well after each addition. Quickly add melted chips, whipping cream
and vanilla; beat until smooth. Pour into crust-lined pan.
Bake at 325�F. for 55 to 65 minutes or until edges are set; center of cheesecake
will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake
sit in oven for 30 minutes or until center is set.
Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until
completely cooled. Carefully remove sides of pan. Refrigerate at least 4 hours
or overnight.
In small heavy saucepan, combine chocolate chips, 1 tablespoon butter and
boiling water. Let stand 5 minutes. Whisk chocolate mixture until smooth. Add
3/4 cup sugar and corn syrup; mix well. Bring to a boil over medium-low heat,
stirring constantly. Reduce heat to low; boil 8 minutes without stirring.
Remove saucepan from heat. Stir 1/2 teaspoon vanilla into chocolate sauce. Cool
15 minutes, stirring frequently. Sauce will thicken as it cools. Serve
cheesecake with sauce. Store cheesecake and sauce in refrigerator.
Lemon Coconut Squares
Lemon Coconut Squares
1 1/2 cups flour
1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 tsp baking powder
3/4 cup flaked coconut
In a bowl, combine the flour and the confectioners' sugar. Cut in the butter until crumbly. Press into a lighlty greased 13 x 9 inch baking dish. Bake at 350 F for 15 minutes. Meanwhile, in a bowl, beat in the eggs, sugar, lemon juice, and baking powder until combined. Pour over the crust. Sprinkle with the coconut. Bake at 350 F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Makes 4 dozen
1 1/2 cups flour
1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 tsp baking powder
3/4 cup flaked coconut
In a bowl, combine the flour and the confectioners' sugar. Cut in the butter until crumbly. Press into a lighlty greased 13 x 9 inch baking dish. Bake at 350 F for 15 minutes. Meanwhile, in a bowl, beat in the eggs, sugar, lemon juice, and baking powder until combined. Pour over the crust. Sprinkle with the coconut. Bake at 350 F for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Makes 4 dozen
Chocolate-Butterscotch Chip Muffins
Chocolate-Butterscotch Chip Muffins
Muffins:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup semisweet chocolate chips
1/3 cup butterscotch chips
Topping:
2 tablespoons semisweet chocolate chips
2 tablespoons butterscotch chips
2 tablespoons brown sugar
1/4 cup chopped pecans
In a large mixing bowl, cream together the butter and sugar until smooth. Add
eggs, one at a time, beating well after each addition. Stir in sour cream and
vanilla and mix well. In a separate bowl, combine flour, baking soda, baking
powder and salt; add to butter mixture and stir just until moistened. Fold in
the 1/3 cup chocolate chips and 1/3 cup butterscotch chips. Fill paper-lined
muffin cups 2/3 full. In small bowl, combine topping ingredients. Sprinkle
topping mix evenly over each muffin. Bake at 350 degrees F. for 25-30 minutes or
until golden brown. Cool for 5 minutes in pan. Remove from pans and place on
wire racks. Serve warm or cool.
12 muffins
Muffins:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup semisweet chocolate chips
1/3 cup butterscotch chips
Topping:
2 tablespoons semisweet chocolate chips
2 tablespoons butterscotch chips
2 tablespoons brown sugar
1/4 cup chopped pecans
In a large mixing bowl, cream together the butter and sugar until smooth. Add
eggs, one at a time, beating well after each addition. Stir in sour cream and
vanilla and mix well. In a separate bowl, combine flour, baking soda, baking
powder and salt; add to butter mixture and stir just until moistened. Fold in
the 1/3 cup chocolate chips and 1/3 cup butterscotch chips. Fill paper-lined
muffin cups 2/3 full. In small bowl, combine topping ingredients. Sprinkle
topping mix evenly over each muffin. Bake at 350 degrees F. for 25-30 minutes or
until golden brown. Cool for 5 minutes in pan. Remove from pans and place on
wire racks. Serve warm or cool.
12 muffins
Snow Chocolate Cookies
Snow Chocolate Cookies
1 pkg cream cheese
1 1/2 cup powdered sugar
3 eggs
1 teaspoon vanilla
3/4 cup cocoa powder
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup dried cherries
In a large mixing bowl, mix cream cheese and 1 cup powdered sugar. Add eggs, one
at a time, mixing well after each addition. Add vanilla and cocoa powder.
Combine flour, salt, baking powder. Add to creamy mixture, then stir in
chocolate chips and cherries. Drop dough by heaping tablespoonfuls onto greased
baking sheets. Bake at 350 degrees about 12 minutes, or until lightly browned,
then dust with remaining powdered sugar. Remove to wire racks to cool.
4 dozen
1 pkg cream cheese
1 1/2 cup powdered sugar
3 eggs
1 teaspoon vanilla
3/4 cup cocoa powder
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup dried cherries
In a large mixing bowl, mix cream cheese and 1 cup powdered sugar. Add eggs, one
at a time, mixing well after each addition. Add vanilla and cocoa powder.
Combine flour, salt, baking powder. Add to creamy mixture, then stir in
chocolate chips and cherries. Drop dough by heaping tablespoonfuls onto greased
baking sheets. Bake at 350 degrees about 12 minutes, or until lightly browned,
then dust with remaining powdered sugar. Remove to wire racks to cool.
4 dozen
Eggnog Caramels
Eggnog Caramels
1 cup sugar
1 cup packed brown sugar
1/2 cup butter-flavored shortening
3/4 cup light-colored corn syrup
2 cups eggnog
Dash ground nutmeg
Line an 8x8-inch baking pan with a double-thickness of foil; coat well with
cooking spray. Place all ingredients in a heavy, deep-sided saucepan; attach a
candy thermometer to the side of the saucepan. Bring mixture to a boil over high
heat, stirring constantly. Lower heat to medium and continue cooking, stirring
constantly, until mixture reaches 245 degrees F. Immediately pour caramel
mixture into prepared pan; cool and refrigerate for 3 hours or more, until
completely firm. Using foil, lift caramel slab from prepared pan. Pull the foil
down from the sides of the caramel. Using a long knife, trim the edges off the
caramel slab (these are ideal for nibbling!), and then cut the block of caramel
into 8 rows. Cut each row into 8 squares, creating 64 caramels.
Number of Servings: 64 caramels
1 cup sugar
1 cup packed brown sugar
1/2 cup butter-flavored shortening
3/4 cup light-colored corn syrup
2 cups eggnog
Dash ground nutmeg
Line an 8x8-inch baking pan with a double-thickness of foil; coat well with
cooking spray. Place all ingredients in a heavy, deep-sided saucepan; attach a
candy thermometer to the side of the saucepan. Bring mixture to a boil over high
heat, stirring constantly. Lower heat to medium and continue cooking, stirring
constantly, until mixture reaches 245 degrees F. Immediately pour caramel
mixture into prepared pan; cool and refrigerate for 3 hours or more, until
completely firm. Using foil, lift caramel slab from prepared pan. Pull the foil
down from the sides of the caramel. Using a long knife, trim the edges off the
caramel slab (these are ideal for nibbling!), and then cut the block of caramel
into 8 rows. Cut each row into 8 squares, creating 64 caramels.
Number of Servings: 64 caramels
Rolled Oat Cookies
Rolled Oat Cookies
1 cup butter, softened
1 cup packed brown sugar
1/4 cup water
1 tsp vanilla
3 cups quick-cooking oats
1 1/4 cups flour
1 tsp salt
1/4 tsp baking soda
In a large bowl, cream the butter and the sugars until light and fluffy. Beat in the water and the vanilla. Combine the dry ingredients. Add to the creamed mixture. Mix well. Chill for 30 minutes. Shape into two 1 1/2 inch rolls. Wrap the rolls tightly into waxed paper. Chill for 2 hours or until firm. Cut into 1/2 inch slices. Place 2 inches apart onto greased baking sheets. Bake at 375 F for 12 minutes or until lightly browned. Remove to wire racks.. Makes 3 1/2 dozen
1 cup butter, softened
1 cup packed brown sugar
1/4 cup water
1 tsp vanilla
3 cups quick-cooking oats
1 1/4 cups flour
1 tsp salt
1/4 tsp baking soda
In a large bowl, cream the butter and the sugars until light and fluffy. Beat in the water and the vanilla. Combine the dry ingredients. Add to the creamed mixture. Mix well. Chill for 30 minutes. Shape into two 1 1/2 inch rolls. Wrap the rolls tightly into waxed paper. Chill for 2 hours or until firm. Cut into 1/2 inch slices. Place 2 inches apart onto greased baking sheets. Bake at 375 F for 12 minutes or until lightly browned. Remove to wire racks.. Makes 3 1/2 dozen
The Absolute Ultimate Christmas Cutout Sugar Cookie
The Absolute Ultimate Christmas Cutout Sugar Cookie
1 cup butter, softened
1 1/2 cup confectioners' sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp soda
1 tsp cream of tartar
Granulated sugar
Mix thoroughly the butter, confectioners' sugar, egg, vanilla, and almond extract. Blend in the flour, soda, and cream of tartar. Cover and chill for 2 to 3 hours. Heat the oven to 375 F. Divide the dough in half. Roll each half to 1/4 inch thickness on a lightly floured cloth-covered board. Cut into desired shapes. Sprinkle with granulated sugar. Place on a lightly greased baking sheet. Bake for 7 to 8 minutes or until light brown around the edges. Makes about 5 dozen 2 inch cookies depending on the size of cookie cutter used.
1 cup butter, softened
1 1/2 cup confectioners' sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp soda
1 tsp cream of tartar
Granulated sugar
Mix thoroughly the butter, confectioners' sugar, egg, vanilla, and almond extract. Blend in the flour, soda, and cream of tartar. Cover and chill for 2 to 3 hours. Heat the oven to 375 F. Divide the dough in half. Roll each half to 1/4 inch thickness on a lightly floured cloth-covered board. Cut into desired shapes. Sprinkle with granulated sugar. Place on a lightly greased baking sheet. Bake for 7 to 8 minutes or until light brown around the edges. Makes about 5 dozen 2 inch cookies depending on the size of cookie cutter used.
Cherry Almond Chunky Chews
Cherry Almond Chunky Chews
1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
3/4 teaspoon almond extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups flaked coconut
3/4 cup chopped almonds
1 jar 16 oz maraschino cherries, drained and halved
In mixing bowl, cream shortening and sugars. Add eggs, one at a time, beatingwell after each one. Add extract and mix well. Combine flour, baking soda, andsalt then add to cream mixture gradually. Stir in coconut and nuts. Drop byrounded teaspoonfuls 2 inches apart on a lightly greased baking sheet. Placehalved cherry in center of each cookie. Bake at 350 degrees for 12-14 minutes oruntil lightly browned. Remove to cooling rack.
Number of Servings: 7 dozen
1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
3/4 teaspoon almond extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups flaked coconut
3/4 cup chopped almonds
1 jar 16 oz maraschino cherries, drained and halved
In mixing bowl, cream shortening and sugars. Add eggs, one at a time, beatingwell after each one. Add extract and mix well. Combine flour, baking soda, andsalt then add to cream mixture gradually. Stir in coconut and nuts. Drop byrounded teaspoonfuls 2 inches apart on a lightly greased baking sheet. Placehalved cherry in center of each cookie. Bake at 350 degrees for 12-14 minutes oruntil lightly browned. Remove to cooling rack.
Number of Servings: 7 dozen
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