keepersdaughter
07-11-2007, 08:22 PM
SNOWBALL COOKIES, ALMOND/’PECAN COOKIES/MEXICAN WEDDING COOKIES
2 c. flour
1c. unsalted butter at room temperature
1/4c. sugar – caster or icing sugar
1c. nuts - almonds, hazelnuts, or walnuts finely chopped
1 tsp. vanilla
icing sugar for dredging
Preheat oven to 325 deg. In large bowl combine and cream butter and sugar add flour, vanilla and nuts, gently mix until all combined. Shape into 1” balls, using teaspoon or lightly dust hands with icing sugar and roll. Place balls at least 1” apart on ungreased cookie sheet. Bake about 18-25 mins. or until lightly browned. Let cool a little then gently roll in icing sugar while still warm, careful they don’t crumble apart – you can use a fork to roll – or shake softed icing sugar over. Coat again with icing sugar when cool. Store in airtight container.
*There are many different recipes for these delicate, crumbly little cookies, hence many different names. This is a recipe I was given by an old friend, Orliza.
YOGHURT CAKE WITH (OR WITHOUT) MARMALADE GLAZE
1 ½ c. all purpose (plain) flour
2 tsp. baking powder
¼ tsp. salt
1 c. plain yoghurt –the recipe calls for whole milk, but I’ve used low fat successfully
1 c. sugar
3 large eggs
1 tsp. packed (gently compressed) finely grated lemon peel (orange would probably work too
¼ tsp. vanilla extract
½ c. vegetable oil
Glaze:
¼ c. lemon, orange, grapefruit marmalade for glaze
1 tsp. water
Place rack in centre of oven preheat 350 deg. Generously butter 8 ½ x 2 ½ metal loaf pan. Sift flour, baking powder & salt into a bowl. Combine yoghourt, sugar, eggs, lemon peel and vanilla into a large bowl, whisk until well blended. Gradully whisk in dry ingredients. Fold in oil using wooden spoon. Transfer to baking tin. Bake on top of baking sheet. Bake until loaf begins to pull away from sides of tin and tester or toothpick comes out clean, about 50 mins. Cool on cooling rack about 5 mins. Carefully cut around sides of tin to loosen. Turn out onto rack. Cook completely. Wrap and store at room temperature. For marmalade glaze – melt marmalade and water in saucepan. Brush hot mixture over cake. Let cool.
*I got this recipe from a magazine: Bon Appetit, February 2005. It really is delicious, the yoghurt serves to make it moist and tender. Good with or without glaze.
PEPPERMINT BARK
2 or 3 bars of whatever brand of chocolate bar you like
2 or 3 bars of white chocolate bars
Some peppermint hard boiled sweets (not the menthol tasting kind)
Line a square/rectangular glass pan or tin with wax/parchment paper going up the sides. Melt dark or milk chocolate first in double boiler/in glass bowl over saucepan hotwater/in microwave for a miniute at a time until melted. Pour in lined pan, smooth, put in fridge and let cool and harden. Melt white chocolate same way then pour over first layer of dark/melt chocolate, smooth with knife/palette knife. Break peppermint pieces in plastic bag/tea towel. Then put peppermint pieces in fine sieve to shake away any powder bits. Sprinkle peppermint pieces over melted white chocolate. Allow to cool in fridge. When hardened break in bite sized or 1” or 2” pieces. Store in airtight container. Wrap in cellophane and tie with bow to give as gift.
*You can find Peppermint Bark for sale at Christmas only. It’s usually quite expensive so I just make my own at home.
Hope this makes sense - had to post separately as the post went on longer than usual characters.
2 c. flour
1c. unsalted butter at room temperature
1/4c. sugar – caster or icing sugar
1c. nuts - almonds, hazelnuts, or walnuts finely chopped
1 tsp. vanilla
icing sugar for dredging
Preheat oven to 325 deg. In large bowl combine and cream butter and sugar add flour, vanilla and nuts, gently mix until all combined. Shape into 1” balls, using teaspoon or lightly dust hands with icing sugar and roll. Place balls at least 1” apart on ungreased cookie sheet. Bake about 18-25 mins. or until lightly browned. Let cool a little then gently roll in icing sugar while still warm, careful they don’t crumble apart – you can use a fork to roll – or shake softed icing sugar over. Coat again with icing sugar when cool. Store in airtight container.
*There are many different recipes for these delicate, crumbly little cookies, hence many different names. This is a recipe I was given by an old friend, Orliza.
YOGHURT CAKE WITH (OR WITHOUT) MARMALADE GLAZE
1 ½ c. all purpose (plain) flour
2 tsp. baking powder
¼ tsp. salt
1 c. plain yoghurt –the recipe calls for whole milk, but I’ve used low fat successfully
1 c. sugar
3 large eggs
1 tsp. packed (gently compressed) finely grated lemon peel (orange would probably work too
¼ tsp. vanilla extract
½ c. vegetable oil
Glaze:
¼ c. lemon, orange, grapefruit marmalade for glaze
1 tsp. water
Place rack in centre of oven preheat 350 deg. Generously butter 8 ½ x 2 ½ metal loaf pan. Sift flour, baking powder & salt into a bowl. Combine yoghourt, sugar, eggs, lemon peel and vanilla into a large bowl, whisk until well blended. Gradully whisk in dry ingredients. Fold in oil using wooden spoon. Transfer to baking tin. Bake on top of baking sheet. Bake until loaf begins to pull away from sides of tin and tester or toothpick comes out clean, about 50 mins. Cool on cooling rack about 5 mins. Carefully cut around sides of tin to loosen. Turn out onto rack. Cook completely. Wrap and store at room temperature. For marmalade glaze – melt marmalade and water in saucepan. Brush hot mixture over cake. Let cool.
*I got this recipe from a magazine: Bon Appetit, February 2005. It really is delicious, the yoghurt serves to make it moist and tender. Good with or without glaze.
PEPPERMINT BARK
2 or 3 bars of whatever brand of chocolate bar you like
2 or 3 bars of white chocolate bars
Some peppermint hard boiled sweets (not the menthol tasting kind)
Line a square/rectangular glass pan or tin with wax/parchment paper going up the sides. Melt dark or milk chocolate first in double boiler/in glass bowl over saucepan hotwater/in microwave for a miniute at a time until melted. Pour in lined pan, smooth, put in fridge and let cool and harden. Melt white chocolate same way then pour over first layer of dark/melt chocolate, smooth with knife/palette knife. Break peppermint pieces in plastic bag/tea towel. Then put peppermint pieces in fine sieve to shake away any powder bits. Sprinkle peppermint pieces over melted white chocolate. Allow to cool in fridge. When hardened break in bite sized or 1” or 2” pieces. Store in airtight container. Wrap in cellophane and tie with bow to give as gift.
*You can find Peppermint Bark for sale at Christmas only. It’s usually quite expensive so I just make my own at home.
Hope this makes sense - had to post separately as the post went on longer than usual characters.