Thursday, August 2, 2012
Saturday, December 5, 2009
Dutch Letters
banket or Dutch letters
for dough
* 2 cups flour
* 1/4 t salt
* 1 cup (2 sticks) butter, chilled and cut into small pieces
* approximately 1/2 cup cold water
Place flour and salt into bowl of food processor and pulse once or twice to mix, add butter and pulse until mixture resembles course crumbs (if you don’t have a food processor, use a pastry cutter). Add water a little at a time just until dough comes together. Turn dough out onto a sheet of plastic wrap, flatten it out into a rough rectangle and fold it onto itself in thirds (like a business letter). Chill at least two hours before using.
filling
* 8 oz. almond paste
* 1 egg
* 1/3 cup sugar
* 1/4 t almond extract
* 1/4 t vanilla extract
Place ingredients into bowl of food processor and pulse to combine (if you have no food processor, you can mix them together in a bowl using a wooden spoon). Place filling into the center of a piece of plastic wrap and chill at least one hour before using.
assembly and baking
* 1/2 cup cream
* 1/3 cup sugar
* 1/4 cup powdered sugar
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Cut filling into sixteen pieces and roll it between your hands to make ropes (if it sticks, use some powdered sugar on the filling and on your hands). Cut dough into sixteen pieces and roll to a rectangle about 5-6 inches long and about 1-1/2 inches wide with a thickness of about 1/8 inch. Place filling in the center of the dough, fold the short ends of dough over the filling and roll up jelly roll style. Shape the dough into letters and place on lined baking sheets at least one inch apart. Brush with cream and sprinkle with sugar. Bake for 20-25 minutes until cookies are golden brown.
Dutch Letters
for dough
* 2 cups flour
* 1/4 t salt
* 1 cup (2 sticks) butter, chilled and cut into small pieces
* approximately 1/2 cup cold water
Place flour and salt into bowl of food processor and pulse once or twice to mix, add butter and pulse until mixture resembles course crumbs (if you don’t have a food processor, use a pastry cutter). Add water a little at a time just until dough comes together. Turn dough out onto a sheet of plastic wrap, flatten it out into a rough rectangle and fold it onto itself in thirds (like a business letter). Chill at least two hours before using.
filling
* 8 oz. almond paste
* 1 egg
* 1/3 cup sugar
* 1/4 t almond extract
* 1/4 t vanilla extract
Place ingredients into bowl of food processor and pulse to combine (if you have no food processor, you can mix them together in a bowl using a wooden spoon). Place filling into the center of a piece of plastic wrap and chill at least one hour before using.
assembly and baking
* 1/2 cup cream
* 1/3 cup sugar
* 1/4 cup powdered sugar
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Cut filling into sixteen pieces and roll it between your hands to make ropes (if it sticks, use some powdered sugar on the filling and on your hands). Cut dough into sixteen pieces and roll to a rectangle about 5-6 inches long and about 1-1/2 inches wide with a thickness of about 1/8 inch. Place filling in the center of the dough, fold the short ends of dough over the filling and roll up jelly roll style. Shape the dough into letters and place on lined baking sheets at least one inch apart. Brush with cream and sprinkle with sugar. Bake for 20-25 minutes until cookies are golden brown.
Dutch Letters
Friday, December 4, 2009
HOMEMADE CAKE MIX
Recipe: Homemade Cake Mix (with variations)
HOMEMADE CAKE MIX
When is the last time you made a cake from scratch? With so many cake mixes on the market, it is almost unheard of. But here is a homemade cake mix that can be made in a large quantity and stored easily. While it take a little time to make the mix itself, it's worth the effort. It's only a fraction of the cost of store-bought cake mixes and nothing compares to the taste of a homemade cake!
HOMEMADE CAKE MIX
3 1/3 cups shortening
5 tablespoons double-acting baking powder
7 2/3 cups granulated sugar
3 tablespoons salt
11 cups sifted all-purpose flour
Place shortening at room temperature in a large mixing bowl. Cream 1/2 minute with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute at same speed.
Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed.
Sift together 3 times, flour, baking powder, salt, and 3-2/3 cups of sugar. Sift last time into a clean mixing bowl.
Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed.
Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.
TO STORE MIX:
Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3-1/2 cups. Place each part into a quart glass jar or zip-lock baggies. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.
YELLOW CAKE:
3 1/2 Cup cake mix
1 teaspoon vanilla
2 medium eggs
3/4 cup milk
YIELD:
1 square cake 8x8x2 inches
2 round layer cake pans - 8 inches
1 loaf cake - 10x6-1/2x2 inches
1 sheet cake - 12x8x1 inches
Place mix into a 2 quart bowl. Make a well in center of mix. Add eggs, vanilla and all the milk to the mixture. Beat mixture 1 minute with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 minutes longer at same speed. Batter should be smooth and free of lumps.
Pour into desired pans and bake in a 350 degree F. oven for 30 - 40 minutes. Cake is done when it springs back up when pressed lightly in center.
VARIATIONS:
WHITE CAKE
Use 3 medium egg whites instead of whole eggs.
SPICE CAKE
Add to the mix for cake:
1 tsp. ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
ORANGE CAKE
Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.
CHOCOLATE CAKE
Add 2 extra tablespoons of milk.
Stir liquid ingredients into mix until just blended.
Add 2 squares of melted chocolate and blend into mixture.
Continue mixing batter as directed.
HOMEMADE CAKE MIX
When is the last time you made a cake from scratch? With so many cake mixes on the market, it is almost unheard of. But here is a homemade cake mix that can be made in a large quantity and stored easily. While it take a little time to make the mix itself, it's worth the effort. It's only a fraction of the cost of store-bought cake mixes and nothing compares to the taste of a homemade cake!
HOMEMADE CAKE MIX
3 1/3 cups shortening
5 tablespoons double-acting baking powder
7 2/3 cups granulated sugar
3 tablespoons salt
11 cups sifted all-purpose flour
Place shortening at room temperature in a large mixing bowl. Cream 1/2 minute with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute at same speed.
Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed.
Sift together 3 times, flour, baking powder, salt, and 3-2/3 cups of sugar. Sift last time into a clean mixing bowl.
Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed.
Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.
TO STORE MIX:
Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3-1/2 cups. Place each part into a quart glass jar or zip-lock baggies. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.
YELLOW CAKE:
3 1/2 Cup cake mix
1 teaspoon vanilla
2 medium eggs
3/4 cup milk
YIELD:
1 square cake 8x8x2 inches
2 round layer cake pans - 8 inches
1 loaf cake - 10x6-1/2x2 inches
1 sheet cake - 12x8x1 inches
Place mix into a 2 quart bowl. Make a well in center of mix. Add eggs, vanilla and all the milk to the mixture. Beat mixture 1 minute with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 minutes longer at same speed. Batter should be smooth and free of lumps.
Pour into desired pans and bake in a 350 degree F. oven for 30 - 40 minutes. Cake is done when it springs back up when pressed lightly in center.
VARIATIONS:
WHITE CAKE
Use 3 medium egg whites instead of whole eggs.
SPICE CAKE
Add to the mix for cake:
1 tsp. ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
ORANGE CAKE
Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.
CHOCOLATE CAKE
Add 2 extra tablespoons of milk.
Stir liquid ingredients into mix until just blended.
Add 2 squares of melted chocolate and blend into mixture.
Continue mixing batter as directed.
HEARTY HOLIDAY PASTA SALAD
Recipe: Hearty Holiday Pasta Salad with Lemon Dressing (using dried cranberries and blue cheese)
HEARTY HOLIDAY PASTA SALAD
"Pasta tossed with broccoli, turkey, dried cranberries, blue cheese, walnuts and a lemon dressing."
8 ounces (about 3 cups) uncooked dry bow tie pasta
1 1/2 cups fresh broccoli florets, bite-size pieces
FOR THE LEMON DRESSING:
1/2 cup lemon juice
3 tablespoons chopped red onion
1 teaspoon granulated sugar
1 teaspoon salt
1/2 cup pure vegetable oil
FOR THE SALAD:
2 cups chopped leftover cooked turkey
1 package (6 ounces) sweetened dried cranberries (about 1 1/2 cups)
1 cup (4 ounces) blue cheese crumbles
1/2 cup chopped walnuts, toasted
Cook pasta according to package directions, adding broccoli the last 2 minutes. Drain pasta and broccoli. Rinse with cold water to cool quickly; drain well.
TO MAKE THE LEMON DRESSING:
Combine lemon juice, onion, sugar and salt in small bowl; whisk until blended. Slowly whisk in oil; set aside.
TO PREPARE THE SALAD:
Place pasta and broccoli, cranberries, turkey, blue cheese and walnuts in large bowl; toss together. Add lemon juice mixture; toss lightly. Cover; refrigerate until ready to serve.
Makes 8 servings
HEARTY HOLIDAY PASTA SALAD
"Pasta tossed with broccoli, turkey, dried cranberries, blue cheese, walnuts and a lemon dressing."
8 ounces (about 3 cups) uncooked dry bow tie pasta
1 1/2 cups fresh broccoli florets, bite-size pieces
FOR THE LEMON DRESSING:
1/2 cup lemon juice
3 tablespoons chopped red onion
1 teaspoon granulated sugar
1 teaspoon salt
1/2 cup pure vegetable oil
FOR THE SALAD:
2 cups chopped leftover cooked turkey
1 package (6 ounces) sweetened dried cranberries (about 1 1/2 cups)
1 cup (4 ounces) blue cheese crumbles
1/2 cup chopped walnuts, toasted
Cook pasta according to package directions, adding broccoli the last 2 minutes. Drain pasta and broccoli. Rinse with cold water to cool quickly; drain well.
TO MAKE THE LEMON DRESSING:
Combine lemon juice, onion, sugar and salt in small bowl; whisk until blended. Slowly whisk in oil; set aside.
TO PREPARE THE SALAD:
Place pasta and broccoli, cranberries, turkey, blue cheese and walnuts in large bowl; toss together. Add lemon juice mixture; toss lightly. Cover; refrigerate until ready to serve.
Makes 8 servings
"Wandas"
Italian Bow ties or knots are also call Nuckadels.
6 cups flour
6 tsp baking powder
6 eggs
1 1/2 cups sugar
6 tsp. vanilla
6 1/2 shells of oil (use 1/2 of one of the shells from your eggs.) (about 2/3 cup oil)
Roll out dough 1/2 to 1/4 inch thick and cut in strips about 6 inches long. We use a pastry cutting wheel to cut strips but you can use a knife. Tie strips into a bow by crossing one leg over the other creating a circle than bring one end into the circle and out again.
Deep fry these bows, gently placing them into hot oil with a slotted spoon, when they start to turn golden, drain on a paper towel and sprinkle with confectioners sugar.
6 cups flour
6 tsp baking powder
6 eggs
1 1/2 cups sugar
6 tsp. vanilla
6 1/2 shells of oil (use 1/2 of one of the shells from your eggs.) (about 2/3 cup oil)
Roll out dough 1/2 to 1/4 inch thick and cut in strips about 6 inches long. We use a pastry cutting wheel to cut strips but you can use a knife. Tie strips into a bow by crossing one leg over the other creating a circle than bring one end into the circle and out again.
Deep fry these bows, gently placing them into hot oil with a slotted spoon, when they start to turn golden, drain on a paper towel and sprinkle with confectioners sugar.
Tuesday, November 24, 2009
Hosting A Cookie Exchange How it works...
Kraftfoods.com
Hosting A Cookie Exchange How it works...
About a week ahead
* When you know how many people will be participating, you can figure out how many cookies each person will need to bring. For instance, if you want people to go home with 1 dozen of each cookie type, and you are having 5 people plus yourself (6 people total) over for the exchange, guests will have to bring 6 dozen of their cookie. Let guests know the amount they will need to bring.
* If the number of people participating in the exchange gets too high and let’s say 10 dozen cookies sounds like too much for people to bake and bring, you could cut it down to each person getting 1/2 dozen of each cookie to take home instead of a full dozen. This cuts down on the amount of baking.
* Search our recipes for easy and delicious make ahead snack recipes to serve your guests. Some ideas are: Feta Spinach Dip, Bacon, Cheese & Fruit Bites, or Zesty Shrimp Spread.
* When celebrating the Holiday Season, it's nice to remember the less fortunate. One way is when speaking with guests, ask them if they would like to bring a non-perishable food item that the group could use in creating a food basket to donate to a local charity.
A Day or two Ahead
* Remind folks to bring large containers to collect and take their cookies home in. When they get home they can divide and wrap up their “stash” to give out as they please.
* Bake your own cookies and store them in airtight containers or freeze them.
* Try and have your house clean the day before the party so that on the day of the exchange, you can just tidy and turn on carols.
* Spend a few minutes decorating and preparing an area to display the cookies. This could mean clearing off the dining room table, or setting up a large folding table in the living room. Where ever space allows!
* Have large platters or even clean box bottoms ready for cookies to be displayed in on the display area.
* Direct guests to our Guidelines for Storing, Packing and Mailing Cookies for helpful hints about what to do with the cookies once they are home.
* Have a selection of coffee, tea, hot chocolate, sparkling water, fruit juices or other refreshing beverages to enjoy.
Finally....
* As guests arrive have them place their cookies on a platter or in a box you have set up in your display area.
* Place copies of the recipes along side each cookie.
* Enjoy some holiday music, delicious food and each other’s company.
* Then, each person takes their large container they brought with them and walks around the table and takes their fair share of cookies, whether it is 1/2 dozen of each type or 1 dozen of each type.
* Everyone goes home with a great assortment of home-baked cookies for the holiday season! And all they had to do is bake one kind!
After all is said and done, you may have just started a wonderful holiday tradition! Twists to this idea are endless. You could have a group of mothers and daughters get together. Or a group of coworkers could get together after work one evening. Or perhaps a set of neighbors joining forces on a Saturday afternoon.
Regardless of who or where, the idea of “many hands make light work” surely applies when it comes to a cookie exchange!
Monday, November 23, 2009
Have Yourself a Merry Little Christmas
Have Yourself a Merry Little Christmas
When Christmas is spent away from home, it is often music that bridges the gap between loved ones. During WWII, former child star Judy Garland would perform for troops on the front line and realized that her song “Somewhere over the Rainbow” had a deeper meaning that to the lonely soldiers meant home.
So when she was filming Meet Me in St. Louis, she must have had their faces in her mind when she was to sing “Have Yourself a Merry Little Christmas.”
In the movie, Judy’s character was to move from New York to St. Louis, saying good bye to a boy she had fallen in love with…the song was to be wistful and sad, and the line was “…have yourself a merry little Christmas, it may be your last, next year we will be living in the past.”
When Garland saw the lyric and realized all the soldiers that would hear the song from overseas, she refused to sing it the way it was written, demanding instead a lighter more optimistic tone…
"have yourself a merry little Christmas, let your heart be light, from now on our troubles will be out of sight."
It was released in 1944, and she was right- it was a huge hit- home sick soldiers clung to each note and there were many tears whenever she sang it in public. The song also became somewhat of an anchor in her own troubled life. For the next 25 years, Judy Garland would feature the song in her performances, its message of hope as much for her as for anyone else.
Adapted from Ace Collins' Stories Behind The Best Loved Songs Of Christmas series.
When Christmas is spent away from home, it is often music that bridges the gap between loved ones. During WWII, former child star Judy Garland would perform for troops on the front line and realized that her song “Somewhere over the Rainbow” had a deeper meaning that to the lonely soldiers meant home.
So when she was filming Meet Me in St. Louis, she must have had their faces in her mind when she was to sing “Have Yourself a Merry Little Christmas.”
In the movie, Judy’s character was to move from New York to St. Louis, saying good bye to a boy she had fallen in love with…the song was to be wistful and sad, and the line was “…have yourself a merry little Christmas, it may be your last, next year we will be living in the past.”
When Garland saw the lyric and realized all the soldiers that would hear the song from overseas, she refused to sing it the way it was written, demanding instead a lighter more optimistic tone…
"have yourself a merry little Christmas, let your heart be light, from now on our troubles will be out of sight."
It was released in 1944, and she was right- it was a huge hit- home sick soldiers clung to each note and there were many tears whenever she sang it in public. The song also became somewhat of an anchor in her own troubled life. For the next 25 years, Judy Garland would feature the song in her performances, its message of hope as much for her as for anyone else.
Adapted from Ace Collins' Stories Behind The Best Loved Songs Of Christmas series.
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