Fudgy Kringles Cookies


Click image to view video.

3 oz fudge (your choice of flavor)
2 cups flour
1/2 tsp baking soda
1 stick butter
1 egg
1 tsp vanilla

Finely chop the fudge.  Mix flour and baking soda.

Cream butter and sugar,  Mix in egg and vanilla.  Add dry mixture and then fudge.

On a floured surface, form into a 9″ log – wrap and refrigerate for 30 minutes.

Cut into slices and place on a prepared sheet.  Bake at 375 degrees for about 12 minutes.  Cool completely and dust with confectioners sugar.

Cookies can be frozen (without confections sugar dusting) for 2 months.

Continue reading


Tipsy Christmas Cookies

Click image to view video.

Click image to view video.

1 stick soft butter
1/2 cup dark brown sugar
2 egg yolks
2 cups flour
1/8 tsp cinnamon
1/8 tsp nutmet
1/8 tsp cloves
1/8 tsp ginger
1/4 cup candied cherries chopped fine
1/2 cup mixed candied fruits chopped fine

Beat butter and sugar until light. Add yolks. Blend spices into flour and then slowly add flour mixture to butter mixture. Mix in fruits.

Roll out to 1/4″ thickness and cut into 2-1/2″ rounds (or whatever size you wish, smaller is pretty, too)

Put on a lightly greased sheet or silicone or parchment lined

Bake at 350 degrees for about 15 minutes or until lightly browned. Cool completely,

Make a frosting of 1-1/2 cups confectioners sugar, 1/2 tsp of rum extract (or 1 full tsp of real rum – clear). Blend until of frosting consistency, adding more sugar or liquid as needed. Dip or drip frosting on to cookies. Decorate with jellied red and green candies or more candied fruit.

Continue reading

Santa’s Favorites

Click image to view video.

Click image to view video.

Mix together well:

1/2 cup light brown sugar
1/4 cup sour cream
1/2 tsp cinnamon
1 cup finely chopped walnuts

Set aside.

In a mixer bowl, blend

1/2 cup butter
1 cup light brown sugar

Add 1 egg and 1 tsp vanilla

Mix together:

2 cups flour
1/2 tsp baking soda
1/4 tsp salt

Add flour mixture to the butter mixture.

Roll into 1″ balls and place on a prepared sheet.  Make an indentation in the cookie.  Fill each indentation with some of the filling.

Bake 350 degrees for 10-12 minutes.

Cool completely.

These freeze well in air tight bags.

Continue reading

Pepper Nuts Cookies

Click image to view video.

Click image to view video.

1/3 cup molasses
1/4 cup butter

Put these two ingredients in a small saucepan and heat until butter melts. Cool to room temperature.

2 cups flour
1/4 cup brown sugar
3/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp cardamom
1/4 tsp allspice
1/8 tsp ground black pepper
1 egg

Mix together the flour, baking soda, sugar and spices.

Stir egg into the cooled molasses mixture. Gradually stir in flour mixture. Cover with plastic and refrigerate about one hour.

Divide dough into 12 pieces. Roll each piece to about 10″ rope. Cut into small pieces and place on an ungreased pan.

Bake at 350 for about 10-12 minutes until edges just begin to brown lightly.

Remove and cool.

Can be frozen in air tight bags or kept at room temperature in a sealed container – place n apple slice in the container if they begin to harden.

Continue reading

Danish “Ladder” Coffee Cake

Click image to view video.

Click image to view video.

Using one half of your danish dough recipe, roll the dough to approx 12×17.  Place on a piece or parchment paper (or silicone mat).  Mark the dough in thirds.  On the two outside thirds, cut approx 1″ “tabs” all the way down.  Remove the top two and the bottom two.

Place your filling down the center third.  Fold over the top and bottom tabs and then working down, fold the tabs over the filling, gently pressing down to seal.

Cover and set aside for 1 to 1-1/2 hours to rise.

Brush with egg wash.  Bake in 450 degree oven for 15-20 minutes.  Remove and cool.  Make a simple confectioners sugar icing and ice the coffee cake.

Continue reading

Danish Pinwheels

Click image to view video.

Click image to view video.

Using danish dough, roll dough and cut into 5″ squares.  Place your favorite filling in the center of the square.  Cut small slits about 2″ long in each corner.

Fold every other corner into the center of the pastry, over the filling, and press down lightly.  Let rise 1-2 hours.  Brush with egg wash and sprinkle with coarse sugar.

Bake in 450 degree oven for about 8-10 minutes

Continue reading


Click image to view video.

Click image to view video.

Using danish dough, roll dough out and cut into a 8″ strip.  Using a home made template, cut 8″ high triangles with a minimum base of 4″.

Cut small slit in the base.  Pick up triangle and stretch slightly.  Using a small piece of left over dough, make a small ball and put at the top of the slit.  Fold dough over the ball and then roll up – loosely – to form a croissant.  Bend ends in and put on a sheet to rise.  Cover and let rise 2 hours.

Brush the croissants with an egg wash

Heat oven to 450 degrees.  Bake 8-10 minutes

NOTE:  if you want, you can add some cheese, ham, or other filling on the unrolled triangle before rolling up.  Try experimenting with fillings!

Continue reading

Danish Pastry

Click image to view video.

Click image to view video.

1 cup softened butter
1/3 cup flour

Blend these two together well. Spread out onto a wax sheet of paper approximately 12 x 6 – cover with another sheet of wax paper and refrigerate at least 30 minutes.

3-3/4 – 4 cups of flour
2 pks active dry yeast
1-1/4 cups whole milk
1/4 cup sugar
1 tsp salt
1 egg
1/2 tsp vanilla

In a large mixer bowl, combine 1-1/2 cups flour and the yeast. In a small saucepan, heat milk, sugar and salt until just warm (115-120 degrees). Add to dry mixture in bowl along with the egg and extract. Beat until combined and then beat on high speed for 3 minutes.

Beat in enough flour to make a soft dough – knead on a floured surface about 5 minutes. Cover and let rest 10 minutes.

Roll dough to about a 14″ square. Place the chilled butter on half of the dough. Fold dough over butter and press to seal. Turn dough 90 degrees and roll out to about 20×12. Fold into thirds like a letter, turn 90 degrees and roll again to about 20×12. Do this 2 more times (if the dough gets too soft or too much butter oozes out, cover and refrigerate for 10-15 minutes between rolling).

Wrap dough in plastic and refrigerate 30 minutes.

The dough is now ready to use.


Here is picture of some croissants and pear danish that Mark from CA just made from this dough

Mark from CA croissants


Continue reading