Construction Gingerbread

Click here to view the video.

  • 7 cups flour
  • 1-1/2 tbsp ginger
  • 2 tsp cinnamon
  • 2 tsp cloves
  • 1 egg
  • 1 cup soft margarine
  • 1 cup granulated sugar
  • 1/2 cup + 2 tbsps dark molasses

Mix together the flour, ginger, cinnamon and cloves and set aside.

In mixer, put margarine and sugar and beat until well blended and fluffy. Add the egg and blend well and then add the molasses and blend well.

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Gingerbread Dog Cookies

Watch the Holiday Dog Cookies video here.

  • 3 cups flour (can use all purpose or wheat)
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1 egg
  • 1/2 cup canola oil
  • 1/2 cup molasses or dark corn syrup

Mix altogether to form a dough – if too dry, add a bit of water

Place in refrigerator for about 30 minutes.

Roll out, cut into shapes and bake at 325 for 15-20 minutes

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Praline Shortbread

You can view the YouTube video here. This recipe is part of the 2020 Holiday Cookies show.

  • 1 tbsp ground coffee
  • 1 tsp boiling water
  • Mix together and set aside for 4 minutes, then drain and discard the grounds.
  • 8 tbsps soft butter
  • 2 tbsp creamy peanut butter
  • 1/2 cup sugar
  • 2/3 cup cornstarch
  • 1-2/3 cup flour
  • 1 tsp vanilla

Mix the flour and cornstarch together.

Cream the butter and peanut butter well. Then add the sugar, vanilla and then the flour and blend well

Line a 9″ square pan with parchment and then spray with cooking spray.

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Snickerdoodle Spirals

  • 1/3 cup sugar
  • 1 tbsp cinnamon

Mix these two together well and set aside.

  • 1/2 cup soft butter
  • 3 oz. soft cream cheese
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2-2/3 cup flour
  • 1/2 tsp baking powder
  • 2 tbsps melted butter

Beat together the butter and cream cheese until well blended. Add the sugar and blend well. Add the egg and vanilla and blend well. Mix the flour and baking powder together and add to the butter mixture and blend well.

Remove, wrap and refrigerate 1 hour.

Divide dough in half. Roll each half between two sheets of wax paper to about an 8″ x 12″ rectangle. Brush the surface with a little bit of melted butter and then sprinkle a little less than half of the cinnamon sugar mixture over the top.

Beginning with the short side, roll up tightly into a log. Repeat with the other half of the dough.

Brush each log with a bit of the melted butter and then roll each log into the remaining cinnamon sugar mixture to coat outside. Wrap in plastic wrap and refrigerate at least 4 hours or overnight.

Cut into 1/4″ slices and put on baking sheet

Bake 375 for 8-1 minutes.

Christmas Shortbread Bites

You can view the YouTube video here. This is part of our 2020 Christmas Cookies show.

  • 1-1/4 cups all purpose flour
  • 3 tbsps sugar
  • 1/2 cup butter
  • 1/2 tsp vanilla
  • 1-1/2 tbsps red and green nonpareils or sprinkles

In a food processor, put flour and sugar and pulse to combine. Add butter and vanilla and pulse until dough begins to come together. Add nonpareils and pulse just enough to combine.

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Pistachio & White Chocolate Mousse “Cake”

Watch the video here.

P1000085_1Brownie base:

  • 3.5 oz dark chocolate (60% cacao)
  • 2.5 oz butter (5 tbsps)
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup cornstarch

Melt the chocolate and butter over a simmering pan of water.  Remove and add the sugar and salt and mix well.  Add the cornstarch and mix well.  Add the eggs and mix well.

Pour into a greased (and parchment lined bottom) springform pan.

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Szarlotka (Polish Apple Pie)

View the video here.

In a food processor, put

  • 2-1/2 cups flour
  • 1/2 cup sugar
  • pinch salt

Pulse a few times to blend and then add:

  • 8 ox cold cubed butter
  • 4 egg yolks
  • 2-3 tbsps ice water

Blend until almost coming together – remove and knead a bit on a counter.

Remove 1/4 of the dough, wrap and freeze

Place a piece of parchment paper on bottom of springform pan. Continue reading