Almond Cookies
1 cup all-purpose flour
1 cup ground almonds(almond meal)
1/4 teaspoon baking powder
dash salt
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 tsp sesame oil
1 large egg white
1/2 teaspoon almond extract
36 whole honey sesame almonds(use blanched if you can’t get the honey sesame)
PREPARATION:
Stir together flour, ground almonds, baking powder, and salt; set aside.
In a mixing bowl cream butter, oil and sugar at medium speed of electric hand held mixer. Beat in egg white and almond extract.
Stir flour and ground almond mixture into the creamed mixture.
Cover with plastic wrap; chill for about 2 hours.
Shape dough into small balls, about 3/4-inch. Place balls 2 inches apart; flatten slightly with the bottom of a glass. Press an almond into the center of each cookie. Bake at 350° for about 12 minutes, or until set but not browned.
Makes about 2 1/2 dozen almond cookies.
Marvelous Oatmeal Cake
1 cup quick oatmeal
1 ½ cups boiling water
½ cup unsalted butter
1 cup packed brown sugar
1 ½ cups granulated sugar
2 eggs, beaten
1 cup sifted flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla
½ cup chopped walnuts
Preheat oven to 350F.
Combine oatmeal and boiling water. Let stand for 15-20 minutes.
Combine butter and sugars until light and creamy. Add eggs and continue beating. Stir in cooled oatmeal mixture. Sift together flour, baking soda and spices. Gradually add dry ingredients to batter. Mix well. Add vanilla. Fold in walnuts.
Pour into a greased and floured 9-x-13-inch pan. Bake 45-55 minutes or until cake tests done. Can be served warm or cool.
Apple Saute:
2 apples, peeled, cored and diced
3 TBSP brown sugar
1 TBSP butter
In a saute pan, melt butter and add apples over medium heat. Let cook for 2 minutes and add brown sugar. Stir. Let sugar melt into the butter and stick to the apples. Set aside.
For the topping:
2 cups sugar
½ cup water
1 ½ TBSP light corn syrup
2/3 cup heavy cream
2 TBSP unsalted butter, at room temperature
1 cup salted peanuts
To make the topping:
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Stir in the peanuts, and pour the caramel and peanuts into a 1-quart Pyrex measuring cup or heat proof bowl.
Spoon the peanuts on top of the cake. Then spoon the caramel on top of those. You will have extra caramel leftover to use on something else…like ice cream! You’ll have a layer about ¼ inch high. Allow the topping to set to room temperature-about 20 minutes before serving.
Candy Cane Roca Cookie
½ cup unsalted butter, softened
1 ½ cups dark brown sugar
1 egg
½ tsp vanilla extract
½ tsp almond extract
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup Milk Chocolate Toffee Pieces
¼ cup Crushed Candy Cane Pieces
In a mixer attached with a paddle attachment, cream the butter and brown sugar, until light and fluffy, about 3 minutes. Add egg and beat 1 minutes. Scrape down bowl. Add both extracts and beat for 30 seconds.
In a separate bowl, sift together flour, baking powder and salt. Add flour mixture to the butter/sugar mixture and mix on low speed until the ingredients are well combined.
Add toffee and candy cane pieces. Either fold in, or briefly mix to incorporate.
Form into 1 -inch balls and place on greased cookie sheets. Flatten cookies with the bottom of a greased glass. Don’t press too hard, just enough to flatten the top a little.
Bake 350F for 10 minutes. Remove from oven and transfer to a wire rack to cool. The cookies will be more crunchy and slightly chewy when they cool. They are not meant to be a soft cookie.
PINK MARSHMALLOW FANTASY
Classic White Cake
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
1 1/2 cups Andes Peppermint Crunch Baking Chips
pink food coloring
Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round. Line bottom with parchment or waxed paper.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often. Fold in Andes Peppermint Crunch Baking Chips. Take 2/3 of the batter out and place into a separate bowl and set aside. Add 3 drops of pink food coloring to the remaining 1/3. Blend until the batter is pink in color.
Chocolate Cake
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer(or place in a stand mixer). Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth.
To make the the cake:
Set out both prepared cake pans. In the first pan scoop 2 cups of chocolate batter into the pan, spread out with spatula. Next scoop 1 ½ cups white batter with peppermint chips into the center of the chocolate batter. Spread out to form a circle. Lastly scoop 1 cup of the remaining pink into the center of the pink batter.
For the second pan. Scoop 2 cups white batter with peppermint chips into pan, spread out with a spatula. Scoop 1 ½ cups of the chocolate batter into the center of the white batter, spread out with spatula to form a circle. Scoop 1 cup of the remaining pink batter into the center of the chocolate batter.
You will most likely have leftover batter…if so make cupcakes.
Bake for 30-35 minutes, OR until the center comes out clean. Remove from oven and let cool in pan for 15 minutes. Flip cake over onto a rack and remove parchment or waxed paper. Let cake cool completely before frosting.
Marshmallow Frosting:
4 egg whites
1 ½ cups sugar
½ cup light corn syrup
pinch of salt
2 tsp vanilla
1 tsp peppermint extract
6 drops pink food coloring
Using a large bowl, preferably the top of a double boiler, mix eggs, sugar, corn syrup ans salt until combined. Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes(be careful to not make it too hot since you are using eggs and don’t want them to scramble). Remove heat and beat 5-7 minutes until frosting is cool and stiff peaks form. Beat in vanilla and peppermint extract. Add food coloring and beat until all the color is incorporated.
To assemble the cake:
Place one cake layer on cake plate. Take one cup of frosting and spread it out evenly onto the layer. Place the second layer on top of the frosted layer. Use remainder of frosting to frost top and sides of cake. Decorate top of cake with crushed candy canes. Decorate side of cake with mini candy canes.
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