2 1/2 cups all-purpose flour (see Cook’s Note)
1/4 tsp. baking powder
1/4 tsp. fine salt
3/4 cup sugar
1 1/2 sticks (12 tbsps.) unsalted butter, at room temperature
1 tsp. vanilla extract
1/4 tsp. peppermint extract
1 large egg, lightly beaten
Red gel food coloring
12 peppermint patties, frozen
1/4 cup red and white sprinkles
Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes. Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated. Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties. Sprinkle 1 tsp. of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes). Preheat the oven to 350°. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.
CHOCOLATE MINT DREAMS (From tasteofhome.com) 12-4-21
COOKIE:
3/4 cup butter, softened
1/2 cup confectioners' sugar
2 oz. unsweetened chocolate, melted and cooled
1/4 tsp. peppermint extract
1 1/2 cups all-purpose flour
1 cup miniature semisweet chocolate chips
ICING:
2 tbsps. butter, softened
1 cup confectioners' sugar
1/4 tsp. peppermint extract
1 to 2 tbsps. 2% milk
1 to 2 drops green food coloring, optional
DRIZZLE:
1/2 cup semisweet chocolate chips
1/2 tsp. shortening
Preheat oven to 375°. Cream together butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cooled chocolate and extract. Gradually beat in flour. Stir in chocolate chips. (Dough will be soft.) Drop dough by tbsp.fuls 2 in. apart onto ungreased baking sheets. Bake until firm, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. For icing, mix butter, confectioners' sugar, extract and enough milk to achieve desired consistency. If desired, tint green with food coloring. Spoon icing onto cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over tops.
SUGAR COOKIE TREES (From goodhousekeeping.com) 12-4-21
2 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 1/2 tsps. pure vanilla extract
Green gel food coloring
Graduated round cookie cutters
Small star cookie cutter
Royal icing
Chocolate covered caramels (such as Rolo)
Confectioners' sugar, for dusting
In a large bowl, whisk together flour, baking powder and salt. In another large bowl, using electric mixer on high speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then vanilla. Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Divide dough into 4 portions. Keep portions wrapped in plastic while coloring. Working with 1 portion at a time, add a couple of drops green food coloring to dough and mix until fully incorporated. (Tip: Tint slightly darker than you desire; cookies will bake up lighter.) Roll between 2 sheets of parchment paper to 1/8" thick. Chill until firm, 30 minutes in refrigerator or 15 minutes in freezer. Repeat with remaining dough. Heat oven to 350°. Line baking sheets with parchment paper. Using floured cookie cutters, cut out cookies. Place on prepared sheets. Reroll, chill and cut scraps. Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely. Use royal icing to “glue” cookies together in tree shapes with stars at top and chocolate caramels as trunks. Dust with confectioners’ sugar if desired.
ORIGINAL RANCH® SPINACH DIP (From hiddenvalley.com) 12-4-21
16 oz. sour cream
1 packet (1 oz.) Hidden Valley®
Original Ranch® Dips Mix
10 oz. frozen spinach, chopped,
thawed and well-drained
8 oz. water chestnuts, drained
and chopped
1 round French bread loaf
In a large bowl, mix the sour cream together with the dips mix until well-blended, then fold in spinach and water chestnuts. Chill covered for 1 hour before serving. Cut top off the bread, remove center and cut into cubes. Fill bread bowl with dip. Serve with cubed bread and vegetable sticks of choice.
FRIED MOZZARELLA BALLS (From epicurious.com) 12-11-21 Top of page
5 cups vegetable oil
1 lb. bocconcini (drained marinated,
small mozzarella balls), patted dry
3 large eggs, beaten
1 cup dry, plain, fine bread crumbs
Heat about 1 1/2" oil to 360° in a 3 1/2-to 4-quart heavy saucepan. Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper. Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. Return oil to 360° between batches.
ONE-POT PARMESAN BRUSSELS SPROUTS ORZO (From thekitchn.com) 12-11-21
1/4 cup panko breadcrumbs
1 lb. Brussels sprouts
1 large lemon
1 lb. dried orzo pasta
4 cups water
3/4 cup dry white wine
1 Parmesan cheese rind
1 tbsp. olive oil
2 tsps. kosher salt
1/4 tsp. freshly ground black pepper
Cook 1/4 cup panko breadcrumbs in a small frying pan over medium-heat until browned and toasted, 2 to 4 minutes; set aside. Halve 1 pound Brussels sprouts and finely grate the zest of 1 lemon (reserve the zested lemon). Place both in a 3 1/2-quart straight-sided skillet or Dutch oven. Add 1 pound dried orzo, 4 cups water, 3/4 cup dry white wine, 1 Parmesan cheese rind, 1 tablespoon olive oil, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Bring to a boil over high heat. Boil, stirring frequently so that the orzo doesn’t stick, until the orzo is al dente and liquid has nearly evaporated, 8 to 10 minutes. Remove the Parmesan rind and squeeze in the lemon juice from the zested lemon. Sprinkle with the panko.
CHICKEN PARMESAN CASSEROLE (From myrecipes.com) 12-11-21
12 oz. uncooked ziti pasta
4 cups marinara sauce
3 cups shredded rotisserie chicken
(from 1 chicken)
8 oz. pre-shredded mozzarella cheese
(about 2 cups)
1/2 tsp. crushed red pepper, optional
1 cup panko (Japanese-style breadcrumbs)
3/4 oz. Parmesan cheese, finely
grated (about 1/2 cup)
2 tbsps. finely chopped fresh flat-leaf
parsley
1 tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
Preheat oven to 375°. Cook pasta according to package directions for al dente pasta. Drain and rinse under cool water; set aside to drain well. Place marinara, shredded chicken, mozzarella, and, if using, crushed red pepper in a large bowl. Add pasta, and toss gently to combine. Transfer to a lightly greased 13"x9" glass or ceramic baking dish. Stir together panko, Parmesan, parsley, olive oil, salt, and pepper in a small bowl, and sprinkle evenly over pasta mixture. Bake in preheated oven until bubbly and topping is browned, about 35 minutes. If making ahead: Follow instructions through step 3. Cover with aluminum foil, and chill up to 24 hours. Bake, covered with foil, at 375° until hot and bubbly, about 45 minutes. Uncover, and continue to cook until topping is browned, about 10 minutes more.
CASSANDRA'S "LIGHT" FRUITCAKE (From southernliving.com) 12-11-21
3 cups chopped mixed dried fruit
(such as cherries, apricots, dates, prunes, and apples)
1 cup chopped dried candied pineapple
1/2 cup currants
1/4 cup finely chopped crystallized
ginger (or more to taste)
1 1/2 cups brandy or bourbon, divided
1 cup unsalted butter
1 1/2 cups granulated sugar
5 large eggs
1 tbsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 cups pecans, chopped
Cheesecloth
Combine the mixed dried fruit (including pineapple and currants) and crystallized ginger in a large bowl. Stir together with 1 cup brandy or bourbon; cover and set the mixture aside for 2 hours to infuse the dried fruit. Preheat the oven to 325?F. Grease a tube pan with cooking spray. Meanwhile, cream together the butter and sugar in a large bowl, and beat in eggs 1 at a time. Stir in the vanilla extract. In a separate large bowl, whisk together the flour, baking powder, and salt. Using a large wooden spoon or spatula, stir the flour mixture into the butter mixture until thoroughly combined (do not beat with a mixer). Stir in the soaked fruit mixture and chopped pecans. The mixture will be thick. Scrape the mixture into the prepared tube pan, smoothing the top with a spatula. Bake 1 hour and 10 minutes or until a toothpick inserted into the center of the fruitcake comes out clean. Cool 15 minutes before removing from pan. Cool completely on a wire rack, about 45 minutes. Soak a layer of cheesecloth in enough brandy or bourbon to thoroughly moisten (about 1/2 cup). Wrap the fruitcake in the cheesecloth, and then wrap it in aluminum foil. Set aside to rest for at least 24 hours before serving to allow the flavors to soak in.
BUNDT PAN RELEASE PASTE (From thekitchn.com) 12-11-21
1/4 cup vegetables shortening
2 tbsps. vegetable oil
1/4 cup all-purpose flour
In a small bowl, combine the shortening, flour, and oil. You can use a fork to mash these together, or use your fingers to knead them together into a paste. Apply the pan release paste with a pastry brush. Store the unused pan release paste in an airtight container in the pantry for up to 1 month.
PAIN AU CHOCOLAT (From foodandwine.com) 12-18-21 Top of page
All-Butter Croissant Dough
All-purpose flour, for dusting
24 3" 44% cacao chocolate baking
sticks (such as Cacao Barry Extruded Bâtons Boulangers)
1 large egg
2 tsps. whole milk
2 cups hot water
Line 2 baking sheets with parchment paper; set aside. Uncover refrigerated croissant dough, and transfer to a lightly floured surface. Lightly flour top of dough; roll into a 19x11" rectangle. Using a pizza cutter, trim edges to form an 18x10" rectangle; discard scraps. Cut dough into 12 (5x3") rectangles. Place rectangles in a single layer on 1 prepared pan; cover tightly with plastic wrap, and refrigerate 15 minutes. Place 1 dough rectangle on a clean work surface with a short side closest to you. Place 1 chocolate baking stick crosswise, 1/2" from bottom short side of dough rectangle. Place a second chocolate baking stick crosswise, 1 1/2" from top short side. Starting at bottom short side, roll dough over first chocolate baking stick, and continue rolling over second chocolate baking stick and to top edge of dough. Firmly press seam to secure (chocolate baking sticks should be side by side, like binoculars, with a layer of dough in between). Place rolled dough, seam side down, on prepared baking sheet. Repeat with remaining dough rectangles and chocolate baking sticks, placing pastries at least 2" apart on both baking sheets. Proceed with recipe, or cover with plastic wrap and refrigerate up to 8 hours or overnight for deeper flavor. Whisk together egg and milk in a small bowl. Brush pastries lightly with egg mixture, using a paper towel to wipe away excess. Reserve remaining egg mixture in refrigerator. To proof pastries, add 2 cups hot water to a small bowl, and place in a cold oven. Place baking sheets with pastries, uncovered, in oven with hot water. Close door, and proof until pastries double in size and jiggle when you shake the baking sheets, 1 to 2 hours. Remove pastries and water from oven, and let pastries stand at room temperature 30 minutes. Meanwhile, preheat oven to 425°. Place oven rack in middle position. Gently brush 1 baking sheet of pastries with a second coat of egg mixture. Place baking sheet on middle rack in preheated oven, and immediately decrease temperature to 375°. Bake until golden brown and crisp, 18 to 24 minutes. Transfer pain au chocolat to a wire rack. Return oven temperature to 425°. Repeat process with egg mixture and remaining pastries. Serve warm, or let cool completely, about 1 hour. (Pain au chocolat are best eaten the day they are baked.)
LEFSE (From cooking.nytimes.com) 12-18-21
5 lbs. red-skinned potatoes, peeled
and cut into uniform size
2/3 cup neutral oil, such as canola
1 (5 oz.) can evaporated milk
1/2 cup sugar
2 tsps. kosher salt
2 1/2 to 3 cups all-purpose flour,
more as needed
Bring a large pot of water to a boil over high heat. Cook potatoes until tender, 15 to 20 minutes. Drain well. Rice potatoes into a large bowl, continuing until you have 8 cups. Add oil, evaporated milk, sugar and salt, and mix well. Let cool, then cover and refrigerate for a few hours, or overnight. When ready to make lefse, add 2 1/2 cups flour and mix well. Divide dough into two logs if you have a lefse grill, and four if you do not. Dough should be sticky and hold together, but not so sticky it’s impossible to work with; if necessary, add remaining 1/2 cup flour. Cut each log into 9 or 10 pieces, shape into small balls and place on plates in refrigerator. If you have a lefse grill, heat it to 400 degrees. If you don’t have a lefse grill, set a wide, low-lipped nonstick pan over medium-high heat. Generously dust work space with flour and flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. If you have a lefse grill, gently roll dough into a large, thin circle (if you are using a regular pan, roll into a thin circle just smaller than the size of your pan), lifting and flipping frequently so it doesn’t stick; use more flour as needed. Brush excess flour from dough. Use a lefse stick to carefully transfer to grill (use a thin spatula if cooking in a pan). Cook for 1 minute, or until lefse is steaming and small bubbles appear on uncooked side. Using lefse stick or spatula, flip lefse and cook for 45 seconds or so. Place lefse on a clean dish towel and cover with another. Repeat, stacking lefse atop one another between the dish towels.
PRIME RIB (From saveur.com, adjusted for 7 bone rib) 12-18-21
1 (7-bone) beef standing rib roast
(12-14 lbs.), chine bone removed and tied back on
2 1/2 tbsps. kosher salt
2 tbsps. dry mustard, preferably
Colman’s
2 tbsps. chopped fresh rosemary
leaves
Coarsely ground black pepper, to
taste
Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set the beef in a 12x14" roasting pan. Cover loosely with plastic wrap and refrigerate for 2-3 days. Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature. Arrange rack in lower third of oven and heat to 450°. Roast the beef, rib side up, until it begins to brown and sizzle, 20-25 minutes. Reduce temperature to 325°; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120° (for medium rare), about 2 hours more. Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 25-30 minutes. Remove and discard chine bone. Carve roast and serve with reserved pan juices.
NO SHOW 12-25-21 Top of page
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