Sunday, December 19, 2010

Peppernint sugar cookies

One of my favorite sugar cookie recipes,with the addition of the peppermint

candies makes such a great Christmas dessert,enjoy everyone

Peppermint Sugar cookies

Sparkling Peppermint Sugar Cookies (makes about 24)

• 3/4 C sugar

Or you can also the sugar free sweetner, for Baking Splenda or my favorite sugar free sweetner taste so much like sugar,you can also buy sugar free peppermints for this recipe too.i have made these cookies before with sugar free candy and did soo well

• 1/2 C butter (1 stick),

softened• 1 egg

• 1/2 t vanilla extract

• 1/4 t mint extract

• 1 2/3 C all-purpose flour

• 1 t cream of tartar

• 1/2 t baking soda

• 1/2 t salt• 1/2 C crushed candy canes or peppermint candies (about 7 candy canes)• 1/4 C sugar, for coating
(pre-heat oven to 350 degrees)


Have a Merry Christmas

I hope everyone is doing great and has a Merry Christmas,i will be adding more recipes this week

Wednesday, December 15, 2010

Creamy carmel candy

Sharing one of my favorite carmel candy recipes.
hope everyone is doing well..stop by sometime :)
Creamy carmel candy
Creamy Caramels
1 Cup sugar
1 Cup Butter or Margarine
1 teaspoon vanilla
1 cup dark corn syrup
1 can (14 ounces) sweetened condensed milk
Line an eight inch square pan with heavy aluminum foil. Butter foil and set aside. In large sauce pot, place sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring constantly. Boil slowly for four minutes without stirring and then remove from heat. Stir in sweetened condensed milk. Return to medium heat and place candy thermometer in pot. Cook, stirring constantly, until thermometer reads Soft Ball Stage (238 degrees). Remove from heat and stir in vanilla.
Pour into prepared pan. Allow to cool until able to handle. Cut into one inch squares and place each square (which will look like a blob at this point) in the center of a wax paper square, roll up and twist ends

Monday, December 13, 2010

Sugar topped molasses cookies

Sugar-topped Molasses Spice Cookies
My favorite molasses cookies.enjoy

2 1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 1/2 sticks unsalted butter, at room temperature 1 cup light brown sugar 1/2 cup molasses (not blackstrap) 1 large egg Sugar, for rolling Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper. Beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid overbeating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. The dough will be smooth and very soft dough. Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (I left in the refrigerator overnight and baked the cookies the next day.) Center a rack in the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, and place them on the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 and 1/2 inch thick. Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Transfer the cookies to a rack to cool to room temperature.

Broken glass jello

Sharing one of my favorite new recipes,a dear friend sent me this recipe and i wanted to share can be so festive for Christmas or any holiday ..perhaps blue and red for Independence day or Red and green for Christmas,enjoy everyone .and have a great day.Cilla

Broken Glass Jello

4 small boxes (3 oz. each) of Jello or store brand "gelatin dessert" in different colors.

(I used strawberry, lime, orange and blue. My store only sells the big 6 oz. box of blue jello so I weighed 3 oz. or half of the package).1 (14 oz.) can sweetened condensed milk (don't get evaporated milk)2 envelopes unflavored gelatin (that Knox stuff)
For each flavor, dissolve one box of jello in one cup of boiling water. Pour into a container and chill (overnight is probably best, but I chilled it 3 hours until firmAfter chilling the four flavors, cut them into small blocks.
Carefully mix the blocks in a 9 x 13 pan.
In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight.
Cut into blocks or shapes and serve!

Wednesday, December 8, 2010

Old fashioned potato candy

One of my new favorite recipes, a dear friend sent this too easy too make and delish..enjoy everyone.and have a great week..Cilla

Old Fashioned Potato Candy
1 small potato
2 pounds confectioner’s sugar
peanut butter
Peel and slice potato. In small sauce pot, cover potato slices with water and cook over medium heat until soft. Drain potato and place in mixing bowl. Beat until mashed. Add 1/2 sugar and mix well. Mix in remaining sugar, scraping down sides as needed.
Line a countertop with a sheet of waxed paper dusted with confectioner’s sugar. Scrape out dough onto waxed paper and dust top with more confectioner’s sugar. Roll out to a thickness of about 1/4 of an inch (don’t go getting a ruler here, just eyeball it. This isn’t rocket science). Spread dough with peanut butter and roll up like you are making cinnamon rolls. Once you have rolled up into a log, roll log up in your waxed paper and cut in half. Place halves in a gallon zipper seal bag and store in the fridge until ready to serve.
When ready to serve remove waxed paper an slice into 1/4 inch slices. Store leftovers in the refrigerator.

Monday, December 6, 2010

Creamy hot cocoa

One of my favorite home made hot cocoa recipes,such a nice beverage on a cold winter day..i hope everyone is doing well...stop by sometime.

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Sunday, December 5, 2010

Simple bread pudding

Bread pudding,this recipe it so easy too make.great dessert on a cool Autumn evening
..i hope everyone is doing well...stop by sometime .Cilla :)

Simple Bread Pudding
A loaf of stale bakery bread, torn or cut into 1-inch bread cubes
3 cups milk, half-n-half, or a combination of both
1/2 stick butter (4 Tbsp.)
1-1/2 tsp. ground cinnamon
1/2 c. sugar
2 tsp. vanilla
3 eggs
Extra sugar and cinnamon for sprinkling on top
Preheat the oven to 350-degrees and butter an 8-inch square baking pan. Toss the milk, butter, cinnamon and sugar into a saucepan, and heat gently over medium heat until the butter has melted. Remove from heat and stir in vanilla.Place bread in a large bowl. Pour the milk mixture over the bread, making sure to cover all the bread. Weigh the bread down by placing a plate or pan on top of the mixture, held down with a few cans from the cupboard. Let sit for about five minutes, making sure the bread gets good and soaked.Beat the eggs and pour on top of the bread mixture; stir to thoroughly combine. Pour mixture into 8-inch pan and sprinkle with sugar and cinnamon.Place the pan into a larger baking dish and place in the oven. Add enough hot water to the larger dish until the water reaches about an inch from the top.Bake for 45-70 minutes. The pudding will be puffy and golden when it's done; when a knife stuck into the center comes out fairly clean, the pudding is done.Enjoy it warm (with vanilla ice cream) or cold. Bread pudding keeps well for a couple of days; just cover and store in the fridge.

Thursday, December 2, 2010

have a great week

Hope everyone is doing well .and having a great week,,will be posting
more recipes this week :)