CHocolate crossants

 

http://stickydoughjulia.blogspot.com/2012/03/crossants.html

Just roll in chocolate chips let rise one hour
And brush with egg wash before baking

Fig cookie

Ingredients

Dough:
2 1/2 cups (250 gr.) all purpose flour
1/2 cup (1 stick, 115 gr.) unsalted butter 1/2 cup (100 gr.) sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp. lemon zest
1/4 cup (60 ml.) milk

Filling:
6 ounces (1 cup, 170 gr.) dried figs (black Mission), stem removed
4 Tbsp rum
4 ounces (1/3 cup, 115 gr.) honey
1/2 cup (3 oz., 85 gr.) raisins
6 large dates (Medjool), pit removed
1/4 cup (40 gr.) candied citron (I left out)
1 cup (170 gr.) whole, skin-on, almonds, toasted
1/2 teaspoon ground cinnamon
1/4 tsp ground clove zest of
1 lemon and
1 orange
1 cup (170 gr.) hazelnuts, toasted, skin removed, and chopped Icing
1 1/2 to
2 cups powdered sugar zest of
1 lemon
2 to 4 Tbsps lemon juice, or as needed Non-pareils (sprinkles), as needed

Instructions

Dough: In a large bowl, Using a fork or pastry kneader, combine the flour, baking powder, salt, sugar and butter, until crumbly. Beat in the eggs, lemon zest, and milk. Form into a ball and allow to rest in the refrigerator for at least 1 hour.

Filling: Process all filling ingredients (except chopped hazelnuts) in a food processor equipped with a blade, until fairly smooth, a few minutes. Add the chopped hazelnuts, for crunch. Allow to rest in fridge for 1 hour.

Assembly: Divide dough into 4 pieces. Roll out each one, one at a time, onto a floured surface into a rectangle (about 1/8 inch or 1/3 cm thin). Take some of the filling and roll into a log. Place it onto the center of the dough and roll the dough over it, wrapping it into a long log. Cut each log into about 3-4 pieces. Then roll out again to thin it. Using a knife, cut some slits on the dough then form it into a wreath. Or slit both ends to form Xs. Repeat with remaining dough and filling. Lay the shaped cookies on a parchment lined cookie sheet. Allow to cool in the refrigerator before baking for about 1 hour.

Baking: Preheat oven to 350F (180 C) and bake for about 20 minutes or until barely golden. Do not over-bake. Allow cookies to cool before baking.

Icing: In a bowl, whisk together all the icing ingredients then using a spoon or your fingers, glaze the cookies and immediately

Sweet potato pie

recipe is the best I'm.using canned puree and while milk look for.aunt bernitas flaky crust recipe makes me want Apple pie with crumble top.and Grampas sour green apples Ingredients 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) Sweet potato® 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated MilkNESTLÉ® CARNATION® Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving

Peanut brittle

First time

Ingredients

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon salt

3/4 cup (1 1/2 sticks) butter

3 cups sugar

1 cup light corn syrup

3 cups shelled raw peanuts

Directions

Measure the vanilla into a small bowl and set aside. Combine the

baking soda and salt in another small bowl and set aside. Butter 1

cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the

butter. Set aside.

Combine the sugar, corn syrup and 1/2 cup water in a large

saucepan. Bring the mixture to a boil, attach a candy thermometer

and cook over medium-high heat until the syrup spins a thread

when poured from a spoon or reaches 240 degrees F on the

thermometer. Stir in the peanuts and continue cooking and stirring

until the candy becomes golden brown or reaches 300 degrees F.

Remove from the heat immediately and quickly add the remaining 1

stick butter and the vanilla, baking soda and salt. Stir only until the

butter melts, and then quickly pour the brittle onto the cookie

sheet, spreading the mixture thinly. When the brittle has completely

cooled, break the candy into pieces and store in a tightly covered

Xmas fudge

One cube butter
Melt with sweetened condensed milk
One pkg butterscotch chip
One pkg peanut butter chips
One pkg chocolate chips
One cup marsmellow creme

Melt in pan butter milk chips
Stir in creme remove from heat
Stir in one half tsp almond extract

One half tsp vanilla extract

Pour in foil lined buttered pan let cool cut in squares

Sicillian fig cookie cuccidati buccellati

Sicilian spiced fig-nut cookies (cuccidati or buccellati) Recipe type: dessert, cookies Author: Amelia Pane Schaffner Serves: 8
5.0 from 1 reviews
Print
Ingredients
Dough: 2 1/2 cups (250 gr.) all purpose flour 1/2 cup (1 stick, 115 gr.) unsalted butter 1/2 cup (100 gr.) sugar 2 tsp baking powder 1/2 tsp salt 2 eggs 1 tsp. lemon zest 1/4 cup (60 ml.) milk
Dough: In a large bowl, Using a fork or pastry kneader, combine the flour, baking powder, salt, sugar and butter, until crumbly. Beat in the eggs, lemon zest, and milk. Form into a ball and allow to rest in the refrigerator for at least 1 hour.
Filling: 6 ounces (1 cup, 170 gr.) dried figs (black Mission), stem removed 4 Tbsp rum 4 ounces (1/3 cup, 115 gr.) honey 1/2 cup (3 oz., 85 gr.) raisins 6 large dates (Medjool), pit removed 1/4 cup (40 gr.) candied citron 1 cup (170 gr.) whole, skin-on, almonds, toasted 1/2 teaspoon ground cinnamon 1/4 tsp ground clove zest of 1 lemon and 1 orange 1 cup (170 gr.) hazelnuts, toasted, skin removed, and chopped
Icing 1 1/2 to 2 cups powdered sugar zest of 1 lemon 2 to 4 Tbsps lemon juice, or as needed Non-pareils (sprinkles), as needed
Instructions
Dough: In a large bowl, Using a fork or pastry kneader, combine the flour, baking powder, salt, sugar and butter, until crumbly. Beat in the eggs, lemon zest, and milk. Form into a ball and allow to rest in the refrigerator for at least 1 hour.
Filling: Process all filling ingredients (except chopped hazelnuts) in a food processor equipped with a blade, until fairly smooth, a few minutes. Add the chopped hazelnuts, for crunch. Allow to rest in fridge for 1 hour.
Assembly: Divide dough into 4 pieces. Roll out each one, one at a time, onto a floured surface into a rectangle (about 1/8 inch or 1/3 cm thin). Take some of the filling and roll into a log. Place it onto the center of the dough and roll the dough over it, wrapping it into a long log. Cut each log into about 3-4 pieces. Then roll out again to thin it. Using a knife, cut some slits on the dough then form it into a wreath. Or slit both ends to form Xs. Repeat with remaining dough and filling. Lay the shaped cookies on a parchment lined cookie sheet. Allow to cool in the refrigerator before baking for about 1 hour.
Baking: Preheat oven to 350F (180 C) and bake for about 20 minutes or until barely golden. Do not over-bake. Allow cookies to cool before baking.
Icing: In a bowl, whisk together all the icing ingredients then using a spoon or your fingers, glaze the cookies and immediately

Ingredients

Dough: 2 1/2 cups (250 gr.) all purpose flour
 1/2 cup (1 stick, 115 gr.) unsalted butter 
1/2 cup (100 gr.) sugar
 2 tsp baking powder 
1/2 tsp salt
 2 eggs
 1 tsp. lemon zest
 1/4 cup (60 ml.) milk

 Filling: 6 ounces (1 cup, 170 gr.) dried figs (black Mission), stem removed 
4 Tbsp rum 4 ounces
 (1/3 cup, 115 gr.) honey 
1/2 cup (3 oz., 85 gr.) raisins
 6 large dates (Medjool), pit removed 

1/4 cup (40 gr.) candied citron 
1 cup (170 gr.) whole, skin-on, almonds, toasted 
1/2 teaspoon ground cinnamon
 1/4 tsp ground clove 
zest of 1 lemon and 1 orange 
1 cup (170 gr.) hazelnuts, toasted, skin removed, and chopped

 Icing 
1 1/2 to 2 cups powdered sugar
 zest of 1 lemon
 2 to 4 Tbsps lemon juice, or as needed 
Non-pareils (sprinkles), as needed

Instructions

Dough: In a large bowl, Using a fork or pastry kneader, combine the flour, baking powder, salt, sugar and butter, until crumbly. Beat in the eggs, lemon zest, and milk. Form into a ball and allow to rest in the refrigerator for at least 1 hour.

Filling: Process all filling ingredients (except chopped hazelnuts) in a food processor equipped with a blade, until fairly smooth, a few minutes. Add the chopped hazelnuts, for crunch. Allow to rest in fridge for 1 hour.

Assembly: 
Divide dough into 4 pieces.
 Roll out each one, one at a time, onto a floured surface into a rectangle (about 1/8 inch or 1/3 cm thin). 
Take some of the filling and roll into a log.
 Place it onto the center of the dough and roll the dough over it, wrapping it into a long log. 
Cut each log into about 3-4 pieces.
 Then roll out again to thin it. Using a knife, cut some slits on the dough then form it into a wreath. 
Or slit both ends to form Xs. 
Repeat with remaining dough and filling. Lay the shaped cookies on a parchment lined cookie sheet. Allow to cool in the refrigerator before baking for about 1 hour.

Baking: Preheat oven to 350F (180 C) and bake for about 20 minutes or until barely golden. Do not over-bake. Allow cookies to cool before baking.

Icing: In a bowl, whisk together all the icing ingredients then using a spoon or your fingers, glaze the cookies and immediately 

Ruffled cake

Cassandras Gramas cornbread

  Cassandras Grandma cornbread!

like cake!
1cup sugar
2eggs
2/3 oil
2tsp soda
2 tsp b powder
1tsp salt
2c flour
2c buttermilk
I use milk and tsp vinegar
2/3 corn meal (soak meal in milk)
Cook at 400 25min

http://dinnertimejulia.blogspot.com/2012/07/white-enhiladas-cassandra-recipe.html