Wednesday, December 10, 2008

Compacting Christmas Recipes

Okay I'm adding in the recipes and instructions in the little snipets I can get tonight. Scroll through and you'll see them pop up over the next couple of hours!


Playdough

Cooked Playdough

2 cups flour
1/2 cup salt
3 teaspoons cream of tartar
2 Tablespoons vegetable oil
2 cups water (mixed with food coloring)

Cook in pan over medium heat until it feels like mashed potatoes. Let cool before kneading.

*I made mine without the food coloring and then kneaded it into the cooled dough. That way one batch could yield three colors. This recipe made enough to fill 4 tins (4.5"). I used Wilton gel food coloring (available at Michael's).



Gingersnaps

Gingersnaps
taken from Food & Wine November 2001

2 c flour
2 t baking soda
1 t ground ginger
1 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3/4 c solid vegetable shortening
1 c sugar, plus 1/4 c for rolling
1/4 c unsulphured molasses
1 large egg, lightly beaten

Preheat the oven to 350.
In a bowl, whisk the flour with the baking soda, ginger, cinnamon, cloves and salt.

In a large bowl, using a handheld mixer, beat the shortening with the 1 c sugar until light and fluffy, about 2 minutes. beat in the molasses, then beat in the egg. Add the dry ingredients and beat at a low speed until blended.

Roll level tablespoons of the dough into balls and roll the balls in sugar. Arrange the balls 1 inch apart on 2 large ungreased baking sheets (I actually find I need 3 and that they need to be 1.5-2" apart so they don't join).

Bake on the lower and middle racks of the oven for about 15 minutes (in my oven that is 13), or until the tops are cracked; shift the pans from top to bottom and front to back halfway through baking (this is actually very important for even baking). If you are only doing one sheet at a time use the lower rack and turn the sheet around halfway through.
Transfer to wire racks to cool. Store in an airtight container.

Makes 3-4 dozen.



Sugar Cookies

Cut Out Sugar Cookies

3/4 c butter, softened
1 c sugar
2 eggs
1 t vanilla
2 & 3/4 c all-purpose flour
1 t baking powder
1 t salt

In large bowl of an electric mixer, beat butter and the 1 c sugar until creamy; beat in eggs and vanilla. In another bowl, stir together flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly, to form a soft dough. Cover tightly with plastic wrap and refrigerate until firm (at least 1 hour) or for up to 3 days.
On a floured board, roll out dough, a portion at a time, to a thickness of 1/4 inch (just less than a cm), keep remaining portions refrigerated. Cut out with cookie cutters and place slightly apart on ungreased baking sheets.
Bake in a 400 degree oven for 8 minutes or until edges are just beginning to turn golden.
*I like mine soft, so I try and get them out just before they develop any color, this a batch to figure out exact timing (6-8 min)

Makes about 2 dozen.

Rolling tip:

Use two pencils or 1/4" dowels if you've got them to keep your rolled dough even and a consistent 1/4" thick!



Caramel Corn

Caramel Corn
This recipe came to you courtesy of fellow blogger Amy. I'd seen her post about making this with her sister last year and filed it away as a gift idea. She was generous enough to share it with me... and now you. Thanks again Amy!

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1/2 cup molasses
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
6-8 quarts of popcorn (about 2 potfuls) (1 c of kernels)

Before starting, sift popcorn to get out all kernels, then take out 2 large bowls and 2 jelly roll pans (rimmed cookie sheets) for a single batch. Spray the jelly roll pans with non-stick cooking spray. Then preheat your oven to 250◦. Arrange the rack so that both sheets fit at one time.

Then combine everything but soda and popcorn in a medium saucepan on the stove. Bring to boil and boil 5 minutes, stirring the whole time. Take off heat and add soda.

Pour over popcorn in large bowls (I used one large 6 qt bowl & a 5 qt pot). After mixed, pour it onto a greased piece of tin foil laid out on the table. With buttered or sprayed hands (popcorn is hot so you don't want it sticking to your hands), separate the popcorn until it is loose, dry. Leave it to cool Bake at 250 degrees for 1 hour. Stir every 15 minutes. Makes 24-32 cups.



Dipped Cookies

White Chocolate Dipped Candy Cane Joe Joes

One box cookies ... Candy Cane Joe Joes (from Trader Joe's) or mint Oreos
One 12 oz bag of white chocolate morsels
sprinkles

Melt white chocolate in microwave in 15 second intervals. Stop heating when chips are mostly melted and stir until smooth.
Using a knife dollop a generous amount on each cookie (holding over the bowl) and spread over edges. Place on parchement or wax paper lined cookie sheet. Sprinkle with decorations. Repeat. Let rest until chocolate cools.

12 comments:

Kiki said...

Want.Dipped.Oreo's!

Andrea said...

how the hell do you get your sugar cookies to look like Martha Stewart cookies straight up out of that womans magazine..those oreos are callin my name for sure.

smellyshelley said...

I'm suppose to go to a cookie exchange on Friday and I think I'm going to have to make those oreo dipped ones...yumm! Of course, I'll have to make extras to keep!

Mrs Furious said...

Andrea,
Maybe I'll do a step by step over the weekend.
What you do is make a thicker royal icing and use a piping bag to outline the shape. Then thin it out. It should be thin enough that if you drop a bit onto itself it melts back down by the count of 3. Does that make sense? Okay you can either put that in a piping bag and fill the cookie in that way. Or you can just use a butter knife and dollop it in the middle and carefully push it to all the edges. It just takes practice to get it down. I have some pics of Kid doing... and she did a pretty good job!


Shelley,
You can't go wrong with those babies!!! And so easy. The girls could do ti for you!

Kiki,
Make them! They're delish!

julie said...

I love your sugar cookies. They are perfect. Perfect, I tell ya.

Please do a step by step.

Mary Poppins said...

great rolling tip. who knew? (maybe everyone but me, but still i'm impressed).

Jenny O. said...

Any idea how far in advance I could make the Oreos? I need to have them for a Thursday party but I'd love to make them ahead of time... Thanks!

Mrs Furious said...

Jenny O,
You can make them now and they'll be fine. Just store them in an airtight container.

Jenny O. said...

Thanks! I made them tonight and they are so pretty and super easy. As an added bonus, I don't like Oreos or white chocolate, so I'm not tempted to indulge. :) Thanks for the idea.

MRS. C said...

Your cookies look so awesome! Do you use unsalted or salted butter. I am about to make some cookies and all I have is salted not sure if I should use it or not!

Mrs Furious said...

Mrs C,
I always bake with unsalted. But honestly just use what you have for not... I'm not sure the extra time you take to go to get some is worth the little bit of difference in the cookies.
Good luck!!

MRS. C said...

Thanks so much for getting back to me...and thanks for all the great recipes!!

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