Candied Citrus PeelsMakes 2 1/2 cups
2 grapefruits, 3 oranges, or 4 lemons
4 cups sugar, plus more for rolling
4 cups water
Directions
Using a paring knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Using a paring knife, remove excess pith from each strip and discard.
Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat, and let strips cool in syrup. (Strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)
Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry for at least 30 minutes. Sugared peels will keep, covered at room temperature, for up to 2 weeks.
*****To make candied citrus peels for baking, skip the final sugaring in step 5. To make candied citrus slices for garnishes, slice the whole citrus fruit crosswise into 1/4-inch-thick rounds, and proceed with step 2, skipping the final sugaring.
Chocolate Dipped CaramallowsMakes about 70 pieces
FOR THE CARAMEL LAYERS
Vegetable oil cooking spray
4 cups heavy cream
4 cups sugar
2 cups light corn syrup
6 ounces (1 1/2 sticks) unsalted butter
1 1/2 teaspoons salt
1 teaspoon pure vanilla extract
FOR THE MARSHMALLOW LAYER
2 1/2 teaspoons unflavored gelatin (one 1/4 ounce envelope)
1/3 cup plus 1/4 cup cold water
1 cup sugar
Salt
FOR FINISHING CANDIES
Tempered ChocolateWhite nonpareils, for sprinkling
Directions
Make first caramel layer: Coat a rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, then coat parchment with spray.
Place 2 cups cream, 2 cups sugar, 1 cup corn syrup, and 6 tablespoons butter in a large pot. Bring to a boil, stirring until sugar dissolves and butter melts, about 5 minutes. Cook over medium heat, stirring often, until mixture registers 245 degrees on a candy thermometer, about 20 minutes. Remove pot from heat, and stir in 3/4 teaspoon salt and 1/2 teaspoon vanilla. Pour into prepared pan without scraping bottom of pot. Let stand.
Make the marshmallow layer: Sprinkle gelatin over 1/3 cup water in a mixer bowl, and let soften, about 5 minutes.
Mix sugar and remaining cup water in a small saucepan over medium-high heat, stirring until sugar dissolves. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until mixture registers 238 degrees on a candy thermometer, about 10 minutes. (You may have to tilt pan to get an accurate read.) Remove pan from heat, and whisk sugar syrup and a pinch of salt into gelatin. Pour into a mixer bowl, and whisk on medium-high until cool and thick, about 10 minutes. Spread marshmallow evenly over caramel to cover, and let stand for 30 minutes.
Prepare second caramel layer with remaining ingredients as in step 2. Pour over marshmallow layer, covering entire surface, and let stand, uncovered, until set, about 8 hours.
Using a 1 1/4-inch round cutter, cut out 70 rounds. Using a fork, dunk each round in chocolate (pictured, page 228). Scrape bottom of fork against edge of bowl to remove excess, and place dipped candies on a parchment-lined baking sheet. Sprinkle nonpareils on top, and let stand until set. Caramallows will keep, covered and refrigerated, for up to 5 days.
Helpful Hint
These indulgent treats include two caramel layers, and each layer must be made separately at different times. Start the second one after the marshmallow layer has set on top of the caramel.
Winter BarkMakes 1 1/4 pounds
8 ounces white chocolate, chopped
12 ounces bittersweet bakers chocolate, chopped
7 ounces salted cocktail peanuts (1 1/2 cups)
Directions
Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat.
Melt bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally. Stir in peanuts. Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer. Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer. Refrigerate until set, about 1 hour. Break bark into large pieces. Bark will keep, covered and refrigerated, for up to 2 weeks.
Chocolate Peppermint CookiesMakes 6 dozen
1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped
Directions
Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.
Peanut BrittleINGREDIENTS
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
DIRECTIONS
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Peanut Butter Marshmallow Squares1/2 cup butter1/2 cup peanut butter12 oz butterscotch chips3 cups miniature marshmallowsMix butter, peanut butter, and butterscotch chips in a double boiler just till melted, then remove from heat. Place 3 cups miniature marshmallows in a buttered pan and spread on warm mixture. Save a few chips and marshmallows to decorate the top, or be generous and add extra.
Butter TartsPate Brisee:
In a food processor, place the flour, salt , and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.
Butter Tart Filling:
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the cream. If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled. Makes 12 - 4 inch tarts.
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour 1/2 teaspoon salt 1 tablespoon (14 grams) granulated white sugar 1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces 1/8 to 1/4 cup (30 - 60 ml) ice water
Butter Tart Filling: 1/3 cup (70 grams) unsalted butter, softened 1 cup (215 grams) light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1/4 cup (60 ml) light cream (half-and-half) (10% butterfat) 1/2 cup raisins or 1/2 cup pecans or walnuts (toasted and chopped) (optional)
Mint Chocolate Fudge2 cups semi-sweet chocolate chips 1 (14 oz) can sweetened condensed milk2 teaspoons vanilla extract 1 cup white confectioners' coating 1 tablespoon peppermint extract 1 drop green food colouring (optional) In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into a wax paper-lined 8 or 9" square pan; chill 10 minutes or until firm. Reserve remaining chocolate mixture at room temperature. In another heavy saucepan over low heat, melt white confectioners' pieces with remaining sweetened condensed milk (mixture will be thick). Stir in peppermint extract and food colouring (if desired). Spread this mixture on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture over the mint layer. Chill 2 hours or until firm.
Maple Walnut Fudge2 cups packed brown sugarhalf of a 10 oz can evaporated milk - not condensed!1/2 pound butter2 cups powdered (confectioners') sugar1 cup walnuts1/2 teaspoon vanilla 1/2 teaspoon maple flavoring (if desired)
Butter a 9x13-inch pan and set aside. I have determined lining the pan with foil or paper and buttering that makes cutting and removing much easier. In a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer!Remove from heat and add icing sugar, vanilla and maple flavoring (if using). Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.Refrigerate until set.
Note: This recipe also doubles easily. For really succulent fudge double and still use the one pan. It is thick and decadent, just like it should be. I cut this and freeze it in a can every Christmas without a problem. Just be sure it is really well wrapped. Enjoy!
Sugar Cookiesingredients
1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup heavy whipping cream
1/2 cup colored sugar for decoration
DIRECTIONS
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
Gingerbread Meningredients
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg
DIRECTIONS
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool
White Chocolate Cranberry Cookies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
Beat in the egg and vanilla.
Combine the flour and baking soda; stir into the sugar mixture.
Mix in the white chocolate chips and cranberries.
Drop by heaping spoonfuls onto greased cookie sheets.
Bake for 8 to 10 minutes at 375
For best results, take them out while they are still doughy.
Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Brown Sugar Shortbread CookiesIngredients
1 c. butter1/2 c. brown sugar2 tsp. white sugar (I forgot to put this in, but they still taste great!)1 egg1 tsp. vanilla2 1/2 c. white flour
1. Preheat oven to 350 degrees2. Cream the butter & sugar3. Add egg and vanilla4. Mix in flour5. Roll dough into walnut size balls6. Flatten with the bottom of a water glass, or use a cookie stamp to press the cookie down gently. Be sure to keep that cookie at about a 1/3 thickness.7. Bake for 10 minutes, or untili just starting to brown lightly. Err on the side of underbaked.
Peanut Butter Dips1 ½ cups peanut butter6 cups powdered sugar1 cup (2 sticks) butter, softened½ teaspoon vanilla extract4 cups semisweet chocolate chips¼ cup shortening
1. Line cookie sheet with wax paper. Mix together butter, peanut butter, sugar, and vanilla with a wooden spoon in a large bowl.
2. Roll dough into 1-inch balls. Set them on prepared cookie sheet and insert toothpick into each ball. Chill in freezer until hard, approximately 30 minutes.
3. Melt chocolate chips and shortening over medium-high heat. Remove the pan from heat. Dip balls in chocolate and place back on cookie sheet. Refrigerate until chocolate is set, approximately 2 hours.
Store in airtight container in refrigerator.
Chocolate Chip Tea CookiesIngredients:2 cups all-purpose flour½ lb. (2 sticks) butter½ cup powdered sugar, sifted1 teaspoon vanilla extract1-1/2 cups miniature chocolate chips, divided
Directions:Preheat oven to 350.
Beat butter and sugar with an electric mixer until fluffy. Add vanilla and mix well. Gradually add flour. Stir in 1 cup miniature chocolate chips.
Shape into 1” balls and place 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes.
Remove to wire rack to cool.
Place ½ cup miniature chocolate chips in a sealed plastic bag and microwave until melted; about 30 seconds. Snip off a small corner of the bag and drizzle chocolate on top of cold cookies. Chill for 5 minutes or until chocolate is set. Store at room temperature.
Peanut Butter BlossomsIngredients:48 Hershey’s kisses, unwrapped, ½ cup shortening,¾ cup peanut butter,1/3 cup granulated sugar,1/3 cup packed light brown sugar,1 egg,2 tablespoons milk,1 teaspoon vanilla extract, 1 ½ cups flour,1 teaspoon baking soda,½ teaspoon salt,Sugar
Directions:Preheat oven to 375. Remove wrappers from chocolates.
Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls (I used my small cookie scoop from Pampered Chef and got exactly 48 cookies). Roll in sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Egg NogThis eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.
12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg
Directions
In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
Peppermint IciclesMakes about 16 icicles
Vegetable oil cooking spray
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 teaspoons fresh lemon juice
1 teaspoon pure peppermint extract
1 drop blue gel-paste food coloring
1 drop violet gel-paste food coloring
Directions
Coat a rimmed baking sheet with cooking spray. Bring sugar, corn syrup, and water to a boil in a small saucepan, stirring frequently with a wooden spoon, until sugar dissolves. Cook, undisturbed, until mixture registers 305 degrees on a candy thermometer, about 12 minutes. Remove pan from heat, and stir in lemon juice and peppermint extract. Working quickly, pour hot sugar mixture onto prepared sheet. (Be careful not to touch hot mixture.) Let cool until bubbles subside, about 30 seconds.
Coat a metal spatula with cooking spray, then fold 2 edges of mixture inward, toward center (pictured, above left). Continuously fold candy in half on itself with spatula until it is cool enough to handle, about 1 minute (it will still be very hot).
Wearing rubber gloves and working quickly, pull candy to a length of 1 foot, then fold in half on itself. Repeat, twisting and pulling until candy starts to turn white. Remove a golf-ball-sized piece, and add food colorings to the smaller piece. Continue to stretch and fold both pieces separately. When candy is almost cool, and the uncolored piece is white, pull each piece into a 12-inch-long rope.
Place ropes side by side, and fold in half together to layer colors. Twist pieces together. Starting at 1 end, pull and twist until rope is 1/2 inch thick. Working quickly, twist and pull end to taper slightly, and cut off a 6-inch length with scissors. Continue twisting, pulling, and cutting icicles until candy becomes too hard and can no longer be pulled. (There will be some left over. Reserve for another use, such as crushing over ice cream or cookies; see Chocolate-Peppermint Cookies, recipe page 240.) Transfer icicles to a baking sheet to harden. Store, covered, for up to 4 days.
