Holiday Baking Roundup
I promised recipes, and here they are, along with a sampling of my new favourite kind of photography (since I’m surrounded by it at home!); food photography. So delicious. I know the break’s almost over, but try out some of these recipes whenever you get the chance, they’re delicious.
Wet the edges of martini glasses with the juice of a lime, then roll in a coating of granulated sugar. Set these aside. In a cocktail shaker filled with ice, add 1 oz vodka, 1 oz Chambord, 1/2 oz lime juice, 2 oz cranberry juice and 4 mint leaves (torn). Shake and strain into the glass and garnish with a mint sprig.
Sugar Cookies & Royal Icing
For the Cookies:
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla
2 & 1/2 cupes all purpose flour
1 & 1/2 tsp baking powder
1/4 tsp salt
dash of cinnamon, nutmeg, allspice
1. In large bowl, beat butter and sugars until smooth
2. Beat in egg and vanilla
3. In separate bowl, combine dries
4. Stir into butter mixture in 2 additions until well blended
5. Gather into ball, flatten into discs and refrigerate at least 1 hour
6. Grease or line baking sheets with parchment paper
7. Bake at 350 degrees for 12 minutes or until edges brown
For the Icing:
1/2 cup water
1/2 cup meringue powder
4 2/3 cup icing sugar
Directions: Beat water and meringue powder until combined; gradually beat in icing sugar for 4 minutes or until very stiff, cover with damp cloth to prevent drying; add food colouring as desired.
Peanut Butter Bonbons
1 1/2 cups confectioner’s sugar
1/3 cup peanut butter
3 tbsp butter, softened
1 tbsp milk
3 squares semisweet chocolate
1 1/2 tsp solid white vegetable shortening
1. In large bowl, combine confectioner’s sugar, butter, peanut butter and milk, blend well.
2. Shape mixture into small balls, using about a teaspoon per ball. Refrigerate balls about 1 hour or until firm.
3. In a small heavy saucepan over low heat, melt the chocolate and shortening (or microwave on 50% power for 4 minutes, stirring every minute until smooth).
4. With fork, dip chilled balls into chocolate, coating well
5. Place bonbons on foil-lined cookie sheet and refrigerate 1 hour or until set.
1/4 cup melted butter
1/4 cup whipping cream
1 cup white chocolate
3 cups crushed shortbread cookies (1 storebought tub)
1 cup unsweetened coconut
1 cup dried cherries or cranberries
1. Melt white chocolate with butter on low heat. Stir in whipping cream
2. Mix crushed cookies, coconut and dried fruit and pour in melted ingredients. Pat into lined 8 x 11 bar pan. (Line first with waxed or parchment paper)
Mix together 2 tbsp soft unsalted butter, 2 tbsp lemon juice, 1 1/2 cups icing sugar until almost a pouring consistency and ice top of pan mixture. Chill, cut into small squares.
There you have it. Some of my family’s favourite holiday treats. There are of course many more but I’m getting sleepy, I think I might go and watch a movie with my Mom before going to spend a little time with my friends before going to sleep before getting picked up before going back to Montreal! Busy day ahead and I don’t really want to go back anymore, I’d rather stay here with my family and fresh food and animals. Ah well, only a month and a half until I can come back for a week or so. And after that, only a couple months until I’m back for four months! I’m sure by the end of THAT break I’ll be begging to go back to school.
Hasta la vista babies,