Sugar Cookies & Vanilla Buttercream Frosting

Preheat 350 | Makes 3 dozen 2 to 3-inch cookies

SUGAR COOKIES

Ingredients

1 cup real butter (no substitutions!) at room temperature

1 cup sugar

1 egg (make sure to use a large or extra large egg)

1 1/2 teaspoon almond extract (or other flavor of your choice, like vanilla)

3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Instructions

• Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
• In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
• Slowly add the flour mixture to the butter mixture and mix until completely combined.
• Refrigerate for at least one hour or (and this is our preferred method), lay a sheet of parchment paper on the counter, roll the dough to the desired thickness, and top with another layer of parchment. Refrigerate for about 30 minutes.)
• When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
• Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Vanilla Buttercream Frosting

Ingredients

3 cups powdered sugar

1/3 cup butter or margarine, softened

1 ½ teaspoons vanilla

2 to 3 tablespoons milk

Directions

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Caramel Fruit Dip

Makes about 8 cups of dip

Ingredients

8 oz cream cheese

1 cup brown sugar

1 package vanilla pudding

1 tsp vanilla extract

32 oz vanilla yogurt

Instructions

Combine all ingredients into a large bowl. Mix well with a hand blender until smooth and creamy.  

Serve with fruit!

Homemade Chocolate Turtles

INGREDIENTS:

8 ounces pecan halves
25 caramel squares, unwrapped (about 1 heaping cup)
1/4 cup cream or half-and-half, divided
about 16 ounces roughly chopped chocolate, melted (I used semi-sweet chocolate chips), sea salt or crushed peppermint candies, optional for sprinkling

DIRECTIONS:

1. Line two baking sheets or large platters with parchment paper. It's helpful if they will fit in either fridge or freezer.
2. Make small piles of pecans, using 5 to 6 pieces per pile. Overlap the pecans some to reduce gaps so the caramel doesn't seep through.
3. In a medium microwave-safe bowl, add the caramels, half of the cream (reserve the remainder), and heat on high power to melt. It will probably take about 3 to 4 minutes total, but you must stop and stir the mixture every 30 seconds so you don't burn it. The first few times, stirring is almost futile but eventually the caramels soften enough to be stirred smooth. Take your time, don't overheat or heat too quickly, and keep stirring; it will come together. If the mixture seems thick and needs more cream, add the remaining amount. I used 1/4 cup total and have made the recipe with both Kraft brand caramels and Werther's Baking Caramels, but caramels vary and you may need less cream than I did. The caramel is runny and loose when it first comes together, but firms up quite a bit as it cools. Alternatively, you can melt caramels on the stove over low heat, using caution and stirring frequently.
4. Add about 1 tablespoon caramel to the top of each pecan pile; set aside.
5. In a medium microwave-safe bowl, add 8 ounces chocolate and heat to melt, about 1 minute on high power. Heat in 15-second increments until chocolate can be stirred smooth. I prefer working in smaller batches with chocolate and recommend doing the same and not heating all 16 ounces at once; melt additional chocolate as necessary.
6. Add about 2 tablespoons chocolate to the top of each pecan cluster by dolloping it on top and letting it fall down the sides.
7. Optionally add a pinch of sea salt to each Turtle.
   
   
8. Allow Turtles to firm up at room temp (will take many hours) or in the fridge or freezer (about 15 minutes) before serving. Turtles will keep airtight at room temperature for weeks, or in the fridge or freezer for many months. 

Buttermilk Corn Bread with Honey Butter

Ingredients

• 1 cup all-purpose flour
• 1 cup corn meal
• 2/3 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup butter, melted
• 2 eggs, beaten

Instructions

Preheat the oven to 350 F and grease an 8" square pan.

In a small bowl, mix the dry ingredients together.

In a medium bowl, beat the buttermilk, butter and eggs together.

Add the dry ingredients to the wet and stir just until mixed together. Don't over mix.

Pour the batter into the greased pan and smooth out the top a bit after you've scraped the bowl with a spatula.

Place on the middle shelf in your oven and bake 35-40 minutes, until cooked through. Test by poking a wooden toothpick through the center and pulling it back out. It should come out clean!

Serve with honey butter!

Honey Butter Recipe

1 stick butter

1/2 cup honey

1/2 tsp vanilla

Combine all ingredients.  Beat with an electric mixer for about 2 minutes.

Store in a covered container in the refrigerator for three to four weeks.

Eggnog Bread with Sugary Glaze

Ingredients:

2 eggs 

1 and 1/2 cups of regular eggnog (not low fat)

2 Tbs orange juice (can be omitted)
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter @ room temperature
2 1/4 cup all purpose flour
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg

Directions:

Preheat oven to 350. Spray your loaf, muffin etc. pan with non stick spray with flour. 

In your mixer using the paddle – mix together the eggs, eggnog, rum, sugar, vanilla and butter. The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg. Add the dry mixture to the wet and blend until incorporated. Avoid over mixing. Again, the butter will remain clumpy and this is to be expected. The butter will melt when cooking. The dough will be thicker – be aware.  Pour into your prepared choice of pan(s). Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean. A regular loaf pan will take about 45-55 minutes. 

Sugary glaze:

1 cups confectioners sugar

2 Tbs softened butter

3 Tbs eggnog
1 tsp vanilla

Candy Cane Kiss Cookies

Ingredients:

SUGAR/VANILLA COOKIE DOUGH

• 10 Tablespoons unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 egg yolks*
• 1 teaspoon vanilla extract
• 1 and 1/2 cups unbleached all-purpose flour (measured correctly)
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• sprinkles
• 24 Candy Cane Hershey Kisses*

Directions:

1. For the sugar/vanilla cookies: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.

2. Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That's what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week. Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months. Roll into sprinkles right before baking. Do not thaw; simply bake for an extra minute or two.

*Additional Notes:

For the sugar cookies: the cookie dough should be relatively firm and even somewhat dry. If you find that it's very soft and hard to roll, chill for at least 45 minutes. Soft cookie dough = flat cookies. I strongly recommend King Arthur flour because this flour has a higher protein content than any other flour on the market. More protein in flour results in thicker cookies.

1. I strongly suggest using room temperature egg yolks and egg (respectively) for these cookies recipes so the egg(s) disperse more evenly into the cookie doughs. To bring to room temperature quickly, place egg(s) into a glass of warm water for 5 minutes.
2. If you cannot find Candy Cane Hershey Kisses, you can use regular chocolate Hershey Kisses. To get a peppermint flavor, add 1/2 teaspoon peppermint extract to either cookie dough when you add the vanilla extract.

Sour Cream & Cheddar Baked Mashed Potatoes

Ingredients

• 5 lbs. Russet Potatoes, peeled, rinsed and quartered
• 4 Tbsp. unsalted butter
• 1 (16. oz.) container sour cream
• 1 1/4 cups 2 % milk
• 1 tsp. salt
• 2 1/2 cup freshly grated Sharp Cheddar Cheese, divided

Instructions

1. In a large stock pot, cover the potatoes with cold water, bring to a boil and cook until you can easily pierce with a fork (about 35 minutes or so).
2. Pre heat your oven to 350 degrees.
3. Drain potatoes and return to the pot.
4. Use a potato masher and give the potatoes a quick mash.
5. Add the butter, half of the sour cream and half of the milk and start whipping them with a hand held mixer.
6. Add the remaining sour cream and milk, whip together until well blended.
7. Add the salt and 1 cup of the cheese.
8. Whip together until blended.
9. Spray a 9 x 13 baking dish with cooking spray and spoon the potatoes into the dish evenly.
10. Sprinkle the potatoes with the remaining 1 1/2 cups of Sharp Cheddar cheese and cover with foil being careful not to touch the cheese.
11. Bake for 20-25 minutes or until the cheese is melted and bubbly.
12. Remove from the oven and keep covered until you are ready to serve.
13. Serves 8-10.

Hot Cocoa Cookies with Marshmallows

Ingredients

• 1/2 cup butter
• 12 ounce bag semisweet chocolate chips
• 1 1/4 cups light brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 ounces semisweet baking chocolate, cut into 1 inch pieces
• 16 large marshmallows, cut in half

Instructions

1. In a medium saucepan, over medium heat, melt the butter and the 12 ounces of semisweet chocolate chips. Stir constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool.
2. In a large bowl, combine the brown sugar, eggs and vanilla. Beat with an electric hand-mixer, on medium speed just until blended. Beat in the cooled chocolate mixture just until combined.
3. Add the cocoa powder, flour, baking powder and salt. Mix on low speed just until combined. Cover bowl with saran wrap and refrigerate for 2 hours.
4. Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. You should fit 12 cookies per sheet, and making sure to space them at least 2 inches apart.
5. Bake cookies for 12 minutes. Remove cookies from oven and place one piece of chocolate on the center top of each cookie, and then top each chocolate with one half marshmallow. Place cookies back in oven and bake another 4 minutes.
6. Remove pan and let cookies cool at least 5 minutes before transferring to a cooling rack.

Yields: about 36 cookies

Magic Cookie Bars

I N G R E D I E N T S

1/2 cup butter, melted
1 sleeve of graham cracker finely crumbled (we used the food processor)
1 (14 oz) can Sweetened Condensed Milk
2 cups semisweet chocolate chips
1 1/3 cup flaked coconut

I N S T R U C T I O N S

Heat oven to 350 (325 for a glass dish).  Coat 13x9 pan with non stick spray.

Combine graham cracker crumbs and butter in a medium bowl.  Press graham cracker crumb mixture into the bottom of the greased 13x9 pan.  Pour 1/2 to all of the Sweetened Condenses Milk evenly over crumb mixture.  Layer evenly with chocolate chips and coconut.

Bake for 25 minutes or until lightly browned.  Cool.  Cut into bars or diamonds.  Store covered at room temperature.

Salted Caramel Popcorn

With Halloween around the corner, this is a perfect treat!  Throw some candy corn in and voila!

I N G R E D I E N T S

1/2 cup popcorn kernels (16 cups popped)
2 cups butter
1 cup brown sugar
1/3 cup corn syrup
1-2 tsp kosher salt

I N S T R U C T I O N S

Preheat oven to 300 degrees. Spray a large cookie sheet with non-stick cooking spray, set aside.

Pop the kernels in an air-popper using a large bowl to catch the popcorn.  Set popcorn aside.

In a medium saucepan, over medium-high heat, melt the butter (be careful not to burn).  Add brown sugar, syrup, and 1 tsp salt.  Stir.  Bring to a gentle boil.  Allow it to boil for 4 minutes without stirring.

Pour caramel sauce over the popcorn.  Mix with a large spoon, then transfer the caramel popcorn to the greased cookie sheet.  Sprinkle remaining 1/2 to 1 teaspoon of kosher salt over the top.

Bake for 30 mins @ 300.  Taking it out to stir every 10 minuets (2xs).