CookWomanFood.com » Christmas

Cheesy Spinach Squares

admin — Sun, 05 Dec 2010 19:39:34 +0000

Here is a great recipe that is great as an appetizer and will be sure to bring raves from all guests. It is easy to make and if you have any frustrations that you’d like to disperse, squeezing the spinach will help. Just squeeze real hard, and poof, frustrations are gone. Add a few chopped pimentos for a festive touch at the holidays. With or without, these are very tasty and quite easy to prepare.

Cheesy Spinach Squares

2 tbsps. melted butter
1 cup milk
3 eggs
1 cup flour
1 tsp. bak. Powder
3/4 tsp salt
1/2 tsp. oregano
1/2 tsp. pepper
1/2 tsp. basil
1/4 tsp. thyme
2 pkgs. frozen and thawed chopped spinach: squeeze all the water out
2 cups cheddar cheese (shredded)
2 cups Monterey Jack cheese (shredded)
1 cup finely chopped onion

1. Butter the sides and bottom of a 13×9 baking dish. Preheat the oven to 350*.
2. Combine the remaining butter, milk, eggs, flour, baking powder, salt and spices, mixing well.
3. Stir in the spinach, cheeses, and onion.
4. Spread in pan and bake, uncovered for 30-35 minutes or until it passes the toothpick test.
5. Makes 2-3 dozen mini squares.

Refreshing Mint Patties to Celebrate Peppermint Pattie Day

admin — Wed, 10 Feb 2010 19:42:10 +0000

February 11 is Peppermint Patty Day! Why not? Who would argue with another holiday, especially one celebrating this delicious candy! Peppermint Patties are refreshing and exhilarating to eat. Remember those great commercials? Okay, so maybe they were a little strange but regardless, there is a holiday here that is worth a second look! What is a peppermint patty? It is a delicious candy. It is also the name of Charlie Brown’s friend, Peppermint Patty, though the spelling is different. Nice name! It must be nice to be named after a candy, but with my luck I would probably be named Airhead, Chunky, or Mounds. Not too pleasing. Sugar Baby, I think not. Regardless, what’s in a name? Let’s celebrate! Have a Peppermint Pattie. Enjoy! I am including the recipe for those that would like to make their own!

Here is another great homemade candy that is great to give or receive. It is also quite fun to make. I omitted the food coloring but it would make a nice festive touch to add either green or red. For any springtime gatherings, use a pastel color. Enjoy!

Refreshing Mint Patties

1/2 cup light corn syrup
1/2 cup butter
1 teaspoon mint extract
1/2 teaspoon salt
1 pound confectioners’ sugar
1 drop red food coloring (optional)
2 cups dark chocolate chips
2 tbsp. shortening or paraffin

Directions

1. Beat corn syrup, butter, mint extract, and 1/2 teaspoon salt until smooth. Stir in 1 box of powdered sugar and knead until smooth.
2. Color with food coloring if desired. Pat or roll to about 1/4 inch thick. Use small cookie cutters to cut shapes.

Melt chocolate chips with shortening. Dip each pattie into chocolate and place on waxed or parchment paper.

Swedish Tea Ring-Cookies That Melt in Your Mouth

admin — Fri, 01 Jan 2010 15:11:40 +0000

These cookies are very rich and worth every effort to make. I received this recipe from my sister-in-law, Lori, who is Swedish. This is from her grandmother, a long time baker. These were made for Christmas by my nephew, Dennis, who is keeping with the family tradition of also being a great baker. Some side notes are to line the cookie sheets with foil as these can be quite messy while baking and to be careful not to burn the butter. Make sure to lay the ring on the seam as the filling may leak out if the seam is on the side. The slits that are made are to make the log able to be shaped into a ring and should be on the outside of the ring. Be extra careful not to cut into the filling as it will leak out the sides. I wish I had a picture to illustrate that technique but these were brought to me in a tidy little Christmas tin, already cut and ready to savor!

Swedish Tea Ring
Swedish recipe, from Lori’s grandmother.

Dough:
1 pkg. yeast dissolved in 1/4 cup warm water
2 1/4 cups flour
2 tbsp. sugar
1 tsp salt
1/2 cup butter
1/4 cup evaporated milk
1 egg
1/4 cup raisins, chopped

1. Sift dry ingredients together and cut in butter until it is fine pieces.
2. Add in 1/4 cup evaporated milk, egg, and raisins.
3. Mix in yeast mix.
4. Mix well and chill 2 hours or overnight.

Filling:
1/4 cup butter
1/2 cup brown sugar
1/2 cup finely chopped pecans

1. Cover cookie sheets with foil.
2. Make filling: cream butter and add brown sugar.
3. Stir in pecans. Mix well.
4. Divide dough into thirds.
5. Roll 1 part into 12×6 rectangle.
6. Spread on 1/3 of the filling.
7. Roll up starting with 12 inch side and make a crescent shape. Make cuts along the side to within 1/2 inch of center. Cut so filling doesn’t leak out.
8. Turn cut pieces on side. Don’t want the seam on top or side as the filling will leak out.
9. Repeat with remaining dough.
10.Let rise in a warm place for 45 minutes,
11.Bake at 350 for 20 – 25 minutes until golden brown.

Glaze: Brown 2 tbsp. butter carefully so it doesn’t scorch, add 1 cup sifted sugar, 1/2 tsp vanilla. Stir in 1-2 tbsp. evaporated milk til of spreading consistency.
Glaze while warm.

Raspberry Almond Delights with Some Added Zest

admin — Fri, 01 Jan 2010 13:20:38 +0000

I know I said I would be posting healthy recipes. It will happen but for now I thought I would finish up with my Christmas cookies selections. A very delicious and tender, light cookie is the raspberry almond delight. This Christmas, my sister in law, Lori, made these and added some orange zest to the icing. She thought she put too much in but she didn’t. The zest added a whole new flavor to these Christmas favorites.

Raspberry Almond Delights

1 cup butter
2/3 cup sugar
½ tsp. almond extract
2 cups flour
½ cup jam (raspberry or any favorite jam)
1 cup powdered sugar
2-3 tsps water
1 1 /2 tsp. almond extract
1 tsp. orange zest (optional and very delicious)

1. Beat butter, sugar, and ½ tsp. extract til creamy.
2. Add flour.
3. Cover and refrigerate 1 hour.
4. Shape dough into balls, make a depression in the middle, add ¼ tsp. of jam and bake in 350º oven on ungreased baking sheets for 14-18 minutes.
5. When cooled drizzle with icing made from 1 cup powdered sugar, 2-3 tsps. Water, and 1 ½ tsp. almond extract

Swedish Spice Cookies (Pepparkakor)

admin — Wed, 30 Dec 2009 18:04:04 +0000

Here is another Christmas cookie that has been a favorite of mine for years. Each Christmas my sister-in-law, Lori brings them over. She has passed the torch on to her son Dennis and this year he was the bearer of these crisp, tasty cookies. Very delicious with a cup of tea. They are not too sweet and are perfect when a light dessert is preferred. They go great with pudding or just by themselves.

Swedish Rolled Cookies (Pepparkakor)

2/3 cup brown sugar
2/3 cup molasses
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/8 tsp. ground peppar
3/4 tbsp. baking soda
2/3 cup butter
1 egg
3 1/2 cups unbleached flour

1. Place butter in a large bowl.
2. Cream butter, shortening and brown sugar together in a medium bowl, beating until fluffy. Add spices; beat well.
4. Add flour, a cup at a time, and blend thoroughly.Knead on a floured board for a minute or 2.
5. Chill until firm (about an hour).
6. Preheat oven to 350*.
7. Roll out and cut into desired shapes.
8. Place on greased baking sheets and bake for 7 – 10 minutes.

Chocolate Peanut Butter Balls

admin — Mon, 28 Dec 2009 17:04:17 +0000

Here is a great little treat that is easy to make and incredibly delicious. I love these little tasty morsels. They are sweet, satisfying, and if made small enough, not a hindrance to a diet. That is always important.

Chocolate Peanut Butter Balls

1 1/2 cup peanut butter-creamy or crunchy
2 cups confectioners sugar
1/4 cup butter or margarine ( I always use butter)

Mix ingredients, form into balls, and chill until firm. (about 1 hour)

Chocolate Coating
Melt 2 cups chocolate chips and 2 tbsps paraffin or shortening.
Dip peanut butter balls into chocolate using toothpicks. Place on waxed paper. Eat.

Spritz-Perfect for Christmas

admin — Mon, 28 Dec 2009 16:46:05 +0000

I love to make Christmas cookies but sometimes I just don’t have the time needed to make rolled and decorated sugar cookies, Italian anise cookies, or any of my other favorites that are time consuming to produce. Ahh. The Spritz. The perfect cookie to make when time is of the essence. It’s basically a mix and go cookie. Mix it up, fill the cookie gun, pull the trigger, and voila-cookies incredibly crisp, delicious, and festive! All these spritz recipes come from various friends or family over the years, have been made, and are proven to be delicious! Use butter, quality ingredients, and bake according to the directions and they will be a welcome addition to any holiday gathering.

Spritz – Basic Recipe

2/3 cup sugar
1 cup butter
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
½ teaspoon nutmeg
2 1/4 cups all-purpose flour

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets and add nonpareils if desired. Bake for 6 to 8 minutes or until edges are lightly browned.

Chocolate Chip Spritz

2/3 cup sugar
1 cup butter, softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 cup mini chocolate chips
2 1/4 cups all-purpose flour

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour and chocolate chips. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

Chocolate Layer Supreme Spritz

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter
3/4 cups granulated sugar
1 large egg
2 teaspoons pure vanilla extract
10 chocolate candy bars

Pre-heat oven to 375 F. Sift flour and salt together. Set aside. Cream butter and sugar. Beat until smooth. Add egg and vanilla. Beat well. Stir in dry ingredients. Using a cookie press with the saw-tooth plate, press dough into long strips onto ungreased cookie sheet. Break up candy bars into 1-inch pieces. Place 1/4-inch apart on top of dough. Press another strip of dough over candy, covering completely. Bake for 12 to 15 minutes. Cut into bite-size pieces immediately. Cool cookie sheets completely between batches.

Chocolate Spritz

1-1/4 cups butter
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 large eggs
3-1/4 cups all-purpose flour
3/4 cups cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 375 F. In a large mixing bowl with an electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. In another bowl, mix flour, cocoa powder, baking soda and salt. Gradually stir flour mixture into butter mixture. Place dough in cookie press. Press cookies out onto an ungreased baking sheet. Bake for 10 to 12 minutes. Remove to wire racks to cool completely.

Spice Spritz

2/3 cup sugar
1 cup softened butter
1 egg
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 teaspoons vanilla
2 1/4 cups all-purpose flour
Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy. Add flour and beat at low speed, scraping bowl often, until well mixed. Cover and refrigerate dough for 1 hour. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, milk, and vanilla until smooth. Drizzle or pipe over warm cookies.

Mint Kiss Spritz

2/3 cup sugar
2 sticks butter,softened
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon mint extract
2 1/4 cups all-purpose flour
food coloring
60 Hershey’s Kisses

Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, vanilla, and mint extract. Beat at medium speed until mixture is light and fluffy. Add flour and beat at low speed until well mixed. Mix in food coloring if desired. Cover and refrigerate dough for 1 hour or until firm enough to form cookies. Squeeze through cookie gun and bake for 6 to 8 minutes until edges are lightly browned. Immediately after removing cookies from oven place one Hershey’s kiss on each cookie.

Snowflakes

1 cup butter
1 3-ounce package cream cheese
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1 teaspoon grated orange zest
2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

Preheat oven to 350 F. Cream together butter, cream cheese and sugar. Beat in egg yolk, vanilla and orange zest. Sift together flour, salt, and cinnamon. Gradually blend flour mixture into butter mixture. Fill cookie press. Form cookies on ungreased cookie sheets. Sprinkle with colored sugar, if desired. Bake 12 to 15 minutes. Remove at once to cooling racks.

Italian Cookies

admin — Tue, 22 Dec 2009 13:05:35 +0000

There isn’t a Christmas that comes and goes that I haven’t make these gems. Italian cookies are quite delicious, somewhat easy to make, and very satisfying. They go great with everything and it always amazes me how much people in general enjoy these treats. I never ate them as a child, always went for the chocolate or the shaped sugar cookies with the colored sugar sprinkled on them. I believe at some point in your life, truly enjoying Italian cookies make the statement that your taste buds have arrived at a new level of maturity. Well I guess my tastebuds have really matured, they must be ancient. I love these darling little balls of delight! This recipe includes anise but is not overpowering. I just made them and omitted the lemon extract as I didn’t have any and they still were just perfect!

Italian Cookies

6 eggs
2 cups sugar
1/2 cup butter
1/2 cup shortening
1-5 1/2 cups flour
1 tbsp. baking powder
½ of 1 oz. bottle anise extract
1 1/2 tsp. lemon extract

Melt and cool shortening. Mix with sugar and eggs, one at a time.
Add anise and lemon extracts. Gradually blend in flour and baking powder.
Shape into balls and place on an ungreased cookie sheet.
Bake in a 325* oven for 8-10 minutes or longer depending on the size of the balls.
When cooled, frost with icing and add nonpareils.

Icing: 1 box powdered sugar, 1/4-1/2 cup milk, and 1-2 drops anise.

Christmas Gift for Giving and Eating: Fudge

admin — Mon, 21 Dec 2009 23:43:49 +0000

Brrrrr. It is just a little nippy and blustery outside. I was thinking of going snowshoeing and probably will when the blizzard subsides but for now it is the perfect time to make some fudge. I have lots of people that I work with that I would love to let them know how much they are appreciated but I have no clue what to get them. It feels like just going through the motion when you pick up a little plant, mug, gift card, etc. so I figure that if I give some type of food gift they will appreciate it more. I decided to give fudge as that can be put out for the holidays, brought to a party or dinner (the host will love it and they too can keep it or pass it on ) or simply saved an eaten one piece at a time for at least a month or more if properly stored, wrapped in plastic wrap and aluminum foil. Now that I brought up all the justifications of making fudge (no need to mention that I shouldn’t be making it as I will eat just a little too much of it while slicing and wrapping as I have no freakin’ willpower when it comes to fudge!) it is time to decide what kind to make. In my eyes the best and easiest is chocolate fudge. Why invent the wheel. There are perfectly great recipes out there. A real great one is the recipe right on the Marshmallow Fluff jar. I realize that Marshmallow Fluff is a local New England product, can be found in a few parts of the country, but can be replaced with mini marshmallows. My favorite is penuche but not everyone likes it so I will only make a small batch of that and include a few pieces. Last but not least is peanut butter fudge. MMMMMMMMMM. Love it. Love it made and dipped in a dark chocolate. MMMMM MMMMM (that was a double MMMMMM) Here are the recipes I used. Using marshmallow almost always adds certainty to the outcome otherwise a thermometer will be needed to make sure that it is not overcooked or undercooked. Overcooking makes a very hard fudge and undercooking makes a too soft fudge. Need to be just right. (Almost sounds like an old fairy tale). The fudgemaker gets to decide the additions. Nuts? Raisins? M & Ms? I use high quality products and always use butter, not margarine. Never use an imitation vanilla. Here are my 3 favorite ones and are genuine crowd pleasers.

Never Fail Chocolate Fudge
5 cups sugar
1 12oz. can evaporated milk
1 stick butter
1 large container (16 oz.) Marshmallow Fluff
1 tsp. salt
1 1/2 tsp. vanilla extract
1 cup walnuts if desired
2 bags of semi-sweet chocolate chips

Combine sugar, milk, butter, Fluff, and salt in a saucepan. Bring to a boil over medium heat and boil for 5 minutes. Do not under cook. Remove from heat and stir in vanilla, nuts, and chocolate chips. Pour into a buttered 13×9 pan. Let cool.

Penuche Fudge

2 cups white sugar
2 cups light brown sugar
1 cup dark brown sugar
1 12 oz. can evaporated milk
½ stick butter (1/4 cup)
1 tsp. vanilla extract
small jar Marshmallow Fluff

Cook all ingredients except Marshmallow Fluff, on high til it comes to a boil. Lower heat to medium and cook 10 minutes, stirring constantly. Remove from heat and stir in 1 small jar Marshmallow Fluff and nuts if desired. Pour in a buttered 13×9 pan.

Peanut Butter Fudge

1 tsp. vanilla
5 cups sugar
1 can evaporated milk
1 stick butter
small jar Marshmallow Fluff
2 cups peanut butter, plain or chunky

Cook on high until boiling. Lower heat to medium and cook 10 minutes. Remove from heat and add 1 small jar Marshmallow Fluff and 2 cups peanut butter. Pour into 13×9 buttered pan.

Chocolate Caramel Pecan Turtles

admin — Mon, 14 Dec 2009 11:58:15 +0000

Chocolate Caramel Pecan Turtles

Here is an easy treat to make that will satisfy any sweet tooth. It basically is a no brainer. These were made for our annual Christmas buffet and were gone in seconds. In fact, they might be too easy to eat, never mind make! Walk by, pop it in… oh yeah, that’s why they were gone so fast. Here they are.

Homemade Turtles

small pretzels
pecan halves
kisses or Rolos

Place the candy (whatever your chose) on the pretzel, on a cookie sheet, and bake in a 350* oven for 3 minutes until the candy is softened. Do NOT melt! Remove from the oven and place the pecan half on top. Voila! Instant joy!