Anna's Roca - from the CL board about 10 years ago at least
Anna's Almond Roca
2 Cups Sugar 1 Pound (4 sticks) Butter 1 Cup Water 1/2 tsp. Salt 3 Cups Almonds -- the "shaved" kind, not slivers or whole 1 tsp. Baking Soda 1 pound bar of Cadbury Milk Chocolate -- broken up
Reserve 1 cup of the almonds and set aside. Mix sugar, butter, water, and salt in large, heavy saucepan and heat to boiling over medium to medium high heat. Make sure there's room in the saucepan for the mixture to foam up and boil. Heat mixture over medium to medium high until it foams and reaches 240 degrees on a candy thermometer. When temp reaches 240, stir in 2 cups of almonds. Stir mixture constantly and watch temp carefully until temp reaches 290. Remove from heat, stir in soda and QUICKLY pour onto a cookie sheet covered with buttered or greased wax paper. Mixture should start to harden immediately. As mixture hardens, sprinkle chocolate chunks over hardening mixture and spread the chocolate chunks around until they melt. Sprinkly melted chocolate with reserved almonds. Let sit until toffee hardens and chocolate sets.
Post by emptynestmom on Dec 10, 2019 8:38:52 GMT -5
I really like cookies, soft and hard ones... Chocolate Truffle Cookies Ingredients 8 ounces bittersweet baking chocolate 1/2 cup unsalted butter 1/2 cup sugar 1 egg 1 teaspoon vanilla extract 2 cups white whole wheat flour 36 dark chocolate Hershey’s Kisses (Can use flavored ones, ie mint, caramel, truffel) 1/2 cup turbinado sugar How-To Preheat the oven to 350°F. Melt the chocolate and butter in a microwave safe bowl, stirring every 30 seconds until melted. Let cool for 10 minutes.
With an electric hand mixer, beat in 1/2 cup of the sugar, the egg and vanilla until combined. Slowly beat in the flour on low until just combined. Shape the dough into 1 inch balls, around a chocolate kiss (dough will be oily and fall apart easily). Roll the truffle into the turbinado sugar and place on a baking sheet that has been covered with parchment paper or a silicone baking mat. Bake for 9 minutes or until set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely
1 lb unsalted butter, softened 1 1/3 cup sugar ¾ tsp salt 3 large egg yolks 2 tsp vanilla 4 2/3 cup flour 5 cups sweetened flaked coconut, toasted golden & cooled
To toast coconut Preheat oven to 350F. Spread coconut out in thin layer on a large jellyroll pan and put in oven. Check every 5 minutes or so. When coconut begins to turn golden, start checking coconut more often and stir it as the coconut at the edges of the pan will brown faster than the middle. When the majority of the coconut is a nice golden brown remove from oven and let cool completely.
Cookies In mixer beat butter, sugar and salt together until light and fluffy. Beat in yolks, 1 at a time, then vanilla and mix until smooth. Beat in flour gradually until dough is completely combined then beat in all of the cooled toasted coconut. Do not overmix. Divide dough into thirds and either on wax paper or plastic wrap pat dough into long rectangles about 3 ½ - 4 inches wide and about ¾ inch high. Wrap dough and chill until completely firm, at least an hour or even overnight.
Preheat oven to 350degrees. Work with 1 rectangle of dough at a time and cut dough crosswise into ½ inch slices, arrange slices cut side down on baking sheet lined with parchment. Bake cookies until pale golden brown, about 12-14 minutes.
Skinny Cranberry Bliss Bars Skinnytaste.com Servings: 30 • Size: 1 bar • Old Points: 3 pts • Points+: 4 pts Calories: 149 • Fat: 5 g • Protein: 2 g • Carb: 24 g • Fiber: 0 g • Sugar: 17 g Sodium: 47 mg • Cholesterol: 5 mg
Ingredients: 2 cups all purpose flour (Gold Metal) 1/2 tsp baking soda 1/4 tsp salt 1/8 teaspoon ground cinnamon 2/3 cup granulated sugar 2/3 cup brown sugar, unpacked 1/4 cup melted unsalted butter 2 large egg whites 1/4 cup unsweetened apple sauce 2 tsp vanilla extract 2/3 cup white chocolate chips or chopped white chocolate 1/3 cup dried cranberries, chopped For the Frosting: 8 oz 1/3 less fat cream cheese, softened 1/2 cup powdered sugar 2 ounces white baking chocolate, melted* 1/3 cup dried cranberries, chopped 1/2 tsp vanilla extract
Directions: Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray. In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend. In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly. Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack. Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate. *To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted. When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve
EmptyNestMom Grandma Pam to 4
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Every year must include peanut brittle for my DH and my dad's favorite Santa Claus Cookies -- a Dutch spice cookie his mom made for them. Everything else is negotiable. Things I thought were a must have proven to be enjoyed but not essential. ANd wassail.
3 cups sugar
1 cup light corn syrup
½ cup water
1 lb (about 3 cups) raw peanuts
2 T butter
1 tsp baking soda
1 tsp salt
1 tsp vanilla (optional)
Before starting, butter two large cookie sheets and set aside (you can use a spray or margarine, but the thin coat that remains on the bottom of the brittle makes me chose butter). Combine sugar, corn syrup and water in a large, heavy saucepan and heat over medium high heat. Stir until dissolved and continue to cook until a thread spins (about 230 degrees). Add peanuts and cook until mixture reaches a golden, caramel brown (about 300 degrees -- takes a bit but then changes quickly – do not burn). Remove from heat. Quickly add butter, soda, salt, and vanilla (mixture will foam up) and stir until butter is melted and incorporated, then pour out onto buttered cookie sheets and quickly spread thin with the back of a spoon. Let cool and then remove (flexible cookie sheets will make this easier) and store in an airtight container.
Santa Claus Cookies
1 C firmly packed brown sugar
1 C granulated sugar
1 C melted unsalted butter (do not substitute)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs -- lightly beaten
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup blanched and sliced or slivered almonds
Cream sugars and butter. Stir in cinnamon, nutmeg, cloves. Add eggs and vanilla and mix well. Stir in dry ingredients, then add almonds.
Form dough into small narrow rolls on waxed paper. Wrap to seal and chill or freeze.
To bake: slice very thin and place on ungreased cookie sheets. Bake at 350 degrees until light golden brown. Cool on wire racks and store in airtight container.
This is one of my most requested recipes; it was Dutch grandmother's Santa Claus Cookie recipe. My mother says you have to have Dutch blood to make them just right, but I think that's just her way of making sure I make them each year. I usually bake some right away and keep some in the freezer for instant warm cookies later. Enjoy with coffee, hot chocolate or some wassail.
2 quarts apple juice
2 cups orange juice
2 ¼ cups pineapple juice
1 cup lemon juice
½ cup sugar
1 cinnamon stick (3-4 inches)
1 tsp whole cloves
1 whole nutmeg
Combine all ingredients in a large pot and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove cover and simmer for an additional 20 minutes. Strain and discard spices. Serve warm.
Post by gilgamesh37 on Dec 11, 2019 12:27:31 GMT -5
This changes depending on the year--who's visiting, how Christmas falls, how much time I have, if we're doing a cookie swap at work, etc.
Biscotti - I have about 25 different recipes, mostly sweet. I have a new one for a black pepper - parmesan one I want to try this year--love make ahead cocktail appetizer type things.
Buttercrunch and shortbread always, to go in my friend Jim's Christmas box
Challah, to be turned into French toast
My grandmother's Molasses Cookies
a couple years ago I made Smitten Kitchen's Seven Layer Cookies. I loved them, and they look gorgeous--kind of a time-sink though, esp around the holidays
Christmas desert is always such a dilemma for me. It's a holiday dinner, so I'm inclined to do something fancy. But honestly, we're often so full we don't even have dessert, and it ends up something we eat the next day instead of after dinner (we spend Christmas Day largely grazing, except for a late lunch of scalloped oysters always). I've done cheesecakes, fancy cakes, rum cake with the box mix (my father's favorite), cookies, last year I did a big pan-sized deep dish chocolate chip cookie, which smelled amazing warm out of the oven but none of us had room. (it was less amazing cold the next day). I think I may do Mary Berry's simple Yule Log this year, though, just to change things up.
Post by erin elizabeth on Dec 17, 2019 6:42:27 GMT -5
I made these nuts to give to neighbors and wanted to eat them all myself! Especially warm. I used pecans and almonds.
These biscotti are delish! I don't add the chips and then spread melted chocolate on one side.
Peanut Butter Biscotti 1⁄4 cup unsalted butter (4 Tbsp.) 1⁄4 cup peanut butter (crunchy or smooth) 1 3⁄4 cups all-purpose flour 1⁄2 cup honey-roasted peanuts, finely ground 1 tablespoon baking powder 1⁄4 teaspoon salt 3 eggs 1⁄2 cup sugar 1⁄2 cup packed brown sugar 1 teaspoon vanilla extract 1 cup peanut butter chips 3⁄4 cup honey-roasted peanuts, coarsely chopped Preheat oven to 350; line 2 baking sheets with parchment paper. Melt butter and peanut butter in a saucepan over medium-low heat until smooth; cool. Stir in flour, ground peanuts, baking powder, and salt together in a bowl; set aside. Beat eggs in a large bowl with a mixer until light, about 2 minutes. Gradually add both sugars, then beat in the vanilla. Drizzle in the peanut butter mixture and beat until well mixed. Fold in the peanut butter chips, chopped peanuts, and flour mixture until blended. Allow dough to rest for 10 minutes to thicken. Spoon half the dough onto a prepared baking sheet and shape into a 4 X 12-inch log (moisten hands with water to control stickiness). Repeat with remaining dough on second baking sheet. Bake both pans for 25 minutes, rotating pans halfway through baking. Remove and let stand for 20 minutes. Reduce oven temperature to 325. Slice logs diagonally into 1/2-inch-wide strips. Arrange strips, cut side up, on baking sheets and bake for 12 minutes. Flip biscotti over and bake an additional 8 minutes, or until golden brown; do not overbake. Transfer to rack to cool.