2016 Holidays in the Olde World Recipes
Modern Polish Cheesecake (Sernik) Recipe Ingredients:
Crust: 1 pound shortbread cookies or
graham crackers and 2 tablespoons melted butter Filling: 8 ounces room-temperature butter, 1 cup confectioners’ sugar, 2 pounds dry curd, 8 large eggs (separated), 2 tabespoons flour, 1 tablespoon cornstarch, 1 tablespoon baking powder, and 1 teaspoon vanilla
Apple Berry Crisp 7 oz. blueberries * 3-4 Granny Smith apples, thinly sliced * 3.5 oz. butter (or a little less, if you prefer) * 6.76 fl. oz. flour * 3.38 fl. oz. brown sugar * chopped nuts (we used walnuts) * 6.76 fl. oz. whipping cream & tub crème fraiche 18%. * Seeds from 1 stick of vanilla
1. Put all the slices of apple into a dish & sprinkle with most of the berries. 2. Rub the butter into the flour, which has already been mixed with the brown sugar. Sprinkle this crumble mixture onto the apples & berries. Top with the flaked nuts. 3. Put the dish into a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) & bake until the top is crisp & golden & the filling is bubbling slightly – approx. 30 minutes. 4. Take the dish out of the oven & let it stand. 5. Serve with a mixture of whipped cream, crème fraiche & vanilla.
GERMAN FRUIT CAKE RECIPE ● ● ● ● ● ● ● ● ● ● ● ● ● ●
3⁄4cup unsalted butter, at room temperature 2cups brown sugar 4large eggs, separated 3cups all-purpose flour 1⁄2teaspoon ground cinnamon 1⁄2teaspoon ground nutmeg 1⁄2teaspoon ground cloves 1⁄2cup buttermilk 1teaspoon baking soda 2⁄3cup cherry preserves 2⁄3cup apricot preserves 2⁄3cup pineapple preserves 1cup chopped nuts 1teaspoon vanilla
Directions
1. Cream butter and sugar together. 2. Separate eggs and add the yolks to the butter, beating well. 3. Sift together the flour and the spices. 4. Mix the buttermilk and baking soda together, then add some to the butter mixture,alternating with the flour mixture, until all is incorporated. 5. Add the preserves and the nuts, stirring gently. 6. Beat the egg whites in a clean bowl with clean beaters until stiff peaks form, then fold gently into the batter. 7. Scrape into a large greased& floured Bundt pan or tube pan and bake at 350 F preheated for 1 1/2 hours or until cake tests done. 8. Let cool before removing from pan.
Pebber Nodder (Danish Christmas Cookies) Ingredience ● 1 cup butter ● 1 cup sugar ● 2 eggs ● 2 ½ cups all purpose flour ● 1 teaspoon ground cardamom ● 1 teaspoon ground cinnamon Directions Prep 15 m
Cook 10 m Ready In 25 m
1.
Preheat the oven to 350 degrees F (175 degrees C).
2.
In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended.
3.
Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
4.
Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely
Linzer Tarts
Linzer tarts (Linecké), a type of vánoční cukroví (vah-NOTCH-nee zoo-KRAW-vee), which means “Christmas cookies” in Czech, are traditional butter cookies with either a fruit or chocolate filling baked in the Czech Republic around Christmas time. 1 cup margarine ½ cup sugar 1 large egg 2 cups all-purpose flour 1 teaspoon vanilla Powdered sugar Your choice of chocolate or fruit filling (Nutella or fruit jelly) 1. 2.
3. 4. 5. 6.
Preheat oven to 350. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla, beating until blended. Add flour, beating at low speed until blended. Roll dough into small balls and place on greased cookie sheets, two inches apart. Flatten dough balls with a flat-bottomed cup wrapped in a damp paper towel. Dip a thimble or small round cutter in flour and cut out a small circle in the center of exactly half of the cookies. Bake for 8 to 10 minutes or until set. (The cookies will be pale. The cut out halves will bake faster so watch closely.) Transfer carefully to wire racks to cool. Spread filling on top of solid cookies. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies.
http://www.food.com/recipe/linzer-tarts-191826?photo=120025
Drop Cones ●
Sift the flour, salt & sugar into a large bowl.
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Whisk the milk & eggs together in a separate bowl with a fork and gradually add to the dry ingredients whilst mixing on a medium speed. Once combined add the oil and mix until just combined.
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Grease your griddle or frying pan with a little oil. Once hot, spoon a small amount of the batter (around 2 tablespoons) onto the griddle.
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Your pancakes are ready to flip once bubbles have started to pop on top & they appear dry. Using a spatula, flip the pancakes & cook the other side for around a minute or until a golden brown.
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Remove from the heat & enjoy with your topping of choice.
Bryson Gully- Holecake
INGREDIENTS ● ● ● ● ● ● ● ●
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1 1/2oz fresh yeast or 3/4oz dried yeast with 1 teaspoon sugar approx. 1/2 pint milk 2 1/2oz butter or margarine, melted 1 teaspoon salt 4oz treacle 2 teaspoons ground aniseed or ground fennel seeds 1 1/2lb rye flour and strong white flour, mixed 8oz plain flour
Cook in a preheated moderately hot oven at 200°C / 400°F / Gas Mark 6 for about 35 minutes. Brush with salted water and cool on a wire tray.
Betty’s Teacakes Christmas Cookies Indgredients ● Butter- 1 cup (16 tbs), at room temperature ● Confectioners sugar- ½ cup (8 tbs), sifted ● Vanilla- 1 teaspoon ● Flour- 2 ¼ cup (36 tbs) ● Salt- ¼ teaspoon ● Nuts- ½ cup (8 tbs) For Coating ● Confectioners sugar- 1 cup (16 tbs)
Ingredients for approximately 80 cookies (depending on the size of a single cookie): ● ● ● ● ● ● ●
250 g (9 ounces) butter or margarine 225 g (8 ounces) sugar 1 pinch of salt 3 eggs 1 lemon 500 g (18 ounces) flour 1 yellow of an egg
Preparation: 1. 2. 3. 4. 5. 6.
7. 8. 9. 10.
Stir butter in a bowl until it is smooth. Add sugar, salt and 3 eggs, stir until ingredients are evenly distributed. Grind the skin of the lemon and add to the mixture of the previous step. Add flour, knead to a soft dough. Cover the dough and let rest for about 2 hours in a cool place. Cut dough in parts and roll out on a flat, with flour covered surface, approximately 5 mm (0.2 inches) thick. Put out different shapes and put them on a baking sheet covered with baking paper. Let cool for about 15 minutes. Before baking, sweep with the yellow of an egg. Bake for about 10 minutes in the center of the pre-heated oven at 200 °C (400 °F). Let cool completely before serving.
Greenland Apple and Berry Crumble
1.Preheat the oven to 390 degrees fahrenheit. Then chop the apples and put them in a baking dish along with the blueberries 2. Pour your sugar over the apples and blueberries and mix them to coat. 3. Take your pieces of butter and put them all over your apple/blueberry mixture. 4. Combine your brown sugar, flour and oats. Then ux in the melted butter. 5. The last thing you need to do is spread the oat mixture over the apples and berries and bake it for 30mins.
Spanish Flan BY: GARRETT ALLRED
Ingredients ● ● ● ● ●
1 cup of white sugar 3 eggs 1 can of sweetened condensed milk 1 can of evaporated milk 1 tbsp of vanilla extract
Directions 1.
Preheat oven to 350 degrees F (175 degrees C).
2.
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4.
Bake in preheated oven 60 minutes. Let cool completely.
5.
To serve, carefully invert on serving plate with edges when completely cool.
BRITISH BREAD PUDDING
INGREDIENTS: ● 6 ¼ cups cubed whole wheat bread ● 1 ¼ cups milk ● 1 eg , beaten ● ⅓ cup butter, so tened ● ¾ cup raisins ● ¼ cup dried mixed fruit ● ½ cup brown sugar ● 1 tablespoon ground nutmeg ● 1 tablespoon ground cinnamon
DIRECTIONS: ● Preheat oven to 375 degrees F (190 degrees C) ● In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in eg , butter, raisins, mixed fruit, brown sugar, nutmeg and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan. ● Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.
Russian Teacakes
Ingredients ● 1 cup butter, at room temperature ● 2 teaspoons vanilla extract ● 1/2 cup sifted confectioners sugar, plus more for rolling cookies ● 2 cups flour ● 1/4 teaspoon salt ● 1 cup finely chopped pecans or walnuts ● Add Checked Items To Grocery List Directions ● Preheat the oven to 325 degrees F. ● Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well. ● Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving. ● Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
INGREDIENTS ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○
2 cups all purpose flour 1 tablespoon ground cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups (packed) dark brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 2 ounces good-quality white chocolate (such as Lindt or Baker's), melted Red colored sugar
PREPARATION 1.
2.
Combine first 6 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light. Add egg and beat until fluffy. Gradually add dry ingredients and beat just until combined. Divide dough in half. Flatten each half into rectangle. Wrap with plastic; chill 1 hour. Preheat oven to 350°F. Lightly butter 2 large baking sheets. Roll out 1 dough piece on lightly floured work surface to 13 x 9-inch rectangle. Trim edges to form 12x8-inch rectangle. Cut into 24 4x1-inch rectangles. Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough). Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake until edges begin to darken, about 8 minutes. Transfer cookies to rack and cool. Repeat with remaining dough piece.
Crostini: France
-Ingredients:
-Instructions:
*1 cup grape tomatoes
* Preheat oven to 200 degrees.
*1 tablespoon olive oil salt.
* Toss tomatoes with olive oil and
*½ teaspoon kosher salt
* Bake for 45-60 minutes or until the
*1 clove garlic *3 ounces goat cheese baguette *Chopped fresh basil
tomatoes release their juice. * Turn on oven broiler. Place
slices on a baking pan, broil for 30 seconds to 1 minute.Rub garlic cloves on the toasted baguette slices *Spread goat cheese onto baguette slices. Top with roasted tomatoes. *Sprinkle basil over the top. Enjoy!
Homemade Kourabiedes
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250g butter made from cows milk, cold (9 ounces) (Lurpak unsalted)
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150g almonds, roughly chopped or almond slivers, roasted (6 ounces)
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50g almonds (whole) or almond slivers, raw (1.8 ounces). Alternatively you can also give pistachios a try
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75g icing sugar (2.7 ounces)
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1 tbsp rose water
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1/2 tsp vanilla extract
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1 tbsp baking powder
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a pinch of salt
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300g all-purpose flour (10.6 ounces)
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lots of icing sugar for powdering
Polish Kolaczki Cookies 1 (8-ounce) cream cheese, softened 12 ounces (3 sticks) unsalted butter, softened 3 cups of all-purpose flour 2 (14-ounces) cans fillings of choice (apricot, prune, raspberry, etc) Confectioners’ sugar Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for a least 1 hour Heat oven to 350 degrees. Roll out dough ¼ inch on a surface that has been dusted with equal parts confectioners’ and granulated sugar (not flour). Cut into 2-inch squares. Place ½ to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. Bake for 15 minutes
Cont.
Heat oven to 350 degrees. Roll out dough ¼ inch on a surface that has been dusted with equal parts confectioners’ and granulated sugar (not flour). Cut into 2-inch squares. Place ½ to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. Bake for 15 minutes or until corners start to brown. Cool and dust with confectioners’ sugar. If not serving the same day, store in a tight container without the confectioners’ sugar, or freeze. Dust with confectioners’ sugar just before serving.
ris à l'amande DIRECTIONS: INGREDIENTS: ● 8tablespoons arborio rice (it MUST be this kind of rice) ● 4cups 1% low-fat milk ● 3tablespoons vanilla sugar (do NOT use vanilla extract, you can find the sugar in the baking aisle, the flavour will be complete) ● 3tablespoons sugar ● 1cup almonds, finely chopped using knife ● 2 1⁄4cups whipping cream, whipped INGREDIENTS FOR SAUCE: ● 2cups frozen raspberries ● 2tablespoons water ● 1⁄4cup sugar (or more) ● 2tablespoons water
1. Bring milk to a boil slowly in a large pot. 2. Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 45 minute While the rice is simmering you can make the raspberry sauce and chop the almonds. 3. When rice is firm remove from heat and let cool. When cool add vanilla sugar, sugar and almonds. 4. Fold in whipped cream. 5. Chill and serve with warm raspberry sauce. 6. SAUCE:. 7. In medium sauce pan place frozen raspberries and 2 tbsp of water, heat until thawed, add sugar and stir. Let simmer for approx 3-5 minute.
Lasagna Ingredients ● 5 tablespoons of unsalted butter, plus 2 for the lasagna ● ½ cup of all-purpose flour ● 4 cups of whole milk at room temperature ● Freshly grated nutmeg ● 1 ½ cups of tomato sauce ● Salt and pepper ● ¼ cup of extra virgin olive oil ● 1 pound ground chuck beef ● 1 1/12 pounds of ricotta cheese ● 3 large eggs ● 1 pound of lasagna sheets, cooked al dente ● 2 packages (10 ounces each) frozen chopped spinach, thawed, and squeezed dry ● 3 cups of shredded mozzarella ● ¼ cup of parmesan Directions Preheat oven to 375 degrees F. In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whish until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
Directions Cont’d In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove frm heat and drain any excess fat. Set aside and allow to cool completely. In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside. Into the bottom of a 13 by 9-inch baking dish, spread ⅓ of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle ½ the mozzarella chesse on top of the beef. Spread another ⅓ of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel sauce, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4 -inch cubes and top lasagna. Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
Israeli Doughnuts ¾ cup lukewarm water 2 envelopes dry yeast (each ¼ ounce) ¼ cup sugar 4 cups all-purpose flour, or more if necessary 2 large eggs, at room temperature 2 large egg yolks, at room temperature 6 tablespoons (¾ stick) butter or margarine, at room temperature, cut into bits 1 teaspoon vanilla extract Grated rind of 1 lemon 2 teaspoons salt About 6 cups vegetable oil (for deep-frying) Powdered sugar
1.
2.
3.
Pour ½ cup lukewarm water into a small bowl. Sprinkle yeast on top. Let stand 10 minutes. Spoon 4 cups flour in the large bowl of mixer. Add sugar, eggs, yolks, butter, vanilla, grated lemon rind, remaining water, and salt. Mix until blended. Add yeast mixture Knead dough until very smooth. Put dough in a clean, oiled bowl and turn to coat it with oil. Cover with a damp cloth and let rise in a warm place 1 to 1 ½ hours or until doubled in volume.
4. Lightly coat large tray with flour. Cut dough into rounds. Transfer rounds to tray. Cover rounds with a damp cloth and let rise in a warm place about 30 minutes. 5. Line a tray with paper towels. Pour oil into a deep fryer. Do not fill more than halfway. Heat oil to 350 degrees. Add 4 or 5 doughnuts. Fry until golden brown. Drain on paper towels. 6. If you like, make more doughnuts with the scraps; they won’t be as light but will still be good. 7. Serve hot, warm, or at room temperature.
Zimtsterne (Spicy German Cookies) Ingredients
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1 1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground 1 teaspoon ground cinnamon 3/4 teaspoon grated lemon zest 1/4 cup egg whites (about 2 large) Pinch of salt 1 1/2 cups confectioners' sugar About 1/2 cup additional confectioners' sugar for rolling
Preparation
1. 2.
3.
4.
1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil. 2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue. 3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners' sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners' sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet. 4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.
Ingredients: 1/2 cup walnuts halves 1/2 cup whole almonds 1/2 cup hazelnuts 2 tablespoons pine nuts 1/2 cup candied orange peel 1/3 cup raisins Grated zest of 1 large orange 2/3 cup flour 3 tablespoons unsweetened cocoa powder 4 ounces bittersweet chocolate, finely chopped 1-1/2 teaspoon ground cinnamon 1/4 teaspoon black pepper 1/4 teaspoon ground cloves 1/4 teaspoon grated nutmeg 1/4 teaspoon ground cardamom Pinch of salt 2/3 cup honey 1/2 cup granulated sugar 2 tablespoons water Confectioners’ sugar for dusting
Panforte
Italy
Pyraniki Cookie Dough: 3 cups / 450 grams all-purpose flour 3 teaspoons baking powder 1/2 teaspoon cardamom 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 to 1/2 teaspoon cloves, or to taste 1/2 teaspoon nutmeg (optional) 1/2 teaspoon allspice (optional) 1/8 teaspoon salt 2 large egg yolks (use leftover egg whites in these recipes) 1 large whole egg 3 ounces / 40 grams unsalted butter, melted 3/4 cup / 265 grams honey or agave syrup Glaze: 1/2 cup / 110 grams confectioners' sugar 1 to 2 tablespoons water Preparation In a medium bowl, sift together flour, baking powder, cardamom, cinnamon, ginger, cloves (be careful with the cloves -- too much can produce a bitter taste), nutmeg and allspice, if using, and salt. In a separate large bowl, beat together 2 egg yolks, 1 whole egg, melted butter, and honey or agave syrup. If using agave, bake 25 degrees lower because products brown faster (in this case, bake at 325 F / 165 C instead of 350 F / 180 C when using honey). Mix in the dry ingredients until well incorporated. Cover with plastic wrap and refrigerate for 1 hour. Heat oven to 350 F / 180 C degrees. Place parchment paper the size of your cookie sheets on a clean surface. Using a cookie scoop, portion out mounds of dough and roll them in your hands until they are completely smooth.Place on the prepared cookie sheets leaving 2 inches between each cookie. They will flatten out somewhat but still retain a domed shape. Bake for 10 to 20 minutes, or until just golden, rotating the sheets halfway through for even baking. Cool on the sheets until the cookies firm slightly. Transfer to racks to finish cooling. To make the glaze, in a small bowl, whisk together the confectioners’ sugar and enough water (1 to 2 tablespoons) to form a thin icing. Spread on cooled cookies with a pastry brush.
English Trifle!! ●
Ingredients:
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1 purchased butter loaf cake, sliced.
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1 box (6-serving size) vanilla instant pudding and pie filling mix.
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1 teaspoon vanilla
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2 cups whole milk
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½ sour cream
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1 container (8 oz) Cool Whip frozen whipped topping, thawed
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1lb of fresh strawberries, stems removed, sliced
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1 pint (2 cups) fresh blueberries
Ingredients 3 c. sifted flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 c. butter 1 c. sugar 2 eggs 1 tsp. Vanilla Directions Sift or mix together flour, baking powder, baking soda and salt; set aside. Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Blend in vanilla. Gradually stir dry ingredients into creamed mixture, blend well. Divide dough in half. Roll out each half on lightly floured surface to 1/4 inch thick. Cut with cutters. Place about 2 inch apart on greased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until golden brown (watch carefully). Cool on racks. May be frosted with powdered sugar icing when cool or topped with colored sugar BEFORE baking. 6 dozen.
Danish Pastry Cookies INGREDIENTS
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1⁄2lb butter 3 cups flour 1 3⁄4 cups pecans, chopped 3 tablespoons sugar 1 teaspoon vanilla powdered sugar
DIRECTIONS
1. 2. 3. 4. 5. 6. 7. 8.
Preheat Oven to 325°. Cream together butter and sugar. Add flour gradually. Add pecans and vanilla. Dough will be very dry but will form a ball as your hand warms the butter while forming small crescents or "football" shapes. Place on ungreased cookie sheets. Bake about 30 minutes or until golden brown. When cool, roll in powdered sugar.
Cameron Crow Denmark
Scottish Scones Ingredients ● ● ● ● ● ● ● ●
1lb plain flour 2oz butter 1 tsp bread soda 1 tsp cream of tartar ½ tsp salt ½ pint buttermilk, sour milk or ordinary milk 1 egg, lightly beaten milk or eggs for glazing
Czech Cabbage Dish ● ● ● ● ● ● ● ● ● 1.
1 large head cabbage, shredded ¼ pound of bacon, chopped 1 tablespoon vegetable oil 1 small onion, chopped 1 stalk celery, chopped ¼ cup chopped green bell pepper 3 tablespoons white vinegar ½ teaspoon salt 1 teaspoon black pepper Bring a large pot of lightly salted water to boil. Blanch cabbage briefly in boiling water, remove and drain immediately. 2. In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling 3. Remove all but 1 tablespoon of bacon grease from the skillet; and the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender. 4. In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix(with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.
Zimtsterne cookies Recipe Ingredients: -3 fresh white of eggs - 1 pinch of salt -250 g of Confectioner’s sugar -½ tablespoon lemon juice -1 ½ tablespoon of Cinnamon -350 g grind almonds
Directions: *Stir egg white and in salt in a bowl then mx in the sugar, followed by cinnamon,lemon juice,and almonds knead to soften dough *Roll out dough on a flat surface cut out star shapes (should be about 7mm thick) *Let them dry 5-6 hours (optional) *Bake for about 3-5 minutes in center of preheated oven at 480 degrees fahrenheit. *let them cool before serving.
Greek Butter Cookies Ingredients: ● 1 cup butter, softened ● 3⁄4 cup white sugar ● 1 egg ● 1⁄2 tsp vanilla extract ● 1⁄2 tsp almond extract ● 2 1⁄4 cup all-purpose flour ● 1⁄2 cup powdered sugar, for rolling Directions: 1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. 2. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. You may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets. 3. Bake for 10 minutes in the preheated oven or until lightly browned and firm. Allow cookies to cool completely before dusting with powdered sugar.
● 1 (.25 ounce) package active dry yeast ● 1/4 cup warm milk (110 degrees F/45 degrees C) ● 3 egg yolks ● 2 3/4 cups warm milk (110 degrees F/45 degrees C) ● 3/4 cup butter, melted and cooled to lukewarm ● 1/2 cup white sugar ● 1 1/2 teaspoons salt ● 2 teaspoons vanilla extract ● 4 cups all-purpose flour ● 3 egg whites
Latkes (Lah-t-cuz) 1. 1 -1/2 pounds russet potatoes peeled. 2. 1/4 cup finely chopped shallots. 3. 2 large eggs, lightly beaten. 4. 2 tablespoons flour (or more) or matzo meal (during Passover) 5. 1 1/2 teaspoons salt and freshly ground black pepper. 6. Vegetable oil for frying.
Christmas in Scotland: Scottish White Rolls Ingredients (makes 16 rolls): 500g/1lb plain white flour 2 teaspoons salt 275ml/10oz warm water 2 teaspoons dried yeast 2 teaspoons brown sugar 2 teaspoons vegetable oil Method: Dissolve the yeast and sugar into about half the quantity of warm water in a jug and leave in a warm place with a cloth over the top. The yeast will begin to froth in about ten minutes. The flour should be in a large bowl with the salt added and mixed. The flour should preferably be slightly warm too. Pour the yeast mixture into the flour and knead, either by hand or with a mixer with a dough hook. Add more water to make the texture so that it does not stick to your hands but is moist. Once it is well kneaded, form it into a ball, cover the bowl with a cloth and leave in a warm place. When the mixture has risen to about double its original size, knead it again until it has returned to its original volume. The dough can then be divided into 16 and formed into individual balls. Pull the dough from the top to the bottom so that the top looks smooth. Place on lightly oiled oven trays, leaving space between each one, and cover with a cloth. Leave the rolls to rise again in a warm place, for about 30 minutes. Finally, bake in a hot oven, 200C/400F/Gas Mark 6 for about 20 minutes, until brown on top - some people prefer their rolls "lightly fired" while others prefer to bake them for longer and have a more burnt surface. http://www.rampantscotland.com/recipes/blrecipe_rolls.htm
Bejgli- Hungarian Desert Ingredients ● 500g plain flour ● 250g butter or margarine ● 2 whole eggs ● 50g sugar ● 20g yeast ● 200ml milk ● A pinch of salt For the walnut filling: ● 300g walnuts ● 200g icing sugar ● Lemon zest ● 100g raisins ● 100g breadcrumbs
To make the walnut filling: 1. Make a syrup from 200ml water and the sugar. 2. Pour the ground walnuts in the mixture, then add the raisins, the lemon zest and the breadcrumbs. 3. Simmer the whole lot and let it cool.
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On a flat surface mix the flour with the salt, the butter and the sugar using your hands. Mix the yeast with some lukewarm water, then add to the flour mixture and knead the whole lot with the eggs. Cover, and leave to rest. Then, roll the pastry out to a rectangular shape and spread the cold poppy-seed or walnut filling on top. Roll up and tuck in the ends, then lay your rolls on a baking tray, keeping an appropriate distance between the two. Prick the top with a fork couple of times, then brush with a whole beaten egg and let it dry. Bake in a hot oven. The rolls should look like nice and pretty. I recommend checking your rolls regularly. It is ready when it has nice gold brown color.
INGREDIENTS ● 1/2 cup short round rice, such as paella rice or risotto rice (Arborio) ● 3 to 3 1/2 cups milk ● 2 sticks cinnamon ● Grated zest of 2 lemons ● 1/2 teaspoon salt ● 1/4 cup brown sugar ● 1 tablespoon unsalted butter ● 1/2 teaspoon ground cinnamon, plus more for garnish DIRECTIONS ● 1. Wash and drain the rice. Place it in a large saucepan with plenty of water to cover. Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch the rice. Drain the rice in a colander, rinse with warm water, drain again and set aside. ● 2. While the rice is cooking, place 3 cups of milk in a medium heavy-bottomed saucepan, add the cinnamon sticks, lemon zest and salt. Bring the mixture to a simmer over medium heat. Turn off the heat and let the milk infuse until the rice is ready. ● 3. Place the rice in another medium heavy-bottomed saucepan, and ladle in 1 cup of the warm milk. Stir well with a wooden spoon, then turn on the lowest possible heat and cook gently, stirring occasionally, until the milk is absorbed. Ladle in another 1/2 cup of the warm milk, stir and cook until absorbed. Continue in this manner until you have used up all the milk (remove and discard the cinnamon sticks). Along with the last 1/2 cup of the milk, stir in the sugar, butter and ground cinnamon. When the last addition of the milk has been absorbed, turn off the heat and evaluate the consistency against your personal rice pudding preferences, bearing in mind it will be thicker when chilled. Add an additional 1/4 cup to 1 cup of milk (cold is fine) as desired. ● 4. Turn the pudding out into a medium serving dish or divide between six individual serving dishes and decorate the top with ground cinnamon
Portuguese Rice Pudding
Latvian GingerBread Piparkukas
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Ingredients 1⁄3 cup molasses (doesn't matter whether light or dark) 1⁄3 cup brown sugar (ditto) 1⁄3 cup honey 1⁄2cup butter 3 tablespoons lard 5cups flour 1 teaspoon cinnamon 1 teaspoon ginger 1⁄2teaspoon black pepper 1⁄2teaspoon clove 1⁄2teaspoon nutmeg 1⁄2teaspoon cardamom 1⁄2teaspoon coriander 2eggs 1⁄2teaspoon baking soda 1 1⁄2 teaspoons baking powder Directions
Put the molasses, brown sugar, butter and lard in a pot and heat, stirring constantly under medium-low heat until the butter, lard and sugar are completely melted. DO NOT BOIL. The process can be sped up by first softening the butter and lard in the microwave. Do not allow the mixture to scorch, or the cookies will not hold together. Take the mixture off the heat and add 2-1/2 cups of flour, along with all of the spices. Mix thoroughly and set aside to cool to lukewarm, stirring occasionally. Lightly beat the eggs and incorporate them into the dough. Let it cool completely. Sieve together the remaining flour with the baking soda and baking powder. Add the flour gradually to the dough, stirring thoroughly after each addition. When the dough becomes too thick to stir, knead with your hands -- first in the bowl, then on a well-floured work surface. Initially the dough will stick like glue, but eventually you will get a smooth, shiny and quite heavy dough. Add more flour if needed, but only a bit at a time. Grease a bowl with butter and put the dough in it. Cover with cloth and let rest for a couple of hours. To bake: Generously flour your work surface. Take a piece of dough and roll it out very thinly. Cut out shapes and place on a cookie sheet. No need to grease the sheet -- that's why the lard is there (you won't taste it at all). Bake in a 400 degree oven. The cookies should bake in no more than five or six minutes -watch them carefully, and when the bottom edge begins to brown and the surface looks dry, they should be ready. Take the cookies out of the oven and put the pan on a rack. When the cookies cool, they should be harder and slide off the pan. If they are still moist or stick, pop them back into the oven for another minute or two.
Buche de Noel (Yule Log) Recipe ● ● ● ● ● ● ● ● ● ● ●
2 cups of heavy cream ½ cup confectioners’ sugar ½ cup unsweetened cocoa powder 1 tsp vanilla extract 6 egg yolks ½ cup white sugar ⅓ cup unsweetened cocoa powder 1 ½ tsps vanilla extract ⅛ tsp salt 6 egg whites ¼ cup white sugar
Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, ½ cup confectioners’ sugar, ½ cocoa, and 1 tsp vanilla until thick and stiff. Refrigerate. In a large bowl, use an electric mixer to beat yolks with ½ cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 ½ tsp vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add ¼ c sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dish towel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. Unroll the cake, and spread the filling to within 1” of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.
Holiday Peppermint Cheesecake (Greece)
Ingredients
Crust 20 (228g) cream filled chocolate wafers, such as original Oreos, finely crushed 3 Tbsp (43g) unsalted butter, melted Cheesecake filling 6 oz. white chocolate, chopped 1/2 cup (120ml) heavy cream 3 1/2 (8 oz) pkgs. Philadelphia Cream Cheese, well softened (28 oz total) 1 cup (215g) granulated sugar 4 large eggs 1 tsp peppermint extract (use an extra 1/2 tsp if you'd like a stronger flavor) 1 tsp vanilla extract 1/2 cup (120g) sour cream 5 oz. semi-sweet chocolate, chopped, plus about 3 oz. more for topping 1/3 cup (58g) peppermint bits or crushed candy canes or starlight mints, plus more for topping Mousse 2 oz. white chocolate, chopped 1 cup (235ml) heavy cream 2 Tbsp (30g) granulated sugar 4 oz cream cheese, softened 1/4 tsp peppermint extract
Directions
Directions ●
For the crust:
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Preheat oven to 350 degrees. Line outside of an 9-inch springform pan with an 18 by 18-inch sheet of heavy duty aluminum foil (this will prevent water from leaking into cheesecake so make sure it doesn't get any tears). In a mixing bowl using a fork, stir together crushed cream filled chocolate wafers with melted butter until mixture is evenly moistened. Firmly press mixture into an even layer in bottom of springform pan. Bake in preheated oven 10 minutes then remove from oven and allow to cool on a wire rack. Reduce oven temperature to 325 degrees.
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For the cheesecake filling:
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Bring 4 quarts of water to a boil in a large pot. Meanwhile add 6 oz. white chocolate and 1/2 cup heavy cream to a medium microwave safe bowl. Heat in microwave on 50% power in 20 second increments, stirring well between intervals, until melted and smooth. Set aside to cool. Meanwhile in a mixing bowl using an electric hand mixer whip together cream cheese and granulated sugar just until smooth. Mix in eggs one at a time then blend in peppermint extract, vanilla extract, and sour cream. Mix in melted white chocolate mixture. Tap bowl forcefully against countertop about 30 times to release large air pockets. Add in 5 oz chopped chocolate (I didn't mix in the small chocolate shavings for a cleaner looking cheesecake) and the peppermint bits and quickly fold several times (the peppermint bits will begin to die the batter so fold in quickly so it doesn't tint all of it pink). Spray the sides of springform pan lightly with non-stick cooking spray then pour mixture over crust layer in pan. Set cheesecake in a large roasting pan then set pan on rack in center of oven. Carefully pour in enough boiling water around springform pan until it comes halfway up the sides of the springform pan. Bake cheesecake edges are beginning to set but center still jiggles slightly, about 1 hour 20 1 hour 30 minutes. Carefully remove from oven (and roasting pan) an allow to cool on a wire rack 45 minutes then cover with plastic wrap leaving a small opening on one side for heat to escape and chill 8 hours or overnight.
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For the mousse:
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Melt white chocolate in a small microwave safe bowl on 50% power in 20 second intervals, stirring well between intervals until melted and smooth. Set aside and let cool until lukewarm. Meanwhile in a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form then add sugar and whip until very stiff peaks form (it should start to loose that wet sheen - unless you live in a very humid environment in may never appear slightly dry). In a separate mixing bowl whip cream cheese until smooth then mix in melted white chocolate and peppermint extract. Fold in whipped cream. Spread into an even layer over cooled cheesecake and return to refrigerator and chill 1 1/2 hours longer. Garnish top edges with chopped chocolate and peppermint bits, then run a knife around edges to ensure cheesecake is loosened then remove ring from springform pan and cut into slices.
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Recipe source: Cooking Classy
Ingredients ● 6 large egg yolks ● 3/4 cup sugar ● 3/4 cup whole milk ● Four 8-ounce containers mascarpone cheese, at room temperature
● 1 1/2 cups espresso or strong coffee, at room temperature ● 1/2 cup brandy or cognac ● 30 to 32 crisp Italian ladyfingers (savoiardi) ● 1/4 cup Dutch- cocoa powder ● Bittersweet chocolate, for shaving
http://germanfoods.org/r ecipe/emperors-cookiesgerman-christmas-cooki es/
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Buche de Noel ● ● ● ● ● ● ● ● ● ● ● ● ●
Sponge cake: 4 eggs (room temperature) 2/3 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup cake flour Chocolate buttercream: 7 egg whites 1 1/3 cups granulated sugar 6 ounces unsweetened chocolate, melted and cooled 1/2 teaspoon instant espresso powder 1/2 teaspoon vanilla extract 3 cups plus 3 tablespoons butter, softened
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Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.
Dutch Pepernoten Ingredients: 1 ¾ oz butter ½ cup of brown sugar ½ cup of white sugar 1 tablespoon of milk 1 cup of self raising flour
Speculaas spices: 1 teaspoon of ground nutmeg 1 teaspoon of ground cloves
Directions:
1 teaspoon of cinnamon
Cream the butter and sugar, then add spice mix(or spices)
½ teaspoon of ground aniseed ½ teaspoon of ground ginger
Add the flour and milk and make very very small marble sized balls Bake for 10-15 minutes at 320°
Italian Struffoli
Ingredients
2 cups flour, plus extra for dusting 1 large lemon, zested (about 2 teaspoons) 1/2 large orange, zested (about 2 teaspoons) 3 tablespoons sugar 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature 3 large eggs 1 tablespoon white wine, such as pinot grigio or moscato 1 teaspoon pure vanilla extract
Ingredients cont. Canola oil, for frying 1 cup honey 1/2 cup sugar 1 tablespoon lemon juice 1 1/2 cups hazelnuts, toasted (optional) Vegetable oil cooking spray Sugar sprinkles, for decoration Powdered sugar, for dusting (optional)
Directions
In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick.
Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.
(If you don't have a thermometer a cube of bread will brown in about 3 minutes). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
Directions cont.
In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using.
Remove the glass from the center of the platter and serve. To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
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Prepare brownie batter and bake according to package directions. Cool; cut into 1-in. pieces.
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In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping.
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In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving. 1 package fudge brownie mix (8-inch-square pan size) 1-3/4 cups cold 2% milk 2 packages (3.4 ounces each) instant vanilla
Truffles are one of the few desserts you would find at a British family feast.
pudding mix 1/4 cup cold brewed coffee 2 cups whipped topping 1 Heath candy bar (1.4 ounces), crushed
Polish Honey Spice Cookies “Pierniczki� 1 cup honey 4 cups flour 4 eggs 1 cup sugar pinch of ground black pepper 1/2 tablespoon ground cinnamon 1/2 tablespoon ground nutmeg 1/2 tablespoon ground cloves 1/2 tablespoon ground allspice 1 tablespoon baking soda Heat the honey in a small saucepan until it just begins to boil. Take off heat and allow to cool slightly. Combine eggs and sugar in a bowl and beat together until slightly thickened. In another bowl, mix the flour, spices, and baking soda together and add slowly to the egg and sugar mixture while beating rapidly. The dough should not have any lumps. Pour in the lukewarm honey and mix everything until smooth. You can cover the dough with plastic and refrigerate until ready to make the cookies. Turn out the dough onto a lightly floured surface, knead for a minute to warm it, and then roll out with a floured rolling pin to a thickness of a 1/4 inch. Use cookie cutters to cut into shapes. Bake in 350 degree preheated oven on greased cookie sheets for about 12 minutes. Allow to cool completely before decorating with white frosting or covering with a chocolate glaze.
Pierogi Dough 2 cups all purpose flour 2 eggs 2 tablespoons sour cream 1/2 teaspoon salt 1/2 cup lukewarm water Mound flour on a large cutting board and make a well in the center. Drop eggs, sour cream, and salt into well. Add water a few drops at a time and work it into the flour with a knife, moving slowly from the center to the outside of the flour mound. While mixing the liquid into the flour with one hand, keep the flour mounded with other hand. Try not to let any liquid break through the walls of the mound. When all the water and egg is mixed into the flour, knead until the dough is firm and well mixed and no longer sticks to yours hands (about 10-15 minutes). Add flour if it seems too sticky; a few drops of water if it seems too dry. Then cover the dough with a bowl or clean dishtowel and let rest for 30 minutes. Divide the dough into halves. On a well-floured surface, using half of the dough at a time, roll it out as thinly as possible. Cut out 3-inch rounds with a biscuit cutter or a drinking glass. Then place a tablespoon of filling in the middle of each round of dough, fold over carefully and press edges together. Be sure to press firmly as filling will spill out during cooking if the dough rounds are not well sealed. Pierogi can be frozen at this point. Layer carefully in freezer container, be sure to separate layers with wax paper. If you are going to eat right away, drop 12-20 pierogi into a large pot of boiling, lightly salted water. Cook gently 3 to 5 minutes, or until pierogi float. Lift out of water with perforated spoon. Toss in butter and place in heatproof serving dish. Pierogi can be reheated in the microwave or in the oven, just before serving. They can also be reheated by frying in butter. Serve pierogi with sour cream and chopped chives.
Austrian Christmas Weihnachtsbaeckerei ingredients 4 1/2 cups flour 1 1/2 cup sugar 1 pinch salt 1/4 cup milk 1 egg yolk 5 eggs 3 teaspoons baking powder 1 1/2 teaspoon vanilla extract 1 1/2 cup butter directions Sift flour, baking powder, and salt onto a board. Cream butter and sugar. Add eggs, vanilla, and milk to butter and sugar. Mix lightly. Pour the moist ingredients into a depression in the flour and work ingredients into a dough with a knife. Divide the dough into 4 parts. Roll out and cut into desired shapes with cookie cutter. Place on a greased baking sheet and brush with egg yolk. Bake in a moderate oven, at 300-350 degrees F, until golden brown.
Cannoli Poke Cake Ingredients 1 box white cake mix 1 14 oz cans sweetened condensed milk 1 1/2 cup ricotta cheese 1 1/2 cup mascarpone cheese 1 tsp vanilla extract 1 cup powdered sugar 1/2 tsp cinnamon, optional 1/2 cup mini chocolate chips powdered sugar, for dusting
Instructions 1. Bake cake according to directions on box for a 9x13 pan. 2. Remove cake from the oven and poke holes all over the top of the cake. 3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake. 4. Put cake in refrigerator for about an hour to absorb milk. 5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth. 6. Add powdered sugar and cinnamon, if using and mix until combined. 7. Add reserved sweetened condensed milk and mix until combined. 8. Once cake has absorbed milk, spread cannoli topping evenly over cake. 9. Top with mini chocolate chips and a sprinkling of powdered sugar. 10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.
Mailänderli Swiss Shortbread
Ingredients: 4 eggs 1 ¼ cups white sugar 1 ⅛ cups butter, melted & cooled 1 pinch salt 4 cups all purpose flour 1 ½ teaspoons grated lemon zest 2 egg yolks, beaten Seasonal colored sprinkles Directions: 1. Whisk the eggs in a large bowl. Blend in the sugar and beat until the mixture is thick and pale, about 10 minutes. Mix in the melted butter and salt. Gradually fold in the flower and lemon zest. Cover and refrigerate the dough for at least an hour, or preferably, overnight. 2. Preheat oven to 325 . Lightly grease cookie sheet. 3. Roll out dough to ¼ inch thickness on a floured surface. Cut into shapes using cookie cutters. Place cookies on greased cookie sheet. Brush with beaten egg yolks and decorate with sprinkles. 4. Bake in oven until golden at the edges, 15 to 20 minutes. 5. Place cookies on cooling rack then enjoy!
Irish Freckle Bread INGREDIENTS YIELDS 1 Loaf ● 1(1/4 ounce) package active dry yeast ● 8 tablespoons sugar, divided ● 1cup warm water (110 to 115 degrees) ● 1⁄2cup butter or 1⁄2 cup margarine, melted ● 2eggs ● 1⁄4cup warm mashed potatoes (without added milk or butter) ● 1⁄2teaspoon salt ● 3 1⁄4-4cups all-purpose flour ● 1cup raisins
DIRECTIONS In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water. 1. Add the butter, eggs, potatoes, salt, remaining sugar and two cups flour; beat until smooth. 2. Stir in raisins and enough remaining flour to form a soft dough. 3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 4. Place in a greased bowl, turning once to grease top. 5. Cover and let rise in a warm place until doubled, about 1 hour. 6. Punch dough down. 7. Turn onto a lightly floured surface; divide into eight portions. 8. Shape each into a ball. 9. Place dough balls in a greased 10-inch springform pan. 10. Cover and let rise until doubled, about 30 minutes. 11. Place on a baking sheet. 12. Bake at 350 degrees for 25-30 minutes or until golden brown. 13. Remove sides of pan. 14. Place on a wire rack to cool.
Double Chocollatey Zucchini Muffins:
● 2 cups flour ● 1 cup cocoa powder ● 1 tsp baking powder ● 1 tsp baking soda ● 1/2 tsp salt ● 1 tsp instant coffee ● 1 tsp cinnamon ● 3/4 cup sugar ● 3/4 cup veg. oil ● 4 eggs ● 2 tsp vanilla Small Smuge of zucchini juice to add flavor
Coconut Macaroons
Ingredients 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1 teaspoon pure vanilla extract 2 extra-large egg whites, at room temperature 1/4 teaspoon kosher salt
Potato Salad (Czech) Ingredients ● 5 potatoes (4 ½ lbs) ● 4 eggs ● 4 carrots ● 2 celery sticks ● 7oz salami ● 1 jar of pickles ● 1 onion ● 10oz. mayonnaise ● Salt and pepper Procedure 1. Boil potatoes with the skins on. 2. Hard-boil the eggs (about 10 min.) and place eggs in cool water for 5-10 minutes (so they’re easier to peel) 3. Bring pot of water to boil, add carrots and celery. 4. Boil the vegetables until they are still slightly firm (you don’t want them to be too soft). 5. Allow the potatoes, eggs, and vegetables to cool completely. 6. Peel the potatoes and eggs. Dice the potatoes, eggs, carrots and celery into small pieces. 7. Finely chop onion and pickles. 8. Chop the salami into pieces. 9. Gently mix all ingredients together and gradually add the mayonnaise, salt and pepper. 10. Refrigerate for a minimum of 3 hours.
Polish Butter Cookies With Jam
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8 ounces (2 sticks) softened butter 1/2 cup sugar 2 large room-temperature egg yolks 1 teaspoon vanilla 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Jam of choice
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Heat oven to 350 degrees. In a large bowl, cream butter, and sugar until light and fluffy. Beat in egg yolks and vanilla until well mixed. Add flour and salt and beat at low speed until thoroughly mixed. If dough is too soft, wrap in plastic and chill 1 hour. Use a small scoop to portion out cookies onto parchment-lined baking sheets. Use the end of a wooden spoon or a finger dipped in flour to make a depression in the center of each cookie. Fill with about 1/2 teaspoon strawberry jam. Bake 8-10 minutes or until lightly browned around the edges. Remove to a wire rack to cool completely. Store in an airtight container.
Vanillekipferl recipe Ingredients 14 tablespoons unsalted butter (200 g) 2 cups all purpose flour (250 g) 1 cup (100 g) walnuts, finely ground (substitute with almond meal, if not available) 2 large egg yolks 1 Âź teaspoons vanilla extract 1 tablespoon milk 2/3 cups powdered/confectioners/icing sugar (70 g) Pinch of salt >> All ingredients for the dough should be very cold. I recommend measuring the flour, sugar and nuts by weight in grams since it is more accurate than measuring by volume. For the sugar coating (after baking) 100 g powdered sugar 2 packages vanilla sugar or homemade vanilla sugar
Instructions 1.
Cut butter into ½ inch cubes, then set aside in the freezer to keep cold. Meanwhile prepare the rest of the ingredients.
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Weigh the flour and set aside in the freezer or fridge as well. The colder the ingredients, the better.
3.
Grind walnuts very finely with a mouli grater (I couldn’t find walnut meal). Don’t use a food processor, the chopped pieces will still come out too big. Alternatively, use almond meal, which is also commonly used for baking Vanillekipferl in Austria.
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Put flour and butter in a food processor and pulse a couple of times until mixture resembles coarse crumbs. If you use a small food processor, you can do it in two batches.
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In a mixing bowl, mix egg yolks together with vanilla and milk, just until combined.
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Add butter crumbs, walnuts, sugar, and salt to the egg-mixture and stir until the ingredients come together to a dough.
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In the bowl, knead the dough with your hands until well combined, for about 30 seconds.
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Cut the dough in quarters, keep one and set the rest of the dough aside in the fridge. Cover the bowl so the dough won’t get dry.
9.
Divide the dough into egg-sized pieces and roll out each of them with your hand into strands with about ½ inch diameter.
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Cut the strands in 2 inch long pieces. Roll out every piece about 3 – 3 ½ inch long and shape into a crescent. Make the ends slightly thinner, but not too thin as they will brown first.
11.
Arrange the shaped crescents on a baking sheet lined with parchment paper (makes the handling a lot easier), at least ½ inch apart.
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Bake the cookies in the center rack of the oven (I use rack 3 of 4 from bottom) in a 350 °F preheated oven for 13-15 minutes or until lightly colored. Don’t let them color too much.
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For the coating: Mix sifted powdered sugar and vanilla sugar (granulated) until well combined. If using homemade vanilla sugar, mix most of it with the sifted powdered sugar, keeping a tiny amount aside in case you need more powdered sugar for the coating.
14.
Put the coating on a plate and prepare an empty plate for the finished Vanillekipferl. Meanwhile you can start rolling out the next batch.
15.
Take out the baking sheet from the oven, removing the cookies immediately, so they don’t continue baking. If you are using parchment paper, you can carefully remove the cookies along with the parchment paper. If not, remove them with a spatula and set them aside. Be careful, they break easily when they are hot.
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Let them cool for 1 minute, then put several crescents in the prepared sugar-vanilla mixture, roll them around until covered in sugar and transfer to a plate. Be careful not to break them (because then you have to eat them immediately ;-) The sugar will stick best, when the cookies are still warm at the moment of rolling them. Also don’t touch them for too long on the same spot as this will yield in Vanillekipferl with fingerprints. If you did so, you can always sprinkle them with additional sugar when finished or before serving.
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Now roll out your next batch of dough, but don’t put the dough crescents on a warm baking sheet. I always arrange them onto a sheet of parchment paper with a big cutting board underneath and transfer the paper onto the sheet just before baking. Or you use 2 or 3 separate sheets for baking them, especially if you have some helpers (recommended!).
18.
When completely cool, store crescents in an airtight container or cookie box.
Notes The coating for Vanillekipferl consists of powdered sugar mixed with vanilla sugar. In Europe most people use vanilla sugar (vanilla flavored granulated sugar) instead of vanilla extract which you can buy in every store. In the US it’s hard to find in supermarkets or it is super expensive. Here you will find some methods for making homemade vanilla sugar using vanilla extract OR vanilla bean.
Portuguese Rice Pudding (Arroz Doce) Portuguese Rice Pudding, Arroz Doce, is a traditional Portuguese Christmas dessert recipe made with rice, sugar, milk, eggs, and cinnamon. Recipe type: Dessert Serves: 8 Ingredients: ● ● ● ● ● ● ● ● ● ●
1 cup Mahatma Jasmine Rice 2 cups Water 2 cups Hot milk (whole preferred) 1 cup Sugar 2 Egg yolks 1 Lemon rind 1 Tbsp Butter 1 tsp Vanilla Pinch of salt Cinnamon (optional)
1.) Cook rice with salt according to the package instructions. 2.) Add hot milk, sugar, butter, vanilla, egg yolks, lemon rinds to the cooked rice and stir. 3.) Simmer for 15-20 minutes covered until you reach an oatmeal consistency. 4.) Divide rice pudding into dishes and let cool. 5.) If you use cinnamon add the cinnamon design when rice is room temperature 6.) Serve or store in refrigerator until needed
Szaloncukor Servings 25 Units US ● 400 g crushed household biscuits ● 3 tablespoons cocoa powder ● 200 g butter ● 120 g sugar (can be 150g if you have a sweet tooth) ● 150 ml milk ● 300 g dark chocolate, to melt
Dutch Chocolate Balls 1 can Sweetened Condensed Milk 1 stick Butter-softened 2 lbs. Powdered Sugar (¾ of a bag) 7 oz Angel Flake coconut (½ bag) 1 ½ cup finely chopped Pecans 9 squares of Chocolate Bark Mix the condensed milk and butter. Gradually add powdered sugar. Stir in coconut and pecans. Roll into small balls. Chill in refrigerator for at least one hour. Melt chocolate bark 1 square at a time. Roll ball to coat. Store in refrigerator. Makes 6 ½ dozen
By: MaryCaroline Bearden