160 grams almond flour, sift with powdered sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1 tablespoon [8 grams] arrowroot powder
1/2 teaspoon [3 grams] cream of tartar
Purple or pink food gel color
Directions:
Preheat oven to 300 Fahrenheit/150 Celsius.
Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined. Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C]. Remove from heat and place bowl back onto stand mixer.
Add the cream of tartar. Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated. Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip. Pipe onto the silicone or parchment covered baking sheets. When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.
Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.
Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.
Notes:
Lingonberries are tart like cranberries. They make a lovely contrast to sweet macaron shells.
Lingonberry Buttercream Filling
(Submitted by Lisa Maliga, from her book, Baking Macarons: The Swiss Meringue Method)
Ingredients:
Lingonberry jam, strained
220 grams [2 cups] confectioners’ sugar, sifted
1 teaspoon vanilla
Burgundy gel food colorant
Directions:
Add the butter to the bowl of a stand mixer and mix until creamy.
Add the strained lingonberry jam, followed by the confectioners’ sugar.
Mix on high speed for several minutes.
Spoon into a piping bag with a round or star-shaped tip.
Yummy Dates
(Submitted by Deb Kenyon Thom)
Ingredients:
Large fresh dates
English walnuts
Powdered sugar
Directions:
Slice open a large fresh date and remove the seed.
Insert half of an English walnut.
Pinch date closed and roll in powdered sugar.
Twenty-first Century Peanut Brittle
(Submitted by Deb Kenyon Thom)
.
Ingredients:
1 cup white sugar
1/2 cup light corn syrup
1 cup raw peanuts
1/2 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda
Directions:
Grease a large cookie sheet.
Using a large microwaveable bowl, mix sugar and syrup together. Heat in a microwave oven on high for three minutes.
Add peanuts and salt, stir then heat in a microwave oven for three more minutes.
Add butter and vanilla, stir and heat in a microwave oven for two or three minutes.
Remove from the microwave, add baking soda and stir well. It will get foamy. Immediately pour onto your buttered cookie sheet pan and spread it out with your spoon.
Let the candy cool and whack on the counter top or sturdy table to release candy from the pan.
Healthy No-Bake Apple Energy Bites
(Submitted by Lori Sparks Shoemake, from her blog 50 with Flair - www.50withflair.com)
Ingredients:
1-1/2 cups quick or old-fashioned oats (not instant)
3/4 cup creamy peanut butter, I use a natural type
3/4 cup grated apple
1/2 cup chopped pecans (or your choice of chopped nut)
1/3 cup ground flax seed (or flax seed meal)
1/3 cup honey
2 tablespoons sesame seeds (or your choice of small seeds)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon (or ginger for some "bite", or cinnamon-ginger combination)
Directions:
Stir all ingredients together in a bowl until completely combined; extra oats can be added if the mixture seems too soft and sticky. Cover and chill in refrigerator for 30 minutes until firm. Then roll the mixture into 1-inch balls which should yield 18-20 bites. Store in an airtight container in the refrigerator for up to one week, if they last that long! Enjoy!
Tip: dampening your fingers/hands with a bit of water will keep the mixture from sticking to your hands too much
Notes:
45 minutes total time is 15 minutes prep, plus 30 minutes of chill time for the bites to firm up.
Try adding your favorite nuts, dried fruits or even protein powder, etc.
Grandma Chauncey's Date Nut Bars
(Submitted by Taryn Lee)
Ingredients:
1/4 cup oil
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon ginger
3/4 cup flour
1/2 cup chopped pecans or walnuts
1 cup finely, chopped dates
Powdered sugar (to roll bars in)
Directions:
Mix oil and brown sugar. Add eggs and vanilla; beat well.
Add all dry ingredients except powdered sugar and stir well.
Put mixture into oiled 8X8 inch pan.
Bake at 350 degrees for 30 to 35 minutes.
Cut into bars and roll in powdered sugar.
No-Bake Peanut Butter Oatmeal Cookies
(Submitted by Betty Escobar)
Ingredients:
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
3/4 stick butter
½ cup peanut butter
2 cups quick oats
Directions:
Bring to rolling boil and cook for 1 minute.
Take off heat and add 1/2 cup peanut butter and 1 teaspoon vanilla.
Stir until peanut butter is mixed in well, and then add 2 cups quick oats.
Form into balls or cookies of desired shape.
Cinnamon Refrigerator Cookies
(Submitted by Robyn Seitzer)
&n
bsp; Ingredients:
3 ½ cups flour
1 teaspoon baking soda
1 tablespoon cinnamon
¼ teaspoon salt
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 cup chopped nuts or raisins (optional)
Directions:
Combine flour, soda, cinnamon and salt. Set aside.
Cream shortening and sugars. Beat eggs until light then mix with creamed mixture.
Add dry ingredients 1/3rd at a time, beating after each addition. Add optional ingredients if desired.
Divide dough into two and roll into log until about two inches in diameter. Loosely wrap in waxed paper and refrigerate approx. one hour.
Pre-heat oven to 350. Slice and bake 7 to 10 minutes.
Mocha Candied Nuts
(Submitted by Kathleen Brown)
Ingredients:
1-1/2 cups sugar (beet)
1 tablespoon corn syrup
1/2 cup warm, strong coffee (or 1 tablespoon instant coffee + 1/2 cup water)
2-1/2 cups walnuts, pecans, or other nuts
Directions:
Blend together in a saucepan the sugar, corn syrup, and coffee.
Cook to softball stage (240 degrees Fahrenheit,) about 4 minutes.
Remove from heat and add the nuts. Stir until creamy.
Turn onto a greased cookie sheet or waxed paper; separate nuts with 2 forks. Let cool.
All-In-One-Pan Cookies
(Submitted by Kathleen Brown)
Ingredients:
1/2 cup butter or margarine
1 cup crushed graham crackers
1 cup coconut
1 cup chocolate chips
1 cup chopped nuts
1 can (14 oz.) sweetened condensed milk
Directions:
Melt butter in 9" x 13" pan.
Add graham crackers to butter.
Sprinkle on coconut, chocolate chips, and nuts.
Drizzle on sweetened condensed milk.
Bake at 350 degrees for 20-25 minutes. Cut into squares.
Date Balls
(Submitted by Vera Kenyon)
Ingredients:
8 oz. package of dates, chopped
2 eggs, lightly beaten
1 stick of butter
1 cup of chopped nuts
2 teaspoons of vanilla
2 cups of crispy rice cereal
2+ cups of flaked, sweetened coconut (for rolling the date balls)
Directions:
Melt the butter over low heat. Don’t let it get too hot.
Whisk in the dates, eggs and vanilla. Stir well. Cook for approximately five minutes.
Add in the nuts and crispy rice cereal. Mix well.
While the mixture is still warm form into small balls and then roll in coconut. Work fast. Let cool.
Freezes well so you can make these up ahead of the holiday.
Recipes from
Snowfall at Moonglow
Excerpt from Snowfall at Moonglow
“And to think that it started with a plate of cookies,” Betty said as she stood next to Mist. “Well, I’ll clarify that. Technically, it started as a flirtation at their church. But I bet those cookies she took him from the cookie exchange a few years ago didn’t hurt.”
“Now that you mention it,” Mist said, “do you need help preparing for the event tomorrow? It seems more people join in every year, although I know you always have everything under control.” The traditional cookie exchange had been established long before Mist came to Timberton.
Betty tapped Mist’s arm in a gesture of appreciation. “Marge and Millie will both be here early. I imagine we can handle it even if we get some unexpected participants.”
“I made several extra papier-mâché baskets in case more people show up than you expect,” Mist said. “I’ll have them all on the kitchen counter for you to distribute as needed.”
“Maybe you can help by keeping Clive out of the room,” Betty said, laughing.
“I heard that,” Clive said as he passed by with more firewood.
“Add Clayton to that list!” Maisie had just approached, carrying a sleepy Clay Jr. in her arms. “I’m heading home. It’s time to put this little guy to bed. Plus Clayton’s parents arrive on Christmas Eve day, so I only have tomorrow to get ready for their visit. I’ll be at the cookie exchange though. I wouldn’t miss it.”
“Did I hear something about cookies?” Andrew said.
Betty laughed. “Don’t worry. We always make a large plate for guests. You’ll find the assorted goodies in the lobby tomorrow evening.”
Peanut Butter Cookies *gluten-free and low-carb
(Submitted by Petrenia Etheridge)
Ingredients:
1 cup peanut butter
1 cup coconut sugar
1 egg
1 teaspoon vanilla
Directions:
Mix ingredients together well.
Using a teaspoon, spoon onto a cookie sheet about 2-3 inches apart.
Press with a fork that was dipped in water.
Bake at 350 degrees for 8-10 minutes.
Cool on rack and enjoy.
**Note: Holds shape better after a few hours of cooling.
Norwegian Kringla
(Submitted by Jan Knight)
Ingredients:
1 cup sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup buttermilk
1 teaspoon baking soda
3 1/2 cups flour
1 teaspoon baking powder (Stir into flour)
Directions:
Beat sugar and softened butter together.
Beat in eggs, salt and vanilla.
Mix together flour and baking powder. Set aside.
Whisk baking soda into buttermilk.
Add flour/ baking powder mixture and buttermilk/baking soda mixture alternately into the butter mixture until well mixed. It will be very stiff and slightly sticky to the touch.
Cover and chill in the refrigerator for 24 hours or overnight.
Take a small amount of dough out of the refrigerator at a time, as it will be hard to work with if it gets soft. By heaping teaspoon, roll into a ball with your fingers first, and then roll to a pencil-sized round strip on a floured pastry cloth/board.
Shape into a pretzel by crisscrossing the strip and flipping one end through the middle.
Put on parchment-lined baking sheets. Form all the kringla before putting them in oven to ease your preparation process.
Bake at 350 degrees about 10 minutes or more until bottoms are just golden and top is just set. Do not overbake! Watch closely, as oven temps and baking time may vary.
Jo’s Fudge
(Submitted by Betty Escobar)
Ingredients:
2 cups sugar
½ cup milk
½ cup corn syrup
¼ cup cocoa
¼ cup butter
1 teaspoon vanilla
Directions:
Butter an 8 x 8 x 2 pan.
Mix sugar, milk, corn syrup, and cocoa in a medium sauce pan and cook on low heat to a soft boil, only stirring occasionally.
Add butter and vanilla and cook an additional 5-10 minutes. Pour into pan and let set.
**Optional: Add nuts or coconut.
Wunderbar Ginger Bar Cookies
(Submitted by Robyn Seitzer)
Ingredients:
2 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/3 cup margarine
2/3 cup dark brown sugar, packed
1/2 cup dark molasses
1/2 cup water
1/2 cup raisins or nuts
Glaze:
1 cup powdered sugar
&nbs
p; 2 tablespoons hot water
Directions:
Preheat oven to 375. Grease a jelly roll pan.
Sift together dry ingredients and set aside.
Cream margarine and sugar with electric mixer. When light and fluffy, add in molasses.
Add dry ingredients alternately with water, beginning and ending with dry ingredients, beating well between additions.
Fold in raisin or nuts and spread into pan.
Bake 15 to 20 minutes. Cool in pan.
Glaze by mixing powdered sugar with hot water. Spread over cake. Cut into 2 1/2 inch by 1 1/4 inch bars. Store in a tightly closed container.
Orange Sablés
(Submitted by Kim Davis, from her blog, Cinnamon and Sugar and a Little Bit of Murder)
Originating in France, Sablés are a shortbread-style cookie with a buttery, melt-in-your-mouth texture. With the addition of colored sanding sugar, these refreshing orange cookies are perfect for any holiday.
Ingredients:
1-1/2 cups all-purpose flour
3/4 cup cornstarch
1 cup unsalted butter, room temperature
3/4 cup confectioners’ sugar
1/2 teaspoon salt
1 tablespoon orange zest
1 teaspoon vanilla extract
Sweet Treats: Recipes From 'The Moonglow Christmas Series' Page 7
