Desserts / Baking: What's Hot Now: Mandarin Orange Cake

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Mandarin Orange Cake Dec 24th 2011, 11:01 Looking for a cool and creamy cake, which would be perfect served on a warm evening? Try this recipe for Mandarin Orange Cake made from-scratch. It's very similar to the Pig Pickin' Cake. Prep Time: 25�minutes Cook Time: 30�minutes Total Time: 55�minutes Yield: 12 - 16 servings Ingredients: 2-1/2 cups flour 2-1/4 teaspoons baking powder 3/4 cup butter, room temperature 2-1/2 cups sugar 4 eggs 11-ounce can mandarin oranges, undrained 2 cups whipping cream 3.4 ounce (4-serving size) box instant vanilla pudding 8-ounce can crushed pineapple, undrained Preparation: Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In a small bowl, whisk flour and baking powder. Set aside. Cream butter and 2 cups of sugar. Add eggs one at a time until all combined. Add entire can of mandarin oranges. Beat into batter, slightly crushing up oranges. Slowly add flour mixture until well mixed. Divide batter between 2 pans. Bake for 25 to 30 minutes. Cool in pans for 2 minutes. Remove from pans and completely cool on wire rack. Place on cake layer on serving plate. Ice with 1/3 of frosting. Place second layer on top. Ice top of cake with 1/2 of remaining frosting. Ice the sides of the cake with final amount of frosting. Refrigerate for at least one hour prior to serving. Store leftover cake in refrigerator. Frosting: Whip cream with remaining 1/2 cup of sugar and pudding mix until stiff peaks form. Hand stir-in pineapple and juice. Cake Recipes White Cake Italian Cream Cake Basic Yellow Cake German Chocolate Cake Poke Cake Chocolate Fudge Cake More Cake Recipes

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Desserts / Baking: What's Hot Now: SBS Measuring Flour

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SBS Measuring Flour Dec 24th 2011, 11:01 Measuring Flour - Step Two - Continue Filling Cup How to Measure Flour - Step Two 2009 How to Measure Flour - Step Two Photo by Carroll Pellegrinelli, licensed to About.com Continue scooping the flour into the measuring cup until it is over flowing.

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Desserts / Baking: Merry Christmas from My Desk to Yours

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Merry Christmas from My Desk to Yours Dec 23rd 2011, 12:41 I hope you and yours have a very Merry Christmas. May God Bless and Keep You. Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo � Carroll Pellegrinelli

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Desserts / Baking: What's Hot Now: Pumpkin Roll Recipe

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Pumpkin Roll Recipe Dec 23rd 2011, 11:01 Everyone just loves this Pumpkin Roll Cake made in a jelly roll pan. Prep Time: 1 hour Cook Time: 15 minutes Total Time: 1 hour, 15 minutes Ingredients: 3 eggs 1 cup sugar 2/3 cups pumpkin 2/3 cups flour 1 teaspoon soda 1 teaspoon pumpkin pie spice 1 cup powdered sugar 8 ounces cream cheese 4 tablespoons butter 1 teaspoon vanilla Preparation: Preheat oven to 350 degrees. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a well-greased jelly roll pan allowing mixture to taper at one end (helps with the rolling once cooked.) Bake for 10-15 minutes. Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a cheese cloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumplin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder outside of roll before wrapping in wax paper or foil so not to stick to wrapping and chill for at least 1 hour. When ready to serve slice 1/4" thick and garnish with powdered sugar and cinnamon.

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Desserts / Baking: What's Hot Now: Chocolate Peanut Butter Ritz Crackers

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Chocolate Peanut Butter Ritz Crackers Dec 23rd 2011, 11:01 I saw these Chocolate Peanut Butter Ritz Crackers at several potlucks this year. I was amazed to find that they remind me of the Girl Scout Cookies Tagalongs a.k.a. Peanut Butter Patties. Much Larger Image Prep Time: 20�minutes Cook Time: 10�minutes Total Time: 30�minutes Yield: 18 Cookies Ingredients: 36 crackers Ritz Crackers or approximately one sleeve peanut butter (approx. 1 cup) 8 ounces chocolate-flavored bark 3 ounces (1/2 cup) semi-sweet, dark chocolate or peanut butter chips Preparation: Spread peanut butter on half of crackers*. Top with the other half of crackers. Set aside. Tear-off enough wax paper for prepared Chocolate Peanut Butter Ritz Crackers and place on the kitchen counter or table. Melt bark and chips in double boiler. Stir until smooth. Dip peanut butter crackers making sure to cover all sides. Let harden on wax paper. Store in an airtight container for up to a week (if they last that long). Notes in the Margin: *I made 20 peanut butter sandwiches and I had a hard time getting enough chocolate on all of them. I suggest only making 18.

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Desserts / Baking: What's Hot Now: How to Zest and Juice a Lemon

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How to Zest and Juice a Lemon Dec 23rd 2011, 11:01 The lemon is softened to make juicing easier. This is done prior to zesting, because juice with come out through the skin if the lemon is zested first. I prefer to roll my lemon to soften it up. The microwave may be used as well. Just microwave it for 15 seconds.

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Desserts / Baking: What's Hot Now: Miss Lexie's Pineapple Cass...

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Miss Lexie's Pineapple Cass... Dec 22nd 2011, 11:01 The Sweet Potato Queens' Big A-- Cookbook and Financial Planner by Jill Conner Browne 20-ounce can pineapple tidbits or chunks, in its own juice 1/2 â€"cup sugar 3 tablespoons flour 1 cup sharp grated cheese ---- 1 stick of butter, melted ½ cup Ritz cracker crumbs Drain pineapple, saving 2 tablespoons of juice. Mix the juice, sugar and flour. Add pineapple and cheese. Put in greased casserole. Mix butter and crackers. Put cracker mixture on top of casserole. Bake at 350 degrees F. for 20 to 30 minutes. This recipe meets three of the four necessary food groups, according to The Sweet Potato Queens', sweet, salty and au gratin. Read the Review

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Desserts / Baking: What's Hot Now: Apple Spice Cake

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Apple Spice Cake Dec 22nd 2011, 11:01 Here is a tasty fall recipe for Apple Spice Cake. Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Ingredients: 3 medium apples, peeled, cored, thinly sliced 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon ground allspice 2 cups cake flour 2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter, softened 1 cup sugar 3 large eggs 3/4 cup apple schnapps, apple juice, milk, water or a combination Preparation: Toss apple slices with spices and set aside. Preheat oven to 350 degrees F. Grease 9x13 pan. In a medium bowl, combine flour, baking powder and salt with a wire whisk. In a large bowl, cream together butter and sugar. Add eggs one at a time. Add flour mixture alternately with apple schnapps. Stir in apple slices. Bake Apple Spice Cake for 30 to 38 minutes. Amount of servings will depend on how many slices cut. Optional: Serve Apple Spice Cake with a dollop of whipped cream and spinkled with cinnamon.

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Desserts / Baking: What's Hot Now: Coconut Pecan Frosting

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Coconut Pecan Frosting Dec 22nd 2011, 11:01 When I made this Coconut Pecan Frosting recipe for my German Chocolate Cake, my family, most especially my daughter, fell in love with it. She was right too. There was just something about all of that butter mixed with coconut and pecans. Yummm...my! Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients: 1 cup butter 14 ounce can sweetened condensed milk 1 egg yolk 1-1/2 cups coconut 1 cup coarsely chopped pecans, lightly toasted Preparation: In a heavy saucepan, melt butter. Add sweetened condensed milk and egg yolk. Bring to a boil while constantly stirring. Once it boils, remove from heat. Stir in coconut and pecans. Cool to room temperature before putting on German Chocolate Cake or other cake. Makes enough to ice one 2-layer cake. Notes in the Margin: Unlike other versions of this recipe, this recipe runs down the side of the cake, which I prefer. If you want to "tighten-up" this icing, add more coconut and pecans, about 1/2 each should do it. Also, make sure it's completely cool. My icing was still a little warm when I put it on my cake.

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Desserts / Baking: What's Hot Now: Trifle English Trifle

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Trifle English Trifle Dec 22nd 2011, 11:01 English Trifle as posted on the Forum by BobSG 1/2 cup sugar 3 T. cornstarch 1/4 t. salt 3 cups milk 1/2 cup dry sherry or dry white wine 3 egg yolks, beaten 3 T. margarine or butter 1 T. vanilla 2 packages (3 ounce each) ladyfingers 1/2 cup strawberry preserves 1 pint strawberries, sliced or 1 pkg. (12 ounces) frozen strawberries, thawed 1 cup heavy whipping cream 2 T. sugar 2 T. toasted slivered almonds Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into the egg yolks, being careful not to shock them (they will curdle if done too quickly). Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla. Cover and refrigerate about 3 hours or until chilled. Cut ladyfingers lengthwise in half. Spread each half with strawberry preserves. Layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding in trifle dish or 2-quart serving bowl; repeat. Arrange remaining ladyfingers around edge of bowl in upright position and with cut sides toward center. (It may be necessary to ease ladyfingers gently down into pudding about 1 inch so they remain upright.) Cover and refrigerate. Beat whipping cream and 2 T.. sugar in chilled medium bowl until stiff. Spread over dessert. Sprinkle with almonds. 10 servings; 390 calories a serving From Betty Crocker's 40th Anniversary edition cookbook Abbreviations: T. = Tablespoon t. = Teaspoon C. = Cup Recipe Index More Dessert and Baking Ideas How-To Articles Search and Swap Recipes

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Desserts / Baking: What's Hot Now: German Chocolate Cake

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German Chocolate Cake Dec 22nd 2011, 11:01 I think there are two things about a German Chocolate Cake that people find appealing. One is that it's a lighter version of a chocolate cake. It's not densely chocolate which, believe it or not, some people don't enjoy. The second reason is because it's iced with a Coconut Pecan Frosting. I know that's why my daughter loves it. A rich buttery flavor along with a great texture are what make the Coconut Pecan Frosting so enjoyable. Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 60 minutes Ingredients: 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 4 ounces German chocolate 3/4 cup butter 1-1/2 cups sugar 3 eggs 1 teaspoon vanilla 1 cup buttermilk Coconut Pecan Frosting Preparation: Preheat oven to 350°F. Grease and flour 2 â€" 8 or 9-inch round cake pans. In a medium bowl with a wire whisk, combine flour, baking soda and salt. Set aside. Melt chocolate and butter either in a small sauce pan on the stove or in the microwave for 2 minutes on high. Scrape chocolate mixture into large mixing bowl. Mix in sugar. Add eggs one at a time. Beat until well blended. Mix in vanilla. Add flour mixture alternately with buttermilk, mixing well each time. Continue until all is combined. Divide batter between prepared pans. Tap pans on kitchen counter to remove bubbles and level tops. Bake for 25 to 35 minutes or until toothpick comes out clean. Cool in pans on rack for 10 minutes. Remove from pans to cool completely on wire racks. Ice with Coconut Pecan Frosting. For a German Chocolate sheet cake, place batter in greased 9-x13 pan. Bake for 45 to 50 minutes or until toothpick tested. Cool completely in pan on wire rack. Frost with Coconut Pecan Frosting. Makes either two 8- or 9-inch round cakes or one 9x13 sheet pan.

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Desserts / Baking: Biscotti - Favorite Cookies for Tea, Coffee and Liqueur Drinkers

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Biscotti - Favorite Cookies for Tea, Coffee and Liqueur Drinkers Dec 22nd 2011, 00:45 These are the favorite cookies for tea, coffee and liqueur drinkers everywhere. The best part about biscotti is that it's much easier than you think. Yes, Biscotti literally means "twice baked," but it's much easier to make than you think. Actually, it's too easy. Now, that my family knows how easy it is to make, they want me to make Biscotti all of the time! Orange-Pecan Biscotti Holiday Biscotti Cranberry-Pistachio Biscotti Anise-Almond Biscotti More Biscotti Recipes along with Photo Instructions Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo � Carroll Pellegrinelli Virtual Cookie Exchange for 2011 This year make a lot of Christmas cookies! That's easier than you think with my fast and simple recipes. These Top Ten Christmas Cookies for Busy Cooks are all tried and true heirloom favorites. And here's a hot tip: Make the doughs for the cookies one day and refrigerate them. Then, over the next few days, shape and bake. Decorate another day, and you'll have a kitchen stuffed with cookies before you know it.

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Desserts / Baking: What's Hot Now: Peanut Butter Cookies

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Peanut Butter Cookies Dec 21st 2011, 11:01 Peanut Butter Cookies are some of the first cookies I ever baked, and this is the recipe I used. How to Make Icebox Cookies with Photo Instructions All About Icebox Cookies More Recipes Made with Peanut Butter Prep Time: 1�hour, 15�minutes Cook Time: 12�minutes Chill Overnight or at least: 1�hour Total Time: 2�hours, 27�minutes Ingredients: 1/2 cup sugar 1/2 cup packed brown sugar 1/4 cup butter, softened 1/4 cup solid shortening 1/2 cup peanut butter, plain 1 egg, beaten 1 teaspoon vanilla 1-1/4 cup flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Preparation: In a large bowl, cream sugars, butter, and shortening. Add peanut butter, egg, and vanilla. Mix thoroughly. Combine flour, soda, baking powder, and salt in a medium bowl. Gradually add to peanut butter mixture until completely combined. Cover bowl and chill for 1 hour or overnight. Preheat oven to 375 degrees F. Lightly grease cookie sheet(s). Shape dough into 1-inch balls. Place on cookie sheet 3 inches apart. Flatten balls in a criss-cross pattern with a fork dipped in flour. A flour-dipped cookie press or the flat bottom of a small glass may also be used. Bake 10 to 12 minutes. Store in a loosely covered container, like a cookie jar, for harder-crisper cookies. For softer cookies, store in an airtight container. Even More Cookie Recipes to Try - Butter Spritz Cookies Lintzer Cookies Rosette Cookies Neapolitan Cookies Thumbprint Cookies Pecan Tassies Sugar Cookies

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Desserts / Baking: What's Hot Now: Pie Crust

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Pie Crust Dec 21st 2011, 11:01 This complete recipe makes enough pastry for a double crust pie. Single crust pie directions are at the bottom. Prep Time: 35 minutes Cook Time: 20 minutes Total Time: 55 minutes Ingredients: 2-2/3 cups flour 1 teaspoon salt 1 cup shortening 1/2 cup plus 2 tablespoons cold water Preparation: In a large bowl with a wire whisk stir together the flour and salt. Put the bowl in the refrigerator. Also place the measured shortening in the refrigerator. Measure out the water into a glass measuring cup. Place it in the refrigerator too. Chill all of these at least an hour. Remove the flour mixture and shortening from the refrigerator. Cut shortening into flour either using a pastry blender or two knives in a scissor fashion. (Food processors and stand mixers may work as well.) Once the flour/shortening mixture resembles pearls, stir in half of the water with a fork. Continue to add just enough water hold the pastry together to make two balls. One slightly larger than the other. Flatten balls into 1/2-inch thick round disks. Wrap in plastic and place back in the fridge for 30 minutes (or up until 2 days or frozen up to 3 months.) Flour your work surface and rolling pin. Roll out one ball at a time, leaving the other in the fridge. Rolling from the middle out, make a circle 2-inches wider than the inverted pie plate. Roll the dough onto the rolling pin. Unfurl it over the pie plate. The edge should be even with the pie plate rim. Fill pie. Roll second dough ball as first. Lay over top of filling. The top should have an 3/4-inch overhang. Seal top crust to bottom. Fold under overhanging dough. Flute edges as desired. Cut slits into top to vent steam. Bake according to pie recipe. Makes enough for one double deep dish 9-inch pie plate. For a Single Crust Pie: Half the ingredients. After putting the pastry in the pie pan, trim the edges to 3/4-inch. Fold under and flute. Bake as directed by pie recipe. A Photo Gallery of Pies A Small Sampling of Pie Recipes Apple Pie Blackberry Pie Blueberry Pie Cherry Pie Chocolate Chip Pie Dark Chocolate Chess Pie Dutch Apple Pie Fresh Strawberry Pie Fruits of the Forest Lemon Meringue Pie More Pie Recipes

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Desserts / Baking: What's Hot Now: No-Bake Oatmeal Cocoa Cookies

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No-Bake Oatmeal Cocoa Cookies Dec 21st 2011, 11:01 I knew I wanted to make No-Bake cookies for my daughter's church group. Since these were for kids, I didn't want a recipe with nuts or peanut butter in it. This was the perfect recipe. My daughter passed these cookies out by saying they were cookies that were good and bad for you. Good because they have loads of oatmeal in them and bad because of the sugar. Prep Time: 15 minutes Cook Time: 02 minutes Total Time: 17 minutes Ingredients: 3 cups rolled oats 1 cup chopped nuts, lightly toasted (optional) 2 cups granulated sugar 1/2 cup evaporated milk 1/2 cup cocoa powder 1/2 cup butter 1 teaspoon vanilla extract Preparation: Cover a large surface with waxed paper. Combine oats and optional nuts in a bowl and set aside. In a heavy saucepan, combine sugar, cocoa and evaporated milk. Cook over medium-high heat, stirring constantly. Let boil for 2 minutes, while continuing to stir. Remove from heat and stir in butter and vanilla. Once butter is melted, pour in oatmeal mixture. Combine completely. Drop by spoonfuls onto wax paper covered surface. Once cool, store in airtight container.

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Desserts / Baking: Almost Wordless Wednesday - Fun Chocolate Treat

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Almost Wordless Wednesday - Fun Chocolate Treat Dec 21st 2011, 00:32 Click on the photo for the recipe. Need a quick and easy treat for holiday company? Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo � Carroll Pellegrinelli Virtual Cookie Exchange for 2011 Ricciarelli are classic orange-laced Sienese almond paste cookies that were once a Christmas delight, but are now enjoyed year-round. They closely resemble soft amaretti. In preparing Ricciarelli, you will need to add the ingredients in four distinct steps, labeled in the ingredients list A through D. The recipe makes a healthy number, but don't worry: They'll go quickly.

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Desserts / Baking: What's Hot Now: Ultimate Choc Chip Cookies

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Ultimate Choc Chip Cookies Dec 20th 2011, 11:01 1-1/2 cups flour 1/2 cup cocoa powder 1 teaspoon baking soda 1 teaspoon salt --- 8 ounces semisweet chocolate, broken into 1/2-ounce pieces* 4 ounces unsweetened chocolate, broken into 1/2-ounce pieces --- 1-1/2 cups tightly packed light brown sugar 6 ounces (12 tablespoons or 3/4 cup) butter --- 3 eggs 1 teaspoon vanilla extract --- 3 cups semisweet chocolate chips --- semisweet chocolate ganache (see below) Preheat the oven to 325 degrees F. Combine flour, cocoa, baking soda, and salt in large bowl. Stir with wire whisk. Set aside. Melt semisweet and bittersweet chocolate. Let cool to room temperature. Cream brown sugar and butter. Add eggs, one at a time. Slowly add dry mixture. Once combined, add vanilla and melted chocolate. Stir in chips. Drop 2 tablespoons of cookie dough onto cookie sheets. You'll get 6 to 8 cookies per sheet. Bake for 18 to 22 minutes. Cool 5 to 6 minutes on cookie sheet. Finish cooling on wire racks. Once cool dip each cookie halfway in the ganache. Place dipped cookies on wax paper to firm-up. Semisweet Chocolate Ganache** 12 ounces semisweet chocolate, broken into pieces 1 cup heavy cream 2 tablespoons butter 2 tablespoons sugar Place chocolate in stainless steel bowl. Set aside. Heat heavy cream, butter, and sugar in a saucepan over medium-high heat. Stir when mixture gets hot. Bring to a boil. Pour boiling mixture over chocolate. Allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until ready to dip cookies. *Of course, if you can, use the best semi-sweet chocolate you can buy. It gives these cookies a more delicate flavor. I will admit I've also made them with semi-sweet chocolate chips from the grocery store. In fact, since these cookies use so much semi-sweet chocolate, I'll buy the 60 ounce bag of chips at a warehouse store like Costco, BJ's or Sams. Believe me, everyone still loves eating the cookies. **This recipe for ganache makes twice as much as needed. You can either half the recipe or do like I do. I freeze the other half for later. Then the next time I have suprise company for dinner all I have to do is defrost that extra pound cake I keep on hand and the ganache for a great dessert. Presentation is everything. I serve these from a glass-topped cake stand.

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Desserts / Baking: What's Hot Now: Fruited French Toast

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Fruited French Toast Dec 20th 2011, 11:01 2 foot loaf of French bread 3 large eggs 1-1/2 cup milk 1/2 teaspoon nutmeg 1 teaspoon vanilla 1/2 cup dark brown sugar, divided 1/2 cup chopped pecans 2 tablespoons, plus 1 tablespoon butter, divided 1/2 teaspoon salt 1 cup fruit* Basic Fruit Syrup or Maple-Based Fruit Syrup The day before serving: Grease a 9- by 11-inch pan. Cut 1-inch slices in bread. Lay as many in a single layer as fits in pan. Thoroughly mix together eggs, milk, nutmeg, vanilla and 1/4 cup of brown sugar. Pour evenly over the bread. Cover and refrigerate until the next day. Preheat oven to 350 degrees F. In a sided-pan, toast pecans for 5 to 7 minutes. Toss nuts with 1 tablespoon of butter and salt. Increase oven temperature to 400 degrees F. Decoratively arrange pecans and fruit on top of bread in pan. Heat 2 tablespoons of butter and rest of brown sugar in a pan. Once melted, pour over bread. Bake for 20 minutes or until bubbly. *Fruit - It all depends on what looks good in the produce section and your imagination. One of our favorite fruits by itself is sliced strawberries and our favorite combination is mango and blackberry. You could also try blueberries, cherries, chunked pineapple and on and on. It's your choice.

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Desserts / Baking: Thumbprint Cookies

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Thumbprint Cookies Dec 20th 2011, 00:57 When I made these cookies for my daughter's Girl Scout troop, I didn't make them with nuts. I think the nuts give these Thumbprint Cookies more of an adult taste. Plus, when you fill them with strawberry, raspberry jam or even mint jelly it will make them the perfect Christmas cookie for your family and friends. Sign-up for my FREE Weekly Newsletter Like me on Facebook Follow me on Twitter Photo � Carroll Pellegrinelli Virtual Cookie Exchange for 2011 German Christmas cookies are popular all over the world, and for good reason. Beautiful to look at and delicious too, they embody Old-World ideas and flavors: spices, nuts, jams, marzipan and chocolate. Jennifer McGavin, guide to German food, has put together this list of German Cookie Recipes for you to check out. A new favorite is sure to be among them!

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Desserts / Baking: What's Hot Now: How to Bake Quick Bread

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How to Bake Quick Bread Dec 19th 2011, 11:01 After reading your quick bread recipe a few times, it's a good idea to gather your ingredients. This way you won't be half way through making it and realize you're missing something. Plus your quick bread will cook more evenly if all of the ingredients are room temperature. Typical Quick Bread Ingredients flour sugar, white and/or brown baking powder baking soda salt butter, margarine, vegetable oil or shortening eggs milk Addens like fruit or nuts More Steps in How to Bake Quick Bread

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Desserts / Baking: What's Hot Now: Virtual Christmas Cookies 2010

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Virtual Christmas Cookies 2010 Dec 19th 2011, 11:01 Every year About.com's guides on the Food and Drink Channel hold a virtual cookie exchange. This year we continue the tradition, and each week you'll see 4-5 cookie recipes or favorites lists from other About food guides featured here in our blog. We hope you enjoy the exchange as much as we do. Coconut Kisses - Besitos de Coco - from Hector Rodriguez, Latin Food Coconut kisses (besitos de coco) are a favorite treat in the Spanish speaking islands. They are a great substitute for cookies. Here is a simple basic recipe, which can be dressed up by adding nuts or dipping kisses in chocolate. Easy Kids' Christmas Cookies - from Stephanie Gallagher, Cooking for Kids Little hands can enjoy baking Christmas cookies with you with these easy Christmas cookie recipes, designed just for kids. From soft sugar cookies to easy thumbprint cookies, these cookies taste like the holidays, and they're are a great way to get kids interested in baking. Gluten-Free Rosettes - from Teri Gruss, Gluten-Free Cooking Rosettes are crispy golden, sugar-dusted pastries. Gluten-free rosette batter can be prepared several hours or up to a day before using. And for real convenience during the busy holidays, rosettes can be frozen for several weeks before sharing. Classic Christmas Cookie Recipes From Carroll Pellegrinelli, Desserts/Baking - Tis' the season to start baking some of those favorite Christmas Cookies. Here are some traditional American ones just for you. German Christmas Cookies - from Jennifer McGavin, German Food Here are a few German Christmas Cookie recipe ideas to try at home. German days are short, since Germany is on the same latitude as Nova Scotia (Canada), and lots of candles, tea, cookies and other delicacies are very welcome. Some of these German Christmas recipes are very old and some of newer origin, but all are familiar to Germans everywhere. From Cooking Equipment's Jessica Harlan - If you have a cookie press, Spritz Cookies are delicious and easy little gems to make. The different shape disks that most presses come with let you make a nice variety of cookies are fun to decorate. Don't have a cookie press? The Wilton Ultra Pro II Cookie Press is an affordable and easy-to-use option. From Linda Larson, Busy Cooks â€" If you only have a few minutes to make cookies this year, make Easy but Fancy Cookies. You can put the dough together in about 5 minutes,then slice and bake them whenever you want some hot fresh cookies. They taste like so much more than the sum of the ingredients! From Ashley Skabar, Dairy-Free Cooking â€" Christmas is a time for celebrating with friends, family and food, and especially cookies, which are easy to make with little ones, easy to give as gifts and transport, and, of course, easy to eat. While most traditional holiday recipes contain loads of dairy ingredients, this collection of Dairy-Free Christmas Cookies will give you some ideas on how to make your holiday favorites so that everyone can enjoy. From Lisa & Tony Sierra, Spanish Food Spain is a time of lots of merriment, and sweets! Many time-honored Spanish cookies for Christmas are made with almonds, honey, anise, sugar and/or fruit. Here is a list of the favorite Spanish Christmas cookie recipes.Top Traditional Spanish Christmas Cookies from various regions of Spain. Yuletide Eggnog Cookies - from Lindsey Goodwin, Coffee/Tea This variation on simple sugar cookies includes rum and eggnog in the cookie batter and the frosting. Gifts from the Kitchen for the Whole Foods Vegan Baker from Jen Hoy, Whole Foods From Barbara Rolek, Eastern European Food There is something to please every palate in this collection of time-honored and modern Polish Christmas Cookie recipes. But don't save these 16 delectables just for the holidays, they're show-stoppers any time of year. From Kyle Philips, Italian Food Ricciarelli are classic orange-laced Sienese almond paste cookies that were once a Christmas delight, but are now enjoyed year-round. They closely resemble soft amaretti.

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