Santa's Favorite Cookie Bars

I'm always in pursuit of Bar Cookies for our annual Dallas Morning News Holiday Cookie Contest.
I also love recipes with Almonds or Almond favoring. Here's a delicious new Bar recipe.

Santa's Favorite Cookie Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan.

1 1/2 C Flour
2/3 C Granulated Sugar
12 TBS Butter, cold and cut into TBS pieces.
1 1/2 C Dark Chocolate Chips, divided.
1 - 14 oz.  can of Sweetened Condensed Milk
1 Large Egg
2 C Whole Toasted Almonds, roughly chop them.
1/2 tsp Almond Extract
1 tsp Crisco

In a Medium Mixing Bowl:
Flour
Sugar
Whisk well.
Cut in Butter with a Pastry Knife or 2 Forks until it creates a crumble.
Press even;y in the bottom of the Baking Pan.
Bake for 20 minutes.

In a Saucepan on Medium Heat:
1/2 C Chocolate Chips
Milk
Heat just until Chocolate is completely melted and creamy smooth.
Whisk well.
Set aside to cool slightly.

Whisk in:
Egg until well combined.

Fold in:
Almonds
Almond Extract
Spread even;y over the Crust.
Bake for 25 minutes.
Remove Pan to a Rack to cool completely.

In a Saucepan on Medium Heat:
Remaining Chocolate Chips
Crisco
Heat just until melted and well combined.
Drizzle over the Bars with a Fork.
Refrigerate for 10 minutes.
Cut into Bars.
Place them in Decorative Holiday Paper Candy Cups.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!

Fall Apple and Oats Cookies

This is an English cookie made with Apples, Oats and Toffee. It's crispy and tasty.

Fall Apple and Oats Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

10 TBS Butter
1 C Light Brown Sugar
1 C Granulated Sugar
1 Extra Large Egg, beaten.
2/3 C Flour
1/2 tsp Baking Soda
A Pinch of Salt
2 1/2 C Rolled Oats
1/2 C Golden Raisins
2 oz. Dried Apple Rings, chopped.
2 oz. Soft Toffee Candy, chopped

In a Large Mixing Bowl with a Wooden Spoon:
Butter
Brown Sugar
Granulated Sugar
Beat until Creamy Smooth.
Add:
Egg
Mix by hand just until incorporated.

In another Bowl:
Flour
Baking Soda
Salt
Whisk well.
Add to the Butter mixture and mix by hand just until well combined.

Fold in gently, with a Wooden Spoon:
Oats
Raisins
Apple
Mix just until incorporated.

Use a 1 3/4 " Cookie Scoop and drop the dough 3" apart onto the Sheet Pans.
Bake for 10 - 12 minutes. The edges should just begin to turn Golden Brown.

Remove the Pan to a Rack to cool for 5 minutes.
Transfer the Cookies to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Donut Muffins

This is a cross between a Donut and a Muffin. They're delicious for Breakfast, an Afternoon Snack and even Dessert, with a great cup of Coffee.

Cinnamon Topped Donut Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 12 C Muffin Tin brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 1/2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Nutmeg
1/3 C Vegetable Oil
1 Large Egg
1/2 C Granulated Sugar
1/2 C Whole Milk

Topping:

1/2 C Granulated Sugar
1 1/2 tsp Cinnamon
Whisk together in a Small Mixing Bowl, set aside.

8 TBS Butter, melted in a small Mixing Bowl, set aside.


Muffin Directions.

In a Large Mixing Bowl:
Flour
Baking Powder
Salt
Nutmeg
Whisk well.

In a Small Mixing Bowl:
Oil
Egg
Sugar
Milk
Whisk well.

Create a well in the center of the Dry Ingredients Bowl.
Gradually add the Wet Ingredients.
Mix with a Wooden Spoon, just until Moistened.

Spoon evenly among the Muffin Cups.
Bake 20 minutes.
Remove the Pan to a Rack to cool for 10 minutes.
Release the Muffins onto the Rack to cool completely.

Dip the tops of each Muffin in Butter and then in the Sugar/Cinnamon Mix.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!

Emmet's Spicy Dill Pickles

Emmet's Spicy Dill Pickles.

This is an adaptation of a recipe by Trisha Yearwood.
It's is an easy way to make Spicy Pickles.
I love Pickles and I dedicated an entire post to them on my Blog.


1 - 32 oz. Jar of Dill Pickles.
2 C  Granulated Sugar
2 TBS Tabasco Sauce
3 Cloves of Garlic

Drain the Pickles. Set the Pickles aside.
Pour the Juice into a Large Mixing Bowl.
Add:
Sugar
Tabasco Sauce
Garlic
Mix well until the Sugar dissolves.

Slice the Pickles 1/8" thick.
Return them to the Jar.
Pour in the Juice Mixture.
Refrigerate 5 Days.
Shake the Jar every day.

Enjoy!
Peace in the Kitchen!

Holiday Bread Pudding with 2 Sauce Options

I love Bread Pudding and I have 1 recipe for Basic Bread Pudding that I've been making for many years. I like this recipe for Thanksgiving and Christmas. This is a slight variation of my original recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan

1 Day Old French Baguette, sliced.
2 C Whole Milk
2 C Heavy Cream
3 Eggs, beaten
1 C Granulated Sugar
1 C Brown Sugar
2 TBS Vanilla
1 C Chopped Pecans
1 C Dark Raisins
3 TBS Butter



Mix Bread, Milk and Heavy Cream by hand in a Large Mixing Bowl.
Add all other ingredients except the Butter.
Melt Butter in the pan, in the pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.


Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.



Enjoy!
Peace in the Kitchen!

Beignets

We've been to New Orleans many times and it's not a visit without eating at The Café Du Monde for   Beignets served with a cup of Espresso Coffee.

Here's a basic recipe for a New Orleans style Beignet.

We bought the Café Du Monde Coffee Cups.

Here's what you'll need:
A Deep Skillet for Frying. I use a Large Cast Iron Chicken Frying Skillet.

1 Package of Active Dry Yeast.
1/4 C Warm Water
1 C Evaporated Milk
1/2 C Vegetable Oil
1/4 C Granulated Sugar
1 Egg
4 1/2 C Self Rising Flour, divided.

Vegetable Oil for Deep Frying.
Confectioner's Sugar for Dusting. Fill a Medium Bowl for Rolling the Hot Beignets. You can also serve them with a Sugar Shaker filled with Confectioner's Sugar.

Sugar Shaker for additional Confectioner's Sugar.

In a Large Mixing Bowl:
Water
Yeast
Allow to dissolve completely.

Add:
Milk
Oil
Sugar
Egg
2 C Flour
Whisk well until Creamy Smooth.

Add:
Remaining Flour.
Mix with a Wooden Spoon just until it forms a  Soft, Sticky Dough.
It does not need to be Kneaded.
Cover with Plastic Wrap and Refrigerate Overnight

Punch down the Dough.
Transfer it to a Lightly Floured Surface.
Use a Rolling Pin and Roll out into a 16" X 12" Rectangle.

Use a sharp knife and cut into 2" Squares.

Heat 2" of Vegetable in the Skillet to 375 degrees.
Fry a few Beignets at a time until Golden Brown on both sides.
Transfer them to Paper Towels to Drain.
Immediately Toss them in Confectioner's Sugar.
Transfer to a serving Platter.
Serve with a great Espresso Coffee.

Enjoy!
Peace in the Kitchen!

Corn Cheddar Cheese Scones

Some may call these Scones, others will refer to them as Biscuits. I've done so much research to try and explain the difference. I conclude that they are not the same without going into detail. The easiest explanation could be that Biscuits can, or should be flaky, and Scones can be dense. So........ here's a delicious recipe for.........?

Corn Cheddar Cheese Scones

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - Sheet Pan lined with Foil.
1 - Pastry Knife
1 - 3" Round Cookie/Biscuit Cutter

3 1/2 C Flour
2 TBS Baking Powder
1 tsp Dry Mustard
1/2 tsp Salt
12 TBS Cold Butter cubed + additional soft Butter for serving.
1 1/2 C Sharp Cheddar Cheese
1 - 15 0z. Cream Corn
2 Eggs, beaten
2 TBS Whole Milk

In a Large Mixing Bowl:
Flour
Baking Powder
Mustard
Salt
Whisk well.

Cut in Butter with the Pastry Knife until it creates a Coarse Crumb Texture.
Transfer to a Lightly Floured Surface
Gently Knead until it's no longer Sticky.

Roll to 1" Thickness.
Cut out with the Cookie/Biscuit Cutter.
Transfer to the Sheet Pan.
Brush with Milk.
Bake 20 - 25 minutes.
Remove Pan to a rack to cool 5 minutes.
Serve Warm with additional Butter.

Enjoy!
Peace in the Kitchen!