Swedish Christmas Cookies

Swedish Christmas Cookies

From Food Network Kitchens

Total Time: 2 hr 50 min
Prep 25 min
Inactive 2 hr 0 min
Cook 25 min
Yield: about 3 1/2 dozen cookies
Level: Intermediate

Ingredients

* 2 1/2 cups all-purpose flour
* 2 teaspoons ground cardamom
* 1/4 teaspoon fine salt
* 1 cup unsalted butter, (2 sticks), at room temperature
* 1 cup confectioners' sugar
* 1 large egg, room temperature
* 1 tablespoon pure vanilla extract
* 1 teaspoon finely grated lemon zest
* Colored sanding sugars or chopped toasted pecans

Directions

Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.


Source: www.foodnetwork.com

More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

healthy cake recipes

Read More

Poached Pear and Raspberry Trifle

Poached Pear and Raspberry Trifle

Recipe courtesy Emeril Lagasse, 2002

Total Time:55 min
Prep 25 min
Cook 30 min
Yield:1 large trifle, about 8 servin
Level:Intermediate

Ingredients

* 4 cups water
* 1 cup honey
* 2 vanilla beans, split lengthwise
* 4 firm but ripe Bosc or Bartlett pears, peeled, cored, halved
* 2 cups heavy cream, plus 2 cups heavy cream
* 6 egg yolks
* 1/2 cup sugar
* Prepared pound cake, about 12 ounces, crusts trimmed
* 3/4 cup Ruby Port or Marsala wine
* 4 cups fresh or frozen and thawed raspberries
* 1/4 cup confectioners' sugar
* 3 ounces bittersweet chocolate shavings

Directions

To poach the pears, in a medium saucepan, combine the water, honey, seeds scraped from 1 vanilla bean and vanilla bean. Bring to a boil and cook, stirring, until the honey dissolves. Add the pear halves, reduce the heat, cover and simmer until the pears are tender when pierced with a sharp knife, about 12 minutes. Transfer the pears with a slotted spoon to a cutting board and let cool slightly. Cut into thin slices.

To make the creme anglaise, in a small saucepan, bring 2 cups cream to a bare boil with the remaining vanilla bean and scraped seeds over medium heat. Remove from the heat and let cool slightly. In a medium bowl, beat the egg yolks and sugar until ribbons form. Gradually add 1 cup of the warm cream, and mix well. Add back to the pot with the remaining cream and stirring constantly cook over medium heat until thick enough to coat the back of a spoon. Remove from the heat and strain through a fine mesh strainer, discarding the vanilla bean. Press a piece of plastic wrap against the surface to prevent a skin from forming. Let cool slightly.

In a medium bowl, whip the remaining 2 cups cream with the sugar.

To assemble the trifle, cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl), and slightly up the sides about 1-inch.

Drizzle the cake with Port. In a mixing bowl toss the berries with 2 tablespoons Port, stirring to bruise the berries slightly. Layer 1/3 of the pears over the top of the cake, then top with 1/3 of the creme anglaise, followed by 1/3 of the raspberries. Repeat the process, layering the remaining ingredients, finishing with the whipped cream on top. Decorate with chocolate shavings.

Source:www.foodnetwork.com

More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

healthy cake recipes

Read More

Chocolate-y Christmas Cafe au Lait

Chocolate-y Christmas Cafe au Lait

Total Time: 26 min
Prep 10 min
Inactive 10 min
Cook 6 min
Yield:8 to 10 servings
Level: Easy

This is a take-off of sorts on Cafe Brulot, Hot Chocolate, and Cafe au Lait. Both the Cafe Brulot and Cafe au Lait are served in New Orleans, the Brulot after dinner, and au Lait with breakfast. Cafe Brulot consists of orange peel strips, cloves, cinnamon sticks, and sugar being ignited with liqueurs in a large bowl to which black coffee is added. Traditional cafe au lait is scalded milk and black coffee simultaneously poured into a cup or carafe. Both are served piping hot. And the chocolate added to this gives the coffee a definite hot chocolate twist, sure to please all age groups. For a stronger coffee flavor, add another 1/2 cup hot coffee to the mixture.
Ingredients

* 1 1/2 cups whole milk
* 2/3 cup plus 1 teaspoon sugar
* 1/2 cup unsweetened Dutch-process cocoa powder
* 2 ( 2-inch) cinnamon sticks
* 1 strip orange peel, about 1/2 inch by 3 inches
* 10 whole cloves
* 2 to 2 1/2 cups hot brewed strong coffee
* 1/4 cup cold heavy cream
* Ground cinnamon, for garnish
* Cocoa, for garnish

Directions

In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.

In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.

Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream.

Serve immediately.


Source :foodnetwork.com
More recipe:

Raspberry Angel Cake

Easy Chocolate cake recipes

Christmas Fruit Cake

Read More

Gingerbread Boys

Gingerbread Boys
By: JBS BOX
"These are the best gingerbread men I've ever eaten. They have a nice light flavor with a hint of orange."

Prep Time:15 Min
Cook Time:10 Min
Ready In:2 Hrs 25 Min

Original Recipe Yield 5 dozen

Ingredients

* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 1/2 tablespoons orange zest
* 2 tablespoons dark corn syrup
* 3 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt

Directions

1. Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.

Source:http://allrecipes.com

More cake recipes
Cupcakes

Birthday Cakes

Raspberry Angel Cake

Cheesecake

Chocolate cake recipes

Christmas Cake

Gingerbread Boys

Read More

Linzer Cookies

Linzer Cookies
Recipe courtesy Gale Gand

Total Time: 40 min
Prep 20 min
Cook 20 min
Yield:8 servings
Level: --

Ingredients

* 3/4 cups butter
* 1/2 cup sugar
* 1 egg
* 1/2 teaspoon lemon rind
* 1/4 teaspoon vanilla
* 1 1/2 cups finely ground hazelnuts or almonds
* 2 1/4 cups cake flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon cinnamon
* 6 ounces raspberry jam
* Powdered sugar

Directions

Cream butter with paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving.

Source :http://www.foodnetwork.com

Similar cake recipes

Cupcakes

Birthday Cakes

Raspberry Angel Cake

Cheesecake

Chocolate cake recipes

Christmas Cake

Read More

Creole Christmas Fruit Cake with Whiskey Sauce

Creole Christmas Fruit Cake with Whiskey Sauce
Recipe courtesy Emeril Lagasse, 2003
Total Time: 1 hr 52 min
Prep 15 min
Inactive 45 min
Cook 52 min
Yield:6 servings
Level:Intermediate


Ingredients
For the Simple Syrup:

* 1 cup granulated sugar
* 1 cup water
* 1 1/2 tablespoons lemon zest, cut in strips
* 2 tablespoons lemon juice
*

For the Cake:

* 1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
* 1/2 pound, (2 sticks) unsalted butter, at room temperature
* 1 cup plus 2 tablespoons granulated sugar
* 2 ounces almond paste
* 4 large eggs
* 1/2 cup Grand Marnier, or other orange-flavored liqueur
* 2 cups bleached all-purpose flour
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground cinnamon
* Pinch freshly grated nutmeg
* 1/2 cup slivered almonds, toasted
* 1/2 cup pecan pieces
* 1/2 cup walnut pieces
* 1/4 cup bourbon

Directions

Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.

Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.

Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix to incorporate.

Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.

Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.

Preheat the oven to 350 degrees F.

Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan to ensure even browning after 30 minutes.)

Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.

Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

For the Whiskey Sauce:

3 cups heavy cream

1/2 cup bourbon

1/2 cup granulated sugar

1/4 cup plus 2 tablespoons cornstarch

Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.



Source :http://www.foodnetwork.com

Similar Recipes

Raspberry Cake Bars
Raspberry Pochettes
Angel Food Cake
Spiced Pumpkins
lemon pound cake
Raspberry Angel Cake
Chocolate Mint Cake
Christmas Cake
chocolate cake recipe


Hundreds of gorgeous chocolate cake recipes for birthdays, dinner parties, Sunday dessert or... Tuesday nights! After all, who needs an excuse for Christmas Fruit Cake?

Read More