December 5, 2006 7:00pm CST
What are your favorite baked dishes for the holidays? One of mine is Russian Tea Cakes: INGREDIENTS: * 1 cup butter * 1/2 cup powdered sugar * 1 teaspoon vanilla * 2 1/2 cups flour * 1/4 teaspoon salt * 3/4 cup finely chopped pecans * Powdered Sugar Preheat oven 400°. In a large mixing bowl, beat butter with 1/2 cup powdered sugar and vanilla. Stir in flour and salt and pecans. Shape the dough into 1-inch balls. Bake for about 9 minutes. Roll warm tea cakes in sifted powdered sugar and allow to cool.
10 Dec 06
I had the most gorgeous dessert as a Christmas meal the other day it was called Baked Alaska. Baked AlaskaSUBMITTED "Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish. Original recipe yield: 1 - 8 inch round Alaska PREP TIME 20 Min COOK TIME 40 Min READY IN 11 Hrs INGREDIENTS 2 quarts vanilla ice cream, softened 1 (18.25 ounce) package white cake mix 1 egg 1/2 teaspoon almond extract 8 egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 cup white sugar DIRECTIONS Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Prepare cake mix with egg and almond extract. Pour into prepared pan. Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched. Beat egg whites with cream of tartar, salt and sugar until stiff peaks form. Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours. Preheat oven to 425 degrees F (220 degrees C). Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once. NUTRITION INFORMATION Servings Per Recipe: 16 Amount Per Serving Calories: 331 Total Fat: 11.1g Cholesterol: 42mg Sodium: 314mg Total Carbs: 53.2g Dietary Fiber: 0.3g Protein: 5.9g
7 Dec 06
Cranberry Chocolate Panini 1/4 cup warm water 1 (1/4-ounce) package active-dry or fast-rising yeast or 2 1/2 teaspoons 1 cup NESTLÉ® CARNATION® Evaporated Milk 2 tablespoons honey 2 tablespoons butter, melted, divided use 1 1/4 teaspoons salt 3 cups bread flour 1/4 cup milk chocolate morsels (optional) 1/4 cup dried sweetened cranberries or cherries, coarsely chopped 8 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, broken into pieces Combine water, yeast in large mixer bowl. Let stand for 5 minutes or until mixture looks creamy. Add evaporated milk, honey, 1 tablespoon butter and salt. With mixer on medium speed, gradually add 2 cups flour, a half cup at a time, scraping bowl often. Using wooden spoon, stir in morsels and cranberries. Stir in up to 1 cup of the remaining flour. Dough should stick to the spoon and clean itself from side of bowl. Turn dough out onto slightly floured surface. Knead in additional flour to make a slightly stiff dough that is smooth and elastic (6 to 8 minutes). Place in greased bowl; turn to grease surface. Cover; let rise in warm place for about 1 hour or until double in size. Punch dough down. Divide dough into 8 pieces. Flatten each piece into 6 x 4-inch rectangle. Place one square chocolate in center and roll up. Fold ends under. Place on greased baking sheet(s). Cover; let rise in warm place for 15 minutes or until double in size. Preheat oven to 375°F (190°C) F. Brush rolls with remaining butter. Bake for 18 to 22 minutes or until golden brown and sound hollow when tapped on bottom. Remove to wire rack to cool completely. Makes 8 rolls.
15 Dec 06
Well, not necessarily a holidays dessrt but a good one. A Romanian dessert SAVARINA: 6 eggs, separated 6 tbsp. sugar 1 tsp. baking powder 3 tbsp. flour 3 tbsp. plain bread crumbs 1 tsp. vanilla SYRUP: 1/2 c. sugar 1 c. water 1 tbsp. rum essence Strawberries Whipped cream Beat 6 egg whites. Mix in 3 tablespoons sugar. Beat 6 egg yolks with remaining 3 tablespoons sugar, baking powder, vanilla, flour, and bread crumbs. Fold egg yolks mixture into egg whites mixture gently so as not to deflate. Bake in a lightly greased and floured cake pan for 30 minutes at 300°F degrees. SYRUP: In a saucepan, combine water and sugar. Bring to a boil, then remove from heat. Allow to cool and add rum essence (real rum may be sustituted). Cool Savarina (you may freeze the cake to make it easier to handle but this is not required), cut crosswise through the center of the cake to make 2 separate layers. Pour syrup on the bottom layer, then layer with strawberries. Replace the top layer and pour syrup over the top. Top with whipped cream and garnish with strawberries.
• United States
11 Dec 06
hershey kiss cookies Ingredients: 2 2/3 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 cup butter 2/3 cup creamy peanut butter 1 cup sugar 1 cup brown sugar, firmly packed 2 eggs 2 teaspoons vanilla extract Additional sugar 5 dozen kisses, unwrapped Directions: Preheat oven to 375 degrees F. In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth. Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar. Bake 2 inches apart on ungreased cookie sheet for 8 minutes. Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes.