- Chinese Five Spice Cookies
- Ellen Weber
Prep Time: 30 min; Cook Time: 15 min; Difficulty: Medium; Servings: 30 cookies
- 2 c Whole wheat pastry flour
- 2 tsp Chinese Five Spice
- 1/2 tsp Kosher salt
- 1/2 tsp Baking soda
- 2/3 c Dark brown sugar, packed
- 1/2 c Turbinado sugar or coarse sparkling sugar
- 1 stick or 1/2 cup Unsalted. butter at room temperature
- 1 large Egg
- 1. Preheat oven to 350 degrees F. Whisk flour, spice, salt, and baking soda together in a small bowl.
- 2. Beat brown sugar and butter with electric mixer until fluffy. Beat in egg and then add flour mixture. Beat at low speed until just combined.
- 3. Gently roll the dough into balls, using approximately 1 TBS for each. Put other sugar into a small bowl and roll each ball to coat.
- 4. Place on parchment-lined baking sheets about 2 inches apart and bake at 350 for 15 minutes or until beginning to brown around edges.
- 5. Cool on baking sheet for 5 minutes before removing to wire rack to cool completely.
Giant Chocolate Toffee Cookies
Prep Time: 1 hr; Cook Time: 30 min; Difficulty: Medium Servings: 10
- 1/2 c All purpose flour
- 1 tsp Baking powder
- ¼ tsp Salt
- 1 lb Bittersweet chocolate, chopped
- 1/2 Stick unsalted butter
- 1 1/4 c Brown sugar, packed
- 1-2 TBS Ancho Chile powder
- 7 oz Chocolate - covered English toffee bars (such as Heath), coarsely chopped,
- 1 c walnuts, toasted, chopped.
- 4 large Eggs,
- 1 TBS vanilla extract,
Chocolate cookies with a little heat!
- 1. Combine flour, baking powder, chili powder and salt in a small bowl.
- 2. Stir chocolate and butter in top of a double boiler set over a simmering water until melted and smooth.
- 3.Remove from over water.
- 4. Cool mixture to lukewarm.
- 5. Using electric mixture, beat sugar and eggs in bowl until thick - about 5 minutes.
- 6. Beat in chocolate mixture and vanilla.
- 7. Stir in flour mixture, then toffee, and nuts.
- 8. Chill batter until firm, about 45 minutes.
- 9. Preheat oven to 350 F.
- 10. Line 2 large baking sheets ( best to use double thick insulated sheets so cookie bottoms don’t burn) with parchment paper.
- 11. Drop batter by 1/4 capfuls onto sheets, spacing 2 1/2 inches apart.
- 12. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes.
- 13. Cool on sheets.
- Holiday White Fruitcake
- Jackie Partin
Prep Time: 20 min; Cook Time: 3 hr; Difficulty: Medium Servings: 10-12
- Fruit Mixture:
- 1 lb Slivered almonds
- 8 oz Candied red cherries
- 4 oz Candied green cherries
- 8 oz Candied citron, diced
- 8 oz Candied pineapple
- 4 oz Candied orange peel, diced
- 1/2 lb Golden raisins
- 1/2 c Unsigned all purpose flour
- White Batter:
2 1/2 c All purpose flour, sifted
- 1 1/2 c Sugar
- 1/4 tsp salt
- 4 eggs
- 1 1/4 c Soft sweet butter
- 3/4 tsp almond extract
- 1/2 c Milk
- 1/4 c Sherry
- Sherry or brandy to brush cake, and cheesecloth
Best made well in advance and allowed to mellow, imbibing sherry or brandy.
1. Preheat oven to 275
2. Line a 10 inch tube pan with parchment paper: On a piece of parchment paper, draw an 18 inch circle and cut out. Set pan in center and trace outline of base of pan and tube. With pencil lines outside, fold paper circle into eighths, snip off tip, to leave a circle that fits the tube of the pan. Unfold circle, cut along folds just to second circle. Grease pan, fit circle into pan. Smooth paper into the pan, and grease the paper well.
3. Prepare fruit mixture: split cherries in half. In very large bowl, mix fruit and nuts. Stir 1/2 cup flour into fruit and mix well. Put aside while you make the batter.
4. Batter: in large mixing bowl, cream butter at medium speed. Gradually add sugar, beating until light, 3-4 minutes. Add salt, then add eggs, one at a time, beating well between each egg, until light and fluffy.
5. Mix milk, sherry and almond extract. At a low speed, add 1/4 of the flour and then 1/3 of the milk mixture, beating until combined. Add another portion of flour, then the next third of the milk, and continue alternating until you have added all of the milk, and finishing with the flour. Mix just until combined.
6. Pour batter over fruit mixture, and stir gently until fruit and batter are combined.
7. Turn batter into prepared pan, smoothing down fruit and batter firmly. Bake 3 hrs, until tooth pick or tester inserted in center come out clean.
8. Cool in cake pan on a rack for 1 hour, invert on rack, remove paper and cool completely.
9. Soak a large piece of cheesecloth in 1/3 cup,brandy or sherry, and wrap cake well. Overwrap in plastic wrap, and refrigerate it as the flavor develops. Brush weekly with additional sherry or brandy.
10. Cake is better after aging at least 2 weeks. May be iced with a layer of rolled marzipan, and then fondant.
Lavender and Lemon Biscotti
Difficulty: Medium; Servings: 20 biscotti
- 2 c Flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 TBS Lavender
- 3/4 c Sugar
- 1 tsp Dried lemon peel (or 2 teaspoons lemon zest)
- 2 large Eggs
- 1/2 c Unsalted butter, melted
- 1 tsp Vanilla extract
- Preheat oven to 350 degrees F.
- 1. In a small bowl combine flour, baking powder,and salt. Put aside.
- 2. With a food processor, combine sugar and lavender, and finely chop lavender. Transfer sugar mixture to a large bowl, add eggs and beat until thick.
- 3. Add butter, lemon, and vanilla and beat until combined.
- 4. Slowly add flour mixture and mix with wooden spoon until well combined and dough is soft and sticky.
- 5. Take half of the dough and place on parchment paper lined cookie sheet.Shape into 10 inch long log which is 2 inches wide. Do the same for rest of the dough using another cookie sheet.
- 6.Bake both logs for 20 minutes or until golden and crisp. Center can be soft. Remove from oven and cool for 10 minutes. Turn oven down to 300 degrees F.
- 7. Slice logs with serrated knife into 1 inch slices. Place slices on cookie sheet and bake another 15 minutes or until crisp and golden brown.
- 8. Remove biscotti from oven. Cool and serve.
Lavender Lemon Scones
- 2 c All-Purpose flour
- 1/4 c Granulated sugar
- 1 TBS Baking powder
- 1/2 tsp Salt
- 2 tsp Lemon peel
- 2 tsp Lavender
- 6 TBS Cold unsalted butter (cut into small pieces)
- 3/4 c Heavy cream or milk
- 1 TBS Brown sugar or turbinado sugar
- 2 tsp Heavy cream/milk
- 1. Soak lemon peel and lavender in heavy cream for at least 30 minutes, while you combine other ingredients.
- 2. Combine flour, sugar, baking powder, salt.
- 3. Add butter and mix on medium-low speed until mixture forms large, coarse crumbs.
- 4. Pour in cream mixture slowly while mixing.
- 5. Make sure to get all of the lemon peel and lavender.
- 6. Mix until moistened.
- 1. Put dough on lightly floured work surface, and press together into a ball.
- 2. Press into a round about 1/2 inch thick.
- 3. If you want to be fancy, you can cut into wedges, or use a cookie cutter to make shapes.
- 4. Brush scone with 2 Tsp milk, and sprinkle with brown sugar.
- 5. Bake at 425F for 13-17 minutes. You are looking for golden brown scones.
- Spiced Pecan Pralines
- Leite’s Culinara
Prep Time: 10 minutes; Cook Time: 40 minutes; Difficulty: Easy Servings: 2 cups
- 2 c Pecan halves
- 1 tsp Kosher salt
- 1/2 tsp Chili powder
- 1/2 tsp Ground cumin
- ¼ tsp Ground allspice
- ¼ tsp cayenne pepper
- ¼ tsp Vietnamese cinnamon
- ¼ tsp Hungarian sweet paprika
- 2 TBS or 1 oz Unsalted butter
- ¼ c light brown sugar, packed
- 1 TBS Soy sauce
- 1. Preheat oven to 325 degrees. Line rimmed baking sheet with enough parchment paper or aluminum foil to hang over sides of the sheet.
- 2. In small bowel mix together all the spices.
- 3. In large skillet over medium-high heat melt butter, then add sugar and soy sauce. Stir till sugar dissolves and then add in spices and stir together.
- 4. Add in pecans and stir to coat in spiced butter mixture. Cook, toss, and stir frequently for 2-3 minutes until mixture is absorbed by pecans.
- 5. Spread on baking sheet and roast for 13-15 minutes until become fragrant and coating is caramelized.
- 6. Let cool on baking sheet for 10-15 minutes. Taste, add a pinch of salt if desired, and serve while warm.