Dough:
* 4 Cups all-purpose flour
* 1 Cup butter, slightly softened
* 2 TB. sugar
* 1 tsp. salt
* 1 pkg. dry yeast
* 2 eggs, beaten
* 1 Cup milk
Cream Cheese Filling:
* 1 8 oz. pkg. cream cheese
* ½ Cup sugar
* 1 tsp. PURE VANILLA EXTRACT
* 4 TB. RASPBERRY ENLIGHTENMENT
* 1 Cup chopped pecans
Glaze:
* 2 2/3 Cup powdered sugar
* 2 TB. butter, softened
* 4 TB. hot water
* 1 TB. milk
* 1-2 tsp. PURE VANILLA EXTRACT
Put the flour, butter, sugar and salt into a bowl. Using a pastry blender, two knives, or your hands, blend together until the mixture is crumbly. If you don't mind a little mess your hands work much better. In a separate bowl mix the dry yeast, beaten eggs, and the milk. Don't worry that the yeast remains cold, that's the beauty of this recipe, no rising! Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball. You may have to work the final flour into the dough with your hands. Divide it into two pieces, flatten into discs, wrap in plastic wrap and put them into the refrigerator overnight.
Preheat the oven to 350°. Beat together the cream cheese, sugar and VANILLA. Roll out each piece of dough into a rectangle, 1/8 inch thick, about the length of your cookie sheet and as wide as 1/8 inch will allow. Spread half of the cream cheese filling over each piece of dough. Then, spread each kringle with half of the RASPBERRY ENLIGHTENMENT and sprinkle with half of the pecans. Rolling from the short ends roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes changing racks halfway through the baking time (top to bottom, bottom to top). Remove kringles from cookie sheets to a cooling rack and let cool about 10 minutes before glazing.
Mix glaze ingredients together and whisk until smooth. Top the kringles with the glaze. Tastes great warm, so slice and serve right after glazing if desired.
Prep. time: 15 minutes for dough, 15 minutes for assembly
Baking time: 25 minutes
Serves: 8-10 (makes 2)
Sunday, November 30, 2008
Thursday, November 27, 2008
Creamy Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
10 to 12 servings
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
10 to 12 servings
Tuesday, November 25, 2008
Spiced Wafer Crust
1/2 cup sugar
20 ginger snaps
1/2 cup melted butter
Break 4 cookies into pieces and place into an electric blender. Blend to crumbs. Empty crumbs into a bowl and continue until all cookies are crumbled.
Add melted butter and sugar. Mix until crumbs are moistened. Press two thirds of the crumb mixture into a buttered 9" pie plate. Reserve remaining crumbs for garnish. Chill crust before adding filling.
20 ginger snaps
1/2 cup melted butter
Break 4 cookies into pieces and place into an electric blender. Blend to crumbs. Empty crumbs into a bowl and continue until all cookies are crumbled.
Add melted butter and sugar. Mix until crumbs are moistened. Press two thirds of the crumb mixture into a buttered 9" pie plate. Reserve remaining crumbs for garnish. Chill crust before adding filling.
Cranberry Bread
INGREDIENTS
* 2 cups sifted all-purpose flour
* 1 cup white sugar
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1/4 cup butter
* 1 egg, beaten
* 1 teaspoon orange zest
* 3/4 cup orange juice
* 1 1/2 cups golden raisins
* 1 1/2 cups chopped cranberries
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
2. Whisk together the flour, sugar, baking powder, salt and baking soda.
3. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
4. Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.
* 2 cups sifted all-purpose flour
* 1 cup white sugar
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1/4 cup butter
* 1 egg, beaten
* 1 teaspoon orange zest
* 3/4 cup orange juice
* 1 1/2 cups golden raisins
* 1 1/2 cups chopped cranberries
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
2. Whisk together the flour, sugar, baking powder, salt and baking soda.
3. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
4. Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.
Tuesday, November 4, 2008
Peanut Butter Cookies
1 Cup butter, softened (2 sticks)
1 Cup granulated white sugar
1 Cup brown sugar, firmly packed
2 eggs
1 TB pure vanilla extract
1 Cup peanut butter
3 cups flour
2 tsp baking soda
dash salt
1/2 cup vanilla sugar to roll cookies in
Preheat oven to 375, lightly grease 2 cookie sheets and set aside/ Cream together the butter and sugars. Beat in the eggs and vanilla. Add the peanut butter and mix until well blended. Sift together the flour, baking soda and salt. Add to the creamed mixture and mix until blended well. Roll dough into 1 inch balls. Roll the balls in the sugar if desired (and why wouldn't you?). Place on the cookie sheets, 12 to a sheet. Using a fork flatten the cookies with a crisscross pattern. Put two pans in the oven at a time. Bake for 8 minutes for chewy cookies or 10 minutes for crispy cookies, switching the pans, top to bottom-bottom to top, after half of the baking time.
Prep time: 10 min
Baking time: 30 min
Yield: 6 dozen
1 Cup granulated white sugar
1 Cup brown sugar, firmly packed
2 eggs
1 TB pure vanilla extract
1 Cup peanut butter
3 cups flour
2 tsp baking soda
dash salt
1/2 cup vanilla sugar to roll cookies in
Preheat oven to 375, lightly grease 2 cookie sheets and set aside/ Cream together the butter and sugars. Beat in the eggs and vanilla. Add the peanut butter and mix until well blended. Sift together the flour, baking soda and salt. Add to the creamed mixture and mix until blended well. Roll dough into 1 inch balls. Roll the balls in the sugar if desired (and why wouldn't you?). Place on the cookie sheets, 12 to a sheet. Using a fork flatten the cookies with a crisscross pattern. Put two pans in the oven at a time. Bake for 8 minutes for chewy cookies or 10 minutes for crispy cookies, switching the pans, top to bottom-bottom to top, after half of the baking time.
Prep time: 10 min
Baking time: 30 min
Yield: 6 dozen
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