Sugar Cookies

Arizona Republic July 31 2001 issue
















1 Cup Sugar
1 Cup Powdered Sugar
2 Cups Shortening
3/4 Teaspoon Vanilla
1 Egg, beaten
4 1/3 Cup Cake Flour
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt

In a medium bowl, cream together the sugars and shortening using an electric mixer. Slowly add vanilla and egg while mixing.

In another bowl combine flour, baking soda, baking powder and salt. Gradually add the flour mixture to the other mixing bowl until it is just combine. Do not over mix.

Scoop dough into the desired size and roll in sugar. Place directly onto cookie sheet and flatten slightly with palm of hand.

Bake at 375 for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, edges do not brown.

Homemade Marshmallows

The Culinary Institute of America


Yields approximately 64 one-inch by one-inch pieces

1 1/4 Cups Sugar
6 Tablespoons Light Corn Syrup
2 Tablespoons Honey
2/3 Cup Cold Water
1/2 Teaspoon Vanilla
2 Tablespoons Powdered Gelatin, unflavored
Vegetable Oil, as needed

Cut two pieces of parchment paper to line bottom of baking pan (8x8). Place one sheet in pan and brush with oil. Place second piece on top of first and press down to oil underside of second sheet. Remove second sheet and hold to side.

Pour 1/3 cup of cold water into a bowl. Sprinkle powdered gelatin quickly, but gently, across the surface of the water. Make sure all granules are completely moistened. Let stand for about 10 to 15 minutes to allow gelatin to "bloom" or plump up.

In a medium size, heavy-bottom saucepan, combine sugar, honey, corn syrup and the remaining 1/3 cup of cold water. Stir to moisten sugar. Attach a candy thermometer to the side of pot. Thermometer bulb should be immersed in mixture but not touching pan bottom.

Cook over high heat, stirring constantly with a wooden spoon or heat-resistant spatula until solution comes to a boil. When solution boils, stop stirring and skim surface to remove any scum that may have formed.

Continue cooking to 248 degrees F/120 degrees C while watching the mixture carefully, to ensure it does not boil over. If mixture begins to stick to the sides of the pan, wash sides using a pastry brush dipped in water.

Remove from heat. Keeping the candy thermometer in place, allow sugar syrup to cool to approximately 210 degrees F/98 degrees C. This should take about 10-20 minutes.

Place the bowl containing the bloomed gelatin over a pan of gently simmering water and melt completely. Mix vanilla into melted gelatin.

Place the sugar mixture and the gelatin mixture into bowl of a stand mixer. Fit the mixer with the wire whip attachment. Whip on high speed until strands of the marshmallow mixture form from the sides of the bowl to the whip.

Use a lightly oiled heat-resistant spatula to remove mixture from bowl. Place mixture in center of the pan lined with oiled parchment paper. Place second piece of prepared parchment on top of marshmallow mixture, and lightly press second pan on top so that mixture spreads evenly to the edges. Remove second pan. Cover marshmallows with plastic wrap and allow to set overnight (or for at least eight hours).

Loosen edges of marshmallow from sides of pan using an oiled metal spatula. (Note: If removal appears difficult, place the pan containing the marshmallow slab into the freezer for up to one hour before cutting the marshmallows.)

Place a generous bed (between 1/8 and 1/4 inch thick) of cornstarch on a large cutting board. Peel off top layer of parchment paper and gently flip paper-free side of marshmallow slab onto cornstarch. Peel off second piece of parchment.

Lightly oil knife and cut marshmallows to one-inch by one-inch squares or oil cookie cutters and cut into desired shapes. Place marshmallows onto a sheet pan that has been sprinkled with cornstarch and toss, coating them lightly to prevent pieces from sticking together.

Store in an airtight container for one week, or freeze for later use.

Note: 9 x 13-inch pans may be used and will yield approximately 117 one-inch by one-inch marshmallows of one-half inch thickness.

Variation: For a more prominent honey flavor, reduce the sugar to one cup and increase the honey to one-third cup. Follow method as indicated above.

Fruit Tartlets

1 Pastry Cream Recipe
1 Short Dough Recipe
Apricot Jam
Fresh Fruit

Line Short Dough in Tarlet pans. Using a fork put holes in the short dough to help the dough no rise. Place in oven at 350 degrees, take out when golden brown. Take shells out of the tartlet pans, let cool completely.

In a sauce pan place about 1/4 cup of Apricot Jam with 1/4 Cup of water. bring to a boil. Remove from heat and let cool.

Fill Short Dough Shells with Pastry cream then top with fresh fruit. With a pastry brush, brush on the Apricot mixture onto the fruit. This is to give the fruit a shine.

Short Dough

The Professional Pastry Chef, Bo Friberg

Yield: 2 Pounds 6 Ounces

6 Ounces Sugar
14 Ounces unsalted Butter, room temperature
1 Egg
1 Teaspoon Vanilla Extract
1 Pound Bread Flour

Place the sugar, butter, eggs, and vanilla in a mixing bowl; mix at low speed with the dough hook just until combined. Add the flour and mix only until dough is smooth.

Place the dough on a paper-lined sheet pan; press out as flat as possible so that the dough takes up less space and cools quickly.

Cover and refrigerate until firm enough to work with, about 30 minutes.

Wacky Cake

3 Cups Flour
2 Cups Sugar
6 Tablespoons Cocoa
2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
2 Tablespoons Vinegar
2 Cups Cold Water
3/4 Cup Oil
2 Teaspoons Vanilla

Stir dry ingredients together in ungreased 9 X 13 pan. Make 3 holes" add oil to one, vinegar to another, and vanilla to the third.

Pour the water over and stir with a fork until mixed well. Bake at 325 for 35 minutes.

Very Berry Pie

Lion House















1 Bag Boysenberries, frozen (16 oz)
1 Bag Blueberries, frozen (8 oz)
1 Bag Raspberries, frozen (8 oz)
1 3/4 Cup Sugar
1/2 Teaspoon Salt
1/2 Cup Cornstarch

Preheat oven to 375. Thaw all berries, and then pour berries and all of the juice in a mixing bowl.

In a separate bowl mix together sugar, salt and cornstarch; pour on top of the berries. Mix well with a spatula.

Fill crusts, add top crust. Bake for 45-50 minutes or until golden brown.

Tiramisu

1 Package Lady Fingers
1/2 Cup Caramel Topping
2 Ounces Coffee Flavor Liqueur
2 Cups Mascarpone Cheese
1/2 Cup Powdered Sugar
1/2 Tablespoon Cocoa Powder
1/4 Teaspoon Ground Cinnamon

Paint the ladyfingers with caramel combined with the coffee liqueur using a pastry brush.

Beat cheese and sugar together 2 or 3 minutes. Spoon half of sweetened mascarpone on to the ladyfingers. Top off with other layer ladyfingers. Use remaining mascarpone on top and with cocoa powder combined with a touch of cinnamon.

Three Cities of Spain Classic Cheesecake

Gourmet Cookbook




















3 Packages Cream Cheese, softened
4 Eggs
1 Cup Sugar
1 Tablespoon Sugar
2 Teaspoons Vanilla
1 Pound Sour Cream

Crumb Crust
1 1/2 Cups Graham Cracker, crumbs
5 Tablespoons Unsalted Butter, melted
1/3 Cup Sugar
1/8 Teaspoon Salt

Put a rack in middle of oven and preheat oven to 350. Beat cream cheese in a large bowl with an electric. mixer at medium speed until fluffy. Reduce speed to low and add eggs one at a time, mixing well after each addition. Add 1 cup sugar and 1 teaspoon vanilla and mix until well combined, scraping down sides of bowl with a spatula as needed.

Put spring form pan with crust on a baking sheet with sides, to catch any drips. Pour filling into crust. Bake until cake is set 3 inches from edges but center is still slightly wobbly, about 45 minutes. Cool in pan on a rack for 5 minutes. (leave oven on)

Stir together sour cream, remaining 1 tablespoon sugar, and remaining 1 teaspoon vanilla in a medium howl. Drop spoonfuls of topping around edges of cake and then spread evenly over top. Bake cake for 10 minutes more.

Run a knife around top edge of cake to loosen it. and then cool completely in pan on rack. (Cake will continue to set as it cools). Refrigerate cake, loosely covered, for at least 6 hours. Remove side of pan, transfer cake to a plate, and bring to room temperature before serving.

Crust
Invert bottom of spring form pan (to make it easier to slide cake off bottom), then lock on side and butter pan.

Stir together all ingredients in a bowl. Press onto bottom and 1 inch up sides of buttered pan. Fill immediately or refrigerate for up to 2 hours.

Spritz Cookies

Better Homes & Gardens Cookbook
1 1/2 Cups Butter, softened
1 Cup Sugar
1 Teaspoon Baking Powder
1 Egg
1 Teaspoon Vanilla
1/4 Teaspoon Almond Extract
3 1/2 Cups Flour

Preheat oven to 375. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until it is all combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour.

Force dough though a cookie press onto an un-greased cookie sheet. Bake for 8 to10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool.

Sopapillas

2 Cups Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Shortening
2/3 Cup Water, Warm

Stir flour, baking powder, salt. Cut in the shortening till the mixture resembles corn meal. Gradually add the water, stirring with a fork. (Dough will be Crumbly.)

Turn onto a floured surface, kneed into a smooth ball. Divide dough in half let stand 10 minutes. Roll each half in to a 12 1/2 inch X 10 inch Rectangle. Cut into 2 1/2 inch squares (Do not re roll or patch dough) Fry a few at a time in deep hot fat (425 degrees) until golden.

Drain on paper toweling. Serve with honey or in sugar-cinnamon mixture.

Snickerdoodles

1 Cup Shortening
5 1/2 Cups Sugar
2 Eggs
2 3/4 Cups Flour
2 Teaspoons Cream of Tartar
1/2 Teaspoon Salt

Preheat oven for 400. Cream together the shortening, sugar and eggs. Sift together flour, cream of tarter and salt. Combine the creamed and sifted mixture to form the dough. Chill dough and roll into balls. Roll balls into mixture of cinnamon and sugar. Bake at 400 for 8 to 10 minutes.

Seven Layer Cookies

1/2 Cup Butter, melted
1 Package Graham Crackers, crushed
1 Cup Chocolate Chips
1 Cup Butterscotch Chips
1 Cup Pecans, chopped
1 Cup Coconut, shredded
1 Can Sweetened Condensed Milk

Layer in same order in 9 by 13 pan. Bake at 350 for 30 to 40 minutes.

Reese's Type Bars

2 Cups Peanut Butter
1/2 Cup Butter, melted
3 1/2 Cups Powdered Sugar
6 Tablespoons Brown Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Salt
12 ounces Chocolate Chips
4 Tablespoons Oil

Combine all, except chocolate chips and oil with 4 Tablespoons. Mix everything else in a bowl. Beating until well blended and mixture forms a ball. Pat in to 9x 13 pan, smoothing top.

Melt and blend chocolate chips and oil together. Spread smoothly over peanut butter mixture. Cut into squares when cooled

Pumpkin Pie

Libby's 100% Pure Pumpkin

1 1/2 Cups Sugar
1 Teaspoon Salt
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
4 Eggs
29 Ounces Pumpkin
24 Ounces Evaporated Milk



Preheat oven to 425 for 15 minutes then reduce temperature to 350. Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Peppermint Pinwheels

2 Cups Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/4 Cup Margarine
1/4 Cup Sugar
1 Egg Yolk
1 Teaspoon Vanilla
1 Teaspoon Peppermint Extract
Red Food Color


Preheat the oven to 350. Sift together flour, slat and baking powder then set aside.
Beat margarine with sugar until fluffy in large bowl. Beat in egg yolk and vanilla. Stir flour mixture in 1/3 at a time blend well after each addition to make a soft dough.

Divide dough in half. Add peppermint extract and red food color to first half Roil out each color into 16x 10 rectangle between waxed paper.

Place pink on top of white and roll up tightly. Chill or freeze. Slice in 1/4 slices. Bake in the oven for about 8 minutes.

Brownies

Annette Versluys





















1/2 Cup Butter, softened
1 Cup Sugar
2 Eggs
6 Tablespoons Cocoa Powder
1 Teaspoon Vanilla
1/2 Cup Flour

Cream butter and sugar together. Add beaten eggs and mix well. Mix flour and cocoa in separate bowl and add into wet mixture. Add vanilla. Lightly grease an 8×8 pan and pour the batter in. Bake at 325 degrees for 25 to 30 minutes.

Passion-fruit Gelee with Basil Cream

Servings: 4
Start to Finish Time: 3 hours
1 3/4 Teaspoons Unflavored Gelatin
1/4 Cup Water
2 Cups Passion Fruit Nectar
1/2 Cup Fresh Basil Leaves
1/2 Cup Sugar
1 1/2 Cups Heavy Cream, chilled
1 Teaspoon Unflavored Gelatin
2 Tablespoons Water



Make Gelee: Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.

Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.

Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.

Make cream when Gelee has set: Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.

Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.

Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.

No Bake Cookies

1/2 Cup Butter
2 Cups Sugar
1/2 Cup Milk
1/2 Cup Cocoa
1 Teaspoon Vanilla
1/2 Cup Peanut butter
3 Cups Oatmeal

Add butter, sugar, milk and cocoa to sauce pan. Let boil for 4 minutes. Take off stove and add vanilla, peanut butter. Mix in oatmeal. Place in balls on wax paper. Let them sit until cool.

Muddy Buddies

Chex

9 Cups Chex
1 Cup Semi-Sweet Chocolate Pieces
1/2 Cup Peanut Butter
1/4 Cup Margarine or Butter
1/4 Teaspoon Vanilla
1 1/2 Cups Powdered Sugar

Combine chocolate, peanut butler and margarine in bowl. Microwave the mixture 1 to 1 1/4 minutes. Stir after 1 minute. Stir in vanilla. Pour chocolate over cereal, stir. Pour cereal into hag with powdered sugar. Shake until coated. Spread on wax paper to cool.

Oatmeal Cookies

1 Cup Shortening
1 Cup Brown Sugar
1 Cup Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
3 Cups Oatmeal
2 Eggs
1 Teaspoon Vanilla
1 Package Butterscotch Chips

Preheat oven to 350. In a bowl mix flour baking soda, salt and oatmeal set aside. In another bowl beat together shortening, brown sugar, and white sugar. Once blended well add eggs one at a time. Mix in vanilla. Stir in chips.

Place on a cookie sheet and bake for 12 minutes.