Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

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Ingredients:

• 1 cup butter at room temp
• 8 ounces cream cheese at room temp
• 2 teaspoons granulated sugar
• 2 cups flour
• 1 egg white beaten with
• 1 tablespoon water for glazing
• granulated sugar for sprinkling
• 1 cup walnuts or 1 cup pecans finely chopped
• 1/2 cup brown sugar firmly packed
• 1 teaspoon cinnamon

Steps:

• Cream butter
• cream cheese
• and sugar until soft
• Sift in the flour and mix to make a soft dough
• Divide dough into 4 equal balls
• flatten each one and wrap in wax paper
• Refrigerate for at least 30 minutes
• Make the filling by mixing all ingredients in a small bowl
• Preheat oven to 375
• Working with one disk of dough at a time
• roll thinly on a lightly floured surface into a circle
• about 9 in diameter
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections
• to form 16 triangles
• Starting from the base of each triangle
• roll up to form spirals
• You can curve them into crescents if you like
• Continue with the other 3 disks of dough
• Place on baking sheets and brush with egg white glaze
• Sprinkle lightly with granulated sugar
• Bake until just golden
• about 10 minutes
• For 32 extra large butterhorns
• divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling
• Continue as above but bake for 15-20 minutes

Chai Tea Gift Mix

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Ingredients:

• 1/2 cup nonfat dry milk powder
• 1/2 cup powdered vanilla coffee creamer dry
• 3 tablespoons powdered sugar
• 1/4 cup unsweetened instant tea dry
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves

Steps:

• Mix all together and place in pretty airtight container and attach these instructions For each serving place 3 to 4 heaping teaspoons mix in a cup
• Fill with 8 ounces very hot water
• For creamier chai use half milk and half water

Chocolate Fudge

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Ingredients:

• 1 can condensed milk I use Nestle brand
• 2 tablespoons cocoa powder Go for Hintz Dutch Processed brand
• 50 g unsalted butter
• 1/2 cup milk
• 100 g nuts finely chopped use almonds walnuts or cashews
• sugar

Steps:

• Add cocoa powder to milk in a bowl
• Stir to dissolve
• Now take a broad heavy based pan
• Pour the condensed milk alongwith the rest of the ingredients into the pan
• On low flame
• stir the contents of the panconstantly till the mixture becomes homogenous
• After 20 minutes
• you will notice that the mixture has thickened and started leaving the sides of the pan
• Now
• cook it till it becomes thick enough to set
• Pour it into a greased with butter plate
• Smoothen the top with a flat ladle
• It should be about 1/2 inch thick
• Allow to cool
• Cut into pieces
• Serve
• Store this in your freezer if it remains though it is so yummy that it is not quite likely that itll remain and allow to thaw a bit before serving

Chocolate Nut Crunch

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Ingredients:

• 1/2 cup butter
• 3/4 cup firmly packed brown sugar
• 1 cup chocolate chips
• 1/2 cup finely chopped walnuts

Steps:

• Mix butter and sugar in saucepan
• Bring to a boil
• Boil 4 minutes stirring constantly
• Pour into buttered 8x8in pan
• Sprinkle with chocolate chips
• Cover and let stand for 2 minutes
• Spread chocolate
• Sprinkle with nuts

Crowd Pleasing Light Oat Bread Bread Machine

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Ingredients:

• 1 1/4 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast

Steps:

• Place all the ingredients in the order listed or according to the bread machine manufacturers
• Select the light setting

Kindness Cake

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Ingredients:

• 1 cup butter softened
• 1 1/2 cups white sugar
• 3 large eggs
• 1 tablespoon freshly grated orange rind
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 1/4 cups chopped pitted dates
• 1 cup cranberries fresh or frozen
• 1 cup chopped almonds
• 2 tablespoons butter softened
• 2 cups icing sugar sift through a sieve after measuring to remove lumps
• 2 tablespoons orange juice

Steps:

• Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside
• In a mixing bowl beat butter with sugar until mixture is fluffy
• Next beat in eggs 1 at a time then stir in orange rind
• In a separate mixing bowl combine flour baking soda and powder and salt
• Stir dry mixture into butter mixture alternately with buttermilk dry buttermilk dry buttermilk finally dry
• Into this batter stir in dates cranberries and almonds just until combined
• Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean about 75 minutes
• Turn out onto cooling racks and cool completely
• You could now wrap cakes in heavyduty foil and freeze for up to one month if you wish
• To make icing beat butter with just 1/4 cup of the icing sugar then beat in orange juice
• Beat in remaining sugar until icing is smooth
• Spread icing over tops of both cakes

Kringles

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Ingredients:

• 3/4 cup butter softened
• 1 package active dry yeast
• 1/4 cup water 105-115F
• 1/4 cup sugar
• 1/4 cup warm milk 105-115F
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 2 cups all-purpose flour
• 1 1/2 cups pie filling poppyseed prune apricot raspberry
• 1 cup sliced almonds
• 1 cup powdered sugar
• 1 -2 tablespoon water

Steps:

• In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
• Stir in 1 3/4 cups of the flour until it forms a large ball
• Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
• Cover the dough and let rise about 5-7 minutes
• Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
• Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
• Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
• Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
• Now roll the refrigerated dough out again to a 12x8-inch square
• Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
• Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
• Spread half the filling on the middle of the dough and sprinkle with half of the almonds
• Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
• Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
• Repeat with remaining kringle
• Allow kringles to rise for about an hour or until a fingerprint remains when touched
• Bake at 350F for 20-25 minutes or until golden; cool on wire racks
• Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm

Pecan Tassies

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Ingredients:

• 1/2 cup pecans coarsely chopped
• 3/4 cup brown sugar
• 1 1/2 tablespoons butter melted
• 1 egg
• 1 teaspoon vanilla
• 1 dash salt

Steps:

• Preheat oven to 350F
• Mix all filling ingredients together well
• Using a teaspoon
• carefully distribute filling mixture into pastry-lined muffin cups
• Fill each pastry cup 3/4s of the way full
• The amount needed does vary because there is no standard to the size of mini-muffin cups mine are just about the smallest Ive seen and I use about a 3/4 tsp of filling per tassie
• Bake for 20-25 minutes
• Immediately
• and very carefully using the tip of a pointed knife
• gently knudge out each tassie out of its cup and transfer to a rack to cool
• If they cool in the pan too long
• they are more difficult to remove
• Your first couple may break those are the ones I eat on the spot- the rewards of making them
• but you will soon learn just the right move to remove them perfectly

Potatoes Dauphinoise

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Ingredients:

• 4 medium potatoes
• 1 tablespoon butter or 1 tablespoon margarine
• 2 -3 cloves garlic crushed and chopped finely
• salt
• fresh ground black pepper
• grated nutmeg
• 1 cup cream low fat is fine
• 1 cup milk no fat or low fat is fine
• 1 cup grated tasty cheese low fat is fine

Steps:

• Variation This recipe also works well with orange sweet potato kumera
• If using sweet potato try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer
• Yum
• Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish
• I use a round glass pyrex dish Peel potatoes and slice thinly into rounds
• I use the slicing blade of my food processor
• Line the bottom of the dish with a single layer of overlapping potato slices
• Sprinkle generously with salt pepper and nutmeg
• Repeat this layering and sprinkling process until you have used all of the potato slices
• In a large jug combine cream and milk and stir well
• Pour this mixture over the potato slices gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly
• Place the dish onto a microwave safe plate and cook uncovered in a microwave on MEDIUM HIGH for 15- 20 minutes
• Check occasionally
• If the liquid in the potatoes boils over simply pour it from the plate back into the dish and continue cooking
• Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance
• Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking
• Pre-set your oven to 180C 350F
• Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown
• This may take slightly longer if taking the dish straight from the refrigerator To serve cut into wedges and remove each wedge carefully with a spatula

Rich Chocolate Brownie Waffles

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Ingredients:

• 1/2 cup shortening
• 1 1/4 cups sifted cake flour
• 2 well beaten eggs
• 1 cup sugar
• 2 ounces unsweetened chocolate
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup chopped nuts

Steps:

• Beat shortening until creamy and fluffy
• Slowly adding in sugar continue creaming shortening with sugar
• When light add in melted chocolate then eggs
• Blend well
• Sift dry ingredients together add alternately with milk with the vanilla added
• Add in the nuts and blend well
• Bake batter in a waffle iron

Snow Cosmo

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Ingredients:

• 3 ounces smirnoff twist citrus-infused vodka
• 2 ounces Cointreau liqueur or 2 ounces patron citronge
• 3 ounces white cranberry juice
• 1 slice lime to taste
• cranberries garnish

Steps:

• Add all ingredients to a cocktail shaker with ice and shake
• Strain into a long stemmed glass and garnish with skewered cranberries

Strawberry Compote

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Ingredients:

• 1/4 cup caster sugar
• 150 g strawberries fresh or frozen

Steps:

• Place sugar an 2 tablespoons of cold water in a small saucepan and stir over low heat until sugar dissolves
• Increase heat to high and bring mixture to the boil Cook for 3 minutes or until mixture thickens slightly
• Remove from heat and stir in strawberries Set aside