danielle's cookbook

8/8/2019 Danielle's Cookbook

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Danielle's

Christmas

Dessert

Cookbook

Christmas 2009 by: Danielle Gawley

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Table of

ContentsPage

Cookies/Brownies 3Cakes 14

Pies31

Hot Chocolate 44

Candy and Fudge52

Breads 612


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Delectable Cookies and Brownies

With the Christmas season upon us now, it istime to pull out your favorite cookies recipes

for friends and family. These simple cookieand brownies recipes are delicious anddelectable.

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Chocolate Chip BlondiesMakes about 24

2/3 cup butter

2-1/4 cups flour2-1/2 teaspoons baking powder

1/2 teaspoon salt

2-1/4 cups firmly packed light brown sugar

3 eggs

1/2 teaspoon vanilla

1 cup semisweet chocolate chips

Preheat oven to 350F. Grease a 9x13" baking pan and set aside. In the

microwave, melt the butter. In a medium bowl, combine flour, baking

powder and salt; set aside. In a large bowl using an electric mixer, beat

butter and brown sugar. Slowly beat in the eggs and vanilla, mixing

until batter is smooth. On low speed, gradually mix in the flour

mixture. Batter will be very stiff. Stir in the chocolate chips. Spread

the batter in the baking pan, smoothing it into the corners. Bake 25

minutes or until the blondies begin pulling away from the sides of the

pan. Let cool to room temperature in the pan on a wire rack, then cut

into bars.

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Chocolate Chip Brickle BarsMakes about 36

1/2 cup margarine or butter

1 1/2 cups graham cracker crumbs

14 ounces sweetened condensed milk

6 ounces Toll House Caramel Swirl Chocolate Chips

6 ounces semisweet chocolate morsels

Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven

(325 degrees for glass pan). Sprinkle crumbs over margarine; pour

sweetened condensed milk evenly over crumbs. Top with almond brickle

chips, chocolate morsels and chopped nuts; press down firmly. Bake

until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut

into bars. Store, covered, at room temperature.

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Oatmeal Fudge Bars2 cups firmly packed brown sugar

3/4 cup butter, softened

2 large eggs

2 teaspoons vanilla extract

2-1/2 cups Bisquick baking mix

3 cups quick-cooking oats

1 package (12 ounces) semisweet chocolate chips1 cup sweetened condensed milk

2 tablespoons butter

1/2 teaspoon salt

1 cup chopped nuts


Pre-heat oven to 350 F. Grease a jelly roll pan, 15-1/2 x 10-1/2 x 1-

inch. Mix sugar, 3/4 cup butter, the eggs and vanilla. Stir in baking mix

and oats; reserve. Heat chips, milk, 2 tablespoons margarine and the

salt in 2-quart saucepan over low heat, stirring constantly, until

smooth. Stir in nuts and vanilla. Press about 2/3 of the oatmeal

mixture in pan with greased hands. Spread chocolate mixture over

oatmeal layer. Drop remaining oatmeal mixture by tablespoonfuls onto

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top. Bake until light brown, about 30 minutes. Cool completely; cut into

2 x 1-inch bars.

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Seven Layer Bars1/2 cup butter or margarine

1 1/2 cups graham cracker crumbs

1 14-oz. can sweetened condensed milk

1 cup butterscotch flavored chips

1 cup semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 cup chopped pecans

Preheat oven to 350, (325 for glass dish). Line a 13x9-inch baking

pan with a sheet of foil, making sure to cover the sites well. Place the

butter in the baking pan and melt it in the oven. Sprinkle crumbs over

butter; pour condensed milk evenly on top of crumbs. Top with

remaining ingredients in order listed; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into

bars. Store covered at room temperature.

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Chocolate Chip Cookies2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) chocolate chips

PREHEAToven to 375 F.

COMBINE flour, baking soda and salt in small bowl. Beat butter,

granulated sugar, brown sugar and vanilla extract in large mixer bowl

until creamy. Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture. Stir in morsels and nuts. Drop by

rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets

for 2 minutes; remove to wire racks to cool completely.

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PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan.

Prepare dough as above. Spread into prepared pan. Bake for 20 to 25

minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen

bars.

SLICE AND BAKE COOKIE VARIATION:

PREPARE dough as above. Divide in half; wrap in waxed paper.

Refrigerate for 1 hour or until firm. Shape each half into 15-inch log;

wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375

F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets.

Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets

for 2 minutes; remove to wire racks to cool completely. Makes about 5

dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up

to 8 weeks.

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Sugar Cookies2 3/4 cups all-purpose flour


1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg


Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir

together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth.

Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll

rounded teaspoonfuls of dough into balls, and place onto ungreased

cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand

on cookie sheet two minutes before removing to cool on wire racks.

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Peanut Butter Cookies1 cup butter

1 cup peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons baking soda

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder and baking soda.

Stir into batter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a

fork, making a criss-cross pattern. Bake in a preheated 375 degrees F

oven for about 10 minutes or until cookies begin to brown. Do not over-

bake.

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Snowball Cookies1 c. butter

1/2 c. confectioners' sugar

1/2 tsp. salt

2 tsp. vanilla

2 c. sifted flour

1 c. chopped nuts (pecans)

Additional confectioners' sugar (for rolling)

Beat butter and sugar until creamy. Add remaining ingredients, mix.

Use a teaspoonful of dough and roll into small ball. Bake at 375

degrees for 12 to 15 minutes. Cool slightly and roll in confectioners'

sugar.

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Crazy Cakes

Cakes are an important part of all holidays,whether it is Easter, Halloween, or even the 4th

of July.

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Hot Chocolate Layer Cake with HomemadeMarshmallows

For the cake

6 oz. (3/4 cup) unsalted butter; more for the pans

13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans

3/4 cup canola oil

4-1/2 oz. bittersweet chocolate, finely chopped

3 cups granulated sugar

2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder

3 large eggs, at room temperature

3/4 cup buttermilk, at room temperature

2 Tbs. pure vanilla extract

2-1/2 tsp. baking soda

1/2 tsp. kosher salt

For the frosting

2-1/2 cups heavy cream

3 oz. (6 Tbs.) unsalted butter

1 vanilla bean, split lengthwise and seeds scraped out

6 oz. bittersweet chocolate, finely chopped

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6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating

1/2 cup Lyles Golden Syrup

1/4 tsp. kosher salt

For the marshmallows

Three 1/4-oz. envelopes unflavored powdered gelatin


1 cup light corn syrup1/4 tsp. kosher salt

1 tsp. pure vanilla extract

1 cup plus 2 Tbs. confectioners sugar; more as needed

Make the cake

Position racks in the bottom and top thirds of the oven and heat the

oven to 350F. Butter three 9x2-inch round cake pans and line each

with a parchment round. Butter the parchment, then dust with flour

and knock out the excess.

In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and

1 cup water. Heat over medium heat until melted.

.In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot

chocolate mixture into the sugar mixture and whisk until combined.

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Clip a candy thermometer to a 3-quart saucepan; dont let the tip of

the thermometer touch the bottom of the pan. In the saucepan, boil

the sugar, corn syrup, salt, and 3/4 cup water over medium heat

without stirring until it reaches 234F to 235F, about 10 minutes.

With the mixer on low speed, pour the hot sugar mixture into the

gelatin in a slow, thin stream.

Add the vanilla, carefully increase the speed to high, and beat until the

mixture has thickened and cooled, about 5 minutes (the bottom of thebowl should be just warm to the touch). Line a 9x13-inch pan with foil,

leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners sugar

into the bottom of the pan, then pour the marshmallow mixture into

the pan and sift another 1 Tbs. confectioners sugar on top. Let sit at

room temperature until set, at least 2 hours.

Assemble the cake

Remove the frosting from the freezer or refrigerator. Transfer to

the bowl of a stand mixer fitted with the paddle attachment and beat

on medium speed for 2 minutes to soften. Change to a whisk

attachment and beat at medium-high speed until light and fluffy, about

3 minutes.

Put a cake layer on a flat serving platter or a cake stand lined with

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strips of waxed paper to keep it clean while icing. Top the layer with 1-

1/2 cups of the frosting, spreading it evenly with an offset spatula to

the cakes edge. Repeat with another cake layer and 1-1/2 cups

frosting. Top with the last cake layer.

Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula,

spread this frosting in a thin layer over the top and sides of the cake.

Refrigerate the cake until the frosting firms enough to seal in the

crumbs, 20 to 30 minutes.

Spread the remaining frosting in a smooth layer over the top and sides

of the cake. If necessary, you can rewhip the remaining frosting to

loosen and lighten it. Remove the waxed paper strips.

Use the foil overhang to lift the marshmallow from the pan. Using a

knife that has been dipped in cold water, cut along the edge of the

marshmallow to release it from the foil. Transfer to a cutting board

and remove the foil. Put the remaining 1 cup confectioners sugar in a

medium bowl. Cut the marshmallow into cubes of different sizes, from

1/4 to 3/4 inch (you will need to continue to dip the knife in cold water

as you cut the marshmallows). The marshmallows will be very sticky

dip the cut edges in the confectioners sugar to make them easier to

handle. As you work, toss a few cubes at a time in the sugar to coat,

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then shake in a strainer to remove the excess. Mound the

marshmallows on top of the cake (youll need only a third to half of

them). Sift some cocoa powder over the marshmallows.

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Cake Balls1 (18.25 ounce) package chocolate cake mix

1 (16 ounce) container prepared chocolate frosting

1 (3 ounce) bar chocolate flavored confectioners coating

Prepare the cake mix according to package directions using any of the

recommended pan sizes. When cake is done, crumble while warm into a

large bowl, and stir in the frosting until well blended.

Melt chocolate coating in a glass bowl in the microwave, or in a metal

bowl over a pan of simmering water, stirring occasionally until smooth.

Use a melon baller or small scoop to form balls of the chocolate cake

mixture. Dip the balls in chocolate using a toothpick or fork to hold

them. Place on waxed paper to set.

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Chocolate Lover's Cheesecake2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted,

cooled slightly

1 (6 ounce) OREO Pie Crust

Preheat oven to 325 degrees F. Beat cream cheese, sugar and vanilla in

large bowl with electric mixer on medium speed until well blended. Add

eggs; mix just until blended. Stir in melted chocolate. Pour into crust.

Bake 40 minutes or until center is almost set; cool.

Refrigerate several hours or overnight. Store leftover cheesecake in

refrigerator.

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Chocolate Yule Log5 eggs, separated

1 cup sugar, divided

1/2 cup cake flour

1/4 cup baking cocoa

1/4 teaspoon salt

1/2 teaspoon cream of tartar

MOCHA CREAM FILLING:

1 cup whipping cream

1/2 cup confectioners' sugar

1 1/2 teaspoons instant coffee granules

MOCHA BUTTERCREAM FROSTING:

1/3 cup butter, softened

1/3 cup baking cocoa

2 cups confectioners' sugar

1 1/2 teaspoons vanilla extract

1 tablespoon brewed coffee

2 tablespoons milk

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease

the paper. Place egg whites in a small mixing bowl; let stand at room

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temperature for 30 minutes. In a large mixing bowl, beat egg yolks on

high until light and fluffy. Gradually add 1/2 cup sugar, beating until

thick and lemon-colored. Combine flour, cocoa and salt; gradually add

to egg yolk mixture until blended.

Beat egg whites on medium until foamy. Add cream of tartar; beat

until soft peaks form. Gradually add remaining sugar, beating on high

until stiff peaks form. Stir a fourth into chocolate mixture. Fold in

remaining egg whites until no streaks remain.

Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15

minutes or until cake springs back (do not overbake). Cool for 5

minutes; invert onto a linen towel dusted with confectioners' sugar.

Peel off parchment paper. Roll up in the towel, starting with a short

side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to

thicken. Add sugar and coffee granules. Beat until stiff peaks form;

chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll

up again. Place on serving platter; chill.

In a mixing bowl, beat frosting ingredients until smooth. Frost cake.

Using a fork, make lines resembling tree bark.

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Decadent Chocolate Chunk Cheesecake18 OREO Chocolate Sandwich Cookies, crushed

1/4 cup butter, melted

3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided

1/2 cup whipping cream

Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or

to 325 degrees F if using a 9-in. dark nonstick springform pan.)

Combine crumbs and butter. Press firmly onto bottom of pan

Beat cream cheese and sugar in large bowl with electric mixer on

medium speed until well blended. Add sour cream; mix well. Add eggs, 1

at a time, beating on low speed after each addition just until blended.

Chop 8 of the squares of chocolate; stir into batter. Pour over crust.

Bake 45 to 50 min. or until center is almost set. Run knife or metalspatula around side of pan to loosen cake. Cool completely.

Chop remaining 4 squares of chocolate. Bring cream to simmer in small

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saucepan on low heat. Remove from heat. Add chocolate; stir until

completely melted. Cool slightly. Pour over cheesecake. Refrigerate at

least 3 hours or overnight. Remove side of pan before serving.

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Gingerbread1/2 cup white sugar

1/2 cup butter

1 egg

1 cup molasses


1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1 cup hot water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9

inch square pan.

Cream together the sugar and butter or margarine. Add egg, and beat

well. Mix in the molasses. Sift together the flour, baking soda, salt,

cinnamon, ginger and clove. Add dry ingredients to the creamed

mixture; add the hot water, and mix well. Pour batter into pan and

bake for one hour. Allow to cool in pan and serve.

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Christmas Poke Cake2 baked 9-inch round white cake layers, cooled

2 cups boiling water

1 pkg. (4 serving size) JELL-O Brand Gelatin, any red flavor

1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Place cake layers, top sides up, in 2 clean 9-inch round cake pans.Pierce layers with large fork at 1/2-inch intervals. Stir 1 cup of the

boiling water into each flavor of dry gelatin mix in separate bowls at

least 2 minutes until completely dissolved. Carefully pour red gelatin

over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3

hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving

plate. Spread with about 1 cup of the whipped topping. Unmold second

cake layer; carefully place on first cake layer. Frost top and side of

cake with remaining whipped topping. Refrigerate at least 1 hour or

until ready to serve. Decorate with fresh raspberries, if desired.

Store leftover cake in refrigerator.

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Ice Cream Tunnel Cake1 (18.25 ounce) package chocolate cake mix

1 quart vanilla ice cream, slightly softened

1/2 cup mint chocolate chips

1/2 cup light corn syrup

1 tablespoon whipping cream

1/2 teaspoon vanilla extract

Prepare cake mix according to package directions. Pour batter into a

greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for

35-40 minutes or until a toothpick inserted near the center comes out

clean. Cool for 10 minutes before removing from pan to a wire rack.

Cool completely. Slice top fourth off cake; set aside. Using a sharp

knife, carefully hollow out bottom, leaving a 1-in. shell (save removed

cake for another use). Place cake shell in freezer for 1 hour. Fill tunnel

with ice cream; replace cake top. Cover and freeze for at least 6

hours. Just before serving, melt chips and corn syrup in a microwave;

stir until smooth. Stir in cream and vanilla. Spoon over cake

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Molten Chocolate Cakes4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate

1/2 cup butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 tablespoons flour

1/2 cup thawed COOL WHIP Whipped Topping

Preheat oven to 425 degrees F. Butter 4 (3/4-cup) custard cups or

souffle dishes. Place on baking sheet. Microwave chocolate and 1/2 cup

butter in large microwavable bowl on HIGH 1 min. or until butter is

melted. Stir with wire whisk until chocolate is completely melted. Stir

in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide batter between prepared custard cups. Bake 13 to 14 min. or

until sides are firm but centers are soft. Let stand 1 min. Carefully run

small knife around cakes to loosen. Invert cakes onto dessert dishes.

Serve immediately each topped with 1 Tbsp. of whipped topping

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Perfect Pies

Though I'm more of a cake person, I do enjoya nice pie.

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Toll House Pie1 unbaked9-inch (4-cup volume) deep-dish pie shell

2 large eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup (6 oz.) NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels

Sweetened whipped cream or ice cream (optional)

PREHEAToven to 325 F.

BEATeggs in large mixer bowl on high speed until foamy. Beat in flour,

granulated sugar and brown sugar. Beat in butter. Stir in morsels and

nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between

edge and center comes out clean. Cool on wire rack. Serve warm with

whipped cream, if desired.

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Chocolate Chip Pie II18 graham crackers


30 marshmallows

1/2 cup milk

1 cup whipped cream


2 (1 ounce) squares unsweetened chocolate

Roll graham crackers to fine crumbs; there should be about 1 cup. Melt

the butter or margarine, and combine with the crumbs. Pat into 9 inch

pie plate. Chill. Heat 24 to 30 large marshmallows slowly in the milk.

Cool. Fold in whipped cream, vanilla and grated bitter chocolate. Pour

filling into crust, and refrigerate l hour.

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Christmas Eclair PiePASTRY

1/2 cup butter

1 cup water

1 cup all-purpose flour

3 eggs

FILLING

1 pint heavy cream, whipped

2 (3.4 ounce) packages instant vanilla pudding mix

2 1/2 cups milk FROSTING

1 (16 ounce) container prepared chocolate frosting

1 cup heavy cream, whipped

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a

pizza pan. Grease the bottom of a small glass bowl and place in center

of pan. In a small saucepan over medium heat, combine butter and

water; bring to a boil. Remove from heat and stir in flour, stirring until

thickened. Stir in eggs, one at a time, stirring well after each. Pour

batter around bowl, forming a ring. Bake in preheated oven for 40

minutes. Turn off the heat and allow pastry to rise another 15 minutes.

Do not open the oven door while pastry is rising. After the 15 minutes,

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remove pastry from oven and cool completely. Cut through the pastry

horizontally, making a bottom and a top. Beat together the milk and

pudding mix. Stir pudding mixture into whipped cream and beat until

thick. Spread filling in pastry bottom, and then replace pastry top.

Heat the prepared chocolate frosting for a few seconds in the

microwave, to make it pourable. Pour over filled pastry, letting it drip

down the sides. If desired, pipe dots of whipped cream on top

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Coconut Banana Chocolate Cream Pie1 1/3 cups cold water

2/3 cup nonfat dry milk powder

1 (1.4 ounce) package sugar-free instant chocolate pudding mix

1 cup reduced-fat whipped topping, divided

1/2 teaspoon coconut extract, divided

2 medium ripe bananas, cut into 1/4-inch slices

1 chocolate crumb crust (9 inches)

1 tablespoon flaked coconut, toasted

In a bowl, stir water and milk powder until powder is dissolved. Add

pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup

whipped topping and 1/4 teaspoon extract. Layer banana slices in the

crust; top with pudding mixture. Cover and refrigerate. Combine

remaining whipped topping and extract; spread over pudding. Sprinkle

with coconut. Cover and refrigerate for at least 1 hour before serving.

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Melt In Your Mouth Pie1 (14 ounce) can sweetened condensed milk

1/3 cup lemon juice

1/3 cup flaked coconut

1/3 cup chopped nuts

1 (8 ounce) can crushed pineapple, drained

1 (12 ounce) container frozen whipped topping, thawed

1 (10 inch) pie crust, baked and cooled

Gently combine the sweetened condensed milk, lemon juice, coconut,

chopped nuts and drained crushed pineapple. Fold in the whipped

topping. Pour batter into the prepared pie shell(s). Refrigerate for

several hours before serving.

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mixture alternately with milk. Pour into pastry shell. Carefully pour

reserved chocolate mixture over filling. Sprinkle with nuts if desired.

Cover edges of pastry with foil. Bake at 350 degrees F for 55-60

minutes or until a toothpick inserted near the center comes out clean.

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Peppermint Meringue1/2 cup water

1 1/2 (1 ounce) squares unsweetened chocolate

1/4 cup butter or margarine

2/3 cup sugar

1 1/2 teaspoons vanilla extract

FILLING:

1/4 cup shortening

3/4 cup sugar

1 egg

1 cup all-purpose flour


1/2 teaspoon salt

1/2 cup milk

1 (9 inch) unbaked pastry shell

2 tablespoons chopped nuts

2 egg whites

1/8 teaspoon salt


1/2 cup sugar

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2 peppermint candy canes, crushed

In a mixing bowl, beat egg whites until foamy. Sprinkle with salt and

cream of tartar; beat until soft peaks form. Gradually add sugar,

beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls

onto ungreased foil or paper-lined baking sheets; sprinkle with the

crushed candy. Bake at 225 degrees F for 1-1/2 hours. Turn off heat;

leave cookies in the oven with the door ajar for at least 1 hour or untilcool. Store in an airtight container.

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White Christmas Pie1 (.25 ounce) package unflavored gelatin

1/4 cup cold water

1 cup white sugar

4 tablespoons all-purpose flour

1/2 teaspoon salt

1 1/2 cups milk


1 cup flaked coconut

1/2 cup heavy whipping cream

3 egg whites


1 (9 inch) pie crust, baked

2 tablespoons flaked coconut

Soften gelatin in cold water.

Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in

milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and

remove from heat. Transfer to a large bowl. Stir in softened gelatin.

When partially set, beat with a rotary mixer until smooth. Blend in

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vanilla and 1 cup coconut. Whip the cream until stiff. Gently fold into

coconut mixture. In a clean bowl, beat egg whites until frothy. Beat in

cream of tartar and 1/2 cup sugar. Continue beating until egg whites

form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie

shell. Sprinkle with additional coconut. Chill for 2 hours.

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Hot Chocolate

Ahhhh! Whether it's warm hot cocoa on a coldwinter night or it's a nice cider at a party,drinks are an important part of life during

Christmas time (and all the time!)!

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Candy Cane Cocoa4 cups milk

3 (1 ounce) squares semisweet chocolate, chopped

4 peppermint candy canes, crushed

1 cup whipped cream

4 small peppermint candy canes

In a saucepan, heat milk until hot, but not boiling. Whisk in the

chocolate and the crushed peppermint candies until melted and

smooth. Pour hot cocoa into four mugs, and garnish with whipped

cream. Serve each with a candy cane stirring stick.

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Creamy Hot Cocoa1/3 cup unsweetened cocoa powder

3/4 cup white sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups milk


1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the

boiling water. Bring this mixture to an easy boil while you stir. Simmer

and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3

1/2 cups of milk and heat until very hot, but do not boil! Remove from

heat and add vanilla. Divide between 4 mugs. Add the cream to the

mugs of cocoa to cool it to drinking temperature.

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White-Hot Hot Cocoa3 1/4 cups milk

6 ounces white chocolate, chopped

1 egg, beaten

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

Place the white chocolate in a medium metal bowl over a pan of barely

simmering water, or in the top half of a double boiler. Allow the

chocolate to melt, stirring occasionally until smooth. Stir in cayenne

pepper and cinnamon. Whisk in the egg until smooth.

Gradually whisk in one cup of the milk until completely incorporated,about 2 minutes. Gradually whisk in remaining milk, and heat until hot,

but not simmering. You do not want a skin to form on top of the milk.

It will be ready to drink when either the taste of the cayenne is

masked by the temperature of the milk (the spiciness of the pepper

will remain), or when the hot chocolate is at your desired temperature.

Ladle the hot chocolate into mugs and garnish with a sprinkle of

cinnamon.

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Snow Flake Cocoa2 cups whipping cream

6 cups milk

1 teaspoon vanilla

1 (12 ounce) package white chocolate chips

Garnish:

Whipped cream

Candy canes

Stir together the whipping cream, milk, vanilla, and white chocolate

chips in a slow cooker. Cover and cook on low for 2 to 2 1/2 hours,

stirring occasionally, until mixture is hot and chocolate chips are

melted. Stir again before serving. Garnish with whipped cream and

candy canes, as desired.

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Eggnog Hot Cocoa2 1/2 cups milk

12 ounces bittersweet chocolate chips

4 cups eggnog


1/4 cup coffee flavored liqueur (optional)

whipped cream (optional)

8 cinnamon sticks, garnish

In a medium saucepan, melt chocolate in milk over medium-low heat.

Remove from heat, and let stand for 2 minutes. Whisk the chocolate

until melted and smooth.

Stir in the eggnog, and heat gently over low heat until very warm but

not boiling. Remove from heat, and stir in the vanilla and coffee

liqueur. Pour into mugs, and serve with whipped cream and a cinnamon

stick garnish.

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Triple Rush Hot Chocolate1/2 cup semisweet chocolate chips

1/2 cup milk

1/4 teaspoon ground cinnamon

1 dash hot chili powder

1 teaspoon instant coffee granules

1/2 cup cold milk

Combine the chocolate chips and milk in a glass or plastic dish, and

microwave on high, stirring every 20 to 30 seconds, until melted and

smooth. Mix in the coffee, cinnamon, and hot chili powder until the

instant coffee has dissolved. Stir in the cold milk. Strain into 2 mugs.

Thin with additional milk, if desired.

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Fluffy Hot Cocoa8 teaspoons sugar

4 teaspoons baking cocoa

4 cups milk

1 1/2 cups miniature marshmallows


In a saucepan, combine the first four ingredients. Cook and stir overmedium heat until the marshmallows are melted, about 8 minutes.

Remove from the heat; stir in vanilla. Ladle into mugs.

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Candy and Fudge

Seriously, who doesn't like candy and fudge?

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Candy

Sugar rush!!!!!!!

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Toffee Square1 cup butter

2 cups flour

1 tsp vanilla

1 cup firmly packed brown sugar

1 egg yolk

8 oz semi-sweet chocolate morsels

1/2 cup finely chopped walnuts or pistachios

Preheat oven to 350F. Use a food processor or mixer to combine

butter, flour, vanilla, brown sugar and egg yolk. Press into an ungreased

10x15-inch pan. Bake 15 minutes. Remove from the oven; sprinkle with

chips. Let stand several minutes to melt the chocolate; spread

chocolate evenly over the surface. Sprinkle with nuts. Cover with a

piece of waxed paper; press gently to make nuts adhere. Score into

bars while still warm; chill to harden chocolate. For added flavor, melt

1 cup chocolate chip with 1 cup butterscotch chip and spread on top.

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English Toffee Squares1 cup butter or margarine, softened

1 cup sugar

1 egg

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 cup chopped pecans or walnuts

Preheat oven to 275F. In large bowl with an electric mixer, beat

butter and sugar until creamy. Separate egg, then beat yolk into

butter mixture; cover and reserve the egg white. In another bowl, stir

together flour and cinnamon; add to butter mixture. With your hands,

spread dough evenly over bottom of a greased 10 by 15-inch rimmed

baking pan. Beat egg white lightly, then brush over dough to cover

evenly. Sprinkle pecans over top; press in lightly. Bake for 1 hour or

until firm when lightly touched. While still hot, cut into 1/2-inch

squares. Let cool in pan on a rack. Store airtight.

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Caramel Corn7 quarts plain popped popcorn

2 cups dry roasted peanuts (optional)

2 cups brown sugar


1 teaspoon salt

1 cup margarine

1/2 teaspoon baking soda


Place the popped popcorn into two shallow greased baking pans. You

may use roasting pans, jelly roll pans, or disposable roasting pans. Add

the peanuts to the popped corn if using. Set aside.

Preheat the oven to 250 degrees F (120 degrees C). Combine the

brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a

boil over medium heat, stirring enough to blend. Once the mixture

begins to boil, boil for 5 minutes while stirring constantly.

Remove from the heat, and stir in the baking soda and vanilla. The

mixture will be light and foamy. Immediately pour over the popcorn in

the pans, and stir to coat. Don't worry too much at this point about

getting all of the corn coated.

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Bake for 1 hour, removing the pans, and giving them each a good stir

every 15 minutes. Line the counter top with waxed paper. Dump the

corn out onto the waxed paper and separate the pieces. Allow to cool

completely, then store in airtight containers or resealable bags.

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Peanut Brittle1 cup white sugar


1/4 teaspoon salt

1/4 cup water

1 cup peanuts

2 tablespoons butter, softened


Grease a large cookie sheet. Set aside. In a heavy 2 quart saucepan,

over medium heat, bring to a boil sugar, corn syrup, salt, and water.

Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in

place, and continue cooking. Stir frequently until temperature reaches

300 degrees F (150 degrees C), or until a small amount of mixture

dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter or margarine and baking

soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut

mixture into rectangle about 14x12 inches; cool. Snap candy into

pieces.

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Fudge

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Peanut Butter FudgeCooking Spray


1/2 cup butter or margarine

2/3 cup Evaporated Milk

1 2/3 cups creamy peanut butter

1 (7 ounce) jar marshmallow creme

1 teaspoon vanilla

Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-

stick cooking spray. Combine sugar, butter and milk in large saucepan,

stirring constantly on medium heat, until mixture comes to a boil. Boil 5

minutes, stirring constantly. Remove from heat. Add peanut butter.

Stir until well blended. Add marshmallow creme and vanilla. Beat until

well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces.

Store in covered container.

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Beautiful Breads

The perfect morning snack.

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Bread Machine Breads

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Banana Bread2 cups all-purpose flour


1/2 teaspoon baking soda

3/4 cup white sugar

3 tablespoons vegetable oil

2 eggs

2 bananas, peeled and halved lengthwise

Place ingredients in the pan of the bread machine

Select the Dough setting, and press Start. Mix the bread for 3 to 5

minutes until the bananas are mashed and all ingredients are

thoroughly combined. If necessary, use a rubber spatula to push the

dough from the sides of the bread pan. When 3 to 5 minutes have

passed on the clock display, press Stop. Do not continue mixing.

Smooth out the top of the loaf with the rubber spatula..

Select the Bake setting, and press Start. The Bake cycle time may

vary with machines, but should be about 50 minutes. To test the bread

for doneness, insert a toothpick into the center top. Remove the

toothpick. If the bread is done, the toothpick will come out clean. If

there is dough on the toothpick, reset the machine on Bake and

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continue to bake an additional 10 to 15 minutes. Test again with the

toothpick to assure the bread is completely baked. Remove the pan

from the machine, but allow the bread to remain in the pan for 10

minutes. Remove the bread to cool completely on a wire rack.

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White Bread1 1/2 cups water

4 1/4 cups bread flour

3 tablespoons sugar

2 tablespoons dry milk

1 1/2 teaspoons salt


2 teaspoons active dry yeast

Select Basic setting. Add ingredients to the pan according to

manufacturer's instructions.

When baking cycle ends, remove bread and place on a rack. Let cool to

room temperature before slicing

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Wheat Bread1 1/3 cups milk

1/4 cup water

2 tablespoons honey or sugar

4 teaspoons margarine or butter

2 cups whole wheat flour

2 cups bread flour

1 teaspoon salt1 1/4 active dry yeast

Add ingredients according to manufacturer's instructions. Select

Basic cycle. When baking cycle has ended, let cool to room

temperature before slicing.

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Brownie Breads1 cup plus 2 tablespoons water

1/2 cup unsweetened cocoa powder

2 1/2 teaspoons active dry yeast

3 cups bread flour

3/4 cup sugar

1 1/2 teaspoons salt

2 tablespoons oil1 egg

1 egg yolk

Bring the water to a boil. Add the cocoa and stir until completely

dissolved. Let cool to room temperature.

Add the cocoa and all remaining ingredients except the nuts in the

order suggested by your manual. Select raisin bread setting. Start.

Add the nuts at the beeper.

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Monkey Bread1 1/8 cups milk

2 tbsp butter or margarine

1 egg

1 tsp vanilla extract

1/4 cup sugar

1 tsp salt

4 cup flour2 tsp yeast

Additional:

6 tbsp butter, melted

1 cup finely chopped nuts

Remove dough from the machine when the dough cycle completes. Form

into 1 inch balls, then roll them first in the melted butter and then in

the chopped nuts. Placed balls in a greased tube pan or bundt pan.

Cover and let rise for about 1 hour. Bake in a preheated 350 oven for

30 to 35 minutes.

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Home Made Breads

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Banana Bread2 eggs

2/3 cup sugar

1 cup mashed bananas


3 teaspoons baking powder

1/2 teaspoon salt

1 cup mixed candied fruit

1/2 cup raisins

1/2 cup chopped walnuts

In a mixing bowl, beat eggs and sugar. Add bananas; mix well. Combine

the flour, baking powder and salt; gradually add to egg mixture. Fold in

fruit, raisins and walnuts. Transfer to three greased 5-3/4-in. x 3-in. x

2-in. loaf pans. Bake at 350 degrees F for 30-35 minutes or until a

toothpick comes out clean. Cool for 10 minutes before removing frompans to wire racks to cool completely.

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Chocolate Chip Banana Bread1 cup sugar

1/2 cup shortening

2 eggs


2 bananas, mashed

2 cups all-purpose flour


1/2 teaspoon salt

1 cup semisweet chocolate chips

In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla and

bananas until thoroughly blended. Combine flour, baking soda and salt;

add to creamed mixture and stir just until combined. Fold in chocolate

chips. Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350

degrees F for 60-70 minutes or until the bread tests done with a

wooden pick. Cool in pan for 10 minutes before removing to a wire rack

to cool completely.

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Danielle's

Christmas

Dessert

Cookbook

danielle's cookbook

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