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Thread: Christmas Holiday Recipes

  1. #61
    Mastermind Anna Michele's Avatar
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    Cookie Dough Truffles

    Measure, mix and dip! Gather your little helping hands and get them rolling the cookie dough into little balls of holiday delight. Dip into melted chocolate to cover. Before the chocolate hardens, have your kids add their favourite colours of sprinkles or crushed candy canes on top of their truffles.
    Prep Time: 45 minutes + 60 minutes freezing
    Freezing: excellent
    Serving: 60 truffles
    Ingredients:

    ½ cup (125 mL) butter, softened
    ¾ cup (175 mL) brown sugar, packed
    1 tsp (5 mL) pure vanilla extract
    1 ¼ cups (300 mL) graham cracker crumbs
    1 ½ cups (375 mL) Robin Hood® Oats
    ¼ tsp (1 mL) salt
    1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
    1 cup (250 mL) semi-sweet chocolate chips
    1 ½ lbs (680 g) Lindt Swiss Classic Milk, White or Dark Chocolate, melted Preparation:

    1. Line baking sheets with Reynolds® Parchment Paper.
    2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy, about 1-2 minutes. Stir in vanilla. Mix in graham cracker crumbs, oats and salt. Add sweetened condensed milk, mixing well. Stir in chocolate chips.
    3. Freeze 30 minutes, or until dough is firm. Roll dough into 1” (2.5 cm) balls and freeze 30 minutes, or until firm.
    4. Dip cookie dough balls into melted chocolate to cover, allowing excess chocolate to drip off. Return to baking sheet and chill in refrigerator or freezer until set. Serve cold.
    Tips:

    To melt chocolate, bring 1-2” (2.5 cm-5 cm) of water to a boil in a medium saucepan. Place chocolate in heat proof bowl and place bowl over boiling water. Ensure bottom of bowl does not touch the water. Remove saucepan from heat. Let stand 3-5 minutes and stir.
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  2. #62
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    This would be so cool to try - I have tons of old doilies!


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  5. #65
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    Cute idea - for kids to put out with milk and cookies - Elf Doughnuts (decorated Cheerios)

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    Quote Originally Posted by Anna Michele View Post

    OMG loooooove truffles

  9. #69
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    Shortbread
    1 cupbutter, softened
    1/3 cup heavy cream
    2 cupflour
    1/3 cupgranulated sugar (for decoration)

    Filling
    1/4 cup butter (softened)
    3/4 cuppowdered sugar
    1 tsp vanilla
    1yolk


    Cookies
    Put the flour in a mixing bowl and cut in the butter. It can be pretty coarsely cut, it doesn’t have to be extremely fine. Then, mix in the heavy cream. It’s so very little for the amount of dry ingredients that there is, or so it appears, but the butter will tie everything together, and you’ll be very surprised.

    Put the dough in the fridge for an hour.

    Preheat the oven to 375F/180C degrees as you pull the dough out of the fridge from it’s hour chilling time. Lightly flour your counter top and roll your dough out to 1/8″ thickness. Cut into 1 1/2″ rounds or… whatever size you want really! I used an honest-to-goodness old pill bottle to cut out the rounds.

    Put the granulated sugar into bowl or on a plate and coat the rounds on each size so they are covered in sugar. I had to use a little bit of water on my finger to wet each round on each side to make sure the sugar would stick. Then, place on a cookie sheet. You can put them relatively close together, because they won’t spread out.

    Bake for 7 to 9 minutes or until slightly puffed. Let cool and then remove from the cookie sheet. Once fully cool, make sandwiches with the filling.

    Filling
    Put the powdered sugar into a mixing bowl and cream together with the butter. Then add the yolk and vanilla. You can add food coloring if you like!
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  14. #74
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    The recipe doesn't state whether the oven temperature is in Fahrenheit or Celcius... but considering the meringues need to be cooked for over an hour, it's probably Fahrenheit!

    3 large egg whites
    3/4 cup sugar
    1/2 teaspoon pure peppermint extract
    Red gel-paste food coloring
    1 cup heavy cream
    6 ounces good-quality semisweet chocolate, finely chopped

    Preheat oven to 175F/180C degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.

    Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
    Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.

    Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.

    Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

    Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes (if ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process).

    Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.

    Makes approximately five dozen.
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