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“These are the mixture that varies on the ingredients used, served with beverage you chooses. It’s perfect!”
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INGREDIENTS
1 cup margarine
3/4 cup white sugar
1 1/4 cups all-purpose flour
2/3 (3 ounce) package instant vanilla pudding mix
1 egg
1 pinch salt
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DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Beat margarine and sugar until very soft in a medium-sized mixing bowl. Add beaten egg, instant vanilla pudding mix, flour, and salt. Knead well on a floured surface.
- Roll out and cut with a plain biscuit cutter. Bake for 10 minutes or until pale brown.
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“It’s a simple ordinary mixture that has excellent taste, eat it with tea!”
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INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup white sugar
2 eggs
1/2 cup milk
2 teaspoons vanilla extract
2 teaspoons instant coffee granules
2 tablespoons boiling water
2 tablespoons cinnamon sugar
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DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan.
- Sift the flour, baking powder, and salt into a large bowl. Use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy. One at a time, beat the eggs into the butter mixture. Beat in 1/2 of the flour mixture, the milk, and the remaining flour. Mix well after each addition. Stir in vanilla extract.
- Transfer about 1/3 of the batter to a small bowl. Dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir the coffee liquid into the small bowl of batter.
- Spoon 1/2 of the vanilla batter into the prepared baking pan, top with the coffee batter. Spoon the remaining vanilla batter over the coffee layer. Use a butter knife to gently swirl the batters together.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on wire rack for 30 minutes. Dust cooled cake with cinnamon sugar.
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“These powdered sugar coated cookies are absolutely packed with ground hazelnuts, and make a wonderful accompaniment at tea time!”
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INGREDIENTS
1 cup butter, softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 cups ground hazelnuts or almonds
powdered sugar for dusting
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DIRECTIONS
- Preheat oven to 325 degrees F (165 degrees C).
- Cream the butter together with 1/4 cup powdered sugar and vanilla until smooth and light in a large bowl. Add the flour, salt, and ground hazelnuts; stir together until well combined. Chill dough for 1 hour, and then drop onto greased cookie sheets in rounded teaspoons.
- Bake in preheated oven for 25 minutes. Allow to cool for 10 minutes, and then roll in powdered sugar. Cool completely on a wire rack, and then roll in powdered sugar once again.
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“This mixture is good to serve cold, eventually it is prepare during Christmas.”
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INGREDIENTS
2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
Filling:
1 egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Milk
Sliced almonds
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DIRECTIONS
- Cream butter and sugars until light and fluffy, about 5 minutes in a large mixing bowl. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
- For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
- Brush with a little milk and top with an almond. Bake at 350 degrees F for 20-25 minutes or until golden.
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“It surely fits any occasion. It has the best flavor!”
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INGREDIENTS
1 cup butter
1/2 cup confectioners’ sugar
2 1/4 cups all-purpose flour
3/4 cup chopped walnuts
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup confectioners’ sugar for decoration
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DIRECTIONS
- Combine all ingredients, mix well.
- Refrigerate dough until chilled.
- Roll dough into 1 inch balls and bake for 15 minutes in a preheated 350 degree F (175 degrees C) oven.
- Once baked, roll while still hot in confectioners’ sugar until coated. Let cool. Lightly dust with more confectioners’ sugar.
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“This is a special recipe for the holidays, delicious!”
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INGREDIENTS
2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
60 walnut or pecan halves, toasted
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DIRECTIONS
- Cream butter and sugar in a large mixing bowl. Beat in vanilla. Gradually add flour. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each.
- Bake at 350 degrees F for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.
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INGREDIENTS
2 cups (12 ounces) semisweet chocolate morsels
3 tablespoons seedless raspberry preserves, at room temperature
1/2 teaspoon almond extract
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DIRECTIONS
1. In a medium saucepan, bring cream to a boil over medium-high heat. Remove from heat; whisk in chocolate morsels, preserves, and almond extract until combined. Refrigerate for at least 2 hours.
2. Shape chocolate mixture into 1/2-inch balls. Roll each ball in ground almonds; Refrigerate truffles until ready to serve.
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INGREDIENTS
Crust:
1 1/2 cups hazelnuts
Filling:
1 cup butter, divided
3 (4-ounce) bittersweet chocolate baking bars, broken into 1-inch pieces
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DIRECTIONS
Crust:
Preheat oven to 350 degrees.
Process hazelnuts in a food processor until finely chopped. Add remaining ingredients, pulsing until mixture holds together. Press into bottom and 1-inch up sides of a 9-inch springform pan.
Bake for 10 minutes. Remove from oven and set aside while preparing filling.
In a small microwave-safe bowl, melt 1/4 cup butter and chocolate pieces in microwave oven on highest power for 30 second intervals until melted (approximately 1 1/2 minutes total). Stir until smooth. Set aside to cool.
Filling:
Preheat oven to 350 degrees.
In a large mixing bowl, beat 3/4 cup butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in flour and melted chocolate.
In a separate mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Fold egg whites into chocolate mixture. Spoon batter into prepared crust.
Bake for 1 hour. Cool for 1 hour; refrigerate for 4 hours before serving. Garnish with fresh fruit, if desired.
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INGREDIENTS
5 (1-ounce) squares unsweetened chocolate
1 1/2 teaspoons vanilla extract, divided
12 ounces cream cheese, softened
1 1/4 cups powdered sugar
24 maraschino cherries with stems, well drained
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DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a large microwave-safe bowl, melt butter and chocolate squares in microwave oven on highest power for 30 second intervals until melted (approximately 1 1/2 minutes total). Stir until smooth. Let cool for 5 minutes.
3. Add sugar, stirring until combined. Add 4 eggs, stirring well after each addition. Stir in flour and 1 teaspoon vanilla. Spoon batter into 24 paper-lined muffin cups, filling halfway full.
4. In a mixing bowl, beat cream cheese, egg, 1/2 teaspoon vanilla, and powdered sugar at medium speed with an electric mixer until fluffy. Spoon mixture evenly over chocolate mixture in prepared muffin cups, spreading to edges of paper liners.
5. Bake for 20 to 22 minutes. Immediately, press a cherry, stem side up, gently into center of each cupcake. Cool on wire racks.
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INGREDIENTS
1/2 cup unsalted butter, softened
1 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons buttermilk
1 (20-ounce) can pineapple slices, drained and juice reserved
1/4 cup sweetened dried cranberries
1/4 cup unsalted butter, melted
3/4 cup firmly packed light brown sugar
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DIRECTIONS
1. Preheat oven to 350 degrees. Spray 1 (9-inch) cake pan with nonstick cooking spray; set aside.
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
3. In a medium bowl, combine cake flour, baking powder, and salt. Sift twice.
4. Add flour mixture alternately with buttermilk to butter mixture, beginning and ending with flour mixture. Fold in pecans.
5. In a small microwaveable bowl, combine reserved pineapple juice and dried cranberries. Cover with plastic wrap and heat on High (100 percent power) for 1 minute.
6. Pour melted butter into bottom of prepared pan. Sprinkle evenly with brown sugar. Arrange pineapple slices in a single layer over brown sugar. Place cranberries in the holes at the center of each pineapple slice. Pour batter over pineapple slices.
7. Bake for 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Let cake cool for 10 minutes in pan. Remove from pan and serve warm.
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