Monday, December 19, 2011

Candy Cane Cookies

1 C. Butter
1 C. Shortening
2 C. Powdered (confectioner's) Sugar
2 Eggs
3 tsp. almond extract
2 tsp. vanilla
Mix the above ingredients until smooth.
5 C. Flour
2 tsp. Salt
Red food coloring (after dough is divided)
Crushed candy canes (to sprinkle on top of frosted cookies)

Divide dough in half.  Blend red food coloring into one half of the dough.
Shape a teaspoon of white and a teaspoon of red into rope shapes by rolling back and forth on floured board.  (works best on a wood board)  Press together lightly and twist.  Complete cookies one at a time.  Place on ungreased baking sheet.  Curve top down to form handle of cane. 
Bake about 9-11 minutes or until set and very light brown.  Do not over bake, but they will fall apart if you don't bake long enough. 

Make a butter cream frosting, frost cooled cookies, and then immediately sprinkle with crushed candy canes.

12-Hour Rolls

1/4 C. Lukewarm Water
1 Pkg. Yeast
1 T. Sugar
     Mix the above together and let dissolve.
1 Cube Butter
1 C. Scalded Milk
     Let cool.
3 Eggs
3/4 tsp. Salt
1/2 C. Sugar
     Add to yeast and milk.
4 Cups. Flour--add to above mixture.  (Dough will be very sticky)
Cover and allow to rise 5-6 hours.
Roll out w/little amount of flour.
Cut with glass or roll cutter.
Melt butter to dip dough in on both sides.
Score in center with knife and fold over.  Tuck end under.
Let rise 5-6 hours.
Bake at 375 degrees about 10-12 minutes or until lightly browned.

Mom's Rolls

1 C. Milk
1/2 C. Warm Water
3 T. Sugar
2 Eggs
1 T. Yeast
1/3 C. Butter, melted
1 tsp. Salt
4 C. flour-approx.
Scald Milk.  Add but, sugar, and salt.  Cool to lukewarm.
Combine yeast and water.  Add a pinch of sugar to help activate the yeast.
Add eggs to large bowl and beat until frothy.  Add milk and yeast and then add flour to form a soft dough.  Stir well.  Cover and let rise to double. 
Divide dough into thirds and form into rolls-whatever desired shape.  Let rise about 20-30 minutes.
Bake at 375 degrees for about 10-20 minutes.  Do not over bake.

To form rolls into crescent shape:  divide dough into 3 equal sections.  Roll each section into an 8" circle.  Spread butter on circle.  Cut into 8 equal pie shaped slices.  Roll up starting at wide end of slice.

Monday, December 12, 2011

Wild Rice Soup

Wild Rice Soup
Heather Olsen O’Brien


1 large onion
2 Carrots
3 Celery Stalks
½ cup Butter
2/3 cup Flour
6 cups Water
2 Tbsp McCormick Chicken Base (or 4 Bullion Cubes)
2 pkgs Rice-A-Roni Long Grain and Wild Rice
5 Chicken breasts (cooked and cubed)
2 cups Half and Half
½ tsp. Salt
½ tsp. Pepper

Prepare Rice-A-Roni as directed on box.

Chop vegetables and place in large soup pot.   (Sometimes I cook these in the microwave to save time.)Melt butter and sauté vegetables until tender.

 Add flour and stir until vegetables are coated. Slowly add water and stir vigorously until flour dissolves.  Add Rice-A-Roni to the soup.
Add the remaining ingredients and simmer on low until well blended, usually about 1 hour.

 (Last thing- to make it healthier you can use fat free half and half and it still tastes great.)

Monday, December 5, 2011

Santa Hat Chex Mix

Santa Chex Mix

{Feel free to play around with the ingredients and make it your own!}
3 cups mini pretzels
1/2 cup craisins
1 cup salted dry roasted peanuts
2 cups Rice Chex
2 cups holiday colored M&M’s
8 oz. white chocolate for melting
Santa Hats (see directions below)
Put all your ingredients, EXCEPT M&M’s and santa hats, in a large bowl.  Melt your white chocolate according to package directions and drizzle over the pretzel mix. Stir until evenly coated with chocolate.  Transfer to a baking sheet lined with parchment or wax paper. When chocolate is set, sprinkle M&M’s and Santa hats over the mix.
How to make the Santa Hats:

What you will need:
Caramel Bugles
Red melting disks (you can find this at the craft store)
Mini Marshmallows
White nonpareils

Melt the candy melts according to directions on package.  I added a little shortening to help thin the melted candy – about 1-2 Tablespoons. 

Dip the bugles and set them on parchment paper to set up.  Re-dip the bottoms of the bugle “hats” and dip into the white sprinkles. Flip to the other side, re-dip the top of the hat and press on a mini marshmallow.