Snowball Cookies

Ingredients:

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

Directions:
1.  Preheat oven to 350 degrees F 

2.  In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

3.  Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Prime Rib with Horseradish Crust

Bone-In Prime Rib with Horseradish Crust

Tyler Florence

Ingredients:

1 (3 rib) prime rib beef roast, about 6 pounds

5 garlic cloves

1/4 cup horseradish

2 rosemary sprigs (strip leaves)

4 thyme sprigs (strip leaves)

1/2 cup sea salt

1/4 cup black pepper

1/2 cup extra virgin olive oil

1/2 cup dry white wine

1 Tablespoon flour

2 cups beef broth

1. Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
2. In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat.  Or, just pour off some of the pan drippings.  Place pan on the stovetop over medium heat.  Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan.  Reduce the wine by half.  Whisk in the flour, then add the beef broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

4 minute KFC Gravy

Ingredients:

1 tsp chicken stock base
1 tsp beef stock base
2-2 1/4cups water
4 tbsp butter
4 tbsp flour
1/2 tsp onion powder
1/4 tsp black pepper

1.  Bring both stocks and water to a boil.
2.  Melt butter in a saucepan.
3.  Whisk in flour and onion powder and black pepper
4.  While stirring, slowly pour in half the stock liquid.  Once incorporate into the roux it will thicken quickly.  Add remaining liquid and mix together.
5.  Stir for 1.5-2 minutes until it thickens into a gravy consistency.  Taste and add more salt and pepper if needed. 

Peppermint Bark

Peppermint Bark:

*Sally's Baking Addiction*

USE CHOCOLATE BARS... GHIRADELLI OR LINDT

12 ounces (339g) high quality white chocolate, broken into pieces and divided into 6 ounce piles*

Note:  This is 3 chocolate bars
6 ounces (170g) high quality semi-sweet chocolate, broken into pieces*

Note:  Buy 2 chocolate bars, but you will only need 1.5  :)
1 and 1/2 teaspoons vegetable oil
1/2 teaspoon peppermint extract, divided
3 regular size candy canes, crushed

Directions:

1. 1.  Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper, smoothing out any wrinkles. Set aside. 
2. Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid scorching. Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set. If it sets completely, the bark layers could separate. 
3. Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set.
4. Place the remaining white chocolate and 1/2 teaspoon oil in a small heatproof bowl and microwave/stir in the same manner you did in step 2. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle with crushed candy canes.
5. Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the parchment. Break into pieces as large or as small as you want. Alternatively, you can cut squares. To do so, remove from the refrigerator and allow to sit at room temperature to slightly soften for 10-15 minutes. Use a very sharp knife and cut.

Pumpkin Bread

Pumpkin Bread: 

1 (15 ounce) can pumpkin puree (small can)
1 1/2 teaspoons salt
1 super heaping teaspoon ground cinnamon
1 super heaping teaspoon ground nutmeg 

1/2 super heaping teaspoon ground cloves 

1/4 super heaping teaspoon ground ginger 

4 eggs
1 cup vegetable oil
2/3 cup water
1 cup brown sugar
3 1/2 cups all-purpose flour
Vanilla Extract
2 cups white sugar
Chocolate Chips


Directions:
Preheat oven to 350 degrees F. Butter three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla extract and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add chocolate chips.  Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Fourth of July Strawberries

4th of July Strawberries:

Dip Strawberries in white chocolate.  Then dip tips in blue sprinkles.  :)

Fourth of July Pie

Fourth of July Pie:

Ingredients:

• 2 Pie Crust Doughs
• 1/2 cup (100g) granulated sugar
• 1/3 cup (35g) cornstarch
• 1 cup (100g) blueberries (Half of a pint container)
• 1 cup (100g) blackberries (Small blackberry container)
• 4 cups (300g) chopped strawberries (Almost the entire large 2lbs strawberry container)
• 2 teaspoons lemon juice, divided
• 1/2 teaspoon almond extract, divided
• egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• optional: coarse sugar for sprinkling on crust

Directions:

1. In a small bowl, stir the granulated sugar and cornstarch together. In a medium bowl, combine the blueberries and blackberries together. In a large bowl, place chopped strawberries and stir 1/4 cup of cornstarch mixture into blueberries/blackberries. Stir remaining cornstarch mixture into strawberries. Add 1 teaspoon of lemon juice and 1/4 teaspoon of almond extract to each fruit mixture. Place in the refrigerator for a few moments as you roll out the crust.
2. Preheat oven to 400°F (204°C).
3. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a pie dish. Tuck it in with your fingers, making sure it is smooth. Fold the aluminum foil several times to form a 2-inch wide strip. Place into crust, dividing it into 1/3 and 2/3 sections as pictured above.
4. Spoon strawberry filling into large section, leaving any excess liquid in the bowl (you don’t want that in the filling– discard it). Spoon blueberry filling into smaller section. Again, discarding the excess liquid. Place the pie in the refrigerator until top design is ready.
1. Design the flag: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a sharp knife or pizza cutter, cut 4 strips that are 2 inches wide and 6 inches long. Using your star cookie cutter, cut 12-14 stars. Re-roll any dough scraps if needed. Remove the pie from the refrigerator, remove aluminum foil strip, and add top decor to pie. Stars over the blueberries; strips over the strawberries to form an American flag design. Use a small knife to trim off excess dough on the sides. Crimp the edges with a fork or flute the edges.
2. Lightly brush the pie crust (stars, stripes and edges) with the egg wash mixture. Sprinkle with coarse sugar, if desired.
3. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
4. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Maple Glazed Autumn Vegetables

Maple Glazed Autumn Vegetables:

6 Tablespoons unsalted butter
1 pound parsnips, peeled and cut into 1/2 inch chunks
1 butternut squash, peeled, seeded and cut into 1 inch chunks
1 acorn squash, peeled, seeded and cut into 1 inch chunks
1 Tablespoon fresh sage
1 teaspoon chopped fresh thyme
1/4 cup maple syrup
Salt
Pepper
1-2 Tablespoons chopped fresh flat leaf parsley

Directions:

In a large skilled melt 4 Tablespoons of the butter over medium high heat.  Add the parsnips, butternut squash and acorn squash and stir to coat with the butter.  Cover and cook until browned, about 5 minutes.

Reduce the heat to medium-low.  Cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes more.  Add the sage, thyme, maple syrup and the remaining 2 Tablespoons of butter.  Season with salt and pepper and stir to combine.  Transfer to a warmed serving bowl, garnish with parsley and serve immediately.

OR:  Take a 9x13 pan and rub with butter.  Put all vegetables in dish and drizzle with 4 Tablespoons of melted butter.  Toss to coat.  Season with salt and pepper.  Roast at 425 degrees for about 40 minutes.  Add herbs, cook for 5-10 minutes and then add 2 extra Tablespoons of butter and syrup and cook for 5 or so minutes more.  Garnish with parsley and serve.

Rosettes

Rosettes:

2 eggs
1 cup milk
1 cup flour
pinch salt
1 teaspoon vanilla
1 teaspoon sugar
Bottle of vegetable oil (48 ounces)

Using a candy thermometer, heat oil to 375 degrees.  Beat eggs slightly.  (If you beat eggs too much, blisters will appear on the rosettes.)  Add 1/2 cup milk, 1 cup flour, salt, sugar and vanilla.  Blend.  Add remaining 1/2 cup milk.  Blend together.

Dip iron into oil to heat it up.  Dip heated iron into batter, to not more than 3/4 its height.  If you dip it too far, the batter goes over the top of the rosette iron mold and then it does not shake off.

Plunge batter coated iron quickly into the hot oil and cook until active bubbling ceases.

Dust with powdered sugar.   Makes 24 Rosettes.  Store in an airtight container.

Hints:
Use saucepan to fry Rosettes.

Use loaf pan for batter dipping.  It's the perfect shape.

Can substitute out lemon extract for vanilla (original 1950s recipe called for 1 Tablespoon lemon extract, but I've never used this).

Can dust with cinnamon/sugar or dip in chocolate too.

Can sugar Rosettes so they are upside down to see pattern.

Can color the batter (never done that, but sounds fun).

Some people say to sugar Rosettes right before serving or else they will get soggy.

Reheat soggy Rosettes at 300 degrees for about 3-6 minutes.  Even if they still feel soft, they will crisp up after you take them out of oven.  Then just redust with powdered sugar before serving.

Hashbrown Casserole with Cornflakes

Hashbrown Casserole with Cornflakes:
Mel's Kitchen Cafe

3 Tablespoons butter
1 large yellow onion, chopped
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar
28 oz bag frozen shredded hash browns
1/2 cup sour cream

Topping:
3 cups cornflakes, lightly crushed
2 Tablespoons melted butter

Melt the butter in a large pot over medium heat.  Add the onion and cook until onion is softened and translucent (about 5-6 minutes).  Stir in the flour and cook, stirring constantly for about a minute.  Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture.  Add the salt, pepper and thyme.  Stir to combine.  Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened (about 5 minutes).

Take the pot off the heat and stir in the cheese until smooth.  Mix in the frozen hash browns until well combined.  Finally stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the melted butter until evenly combined.  Scoop out the potato mixture into a 9x13 inch dish and top with the buttered cornflakes.

Bake at 350 degrees for 45 minutes.

Note:  Can prepare ahead up until the cornflakes.

Chocolate Rum Balls

Chocolate Rum Balls:
Adapted from All Recipes

11 ounce box of Nilla Wafers
1/2 cup and 1 Tablespoon and 1 teaspoon confectioner's sugar
3 Tablespoons and 1/4 teaspoon unsweetened cocoa powder (I use Valhrona)
1 1/8 cups chopped walnuts
2 Tablespoons and 1 teaspoon light corn syrup
1/3 cup and 1 Tablespoon Captain Morgan's spiced rum

Toast walnuts at 325 degrees for about 12 minutes.  Use food processor to finely chop walnuts.  Consistency should be somewhat between powdery and chopped/diced.  If you don't want a little crunch, grind nuts all the way.  If you want some texture, leave some chopped/diced.

Crush entire box of Nilla Wafers in food processor until it is powder like.

In a large bowl, stir together the crushed vanilla wafers, sugar, cocoa and nuts.  Blend in corn syrup and rum.

Chill dough for 30 minutes to an hour.

Shape into 1 inch balls.  (If you dust hands in confectioners sugar, dough is easier to roll).  Place extra confectioner's sugar into Ziploc bag.  Shake balls in confectioner's sugar.

Store in an airtight container for 4 days or so to develop the flavor.  Roll again in confectioners' sugar before serving.

Variations:  Dust in cocoa powder, roll in sprinkles, maybe dust with confectioner's sugar/candy cane mixture?  Use coconut rum?  Use pecans instead of walnuts?  I did try Oreo variations as a topping and instead of the wafers, and I did not like it as much as the original with the confectioners sugar/cocoa powder dustings.  FYI for next year.

Also, proportions seem weird, but scale is adjusted due to the box size of the Vanilla Wafers.  This scaling makes about 40 balls and I really don't need much more than that.

Roasted New Potatoes with Fresh Horseradish and Coarse Mustard

Roasted New Potatoes with Fresh Horseradish and Coarse Mustard:

3 pounds new potatoes (quartered, if using red potatoes, cut in half if using smaller potatoes)
2 Tablespoons vegetable oil
2/3 cup grated Fresh Horseradish
1/3 cup coarse mustard (I use Maille)
1/2 stick butter, melted

Place potatoes on a baking pan and coat with the oil.  Season with salt and pepper.  Roast in a 400 degree oven for 30 minutes.

Combine horseradish, mustard and melted butter in a bowl.  Spoon half over the potatoes.  Roast another 15 minutes.  Toss potatoes with remaining mixture and roast until very tender, about 10 minutes.

Note:  I ALWAYS serve this with the Prime Rib with Cabernet Port Jus recipe.

Chocolate Fondue

Chocolate Fondue:

2 bars unsweetened chocolate: 1 can Eagle brand sweetened condensed milk
Vanilla

Serve with:

Maraschino Cherries
Pound cake
Kielbasa
Mini Marshmallows
Rice Krispies
Bananas
Strawberries
Orange Slices

**Don't forget the Sterno**

Heat chocolate and condensed milk in the microwave.

Right before serving, add vanilla.

Adjust by adding more chocolate and more heated milk (to thin).  Put into pot.

Cheese Fondue

Cheese Fondue:

Garlic
2 packages cream cheese
4 ounces shredded cheddar
4 ounces swiss or gruyere (shredded)
Tiny box velveeta
White wine

Serve with:

Mushrooms
Bread
Kielbasa
Califlower

**Don't forget the Sterno**

Rub pot with garlic.

Microwave in intervals cheese and velvet.  Add white wine to thin.

Could also add:

Garlic salt
Sherry
Nutmeg
Cayenne Pepper
Dash of Tabasco

Guinness Corned Beef

Guinness Corned Beef:
Allrecipes
Perfect for St. Patrick's Day.  Serve alongside with Sour Cabbage.

4 pounds corned beef
1 cup brown sugar
3-4 bottles of Guinness

Trim fat off corned beef.  Put in crock pot and coat with brown sugar in crock pot (avoids a mess).  Add seasoning packet from Corned beef.  Pour Guinness over meat until meat is fully covered.

Cook on low for 8-10 hours.

Sour Cabbage

Sour Cabbage:

2 packages grated cabbage
1/2 bottle rice wine vinegar
1 pint sour cream
1/2 stick butter
Salt and Pepper

Put cabbage and vinegar in a pot.  Steam on stove until soft. (At least 10 minutes).  Drain in a colander. Put cabbage back in pot.  Add sour cream and butter.  Add salt, pepper, and butter.

Adjust by adding more sour cream or more vinegar, especially to thin in out.

Note:  This tastes the best when done the day before.

Sesame Street Cookies

Sesame Street Cookies:

1 1/2 Sticks of Butter (softened)
1 cup sugar
2 eggs
1 teaspoon Vanilla
2 1/2 cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt

Put softened butter in bowl.  Pour sugar over butter.  Squash with a fork until blended.

Crack eggs over mixture in bowl.  Add 1 teaspoon vanilla and bland all together with a fork.

Measure 2 1/2 cups flour and pour into bowl.  Then add baking powder and salt.  Mix together.

Refrigerate for at least 1 hour.

Take out of refrigerator and sprinkle counter with a little flour.  Roll out to 1/4 inch thick.

Bake at 400 degrees for 6-8 minutes.

Prime Rib with Cabernet-Port Jus

Prime Rib with Cabernet-Port Jus:
Our traditional Christmas Dinner.  I always serve it with the Roasted New Potatoes with Fresh Horseradish and Coarse Mustard.

2 BOTTLES Cabernet Sauvignon
4 cups Beef Broth (I use Beef Base)
2 cups Port
3 Garlic Cloves, peeled
1 Shallot, peeled and halved
2 Bay Leaves

3 Teaspoons Dried Thyme
6 pounds Boneless, Prime Rib Beef Roast
4 Garlic Cloves, Smashed

Combine first 6 ingredients and 1 teaspoon thyme in a saucepan.  Boil until reduced to 2 cups, about 1 hour.  Strain.

Place Beef in the roasting pan.  Rub with smashed garlic and remaining 2 tsp thyme.  Seasons with salt and pepper.  Roast in a 450 degree oven for 1 hour.  Tent with foil and continue raosting until meat thermometer registers 120 degrees for rare, about another 35 minutes.  Let rest for 20 minutes.

Meanwhile, pour off fat from roasting pan.  Place pan over medium-high heat and add the Cabernet mixture.  Deglaze the pan and season with salt and pepper.  Serve beef with jus and garnish with parsley.