woodinville.com : your home town on the world wide web

December 8, 1997

Home & Garden



Holiday Desserts
   Chocolate Rum Truffles
   3 c. vanilla wafer crumbs (approximately 1 large box) pulverized in food processor
   3 Tbsp. white or gold Puerto Rican rum
   1/2 c. ground walnuts
   1/2 c. cocoa powder, unsweetened
   1/2 c. powdered sugar
   1/4 c. coconut flakes, sweetened
   3 Tbsp. light corn syrup
   Extra powdered sugar, coconut flakes, walnuts or cocoa powder for final dusting (optional)
   In a deep bowl, combine cookie crumbs, nuts, cocoa, powdered sugar and coconut. Mix well. Add corn syrup and Puerto Rican rum. Mix thoroughly until completely moist. Roll into a ball. Divide into 4 balls. Pinch off dough into small 1-inch truffles per ball. Roll truffles smooth between hands and dust thoroughly with powdered sugar. Place between layers of wax paper in a plastic ware box, seal and refrigerate until ready to serve. Roll and dust with additional sugar, coconut, walnut or cocoa before serving.
   Pineapple Butterscotch Squares
   2 c. all-purpose flour
   1 1/2 tsp. baking powder
   1/2 tsp. salt
   1/2 c. margarine
   1 c. packed brown sugar
   1/2 c. granulated sugar
   1 can (20 oz.) crushed pineapple, well drained
   2 eggs
   1 tsp. vanilla extract
   1 c. (6 oz.) butterscotch chips
   1 c. chopped nuts, toasted
   Vegetable cooking spray
   Powdered sugar, garnish (optional)
   Combine flour, baking powder and salt in small bowl; set aside.
   Beat together margarine, brown sugar, and granulated sugar in large bowl until creamy. Add pineapple, eggs and vanilla; beat until blended. Stir in flour mixture butterscotch and nuts until blended.
   Pour into 13x9-inch baking pan sprayed with vegetable cooking spray.
   Bake at 350 F, 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Dust cooled cake with powdered sugar, if desired. Cut into squares.
   Pineapple Toffee Cookies
   1 can (20 oz.) crushed pineapple
   2 c. all-purpose flour
   1 1/2 tsp. baking powder
   1/2 c. margarine, softened
   3/4 c. granulated sugar
   3/4 c. packed brown sugar
   1 egg
   1 tsp. vanilla extract
   3/4 c. chocolate covered toffee baking chips
   Vegetable cooking spray
   Pineapple icing, recipe follows (optional)
   Drain pineapple well; reserve 2 Tbsp. for icing, if desired.
   Combine flour and baking powder in small bowl; set aside.
   Beat together margarine, granulated sugar and brown sugar in large bowl until creamy. Add egg, vanilla and pineapple; beat until blended. Stir in flour mixture and toffee until blended.
   Drop dough by tablespoonful onto cookie sheets sprayed with vegetable cooking spray.
   Bake at 350 F, 15 to 18 minutes or until edges are browned and cookies are golden brown. Cool slightly; carefully remove to wire rack to cool completely. Drizzle icing over cooled cookies, if desired. Store cookies in container in refrigerator.
   Pineapple Icing: Stir together 1/2 c. powdered sugar and enough reserved pineapple juice to make thick icing consistency, until blended in small bowl.
   Holiday Sugar Cookies
   1/2 c. butter, softened
   1 1/2 c. granulated sugar
   1 egg
   1 tsp. vanilla
   2 1/2 c. flour
   1 tsp. baking soda
   Cream butter and sugar, add egg, vanilla and combine. Mix in flour and baking soda. Chill. Roll dough out to 1/4" thickness. Cut with holiday cookie cutters. Bake on ungreased cookie sheets at 375 F for 7 to 8 minutes. Cool and frost.
   Holiday Thumb Print Cookies
   1 c. butter (two sticks, softened)
   2/3 c. sugar
   1 egg
   2 Tbsp. vanilla extract
   2 c. flour
   1/4 tsp. salt
   1/4 c. favorite jam
   Preheat oven to 375 F.
   In medium bowl, beat butter and sugar with electric mixer on medium speed until creamy. Beat in egg and vanilla until fluffy. Gradually add flour and salt, beating on low speed until well blended.
   Shape dough into one-inch balls. Place two inches apart on two or more non-stick 15"x11" cookie sheets. With fingertip, press down on each cookie to make and indentation. Spoon about 1/4 tsp. jam into each indentation.
   Bake 8 to 10 minutes until edges are lighly browned. Remove to a rack and let cool completely.
   Best Ever Butter Cookies
   1 c. (2 sticks) butter, room temperature
   1/2 c. sugar
   1/2 tsp. salt
   1 large egg yolk
   2 1/4 c. all-purpose flour
   Colored decorating sugar or other holiday toppings
   Cream butter, sugar, salt and egg yolk with an electric mixer until smooth. Gradually beat in flour. Wrap dough in plastic wrap; refrigerate 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the buttery flavor of the dough.
   Preheat oven to 350 F. Roll out dough on lighly-floured surface to 1/8-inch thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly-greased cookie sheets. Sprinkle with decorated sugar or other toppings. Bake for 12 to 15 minutes.
   Fig-Honey Nests
   1 (8 oz.) package of figs, stemmed and coarsely chopped
   1/2 c. finely chopped walnuts
   1 Tbsp. sugar
   1/2 tsp. cinnamon
   4 sheets phyllo dough, thawed
   3 Tbsp. butter, melted
   Honey syrup (recipe follows)
   Combine figs, wanluts, sguar and cinnamon; set aside. Lightly brush 1 phyllo sheet with butter; keep remaining sheets covered with a damp towel. Place next sheet on top and brush butter; repeat with remaining sheets. Cut sheets into 12 equal squares. Place 2 tablespoons fig mixture in center of each square. Gather and crimp edges of phyllo dough around filling to form a "nest." Place on baking sheet coated with cooking spray. Bake 375 F 8-10 minutes until edges are lightly browned. Remove. Drizzle 1 teaspoon honey syrup over each nest.
   Honey syrup: Combine 1/4 c. each honey and sugar, 1 Tbsp. water and 1 1/2 tsp. lemon juice. Bring to a boil; reduce heat and simmer 3 minutes.
   Viennese Brownie Recipe
   3/4 c. sugar
   1/3 c. canola oil
   2 tsp. vanilla extract
   1 Tbsp. plus one tsp. powdered egg white product
   1/3 c. warm water
   3/4 c. flour
   1/3 c. unsweetened cocoa
   1/4 tsp. baking powder
   1/8 tsp. salt
   Vegetable cooking spray
   2 tsp. sifted powdered sugar
   Preheat oven to 350 F.
   Combine first three ingredients in a large mixing bowl and blend well. In a separate bowl whisk powdered egg white product with warm water; let stand 2 1/2 minutes, then add to first three ingredients.
   Combine flour, cocoa, baking powder and salt in separate bowl. Add to sugar mixture, stirring until just moist.
   Pour batter into an 8-inch square baking pan coated with vegetable cooking spray. Bake at 350 F for 25 minutes, or until a wooden pick comes out clean. Let stand to cool and sprinkle with sugar.
   Black Forest Banana Cupcakes
   1 package (8 oz.) light cream cheese, softened
   1 3/4 c. sugar, divided
   1 egg
   1/3 c. candied cherries, chopped
   1/4 c. miniature semisweet chocolate pieces
   2 c. all-purpose flour
   1/3 c. cocoa powder
   1 1/2 tsp. baking powder
   2 large, ripe bananas, mashed (about 3/4 c.)
   1/3 c. vegetable oil
   3/4 c. water
   Beat cream cheese in small bowl until smooth. Add 1/4 c. sugar and egg; beat until blended. Stir in cherries and chocolate pieces; set aside.
   Combine flour, cocoa, baking powder and remaining 1 1/2 c. sugar in large bowl. Add bananas, oil and water; stir until well blended.
   Spoon chocolate mixture evenly into 24 muffin cups lined with paper cupcake cups. Spoon about 1 tablespoon cream cheese mixture into center of each cupcake.
   Bake at 350 F, 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from pan; let cool completely on wire rack.