Tuesday, December 15, 2009

Everything , & I mean Everything Is Wrapped!!

Need I Say More?!


Angel Delights

Ingredients


1/4 cup unsalted butter

1 cup sugar

1 1/2 cups chopped pitted dates, (8 ounces)

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups toasted rice cereal, such as Rice Krispies

1 cup shredded coconut
 

Preparation


1.Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.

2.Add salt, vanilla, cereal and coconut; stir well to combine.

3.When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition

Per cookie: 52 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 10 g carbohydrates; 0 g protein; 0 g fiber; 15 mg sodium; 39 mg potassium.



1/2 Carbohydrate Serving



Exchanges: 1/2 carbohydrate (other)

Orange Five-Spice Sugar Cutout Cookies


Servings: 3-4 dozen




Ingredients:1-1/2 cups (3 sticks) unsalted butter, softened

1 cup granulated sugar

2 large egg yolks

2 tablespoons Chinese five-spice powder*

1 tablespoon finely-grated orange zest

1/4 teaspoon salt

4 cups all-purpose flour

Decorative sugar



Shopping note:

*Five-spice powder is available in Asian markets and most supermarkets.



Cooking Directions:Combine butter and sugar in a medium bowl. Using an electric mixer or wooden spoon, cream together until light and fluffy. Beat in egg yolks, one at a time.



Stir in the five-spice powder, orange zest and salt. Then stir in the flour. Continue to blend just until the dough comes together and is evenly mixed. Divide into three flattened balls and wrap in plastic wrap. Chill dough for at least 3 hours or overnight.



Preheat oven to 350ºF with oven racks in the lower and upper thirds. Butter two baking sheets.

Work with one ball of dough at a time; roll out to 1/8-inch thickness between sheets of lightly floured wax or parchment paper. Cut into shapes and place on cool, buttered cookie sheets. Work in batches and keep the remaining dough chilled until ready to cut. For the best defined shapes, chill the cookies on the baking sheets before baking.

Sprinkle the tops of the cookies with decorative sugar. Bake until bottoms just begin to brown, about 8 minutes. Transfer to a wire rack to cool.

Eggnog Fudge


Servings: 2 dozen




Ingredients:1/2 cup butter

3/4 cup eggnog

2 cups sugar

1 1/4 cups (10 ounces) white chocolate bars, broken into pieces

1/2 teaspoon ground nutmeg

1 7 ounce jar marshmallow crème

1 cup chopped pecans

1 teaspoon rum or rum extract



Cooking Directions:In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.



Microwave Instructions:

In a 4-quart microwave-safe bowl, microwave butter on high for 1 minute or until melted. Add eggnog and sugar; mix well and microwave 6 minutes or until mixture comes to a rolling boil; stirring after 3 minutes.

Scrape sides of bowl and mix well, continue microwaving 9 minutes more, scraping bowl and mixing after each 3 minutes, stir in chocolate until melted; continue as directed above.