CREAMSICLE MIMOSAS

We make them every year during the holidays and at the Annual Bike Week Brunch to rave reviews every time. Even by people who don't like champagne. As you can see we drink the cheap crapola.

2 1/2 cups freshly squeezed orange juice
1 cup half-and-half
1 cup sugar
1 bottle sparkling wine or Champagne (use sparkling fruit juice or sparkling cider if you wish)
Strawberries, for garnish

Directions

Put orange juice, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.

Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.

Look below. And then you can smash the glasses with no remorse.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

I make this every year for the holidays, always to rave reviews. One year my husband dropped it on the floor and they still ate it.

Crust

• 1 1/2 cups ground gingersnap cookies
• 1 1/2 cups pecans (about 6 ounces)
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted

Filling

• 4 8-ounce packages cream cheese, room temperature
• 1 2/3 cups sugar
• 1 1/2 cups canned solid pack pumpkin
• 9 tablespoons whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 4 large eggs

• 1 tablespoon (about) purchased caramel sauce

For Crust:
Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. 

For Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. 

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) 

Release pan sides from cheesecake. Cut and serve.

Baked Pecan French Toast

Ingredients

• 1 loaf ciabatta bread (I use Publix)
• Butter for pan
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows

Directions

Slice bread into approximately 20 slices, about 1-inch thick each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. (I had to use two 13x9 pans.)

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a beater. (The original recipe said to do this with a rotary beater or a whisk, but I used the workhorse KitchendAid stand mixer I have and that worked out well.I used the low settings.) Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. (Don't forget to get the praline mixture out of the refrigerator at least thirty minutes before you plan to put the bread in your oven. It spreads much easier at room temperature. Let's just say that's a lesson learned.)

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

(This recipe was adapted from a recipe by Paula Deen.)

The Tentative Unofficial Xma$ Cookie List

• Black Forest crinkle cookies
• Inside out Almond Joy macaroons
• Pecan tassies
• Peanut butter biscotti
• Pecan turtle bars
• Snowballs
• Lemon bars
• Salted nut roll bars
• Peanut brittle
  
• Chocolate caramel cracker bars
• Double butter cup cookies
• Coconut macaroons
• Pecan pie squares

I feel like I'm missing some. I didn't pick my new cookie either. I was thinking about making peppermint patties, chocolate mint squares or buckeyes this year, but I don't know what direction I'll take. Any opinions or suggestions?

I miss blogging about food. I started my Masters degree in March and since then I have no time left to do much of anything. However, right now I'm taking a research class that has statistics in it. I'm completely lost with no hope of understanding so I've decided to not put much time into it. (But I have a 4.0 so far!!!!) Plus my yearly nightmare of frantic cookie baking will soon be here. Why not bitch and moan about it online? Misery should be spread around.

And next week is the Greek Festival!!! (I don't know what is up with their web page. I can't post a link.)

See last year's post and pics.

Judy's Kiffel Recipe

1 lb butter

12 oz cream cheese (full fat)

4 cups flour

Cream butter and cheese, add flour until thoroughly mixed,

shape into 4 balls, cover each with plastic wrap and refrigerate for 3 hours.

Make Filling:

Filling:

1 lb ground nuts ( I use walnuts)

1 1/2 cup confectioners sugar

1/2 cup milk

2 egg whites slightly beaten

Mix all ingredients until blended, put in fridge until dough is ready.

When dough is chilled roll each ball out on 10X sugar till about 1/8 inch thick, cut into circles about (3 inch diameter). Fill with teaspoon of nut filling placed on top third of dough circle. Fold dough over filling, then fold over again and crimp edges. Resembles a little burrito.

Bake in preheated 375 degree oven for about 14 minutes, just until the bottoms start to turn golden. I use parchment on my cookie sheets. They don't seem to burn for me when I do that.

Remove from oven, sift 10X sugar over while still hot. Cool and store.

INSIDE OUT ALMOND JOY MACAROONS

1 package (14 oz.) sweetened shredded coconut, divided

1/4 C. all purpose flour

1/4 C. sugar

1/4 C. light corn syrup

1/4 C. cream of coconut (such as Coco Casa or Coco Lopez -- DO NOT USE COCONUT MILK)

3 egg whites

2 T. unsalted butter, melted

1 t. vanilla extract

pinch of salt

32 chocolate 'kiss' candies with almonds, unwrapped

Mince 1 1/2 cups of the coconut in a food processor. (processing a portion of the coconut helps the dough hold together as it's shaped around the kisses) Transfer minced coconut to a bowl. Add the remaining coconut along with the other ingredients (except kisses). Mix gently with your hands until combined, then chill the dough for at least 1 hour and up to 24 hours.

Preheat oven to 350, line two baking sheets with parchment paper or coat with nonstick spray.

Shape a heaping tablespoon of dough around a chocolate kiss, enclosing the candy completely. Arrange cookies on prepared baking sheets, spacing 1" apart. Bake until firm and deep golden at the base and light golden on top, 16-18 minutes.

Let the macaroons cool on the pan for 5 minutes, then transfer to a rack.

Makes 32 cookies

Snowball Cookies

1 cup of butter

1/3 cup of sugar

2 tsp. of water

2 tsp of vanilla

2 cups of flour

1 cup of chopped nuts (I use pecans)

powdered sugar

Cream butter and sugar. Add vanilla and water. Mix well. Blend in flour and nuts. Gather dough together and wrap in cling wrap.

Chill four hours or overnight.

Shape into 48 equal size balls. Bake on un-greased cookie sheets, 325 degrees for 20 mins. (I’ll bake two sheets at a time – 24 cookies.)

Cool and roll in powdered sugar.

Black Forest Crinkle Cookies

Preheat oven to 350; line two baking sheets with parchment paper.

Whisk together:

3/4 cup all-purpose flour

3/4 cup sugar

3/4 tsp baking powder

1/4 tsp table salt

Melt 1/2 stick (4 Tbl) unsalted butter

Add to melted butter:

1/3 cup cocoa powder, whisking until smooth.

Stir in (fully blending in each one before adding the next one):

1 egg

1 tsp instant coffee granules dissolved in 2 Tbl hot water

1/2 tsp vanilla

Stir chocolate mixture into flour mixture just until combined.

Fold in:

1/3 cup semisweet chocolate chips

1/3 cup dried tart cherries

Shape into 2" balls and roll two times in powdered sugar (3/4 cup)

Place 2" apart on prepared baking sheets and bake for 12-14 minutes, or until cookies are cracked, yet still soft. Do not overbake. Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Makes 2 dozen 3" cookies

Pecan Tassies

CRUST:

1 (3 oz. pkg. cream cheese

1 c. sifted all purpose flour

1 stick butter

For the crust, have all ingredients at room temperature. Mix together and chill for at least 2 hours. Pinch off dough and shape into two dozen 1 inch balls. Place balls in 1 3/4 inch ungreased muffin tins. With thumb, press dough against bottom and sides of tins. Set aside and mix filling.

FILLING:

1 egg, beaten

3/4 c. brown sugar, firmly packed

1 tbsp. soft butter

1 tbsp. vanilla

2/3 c. chopped pecans

For filling, mix all ingredients together. Fill each tassie 3/4 full. Bake at 325 degrees for 25 minutes. Cool on cake rack. To remove, run sharp knife around edge and lift out.

Chocolate Cherry Bars

* 1 cup (2 sticks) butter

* 3/4 cup cocoa or

* 2 cups sugar

* 4 eggs

* 1-1/2 cups plus 1/3 cup all-purpose flour, divided

* 1/3 cup chopped almonds

* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)

* 1/2 teaspoon almond extract

* 1 cup Hershey Mini Kisses

* 1 cup chopped maraschino cherries, drained

Directions:

1. Heat oven to 350°F. Generously grease 13x9x2-inch baking pan.

2. Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.

3. Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.

4. Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars. About 48 bars.

Pecan Pie Squares

3 c. all purpose flour

1/4 c. plus 2 tbsp. sugar

3/4 c. butter, softened

3/4 tsp. salt

Heat oven to 350 degrees. Grease jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Beat flour, sugar, butter and salt in large bowl on medium speed until crumbly. Press firmly in pan. Bake until light golden brown, about 20 minutes. Prepare filling.

FILLING:

4 eggs, slightly beaten

1 1/2 c. sugar

1 1/2 c. Karo light or dark corn syrup

3 tbsp. butter, melted

1 1/2 tsp. vanilla

2 1/2 c. chopped pecans

Mix all ingredients except pecans until well blended. Stir in pecans. Pour over baked layer and spread evenly. Bake until filling is set, about 25 minutes. Cool.

Insanity

I spent over $100 freaking dollars today on cookie shit. And I forgot some stuff. And I need to buy a few more cookie sheets and a few cooling racks too since I left all my crappy disgusting ones in Pennsylvania when I moved.

One Bowl Macaroons

Makes 4 dozen

1 (14 ounce) bag of sweetened coconut flakes

1 (14 ounce) can of sweetened condensed milk

2 tsp. vanilla

HEAT oven to 350°F.

MIX coconut, milk and vanilla in large bowl. Drop by heaping teaspoonfuls about 1-inch apart onto well-greased baking sheets (I use parchment paper instead).

BAKE 10 to 12 minutes or until golden brown. Remove from baking sheets after about 5 minutes cooling time. Cool completely on wire racks.

Xma$ Cookies

I will soon begin my yearly ritual of baking hundreds of cookies so that I can give them away. I've wanted to start since Saturday but I bought a bike and edited and designed a newsletter so I didn't have a lot of time. So here it is . . . Monday. And I still haven't started. I swear I'm gonna make one type a nite from now on.

But anyway . . .

Here are some pics from years gone by.

I'll post recipes and pics as I bake.

Jim Bartol's Irish Cream

I have not seen Mr. Bartol, my favorite meat man, lately. I guess this would qualify as a shelter recipe too since he is married to the former shelter manager. And I got it when Ginger and I both worked there.

2 tsps. instant coffee
1 tsp. vanilla
1/2 tsp of almond extract
2 TBS chocolate syrup
1 1/3 cups of Irish Whiskey (I use Tullamore Dew)
4 eggs
1 can of condensed milk
1 cup of light cream

Put all ingredients in blender. Blend. Serve immediately.