Welcome To Diana's Desserts Newsletter
Edition Number 2 December 8, 2002 Here it is December already. Thanksgiving and Hanukkah have come and gone. Ihope you had a wonderful Holiday, and maybe some of you tried one or two desserts from Diana's Desserts Website or Newsletter. If you did, please send me an email and let me know how they turned out. In this edition's newsletter, the focus will be on Christmas Desserts and Treats, and also included is a very "tasty and warm" New Years Eve or New Years Day drink. I am also including a few holiday cooking and baking tips and ideas. As I said in my last Newsletter, I will be including in each month's edition a Guest Submitted Recipe. This month I have chosen a recipe for Spicy Rudolph's, a Christmas cookie recipe submitted by Shauna Morey. Spicy Rudolph's ---------------------------------------------------------- Spicy Rudolph's are Reindeer cookies that are great fun to make for the Christmas Holiday with your children and their friends. MAKES: 24 SPICY RUDOLPH COOKIES They are so much fun to make and it is nice to see the finished product in a beautiful Christmas dish. I make them every year at Christmas.....Shauna MAKES: 24 Spicy Rudolph Cookies PREP TIME: 30 minutes FREEZE TIME (dough): At least 2 hours BAKE TIME: 11 minutes per batch DECORATING SKILL: Easy to average skill level, depending on your decorating skills. Planning Tip: Make up to 1 week ahead. Store airtight at room temperature with waxed paper between layers. Ingredients: 1 box (about 14 oz.) gingerbread mix or gingerbread cookie mix 1 bag (10 oz.) thin pretzels (each about 2 1/2 in. across) 24 unsugared red gumdrops (Dots), from two 7-oz boxes 24 spearmint gumdrop leaves 1/2 cup semisweet chocolate chips, melted 48 small white oval mints (Tic Tacs) Instructions: 1. Prepare gingerbread mix using cookie or gingersnap recipe on box. Shape dough into a 12-inch long log. Wrap in plastic wrap or waxed paper and freeze at least 2 hours or until firm enough to slice. 2. Carefully break enough pretzels to form 2 antlers for each reindeer. 3. Heat oven to 375 degrees F. Lightly coat baking sheet(s) with nonstick spray. Slice dough into 1/4-inch thick rounds. 4. For each reindeer, overlap 2 rounds (head and muzzle) on prepared baking sheet, leaving room between each reindeer for antlers. Insert antlers under dough at top of head; press dough gently around antlers. 5. Bake 8 to 11 minutes until cookies look dry. Cool on baking sheet 1 to 2 minutes before removing with a wide spatula to a wire rack to cool completely. 6. For Nose, Smile and Holly Berries: Slice a 1/8-inch thick round from bottom of red gumdrop. Set top aside for nose. Cut round in half crosswise and scoop off a little from the straight edge of one half to form Rudolph's smile; set aside. Roll scraps into berries. Holly Leaves: Cut spearmint leaves in half lengthwise. Turn sticky surface up, press on berries and set aside. 7. Using a toothpick as a spreader and melted chocolate as "glue," glue nose, smile and holly leaves on cookies. Glue on mints for eyes; dot with chocolate for pupils. Let stand until chocolate sets. Makes: 24 Spicy Rudolph Cookies Thank you Shauna for this terrific recipe for a fun Christmas project to make alone or with the kids. Click Here For Recipe and Photo. TIPS AND IDEAS FOR THE HOLIDAY BAKING SEASON ---------------------------------------------------------- 1) First and foremost, don't rush. The cooking and the baking will get done. Don't make yourself a nervous wreck during this happy, but sometimes very busy and stressful time of the year. 2) Sit yourself down with a nice warm cup of coffee, tea, or hot cocoa and make a simple list of what you are going to make, and then a list of the ingredients you will need. Decide, and write down what date you will need to buy the ingredients by, and also write down what cooking or baking pans, utensils, etc. that you will need for making your dishes. Make sure you are buying enough ingredients for the amount of people you are expecting to serve. Sometimes we think, well, there's only going to be 6-8 people, but it turns out to be 10-12 or more, so find out who's bringing along extra people or children beforehand. 3) At least 1 week ahead of time, find out if there are any people who are coming to your holiday meal who have special dietary needs. This way, you will not be running around at the last minute trying to put something together for them. For instance, if one of your guests is diabetic, remember to plan a low carbohydrate, and low fat meal and dessert for them, as they can feel very left out if they can't enjoy a special holiday meal and dessert that they can eat. 4) Plan a special dessert, something that's fun and very tasty for the children who will be at your holiday dinner or get-together. Kids seem to like things like cupcakes, ice cream desserts, and holiday decorated cookies. 5) When it comes to baking or making the desserts for your holiday dinner or party, try and make them a day or two in advance if the recipe will allow. This way, you will have a less stressful time, and also it will give you more time to spend with friends and family on this special day or evening. 6) Lastly, don't worry if things don't turn out perfect. No one is a perfect cook or baker, not even Martha Stewart. CHRISTMAS AND HOLIDAY RECIPES ---------------------------------------------------------- The first recipe I am recommending for a Christmas or Holiday Dessert is a bit detailed, but so very special. I am putting a link for this wonderful dessert to my website where the recipe and photo are. STEAMED CRANBERRY PUDDING WITH PISTASCHIO CREAM Click Here For Recipe and Photo. SNOWFLAKE EGGNOG COOKIES ---------------------------------------------------------- Servings: Makes 6 dozen cookies Shape these tasty eggnog cookies with a star or snowflake cookie cutter, and glaze with eggnog icing. Sprinkle regular or colored sugar over tops. Delicious and so pretty.............Diana Ingredients: 1 cup butter or margarine, softened 2 cups granulated sugar 1 tsp. baking soda 1 cup eggnog 1/2 tsp. ground nutmeg 5 1/2 cups all-purpose flour Eggnog icing, optional (see recipe below) Instructions: In a large mixing bowl, beat butter and sugar until fluffy. Add eggnog, baking soda and nutmeg; mix well. Gradually add flour; mix well. Divide dough in half; chill overnight in refrigerator or 2 hours in freezer. Preheat oven to 375 degrees F. On well-floured surface, roll out half of dough to 1/8-inch thickness; cut with floured cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake 8 to 10 minutes or until lightly browned. Cool. Ice and decorate if desired. Eggnog Icing-Optional In a small mixer bowl, beat 3 cups confectioners' sugar and 1/4 cup softened butter or margarine until well blended. Gradually beat in 1/3 cup eggnog until icing is smooth. (Makes about 1 1/2 cups.) Makes 6 dozen cookies. Click Here For Recipe and Photo. TANGY MINCE TARTS ---------------------------------------------------------- Servings: 24 tarts "A wonderful recipe which is as delicious as it sounds. The shortcrust pastry really melts in the mouth. Do yourself a favour - make this way in advance of Christmas and leave yourself with more time to prepare the rest of your feast."..........Choo Teck Poh Ingredients: For Orange Shortcrust Pastry: 150g (5 oz. or 2/3 cup) cold unsalted butter, diced 250g ( 2 1/2 cups all-pupose flour) plain flour, sifted 25g (1/8 cup) castor sugar ( granulated or superfine baker's sugar) 2 tsp. orange rind, finely grated 2 tbsp. (approximately) cold orange juice For Mince Filling: 4 green apples, peeled, cored and chopped Grated rind of 1 orange Grated rind of 1 lemon 1/2 tsp. mixed spices** 1/4 tsp. ground cinnamon 3 tbsp. water 1/2 cup brown sugar, firmly packed 550g (1 cup chopped) mixed dried fruits, chopped* 1/2 cup brandy 1/2 cup Grand Marnier or Cointreau, or other orange flavored liqueur 1/2 cup marmalade OR any other type jam 60g (1/4 cup)) cashew nuts or pecans, roasted and finely chopped (optional) For Glazing Tops of Tarts: Milk or beaten egg Garnish: Icing Sugar (confectioners' sugar) Instructions: For Orange Shortcrust Pastry: Rub cold butter with fingertips into sifted flour until mixture resembles fine breadcrumbs. Stir in the sugar and orange rind. Work lightly and add enough juice to make ingredients just cling together. Knead lightly for 1 minute. Wrap in polythene bag (plastic wrap or zip-loc bag) and chill in the refrigerator for 30 minutes or until needed. For Mince Filling: This filling can be made up to one month in advance to allow flavours to develop. Place apples, spices, sugar and water in a saucepan. Bring to the boil, cover and simmer for around 5 minutes until apples are softened. Stir in chopped dried fruits, nuts (optional) and grated rinds and cook for a further 10 minutes. Remove from heat and leave to cool. Add brandy, orange liqueur and marmalade or jam (if using). Use immediately, or if needed keep in airtight container for up to one month, stirring filling every 2-3 days. Grease 2 (two) 12-cup patty (tartlet) tins. Roll out 2/3 of the dough on a lightly floured surface until 2mm (1/8 inch) thick. Using fluted cutters, stamp out 24 7cm ( 2 3/4 inch) circles and 24 5 cm (2 inch) circles. Line prepared tins with the bigger circles and prick the pastry all over. As soon as the first tray is completed, chill in the refrigerator for 15 minutes. Meanwhile do the same for the second tray. Take out the first tray to fill with the mincemeat as you place the second tray in the fridge. Fill the tarts with mince mixture. Do not overfill the cases (tartlet shells) as the fruits will expand on heating. Place the smaller pastry circles over tarts and flute edges. Dampen or brush edges of pastry with milk or beaten egg to glaze. Bake in preheated 200 degree Celcius oven (390-400 degree Fahrenheit oven) for 15-20 minutes or until golden brown. Let tarts stand 5 minutes before removing from tins to cool on wire rack. Dust with icing sugar (confectioners') and serve. Tip: The tarts freeze very well (up to 2 months). *Note: For the chopped dried fruits, you might like to make your own mix with 200g sultanas, 100g raisins, 100g dried apricots, 70g dates, 50g glace cherries, and 30g crystallised ginger. AMERICAN MEASUREMENT CONVERSIONS FOR DRIED FRUIT AND CRYSTALLIZED GINGER 8oz. sultanas, 4oz. raisins, 4oz. dried apricots, 3oz. dates, 2oz. candied cherries and 1oz. crystallised ginger. ** Note: In the United States, Pumpkin Pie Spice can be substituted for the Mixed Spices in this recipe, or you may use a combination of ground cinnamon, ground mace, ground caraway, ground nutmeg, ground ginger, and ground cloves. Source: Choo Teck Poh, Malaysia Click Here For Recipe and Photo. VENETIAN CHRISTMAS BAR COOKIES ---------------------------------------------------------- Make these rich almond-flavored bars for a festive Christmas bar-cookie. Pack the cookies in Christmas tins, and give as gifts to friends and family. TIP: For best flavor, make the cookies up to 3 days before serving and store them covered in the refrigerator. Makes: 4 dozen bar cookies Cook Time: 1 hour plus cooling Total Time: 1 hour 10 to 13 minutes plus cooling INGREDIENTS: 4 large eggs, separated 1 cup granulated sugar 1 tube or can (7 to 8 ounces) almond paste 1 1/4 cups margarine or butter (2 1/2 sticks), softened 1 teaspoon almond extract 2 cups all-purpose flour 1/4 teaspoon salt 20 drops red food coloring 20 drops green food coloring 1 jar (12 ounces) apricot preserves*, strained (see note below) 4 squares (1 ounce each) semisweet chocolate, melted DIRECTIONS: 1. Preheat oven to 350 degrees F. Grease three 15 1/2" by 10 1/2" jelly-roll pans*. Line pans with waxed paper, allowing waxed paper to extend over ends of pans. Grease and flour waxed paper. 2. In small bowl, with mixer at high speed, beat egg whites with 1/2 cup sugar until stiff peaks form; set aside. 3. In large bowl, with same beaters, and with mixer at medium speed, beat almond paste and remaining 1/2 cup sugar until well blended (there will be some small lumps of almond paste remaining). Reduce speed to medium-low; beat in margarine or butter until blended. Beat in egg yolks and almond extract until blended. Reduce speed to low; beat in flour and salt just until combined. 4. With rubber spatula, fold egg-white mixture into almond mixture, one-third at a time, until combined. 5. Remove one-third of batter (about 1 1/2 rounded cups) from large bowl to small bowl. Remove half of remaining batter from large bowl to another small bowl. (You should have equal amounts of batter in each bowl.) Stir red food coloring into 1 bowl of batter until evenly blended. Repeat with green food coloring and another bowl of batter. 6. Spread white (uncolored) batter in 1 jelly-roll pan. With metal spatula (offset, if possible), spread batter as evenly as possible (layer will be about 1/8 inch thick). Repeat with red batter and another pan. Repeat with green batter and remaining pan. 7. Bake layers 10 to 13 minutes, rotating pans halfway through cooking time, until layers are just set. It is important to undercook this batter slightly to ensure moist cookie layers. (If you don't have enough oven space for 3 pans, you can bake 2 layers at once, then bake the last layer separately.) 8. Let layers cool slightly in pans on wire racks, about 5 minutes. Invert layers onto racks, leaving waxed paper attached; cool completely. 9. When all 3 layers are cooled, remove waxed paper from green layer. Place green layer on serving tray or platter; spread with half of apricot preserves. Place white layer on top of green layer, waxed-paper side up; remove waxed paper. Spread with remaining apricot preserves. Place red layer on top of white layer; remove waxed paper. 10. With serrated knife, trim edges (about 1/4 inch from each side). Spread melted chocolate on top of red layer (not on sides); refrigerate until chocolate is firm, at least 1 hour. If you like, after chocolate has set, cover and refrigerate stacked layers up to 3 days before cutting and serving. 11. To serve, cut stacked layers lengthwise into 4 strips. Cut each strip crosswise into 12 small rectangles. Store cookies in tightly covered container, with waxed paper between layers, in refrigerator. *NOTES: If you have only 1 jelly roll pan, you can still make this recipe. Just bake layers 1 at a time, and be sure to let pan cool completely before reusing. * You may substitute apricot jelly for the apricot preserves. (Do not strain if using jelly). Click Here For Recipe and Photo. Holiday and New Years Festive Beverage ---------------------------------------------------------- Warm Peach Wine (Alcohol-Free version follows regular recipe) Makes 4 servings Peach juice (not nectar), a touch of rosewater and a dash of nutmeg turn a bottle of Merlot into a delicate-tasting hot drink with floral overtones that ladies and gentleman will both love. Best of all, it's festive enough to taste like the holidays, yet sufficiently suggestive of summer to put one in a lightened, warm-weather mood. Even if you mix this ahead, don't add the rosewater until shortly before serving since the fragrance and flavor will dissipate when reheated. Tip: If you can, try to use freshly ground nutmeg to garnish this delicately flavored drink. Place the nutmeg grinder over each glass and dispense just a pinch of this sweet spice. The grinder mechanism will never wear out making it the ideal tool for adding nutmeg to holiday drinks, baked goods and any recipe that calls for it. Serve the non-alcoholic version (see recipe below) to children, and to guests who prefer a nice, warm alcohol-free drink........DianasDesserts Ingredients: 1 cup peach juice (not nectar) 1/3 cup sugar One 750ml bottle Merlot wine (see non-alcoholic version below) 1 or 2 whole oranges, sliced 1/4-inch thick 1/8 teaspoon food-grade rose water, available in health food stores* Ground nutmeg, for garnish To Prepare: Stir peach juice and sugar in large nonreactive saucepan over medium-low heat until sugar dissolves. Add wine and 3 orange slices. Bring to simmer. Remove from heat and let steep 15 minutes or up to 1 hour. When ready to serve, rewarm wine mixture (do not boil). Remove from heat, stir in rosewater. Taste, adding another drop or two of rosewater, if desired. The rose flavor should be very soft and delicate. Divide the warm wine between brandy snifters or glass mugs. Top each with tiny pinch of nutmeg and one-half orange slice. Non Alcoholic Version Ingredients: 1 cup peach juice (not nectar) 1/3 cup sugar 3 cups cranberry juice cocktail 1 or 2 whole oranges, sliced 1/4-inch thick 1/8 teaspoon food-grade rose water, available in health food stores* Ground nutmeg, for garnish To Prepare: Stir peach juice and sugar in large nonreactive saucepan over medium-low heat until sugar dissolves. Add the cranberry juice cocktail and 3 orange slices. Bring to simmer. Remove from heat and let steep 15 minutes or up to 1 hour. When ready to serve, rewarm juice mixture (do not boil). Remove from heat, stir in rosewater. Taste, adding another drop or two of rosewater, if desired. The rose flavor should be very soft and delicate. Divide the warm mixture between brandy snifters or glass mugs. Top each with tiny pinch of nutmeg and one-half orange slice. * Note From Diana's Desserts: Besides health food stores, Food grade rose water can also be purchased at gourmet food stores, and in some supermarkets in the liquor or gourmet foods section. Also, it can be purchased online. **Non-alcoholic version of this recipe written by Diana Baker Woodall. Recipe adapted from: Cooking.com Click Here For Recipe and Photo. Next Edition Of Diana's Desserts Newsletter ---------------------------------------------------------- I hope you have enjoyed these Christmas and Holiday recipes, and hopefully some of you will try some of them. Please let me know how they worked out for those of you who made one or more of these scrumptious desserts and treats. Also please let me know how the Warm Peach Wine worked out for your New Years or Christmas beverage. The next Edition (Edition #3) of Diana's Desserts Newsletter will be emailed to guests during the first week of January 2003. Don't forget to check out my new Diana's Desserts Logo Kitchen Aprons and Logo Kitchen Towels for sale. Just click on the "Aprons and Towels" link on the left hand side navigation bar on my website. They are the best quality fabric from France and can be a very good idea for a Christmas gift for someone who loves cooking or baking. In the meantime, I look forward to hearing from you about how your holiday meals turned out, and what you made for your desserts. Note: Please don't forget to submit your recipes before the end of December. I will place another Guest Submitted Recipe in the January edition of Diana's Desserts Newsletter, and make it the Recipe Of The Week for that first week in January 2003. I change the Recipe Of The Week every Sunday. I wish you all a very Happy Holiday Season. My wish is for a Happy, Healthy, Prosperous and Peaceful New Year. See you in 2003, and Happy Holiday Baking......... Diana Sincerely, Diana Baker Woodall Diana's Desserts Diana's Desserts
A Website Dedicated to Home Bakers Web site: http://www.dianasdesserts.com E-mail: diana@dianasdesserts.com |