Cookie Gift Baskets Tip & Recipe Blog

• 2 ripe pears
• 1/3 cup brown sugar
• 2 tbsp. granulated sugar
• 1 tbsp. cornstarch
• ½ cup water
• 1 tsp .butter
• 1 tsp. cognac
• ¼ cup of chopped nuts
• 8 maraschino cherries, cut into sections

Peel pears, saving stalks. Cut peaches into halves and remove cores. Place pear halves on small dessert plates, hollow side down.In a saucepan, mix both sugars and cornstarch, add water. Cook on medium heat 1 ½ minutes, stirring. Add butter and cognac, mix.Pour syrup over pears. Sprinkle with nuts and maraschino cherries. [4 servings]

For the cake

• 2 large eggs, at room temperature
• 1 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup whole milk
• 1 tablespoon unsalted butter
• 4-5 drops red food coloring

1. Preheat the oven to 375 degrees F. Grease a 9×5x3 inch loaf pan.
2. In a large bowl, beat the eggs and sugar with an electric mixer on high speed until well blended.
3. Add the flour, baking powder, and salt, mixing well.
4. In a saucepan, heat the milk and butter is melted and milk is hot but not scalded. Add the milk mixture to batter and mix thoroughly (batter will be thin). Add food coloring. Pour batter into prepared pan.
5. Bake 20-30 minutes, until cake is golden brown or toothpick inserted in the center comes out clean. Cool completely, and then turn out onto a wire rack.

For the chocolate sauce

• 1/4 cup semisweet chocolate morsels
• 1-2 tablespoons unsalted butter

1. Place the chocolate morsels and butter in a saucepan over low heat until chocolate is completely melted and mixture is smooth. Or heat the morsels and butter in a microwave, stirring at 30 second intervals. Spread the sauce over the top of the cake.

For the cookies

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

To make this a stiffer frosting, which is preferable for piped designs, add more confections’ sugar. To thin the frosting, add a few drops of water. To tint the frosting, use food coloring paste (available at party-supply stores) rather than liquid will thin the frosting. Use the tip of a wooden toothpick to add small amounts of the paste, blend, and add more if necessary to achieve desired tint.

1. In a small bowl, mix the flour, baking powder, and salt.
2. In a large bowl, cream the butter and sugar with an electric mixer on medium speed until fluffy. Add the egg, milk, and vanilla, blending well. Gradually add the flour mixture and beat until well blended. Cover and chill the dough for 1 hour.
3. Preheat oven to 375 degrees F. Divide the dough in half. Roll out one half of dough on a lightly floured suface to about 1/4 inch thickness. Cut into desired shapes with cookie cutters or knife, rerolling the dough as necessary. Transfer cutouts to ungreased cookie sheets.
4. Bake 8-10 minutes, or until cookies are light brown around edges. Remove cookies to a wire rack and let cool completely

For the frosting

• 3 tablespoons butter, softened
• 2 1/4 to 2 1/2 cups sifted confectioners’ sugar
• 2 tablespoons milk, plus additional if needed
• 1/4 teaspoon vanilla extract

1. In a small bowl, beat butter with an electric mixer on medium speed until light and fluffy. Gradually add about half of the confectioners’ sugar, blending well.
2. Beat in the milk and vanilla. Gradually beat in the additional milk, if necessary, to make frosting spreadable.
3. Frosting the cookies and decorate using small candies and sprinkles.