Cookie Gift Baskets Tip & Recipe Blog

• 3 cups all-purpose flour

• 1 tsp. salt

• 1/2 cup margarine

• 1/2 cup Crisco

• 1 egg

• 1 tbsp. white vinegar

• 3 to 4 tbsp. ice water

In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the margarine and shortening. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough of the ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes roll able. If using a wooden rolling pin makes sure to dust it with some flour, otherwise your dough will end up sticking to the it.

 The batter:

• 1 cup butter, at room temperature

• 1 cup sugar

• 2 eggs, at room temperature

• 1 tsp. vanilla

• 2 cups currents

• 3 cups applesauce

• 1/2 tsp. salt

• 1 tsp. ground cinnamon

• 1/2 tsp. ground cloves

• 1 tbsp. baking soda

• 4 cups all-purpose flour

Cream the butter and sugar together until fluffy. Add the eggs and vanilla and beat until smooth. Add the remaining ingredients for the batter and beat again. Grease 3 loafs pans, 8 ¼ x 4 ½ x 3 inches each. Divide the batter among the pans. Bake in a 300 degree oven for 1 hour, or until a toothpick inserted in the center comes out clean. Remove the pans to a cooling rack.The syrup:

• 1/4 cup honey

• 3/4 cup sugar

• 3/4 cup water

• 3 whole cloves

• 1 1/2-inch piece cinnamon sticks

• 1 tbsp. rose water

Combine the ingredients for the syrup, except the rose water, in a small saucepan. Heat until the sugar dissolves. Add the rose water.

To finish, pour the hot syrup over the warm cakes in their pans. Allow to soak in and cool. Unmold on a rack, slice, and serve. 

• 1 cup corn syrup
• 1 package semi sweet chocolate chips
• 1 cup peanut butter
• 1 cup salted peanuts
• 3 cups rice crisps

Combine first three ingredients. Stir and bring to boil until bubbles break the surface. Remove and add remaining ingredients. Spread into a baking dish. Refrigerate until set. Cut into squares.

For the topping

• 2 ounces dark chocolate
• 1 (1.4-ounce) English toffee-flavored candy bar
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup firmly packed dark brown sugar
• 2/3 cup heavy cream
• 8 large marshmallows
• Your favorite ice cream (enough for 4 people)

This dessert is very sweet, so you might want to add fewer marshmallows, depending on your preferences. You can keep any leftover sauce in the refrigerator and reheat it in the microwave.

1. Break the chocolate and the candy bar into large chunks. Set aside.
2. In a medium saucepan, melt the butter with the sugar and cream over low heat. Stir until the sugar has dissolved. Increase the heat to medium and continue stirring 10 minutes, or until the mixture has thickened slightly. (be careful, as the mixture gets very hot and splatters. Use a very long wooden spoon to stir.) Reduce the heat to low.
3. Scoop the ice cream into four individual bowls. Put the marshmallows, chocolate, and candy bar chunks into the saucepan and stir once. Spoon the sauce over ice cream.

• 1 3/4 cups all purpose flour
• 1 cup milk
• 3/4 cup sugar
• 1/2 cup creamy peanut butter
• 2/3 cup chocolate pieces
• 1 tablespoon baking powder
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon salt 2 eggs

Preheat oven350 degrees F. Grease 24 muffin cups. In a large bowl, measure all ingredients except chocolate pieces. With mixer, mix at low speed, beat ingredients until blended. Increase speed to high for 2 minutes. Spoon into muffin cups. Top each cup with the chocolate pieces. Bake for 18 to 20 minutes. Cool in pan for 10 minutes.