Cookie Gift Baskets Tip & Recipe Blog

Mixture #1 Outside Custard:

• 1 qt. milk
• 4 tbs. cornstarch
• 1 1/4 cups sugar
• 2 tbs. chopped almonds
• 5 egg yolks
• 1/8 tsp. salt

Mixture #2 Cream Filling:

• 1/2 pt. heavy cream
• 1/2 cup sugar
• 6 maraschino cherries
• 2 tbs. candied orange peel

Prepare Mixture #1 as follows:

Blend cornstarch in ½ cup of milk. Combine with balance of milk, egg yolks, and sugar. Blend thoroughly in deep saucepan.

Cook very slowly over hot water; stir constantly, about 10 minutes or until mixture thickens and comes to a boil. Remove from fire immediately. Stir in chopped almonds. Cool.

Pour into freezing tray of refrigerator. When firm but not hard, remove from tray.

While Mixture #1 is freezing, prepare Mixture #2 as follows:

Pour cream in deep chilled mixing bowl; whip until firm. Add sugar; whip until very thick. Chop maraschino cherries and orange peel very fine; blend into whipped cream. Place bowl in fridge to keep cold and stiff while preparing molds.

Spumoni molds are always made to order. If unable to purchase them, use 10 to 12 individual aluminium, covered jello molds.

Chill molds before using.

Remove Mixture #1 (Outside Custard) from freezing tray. Line individual molds with 1 inch thickness of this partially frozen custard. Leave hollow in center of mold. Fill hollow with Mixture #2 (Cream Filling). Cover with Mixture #1. Cover molds. If molds are without covers, protect spumoni by covering with 2 thickness of heavy waxed paper.

Place individual molds in freezing compartment of refrigerator at degree set for freezing.

Makes enough spumoni to serve 10 to 12.

• 1/2 pound butter

• 1 cup sugar

• 3/4 cup sifted flour

• 1 cup ground almonds

• 1/4 teaspoon salt

• 6 egg yolks

• 16 blanched almonds

Cream the butter; gradually add the sugar, beating until light and fluffy. Combine the flour, almonds and salt.

Add a little at a time to the butter mixture, alternating with 1 egg yolk at a time. Turn into a buttered 8 inch square pan. Mark off 16 squares and place an almond in the center of each square.

Bake in a 350 degree oven for 35 minutes or until browned. Cut into squares.

• 1 can (20 oz.) pineapple chunks

• 1 can (20 oz.)Mandarin orange segments

• 1 firm, large banana, sliced (optional)

• 1 ½ cups seedless grape

• 1 cup miniature marshmallows

• 1 cup flaked coconut

• ½ cup pecan halves or coarsely chopped nuts

• 1 cup sour cream or plain yogurt

• 1 tbsp. brown sugar

Drain pineapple and orange segments, banana, grapes, marshmallows, coconut and nuts. In a 1 quart measure, combine sour cream and brown sugar. Stir into fruit mixture. Refrigerate, covered, 1 hour or overnight.

• 2 cups mixed candied fruit, chopped coarse

• 1 cup candied cherries, halved

• 3 cup raisins

• 1 cup currants

• 1/2 cup bourbon

• 1 cup butter, at room temperature

• 1 cup firmly packed brown sugar

• 6 eggs, at room temperature

• 1/2 oz. unsweetened chocolate, melted

• 3 cups walnuts, coarsely chopped

• 2 cups all-purpose flour

• 1 tsp. ground nutmeg

• 1 tsp. ground cloves

• 1/2 baking soda

• 3/4 tsp. salt

• ½ cup brandy

In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover, and marinate 3 hours on the counter.

Cream together the butter and brown sugar until fluffy. Beat in the eggs, one at a time. Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon. Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 x 4-inch tube pan. Bake in a preheated 300 degree oven for 2 hours and 10 minutes. Remove to a rack. When the cake is cool enough to handle, remove it from the pan and cool on the rack.

Place the cooled cake in a stainless-steel pot with a lid and drizzle half the brandy over it. Cover and allow resting on the counter for 1 week. Slice and serve. This cake will keep for months in the fridge.

• 1 cup sifted cake flour
• 1/2 cup sifted unsweetened cocoa
• 1/4 pound butter
• 1 1/4 cups brown sugar, packed
• 2 eggs
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup pecans

Sift the flour and cocoa together. Cream the butter and gradually add the brown sugar. Beat until light and fluffy. Add the eggs and salt, mixing well. Add the cocoa mixture alternately with the milk.

Stir in the vanilla and pecans. Pour into a greased 8 inch square pan.

Bake in a 350 degree oven for 30 minutes or until a cake tester comes out clean. Cut into 1 1/2 inch squares before cooling. Makes about 25.

• 2 packages (4 serving size) or 1 package (8 serving size) strawberry flavour gelatine

• 5 cups boiling water

• 2/3 cups sour cream or vanilla yogurt

• 2 packages (4 serving size) or 1 package (8 serving size) flavoured gelatine

Dissolve strawberry flavor gelatin  into 2 1/2 cups of the boiling water. Pour 1 1/2 cups of strawberry flavor gelatin into 6 cup ring mold. Chill until set but not firm, about 30 minutes. Chill remaining strawberry flavor gelatin in bowl until slightly thickened. Gradually blend in 1/3 cup of the sour cream or yogurt. Spoon over gelatin in mold. Chill until set but not firm, about 15 minutes.

Dissolve lime gelatin in remaining boiling water. Chill until slightly thickened. Pour 1/2 cups of the lime flavor gelatin over creamy layer in mold. Chill until set but not firm, about 15 minutes. Chill remaining lime flavor gelatin in bowl until slightly thickened. Gradually blend in remaining sour cream or yogurt. Spoon over gelatin in mold. Chill for about 2 hours. Unmold.

• 2 tbs. butter
• 3/4 cup sugar
• 4 tbs. sifted flour
• 1/4 tsp. cinnamon
• 6 egg yolks
• 1 1/2 cups coconut cream
• 6 egg whites, stiffly beaten

Cream the butter; gradually beat in the sugar. Mix in the flour and cinnamon. Add 1 egg yolk at a time, beating after each addition and until light and fluffy. Gradually add the coconut cream. Fold in the egg whites. Divide among 8 buttered custard cups. Set in a shallow pan of hot water. Bake 45 minutes or until set. Chill and turn out.

• 4 egg yolks
• 4 egg whites
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup melted butter, cooled
• 1 1/4 cups sifted cake flour

Preheat oven to 350°. Place oven rack in the middle level. Grease a 9-inch layer cake pan and dust lightly with flour.Beat the egg yolks then gradually add the sugar (reserving 2 tablespoons) beating with an electric Mixer or wire whisk until thick and light. Beat in the vanilla. Carefully fold in the flour.

Beat the egg whites and salt until soft peaks form, then beat in the reserved sugar until stiff but not dry. Fold half the egg whites into the flour mixture then fold in all the egg whites lightly. Fold in the melted butter.

Turn into the pan. Bake 30 minutes or until browned and slightly shrunk away from the sides of the pan. Cool in the pan 5 minutes; run a spatula around the edges and turn out onto a cake rack. Turn right side up and let stand until cold. Sprinkle with powdered sugar, ice as you wish or use for strawberry shortcake.

• 1 1/4 cups rice flour
• 1 1/2 cups sugar
• 1/4 tsp. salt
• 3 cups coconut milk
• 4 eggs
• 1/2 cup oil

Sift the flour, sugar, and salt into a bowl. Beat in the coconut milk and eggs until a very smooth batter is formed.

Heat 2 tsp. oil in a 7-inch skillet; pour enough batter into it to thinly coat the bottom. Lightly brown the pancakes on both sides. Roll up like a jelly roll. Keep warm while preparing the balance.

• 2 eggs
• 3/4 cup sugar
• 2/3 cup honey
• 3/4 cup sliced almonds
• 2 1/2 cups sifted flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 nutmeg
• 1/4 teaspoon baking soda
• 1/2 cup chopped candied fruit peel

Beat the eggs and sugar together until fluffy. Beat in the honey and then the nuts. Sift together the flour, cinnamon, ginger, nutmeg and baking soda. Work into the honey mixture and add the candied fruit. Form into a ball and chill.

Roll out as thin as possible and cut into shapes. Place on a greased cookie sheet.

Bake in 350 degree oven for 15 minutes or until brown. Makes about 36 3-inch cookies.