Cookie Gift Baskets Tip & Recipe Blog

• 2 ounces unsweetened dark chocolate
• 1/4 cup (1/2 stick) butter
• 1/8 cup unsweetened cocoa powder
• 1 cup sugar
• 1/4 cup milk
• 1/4 cup heavy cream

1. Melt the chocolate and butter in the top pot of a double broiler. Add the cocoa powder and stir until dissolved. Gradually stir in the sugar, and cook for 10 minutes, stirring.
2. Add the milk and cream. Cook, stirring occasionally for 10 minutes. Serve warm over ice cream.

• 3 lb. plain flour

• 1 oz. yeast (1 ½ cakes)

• 1 tbsp. sugar

• 3 cups warm water

• 1 tbsp. salt

• 2 tbsp. butter or lard

If using dry yeast, follow the directions on the package. If fresh yeast, cream the yeast and sugar together and add the liquid. Mix the flour and salt together. Add the yeast with its liquid and mix to firm dough. Soften the butter and add it to the mixture. Knead, adding more flour if required until the dough is smooth and elastic. Put the dough into a warm bowl, cover with a cloth and leave about 1 hour or until it has doubled its bulk. Take it from the bowl, punch it down and knead until all the air is expelled. Return the dough to the bowl, again cover and let it rise a second time until it has almost doubled its bulk. When the bread has risen, divide the dough into half. Mould the dough into shapes which are higher and rounder in the centers. Put these into well greased loaf pans. Cover and leave until the dough has risen to the top of the pan. Preheat the oven to 450 degrees. Mark 8. Put the bread on the lowest shelf and bake for 15 minutes. Lower the heat to 400 degrees. Mark 6. Continue baking another 35-40 minutes. When the loaves are brown and shrinking slightly at the sides, tumble them out of the pans on a rack to cool. Tap the bread on the bottom and if it sounds hollow it is a sign that the bread is done.

• 6 egg yolks
• 6 half eggshells full of
  Marsala (heavy sweet sherry)
• 6 level tsp. sugar

Break egg yolks into top part of large double broiler. Add sugar. Beat with egg beater until light lemon color and thoroughly blended. Add
Marsala. Beat thoroughly again.

Place boiling water in lower part of double broiler. Cook egg yolk mixture (over boiling water) about 5 minutes or until it begins to thicken. While cooking be sure to beat consistently. Do not allow to boil. Remove from fire immediately upon first sighn of bubble. Cool. Place in refrigerator.

Serve cold in sherbet or parfait glasses. Serves 6.

Olives

When raw olives are put in brine in Spain, herbs, spices, or peppers are often added to flavor them. Although the raw fruit absorbs seasoning more readily, flavoring can be added to olives purchased in cans or jars too. Keep a quantity of olives in a glass jar and let them steep in their own brine with hot peppers or garlic (or both), or lemon and orange peel. When buying olives, look for diversity: small black ones, deep green, olive green, or light green ones of different sizes; olives stuffed with anchovy, with pimiento, with lemon peel-there is an infinite gamut of olives.

Toasted Almonds

Toasting your own almonds takes time, but is highly rewarding; the result bear little resemblance to canned or packaged nuts. Shelled almonds can be toasted in large batches and kept fresh for weeks in tightly closed glass jars. There are three classic ways of toasting almonds (described below) and the three flavors are distinct.

method: The easiest way to toast almonds is in the shell, to be cracked and opened by the consumers. The almonds are simply placed in a preheated low oven (about 275 degrees) for 30 to 45 minutes or until toasted through. The pan should be shaken occasionally to ensure even toasting. The only way to determine whether the nuts are done is to crack one open and eat it. They must be tested frequently when almost roasted because they can turn black inside without giving any outward sign of burning.

Second method: Crack the shells and toast the almonds without removing the brown peel that encloses the nut. Roast 30 45 minutes in a 275 degree oven. Shake up from time to time during roasting. The almonds are done when the skin slips off easily between the fingers.

Third method: This is the most delicious and also the longest. After the almonds are removed from the hard shell, they are scalded and peeled. To scald, put almonds in boiling water off the fire for ½ minute or until the almond slips out of its skin easily when squeezed between the fingers. Strain almonds, rinse under cold water, and peel at once. Toast as in the proceeding recipe.

Glazed Almonds

To glaze, rub scaled, peeled, and toasted almonds in a little olive oil while the nuts are still warm from the oven; then sprinkle with salt. The salt will form a crust when dry.

Fried Almonds

Scalded (see toasted almonds, third method, above) and peeled, the almonds are fried in enough olive oil to cover the bottom of the skillet. The oil should be only moderately hot in order to permit the nuts to cook through without burning outside. Stir frequently while cooking. Drain, salt, and serve. 

Toasted or Fried Pine Nuts

Washed, drained, salted, and toasted in a moderate oven or fried in enough moderately hot olive oil to cover the bottom of a skillet, pine nuts make an exclusive tapa, warm or cold.

Toasted Hazelnuts

Like toasted almonds, these can be kept fresh in a tightly closed jar for weeks. Remove shells, but not brown skin. Toast in a 275 degree oven for 25 to 30 minutes or until the nut tastes roasted and the skin come off easily. Put nuts in a kitchen towel and rub to remove skin. Serve salted or not as you prefer.

This chow is intended for human consumption only. It should not be fed to dogs as chocolate can be harmful to dogs.

• 1/2 cup (1 stick) unsalted butter
• 1/3 cup peanut butter
• 2 cups semisweet chocolate morsels
• 9 cups crispy corn or rice cereal squares
• 4 cups confectioners’ sugar

1. In a medium saucepan, stir the butter, peanut butter, and chocolate morsels over low heat until all the ingredients are melted and well mixed. Cool slightly.
2. Place the cereal in a large bowl. Pour the warm mixture over cereal and gently fold until the cereal is completely covered by the mixture.
3. Pour the confectioners’ sugar into a large paper bag. Place the coated cereal in bag with the sugar and shake completely covered with sugar. Add more sugar as needed.
4. Spread the mixture in a single layer on a sheet of wax paper and allow cooling completely. Store in an airtight container in the refrigerator.

• 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.

• 1/2 cups soft butter
• 1 1/2 bags mini marshmallows
• 20 cups popcorn, cooled (kernels removed)
• 1 1/2 cups smarties

In a large pot, melt butter and marshmallows over medium heat. In a large bowl, combine melted marshmallows with popcorn and candy. With lightly greased hands, make any shapes and put in the fridge for 5 minutes.

• 1 1/2 lbs. kumquat
• 2 cup water
• 1 cup sugar
• 1/2 cup preserved ground ginger
• 3 tbs. lime juice

Wash the kumquats in warm water; drain and dry. Gently prick each kumquat with a skewer in 2 or 3 places.

Combine the water and sugar in a saucepan (not aluminium). Bring to a boil and the kumquats. Cook over low heat 20 minutes, or until syrup is thick and clear. Stir in the ginger and lime juice. Pack in sterile jars and seal. Makes about 3 pints.

• 1 1/2 cups rice
• 2 1/4 cups water
• 1 tsp. salt
• 3/4 cup blanched chopped almonds
• 1/4 cup pine nuts
• 2 tbs. honey
• 2 tbs. soy sauce

Wash the rice under cold running water. Combine in a saucepan with the water and salt. Cover, bring to a boil and cook over low heat for 25 minutes or until rice is tender and dry. Lightly brown the almonds and pine nuts in the oil. Add to the rice with the honey and soy sauce. Toss lightly with 2 forks. Serve in place of vegetables.

• 2 cups sifted flour

• 1 cup sugar
• 4 eggs
• 2 tsp. baking powder
• 1 tbs. almond extract
• Pinch of salt

Beat sugar and eggs until thoroughly blended and cream colored. Mix flour, salt, and baking powder; sift slowly into egg mixture. Keep beating until smooth, creamy consistently is obtained. (Use an electric mixer is advisable since it reduces work and will produce a smoother batter.)

Butter cookie pans generously and sprinkle with a little flour. Drop batter by spoonfuls, shaping it about 3 inches long and 1 inch wide. Place about 1 ½ inches apart, as they spread when baking. Bake in a medium oven about 10 minutes or until light brown.

Enough for 3 dozen, depending upon size and shape.