1/3 cup butter, softened
1 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
3 oz. white chocolate, chopped
1 Tbsp. shortening
1/3 cup red cinnamon candies, crushed
1/3 cup coarse decorating sugar
Directions
1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.
2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.
4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.
5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.
6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature
up to 3 days.
Sea Salt Caramels
1 cup real butter (unsalted)
1 16-oz. pkg. packed brown sugar (2-1/4 cups)
2 cups half-and-half or light cream
1 cup light-colored corn syrup
1 teaspoon vanilla
1 teaspoon flaked sea salt
Directions
1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with sea salt. When firm use foil to lift candy out of pan.
* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.
1 16-oz. pkg. packed brown sugar (2-1/4 cups)
2 cups half-and-half or light cream
1 cup light-colored corn syrup
1 teaspoon vanilla
1 teaspoon flaked sea salt
Directions
1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with sea salt. When firm use foil to lift candy out of pan.
* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.
Latte Fudge
3 cups sugar
1-1/2 cups half-and-half or light cream
2 Tablespoons espresso powder or 3 tablespoons instant coffee crystals
3 Tablespoons light-colored corn syrup
1/4 teaspoon ground cinnamon
2 Tablespoons butter
1 teaspoon vanilla
1 cup toasted chopped hazelnuts (filberts)
2 ounces semisweet chocolate, melted (optional)
Chocolate covered coffee beans (optional)
Directions
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 3-quart saucepan. In the saucepan, combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup, and cinnamon. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally, until thermometer registers 234 degrees F, soft-ball stage (25 to 35 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (55 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into 1-1/2-inch squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. If desired, drizzle pieces with melted chocolate and top with coffee beans. Makes about 64 pieces.
TO STORE: Store in an airtight container at room temperature for up to 1 week.
1-1/2 cups half-and-half or light cream
2 Tablespoons espresso powder or 3 tablespoons instant coffee crystals
3 Tablespoons light-colored corn syrup
1/4 teaspoon ground cinnamon
2 Tablespoons butter
1 teaspoon vanilla
1 cup toasted chopped hazelnuts (filberts)
2 ounces semisweet chocolate, melted (optional)
Chocolate covered coffee beans (optional)
Directions
1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 3-quart saucepan. In the saucepan, combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup, and cinnamon. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally, until thermometer registers 234 degrees F, soft-ball stage (25 to 35 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (55 to 60 minutes).
4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge evenly in the prepared pan. Score into 1-1/2-inch squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. If desired, drizzle pieces with melted chocolate and top with coffee beans. Makes about 64 pieces.
TO STORE: Store in an airtight container at room temperature for up to 1 week.
Peppermint Candy Truffles
1 Cup White Chocolate Chips
2 Tablespoons heavy cream
2 Tablespoons white creme de menth or peppermint schnapps
6 ounces bittersweet chocolate chopped, or 1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1/4 cup finely chopped peppermint candies or candy canes
In heavy 1 quart saucepan, melt white chocolate chips with cream over low heat, stirring constantly until smooth. Stir in Liqueur. Pour mixture into small container; cover and refrigerate until firm, about 2 hours.
Line cookie sheet with waxed paper. Using 1inch scoop or melon baller, form white chocolate mixture into balls and place on prepared cookie sheet. Freeze for 1 hour.
While truffle filling is freezing melt bittersweet chocolate with oil over low heat, stirring constantly until smooth. Line a second cookie sheet with waxed paper. Remove white chocolate balls from freezer. With fork, turn each frozen ball into melted chocolate to coat evenly and transfer to prepared pan. Sprinkle with some chopped peppermint candies. If chocolate cools too much, reheat and continue coating balls.
Store in airtight container in refrigerator up to one month or freeze up to 3 months. This recipe makes about 16 truffles.
*I ALWAYS double this recipe! it freezes great..you just take them out of the freezer, set them on a pretty tray about an hour ahead of time and you are ready for a party! **
2 Tablespoons heavy cream
2 Tablespoons white creme de menth or peppermint schnapps
6 ounces bittersweet chocolate chopped, or 1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1/4 cup finely chopped peppermint candies or candy canes
In heavy 1 quart saucepan, melt white chocolate chips with cream over low heat, stirring constantly until smooth. Stir in Liqueur. Pour mixture into small container; cover and refrigerate until firm, about 2 hours.
Line cookie sheet with waxed paper. Using 1inch scoop or melon baller, form white chocolate mixture into balls and place on prepared cookie sheet. Freeze for 1 hour.
While truffle filling is freezing melt bittersweet chocolate with oil over low heat, stirring constantly until smooth. Line a second cookie sheet with waxed paper. Remove white chocolate balls from freezer. With fork, turn each frozen ball into melted chocolate to coat evenly and transfer to prepared pan. Sprinkle with some chopped peppermint candies. If chocolate cools too much, reheat and continue coating balls.
Store in airtight container in refrigerator up to one month or freeze up to 3 months. This recipe makes about 16 truffles.
*I ALWAYS double this recipe! it freezes great..you just take them out of the freezer, set them on a pretty tray about an hour ahead of time and you are ready for a party! **
Chocolate Pecan Caramels
2 Cups sugar
1 Cup heavy or whipping cream
3/4 Cup sweetened condensed milk
1 Cup light corn syrup
1/2 Cup unsalted real butter, cut into pieces
1 teaspoon vanilla extract
1 Cup coarsely chopped pecans
1 1/2 Cup semi-sweet chocolate chips
Line 9 inch square baking pan with foil making sure to cover sides of pan. Smooth out as many wrinkes as possible. Oil foil lightly with spray oil.
In a heavy, non-stick 5 quart saucepan stir together sugar, cream, condensed milk, corn syrup, and butter. Cook over medium heat until mixture boils stirring occasionally. Increase heat to medium-high. Set candy thermometer in place and boil until mixture reaches 246 degrees F. stirring occasionally. Remove saucepan from heat; stir in vanilla and nuts. Turn caramel mixture into prepared pan and spread evenly. DO NOT scrape sides of pan that mixture may be sugary!
Scatter chocolate chips over hot candy and allow to sit for a few minutes until melted. Spread chocolate evenly over the top with a spatula. Refrigerate candy until caramel is firm and chocolate is set. 1 to 2 hours.
Invert pan onto oiled cutting board; lift off pan and peel off foil. Cut caramel into 8 strips; then cut each strip crossways into 8 squares. Store in tightly covered container with waxed paper between layers. Caramels will keep at room temp. up to 3 days or in the refrigerator up to 2 weeks.
** I always make this ahead of time and freeze it. I make it in an 8 inch aluminum disposable pan lined with foil and then freeze it after spreading the chocolate on top. Then I just defrost, cut and enjoy!**
1 Cup heavy or whipping cream
3/4 Cup sweetened condensed milk
1 Cup light corn syrup
1/2 Cup unsalted real butter, cut into pieces
1 teaspoon vanilla extract
1 Cup coarsely chopped pecans
1 1/2 Cup semi-sweet chocolate chips
Line 9 inch square baking pan with foil making sure to cover sides of pan. Smooth out as many wrinkes as possible. Oil foil lightly with spray oil.
In a heavy, non-stick 5 quart saucepan stir together sugar, cream, condensed milk, corn syrup, and butter. Cook over medium heat until mixture boils stirring occasionally. Increase heat to medium-high. Set candy thermometer in place and boil until mixture reaches 246 degrees F. stirring occasionally. Remove saucepan from heat; stir in vanilla and nuts. Turn caramel mixture into prepared pan and spread evenly. DO NOT scrape sides of pan that mixture may be sugary!
Scatter chocolate chips over hot candy and allow to sit for a few minutes until melted. Spread chocolate evenly over the top with a spatula. Refrigerate candy until caramel is firm and chocolate is set. 1 to 2 hours.
Invert pan onto oiled cutting board; lift off pan and peel off foil. Cut caramel into 8 strips; then cut each strip crossways into 8 squares. Store in tightly covered container with waxed paper between layers. Caramels will keep at room temp. up to 3 days or in the refrigerator up to 2 weeks.
** I always make this ahead of time and freeze it. I make it in an 8 inch aluminum disposable pan lined with foil and then freeze it after spreading the chocolate on top. Then I just defrost, cut and enjoy!**
Peanut Butter Fudge
2/3 Cup whole milk (vitamin D)
2 Tablespoons light corn syrup
2 Tablespoons unsalted butter
1/8 teaspoon baking soda
1 Cup granulated sugar
1 Cup packed light brown sugar
1/2 Cup creamy or chunky peanut butter
1 teaspoon vanilla extract
In heavy 3 quart saucepan stir together milk, corn syrup, butter, baking soda, and sugars until blended. Cook over medium heat until mixture boils, stirring occasionally. Cover saucepan and boil for 2 minutes. Uncover; set candy thermometer in place and increase heat to medium-high. Continue cooking until temp. reaches 234 degrees F, stirring occasionally. If sugar crystals form on sides of pan, wash them down with a pastry brush dipped in warm water. Remove saucepan from heat. Cool mixture to 110 degrees F.
While fudge is cooling line an 8 inch square pan with foil, extending foil up the sides of pan and then spray lightly with oil.
When fudge reaches 110 degrees F. immediately beat in vanilla and peanut butter with a WOODEN SPOON. As soon as the mixture looses its sheen and begins hold its shape on the spoon, turn fudge into prepared pan and smooth surface. Cool at room temp until firm (1 to 2 hours)
2 Tablespoons light corn syrup
2 Tablespoons unsalted butter
1/8 teaspoon baking soda
1 Cup granulated sugar
1 Cup packed light brown sugar
1/2 Cup creamy or chunky peanut butter
1 teaspoon vanilla extract
In heavy 3 quart saucepan stir together milk, corn syrup, butter, baking soda, and sugars until blended. Cook over medium heat until mixture boils, stirring occasionally. Cover saucepan and boil for 2 minutes. Uncover; set candy thermometer in place and increase heat to medium-high. Continue cooking until temp. reaches 234 degrees F, stirring occasionally. If sugar crystals form on sides of pan, wash them down with a pastry brush dipped in warm water. Remove saucepan from heat. Cool mixture to 110 degrees F.
While fudge is cooling line an 8 inch square pan with foil, extending foil up the sides of pan and then spray lightly with oil.
When fudge reaches 110 degrees F. immediately beat in vanilla and peanut butter with a WOODEN SPOON. As soon as the mixture looses its sheen and begins hold its shape on the spoon, turn fudge into prepared pan and smooth surface. Cool at room temp until firm (1 to 2 hours)
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