Recipe Talk

Chocolate Thumbprint Cookies Recipe courtesy Sandra Lee Semi-Homemade Desserts

1 cup very finely ground almonds

1 (16-ounce) container dark chocolate frosting

4 tablespoons (1/2 stick) butter, at room temperature

2 1/2 cups graham cracker crumbs

1/2 teaspoon pure almond extract

48 chocolate kiss candies (recommended: Hershey's)

Pulse almonds in a food processor until very finely ground,

like coarse sand. Pour ground almonds into a pie pan or other shallow bowl

and set aside. Beat chocolate frosting and butter in large bowl

with a hand mixer until well blended.

Stir in graham cracker crumbs and almond extract. S

hape chocolate mixture into 1-inch balls.

Roll each ball in almonds to coat. Place balls on a cookie sheet.

Using your finger, make a deep indentation in the center of each ball.

Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes,

or until cold.

Pizzelles

3 eggs

1/2 teaspoon anise see or extract

2 teaspoons baking powder

1 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

1/2 cup butter, melted and cooled

3/4 cup sugar

Beat eggs and sugar. Add butter, vanilla, and anise. Sift flour and baking powder and add to egg mixture. Batter will be stiff enough to be dropped by spoon. Spoon onto pizzelle iron and bake. Batter can be refrigerated to be used at a later time.

No-Bake Chocolate Peanut Butter Bars

Makes about 24

1 cup butter or margarine, melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup peanut butter, crunchy or smooth

1-1/2 cups semisweet chocolate chips

4 tablespoons peanut butter

In a medium mixing bowl, stir together butter or margarine, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended. Press into the bottom of an ungreased 9 x 13" baking pan.

In the top of a double boiler over hot (not boiling) water, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread on top of the mixture in the baking pan.

Refrigerate for about 1 hour before cutting into bars.

Note: Yield depends on how big or small you cut the bars/squares.

Snowballs

Makes about 60

2 6-ounce packages white chocolate chips

1/4 cup heavy cream

2 tablespoons bourbon or heavy cream

6-ounce package slivered almonds, very finely ground

1-1/2 cup sweetened flaked coconut

Place chocolate chips and cream in a medium bowl set over a pan of hot (not boiling) water; stir until melted and smooth. Stir in bourbon or cream and almonds. Spread in a lightly greased 8"x8" baking pan. Chill for about one hour, until firm. Cut into one-inch squares; roll each square into a ball, then roll in coconut. Keep chilled. Makes about 5 dozen.

White Christmas

3 cups Rice Krispies (rice bubbles for you Aussies)

1 cup dessicated coconut

3/4 cup powdered milk

1/2 cup powdered sugar

60 g (2 oz) mixed candied fruit, chopped

60 g (2 oz) red and green candied cherries, chopped

1/4 cup raisins

125 g (4.5 oz) white vegetable shortening (Chopha or Crisco)

125 g (4.5 oz) white chocolate chips

Brush a 9 x 13" pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispie mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife.

Rice Krispies Peanut Butter Bars

1 10.5-ounce bag of miniature marshmallows

1/2 stick margarine

6 cups Rice Krispies

2 tablespoons peanut butter

Grease a 9x13 pan and set aside. In large glass mixing bowl, place 1/2 stick of margarine and marshmallows. Microwave for 3 minutes. Stir well, then add peanut butter stirring constantly. Add rice krispies coating well. Pour mixture into greased pan. Let stand for 10 minutes. Cut into squares.

Edible Cookie Ornaments

Makes about 9

1/4 cup vanilla frosting

9 ring-shaped butter flavored cookies or any ring-shaped cookies

1 roll (9 count) ring-shaped fruit flavored Life Savers

1 1/2 to 2 yards red string licorice or ribbon

Place frosting in small bowl. Add desired food color; blend well. Place colored frosting in decorating bag fitted with small writing or decorator tip, or in small resealable plastic freezer bag with 1 corner snipped off to make a very small hole for piping.

Place 1 cookie on flat surface; lightly outline center hole with frosting. Place 1 ring-shaped candy over frosting, pressing lightly and matching center openings. Pipe frosting decoratively on cookie. Repeat with remaining cookies; let dry. Insert licorice through hole in each cookie; tie in knot or bow. Hang ornaments on tree or use to decorate packages or gift baskets.

EASY & LUSCIOUS LAYERED DESSERT

1 c. flour
1 c. chopped nuts
1/2 c. butter, softened (opt.: increase to 1 c. butter)
1/4 c. powdered sugar (opt.)
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 lg. pkg. instant pudding, any flavor (vanilla, chocolate, lemon, pistachio)
4 c. milk
Cool Whip for topping
Chocolate shavings, nuts, coconut (opt. garnishes)

LAYER 1: Mix flour, nuts and butter together. Add 1/4 cup powdered sugar, if desired. Press into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Let cool completely.
LAYER 2: Mix cream cheese, 1 cup powdered sugar and Cool Whip together, using electric mixer. Spread on top of cooled, baked crust.

LAYER 3: Make pudding according to package directions, using only 4 cups milk.

LAYER 4: Top with remaining Cool Whip and garnish with chocolate shavings, nuts or coconut.

EASY PINEAPPLE NO BAKE
DESSERT

1 (14 oz.) can condensed milk
1 (8 oz.) Cool Whip
1 (20 oz.) can crushed pineapple, drained
1 c. chopped pecans or walnuts
1/4 c. lemon juice or concentrate
Keebler's butter crust pie (pre-baked)

Mix together. Pour into pie shell. Refrigerate overnight. Makes 2 pies. Can add food coloring.

Flaky Butter Crust

This is a fast, flaky crust that is prized by caterers and bakers. The fat and the dough must be kept cold throughout the entire operation of blending, rolling, and shaping.

Ingredients:

1/2 teaspoon salt

1/3 cup cold water

1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch cubes

11 ounces (about 2 cups) all-purpose flour

2-1/2 cups raw rice, dried beans, or pie weights

Instructions:

Dissolve the salt in the water and refrigerate. Place the butter and flour in a mixer bowl. Chill bowl, ingredients, and paddle blade for mixer in freezer until well chilled, at least 30 minutes

Using the paddle blade and the slowest mixer speed, cut the butter into the flour until the butter resembles flakes of oatmeal.

With the mixer running, slowly pour in the cold salted water and mix until the dough forms a ball.

Divide the dough into three equal amounts. Shape each into a disk 6 to 8 inches in diameter and 3/4 inch thick.

Wrap the disks in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375?F (190?C).

Remove one dough disk from the refrigerator and roll it out into an 11-inch circle. Place the dough in a 9-inch pie pan and press well into the pan. Lift the edges, fold under slightly, and press down so that the edges are slightly thicker. Place a piece of wax paper or parchment over the crust and fill the crust with rice to hold it down in the pan. Press the rice down and out to sides. Return the crust to the refrigerator or freezer while rolling out the next disk. Repeat rolling, filling, and refrigerating with the other two crusts. The crusts must be cold when they go into the hot oven, so do not leave one out while working on another.

Bake until the edges are lightly browned, about 20 minutes. Remove the rice and press the paper liner to force the crust down into the pan well, then remove the liner. Prick each crust several times with a fork. Bake 5 to 10 minutes longer.

Yield: Makes three single 9-inch crusts