Kookie Palace

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Shortbread March 5, 2014

Filed under: Cookies — pimom @ 07:41
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Christmas Cookies

Ingredients:

  • 1 1/3 (2 sticks and 6 tablespoons) cups of unsalted butter at room temperature
  • 2/3 cup sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 3 1/3 cups flour, sifted

Cream butter and sugar with an electric mixer until light and fluffy, about two minutes.  Add salt and vanilla. Beat until combined. Add flour until combined.

Preheat oven to 275. Grease the bottom of a baking pan with the butter wrappers.  Line the pan with parchment paper.

Evenly press the dough into the pan. Cut the dough in half, lengthwise with a knife.  Cut the dough crosswise into approximately 34 one inch bars. Pierce each cookie twice, with the tines of a fork.

Bake the shortbread until the edges are very lightly browned, about 45 – 60 minutes.  Remove from oven and recut with a knife.  Cool on a wire rack.  Pull up on the edge of the parchment paper to help remove the cookies from the pan. Store in an airtight container for up to a month.

The tips of these cookies can also be dipped in chocolate.

 

Boozy Trifle in a Mason Jar December 24, 2013

Trifle

Boozy Trifle in a Mason Jar

Trifle 2

Boozy Trifle in a Mason Jar

 

 

 

 

 

 

 

 

Yield: 16 pint mason jars

Custard (see previous post)

Whipped Cream (homemade or in a can)

1 package lady fingers (I use Flora Savolardi Lady Fingers 14oz, 400 g)

1 cup Cointreau (orange liqueur or triple sec)

3 tablespoons dark rum

1 cup cream sherry

1 cup nut liquor (hazelnut or almond; Frangelico or Amaretto)

4 cups jam (I used strawberry/raspberry)

1 1/2 pounds sliced strawberries (or other fruit)

Almond slivers (optional)

Add the rum to the Cointreau.  Soak a third of the lady fingers in the mixture.  *Once the liqueur has absorbed, cut each lady finger into thirds.  Press into the bottom of a mason jar. Top with a teaspoon of jam.  Top with sliced strawberries.  Press down lightly.  Add enough custard to cover the bottom layer, about 1 1/2 tablespoons.  Gently tap the mason jar on a table/counter to help it settle.

Soak a third of the lady fingers in the cream sherry.  Repeat *.

Soak the last of the lady fingers in Frangelico.  Repeat *.

Decorate the top with strawberry slices.  Put on the cover and refrigerate for a few hours or overnight.  Decorate with whipped cream and some slivered almonds prior to serving.

TIPS:

If everyone is too full after Christmas dinner, they can take home a trifle for later.

I wrapped the Mason Jar box in wrapping paper for easy transportation/decoration.

This recipe can be made in a traditional trifle or glass bowl instead of mason jars.

The jam and strawberries can be substituted with any fruit or any combination of fruit.

The three liqueurs can be substituted for your favorite booze combination.

I made a couple of non-alcoholic jars.  I substituted the orange juice for the Cointreau and rum, the sherry with watered down jam with a teaspoon of sugar, and the Fangelico with watered down jam with a teaspoon of sugar and a few drops of almond extract.

 

Custard

Filed under: Desserts,Uncategorized — pimom @ 13:40
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Custard

1 cup sugar

3 tablespoons cornstarch

6 eggs, preferable organic (organic eggs are a nicer color and flavor)

3 cups whole milk

I vanilla pod (optional)

2 teaspoons vanilla extract

Sift and mix the sugar and cornstarch together.  Whisk eggs.  Add eggs to sugar mixture.  Add milk.  Scrape the seeds out of the vanilla pod and add to mixture.  Cook over medium heat, stirring constantly until the custard thickens.  Remove from heat.  Add the vanilla extract.  Stir to cool.  Finish cooling in a refrigerator.

 

Candied Lemon Slices November 28, 2013

Filed under: Desserts,Other Food — pimom @ 20:33
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Candied Lemon

Thinly slice a lemon.  It is ok to use a lemon without the rind (zest).  Take out any seeds.

Boil enough water to cover the lemon slices.  Add lemon slices to the water and boil for less than a minute.  Drain and rinse with cold water.

Bring 1/2 cup water and 1/2 cup sugar to boil, while stirring.  Add the lemon slices, in a single layer.  Simmer for 40 minutes.

Place lemon slices on parchment paper.  Sprinkle both sides with granulated sugar.

Eat as is or use as a garnish.

 

Classic Lemon Bars

Filed under: Cookies,Desserts — pimom @ 20:23
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Lemon Bars

CRUST

1 cup softened butter

1/2 cup granulated sugar

2 cups flour

1/2 teaspoon salt

zest of one lemon

BAR

4 eggs

1 1/2 cups granulated sugar

1/4 cup flour

2/3 cup lemon juice (2-3 lemons)

zest of one lemon

TOPPING

Powdered Sugar

Candied Lemon

 

Cream butter and sugar in an electric mixer for a couple of minutes.  Sift flour and salt.  Add lemon zest to butter mixture.  Add flour mixture to butter mixture.

Preheat oven to 350 degrees.  Use the butter wrappers to butter the bottom of a 9 x 13 glass baking dish.  Line the dish with parchment paper.  Press the crust dough into the bottom of the baking dish.  Bake for 20 minutes, or until edges are golden brown.

Sift the flour and sugar for the bars together.  Add the zest to the flour mixture.  Whisk the eggs a little.  Add the eggs to the flour mixture.  Add the lemon juice.  Pour on top of the crust and bake for 25 to 30 minutes.

Cool the bars on a wire rack for 20+ minutes.  Finish cooling in the refrigerator for a few hours or overnight.  Cut into squares and dust the top with sifted powdered sugar and/or decorate with candied lemon.

 

Whole Raspberry Lemon Bars November 4, 2013

Raspberry Lemon BarCRUST

1 cup softened butter

1/2 cup granulated sugar

2 cups flour

1/2 teaspoon salt

zest of one lemon

BAR

4 eggs

1 1/2 cups granulated sugar

1/4 cup flour

2/3 cup lemon juice (2-3 lemons)

zest of one lemon

2 cups fresh raspberries

TOPPING

Powdered Sugar

 

Cream butter and sugar in an electric mixer for a couple of minutes.  Sift flour and salt.  Add lemon zest to butter mixture.  Add flour mixture to butter mixture.

Preheat oven to 350 degrees.  Use the butter wrappers to butter the bottom of a 9 x 13 glass baking dish.  Line the dish with parchment paper.  Press the crust dough into the bottom of the baking dish.  Bake for 20 minutes, or until edges are golden brown.

Sift the flour and sugar for the bars together.  Add the zest to the flour mixture.  Whisk the eggs a little.  Add the eggs to the flour mixture.  Add the lemon juice.  Gently fold in the raspberries.  Pour onto crust and bake for 25 to 30 minutes.  The edges should be brown and it should be set in the middle.

Cool the bars on a wire rack for 20+ minutes.  Finish cooling in the refrigerator for a few hours or overnight.  Cut into squares and dust the top with sifted powdered sugar.

 

Cranberry Lemon Bread November 1, 2013

Filed under: Desserts — pimom @ 09:25
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3 tablespoons room temperature or softened butter

1 cup granulated sugar

1 egg, room temperature

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 teaspoon lemon juice

lemon zest

2 cups fresh cranberries or half a 12 oz. 340 g. package

Demerara, Turbinado, or other coarse sugar

Mix the butter and sugar with an electric mixer for about two minutes.  Add the egg.

Sift the dry ingredients together.  Add the half of the dry ingredients to the butter mixture.  Add half of the milk.  Repeat.  Add the lemon juice and lemon zest.  Add the cranberries.

Grease two loaf pans.  Line the pans with parchment paper.  Pour the batter into the pans.  If desired, sprinkle the top of the loafs with coarse sugar and/or more lemon zest.

Bake at 350 degrees for about an hour.  To test if it is ready, poke a toothpick in the center of the bread towards the end of the hour.  If it is ready, the toothpick will come out clean.  If there is batter on the toothpick, bake for five more minutes and check the bread.  Repeat if necessary.

Cool the bread in the pan on a wire rack for about 20-30 minutes.  Run a knife around the edge of the pan.  Turn the pan upside down, to get the loaf out.  Cool the loaf on the rack for another 20-30 minutes.

 

 
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