Day Twelve: EggNog Pancakes

I always wake up around 5:00 am Christmas morning to make breakfast, it's my favorite thing to do. But this year I wanted something that wasn't going to take too long. So I decided on this recipe...

Ingredients:

2 c. Krusteaz pancake mix- buttermilk or wheat work best
1 c. EggNog
1/3 c. Milk
1/2 tsp. cinnimon
1/4 tsp. nutmeg

Directions:

mix all ingredients together and cook as directed... Serve while warm and enjoy!

Now...

There are a few little extras you can do to make these pancakes over the top.

First- Set out one stick of butter over night. In the morning mix the butter with 1/2 tsp. Pumpkin Pie spice.

Second- Heat the maple syrup on the stove, add two sticks of cinnimon and bring to a boil. Once it has come to a boil remove from heat and let cool. Serve the syrup warm.

Third- Make homemaid whipped cream, 2 c. Heavy whipping cream, 1 tsp. Pure vanila extract and 2 tbsp. sugar.

Day Eleven: Cherry Cinnamon Buns

Ingredients:

1 pkg Phillsburry Cresent roll dough
1/2 c. packed Brown sugar
1/4 c. Dried cherries
3 tbsp Butter
1/4 c. finely chopped Peacans
1 tbsp Cinnamon

Directions:

1. Roll out cresent dough, leaving in a sheet form. Using a pastry brush, butter top of dough.

2. Mix together brown sugar, cherries, peacans, and cinnamon. Sprinkle over buttered dough leaving a 1 inch section at the bottom.

3. Roll dough tighly, starting at the top. Cut into 1" sections. Place in a pie pan and bake @ 375 for 12 minutes. Let cool and enjoy!

Day Ten: Candy Cane Cake Pops

Ingredients:

1 pre-made Angel food cake
1 can White frosting
3/4 c. Crushed candy canes
1/2 c. Milk
1 1/2 tsp. Gelatin
2 tsp Water
1-2 pkg Semi-sweet chocolate chips

You also need:

4" Baking sticks-white
Decorating sugar
Red or green ribbon

1. Put water in a small bowl and sprinkle gelatin on top. Combine the milk and candy cane in a sauce pan over medium heat. Stir until candy cane is melted. Once candy cane has melted add the gelatin. Let cool.

2. Crumble apart the angel food cake in a large mixing bowl.

3. Mix  the candy cane mixture with icing. Add to crumbled cake and mix fully. Roll into 1inch balls, put the backing sticks half way into balls and place in freezer.

4.Melt chocolate chips over a double broiler. Dip frozen cake balls into chocolate. Gently shake off excess chocolate and place on wax paper or poke holes in an egg carton and slide sticks into holes to dry. Sprinkle with colored sugars or crushed candy cane, tie a bow on stick. Serve and enjoy!

Day Nine: Turtles

Ingredients:

1-2 lbs. Pecan halves
2 pkgs. Semi-sweet or milk chocolate chips
1 c. Butter
1 c. Packed brown sugar
1 c. White sugar
1 c. Light corn syrup
1 14oz. can Sweetened condensed milk
Dash of salt
Wax paper

Directions:

1. Take wax paper and cover kitchen counter(s), spray or rub with butter Place pecans on wax paper in increments of three.

2.Combine butter, sugars, corn syrup, sweetened condensed milk, and salt in a heavy sauce pan. Bring to a boil over medium heat, stirring constantly. Maintain a steady boil until the temperature of the sugar mixture reaches 245 f and reaches a firm ball stage when dropped in cold water*. Remove from heat.

3. Pour caramel over the pecans, using about 1 tbsp for each pile of pecans.

4. Once the caramel has started to become firm melt chocolate chips over a double broiler or in the microwave. Spoon over the caramel and pecans. Let the turtles sit at room temp. for about an hour prior to eating or packaging. Enjoy!

Day Eight: Chocolate Mice

This really isn't something you bake, but they sure are fun to make!

What you will need:

Maraschino cherries, with the stems
Chocolate chips
Hershey's Kisses
Sliced Almonds
White Cookie Icing
Wax paper

Directions:

1. Drain maraschino cherries and place on dry paper towels. Melt the bag of chocolate chips, either on a double broiler or in the microwave. Dip cherries in chocolate and place on wax paper.

2. Once the chocolate has hardened dab a little on the bottom side of an unwrapped Hershy's kiss and place on the cherry to make the head.

3. Slide two slices of almonds between the Hershy's kiss and the chocolate cherry to make the ears. Next dab to dots of white icing on the Hershy's kiss to make the eyes and finish with a smaller dab of chocolate.

Enjoy! 

Day Seven: Cranberry orange Bread

Ingredients:

2 c. Flour

1 1/2 tsp. Baking powder

 1/2 tsp. Baking soda

1/2 tsp. Salt

1 Tbsp. Orange zest, grated

1 1/2 c. Fresh cranberries

1/2 c. Chopped nuts (I prefer pecans)

1/4 c. Butter, softened

1 c.  Sugar

1 Egg

3/4 c. Orange juice, fresh

Directions:

1. Preheat oven to 350. Grease and flour a 9x5" loaf pan or three mini-loaf pans.

2. Combine flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries and nuts. In separate bowl, combine butter, sugar and egg. Stir in orange juice. Add flour mixture until just moistened. Pour into prepared pan(s). Bake for 1 hour or until bread springs back when touched.Combine powdered sugar and orange juice in small bowl. Using a spoon, drizzle glaze over the top of the hot bread. Allow bread to cool in pan(s).

Day Six: Buckeye Brownies

Ingredients:

1 pkg. Brownie mix (I like Krusteaz)
2 c. Powdered Sugar
1/2 c.plus 6 tbsp Butter, softened
1 c. Creamy Peanutbutter
6 oz. pkg Semi-Sweet Chocolate Chips

Directions:

1. Mix and bake brownie mix as directed on package. I use a 13"x9" baking pan, but if you want them thicker you can use a 9"x9" backing pan. Let cool.

2. In the meantime, mix together peanutbutter, 1/2 cup butter, and powdered sugar. Speard over cooled brownies and let chill for 1 hour.

3. Mix together chocolate chips and 6 tbsp butter in a sauce pan over low heat until melted. You can also place in microwave in 15 sec intervoles, stiring each time. Spread over brownies, let cool and enjoy! 

Day Five: Fruitcake Cookies

I know what you are thinking, Fruitcake?? But, these cookies are actually really good!

Ingredients:

1 c. granulated sugar

1/2 c. shortening

1 egg

1 3/4 c. sifted all-purpose flour

1/2 tsp. salt

1/2 tsp. soda

1/4 c. buttermilk

3/4 c. chopped pecans

1/2 c. candied cherries

1 c. chopped dates

1 c. mixed candied fruits

Directions:

Beat shortening and sugar until light and fluffy. Add egg, beat until well blended. Save a little of the flour  (about 3 tbsp) to toss with the fruit. Mix the remaining flour with the salt and baking soda. Add the dry ingredients alternately with buttermilk. Toss fruits with the saved flour. Fold in the floured fruits and chopped pecans. Drop by spoonfuls onto greased baking sheets, leaving about 2 inches between cookies. Bake at 400° for 8 to 13 minutes, depending on size of cookies. Let cool and enjoy!

Day Four: Sugar Cookie Lollipops

You can use pre-made sugar cookie dough for this, or here is my favorite recipe...

Recipe:

1/2 c. butter, softened
1/2 c. shortening
1 c. granulated sugar
1 c. powdered sugar
2 eggs
3/4 c. canola or vegetable oil
2 tsp vanilla extract
4 c. all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tarter

Beat butter and shortening together until light and fluffy. Add granulated and powdered sugar, mixing well. Next mix in eggs, oil, and vanilla until well blended. Combine flour and next three ingredients to butter mixture. Blending well. Cover and chill dough for two hours or over night.

What you will need:

colored sugars
sprinkles
4" white craft sticks

Directions:

Shape cookie dough into 1 1/2 inch (about) balls. Roll each ball into sprinlkes or colored sugar, pressing gently to coat dough balls.  Place about 2" apart on ungreased baking sheet, insert craft stick about 1/3 of the way into the sugar coated balls to look like a lollipop. Bake @ 350 for 10-12 minutes. Let the cookies cool on baking sheets for 2 minutes then remove and place on a cooling rack.

Day Three: Minty Fudge Wreath

Ingredients:

3 c. sugar
3/4 c. margarine
2/3 c. evaporated milk
1 12oz package dark chocolate mint chips
1 jar Kraft Marshmallow creme
1 tsp. vanilla extract
1 c. chopped nuts (optional)


Directions:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased bunt pan. Once the fudge has cooled turn the bunt pan upside down on a platter and decorate with sprinkles or holiday M&Ms

Day Two: Fudgy No-Bake Cookies

1 1/2 c. sugar
1/2 c. cocoa
1/2 c. milk
1/2 c. butter
1 tsp. vanilla
3 c. quick oats, uncooked
1 c. shredded coconut

Bring sugar, cocoa, milk and butter to a boil in a saucepan over medium heat until sugar is dissolved. Remove from heat and add vanilla. Mix in oats and coconut. Drop spoonfuls onto wax paper. let cool and enjoy!

Day One: Baklava

There are tons of recipes out there for Baklava. This recipe is my own...

Baklava:

1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)

1 package of phyllo dough

1 c. butter, melted

1/3 c. sugar

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. nutmeg

For the syrup:

1 c. water

1 c. sugar

1/2 c. honey

2 tsp. fresh orange juice

1-2 1 inch pieces of lemon peel

1 cinnamon stick

1/2 tsp. ground cloves

1/2 tsp. nutmeg

Directions:

1. Lightly grease a 9x13 pan and set the oven to 350°F.

2. Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and over with a damp towel to keep it from drying out.

3. Process the nuts until fine. I like having extra textures of nuts so I add the nuts slowly as I pulse the food processer. Combine with sugar, cinnamon, nutmeg and cloves. In a separate bowl, melt the butter on the stove. Stay close to the stove or leave on very low so butter stays melted.

4. Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat this step until it is 10 sheets thick, each sheet being "painted" with the butter.

5. Spoon on a layer of the nut mixture. Cover with four more sheets of phyllo, brushing each one with butter, repeat this step two more times. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.

6. Cut into equal sized squares using a sharp knife. Bake at 350°F for 35-40 minutes or until lightly golden brown, and edges appear slightly crisp.

7. While baking, make the syrup. Combine the cinnamon stick, nutmeg, cloves, sugar, orange juice, lemon peel, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7-10 minutes and slightly thickened. Remove the cinnamon stick and orange peel and allow to cool.

8. Spoon the cooled syrup over the hot baklava. I typically pour about half the syrup over the baklava first and see if it absorbs all the syrup first, then slowly add the remander. Sometimes I only need half the mixture. Let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.

Strawberry Pretzel Salad

Ingredients:
2 cups crushed pretzels
3/4 cup melted butter
3 tbsp sugar, plus 3/4 cup sugar
1 8oz package cream cheese
2 cups whipped cream
2 3oz packages strawberry gelatin dessert mix
2 cups boiling water
2 10oz(5cups) frozen strawberries
Whipped topping or whipped cream, to garnish

Directions:
Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped cream, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries, and pour over the cream cheese mixture. Refrigerate until serving time.

Pistachio Torte- My Famliy Recipe

Ingredients:

1 cup. flour
1 stick butter
1/2 cup. finely chopped walnuts
8 oz. pkg. cream cheese, room temp.
1/2 cup. powdered sugar
8 oz. size Cool Whip
2 small size pistachio instant pudding
3 cup. milk


Directions:
Pre heat oven to 350 degrees F.

Mix flour, butter and walnuts. This makes a crumbly crust. Press into one 9 x 13 inch pan and bake at 350 degrees for 15 minutes. Next, beat together cream cheese, powdered sugar and 1/2 carton of Cool Whip. Spread on crust. Mix pistachio pudding mixes and milk together and spread on second layer. Let set. Top with remaining Cool Whip and sprinkle with walnuts.

Raspberry-Lemon Easter Cake

Ingredients Cake:

3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sour cream
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1 tablespoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces
2 cups sugar
1 teaspoon finely grated lemon zest
5 large eggs, room temperature

Icing and Filling:

1 1/4 cups sugar
5 large egg whites
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon cream of tartar
Pinch fine salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces
1/2 cup seedless red raspberry jam
Rabbit and Egg Sugar Cookies, homemade or store bought
Candied almonds
Pastel sanding sugars

Directions:

Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter. Line bottoms with buttered parchment paper and dust with flour. Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly. Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside. Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes. Stop and scrape butter off the sides of the bowl. Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar. Continue beating until very light and fluffy, about 3 to 4 minutes more. Scrape down the sides of the bowl and beat in the lemon zest. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl and mix for 15 seconds longer. Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.

For the Icing:

Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost hold a stiff peak and are cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)

(You can use any sugar cookie recipe for the Bunny and Egg cutouts)

Old Traditions-Easter Pie

Ingredients:

3/4 cup powdered sugar, plus extra for garnish

3 large eggs 2 teaspoons pure vanilla extract

1 tablespoon orange zest

1 (15-ounce) container whole milk ricotta cheese

1/2 cup cooked short-grained rice

1/3 cup toasted pine nuts

6 sheets phyllo sheets, thawed

3/4 stick unsalted butter, melted

Directions: Preheat the oven to 375 degrees F.

Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside. Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter. Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.