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.