LEMON BUTTERCUPS
Provided by Food Network
Categories dessert
Time 50m
Yield About 24 cookies
Number Of Ingredients 11
Steps:
- In a mixer fitted with a paddle attachment, or using your fingers, combine the flour and salt in a large bowl. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the sour cream and egg yolk until very smooth. Add the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight. In a bowl, mix the cream cheese, egg, sugar, vanilla and lemon zest. On a work surface thickly dusted with confectioners' sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut into 3 by 3-inch squares. Place a teaspoon of filling in the center of each square. Lift up one square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the 4 corners become the points of the petals. The cookie will look like a flower that is opening. Place the cookie in a mini muffin cup. Repeat with the remaining squares and refrigerate 30 minutes.
- Preheat the oven to 375 degrees. Bake until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack.
BUTTERCUP SQUASH SOUP
A creamy soup with a ton of flavor. You can substitute any winter squash.
Provided by leahmarie5
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
- Bake squash in the preheated oven until tender, about 45 minutes.
- Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
- Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
- Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 18.8 g, Cholesterol 35.8 mg, Fat 11.7 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 7.2 g, Sodium 483.1 mg, Sugar 5.4 g
HOMEMADE PEANUT BUTTER CUPS
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY PISTACHIO THUMBPRINTS
Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts-if you manage to share them! -Laura Murphy, Columbus, Mississippi
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 65mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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