Christmas Bellsstrawberry Lilies Recipes

CHRISTMAS BELLS/STRAWBERRY LILIES

Steps:

• 1. Combine sugar, butter, cream cheese and vanilla. Beat at medium speed for about 1 minute, scraping sides of bowl often, until well mixed.
• 2. Reduce to low speed and add flour and salt. Make sure it is blended well, and then divide dough into four equal sections. Wrap each section individually with plastic wrap and refrigerate at least 2 hours, until firm.
• 3. Heat oven to 375* On lightly floured surface, roll out dough one section at a time, keeping other sections refrigerated, to 1/8" thickness. Cut out with 2-inch round cookie cutter. Place 1 inch apart on cookie sheets. Spoon 1/4 teaspoon of jam onto center of unbaked circle. With thin spatula, fold cookie over to form bell or lily shape and gently press narrow end to seal. The jam will show at the top and the cookie will be cone-shaped. Repeat with remaining dough and jam.
• 4. Bake for 7-11 minutes or until edges are very lightly browned. Cool completely and sprinkle with powdered sugar.
• 5. This recipe is delicious with peach or apricot jam too, although not very Christmasy! Enjoy.

LILIES

Steps:

• Beat egg;.
• Add rest of ingredients and beat well.
• Drop by teaspoon full on to lightly greased baking sheets.
• Bake for 5 minutes at 375 degrees until golden brown.
• As soon as you remove the round sponge cake from oven, while still warm, fold over into a cone shape and hold in place with a wooden toothpick.
• When completely cooled, fill centers with whipped cream (can use a cake decorating bag and tip or put whip cream in a ziploc bag and cut corner off to squeeze into cone).
• Cut a thin strip of peach and insert into whipped cream at wide part of cone to look like a lily.

STRAWBERRY HOLIDAY TREE

Steps:

• *Need 12x4-inch (or larger) Styrofoam cone and toothpicks.
• To prepare cone, wrap completely with parchment paper, using toothpicks to hold parchment in place. Set cone on the center a festive serving platter.
• In a medium bowl, place chocolate and coconut oil in a double boiler or heatproof bowl set over barely simmering water. Heat chocolate, stirring occasionally, until completely melted, then remove from heat.
• Working one at a time and starting with the largest berries at the bottom, dip the cut stem side of the strawberry into the chocolate then place it onto the parchment wrapped cone. Repeat process, placing the berries in rows and stacking them on top of each other to reach the top of the tree.
• Once all of the berries are placed on the cone, arrange mint sprigs in the spaces between the berries. Place confectioners sugar in a sifter and tap around the tree to dust with sugar.

CHRISTMAS STRAWBERRIES

Steps:

• Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled.
• Roll into small balls and shape into strawberries; roll in red sugar crystals.
• Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve.