BUTTER NUT SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 17m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven or toaster oven to 325 degrees F. Place the coconut on a small cookie sheet and spice it up with cloves, allspice and cinnamon. Toast coconut 10 to 12 minutes to deep golden. Cool.
- Chop honey roasted peanuts by hand or in processor. Reserve.
- Remove lid to caramel sauce topping and place in microwave. Microwave the sauce on high 45 seconds to warm it through.
- Fill dessert bowls with butter pecan ice cream and top with caramel sauce, whipped cream, chopped nuts and spiced, toasted coconut.
SNOW-CAPPED CHOCOLATE DROPS
Steps:
- HEAT oven to 350 degrees F.
- COMBINE flour, baking soda and salt in bowl of electric mixer. Add egg, brown sugar, shortening, cherry liquid and chocolate. Blend well at low speed. Stir in walnuts and cherries. Drop by rounded teaspoons onto ungreased cookie sheets.
- BAKE 10 to 12 minutes. Cool on racks.
- FROST each cooled cookie with 1 teaspoon marshmallow creme.
ALMOND DROPS
Provided by Food Network
Categories dessert
Time 55m
Yield 48 pieces, depending on size
Number Of Ingredients 11
Steps:
- Place the almond paste, corn syrup and apricot puree in the bowl of a stand mixer fitted with a paddle. Turn on the mixer to medium speed and add about 1 egg white, continue adding egg white gradually until the mixture can be piped through a piping bag. You will need to adjust the amount of egg whites added to the mixture depending on the consistency of the almond paste. Place the mixture into a piping bag fitted with a star tip. Pipe the mixture onto a parchment paper lined baking sheet. Use any design you like when you are piping the mixture. You can place whole almonds on top of some to achieve a different design.
- Preheat the oven to 380 degrees F and bake for 8 to10 minutes, until lightly golden brown.
- Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is.
- Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.
- Yield: About 2 cups
SHERRY LEMON DROP
Steps:
- Combine the sugar and 1/3 cup water in a microwave-safe glass measuring cup. Microwave until steaming, 45 seconds to 1 minute. Stir to dissolve the sugar.
- Stir in the lemon zest and lemon juice, and set aside to cool completely. Strain through a fine-mesh sieve. (The lemon syrup can be made ahead and stored for up to a week in the refrigerator.)
- To serve, fill a pint glass with ice. Add the sherry and 5 tablespoons of the lemon syrup. Shake until well chilled, then strain into cordial glasses. Serve cold.
BUTTER-NUT DROPS
This is from a cookbook issued by the Culinary Arts Institute in 1949, that my mother used as a young bride. I especially thought these cookies were good, though they do take some time. If you can't find Brazil nuts, you could substitute some other variety. Cooking time is for one batch.
Provided by mianbao
Categories Dessert
Time 1h10m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Cream butter and sugar well.
- Add egg yolk, vanilla, orange and lemon zest and salt; beat well.
- Stir in lemon juice and flour.
- Cover and chill 3 or more hours.
- Preheat oven to 350F.
- Roll dough into 40 small balls of about 1/2 rounded teaspoon each.
- Dip balls into the slightly beaten egg white, then roll in the chopped nuts.
- Place 1 inch apart on a greased cookie sheet, and press 1/2 candied cherry on top of each.
- Bake 25 minutes.
CHOCO-CHERRY NUT DROPS
My brother loved these cookies as a child. (Still does!) Actually they are a variation of the familiar Toll-House Cookies, but the cherries make them Christmas-pretty! This recipe comes from Pillsbury. Remember when they would include a little pamphlet of cookie recipes in bags of flour at Christmas?
Provided by Lorraine of AZ
Categories Dessert
Time 32m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Sift together the flour, baking soda, and salt. Reserve.
- Cream the softened butter. Gradually add the brown and granulated sugars. Blend in the egg and vanilla. Beat well. Add the dry ingredients gradually, blending well.
- Stir in the chocolate morsels, pecans and cherries. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in preheated oven for 10 to 12 minutes until golden brown.
Nutrition Facts : Calories 146, Fat 7.8, SaturatedFat 4.2, Cholesterol 19.4, Sodium 108.6, Carbohydrate 18.5, Fiber 0.7, Sugar 11.3, Protein 1.5
SHERRY NUT DROPS
I always make these at the winter holidays. My mother made them every year and thie aroma is such a pleasant memory they are great for cookie exchanges and gift cookie tins.
Provided by Valorie Mall
Categories Cookies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Set oven at 350 degrees. Grease or spray cookie sheets
- 2. Cream together butter and flour until light and fluffy. Add salt and continue beating.
- 3. Add flour alternately with sherry, beating well after each addition.
- 4. Stir in nuts. Drop by teaspoons on cookie sheets. Bake for 25 minutes being careful not to overbrown the cookies. Remove to a cooling rack. Keep in a sealed container. The flavor intensifies after the first day.
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