Saturday, December 31, 2011

Cocktails and Dreams

This popular starter can be just as easy to prepare as it looks! Serve it with some flair for an elegant first course.

Shrimp Cocktail
Printable recipe

  • 4-5 Large-jumbo shrimp per serving
  • 2 Tbsp lemon juice
  • 1 tsp salt
  • Lemon wedges
  • Cocktail sauce

1) Fill a medium pot about halfway with water.
2) Add lemon juice and salt and bring to a boil over high heat.
3) Add shrimp to water and reduce to medium heat.
4) Cook for about 5 minutes until pink on the outside and opaque all the way through.
5) Strain shrimp and run under cold water.
6) Refrigerate for at least 1/2 hour or until serving time. 
7) Remove peel, leaving the tail still on.
8) Serve with lemon wedges and cocktail sauce!

Saturday, December 17, 2011

Stuck Like Glue

If you want to take a crack at making a gingerbread house or if you just need to decorate some cookies, royal icing is just what you'll need. Royal icing can be used as a sort of edible glue for all your pastry needs!

Royal Icing
Printable recipe

  • 2 c powdered sugar
  • 1.5 Tbsp meringue powder (available in craft stores)
  • 1/4 c water
  • 1/4 tsp vanilla, or almond (or peppermint!) extract

1) Combine powdered sugar with meringue powder in a small mixing bowl.
2) Add water and extract.
3) Using an electric mixer, beat on high for about six minutes until stiff peaks form.

4) Add coloring if wanted and use to decorate your cookies or to make your gingerbread house! If icing is too thick add water.

Tastes Like Xmas

This is the recipe I was going to post last week and then didn't. It goes along with the previous week's recipe for Gingerbread Rice Krispy Treats, except I did these ones in the microwave for anyone who wants to give that a go instead of the stove-top method. Use these ingredients in the previous recipe if you don't want to do them in the microwave.

Candy Cane Krispy Treats

  • 3 Tbsp butter
  • 4 cups (1 12oz bag) mini marshmallows
  • 1 Tbsp peppermint extract
  • 10 peppermint candies
  • 2 Tbsp mini chocolate chips (optional)
  • 6 c Rice Krispies cereal

1) Unwrap candy and put in a ziploc bag. Cover with a dish towel and crush using a hammer. Transfer to a small bowl and mix in chocolate chips if desired.
2) Prepare pan with cooking spray and set aside.
3) Melt butter in a small bowl.
4) Put marshmallows in a large bowl and pour butter on top. Stir to coat evenly.
5) Microwave on high for 1 minute, then 30 second intervals, stirring in between, until completely melted.
6) Stir in Krispies about 2 cups at a time.
7) Transfer to baking pan and smooth with a rubber spatula.
8) Sprinkle with peppermint (and chocolate) and press down with spatula to adhere.
9) Refrigerate for 30 minutes to set then turn out on a cutting board.
 10) Let treats return to room temperature then cut into squares and cover until ready to serve.

Saturday, December 3, 2011

Not the Gumdrop Buttons!

A holiday twist on this comfort food classic!

Gingerbread Rice Krispy Treats
Printable version

  • 3 Tbsp butter
  • 4 cups (1 12oz bag) mini marshmallows
  • 1/2 Tbsp ground ginger
  • 1/2 Tbsp ground cinnamon or extract
  • 6 c Rice Krispies cereal

1) Melt butter in a large saucepan over low heat.

2) Add marshmallows and stir until melted.
3) Mix in ginger and cinnamon.
4) Turn off heat and mix in Rice Krispies 1 or 2 cups at a time. If marshmallow starts to get hard to work with turn the burner on briefly to soften it.
5) Spoon mixture in a greased 13" x 9" baking sheet and smooth using a rubber spatula. *
[This was where I forgot to continue to take photos]
6) Let cool completely then cut into squares and serve!

*Alternate preparation: Spread treats onto cookie sheet instead of baking pan, flatten as much as possible and cut out pieces using a gingerbread man cookie cutter.

You can't catch me I'm the Gingerbread Man

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