Gourmet Cookie Bouquets Recipe Blog

Archive for March, 2008

Ingredients:

• 1/2 cup butter

• 1/2 cup sour cream

• 1 cup all purpose flour

• 1 cup canned cherry pie filling

• 1/4 cup chopped walnuts (optional)

• 1/2 cup sifted powdered sugar

• 2 tsp. milk

In a large mixer bowl, beat butter on high speed of electric mixer for 30 seconds. Add sour cream; beat until fluffy. Add flour and mix well. Cover and chill dough about 1 hour or until firm enough to handle.

Divide the dough in half. Working with half of the dough at a time, roll to a 10 x 8 inch rectangle. Place rectangle on a greased baking sheet. Spread half of the pie filling lengthwise down the center third of the rectangle. If desired, sprinkle half of the chopped walnuts over the pie filling. Make cuts 2 ½ inches deep at 1 inch intervals along both long sides. Fold strips over filling, pinching into narrow points at the center. Repeat with remaining dough. Bake in a 350 degree oven for 30 minutes or until golden. Remove to a wire rack. Sprinkle with additional chopped gourmet nuts. In a small mixing bowl, stir together the powdered sugar and the milk. Drizzle over the gourmet desserts. Cut into slices and serve.

For more coffee cake ideas, try:

• Overnight Coffee Cake Recipe
• Apricot Date Coffee Cake
• Chocolate Streusel Coffee Cake
• Cream Cheese Swirl Coffee Cake
• Cranberry Apple Streusel Coffee Cake

Ingredients:

• 3/4 cup butter, at room temperature

• 1/2 cup confectioners’ sugar

• 1 tsp. vanilla

• 4 tbsp. sesame oil

• 2 1/2 cups all-purpose flour

• 2 tbsp. cold water, or more to form dough

• 3/4 cup raw sesame seeds

Cream the butter and the sugar with the vanilla and sesame oil. Blend in the flour until mixed thoroughly. Add the 2 tablespoons cold water, or more, to form dough. Roll the dough into 1-inch balls, in the sesame seeds. Place on a baking in a preheated 350 degree oven for about 25 to 30 minutes, or until the sesame seeds begin to turn golden brown and the insides of the cookies are not doughy.

More tasty cookie and dessert recipes:

• White Chocolate: Cookies, Cakes, And More Desserts
• How to Make Cookies Using a Cake Mix
• All About New York's Famous Black and White Cookies
• How to Make Homemade Fortune Cookies
• Honey Cookies

Ingredients:

• 3/4 lb. rice
• 1 lb. ricotta
• 2 eggs, well beaten
• 1 cup toasted bread crumbs
• 1/2 cup olive or peanut oil
• Salt to taste

Cook rice in 3 quarts of rapidly boiling salted water about 25 minutes or until done. Drain and cool, spread 1 tablespoon of rice on palm of hand; place 1 tbs. of ricotta over rice; sprinkle with salt; top with more rice; shape into round or oblong croquettes. Continue until all rice and ricotta are used. Dip croquettes in well beaten egg; roll in bread crumbs. Fry in very hot olive or peanut oil about 3 minutes or until golden brown on all sides. Serve hot as a side dish with meat or fowl. May be served also as a gourmet dessert. Simply roll in powdered sugar and serve hot or cold. Serves 6 to 8.

It's not the usual recipe for cookies or brownies that you'd expect, but equally tasty!

More rice recipes:

• Fried Rice - Nasi Goreng
• Fried Rice - Tori Hohan
• Mixed Rice Casserole - Phoat Khat
• Rice Kugel

Coconut Cookies

Ingredients:

• 1/2 cup coconut cream
• 1 cup sugar
• 2 eggs, beaten
• 2 cups sifted flour
• 1/8 tsp. salt
• 1 cup fresh coconut, grated or 1 cup flaked coconut

Directions:

Preheat oven to 375 degrees. Combine the coconut cream and sugar; cook over low heat until sugar melts. Cool and stir into the eggs.

Sift the flour and salt into a bowl; stir in the egg mixture until dough is formed. Roll out 1/4 inch thick on a lightly floured surface. Cut into desired shapes. Arrange on a greased cookie sheet and sprinkle with the coconut. Bake 8 minutes, or until delicately browned. Cool on a cake rack.

If you love coconut, then you'll really enjoy some of these recipes:

• Coconut Balls
• Coconut Custard
• Coconut Tarts
• Coconut Pudding

Ingredients:

• 1 tablespoon olive oil
• 1 1/4 pounds sea scallops dried with paper towel
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 4-6 garlic cloves, minced
• 1 large shallot, finely chopped
• Pinched ground sage
• 2 to 3 tablespoon lemon juice
• 2 tablespoons chopped parsley

In a large non- stick skillet heat the oil. In medium bowl, toss the scallops with the flour and salt. Transfer the scallops to the skillet. Add the garlic, shallot, and sauce. Sauté until the scallops are just opaque, 3 to 4 minutes. Stir in lemon juice and parsley. Remove and serve at once.

Of course, you can always add cookies for dessert too...

If you enjoy lemon seasoned foods, you might enjoy:

• Lemon Chicken
• Raspberry Lemon Gelatin Salad
• Lemon Pecan Sticky Rolls