Gourmet Cookie Bouquets Recipe Blog

• 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 nuts. In a small mixing bowl, stir together the powdered sugar and the milk. Drizzle over the baked pastries. Cut into slices and serve.

• 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.

• 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 dessert. Simply roll in powdered sugar and serve hot or cold.Serves 6 to 8.

• 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

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.

• 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.

• 1 cup flaked coconut
• 1/2 cup sugar
• 1/2 cup milk
• 2 tsp. cornstarch
• 1 tbs. butter
• 1 egg yolk
• 2 cups sifted flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 cup shortening
• 1/4 cup ice water
• 3 tbs. heavy cream

Cook the coconut, sugar, and milk until very thick, stirring frequently. Stir in the cornstarch, butter, and egg yolk; cook over low heat for 5 minutes, stirring constantly. Cool. Preheat oven to 400 degrees.

Sift the flour, salt, and baking powder in a bowl. Cut in the shortening with a pastry blender or 2 knives; add the water, tossing lightly until a ball of dough is formed. Roll out 1/8 inch thick on a lightly floured surface; cut into 3 inch rounds or squares. Place a teaspoon of the coconut mixture on half of the pastry and cover with other half, sealing the edges with a little water or egg white. Arrange on a cookie sheet and brush with the cream. Bake for 15 minutes or until delicately browned. 

• 1 cup sugar
• 3/4 cup cornstarch
• 1 tsp. salt
• 2 cups milk
• 2 cups light cream
• 2 egg yolks
• 2 cups flaked coconut
• 1 tsp. grated orange rind
• 2 tsp. vanilla extract

Sift the sugar, cornstarch, and salt into a saucepan; gradually add the milk and cream, mixing until smooth. Cook over low heat, stirring steadily until thickened. Beat the egg yolks in a bowl; gradually add the hot mixture, stirring steadily to prevent curdling. Return to saucepan; cook over low heat, stirring steadily for 2 minutes, but do not let boil. Cool. Beat with a rotary beater or electric mixer for 2 minutes, then flod in the coconut, orange rind, and vanilla. Pour into 8- 10 custard cups and chill. Serve with whipped cream.

• 3/4 cup dark brown sugar
• 2 tbs. water
• 4 eggs
• 2 egg yolks
• 1 cup granulated sugar
• 1/8 tsp. salt
• 2 cups coconut cream

Cook the brown sugar and water until syrup is formed. Pour a little into the bottom of 8 custard cups.

Beat the eggs, egg yolks, sugar, and salt until light, and then beat in the coconut cream gradually. Pour into the custard cups. Place in a shallow pan of hot water. Bake in a 350 degree oven for 45 minutes or until the custard is firm. Run a knife around the sides and turn out.

• 1 can (20 oz.) pineapple slices in juice

• 2 packages (4 serving size) or 1 package (8 serving size) lime or apricot flavour gelatin

• 1 1/2 cups boiling water

• 1 cup ginger ale or cold water

• 1/4 tsp. ginger

Drain the pineapple, reserving the juice. Cut 4 pineapple slices in half; set aside. Cut the remaining pineapple slices into chunks. Dissolve gelatin in the boiling water. Add the reserved juice, ginger ale, and ginger. Chill until slightly thickened. Measure 1 cup of the gelatin. Arrange some of the pineapple chunks in a 6 cup ring mold; top with measured gelatin. Chill until set but not firm, about 10 minutes.  

• 1 1/2 cups unsifted all purpose flour

• 1/2 cup confectioners sugar

• 1 tsp. baking powder

• 1 tsp. salt

• 3/4 tsp. ground nutmeg

• 1/2 cup milk

• 1/2 cup water

• 1/4 cup oil

• 1 1/2 tsp. grated lemon peel

• 3 eggs

• Oil for frying

• Confectioners’ sugar

Mix flour, 1/2 cup confectioners’ sugar, baking powder, salt and nutmeg in a small mixing bowl. Set aside. Combine milk, water, oil, and lemon peel in a medium saucepan. Heat to rolling boil over medium high heat. Add flour mixture all at once. Beat with a wooden spoon until mixture pulls away from the sides of the pan into a ball. Remove from heat; cool slightly. Add eggs, one at a time, beating after each addition.

Heat 2 to 3 inches oil in deep fryer or large saucepan to 350 degrees.

Drop by the tablespoonfuls into the hot oil. Fry 3 or 4 puffs at a time, 4 to 6 minutes, or until golden brown, turning over several times. Drain on paper towels. Sprinkle top of each puff with confectioners’ sugar.