Gourmet Cookie Bouquets Recipe Blog

Archive for April, 2008

• 2 (3 oz.) packages cream cheese, softened

• 2 tbsp. confectioners’ sugar

• 2 tbsp. lemon juice

• 2 cups unsifted flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1 cup granulated sugar

• 1/2 cup butter, softened

• 3 eggs

• 1 tsp. vanilla extract

• 1 (8 oz.) container sour cream

Preheat the oven to 350 degrees. In a small bowl, beat together the cream cheese, confectioners’ sugar and lemon juice until smooth; set aside. Stir together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat granulated sugar and butter until fluffy. Add eggs and vanilla; mix well. Add dry ingredients alternately with the sour cream; mix well.

Pour half the batter into greased and floured 10 inch tube pan. Spoon cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. Sprinkle with Cinnamon nut topping. Bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan. Serve warm.

Cinnamon Nut Topping:

Combine 1/4 cups finely chopped nuts, 2 tbsp. granulated sugar and ½ tsp. ground cinnamon.

• 6 to 7 cups of flour, divided

• 2 tbsp. sugar

• 4 tsp. instant minced onion

• 2 tsp. salt

• 2 packages active dry yeast

• 1/2 tsp. caraway seeds

• 1 3/4 cups milk

• 1/2 cup water

• 3 tbsp. butter

• 1 tsp.

  Tabasco sauce

• 2 cups (8 oz.) shredded sharp Cheddar cheese, divided

• 1 egg, lightly beaten

In a large bowl of electric mixer, combine 2 1/2 cups flour, sugar, onion, salt, yeast and caraway seeds. In a small saucepan, combine the milk, water and butter. Heat milk mixture until very warm (120 to 130 degrees); stir in the

With mixer at medium speed, gradually add milk mixture to the dry ingredients; beat for 2 minutes. Add 1 cup of flour. Beat at high speed for 5 minutes. With a wooden spoon, stir in 1 1/2 cups cheese and enough flour to make a stiff dough. Turn dough out onto lightly floured surface. Knead for 8 to 10 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to prevent sticking. Place in large greased bowl and invert dough to bring greased side up. Cover with towel; let rise in a warm place for 1 hour or until doubled in bulk.

Punch dough down. Divide the dough into 16 equal pieces; shape each piece into a bal. Place 1/2 the balls in a well greased 10 inch tube pan. Sprinkle with remaining 1/2 cup cheese. Arrange the rest of the balls on top. Cover with towel; let rise in a warm place 45 minutes or until doubled in bulk. Preheat oven to 375 degrees. Brush the dough with egg. Bake 40 to 50 minutes or until golden brown. Remove from the pan. Cool completely on a wire rack.

• 2 1/4 cups water

• 1 3-oz. package strawberry flavoured gelatin

• 1 10 1/2 oz. can frozen cranberry orange relish, thawed

• 1 8-oz. can crushed pineapple

• 1 3-oz. package lemon flavoured gelatin

• 2 cups of miniature marshmallows

• 1/2 cup mayonnaise

• 1 cup whipping cream, whipped

Bring 1 cup water to a boil. Gradually add to strawberry gelatin, stirring until dissolved. Add cranberry-orange relish; mix well. Pour into lightly oiled 6 1/2 cup ring mold; cover. Chill until almost set. Drain pineapple, reserving liquid. Bring remaining water to boil. Gradually add to lemon gelatin, stirring until dissolved. Add marshmallows; stir until melted. Add reserved pineapple liquid; cover. Chill until partially set. Add mayonnaise and pineapple to marshmallow mixture. Fold in whipped cream; pour over strawberry layer. Cover; chill until firm. Unmold. Garnish as desired.

• 1 cup sugar
• 1/3 cup water
• 3 cups flaked coconut

Boil the sugar and water until a thread is formed when fork is dipped in and raised. Stir in the coconut; cook over low heat, stirring frequently until a soft ball is formed when mixture is dropped into cold water.

Drop by tablespoon onto a greased surface. Cool.

• 4 eggs

• 1 1/2 cups sugar

• 1/8 tsp. salt

• 1 1/2 cups coconut cream

• 6 tbs. coconut, grated

Preheat oven to 350 degrees.

Beat the eggs, sugar, and salt, until thick and light. Beat in the coconut cream. Turn into 6 buttered custard cups. Set in a shallow pan of hot water. Cover each cup with a piece of aluminium foil. Bake 25 minutes, or until a knife inserted in the custard comes out clean. Cool and sprinkle with the coconut.

• 2 cup raisins

• Water

• 6 3/4 to 7 1/4 cups all-purpose flour

• 2 packages dry yeast

• 2 cups milk

• 3/4 cup granulated sugar

• 1/4 cup butter

• 2 tsp. salt

• 3 eggs

• 2 tsp. ground cinnamon

• Powdered Sugar Icing

In a small bowl, combine raisins with enough hot tap water to cover. Plump for 5 minutes; drain well. Set aside. In a large bowl, combine 3 cups of the flour and the yeast. In a medium saucepan, heat milk, ¼ cup of the granulated sugar, the butter and salt over low heat just until warm (115 to 120 degrees) and until butter is almost melted, stirring constantly. Add to flour mixture; add eggs. Beat with an electric mixer at low speed for ½ minute, scraping the sides of the bowl constantly. Beat 3 minutes at high speed, scraping bowl constantly. Stir in the plumped raisins. Stir in as much remaining flour as can be mixed in with a spoon. Turn out onto lightly floured board. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled, about 1 ¼ hours.Punch dough down; divide in half.

Cover; let rest for 10 minutes. Roll each half into 15 x 7 inch rectangle. Brush the entire surface lightly with water. Combine remaining ½ cup granulated sugar and cinnamon; sprinkle ½ of the sugar mixture over each rectangle. Roll up, jelly roll fashion, starting from a 7 inch side; pinch edges and ends to seal. Place, sealed edges down, in 2 greased 9 x 5 x 3 inch loaf pans. Cover; let rise in warm place until nearly doubled, 35 to 45 minutes. Bake in a preheated 375 degree oven for 35 to 40 minutes or until bread sounds hollow when tapped, covering bread with foil the last 15 minutes to prevent over browning. Remove bread from pans; cool completely on wire racks. Drizzle with powdered Sugar Icing.

Powdered Sugar Icing

In a medium bowl, combine 1 cup sifted powdered sugar, ¼ tsp. vanilla and enough milk (about 1 ½ tbsp.) to make of drizzling consistency.

 Cake:

• 2 cups any kind of pancake and waffle mix

• 1/2 cup sugar

• 1 8-oz. sour cream

• 3/4 cup milk

• 1 egg, beaten

• 3/4 cup chopped cranberries

• 3/4 cup peeled, coarsely chopped apple

Streusel:

• 1/2 cup chopped nuts

• 1/4 cup firmly packed brown sugar

• 1/2 tsp. cinnamon

• 2 tbsp. butter, softened

Glaze:

• 3/4 cup powdered sugar

• 1 tbsp. milk

• 1/2 tsp. vanilla

Heat the oven to 350 degrees. Grease 13 x 9 inch baking pan. Combine pancake mix and sugar. Add sour cream, milk, and egg; mix just until dry ingredients are moistened. Spread into; top with cranberries and apple. Sprinkle over fruit. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Combine glaze ingredients; drizzle over warm cake. Serve warm. (To reheat cooled cake, microwave each serving at high for about 20 seconds.)

• 1/2 cup granulated sugar

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 1/4 cup lemon juice
• 1/2 tsp. ground cinnamon
• 1/2 cup chopped pecans
• 2 (8 oz.) packages refrigerated crescent rolls

Preheat the oven to 375 degrees. In a small saucepan, combine sugars, butter, lemon juice, and cinnamon. Bring to a boil; boil for 1 minute.

Reserving 1/4 cup, pour remaining lemon mixture into a 9 inch round layer cake pan. Sprinkle with nuts. Separate rolls into 8 rectangles; spread with reserved lemon mixture. Roll up jelly roll fashion, beginning with the short side; seal edges. Cut in half. Place rolls, cut side down, in prepared pan. Bake 30 to 35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; do not remove pan, Let stand for 5 minutes; remove pan and serve warm.