Gourmet Cookie Bouquets Recipe Blog

Archive for April, 2008

Ingredients:

• 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 gourmet nuts, 2 tbsp. granulated sugar and ½ tsp. ground cinnamon.

Find more coffee cake recipes here:

• Overnight Coffee Cake Recipe
• Apricot Date Coffee Cake
• Chocolate Streusel Coffee Cake

If you're tired of making cookies and more cookies, then try this recipe for a nice side dish.

Ingredients:

• 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 Tabasco sauce.

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.

For more bread recipes, try:

• Bread Dough
• Cheese Casserole Bread
• Banana Nut Bread
• Onion Herb Baked Bread

Perhaps as a Thanksgiving gift, you're going to make a fun cranberry recipe for your family this year. This recipe is fun and festive at the same time!

Ingredients:

• 2 1/4 cups water

• 1 3-oz. package strawberry flavored gelatin

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

• 1 8-oz. can crushed pineapple

• 1 3-oz. package lemon flavored 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.

Want more cranberry recipes? Try some of the following:

• Apple Cranberry Muffins
• Applesauce Cranberry Mold
• Cranberry Waldorf Fluff

If you're looking to add a little something to your table of cookies this year, try coconut balls for something extra special.

Ingredients:

• 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.

For more coconut recipes, try:

• Coconut Pecan Frosted Brownies
• Coconut Cream Pudding
• Coconut Pancakes
• Coconut Fritters

Ingredients:

• 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 F.

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 aluminum foil. Bake 25 minutes, or until a knife inserted in the custard comes out clean. Cool and sprinkle with the coconut.

If you loved these gourmet desserts, try some more coconut recipes:

• Coconut Cream Pudding - Serigja
• Coconut Tarts - Buco Pastelitos
• Coconut Cheesecake