Gourmet Cookie Bouquets Recipe Blog

• 3/4 cup brown sugar

• 3 cups water
• 1 1/2 cups rice flour
• 1/8 tsp. baking soda
• 1/8 tsp. salt
• 3/4 cup flaked coconut
• 2 cups corn oil

Cook the sugar and water until syrupy. Cool. Sift the rice flour, baking soda, and salt into a bowl; stir in the syrup and coconut. Let stand 2 hours.Heat the oil in a deep skillet; drop the batter by the tablespoon into it. Fry until browned on both sides.

• 1 1/2 lbs. chestnut
• 1/3 cup sugar
• 1/2 tsp. powdered ginger
• 1 tsp. cinnamon
• 1/2 cup honey
• 1/2 cup blanched chopped almonds

Make a crisscross cut on the top of each chestnut. Cook in boiling water 20 minutes. Drain, cool, and peel. Mash the chestnuts very smooth; blend in the sugar, ginger, and cinnamon. Shape into walnut sized balls. Dip in the honey and roll in the nuts.

• 2 eggs, beaten

• 1/4 tsp. salt

• 1/2 tsp. ground cardamom

• 1 tbsp. sugar

• 1 cup all-purpose flour

• 1 cup milk

• 2 tbsp. butter, melted

• Peanut oil for frying

Garnish:

• Confectioners’ sugar

Beat the eggs, salt, cardamom, and sugar together in a mixing bowl. Beat the flour and milk alternately into the mixture. Stir in the melted butter.

To make rosettes, heat the peanut oil to 375 degrees (1 ½ inches of oil in an electric frying pan works great for this). Dip a rosette iron into the hot oil, then into the batter. Do not let the batter run over the top of the iron as this may make it difficult for the rosette to release. Immerse the batter-coated iron in the hot oil until the rosette comes out free. Fry for 20 to 25 seconds. Remove the rosette to drain on paper towels. Reheat the iron in the oil and repeat the process. Dust with confectioners’ sugar.

• 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.

• 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.