Biscotti from R News

INGREDIENTS:

• 2 sticks, room temperature unsalted butter


• 2 cups light brown sugar


• 4 large eggs


• 2 tsp vanilla extract


• 5 cups all-purpose flour


• 1 tsp baking soda


• 1 tsp baking powder


• 1 tsp salt


• Zest from 3 large oranges


• 2 cups rough chopped walnuts


• 1 Tbs fresh cracked black pepper (optional)


• Parchment paper for lining baking trays

PROCEDURE:

Preheat the oven to 350 degrees and use a mixer to cream 2 sticks room temperature unsalted butter with 2 cups of light brown sugar.

Then add 4 large eggs, one at a time, and then add 2 tsp vanilla and the zest from 3 large oranges and turn the machine off.

Next, use a mixing bowl to combine 5 cups of all-purpose flour with 1 tsp baking soda, 1 tsp baking powder and 1 tsp salt, turn the machine on low and carefully add the flour to make the dough.

Then add 1 Tbs cracked black pepper and 2 cups rough chopped walnuts and turn the machine off as soon as the nuts are incorporated.

Divide the dough into 4 equal parts and roll each one into a long, 2-inch thick log.

Divide those up on 2 heavy bottomed parchment paper lined baking trays and place them into the preheated oven.

They'll take about 25-30 minutes to brown up during the first baking and you'll want to switch the trays from top to bottom halfway through.

Pull the trays out, turn the heat down to 250 degrees, and let the biscotti cool down enough to handle.
Then use a serrated knife to cut each one crosswise, on a slight bias, into 1 inch thick cookies placing them back onto the baking trays, flat side down, as you go.

Once the cookies are all cut, place the trays back into the oven to bake the second time.

Believe it or not, they can take another 30-45 minutes at 250 degrees during the second baking and they'll be nice and firm to the touch when they are done.

HINTS:

Feel free to cut this recipe in half if you like.

The term "biscotti" refers to the fact that the cookies are "twice baked".

Using a serrated knife to slice the individual cookies really helps to keep them from breaking.

Substitute other ingredients, like pistachios and a handful of dried cranberries, for the walnuts and leave out the black pepper if you like.

Marina's Hazelnut Biscotti

Basic Cookie Dough

5 cups flour
2 cups sugar
1 cup butter
4 eggs and 4 egg yolks
4 tsp baking powder
2 tsp any extract
1 1/2 cups hazelnuts or any nuts

Preheat oven to 325 degrees.

Mix butter, sugar, and eggs (4 whole) thoroughly. Add extract. Sift together flour and baking powder and add to the egg mixture. At a low speed, add 4 egg yolks and nuts. Add flour as needed until dough is not sticky.

Divide dough in half and add cocoa to one half.

Roll each half of dough into 2 ropes. Place ropes on well greased baking sheet. Bake 25 to 30 minutes or until very firm to the touch.

Let cool.

Slice ropes at an angle and place side down on baking sheet. Bake 8-10 minutes again or until golden brown.


For Christmas add Craisins and pistachios.

Fig Cookies or Cucidatti

Filling:
3 lbs figs
2 lbs chopped dates
1 lb raisins

2 jars orange marmalade
1 jar honey
2 lbs almonds and walnuts, toasted
1 whole orange including rind
1/2 teaspoon black pepper
2 teaspoons cinnamon, cloves, and nutmeg
1 teaspoon salt

Grind up figs, dates, raisins, and cherries.  Add the rest of the ingredients and mix well.  Put the mixture into a large ziplock bag. 

Dough:
5 lbs flour
dozen eggs
4 cups shortening
8 tbsp baking powder
2.5 cups sugar
2 tbsp vanilla
2 cups milk

Beat eggs, milk, sugar and vanilla. In a large bowl mix flour, baking powder, shortening. Make a well and add the wet ingredients. When the dough comes off your hands it's ready. Cover with a towel.

Roll out the dough into a rectangle. Put the filling into a plastic freezer bag and cut off a corner to form a tip.

Squeeze a line of filling onto the dough; roll the dough over the filling and repeat. Then cut the logs into cookies on a diagonal.

Bake at 375 degrees until lightly browned. Let cool and frost cookies with confectioners sugar, milk and vanilla. Sprinkle with colored decorations.

Easy Oreo Truffles AKA Reindeer Droppings

http://brands.kraftfoods.com/bakerschocolate/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=95085

Lynsey's Red Velvet Cookies

‎1 box of white cake mix, 2 eggs, 1/3 cup of oil, 1/2 cup of cocoa powder, 1 bottle of red food coloring. Mix and bake for 8 minutes at 375°

Sugar Cookies from All Recipes

http://allrecipes.com//Recipe/soft-sugar-cookies-iv/Detail.aspx

Lynne's Sweet Potato Casserole

1 can sweet yams(40oz.) I buy the Tops brand

3 medium apples

1 cup flour

1/2 cup sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1 egg

butter pats for the top

I drain the juice from the potatoes and put it aside. Put the potatoes in a baking dish. Pare and toss the apples with the potatoes. In a separate bowl mix the flour, sugar, salt and cinnamon. Make a well in the flour mixture and add the egg. Beat the egg and mix the ingredients at the same time. Spread over the potatoes. I toss it a little bit. Now pour some of the juice over the top to moisten some of the topping. Lastly place butter pats over the top. I use as little as possible, about 6 thin pats should do it. Bake at 375 for about 45 mins. If you're in a hurry you can microwave for about 15 mins. Keep an eye on it so it doesn't overflow.