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December Recipes

SNICKERDOODLES

1 Cup Butter

1 1/2 Cups Granulated Sugar

2 Large Eggs

2 3/4 Cups All-purpose Flour

2 tsp. Cream of Tartar

1 tsp. Baking Soda

Cinnamon and Sugar mixed to taste
       (about 1/4 cup sugar to
       1/2 tablespoon cinnamon
       is a good mixture)

Preheat oven to 400 degrees F. Have all ingredients at room temperature. Cream together butter and sugar until smooth, then add eggs, one at a time, mix well after each. Add cream of tartar, and baking soda mix well.

Stir in flour until well mixed. Chill. Roll into balls about 1” in diameter and roll in cinnamon and sugar to coat. Place on ungreased cookie sheets or sheets lined with parchment paper and bake 8 minutes. These cookies do not brown. Let them cool on tray for a few minutes. Remove and cool completely.

Servings: 48 cookies.


HELPFUL TIPS ON STORING YOUR CHRISTMAS COOKIES

(If they last long enough to store)

STORING COOKIES

1. Separate soft and crisp textured cookies for storage. Soft cookies should be kept in tightly covered containers. Crisp cookies may be stored in a cookie jar or container with loose fitting lid in a dry climate. In humid climate, store crisp cookies in a tightly covered container.

2. If soft cookies begin to dry out, add a piece of apple or bread to the container to help them retain moisture. If crisp cookies become soggy and are not decorated, heat in a 300 degree oven for 3 to 5 minutes to crisp them.

3. Store frosted cookies and thumb print cookies in a single layer in a tightly covered container. If need be for space, layer cookies between waxed paper to protect.

4. Bar cookies may be stored, tightly covered, in baking pan. Some may require refrigeration because of ingredients in them.

5. Unbaked cookie dough can be refrigerated for up to one week. Rolls of dough should be sealed tightly in plastic wrap; other doughs should be stored in airtight containers.

6. Cardboard containers are not recommended for storage, as the flavor and aroma from the box may be absorbed by the cookies.


3 INGREDIENT PEANUT BUTTER COOKIES

1 Cup Sugar

1 Cup Peanut Butter

1 Egg

Preheat oven to 375 degrees F. Mix all ingredients together until it becomes cookie dough-like consistency. Use a cookie scoop and roll into balls. Press down each ball with a fork, in a criss-cross method. Bake 8 to 10 minutes. Do not over bake, they burn easily. Sprinkle with sugar as soon as they come out of the oven.

Makes about 15 cookies.


MAPLE EGGNOG

2    tsp. Vanilla

4    Cups Milk

2    Cups Cream

5    Egg Yolks

1/2 Cup Maple Syrup

1    tsp. Nutmeg (freshly grated)

Whisk together egg yolks and maple syrup (or blend in a blender). Pour milk, cream and nutmeg into a large saucepan, stirring constantly until the first signs of boiling. Remove immediately and carefully whisk in the maple syrup and egg mixture. Place back on heat and bring up to 160 degrees. (Do not boil!) Remove from heat and stir in the vanilla. Chill in a bowl of ice water or in the refrigerator. Serve very cold and with fresh grated nutmeg or cinnamon.

Makes 7 one cup servings.


EGGNOG CUPCAKES

1 2/3 Cups Flour

1       Cup Sugar

1 1/4 tsp. Baking Powder

3/4    Cup Butter (salted, room temp.)

3       Egg Whites

1/2    tsp. Vanilla Extract

1/2    tsp. Nutmeg

3/4    Cup Eggnog

1/4    Cup Milk

Preheat oven to 350 degrees F. Whisk together flour, sugar and baking powder in a large mixing bowl. Add butter, egg whites, vanilla, nutmeg, eggnog and milk on medium speed just until smooth. Do not over mix.

Fill cupcake liners a little more than half way. Bake 18 to 20 minutes. Allow to cool for 1 to 2 minutes, then remove to cooling rack to finish cooling.

Yields 12 to 14 cupcakes.


EGGNOG ICING

1/2 Cup Butter

1/2 Cup Shortening

4    Cups Powdered Sugar

4    Tbsp. Eggnog

1/4 tsp. Rum Extract

1    tsp. Nutmeg

Combine butter and shortening and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Add eggnog, rum extract and nutmeg and mix until smooth. Add remaining powdered sugar and mix until smooth.

Add a little more eggnog, if necessary, until desired consistency is reached. Top cupcakes with icing and grate a dusting of nutmeg or cinnamon across the icing if desired.


BUTTER PECAN COOKIES WITH MAPLE BUTTERCREAM FROSTING

1    Cup Butter (softened)

1    Cup Brown Sugar

1/2 Cup Sugar

2     tsp. Vanilla

2     Large Eggs

2     Cups Flour

1/2  tsp. Baking Soda

1/4  tsp. Salt

1     Cup Pecans (chopped)
 

Preheat oven to 350 degrees F. In a large bowl using a hand mixer, beat butter and sugars until smooth. Add vanilla and eggs and beat until combined, then add flour, baking soda and salt, mix until just combined. Fold in chopped pecans.

Spoon tablespoon scoops onto a parchment-lined baking sheet and bake until golden, 10 to 12 minutes. Let cool. Frost and decorate with more chopped pecans.

Yields: 2 dozen.

Maple Buttercream Frosting:

1       Stick Butter (softened)

1 1/2 Cups Powdered Sugar

2       Tbsp. Maple Syrup

2       Tbsp. Heavy Cream

         Pecans (chopped, for decoration)

In a large bowl using a hand mixer, beat butter until smooth and fluffy, about 2 minutes. Add powdered sugar and beat until combined, then add the maple syrup and heavy cream and beat until creamy. If the frosting is too thin, beat in more powdered sugar, 1/4 cup at a time.


BUTTERED RUM FUDGE

3 1/2 Cups White Chocolate Chips

1       Can Sweetened Condensed Milk

2       Tbsp. Butter

1/2    Cup Toasted Pecans (chopped, more for garnish)

2       Tbsp. Spiced Rum

1/2    tsp. Pure Vanilla Extract

1/2    tsp. Salt

1/2    tsp. Cinnamon

Line an 8x8 inch pan with parchment paper and grease with non-stick cooking spray. In a large microwave safe bowl, combine white chocolate, sweetened condensed milk and butter. Microwave on medium power for 1 minute intervals, stirring after each minute, until smooth.

When mixture is completely smooth stir in the pecans, rum, vanilla and salt. Pour into prepared pan, sprinkle with more pecans and dust with cinnamon. Refrigerate for 3 hours or until fudge is set. Cut into 2 inch squares.

Makes 16 squares.


Cookie Baking Tip:

Don’t overload the oven. Bake one sheet of cookies at a time on the middle oven rack; if you need to bake more than one sheet at a time then rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning.


SPICY LOUISIANA SHRIMP DIP

1/4 Cup Chives (minced)

1    Red Bell Pepper (minced)

1/4 Cup Mayonnaise

8    Ounces Cream Cheese

1/4 Cup Parmesan Cheese

12  oz. SeaPak Shrimp Scampi

2    Tbsp. Lemon Juice

1    Lemon Zested

1    Tbsp. Cajun Seasoning

2    tsp. Worcestershire Sauce

1    Sourdough Bread Bowl

Preheat oven to 375 degrees F. Defrost the shrimp and chop them into 1/2 inch pieces. In a large bowl add all the ingredients except the bread and stir until combined. 

Cut the top of the bread loaf off. Scoop out the insides until the walls of the bread are 1/2 inch thick. Pour the shrimp mixture into the bowl and bake for 18 to 20 minutes or until the mixture is bubbly and the bread is nicely browned. Serve with crackers or baguette slices. 

Makes 12 servings.


GARLICKY SHRIMP COCKTAIL

1    lb. Raw, Tail-on Shrimp (cleaned, deveined)

2    Tbsp. Extra-Virgin Olive Oil

      Juice of 1/2 Lemon

      Salt

      Freshly Ground Black Pepper

3    Cloves Garlic (minced)

1/4 Cup Grated Parmesan

2    Tbsp. Parsley (chopped)

Marinara Sauce (warmed for dipping)

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. In a large bowl, mix together all ingredients. Place shrimp on a baking sheet and roast until golden and cooked through, 8 to 10 minutes. Serve with warm marinara sauce. 

Makes 6 servings.


OLD FASHIONED POTATO CANDY

1    Small Potato (to equal 1/2 cup mashed)

6    to 8 Cups Powdered Sugar

1/2 tsp. Vanilla 

2/3 Cup Peanut Butter

Peel and cut potato into 1/2 inch pieces, place in a small pot, cover with water and boil until very tender. Drain and transfer to a large bowl. Mash until smooth and lump free. Add 4 cups of powdered sugar and mix until blended. (will be very sticky at this point). Add vanilla and mix in. Mix in more powdered sugar, 1 cup at a time until mixture is very thick -slightly thicker than cookie dough.

Lay down a sheet of wax paper (or parchment paper) and sprinkle generously with powdered sugar. Transfer mixture to wax paper and sprinkle the top with more powdered sugar. Roll out to 1/4 inch thick rectangle. Spread the peanut butter evenly over the rolled out candy. Roll tightly, long side toward long side, then wrap in the wax paper.

Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm. Unwrap candy and slice into 1 inch thick slices and serve or store in airtight container, chilled, up to 2 weeks. 

Makes 24 slices.