Archive for the ‘Cookies’ Category

Tasteful Tuesday: 10 Vintage Desserts from Taste of Home

Tuesday, June 5th, 2018

For this week’s Tasteful Tuesday, we are doing something a little different. Taste of Home published a list of 50 Vintage Desserts, and we’ve decided to feature 10 of those recipes that we love as New Englanders and East Coasters, as well as some too classic not to mention. They are all linked below to their respective recipe page, so click through if you’d like ingredient lists and directions. You can view Taste of Home’s full list here, and be sure to share your top 10 favorite vintage desserts in the comments below.

Grandma’s Divinity Recipe

Simply and timelessly divine.

Lemonade Icebox Pie Recipe

A refreshing pie that won’t heat up your kitchen in the warmer months is a winning pie in our book.

Skillet Blueberry Slump Recipe

Make this blueberry dessert at home or over a fire when you go camping this summer!

Homemade Butterscotch Pudding Recipe

So creamy and indulgent.

Peach Bavarian Recipe

It wouldn’t be a list of vintage desserts without at least one gelatin dish.

Cranberry Ambrosia Salad Recipe

In big or small batches, this dessert is synonymous with “tradition” for many families.

Strawberry Angel Trifle Recipe

Whether you are strategic or not with the layering of this dessert, it’s sure to be a showstopper.

Maine Maple Syrup

Down East Blueberry Buckle Recipe

Fresh blueberries are best in this sweet treat.

Maple Sugar Pumpkin Pie Recipe

Bonus points if your maple syrup comes from Maine.

Shoofly Cupcakes Recipe

Molasses and cupcake lovers unite!

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Tasteful Tuesday: Coconut Almond Macaroons

Tuesday, May 29th, 2018

We’re celebrating the indulgent coconut macaroon today for National Macaroon Day, but we highly recommend whipping up several batches to serve this summer and for special occasions. Almond extract is the special ingredient in this macaroon recipe; it goes great with the toasted coconut flavor and, if desired, chocolate drizzled on top.

Coconut MacaroonsWhat You’ll Need:

  • 2 large egg whites
  • 1 teaspoon almond extract
  • 1 pinch of table salt
  • 1/4 cup white sugar
  • 2 cups sweetened flaked coconut
  • Melted chocolate (optional)

Directions:

  1. Preheat oven to 375°F and lightly grease a baking sheet.
  2. In a medium bowl, beat together the egg whites, almond extract and the salt on a medium-high speed until soft peaks form.
  3. Add the sugar about 1 tablespoon at a time while beating at a high speed until stiff peaks form. Continue until mixture is glossy.
  4. Fold the coconut into the egg mixture. Drop the mixture with small spoon onto the prepared sheet, spacing each drop about 2 inches apart.
  5. Bake in preheated oven for 12-15 minutes (coconut should be browned). Dip into melted chocolate or drizzle chocolate over the top. Enjoy for up to five days.

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Tasteful Tuesday: Spritz Cookies

Tuesday, January 16th, 2018

Tasteful Tuesday

Spritzgebäck may be a traditional Christmas treat, but with your cookie press and this recipe they’ll become a staple recipe in your kitchen throughout the year. If you don’t have a cookie press, no problem! You can form the dough into a half-inch ropes and shape them into rings. These Spritz Cookies can be topped with a nice glaze on top (recipe included below) for added sweetness.

What You’ll Need:

Cookies

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 3/4 cups all-purposed flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon peppermint/almond/vanilla/other extract

Glaze

  • 2 cups confectioners’ sugar, sifted
  • 3 tablespoons to 1/4 cup milk
  • 1/4 teaspoon peppermint/almond/vanilla/other extract
  • food coloring, optional

Directions:

  1. Preheat oven to 350°F.
  2. In a large bowl, beat butter with granulated sugar on medium-high speed until fully combined, about 3 minutes.
  3. Add egg yolk, flour, salt, extract and milk and beat to combine.
  4. Fill a cookie press with dough and fit with a wreath disk, or roll dough into half-inch ropes and shape into rings. Press or place cookies onto baking sheets.
  5. Bake in preheated oven until just golden, about 12 to 14 minutes. Remove and place sheets on a wire rack and cool cookies completely.
  6. Whisk together confectioners’ sugar and milk until smooth, whisk in extract.
  7. If you are using food coloring, add a drop or two to a small amount of glaze and use a toothpick or knife to create a swirl, or combine completely if desired. Dip tops of cookies in the glaze then return to the wire rack glaze-side up. Enjoy!

*Glaze can be stored in an airtight container at room temperature for up to three days (whisk before using). Cookies can be stored in an airtight container at room temperature for up to three days.

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