Posts Tagged ‘new recipes to try’

Tuesday Recipe: 3 New Christmas Cookie Recipes

Tuesday, December 3rd, 2013

‘Tis the season for holiday baking, sharing joy with a touch of sugar, and spreading cheer with lots of smiles. Have you ever hosted a cookie swap? These three Christmas cookie recipes will quickly become a part of your go-to list of favorite holiday baking recipes, year after year.


Chocolate Peppermint Thumbprint Cookie Recipe

A twist on the classic thumbprint cookie recipe. Let’s be honest, who doesn’t love chocolate?

Ingredients:

  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 1/4 cups unsalted butter, room temp
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 5 oz. semisweet chocolate chips (3/4 cup)
  • 1/2 teaspoon pure peppermint extract
Peppermint Canister Collection
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.

2. Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.

3. Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.

4. In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations.


Lemon Iced Gingerbread Tree Cookie Recipe

Gingerbread is a holiday classic, especially when shaped like a tree! Add a new piece this year with lemon icing to brighten the overall flavor of these terrific treats.

Gingerbread Tree Cookies
  • 2 1/2 cups flour, plus more for rolling
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1 tsp coarse salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsulfured molasses

For the Icing:

  • 2 tbls fresh lemon juice
  • 1 1/3 cups confectioners’ sugar
1. Make cookies: In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine. With mixer on low, slowly  add flour mixture; beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).

2. Preheat oven to 350 degrees. On a floured surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.

Recipe Santa Sculpture
Make icing: In a small bowl, combine lemon juice and confectioners’ sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired.

Traditional Holiday Shortbread Cookies

With a delicate texture and a satisfying melt in your mouth flavor, these cookies are sure to please everyone at your holiday party. Shortbread pans make for great gifts, and offer delightful imagery for your holiday cookies!

Classic Shortbread

  • 1/2 cup butter at room temperature
  • 1/3 cup powdered sugar (unsifted)
  • 1/4 teaspoon vanilla
  • 1 cup flour (unsifted)

1. Using the back of a large spoon, cream the butter until it is light. Cream in the powered sugar, then the vanilla. Now work in the flour. Knead the dough on an un-floured board until nice and smooth.

2. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Put the ball of dough in the middle of the pan, and working out from the center, firmly press the dough into the pan.

Christmas Shortbread Pan
Reindeer Shortbread Pan 3. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until it is lightly browned. Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.

4. Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board. If the shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out.

5. Cut the shortbread into serving pieces while it is still warm. Let the pan cool before washing it in the sink or dishwasher.


What cookie recipes would you like to see? Let us know in the comments below! Look through more recipes on our blog.


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Tuesday Recipe: Make Your Own Bread at Home

Tuesday, October 15th, 2013

Many people are terrified by the idea of making homemade bread. It is often feared that either you are going to be stuck with a loaf that does not rise, or your oven will not cooperate and the brick-like substance that you take out will be inedible. Although we here at Sturbridge Yankee Workshop have all shared those same fears, we also know that once you have made your own bread from scratch, the task ceases to be as daunting as it once was.

Today we are featuring several recipes that you can easily make at home, including pizza dough. Now grab your apron and let’s give homemade baked bread a whirl.


Pizza DoughPizza Dough

Ingredients

  • 3 1/2 to 4 cups bread flour, plus more for rolling (Using bread flour will give you a much crisper crust. All-purpose flour will give you a chewier crust.)
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups water, 110 degrees F
  • 2 tablespoons olive oil, plus 2 teaspoons

Directions

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. Unused dough rounds can be frozen for later use! When baking your pizza, we highly recommend a pizza stone for evenly crisp crust!


Onion Dinner Rolls

Makes 16 rolls. Hands-On Time: 45 minutes. Total Time: 3 hours

Dinner RollsIngredients

  • 3 tablespoons olive oil
  • 3 medium onions, finely chopped
  • 1/4 cup plus 1 teaspoon granulated sugar
  • kosher salt
  • 2 0.25-ounce packages active dry yeast
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • 6 cups all-purpose flour

Directions

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions, 1 teaspoon of the sugar, and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.

2. Place 2 cups warm tap water (105° to 115° F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 tablespoons of the butter, the remaining ¼ cup of sugar, and 1 teaspoon salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

3. Butter a 9-by-13-inch baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

4. Heat oven to 400° F. Remove the plastic wrap and brush the dough with the remaining 2 tablespoons of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if the tops brown too quickly). Cool in the pan for 5 minutes before serving. The rolls can be made up to 1 day in advance; keep at room temperature, tightly wrapped. If desired, warm in a 375° F oven for 5 to 10 minutes before serving.


Five Step Basil and Beer Bread

Makes 1 loaf. Hands-On Time: 10 minutes. Total Time: 1 hourBasil Beer Bread

Ingredients

  • olive oil for the baking sheet
  • 3 1/4 cups all-purpose flour
  • 1 1/4-ounce package active dry yeast
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup (3 ounces) grated Parmesan
  • 1 12-ounce bottle beer, preferably ale
  • flour for the work surface
  • 1 cup chopped or torn fresh basil

Directions

  1. Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
  2. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.
  3. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing. This bread would be dreamy when dipped in olive oil!

Stoneware Baking Sheet Tools of the Trade

If baking is a serious hobby in your house, or even if it is not, it is wise to ensure that you have all of the necessary tools at the ready for any kitchen adventure. On our website we have an entire section devoted to bakeware, like this stoneware baking sheet to the left. Click here to browse more kitchen items at Sturbridge Yankee Workshop.


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