Monthly Archives: December 2016

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Holiday Breakfast Table

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Hi Everyone,

Wow, another Christmas is over. The days and years seem to fly by too fast.

I was quite busy preparing all the fish for our Christmas Eve “Feast of the Seven Fishes” dinner and didn’t have time to take pictures of my tablescape.

But Christmas morning was a different story. Every year we have our traditional breakfast and the main course is always Williams Sonoma croissants. I always order the combination of plain and chocolate.

Not to sound like an advertisement for this product, but they are delivered frozen, you take the quantity you want out the night before you want to eat them to let them rise for 9 hours. In the morning you bake them and the house smells “Wonderful”. Nothing like the smell of fresh baked goods.

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The other additions to our breakfast table are eggnog muffins with rum. If you are serving children, omit the rum, increase the eggnog and add vanilla. I love these muffins. Delicious and easy.

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( Recipe at the end of the post).

Of course we had to have Panettone on our breakfast table. For those of you who are not familiar with it, Panettone is an Italian Christmas Cake with candied orange peel, raisins and citron. You must try it at least once.

Every year I buy a different variety to change things up a bit; sometimes traditional, sometimes pear, chestnut and my favorite chocolate. This year it was chocolate. The company I love the best is Bonifanti – fantastic. I usually order mine from Eataly, NYC.

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You can eat Panettone at breakfast with coffee, as a snack with berries and whipped cream and at dinner with wine. This year I made Panettone two ways.

I served it sliced from the package and then I made overnight Panettone French toast.

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I had never tried to make the overnight French toast before so this was a new experience. I have made Panettone French toast on the griddle in the past, but I was trying to make life easier. If you prepare this, keep in mind it takes 40 – 45 minutes to bake, so you have to plan your time accordingly.

Add a nice dusting of powdered sugar before serving for a pretty presentation. It must have been too early in the morning for me because I forgot to do that.

(Recipe at the end of the post).

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 Bob and I liked the French toast a lot and it will be back on our Christmas breakfast table next year.

And I always add my Honey Bow Tie cookies to the breakfast table – another family tradition. The recipe and the story behind it was in my previous post of the same name, posted 12/21/16.

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This year Bob surprised me and bought me one of my favorite snack items to add to my breakfast plate. I very rarely eat them but I have loved them since I was a child.

“Hostess Sno Balls”

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Has anyone had these?  Pink or white it doesn’t matter. 

There is just something about the coconut and marshmallow chocolate covered cake with a creamy center that I love. Twinkies can move aside.

Well, with a Christmas breakfast, you have to have a Christmas tablescape.

We use the same dishes each year for this occasion. Another part of our tradition.

I am using dishes and mugs from Williams Sonoma called “Christmas Carols”. An off white porcelain dish rimmed in red with a variety of scenes depicting lyrics to Christmas songs.

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But before the dishes, I started out with the matching off white tablecloth 

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and napkins with red and green woven napkin holders.

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Followed by red charger plates and green dinner plates just to use the Christmas colors.

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The glassware that I am using is another exclusive to Williams Sonoma and they are called “Santa and Reindeer”.

They are sold as juice glasses but they are 14 oz. and I think that is a little too much for a juice glass. I would normally serve water or soda in a glass this size.

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My flatware is red of course for Christmas.

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To serve our breakfast goodies, I am using a white cake plate with red ribbon .

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The three tiered cake stand that matches the dishes.

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And the cutest red sleigh cupcake holders for the eggnog muffins displayed on a Christmas tree cutting board that was hand made by my cousin Frank- he is so talented.

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My centerpiece is a tabletop size real Christmas Pine Tree that I have been watering every day and keeping it alive (with Bob’s help of course). It was touch and go for a while when some of the pine needles started to fall off, but I kept the faith and it’s still alive. (I have a reputation for killing ALL plants, shrubs, and bouquets I come in contact with).

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The last addition to the breakfast table was a Willow Tree figurine -“Treasure 2016”. This year has been very important for us and we wanted her on the table to remind us of our blessings.

I collect these figurines. I just love them.

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Place Setting

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Well, that was our Christmas breakfast table. I hope I gave you some ideas to incorporate into your Christmas morning breakfast table for next year or a New Years Day breakfast table- wishing you many blessings in 2017.

Until my next post, make every day a celebration!

Diane

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Don’t forget the recipes.

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Eggnog Muffins
(Makes 12 muffins)

Serve these muffins with butter or jam … very yummy! If you plan on serving them to children, leave out the rum, increase the amount of eggnog, and add vanilla extract.

Ingredients:

2 cups flour
2/3-cup sugar
1-tablespoon baking powder
1/2 teaspoon salt
3/4 cup prepared eggnog
1/2 cup dark rum
5 tablespoons unsalted butter, melted
1 egg, beaten to blend
1/2 teaspoon grated nutmeg

Preheat oven to 400 degrees F.
Grease one 12-cup muffin pan.

In a large bowl, combine the flour, sugar, baking powder, and salt.
Stir in remaining ingredients.
Spoon into prepared pan.
Bake about 20 minutes, or until tester comes out clean.
Cool slightly before serving.

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Overnight Panettone French toast

Courtesy of Naptime Recipes

Ingredients

1 loaf panettone (about 2 lbs. on the box)
6 large eggs
2 ½ cups milk
2 tablespoons granulated sugar
1 tablespoon vanilla extract
½ teaspoon kosher salt

Instructions

  1. Slice the loaf of panettone into about 8 to 10 even sized slices. Generously butter a 13 x 9 baking dish and fit the panettone slices in, allowing them to overlap. You may have to turn some slices sideways to make everything fit snugly – this is fine!
  2. Whisk the remaining ingredients together in a large bowl and pour the mixture evenly over the bread in the baking dish. Push the bread down so it soaks up as much of the custard as possible. Cover the baking dish and place it in the fridge to chill for at least 6 hours, or up to 12.
  3. Preheat the oven to 350 degrees F and allow the bread and custard to come to room temperature. Then sprinkle the top lightly with some granulated sugar and bake it in the oven for about 40 to 45 minutes, or until the top is golden brown and the French toast is puffed up. Allow to cool for a few minutes before serving with warm maple syrup.

This tasty treat appeals to both kids and adults and is even great for entertaining! To dress it up a bit try dusting the top with confectioners’ sugar.

Naptime Stopwatch

20 minutes prep time, 40 minutes cook time

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Table Details

 “Christmas Carols” dishes and mugs from Williams Sonoma

“Christmas Carols” tablecloth and napkins from Williams Sonoma

Three tier “Christmas Carols” cake stand from Williams Sonoma

“Santa and Reindeer” glassware from Williams Sonoma

Red and green woven napkin rings from Bed, Bath and Beyond

Red chargers from Bed, Bath and Beyond

Green dinner plates (Gibson)-pattern Green Aruba from Amazon

Red flatware from Homegoods

White cake plate with red ribbon was a “good luck” gift when I started the blog in 2015

Red Sleigh Cupcake holders  from Crate and Barrel

Willow Tree “Treasure 2016” from Hallmark

Panettone from Eataly, NYC

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Please ask your family and friends to follow DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

And share this post with your family and friends.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

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Holiday Cookies & Recipes

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Hi Everyone,

Merry Christmas and Happy New Year!

I hope your holidays have been wonderful so far. Among all the gatherings and traditions, there is so much food, so much dessert.

Which brings me to today’s topic- Cookies.

Usually I make my three standard Christmas cookies every year which are the Chocolate Crinkle, Sesame (Regina) and Grandma’s honey bow ties. Everyone knows by now that I am not the baker and I rely on the local bakery to fill in my Christmas dessert tray.

Well, I was inspired by all the food groups on Facebook so I decided to give baking another try and I got carried away. I made a total of eight varieties of cookies and fudge; yes I said eight…

This year was the first year that my son was not home for Christmas. I wanted to send a little “taste” of home to him for Christmas so I asked what cookies he would like and the list kept getting longer and longer.

I decided to send a care package to him and also to the other residents that are working with him in the hospital on the dreaded Christmas Eve through Christmas Day shift. And so the baking began.

I wanted to share my results with you along with the recipes.

The standards…

Chocolate Crinkle

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Chocolate Crinkle Cookies

INGREDIENTS:

5 ounces UNSWEETENED chocolate, broken into pieces

½ cup (1 stick) unsalted butter

2 cups all purpose flour

2 teaspoons baking powder

¼ tsp salt

4 large eggs

2 cups granulated sugar

1 tsp vanilla extract

Confectioner’s sugar

  1. Melt chocolate and butter together in the top of a double boiler over simmering water or in a microwave until about ¾ melted. Remove from the heat and stir until completely melted and smooth,
  2. Meanwhile, stir together (or sift) flour, baking powder and salt in a medium bowl
  3. In a large bowl with an electric mixer on hand, beat eggs, granulated sugar and vanilla extract until creamy, about 2 minutes. Whisk chocolate –butter mixture until smooth, and beat into egg mixture until smooth. Add about 1/3 of flour mixture and mix on low. Gradually add remaining flour, mixing just until blended. Dough may be thin; that’s OK because it will firm up upon cooling. Cover with plastic wrap and refrigerate until firm enough to roll into balls, at least 6 hours or overnight.
  4. Preheat oven to 350 degrees. Line the cookie sheets with parchment paper. Sift some confectioners’ sugar into a wide shallow bowl. Roll dough between your palms into 1-inch balls, and then roll in confectioners’ sugar. Place balls 1-inch apart on cookie sheets.
  5. Bake until puffed and crackled in appearance, and surface is dry to the touch, about 12 minutes; centers will still feel somewhat soft. Slide parchment paper onto racks to cool cookies completely. Makes 80 cookies.
  6. Store at room temperature in airtight containers.

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Sesame (Regina)

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Sesame Cookies- by my friend Paula Gati


1 lb. Crisco vegetable shortening
1 cup sugar

4 1/2 cups flour
3 1/2 tsp baking powder
2 tablespoons of vanilla
4 lg eggs
approx. 2 cups of toasted sesame seeds
1 cup of milk

1. Cream Crisco and sugar add eggs and vanilla, add flour and baking powder. A little at a time…till soft dough forms…
2. Turn on floured board. And just mix all well. Break off in small amounts like the size of a walnut then make into log shape…

3. roll in milk then seeds and bake 12 minutes till bottom is light brown 350 degree oven

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Grandmas’s Honey Bow ties
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Grandma’s Honey Bow ties

Ingredients:

  • 2 ½ lb all purpose flour
  • 8 or 10 eggs (depending on size)
  • Cinnamon
  • 1 ½ tsp. baking powder
  • 1/2 oz vanilla extract *
  • 1/2 oz rum extract *
  • 1/2 oz lemon extract *
  • 1/2 oz orange extract *
  • 1/2 oz almond extract *
  • Honey (large jar) –approx 4 cups
  • Confetti sprinkles
  • Vegetable or Canola oil
  • Water – approx 1 cup
  • Sugar (optional)

Make a well with the flour on a large pastry board. Beat the eggs and place in the well. Next add the 1-½ tsp baking powder and ½ oz each of the 5 extracts (1/2 a small bottle each or 3 tsp) and some cinnamon and sugar.

Work all this together and knead the dough. When the dough is ready for cutting and shaping the dough should have bubbles in the center (cut the dough to see if it ready).

When ready, cut into pieces and roll like a hot dog, and then run the dough through the manual pasta machine on the following settings:

First on # 1 then # 3 then # 4 then # 6

Cut in strips with a pizza cutter and shape into bow ties

After shaped, fry in Wesson vegetable /Canola oil until gold in color and drain (very quickly-be careful not to burn them and make them too dark)

Next, prepare the honey and water mixture (1 jar of honey to ½ jar of water) on a low flame to thin out the honey a bit. Place 4 bows at a time in the honey and dip the cookie. Layer the dipped cookies on a platter and sprinkle with the cinnamon and sprinkles. Continue this process layer after layer. (Store in aluminum foil in a cool place)

* ½ oz = 3 tsp

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And now the new additions…

Pistachio Cookies

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Pistachio cookies

PISTACHIO COOKIES by way of my friend Michael Gottuso…

The recipe:
1/2 cup unsalted butter
1/2 cup sugar
1/4 cup oil
1/4 cup water
1 egg
1 large package instant pistachio pudding
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
2 cups flour
Roll in balls. Bake 350 degrees. 13 – 15 minutes.
Drizzle with melted white chocolate and sprinkle with crystals.

Cook’s Note: I added chopped pistachios meats to the batter.

Cooks Note: I used a confectioners sugar glaze instead of chocolate.

Powdered Sugar Glaze

1 ¼ cups powdered sugar

3 tbsp. milk

½ tsp vanilla extract

Step 1

In a medium bowl, stir milk into sugar. Add vanilla. Drizzle on your favorite dessert.

Step 2

May be thickened with confectioners’ sugar or thinned with milk or other flavored liquids.

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Pignoli Cookies and Chocolate Almond Cookies

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Pignoli Cookies and Chocolate Almond cookies

  • 1 lb. almond paste
  • 1 ½ cups sugar
  • 3 large egg whites
  • 2 lemons, zest only
  • ¼ lb. pine nuts
  • ¼ cup confectioners’ sugar, or as needed

Preheat oven to 350 degrees.

Line 2 baking sheets with parchment paper

Crumble almond paste in bowl of a stand mixer with a paddle attachment. Mix until finely crumbled.

Sprinkle the sugar and lemon zest over the almond paste and continue to beat until incorporated

Beat in the egg whites, one at a time and continue beating until the batter is smooth (not too wet or loose).

Spread pine nuts on a plate

Break off a tablespoon size piece of dough and roll to form a ball.

Roll the ball in the pine nuts and place on baking sheet.

Bake for 20 minutes until lightly browned

Remove and cool completely on wire racks and dust with confectioners’ sugar.

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Chocolate Almond

This was my own creation by adding 1/2 cup cocoa powder to the pignoli dough and adding chopped almonds

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Rainbow Cookies

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Rainbow Cookies

 Rainbow Cookies by Marlene Scire by way of Paula Gati

1 (8 oz.) can of solo almond paste (I use different brand of almond paste I get from restaurant supply which =1 cup)
1 cup butter (recipe calls for margarine or butter… I use butter)

1 cup sugar
4 egg yolks
4 egg whites
2 cups of sifted flour
20 drops red food coloring
12 drops of green food coloring
1/4 cup seedless raspberry jam
1/2 cup apricot preserves
1 6 oz. bags of chocolate chips= 1 ¼ cups

Preheat oven to 350. Grease pans and line with parchment paper.

In the bowl of a stand mixer add almond paste and bread up with paddle attachment, add butter, sugar, egg yolks and beat till light and fluffy

Add flour and mix well…

In a separate bowl beat egg whites till soft peaks form and fold gently into flour/almond mix

Remove 1 ½ cups of batter and add red food coloring, do the same for green
should have 1 ½ cups of white batter left.

I use specific pans that I purchased 3 pans just for these cookies. Got a Wm Sonoma…they measure 9 x13 and they are approx. 1 inch high. You can use a 1/4 cookie sheet pan also…

Spread batter in prepared pans and bake approx. 10-12 min….do not overcook…edges should be just turning golden…remove and completely cool each pan.

Put sheet of parchment or foil on table and remove green layer and place on parchment and spread with raspberry preserves, top with white layer and top that with apricot preserves. Then top with red layer.

Pick up parchment and place these three layers back into baking pan, which has been clean. Make sure you leave enough parchment to overhang so you can easily remove after.

Cover top red layer with a sheet of parchment or wax paper and either use a thin cutting board or one of those flex type ones on top of the wax paper/parchment and put something slightly weighted on top to weigh down and compress the layers…and then put in fridge overnight.

The next day remove. Cute edges to square off and give nice even layers. Melt chocolate and spread on top and let harden. When chocolate is hard….cut into rectangles…. (If while cutting through chocolate. And if it’s too hard. Dip knife in hot water and then cut. Wipe off any water before cutting, this will help knife cut through chocolate enabling you to have nice clean cutting lines)

Cook’s note: add 1 tbsp. of vegetable oil to chocolate to make it more pliable to cut.

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Chocolate Biscotti

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Chocolate Biscotti

Chocolate Biscotti by my friend Michael Gottuso

Oven – 350 degrees
2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon kosher salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup nuts, coarsely chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners’ sugar

Combine flour, cocoa, baking soda and salt.
Beat butter and sugar until light fluffy.
Add eggs and vanilla to butter mixture and beat until well combined.
Gradually stir in flour mixture.
Add nuts and chocolate chips.
Scoop onto lined baking sheet, making two rough logs.
With lightly floured hands, smooth dough into log shapes, about 2 inches wide by 12 inches long. Slightly flatten logs.
Sprinkle tops of logs with confectioners’ sugar.
Bake for about 30 to 35 minutes or until logs are slightly firm to the touch. Do not overbake.
Let logs cool for at least 30 minutes.
Cut biscotti into 3/4 inch wide slices. Arrange slices standing up on lined baking sheet.
Bake until crisp, about 10 minutes.
Cool completely.

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And Peppermint Fudge

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Peppermint Fudge 

Ingredients:

  • 12 ounces semi-sweet chocolate chips, about 1 ½ cups
  • 14 ounces sweetened condensed milk
  • 1 cup miniature marshmallows
  • 1 cup candy cane crunch
  • 1 ½ tsp vanilla extract

Instructions:

  • Combine the chocolate chips, milk, and marshmallows in a medium size saucepan over medium heat.
  • Stir frequently as the chocolate melts. Add the candy cane crunch and vanilla. Stir to combine
  • Remove from the heat
  • Lightly grease a 10-inch square pan or line with parchment.
  • Pour the fudge into the pan and spread with a spatula.
  • (optional- I decorated with additional candy cane pieces)
  • Chill in the refrigerator until firm
  • Slice into 1-inch pieces and store in an airtight container in the refrigerator

Cook’s Note: This fudge can be made ahead of time and kept in the freezer for several months. Thaw in the refrigerator when ready to serve

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Well, I have to say that this was a labor of love.  I had some failures along the way, but all in all I was happy with the results and most importantly, my son LOVED them.

I hope you give theses cookies a try or file the recipes with your holiday baking list for next year.

Until my next post, make every day a celebration!

Diane

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Please ask your family and friends to follow DishingwithDiane.com either on facebook or sign up for emails directly from the web page.

And share this post with your family and friends.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

***********************************************

Note–  You can add DishingwithDiane photos to your pinterest page; just hit the save button in the top left hand corner of the pictures. 

Honey Bow Tie Christmas Cookies

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(Click on PHOTO to enlarge and hit back arrow to return to original size).

Hi Everyone,

How are you? I hope you are all fine and not too stressed from the holiday season. The shopping, wrapping and baking can be exhausting.

If you are like me and belong to some “food groups” on Facebook, you have seen daily photos of Holiday Cookies. Some bring back memories of baking with a family member; possibly a grandmother or mom who is no longer with us. Some bring back memories of a favorite bakery, a favorite restaurant or a favorite person.

Whatever it is, food is a hug from the past.

Which brings me to my Christmas cookie story.

Back in the day, my grandmother visited us every weekend when I was a child and we (as in my mother, sisters and aunt) would take one night in December to make Christmas cookies; preparing trays for guests who stopped by during the Christmas holidays.

There were the usual pignoli cookies, ricotta cookies, rainbow cookies, sesame seed cookies (Regina) and then there was my favorite, the “honey bow tie” cookies. A magical crispy piece of fried dough flavored with citrus and vanilla covered in honey and decorated with colored nonpareil sprinkles. A little rum and anisette was also incorporated into the dough. 

I don’t know the proper name for this cookies in Italian, but just one bite and you won’t care what they are called.

(If anyone recognizes this cookie and has the proper name please let me know.)

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Anyway, all the years we made these cookies, no one ever thought to write the recipe down. We just followed instructions for our part in the cookie making process from grandma and my mother. I was in charge of sprinkles. A job I took very seriously.

When my grandmother passed away, we were all older and had married and had moved out of the house by then. Our tradition was now over. Gone were the days of all of us gathered together in the kitchen making cookies with Italian Christmas songs playing in the background. Something I miss terribly.

Since grandma was gone, my mother would make these cookies by herself and bring them to us for Christmas. 

And even as adults no one thought to write the recipe down.

After my mother passed away, there were no more cookies; just the Atlas pasta machine that she made them with and her pastry cutter.

When my mother passed away, I took a box of her belongings and put them in the attic. A half empty bottle of Shalimar (her favorite perfume), some costume jewelry (she loved pearls), white elbow length gloves (she wore with many gowns to weddings) and a notebook where she jotted down grocery lists and phone numbers, just so I could have a copy of her handwriting.

One day I bought a decorative box from Homegoods and decided to give my mother’s belongings a better home so I took the box down from the attic and started to transfer the items and I dropped the notebook. A very worn out and ripped yellow piece of paper fell out and when I picked it up it said…

“Christmas Bow Tie Cookies”

I almost passed out. The handwriting was so faded but I had the recipe ! I copied the recipe to my computer and now I was in business. I bought all the ingredients and made a test batch. Okay, mine were not as pretty as my mothers and grandmothers (I needed practice), but the taste was there.

I received a gift from my mother in heaven!

And since then, my husband, son and I have made these cookies with Christmas music playing in the background. This brings back a great memory for me.

I have to say that there were years that we didn’t have any free time to make them, so we skipped a year here and there. I advanced from the manual Atlas Pasta machine to the Kitchen Aid pasta attachment that makes life much easier- no more hand cracking the old pasta maker.

This year my son is working in the hospital and his patients come first and he won’t be coming home for Christmas, so my husband and I made the cookies to send to him across the miles.

A labor of love.

So I wanted to share not only this story with all of you but my recipe as well. I consider this story my own “Christmas Miracle” that happened to me with my favorite Christmas cookie and a gift from my mom. 

Give them a try. Just a note, they are time consuming.

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(Below is the recipe with pictures and step by step directions.

(I posted the recipe a second time at the end of the post in case you wanted to print the recipe to make the cookies yourself.)

MOM’S CHRISTMAS BOW TIE COOKIES

Ingredients:

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  • 2 ½ lb all purpose flour
  • 8 or 10 eggs (depending on size)
  • Cinnamon
  • 1 ½ tsp. baking powder
  • 1/2 oz vanilla extract *
  • 1/2 oz rum extract *
  • 1/2 oz lemon extract *
  • 1/2 oz orange extract *
  • 1/2 oz almond extract *
  • Honey (large jar) –approx 4 cups
  • Confetti sprinkles (non pareils)
  • Vegetable or Canola oil
  • Water – approx 1 cup
  • Sugar (optional)

COOKS NOTE: * ½ oz = 3 tsp

Make a well with the flour on a large pastry board.

I have been known to get some of the egg on the floor when my well collapses so I use a large bowl instead of the pastry board  for my flour.

Measure the flour

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Beat the eggs and place in the well.

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Next add the 1-½ tsp baking powder and ½ oz each of the 5 extracts (1/2 a small bottle each or 3 tsp) and some cinnamon and sugar.

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Work all this together and knead the dough. When the dough is ready for cutting and shaping, the dough should have bubbles in the center (cut the dough to see if it ready).

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When ready, cut into pieces and roll like a hot dog (I know, they really don’t look like hot dogs.)

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 run the dough through the pasta machine on the following settings:

First on # 1 then # 3 then # 4 then # 6

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Cut in strips with a pastry cutter and shape into bow ties.

COOKS NOTE: Keep the strips of dough you are not currently using covered with a damp paper towel so they don’t dry out before you shape them.

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Pinch the center of the strips to shape the dough.

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After shaped, fry in vegetable /Canola oil until gold in color and drain (very quickly-be careful not to burn them and make them too dark. They will puff up once they hit the hot oil.

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Nice golden color- not too dark.

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Next, prepare the honey and water mixture (1 jar of honey to ½ jar of water) in a large pot on a low flame to thin out the honey a bit. Place 4 bows at a time in the honey and dip the cookie.

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Layer the dipped cookies on a platter and sprinkle with the cinnamon/sugar mixture and sprinkles. Continue this process layer after layer.

Cooks note: I use a box lined with aluminum foil to sprinkle the cookies and then transfer to a platter. This gives you more room to work.

(Store covered in aluminum foil in a cool place).

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MOM’S CHRISTMAS BOW TIE COOKIES

(for printing)

Ingredients:

  • 2 ½ lb all purpose flour
  • 8 or 10 eggs (depending on size)
  • Cinnamon
  • 1 ½ tsp. baking powder
  • 1/2 oz vanilla extract *
  • 1/2 oz rum extract *
  • 1/2 oz lemon extract *
  • 1/2 oz orange extract *
  • 1/2 oz almond extract *
  • Honey (large jar) –approx 4 cups
  • Confetti sprinkles (non pareils)
  • Vegetable or Canola oil
  • Water – approx 1 cup
  • Sugar (optional)

Cooks note: * ½ oz = 3 tsp

Make a well with the flour on a large pastry board. Beat the eggs and place in the well. Next add the 1-½ tsp baking powder and ½ oz each of the 5 extracts (1/2 a small bottle each or 3 tsp) and some cinnamon and sugar.

Work all this together and knead the dough. When the dough is ready for cutting and shaping the dough should have bubbles in the center (cut the dough to see if it ready).

When ready, cut into pieces and roll like a hot dog, and then run the dough through the manual pasta machine on the following settings:

First on # 1 then # 3 then # 4 then # 6

Cut in strips with a pastry cutter and shape into bow ties. (take the strip of dough and pinch in the middle).

Cooks Note: Keep the strips of dough you are not currently using covered with a damp paper towel so they don’t dry out before you shape them.

After shaped, fry in vegetable /Canola oil until gold in color and drain (very quickly-be careful not to burn them and make them too dark). They will puff up once they hit the hot oil.

Next, prepare the honey and water mixture (1 jar of honey to ½ jar of water) in a large pot on a low flame to thin out the honey a bit. Place 4 bows at a time in the honey and dip the cookie. Layer the dipped cookies on a platter and sprinkle with the cinnamon/sugar mixture and sprinkles. Continue this process layer after layer.

Cooks note: I use a box lined with aluminum foil to sprinkle the cookies and then transfer to a platter. This gives you more room to work.

(Store covered in aluminum foil in a cool place).

I hope you try these cookies and enjoy

Until my next post, make every day a celebration !

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RECIPES AND TABLESCAPES FOR ALL OCCASIONS… BECAUSE EVERY DAY IS A CELEBRATION!
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