Peppermint Meltaways

TOTAL TIME: 40 min

LEVEL: Easy

INGREDIENTS

1 cup powdered sugar
2 sticks unsalted butter (1 cup), softened
1/4 teaspoon peppermint extract
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup finely crushed peppermint candies or candy canes
24 chocolate teardrop candies (I like using Hershey's Kisses)

DIRECTIONS

Preheat the oven to 350 degrees F.

In a large mixing bowl with an electric mixer, combine 1/2 cup of the powdered sugar and the butter and mix until light and fluffy. Add the peppermint extract and mix to combine. Next, slowly add the flour and salt, mixing until just combined.

In a separate mixing bowl, combine remaining 1/2 cup powdered sugar and the peppermint candies.

Roll the dough into twenty-four 1 1/2-inch balls. Insert 1 chocolate morsel into each ball and re-roll to ensure that the cookie dough encases the chocolate. Next, transfer to the bowl with the powdered sugar and crushed candies rolling each to coat.

Place the balls on an ungreased baking sheet, spacing them about 1-inch apart. Bake until they start to turn golden brown on the bottom, about 20 minutes. Remove and transfer to wire cooling rack. Cool until they are just cool enough to handle, 5 minutes. Return the cookies to the bowl with the powdered sugar and crushed candies and toss gently until each cookie is coated.

Store in an airtight container.

The White House's Molasses Spice Cookies "Gingersnaps"

TOTAL TIME: 1 hr 30 min

LEVEL: Easy

INGREDIENTS

• 2 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Pinch ground white pepper
• 6 ounces unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup molasses
• 1 large egg
• 2 teaspoons fresh grated ginger
• 1/2 cup chopped candied ginger
• Granulated sugar, for rolling

DIRECTIONS

Sift the dry ingredients together. Beat the butter and brown sugar with molasses until well combined and fluffy. Add the egg and ginger and beat 3 minutes. Add the flour mixture with the machine on low and then stir in the candied ginger by hand, do not over mix. Chill until the dough is firm and no longer sticky, at least 1 hour or overnight.

Preheat the oven to 350 degrees F. Scoop with small ice cream scoop, about 1 tablespoon, and roll into a ball and then roll in granulated sugar. Place on parchment-lined baking sheets, about 2 inches apart and press flat, 1/4-inch high.

Bake about 16 minutes or until the edges are firm and the tops feel set to the touch. Cool 1 minute on the baking sheets and then carefully transfer to a wire rack to cool completely.

Eggnog Cookies

TOTAL TIME: 40 mins

LEVEL: Easy

INGREDIENTS

• 8 ounces unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• 1/4 cup granulated white sugar
• 8 egg yolks
• 2 tablespoons molasses
• 2 tablespoons whole milk
• 2 tablespoons brandy
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 whole nutmeg

VARIATIONS:

• Add white chocolate chips.
• For the most aromatic and delicious cookies, grind whole spices.
• Press a scoop of ice cream between 2 cookies.

DIRECTIONS

Preheat the oven to 375 degrees F.

Cut the butter into 1/2-inch cubes and place into the bowl of an electric mixer. Add the brown sugar and white sugar and cream using the paddle attachment just until smooth, about 2 minutes. You do not want to create a lot of air.

Turn the mixer to low and add the egg yolks, one at a time, until just incorporated. Add the molasses, milk and brandy and mix just to combine.

In a separate bowl, add the flour, baking soda, salt, cinnamon and allspice. Mix with a fork just to combine.

With the mixer running on low speed, add the flour to the egg mixture in a steady stream and mix until just combined.

Line 2 baking sheets with parchment paper or silicone mats.

Using a 1/4 cup measure or scoop, place 6 balls of dough evenly spaced on each baking sheet. (You can do twenty-four 1-ounce balls if you prefer smaller cookies.) Do not press down.

Grate nutmeg over the top of each ball of dough until there is an even dusting of nutmeg.

Place in the oven and bake for 9 minutes. Rotate the baking sheets (from top to bottom) halfway through the cooking to achieve even baking and color. Remove from the oven when golden brown and still soft in the center, after about 9 minutes.

Slide the cookies with the parchment paper onto a cooling rack. Once cool, carefully remove from the paper and enjoy.

These cookies are amazing eaten warm. Like a cup of holiday eggnog! Happy Holidays!

Salted Caramel Sauce

TOTAL TIME: 44 mins

LEVEL: Intermediate

INGREDIENTS

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3 1/2 tablespoons unsalted butter
• 1 teaspoon gray sea salt, crushed or kosher salt
• Salted Caramel Variations, recipes follow

SALTED CARAMEL MILKSHAKE:

• 1 pint vanilla bean ice cream
• 1/2 cup whole milk
• 1/4 cup salted caramel sauce

DIRECTIONS

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

• Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

Uses for Salted Caramel Sauce:
Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce.
Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe.
Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.

Salted Caramel Milkshake:
Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.

Tomato Tartlets

TOTAL TIME: 2 hr 15 min

LEVEL: Intermediate

INGREDIENTS

• 4 ounces plain flour
• Salt
• 1 ounce butter
• 1 ounce lard
• 1 tablespoon freshly grated Parmesan cheese, optional
• Cold water

For the filling:

• 1 pound tomatoes
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon oregano
• Salt and freshly ground black pepper
• 6 anchovy fillets, chopped or small can of tuna or 4-ounce piece fresh tuna
• 1 ounce strong Cheddar, grated
• 2 large eggs
• 1/4 (1/2 cup) pint single cream
• 1 ounce stoned black olives, chopped

DIRECTIONS

Preheat the oven to 400 degrees F.

Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese and bind with a little cold water. Chill for 30 minutes and then roll out to line an 8-inch flan dish. Chill again for 30 minutes.

Cover with foil and baking beans and bake blind in the oven for 10 minutes. Remove foil and baking beans and cook for a further 5 minutes. (If continuing with the recipe leave the oven on.)
Peel the tomatoes, seed, slice, strain and save the juice.

In a small pan heat the oil over a low heat and saute the onion until soft, add the garlic and oregano and cook for 1 minute. Add the tomato juice, season and cook until the juice is almost absorbed. Put this in the pastry case (shell) and cover with the fish. (If you are using fresh tuna cook it in a pan with a little more oil for about 2 minutes turning as necessary, then flake it.) Cover with the tomatoes and grated cheese. Whisk the eggs with the cream and pour over the tomatoes, scattering the olives on top. Bake in the oven for 15 to 20 minutes.

Serve hot or cold with a green salad, or a salad of green beans, or deep fried French Beans which you have dipped in batter.