Jammie Dodgers

Jammie Dodgers

Ingredients
Makes 24

225g unsalted butter, softened
100g caster sugar
200g plain flour, plus extra for dusting
100g ground almonds
100g strawberry or raspberry jam (about half a jar)

Directions

Put the butter, sugar, flour and almonds into a food processor and whizz until the mixture just comes together and forms a ball. If making by hand, first beat together the butter and sugar, then add the flour and ground almonds. Wrap in cling film and leave in the fridge for at least 1 hr.

Remove the dough from the fridge and knead until it is soft enough to shape and roll. Divide into two even-size balls. Sprinkle a little plain flour over your work surface and roll out one ball of pastry. I find it best to start the rolling myself so that it’s even, then let the kids finish it off. The dough should be approximately 5mm thick. Using a star cutter (about 6cm wide) dipped in a little flour to stop it from sticking, cut out as many star shapes as you can. Then lightly knead the dough trimmings together and roll out again. Keep going until you have about 24 stars. Carefully place the stars on a baking sheet, making sure you keep them slightly apart.
Roll out the second ball of dough the same way. Cut out the same-size stars and place them on a baking sheet. Now cut out a small circle in the centre of each biscuit using a small cookie cutter or the end of a large piping nozzle.

Heat oven to 140C/fan 120C/gas 1 and cook the biscuits for 20-30 mins until just golden. Remove from the oven and place on a cooling rack to cool completely. Place a blob of jam onto the centre of the biscuits without the cut-out circle. Be generous – you want the jam to show at the edges as well as the centre. Place the top halves of the biscuits on and push down gently. These will keep in an airtight container for up to 3 days.

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Peppermint Patties

Peppermint Patties

Ingredients
Makes 28

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions

In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

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White Hot Chocolate

White Hot Chocolate

Ingredients

4 cups milk
1 tsp vanilla extract
8 oz. white chocolate, chopped into small pieces
Whipped Cream or marshmallows for topping

Directions

Stir together milk, chocolate and vanilla in small saucepan.
Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)
Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.

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Candy Cane Cake

Candy Cane Cake

Ingredients
Serves 8

1 cup sifted cake or pastry flour
1 3/4 cups sugar
12 egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces peppermint candy canes
2 cups heavy whipping cream

Preparation

1. Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.
2. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
3. Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
4. Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
5. Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.
6. In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.
Note: Nutritional analysis is per serving.
Note:
The very fine candy "dust" left over from crushing the candy canes is delicious sprinkled on vanilla ice cream or stirred into hot cocoa. Add the crushed candy just before serving; the moisture from the whipped cream makes the peppermint begin to "melt" after half an hour.

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Iced Pumpkin Cookies

Iced Pumpkin Cookies

Ingredients
Makes 3 Dozen Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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Sugar Cookies

Sugar Cookies

Ingredients
Makes 5 Dozen

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely. Decorate with any frosting as desired.

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Chocolate Cream Pie

Chocolate Cream Pie

Ingredients
Serves 4-5

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Directions

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

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Homemade Vanilla Pudding

Homemade Vanilla Pudding

Ingredients
Makes  Servings

2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

Directions

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

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Cranberry Sauce

Cranberry Sauce

Ingredients
Serves 8-10

12 ounces cranberries
1 cup white sugar
1 cup orange juice

Directions

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

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Candy Corn Frosting

Candy Corn Frosting

Ingredients

1 8 oz bag candy corn (the fresher, the better)
1 stick unsalted butter
1/2 cup whole cream
1/2 block cream cheese, at room temperature
1 cup confectioner's sugar (you may not have to use it all)

Directions

Combine the candy corn, butter and cream in a medium sauce pan over medium-low heat. Stir consistently until candy corn is melted.
Remove from heat, let cool and refrigerate overnight.
Heat the candy mixture with the cream cheese over medium low heat until smooth.
Taste and slowly stir in sugar until it's as sweet as you want.
Let cool and frost cupcakes.

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Apple Custard Pie

Apple Custard Pie

Ingredients

1 nine-inch unbaked pie shell
3 large eggs
1/2 cup sour cream
3/4 cup applesauce
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup quick rolled oats
1/2 tablespoon cinnamon
3 cups apples, cored, peeled, and sliced

For the topping

1/4 cup brown sugar
1/4 cup all-purpose flour
3 tablespoons butter
1/2 cup walnut pieces

Directions

Preheat the oven to 350 degrees.

1. Mix the eggs, sour cream, applesauce, sugars, salt, rolled oats, and cinnamon together. Stir the apple slices in. Set aside.
2. With a pastry blender, mix the 1/4-cup brown sugar, flour, butter, and walnut pieces in a small bowl to make the topping. Set aside.
3. Pour the filling mixture into the pie shell. Spoon the topping over the filling.
4. Cover the edges of the pie shell with aluminum foil. Bake for 30 minutes. Uncover the edges and bake for another 30 minutes or until done.

Note: As with most fruit pies, the secret of getting a crisp bottom crust is heat. Set the shelf for the bottom half of the oven closer to the heating element. Use a dark metal pie pan so that the pan absorbs, rather than reflects, heat.

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Halloween Eyeball Cookies

Halloween Eyeball Cookies

Ingredients
Makes 40 Cookies

1/2 cup butter, softened
1 1/2 cups peanut butter
2 cups powdered sugar
1 tablespoon vanilla
12 ounces white dipping chocolate
1/2 cup mini chocolate chip
blue food coloring

Directions

Cream the butter and peanut butter together. Beat in the vanilla and sugar. Chill for 1/2 hour. Roll into small balls, chill on wax paper for another 1/2 hour.
In a microwave, melt the white dipping chocolate.
Using two spoons dip the eyeballs into the white chocolate. Let cool on waxed paper until firm. Chilling will speed up the process.
Pour a drop or two of blue food coloring into the remaining melted chocolate.
Make a round iris on the eyeball, and immediately press a miniature chocolate chip in the center for a pupil, doing 5 at at time.

For the bloodshot effect, dip the tiny end of a toothpick in red food colouring and squiggle the lines from the pupil outward, but not quite to the edges of the ball.
Note: White dipping chocolate is also known as white bark.

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Sweet Butternut Squash & Sage Sorbet

Sweet Butternut Squash & Sage Sorbet

Ingredients

Serves 4-5

2/3 cups brown sugar

3 tablespoons butter

1 whole butternut squash

small piece of ginger

about 5 sage leaves

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups yogurt

Directions

Start off by peeling the butternut squash, cut it into small pieces. Bring water to a simmer, drop the squash in until soft In the meantime, in a small pan melt the brown sugar with the butter. 

Julienne the sage and chop the ginger into small pieces After the sugar has dissolved and melted in with the butter, add the sage and ginger until fragrance releases. Set aside and let it cool When the squash becomes soft, mash it with a spoon or potato masher then add in the cinnamon and nutmeg and let it cool completely Using a blender, mix the yogurt then one C of the squash and blend into a well mix. 

The consistency should be smooth. Make sure that the mix isn't gritty by tasting as you blend. Add the butter mixture in and blend for a few more seconds. The yogurt and squash measurement can be altered. 

It can be equal parts or more yogurt or more squash, but should be smooth, similar to a smoothie After this is well blended and mixed, transfer it to an ice cream maker (make sure your ice cream bowl is frozen otherwise it will not churn properly) and let it churn until it becomes a frozen yogurt consistency.

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Pumpkin Soufflé

Pumpkin Soufflé

Ingredients
Serves 6

1 cup whole milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/2 cup granulated sugar
5 eggs, separated
1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
1/4 teaspoon cream of tartar
2 tablespoons canned pumpkin
1 teaspoon pumpkin pie spice
Powdered sugar

Directions

For soufflé base, in small saucepan heat milk over medium heat. In medium saucepan, melt 1/4 cup butter over medium heat. Stir flour into melted butter; mix well to combine. Reduce heat to low; stir frequently. When milk simmers, add the 1/2 cup granulated sugar, stirring 2 minutes to dissolve. Add milk mixture to butter mixture; whisk to combine, cooking over medium heat until ball forms and mixture releases from sides of pan.

Immediately place mixture in bowl of stand mixer fitted with paddle (or place in a large mixing bowl and use a hand mixer); beat on medium-low speed for 10 minutes.
Add egg yolks to soufflé base, one at a time, beating until each yolk is incorporated before adding the next. Set aside; allow to cool (or cover and chill up to 3 days).
Generously butter six 10-ounce soufflé dishes or custard cups with the 1 tablespoon softened butter, covering entire surface including rim. Coat buttered dishes with 2 tablespoons granulated sugar, rotating dishes to coat them evenly. Tap out any excess sugar; set aside.
Stir pumpkin and pumpkin pie spice into soufflé base; mix well to combine.

Preheat oven to 350°F. Beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight). Gently fold half the egg whites into soufflé base. Fold in remaining egg whites. Gently pour batter into prepared soufflé dishes. Be careful not to drip batter on rims, or soufflés may not rise evenly.
Bake in center of preheated oven 35 minutes or until lightly browned and set on top. Remove from oven, place on small serving plate and dust with powdered sugar. Serves immediately.

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Candy Corn Cupcakes

Candy Corn Cupcakes

Ingredients
Serves 24

1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs

14 drops red food coloring, or as needed - divided
22 drops yellow food coloring, or as needed - divided
6 drops green food coloring, or as needed

2 cups prepared white frosting
12 pieces of yellow, orange, and white candy corn
12 pieces of brown, orange, and white candy corn

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
Place cake mix in a bowl, and pour in water and vegetable oil; add 3 eggs. With electric mixer on low speed, beat the cake mix with water, oil, and eggs until thoroughly combined, about 2 minutes. Pour half the cake mix into a second bowl; divide the remaining cake mix in half, and place into 2 separate small bowls.
Color the largest portion of the cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring. Into a second, smaller bowl of cake mix, mix in 10 drops of red food coloring, 12 drops of yellow food coloring, and 6 drops of green food coloring, to color that bowl brown. Into the last remaining small bowl of cake mix, stir in 5 drops of yellow food coloring to color that bowl yellow.
Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups, filling them about 1/3 full. Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups, filling them about 1/3 full. Spoon orange cupcake mix over the yellow and brown layers, filling the cupcakes about 2/3 full. Try not to jar or shake the filled cupcakes, to avoid mixing layers.
Carefully place cupcakes into the preheated oven, and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Allow to cool.
Frost each cooled cupcake with the white frosting; place a piece of yellow, orange, and white candy corn on top of each yellow and orange cupcake. Place a brown, orange, and white piece of candy corn on top of each brown and orange cupcake.

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Meringue Ghosts

Meringue Ghosts

Ingredients
Serves 20

4 large egg whites
1/2 teaspoon cream of tartar
1 cup superfine or caster sugar
1/2 teaspoon pure vanilla extract
candy eyes (for decorating)

Meringue Ghosts: Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.

Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.  Transfer the meringue to the pastry bag and, holding the bag perpendicular to the baking sheet, pipe, with even pressure, about 2 inch (5 cm) high mounds of meringue. Carefully press two candy eyes into each meringue ghost.

Bake the meringues for approximately 1 - 1 1/2 hours or until they are dry and crisp to the touch. Turn off the oven, open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.

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Broken Glass Cupcakes

Ingredients
Makes 24 Cupcakes

Cake:

1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 (16 ounce) can white frosting

Sugar Glass:

2 cups water

1 cup light corn syrup

3 1/2 cups white sugar

1/4 teaspoon cream of tartar

Edible Blood:

1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.

Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.

Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.

Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.

Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.

Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

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Quick Caramel Apples

Quick Caramel Apples


Ingredients
Serves 6

6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk

Directions

Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

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Caramel Apple Pie

Caramel Apple Pie 

Ingredients
Serves 6

pre-made pie pastry for a 9 inch double crust deep dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
20 caramels, halved
2 tablespoons milk

Directions

Preheat oven to 375 degrees F (190 degrees C).
To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream.
Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.

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Empire Biscuits

Empire Biscuits

Ingredients
Makes 4 Dozen Cookies

2 cups butter, softened
1 cup white sugar
4 cups sifted all-purpose flour
1 cup raspberry preserves
24 maraschino cherries (optional)
8 cups confectioners' sugar
1/2 cup milk

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

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