Archive for the ‘Christmas Recipes’ Category

Lime Coconut Truffles

April 18, 2009

Lime Coconut Truffles

 

 Ingredients

 

1    Homemade Gourmet® Key Lime Cheesecake Ball Mix

 

32 oz  powdered sugar

 

Zest of one Lime

 

1 tbsp fresh-squeezed lime juice

 

1  14-ounce  package flaked coconut  

 

1  14-ounce  can sweetened condensed milk  

 

1  stick  butter, softened (use butter for best results)  

 

1  24-ounce  package vanilla almond bark  

 

Green Food Coloring

 

 

 Directions

 

1. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, condensed milk, lime zest, lime juice and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.

 

2. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm. ** To give a professional appearance, use a 1 tablespoon scoop with release, as the scoop is drawn through the truffle mixture, forms a rough ball shape.  The truffle only needs a little additional shaping in your pals to make a perfect ball before coating, this also makes your truffles more uniform.

 

 3. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted. Add a few drops of green food coloring and 1 tsp lime juice

 

 4. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.

Orange Candy

April 17, 2009

Orange Candy

Adapted from Homemade Gourmet

 

 

 Ingredients

4  tablespoons  butter or margarine, softened  

1  16-ounce  box powdered sugar  

2  tablespoons  Homemade Gourmet® Orange Dreamsicle Smoothie Mix  

4  tablespoons  milk  

2  tablespoons  light corn syrup  

1  7-ounce  package shredded coconut  

 

 Directions

1. In a mixing bowl, cream butter, 3 cups sugar, and smoothie mix; add milk, and corn syrup. Stir until well blended.

 

2. Add remaining sugar and coconut. Cover and chill for 1 hour.

 

3. Shape into 1-inch balls. Store chilled in airtight container.

Coconut Truffles

April 17, 2009

coconut truffles

Coconut Truffles

Adapted from Homemade Gourmet

 

 Ingredients

1    Homemade Gourmet® Basic Cheesecake Mix (or 1 cup of pantry staple) 

8  cups  powdered sugar, divided  

1  14-ounce  package flaked coconut  

1  14-ounce  can sweetened condensed milk  

1  stick  butter, softened (use butter for best results)  

1  24-ounce  package chocolate almond bark  

 

 Directions

1. In a large mixing bowl, combine cheesecake mix, 6 cups powdered sugar, coconut, condensed milk, and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.

 

2. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm.

 

3. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted.

 

4. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.

 

Cranberry Orange Scones

April 16, 2009

cranberry orange scone

Cranberry Orange Scones

Adapted from Homemade Gourmet

1 Homemade Gourmet® White Chocolate Cran-Orange Cookie Mix
1¼ cups flour
1½ tablespoons baking powder
2 sticks cold butter/margarine, cut into chunks
1 cup cold buttermilk

Preheat oven to 400 degrees. Remove chocolate/craisins packet from mix and set aside.
In a large bowl, combine the cookie mix, flour and baking powder. Using a pastry cutter or two knives, cut butter into flour mixture until crumbly. Stir in chocolate/craisins. Add buttermilk and stir until all mixture is moistened.
On a generously floured surface, knead dough 15-20 times until dough is no longer sticky. Pat dough flat in rectangle about 1 inch thick. Cut into desired shapes, about 3 inches in diameter, with knife or cookie cutter.
Place scones 2 inches apart on lightly greased baking sheet. Bake about 15 minutes until lightly browned on top. Makes 15 scones.

Cupcake Upgrade

April 10, 2009

 

Cupcake Upgrade

Adapted from Martha Stewart

Give cupcakes an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Then, set the disks atop Carrot Cake Cupcakes with Cream Cheese Frosting.

 

Tools and Materials

Cornstarch

Fondant, room temperature (available at baking-supply stores)

Springerle mold with bunny design (available at houseonthehill.net)

Round cookie cutter

 

Springerle Easter Bunny Cupcakes How-To

1. Dust a work surface lightly with cornstarch. Knead fondant until soft and pliable. Roll out to 1/8 inch thick.

 

2. Slide springerle mold, face up, under fondant. Press fondant into mold. Slide mold out from under the fondant; flip fondant over so raised image faces up.

 

3. Punch out a circle around image using the cookie cutter. Frost cupcakes. Lay fondant circles on top.

 

Tips: If you don’t have a cookie cutter, you can use a juice glass. Fondant circles can be made up to 2 days ahead and stored in an airtight container at room temperature.

Carrot Cake/White Chocolate Icing

April 10, 2009

Carrot Cake/White Chocolate Icing

Adapted from: Homemade Gourmet

 

 

 

 Ingredients

1    Homemade Gourmet® Carrot Cake Mix/White Chocolate Icing Mix  

1-1/4  cup  vegetable oil  

4    eggs  

2  4-ounce jars  strained baby food carrots  

1  8-ounce can  crushed pineapple, undrained  

1  8- ounce  package cream cheese, softened  

1  stick  butter or margarine, softened  

 

 Directions

1. Preheat oven to 350 degrees. Remove icing packet from mix and set aside. Spray a 13x9x2 baking pan with flour based cooking spray; set aside.

2. In a large mixing bowl, combine oil, eggs, carrots,and pineapple; stir until well blended. Add cake mix, ½ cup at a time, mixing on medium speed for 2 to 4 minutes until thoroughly blended. Pour batter into prepared baking pan.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

4. With an electric mixer, blend icing mix with cream cheese and butter until smooth and creamy. Spread icing on cooled cake.

Mock Spinach Dip

February 27, 2009

Mock Spinach Dip
Adapted from Homemade Gourmet

Recipe Yields: 16
Recipe Serving Size: 1 oz
Servings Per Recipe: 16 servings

Ingredients
1 8-ounce tub sour cream
1 8-ounce cream cheese, softened
1 Homemade Gourmet Mock Spinach Dip

Directions
1. Combine all ingredients, Stir until well blended.

2. For best results, chill overnight or chill at least 1 hour before serving.

Mushroom Puffs

December 29, 2008

Mushroom Puffs

Adapted from Homemade Gourmet

 Recipe Yields: 16

 

 

Ingredients

2 8-count cans refrigerated crescent rolls

1 8-ounce package cream cheese, softened

1 4.5-ounce can mushrooms, drained and chopped

2 green onions, chopped

1 tablespoon Homemade Gourmet® Mock Spinach Seasoning

1 egg, beaten

1 tablespoon poppy seeds, optional

 

Directions

1. Preheat oven to 375 degrees. On a clean cutting board, lay out crescent roll dough and seal seams and perforations.

 

2. Blend cream cheese, mushrooms, onions and seasoning and spread over dough.

 

3. Roll up jelly roll fashion (lengthwise). Place in freezer for 15 minutes to firm dough slightly. Slice into one inch pieces.

 

4. Brush tops with beaten egg, sprinkle with poppy seeds and bake for 10 minutes. Serve hot.

Sassy Sangria Party Blender

December 29, 2008

Sassy Sangria Party Blender

Adapted from Homemade Gourmet

Recipe Yields: 8

 

Ingredients

1/2 cup Homemade Gourmet® Sassy Sangria Party Blender Mix*

1 750ml bottle of merlot**

1 20-ounce can pineapple chunks or rings, undrained

1 10 or 16-ounce jar marachino cherries (without stems), undrained

 

Directions

1. Place all ingredients into a pitcher or punch bowl and stir until the mix is completely dissolved. Chill for 1 hour or overnight and serve over ice.

 

2. To make a sangria slush, put 2 cups of prepared sangria in a blender with 2-3 cups crushed ice. Blend to desired consistency and serve.

 

*Mix will make 2 recipes for a total of 16, 6-ounce servings.

 

**To make a non-alcoholic version, substitute 3 cups of any dark fruit juice for the merlot. Follow all other directions as written.

 

Serving option: Add 1/2 – 1 cup rum or vodka to the juice version to make a great party punch!

Christmas Slush Punch

December 29, 2008
Christmas Slush Punch
Adapted from Homemade Gourmet

 

 Recipe Yields: 8

Ingredients

2 pouches unflavored gelatin

1 Homemade Gourmet® Raspberry Tea Mix

2 cups boiling water

1 tablespoon lemon juice

1 46-ounce can pineapple juice

2 2-liter bottles ginger ale

6 ounces fresh or frozen raspberries, optional

 

Directions

1. Dissolve gelatin and tea mix in hot water. Add lemon juice and pineapple juice.

2. Pour into two 4-cup bowls or 1 large mold or salad bowl. Add raspberries, if desired. Freeze at least 24 hours.

3. Place frozen mold in punch bowl or serving bowl and fill with Ginger ale. Allow thawing of the frozen mold to half its size before serving.