FREEZE COOKIE DOUGH
Keep fresh cookies on hand by freezing batches of homemade cookie dough! Scoop 1" balls of cookie dough onto parchment paper and flash freeze 30 minutes. Put frozen balls into freezer safe bags or containers. Label and date. Frozen cookie dough typically lasts 9 - 12 months.
DECORATE WITH ICING
Prepare icing in a variety of colors! Use plastic freezer bags that can make for quick and easy clean up!
2-1/2 C. Powdered sugar
1 tsp. vanilla extract
1-1/2 tbsp. light corn syrup
2-3 tbsp. milk
Gel food coloring
Beat powdered sugar, vanilla extract and corn syrup together. Add milk slowly until desired consistency is reached.. If too runny, add more powdered sugar. Separate into bowls and add food coloring. May be piped or spread onto cooled cookies. Add decorative sprinkles and candies. Allow to harden. Cookies can be kept in freezer up to 3 months.
WHIPPED CREAM SUBSTITUTE
1/2 c. nonfat dried milk
1/2 c. ice water
1 egg white
1 tbsp. lemon juice
1/2 tsp. vanilla extract
1/4 c. sugar
In a chilled bowl, combine the dried milk, water and egg white. Beat on high speed. Add lemon juice. Beat. Add vanilla nd sugar. Beat until fluffy.
Since this topping doesn't keep it's form as long as whipped cream, it is beest made close to serving time.
Yield approximately 4 cups.
Unused portion may be frozen.
SUGAR COOKIES
1-1/2 c. powdered sugar
1 c. softened butter
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2-1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
Granulated sugar
YIELD: Approx. 5 dozen 2" cookies
Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, cream of tartar and baking soda. Cover and refrigerate at least 2 hours. May be frozen for later use.
Bake Preheat oven to 375 degrees. Roll into 3/16" inch on lightly floured board with floured rolling pin. Cut into shapes. Sprinkle with sugar and colored jimmies. Bake on greased cookie sheet until edges are light brown, approximately 7 minutes.
GINGERBREAD COOKIES
1-1/2 c. dark molasses
1 c. packed brown sugar
2/3 c. cold water
1/3 c. shortening
6 c. self-rising flour
Ground Spices:
1 tsp. allspice
2 tsp. ginger
1 tsp. cloves
1. tsp. cinnamon
* Frosting
(if using all purpose flour, add 2 tsp. baking soda, and 1 tsp. salt)
Yield Approx. 2-1/2 dozen 2-1/2" cookies
Mix molasses, brown sugar, water and shortening . Mix in remaining ingredients, except frosting. Cover and refrigerate 2 hours or more. May be frozen for later use.
Bake Preheat oven to 350 degrees. Roll dough on flour dusted board with floured rolling pin, until 1/2 " thick. Cut shapes with cookie cutter and place 1-1/2" apart on greased cookie sheet. Bake approximately 15 minutes. Frost after cooling.
Gingerbread People: Add 1 more cup of flour. Roll to 1/4" thick. Bake until no indent when touched.
PUDDIN' HEAD GINGERBREAD MEN
1/2 c. softened butter
1/2 c. packed brown sugar
4 oz. package regular butterscotch pudding mix
1 egg
1-1/2 c. all-purpose flour
1/2 tsp. baking soda
1-1/2 tsp ground ginger
1/2 tsp ground cinnamon
2 c. sifted powdered sugar
2 tbsp. frozen lemonade concentrate, thawed
Water
Gumdrops and other candy decorations
Cream butter, brown sugar, and pudding mix. Add egg. Beat well. Combine flour, baking soda, ginger, and cinnamon. Stir into creamed mixture. Chill.
Roll part of chilled dough out on floured surface to 1/8"thickness. Cut with 4" gingerbread man cutter. Place on ungreased cookie sheet. Bake in 350 degree oven for 6-8 minutes. Remove from cookie sheet. Cool.
Mix powdered sugar, lemonade concentrate, and enough water to make of spreading consistency. Frost gingerbread men and decorate with candies.
Yield approximately - 4" cookies.
GINGERBREAD HOUSE
6 c. all purpose flour
1/2 tsp. salt
4 tsp. ground ginger
4 tsp. ground cinnamon
1/2 tsp. ground cloves
12 tbsp. softened butter
1-1/2 c. light brown sugar
1 c. dark molasses
1 tbsp. water
2 eggs
Sift together dry ingredients. Mix butter and brown sugar. Beat in eggs, molasses and water. Combine all ingredients and knead dough until no cracks appear. Add flour if too soft. Wrap in plastic and refrigerate at least 2 hours.
Cut house templates from stiff paper or board
Let refrigerated dough sit at room temp. 10 or minutes.
Roll dough on floured cutting board to 1/4" thick, using half at a time. Use templates to cut house walls and roof. Add windows and doors if desired.
BAKE house pieces on greased baking sheet, 350 degrees 12-15 minutes. (6-8 minutes for small pieces) Trim while warm if necessary. Cool.
ICING: 2 large egg whites
2-2/3 c. powdered sugar
Whisk egg whites and 1-1/3 c. powdered sugar. Add more powdered sugar and beat on high until stiff peaks form. Use piping bag or plastic freezer bag with corner tip cut off to fill with icing. Pipe icing along wall seams and assemble. Let harden for 1 hour. Add roof pieces. Let harden 8 hours. Use icing to secure decorative candies.
RUM BALLS
1 Box Vanilla Wafer cookies
1-1/4 c. toasted pecans
1 c. powdered sugar
1/4 c. dark rum
2 tbsp. bourbon
pinch salt
1 c. granulated sugar
Grind cookies and pecans together. Stir in powdered sugar, rum, bourbon, corn syrup and salt. Mix well.
Form 1" balls. Coat balls in sugar.
Refrigerate at least 1 hour. Will keep if refrigerated up to 7-10 days.
PEANUT BUTTER BLOSSOMS
1 C. granulated sugar
1 c. packed brown sugar
1 c. peanut butter
1 c. softened butter
2 eggs
3 c. all purpose flour
1-1/2 tsp. baking soda
1 tsp. baking powder
7 dozen chocolate kisses
Mix sugars, butters and egg. Stir in flour, baking soda and baking powder.
Shape 1" balls, then roll in additional granulated sugar. Place on ungreased cookie sheet.
Bake at 375 degrees for 8-10 minutes.
Press chocolate into center of each cookie. Cool
Yield approx. 84 cookies
THUMBPRINT COOKIES
1/4 c. packed brown sugar
1/4 c. shortening
1/4 c. softened butter
1 egg
1 tsp. vanilla
1 c. all purpose flower
1 tsp. salt
3/4 c. chopped nuts
Jelly
Mix brown sugar, shortening, butter, egg yolk and vanilla. Add in flour and salt until dough holds.
Shape into 1" balls
Beat Egg white. Dip each ball into egg white, then roll in nuts.
Place 1" apart on cookie sheet, then press thumb into center of each cookie.
Bake at 350 degrees for approximately 8- 10 minutes, until lightly browned.
Cool. Fill thumbprints with jelly.
Yield approximately 3 dozen cookies
CRANBERRY OATMEAL COOKIES
1 c. softened butter
3/4 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. buttermilk
2 eggs
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
2 tsp. grated orange peel
3 c. instant oats
1-1/2 C. chopped cranberries
1 c. chopped walnuts
Heat oven to 375 degrees. Beat butter, and sugars until fluffy. Add buttermilk and eggs. Beat well.
Add flour, baking powder, baking soda, cinnamon, salt, nutmeg and orange peel. Blend. Add oats. Mix.
Fold in cranberries and walnuts.
Drop by teaspoonfuls onto greased cookie sheets.
Bake 8 - 10 minutes. Cool 1 minute, remove cookies from cookie sheet, then cool completely.
SHORTBREAD
3 sticks softened butter
1 c. sugar
1 tsp. vanilla extract
3-1/2 c. all-purpose flour
1/4 tsp. salt
6 oz. semisweet chocolate, if desired
Mix together butter and 1 cup sugar. Add vanilla. Sift flour and salt before adding to mixture.
Mix on low until dough forms. Turn onto floured surface and flatten. Wrap in plastic and chill 30 minutes.
Preheat oven to 350 degrees. Roll dough to 1/2". Cut shapes and place on ungreased baking sheet. Sprinkle with sugar. Bake 20 - 25 minutes. Cool.
Drizzle or partially dip cooled cookies in melted chocolate. Harden on parchment paper.
Yield approximately 20 cookies
SANTA'S WHISKERS
1 c. butter
1 c. sugar
2 tbsp. milk
1 tsp vanilla or rum extract
2-1/2 c. all-purpose flour
3/4 c. chopped red or green candied cherries
1/2 c. finely chopped pecans
3/4 c. flaked coconut
Cream together butter and sugar, blend in milk and vanilla or rum flavoring. Stir in flour, candied cherries, and pecans. Form dough into two 8" rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper. Chill.
Cut roll into 1/4" slices. Place on ungreased cookie sheet. Bake at 375 degree for about 12 minutes.
Yield approximately 60 cookies.
JEWELED FRUITCAKE
1 lb. chopped, pitted dates
2 c. whole walnuts
1 c. red and green maraschino cherries
1 c. red and green chopped candied pineapple
1 c. all-purpose flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1-1/2 tsp vanilla
Mix all ingredients.
Line loaf pan with aluminum foil, then grease
Spread mixture in pan.
Bake at 300 degrees approximately 1-3/4 hours
Remove bread from pan, then wrap in plastic.
Store in refrigerator.
Cut thin slices for serving.
CANDY CANE BREAD
2 c. all-purpose flour
1/4 c. packed brown sugar
2 tsp. baking powder
1/2 tsp salt
1/2 c. butter
1/4 c. chopped peanuts
1 beaten egg
1/2 c. milk
Powdered sugar icing: 2 c. sifted powdered sugar and milk to drizzling consistency.
Optional: Crushed peppermint candies
Optional: Red and Green decorator icing.
Optional: Red food coloring.
Stir together flour, brown sugar, baking powder, and salt. Cut in the butter till mixture resembles crumbs. Add nuts. Mix egg and milk. Stir into dry mixture until moistened. Add food coloring if desired.
Pat dough on a lightly floured surface to a 10" x 7" rectangle, 1/2 " thick.
Cut crosswise into 1' strips. Twist each strip by holding both ends. Bend 1 end to form a candy cane.
Place several inches apart on greased baking sheet. Bake at 425 degrees for approximately 10 minutes,
Carefully transfer to cooling rack. After cooled, coat each cane with powdered sugar icing. Decorate with icing or candies as desired.
CRANBERRY NUT LOAF
2 c. flour
1 c. sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 c. orange juice
1 tbsp. grated orange peels
2 tbsp. shortening
1 beaten egg
1-1/2 c. coarsely chopped cranberries
1/2 c. chopped walnuts
Heat oven to 350 degrees
Mix dry ingredients. In separate bowl, stir together juice, peels, shortening, and egg. Stir in cranberries and nuts. Fold in dry ingredients. Fill greased loaf pan to 3/4 full.
Bake approximately 50-55 minutes.
BANANA BREAD
3 - 4 very ripe bananas
3/4 c. sugar
1 egg
2 c. sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped walnuts
2 tbsp. melted butter
Beat together Bananas, sugar and egg. Add remaining ingredients and mix. Put into greased loaf pan. Bake at 375 degrees approximately 45 minutes.
CHEESE SCONES
2 c. all-purpose flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. dry mustard powder
pinch salt and pepper
1/2 c. butter
1/3 c. grated cheese
2/3 c. milk or buttermilk
Sift together flour, cream of tartar, baking soda, mustard salt and pepper in bowl. Cut in butter and mix until resembles dry bread crumbs. Gradually add enough milk until dough is springy. Stir in grated cheese. Knead on floured board. Roll to 1" thick. Cut with round 2" cutter. Place on floured baking sheet and brush tops with milk. Bake at 350 degrees for approximately 7-10 minutes, until browned
Yield approximately 16 scones.
CINNAMON ROLLS
1/2 package active dry yeast
1/4 c. warm water
1/4 c. lukewarm milk
1/4 c. + 1/4 c. sugar
1/4 c. softened butter + 2 tbsp. softened butter
1/2 tsp salt
1 egg
2 c. all-purpose flour
2 tsp. ground cinnamon
Glaze: 1 c. powdered sugar, 1 tbsp. milk, 1/2 tsp. vanilla. Mix until smooth.
Make sweet roll dough: Dissolve yeast in warm water in large bowl. Stir in milk, 1/4 c. sugar, 1/4 c. butter, salt, egg and 1 cup of the flour. Beat together until smooth, then continue adding the remaining flour until dough is ready to knead. knead 5 minutes on lightly floured board. Place in greased bowl. Flip over. Cover and let rise in warm place until doubled, approximately 1-1/2 hours.
Punch down and roll dough into 15" x 9" rectangle on lightly floured surface. Spread 2 tbsp. softened butter. Mix 1/4 c. sugar and 2 tsp. cinnamon, then sprinkle over buttered dough.
Roll dough tightly from long sides. Cut into 1-1/2" slices. Place on greased baking pan. Let rise 40 minutes.
Heat oven to 375 degrees. Bake 25 - 30 minutes, until browned. Glaze while warm.
Yield approximately 9 rolls.
YULE LOG CAKE
6 eggs
1/2 c. all--purpose flour
1/4 c. unsweetened cocoa powder
3/4 c. granulated sugar
1/4 tsp. salt
Powdered sugar
Filling:
1/4 c. powdered sugar
1-1/4 heavy cream
1 tsp vanilla
pinch salt
Buttercream Frosting:
1/2 c. softened butter
1-1/2 c. powdered sugar
5 tbsp. cocoa powder
1 tsp. vanilla
3 tbsp. heavy cream
pinch salt
Garnish:
curls of chocolate
cranberries
rosemary sprigs
Heat oven 350 degrees
Line jelly roll pan with parchment paper and grease.
Mix flour, cocoa powder and salt.
In large bowl, beat egg yolks. Add 1/2 c. sugar. Beat. Add flour mixture. Beat.
In separate bowl, beat egg whites until soft peaks. Add 1/4 c. sugar slowly while beating until stiff peaks.
Fold egg whites into batter. Pour into prepared pan. Bake 12 minutes.
Dust linen towel with powdered sugar. Invert cake onto towel. Peel paper. Tightly roll cake with towel.
Cool.
Make filling: Beat together Heavy cream, powdered sugar, vanilla and salt until peaks form. Refrigerate.
Unroll completely cooled cake. Spread with filling. Roll into log. Refrigerate 1 hour.
Make frosting: Beat butter. Add powdered sugar and cocoa powder. Beat. Add vanilla, heavy cream and salt. Beat.
Trim ends of cake. Frost "Log". Use fork to add bark lines. Dust lightly with powdered sugar. Top with chocolate curls. Place cranberries and rosemary as "mistletoe".
CHRISTMAS JELLY CANDY
5 envelopes unflavored gelatin
1/2 c. sugar
2 c. fruit juice (cranberry, grape, orange or apricot)
2 tbsp. lemon juice
Combine Gelatin and sugar in 1-1/2 quart saucepan. Add fruit juice. Let sit 5 minutes. Bring to boil, reduce heat. Pour into shallow pan. Chill until firm. Cut with small cookie cutters, then place on wire rack to dry. Store in airtight containers, using wax paper between layers, up to 5 days.
Yield approximately 24 pieces 1-1/2" each.
AMBROSIA EGGNOG CANDY
2 c. sugar
1 c. eggnog
1 tbsp. light corn syrup
2 tbsp. butter
1 tsp. vanilla
1/2 c. chopped candied cherries
1/2 c. flaked coconut
Butter sides of 3 quart saucepan. Combine sugar, eggnog, and corn syrup in pan. Cook over medium heat, stirring constantly. Stop stirring when mixture comes to boil and remove from heat immediately when temp reaches 238 degrees. Cool to 110 degrees (lukewarm) without stirring. Add butter and vanilla. Beat until thick about 8 minutes, when candy starts to lose its gloss. Quickly stir in cherries and coconut. Pour into buttered 8"x4"x2" pan.
Yield 1-1/4 lbs. of candy
CHOCOLATE TRUFFLES
2/3 c. heavy cream
9 oz. semi-sweet chocolate bits
2 tbsp. brandy or rum
3 tbsp. cocoa powder*
Bring cream to a boil. Add chocolate and stir until melted. Stir in brandy or rum.. Cool. Chill 1 hour.
Form into balls (2 tsp. per ball) Place on lined baking sheet. Chill 1 hour.
Roll truffles in cocoa. Store in refrigerator, remove 30 minutes before serving.
*For "Fancy Truffles", roll in non-perils or crushed nuts.
CANDY CANES
2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/4 tsp. cream of tartar
1 tsp. peppermint extract
red food coloring
In saucepan, combine sugar, syrup, water, and tartar. Cook to 265 degrees. Remove from heat, then add peppermint. Pour HALF onto buttered cookie sheet. Add red coloring to remaining half and pour onto second buttered baking sheet. When cool enough to handle, begin pulling until you can't pull anymore. (If working alone, go back and forth between each) Form ropes, twist together, cut 8" lengths, and shape into canes. Let harden on lightly buttered platter.
GUM DROPS
3 envelopes unflavored gelatin
1/2 c. water + 3/4 c. water
1-1/2 c. sugar
1/2 tsp. fruit flavored extract
Food coloring
In a bowl, sprinkle gelatin over 1/2 c. water. Let stand 5 minutes.
In a saucepan, bring sugar and 3/4 c. water to boil, stirring constantly. Add gelatin. Reduce to simmer 5 minutes, stirring often.
Remove from heat. Stir in flavoring and color as desired.
Pour into greased pan or candy mold. Cover and refrigerate 3 hours. Turn onto sugared surface, Cut shapes as desired, coat with sugar. Let stand until all sides are dry, turning as needed. (3-4 hours).
Store in refrigerator, wax paper between layers, in airtight container.
PEPPERMINT BARK
12 oz. white chocolate bits
6 oz. semi-sweet chocolate bits
1-1/2 tsp. vegetable oil
1/2 tsp. peppermint extract
3 crushed candy canes
Line 9" baking pan with parchment paper. Melt 6 oz. white chocolate with 1/2 tsp. oil in double boiler. Stir in 1/4 tsp. peppermint. Pour into pan. Refrigerate 10- 15 minutes. Melt semi-sweet chocolate with 1/2 tsp. oil. Stir in 1/4 tsp. peppermint. Pour over white chocolate layer. Refrigerate 10-15 minutes. Melt remaining white chocolate with 1/2 tsp. oil. Pour over dark cholate layer. Sprinkle crushed candy canes over top layer. Refrigerate until hardened. Remove from pan and break into pieces or cut into squares. Room temperature store for 3 days. Refrigerated bark keeps for 3 weeks.
PLUM PUDDING
2 c. soft bread crumbs
1/2 c. milk
2 eggs
1/2 c. packed brown sugar
1/2 c. chopped beef suet
1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp salt
1 large apple
1 c. raisins
1/4 c. mixed candied fruits and peels
1/2 c.finely chopped walnuts
HARD SAUCE
1/2 c. butter
2 c. powdered sugar
1 tsp vanilla
1 egg
Soak the bread in milk, then beat smooth. Stir in 2 eggs, brown sugar and suet. Stir together flour, baking soda, spies, and salt. Add fruits and nuts. Mix, then stir into bread mixture. Oil and flour mold. Press pudding into mold. Cover with foil and tie with string. Put 1" of water in deep kettle. Put rack in kettle above water. Place mold on rack. Cover and steam 2 hours. Serve warm with hard sauce.
Hard Sauce: Cream butter with powdered sugar. add vanilla and 1 beaten egg yolk. Mix. Fold in stiffly beaten egg white. Chill. Pipe in rosettes around pudding if desired.
MINCEMEAT PIE
* Make filling at least 4 weeks before Christmas and leave in cool, dry dark place to mature.
1-1/3 c. currants
1-1/3 c. golden raisins
2-2/3 c. seedless raisins
1 lb. apples, peeled and chopped
1-1/2 c. candied citrus peel, chopped
2/3 c. almonds, blanched, chopped
1 c. shredded suet
1 c. dark brown sugar
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger
1/2 tsp. grated nutmeg
2 oranges - rind and juice
2 lemons - rind and juice
2/3 c. brandy or port wine
Mix all ingredients except brandy or wine. Cover bowl with cloth and set in cool place overnight.
The next day, add brandy or wine to moisten enough to drop from spoon. Spoon mixture into sterilized jars, cover and store in a cool, dry place.
Double crust pies can be made with greased & floured muffin tins. Fill pastry lined tins with mincemeat. Brush edges with milk. Press pastry rounds on top, seal edges, and brush with milk.
Bake at 400 degrees for 25-30 minutes. Cool. Transfer pies to cooling rack until cold. Store in airtight tin. Serve warm. Dust with sugar before serving.
FRENCH - CANADIAN PORK PIE
A dinner favorite
Yield 3 - 9" pies
3 lbs. Pork, freshly ground
2 lbs. Hamburger
1 lg. Onion, finely chopped
Soda Crackers - rolled into crumbs
1 tsp. ground cinnamon
1 tsp. cloves
salt and pepper to taste
Put meat and onion in kettle. Cover with water. Boil 20 minutes. Remove from heat and thicken with cracker crumbs. Add cinnamon, cloves, salt and pepper. Put ingredients into pie shell. Cover with pie crust. Bake until crust is brown. 350 degrees for approximately 45 minutes - 1 hour.
MULLED WINE
ADULT beverage
1 bottle red wine
1 orange
6 whole cloves
3 Cinnamon sticks
3 star anise
1/4 c. honey
1/2 c. brandy
Simmer all ingredients for 10 minutes
Serve warm.
Garnish with more citrus slices and cinnamon sticks if desired.
HOT TODDY
ADULT beverage
3/4 c. water
1-1/2 oz. whiskey
3 tsp. honey
3 tsp. lemon juice
1 slice lemon
1 cinnamon stick
Pour HOT water into mug. Add whiskey, honey and lemon juice to taste.
Garnish with lemon slice and cinnamon stick.
TOM & JERRY
ADULT hot milk drink
BATTER:
12 eggs (separated)
1 tsp. cream of tartar
1/2 c. softened butter
1 c. sugar
1 tsp. ground cinnamon
1 tsp ground cloves
1 tsp. ground nutmeg
1 tsp vanilla extract
2 oz. dark rum
Whip egg WHITES with cream of tartar until stiff peaks form. Add butter and sugar to the bowl of egg YOLKS and whip. Fold mixtures together. Stir in cinnamon, cloves, nutmeg, vanilla and rum.
Cover and store batter in refrigerator to use as ingredient for drink.
DRINK;
1 tbsp. Tom & Jerry batter
1 oz. dark rum
1 oz. brandy
4 oz. hot milk
Grated nutmeg
Preheat mugs. Add batter, rum and brandy to each mug. Fill with hot milk (or water). Stir until foamy. Garnish with grated nutmeg.
CLASSIC EGGNOG
3 c. milk
1 c. light cream
1 vanilla bean
1/4 tsp grated nutmeg
6 eggs - separated
3/4 c. sugar
OPTIONAL: 1 shot brandy or rum per serving
In 3 qt. saucepan, stir together milk, cream, split vanilla bean and contents, and nutmeg. Bring to a boil over low heat. Wisk together egg yolks and sugar. Drizzle into boiling mixture. At 160 degrees, pour mixture through mesh strainer, cool, cover, cool completely. Whip egg whites until peaks form. Whisk into chilled custard base. Garnish with freshly grated nutmeg. Add alcohol if desired, but do so after completely mixed and just before serving to prevent curdling.
CANDY CANE MARTINI
1 crushed candy cane
light corn syrup
3 oz. whipped cream vodka
3 oz. white chocolate liqueur
3 oz. peppermint schnapps
4 oz. half and half
Ice
mini candy canes (garnish)
Yield: 2 Martini's
Prepare Martini glass: in 2 shallow dishes, pour light corn syrup in one, place finely crushed candy canes in the other. First dip rim of glass in syrup, then into candy to stick.
Mix in a shaker with ice, vodka, liquor and schnapps. Add half and half t swirl to mix. Pour into prepared glasses and add small candy cane stick if desired!
GINGERBREAD MARTINI
HOMEMADE GINGERBREAD SYRUP:
1/2 c. water
1/2 c. brown sugar
4 tbsp. molasses
1 tsp. ground ginger
1/2 tsp. ground cinnamon
Heat all ingredients in saucepan until sugar dissolves (about 5 minutes)
PREPARE 4 MARTINI GLASSES:
Crush 2 gingerbread cookies and place in shallow dish. In a second shallow dish, put 2 tbsp. half and half. Dip glass rims first in half and half, then into cookie crumbs. Set aside.
MARTINI:
2 oz. vanilla vodka
1-1/2 oz. Kahlua
1-1/2 oz. Irish Cream
3 tbsp. gingerbread syrup (see above)
2-1/2 oz. half and half
gingerbread cookies (garnish)
whipped cream (garnish)
SHAKE Kahlua, vodka, irish cream, gingerbread syrup and half and half with ice in shaker. Add garnish if desired, placing cookie or crumbs on top of whipped cream.
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