Recipes

Coconut Cream Macaroons

Coconut Cream Macaroons

3½ dozen cookies
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Equipment

  • Saucepan 1-quart
  • oven
  • Large bowl

Ingredients

Instructions

  • Heat oven to 350°F.
  • Line cookie sheets with foil or cooking parchment paper.
  • Sprinkle 1 cup of the coconut on one cookie sheet.
  • Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool.
  • In large bowl, mix toasted coconut, remaining coconut, the flour and salt.
  • In medium bowl, beat condensed milk, cream of coconut, vanilla, almond extract and egg until well mixed.
  • Pour milk mixture over coconut mixture; stir until well mixed.
  • Onto cookie sheets, drop mixture by heaping tablespoonfuls about 2 inches apart.
  • Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges).
  • Immediately slide foil with cookies from cookie sheets to cooling racks.
  • Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat chocolate chips and oil over low heat, stirring constantly, until chips are melted and mixture is smooth.
  • Drizzle over cookies.
  • Let stand about 30 minutes or until chocolate is set.

Notes & Wine Advice

Festive Touch

For a richer, indulgent flavor, substitute dark chocolate chips for the semisweet chips.

Nutrition values

Calories: 130 kcal
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Course; Coockies / Biscuit

Easy Gingerdoodle Cookies

Easy Gingerdoodle Cookies

2½ dozen cookies
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Equipment

  • oven
  • small shallow bowl

Ingredients

  • 1 pouch 17.9 oz snickerdoodle cookie mix
  • 1 pouch 17.5 oz gingerbread cookie mix
  • 1 cup butter softened
  • 2 tablespoons water
  • 2 eggs

Instructions

  • Heat oven to 375°F.
  • Place cinnamon-sugar from snickerdoodle cookie pouch in small shallow bowl.
  • In separate large bowls, make each cookie mix as directed on pouch, using butter, water and eggs.
  • For each cookie, shape 1 level tablespoon each of snickerdoodle dough and gingerbread dough into a single ball.
  • Roll ball in cinnamon-sugar.
  • On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 10 to 12 minutes or until light golden brown around edges.
  • Cool 5 minutes; remove from cookie sheets to cooling racks.
  • Store cooled cookies tightly covered up to 3 days.

Nutrition values

Calories: 190 kcal
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Course; Coockies / Biscuit

Easy Cheesy Pesto Bread

Easy Cheesy Pesto Bread

Couverts24 slices
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Ingredients

Instructions

  • Heat oven to 400°F.
  • Spray large sheet of heavy-duty foil with cooking spray.
  • Cut bread diagonally into 24 slices to within ½ inch of bottom of loaf.
  • In medium bowl, mix pesto and cheese; spoon and spread mixture between slices.
  • Securely wrap loaf in foil.
  • Bake 15 to 20 minutes or until hot.

Notes & Wine Advice

Make-Ahead Magic

You can assemble the bread and wrap it in foil up to 8 hours ahead of time. Keep it in the refrigerator until you’re ready to bake it.

Festive Touch

Rather than make just one kind of pesto-cheese mixture, why not make both and alternate it between slices of bread? Just mix ⅓ cup of each pesto with 1 cup of cheese.

Kitchen Secrets

If you don’t have heavy-duty foil, use two sheets of regular foil.
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Course; Bread / Cheese

Jalapeño Hawaiian Rolls

Jalapeño Hawaiian Rolls

Couverts24
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In large bowl, stir 2 cups of the flour, ⅓ cup pineapple juice, the brown sugar, salt and yeast with wooden spoon until well mixed.
  • In 1-quart saucepan, heat milk, ¼ cup butter and the water over medium heat, stirring frequently, until very warm (120°F to 130°F).
  • Add milk mixture and egg to flour mixture.
  • Beat with electric mixer on low speed 1 minute, scraping bowl frequently, until flour mixture is moistened.
  • Beat on medium speed 1 minute.
  • Stir in enough of the remaining 1½ to 2½ cups flour, about ½ cup at a time, then the cheese, bell pepper and chile until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
  • On lightly floured surface, knead dough about 5 minutes or until smooth and elastic (sprinkle surface with more flour if dough starts to stick).
  • Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides.
  • Cover loosely with plastic wrap and cloth towel; let rise in warm place about 1 hour or until doubled in size.
  • Spray 24 regular-size muffin cups with cooking spray.
  • Gently punch fist into dough to deflate.
  • Divide dough into 24 equal pieces.
  • Using floured fingers, shape each piece into a ball, pulling edges under to make a smooth top.
  • Place dough ball, smooth side down, in each muffin cup.
  • Cover loosely; let rise in warm place about 30 minutes or until doubled in size.
  • Heat oven to 375°F.
  • Uncover rolls; bake 15 to 18 minutes or until golden brown.
  • Remove from pan to cooling rack.
  • In small bowl, mix 1 tablespoon melted butter and 1 tablespoon pineapple juice.
  • Brush over tops of rolls.
  • Serve warm or cool.

Notes & Wine Advice

Make-Ahead Magic
Cool rolls after baking, and place in a resealable freezer plastic bag; seal bag and freeze up to 3 months. To reheat, remove frozen rolls from bag; wrap together in foil. Bake at 350°F for 15 to 20 minutes or until warm.

Nutrition values

Calories: 120 kcal
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Course; Bread / Cheese

Butter Trio

Butter Trio

Deel op Facebook Print Recipe

Ingredients

RASPBERRY-JALAPEÑO BUTTER

APRICOT-CURRY BUTTER

CHOCOLATE-HAZELNUT BUTTER

Instructions

  • In small bowl, mix ½ cup butter, the chile, vinegar and red pepper until well blended.
  • Fold in raspberries.
  • In two separate small bowls, mix Apricot-Curry Butter ingredients and Chocolate-Hazelnut Butter ingredients until well blended.
  • Spoon butters into serving dishes; cover with plastic wrap.
  • Refrigerate at least 2 hours to blend flavors.
  • Remove from refrigerator about 30 minutes before serving to soften.

Notes & Wine Advice

Make-Ahead Magic

These elegant butters can be prepared and refrigerated up to 2 days before serving.

Festive Touch

Make logs of butter to slice and serve or to give as gifts. Form small log shape of butter on plastic wrap. Tuck plastic wrap tightly around log and roll gently to make a smooth shape. Refrigerate as directed. To serve, unwrap and slice while cold; arrange slices on serving plate.
For a special added touch, roll each log in a coating before wrapping. For Raspberry-Jalapeño Butter, use 2 tablespoons chopped fresh cilantro. For Apricot-Curry Butter, use 2 tablespoons chopped fresh parsley. For Chocolate-Hazelnut Butter, use an additional 2 tablespoons finely chopped hazelnuts or chocolate chips.

Kitchen Secrets

To toast hazelnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring occasionally until nuts begin to brown, then stirring constantly until nuts are light brown.
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Course; Side Dish

Buttermilk-Herb Biscuits

Buttermilk-Herb Biscuits

Couverts12
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 400°F.
  • In medium bowl, mix flour, baking powder, herb, salt and baking soda.
  • Cut in shortening, using pastry blender or fork, until mixture looks like fine crumbs.
  • Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
  • On lightly floured surface, lightly knead dough 10 times.
  • Roll or pat dough about 1 inch thick.
  • Cut with floured 2-inch biscuit cutter.
  • On ungreased cookie sheet, place biscuits about 1 inch apart.
  • Brush with melted butter.
  • Bake 14 to 16 minutes or until golden brown.
  • Immediately remove from cookie sheet.
  • Serve warm.

Notes & Wine Advice

Kitchen Secrets
Push the biscuit cutter straight down into the dough, trying not to twist as you cut, and cut biscuits as close together as possible. You can lightly press—but don’t knead—leftover dough scraps together to cut out a few more biscuits. They may be slightly uneven, but they’ll taste just as good!

Nutrition values

Calories: 150 kcal
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Course; Coockies / Biscuit

Cheddar-Chile Cornbread Scones

Cheddar-Chile Cornbread Scones

Couverts8 scones
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 425°F.
  • Grease cookie sheet with shortening or cooking spray.
  • In large bowl, mix flour, cornmeal, sugar, baking powder and salt.
  • Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • Stir in milk, egg, cheese, chiles and bacon.
  • On lightly floured surface, knead dough lightly 10 times.
  • On cookie sheet, roll or pat dough into 8-inch round.
  • Cut into 8 wedges, but do not separate.
  • Bake 18 to 23 minutes or until golden brown.
  • Immediately remove from cookie sheet to cooling rack; carefully separate wedges.
  • Serve warm with honey.

Notes & Wine Advice

Festive Touch
These south-of-the-border scones are a perfect choice when you are looking to break free from traditional rolls at your holiday table. They would also be a big hit as part of a breakfast buffet.

Nutrition values

Calories: 347 kcal
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Course; Bread / Cheese

Mocha Muffins

Mocha Muffins

Couverts12 muffins
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 400°F.
  • Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
  • In medium bowl, mix flour, cocoa, baking powder and salt.
  • In large bowl, beat brown sugar, milk, oil, 1 tablespoon coffee granules and the egg with fork or whisk.
  • Stir in flour mixture just until flour is moistened.
  • Fold in chocolate chunks.
  • Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
  • Immediately remove from pan to cooling rack.
  • Spoon frosting into a small microwavable bowl; stir 2 teaspoons espresso powder into frosting.
  • Heat on High 10 seconds or until frosting can be stirred to drizzling consistency.
  • Drizzle over warm muffins.
  • Serve warm or cool.

Nutrition values

Calories: 410 kcal
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Course; Cupcakes-Brownies

Caramel-Spice French Breakfast Muffins

Caramel-Spice French Breakfast Muffins

Couverts18 muffins
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Ingredients

MUFFINS

TOPPING

Instructions

  • Heat oven to 375°F.
  • Spray 18 regular-size muffin cups with cooking spray.
  • In large bowl, beat ½ cup butter, ½ cup sugar, ½ cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled).
  • Stir in flour, baking powder, salt, cinnamon and nutmeg just until moistened.
  • Divide batter evenly among muffin cups, filling each two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes.
  • Meanwhile, in medium microwavable bowl, microwave ¾ cup butter on High until melted.
  • In small bowl, mix ¾ cup sugar and the pumpkin pie spice.
  • Remove muffins from pan.
  • Roll in melted butter, then in sugar mixture.
  • Drizzle with caramel topping.
  • Serve warm.

Nutrition values

Calories: 260 kcal
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Course; Breakfast / Cupcakes-Brownies
Cuisine; European / French

Spiced Blueberry Muffins

Spiced Blueberry Muffins

Couverts12 muffins
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 400°F.
  • Place paper baking cup in each of 12 regular-size muffin cups.
  • In large bowl, mix all ingredients except blueberries.
  • Gently fold in blueberries.
  • Divide batter evenly among muffin cups, using slightly less than ¼ cup for each.
  • Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Immediately remove from pan to cooling rack.
  • Serve warm or cool.

Notes & Wine Advice

Make-Ahead Magic

Muffins can be baked up to a month in advance. Freeze cooled muffins in resealable freezer plastic bags. To reheat, remove muffins from bag and wrap in foil. Bake at 350°F for 15 to 20 minutes or until warm.

Nutrition values

Calories: 160 kcal
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Course; Cupcakes-Brownies