Monday, December 22, 2014

Sweets!

Merry Christmas to all of you Kim Power Stilson fans! Here are the three recipes for delicious holiday treats that we talked about on the show today; which was preempted by BYU's football game and will air on Christmas Eve at 3 p.m. Eastern/ 1 p.m. Mountain and noon Pacific. Enjoy!  http://www.byuradio.org/episode/d49e3f84-80e7-4e1a-b2ed-27335ff1144a






McMurtry Shortbread 

These delicious shortbread cookies are hoping to be invited to your party. Cut into holiday shapes and dress up any way you like
Preheat oven to 325°.  Cream until soft
1C softened butter
            Add and blend until mixture is soft and fluffy
2/3 C powdered sugar
            Add
1 ½ tsp. vanilla extract
            Sift together dry ingredients and add to creamed mixture
2 C . all-purpose flour
¼ tsp. salt
¼ C cornstarch

Mix until dough is crumbly and just holds together.
Between two sheets of parchment or waxed paper, roll dough to 1/4 “ thickness. Cut cookies and place on ungreased baking sheets. Sprinkle with coarse sugar if desired.
Bake at 325° for 20 minutes, or until barely golden around the edges. Cool and frost if you wish, but these are wonderful plain.


Donna McDougall's Mixed Nut Toffee

Place in a 11 x 17" jelly roll pan
3 ¼ C coarsely chopped nuts; pecans, almonds, cashews
            Rub the inside of a large heavy saucepan with butter, then melt over low heat
1 1/2 C salted butter
            Add
1 1/2 C + 2 TBSP sugar
3 TBSP water
Cook over low heat until sugar is dissolved, avoid getting sugar on the sides of the pan while cooking. Wipe sides down with a wet pastry brush if necessary. When sugar is dissolved, turn heat to medium and continue cooking to 290° or hard crack stage, the syrup will be dark golden in color. Remove from heat, add
1 1/2 tsp vanilla extract
            Pour over mixed nuts in baking pan. Immediately spread with
12 oz. milk chocolate, white or dark chocolate chips
            
Place an inverted 11" x 17" pan over the toffee mixture. Allow chocolate chips to melt for       about 5 minutes, then using a knife or spatula, spread the chocolate chips evenly over the surface of the toffee. Place in the freezer for a few minutes to quickly cool toffee. Break apart into chunks with  a knife. Store airtight

Peanut Butter Cup Cookies

            These are best baked in small paper baking cup liners and mini muffin pans. While cookies are baking, unwrap about 48 miniature peanut butter cups. Preheat oven to 375°. Cream together
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1/2 C brown sugar
            Add
1 egg
1/2 tsp vanilla extract
            In another bowl, combine
1 1/4 C flour
3/4 tsp baking soda
1/2 tsp salt
            
Blend into creamed mixture. Using a 1 1/4" cookie scoop, make balls and place in paper- lined mini muffin pans. Bake for 7 1/2 minutes, remove from heat. Press one mini peanut  butter cup in center of each cookie. Allow to cool. Makes 4 dozen cookies.