Saturday, December 18, 2010

Holiday Baking by Jane

Hi Barb ---
I am doing some baking for an open house I am having tomorrow so I thought I would send you a few recipes while I have them out.
Sorry no pictures.  Too many things under way.  Still making cookies, etc.     ---Jane

Peppermint Patty Frappes  
from Southern Living

Very simple but tastes great!

Makes 3 cups

Process 2 cups vanilla ice cream; 1 cup milk; and nine miniature chocolate covered peppermint patties, chopped in a blender until smooth.

Grown up version:  Decrease milk to 2/3 cup.  Add 1/3 cup Creme de Cacao

Cranberry Dream Bars  
by Emily
1 cup butter softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4  cups all-purpose flour
1 teaspoon baking powder
12 oz package of white chocolate chips
1-6 oz. package of sweetened dried cranberries
1 cup chopped nuts

Combine butter, sugar, and brown sugar in a large bowl.

Beat with an electric mixer until well-blended.

Add eggs and vanilla and beat well.

Combine flour and baking powder and gradually add to the mixture.

Stir im white chocolate chips, dried cranberries, and nuts.

Spread dough evenly in 15x10x1 inch baking pan.

Bale in preheated 350 degree oven for 20 minutes or until light golden brown.

Makes 4 dozen 1 1/4 x 2 1/2 inch bars.

Brownie Trifle
1 pkg. fudge brownie mix
1/4 cup praline or coffee flavored liqueur (opt)
1 3.5 oz. pkg. instant chocolate mousse mix
1 8 oz. pkg. Heath English Toffee bits
1 12 oz. container frozen whipped topping thawed
Garnish: chocolate curls

Prepare brownie mix and bake according to package directions in a 13x9x2 pan. 

Prick top of warm brownie at 1 inch intervals and brush with liqueur.

Let cool and crumble.

Prepare chocolate mousse according to package directions, omitting chilling.

Place half of crumbled brownie in the bottom of a 3 qt. trifle dish.

Top with half of mousse, toffee bits, and whipped topping.

Repeat layers with remaining ingredients ending with the whipped topping.


Chill 8 hours.

Yield 16-18 servings

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