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Shortbread from Ireland |
セイントパトリックスデーにどうぞ |
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6 ounces of flour (1 1/2 cups) 1. Leave the butter out of the fridge to soften a little. 2. Cut pieces into the flour and rub the butter into the flour with your fingertips. The result should be like fine breadcrumbs. 3. Then mix in the sugar. 4. Grease the bottom and sides of a baking pan (round or 8x8 square) with butter and sprinkle with flour. 5. Press the mixture very hard into the bottom of the baking pan (use lots of pressure, that's what makes the shortbread hold together), and bake at 350 F for half an hour. 6. Cut with a sharp knife into desired shapes while it is still warm and sprinkle the top with fine sugar. 7. Let it cool in the pan - if you take it out too soon, it falls apart. |
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Caramel Popcorn Balls Yield: About 15 balls |
ハロウィーンにポップコーンボール |
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4 tablespoons Butter or margarine 1 cup Brown sugar 1/2 cup Light corn syrup 1/2 (15-ounce) can Sweetened condensed milk (2/3 cup) 1/2 teaspoon Vanilla 5 quarts Popped corn (popcorn) Large bowl (to hold popcorn) Saucepan Spoon Candy thermometer Measuring spoons 1. In saucepan, combine butter or margarine, brown sugar, and corn syrup. 2. Stir well and bring to boiling over medium heat. 3. Stir in sweetened condensed milk; simmer, stirring constantly, till mixture forms a soft ball (234 degrees to 238 degrees) when dropped into cold water. (Takes just a few minutes.) 4. Stir in vanilla. 5. Pour over popped corn and stir well till all caramels are coated. 6. Butter hands lightly, shape popcorn into balls about 3 1/2 inches in diameter. |
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Valentine's Day Cookie Pops |
バレンタインデザート |
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20 vanilla wafer cookies 1/2 cup peanut butter 1 6-ounce(450g) bag white chocolate chips 1 6-ounce (450g)bag semi sweet chocolate chips colored candy sprinkles, red & white pink and red gummy or sour patch bears cake decorating writer gel in green, pink, red, black, and white 1 tube each of white, red, and pink cake decorator frosting with flower tip red food coloring ice cream or lollipop sticks 1. wax paper or paper plates 2. Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies. 3. Melt chocolate chips (follow links for directions and tips for working with chocolate). Before melting, separate the white chips into two bowls. After melting, add a few drops of red food coloring to one of the bowls of white chips to make pink chocolate. Dip cookie pops in the melted chips, covering completely. Roll pops in red and white sprinkles and lay or stand on waxed paper or paper plates. Place in refrigerator to chill. |
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Peanut Butter Bunny Crisp Cake |
イースターのバニーケーキ |
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6 tablespoons butter or margarine |
