Powdered Sugar Glaze

glaze pic

This is my “go to” recipe for icing cookies, cupcakes, coffee cakes, and apple slices. The almond extract compliments so many pastry flavors. Add a touch of food coloring to make things a little more festive.

Powdered Sugar Glaze

2 cup confectioners’ sugar
2 Tbls milk or cream
1/2 tsp almond extract
Food Coloring, optional

In a medium mixing bowl, combine ingredients and mix well. If glaze is too thick, carefully add extra milk or water (a 1/2 teaspoon at a time) until mixture is smooth and creamy. Lightly spread or drizzle glaze on cooled cookies, cupcakes, etc.

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Kate’s Favorite Glazed Strawberry Cupcakes

glazed strawberry cupcakes

Did you know that you can spruce up a cake mix by adding a package of flavored gelatin to the batter?
These semi-homemade cupcakes are quick and easy to whip up and they’re so moist and yummy. During the holidays, many weekly sale ads feature greatly reduced pricing on baking supplies. So stock up on white cake mix when it’s on sale and keep lots of different flavored gelatin in the pantry for a variety of flavorful treats.

Kate’s Favorite Glazed Strawberry Cupcakes

1 box of white cake mix
1 3 oz box of strawberry gelatin
2/3 cup canola oil
1/2 cup water
4 eggs
1/2 cup chopped strawberries

Mix dry ingredients in a mixing bowl. With an electric mixer beat in remaining ingredients until fully combined. Pour batter into prepared cupcake pans. Bake at 350 degrees for 17-20 minutes or until toothpick inserted in the center of the cupcake comes out clean. Cool and drizzle cupcakes with powdered sugar glaze.

Moist and Tender Prime Rib

Prime Rib

Prime rib is one of my favorite dishes to prepare for special occasions. Recently, I hosted my extended family for Thanksgiving. Family members traveled in from neighboring states to celebrate the holiday. After an early breakfast, I asked my neice to join me in the kitchen to prepare the prime rib. She is such an adorable kitchen helper…always willing to take on any task and eager to learn. It warms my heart as I watch her run to the kitchen drawer to find my handmade aprons. There she carefully ties the apron strings around her slim little waist. When we first started cooking together, I would hike up the apron and fold a crease in it to shorten the length to match her 1st grade height. I’d scoot a stool over to the countertop so that she could follow along as we cooked together. These days, she’s older and wiser…she doesn’t need a stool anymore and she is quick to learn all of the cooking techniques offered during our time in the kitchen. Some day I hope that she will be blessed to share these recipes/memories with her own son or daughter.

Moist and Tender Prime Rib

5-7 lb. rib roast
2-3 Tbls garlic powder
2-3 Tbls onion powder
2 tsp salt
2-3 Tbls Kansas City Steak Seasoning
2 tsp black pepper
On a flat surface, spread out a 12-16″ piece of aluminum foil. Sprinkle seasonings all over the foil. Pat the prime rib dry with paper towel and lay each side of the roast into the seasoning mix until the roast is fully coated. Place the prime rib in a roasting pan and put it into a preheated 400 degree oven for about 40-45 minutes. Turn the oven temperature down to 325 degrees and cook for another 2 hours or until the internal temperature is medium rare (usually about 130-140 degrees). Take the roast out of the oven and let it sit for about 20-30 minutes (covered with foil) this seals in the juices. The internal temp will rise as the prime rib sits. It’s best to cut the prime rib just as you are ready to serve it. Don’t forget the au jus…you can buy it canned, packaged or use the pan drippings to make your own.

Cooking Temperatures for Beef:
Rare – 120-130 degrees
Med-rare – 130-140 degrees
Medium – 140-150 degrees
Well done – 150-160 degrees

Melt In Your Mouth Christmas Cut-Outs

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Throughout the month of December, we love to turn up the Christmas music, drag out the baking supplies and bake cookies to celebrate the holiday season. My children love to search through the box of cookie cutters to find the perfect shape for their individual cut-outs. They delight in combing through the baking cabinet for all of the colorful sprinkles and sugars as our tasty treats bake in the oven. These moments create the memories for a lifetime. I hope you enjoy the holiday baking season while making wonderful memories with your family.

Melt In Your Mouth Christmas Cut-Outs

1 cup confectioners’ sugar
1 cup white sugar
1 cup butter
1 cup canola oil
1/8 tsp salt
2 eggs
1 tsp baking soda
1 tsp cream of tartar
1 tsp almond extract
4 cups flour

Preheat oven to 350 degrees
Cream butter, oil, and sugars
Add eggs and extract; beat well
Mix in remaining dry ingredients
Form into a disk and chill for 1 hour
Roll out on floured surface and cut into shapes with cookie cutters
Bake on ungreased cookie sheet for 8-10 minutes or until light golden brown around the edges.
Cool completely and glaze cookies with powdered sugar glaze

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Christmas Stollen

Curley's Christmas Stollen

Recently, my daughter was given an extra credit assignment in her German class. She was asked to make Christmas stollen. My parents are from Ireland so I am used to making Irish scones for the holiday, we’d never had stollen. I thought it would be fun for us to try a new recipe together. Boy, am I glad we did…Christmas stollen is delicious and quite easy to make. Here’s the recipe we used…

Christmas Stollen

3 1/2 cups flour
4 tsp. baking powder
1 cup sugar
2 eggs
1 cup cottage cheese
1 cup chopped walnuts
1 cup raisins
1 1/2 sticks cold butter, cubed
1/2 tsp. grated lemon peel
1 tsp. vanilla extract
1/2 tsp. almond extract

Preheat oven to 350 degrees
Mix together flour, baking powder, and sugar
Cut in cold butter until flour resembles course crumbs
In a separate bowl, mix together eggs, cottage cheese, nuts, raisins, lemon peel and both extracts
Make a well in the center of the flour mixture
Add wet ingredients
Mix and kneed the dough well
Form the dough into an oval about 1 1/4″ thick
Fold over the long edge of the dough to resemble an uneven taco
Place on an ungreased cookie sheet
Bake for 55-60 min.
Sift powdered sugar over warm stollen

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Meaggie’s No~Bake Peanut Butter Bites

Meagan Curley's No~Bake Peanut Butter Bites

If you’re looking for a quick, nutritious, no-bake recipe that is a snap to throw together…look no further. Try these tasty bites. They are a great snack and can easily be packed into a lunch or bento box before sending the kids off to school. They’re great for active children looking for a boost of protein and high fiber. Here’s the quick and easy recipe…
1 cup rolled oats
1/2 cup honey
1/2 cup natural peanut butter
1cup powdered milk
(I prefer Sanalac non-fat dry milk)
1/4 cup ground flax seed
1/2 cup semi-sweet chocolate chips
Mix together until completely moistened
Form into 1″ balls
(I use a very small ice cream scoop to ensure uniform size)
Store in an air-tight container
Enjoy!