Phyllo Chocolate Fan Cookies
If you want a cookie that is really going to impress, you might want to make these Chocolate Fans. They are crisp, not too sweet, and tipped with chocolate and fine chopped nuts.
While they look difficult to make, they are actually quite easy. For starters, you don’t have to make dough. These are made with phyllo dough.
Phyllo is found in the freezer section at the grocery store. Phyllo dough (also spelled filo) can be a little fussy. Be sure to keep extra dough covered with a damp towel so it won’t dry out and get brittle. It is best to work quickly when making these. We made these dipped in finely chopped toasted almonds. Other nuts could be used. You could also use white chocolate, if you prefer. I have even added a few sprinkles to the nuts for a pop of color.
Chocolate Fan Cookies
1 lb. phyllo dough, thawed*
1 c. butter, melted
12-oz. chocolate chips
2 T. shortening- you can use coconut oil instead
1 c. finely chopped nuts or coconut, pistachios are extra nice
Remove phyllo from box, still rolled up and cut crosswise into 5-6 equal pieces. Keep unused dough covered in a damp towel to prevent drying out. Take one piece of dough and open it up, cutting it in half crosswise. Take 1 sheet and brush with butter. Place another sheet on top and brush again with butter. Place third piece of dough on top and butter again. Starting at short end begin to fold the dough in ¾ inch folds, accordion style. Pinch together at one end and fan out the dough at the other. It should look like a little fan. Place on ungreased baking sheet and repeat with remaining dough. Bake at 375 degrees for 5 minutes. Cool. Melt chocolate and shortening together in microwave or on top of double boiler. Stir to smooth. Dip tip of wide end of fans in melted chocolate and then in the nuts or coconut. Place on a rack to cool and harden. Makes about 65 fans. Can be frozen.
*I buy frozen phyllo dough but be sure to get the right one. Around here there are 2 different sizes. You’ll need the long box- where the dough is 15 inches long.
Cheese Puffs
Forget any of the store-bought “cheesy” crackers you have had in the past. These are so much better. The dough is pretty simple, with just 5 ingredients- cheese, butter, salt, cayenne or hot sauce and flour.
Homemade crackers are not hard to make at all. They do involve a little time, but it is well worth it.
We used miniature cookie cutters (also called aspic cutters) that come in all sorts of adorable shapes. You can also just cut the dough into thin strips, or small squares. We even cut some in little fish shapes, like a popular cheesy snack cracker.
I used sharp cheddar cheese, but you can play around with other cheeses. I have made these with Swiss cheese and they were also good. You can add more cayenne or add some herbs, if you like. I really recommend using a food processor to make the dough. It helps to get the cheese and flour to combine.
They don’t spread at all, so you can place them pretty close together on the baking sheet.
Think of how much fun these would be to serve at your next party. They make a nice gift, too.
Cheese Puffs
1 lb. sharp cheddar cheese, grated
½ c. butter
½ t. salt
¼ t. cayenne pepper or hot pepper sauce to taste
1¾ c. flour
In mixer or food processor, combine cheese and butter until smooth. Add remaining ingredients and blend until pretty smooth. Roll out onto lightly floured surface to 1/4-inch thickness. Cut into thin strips or use mini cookie cutters to make shapes. Place on ungreased baking sheet, nearly touching, as they do not spread. Bake in a preheated 350 degree oven for 15-20 minutes. Bottoms should be lightly browned. Makes about 100, freeze well.
Christmas Tree Coffee Cake
This Christmas “tree” has become a tradition around here. I make one as a gift for a dear friend every year. If you are looking for something to serve for Christmas morning, or even as a dessert option, I suggest you make this coffee cake.
The recipe actually makes 2 “trees,” so you can have one to give- and one to keep. Or perhaps, one for Christmas Eve and one for Christmas Day.
The yeast dough is prepared, then chilled before rolling. You can do that a day, or even two days, ahead of time. The rolls are filled with a pineapple and cream cheese mixture and are very tasty.
The rolls are arranged in a tree pattern before baking. Then, after baking, the “tree” is topped with a light glaze and gently sprinkled with red and green sugars. The original recipe called for candied cherries. You can use them, or Maraschino cherries or even dried cherries or cranberries. I can my own spiced cherries and sometimes use them. So pretty, and not that hard to make.
Here is the recipe.
Christmas Tree Coffee Cake
Dough:
4-4 1/2 c. bread flour
1/2 c. sugar
1 1/2 t. salt
2 packages active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
1 egg
Filling:
1 lb. Cream cheese, softened
1/2 c. sugar
1/4 t. nutmeg
dash salt
1/4 t. vanilla
1 (20 oz.) can pineapple in its own juice drained and squeezed dry
Topping:
11 Maraschino cherries, halved
2 c. powdered sugar
3 T. milk
red and green sugars
For dough in large mixing bowl combine 2 cups of the flour with the sugar, salt and yeast. Heat together the milk, water and butter until very warm. Add to flour mixture and beat 2 minutes. Add egg and 1 more cup of flour and beat 2 more minutes. Stir in enough of the remaining dough to make a stiff batter, about 1 cup. Cover bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours or up to 3 days before using. For filling combine all ingredients for the filling except the pineapple and beat until smooth. Stir in pineapple and set aside until ready to use. Remove dough from fridge cut in half. Roll out one piece on lightly floured surface into a 10×11- inch rectangle. Spread with half the filling, leaving an inch at the end of 11-inch side. Roll up from eleven- inch side. Use thread or dental floss to cut through dough in 1-inch pieces by placing thread under roll and crossing ends. Pull outward and thread should cut through dough. If you aren’t having any luck you can always use a knife, but they tend to flatten the rolls. On a greased baking sheet arrange the slices (you should have 11) into a tree shape. Start with one on the top and then a row of 2 below then 3 and then 4. The last roll will serve as the trunk. Cover dough with plastic wrap and set in a warm place to rise. Repeat with the remaining dough and filling. When dough is risen, about 1-2 hours bake in a 375- degree oven for 15 minutes then cover edges with foil to prevent over browning and return to oven for 10 minutes more. Cool on wire rack. Place half a cherry in the middle of each roll. Make a glaze with powdered sugar and milk and drizzle over. Sprinkle with the sugars. Makes 2 trees, 11 rolls each. Can be frozen up to a month ahead . Defrost in a 350 -degree oven for 10 minutes and apply toppings.
Multi Bean Soup Mix
This is another fun gift to make for the holidays. They are a nice gift for experienced cooks and inexperienced cooks alike. They each make a big pot of soup.
There are three parts to the mix- a bag of assorted dry beans, a packet of herbs and the label with directions. You create a label for the soup mix and include the directions on the back of the label. I package them in cellophane goodie bags I get at a local craft but you can also use pint jars. The herbs are in small plastic lollipop bags and are part of the label. This is a project kids can do, too.
Multi Bean Soup Mix
For 12 gifts you will need
1 case of pint canning jars. With lids and rings or 12 cellophane bags and ribbon
24 cups of assorted dry beans
Labels and directions
Herb packets
Get as many types of beans as you can find at the grocery store. When estimating how many bags you will need to get a 1 pound bag of most beans fills a pint jar with a little extra, however lentils and split peas under fill the same jar. I get 13 lbs. for good measure and if I have some left over I save it for the next batch or for home use. I’ve also found that it usually takes a couple of stores to find a decent assortment of beans. Look for a variety of colors and sizes. Some of the things I try to include are: black beans, large and small lima beans, navy beans, yellow and green split peas, pinto beans, cranberry beans, black-eyed peas, brown and red lentils and kidney beans.
Get a large bowl and add the beans. I usually have an empty pint jar on hand and measure as I go. Counting how many jars of beans I’ve placed in the bowl as I empty them into the jar and then empty the jar into the bowl. Measure a little generously, though. Small legumes tend to fill in spaces when several types are mixed and so 12 jars mysteriously become 11. It’s more of a general guide than a precise measure. Mix the beans well and scoop them into the jars, adding the lids as you go.
Now you have some pretty jars of beans, but not a soup mix. To complete the job, mix up a batch of herbs for the seasoning packets. You will need:
12 lollipop bags
12 labels
And
3/4 c. parsley flakes
1/2 c. dried diced onion
2 T. dried savory
1 T. dried oregano
1 T. dried marjoram
1 T. dried thyme
1 T. dried minced garlic
1 t. powdered bay leaf
You can adjust the herbs to taste or use what you have on hand. Other herbs or seasonings you could add would be basil, mint, chili powder, cumin or rosemary to name but a few. The blend recipe given is a mix of flavors I happen to like. Savory is sometimes called the “bean herb” because its flavor complements legumes. Thyme is also similar in flavor. Anyway, mix the herbs well and divide the mixture in the 12 bags. Use a couple of slightly rounded tablespoons per bag, depending on how powdered your herbs are. Fold over the labels and staple. Punch a hole in the corner of the label and affix to jar with stretchy loop or raffia or twine or even thin ribbon.
The labels
I make labels that are the same size as 2 business cards. On the front add your own graphic and on the back the directions for the soup. The print on the back will have to be small.
Directions to include with soup mix.
Rinse beans and pick over. Place beans in large kettle of cold water and bring to the boil. Boil 3 minutes and remove from the heat. Let stand 1 hour then drain and rinse beans. Return beans to pot and add enough water to cover and simmer until beans are tender, about 2-3 hours. Meanwhile in large pot in 2-T. oil sauté 1 large onion (chopped) until tender. Add beans with water and 1 (28 oz.) can diced tomatoes. Add seasoning packet, water or broth if needed and salt and pepper to taste. Serves 6-8.
Homemade Mustard
I love making food gifts for the holidays. I often make cookies or other baked goods. But not everyone wants sweets. For those friends and family, I often make them homemade mustard. I have included recipes for 4 of my favorite mustards.
I wasn’t a big fan of mustard, when I was a kid. I am now. I enjoy using all types of mustard in all sorts of dishes, not just on hot dogs.
Mustard is great on sandwiches and sausages. It is a versatile ingredient for salads, salad dressings, marinades and all sorts of sauces. I lean towards spicy brown mustard myself.
I also enjoy making my own mustard. That way, I can tweak the seasonings.
So here are four of my favorite homemade mustard recipes. If you never made mustard before- you might want to try. It is easy, and fun. All of them are stored in the fridge- and will keep for months. For gift-giving, look for decorative jars or crocks to put them in.
Horseradish Mustard
1 c. dry mustard
3/4 c. white wine vinegar
1/3 c. dry white wine or dry sherry
1/4 c. brown sugar
1/4 c. granulated sugar
1 T. dried minced onion
2 t. caraway seeds
1 1/2 t. salt
1/4 t. coarse ground mustard
2 eggs, slightly beaten
1 T. prepared horseradish
Combine all ingredients, except eggs and horseradish in top of double boiler and let stand at room temperature for 2 hours. Whisk in eggs and cook over simmering water until mixture has thickened and eggs are cooked, about 10 minutes. Remove from heat and stir in horseradish. Pour into sterilized jar, cool and cover. Store in fridge for up to 3 months. Makes 2 cups.
Bavarian Mustard
3/4 c. beer
2/3 c. dry mustard
2 T. sugar
2 T. cider vinegar
2 t. salt
1-t. celery seeds
1/2 t. fresh grated ginger or 1/4 t. dry
1 egg, beaten
Combine all but the egg in the top of a double boiler and let stand 2 hours at room temperature. Stir in egg and cook over simmering water. stirring constantly until mixture thickens and egg is cooked, about 10 minutes. Pour into sterilized jars and cool before covering. Store in fridge for up to 2 months. Makes 2 cups.
Spicy Mustard
1 c. dry mustard
2/3 c. dry white wine
1/2 c. vinegar, flavored with herbs or garlic
1/2 c. sugar
2 t. salt
1 t. basil
1 t. chili powder
1 t. dried minced garlic
1 t. oregano
1/2 t. cracked pepper
2 eggs, slightly beaten
Mix all ingredients, except eggs, in top of double boiler and let stand 2 hours at room temperature. Add eggs and cook over simmering water, stirring constantly until mixture thickens and eggs are cooked, about 10 minutes. Pour into sterilized jars and cool down before covering and refrigerating. Keeps in fridge for up to 2-3 months. Makes 2 cups.
French Herb Mustard
1/4 c. dry mustard
1/4 c. white wine vinegar
1/4 c. white wine or dry sherry
1/4 c. brown sugar
1/2 t. salt
1/2 t. tarragon
1/4 t. dill seed
1/4 t. celery seed
1/4 t. ground cloves
3 egg yolks or 1 whole egg
Combine all ingredients, except eggs, in top of double boiler and let stand at room temperature 2 hours. Whisk in eggs and cook over simmering water, stirring constantly, until mustard thickens and eggs are cooked, about 5 minutes. Store in crock or jar in fridge for up to 1 month. Makes 1 cup, recipe can be doubled.
Homemade Bath Salts
If you are looking for a simple and easy gift to make for someone, you might want to make bath salts. It is one of my favorite gifts to make. Everyone seems to like them. This is a fun craft for kids to make for Mom, teachers etc. I like using essential oils, but you can use perfume, too. You can also leave them unscented, if someone is sensitive to perfumes and fragrances.
The ingredients are fairly easy to find. Epsom salts can be found at any drug store. Essential oils can be found at most craft stores. Food coloring- grocery stores. Try to find pretty jars to put them and finish with a pretty label.
Sometimes I add small amounts of dried flower petals. If you do that- just small amounts and crumbled pretty fine, so there won’t be issues with clogging drains. Here are the directions.
Homemade Bath Salts
Epsom Salts
Fragrant oils
Food coloring, optional
Flower petals, optional
Place 2 cups Epsom salts in a non-reactive bowl and add a few drops of scented oils and a few drops of food coloring, if desired. Toss to distribute, or place in a jar with a tight fitting lid or even in a plastic bag and shake mixture well. Take a whiff. If you can’t smell them, add more. You can add more coloring, too if needed. Add a few petals, broken up, for additional fragrance and for color. Place salts in a glass jar with a lid or in a plastic bag and let stand 1 week. Smell again and adjust fragrance as needed. Fragrances mature and you may find them too weak or strong. Add more oil or cologne to heighten aroma or add more salts to cut down on intensity. Keep in mind that the bath salts will be diluted a lot in a bath, so a little strong is good.
The oils are available at many craft stores and by mail. See the section on mail order in the back of the book. Choosing the fragrance you want to use can be a little trickier. Most of the florals are a safe bet, but you may want to get more creative. Citrus, herb, spice and woody fragrant oils can add a dimension to your bath salts that make them really outstanding.
To present them as a gift salts can be put in a wide-mouth jar, with a lid. Decorate with ribbon and attach a small scoop, if you like. Discount and dollar stores are a good place to find attractive jars at a reasonable price as well as garage sales and resale shops. You can also package them for individual use in lollipop bags with a card board header, like the herb packets. I like to make different fragrances and label them (relaxing bath, earthly delights, sweet dreams, etc. I then package them in the bags and add a few to a gift basket.
Cookies and More for Sale
I will be selling boxes of cookies again this year. The boxes weigh more than 2 pounds and contain at least 10 different kinds of cookies. Contact me if you are interested. They are $20 ( $18 per box if you order 3 or more) and will be available for pick-up at my house starting December 20th.
But there’s more……
I will have other holiday treats.
Pumpkin bread, cranberry bread, or applesauce bread Large (4×8) $7 Small (3×6) $4
Pumpkin Cake Rolls- $15
Chocolate Beet Cake (Red Velvet) (6×8 in), Pumpkin Squares (6×8 in.) or Apple Cake (6×8 in.) $7 each
I will also be making the Christmas tree coffee cakes, pictured below. Eleven rich pineapple and cream cheese rolls- in the shape of a Christmas tree. Adorable. $20
I can make other sweet and savory treats. Just ask.
Contact me: Judi_strauss@att.net
Cranberry Rosemary Vinegar
This is a favorite food gift of mine. It is so festive and it tastes good, too.
I happen to love cranberries. I buy a lot of them this time of year. They are in season, so the price is good. I buy extra, and throw a few bags in the freezer to enjoy all year long
I also preserve some by using cranberries to flavor vinegar. By adding rosemary, the end result is a great tasting vinegar that is perfect for winter salads. It is also a lovely gift.
I love to give homemade gifts. Time isn’t always on my side, though. I doubt my niece will be getting that scarf I was going to crochet for her. But I can get several bottles of this vinegar made in no time.
All you need are bottles with corks or screw top lids. If using corks, be sure they are food grade. You’ll also need cranberries, bamboo skewers, fresh rosemary and vinegar- 5% acidity. I use red wine vinegar. Other vinegar will work, too. If you use white vinegar or cider vinegar they will pick up color from the cranberries and turn a pretty reddish shade. Not as red as with the wine vinegar, but still very pretty.
Since I bring my rosemary plants inside for the winter, I have access to fresh rosemary. Your local grocery store probably has some in the produce department. You can use other herbs, if you can’t find rosemary.
Make sure the skewers will fit in the bottles. Cut them down to fit, if needed. Skewer the berries on the skewers leaving a little room on the top of the skewer. If your cranberries are really big, test to make sure they will fit the neck of the bottle. The skewers keep the berries from floating around.
Place a few sprigs of rosemary in each bottle and then add the berry- filled skewers. Pour in the vinegar, leaving a little room for the cork. Sometimes you need to add a little more vinegar the next day as some will absorb into the cranberries and the skewers. I make decorative labels and give them as gifts. Ready to use in a week.
Homemade Chocolate Truffles
In keeping with my homemade gift theme this week, I wanted to share this simple, yet very tasty recipe, for Chocolate Truffles. These melt in your mouth, with a smooth, creamy texture and rich, chocolate flavor.
They can be a lovely hostess gift. Kids can make them, too.
The secret for making really good truffles is using the best quality chocolate you can. You can use chocolate chips, but get good quality chips.
They are very soft, and melt quickly when handled. When rolling them out, I prefer to wear plastic gloves. Make them without gloves, and you will understand why.
At candy making stores, you can get small papers cups and small boxes or tins for wrapping up your truffles.
Chocolate Truffles
1/3 c. Whipping cream
6 T. butter, cut into small pieces
2 c. chocolate chips- or 12 oz. dark chocolate, grated or chopped coarsely
Unsweetened cocoa
Heat cream to boiling in small saucepan. Stir in butter and cook until melted. Remove from heat and stir in chocolate until melted. Place in shallow bowl and chill until firm, at least a couple of hours. Roll mixture into 1-inch balls and roll in cocoa. Sometimes the mixture is quite firm and hard to roll into perfectly smooth balls. You can roll them out as smooth as you can, roll in cocoa and then roll again to smooth out. You might want to give them another roll in the cocoa after that. Makes about 30.
Sesame Salt
During the holidays, homemade gifts are always nice. Not every gift has to be a dessert or something sweet. This sesame salt is a lovely gift for almost anyone.
Once you taste sesame salt, I think you will love it as much as I do. I use it on all sorts of veggies, meats, pasta, potatoes and more. I love it on popcorn!!!
It is a nice alternative to regular table salt. Sesame salt adds great flavor to all sorts of foods. It is also is lower in sodium than plain salt.
You start by toasting sesame seeds. I just place the sesame seeds in a skillet and toast, on top of the stove, over medium heat, until golden brown. You can also toast them in the oven, but they burn easily. You do want to watch them carefully. As soon as they start to change color, turn down the heat or remove them from the heat.
Once the seeds are toasted, you add salt and a few other ingredients (onion, garlic, paprika, pepper). Use whatever salt you like. I use sea salt. Feel free to play around with flavors you add your sesame salt. I add a little smoked paprika, which gives the sesame salt a nice, smoky flavor.
I powder the mixture in a spice mill/coffee grinder. You can also use a blender to grind it up.
Sesame salt can be kept on the table in a shaker, just like salt. I use a shaker with slightly larger holes- I have one of those cheese shaker jars that works well. I often include a shaker when I give someone sesame salt.
Sesame Salt
1 c. sesame seeds
1/4 c. salt – I like sea salt- use the salt you like
1 t. each paprika and smoked paprika
1 t. onion powder
1/4 t. pepper
1/4 t. garlic powder
In a skillet, over medium heat, toast sesame seeds, stirring or tossing to cook evenly until seeds are light brown. Stir in salt and cook 5 minutes more. Cool mixture completely and add remaining ingredients. Process in blender or spice grinder until mixture in powdered. Makes 3/4 c. Excellent with vegetables, stir-fries, salad dressings etc.
