Christmas

28K views · 59 reactions | Christmas Tree with Pasta! | Christmas Tree with Pasta! | By Science, Tech and Universe | Facebook

Martha's Makes Scottish Shortbread | A touch of rice flour is the secret to perfectly crisp shortbread. With such a short ingredient list, it's important to use the best-quality salted... | By Martha Stewart | When it comes to shortbread, the short refers to the rich crumbly texture due to the high proportion of fat to flour. In this case, butter to flour and the bread dates back to medieval times when Scottish bakers classified their sweet yeasted biscuits as bread because then they could avoid paying taxes. No taxes on bread. So, in the bowl of an electric mixer where and oh by the way, we're using salted butter because that's traditional one and a half sticks of salted butter that is quarter of a pound plus an 8 of apoundand make sure the butter is at room temperature and into the butter add 3/ 4 of a cup of super fine sugar a shortbread has no leaveoning no eggs just butter sugar and flour when you mix the sugar and butter together scrape it down and then add your flour we're using both all purpose unbleached flour as well as rice flour rice flour gives that special sandy texture that sets these biscuits apart from all other biscuits and using the salted butter, well, that does balance the rich, delicious sweetness of the of the biscuit. Measure a level quarter of a cup of rice flour and one and three/ 4 cup of regular all-purpose unbleached flour. I happen to love shortbread and I make it every single year I actually make it more than once a year not just for holiday time but at holiday time it is a fantastic gift because it's decorative it's long lasting and by the way since so few ingredients are being used we try to find and use the finest ingredients the highest butter fat content in our butter so European style butter is probably best you can find now in the United States beautiful creamery butter that is high fat content. And we've chosen to bake our shortbread in this beautiful ceramic eight inch mold and it is decorated with thistles. As the story goes thistles are often depicted in shortbread moles because under the cover of darkness barefoot Viking invaders attempted to surprise the encamped Scotts on Scottish ground of course the Vikings stepped into a patch of thistles and let out cries that awakened the encamped Scotts who were then able to fight off their attackers. The national emblem of Scotland is the thistle and they are prickly. So, spray very generously the mold with non-stick vegetable spray and then this gets pressed firmly into your baking dish. This is going to be delicious and pretty and giftable. Now in years past I have made these in just pie tins so they're they're plain but they look really pretty on a Scottish breadboard. Shape them into individual shortbreads and wooden molds that are embossed with a beautiful design. And this has to be pressed to fill the mold evenly. So, start with your rubber spatula and then you can use the back of your measuring cup just this back is a good thing because it's flat. So, press this all the way around and you see how smooth it becomes and of course, at the same time, you're pressing the dough into the thistle design. Your oven should be preheated to 300 degrees because this is going to bake for an hour and 15 minutes. Shortbread is traditionally not browned. You want it to be pretty much the color it is right now. It actually looks like butter. Such a nice, rich, creamy color. There. So, that will go straight into the oven. Turn it just once or twice in the oven for one hour and 15 minutes. So, here is our shortbread. It's cool for 10 minutes. To unmold it, use a small spatula and just loosen all the way around the edges. This is essential. You can use a tip of a sharp knife or the spatula like this which is very thin and once you go around the edges, you can turn it out onto a board. I suggest because the mold is still a little hot that you just flip it over like that. And then lift carefully. There. Oh how beautiful. Now the oven is turned off if you like. You can then cut this into wedges using a sharp knife. Cut through the lines of the design. It smells like shortbread. It that is a unique flavour. Put all these wedges right back on a parchment lined baking sheet and put it into the turned off oven and let it dry completely for at least another hour you'll be so happy with this lovely recipe so once these have dried in the oven remove them put them on a wire rack just to cool completely you can pack them in tins cookie jars but put them out and enjoy one with a milky cup of tea just like your Scottish friends would do. I guarantee your host or hostess will be extremely pleased. Enjoy.

The Best Holiday Cookie and Candy Recipes | This recipe makes the best cookies | Facebook

Dutch Butter Cake (Boterkoek) with Almonds - Bowl of Delicious

1.6K views · 45 reactions | Put on your apron, and join our visiting campers as they make delicious 𝐦𝐨𝐥𝐚𝐬𝐬𝐞𝐬 𝐜𝐨𝐨𝐤𝐢𝐞𝐬 using Mrs. Hagerman's special recipe! 👩‍🍳 1 cup white sugar 1... | By Kings Landing, New Brunswick | Margaret Hanman. This is the recipe for my rolled out molasses cookie. To start, you mix your sugar, your shortening or butter. Your milk, baking soda. Mix the baking soda in with some milk. And then your molasses and then start your dry ingredients, your ginger, your salt, and then your flour and just mix it till it's a nice, firm dough and then usually I need the rest of it and it's going to need a little bit of flour into the dough. I only I never know how much till I feel it. It's got enough for a dozen. Only roll it one way and then pick it up because if you don't do that, it rips the dough so it doesn't look as nice. Flour your cookie butter and then just cut the cookies out put them on the cookie sheet and then put them in a hot oven it's too hot for your hand it's too hot for the cookies but you don't want a plug that would clear full in your fire box because if you do it makes it too hot as well so just a nice slow heat we go by feel here put your hand in the oven if you can count to 15 and it's not too hot on your arm you're good to go but it also will tell you if you need to add more fuel to your plug and some cheers for Please don't tell me who is she.

Valerie Bertinelli Home Cooking | Cranberry Orange Shortbread | Facebook

589K views · 35K reactions | Around 15 years ago there was a show on Food Network called the @heartyboys …. (Oh how I miss the old format of @foodnetwork when they actually had cooking shows on it!). Anyway, they made this dip on one of their shows and it stopped me in my tracks because it had everything in it that I love. I’ve been making it ever since. It’s so simple to make, has huge bold flavors and is such a great Holiday appetizer. It is always one of the first things to go. People literally cannot tear themselves from it. Need an appetizer this season? Here you go . . Baked Goat Cheese with Caramelized Onion, Garlic and Mission Figs . . 1 1/2 lb goat cheese 14 dried Mission figs (1 cup), sliced 1/3 cup dry sherry 1/4 cup olive oil 2 large Spanish onions, thinly sliced 10 garlic cloves, crushed 3 rosemary sprigs 2 tsp salt Freshly ground black pepper 2 sliced baguettes, for dipping Preheat the oven to 350F. Crumble the goat cheese into an oven safe casserole dish and set aside. In a sauce pot combine the figs and sherry with enough water to barely cover the figs. Place the sauce pot over high heat and bring up to a bubble, cover and remove from the heat and let the figs steep and plump up while the onions are cooking. Pour the olive oil into a large skillet and place over medium heat. Add the onions, garlic, rosemary, salt and pepper and cook, stirring often, for about 25 minutes, or until lightly browned. Using a slotted spoon remove the plumped figs from the sauce pot, leaving behind any of the pluming liquid. Add the figs to the cooked onions, stir to combine and then spoon over the goat cheese. Place the dish into the top half of the oven for 20 minutes, until the edges begin to bubble. Remove and serve immediately with sliced baguettes or crackers. . . . . #bakedgoatcheese #hotdip #missionfigs #christmasappetizer #holidayappetizers #caramelizedonions | Diane Morrisey

1.9K views · 18 reactions | Christmas Beef Wellington recipe🎄Impress your family with this incredible meal. See the full recipe bellow: Ingredients: - Beef tenderloin - Dijon... | By Gourmet Experiences | Facebook

136K views · 949 reactions | This Millionaire Shortbread is are MUST make this time of year! | By The Recipe Rebel | We are obsessed with this Millionaire Shortbread around the holidays. We really should make it all year. I'm not sure why we don't. We start with a simple shortbread crust. We're just going to mix this together until it's crumbly then pat it into the pan and bake. While that's in the oven we'll start on our caramel. This is just a few simple ingredients we're going to simmer until thick. You want to let this boil for just a few minutes so that everything comes together in one layer. When we've poured that over our shortbread crust and everything has chilled so that it's nice and firm. We'll add our chocolate ganache. I like to use dark chocolate but you can use any kind. Grab this at the Recipe Rebel. com.

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Christmas Cookies and Baking Recipes | Almost done with my cookie baking | Facebook

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37K views · 31K reactions | Homemade Caramel Tutorial Ingredients: - 4 cups of sugar - 2 sticks (1 cup) unsalted butter - 2 cups white corn syrup (or substitute with honey, maple syrup, or golden syrup) - 1 tsp salt - 2 cans of evaporated milk (12 oz each) Milk Substitutes: - 2 ½ cups half-and-half or heavy cream - 2 ¼ cups whole milk, simmered until reduced to 1 cup - 2 cans of coconut milk (for a dairy-free version) Optional Topping: - Salt for sprinkling Instructions: 1️⃣ Prepare the pan: Line a 9x13-inch pan with parchment paper, making sure the parchment extends over the edges to allow for easy removal. 2️⃣ Cook the sugar mixture: In a large, heavy-bottomed pot, combine the sugar, butter, corn syrup (or chosen substitute), and salt. Stir constantly over medium heat until the mixture comes to a boil. 3️⃣ Add milk or substitute: Gradually pour in the evaporated milk (or your chosen substitute) a little at a time, and continue stirring. It should take about 10 minutes per can to fully incorporate while maintaining a steady boil. 4️⃣ Monitor the temperature: Once all the milk is added, attach a candy thermometer to the pot. Continue cooking the mixture, stirring occasionally, until it reaches 235°F to 238°F (soft ball stage). 💡 Tip: If you don't have a thermometer, drop a small amount of caramel into cold water. If it forms a soft ball that flattens when pressed, it’s ready!* 5️⃣ Pour the caramel: Immediately pour the caramel into the prepared 9x13-inch pan, spreading it evenly with a spatula if needed. 6️⃣ Add finishing touches: For a salted caramel flavor, sprinkle sea salt over the top of the caramel while it’s still warm. 7️⃣ Cool and set: Let the caramel cool completely at room temperature. Once cool, refrigerate for 1 hour to help it set and make cutting easier. #HomemadeCaramel #CaramelRecipe #SoftCaramel #CandyMaking #SweetTreats #DessertLovers #SaltedCaramel #FallBaking #CandyRecipes #EasyCaramel | TinkoStars