CRYSTALS FOOD RECIPES

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PAULA DEEN'S ICED CHRISTMAS SUGAR COOKIES RECIPE - FOOD.C…



Paula Deen's Iced Christmas Sugar Cookies Recipe - Food.c… image

From Nov/Dec 2012 Cooking with Paula Deen magazine. The magazine noted the icing will dry hard. They used colored sparking sugars, colored pearlized sugars, colored sanding sugars, colored pearlized jimmies, candy cane sprinkles, colored sugar crystals, pearlized sugar pearls, edible confetti snowflakes, glitter crystals, nonpareils and dragees to decorate the cookes. It was also noted they used no taste paste food coloring by Wilton and edible silver spray on the cookies.

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1/4 cup brown sugar, firmly packed
1 tablespoon vanilla
2 eggs
3 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold water
3 tablespoons meringue powder
2 cups confectioners' sugar
paste food coloring, assorted colors

Steps:

  • To make the cookies - in a large bowl, beat butter and next 3 ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each additon.
  • In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • On lightly flour surface roll dough to 1/4" thickness. Cut dough with desired cutters. Reroll dough scraps and cut out cookies until all dough has been used.
  • Bake for 10-12 minutes or until edges are golden brown. Let cool on pans for 2 miutes and then remove to wire racks to cool completely.
  • To make Royal Icing - In a small bowl, whisk water and meringue powder until foamy. Gradually add confectioners sugar, whisking until smooth. Divide into small bowls and tint with food coloring pastes, stirring to achieve desired colors.
  • Decorate cookes as desired with Royal Icing, dragees and sugar sprinkles.
  • Store in airtight containers for up to 1 week.

Nutrition Facts : Calories 289.2, FatContent 11, SaturatedFatContent 6.7, CholesterolContent 47.8, SodiumContent 219.5, CarbohydrateContent 44.8, FiberContent 0.6, SugarContent 27.3, ProteinContent 3.1

VANILLA FUDGE RECIPE | BBC GOOD FOOD



Vanilla fudge recipe | BBC Good Food image

Homemade fudge makes a fabulous gift wrapped up for Christmas or any special occasion. Our recipe for these buttery sweets is well worth the effort

Provided by Cassie Best

Categories     Treat

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield Cuts into 36 pieces

Number Of Ingredients 5

450g golden caster sugar
400g double cream
50g butter
1 tbsp glucose syrup
1 tbsp vanilla bean paste

Steps:

  • Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
  • Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup – if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft ball stage.
  • Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
  • Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture (see 'fudge know-how', below).
  • Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces and pop in a box to give as a present. Will keep, in a sealed container, for up to 2 months.

Nutrition Facts : Calories 118 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 13 grams sugar

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