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Christmas Desserts

Christmas Desserts

Christmas Desserts

Christmas is a special time of year when loved ones travel from all over to spend happy times together. And when people gather, there's plenty of food and fun to be had. Set the scene with all the trimmings, including glorious desserts! Inside this bookazine, you'll find inspirational, step-by-step holiday treat ideas to make and share with family and friends. Plus, there's a variety of DIY gifts that are sure to delight those lucky enough to receive one.

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Land:
United States
Språk:
English
Utgiver:
Heinrich Bauer Publishing, L. P.
Hyppighet:
One-off
KJØP UTGAVE
NOK 114.36

i denne utgaven

39 min.
cakes, tortes & cupcakes

orange marmalade & cranberry cake active time 1 hour 15 minutes start to finish 2 hours 30 minutes + standing & cooling serves 12 1 cup dried cranberries1 cup orange-flavored liqueur ORANGE MARMALADE 1 large orange, unpeeled1 cup water1½ cups sugar1½ cups butter, softened3 eggs1 cup almond meal1 cup all-purpose flour½ cup self-rising flour CRANBERRY GLACÉ ICING 3 cups confectioners’ sugar¼ cup cranberry juice 1. Combine cranberries and liqueur in a small bowl. Cover; let stand overnight. 2. Meanwhile, for the Orange Marmalade, cut unpeeled orange into eight wedges; slice wedges thinly crossways. Tie seeds in a small cheesecloth bag; place orange pieces and seeds into small bowl with the water. Cover, stand overnight. 3. Transfer the orange mixture, including cheesecloth bag, into a medium saucepan; bring to a boil. Reduce heat; simmer, covered, stirring occasionally, for 40 minutes…

18 min.
cookies & bars

almond caramel bars active time 30 minutes start to finish 30 minutes + refrigeration makes 15 3 tablespoons butter⅓ cup blanched almonds, chopped coarsely6½ ounces packaged caramels, chopped coarsely2 tablespoons heavy whipping cream6½ ounces dark chocolate, chopped coarsely 1. Grease a 9-inch x 13-inch baking pan; line base and sides with parchment paper, extending the paper 2 inches above long sides. 2. Melt butter in a small saucepan over low heat, add almonds; cook for 5 minutes or until a light golden brown color. Add caramels, stir over low heat until melted; pour off any excess butter. 3. Return nut mixture to heat, add cream; cook, stirring, over medium-low heat, for 4 minutes or until thickened slightly. Spread mixture evenly into pan. Refrigerate until set. 4. Place chocolate in a medium heatproof bowl over a medium…

15 min.
pies, tarts & cheesecakes

mango pan tart active time 15 minutes start to finish 45 minutes + refrigeration & cooling serves 6 1 egg½ cup butter¼ cup sugar1 teaspoon vanilla extract1½ cups all-purpose flour3 medium mangoes4 additional tablespoons butter¼ cup raw sugar2 tablespoons water2 tablespoons demerara sugar 1. Separate egg. Bring butter and egg to room temperature. 2. Preheat oven to 400°F. 3. Beat butter, egg yolk, sugar and extract in small bowl with electric mixer until light and fluffy. Transfer to medium bowl; stir in sifted flour. Knead dough on floured surface until smooth, enclose in plastic wrap; refrigerate 30 minutes. 4. Remove cheeks from mangoes; using large metal spoon, scoop flesh from skin. Cut each cheek into three wedges. Melt additional butter in ovenproof frying pan (base measurement 8-inch and 2-inch deep). Add raw sugar and the water;…

25 min.
more sweet treats

mocha, almond & chocolate ice cream active time 45 minutes start to finish 45 minutes + freezing serves 12 8 eggs, separated2 cups confectioners’ sugar2¼ cups heavy whipping cream1 tablespoon instant coffee granules1 tablespoon coffee-flavored liqueur1 tablespoon almond-flavored liqueur¼ cup flaked almonds, toasted, plus extra to serve4 ounces dark chocolate8 additional ounces dark chocolate 1. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sifted confectioners’ sugar; beat until sugar is dissolved. 2. Beat cream in a large bowl with electric mixer until firm. Fold cream gently through egg white mixture; divide mixture evenly into three bowls. 3. Beat egg yolks lightly with a fork; divide egg yolks evenly into three cups. Add combined coffee granules and coffee liqueur to one cup of egg yolk, then fold…

28 min.
food gifts

angel gift tag cookies active time 35 minutes start to finish 50 minutes + refrigeration & standing makes 20 ½ cup butter, softened¾ cup sugar1 egg1¾ cups all-purpose flour⅓ cup self-rising flour2 tablespoons coarse white sugar Red ribbon LEMON ROYAL ICING 2 cups confectioners’ sugar1 egg white2 teaspoons lemon juice 1. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours, in two batches. Knead dough on floured surface until smooth. Cover with plastic wrap; refrigerate 30 minutes. 2. Preheat oven to 350°F. Line two oven trays with parchment paper. 3. Roll the dough between sheets of parchment paper to ¼-inch thickness. Cut twenty 3¼-inch x 4½-inch angel shapes from dough (or use a 4½-inch angel-shaped cookie cutter); cut two ¾-inch moon shapes across center of angel shapes…

2 min.
how-to’s & templates

puzzle christmas tree template (RECIPE PAGE 118) santa cookies template (RECIPE PAGE 49) gluten-free mini gingerbread house templates (RECIPE PAGE 106) how to make a yule log STEP 1 Spread the mixture to the edge of the pan, spreading evenly and gently so as not to lose any air in the mixture. Bake for 15 minutes or until cake is golden. STEP 2 Place a piece of parchment paper, cut larger than the pan, on a wire rack; sprinkle paper evenly with sugar. This paper will also act as a guide when rolling the cake. STEP 3 Unroll the cold cake; brush with liqueur. Spread with the filling, leaving a 1¼-inch border at the end of the short side farthest away from you. STEP 4 Using the paper as a guide, roll the cake up from the short side nearest…