Amaretto Breedables Customer Connection

Hello again everyone! Hope this blog finds you all well and in the Holiday spirit!  When we left off in my last blog we had to take a rest after all the delicious treats shared with us from Italy, Switzerland, France and the UK.  Now it’s time to begin our tour of the USA on our journey of Amaretto Treats from Around the Globe!

Now after leaving Franki’s place in the UK we are going to travel all the way to Maine for a delicious treat submitted to us by DustyKitten Shackleton.  Dusty said this recipe came from her Grandma! Thank you for sharing Dusty!

~~~~ DUSTY’S MOLASSES CRINKLE  COOKIES ~~~~

3/4 CUP SOFTEN SHORTENING

1 CUP LIGHT BROWN SUGAR

1 EGG

1/4 CUP MOLASSES

2 1/2 CUP  FLOUR

2 TEASPOONS BAKING SODA

1/4 TEASPOON SALT

1/2 TEASPOON  CLOVES

1 TEASPOON CINNAMON

1 TEASPOON GINGER

DIRECTIONS

MIX SHORTENING,SUGAR,EGG,AND MOLASSES.

STIR IN REMAINING INGREDIENTS. CHILL DOUGH

HEAT OVEN TO 375 ROLL DOUGH INTO BALLS THE SIZE OF WALNUTS, DIP TOPS IN SUGAR. PLACE SUGARED SIDE UP ON GREASED BAKING SHEET.

SPRINKLE COOKIES WITH 2-3 DROPS OF WATER FOR EACH CRACKED SURFACE.

BAKE 10-12 MINUTES MAKES ABOUT 4 DOZEN…

Now we are going to head down to New York and enjoy a delicious treat from Emmy Ketterley. I cannot wait to try these they sound Yummmmmy! Thank you for sharing Emmy!

Oreo Cookie Ball Pops

Ingredients:

6 oz. PHILADELPHIA Cream Cheese

1 pkg. OREO Cool Mint Creme Cookie

12 oz. BAKER’S White Chocolate

6 drops food coloring

3 Tbsp. decorating icing

40  cinnamon red hot candies

Instructions:

MIX  cream cheese and cookie crumbs until blended.

SHAPE  into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.

DIP  balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.

Now we are going to leave the east coast and head over to Ohio to see Kini Barbosa.  Kini’s recipe is also one of my favorites from when I was a kid.  These are so good and so easy to make, yet somehow I always mess them up!  Be sure to try your own and let me know how yours turn out!  Thank you for sharing Kini!

No Bake Cookies

1/4 C Cocoa                    1/2 C Peanut butter

2 C Sugar                        3 C Oatmeal

1/2 C Milk                         1 t Vanilla

1/2 C Margarine

Put Cocoa, Sugar, Milk, and Margarine in a pan. Bring to boil and boil hard for 1 minute. Add other Ingredients. Mix well

Drop onto waxed paper by spoonfuls. Let set in refrigerator (or someplace cool) until desired hardness

Now while those are setting up lets head down to Kentucky.  Jessi Escape submitted her recipe with a warning that since these are not cooked they do pack a punch!  So eat responsibly!  Thank you for sharing Jessi!

Kentucky Bourbon Balls

1 can sweetened condensed milk

2 lbs confectioners’ sugar, plus

2 cups confectioners’ sugar

1 1/2 lbs chocolate-flavored candy coating, melted

Directions:

1. Soak pecans in bourbon 3 hours or overnight, stirring occasionally.
2. In a large mixer bowl, beat margarine, vanilla and salt until fluffy.
3. Gradually beat in sweetened condensed milk, then pecan mixture and confectioners’ sugar until well blended.
4. Shape into 1 inch balls.
5. Place on baking sheets.
6. Chill until firm.
7. With fork or wooden pick, dip each into warm candy coating; let excess coating drip off.
8. Place on wax paper lined baking sheets; let stand until firm.
9. Store covered at room temperature or in refrigerator.

Of course we left Jessi’s place a little tipsy and somehow ended up in Alabama.  What happens in Alabama “should” stay in Alabama but if you stick around I will share what happened at Simi Emerald’s house at the end of the blog!

Since we’re all nursing a hangover from our trip to the last 2 stops I think now is the perfect time to share what could possibly be THE easiest cookie recipe ever!  So lets head up to Michigan for this wonderful Peanut Butter Cookie recipe submitted by Lamia Starspear.  Lamia says these are super easy and oh so good! She got this recipe off the internet a long time ago. Her son even makes them and loves them. Thank you for sharing Lamia!

Easy 1 2 3 Peanut Butter Cookies!

1 cup peanut butter

1 cup sugar

1 large egg

Preheat oven 350°F.

Mix sugar and egg together, then add peanut butter. That’s it. Now form into 1″ balls and press with fork. Dip fork in a little sugar so it won’t stick.

Bake for 10 to 12 minutes at 350°F.

All together now, lets head over to Kansas and sample the wonderful treat submitted by Bopete Yossarian.  This looks like its going to be another delicious stop!  Thank you for sharing Bopete!

No-Bake Chocolate – Peanut Butter Pie
========================

Crust
——-
1/3 cup margarine
2 1/2 C crisped-rice cereal
12 ounces semi-sweet chocolate chips

Melt margarine and chocolate chips (see instructions below). Fold crisped rice cereal into melted chocolate chips and margarine. Press into an 8×8 (or 9×9) square pan.
Pie Filling
———-
8 ounces Cream Cheese
14 ounce can of sweetened condensed milk (NOT evaporated milk}
3/4 cup peanut butter (your choice of creamy or crunchy)
3 Tablespoons lemon juice
1 teaspoon vanilla
1 4-ounce container of whipped topping
1 to 2 teaspoons of chocolate syrup

Soften cream cheese (see instructions below). Beat in large mixing bowl with electric mixer until fluffy.
Add sweetened condensed milk to cream cheese, mix until smooth.
Add lemon juice, vanilla, and whipped topping, mix well.
Fold the filling into the crust.
Chill before serving

Note: This is definitely not health food, but super yummy!
TIPS
—–
To melt chocolate chips, use a a double boiler or VERY CAREFULLY in a microwave, heating for 30 seconds at a time, stirring in between. Do not overheat the chocolate chips or they will be ruined.

To soften cream cheese in microwave:
* Completely unwrap the cream cheese and remove the wrapper.
* Place the cream cheese on a microwaveable plate and microwave for 10 seconds on HIGH or until softened.
* Add 15 seconds for each additional 8 ounce brick of cream cheese.

An easy way to measure peanut butter is to use a larger-than-needed measuring cup, such as a 4-cup measuring cup. Fill the measuring cup with 2 cups of COLD water. Then carefully spoon in enough peanut butter to bring the water level up to 2 and 3/4. Carefully and thoroughly drain out the water (use your spoon to hold the peanut butter in place). Once drained, you are left with 3/4 cup of peanut butter.

Next our journey is going to take us all the way over to the west coast when we stop in Washington State to visit Roe Milena.  Roe Milena submitted a recipe that not only sounds good it also looks beautiful!  These would turn any drab table into a gorgeous Holiday treat.  Thank you for sharing Roe!

Peppermint Ice Cream Cupcakes

1/3 cup melted butter

1 1/4 cup chocolate mint wafers, crushed

1 cup chocolate fudge topping

3 cups peppermint ice cream, softened

6 oz whipped topping, partially thawed

Additional whipped topping for garnish

6 peppermint candies, finely crushed

cupcake liners

preheat oven to 350*F

mix butter and wafer crumbs

line muffin pans with cupcake liners

divide mixture and firmly press on bottom of each liner

bake for 5 mins, place pan in freezer to cool

spread about 1 TBsp of fudge topping evenly over each cooled crust

combine soft ice cream and whipped topping

spoon ice cream topping over fudge

freeze for 2-3 hours

top with extra whipped topping and crushed candies

prep time 15 min, total time 3h, serves 12

We are going to head down to Oregon and see what delicious treats Sylvia Ashborne has waiting for us.  Now either Sylvia is related to Phoebe Buffay or I am having flashbacks to Friends!  These cookies that Sylvia submitted were the star of one of my favorite episodes of that show ever!  Thank you for sharing Sylvia!

Original Nestle® Toll House® Chocolate Chip Cookies

Original recipe makes 5 dozen cookies Change Servings

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large egg

1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

http://allrecipes.com/recipe/original-nestle-toll-house-chocolate-chip-cookies/

But the way I make these is to replace one cup of the flour with crunchy granola.

So I’m sure you’re all anxiously awaiting the story of what happened when my journey took us to Alabama.  Well in every family there is one and if you’re not sure who it is in your own family then it’s probably you!  One what you want to know? Well a fruitcake of course!  Ha!Ha!

While we were in Alabama Simi Emerald was kind enough to share the tried and true recipe for an American tradition, how to bake a Fruit Cake!  After reading it you’ll understand why we had to save this little gem until the end.  Thank you for sharing Simi!

You’ll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whisky.

Sample the whisky to check for quality.

Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.

Until next time, Happy Breeding & Happy Holidays!!

Earlier this week I invited the entire community to send in a favorite Holiday recipe so that I might compile Amaretto Holiday Treats from Around the Globe. The response was quite tasty! Today I will start by posting the recipes sent in by the community and next week will be recipes from the Amaretto Staff, Moderators & the Cookie Monster himself! Thank you to all that sent in these scrumptious recipes and thank you for sharing these wonderful family recipes with your Amaretto Family!

Happy Holidays to one and all! Without further ado, I present to you *drum roll please*
Amaretto Treats from Around the Globe! Enjoy!
We are going to begin our journey in Italy with a recipe submitted by Gisele Rodeyn. Gisele’s submission is in Italian so for all the non-Italian speakers I located a link with not only the recipe in English but a little history on this treat, which sounds delicious! Thank you for sharing Gisele!
http://abruzzotoday.com/abruzzo-recipes/desserts/cicerchiata—carnival-dessert.html

CICERCHIATA- sweet home – Italy
Ingredienti:
-miele purissimo gr. 500
-mandorle gr. 100 frutta
-candita gr. 50
-olio d’oliva un limone
-farina bianca
-poco liquore profumato
-3 uova
Sbattere in una tazza le uova intere, unire due cucchiaiate di olio d’oliva, due cucchiaiate di liquore e un po’ di scorza di limone grattugiata. Sbattere gli ingredienti e poi incorporarvi della farina bianca, tanta quanta ne occorre per ottenere una pasta piuttosto morbida. Lavorarla bene e fare con essa dei bastoncini della grossezza di una matita; con un coltello tagliarli a piccolissimi pezzetti (circa mezzo centimetro), arrotolarli fra le mani e farne tante palline. Porre sul fuoco la padella dei fritti con abbondante olio e quando sarà bollente friggere, poco per volta, le palline di pasta. Scottare un attimo le mandorle in acqua in ebollizione, quindi pelarle e
tagliarle per il lungo ottenendo dei filetti. In un recipiente piuttosto largo versare il miele, porlo sul fuoco e lasciarvelo sino a quando sarà leggermente colorito; per capire il giusto punto di cottura metterne una goccia in un bicchiere di acqua fredda: se il miele indurisce è pronto. Levare il recipiente dal fuoco e unire le palline fritte, mescolare e aggiungere le mandorle e la frutta candita tagliata a minuscoli pezzi. Ungere bene di olio uno stampo rotondo con buco centrale; versare in esso il composto livellandone la superficie. Lasciarlo raffreddare per qualche ora, poi capovolgerlo sul piatto di portata e servirlo. Si accompagna con del buon vino bianco.

The next stop on our journey takes us to Switzerland with a recipe submitted by Omen Neiro. Omen says this is a very good cookie that his mother has made since he was a little boy! Thank you for sharing Omen!

Mailänderli (Milano cookies, Christmas treat)
Ingredients for approximately 80 cookies (depending on the size of a single cookie):
• 250 g (9 ounces) butter or margarine
• 225 g (8 ounces) sugar
• 1 pinch of salt
• 3 eggs
• 1 lemon
• 500 g (18 ounces) flour
• 1 yellow of an egg
Preparation:
1. Stir butter in a bowl until it is smooth.
2. Add sugar, salt and 3 eggs, stir until ingredients are evenly distributed.
3. Grind the skin of the lemon and add to the mixture of the previous step.
4. Add flour, knead to a soft dough.
5. Cover the dough and let rest for about 2 hours in a cool place.
6. Cut dough in parts and roll out on a flat, with flour covered surface, approximately 5 mm (0.2 inches) thick. Put out different shapes and put them on a baking sheet covered with baking paper.
7. Let cool for about 15 minutes.
8. Before baking, sweep with the yellow of an egg.
9. Bake for about 10 minutes in the center of the pre-heated oven at 200 °C (400 °F).
10. Let cool completely before serving.

After leaving Switzerland we are going to make a stop in beautiful France! Madiken35 Resident submitted a special French Christmas Cake called BUCHE DE NOEL. Ohhh La La that sounds yummy! Thank you for sharing Madi !!

BUCHE DE NOEL ( FRENCH XMAS CAKE )

Ingredients
4 large eggs (separated)
2/3 cup sugar (divided)
2 tbsps water
1 tsp vanilla extract
1/2 cup ground almonds
1/2 cup cake flour (sifted)
3 tbsps cocoa
1/2 tsp cream of tartar
1 dash salt
2 1/2 tbsps powdered sugar
2 1/2 tbsps Rich Chocolate Buttercream
1/2 cup pistachios (chopped)
1/2 cup Meringue Mushrooms (optional) (chopped
Preparation
Grease bottom and sides of a 15- x 10-inch jellyroll pan; line with wax paper, and grease and flour wax paper. Set aside.
Beat egg yolks in a large mixing bowl at high speed with an electric mixer 5 minutes or until thick and pale. Gradually add 1/3 cup sugar, beating well. Add water and vanilla. Fold in ground almonds. Gradually fold in cake flour and cocoa.
Beat egg whites at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into egg yolk mixture.
Spread batter evenly into prepared pan. Bake at 375° for 10 minutes or until top springs back when touched.
Sift powdered sugar in a 15- x 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
Unroll cake, and remove towel. Spread cake with half of Rich Chocolate Buttercream; carefully reroll. Cover and chill. Cut a 1-inch-thick diagonal slice from 1 end of cake roll.
Place cake roll on a serving plate, seam side down; position cut piece against side of cake roll to resemble a knot. Spread remaining Rich Chocolate Buttercream over cake.
Score frosting with the tines of a fork or a cake comb to resemble tree bark. Garnish with pistachios and, if desired, Meringue Mushrooms. Store cake (but not mushrooms) in refrigerator. ENJOYYYYYYYYYY 🙂

Upon leaving France we cross the Celtic Sea into the United Kingdom to enjoy these lovely treats.

First up we have a delicious cookie recipe from Pagan Finesmith. Thank you for sharing Pagan!

Gingernut & Chocolate Chip cookies

Ingredients
1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
add ginger and nutmeg to taste
8 ounces semisweet chocolate chips
Directions
1. Cream the butter with the sugars until fluffy.
2. Beat in the egg and the vanilla extract.
3. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips with ginger and nutmeg.
4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 24 cookies.

Now we certainly couldn’t have Christmas in the UK without a Traditional English Yulelog! This submission by Franncess Resident is definitely a holiday must have! Thank you for sharing Franki!
Franncess Resident ~ Traditional English Christmas Yulelog

The Sponge –

Start with a basic sponge as if you were making Swiss Roll, but replace one quantity of flour with cocoa powder.
75g (3oz) caster sugar
3 eggs
pinch of salt
50g (2oz) plain flour
25g (1oz) cocoa powder

To begin, line a 18 x 28cm (7 x 11in) Swiss-roll tin with baking parchment and grease well. Do this, even if you’re using a non-stick Swiss-roll tin.

Pre-heat your oven to Gas 4/180°C/350°F.

Beat the eggs and sugar until pale and fluffy. You’re done when you lift your whisk out and it leaves a ribbon trail.

Now gently fold in the flour and cocoa powder. Use a big spoon and work quickly. You don’t want to knock out too much of the air so be careful.

Pour the mixture into the prepared tin and spread out.

Bake for approx. 20-25 mins.

Remove the sponge from the oven and turn out onto another sheet of greaseproof paper that you’ve sprinkled with sugar. Leaving both sheets of paper in place, gently roll up the sponge and leave until completely cooled.

Meanwhile, make the filling.

Filling –

For the chocolate filling you can either make chocolate butter icing or mix a thick chocolate cream. Choose whichever you like better.

Chocolate Butter Icing

This is easy to make. Just mix together until light and fluffy.
75g (3oz) butter
150g (6oz) sifted icing sugar
2 tsp cocoa powder
1-2 tbsp water

Chocolate Cream

Somehow, this comes out lighter than the butter cream mixture. Make sure you use really good dark chocolate (at least 70% cocoa solids) for the cream. Cheap chocolate does not work well.

You need:
284ml carton whipping cream
200g (8oz) best dark chocolate

Break up the chocolate into chunks and melt over a bowl of hot (not boiling!) water. Make sure the water does not touch the bowl or the chocolate will curdle.

In a small pan heat the cream. When close to boiling point, take off the heat and stir gently into the melted chocolate until completely combined.

Leave to cool, then place in the fridge to chill.

When ready to use (and very cold) beat the mixture until fluffy. Be careful though, you don’t want to end up with chocolate butter!

Assembling the Yule Log

When ready to assemble, carefully unroll your sponge and peel off the greaseproof backing paper.

Spread about 1/4 of the filling over the sponge, then roll up carefully with the help of the second, sugar-covered paper.

Place on a large plate or tray, join underneath.

Cover with the rest of the chocolate cream. Use a fork to mark the covering into the resemblance of tree bark.

Dust with a little cocoa powder or sprinkle dark chocolate curls and shavings over the top.

Decorate with holly leaves and berries.

After those super sweet treats I think we had best wait and take a rest before we cross the big pond to find out what Holiday Treats our community members from the USA have shared with us.
So until my next blog, Happy Breeding and Happy Baking!