Apricot Foldovers

apricot foldoversPastry
!/2 c. butter
4 oz. finely shredded sharp Cheddar cheese (1 cup)
1 ½ c. all-purpose flour (I prefer King Arthur)
2 T. water

Filling
1 c. dried apricots
2 ½ c.  hot water
1 c. granulated sugar

Chop the dried apricots by hand into ¼ inch pieces.  Place in a medium saucepan and cover with the hot water.  Allow to soak for about an hour.

Cream the butter and cheese on medium speed until light and fluffy.  Blend in the flour. Add the water and mix well.  Roll into a ball and flatten to a six inch disc.  Wrap disc in plastic wrap and chill for 4-5 hours.

Meanwhile, cook the apricots and water over medium heat.  When the mixture is boiling, turn the heat down, continue to simmer and stir frequently for about 30-45 minutes.  Apricots should be soft and mushy, and the sauce thick.  Add the sugar and continue to stew stirring constantly for another 5-10 minutes until very thick. Remove from heat and cool.

Divide the chilled dough into quarters.  On a lightly floured board, roll one quarter of dough into a 6” x 8” rectangle.  Cut the rectangle into 2” squares.  Place ½ teaspoon of filling on each square; fold over and seal.  Bake the cookies on a parchment lined sheet in a preheated 375 degree oven for 8-10 minute, or until lightly browned on the edges.  Makes 4 dozen cookies.

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Chocolate and Cherry Magic Bars

Crust:                                                                                                                                       1 – ¾ c. all-purpose flour                                                                                                       ½ c. granulated sugar                                                                                                            ¼ c. packed light brown sugar                                                                                                 ¼ t. salt                                                                                                                                  ½ c. butter, melted

Filling:                                                                                                                                        1 can cherry pie filling                                                                                                              ½ c. sweetened condensed milk

Topping:                                                                                                                                   ½ c. shredded coconut                                                                                                        ½ c. semi-sweet chocolate morsels

 

Directions:

Spray a 9” square baking pan with cooking spray.  Preheat oven to 350 degrees F.  In a large bowl combine flour, sugars, and salt.  Add melted butter and blend in with a fork until crumbly. Spread the mixture evenly into the baking dish and press down firmly.  Combine the pie filling and milk, stirring until well blended.  Spread this mixture over the crust.  Mix together the coconut and chocolate.  Sprinkle evenly over cherry mixture.

Bake for 15-20 minutes, until set and coconut is slightly browned.  Cool on wire rack. Cut into 12 or 16 pieces when completely cooled.Choc n Cherry Magic Bars

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Spiced Apple Cider Bites

Ingredients for batter                                                                                                               5c.flour                                     spicedappleciderbites            2 t. cinnamon                                      ¼ t. nutmeg                                          1 t. salt                                                 ½ t. baking soda                                   1 c. butter, softened                             1-3/4 c. sugar                                       4 lg. Eggs                                             1 T. vanilla                                             2 lg. Apples, peeled, chopped (2 cups)

Apple Cider Buttercream Frosting                                                                                          1 packet Spiced Apple Cider Instant Mix                                                                                1/3 c. milk                                                                                                                              ½ c. butter, softened                                                                                                              4 c. confectioner’s sugar                                                                                                      ½ t. vanilla

Prepare a 11”x15”baking pan by lining it with parchment paper.  Preheat oven to 350 degrees F.

In a large bowl combine the flour, cinnamon, salt, baking soda, and spices.  Set this to the side.  In another large bowl, using a mixer, cream butter until light.  Add sugar and cream for 3-4 minutes until light and fluffy.  Be sure to scrape the sides of the bowl to fully combine.  Add the eggs, one at a time, beating after each addition.  Mix in the vanilla.

Add the flour mixture, about a third of the mixture, at a time, beating just enough to combine with each addition, until almost incorporated.  Finally, mix in the apples until just combined.

Spread the batter in the prepared pan, working it out until evenly spread.  Bake for 25-35 minutes, or until a toothpick inserted near the center comes out clean.  Place pan on wire racks until completely cooled.

Meanwhile, prepare the frosting.  Measure the milk in a one cup liquid measuring cup.  Add the cider mix and dissolve it in the milk.  Using an electric mixer, beat the butter until smooth.  Add the powdered sugar one cup at a time, beating with each addition.  Alternate adding the milk mixture and sugar, ending with sugar, and beating until all is smooth.  Add the vanilla and if necessary for spreading consistency very gradually add additional milk.

When the cake bar is completely cooled frost with the buttercream frosting and allow to set.  Cut into bars.  Makes approx. 60 1-1/2 inch bites.

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Signature Springerle

I’ve talked about our tradition of making Springerle Cookies for the Christmas holidays, but we also enjoy making these favorite cookies for other times of the year.  Valentine’s day is one of those times.  With hearts and flowers, a bit of red food coloring, and raspberry flavor we have a beautiful specialty to say romance.

6 whole eggs                 Making Springerle                                                             6 c. powdered sugar                                                                 1 stick butter, softened                                                             1 tsp. flavoring                                                                           ½ t. baking powder                                                                   1 ½ – 2 lb. Flour                                                                          *optional: grated rind of lemon (nice with anise or lemon)

Directions:

Beat eggs in mixing bowl till they thicken a bit and turn lemon colored (about 5 min). Meanwhile measure out 6 cups of sugar into another bowl.  Add gradually to beaten eggs.  Mix well; add stick of softened butter.  Mix well, add flavoring of your choice, including citrus peel if adding.  Mix well.   Measure out about one pound of flour and whisk with the baking powder.  Gradually add flour to batter  until well incorporated., continue to add flour until consistency feels right; not too dry and not too sticky.  The best way to learn this is by repetition!  It should stick to your fingers but not too much.  When you’ve reached the right consistency, you can roll it out, rub a bit of flour into the surface and it feels pretty smooth.  Roll out to about ¼-3/8” thick.  This depends on how thick you want your cookies and how deep your mold.  Flour your mold and press your mold into the dough.  If you are using a springerle rolling pin (you will want your dough on the thicker side if using a rolling pin) flour the whole rolling pin, and using even pressure roll across the already rolled out dough, molding the patterns as you go.  Cut out each cookie after molding it, regardless of which style of molding used.  Place cookies on a greased or lined baking sheet.

springerlemediaBaking Springerle:

Let the cookies set up for at least 24 hours before baking.  Lay wax or parchment paper over the trays and place the loaded baking sheets on an out of the way table or counter.  After the resting period, bake springerle cookies in a 225-300 degree oven for about 15-25 minutes depending on the temperature used.   (225d. for 20 min.; 250d. for 18 min.; 300d. for 15 min.) The cookies should be just starting to show signs of changing color on the edges, and solid underneath.  Let cookies cool slightly, and remove them to cooling racks until completely cooled.  Store in an airtight container and enjoy!  This recipe can yield up to 3 – 12 dozen depending on the size of the cookie.  Until you have practiced, try halving the recipe.

This recipe courtesy of the Springerle House; www.springerlehouse.com                              Please take a look at our store (under specials tab) to see the vintage Springerle rolling pins and boards we have available for purchase.

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Red Velvet Ooey, Gooey Crinkle Cookies

Red Velvet Ooey Gooey Cookies1 Red Velvet Cake Mix, Duncan Hines                                                                                   8 oz.  1/3 less fat cream cheese, softened                                                                             ½ c. butter, softened                                                                                                               1 lg. Egg                                                                                                                                1 tsp. vanilla extract                                                                                                              ½ c. white chocolate chips                                                                                               Approx. ½ c. of confectioner’s sugar for rolling

Combine butter and cream cheese in a large mixing bowl on medium speed with electric mixer, creaming until smooth and fluffy.  Add the egg and vanilla and continue to blend until fully mixed.  Add the cake mix and continue to mix, on low speed, until a dough forms.  It will be thick and sticky.  Stir in the white chocolate chips by hand.  Refrigerate dough for about an hour.

Heat oven to 350 degrees.  Line cookie trays with parchment, and put powdered sugar into a small bowl.  Take dough out of refrigerator, and roll dough into 1” balls.  Roll the balls in the sugar and place 2” apart on the lined trays.   Hint:  If the dough is still sticky, lightly dust hands with flour to roll balls.  Bake cookies for 10-12 minutes.  Cool cookies on a wire rack.  When completely cooled, if you desire sprinkle with powdered sugar.

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