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Tis the Season for Christmas Treats Part Deux; 4 Giftable Goody Recipes
For those of us who have been influenced by the holiday spirit of giving but are living on a budget, edible goodies as gifts are always a thoughtful way to go. This holiday season, skip the long, arduous trips to the department store, and whip up a batch of something yummy in the kitchen instead. Indulging on sweets during the holiday season is a tradition as old as time, and people always appreciate and admire the dedicated craftsmanship of gift givers that choose to take the DIY route. If you don’t want to cut corners with basic “slice and bake” cookies, check out some of these recipes and show off your pastry chef skills, with one of these delicious baked goodies by Pat and Gina Neely.
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*Source: foodnetwork.com
- 1/2 stick unsalted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1/4 cup whipping cream
- 1 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon freshly grated nutmeg
- 2 large baked sweet potatoes
- 3 store-bought rolled up dough
- Nonstick cooking spray
- Whipped Cream, for topping
Directions
Preheat oven to 350 degrees F.
In a large bowl, mix together butter and brown sugar until it becomes a sand-like texture. Add eggs and beat with electric mixer. Add whipping cream and vanilla extract; mix until smooth. Add in flour, salt, cinnamon, allspice, and nutmeg.
Scoop out the inside of the sweet potatoes and transfer them to a medium bowl and mash. Once mashed, add potatoes into the flour mixture and blend with electric mixer.
Roll out the dough and with tartlet pans, divide the dough into 12 (4-inch) rings. Spray the tartlet pans with nonstick cooking spray and insert dough. Cut off excess dough with a knife.
With an ice cream scooper, scoop out potato mixture; about 1/4 cup each and place into tartlet pans.
Bake for 30 minutes. Once cooled, garnish with whipped cream.
Recipe Source: The Pat & Gina Neely, and foodnetwork.com
For more on this Recipe: Sweet Potato Tartlet
*Source: foodnetwork.com
- 4 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 2 Granny Smith apples, peeled, cored and chopped
- 2 Gala apples, peeled, cored and chopped
- 1 tablespoon maple syrup
- 1/2 lemon, juiced
- 2 tablespoons ground cinnamon, divided
- 1/4 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 1 box ready-made pie crusts (recommended: Pillsbury)
- Peanut oil, for frying
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- Vanilla ice cream, for topping
Directions
To a large sauté pan over medium heat, melt the butter. Stir in the brown sugar, and the apples and sauté until they are tender, about 5 to 6 minutes. Drizzle in the maple syrup, lemon juice, cinnamon, ginger, and nutmeg. Continue cooking for 5 minutes more until the apples are completely softened. Remove them from the pan and allow them to cool while you prepare the dough.
Roll out both pieces of pie dough onto a floured surface. Cut out 8 (6-inch) circles and lay them out onto a parchment-lined sheet tray. Put a heaping tablespoon of the apple pie filling into the center of each round Fold the circles in half and seal their edges with the tines of a fork.
In a deep fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
Whisk together the sugar and cinnamon in a small bowl and reserve.
Fry the pies, 3 at a time, in the hot peanut oil until they are golden brown and crisp, about 3 minutes. Transfer the finished pies to a paper towel-lined sheet tray. Once they are cool, toss them in the cinnamon sugar and serve with vanilla ice cream.
Recipe Source: The Pat & Gina Neely, and foodnetwork.com
For more on this recipe: Fried Apple Pie a la Mode
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup mild molasses
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Royal Icing:
- 2 egg whites
- 3 cups confectioners’ sugar, whisked to remove lumps
- 1/2 lemon, juiced
Directions
Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl.
Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.
Pour the dough out onto the countertop and divide into 4 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all scraps into balls and re-chill before reusing. Repeat with all the dough.
Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.
Royal Icing:
Add ingredients to a large bowl. Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes. Place in icing bags with fine tips to decorate cookies.
Recipe Source: The Pat & Gina Neely, and foodnetwork.com
For More on this Recipe: Holiday Gingerbread Cookies
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- Nonstick cooking spray
- Hard candy (Recommended: different colored candies)
Directions
Preheat oven to 350 degrees F.
Place desired shaped cookie cutters onto a cookie tray lined with parchment paper. Spray the inside of the cutters with a nonstick spray. Place 3 to 8 hard candies (it varies with cutter sizes) inside the cookie cutter. Place a small cake decorating tip inside the cutters. This will allow you to have a hole for your ribbon when decorating.
Place in oven for 6 minutes. Allow to cool. When cooled, crack the overflowing candy around the cutter. Being very gentle, pop out the candy. Place ribbons in holes and decorate.
Recipe Source: The Pat & Gina Neely, and foodnetwork.com
For More on this Recipe: Hard Candy Ornaments
And for more recipes by Pat and Gina Neely, tune in to Down Home with the Neelys, only on The Food Network!
