Boo Scotti Recipe 445 Food

BOO SCOTTI RECIPE - (4.4/5)

Steps:

• Heat oven to 375°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, cinnamon and salt. Beat, scraping bowl often, until well mixed. Stir in peanuts. Divide dough in half; shape each half into 13-inch log. Place 4 inches apart onto greased cookie sheet. Flatten each log to 2-inch width. Bake for 24 to 27 minutes or until lightly browned and set. Cool on cookie sheet 1 hour. Heat oven to 325°F. Carefully place logs onto cutting surface. With serrated knife, cut logs diagonally into 1/2-inch slices. Arrange slices, cut-side down, onto ungreased cookie sheet. Bake for 18 to 20 minutes, turning once, or until crisp. Remove to wire rack; cool completely. Tips: If candy coating gets too thick, reheat over low heat just until coating comes to desired dipping consistency, adding 1 to 2 teaspoons shortening, if necessary. Do not add water or any liquid to candy coating or mixture may harden. Vanilla candy coating can be found in the baking aisle of the supermarket. It is usually shaped in cubes or blocks. Candy coating chips or discs can be purchased from candy or cake decorating stores. Cute candy eyes are available at cake decorating stores. They are inexpensive, easy to use and add the perfect touch to these cookies.

CHEWY SALTED CARAMEL AND HAZELNUT GANACHE BON BONS

Steps:

• In a 1-quart saucepan, mix together 1/4 cup water and the sugar. Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
• Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container. Once the caramel turns a light amber color, slowly pour in the hot cream. Add the butter and salt, and stir until the butter melts. Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate. The heat of the caramel will melt the chocolate. Pipe the caramel when it's hot into silicon molds. Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
• Pop the frozen caramel right on top of the Hazelnut Chocolate Ganache coins while they're still warm. Sprinkle with the crisp pearls. You are now ready to dip into chocolate.
• To finish the bon bons, melt and temper the chocolate. Dip the caramels in the chocolate and let sit until chocolate sets.
• In a small 1-quart saucepan, bring the cream to a boil. Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate. Before you start to mix, add the praline and the corn syrup. Gently mix until the mixture is homogenous. Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag. Pipe into discs, the size of a quarter.

HALLOWEEN BOO-SCOTTI

Steps:

• Preheat the oven to 375 degrees F. Butter a large sheet pan.
• Into a large bowl, sift together the sifted flour, sugar, baking powder, soda, and salt. Transfer 1/2 cup of the mixture to a food processor. Add 1/3 cup of the toasted almonds to the food processor and pulse until fine and powdery, about 45 seconds. Return this mixture to the dry ingredients, stir in the whole almonds, and mix.
• In a small bowl, whisk the eggs, Grand Marnier, zest, vanilla, and almond extract. Stir into the dry ingredients. The dough may seem dry, but it will moisten as you mix. Mix until smooth. Turn the dough out onto a lightly floured work surface and knead it a few times just to bring the dough together. Divide into 2 equal pieces. Wet your hands and use them to shape each piece of dough into a flattened log about 8 inches long by 3 inches wide and 1 inch high.
• Transfer the logs to the prepared pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until light golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
• Let cool 15 minutes on the pan. Reduce the oven temperature to 300 degrees F. Carefully transfer the logs to a cutting board. Wipe off the pan and butter it again.
• Using a serrated knife, cut the logs into 1/2-inch-thick slices, discarding or snacking on the ends. Arrange the slices on the sheet pan cut-side up. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven.
• Meanwhile, in the top of a double boiler (or in a bowl) set over hot (not boiling or simmering) water; slowly melt the white chocolate, stirring often.
• Line a sheet pan with waxed or parchment paper and transfer the melted white chocolate to a small bowl. Dip 2 inches of the end of each cookie into the white chocolate and turn chocolate-side-up so that the chocolate drips unevenly down the cookie. The chocolate-covered end of the biscotti is its head; the uneven edge is the bottom edge of the ghost's "sheet." Lay them on the waxed paper as they are dipped.
• While the chocolate is still warm, decorate the chocolate covered ends with little ghost faces, using small candies, licorice, candy corn, chocolate chips, raisins, or sprinkles. If necessary, snip the candies to make them smaller. Sprinkle orange, yellow, or black sugar on the top edges of the biscotti for hair or all over the ghost's face. Let cool on wire racks until set. Store in an airtight container.

NUTTER BUTTER GHOSTS & MUMMIES RECIPE - (4.4/5)

Steps:

• Melt white chocolate according to package directions. (Can be reheated slightly in microwave to soften as needed.) Coat cookies in the melted chocolate by dipping entire cookie, the top two-thirds of the cookie, or just the front side of cookie (leaving the back uncoated) then placing them on waxed paper. If using chocolate chips for eyes and mouths, carefully put them in place. (It helps to wait a few minutes for the chocolate to cool a bit. A pair of tweezers also helps with placement.) If using food gel, wait until the white chocolate has set up a bit or it may run and smear. (I use a toothpick to help shape it.) For the mummy wrap, wait until the coated cookie has hardened. When hardened, using a sharp paring knife, carefully trim away any excess chocolate around the cookies. Decorate the tops of cookies as desired from the ingredients listed above. Eyes - mini chocolate chips, candy eyes, or a dot of black writing gel. (I used tweezers to place the mini chips and candy eyes). Mummy wrap - I used a ziptop bag with tiny corner cut off to apply AFTER the first layer had hardened. Mouths - upside down semi-sweet chocolate chip (pointy tips removed with knife) or black writing food gel (I used a toothpick to shape it). Allow the cookies to harden completely before transferring to a serving dish. BOO!!!

BOBOTIE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
• Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
• Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
• For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.