Cinnamon Date Biscotti 2007 Food

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

BROWN SUGAR AND DATE BISCOTTI

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add dates and pecans and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

CINNAMON SUGAR BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
• On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
• Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
• On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

CINNAMON DATE BISCOTTI 2007

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine flour, spice, salt, soda, nuts, and dates.
• In another bowl whisk the eggs with the oil, sugars, until dissolved.
• Pour egg mixture over flour mixture and combine well with wooden spoon, then turn out onto a floured board and knead until blended.
• Divide dough into 4 pieces and form each into a loaf about 10 inches long leaving four inches between each on a parchment lined sheet.
• Beat last egg with a fork and brush over the tops of unbaked loaves. Sprinkle with coarse sugar if desired.
• Bake 20 minutes to 25 minutes or until nice and golden brown.
• Remove from oven and place parchment onto wire rack to cool.
• Place cooled loaves on a cutting board and slice 1/2 thick.
• Store when well cooled in a tight fitting tin.
• Can place slices back on parchment and toast another 5 minutes on each side for a twice baked cookie. This is optional.

ARCLIGHT CINEMAS MARTINI

Steps:

• In a cocktail shaker filled with ice, combine the rum, blue curaçao, juice and Sprite.
• Shake, and strain into a chilled martini glass.
• Garnish with the cherry (it's pretty on the bottom of the glass).

PEANUT BUTTER CRUNCHERS 2007

Steps:

• Cover a cookie sheet with foil, or parchment paper.
• Put cereal, noodles, and raisins into a large bowl, and mix.
• Put the peanut butter flavoured chipits into a microwave safe bowl. Microwave uncovered for 40 seconds. Use hot pads, remove the bowl, and stir well. If they are not all melted, place again in the microwave for 20 more seconds, remove again and stir. Do this checking every few seconds, stirring will help to melt them too.
• When completely melted, pour over the mix in the bowl, and combine without mashing the pieces of cereal and noodles too much.
• Work fast, and drop a tablespoonful of mix onto pan.
• Let stand until firm and cool at room temperature.
• Place into a container and cover slightly.

CINNAMON TOAST BISCOTTI RECIPE BY TASTY

Steps:

• Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2-3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
• Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½-9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
• Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30-35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
• Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
• In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
• Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15-20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
• Enjoy!

CINNAMON HAZELNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
• In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

PASTA IN A RICE COOKER 2007

Steps:

• Place all in rice cooker in order given, and stir once. Add the salt depending on the saltiness of the cheese you are using, salt is an option.
• Close lid and flip the switch to on.
• When cooker turns off, open stir, and close again leave on warm for two or three minutes or until ready to serve.
• I pan fry any bulk meat and freeze in 1/4 cup pack size, and also pack sauce into 1 cup size. Then if I want this I just take it out earlier in the day and defrost, that way this is always something to make.

FESTIVE CRANBERRY AND DATE BISCOTTI

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Line 3 large baking sheets with parchment paper.
• Sift flour, baking powder, and salt into medium bowl.
• Using electric mixer, beat butter and sugar in large bowl to blend well.
• Beat in eggs 1 at a time.
• Mix in orange zest, vanilla, ginger and nutmeg.
• Beat in flour mixture just until blended.
• Stir in cranberries, dates and pistachios (dough will be sticky).
• Turn dough out onto lightly floured surface.
• Gather dough together; divide in half.
• Roll each half into 15-inch-long log (about 1 1/4 inches wide).
• Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
• Bake logs until almost firm to touch but still pale, about 30 minutes.
• Cool logs on baking sheet 10 minutes.
• Maintain oven temperature.
• Carefully transfer logs still on parchment paper to cutting board.
• Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.
• Place slices, one cut side down, on remaining 2 prepared sheets.
• Bake until firm and pale golden, about 10 minutes per side.
• Transfer cookies to racks and cool.
• Stir chocolate in top of double boiler over simmering water until smooth.
• Remove from over water.
• Using tines of fork, drizzle chocolate over biscotti or, alternatively, dip half of biscotti in the melted chocolate.
• Let stand until chocolate sets, about 30 minutes.

MAYAN CHOCOLATE BISCOTTI

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate., Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets., Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.