Melting Moments Rum Flavored Food

CAFE STYLE MELTING MOMENTS

Steps:

• Preheat the oven to 180degrees (350F).
• Place the butter, icing sugar and vanilla in a bowl and beat with electric beaters until light and fluffly.
• Stir in the flour and cornflour until combined. The more evenly mixed the ingredients are, the meltier the biscuit so be sure to mix well!
• OPTIONAL:Place all the mixture into a piping bag fitted with a fluted nozzle.
• Pipe 3cm (1inch) rounds onto a baking tray lined with baking paper. Best to start piping by piping the circular outline of the biscuit and working your way in a circular clockwise motion towards the middle of the biscuit. NOTE:If you do not wish to use a piping bag, simply roll balls measuring approx 2 teaspoon full of mixture onto the lined trays. Flatten slightly. Be sure to leave room for spreading. This amount of batter makes approx 32 individual biscuits.
• Cook for 12-14 minutes until biscuits are just golden. They may still look a little soft in the middle but they set upon cooling.
• Cool on trays.
• To make the filling: Place the butter, icing sugar, lemon juice and rind in a bowl and beat with electric beaters until fluffly and creamy. Pipe (or apply with knife) onto half the biscuits and sandwich with the remaining buscuits. Variations on this filling can be done with ORANGE; Replace the lemon juice and lemon rind with the same quantity of orange juice and rind. This can also be done with LIME in the same manner. These also taste good with caramel filling!

MUSHROOM COOKIES (MANTAR KURABIYE)

Steps:

• Preheat the oven to 375.
• Cream the butter and sugar.
• Add eggs and beat well.
• Add in the rest of the ingredients except for cocoa. Mix well by hand and knead. The dough will be quite soft.
• Allow the dough to rest for 5 minutes.
• Roll dough into 1-inch balls.
• Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Soak the rim of a bottle cap in the water, then dust it with cocoa. Press the rim of the bottle cap lightly on the dough. You'll need to wipe the rim of the bottle with a tissue occasionally.
• Bake for about 18 minutes. Don't let them turn a golden brown or they will lose the melt-in-your-mouth character!
• Arrange them on the wire rack until they cool down.

MELTING MOMENTS/ AUSTRALIA

Steps:

• Biscuits.
• Beat the butter until light and creamy. Add the powdered sugar and beat until combined. Add the cornstarch, plain flour and vanilla, and mix at slow speed until just blended together. For firmer biscuits, add extra flour at this stage.
• Lightly butter and flour a baking tray and preheat the oven to 325°F
• Make a ball from a level dessert spoon of the mixture and place on the tray, allowing room for the biscuits to spread. Repeat with remaining mixture.
• Dip a fork into some flour, knocking off any excess and make an imprint with the tines, flattening the biscuits a little.
• Place the tray on the centre shelf of the oven and bake slowly until the biscuits are just coloured, 10 to 15 minutes.
• Remove from the oven with a spatula and place the biscuits on cake rack.
• To make icing:.
• Beat the butter with a wooden spoon. Add the powdered sugar and beat until the sugar is almost absorbed with the butter. Add the vanilla and salt and with the addition of a little boiling water, bring to a thick and creamy consistency, balancing with a little more powdered sugar if necessary.
• To finish the biscuits, join 2 biscuits together with a tsp of icing spread with a knife. Return to a cooling rack until the icing is completely set before removing to an airtight container.

MELTING MOMENTS (COOKIES/BISCUITS)

Steps:

• Grease two baking sheets.
• Cream the butter and sugar together until pale and fluffy. Beat in the egg yolk.
• Add the vanilla flavouring, stir in the flour to give a smooth dough and divide into about 24 portions.
• Form each piece into a ball and roll in crushed cornflakes.
• Place the balls on the baking sheets and bake in the oven at 190°C (375°F) mark 5 for 15 - 20 minutes.
• Cool on the baking sheets for a few moments before lifting on to a wire rack.
• VARIATION.
• Instead of cornflakes, use 50 g (2 oz) rolled oats. Press half a glace cherry 8in the centre of each biscuit.

MELTING MOMENTS

Steps:

• Mix butter, flour and powdered sugar.
• Roll into balls the size of ping-pong balls.
• Place on cookie sheet and flatted to about 1/2 inch.
• Bake at 425* for just a few minutes until the edges just begin to show color (really watch them closely!) When cool, frost with the icing mixture on the FLAT side- to create a sandwich cookie.
• (You can just frost the cookie tops to double the cookie total. Also, you may substitute almond extract and a touch of red coloring for the cherry juice).

RUM BUNS

Steps:

• For the Buns: dissolve the yeast in warm water and set aside for 10-15 minutes to proof.
• In a large bowl, combine the scalded milk, softened butter, sugar, eggs, salt and rum flavoring.
• Beat until well blended and add the yeast mixture.
• Add the flour; beat until well mixed and the dough leaves the sides of the bowl.
• Turn out on a floured surface and knead about 5 minutes, or until the dough is smooth and elastic.
• Grease a large bowl and place the dough in it; turn to grease the top.
• Cover and let rise in a warm place until doubled (about 1 1/2 hours).
• Punch the dough down and divide in half.
• Roll each dough half out on a floured surface to a 13x8" rectangle.
• Brush with melted butter.
• Combine the brown sugar, raisins and cinnamon and sprinkle over the dough rectangles.
• Roll each rectangle from one of the long sides jellyroll style and seal the edges.
• Slice in 1 1/2" slices and place 1" apart in a greased 13x9" pan and a greased 8" square pan.
• Cover and let rise again for about 30 minutes, or until doubled again.
• Bake at 400 degrees for 15-20 minutes or until golden; remove from pans and cool on racks.
• While still warm, drizzle the glaze over the buns.
• For the Glaze: Combine the powdered sugar, milk and rum flavoring; blend well.
• Drizzle over buns.

COOL WHIP LEMON COOKIES

Steps:

• preheat oven 350.
• in a med bowl add cake mix, whipped egg, and Cool Whip mix together until well blended.
• take a tablespoon of batter and roll into a ball in powdered sugar.
• place on parchment paper lined cookie sheet.
• bake for 8 to 10 min.