A Christmas Favorite – Spritzgebäck

December 18, 2013 at 9:31 AM | Posted in dessert | Leave a comment
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Traditional holiday cookie plate with green tree-shaped spritz

Traditional holiday cookie plate with green tree-shaped spritz

Spritzgebäck is a type of German Christmas biscuit made of flour, butter, sugar and eggs. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. The German verb spritzen means to squirt in English. As the name implies, these cookies are made by extruding, or “squirting” the dough with a press fitted with patterned holes (a cookie press) or with a cake decorator to which a variety of nozzles may be fitted. In the United States, the name is often shortened to spritz.
Spritzgebäck is a common pastry in Germany and served often during Christmas season, when parents commonly spend afternoons baking with their children for one or two weeks. Traditionally, parents bake Spritzgebäck using their own special recipes, which they pass down to their children.

 

 

 

 

How to Make Spritz Cookies

Spritz cookies are created using a cookie press. Sure, nothing beats the classical chocolate chip cookies, but if you just want a break from chocolate chip, then these cookies will be great. The variety of designs adds to their appeal and makes them ideal as both holiday season treats on the table and as holiday gifts.

This recipe will prove to you that spritz cookies are quick, easy, and fun to make, and they’re ideal to make with your family or friends.

Makes 7 to 8 dozen cookies
Ingredients
3 1/2 cups all-purpose flour
1 1/2 cup butter, softened
1 c granulated sugar
1 large egg
2 tbsp milk
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp almond extract

 

Directions:
1 – Preheat the oven to 350ºF/180ºC. Assemble all the ingredients and items needed to prepare the recipe.
2 – In a small bowl, combine the baking powder and flour.
3 – In a large bowl, beat the butter and sugar with an electric mixer or whisk until light and fluffy.
4 – To the beaten butter mixture, add egg, milk, almond and vanilla extracts. Mix well.
5 – Slowly add the flour and baking powder mixture to the beaten mixture. Beat until well combined.
6 – Fill the cookie press with dough. Select the disk patterns you wish to use and put into place.
7 – Press the cookies onto the ungreased cookie sheet.
8 – Place in the oven when you have a tray full. Bake for 10 to 12 minutes or when golden brown.
9 – Cool for 2 minutes on the cookie sheet sitting on the cooling rack. Then remove the cookies from the sheet and leave to cool completely.
10 – Enjoy! Eat these plain or decorate them. Here are some decorating tips:
*Sprinkles: Use chocolate, rainbow or sugar sprinkles. Add sprinkles before baking the cookies. If you haven’t done so already, ice and then add them.
*Sandwich: Take two cookies and spread some chocolate or jelly between them.
*Icing: Take some cookie icing and spread it all over the cookie.
*Toppings: Add on other desired toppings such as nuts, colored sugar or chocolate chips.
11 – If giving them as a gift, place them in a pretty box. Line the box with wax or parchment paper first and add in carefully. You might like to compartmentalize if adding different spritz shapes. Finish with a pretty bow and perhaps attach the ingredients list so that the recipient can be reassured of the contents.

 

 
http://www.wikihow.com/Make-Spritz-Cookies

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Gingerbread Cookies

December 8, 2013 at 10:34 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | 1 Comment
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Di Di sent me this one she had found on the Diabetic Living On Line web site. She’s made it twice so far for and her daughter, who both have Diabetes. I left the web link to Diabetic Living On Line recipe. Thanks Didi!

 

 
Gingerbread Cookies
These are Diabetic Friendly Gingerbread Cookies, from the Diabetic Living On Line web site which is full of healthy and Diabeic Friendly recipes.
Gingerbread CookiesDiabetic living logo

Ingredients:

1/4 cup butter, softened. Blue Bonnet Light Stick Butter
1/4 cup 50% to 70% vegetable oil spread
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup full-flavor molasses
1/4 cup refrigerated Egg Beater‘s
2 cups all-purpose flour
3/4 cup white whole wheat flour or whole wheat flour
Directions:

In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, salt, and cloves. Beat until well mixed, scraping side of bowl occasionally. Beat in molasses and egg. (Mixture will look curdled.) Add all-purpose flour and whole wheat flour, beating just until combined. Divide dough in half. Cover and chill the dough for 2 to 3 hours or until easy to handle.
Preheat oven to 375 degrees F. Lightly grease cookie sheets or line with parchment paper; set aside. On a lightly floured surface, roll dough, half at a time, to 1/8-inch thickness. Using a 2- to 3-inch gingerbread person cookie cutter, cut out shapes; reroll scraps as necessary. Place cutouts 1 inch apart on prepared cookie sheets.
Bake for 4 to 6 minutes or until edges are firm and centers are set. Cool on cookie sheets on wire racks for 1 minute. Transfer to wire racks; cool. Makes 36 (3-inch) cookies.
Tip

*Test Kitchen Tip: We do not recommend using brown sugar substitutes for this recipe.
Nutrition Facts Per Serving:

Servings Per Recipe: 36
PER SERVING: 73 cal., 2 g total fat (1 g sat. fat), 3 mg chol., 73 mg sodium, 12 g carb. 1 g pro.

 
http://www.diabeticlivingonline.com/recipe/cookies/gingerbread-cookies

Diabetes-Friendly Christmas Cookie Recipes

December 6, 2013 at 9:32 AM | Posted in dessert, diabetes, Diabetic Living On Line | Leave a comment
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Some great ideas to make sure those with Diabetes can enjoy the Holiday Season Treats too! From the Diabetic Living On Line web site.

 

 

 
Diabetes-Friendly Christmas Cookie Recipes
Celebrate the season with a batch of classic Christmas cookies. From gingerbread to sugar cookies, we’ve reduced the carbs, calories, and sugar — but kept the flavor — in your favorite holiday cookie recipes. Bake these delicious diabetic cookies today!
By Diabetic Living Editors

 

Diabetic living logo

 

 

 

Almond Cream Cutouts
The secret to these festive, low-carb cookies is almond paste. With only 7 grams of carb per serving, this delicious holiday treat is a guilt-free celebration!….

 

 

 

Peppermint Checkerboard Cookies
Looking for a cookie that is unique and fun for your cookie platter? Try this checkerboard cookie that boasts only 50 calories and 6 grams of carb per serving……

 

 

 

* Click the link below to get all the tips and recipes! *

 
http://www.diabeticlivingonline.com/diabetic-recipes/holiday/diabetes-friendly-christmas-cookie-recipes?sssdmh=dm17.706332&esrc=nwdlo120313

 

Carrot Cake Cookies

December 5, 2013 at 12:02 PM | Posted in dessert, diabetes, diabetes friendly | 3 Comments
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Thank you to EL.C for passing this treat along to me to share!
Carrot Cake Cookies

 

Ingredients

1/2 cup honey
1/4 cup packed brown sugar or brown sugar substitute – equivalent to 1/4 cup brown sugar
1 tablespoon unsalted butter, softened
1/4 cup canola oil
1 egg or 1/4 cup Egg Beater‘s
1 egg white
3 cups shredded carrots
2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinammon
3/4 cup raisins (Optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped walnuts
2 ounces reduced-fat cream cheese, softened
1/2 cup powdered sugar
2 -3 teaspoons fat-free milk
1/4 cup chopped walnuts
Directions

*Preheat oven to 350 degrees F. Coat two large cookie sheets with nonstick cooking spray or line with parchment paper; set aside. In a large bowl, combine honey, brown sugar, and butter; beat with an electric mixer on medium speed until well mixed. Beat in oil, egg, and egg white. Stir in carrots.

 

*In a medium bowl, stir together flours, pumpkin pie spice, cinammon, baking powder, baking soda, and 1/4 teaspoon salt. Add flour mixture to carrot mixture, half at a time, stirring until moistened after each addition. Stir in the 3/4 cup nuts and raisins.
Using a tablespoon measuring spoon, drop 36 mounds of dough 2 inches apart onto prepared cookie sheets. If desired, press with moistened fingers to flatten each mound slightly. Bake for 10 to 12 minutes or until lightly browned. Transfer to wire racks; cool completely.

 
* For drizzle, in a small bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until well mixed. Beat in enough of the milk to make a drizzling consistency. Drizzle over cooled cookies. If desired, sprinkle with the 1/4 cup walnuts.

 

Pumpkin Spice Cookies

September 12, 2013 at 11:23 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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These just yell that the Fall Season is coming, Pumpkin Spice Cookies! Their Diabetic friendly also.
Pumpkin Spice Cookies
Ingredients:

1/2 cup margarine, softened (Blue Bonnet Light Stick Butter)
9 teaspoons Equal for Recipes or 30 packets Equal Sweetener or 1 1/4 cups Equal Spoonful
1 cup canned pumpkin, LIBBY’S 100% Pure Pumpkin
1 teaspoon orange extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 cup reduced-fat sour cream
2 teaspoons grated orange rind
1/4 cup chopped pecans
2 tablespoons Equal for Recipes or 20 packets Equal Sweetener or 3/4 cup plus 4 teaspoons Equal Spoonful
Warm skim milk or water
Ground cinnamon
Instructions:

* Beat margarine and 9 teaspoons Equal for Recipes or 30 packets or 1 1/4 cups Equal Spoonful until fluffy in large bowl; beat in pumpkin and orange extract.
* Mix in combined flours, baking soda, salt, and spices alternately with sour cream. Mix in orange rind and pecans.
Spoon batter by heaping teaspoons onto greased cookie sheets. Bake cookies in preheated 375°F (190°C) oven until browned, 10 to 12 minutes.
* Mix 2 tablespoons Equal for Recipes or 20 packets or 3/4 cup plus 4 teaspoons Equal Spoonful with enough warm milk to make a thin glaze consistency; brush lightly on warm cookies and sprinkle with cinnamon. Cool on wire racks.
* Makes 6 dozen *

Kitchen Hint of the Day!

June 25, 2013 at 9:24 AM | Posted in grilling, Kitchen Hints | Leave a comment
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Don’t throw away that old oven mitt, put it to good use! The old oven mitt makes an ideal holder for barbecue utensils. Use it’s hanging loop to attach it to your grill and insert tongs or anything else you need.

Kitchen Hint of the Day!

June 16, 2013 at 11:27 AM | Posted in grilling, Kitchen Hints, shrimp | Leave a comment
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When grilling shrimp, always thread them onto the skewers lengthwise, so they won’t curl on the grill. They’ll also be less likely to fall into the fire.

Kitchen Hint of the day!

June 15, 2013 at 9:21 AM | Posted in fish, grilling, Kitchen Hints | 2 Comments
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Grilling fish is always a drag because the skin inevitably gets stuck to the grate- particularly when cooking salmon. Avoid this by placing a lemonsfew thin slices of lemon or lime on the grill, and then the fish on top. Not only will your cleanup be easier, but the citrus flavor will also taste great with the seafood.

Kitchen Hint of the Day!

June 12, 2013 at 9:21 AM | Posted in baking, grilling, Kitchen Hints | 1 Comment
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When you cook for a crowd, and your grill isn’t big enough, you can save time by utilizing your oven, too. Place a few layers of hamburgers between sheets of foil on a cookie sheet and bake them in a 350 degree oven for 15 minutes. Then throw them on the grill for 5-10 minutes more, and they’ll be fully cooked but still have that grilled taste. Hot dogs may be done the same way, but only bake them for 10 minutes.

Kitchen Hint of the Day!

June 1, 2013 at 9:02 AM | Posted in grilling, Kitchen Hints | Leave a comment
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When the coals start to die down on your grill, don’t squirt them with more lighter fluid, which not only costs money, but can also leave your food tasting bad (not to mention, burn the hair off your arm). Instead, blow a hairdryer on the base of the coals. The hairdryer acts as a pair of bellows, and your fire will be going again in no time.

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