Kris Kringles Recipe 435

Steps:

• Heat oven to 375ºF.
• Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Steps:

• For the Topping:
• For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine.
• In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough.
• Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
• Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes.
• Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
• Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
• Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
• Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
• Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar.
• Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool.
• In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.

Steps:

• 1. Cream butter and sugar together until thoroughly blended.
• 2. Add vanilla, milk, baking soda and well-beaten eggs.
• 3. Sift 3 cups flour with salt and cream of tartar. Add to mixture above. Add more flour as necessary to make dough that is easily handled. Chilling dough will make it still easier.
• 4. Roll out dough on a floured board or cloth and cut out.
• 5. Bake on lightly sprayed cookie sheets in 400-degree oven 8-15 according to thickness of cookie.
• 6. Lift carefully from sheet pan to wire racks to cool.
• 7. Frost and decorate.

Steps:

• In a large saucepan, bring sugar and corn syrup to a boil. Stir in the peanut butter and Rice Krispies. Press into a lightly greased 9 x 13-inch pan. Melt the chips together and spread on top when Rice Krispies are cool.

Steps:

• Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
• Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
• Bake 9 to 11 minute or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

Steps:

• Cream butter and sugar, then add eggs.
• In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
• Add small bowl contents to creamed contents.
• Sift flour into mix and combine.
• Chill.
• Roll out on floured board.
• Cut out cookies with cookie cutters.
• Place on greased cookie sheet.
• Bake at 400 for 8-12 minutes.
• Use butter cream frosting to ice.

Steps:

• In saucepan, melt chocolate and margarine, stirring constantly. Remove from heat. Cool to lukewarm.
• Beat in egg till smooth and glossy.
• Add powdered sugar, vanilla, and dash of salt; mix well.
• Stir in coconut and peanuts. Chill.
• Form into 10 inch long roll. Wrap in a wax paper and chill several hours or overnight.
• Slice 1/4 inch thick.