Rudolphs Antlers Recipes

Steps:

• Muddle 4 of the cranberries and 1 of the rosemary sprigs with the maple syrup in a shaker. Add the gin, cranberry juice and vermouth and vigorously shake with ice. Strain into a chilled coupe. Top with a splash of Champagne.
• To garnish, place the remaining 2 rosemary sprigs into the marshmallow to create antlers, pushing one in far enough to come out of the opposite side. Attach the remaining cranberry to the end that is sticking out for the nose, then place the 2 cloves between the nose and antlers to create eyes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, sugar, peanut butter, eggs, vanilla extract, and salt together in a bowl until smooth and creamy. Stir flour and baking soda into creamed butter mixture until well incorporated.
• Roll dough into 36 balls. Flatten each ball and shape into an upside-down triangle. Press two pretzels into the two top corners of each triangle for the antlers. Press two chocolate chips into the center of each triangle for the eyes, and one chocolate chip or M&M on the bottom of the triangle for the nose. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are golden brown, 10 to 15 minutes.

Steps:

• Insert an end from two pretzel halves into each candy bar to form antlers. Gently press the cut side of two marshmallow halves onto each candy bar for eyes; dot with decorating gel., For nose, attach an M&M to the top of each candy with decorating gel. Store in an airtight container.

Steps:

• 1. Melt chocolate and butterscotch chips together in a medium saucepan over low heat, stirring occasionally.
• 2. Remove the pan from the heat and stir in chow mein noodles.
• 3. Using two teaspoons, on a waxed paper lined cookie sheet, shape about 1 tablespoon of the mixture into a V shaped cookie about 2 inches wide to resemble antlers.
• 4. Press a cherry half securely in the center of each. repeat for remaining cookies.
• 5. Chill cookies on the cookie sheet in the refrigerator for 1 to 2 hours or until cookies are firm.
• 6. Store the antlers in the refrigerator in a covered container up to 5 days.

Steps:

• Get started: Heat oven to 160C/140C fan/gas 3. Line a 12-hole muffin tin with paper cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally. Set aside to cool a little while you weigh the other ingredients.
• Make your cakes: Stir the eggs and vanilla into the chocolate mixture. Put the flour in a large mixing bowl, and stir in the chocolate mixture until smooth. Spoon into the cases until just over three-quarters full. Bake on a low shelf in the oven for 20-22 mins. Leave to cool.
• Ice the tops: To make the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream, sift in the icing sugar and mix well. When spreadable, top each cake with some icing.
• Have fun decorating: Position a milk chocolate button on top of each cake, then 2 white chocolate buttons above it. Use a little icing as glue to stick a red Smartie onto the milk chocolate button for a nose. Then use your icing pens to draw black dots on the white buttons for eyes. Stick 2 pretzel top halves into the top of each cake for antlers, and stick the bottom half of a pretzel under the Smartie for a mouth. These cakes will keep in a sealed container for up to 3 days, but we doubt they'll last that long!