Stained Glass Windows Recipes

Steps:

• PREHEAT oven to 325°F. Line baking sheets with foil.
• CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto working surface. Sprinkle additional flour over remaining half. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking.
• CUT into desired shapes with 2½-inch cookie cutters. Transfer cookies to prepared baking sheets with spatula, placing about 2 inches apart. Cut out small shapes in cookie centers. Spoon candy into each center to fill holes. Pierce hole at top of shape if cookie is going to be hung. Repeat with remaining dough.
• BAKE for 8 to 11 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; slide foil with cookies to wire racks to cool completely. Store in airtight container.

Steps:

• Lightly grease one 12x18 inch or larger baking sheet.
• In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat.
• When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!

Steps:

• Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool.
• Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.

Steps:

• Place the sugar for the frame in a pan, insert a candy thermometer and begin to cook the sugar. It is ready when it reaches 320 degrees F. Have the line drawing ready and enlarged to the size you need. Have 4 heatproof spouted measuring cups in a warm oven, ready for your stained glass sugar.
• Arrange 4 metal rulers on a silicone baking mat in the shape of a frame the same size as your drawing. Pour the cooked frame sugar inside the frame outline so that it is about 1/4-inch thick. When the sugar has cooled, place the line drawing on the work surface and remove the sugar sheet from the ruler frame and place it over the drawing. Place some Royal Icing into a cornet and use it to trace the outlines on top of the sugar frame.
• When all of the outlines are drawn, place the ingredients for the stained glass in a pan, (this is your second batch of sugar) insert a candy thermometer and cook to 320 degrees F, divide the sugar evenly between the heatproof, warm measuring cups. Add a few drops of food color (pick colors that will work with your drawing) to each cup of sugar and stir with wooden skewers. It is best at this point to use some heavy cotton gloves to protect your hands. Pour 1 of the colors into a cornet and use it to fill in the spaces that you want to be that particular color. Use 1 color at a time. You can reheat the sugar in the microwave as long as it is in the measuring cups but you cannot reheat the sugar when it is in the paper cornet. When all of the spaces on your drawing have been filled to your satisfaction, you are ready to display your stained glass masterpiece!
• To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
• Place the royal icing in a small piping bag or paper cornet.
• Yield: 2 cups
• How to Make a Cornet: From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
• Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between 2 fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
• Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.

Steps:

• Melt 1 stick oleo and 1 package of chocolate chips.
• Let it cool for a few minutes.
• Add 1 bag of mini colored marshmallows.
• Put on waxed paper.
• Roll into log and refrigerate.
• Cut into 1/2 inch slices.

Steps:

• Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.

Steps:

• Ina large saucepan, melt the butter and the chips over low heat until completely melted.
• Remove from heat and stir in vanilla and chopped nuts.
• Cool mixture for about 15 minutes, until cool but not not to the point where it is hardening.
• Fold in the marshmallows and stir until well-coated (it will look like you don't have enough chocolate but don't worry) Spoon mixture down the center of a 24" piece of waxed paper or aluminum foil and shape into a log.
• At this point if you like coconut roll the log in coconut to cover (I personally have never used the coconut so I can't give you any pointers here.) Wrap the log firmly in the foil or waxed paper, folding the ends snugly.
• Refrigerate 2 hours or until ready to serve.
• (I keep this one around for days in the fridge and cut it up as I need it for Christmas trays). When ready cut into 1/4 inch slices and enjoy!