Dutch Dainties

INGREDIENTS     BASE:  ♥ 1/2 cup butter  ♥ 1/2 cup brown sugar  ♥ 1 egg yolk  ♥ 1 cup all purpose flour  ♥ 1/8 tsp baking soda  ♥ 1/8 tsp salt      Filling:  ♥ 2 egg whites  ♥ 1/2 cup brown sugar  ♥ 1/2 cup shredded unsweetened coconut  ♥ 1/4 cup nuts of your choice chopped (I used peanuts)  ♥ 1/4 cup maraschino cherries  ♥ Pinch of baking powder  ♥ Dark chocolate chips melted Baking quick notes:  I ended up short one cup so divide base dough sparingly, about 1/4" deep, press down into cup with small spoon. I think the meringue needed to be whipped longer as last time it collapsed when folding in the filling ingredients, or maybe pull back on the coconut and brown sugar measurements. Dice maraschino cherries finely next time. I have amended this recipe to add salt to the base. The topping was overly sweet so I later coated each dainty in dark chocolate so that the acidic nature could temper the sweetness.

Instructions:

•     Start with the base: Cream butter and sugar together, then add egg yolk until well mixed. Gradually add sifted dry ingredients until well mixed. Press into muffin cups that have been greased or lined with foil baking cups.

•     Move on to the topping: Beat egg whites until stiff peaks form. Mix brown sugar, coconut, nuts, cherries and baking powder in a separate bowl. Gently fold this mixture slowly into the egg whites. Spoon on top of base.
•     Bake in 325°F oven until filling is golden brown, about 20 minutes. Makes a dozen.
  
  
•     After cooled spoon melted dark chocolate over top of each dainty. Allow time to set up at room temperature. Serve. Let cool thoroughly before storing in an air tight container otherwise moisture will impact meringue topping.

    

Original Source: By Joan Orsatti of Orangeville, ON; taken from an old cookbook from the 1990's made by a charity that is now known as Kerry's Place, located in Ontario.

Spritz Cookies

INGREDIENTS  ♥ 1 cup butter (softened)  ♥ 1 cup granulated sugar  ♥ 1 egg  ♥ 1/4 tsp salt  ♥ 2 tsp vanilla  ♥ 2 1/4 cups all purpose flour  ♥ Cookie press  ♥ Sprinkles (optional) Baking quick notes:  Using exact butter measurement is imperative for formed dough, also do not use room temperature butter but butter that has softened up in about an hour, then grate into the mixing bowl, this way it retains it's shape. Keeping the cookie tray cooled before hand will also prevent the cookies from expanding and losing their shape.

Instructions:

•    Pre-heat oven to 400°F.
      
•     In a mixing bowl beat butter and sugar together until creamy. 
     
•     Add egg until well blended, if mixture starts to curdle add flour a little at a time. Once all flour is incorporated mix until well blended.
       
•     Roll a "log" of cookie dough thin enough that you can insert it into the tube of the cookie press, pack firmly. Select a faceplate for the cookie press and assemble as instructed for the unit. 
       
•     Press cookies onto a chilled baking sheet about 1" apart (add sprinkles here, opt.) and bake for 6-8 minutes until the edges are a light golden brown. Transfer to cooling rack. 

    

Makes approximately 2-3 dozen cookies depending on selected size and plate design.

Variation: Chocolate cookies can be made by adding two squares of unsweetened chocolate melted and gradually mixed into the batter before putting into the press. Likewise, you can tint the dough using gel food colouring to achieve vibrant festive colours when baking (do not overbake otherwise edges will brown).

Original Source: Unknown publisher

Orange Custard

INGREDIENTS  ♥ 2 cups milk  ♥ 1/2 cup fine sugar  ♥ 1/4 cup cornstarch  ♥ 4 egg yolks  ♥ 1 teaspoon orange zest  ♥ 1 tablespoon orange juice  ♥ 2 teaspoons vanilla extract  ♥ 1 tablespoon unsalted butter Baking quick notes:  Similar to pastry creams this must be whipped thoroughly and constantly at high heat otherwise it will end up grainy.

Instructions:

•    Heat milk in medium saucepan until hot but not boiling
  
  
•     While milk is heating add cornstarch and sugar to a mixing bowl and whisk together. 
   
•    Whisk the egg yolk into the dry mix until pale yellow. Then add orange zest, orange juice and vanilla extract.
  
  
•      Remove milk from heat and slowly integrate it into egg mixture until combined. Pour the entire mixture back into the saucepan, on medium heat whisk constantly until thickened (see quick notes). 
  
  
•      Pour custard into a large bowl, cover with the cling wrap touching the top of the custard to prevent a skin forming. Chill for 4 hours before serving. 
  
  

Original Source: Imperial Sugar

Hot Cross Buns

INGREDIENTS  ♥ 3/4 Cup Butter  ♥ 1 Cup Milk  ♥ 2 Packages Active Dry Yeast   ♥ 1/2 Cup Granulated Sugar  ♥ 2 tsp Salt  ♥ 2 tsp Cinnamon  ♥ 1 1/2 tsp Nutmeg  ♥ 4 Large Eggs Beaten  ♥ 5 1/2 Cups All Purpose Flour  ♥ 3/4 Cup of Dried Currants  ♥ 1/2 Cup Dried Citrus Peel Baking quick notes: Make sure both the milk and butter are within 100-110°F before starting baking for optimal yeast bloom. Substitute store bought mixed peel if necessary. When rising check to see if doubled in bulk every few minutes, the time may vary due to seasonal temperatures and humidity. Likewise make sure to pull buns out when they are golden brown, waiting too long will result in overbaked dry buns. Store in an air tight container after cooling.

Step 1.

   Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch (100°F do not exceed 120°F or yeast could die).

Step 2. 

   Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.  

Step 3.

   With mixer on low add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants and peel and knead until combined, about 30 seconds. 

Step 4.

   Turn dough out onto a floured surface. Knead by hand to evenly distribute currants, about 1 minute. Do not over knead.

Step 5.

    Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour. For a richer flavor let the dough rise in a refrigerator overnight.

Step 6.

    Generously butter an 11-by-17-inch baking sheet. Turn dough out onto lightly floured work surface and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, about 45 minutes.

Step 7.

    Heat oven to 375 degrees with rack positioned in center. To make egg wash whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Optional: Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven and bake until they are golden brown, about 20 - 25 minutes. Transfer pan to a wire rack to cool.

Original Source: Martha Stewart

Ginger Snaps

INGREDIENTS  ♥ 3/4 Cup Butter  ♥ 1 Cup Sugar  ♥ 1/4 Cup Molasses   ♥ 1 Egg  ♥ 2 Cups All Purpose Flour  ♥ 1 1/2 tsp Cinnamon  ♥ 2 tsp Ginger  ♥ 1 3/4 tsp baking soda  ♥ 1/4 tsp Salt Baking quick notes: Requires food prep gloves, extra sugar for rolling. *Try baking for 11 minutes, as per 2023 the cookies were chewy but crisp at this time. Don't allow them to get hot before baking as this causes the butter to melt out, chill beforehand if necessary. Optional: subtract some of the sugar and add finely chopped candied ginger for extra oomph! Makes roughly 2 1/2 dozen.

Step 1.

   Cream together butter and sugar, add egg and beat until fluffy. Stir in molasses and mix well.

Step 2. 

   Sift all dry ingredients, then add to molasses mixture and mix well.  

Step 3.

   Using a cookie scoop, or spoon, scoop out spoonfuls of dough and form into round balls (wear gloves as they are sticky). Roll balls in sugar until coated. Place on a cookie sheet, these cookies flatten as they bake. 

Step 4.

   Bake for 14 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.

Original Source: All Recipes