The Everything Potluck Cookbook
Page 23
Almond Biscotti
Slivered almonds work best for grinding, because they don’t have any skins.
MAKE AHEAD
INGREDIENTS | YIELDS 24 BISCOTTI
½ cup butter, softened
1 cup brown sugar
2 eggs
½ teaspoon almond extract
¼ cup buttermilk
¼ cup sour cream
2/3 cup ground almonds
3 cups flour
1 cup sliced almonds
Keep It Healthy
Butter isn’t bad for you! Of course, it’s smart to eat everything in moderation, but butter isn’t a bad choice for your diet, especially in baked goods. Butter contains no artificial trans fat, and it has vitamins and minerals. Plus, it’s a natural food. With all the information about artificial foods coming out, it’s best to eat natural.
1. Preheat oven to 300°F. In large bowl, combine butter and brown sugar; beat until light and fluffy. Beat in eggs, one at a time, and add almond extract.
2. Combine buttermilk and sour cream. Combine ground almonds and flour. Alternately add flour mixture and buttermilk mixture to butter mixture, beginning and ending with dry ingredients.
3. You may have to add more flour to form a workable dough. Divide dough into thirds. Press into three logs, 3″ × 10″, and smooth edges. Bake for 40 minutes.
4. Let logs cool for 5 minutes, then cut into 1-inch slices. Press the cut sides of slices into sliced almonds and place, cut side up, on cookie sheets.
5. Reduce heat to 275°F. Bake cookies for 15 minutes, then turn and bake for 15 minutes longer, until light browned and crisp. Cool completely on wire racks.
Meringue-Filled Chocolate Cookies
These little cookies are very special. A chocolate meringue is encased in a chocolate cookie, all dressed up with a chocolate drizzle.
MAKE AHEAD
INGREDIENTS | YIELDS 6 DOZEN
COOKIES
3½ cups flour
¼ cup cornstarch
1 teaspoon salt
½ cup cocoa
1 cup powdered sugar
1 cup butter
1 cup sour cream
¼ cup milk
2 egg yolks
2 teaspoons vanilla
2 egg whites
¼ teaspoon salt
½ cup sugar
1¼ cups pecans, ground
1 cup semisweet chocolate chips
½ cup milk chocolate chips
1. The day before, sift flour with cornstarch, salt, cocoa, and powdered sugar into a large bowl. Cut in butter until particles are fine.
2. In small bowl, combine sour cream, milk, egg yolks, and vanilla and mix well. Stir into flour mixture until a dough forms. You may need to add more flour or milk to make a soft but workable dough. Cover and chill for 24 hours.
3. When you want to bake the cookies, beat egg whites with salt in medium bowl until foamy. Add sugar gradually, beating until stiff peaks form. Fold in ground pecans and chocolate chips.
4. In two batches, roll out dough to 1/8” thickness on work surface dusted with powdered sugar. Cut into 2-½” squares. Place a teaspoon of the meringue filling in center of each square. Fold two opposite corners together to meet in middle. Preheat oven to 350°F.
5. Bake cookies for 18–23 minutes until dough is set. Cool on wire racks. In small saucepan, combine 1 cup semisweet chocolate chips with the milk chocolate chips. Melt over low heat, then drizzle over cooled cookies.
Mocha Date Treats
If you can find Medjool dates, use those; they are bigger, sweeter, and more tender than regular packaged dates
EASILY DOUBLES
INGREDIENTS | YIELDS 36 CANDIES
¾ cup chocolate icing
½ teaspoon instant coffee powder
½ cup chopped pecans 36 pitted dates
2 tablespoons cocoa powder
¼ cup powdered sugar
1 teaspoon instant coffee powder
1 cup semisweet chocolate chips
½ cup milk chocolate chips
Party Fun
These elegant little candies are fun to make and eat. Your guests will think they’re eating some generic chocolate-covered candy, but they bite into a sweet date stuffed with nuts and other goodies. You could coat some of the dates in white chocolate, some in almond bark, and some in the semisweet chocolate for a nice selection.
1. In small bowl, combine icing, ½ teaspoon coffee powder, and pecans; mix well. Using small spoon or pastry bag, spoon or pipe mixture into the dates. In sifter, combine cocoa powder, powdered sugar, and 1 teaspoon coffee powder; sift onto plate. Roll dates into cocoa mixture to coat.
2. In microwave glass measuring cup, place chocolate chips. Microwave on 50% power for 2 minutes; stir until melted. Add milk chocolate chips; stir constantly until chocolate is melted and mixture is smooth.
3. Place dates on a fork and dip, one at a time, into chocolate mixture. Tap fork on side of cup to remove excess chocolate. Place on waxed paper-lined cookie sheets. Let stand until firm. Store, covered, at room temperature.
Toffee Rocky Road Drops
Dried cranberries and toffee baking bits add a sophisticated twist to traditional Rocky Road candies.
MAKE AHEAD
INGREDIENTS | YIELDS 4 DOZEN CANDIES
1 (12-ounce) package semisweet chocolate chips
1 (11.5-ounce) package milk chocolate chips, divided
1 (1-ounce) square unsweetened baking chocolate
1 cup dried cranberries
2 cups chopped walnuts
1 cup toffee baking bits
2 cups salted peanuts
3 cups miniature marshmallows
1. In medium saucepan, combine semisweet chocolate chips and 1½ cups milk chocolate chips with baking chocolate. Melt together over low heat, stir until smooth.
2. Remove from heat and stir in remaining ½ cup milk chocolate chips, stirring constantly, until smooth.
3. Stir in remaining ingredients just until mixed. Drop by tablespoons onto waxed paper–lined cookie sheets. Let stand until firm.
Party Fun
This is another candy recipe you can vary by using different types of chocolate. Also think about mixing it up by drizzling the set candies with contrasting chocolate. If you use white chocolate chips for the base of the candy, drizzle the finished creations with dark chocolate, and vice versa.
Eight-Layer Cookie Bars
This bar is perfect for the non-cook. Vanilla wafer crumbs, dried cranberries, and toffee bits dress up a classic bar cookie.
EASY
INGREDIENTS | YIELDS 24 BAR COOKIES
1½ cups vanilla wafer crumbs
½ cup butter, melted
1 (14-ounce) can sweetened condensed
milk
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup chopped dried cranberries
½ cup English toffee baking bits
½ cup chopped pecans
Party Fun
These bars are so easy to vary. Instead of the vanilla wafer crumbs, try crushing chocolate sandwich cookies, oatmeal cookies, or chocolate chip cookies. The sweetened condensed milk has to be used each time, but try different types of chocolate chips, dried fruit, and nuts to make the recipe your own.
1. Preheat oven to 350°F. Line a 9″ × 13″ pan with heavy-duty foil, making sure the foil extends past the pan edges. Spray foil with nonstick baking spray containing flour.
2. In small bowl, combine crumbs with melted butter and mix well. Place in prepared pan; press down evenly to form crust.
3. Drizzle with half of the sweetened condensed milk, as evenly as possible. Top with remaining ingredients in order listed. Drizzle with the rest of the sweetened condensed milk. Press down gently with the back of a spoon.
4. Bake bars for 25–35 minutes until light golden brown. Cool completely, then cut into bars.
Lemon Meringue Cookies
A crisp shortbread o
atmeal cookie is bordered with a lemon meringue, then filled with a creamy lemon curd. These are special cookies for a special occasion.
INEXPENSIVE
INGREDIENTS | YIELDS 6 DOZEN COOKIES
2/3 cup butter, softened 1 cup sugar
1 egg
1 teaspoon grated lemon zest
1 teaspoon baking soda ½ teaspoon salt
1¾ cups flour
2 tablespoons cornstarch
¾ cup quick-cooking oatmeal
3 eggs, separated
1½ cups sugar, divided
½ cup lemon juice, divided
1 tablespoon butter
2 tablespoons sour cream
1. In large bowl, beat butter with 1 cup sugar until fluffy. Add egg and lemon zest; beat well. Add baking soda, salt, flour, cornstarch, and oatmeal.
2. Form mixture into two rolls about 1½ inches in diameter and wrap in waxed paper; chill until firm.
3. For lemon filling, in small saucepan, combine 3 egg yolks with ¾ cup sugar and 6 tablespoons lemon juice; cook, stirring, until mixture boils and thickens. Remove from heat and add 1 tablespoon butter and sour cream. Cool for 15 minutes, then chill in refrigerator.
4. When ready to bake, preheat oven to 300°F. Slice the cookie dough ?-inch thick and place 2 inches apart on cookie sheets. Refrigerate while preparing meringue.
5. In small bowl, beat 3 egg whites with 2 tablespoons lemon juice until soft peaks form; gradually beat in ¾ cup sugar until stiff peaks form. Place in pastry bag. Pipe a circle of meringue on the outside edge of each cookie.
6. Bake for 11–14 minutes until meringue is set. Cool on wire racks, then fill each with lemon filling. Store in refrigerator.
Chinese Chews
A crumbly crust is topped with a soft and chewy mixture that’s full of fruit and nuts. Yum.
EASILY DOUBLES
INGREDIENTS | YIELDS 36 COOKIES
1 cup butter, softened
¼ cup brown sugar
1½ cups flour
4 eggs, separated
1 cup brown sugar
1 cup chopped pecans
½ cup finely chopped dried apricots
½ cup flaked coconut
½ cup granulated sugar
½ cup lemon juice
1½ cups powdered sugar
3 tablespoons butter, melted
Make-Ahead Hints
These bar cookies can be made up to 24 hours in advance, but not much longer. The creamy filling tends to melt into the crust as the bars stand. You can make the crust a few days ahead of time, then prepare and add the filling, bake, and frost the day of your party.
1. Preheat oven to 325°F. In medium bowl, combine 1 cup butter with ¼ cup brown sugar and flour; mix until crumbly. Press into 9″ × 13″ pan. Bake for 10 minutes, then remove and cool.
2. In same medium bowl, beat egg yolks with 1 cup brown sugar until light and fluffy. Add pecans, apricots, and coconut. In small bowl, beat egg whites with ½ cup granulated sugar until stiff peaks form. Fold into egg yolk mixture.
3. Spoon and spread onto baked layer. Bake for 30–35 minutes until mixture is set and golden brown. Cool on wire rack.
4. In small bowl, combine lemon juice, powdered sugar, and 3 tablespoons melted butter; mix well with wire whisk. Pour over bars, then let cool. Store covered in cool dry place.
Best Brownies
These rich, fudgy brownies are topped with chocolate fudge. There’s nothing better!
MAKE AHEAD
INGREDIENTS | YIELDS 36 BROWNIES
1 cup butter
1 square unsweetened chocolate, chopped
1½ cups brown sugar
1¼ cups granulated sugar
1 tablespoon vanilla
4 eggs
¾ cup cocoa powder
¼ teaspoon salt
1½ cups flour
1 cup milk chocolate chips
1 (13-ounce) can sweetened condensed milk
1 (12-ounce) package semisweet chocolate chips
1. Preheat oven to 325°F. Spray a 9″ × 13″ pan with nonstick baking spray containing flour; set aside.
2. In large saucepan, combine butter and unsweetened chocolate; melt over low heat, stirring until smooth. Beat in brown sugar and granulated sugar, then add vanilla. Remove from heat.
3. Beat in eggs, one at a time, beating until smooth after each addition. Add cocoa powder, salt, and flour; mix until combined. Stir in milk chocolate chips.
4. Spread into prepared pan. Bake for 40–45 minutes until brownies are just set. Cool completely on wire rack.
5. For frosting, in microwave-safe bowl, combine sweetened condensed milk and chocolate chips. Microwave on 50% power for 2–3 minutes, stirring twice during cooking time, until mixture is smooth. Pour over brownies, cool completely, then cut into bars.
Blueberry Oatmeal Cookies
These deliciously chewy oatmeal cookies have the sweet tart flavor of dried blueberries and crunchy nuts as special additions.
HEALTHY
INGREDIENTS | YIELDS 48 COOKIES
½ cup butter, softened
½ cup oil
1 cup sugar
¾ cup brown sugar
2 teaspoons vanilla
1 teaspoon cinnamon
2 tablespoons honey 2 eggs
2 tablespoons milk
1½ cups flour
½ cup whole wheat flour
1½ teaspoons baking soda
½ teaspoon salt
2 cups quick-cooking oatmeal
1 cup dried blueberries
½ cup chopped walnuts
1. Preheat oven to 350°F. In large bowl, combine butter, oil, sugar, brown sugar, vanilla, cinnamon, and honey and mix well.
2. Beat in eggs and milk until blended. Stir in flour, whole wheat flour, baking soda, and salt, and mix well. Stir in oatmeal, blueberries, and walnuts.
3. Drop by teaspoonfuls onto Silpat-lined cookie sheets about 2 inches apart. Bake for 11–14 minutes until cookies are light golden brown. Cool for 5 minutes, then remove to wire racks to cool completely.
French Lace Cookies
Lace cookies are thin and crisp and can be formed into lots of different shapes.
INEXPENSIVE
INGREDIENTS | YIELDS 36 COOKIES
1 cup butter, softened
2/3 cup brown sugar
2/3 cup granulated sugar
2/3 cup dark corn syrup
½ cup honey
2 cups all-purpose flour
½ cup ground oatmeal
1½ cups finely chopped almonds
2 teaspoons vanilla
Party Fun
You can shape these cookies in many different ways. When they’re still pliable, press into greased muffin cups or on the greased outsides of custard cups. Or you can roll the warm cookies around a rolling pin, or around a cone form. Fill the cups or cylinders or cones with pudding, ice cream, or cheesecake filling.
1. Preheat oven to 350°F. Line cookie sheets with foil or parchment paper, or use Silpat liners.
2. In large saucepan, combine butter, brown sugar, granulated sugar, corn syrup, and honey over medium heat. Bring to a boil, stirring occasionally.
3. Meanwhile, combine flour, ground oatmeal, and almonds and mix well. Stir into the butter mixture and bring to another boil.
4. Remove from heat and stir in vanilla. Drop mixture by teaspoons onto prepared cookie sheets, leaving at least 3 inches around each cookie to allow for spreading.
5. Bake cookies for 6–10 minutes until golden brown and bubbly. Let cookies stand for 1 minute, then remove from sheet and shape. If not shaping, let the cookies cool on the pan for 2–3 minutes, then place on wire racks to cool.
S’Mores Bars
Wow—these decadent bars taste like a S’Mores to the tenth power. Cut them in small squares because they’re rich.
MAKE AHEAD
INGREDIENTS | YIELDS 48 BAR COOKIES
¾ cup butter, softened
1¼ cups brown sugar 1 egg
1 tablespoon vanilla
1 cup flour
1¼ cups graham cracker crumbs
1 teaspoon baking powder
¼ teaspoon salt
3 cups miniature marshmallows
1 cup milk chocolate chips
¼ cup butter
1/3 cup milk
1 cup semisweet chocolate chips
1 (3-ounce) package cream cheese
3 cups powdered sugar
1 teaspoon vanilla
1. Preheat oven to 350°F. Spray a 9″ × 13″ pan with nonstick baking spray containing flour and set aside.
2. In large bowl, combine ¾ cup butter with 1¼ cups brown sugar; beat until fluffy. Add egg and vanilla and mix well. Stir in flour, graham cracker crumbs, baking powder, and salt. Spoon and spread into prepared pan.