Archive for the ‘Cooling Racks’ Category
Here’s a delicious recipe for lemon cookies sure to please all your friends and family. In addition to the ingredients, you will need a mixer, wax paper, cookie sheets, and a wire cooling rack.
Ingredients:
3 cups flour
1 1/2 cups sugar
3/4 cup butter (melted)
1 large egg
1/4 cup lemon juice
2 tbsp. lemon zest
1/2 tsp. baking soda
Dash of salt
Directions:
In a mixing bowl, stir together the flour, baking soda, and salt. In another bowl, beat the sugar with the butter until it’s light and fluffy, then beat in the egg, lemon juice, and zest. Combine the two mixtures, then once the dough has formed roll the dough into two long rolls and refrigerate for at least an hour. Once the dough is done chilling, preheat your oven to 375 F. Unwrap the dough and cut it into slices about 1/4 inch thick. Bake until golden brown around the edges, about 12 minutes, then let cool on your wire cooling rack. Store the cookies in an airtight container; makes about 5 dozen.
Chocolate…cherries…ice cream!!! This chocolate cake extravaganza has it all! The “plain” chocolate and cherry cake is sufficient for making any holiday crowd satisfied; adding the ice cream (my idea!) is optional but I definitely recommend trying the “vanilla ice cream a la mode” version of this masterpiece AT LEAST once.
Choco Cherry Cherish (Method): Prepare cake mix in half batches to result in two separate layers (8×8 foil lined pans). Let cool on a cake cooling rack. While baking, prepare pudding, let set in refrigerator, chop rest of cherries and about 10 cookies roughly and add to pudding. Drizzle cherry juice on bottom layer of cake (leave in pan), and then spread on pudding. Level top layer with knife and invert onto bottom layer. Spread caramel sauce over top layer. Generously spread whipped topping over cake and sprinkle crumbled remaining cookies over top. Garnish each slice with a wiped cherry (so juice doesn’t run) and set in refrigerator for 1/2-1 hour.
Ingredients:
* 1 box devil’s food cake mix
* Half box (3 oz size) of instant chocolate pudding
* 1 jar of maraschino cherries (12 set aside)
* 1 jar of caramel ice cream topping
* Half tub of coolwhip
* About 15 defrosted Oreos or chocolate cookies
I’m constantly having ladies over to the house for meetings, luncheons, and socials. As a result, I’m always on the lookout for quick, versatile recipes. I’ve recently discovered a delicious recipe that “fits the bill” perfectly- Parmesan Crescent Rolls. These rolls go great with a chicken salad or for Christmas dinner. A nice change of pace from the everyday roll!
Parmesan Crescent Rolls (Directions): Blend butter, cottage cheese, and salt in a large bowl. Gently mix in flour. Dough will be sticky. Divide dough into 4 equal balls. Cover and refrigerate until chilled, at least 1 hour. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet. Flour a surface lightly and roll 1 ball of dough into a circle using a rolling pin. Sprinkle the circle with 1/4 cup of Parmesan cheese. Using a knife or pizza cutter, cut the circle into 8 equal pieces. Take 1 slice of dough and roll into a crescent shape, starting with the wide end and finishing with tucking the triangle tip under the roll. Place on the baking sheet. Repeat with the rest of the slices and dough balls. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a cooling rack.
Ingredients: 3/4 cup butter, room temperature, 1 (16 ounce) package small curd cottage cheese, 1/8 teaspoon salt, 2 cups all-purpose flour, 1 cup grated Parmesan cheese, divided.
Caramel-Filled Chocolate Cookies - I admit it, during the holidays I tend to (over) indulge my cravings for sweets, The is especially true when mom cooks my all-time favorite, Caramel-Filled Chocolate Cookies, I have a hard time not eating the entire tray! I’ll share the recipe to this decadent delight, but be forewarned, you can’t stop with just one. 
Directions
1. In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.
2. Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets.
3. Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked.
4. Place on a cooling rack; and allow cookies to cool completely. The cooling rack is a must for decorating the desert with melted white chocolate.
Ingredients
* 1 cup butter, softened
* 17 tablespoons sugar, divided
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 3/4 cup baking cocoa
* 1 teaspoon baking soda
* 1 1/4 cups chopped pecans, divided
* 1 (13 ounce) package Rolo candies
* 4 (1 ounce) squares white chocolate, melted
When it comes to holiday food, the presentation is second only to the taste. Every host and hostess wants to impress guests with a skillfully displayed holiday feast, and nothing makes a better first impression, than a beautifully displayed holiday cake.
My cake cooling rack is the perfect tool not only for decorating, but also proudly displaying my delicious holiday cake. The cooling rack design also allows me to cut perfectly even slices; there is nothing worse than “mangling” a gorgeous desert with sloppy cutting! When it comes to impressing guests, my multi-purpose cake cooling rack is a huge hit!
When it comes to cooking great food, Mother has always had outstanding attention to detail. Her diligent approach includes the ritual of cooling baked goods before serving, frosting, or storing them. Mother says the “cooling off” period is important to maintaining the integrity of the finished product.
Cooling racks really are an essential piece of equipment for a baker. They create a perfect place for a hot pan, or a de-panned baked good, to cool down evenly and quickly. If you’ve ever tried to frost a still warm cake, the resulting multi-textured, melted “mess”, perfectly illustrates the need for a cooling rack. Cooling racks also prevent condensation, from collecting and making the edges of your baked goods soft or mushy as your baked goods cool. Not having a cooling rack in your cooking arsenal is unacceptable.