In a sauce pan bring corn syrup, honey and sugar to boil on high heat.
When the mixture turns into rolling, foaming boil turn the heat to medium and continue boiling for 7 minutes.
Take the pot off the heat, and stir in (with fast stirring strokes) the marshmallow cream.
When all combined stir in the peanuts (whole or chopped)
Cut parchment paper into larger shape than the backing dish’s bottom for extra paper reaching at least an inch on to the sides.
Pore the hot mixture on the parchment paper into the backing dish and let cool in a room temperature.
30 minutes later check if the candy is solid, but still bendable. Retrieve the paper with the candy on a flat surface.
Cut into desired pieces before it gets too hard. Leave on the parchment paper until the individual pieces are ready to be wrapped or they will stick to any surface.
Place all the ingredients for the dough in a bowl. Mix all by hand into soft , slightly sticky dough. Place the dough in a plastic bag and put it in a freezer, while making the filling.
Make the filling. In a medium bowl mix egg white with rum and vanilla, add nuts and sugar. Stir, and spoon it out in a corner of a medium zipper bag. Twist the bag tightly around the filling.
Take the dough out of a freezer, divide into 6 identical balls. Flour the surface on which you are going to work on.
Roll each ball onto 4 mm thick circles. Cut each circle into 6 widgets.
Place the wide side of the widget closer to you. Cut the corner off of the bag with filling, and squeeze some filling alongside the longer side of each wedge.
Start rolling the the dough toward the other end.
Spray backing sheet with nonstick spray. Place about 12 crescent on one sheet. Make sure the filling on the edges is pointing up.
In a small bowl mix egg yolk and 1 tbsp of water. Brush the egg-wash on each crescent.
Preheat the oven to 360 F and bake for 20 minutes.
After the crescents are done coat them in 2 parts of powder sugar and one part granulated sugar. Let cool before eating.
In a food processor chop Animal crackers, wafers, and nuts, and place them in a bigger mixing bowl.
Add all the other ingredients and by hand mix all together.
From the dough form small balls the size of a quarter and roll them individually in any Finely chopped chocolate. If the chocolate is not very sweet add a tablespoon of sugar.
Store in airtight container in a cold area.
No-bake cookies.
On flat surface place flour, add margarine cut into small pieces.
Chop nuts in food processor, add them to the flour with sugar, cinnamon and orange rind.
Kneed into smooth ball, cover and refrigerate for 1/2 hr.
Roll out flat piece between two plastic sheets 3 mm thick.
Cut out small circles (1 1/4 inches wide), and bake at 350° F for 7 minutes.
Take off the sheet with metal spatula and set aside.
Make filling.
In a medium mixing bowl mix egg yolks with sugar, add vanilla, rum flavoring, and jam. Mix well with a spoon, and then add the nuts. With butter knife spread the filling on the bottom of one circle and cover with another.
The best way to melt the chocolate is, when you place chocolate in a metal or porcelain bowl, and place it on top of a pot with boiling water. Stir
In a small cup melt 3 Tbs of shortening (in a microwave), and stir it into the melted chocolate.
Dip the tops of the connected pieces in the chocolate.
Take small piece of nut and place on top of the cookie while the chocolate is still warm.
Let the chocolate cool before storing in an airtight container in a cool place.
On a clean smooth surface, place flour( make a mount), create small hole in the middle.
Cut cold margarine into tablespoons and add on the flour.
Add sugar, vanilla, nuts, and egg yolks. Mix by hand and refrigerate for ½ hr.
Chilled dough cut in half, and from one-piece roll thick snake about ½ inch in diameter.
With butter knife cut equal pieces (1/4 inch thick.) Place one piece of the dough in the middle of your palm of your left hand, than with index and middle finger of your right hand roll back and forth about 5x.
Place on a baking sheet and curve the edges in like a small crescent. Place them in rows with half an inch of space.
Bake at 350°F for 7 minutes. Let cool for 5 minutes.
In a medium bowl mix 3 cups of powder sugar, and 1 cup of granulated sugar.
With a metal spatula gently take four cookies at a time and place them in the sugar mixture and coat them in it.
In a large mixing bowl cream butter and brown sugar.
Beat in molasses, egg, and rum until light and fluffy.
Mix in flour, baking soda, cinnamon, cloves, nutmeg, and pepper.
Preheat the oven to 350° F.
From the dough shape little balls and place them on a cookie sheet about 2 inches apart.
Bake 12 minutes.
To finish these cookies you may coat them with powdered sugar or Dip them in the sugar glaze.
Sugar - Rum glaze:
2 cups of powdered sugar, 2 tablespoons of hot water, 1 tablespoon of vanilla and 1 tablespoon of rum flavoring.
With something sharp (toothpick, fork or a skewer) gently puncture the side of one cookie and dip the whole cookie in the glaze. Let drip the access glaze off and than place on a cooling rack to dry.
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
In a small bowl warm up milk in a microwave for 40 seconds, add 1 tsp of sugar, yeast, and set aside.
Preheat the oven to 350 °F.
Place flour in a shallow bowl or on a counter top. Place a cheese grader in the middle the flour mount and shred the frozen stick of margarine.
Sprinkle sugar on top, and add all the other ingredients along with the yeast mixture. By hand mix it all together and create slightly sticky dough if too sticky dust with more flour.
Place plastic wrap on a flat surface, put the dough in the middle, and cover with another sheet of plastic( I use new garbage bag ,cut the sides off, and you are left with two identical pieces of plastic sheets ).
With a rolling pin roll it out into a 1/8 of an inch thick flat piece.
Remove the top layer of plastic. With a small circle cookie cuter
(1-1 1/2 in diametr) cut out as many circles as you can.
When you are ready to remove the cutouts on to the baking sheet, gather together the leftovers around the circles (reuse again), and by placing your finger under the bottom layer of plastic, push up and gently lift the circle. Place them on a backing sheet about 1/2 an inch apart.
With your index finger press several times in the middle of each circle to create edge like a tiny pizza.
Place the filling in a large Ziploc bag and cut the corner off. Twist the bag at the top around the filing and start piping the filling in the middle of the circles. Don’t overlap the edge.
Place one raisin in the middle of each cheesecake and bake in 350 °F for 14 minutes.
Meanwhile melt a cube of butter in a microwave in a small bowl, add 1 tsp of vanilla and 2 tsps of rum flavoring.
After you remove the cheesecakes from oven let them sit for 5 minutes to cool.
Take a big platter or another clean cookie sheet and sift powder sugar on the bottom of the sheet (cover the whole area). Take each cheesecake and dip it quickly into the butter, and place it with bottom down on the sugarcoated platter. After the platter is full, sift more sugar on top.
Let them set for good 30 minutes before placing them on top of each other in case of storage. Store in cool place.
Filling:
In a heavy saucepan put 2 cups of milk, sugar, and vanilla. Whisk in egg yolks and bring to hot temperature with constant stirring.
In a mug: mix ½ cup of milk with cornstarch and pudding. Mix well and pour to the milk. Bring to boil, with constant stirring. Reduce the heat and cook till very thick.
Pour into a bowl, cover with plastic foil, and place it in the refrigerator.
Dough:
In a heavy saucepan bring water, butter and salt to a boil.
Add flour all at once, stir with wooden spoon till the dough forms a ball. Set aside to cool for 5 min.
Add eggs one at a time, and mix it by hand with a wooden spoon. When one egg is absorbed in the dough, add another. Repeat this process till you use all the eggs.
Preheat the oven to 400° F.
Place a wide decorative tip in a corner of a pastry bag, and fill with dough.
Place a piece of parchment paper on a backing sheet ( you can draw circles directly on the paper and than flip upside down),or just use greased baking sheet. Pipe wreath like shapes (circles ) 2 inches wide. Go twice around with the dough to create two layers.
Bake for 30 to 35 minutes. Let cool down.
Cut cold wreaths in half like a bagel.
Place the filing in a large Ziploc bag and cut one corner off. Squeeze the filling on the bottom part of the wreath, and cover with the top. Brush the top with Sugar glaze.
Sugar glaze: In a cup put 3 Tbsp water, 1 tsp vanilla, 2 Tbsp rum(or 2tsp rum extract +11/2 Tbsp water) Heat in microwave for 1 min and pour into a bowl with 2 cups of Powdered sugar. Mix well. Heat in microwave for 1 more minute before brushing it on tops of the wreaths.
