(ARA) - 'Tis the season for delicious treats and festive gatherings. The fun of baking, sharing recipes and getting together for holiday parties such as a cookie exchange are what make the season extra-special.
If you're looking for party ideas, tips and recipes, visit www.HersheysCookies.com. It's the ultimate online destination to find and share recipes, as well as learn hints and tips from Hershey's baking expert, Linda Stahl:
"We've created the ultimate resource for holiday hosts this year - an online community where holiday entertaining enthusiasts can swap recipes, share photos and connect about their holiday baking traditions."
Plan your party this season by visiting www.HersheysCookies.com where tasty recipes feature holiday staple baking ingredients like Hershey's Kisses Brand Chocolates, Cocoa and Baking Chips. Visitors will also have an opportunity to apply to host one of 1,000 cookie exchanges. If selected, applicants will receive event party packs complete with the necessary ingredients to host the ultimate cookie exchange, including: baking products, recipe booklets to share with guests and a special hostess gift.
Stahl offers the following tips to host a cookie exchange:
* Provide each guest with a sample recipe in their invitation for ideas to help get them baking.
* Set up an e-mail list allowing guests to share what cookies they will bring, so duplicates aren't an issue. If your guests prefer a surprise, have them RSVP with both their attendance response and the cookie they plan to bring to the exchange.
* Once you know how many guests are coming, let party attendees know how many cookies to bring.
* Since cookies are at the center of your gathering, offer simple refreshments like hot cocoa or warm apple cider.
* Provide containers or ask guests to bring festively decorated tins to ensure cookies can be brought home easily without breaking.
Don't forget to visit www.HersheysCookies.com to apply for your chance to host one of 1,000 sponsored cookie exchanges through Nov. 15.
Can't decide what holiday cookie you should make as the host? Try the Kisses Cocoa Cookies or the classic Peanut Butter Blossoms.
Kisses Cocoa Cookies
Makes 54 cookies
Ingredients:
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup Hershey's Cocoa
1 cup finely chopped pecans
About 54 Hershey's Kisses Brand Milk Chocolates
Powdered sugar
Directions:
Beat butter, granulated sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375 F. Remove wrappers from chocolates. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired.
Peanut Butter Blossoms
Makes 48 cookies
Ingredients:
48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:
Heat oven to 375 F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Showing posts with label cocoa. Show all posts
Showing posts with label cocoa. Show all posts
Wednesday, November 3, 2010
Thursday, September 30, 2010
The essence of taste: How to give a flavor boost to sweet and savory dishes
(ARA) - The tastes and scents of holiday food are a source of cherished memories over generations. A whiff of grandma's vanilla-infused cookies is enough to put a smile on any face. The holiday table will always have room for time-honored traditions, as well as new interpretations of classic recipes. Chefs at restaurants and home cooks alike often have a secret weapon in their kitchen to give dishes that extra "something." Many times this weapon comes in the form of pure flavor extracts.
Adding pure flavor extracts to dishes can offer convenience and flavor without compromising your dishes. When pure coffee extract is added to cocoa it makes a delicious mocha drink, and you can even punch up the flavor of tea by adding a touch of pure lemon extract. Manufacturers like Nielsen-Massey offer top quality pure flavor extracts that are ideal for both sweet and savory fare.
The most exciting part of working with pure flavor extracts, for many cooks, is finding out how to make new and creative flavor pairings that are unexpected, and delicious. Vanilla and sweetness will always go hand in hand, but the flavor and scent profile of different types of vanillas can vary widely. Madagascar Bourbon pure vanilla extract has a creamy, sweet, velvety flavor that is perfect for a range of products from baked goods to ice creams, salad dressings to barbeque sauces, while Mexican pure vanilla extract is known by its creamy, spicy flavor that has a special affinity for dishes that contain chocolate, cinnamon and other warm spices, and Tahitian pure vanilla extract is especially symbiotic with fruit-based products such as fruited yogurt and sorbet.
It's the variety and complexity that make vanilla perfect to experiment with in new and treasured recipes, from savory breads and meat rubs to soups. Home cooks can also intensify tastes with other pure flavor extracts such as pure chocolate extract that can add a rich character, without sweetness, or pure peppermint extract that can bring the standard pairing of lamb chops and mint jelly up to date.
The change of season is the perfect time to get in the kitchen and prepare delicious cool weather treats. The savory flavors of fall and winter are ideal to accent with extracts like orange, lemon or coffee. Try these recipes for entertaining and you'll introduce your guests to the sweet and savory sides of your cooking repertoire.
Rich Corn Bread
Ingredients:
1 1/2 cups yellow cornmeal
1/2 cup unbleached flour, sifted
1 teaspoon each salt and sugar
3 tablespoons baking powder
2 teaspoons Madagascar Bourbon pure vanilla extract
3 eggs
1 cup milk
1/4 cup heavy cream
1/3 cup melted butter
Directions:
Preheat oven to 375 degrees. Grease a 12 x 16 inch pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar, baking powder and vanilla. Add eggs lightly beaten with milk and beat until the batter is thoroughly blended. Stir in heavy cream and butter. Spread the batter into baking pan and bake for 20 minutes, or until well browned.
Golden Squash Bisque
Ingredients:
2 acorn squash, peeled and quartered (about 2 cups)
3 tablespoons water
3 tablespoons butter
1/4 cup finely diced onion
1 tablespoon flour
1 1/2 cups (or more) organic chicken stock
1 bay leaf
2 whole fresh sage leaves
1 cup heavy whipping cream, warmed
1/2 teaspoon pure orange extract
Directions:
Preheat the oven to 375 degrees. Place the squash in a covered baking dish with the water. Bake for 30 minutes or until fork tender. Melt the butter in a large saucepan over medium-low heat. Add the onion and saute until golden brown. Whisk in the flour until blended. Add 1 1/2 cups chicken stock gradually, whisking constantly. Add the squash, salt and white pepper. Mash with a potato masher. Add the bay leaf and sage leaves. Simmer for 1 hour, stirring occasionally.
Remove the bay leaf and sage leaves. Spoon the squash mixture into a blender. Add the warm cream a little at a time, pureeing after each addition. Add the orange extract. Pour into the saucepan and reheat thoroughly. If the bisque is too thick, you may change the consistency by adding additional stock 1/4 cup at a time.
Serves 4 to 6.
Mexican Hot Cocoa
Ingredients:
1 cup powdered nondairy coffee creamer
1 cup fine granulated sugar (or powdered sugar)
1/4 cup unsweetened cocoa
1 tablespoon Madagascar Bourbon pure vanilla powder
1 teaspoons cinnamon
Directions:
Combine all ingredients. Store in an airtight container. To serve: Add 2/3 cup boiling water to 1/3 cup Mexican Hot Cocoa Mix in a sturdy mug. Stir. Top with marshmallows, if desired.
Any-Flavor Cookies
Any flavor extract can be used in this recipe, or they can be made entirely with vanilla extract. Chopped nuts can be added to the dough, or whole nuts or decorative sugar can be placed on top.
Igredients:
1/2 cup butter
1 cup sugar
1 egg, beaten
1/2 teaspoon Nielsen-Massey Madagascar Bourbon pure vanilla
1 teaspoon Nielsen-Massey pure extract (any flavor)
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
Directions:
In a bowl, beat butter until soft, add sugar and mix well. Add the egg, pure vanilla and pure extracts and mix thoroughly. Add in the flour and salt and mix well. Shape dough into a log, wrap in waxed paper and chill until cold.
Preheat oven to 400 degrees F. Thinly slice the dough with a sharp knife and place on a greased baking sheet. Bake 8 to 10 minutes, or until lightly browned.
Makes 42 cookies.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Adding pure flavor extracts to dishes can offer convenience and flavor without compromising your dishes. When pure coffee extract is added to cocoa it makes a delicious mocha drink, and you can even punch up the flavor of tea by adding a touch of pure lemon extract. Manufacturers like Nielsen-Massey offer top quality pure flavor extracts that are ideal for both sweet and savory fare.
The most exciting part of working with pure flavor extracts, for many cooks, is finding out how to make new and creative flavor pairings that are unexpected, and delicious. Vanilla and sweetness will always go hand in hand, but the flavor and scent profile of different types of vanillas can vary widely. Madagascar Bourbon pure vanilla extract has a creamy, sweet, velvety flavor that is perfect for a range of products from baked goods to ice creams, salad dressings to barbeque sauces, while Mexican pure vanilla extract is known by its creamy, spicy flavor that has a special affinity for dishes that contain chocolate, cinnamon and other warm spices, and Tahitian pure vanilla extract is especially symbiotic with fruit-based products such as fruited yogurt and sorbet.
It's the variety and complexity that make vanilla perfect to experiment with in new and treasured recipes, from savory breads and meat rubs to soups. Home cooks can also intensify tastes with other pure flavor extracts such as pure chocolate extract that can add a rich character, without sweetness, or pure peppermint extract that can bring the standard pairing of lamb chops and mint jelly up to date.
The change of season is the perfect time to get in the kitchen and prepare delicious cool weather treats. The savory flavors of fall and winter are ideal to accent with extracts like orange, lemon or coffee. Try these recipes for entertaining and you'll introduce your guests to the sweet and savory sides of your cooking repertoire.
Rich Corn Bread
Ingredients:
1 1/2 cups yellow cornmeal
1/2 cup unbleached flour, sifted
1 teaspoon each salt and sugar
3 tablespoons baking powder
2 teaspoons Madagascar Bourbon pure vanilla extract
3 eggs
1 cup milk
1/4 cup heavy cream
1/3 cup melted butter
Directions:
Preheat oven to 375 degrees. Grease a 12 x 16 inch pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar, baking powder and vanilla. Add eggs lightly beaten with milk and beat until the batter is thoroughly blended. Stir in heavy cream and butter. Spread the batter into baking pan and bake for 20 minutes, or until well browned.
Golden Squash Bisque
Ingredients:
2 acorn squash, peeled and quartered (about 2 cups)
3 tablespoons water
3 tablespoons butter
1/4 cup finely diced onion
1 tablespoon flour
1 1/2 cups (or more) organic chicken stock
1 bay leaf
2 whole fresh sage leaves
1 cup heavy whipping cream, warmed
1/2 teaspoon pure orange extract
Directions:
Preheat the oven to 375 degrees. Place the squash in a covered baking dish with the water. Bake for 30 minutes or until fork tender. Melt the butter in a large saucepan over medium-low heat. Add the onion and saute until golden brown. Whisk in the flour until blended. Add 1 1/2 cups chicken stock gradually, whisking constantly. Add the squash, salt and white pepper. Mash with a potato masher. Add the bay leaf and sage leaves. Simmer for 1 hour, stirring occasionally.
Remove the bay leaf and sage leaves. Spoon the squash mixture into a blender. Add the warm cream a little at a time, pureeing after each addition. Add the orange extract. Pour into the saucepan and reheat thoroughly. If the bisque is too thick, you may change the consistency by adding additional stock 1/4 cup at a time.
Serves 4 to 6.
Mexican Hot Cocoa
Ingredients:
1 cup powdered nondairy coffee creamer
1 cup fine granulated sugar (or powdered sugar)
1/4 cup unsweetened cocoa
1 tablespoon Madagascar Bourbon pure vanilla powder
1 teaspoons cinnamon
Directions:
Combine all ingredients. Store in an airtight container. To serve: Add 2/3 cup boiling water to 1/3 cup Mexican Hot Cocoa Mix in a sturdy mug. Stir. Top with marshmallows, if desired.
Any-Flavor Cookies
Any flavor extract can be used in this recipe, or they can be made entirely with vanilla extract. Chopped nuts can be added to the dough, or whole nuts or decorative sugar can be placed on top.
Igredients:
1/2 cup butter
1 cup sugar
1 egg, beaten
1/2 teaspoon Nielsen-Massey Madagascar Bourbon pure vanilla
1 teaspoon Nielsen-Massey pure extract (any flavor)
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
Directions:
In a bowl, beat butter until soft, add sugar and mix well. Add the egg, pure vanilla and pure extracts and mix thoroughly. Add in the flour and salt and mix well. Shape dough into a log, wrap in waxed paper and chill until cold.
Preheat oven to 400 degrees F. Thinly slice the dough with a sharp knife and place on a greased baking sheet. Bake 8 to 10 minutes, or until lightly browned.
Makes 42 cookies.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Subscribe to:
Posts (Atom)