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MELISSA'S GINGER and ALMOND BISCOTTI

A delectable Italian cookie that's meant to be dunked in coffee or wine.

These take a while to make, but are well worth the effort!  (Four hands help - especially if you double the recipe!)  She usually makes this during the holidays.

 

Ingredients:

  • 5 1/2 cups all-purpose flour

  • 1 Tbs plus 1 1/2 tsps ginger

  • 3/4 tsp baking powder

  • 1/2 tsp baking soda

  • 1 cup butter or margarine, softened

  • 2 cups sugar

  • 3 large eggs

  • 2 large egg yolks

  • 1 Tbsp grated orange peel

  • 1 cup slivered almonds

  • 12 ounces semisweet chocolate chips, melted

Directions:
1. Arrange oven racks on center and lower shelves of oven.   Heat oven to 350 degrees.   Line two large cookie sheets with parchment paper or foil.   Combine flour, ginger, baking powder and baking soda in a bowl; set aside.

2. Beat butter and sugar in a large mixer bowl until light and fluffy.   Beat in eggs and egg yolks, one at a time, scraping bowl with a rubber spatula after each addition.   At low speed, beat in flour mixture just until blended.   Stir in orange peel and almonds.

3. Divide dough into quarters.   On a lightly floured surface, roll each piece into a 14x1-1/2 inch log.   Arrange two logs, 5 inches apart, on each prepared sheet.

4. Bake 30 minutes, until logs crack on top and spring back when touched gently with fingertip.   Cool on pans on wire racks 15 minutes.

5. Carefully transfer logs to cutting board.   With a serrated knife, gently slice each log diagonally into 1/2-inch thick slices.   Arrange slices cut side down, 1 inch apart, on ungreased cookie sheets.   Bake 8 to 10 minutes more, until slices are toasted.   Cool on wire racks.   Brush off excess crumbs and dip flat bottom of each cookie in melted chocolate.   Let stand 2 hours, until chocolate has set.

Number Of Servings:  Makes 6 1/2 dozen.

 

Melissa's Cool Whip Frosting
Take it from a person who has always had trouble with frostings -- this works every time!   Enjoy.   Sandy

Description:
Light, easy, attractive, no fail.

Ingredients:
 1 small pkg. instant pudding mix
1/4 cup milk
1 8 oz. carton Cool Whip - thawed (or other whipped topping)

Directions:
 In medium mixing bowl, combine pudding mix and milk.   Add Cool Whip and mix well.   Swirl on cake and refrigerate.

NOTE:   May use light Cool Whip or whipped topping, sugar-free instant pudding, and skim milk on an angel food cake for a low cal dessert. (Tastes wonderful too!)

Melissa's Pesto
This is it - this is the one - it's wonderful.

Ingredients:
 15-20 fresh basil leaves
6 tablespoons (fresh grated) parmesan cheese
1/2 teaspoon salt
1/2 cup olive oil
1 sprig parsley
1/3 cup walnuts or pinenuts
1-2 cloves garlic

Preparation:
Blend in Food Processor. Serve over spaghetti (or with chips, veggies, etc. - it all works)

Bushwhacker (There are several variations to this drink's recipe; here are two variations.)

Recipe 1:
Ingredients
Bailey's Irish Cream
1 splash of Amaretto
1 splash of Vodka
1 splash of Kahlua
1 splash of Grand Marnier
Nutmeg
Ice

Directions
Fill blender 3/4 with ice

Add a small splash of vodka, a small splash of Grand Marnier. Add a healthy serving of kahlua and a smaller splash of amaretto. Fill the blender with Bailey's until liquid is 1/2 inch from top of ice cubes. Mix until smooth.

Pour into glass and sprinkle with nutmeg!

Recipe 2:
Ingredients
2oz Coconut rum
4oz Kahlua
6oz Bailey's Irish Cream
4oz Amaretto
2oz Vodka

Directions
Fill blender 3/4 with ice. Add ingredients, blend. Pour in glass and add some whipped cream and a sprinkle of nutmeg.

Sugar Cookies

A simple sugar cookie recipe with a tender, flakey texture and a buttery taste. Yum! In spite of the humble name, this is THE BEST sugar cookie recipe at     http://christmas-cookies.com/.

2 sticks butter, softened
1 cup sugar
1 large egg
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 1/4 teaspoons baking powder

 

Blend butter & sugar until fluffy. Add egg & vanilla, mix until just combined. Add flour & baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined. Shape into disk & wrap in plastic wrap & put in refrigerator until firm. Preheat oven to 375F. Roll out dough between 2 sheets of waxed paper. Cut out with cookie cutters and place on a lightly greased cookie sheet. Bake for 7-8 minutes. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it. Decorate cookies with Royal Icing (below)and sprinkles. Can be stored in freezer undecorated for 2 months.

Royal Icing (Decorator icing - turns hard on cookie)

1 pound powdered sugar
5 tablespoons meringue powder or 1/4 cup pasteurized egg whites
2 tablespoons water
food coloring (optional)

Combine powdered sugar and meringue powder or egg whites in a mixing bowl and beat on low speed. Add water drop by drop. The amount depends on whether you used the powder or the egg whites, and on the temperature and humidity in your kitchen. Add the water slowly and do not let the mixture get runny - you will probably not use all of it. Beat until the mixture holds a trail on the surface for five seconds when you raise the mixer from the bowl. If you like, you can tint the icing with a few drops of food coloring. Makes 6 cups.

Note: Note: we do not recommend using raw egg whites in this recipe because of the risk of Salmonella, especially if children, elderly, or pregnant women will be eating them.