Month: December 2010

Brown Sugar Caramels

Brown Sugar Caramels

Yield: 60 Caramels Ingredients 8 ounces (227 g) unsalted butter 19 ounces (536 g) dark brown sugar (or 17 3/1 ounce (491 g) light brown sugar) 14 ounce (414 ml) sweetened condensed milk 1 dash salt 1 cup (237 ml) light corn syrup 1 teaspoon vanilla extract Instructions Calibrate the candy thermometer. Melt butter in […]

Gingerbread Cookies

Gingerbread Cookies

Yield: 60 Cookies (2 1/2 inch – 6.4 cm) Ingredients 30 ounces (850 g) all-purpose flour 8 ounces (227 g) unsalted butter, room temperature 7 1/2 ounces (213 g) dark-brown sugar 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1/2 teaspoons nutmeg 1 1/2 teaspoon finely ground […]

Russian Tea Cakes

Russian Tea Cakes

Yield: 30 Cookies Ingredients 8 ounces (227 g) butter, at room temperature 10 ounces (284 g) all-purpose flour 1 1/2 ounces (43 g) powdered sugar 3 1/2 ounces (99 g) walnuts, chopped 1 teaspoon (5 ml) vanilla extract 1 3/10 ounces (94 g) powdered sugar (for decoration) Instructions Using a mixer with a paddle attachment […]

Dresdner Stollen

Dresdner Stollen

Yield: 1 Loaf, about 10 servings Ingredients Fruit and Nut Mixture 2/3 ounces (18 g) glacĂ©ed red cherries 1 1/3 ounces (38 g) candied orange peel 1 1/3 ounces (38 g) pecans 1 1/3 ounces (38 g) golden raisins 1 1/3 ounces (38 g) dark raisins 1 tablespoon + 1 teaspoon (20 ml) dark rum […]