Girls Cooking Club: 2016

Tuesday, December 20, 2016

December 2016 - Mary

Our annual Holiday supper was a success ! Pizza, Cocktails, gifts and best of all great friends !

Happy Holidays and all the best for 2017 !

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Cranberry Mimosas

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Cooking Exchange

1. Chocolate Chip - Patty

3. Almond Horns - Mary

4. Chocolate Crinkles - Sarah

6. Cappuccino Cookies - Amy
8. Salted Caramel Pretzel Chocolate Chip - Jennifer
9. Butter Tarts - Melanie

Not Shown: SHORT BREAD

1 cup softened butter (salted is best)

1/2 cup fruit (caster or superfine) sugar

2 cups less 2 tbsp all-purpose flour

2 tbsp white rice flour

* Cream butter and sugar until light

* Add in flour slowly, knead until it hangs together in a ball and cracks

* Roll it out in your pan about 1/4 inch thick. I use a 9"x13" non-stick pan

* Score the pieces with a knife (cut right through), then prick each piece with a fork

* Bake in middle of oven for 40 min at 275F, or until lightly golden

* While still hot, re-cut the pieces, let cool in pan for a bit to firm up, then lift out and cool ompletely on rack

* Keeps super well in a closed container, for several weeks.

Pizza

Jen's Pizza Dough

Kim/Karen's Dough

Tiramisu

1. 5 eggs - separated
2. 5 tablespoons sugar

3. 1 large container of mascarpone cheese

4. 2 cups strong espresso, cooled and sweeten

5. 1/4 cup of Tia Maria (or your choice of liquor)

6. 1 package of lady fingers (Saviordi Cookies)

7. Cocoa Powder - for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg whites until soft peaks form. Set aside.

Then beat yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth.

Gently fold in egg white until well combined.

In a small shallow dish, add coffee and liquor. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top more mascarpone mixture. Continue until desired level has been reached.

Sprinkle cocoa on top.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.