Rosettes

Rosettes are a delicate fried cookie that are another family Christmas tradition.  I remember my Grandma having pans and pans of these cookies at her house for our family Christmas party.  She probably hated having the sugar all over the floor, but they were so good everyone couldn't help going back for more. 

You can find Rosette irons at many cooking stores, I've even seen some at the dollar store (although I don't know how well those would work).  It might be a process of trial and error to find some great irons, but once you do, making these cookies will be a breeze.  There are also two pronged iron handles so you can make two cookies at once to speed up the process.

Rosettes

2 eggs
1 cup flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
2 tablespoons vegetable oil

Peanut oil (for frying)

Sugar
Cinnamon (optional)

Put first 6 ingredients in a blender and blend until smooth (you don't want any lumps, it will be the consistency of crepe batter).

Heat 3" of oil in a deep fryer (or deep pan) to 365 degrees.  Place a rosette iron in the hot oil for 60 seconds.  Pour batter into a deep dish (I like to use a bread pan).  Dip the hot iron into the batter, making sure NOT to let the batter run over the top of the iron. If you do, the rosette will be impossible to remove. Immerse the coated iron in the hot fat and fry 25-30 seconds until light brown (you can use a fork to help slide the cookie off if it is sticking). Once light golden brown, flip cookie over and then out of the oil to drain on a paper towel lined cookie sheet.   Heat iron again and repeat.  Sometimes you can get two cookies after heating the iron.
In a pie dish or other shallow container, combine 1 cup sugar (and cinnamon if you wish) and mix well. Dip rosettes in this mixture while still warm. You can also sprinkle them with powdered sugar. Don't skip this step - the cookies aren't really sweetened until they're coated in some kind of sugar!

Makes about 5 dozen rosettes

Beef Brisket

This recipe is a family tradition at Christmas time.  My Mom and Grandma bake it in the oven pretty much all day and sometimes I do the same but other times I opt for the time-saving pressure cooker for the first portion of cooking and then add the sauce and cook for the remaining hour in the oven.

Beef Brisket

4lb. Beef brisket
3 tablespoons liquid smoke (I use hickory)
3 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons celery salt
2-3 tablespoons Worcestershire sauce
1-2 teaspoons ground black pepper

Sauce
1 cup ketchup
1 cup water
3 cups brown sugar (I use about half of this, just depends on how sweet you want it)
1/4 cup apple cider vinegar
1 teaspoon celery seed
1 teaspoon salt
1/4 cup Worcestershire sauce
1 small onion finely chopped

Place brisket in a large casserole dish and sprinkle both sides with liquid smoke, garlic powder, onion salt, and celery salt.  Cover with two layers of plastic wrap and leave overnight in the refrigerator.

Remove from refrigerator and sprinkle with pepper and worcestershire sauce.  Cover with foil and bake 5 hours at 275 degrees.

While baking, make the sauce by combining ingredients in a saucepan and boil for 15 min.

After 5 hours, remove brisket from the oven and pour juices from the meat into a bowl or large measuring cup. Skim the fat/oil from the juices and then put juices back on meat.  Cover brisket with sauce and bake uncovered for an additional hour.

Lemon Bars

This recipe is from Barefoot Contessa.  It has the perfect ratio of crispy crust to sweet lemon filling.

For the crust:

• 1/2 pound unsalted butter, at room temperature (2 sticks)
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 15 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Texas Sheet Cake

Texas Sheet Cake

Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

Icing
6 tablespoons butter
1/3 cup fat-free milk
¼ cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted (optional)
2 teaspoons vanilla extract
 
Preheat oven to 375°.

Coat a 15 x 10-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans (optional). Cool completely on wire rack.

Peanut Butter Fingers

Peanut Butter Fingers

2/3 cup peanut butter (plus additional for spreading over cooked dessert)
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups quick oats
1 tsp baking soda
1/2 tsp salt

Chocolate Frosting
6 Tbls. butter
1/3 cup milk
1/4 cup unsweetend cocoa
3 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350.  Cream peanut butter, butter, sugar, and brown sugar together.  Add eggs and vanilla and mix.  Add flour, oats, baking soda and salt and mix until incorporated.  Place cookie mixture on an ungreased cookie sheet and spread out evenly.  Bake at 350 for 15 minutes or until browned.  Let cool.  When cool, spread a thin layer of peanut butter on top.  Then top with chocolate icing.  To make icing, combine  tablespoons butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat.  Gradually stir in powdered sugar and 2 teaspoons vanilla. 
Spread on top of peanut butter.  Let set and then cut into squares. *Tip - If you cut them with a plastic knife you will get clean edges.

Fresh Ginger

I think ginger is a can't miss ingredient in a lot of recipes, but I rarely have fresh ginger on hand.  I think I heard this tip on the Food Network from Rachel Ray, but wherever I got it it's worked like a charm. 
Tip:
Store peeled fresh ginger in the freezer and when you need some for a recipe, just take it out and grate some on a microplane.  Adds perfectly fresh ginger flavor (like that needed in the Three Pepper Beef recipe).

Three Pepper Beef

This recipe comes from Cooking Light.  I've had it sitting in my recipes to try binder for years and I finally got around to trying it.  I think it's a keeper.  If you want the real recipe click on the link, if you want my version, it's below.

Three-Pepper Beef

1/2 tsp sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 pound flank steak, trimmed and thinly sliced across the grain

Combine sugar, salt, baking soda and flank steak in a medium bowl; toss to coat. Set aside for 10-15 minutes to tenderize beef.

2teaspoons cornstarch
2 teaspoons brown sugar
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1/2 teaspoon freshly ground black pepper (use 1 tsp. if you like it spicy)
1 teaspoon vegetable oil
1/4 cup thinly sliced onion
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed orange bell pepper

Combine 2 teaspoons cornstarch, brown sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done (might have to cook in batches if necessary).  Remove the beef mixture from pan; cover and keep warm. Add bell peppers, onions, ginger, and garlic; stir-fry until crisp-tender.  Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.