Kathleen's Misc. Recipes

Kathy’s Sugar Cookie Recipe

1 cup (unsalted) sweet butter, softened                                 

1 ½ cups confectioners’ sugar                                                   

1 egg                                                                                       

1 teaspoon vanilla                                                                       

½ teaspoon almond (or) lemon extract (optional)                               

1 teaspoon B & V Powder Flavor –  (Available From Confectionary Chalet)

2 ½ cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

¼ - teaspoon fresh nutmeg, ground (optional)

In large bowl, cream together the butter, add confectioners’ sugar; blend until smooth.  Beat in one egg; add vanilla, almond extract and B & V.  Combine flour, baking soda, cream of tartar, nutmeg and salt; blend into creamed mixture. (If dough is too dry add 1-2 tablespoons milk)

Divide dough in half; make each half into a log shape.  Place one log shape between two 12 x 18 inch sheets parchment paper, dust with small amount of flour;  roll each log 1/8” - 1/4 inch thickness (depending on type of cookie cutter using (or) if you are placing cookies on sticks).  Place parchment sheets of cookie dough on jelly roll pan, place in refrigerator to cool, approx. ½ hour before cutting desired shapes. 

Preheat oven to 350 degrees, 15-20 minutes before baking cookies. Using similar sized cookie cutters, cut out desired shapes on parchment paper sheets; 1”- 1- 1/2 “ inches apart, bake on parchment or lightly greased cookie sheets.  Bake 8-10 minutes in preheated oven, until desired color and doneness.  Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe Makes Approx.  30-60 cookies

Ganache

"This is a rich, dark chocolate topping or decoration that has a lot of uses. It can be whipped as filling or icing, you may dip your favorite fruits or just poured over whatever cake you like."

1 cup heavy 40% manufacturing cream (or) regular heavy whipping cream maybe used
1 pound chocolate chips or good quality 60% dark chocolate, chopped (make white chocolate ganache, by using a good quality white chocolate)

Heat cream in microwave, for 1-2 minutes in a glass 4 - 8 cup measuring bowl, until hot, not boiling. Melt chocolate in microwave, 30 seconds at a time, until completely melted; add chocolate to cream, mix until well blended. 

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate mousse type filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Ganache maybe used to coat cake before applying rolled fondant, rather than buttercream. The Ganache stays firmer than buttercream on a rolled fondant cake.You may also dip strawberries or other fruit in ganache, then refrigerate to set.

Store ganache in refrigerator; up to 2 weeks or freeze up to 3 months.  Defrost in microwave, to soften when ready to use. 

Simple Syrup   

Simple Syrup is an excellent way to moisten cake layers, during the torting and filling process. To apply evenly on the cake, use a spray bottle, rather than a pastry brush; this process is much easier.

(Optional) add the pulp and pod of 1/2 vanilla bean to the sugar and water, proceed as directed for Simple Syrup Recipe; remove pod when finished cooling.