Looking for a simple holiday treat to impress your guests? These eye-catching candy cane meringue cookies are the perfect addition to your dessert menu. The flavor of sweet peppermint embodies the taste of the season and can easy be paired with specialty hot chocolates or coffees on your menu. Plus, you can package these sweet treats in festive holiday boxes to encourage impulse buys at the register.
3 egg whites
¾ cup superfine sugar
Pinch of cream of tartar
Pinch of salt
1 tsp peppermint extract
2 drops red food coloring
Preheat oven to 300 degrees F.
Beat egg whites until frothy.
Beat in sugar, cream of tartar, and salt until stiff peaks form.
Add peppermint extract and swirl in 2 drops red food coloring.
Drop by tablespoonfuls and bake approximately 1 hour.
Turn off the oven and keep meringues inside the unit for 2 hours to dry.
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Featuring the familiar tastes of fresh apples and seasonal spices, these glazed apple cookies make the perfect addition to any autumn dessert menu. Wrap the cookies individually to increase impulse purchases at the registers or sell the treats by the dozen to accommodate higher demand from guests.
1/2 cup shortening
1 1/3 cups packed brown sugar
1 large egg
2 cups all-purpose flour, sifted
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1 cup walnuts, chopped (optional)
1 cup apples, peeled, cored, and finely diced
1 cup raisins
1/4 cup milk
1 1/2 cup confectioners’ sugar, sifted
1 tbsp butter
1/2 tsp vanilla extract
2 1/2 tbsp half-and-half
Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
Stir together flour, baking soda, salt, cinnamon, cloves, and nutmeg.
Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes.
While cookies are baking, prepare the glaze. Combine powdered sugar, butter, vanilla and enough half-and-half to make glaze of spreading consistency. Beat until smooth.
Once finished baking, remove cookies to racks. While still warm, drizzle or spread the glaze over the cookies.
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Looking for a new way to feature tropical flavors on your dessert menu? Take advantage of in-season fruits, like peaches and kiwis, to satisfy your customers. Combine the two fruits together to create the ultimate cobbler recipe, adding an intriguing new twist to the classic dessert. As an added bonus, this kiwi peach cobbler recipe boasts a health score which is low in fat and sodium, making the dessert just as heart-healthy as it is delicious.
1 cup all-purpose flour
3/4 cup sugar and 2 tbsp sugar, separately measured
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 cup butter
1 tbsp cornstarch
2 cups peaches, sliced, peeled, and pitted
1/4 cup water
3 cups kiwi, peeled and sliced (approximately 9 kiwi fruit)
1/4 cup milk
Preheat oven to 400 degrees F. In a large mixing bowl, stir together the flour, the 2 tbsp sugar, baking powder, cinnamon, and cloves. Cut in butter until the mixture resembles coarse crumbs then set aside.
In a large saucepan combine the 3/4 cup sugar and cornstarch. If using frozen peaches, add 2 extra teaspoons cornstarch.
Add peaches and water. Cook and stir until thickened and bubbly.
Add sliced kiwis. Heat through. Remove from heat.
In a small bowl, beat egg and milk. Add to flour mixture, stirring just enough to moisten.
Transfer hot fruit filling to an ungreased 2-quart square baking dish. Spoon topping over the filling in mounds.
Bake, uncovered, for 20 minutes or until a toothpick inserted in topping comes out clean.
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