Recipes Archives - Page 51 of 69 - Recipes At My Table

Grinch Jello Cookies

Grinch Jello Cookies make Christmas fun with many possibilities. Today these cookies flavoured with green gelatin belong to the Grinch. My grandson loves the movie and everything about the Grinch. I catch Owen sometimes slithering like the Grinch and then we break out in laughter.

If you like, make two batches colouring one with red gelatin. They look pretty packaged in cellophane alternating the colours and wrap in pretty Christmas ribbon. The gelatin gives these cookies the flavour and my Grinch cookies taste like lime.

It is always easy when the ingredients come together.

Once mixed theses cookies take on the colour of the Grinch today.

Sprinkle a little extra sugar over the top when they come out of the oven.

These go into a pretty tin today.

Watch how quickly these cookies come together.

[videopress UtCQ3Iw5]

Grinch Jello Christmas Cookies: recipes at my table

Grinch Jello Cookies

Grinch Jello Cookies are for my grandson Owen and every child with an imagination.

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Grinch Cookies

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Renata Solski

Ingredients

1/4 cup butter
1/2 cup shortening
1 pkg green flavoured gelatin or your favourite colour
1/2 tsp almond extract
1/2 cup sugar
2 eggs
2 1/2 cups all purpose flour
1/4 tsp salt
1 tsp baking powder
extra sugar dipping and sprinkling

Instructions

In a large bowl mix butter and shortening .
Add in the sugar, gelatin and beat.
Follow with the eggs, almond extract and beat again.
Add the flour, baking powder and salt.
Bring the dough together in the bowl with a spatula and put onto the counter.
Knead to bring everything together.
Use a tablespoon for big cookies or teaspoon for smaller ones.
Roll, dip in sugar and flatten onto an ungreased cookies sheet.
Bake at 350 F for 10 to 13 minutes. This will depend on the size of your cookies and oven.
Sprinkle with more sugar when they come out of the oven.
These cookies freeze well. This recipe makes 3 to 4 dozen cookies depending on their size.

December 1, 2018

Eggnog Cake Pops

Eggnog Cake Pops are easy to make and you can’t go wrong with these on your table. I use store- bought pound cake. I like the President’s Choice style eggnog because it is thick and creamy. It moistens and binds the cakes. The only other ingredient is your choice of nuts.

No wonder cake pops are expensive; they are time consuming and the ingredients can be costly. If you are coating with melted chocolate, it can get expensive. I bought the chocolate at a Bulk Barn and that cut down on the cost. This recipe for Eggnog Cake Pops makes 18 cake pops.

Now most cake pops use a can of frosting, and I was trying to keep this a little healthier and trying to cut down on the sugar. To stay in-line with the Christmas season, I used egg nog. It cuts down on the sugar, helps the cake stick together and flavours the cake pop with Christmas.

Cake pops are relatively a new invention; Angie Dudley of Georgia invented them in 2008. Then this food blogger posted a cupcake type of cake pop and it became an instant hit: http://www.bakerella.com/cake-pops-an-adventure/

The ingredients are simple for this recipe.

Pound cake is richer than regular cake and the butter helps to bind the ingredients.

The mixture quickly binds and comes together.

Use a small scoop to help measure out the dough into consistent rounds. They should be about the size of a quarter.

Ready for the freezer; I like to quick freeze them as it helps the dipping process.

It’s sprinkle season and I love to decorate.

I used dark and white chocolate for these pops.

Eggnog Cake Pops

Eggnog Cake Pops is a healthier alternative to traditional cake pops.

Course Breakfast

Cuisine Home Cooking in Canada, Italian

Keyword Eggnog Cake Pops

Prep Time 30 minutes

Author Renata Solski

Ingredients

1 store-bought pound cake
1/3 cup thick eggnog
1/2 cup pecan or walnut pieces
variety of sprinkles decoration
white and dark chocolate for melting

Instructions

Cut the pound cake into small cubes.
Place in a large bowl and add eggnog and nuts.
Mix by hand bringing the mixture together into a paste.
Put mixture into the refrigerator for one hour.
Take the mixture out and use a spoon or scoop to make rounds that are the size of a quarter.
Roll and insert a lollipop stick into each.
Place on a cookie sheet and freeze for at least an hour.
Melt chocolate for dipping.
Dip each cake pop and sprinkle.
Return to refrigerator for 30 minutes.
I freeze these pops in a container and remove individually as needed.

Recipe Notes

I used a cup of chocolate chips for each of 9 cake pops. I melted one white and one dark chocolate.

To melt the chocolate I use the microwave method. Ensure that you stir after each interval. Easier to do and clean up. https://www.youtube.com/watch?v=F5KMGNADu38

November 30, 2018December 21, 2018

Easy Homemade Gnocchi

[videopress FdSFHLaw]

Easy Homemade Gnocchi do not compromise taste. This recipe brings an Italian favourite to your table withe ease. I could eat these little potato puffs every day of the week. Enjoy the gnocchi with a savoury or sweet sauce.

My nonna made a lot of gnocchi in Italy and Canada. We spent the whole morning making them, and then she would freeze them. I remember the whole table full of gnocchi. My favourite sauce was her Calabrese tomato made with pork, veal and beef. The meat fell apart and the aroma filled the neighbourhood. She used few ingredients, but the oregano and garlic were the stars of the dish.

Calabrese gnocchi have a little bite to them; they are denser and not as fluffy as their northern counterparts. Her dough was always smooth, soft and a little sticky. She always used Yukon Gold Potatoes for the best gnocchi dough. Gnocchi are simply made with potatoes and flour. In the south we don’t add eggs to our gnocchi. The traditional recipe uses boiled potatoes and then the potatoes are peeled and riced.

Today I take a short cut and the results are good. I use potato flakes, water and flour. The dough comes together easily. I use a special gnocchi basket that makes little grooves in the gnocchi. My uncles Danielle, Rolando and Guido were basket weavers in Figline Vegliaturo. They were amazing at their craft.

The Potato flakes with the water wait to cool.

Add the flour and mix with a fork.

Roll dough onto the counter and knead.

The dough is soft, smooth and a little sticky.

Flour a tray and assemble your tools.

I roll the dough into little logs.

These little pillows are fluffy and cut easily.

I have my special little gnocchi rolling basket from Italy. If you don’t have one, use the back of a fork.

These baskets are a real treat to have. My mom’s friend gave me this one in Figline Vegliaturo a few years ago.

Ready to cook or for the freezer.

With my mom’s friends and some relatives in my hometown of Figline Vegliaturo in Calabria, Italy. My mom’s friend Artemia sitting in the chair beside me gave me her gnocchi basket to take home.

4 from 1 vote

Easy Homemade Gnocchi

Easy Homemade Gnocchi can be on your table in 30 minutes.

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Easy Homemade Gnocchi

Prep Time 20 minutes

Cook Time 4 minutes

Total Time 24 minutes

Author Renata Solski

Ingredients

1 cup potato flakes plain or herbed
1 cup boiling water
1 1/2 cups all purpose flour more flour for dusting

Instructions

Making the Gnocchi

Boil the water and pour into the potato flakes.
Stir and let cool for 5 minutes.
Add the flour to the bowl and stir with a fork.
When the dough comes together put onto the counter and knead.
The dough should be smooth.
Cut the dough into six pieces and roll into 1/2 inch cords.
Slice each cord into 1/2 inch pieces.
Dust the pieces with flour.
Score the pieces on the back of a fork or a gnocchi basket.
Place on a floured cookie sheet.
The gnocchi may be frozen on the cookie sheet and then gathered and placed into a freezer bag.

Cooking the gnocchi

Put a large pot of water to boil.
When the water comes to a boil, put in the frozen or fresh gnocchi.
Add salt to the water. I measure using the palm of my hand. The rule of thumb is that the water should taste like the ocean. 🙂
The gnocchi are done when they rise to the top.
Let them cook for one more minute.
Strain and serve with your favourite sauce.

Recipe Notes

Gnocchi may be served with:

tomato sauce
butter and sage or basil
For a sweet sauce mix brown sugar, nuts, butter,nutmeg and sambuca. This can be served as a main or dessert.

November 24, 2018June 26, 2021

4 Comments

Christmas Chocolate Fudgies

Christmas Chocolate Fudgies are another one of those quick cookies my mother-in-law and her generation made at Christmas. Again, it is on a torn piece of paper and I altered it a bit by adding Baileys Irish Cream. You can add a chocolate syrup instead if you don’t want to use it when baking for children.

These cookies come together quickly and you will want to make a double batch. They also decorate well with different toppings. I like to use almonds, and coffee beans to alternate with the cherries. At Christmas the cherries are festive. Using coffee beans will intensify the flavour of the chocolate.

Another great chocolate dessert for the season is https://recipesatmytable.com/laurens-cannoli-cupcakes/

A few ingredients go a long way!!

Out of the oven and cooling.

[videopress Xwvaar4c]

Christmas Chocolate Fudgies

Quick Chocolate Cherry Crispies are easy to add to your baking for Christmas.

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Quick Chocolate Cherry Crispies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Author Renata Solski

Ingredients

1 can any chocolate frosting
2 tbsp Baileys Irish Cream
1/2 tsp salt
2 cups all-purpose flour
candied cherries cut in half
almonds, coffee beans
sprinkles

Instructions

In a medium size bowl put in the can of icing and add the Baileys and salt.
Beat on medium for 30 seconds.
Add the flour and carefully beat for 1 minute.
Place the dough on a lightly floured surface.
Knead until the dough comes together.
Roll into a 2 inch log.
Place in refrigerator for at least 5 hours.
Remove from refrigerator and cut into 1/4 inch slices.
Place on an ungreased cookie sheet.
Garnish with a cherry, almond or coffee bean on top.
Add sprinkles if you like.
Place in a 350 F oven for 12 to 13 minutes.
Cool before removing to a wire rack.

Recipe Notes

This makes about 4 dozen cookies.

November 22, 2018