DIPPED CHERRY COOKIES RECIPE: HOW TO MAKE IT
Our seven children and four grandkids voted this festive, flavorful cookie a “keeper.” We gave a batch to our mail carrier, in thanks for trudging through so much snow, and she asked for the recipe. —Ruth Anne Dale, Titusville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in cherries, 2/3 cup white chocolate and the extract until dough forms a ball. , Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining white chocolate; stir until smooth. , Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 108 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 34mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES
There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.
Total Time 25 minutes
Yield 2
Number Of Ingredients 13
Steps:
- Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
- Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
- Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
- Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
- Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
- Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!
Nutrition Facts : Calories 528 calories, FatContent 18.4 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 22.2 g protein, CarbohydrateContent 72.3 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 1.5 g salt, FiberContent 6.6 g fibre
More about "glitter rainbow recipes"
DIPPED CHERRY COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Our seven children and four grandkids voted this festive, flavorful cookie a “keeper.” We gave a batch to our mail carrier, in thanks for trudging through so much snow, and she asked for the recipe. —Ruth Anne Dale, Titusville, Pennsylvania
From tasteofhome.com
Reviews 4.4
Total Time 40 minutes
Category Desserts
Calories 108 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 40 minutes
Category Desserts
Calories 108 calories per serving
- In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in cherries, 2/3 cup white chocolate and the extract until dough forms a ball. , Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining white chocolate; stir until smooth. , Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container.
See details
MY SINGAPORE-STYLE FRIED RICE | JAMIE OLIVER RECIPES
There are so many variations on this wonderful dish – for me, it’s all about sumptuous fluffy rice with tang and seasoning. Classically there’d be some sort of smoky ribs or ham in the mix, but you can use the principle of this recipe to suit what you’ve got in the fridge and, of course, you can go veggie if you want to. It’s brilliant for embracing odds and ends from your veg drawer, and hopefully will help you to eat the rainbow. As with most stir-fries, this one is all in the prep, setting you up for fast and efficient cooking. You can absolutely make more portions, but it’s best to cook them no more than 2 portions at a time.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 528 calories per serving
- Cook the rice according to the packet instructions, then drain and leave to cool. If you spread it across a plate, it will cool more quickly.
- Now prep the veg – chop everything into strips or chunks that are about the same size so it will be a pleasure to eat. Chop asparagus spears into 2cm lengths, halve or quarter baby corn, matchstick the carrot, and shred up cabbage – you get the idea.
- Peel and finely slice the garlic. Peel and finely chop or grate the ginger.
- Put a large non-stick frying pan or wok on a medium-high heat.
- Beat the egg. Put 1 teaspoon of olive oil into the hot pan, then pour in the egg, swirling it around the pan to cover the base, essentially like a thin egg pancake. Let it cook through, then ease out of the pan with a spatula, roll it up and finely slice.
- Put ½ a tablespoon of olive oil into the hot pan. Finely slice the sausage and bacon, then add to the pan. Stir-fry until golden, then go in with the prawns, garlic and ginger.
- Stir in the curry paste until everything is coated, then start adding your veg, getting stuff that needs a bit longer in there first like carrots and leek. Keep stirring or tossing and adding the veg until it’s all in there.
- Mix in the cool rice and stir-fry until it’s hot through and the veg are just cooked.
- Add the soy, then toss in the egg ribbons.
- Divide between your plates, sprinkle over the seeds, season to perfection with more soy if you like, and finish with a drizzle of chilli jam. Eat right away – heaven!
DECORATED CHRISTMAS CUTOUT COOKIES RECIPE: HOW TO MAKE IT
Rich and buttery Christmas cutout cookies like these never last long at a party. They're one of my favorite homemade Christmas cookies. I use seasonal cutters to celebrate the holidays tastefully. —Lynn Burgess, Rolla, Missouri
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Desserts
Calories 47 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Desserts
Calories 47 calories per serving
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.
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