PIONEER WOMAN BAKING SET RECIPES

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BEST BAKLAVA RECIPE - HOW TO MAKE BAKLAVA - THE PIONEER WOMAN



Best Baklava Recipe - How to Make Baklava - The Pioneer Woman image

Baklava is yummy...but it’s yummiest when it’s homemade. Learn how to make baklava right here using Ree Drummond's easy, delicious recipe.

Provided by Ree Drummond

Categories     Christmas    breakfast    dessert    main dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 16 servings

Number Of Ingredients 8

1

package phyllo dough

4 c.

chopped walnuts or pecans

1 tsp.

cinnamon

1 1/2

stick butter, melted

2 c.

honey

1/2 c.

water

1/2 c.

sugar

3 tsp.

vanilla extract

Steps:

  • Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.  Toss together the chopped walnuts and cinnamon. Set aside. Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan (if they're a little bigger, that's okay.) If they're much bigger, just trim them with a sharp knife. Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered. Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you're out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife. Bake for 45 minutes, or until the baklava is very golden brown.  While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.  When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding. Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove them from the pan and serve with coffee (or give as gifts!)

EASY GINGERBREAD COOKIES RECIPE - THE PIONEER WOMAN



Easy Gingerbread Cookies Recipe - The Pioneer Woman image

These best gingerbread cookies are one of Ree Drummond's favorite recipes from her holiday cookbook. Decorate them with your kids—they're so easy to make too!

Provided by Ree Drummond

Categories     Christmas    comfort food    dessert    snack

Total Time 3 hours 18 minutes

Prep Time 3 hours

Cook Time 18 minutes

Yield 24 servings

Number Of Ingredients 18

For the Cookie:

6 c.

all-purpose flour

1 tsp.

salt

1/2 tsp.

allspice

1/2 tsp.

ground cloves

1/2 tsp.

ground ginger

1/2 tsp.

Ground Nutmeg

1/2 tsp.

ground cinnamon

3/4 c.

margarine or softened butter

1 1/2 c.

firmly packed dark brown sugar

1 c.

molasses

2

whole eggs

1 tbsp.

maple extract

For the royal icing:

2 lb.

powdered sugar, sifted

1/3 c.

whole milk, plus more if needed for thinning

2

whole large egg whites

Miscellaneous candies, sprinkles, and other decorations

Steps:

  • In a large bowl, combine the flour, salt, allspice, cloves, ginger, nutmeg, and cinnamon. Set aside. In a mixer, beat the margarine (or butter) and brown sugar until fluffy. Drizzle in the molasses, mixing well and scraping the sides of the bowl a couple of times to make sure it's evenly combined. Add the eggs and maple extract and mix. Add the flour mixture in three batches, beating until just combined after each addition.  Wrap the dough in plastic wrap and refrigerate for at least 2 hours or more if you have time! When you're ready to bake the cookies, remove the dough from the fridge and preheat the oven to 350 F. When the dough is soft enough to roll but still firm, divide it in half and roll out each half between 2 sheets of plastic wrap (dividing it in half just makes it more manageable.) Cut out shapes of your choosing and place on a baking sheet lined with parchment or a baking mat. Bake for 12-15 minutes, depending on the size of cutters used, until the cookies are baked through but still soft. Remove with a spatula and allow to cool completely. ***IMPORTANT NOTE: Bake for less time if you desire a softer cookie and if cookies are small. Keep an eye on them and don't let them get too crisp. To make the royal icing, beat the powdered sugar, milk, and egg whites until thick but still able to be piped. Transfer to a piping bag fitted with a fine tip (or a squirt bottle.)  Decorate the cookies however you'd like, using icing as an accent and as glue to hold on the candies. Allow icing to set before transporting or serving.

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