Melange Catering's Ginger Crinkles (Houston, Texas)

Ginger Crinkles

 

Ingredients

1.5 cup Butter, unsalted

2 cup Granulated Sugar

1 tsp Pure Vanilla Extract

4 ounces Molasses

2 Eggs

4.5 cup Flour

1 tsp Salt

2 tsp Baking Soda

3 tsp Ground Ginger

1 tsp Ground Cloves

1/2 tsp Ground Cinnamon

1 cup Minced Candied Ginger

 

Assembly Instructions

1. Mix butter and sugar together until creamy. Add vanilla, molasses and eggs.

2. Sift flour, baking soda, cinnamon, cloves, ginger and salt.

3. Add to the creamy mixture. Mix well.

4. Add minced candied ginger. Mix well.

5. Chill at least 2 hours or overnight.

6. Roll into walnut size balls and roll in sanding sugar. Be sure to not flatten.

7. Bake at 350 degrees on parchment paper for 10 minutes. Do not over-bake! Cookies will

burn easily so keep a good eye on them!

8. Serve with milk or your favorite beverage.

 

Culinary Crafts' Honey Nut Toasted Squares with Toasted Pistachios, Chocolate and Sea Salt (Orem, Utah)

Honey Nut Toasted Squares with Toasted Pistachios, Chocolate and Sea Salt

Utah is known as the "Beehive State" with lots of honey production so this scrumptious
treat is the perfect reflection of our sweet tooth.  We also loaded this cookie with tons of ingredientsthat are locally grown and sourced...Utah Pistachios, Utah Amano Chocolate, and Utah Sea Salt!  Youare going to love this one...it is client favorite and mine too!   Merry Christmas,  Mary Crafts-Homer

Crust

Ingredients

2 ½ lbs all purpose flour

2 lbs butter

1 lb powdered sugar

Directions

(1) Combine all above ingredients until fully incorporated, and press into 2 flat rimmed baking sheets (about 18x13).

(2) Bake at 350°F until light golden brown, rotating every 10 minutes. Allow crust to cool to room temperature.

Filling

Ingredients

1 lb 12 oz Walnuts

1 lb 12 oz pecans

1 ½ lbs butter

2 cups honey

¾ cups heavy cream

1 lb brown sugar

Directions

(1) Combine butter, honey, cream, and brown sugar in a pot and bring to a boil.

(2) Toss liquid mixture with the nuts and allow mixture to cool to roughly room temperature.

(3) Divide evenly between the two baking sheets

(4) Bake at 325° F for 30 minutes until center starts to bubble

Ganache

Ingredients

1 lb Amano dark chocolate chips

2 cups cream

Directions

(1) Heat the cream, as soon as it boils remove from heat and add in the chocolate.

(2) Continue stirring gently until the chocolate has melted completely, then drizzle over filling as desired.

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Footer's Catering Double Chocolate Andes Mint Cookie (Denver, Colorado)

Footer's Catering 

Double Chocolate Andes Mint Cookie

yield = 25-30

1/4 pound unsalted butter, melted

7 1/2 ounces brown sugar

3/4 teaspoon baking powder

1/2 teaspoon salt

2 whole eggs

1/2 Tablespoon vanilla extract

2 ounces cocoa powder, sifted

7 1/2 ounces all purpose flour, sifted

6 ounces chocolate chips

5 ounces Andes mint pieces

Procedure:

1. Mix butter, brown sugar, baking powder and salt

2. Scrape the bowl down and add eggs and vanilla on low speed

3. Add flour and cocoa on low speed until just incorporated

4. Add chocolate chips and Andes pieces

5. Scoop Tablespoon sized balls of dough onto a paper lined cookie sheet

Bake at 350 degrees F for 9-10 minutes, turning the pan halfway through baking

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Feastivities Events' Applejack Bread Pudding Cookie Silo (Philadelphia, Pennsylvania)

Applejack Bread Pudding Cookie Silo

Yield: 150

14 ozw apples – ½” dice

Sautee in

2 ozw butter

1.25 cup cinnamon sugar

Deglaze with ¼ cup applejack brandy

Remove from heat and add

½ cup caramel

1 pint cream cheese

Stir until caramel and cream cheese is evenly incorporated and mixture

has cooled slightly

Add

1.5# bread cubes

2.5 cup ½ & ½

10 eggs

Another ¼ cup applejack brandy

This amount will fill a hotel pan 2/3 full.  Cover with foil.  Bake in a Bain Marie.  Approx. 45 minutes covered, then another 20 minutes uncovered or until set and lightly golden brown.

Cut: use a 1” round cutter. 

Top with a small dollop of sweetened cream cheese, room temp from pastry bag;

8 ozw cream cheese

¼ cup confectioners’ sugar

Mix on kitchen aide with paddle attachment.

Finish with a cinnamon apple chip;

Thinly slice apple cut into ½” x 1/4” triangle.
Deep fry till crisp and golden brown

Drain and dust with cinnamon sugar 

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