Ancestral Notes

My Family History blog

Geneabloggers Winter Cookbook- Chocolate Reindeer Cookies

These cookies are really easy to make and are very festive-looking.

Chocolate Reindeer Cookies

1 cup butter or margarine. softened

1 1/2 cups flour

1/3 cup cocoa

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla

3 1/4 cups all-purpose flour

72 small unsalted pretzels

72 candy-coated milk chocolate pieces

36 small red gumdrops

In a large mixing bowl beat butter with an electric mixer or medium to high speed for 30 seconds. Add sugar, cocoa, cream of tartar, baking soda and salt.

Beat until combined, scraping sides of bowl occasionally.

Beat in eggs and vanilla until combined.

Beat in as much of the flour as you can with the mixer. using a wooden spoon, stir in any remaining flour.

Divide into 6 equal portions. Wrap and chill for 3 hours or until dough is easy to handle.

On a lightly floured surface, roll each portion into a circle 6″ in diameter. Using a knife, cut each circle into 6 wedges and place 2″ apart on cookie sheet.

To make antlers, on each triangle lightly press a pretzel into upper corners. Cut off about 1″ of bottom point, and cut into two small triangles. Place small triangles, tip side up, over antlers and press the bottom part into dough to make ears.

Press red gumball into bottom edge for nose, and chocolate pieces for eyes.

Bake in 375F oven for 7 -9 minutes or until edges are firm. do not over-bake. Cool on cookie sheet for 1 minute. transfer to a wire rack to cool.

Makes 36 cookies.

The original recipe didn’t have the one step of cutting the bottom tip and making two ears and the pretzels fell off. With this modification, the pretzel antlers stay put and the reindeer looks more like a reindeer. I used melted white chocolate and mini-chips to make the eyes after the cookies were cooled when I made them.

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Filed under: Geneablogger's Winter Cookbook 2009, Special Events, , , ,

Geneablogger’s Winter 2009 Cookbook – Pumpkin Cream Cheese Roll

When we go to my sister’s house for our family get-together, there are some foods that are brought every year, one of the favourite desserts that my sister-in-law brings is a Pumpkin Cream Cheese Roll. She doesn’t make it, her mother makes it, and decorates it for her with Christmas picks. She bakes two because we have such a large family. We split up the leftovers at the end of the night for everyone to take home, but there hasn’t ever been any leftovers of this dessert. I have bugged my sister-in-law to get the recipe from her mother for years and finally I found one that tastes almost the same, my husband, says it tastes the same, but, everything always tastes better when someone else makes it.

My husband going for a piece of Pumpkin Cream Cheese Roll

Ingredients:

3 eggs, separated
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
Additional confectioners’ sugar, optional

Directions:

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-coloured. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a mixing bowl, combine cream cheese, butter, confectioners’ sugar and vanilla; beat until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.

Filed under: Geneablogger's Winter Cookbook 2009, Special Events, ,

Geneablogger’s Winter 2009 Cookbook – Call for Recipes


Time is running out for getting those favourite recipes submitted in time for the Geneablogger’s Winter Cookbook 2009 edition. The deadline for inclusion in this year’s cookbook is December 1st, and it is coming up in a few days.

Filed under: Geneablogger's Winter Cookbook 2009, Special Events, ,

Starting a New Christmas Family Tradition

For years I have been making gingerbread cookies, they are my niece’s favourites and she requests them every year. Well, she’s in her early twenties now, and she still runs to check and make sure her gingerbread cookies are in the box of cookies I take to her parents’ house for our family get-together before Christmas. She takes some out, eats one and saves a few for for later so she doesn’t spoil her appetite. Baking Christmas cookies (tons of them) is one Christmas family tradition that I have with my siblings and their children.

I wanted a family tradition that I could share with my children and grandchildren, so, at the request of my youngest grandson, Cameron, who is four, I am going to be baking and constructing Gingerbread houses for my family to decorate. They had a lot of fun decorating their houses last year and he asked a few weeks ago if we can do it again this year. But this year is going to be a little different. The adults had fun helping the kids last year, so I’m going to be making houses for them to decorate too. I make all of the buildings different, so they can take them home and set up their own little Christmas Village. Last year I built a church, a toy store, a house, and a schoolhouse, which the kids had a blast decorating.


I am going to be sharing my recipe for Gingerbread Cut-Outs which I use to make the houses in the Geneablogger’s Winter Cookbook. I will be adding tips and tricks for baking and constructing as well as several decorating tips I’ve learned through the years.

If you have any recipes you’d like to share, they must be submitted before 11:00 pm on Friday, December 2, 2009 to be included in the cookbook. The Geneablogger’s Winter Cookbook will be available at Geneabloggers the week of Dec.7th in PDF format.

Filed under: Geneablogger's Winter Cookbook 2009, Genealogy, Special Events, ,

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