Holiday Cutout Cookies

Holiday Cutout Cookies
The only limit to these fun cutouts is your cookie cutter collection and your imagination!
Write a review
Print
Ingredients
  1. 1 cup butter, softened
  2. 1 cup shortening
  3. 3 cups sugar
  4. 4 large Rosemary Farm eggs
  5. 6 tablespoons evaporated milk
  6. 2 teaspoons vanilla extract
  7. 2 teaspoons almond extract
  8. 6 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon salt
FROSTING
  1. 3 cups confectioners' sugar
  2. 1 teaspoon vanilla extract
  3. 4 to 6 tablespoons half-and-half cream
  4. Food coloring of your choice, optional
  5. Assorted sprinkles
Instructions
  1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll.
  2. Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake 5-7 minutes or until edges are lightly brown. Remove from pans to wire racks to cool completely.
  4. In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired. Yield: about 10 dozen.
Notes
  1. Freeze option: Freeze non-decorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm http://www.rosemaryfarm.com/

Mini Eggnog Cheesecakes

Mini Eggnog Cheesecakes
Yields 12
Let’s turn that favorite holiday drink into... bite-sized ‘eggnog’ cheesecakes! Your guests will love these!
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 16 oz. cream cheese, softened to room temperature
  2. 1/3 c. eggnog
  3. 1/2 c. sugar
  4. 2 Large Rosemary Farm eggs
  5. 1 tsp. ground nutmeg
  6. 1 tsp. ground cinnamon
  7. 1 1/2 tbsp. flour
  8. 1 Pinch salt
  9. 12 gingersnap cookies
  10. Whipped cream, for serving
  11. Caramel sauce, for serving
Instructions
  1. Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.
  2. Place a gingersnap cookie at the bottom of each cup.
  3. In a large bowl, beat cream cheese and sugar until evenly combined.
  4. Add eggnog, nutmeg and cinnamon. Stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into muffin cups.
  5. Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners.
  6. Dollop whipped cream onto each cheesecake and drizzle with caramel sauce.
Adapted from Delish
Adapted from Delish
Rosemary Farm http://www.rosemaryfarm.com/

Pumpkin Bars with Cream Cheese Frosting

,
Pumpkin Bars with Cream Cheese Frosting
Yields 40
Tired of traditional pumpkin pie? Try these delicious moist pumpkin bars, topped with cream cheese frosting and crunchy pecans.
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 cups all-purpose flour
  2. 2 tsp. baking powder
  3. 1 tsp. baking soda
  4. 1 tsp. ground cinnamon
  5. 1 tsp. ground ginger
  6. 1/2 tsp. salt
  7. 1/2 tsp. ground nutmeg
  8. 1 can (15 oz.) pumpkin
  9. 2 cups granulated sugar
  10. 3/4 cup vegetable oil
  11. 4 EGGS, room temperature
  12. Cream Cheese Frosting (see below)
  13. 1 cup pecan halves OR coarsely chopped pecans, toasted
Instructions
  1. HEAT oven to 350°F. MIX flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg in medium bowl.
  2. BEAT pumpkin, granulated sugar, oil and eggs in mixer bowl on low speed until blended. Gradually ADD flour mixture, beating until batter is smooth. SPREAD in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
  3. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 20 to 25 minutes. COOL completely in pan on wire rack.
  4. FROST pumpkin bars; garnish with pecans. Cut into 40 squares, about 2 x 2 inches each.
  5. For cream cheese frosting: BEAT 8 ounces cream cheese, 1/2 cup unsalted butter and 1 teaspoon vanilla in mixer bowl until smooth. Gradually ADD 3 cups powdered sugar, beating until light and fluffy.
Notes
  1. One Tbsp. pumpkin pie spice can be substituted for the cinnamon, ginger and nutmeg.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies
Yields 24
This easy chocolate chip cookie recipe is filled with Cadbury Mini Eggs. It's the perfect Easter dessert recipe!
Write a review
Print
Ingredients
  1. 1 cup unsalted butter
  2. 3/4 cup granulated sugar
  3. 1 cup light brown sugar, packed
  4. 2 large eggs
  5. 1 tablespoon pure vanilla extract
  6. 1 teaspoon baking soda
  7. 3 1/4 cups all-purpose flour
  8. 1/2 teaspoon salt
  9. 2 1/2 cups Cadbury Mini Eggs, chopped, plus more for topping
Instructions
  1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
  2. Pour butter into an electric mixer fitted with paddle attachment. (You can also use a hand mixer.) While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes, then mix in the eggs and vanilla. Mix in the baking soda and salt, then slowly mix in flour until mixture is just combined. Stir in the chopped Cadbury Mini Eggs.
  3. Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2 tablespoon balls of cookie dough a place balls on cookie sheet. Spacing doesn’t matter, you’ll be chilling the dough. Cover cookie sheet with plastic wrap and chill at least 4 hours (but overnight is better.)
  4. Preheat oven to 350°F. Place cookies 2” apart on 2 cookie sheets and bake (while the balls are cold from the refrigerator) for about 12-15 minutes or until they just begin to turn brown and are no longer glossy on top. Cool at least 5 minutes on cookie sheet before removing.
  5. Store in an airtight container for up to 3 days or freeze for up to one month.
Notes
  1. *This dough requires chilling!
  2. *Cadbury Mini Eggs: they’re hard to chop - they roll - so do it carefully and slowly.
Adapted from Crazy For Crust
Adapted from Crazy For Crust
Rosemary Farm http://www.rosemaryfarm.com/

Eggnog Cheesecake III

Eggnog Cheesecake III
This is a delicious cheesecake for eggnog lovers.
Write a review
Print
Prep Time
30 min
Cook Time
55 min
Total Time
1 hr 25 min
Prep Time
30 min
Cook Time
55 min
Total Time
1 hr 25 min
Ingredients
  1. 1 cup graham cracker crumbs
  2. 2 tablespoons white sugar
  3. 3 tablespoons melted butter
  4. 3 (8 ounce) packages cream cheese, softened
  5. 1 cup white sugar
  6. 3 tablespoons all-purpose flour
  7. 3/4 cup eggnog
  8. 2 eggs
  9. 2 tablespoons rum
  10. 1 pinch ground nutmeg
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
  3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
  6. Bake in preheated oven for 10 minutes.
  7. Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Notes
  1. Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Adapted from All Recipes
Adapted from All Recipes
Rosemary Farm http://www.rosemaryfarm.com/

Apple Custard Pie

Apple Custard Pie
Serves 6
Simple yet elegant, this layered apple custard pie offers a twist on the traditional. Creamy custard pie filling is the perfect pair to a nutty walnut crust.
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 Nutty Unbaked PieCrust (9-inch)
APPLE LAYER
  1. 1 cup thinly sliced, peeled apples
  2. 1 Tbsp. sugar
  3. 1/2 tsp. cinnamon
  4. 1/4 tsp. nutmeg
CUSTARD LAYER
  1. 4 EGGS, slightly beaten
  2. 1/4 cup sugar
  3. 1 tsp. vanilla
  4. 1/4 tsp. salt
  5. 2 cups milk, heated until very warm
Instructions
  1. HEAT oven to 400°F. APPLE LAYER: COMBINE 1 tablespoon sugar, cinnamon and nutmeg; TOSS with apples. ARRANGE apples evenly in bottom of crust.
  2. CUSTARD LAYER: BEAT eggs, sugar, vanilla and salt. BEAT IN milk. POUR over apple mixture.
  3. CAREFULLY place pie on rack in center of 400°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, 30 minutes.
  4. COOL completely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.
Notes
  1. For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut.
  2. Refrigerate any leftover pie promptly.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Burger Bread Pudding

Burger Bread Pudding
Serves 6
Simply delicious is what you'll get when you combine the basic preparation for a tasty dessert with the ingredients of the All-American classic burger!
Write a review
Print
Ingredients
  1. 4 potato buns (torn into pieces or large dice)
  2. 1/2 pound thick sliced bacon (medium dice)
  3. 1 pound ground beef
  4. 1 1/2 cups red onion (medium dice)
  5. 2 1/2 cups sharp cheddar (grated)
  6. 6 Large eggs
  7. 2 cups whole milk
  8. salt and freshly ground black pepper
  9. 1/2 cup pickles (to garnish)
Instructions
  1. Preheat the oven to 375°F. Spray a 13X9 baking dish with cooking spray.
  2. Place torn bread on a sheet pan in an even layer. Drizzle with olive oil and toss to coat. Toast for 15 minutes until golden brown. Remove from the oven and place torn bread into a large mixing bowl. Set aside.
  3. In the meantime, in a large sauté pan over medium high heat, add bacon. Cook until crispy, stirring occasionally, about 5 minutes. Remove to a paper towel-lined plate and set aside.
  4. To the same pan, add the ground beef. Cook, breaking up the meat with the back of a spoon, about 5 minutes until meat is browned.
  5. Add the red onion and cook an additional 3 minutes, until the onions begin to soften.
  6. Pour the meat mixture over the toasted bread. Toss to combine.
  7. Add half of the bread mixture to the prepared pan. Sprinkle 1 1/2 cups of shredded cheese evenly over the top. Add the other half of the bread mixture to the top. Top with remaining 1 cup of shredded cheese.
  8. In a large bowl, whisk together eggs and milk. Season with salt and pepper. Pour the custard over the bread and gently press down. (At this point, you may wrap the dish tightly in plastic and refrigerate overnight.)
  9. Bake, uncovered for 30-35 minutes until golden brown. Remove from the oven and allow to set for 10 minutes for serving. Garnish with pickles on top.
Notes
  1. Tips
  2. - Substitute burger buns with any leftover bread.
  3. - Make the bread pudding for a party the night before. Bring to room temperature just before baking.
Rosemary Farm http://www.rosemaryfarm.com/