COOK NOOK

Gingerbread People, YES, PLEASE!

By Wolf Nazari

INGREDIENTS

• 3/4 c. (1 1/2 sticks) butter, softened

• 3/4 c. packed brown sugar

• 2/3 c. molasses

• 1 large egg

• 1 tsp. pure vanilla extract

• 3 1/4 c. all-purpose flour

• 1 tbsp. ground ginger

• 1 tsp. baking soda

• 1 tsp. ground cinnamon

• 1/2 tsp. ground cloves

• 1/4 tsp. ground nutmeg

• 1/2 tsp. kosher salt

• 2" piece fresh ginger, grated (optional)

• Zest of 1 orange (optional)

• 1/2 tsp. finely ground black pepper (optional)

• Sugar cookie icing, for decorating

• Sprinkles, for decorating

DIRECTIONS

1. In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.

2. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until dough just comes together. (Do not overmix!)

3. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. (Alternatively, divide dough in half and roll each piece of dough between two pieces of parchment to 1/4" thick. Chill until firm.)

4. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. (Alternatively, peel off both sheets of parchment from dough, then replace one sheet of parchment back underneath dough.) Cut out gingerbread men with a 3" wide cutter and transfer to baking sheets.

5. Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Credit : www.delish.com

Santa Hat Cupcakes

By Miah Jackson

INGREDIENTS

• 1 box Devil’s food cake

• ½ c. (1 stick) butter, softened

• 2 8oz packages cream cheese, softened

• 3 c. powdered sugar

• 1 tsp. vanilla extract

• Red food coloring

• Red sanding sugar

DIRECTIONS

1. Preheat oven to 350°F. Line a muffin tin with liners. Make chocolate cupcakes according to package directions. Let cool completely

2. Make cream cheese frosting: In a large bowl, beat together butter, cream cheese, powdered sugar, and vanilla until light and fluffy.

3. Transfer about one-third of the frosting to a smaller bowl. Dye the rest of the frosting (in the large bowel) red.

4. Pipe red frosting onto cupcakes in a conical shape to mimic a Santa Hat. Sprinkle with red sanding sugar. Use a smaller star tip to people the white frosting around the edges.

Source: delish.com

Hanukkah Sufganiyot (Jelly Doughnuts)

By Wolf Nazari and Adam Lugassi

INGREDIENTS

• 2 tablespoons active dry yeast

• 1/2 cup warm water (100 degrees to 110 degrees)

• 1/4 cup plus 1 teaspoon sugar, plus more for rolling

• 2 1/2 cups all-purpose flour, plus more for dusting

• 2 large eggs

• 2 tablespoons unsalted butter, room temperature

• 1/2 teaspoon freshly grated nutmeg

• 2 teaspoons salt

• 3 cups vegetable oil, plus more for bowl

• 1 cup seedless raspberry jam

DIRECTIONS

1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

5. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Source: https://www.marthastewart.com

Non-alcoholic Egg Nog

By Justin Kim

INGREDIENTS

• 500ml whole milk

• 100ml double cream

• 100ml sugar syrup

• 4 egg yolks

• 1 vanilla pod

• ice

DIRECTIONS

1. Split and scrape vanilla seeds out of the vanilla pod. Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream and milk, and beat again until just combined.

2. Fill a large jug with ice, then strain in the eggnog mixture. Stir gently until the outside of the jug feels cold, then pour the eggnog into tumblers to serve.

Source: www.bbcgoodfood.com

Yule Log Cake

By Arianna Matcuk

INGREDIENTS

Cake:

• 6 eggs

• 1 box Betty Crocker Super Moist devil's food cake mix

• 1/2 cup water

• 1/4 cup vegetable oil

• 1 tablespoon powdered sugar

Chocolate Frosting:

• 1/2 cup whipping cream

• 1 cup semi-sweet chocolate chips

• 1 tablespoon corn syrup

• 1/4 teaspoon vanilla

Filling:

• 1 container Betty Crocker Whipped vanilla frosting

DIRECTIONS

1. Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.

2. In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.

3. Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.

4. Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.

5. Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

Credit: www.bettycrocker.com

How to make Chocolate Hazelnut Cinnamon Rolls!

By Jonah Shirazi

To make these delicious chocolate cinnamon rolls you are going to need many ingredients like.

INGREDIENTS

• Greased Pan

• Melted butter

• 2 cups (300g) White Wings self rising flour

• 1 tbsp caster sugar

• 1 tsp ground cinnamon

• 60g butter, chopped

• 2/3 cup (160ml) milk

• 1 Coles Brand Australian free range egg

• 1/2 cup (165g) Coles Smooth Hazelnut Spread

• 1/2 cup (70g) hazelnuts, roasted, chopped

• 100g Nestle bakers' choice milk choc melts, melted

DIRECTIONS

1. 
   Preheat oven to 200C. Grease an 18cm x 28cm slice pan with melted butter. Combine the White Wings self raising flour, sugar and cinnamon in a large bowl. Rub the chopped butter into the flour mixture until it resembles breadcrumbs. Whisk the milk and egg in a jug until well combined. Pour into the flour mixture and stir with a wooden spoon until a sticky dough forms. Gently knead the dough on a lightly floured surface until smooth.

2. Roll out the dough on a piece of baking paper to a 30cm x 40cm rectangle. Spread with hazelnut spread, leaving a 1cm border. Sprinkle with hazelnuts. Starting with 1 long side, roll up tightly into a log. Use a large serrated knife to cut into 12 pieces. Arrange, cut-side up, in prepared pan. Bake for 25 mins or until golden. Set aside for 15 mins to cool.

3. Place the melted chocolate in a sealable plastic bag. Cut off 1 corner and drizzle scrolls with the melted chocolate to serve.

Source: https://www.completelydelicious.com

Pineapple Glazed Ham

By Wolf Nazari

INGREDIENTS

• 1 cooked, smoked bone-in ham

• 1 1/2 tbsp. whole cloves

• 2 c. Pineapple Juice

• 1 c. light-brown sugar

• 1/4 c. Dijon mustard

DIRECTIONS

1. Preheat oven to 325 degrees F. With a sharp knife, remove skin and all but 1/4 inch fat from ham, then score a diamond pattern into fat. Press in a clove at each diamond point. Place ham in a pan and roast for 1 hour.

2. Meanwhile, make glaze by bringing pineapple juice, brown sugar, and mustard to a boil in a medium saucepan over medium-high heat. Gently boil until thickened and reduced by about half, about 30 minutes.

3. Brush ham with glaze and roast for 15 minutes; then repeat, for a total roasting time of 30 minutes. Remove ham from oven and let rest for 15 minutes. Discard cloves and carve ham into slices.

Credit : womansday.com

Latkes

by Jack Sherry

Latkes are a popular food cooked and eaten on Hanukkah. The word "latke" is Yiddish for "little pancake" which reflects what they are: potato pancakes. Latkes can also be made with carrot, cheese, zucchini, and other food that spice up their flavor. Below are ingredients and instructions on how to make them.

INGREDIENTS

• 5 large potatoes, peeled

• 1 large onion

• 3 eggs

• 1/3 cup flour

• 1 tsp. Salt

• ¼ tsp. pepper

• ¾ cup oil for frying

DIRECTIONS

1. Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.

2. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.

3. Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown.

4. Turn over and fry on other side 2 to 3 minutes.

5. Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.

6. Serve with applesauce on the side.

Variation: Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes.

Source: www.chabad.org