Pictures of Some of My Baking

Anica
how do you make those chocolate horns?? they look absolutely delicious!!!!!!!
how kind of you to post these recipes.
thanks for sharing!

PECAN TASSIES

1/2 cup butter softened
3 oz. cream cheese softened
1 cup flour

Blend cheese & butter stir in flour. Chill for 1 hr.
Divide into 24 balls & press into mini-muffin pan.
(I roll the dough out & cut it with a 3" scalloped cookie cutter & place into the muffin tins.)

Filling.
3/4 cup packed brown sugar
1 egg
1 Tbls. butter softened
1 tsp vanilla
dash salt
2/3 cups chopped pecans divided

Beat the first 5 ingredients together
Sprinkle 1/3 cup of the chopped pecans into the bottom of the 24 unbaked shells. Divide the filling among the shells, top with remaining pecans.

Bake at 325 for about 25 min. or until set. Cool in the pan.
I bake mine at 350 but that is just my oven.

CHOCOLATE HORNS WITH WHIPPED CREAM
MATERIALS

wax paper
small paint brush (the kind that the kids use in kindergarden for painting it needs to be a bit stiff)
tape
small narrow glasses at least 2 1/2 inches tall(shot glasses work well)
Dark chocolate candy coating wafers
Out of the wax paper cut 3" circles
I cut 5 strips 5"wide fold in half use a glass that is 3" draw circle around it then cut the paper in the bunch just on the outside of the circle that I drew. Don't worry if it is not perfect. It takes way too much time to cut each one out seperatley.
Roll each circle into a cone where it is closed at the bottom & open at the top. It's like when you make your own pastry bag Tape it together so it stays closed. I ususally cut 10 pc. of tape 1" long & stick it on the end of my counter as it is impossible to cut a piece of tape & hold the cone at the same time.
Melt the chocolate in the microwave.
With the paint brush paint a light coat of chocolate on the inside of the paper cone. Set the cone in the glass & put in the fridge to get firm. usually about 5 min. Then paint a second coat of chocolate a bit more heavy then the first making sure that everything is covered by the chocolate. Put back in the fridge. Once it is set take it out of the fridge make sure that you cannot see through the chocolate & that the bottom of the cone is covered.
Remove the paper gently.
I usually make about 50 cones at once.
On 2 dinner plates I put 5 glasses each, & do 5 cones at a time then place in the fridge. While I work on the second set the first one is almost ready to get the second coat of chocolate.
Once these are made they can keep for awhile so you dont have to rush to do everything the same day.
When they are ready to use I just whip some whipping cream with icing sugar & Whip-It then put the cream into a baggie that has a star tip at one corner & fill the chocolate horns.
I hope I explained this ok. if not let me know either on this thread or on the Canadian Corner

Thanks for sharing. Beautiful trays of desserts!

Kate

Anica, you are very talented! All the cookies are beautiful. Thank you so much for taking the time to share the pictures and post all of those recipes.

The Walnut Crescents look like a cookie that my grandma used to make and I haven't been able to find the recipe. I hope to try yours very soon.

Thanks again!

Linda

Thank you so much Anica for sharing your delicious sounding cookie recipes.
Could you please tell me the directions for making the cute little mice?
Thanks!
Nancy

Nancy

The mice are called Christmas mice & here is the original post I just don't put them on a cookie. There is a picture with them.


http://recipes.tasteofhome.com/Recipes/Christmas-Eve-Mice

I always have a hard time with directions but if I see a picture I usually figure it out.

I bet the mice done with white chocolate would be cute too.

Anica

Thanks so much for the information. I really appreciated it.
Think I will make some of these for my little grandson's Christmas party he will be having in the first grade this year.
Nancy

Your welcome Nancy. are you the lady that also does a lot of baking for special occasions?

I have just two recipes to post yet Than these are all done. I'm also done with baking after Sunday.

Anica, thanks for sharing all the recipes! I'm going to try a few of them this year.

Sue

Thank you Anica, your trays look lovely.

Redawna

WALNUT CRESCENT

DOUGH
4 cups flour
1 lb. butter
1 large cream cheese
1 pk. baking powder (3 1/2 tsp)
4 egg yolks
extra flour

With your hands work the butter & cream cheese into the flour & baking powder, make a well & add the egg yolks & mix in with a fork. Add more flour if needed & knead the dough to make a nice smooth dough. Divide into
8 pieces. Roll each piece into a circle & cut into 8 wedges. Place filling at wide end & roll up towards the point making a crescent shape. Place on cookie sheet & bake @ 350 until lightly brown, while still warm roll in granulated sugar.

FILLING
4 egg whites
1 cup sugar
3 1/2 cups ground walnuts

Beat egg whites to soft peaks, add sugar & beat till stiff. fold in walnuts.
NOTE; You may add cinammon or rum to the filling.
Sometimes I only do 1/2 the recipe for the filling & do half the cookies with plum jam or plum butter.

TUXEDO STRAWBERRIES

Nice large strawberries with the green tops attached, at room temp. washed & dried well

white & dark candy coating wafers, melted

Dip the front of the strawberries into the white chocolate, set on foil to harden.

Once the white chocolate is firm dip into dark chocolate making sure you catch each side of the white part coming to a point at the bottom. It looks like you have made a triangle.
I always hold the strawberry by the green top when I dip them.

Place back on foil to set.

Place some dark chocolate into a baggie. cut a very tiny hole in one corner, draw a bowtie & buttons on the white choclate

Anica,

Thank you so much for sharing the pictures of your trays as well as the recipes. The trays are absolutely beautiful!!! I was excited to learn your trick for making the cups for the tassies look so pretty. I can't wait to try making some with the cookie cutter. I'm curious, what occasion were you baking for?

Again, fantastic job!

veggie

They were for a Wedding where only coctails were served & for a wedding for the midnight table.

I'm Croatian & our midnight tables are unbelievable with the amount of sweets.

The ladies that are either related or good friends of the bridal couple's parents all bring the sweets, very few cakes are ever ordered.

Thank You for you kind praise.

Anica