Christmas Archives - Spindles Designs by Mary and Mags

Coconut Macadamia Nut Cookies

April 12, 2020 by Mary Ellen Stringham Leave a Comment

Last October my husband and I went on a cruise to Hawaii. On one of our excursions we went to the Mauna Loa Macadamia Nut Farm on the Island of Hawaii. We were happy to find that they sold small packages of already chopped nuts. We stocked up. Coconut Macadamia Nut Cookies are a big favorite in our family. Even those who don’t like coconut love these cookies.

Recipe

1 cup butter

2/3 cup sugar

1 1/3 cups brown sugar

4 eggs

1 Tbsp vanilla

1 tsp lemon juice

4 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 1/2 cups coconut

1 1/2 cups chopped macadamia nut

With and electric mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each. Stir in the vanilla and lemon juice. Sift dry ingredients together and mix into sugar mixture. Add coconut and nuts, mix until just blended. Drop by Tbsp or ( use a small scoop ) onto a greased cookie sheep. Bake at 325 degrees for 15 mins or until golden brown and centers are a little soft. Makes about 4 dozen cookies.

These are my husbands very favorite. Unfortunately for him I don’t make them very often. They are a wonderful chewy treat.

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Chocolate Cake

February 26, 2020 by Mary Ellen Stringham Leave a Comment

Who doesn’t love Chocolate Cake? In our family NO ONE. We love chocolate cake. My husband has for some reason been collecting chocolate cake recipes. This one is by far the best. So far….

It is very similar to our last favorite but still different and richer.

Recipe

1 cup softened butter

3 cups packed brown sugar

4 large eggs, room temperature

2 tsp vanilla

2 2/3 cups flour

3/4 cup cocoa (powder)

3 tsp baking soda

1/2 tsp salt

1 1/3 cup sour cream

1 1/3 cup boiling water

In a large mixing bowl cream butter and brown sugar. Add eggs one at a time beating well after each. Add vanilla, beat well. Whisk together the flour, cocoa, soda and salt. Mix the dry ingredients into the creamed mixture alternately with the sour cream starting with the flour mixture. Beat well after each addition. Stir in boiling water until well blended. Pour into 3 – greased and floured 9″ round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.

Frosting

1/2 cup butter

3 oz unsweetened chocolate

3 oz semisweet chocolate

5 cups powdered sugar

1 cup sour cream

2 tsp vanilla

Break up chocolate and cube butter into a metal bowl. Place it over simmering water, stir until all are melted and mixture is smooth. Cool about 10 minutes. In a large mixing bowl combine powdered sugar, sour cream and vanilla. Pour in chocolate mixture and beat until smooth. Spread frosting on each layer, the top and sides of cake. Refrigerate leftovers.

Now slice into and enjoy this moist creamy deliciousness. Yum!

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Cinnamon Chip Bread

December 18, 2019 by Mary Ellen Stringham Leave a Comment

Cinnamon toast is a favorite with me and my grandchildren. Cinnamon bread makes the best cinnamon toast. I used to purchase what was called “Cinnaburst Bread” but the store where I shop stopped carrying it. I kept thinking I should be able to purchase cinnamon chips and make my own. Well I found them on Amazon. After searching through several recipes to see how to use them here is my “Cinnamon Chip Bread”

These fun chips give the bread a fun look and great cinnamon flavor. It is marvelous toasted with just a little butter. But even better If you sprinkle your toast with a little cinnamon sugar.

Recipe Makes Three Loaves (8.5″ X 4.5″)

3 cups hot water

1/3 cup plus 3 Tbsp sugar

1/3 powdered milk

1 Tbsp SAF yeast

1/3 cup plus 3 Tbsp vegetable oil

3/4 Tbsp salt

2 eggs slightly beaten

7 1/2 – 8 1/2 cups flour

1 1/2 cinnamon chips

In mixer bowl add 3 cups flour, sugar, powdered milk, salt and yeast (dry). Mix well. Stir in hot water, oil and eggs. Add 3 cups of flour mixing well. Add flour 1/2 cup at a time until it pulls away from the sides. Add cinnamon chips. * Note: they do turn the dough a little orange but looks a little swirly in the cooked bread.

Let raise until double. About and hour. Turn out on to floured surface. The dough is quite sticky, don’t be afraid to add more flour when kneading to make it easier to handle. Cut into three equal portions and form into loaves.

Let raise until double. Bake 375 degrees for 30-35 minutes.

This year for Christmas I used this as my neighbor gifts. When cooled a loaf was wrapped in cling wrap then a new holiday tea towel and tied with a bow. I included a bottle of homemade berry jam that was made earlier this fall.

Merry Christmas everyone!

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Buttermilk Croissants

November 28, 2019 by Mary Ellen Stringham Leave a Comment

There is nothing my family loves more than fresh homemade rolls. We have a favorite recipe but occasionally I like to change things up. This time it was “Buttermilk Croissants“. They take a little more time but well worth the effort.

You make them the night before. Roll out and bake the next day fresh for dinner. Yum! Fresh hot rolls

Recipe

2 1/2 tsp yeast

1 cup warm water

3/4 cup, plus 1 Tbsp buttermilk

1 tsp salt

1/3 cup sugar

1 large egg, slightly beaten

5 cups flour

1/4 cup butter, just melted and cooled

1 cup cold butter, cubed

To a large mixing bowl add warm water and use a fork to mix in yeast. When yeast is dissolved add buttermilk, salt , sugar, beaten egg, 1 cup flour and melted butter. Blend well.

In another mixing bowl add remaining 4 cups flour and cut in cubed butter. Make sure all flour is well blended. Add the butter flour mixture into the buttermilk yeast mixture. Mix until large ball forms. Don’t over mix. Cover and refrigerate overnight or at least 10 hours.

Remove dough from refrigerator and kneed well making a large smooth ball. This is an important step to wake up the yeast. Divide in half and make two balls. On a floured surface roll one ball at a time into a 14 inch circle. With a sharp pointed knife or pizza cutter cut into 12 equal wedges. Roll each wedge starting at the wide end to form the croissant shaped rolls. Place on greased baking sheet and let raise about 4 hours or until doubled in size.

Bake at 375 degrees for 12-15 minutes or until golden brown. Optional, brush with melted butter. Makes 2 dozen.

Try some for your next family dinner.

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Yummy Nanaimo Bars

November 7, 2019 by Mary Ellen Stringham Leave a Comment

Nanaimo Bars are one of those desserts easy to have a love hate relationships with. They are so richly wonderful you love to eat them and after you have eaten too many you hate them. Make them for any occasion.

I don’t make Nanaimo Bars very often. For family members celebrating a birthday I try to make their favorite dessert. Nanaimo Bars are easily one of Patrick’s favorite. He was our October birthday. My husband and I took trip to Nanaimo, British Columbia, Canada a few years ago where I found this recipe. I am reminded of that trip each time they are made.

Bottom Layer

1/2 cup butter

1/4 cup sugar

5 tbsp cocoa (dry)

1 egg beaten

1 3/4 cups graham cracker crumbs (about 24 squares)

1/2 cup finely chopped almonds (I start with slivered almonds)

1 cup coconut

Melt first three ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into a unreleased 8′ X 8″ pan.

Middle Layer

1/2 cup butter

2 tbsp + 2 tsp cream

2 tbsp vanilla custard powder

2 cups powdered sugar

Cream butter, cream, custard powder and sugar together well. Beat until light. Spread over bottom layer.

Top Layer

4 squares semi-sweet chocolate ( 1 oz each )

2 tbsp butter

Melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator.

Make some today. You’ll become a lover too!

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