Recipes

Ingredients:

• 6 cups milk
• ¼ cup Dutch-process cocoa powder
• ¼ cup sugar
• 2 tablespoons molasses
• 3 teaspoons ground ginger
• 2 teaspoons ground true cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground allspice
• 8 ounces best quality milk chocolate, chopped
• Whipped cream & Marshmallows, for serving

Instructions:

Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and/or mini marshmallows.

We LOVE a fancy cocktail and can't wait to try this one!

Rosewater Martini

Ingredients:

• ¾ oz. lemon juice
• ¾ oz. simple syrup
• 8 eye drops rosewater
• 3 oz. vodka
• Edible rose petal, for garnish

Instructions:

Shake over ice and pour into 2 martini glasses.

Have you ever heard of Peppermint Ammonia Cookies? We hadn't either until a number of years ago when our customers were looking for Baker's Ammonia. We found it for them (of course!) and now we sell a TON of it every Christmas when people bake these cookies. If you're looking to try something new this year, this might be a good recipe to try! They are super delish!

Peppermint Ammonia Cookies

Ingredients:

• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup heavy cream
• 3 eggs, beaten
• 1/8 cup boiling water
• 1 1/2 tablespoons bakers' ammonia (ammonium bicarbonate)
• 1/2 teaspoon peppermint oil
• 4 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder

Instructions:

1/2 cup butter, softened 1 1/2 cups white sugar 1 cup heavy cream 3 eggs, beaten 1/8 cup boiling water 1 1/2 tablespoons bakers' ammonia (ammonium bicarbonate) 1/2 teaspoon peppermint oil 4 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder

Preheat the oven to 375 degrees F (190 degrees C).

Grease cookie sheets. In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until edges are golden. Cool slightly on baking sheets before removing to wire racks to cool completely.

Only 5 ingredients! Warm from the oven, and easy enough for a weekday morning - you need this recipe! Pass the coffee.

Pecan Pie Muffins

Ingredients:

• 2 c. Chopped Pecans
• 1 c. Packed Light Brown Sugar
• ½ c. All-Purpose Flour
• 2/3 c. Butter, Softened
• 2 Eggs, Beaten

Instructions:

Preheat oven to 350 degrees F. Grease muffin cups generously. In medium bowl, stir together pecans, brown sugar, and flour. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and they will pop out.

The perfect Sunday morning treat.

Jam Stuffed Donut Muffins

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup butter, melted
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter, melted
• 3/4 teaspoon ground nutmeg
• 1/2 cup whole milk
• 1 teaspoon baking powder
• 1 jar of your favorite Vista d’Oro preserve

Instructions:

Preheat oven to 375. Grease 24 mini-muffin cups.

Mix 1/2 cup sugar, 1/4 cup butter, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full, add 1/2 tsp of the Vista d’Oro preserves into the center of each and then cover with batter.

Bake in the heated oven until the tops are lightly golden, 15 to 20 minutes.

While muffins are baking, place 1/4 cup of melted butter in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted butter, and roll in the sugar-cinnamon mixture.

Let cool and serve