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Chef Andre’s Christmas Recipes

Old Fashion Molasses Cookies

These cookies are simply, old-time goodness!  Especially when baked on our @kathyireland @360cookware / bakeware

1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup shortening
3/4 cup molasses
1 egg, lrg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt

 

Sugar

Combine butter, brown sugar, shortening, molasses, and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking soda, cinnamon, ginger, cloves, and salt; beat at low speed until well mixed.

Divide dough in half; wrap each half in plastic food wrap. Refrigerate 1-2 hours or until firm.

Heat oven to 375°F.

Working with one-half of the dough at a time, shape dough into 1 ½-inch balls. Roll balls in sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 2 ½-inch diameter with a glass dipped in sugar.

Bake 8-11 minutes

Enjoy!

 

Peppermint Cheesecake

This holiday cheesecake is a creamy peppermint delight. Bringing memories of Christmas past, and the ribbons of colorful hard candies that only came once a year.

1 ¼ cups graham cracker crumbs
¼ cup natural sliced almonds
2 tbsp sugar
6 tbsp unsalted butter, melted

3 8-ounce packages non-fat cream cheese, room temperature
1 ½ cup sugar
1 cup cream
3 large eggs
4 tbsp peppermint schnapps
3 tbsp flour
1 tbsp vanilla
4 tbsp chopped peppermint candy, reserve 1 tbsp for garnish

ICING:
1 cup powdered sugar
3 tbsp peppermint schnapps (or water)
Dash peppermint flavoring
reserved 1 tbsp chopped peppermint candy

Preheat oven to 350ºF.
Mix graham cracker crumbs, almonds, and butter in a medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9-inch diameter springform pan with 2 ¾ inch high sides. Refrigerate while preparing filling.

Using an electric mixer, beat cream cheese in a large bowl until fluffy. Add cream, sugar, peppermint schnapps, flour, vanilla, and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Stir in peppermint candy.

Pour filling into crust. Bake until the center is softly set, about 50 minutes. Turn off oven and let cheesecake sit for an additional 20 minutes. Remove and cool.

Mix 1 cup powdered sugar, 3 tbsp peppermint schnapps (or water), a dash of peppermint flavor, and the reserved 1 tbsp peppermint candy pieces in a small bowl. Pour over cheesecake. Using a spatula, smooth top.  Refrigerate until well chilled, at least 8 hours or overnight. Run a knife around pan sides to loosen cake. Remove pan sides.

Yield: 10 to 12 servings



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