frosting

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Misunderstood Mincemeat Cookies! When my friend, Ray, “gifted” me with a batch of his time-honored traditional homemade mincemeat, I felt as though I had received a portion of the Holy Grail. Could this secret from the past hold special powers? Would one bite provide happiness, eternal youth, and food in infinite abundance? You tell me. Ray carefully coached me on how to “season” the mixture by adding flavored brandy (I chose apricot) over a three-week period, stirring it occasionally in a covered clay crock. I was an awestruck student following his instructions to the letter. The results were phenomenal and elegant. Don’t let anyone tell you mincemeat is awful. When prepared correctly, some things are worth the wait. 
MISUNDERSTOOD MINCEMEAT COOKIES
Ingredients for Cookies:

2/3 cup butter, softened 

2/3 cup brown sugar

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs

1 cup mincemeat* 

2 cups flour

1 cup pecans, chopped 

Pecan halves for garnish
Ingredients for Icing:

3 cups powdered sugar

3 tablespoons butter, softened 

1 tablespoon apricot brandy

1 teaspoon vanilla extract 

1-2 tablespoons warm milk, as needed
Instructions:

Preheat oven to 375°. Cream together butter and brown sugar until fluffy. Beat in cinnamon, nutmeg, salt, baking soda, and baking powder. Add eggs and mincemeat. Gradually stir in the flour. Fold in chopped pecans. Drop by spoonfuls onto a parchment lined baking sheet. Bake 8-10 minutes until tops of cookies are dry and set. Bottoms will be slightly golden. Remove from oven. Transfer to a wired rack. Frost while slightly warm. Top each cookie with a pecan half before frosting sets. 
Instructions for Icing:

In a medium bowl gently mix powdered sugar and butter until smooth. Add brandy and vanilla. Stir well. As needed, add warm milk to create a thick consistency. Place a dollop of icing on each cookie. Garnish with pecan half. 
*The “Elegant Homemade Mincemeat” recipe can be found in the 1972 Farm Journal’s Country Cookbook, page 371.

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? The Joy of Eating: PB&J Cupcakes! Mention peanut butter and watch how childhood memories instill sentimental feelings of joy and laughter. Add a dollop of jelly and suddenly the yearning is real. Here is a way to turn the classic sandwich into a yummy dessert that will find you clapping your hands with glee. The fluffy peanut butter frosting will leave you craving “just one more cupcake”! Yes, please. 
PB&J CUPCAKES 
Ingredients for Cupcakes:

1/2 cup raspberry jam

1 1/4 cup flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup butter, melted

1/2 cup milk

1 teaspoon vanilla

1 egg
Instructions:

Preheat oven to 350°. Line a muffin tin with 12 cupcake papers. Whisk together the flour, baking powder, and salt in a bowl. Beat the butter and sugar with an electric mixer 1-2 minutes until fluffy. Add the egg and vanilla extract and continue beating. Stir in the flour mixture until no lumps remain. Pour a little in the bottom of the cupcake liners. Form a small well. Put a scant teaspoon of jelly in each well. Add more batter on top to cover. Do not fill cups past 2/3 full. Bake for 15-20 minutes or until golden brown. 
Ingredients for Icing:

1/2 cup peanut butter, creamy

1/2 cup butter, softened 

3 cups powdered sugar

1 teaspoon vanilla

1/4 cup milk

Fresh Raspberries for garnish
Instructions:

Cream the peanut butter and butter until smooth in a mixing bowl. Gradually add the powdered sugar alternating with the milk. Blend in the vanilla extract until smooth. Frost the cooled cupcakes and top with a fresh raspberry.

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? A Second Helping of Rainbow Cookies! Wouldn’t it be nice to tap your ruby slippers together and have a super-easy delicious dessert? You can. Even Dorothy and her friends would find these yummy morsels “no-place-like-home” irresistible. What a great kid-friendly recipe when school’s out for summer!
RAINBOW COOKIES 
Ingredients:

1 box yellow cake mix

2 eggs

1/2 cup vegetable oil

12-ounce bag of mini M&M candies

15.6-ounce can Buttercream icing
Instructions:

Preheat oven to 350°. In a large bowl, mix together the cake mix, eggs, and oil until moistened. Reserve 1/2 cup M&M candies for decorating. Then gently fold in remaining mini morsels. Form little balls with the dough and place 2-inches apart on ungreased cookie sheet. Bake 5-8 minutes until edges are lightly golden. Remove from cookie sheet and cool slightly on wire racks. Spread frosting over warm cookies and immediately sprinkle each cookie with remaining mini M&M candies.