NUTCRACKER SWEET® "LATTE" RECIPE - (4.5/5)
Provided by Kathy_Hester
Number Of Ingredients 4
Steps:
- If you have an espresso machine: Clean coffee basket thoroughly. Cut open 3 tea bags and pour tea into basket. Compress tea, make a single "shot" and pour into coffee mug. Steam milk using espresso machine and pour over brewed tea. Add vanilla syrup and sprinkle with cinnamon. Without espresso machine: In a medium saucepan, gently heat milk over low heat until very warm but not boiling. Add 2 tea bags and simmer 5 minutes. Remove from heat, remove tea bags and add vanilla syrup. Using a whisk, beat milk until foam forms. Pour into coffee mug and sprinkle with cinnamon.
SWEET NUTCRACKER BRAID
Enjoy this sweet nutty braid drizzled with powdered sugar, vanilla, milk - ready in an hour.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine 2/3 cup pecans, dates, raisins, sugar and cinnamon; mix well.
- Unfold puff pastry; place on sprayed cookie sheet. Roll to form 14x10-inch rectangle. Spread preserves in 4-inch-wide strip lengthwise down center of pastry. Sprinkle fruit and nut mixture over preserves.
- With scissors or sharp knife, make cuts 1 inch apart on long sides of pastry to within 1/2 inch of filling. Fold strips at an angle across filling mixture, overlapping ends and alternating from side to side.
- Bake at 375°F. for 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; place on serving platter. Cool 15 minutes.
- In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over cooled braid. Sprinkle with 1/4 cup pecans.
Nutrition Facts : Calories 410, Carbohydrate 50 g, Cholesterol 0 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 30 g
NUTCRACKER SWEETS RECIPE - (5/5)
Provided by ltrodrigu
Number Of Ingredients 15
Steps:
- Preheat oven to 350F degrees. Grease 15 x 10-inch baking pan with Butter Flavor Crisco(r). Set aside. *For Base:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs one at a time. Beat until creamy Combine flour baking powder and salt in small bowl. Set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of electric mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake at 350F degrees for 18 - 20 minutes. Cool. *For Frosting:* Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base. *For Drizzle:* Melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.
THE NUTCRACKER "SWEET"
In Two Parts: A slice of caramel nut pie with a "cup of joe"
Provided by Food Network
Categories dessert
Time 2h30m
Yield 16 pie slices and 100 bonbons
Number Of Ingredients 31
Steps:
- For the caramel nut pies: Roll dough to 1/4-inch and fit into 4 small flan rings and chill. Combine sugar with enough water to cover in saucepan and place over high heat. Cook sugar to caramel stage (a maple syrup color). Carefully add glucose, cream, milk, salt and walnuts to caramel mixture. Cook the mixture, while stirring, until it is thick like pancake batter. Let the mixture cool. Spread the cooled mixture into the bottom of chilled tartlet shells. Pipe or spread creme d'amandes over the caramel. Bake tarts in a preheated 350 degrees F oven until evenly browned on top. Allow tarts to cool, cut into 4-inch slices and finish with sweetened whipped cream before service.
- For the Chocolate Espresso Bonbons: Put the chocolate into a work bowl. Dry roast the espresso beans in a saute pan over a medium flame until a strong coffee aroma is present. Coarsely crush the beans on a cutting board with the bottom of a pan. Make an infusion with the hot espresso beans and cream. Allow the mixture to steep for at least 30 minutes. Strain the cream into a clean pan. Bring the infused cream to a boil and pour over the chocolate. Gently stir the ganache until the chocolate is incorporated. Let cool slightly. Stir in the coffee liqueur, salt and softened butter. Set aside to cool, stirring occasionally. Line coffee cup bonbon molds with tempered chocolate, tapping to make sure molds are lined and have no air bubbles. Once chocolate is set, fill molds with espresso ganache leaving room to seal molds. Seal molds with tempered chocolate, allow to set and remove from molds. Finish bonbon cups with a swirl of mascarpone cream "froth" and dust with cocoa.
- Sift flour and salt together and set aside. Place the butter in a mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Add flour mixture all at once until it forms a ball. Fatten dough into a disk and chill.
- In a mixer with paddle attachment, cream butter and almond paste until light and fluffy and smooth. Add eggs 1 at a time, incorporating fully. Add pastry cream powder or cornstarch and mix to combine. Add rum and brandy.
- Blend ingredients together and fit into pastry bag for easy piping.
NUTCRACKER
Steps:
- Add the rum, vodka, gin, elderflower liqueur, peach schnapps, lemonade, fruit punch and orange juice to a very large pitcher and stir to combine. Keep chilled in the refrigerator until ready to serve or immediately pour into ice-filled rocks glasses.
NUTCRACKER SWEET PIE
This wonderful pie comes from a Celestial Seasonings tea box. I make this with all almonds and it is a great addition to a holiday table.
Provided by Tmom2001
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for 4 minutes.
- Remove and discard tea bags, and lower the heat to simmer.
- Add chocolate and butter, stirring until melted.
- Remove saucepan from heat; cool for 10 minutes.
- Add sugar, salt, nuts, eggs, and mix well.
- Pour mixture into unbaked pie shell.
- Bake in preheated oven at 375° for 45 minutes.
- Serve warm or cold, alone or with whipped cream.
Nutrition Facts : Calories 364.1, Fat 18.1, SaturatedFat 9.3, Cholesterol 66.8, Sodium 323.4, Carbohydrate 50.5, Fiber 1.8, Sugar 38.4, Protein 3.8
NUTCRACKER SWEETS
Another holiday recipe (or anytime) that I picked up from somewhere a few years ago. This mixture also makes a nice gift.
Provided by Trisha W
Categories Dessert
Time 15m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Lightly butter a shallow baking pan (15"x10") with 1" sides.
- Stir together the popcorn, nuts and melted butter and sprinkle lightly with the salt.
- Spread this mixture in the buttered pan.
- Combine the sugar, butter and corn syrup bringing to a boil, stirring constantly, over a medium-high heat for 5-10 minutes until it turns a light caramel color.
- Remove from heat and stir in vanilla.
- Pour over the popcorn and nuts and toss to coat.
- Spread the mixture out to cool and harden.
- Break apart after hardened and store in loosely covered container.
- Eat at home for a snack and/or give some to a friend as a holiday treat.
Nutrition Facts : Calories 316.8, Fat 22.1, SaturatedFat 9, Cholesterol 34.3, Sodium 135.3, Carbohydrate 30.3, Fiber 2.1, Sugar 20.2, Protein 2.7
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