PEPPERMINT TEA CAKES
A spin-off from a classic holiday cookie with a festive peppermint twist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 56
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- In bowl of a food processor, place peppermint candies; cover and process until very finely crushed. In large bowl mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in 1/4 cup crushed candies. Press firmly to shape dough into 56 (1 inch) balls. Place 1 inch apart on ungreased cookie sheet.
- Bake 5 to 7 minutes or until set but not brown. Cool 2 minutes on cookie sheet. Remove to cooling rack. In small bowl place powdered sugar. In another small bowl, place remaining crushed candies. Roll each warm cookie in powdered sugar, then crushed candies. Place on cooling rack. Cool completely; at least 20 minutes. Store in airtight container at room temperature.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 8 g, TransFat 0 g
PEPPERMINT TEA CHOCOLATE CAKE
Made with a cup of mint tea, this is a very moist cake. Since there's a hint of mint in the cake, I drizzle the top with a chocolate-mint glaze.
Provided by JenniferLL
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
- Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
- Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
- Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.8 g, Cholesterol 49 mg, Fat 15.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 176.1 mg, Sugar 31.9 g
PEPPERNUT TEA BREAD
All the peppery spiciness of the Russian/Eastern European cookie in a quick bread. This recipe appeard in Cooking Light and is being submitted (untried) for the Zaar World Tour.
Provided by justcallmetoni
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°.
- Lightly spoon flour into dry measuring cups and level top for measurement. Combine flours with baking soda, salt, nutmeg, cinnamon, star anise and pepper in a large bowl, stirring with a whisk.
- Combine apple butter, sugar, honey, and eggs. Stir with a whisk until well combined.
- Fold wet ingredients into dry along with raisins and 1 tablespoon almonds, combine with whisk or spoon until just incorporated.
- Spoon batter into a loaf pan coated with cooking spray. Sprinkle top with 1 tablespoon of almonds. Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
Nutrition Facts : Calories 170, Fat 1.6, SaturatedFat 0.4, Cholesterol 35.2, Sodium 218.5, Carbohydrate 36.8, Fiber 1.7, Sugar 22, Protein 3.3
SPICY TEA BREAD
This was my mother's recipe which has been modified from her great grandmother's. My mother's family is from Great Britain and Germany so they brought tea time and a love of spicy sweets with them and this is the result.
Provided by shep1144
Categories Bread Quick Bread Recipes
Time 2h5m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and dust a 9x5-inch loaf pan with white sugar.
- Combine dates, sugar, molasses, and butter in a large bowl. Pour tea over date mixture and mix well; set aside to cool, 15 to 20 minutes.
- Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, cloves, salt, nutmeg, cardamom, and white pepper together in a bowl.
- Stir egg and vanilla extract into cooled date mixture. Add 1/3 the flour mixture to the date mixture; mix well. Repeat 2 more times with remaining flour mixture until batter is just combined; fold in walnuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a knife inserted in the middle of the bread comes out clean, about 1 1/4 hours. Cool in pan for 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 64.9 g, Cholesterol 24.7 mg, Fat 9.1 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 217.1 mg, Sugar 36.9 g
BUTTERNUT SQUASH TEA BREAD
Provided by Florence Fabricant
Categories brunch, project, side dish
Time 1h30m
Yield 1 large loaf
Number Of Ingredients 12
Steps:
- Place the squash in a saucepan. Cover with water, bring to a boil and simmer until the squash is tender, about 30 minutes. Mash or puree the squash and set aside to cool.
- Preheat oven to 350 degrees. Use some of the butter to grease a loaf pan 9-by-5-by-3 inches.
- Cream the remaining butter with the sugars. Beat in the eggs. In a separate bowl mix the flour with the baking powder, baking soda and salt. Stir this mixture into the butter mixture, alternating with squash puree. Stir in vanilla and fold in dried fruit.
- Spread the mixture into the pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool about 20 minutes in the pan, then remove to continue cooling on a rack.
PECAN-VANILLA TEA BREAD
Categories Bread Dairy Nut Dessert Side Pecan Vanilla Shower Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter and flour 9- to 10-cup nonstick Bundt pan. Whisk flour, pudding mix, and nutmeg in medium bowl. Using electric mixer, beat sugar and eggs in large bowl 5 minutes. Blend in dry ingredients, then butter (batter will be thick). Fold in buttermilk, then nuts and raisins. Transfer to prepared pan.
- Bake bread until tester inserted near center comes out clean, about 1 hour. Cool in pan 5 minutes. Turn out onto rack; cool.
PEANUT BREAD
This moist peanut butter bread is terrific toasted and served with jelly or used in sandwiches. "Make a grilled cheese, but substitute peanut butter for the cheese and add sliced banana," suggests Barbara Hileman of Cortland, Ohio. "The gooey treat goes well with a glass of cold milk."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 6
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
PEPPERNUTS
Make and share this Peppernuts recipe from Food.com.
Provided by clsiehndel
Categories Dessert
Time 8m
Yield 3-4 dozen cookies
Number Of Ingredients 10
Steps:
- Cream margarine & sugar, add molasses & eggs and beat well. Add anise extract and mix well. Add dry ingredients-then work with hands until you have a very stiff dough. Form into balls & chill. Roll in long rolls about the size of your finger & cut in small pieces. Pick these up & roll into balls. About the size of a small marble. Bake for 8-10 minutes at 375 degrees.
Nutrition Facts : Calories 1593.3, Fat 65.4, SaturatedFat 13.9, Cholesterol 124, Sodium 1606.7, Carbohydrate 231.8, Fiber 5, Sugar 108, Protein 21.1
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