Sweet Recipes

We’re off on another trip that involves our grandsons and hockey. This one, unfortunately, is not to warmer southern climes. There’s a bit of prideful boasting involved in this, since both boys were invited to compete in a tournament in Quebec City. The boys are 10 and 12 years old, and I’m still blown away at how far these Florida natives will travel to compete on ice. Us grandparents are also willing to travel that far to cheer for them. I’m sure I won’t be coming home with photos of botanical gardens.

I’m writing this column a week early and I’m done with palm trees. I’m sharing the most recent dessert recipes I’ve tried. They’re all keepers, of course, or I wouldn’t share them. And that is also unfortunate because they definitely do not meet the nutritional guidelines for the Whole Life Challenge, of which the current six-week session starts the Saturday. I doubt I’ll earn all five points those first four days while we’re on the trip.

I’ve always really liked butter nuts, Peppermint Patties, and Thin Mints. There’s no chocolate involved in this first recipe. But none is needed. They’re addictive as they are. They’re very much like the center of a Peppermint Patty. I didn’t roll mine in regular sugar, but flattened them with a fork dipped in powdered sugar.

Peppermint Patties

1/4 C butter, softened

1/3 C light corn syrup

1/2 tsp peppermint extract (or mint)

4 C powdered sugar, divided

Food coloring, gel or paste, optional

1/2 C granulated sugar, for rolling

Combine the butter and syrup in a small bowl. Work in the extract. Add 2C powdered sugar, kneading until it’s absorbed. Add more powdered sugar as needed. Divide dough in thirds, coloring one section red, one green, and leaving one white. Roll each section into a rope about 3/4-1” thick. Cut into 20-30 coins. Roll each coil into a ball, and roll in granulated sugar. Place on waxed paper and flatten with the tines of a fork dipped in sugar. Let stand, uncovered at room temperature overnight. Store airtight, with waxed paper between layers.

Next up is a cookie that is now relatively expensive to make simply because the Asian Flu has driven up the cost of eggs. I saved the yolks and used them in our Sunday morning French toast. Our daughter had come home from the grocery store in Florida with meringues so when I ran across this recipe I had to make it. Maybe the price of eggs will drop soon? I tell myself they can’t be too bad because they’re mostly air.

Meringue Cookies

4 egg whites

1 C sugar

1/8 tsp cream of tartar

1/2 tsp vanilla

Oven at 225,° line baking sheets with parchment. Whisk the whites on medium high until foamy. Add the cream of tartar and whisk in. Gradually add the sugar, mixing well after each addition. Whisk on high until stiff peaks form. Stir in vanilla and food coloring if desired. Pipe, using a large star tip, on parchment. Sprinkle with colored sugar and/or sprinkles. Bake 1 hour, turning sheets around at the 30-minute mark. Turn off oven but do NOT open the door. Leave sheets in oven until completely cooled (1-2 hours, or overnight). Store airtight.

Another of my dietary downfalls is shortbread. These cookies are very easy to make. I know I’ll be putting these into regular rotation with my chocolate chip cookies and brownies.

Shortbread Cookies

3/4 C soft salted butter

1/2 C powdered sugar

1 C plus 2 Tbl flour

1/4 C cornstarch

1/2 tsp vanilla OR almond extract

Oven at 300.° Line sheets. Combine the butter and powdered sugar, beating 5 minutes. Mix the flour and cornstarch together, then add to the butter/sugar mix, beating another 3 minutes. Beat in the extract. Dust hands with cornstarch and roll dough into 1” balls. Put 1” apart on lined sheets. Press lightly with fork dipped in powdered sugar. Sprinkle with decorating sugars. Bake 20-22 minutes. The bottoms should be lightly browned, but cookies are still pale. Cool 5 minutes still on baking sheets, then on wire racks. Store airtight.

To counter all this sugar, I made myself a few healthy salads. My base was a can of garbanzo beans, drained and rinsed in a colander. I tore a bag of baby spinach in half and layered that atop the beans. A red onion was chopped and sprinkled atop the spinach. Then I added a cucumber, peeled, de-seeded and chopped, and halved cherry tomatoes. To one serving I added apple cider vinegar and olive oil, then chopped pepper jack cheese and sesame seeds. To another I added balsamic vinegar, olive oil, feta, chopped black olives, and a sprinkling of Everything Bagel. To the last, I added the balsamic and olive oil, along with chopped capers and marinated artichoke hearts as well as freshly grated Parmesan. I could add pine nuts or pumpkin seeds to any salad. I do love my salads, which certainly helps fight that sweet tooth.