Archive for the ‘Recipes’ Category
- 4-1/2 cups flour, divided
- 3/4cup sugar
- 2 env. active dry yeast
- 1 Tbsp. anise seed
- 1 Tbsp. grated orange zest
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1/2cup milk
- 1/2cup water
- 1/2cup (1 stick) butter
- 5 eggs, divided
- 1 Tbsp. KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
- 1 Tbsp. sugar
- 1-1/2 tsp. water
MIX 1-1/2 cups of the flour, the 3/4 cup sugar, yeast, anise seed, orange zest, cinnamon and salt in large bowl; set aside. Place milk, 1/2 cup water and the butter in small saucepan. Cook on low heat until mixture reaches 105°F to 115°F; stir. Make a well in center of flour mixture. Add milk mixture; stir until well blended. Lightly beat 4 of the eggs. Add to flour mixture; mix well. Gradually add remaining 3 cups flour, 1/2 cup at a time, mixing well after each addition until dough is smooth but not sticky.
PLACE dough on lightly floured surface; knead 20 min. Place in large greased bowl; cover with greased sheet of plastic wrap and towel. Let stand at room temperature 1-1/2 hours.
REMOVE 1/4 of the dough; shape into 3-inch pieces to resemble bones and tears. Set aside. Divide remaining dough in half; shape each piece into a ball. Place on floured surface; knead 5 min. Place on greased baking sheet. Decorate balls of dough with dough pieces as desired; cover with greased plastic wrap and towel. Let rise at room temperature 1-1/2 hours or until dough is doubled in volume.
PREHEAT oven to 350°F. Beat remaining egg. Brush over dough. Bake 40 min. or until golden brown. Mix drink mix, 1 Tbsp. sugar and 1-1/2 tsp. water; brush over warm bread. Cool completely.
Candy Corn Oreo Bark
YIELD: 20 pieces
PREP TIME: 10 minutes
10 Candy Corn Oreos, chopped
1/2 cup small pretzel stick pieces
1/2 cup salted peanuts
12 ounces white chocolate, chopped (see note below)
3/4 cup candy corn
1. Line an 8×8 baking sheet with parchment paper.
2. Spread the cookies, pretzels and peanuts into the bottom of prepared pan.
3. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave at 50% power, stirring frequently until almost melted. Remove from the heat while there are still a few pieces of unmelted chocolate; stir until smooth.
4. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly.
5. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
I found this recipe at http://www.mybakingaddiction.com/candy-corn-oreo-cookie-bark/