Page 77 - Robeson Living Fall 2017

Glazed Autumn Leaf Roll dough on generously floured Color from Nature - Assorted Food
Cookies surface to 1/4-inch thickness. Cut out Colors, 3 tablespoons water (plus
Prep time: 30 minutes leaves with 2- to 3-inch leaf-shaped additional to dissolve color), 2 cups
Cook time: 10 minutes cookie cutters. Place on ungreased confectioners’ sugar and 1 teaspoon
Servings: 36 cookies baking sheets. cocoa powder.
2 3/4 cups flour Bake 8 to 10 minutes or until edges Forest Green Cookie Glaze: Use
1 teaspoon salt start to brown. Cool on baking sheets 1/2 teaspoon Sky Blue color and
1 teaspoon McCormick Ground 1 minute. Remove to wire racks; cool 1/4 teaspoon Sunflower color from
Cinnamon completely. McCormick Color from Nature -
1/2 teaspoon McCormick Ground Prepare desired colors of glazes. Assorted Food Colors, 3 tablespoons
Nutmeg Decorate cooled cookies with glazes. water (plus additional to dissolve
1 cup (2 sticks) butter, softened Glaze Variations: For the variations color), 2 cups confectioners’ sugar and
1 1/2 cups sugar below, dissolve the designated amount 1 teaspoon cocoa powder.
1 egg of the Color from Nature Food Colors Pumpkin Cookie Glaze: Use 1 tea -
2 teaspoons McCormick Pure Vanilla with water in small bowl. Stir in any spoon Sunflower color and 1/4 teaspoon
Extract remaining ingredients until smooth. Berry color from McCormick Color
2 teaspoons McCormick Maple Extract To glaze cookies, hold a cookie by from Nature - Assorted Food Colors,
Preheat oven to 325°F. Mix flour, salt, its edge and dip the top into the glaze. 3 tablespoons water (plus additional
cinnamon and nutmeg in medium bowl. (Or spoon the glaze onto cookies using to dissolve color) and 2 cups confec -
Set aside. Beat butter and sugar in large a teaspoon.) Place iced cookies on wire tioners’ sugar.
bowl with electric mixer on medium speed rack set over foil-covered baking sheet Test Kitchen Tips:
until light and fluffy. Add egg, vanilla and to dry. (The foil-covered baking sheet * Use glaze soon after preparing. Do
maple extract; mix well. Gradually beat will catch drips.) Let stand until glaze not refrigerate glaze, as it will begin
in flour mixture on low speed until well is set. to harden.
mixed. Maroon Cookie Glaze: Use 1/2 tea - * Allow glaze to dry before storing in air-
spoon Berry color from McCormick tight container.

Pumpkin Patch Cupcakes rolls (Tootsie Roll), halved cross
Prep time: 30 minutes wise
Servings: 24 cupcakes Beat butter and vanilla in large
2 cups (4 sticks) butter, softened bowl with electric mixer on me-
4 teaspoons McCormick Pure dium speed until light and fluffy.
Vanilla Extract Gradually add confectioners’ sug-
2 boxes (16 ounces each) confec ar, beating well after each addition
tioners’ sugar, sifted and scraping sides and bottom of
3 tablespoons milk bowl frequently. Add milk; beat
1 1/2 teaspoons Sunflower color until light and fluffy.
from McCormick Color from Na Remove 2 cups of the frost-
ture - Assorted Food Colors, divided ing into medium microwavable
1/4 teaspoon Berry color from bowl. Tint frosting orange using 1
McCormick Color from Nature - teaspoon Sunflower color and 1/4
Assorted Food Colors teaspoon Berry color. Set aside.
1 teaspoon Sky Blue color from Tint remaining frosting green grass spikes.
McCormick Color from Nature - using 1 teaspoon Sky Blue color To make the pumpkins, microwave the orange frost-
Assorted Food Colors and remaining 1/2 teaspoon ing on HIGH 10 to 20 seconds or until runny. Using
24 unfrosted cupcakes Sunflower color. Spread top of a fork, dip marshmallow halves into frosting mixture,
12 regular marshmallows, cupcakes with green frosting. then place on top of frosted cupcakes. Let stand until
halved crosswise Using a fork, gently touch frosting pumpkin frosting has dried. Press a tootsie roll half in
12 small chocolate flavored taffy in different directions to resemble center of each pumpkin for the stem. Decorate leaves
and vines with remaining green frosting, if desired.
Spiced Caramel Apple Cider mel topping and apple pie spice, if
Prep time: 5 minutes desired.
Servings: 4 Flavor Variations: For the varia-
4 cups apple cider tions below, use the following extract
1/4 cup caramel topping in place of the vanilla:
1 teaspoon McCormick Apple Pie Spiced Caramel Orange Cider:
Spice Use 1/4 teaspoon McCormick
2 teaspoons McCormick Pure Pure Orange Extract.
Vanilla Extract Spiced Caramel Maple Cider:
Bring apple cider, caramel topping and Use 3/4 teaspoon McCormick
apple pie spice to simmer in medium Maple Extract.
saucepan. Stir in vanilla. Spiced Caramel Rum Cider:
Pour into serving cups. Serve topped Use 3/4 teaspoon McCormick
Robeson Living ~ Fall 2017 with whipped cream, additional cara- Rum Extract