Kris Kringle Recipes

KRIS KRINGLE COOKIES

Steps:

• Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
• Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
• Bake 9 to 11 minute or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

KRIS KRINGLE SUGAR COOKIES

Steps:

• Cream butter and sugar together until light yellow.
• Add eggs and vanilla. Beat until fluffy.
• Add baking powder and salt. Stir until mixed.
• Add flour one cup at a time until you have a very stiff batter using about four cups of flour. Reserve extra flour for rolling out the dough.
• Wrap the dough in plastic wrap. I make flat discs to make rolling the dough out easier.
• Chill overnight in the refrigerator until firm.
• Roll out on a floured surface and cut with cookie cutters.
• Bake at 350 degrees for 5-10 minutes until the are just brown at the edges.
• Frost with you favorite frosting.

KRIS KRINGLES

Steps:

• 1. Cream butter and sugar together until thoroughly blended.
• 2. Add vanilla, milk, baking soda and well-beaten eggs.
• 3. Sift 3 cups flour with salt and cream of tartar. Add to mixture above. Add more flour as necessary to make dough that is easily handled. Chilling dough will make it still easier.
• 4. Roll out dough on a floured board or cloth and cut out.
• 5. Bake on lightly sprayed cookie sheets in 400-degree oven 8-15 according to thickness of cookie.
• 6. Lift carefully from sheet pan to wire racks to cool.
• 7. Frost and decorate.

KRIS KRINGLE COOKIES

Steps:

• Cream butter and sugar, then add eggs.
• In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
• Add small bowl contents to creamed contents.
• Sift flour into mix and combine.
• Chill.
• Roll out on floured board.
• Cut out cookies with cookie cutters.
• Place on greased cookie sheet.
• Bake at 400 for 8-12 minutes.
• Use butter cream frosting to ice.

KRIS KRINGLE BREAD PUDDING

Steps:

• Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with vanilla sugar; tap out excess. Bring Armagnac, dried fruit, and prunes to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until fruit has softened and absorbed the liquid, about 10 minutes. Coarsely chop fruit.
• Bring cream, half and half, vanilla sugar, cinnamon, vanilla beans and seeds, and zest to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat.
• Lightly beat egg yolks in a medium bowl. Whisking constantly, gradually ladle half the hot-cream mixture into the yolks. Pour yolk mixture into saucepan with remaining cream mixture. Cook over medium heat, whisking constantly and scraping sides of pan, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Pass custard through a fine sieve into a large bowl; discard solids.
• Preheat oven to 350 degrees. In another large bowl, combine brioche cubes and chopped fruit, reserving 1/2 cup fruit. Pour in custard; toss to combine. Divide bread mixture between prepared bowls. Top each with half the reserved fruit. Sprinkle with vanilla sugar. Place a parchment round in water to dampen and transfer to top of pudding bowl to cover. Use a rubber band to secure, and tie with kitchen twine. Repeat process with second bowl. Let stand until bread has soaked up liquid, about 20 minutes.
• Set bowls in deep roasting pan. Transfer pan to oven; add enough boiling water to come 3 inches up sides of bowls. Bake 1 hour. Uncover; bake until set, about 30 minutes more. Serve warm or at room temperature, with sour lemon sauce. Puddings can be refrigerated up to 3 days; let cool completely before covering with plastic wrap. If desired, reheat in a 350-degree oven, just until warm.