Ribbon Crispies Recipes

FRAPPE OR CIOFFE: BOWS AND RIBBONS OF FRIED SWEETENED DOUGH

Steps:

• Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so (if making by hand, combine the ingredients, and stir well with a wooden spoon.)
• Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well.
• Add the remaining flour and mix until a slightly sticky dough forms.
• With hands, shape dough into a ball and refrigerate, covered, for about an hour.
• Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
• Dough will be elastic, but re-roll it if it gets too thick. Using a knife or cutter to cut into strips. Use a pasta rolling machine if you have one.
• Cut a strip: no size is right or wrong, but about 6 or 7 inches is a good size. Make a little cut towards one end. Now place the opposite end through that slit, and pull through to make a ribbon shape. Repeat, until all of dough is used.
• Meanwhile, heat some oil in a pot or deep fryer (I use a wok) until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and light brown on each side.
• Remove with strainer and place on a paper towel lined plate to cool.
• When cool, sprinkle with powdered sugar (or decorate with icing, or honey.)

ITALIAN BOW TIE COOKIES

Steps:

• Beat all wet ingredients, eggs, butter, wine, and vanilla in a bowl until creamy.
• Add flour, baking powder until dough is the right consistency to roll out.
• Roll out on floured board, as thin as possible., try not to over flour the board as they will get dry and tougher, (just lightly floured).
• Cut into a strip using a pastry cutter and tie in bows or twist like a ribbon, (a cutter with fluted edges works well and looks prettier)
• Fry in around 3 inches of oil or deep fryer on medium heat, until golden brown, drain on a dish lined with paper towels.
• These should be light and golden not dark and they also float to the top, they take around 1 or 2 minutes on each side.
• Cool sprinkle with powdered sugar

RIBBON COOKIES

Steps:

• Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
• In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
• Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
• Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
• Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
• Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
• Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
• Cool on wire rack.

MORNING CRISPIES

Steps:

• In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. , Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18x10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges. , Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Immediately remove from pans to wire racks to cool.

CINNAMON BROWN SUGAR RICE KRISPIES TREATS

Steps:

• 1. In a medium-large pot, on low heat, melt the butter. Then add the brown sugar and cinnamon.
• 2. When the brown sugar is completely dissolved, add your marshmallows.
• 3. Stir continuously until marshmallows are melted and the mixture is sticky. (This could create cramps in your hand, so stir slowly if need be.)
• 4. Remove from heat and start adding the cereal. Mix until well coated. (I usually add 1 cup at a time for ease.)
• 5. Spray your pan or chosen dish (I sometimes use fun molds) with cooking spray. Spoon your treats into the pan. (I usually spray one of my hands with the cooking spray so that I can mold the treats easier.)
• 6. Sprinkle some more cinnamon on top (if desired) and let cool for 15-20 minutes. Cut into 2-inch squares and serve.

CHOCOLATE RIBBON BARS

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
• Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.