Christmas Sweets: Homemade Butter Mints

This recipe is one of my favorites because it is so fun to make and the results are strikingly festive (and delicious!) There is no need to bake and no need for a candy thermometer. The only requirement is to set aside some space for the candy to set undisturbed for 24 hours. Homemade Butter Mints travel well, and I include them in all our gift packages of holiday goodies.

Ingredients:

9 1/2 cups powdered sugar

1/2 cup unsalted butter, softened

2/3 cup corn syrup

1 tsp salt

1 1/2 tsp peppermint extract

1/2 tsp vanilla extract

green and red food coloring, (I use paste, but liquid will work.)

In a large bowl, cut together sugar and butter with 2 knives or a pastry blender until butter is in large chunks. Add corn syrup, salt, peppermint, and vanilla. Stir with a wooden spoon until mixture begins to come together, then work into a dough with your hands, kneading constantly until dough is smooth and uniform. Divide dough into two parts. Make a well in the center of each and put a small amount of food coloring in the well. Knead each ball of dough until the color is distributed uniformly.

On large sheets of waxed paper in an area where you will rest your candy, roll dough between your hands into "snakes" a little larger in diameter than a pencil. Once you have all the dough rolled, set a timer for 10 minutes. When the buzzer rings, begin cutting the snakes, starting with the first ones you prepared, into pillows. Allow them to set for 24 hours. Store in an airtight container or a large Ziploc bag. Keep in mind that the mints are semi-soft, so protect them from being crushed.

Enjoy!

Buttery Homemade Biscuits

We love these biscuits for breakfast or with soups and stews. My children break them open and eat them with honey. They are flaky and light and delicious.

Ingredients:

2 cups all purpose flour
3 teaspoons baking powder
1/2 tsp salt
5 tbs. shortening
3 tbs cold salted butter
2/3 to 2/4 cups cold milk

Heat the oven to 450 degrees. Mix flour, baking powder and salt. Cut in the shortening and butter with two knives or a pastry blender until the mixture has lumps the size of peas. Make a well in the center of the flour mixture and pour in 1/2 cup milk. Mix it in quickly with a fork, distributing the liquid to as much of the mixture as possible. Gradually add more milk as you mix until the dough will just start to hold together. Turn the dough onto a floured pastry cloth or board and knead, very gently, only 6-8 times. Roll out the dough to 1/2 inch thick and cut biscuits into desired shape. Try to get them all the same height and size for even cooking. Place on an ungreased cookie sheet, no more than 1/2 inch apart. Bake 12-14 minutes, until they are golden-brown. Serve hot.

Enjoy!

Turkey-Sage Penne Pasta

Good recipes using ground turkey can be difficult to find. I put this one together about three years ago, and it is now a staple at our house. We grow fresh sage in the garden, which I would highly recommend for this dish. Although it combines olive oil and butter, use as much or as little as suits your taste and dietary needs.

Ingredients:

1 pound ground turkey or ground turkey breast
1/2 small white onion, minced
8 large leaves fresh sage
Extra virgin olive oil
4 tbs. salted butter
Salt and pepper to taste
1/2 pound penne pasta

Begin by browning the turkey, uncovered, in a large skillet with a lid. Cook pasta according to package directions and drain. Once turkey is browned, remove it from the pan and reduce heat. Add 1 tbs. olive oil and onion and cook gently until onion is softened. Slice sage leaves into fine slivers. Return the meat to the pan and add half the sage. Saute together for 1 minute. Add 2 tbs. more olive oil and butter to the pan. As butter melts, toss the mixture to coat and add remaining fresh sage. Add pasta to the pan and toss again. Serve warm in shallow pasta bowls.

Enjoy!