Embellish a takeout box:
P Pint-size takeout box
P Tissue paper
P Small jingle bells
P Assorted ribbons
How to make it: Line the box
with tissue paper. Remove the metal
handle and slide the jingle bells onto
it. Tie on ribbons, using knots, and
reattach the handle.
PREP: 30 min. BAKE: 36 min. COOL: 1 hr. OVEN: 375°F /325°F
¼ cup butter, softened
½ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¹∕₈ teaspoon salt
½ cup refrigerated or frozen egg product, thawed, or 2 eggs
½ cup oat bran
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
1 teaspoon finely shredded lime peel
1¾ cups flour
1. Preheat oven to 375°F. Line a large cookie sheet with parchment
paper; set aside. In a large mixing bowl beat butter with an electric
mixer on medium speed for 30 seconds. Add sugar, baking powder,
baking soda, and salt, beating until well combined. Beat in eggs. Beat
in oat bran, orange peel, lemon peel, and lime peel. Beat in as much of
the flour as you can with the mixer. Using a wooden spoon stir in the
2. Divide dough in half. If necessary, cover and chill dough for 1 hour
or until easy to handle. Shape each portion into an 8-inch-long log.
Place logs 3 inches apart on prepared cookie sheet; flatten the logs
slightly until 2 inches wide. Bake for 18 to 20 minutes or until firm and
a wooden toothpick inserted near center of each log comes out clean.
Cool on cookie sheet on wire rack for 1 hour.
3. Preheat oven to 325°F. Using a serrated knife, cut each log diagonally
into ½-inch-thick slices. Arrange slices, cut sides down, on cookie sheet.
Bake for 10 minutes; turn slices. Bake for 8 to 10 minutes more or until
dry and crisp. Transfer to a wire rack; cool completely. To store, layer
biscotti between waxed paper in an airtight container. Cover and seal.
Store at room temperature for up to 3 days or freeze for up to 3 months.
Makes about 28 servings about (1 cookie each).
PER SERVING: 63 cal., 2 g total fat (1 g sat. fat), 4 mg chol., 55 mg sodium,
11 g carb., 0 g fiber, 2 g pro.
Holiday Tea Biscuits
PREP: 25 min. StANd: 5 min. BAKE: 9 min.
Nonstick cooking spray
½ cup dried cranberries, coarsely chopped
1½ cups flour
½ cup yellow cornmeal
¼ cup packed brown sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup butter
4 ounces white baking chocolate (with
cocoa butter), chopped
1 egg white, lightly beaten
1 8-ounce carton light sour cream
3 tablespoons fat-free milk
1. Preheat oven to 375°F. Coat baking sheets
with cooking spray or line with parchment
paper; set aside. Place cranberries in a small
bowl; add enough boiling water to cover. Let
stand for 5 minutes; drain well.
2. Meanwhile, in a large bowl combine flour,
cornmeal, brown sugar, baking powder, baking
soda, and salt. Using a pastry blender, cut in
butter until mixture resembles coarse crumbs.
Stir in drained cranberries and white chocolate.
Make a well in the center of the flour mixture.
3. In a small bowl combine egg white, sour
cream, and milk. Add egg white mixture all
at once to flour mixture. Using a fork, stir
until combined. Drop dough by well-rounded
teaspoonfuls 2 inches apart onto prepared
cookie sheets. Bake for 9 to 11 minutes or until
edges are lightly browned and tops are set.
Transfer biscuits to wire racks; cool completely.
To store, layer biscuits between waxed paper in
an airtight container. Cover and seal. Store at
room temperature for up to 3 days or freeze for
up to 3 months. Makes 36 servings (1 biscuit
PER SERVING: 75 cal., 3 g total fat ( 2 g sat. fat),
6 mg chol., 55 mg sodium, 10 g carb., 0 g fiber,
1 g pro.
12 better homes and gardens | celebrate!