WNEM TV5 News - 2014 Celebrate

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.

Citrus Biscotti

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 remaining flour.

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.

OVEN: 370°F 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 each).