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In a large bowl, add sugar, peanut butter, butter, vanilla and salt. Using a wooden spoon beat the mixture to combine well. Line a tray with wax paper.

Divide the mix into equal portions and roll into balls. Place on lined tray and freeze for 20 minutes

Melt the chocolate and shortening over a double boiler or for 2 minutes in microwave. Line a tray with wax paper.

Insert a toothpick into a ball, and dip in chocolate about 3/4 of the way to leave a "bald" spot at the top, place on tray lined with wax paper. Slide toothpick out and repeat for all balls.

Freeze until firm, smooth over the holes at the top. Store in refrigerator for up to two weeks.

Yield:

"60 each"

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Butterscotch hard candy

Recipe By: Chris Koch

Serving Size : 0

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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2 cups sugar

3/4 cup water

1/2 cup light corn syrup

1 cup butter -- cubed

1/4 cup honey

1/2 teaspoon salt

1/2 teaspoon rum extract

Butter a 10 x 15 baking dish or 1/2 sheet tray

In a heavy sauce pan, combine the sugar, water and corn syrup. Bring to a boil over medium heat without stirring. Cook until a candy thermometer reads 270°

Add the butter, honey, salt and rum extract and stir constantly until the mixture reaches 300°

Remove from heat and pour into prepared dish without scraping -- do not try to spread it.

Let it cool for 1 -2 minutes or until it begins to set. Score the surface into 1/2 to 1" squares -- cool completely. Break the squares and store in air-tight container.

Yield:

"1 1/2 pounds"

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Candy cane twists

Recipe By: Chris Koch

Serving Size : 54

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups powdered sugar

1 1/4 cups butter -- softened

1 each egg

1 teaspoon peppermint extract

1 teaspoon vanilla

2 3/4 cups flour

1/4 teaspoon salt

1/3 cup peppermint mints -- crushed finely

1/4 tablespoon red food coloring

Preheat to 350°

Cream the sugar, butter, egg, peppermint extract and vanilla in bowl.

Reduce to low speed, add the flour and salt, beat to well combined

Divide dough in half. Stir crushed candy into one half. Stir red coloring into other half

Roll dough into ropes. Lay next to each other and gently twist together

Place on sheet 2 inches apart and form canes

Bake 10-12 minutes. Let stand for one minutes, remove and cool

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Caramels version 2

Recipe By: Chris Koch

Serving Size : 60

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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2 Cups sugar

1/2 cup butter

2 cups heavy cream

3/4 cup corn syrup

Grease square baking dish

Place all the ingredients in sauce pan, stir to combine and heat over medium high until candy thermometer reads 245°

Pour into dish, cool for 2 hours

Using scissors, cut into pieces, wrap in wax paper and cellophane

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Cashew brittle

Recipe By: Chris Koch

Serving Size : 0

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 tablespoon peanut oil

1 teaspoon vanilla

1 1/2 teaspoons baking soda

1 teaspoon water

1 1/2 cups sugar

1 cup water

1 cup light corn syrup

3 tablespoons butter

1 pound cashews

Grease a lipped baking sheet with the peanut oil and place greased pans in 200° oven to warm

Mix the vanilla, soda and water together and set aside

In sauce pan, mix the sugar, corn syrup and water. Once the sugar has dissolved, do not stir this again. Cook to 240°

Stir in the butter and cashews and continue cooking to bring to 300°

Remove from the heat. Stir in the baking soda mix and pour the brittle mixture into the prepared pan. Cool for at least one hour

Yield:

"2 1/2 pounds"

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Cashew coffee biscotti

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Italian Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

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1 1/2 Cups Cashews

1 3/4 Cups flour, all-purpose

1/2 Teaspoon Baking powder

1/4 Teaspoon Salt

2/3 Cup Sugar

1/2 Tablespoon Sugar

4 Teaspoons Butter

2 Tablespoons Instant coffee

2 Each Eggs

1/2 Teaspoon vanilla extract

Preheat the oven to 350°. Place the cashews on a tray or in a dish and toast cashews for ten to twelve minutes

Place the flour, the first mesasuce of sugar, baking powder, salt and butter in the food processor. Process to a course meal texture

In a stand mixer bowl with a whip attachment, beat the eggs, instant coffee and vanilla until light and fluffy

Change to a dough hook, begin adding the dry ingredients, and work until a dough ball forms

Line a baking sheet, and form the dough into a "flat log like" shape. Sprinkle with the second measure of sugar

Bake for 20 minutes, cool, and then cut into slices (cookies). Arrange the slices on lined sheet tray, reduce heat to 300°

Bake the slices in the oven for an additional ten minutes

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Chewy coconut cookies

Recipe By: Chris Koch

Serving Size : 60

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 cup butter -- softened

3/4 cup sugar

3/4 cup brown sugar, packed

2 each eggs

1 teaspoon vanilla

1/4 teaspoon coconut extract

2 1/4 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 1/2 cups shredded coconut meat

30 each candied cherries -- halved

Preheat the oven to 350°

In a mixer, cream the butter and sugars for 3 minutes

Add eggs one at a time then the vanilla and coconut extract. Beat for 2 minutes

Reduce the speed to low. Combine the flour, baking powder and soda. Add to the mixer and beat well. Fold in the coconut

Drop rounded tsp of dough 2 inches apart. Press 1/2 cherry into each, bake 11-13 minutes. Remove and cool

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Chocolate chip cookies

Recipe By: Chris Koch

Serving Size : 36

Categories : C -- American - NE Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1/2 cup shortening

1/2 cup butter

2 1/2 cups flour, all-purpose

1 cup packed brown sugar

1/4 cup light corn syrup

1/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon baking soda

12 ounces semisweet chocolate chips

In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed about 20 seconds or until softened.

Add about half of the flour to the shortening mixture. Then add the brown sugar, corn syrup,sugar, eggs, vanilla and baking soda. Beat until thoroughly combined, scraping the sides of bowl occasionally. Beat or stir in remaining flour. Stir in chocolate pieces. If desired, stir in nuts.

Drop dough from rounded teaspoon 2 inches apart on an ungreased cookie sheet.

Bake in a 375° oven for 8-10 minutes or until edges are lightly browned. Remove the cookies from the cookie sheet and cool on a wire rack.

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Chocolate fudge crackles

Recipe By: Chris Koch

Serving Size : 48

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups flour

1/3 cup unsweetened cocoa

1/4 teaspoon baking soda

1/4 cup brown sugar, packed

1/4 cup light corn syrup

1 cup butter -- softened

2 each egg yolk

1 1/2 teaspoons vanilla

1 cup pecan halves -- toasted and chopped fine

3 tablespoons sugar

2 each egg white -- beat until frothy

Preheat the oven to 350°

Sift the flour, cocoa and baking soda together 3 times, set aside

In a stand mixer with the paddle attachment, cream the sugar, syrup and butter for 3 minutes

Add the yolks and vanilla; beat for 2 minutes

Reduce the speed to low, and begin adding the flour mixture and beat for 2 minutes

Shape the dough into 1 inch balls

Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved. Combine the sugar and pecans in bowl

Roll balls in egg whites, then in pecan mixture

Place 2 inches apart, bake for 10-12 minutes. Let rest for 1 minutes, remove wire racks to cool

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Chocolate glazed toffee

Recipe By: Chris Koch

Serving Size : 36

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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2 cups sugar

2 cups butter

1/2 cup water

1 cup semisweet chocolate -- chopped fine

1 cup finely chopped pecans

In a heavy sauce pan over medium high heat, bring sugar, butter and water to 300° Stir constantly.

Pour the caramelized mixture into a greased, lipped baking sheet

Sprinkle chocolate on top, allow to melt, then spread over top with an offset spatula or knife

Sprinkle with nuts, cool for one hour; crack into pieces

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Chocolate leaves

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

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11 Ounces Semi sweet chocolate

12 Each large rose leaves

Melted the chocolate for about 90 seconds in microwave bowl and stir until smooth

Wash and dry the surface of the rose leaves

Brush the melted chocolate onto a leaf, place on tray and allowed to completely set up

Carefully peel the rose leaf from the chocolate leaf

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Chocolate orange truffles with almonds

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups Almonds -- Toasted, chopped fine

1 1/2 cups Heavy cream

24 ounces Semi sweet chocolate -- Shredded

4 tablespoons Grand Marnier

3 teaspoons Grated orange zest

Bring the cream to a boil. In a bowl, pour hot cream over chopped chocolate, and stir until melted and smooth

Add the Grand Marnier and orange zest. Pour the mixture into a shallow bowl and refrigerate until firm

Portion the chocolate mixture, roll into balls, rolling into chopped almonds, chill

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Chocolate pinwheels

Recipe By: Chris Koch

Serving Size : 60

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 cup sugar

1/2 cup butter -- softened

1 each egg

2 teaspoons vanilla

2 ounces white baking bar -- melt and cool slightly

1 2/3 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 ounce unsweetened baking chocolate -- melt and cool

In a stand mixer with a paddle attachment, cream the sugar, butter, egg and vanilla

Reduce to low speed, add the melted white chocolate. Change to the dough hook.

In a bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the mixer and beat for 3 minutes

Remove 1/2 of the dough. Melt the unsweetened chocolate to the remaining 1/2 and blend well.

Shape each 1/2 portion of the dough into a rectangle, wrap in plastic and refrigerate until firm

Roll out each dough separately. Begin by dusting your counter with flour. Place the dough on the flour and sprinkle more flour on top of dough. Don't use too much flour - just a light dusting….more can be added if needed. Place the rolling pin on the dough and work from the center to the outside. Rotate the dough 90° (1/4 turn) and dust the counter and the surface as needed to keep the dough from sticking to the pin and the counter.

Lay brown on white and roll up tightly. Wrap and refrigerate for 2 hours

Preheat the oven to 375°

Cut rolls into 1/4" slices and place 2 inch apart on a parchment lined baking sheet. Bake for 7-9 minutes, cool

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Chocolate swirl caramels

Recipe By: Chris Koch

Serving Size : 64

Categories : C -- American South Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1/2 Cup Unsalted butter

2 Cups Sugar

Cup Heavy cream

1 Cup Light corn syrup

2 Ounces Bittersweet chocolate -- finely chopped

Line an 8 in. square baking pan with foil. Spray with nonstick spray.

In a heavy saucepan, melt the butter over medium heat. Add the sugar, cream and corn syrup and stirred a combine.

Bring to a boil and cook until a candy thermometer reads 230 °

Stirring constantly, bring the temperature up to 240 ° (firm ball stage)

Carefully pour half of the mixture into the pan. Sprinkle with half of the chocolate, pour the remaining mixture over the chocolate

Important do not scrape the bottom of the pan

Allow the mixture to sit for two to three minutes until chocolate is melted

Using a knife, swirl the mixture. Let stand 6 - 8 hours until cool and completely set

Yield:

"1 8 in. square pan"

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Chocolate truffle croquembouche

Recipe By: Chris Koch

Serving Size : 96

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

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9 Cups Heavy cream

3/4 Cup Butter

2 1/4 Pounds Dark chocolate -- Shredded

3/4 Cup Sour cream

6 Tablespoons Orange liqueur

1 1/2 Tablespoons Orange zest -- Greeted

1 1/2 Cups Powdered sugar

1 1/2 Cups Cocoa powder

For dipping

1 3/4 Pounds White chocolate

1 1/2 Pounds Dark chocolate

1 Each styrofoam cone - 1 foot tall

100 each plain toothpicks

Bring the heavy cream and butter to a boil. Pour over shredded dark chocolate, and stir until smooth

Add the sour cream, orange liqueur and orange zest and stir to blend

Pour this mixture into a shallow baking dish and chill until completely set.

Place the powdered sugar and the cocoa powder in two separate shallow dishes

Using a spoon, portion of the firm chocolate mixture into 1/2 an ounce portions.

Roll each portion into a ball and place on a lined sheet tray. After all the balls have been rolled, dredge 1/2 of the balls in the powder sugar, 1/2 of the balls in cocoa powder and freeze

In separate pans, melt the white chocolate and dark chocolate. Dip the sugar-coated balls in the white chocolate, and the cocoa powder covered balls in dark chocolate, return to a lined sheet tray

After all the balls have been dipped, transfer the remaining chocolate to piping bags, and pipe opposite colors on each ball.

The goal is to arrange the truffles on the Styrofoam cone. Carefully inserted toothpick into the cone, and carefully press each truffle onto the toothpick.

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Citrus sugar cookies

Recipe By: Chris Koch

Serving Size : 64

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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3 cups butter -- softened

4 teaspoons grated lemon peel

4 teaspoons grated orange peel

1 1/2 cups sugar

2/3 cup powdered sugar

4 each eggs

7 1/2 cups flour

1 1/2 tablespoons baking powder

2/3 teaspoon salt

In a stand mixer with the paddle attachment, cream the butter, grated peels, sugars

Beat in the eggs then switch to the dough hook

Sift together the dry ingredients and add at low speed to form a dough.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Remove the dough and roll out about 3/8 inch thick, cut as desired and bake at 350° for 12-15 minutes

variations: to make 3 dimensional stars, cut shapes, remove tab, bake, cool, place together magic window cookies, cut cookies, place on covered sheet trays, cut out designs crush lifesavers in plastic bag, place candy in cutouts, cool on parchment

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Coconut Bon-Bons

Recipe By: Chris Koch

Serving Size : 24

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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7 fluid ounces condensed milk, sweetened

1/4 cup butter

1 teaspoon vanilla

1 pound confectioner's sugar

1 pound flaked coconut

1/2 cup pecans -- finely chopped

1 pound bittersweet chocolate -- shredded

Place the milk and butter in a saucepan, cook over low heat until butter melts, stirring frequently, remove from the heat and stir in vanilla

Sift 1/2 of sugar into bowl of stand mixer with paddle attachment

Pour the hot mixture over sugar, beat at medium speed until blended. Add the remaining sugar and beat until blended and creamy. Stir in the coconut and pecans with wooden spoon to combine. Cover with plastic and refrigerate 1 hour

Shape mix into 1" balls, place on lined baking sheet and refrigerate until firm

Melt and temper the chocolate by stirring until cooled. Begin by placing the shredded chocolate in a metal bowl. Bring a pan of water to simmer, place the bowl of chocolate over the water, turn off the heat and stir the chocolate until it melts. Remove the bowl from the heat and stir until chocolate falls to 88-90 degrees, use immediately.

Dip balls in chocolate, allow excess chocolate to drip into the bowl, place on lined tray, let stand until cool (do not refrigerate)

Colored coating "chocolate" from a craft stores may also be used

Yield:

"48 each"

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Coconut Drops

Recipe By: Chris Koch

Serving Size : 36

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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3 Ea Egg Whites

1/4 Tsp Salt

1 C Powdered Sugar

3 Tbsp Flour, All-Purpose

1 1/2 Tsp Vanilla Extract

4 C Coconut flakes

2 Tbsp Butter -- melted

Mix the egg whites and salt together. Beat in the sugar, flour and extract

Fold in the coconut and the melted butter

Form into balls using a small scoop

Place the balls on a parchment lined baking sheets and bake at 350° for 12-15 minutes

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Congo pecan bars

Recipe By: Chris Koch

Serving Size : 36

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 pound brown sugar

3 each eggs

1 cup corn oil

2 1/2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

12 ounces semisweet chocolate chips

1 1/2 cups chopped pecans

Preheat the oven to 350°

In a stand mixer with whip attachment, cream the sugar and eggs until light yellow and fluffy. Drizzle in the oil very slowly.

Change to the dough hook. In a mixing bowl, combine the flour, baking powder and salt. Slowly add this to the mixer. Run to combine to a stiff dough.

Stir in the chips and nuts and press into 9 x 11 baking dish - bake for 40 minutes.

Remove, cool and cut into bars.

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Drop sugar cookies

Recipe By: Chris Koch

Serving Size : 12

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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2 cups flour, all-purpose -- sifted

2 teaspoons baking powder

1/2 teaspoon salt

2 each large eggs

3/4 cup sugar -- plus additional for topping

2/3 cup vegetable oil

2 teaspoons vanilla extract

1 teaspoon grated lemon peel

Preheat oven to 400°

Combine dry ingredients and sift into large bowl

Whisk the egg in a separate bowl, add sugar, oil, vanilla and zest.

Sift the dry ingredients into the egg mix, stir well until blended. Cover and chill for at least 30 minutes

Drop about 1 tbl of dough onto ungreased cookie sheet, dust with sugar

Bake about 8 minutes. Cool on sheets for 2 minutes and transfer to rack to cool completely.

Yield: "48 each"

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Gingerbread cookies

Recipe By: Chris Koch

Serving Size : 36

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1/4 pound butter

1/4 pound shortening

1 cup sugar

2 each eggs

1 cup light molasses

4 1/2 cups flour

3/4 tablespoon ground ginger

1/2 tablespoon baking soda

1/2 tablespoon ground clove

1/2 tablespoon ground cinnamon

In a stand mixer with a whip attachment. Cream the butter, shortening and sugar until light fluffy. Beat in the eggs one at a time and then add the molasses

Sift together the dry ingredients; reduce the mixer speed to low. Change to the dough hook, add the dry ingredients and run to form a dough

Wrap the dough in plastic and refrigerate for 4 hours

Roll out the dough and cut into desired shapes

Bake at 350° 15 minutes

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Holiday Hideaways

Recipe By: Chris Koch

Serving Size : 48

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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2/3 C Butter flavored Crisco

3/4 C Sugar

1 Ea Egg

1 Tbsp Milk

1 Tsp Vanilla

1 3/4 C Flour

1 Tsp Baking Powder

1/2 Tsp Salt

1/2 Tsp Baking Soda

48 Ea Maraschino Cherries -- drain and pat dry

1 C Chocolate -- melted

2 Tbsp Butter Crisco

Chopped Pecans

Preheat oven to 350°

In a stand mixer, cream the Crisco, sugar, egg, milk and vanilla.

Combine flour, powder, soda and salt. Beat into creamed mix. To easily add dry ingredients to the bowl of a stand mixer, place a sheet of parchment paper on the work surface. Combine all the dry ingredients on a sheet of parchment paper. When you need to add the dry ingredients, fold the lower edge of the parchment over until the lower and upper corners meet. Pick the parchment up by the corners being careful not to let the dry ingredients pour out the ends. Tilt the back end of the parchment up and let the ingredients slide into the bowl.

Press thin layer of dough around cherries.

Place on parchment 2" apart. Bake for 10 - 12 minutes, and cool

Melt the chocolate and Crisco in microwave for 2 minutes, and stir until smooth

Dip the cookies into the chocolate mixture, remove to a parchment covered tray, sprinkle with pecans, cool in refrigerator to set

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Irish potatoes

Recipe By: Chris Koch

Serving Size : 40

Categories : C -- American - mid atlantic C -- American - NE

Cookies and candy Desserts

Amount Measure Ingredient -- Preparation Method

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1 1/2 Cups Grated coconut

1 1/2 Cups Powdered sugar

3 Tablespoons Heavy cream

1/2 Teaspoon Vanilla extract

1 Teaspoon Cocoa powder

2 Tablespoons Ground cinnamon

2 Tablespoons Powdered sugar

In a food processor combine coconut and sugar and process into very fine meal

Add the heavy cream and vanilla, pulse to mix well

Combined the cocoa, cinnamon and sugar in a separate bowl

Form the coconut mixture into small football shaped portions about 1 ounce each, and roll in the cocoa mixture

Place on a parchment paper lined baking sheet, cover and refrigerate.

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Lemon Bars

Recipe By: Chris Koch

Serving Size : 24

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 c butter

2 c flour, all-purpose -- sifted

1/2 c confectioner's sugar -- sifted

1/4 tsp salt

4 ea egg

1 1/2 c sugar

3/4 c lemon juice

1/3 c flour, all-purpose

1 c confectioner's sugar

In a large mixing bowl, combine the flour, sugar and salt.

Using a pastry knife, cut in butter. This can also be done in a food processor

Press the stiff dough into ungreased 9x13 pan and press down edges

Dock through every 1/2 inch. Docking is done with a fork. Press the tines into the surface all over. This keeps the bottom from bubbling up while baking. Bake at 325° for 25-30 minutes.

In bowl, whisk together the eggs and granulated sugar. Stir in lemon and flour.

Pour lemon mixture over hot shortbread. Reduce temp to 300°

Bake on middle rack until set, ~30 minutes.

Cool completely in pan and cut into bars. Sift confectioner sugar over top

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Les Scourtins aux olives de Nyon (Olive Biscuits)

Recipe By: Chris Koch Jean-Pierre Autrand

Serving Size : 8

Categories : C -- French Cookies and candy

Amount Measure Ingredient -- Preparation Method

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9 ounces butter, unsalted -- softened

1 1/2 cups confectioner's sugar -- sifted

2 tablespoons olive oil

2 1/2 cups Flour, All-purpose

1 cup olives, oil cured -- pitt and chop

Preheat to 350°. Line 2 baking sheets with parchment or silicon baking sheets.

In stand mixer with a paddle attachment, beat the butter until fluffy and soft yellow. Carefully mix in the sugar, then drizzle in the olive oil.

Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into dough.

Place a piece of parchment on work surface. Dust with flour. Place the dough on the floured surface, dust the top of the dough and cover with another sheet of parchment. Roll out dough until 1/2" thick (dough will be very sticky). Refrigerate dough at least 30 minutes or longer before cutting.

Cut out 2" rounds, place then 1/2" apart on prepared sheets.

Gather the trimmings into a ball - roll into 1" diameter log. Rest in refrigerator for 30 minutes, cut into 1/2" rounds. (avoid over rolling the dough).

Bake until golden, ~15 minutes. Cool on wire racks

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Linzer Cookies

Recipe By: Chris Koch

Serving Size : 20

Categories : C -- German Cookies and candy

Amount Measure Ingredient -- Preparation Method

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2 cups blanched almond

4 cups flour, all-purpose

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups butter

1 1/3 cups sugar

2 teaspoons vanilla extract

4 each egg yolk

2 each lemon -- zested

2 cups powdered sugar

2 assort gels or jam

In a food processor combine the almonds and 1/2 of the sugar and process to finely ground

In a mixing bowl whisk together the cinnamon, flour and salt

In a stand mixer with the whip attachment, cream the butter and remaining sugar. Beat in the extract, yolks and zest. Beat in the ground nuts.

Change to the paddle, add the flour and beat just until incorporated

Divide the dough, shape in 1/2" thick rectangles and wrap in plastic - refrigerate until firm.

Preheat the oven to 350°. Line baking sheets with paper or silpat

Dust a work surface with flour and roll out one portion of dough 1/4" thick. Cut out cookies transfer to baking sheet. Use design cutter on one half of the cookies to remove center. Bake at 350° 12-14 minutes.

Melt jam or prepare gels. Spread a thin layer on bottom cookies -- dust cut top cookies with powdered sugar. Place top on bottom carefully not to smug filling. Add additional gel or jam to cut-outs

Yield: "40 each"

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Meringue cookies

Recipe By: Chris Koch

Serving Size : 48

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Each Egg whites -- Room temperature

1 Pinch Salt

1 Cup Sugar

Preheat oven to 200°

Line two sheet trays with parchment paper

In stand mixer beat the egg whites and salt until frothy

Increase speed to high until firm peaks form

Gradually beat in sugar until whites are stiff and glossy

Transfer to a piping bag and pipe cookies on two sheet tray about 2 in. apart

Bake for approximately three hours

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Mini cheese cakes

Recipe By: Chris Koch

Serving Size : 18

Categories : C -- American - Midwest/Plains Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

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18 Each Vanilla wafers

18 Each Muffin cups

16 Ounces Cream cheese

1/2 Cup Sugar

1 Teaspoon Vanilla extract

2 Each Eggs

Place one vanilla wafer in each muffin cup in a muffin pan

This stand mixer beat the cream cheese, sugar and vanilla. Add one egg at a time and incorporate completely

Portion filling on top of each wafer, bake at 325° for approximately 25 minutes.

If desired, top each cooled cheesecake with a teaspoon of fruit preserves or fresh fruit of you choice

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New Orleans Pralines

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- American - SE Cookies and candy

Amount Measure Ingredient -- Preparation Method

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2 cups sugar

2/3 cup milk

1/3 cup dark corn syrup

1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

4 ounces pecan halves

In heavy sauce pan, combine the sugar, milk, corn syrup and salt. Bring to boil over medium high heat, stirring constantly until dissolved. Insert candy thermometer.

Let this mix continue to cook, without stirring until thermometer reads 238°

Remove from the heat and place on a wire rack, let cool to 110°

With wooden spoon beat in the vanilla and stir until thickened. Stir in pecan pieces.

Drop spoonfuls onto parchment lined sheet tray - let set and cool.

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Oatmeal Craisin cookies

Recipe By: Chris Koch

Serving Size : 18

Categories : C -- American - mid atlantic Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 cup flour, all-purpose

1/2 teaspoon Baking soda

1/2 teaspoon Baking powder

1/2 teaspoon Kosher salt

1/2 cup Unsalted butter -- Softened

1/2 cup Sugar

1/2 cup Dark brown sugar

1 each Eggs

1 teaspoon Vanilla extract

1 1/2 cups Rolled oats

3/4 cup craisins

Preheat the oven to 350°

In a large bowl, whisk together the flour, soda, powder, salt. Set aside

In a stand mixer with a paddle attachment, cream the butter and sugars. Add the eggs one at a time until combined, add the vanilla

Stir the flour mixture into the butter mixture, then add the oats and craisins

Line a baking sheet, scoop the balls of the cookie dough 2 in. apart onto the baking sheet, bake at 350° for eleven to thirteen minutes

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Old Fashioned Sugar Cookies

Recipe By: Chris Koch

Serving Size : 32

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 c lard

2 oz butter, unsalted -- melted

1 c sugar -- plus 1/2c coating

1 ea egg

1 tsp vanilla extract

2 c flour, all-purpose

2 tsp baking soda

3/4 tbsp salt

1/2 cup sugar -- or as needed

In a stand mixer with a whisk attachment, cream the lard, butter, 1 c sugar for 5 minutes at medium speed. Add the egg and vanilla.

In separate bowl, combine the flour, soda and salt.

Switch to the paddle attachment and add the dry ingredients. Combine into a dough. Remove the dough and wrap in plastic wrap. Chill overnight or at least 2 hours.

Preheat the oven to 375°

Roll rounded tbl of the dough into balls, roll in extra sugar, and arrange them 3" apart on lightly greased baking pans.

Flatten with bottom of glass dipped in sugar

Bake on middle rack 8-12 minutes until pale golden

Transfer to racks to cool.

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Orange and Almond Biscotti

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Italian Cookies and candy

Amount Measure Ingredient -- Preparation Method

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3 c flour, all-purpose

4 tsp baking powder

1 c sugar

3 1/2 oz butter, unsalted

3 ea egg

3/4 c almonds, blanched -- chopped

1/2 c candied orange peel

3 tbsp orange liqueur

1 ea egg yolk -- beaten

Preheat the oven to 350° and position a rack in the center. Line sheet pan with parchment paper

Sift the flour, baking powder and sugar together

In a stand mixer with a whip attachment cream the sugar and butter for 3-5 minutes until light yellow and fluffy

Add eggs -- one at a time, and beat until fluffy

Reduce the speed to low and mix in the nuts and candied orange peel

Add the flour mixture and liqueur and beat until well blended

Transfer the dough to the lined baking sheet and form into a slightly oval log and place in the freezer for 30 minutes

Beat the egg yolk and brush log to completely coat.

Place in the oven and bake until golden and firm {about 30 minutes}. Reduce the temp to 325°

Using serrated knife, cut the baked log into 3/4" thick diagonal slices. Arrange the slices upright on baking sheet and bake another 25 minutes until crispy and crunchy delicious.

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Palmiers

Recipe By: Chris Koch

Serving Size : 24

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 sheet puff pastry

8 ounces sugar

Thaw the puff pastry per box instructions. Dust a work surface with sugar, unfold the dough and place on sugar, dust the top of the dough with sugar and roll out to 10 x 15"

Begin rolling the 2 long edges into the middle, brush the area where they come together and press lightly together. Wrap in plastic and return to the refrigerator to firm for 1 hour

Preheat the oven to 425°

Slice about 1/4 inch thick and transfer to a line baking sheet. Bake about 8 minutes or until browned nicely.

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Peanut blossom cookies

Recipe By: Chris Koch

Serving Size : 48

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1/2 cup shortening

3/4 cup peanut butter, crunchy

1/3 cup sugar

1/3 cup light brown sugar

1 each egg

2 tablespoons milk

1 teaspoon vanilla extract

1 1/2 cups flour, all-purpose

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

8 ounces Hershey kisses

Preheat the oven to 375°

In a stand mixer beat the shortening and peanut butter until well blended

Add the sugars and cream. When a recipe calls for creaming butter and sugar together it is an important first step. The process should take 8-10 minutes to complete correctly and is generally done in a stand mixer with a paddle attachment.. The purpose is two-fold: to combine the fat and sugar and to 'trap' as much air into the mixture as possible to assit in the batter rising and to increase fluffiness in the final product.

Add the egg, milk and vanilla, beat well

Whisk together the flour, baking soda and salt. Gradually beat the dry ingredients into the mix

Form 1 inch balls, roll in sugar and place on ungreased cookie sheet

Bake 8-10 minutes or until lightly browned. Immediately press a Kiss into the center of each cookie. Remove to rack to cool completely.

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Peanut butter cookies

Recipe By: Chris Koch

Serving Size : 36

Categories : C -- American South Cookies and candy

Amount Measure Ingredient -- Preparation Method

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3 Cups flour, all-purpose

2 Teaspoons Baking soda

1 Teaspoon Kosher salt

1 1/4 Cups Chunky peanut butter

1 1/4 Cups Dark brown sugar

3/4 Cup Sugar

3/4 Cup Vegetable shortening

1/4 Cup Unsalted butter -- Softened

2 Each Eggs

1 Teaspoon Vanilla extract

1/2 Cup Dry roasted peanuts -- Chopped fine

Whisk together the flour, baking soda and salt

In a stand mixer with a paddle attachment, cream the peanut butter, sugar, shortening and butter. When a recipe calls for creaming butter and sugar together it is an important first step. The process should take 8-10 minutes to complete correctly. The purpose is two-fold: to combine the fat and sugar and to 'trap' as much air into the mixture as possible to assist in the batter rising and to increase fluffiness in the final product.

Beat in the eggs one time until combined, add the vanilla

Begin adding the dry ingredients until combined

Preheat the oven to 350°

Scooped the cookie dough (the amount of each scoop depend on the desired final size of the cookie), and roll in chopped peanuts, and place on greased baking sheet 2 in. apart. Bake for eleven to thirteen minutes, cool for one minutes on the baking sheet, transfer to cookie cooling rack

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Pecan Bars

Recipe By: Chris Koch

Serving Size : 48

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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3 C Flour, All-Purpose

2 C Sugar -- divided

1/2 Tsp Salt

1 C Butter

3 Tbsp Butter

4 Ea Eggs

1 1/2 C Corn Syrup

1 1/2 Tsp Vanilla Extract

2 1/2 C Pecans -- chopped

Preheat the oven to 350°

Grease a 1/2 sheet tray (lipped baking tray - jelly roll pan)

In a large mixing bowl, combine the flour, 1/2 cup sugar and salt

Cut in 1 cup of butter to form coarse crumbs and then press this short dough into the pan. Dock and bake for 20 minutes. When baking the crust, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pan. Using a fork, poke holes through the crust to the pan every 1/2: or so all over the crust.

In sauce pan, melt 3 tablespoons of butter.

In large bowl, combine the eggs, corn syrup, 1.5 c sugar, melted butter and vanilla. Stir in pecans, pour over crust and bake for 25 minutes.

Cool until set and cut into bars.

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Raspberry Rugelach

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American - NE Cookies and candy

Amount Measure Ingredient -- Preparation Method

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2 Sheet Puff Pastry Sheets

1 C Raspberry Jam

1/2 C Walnuts -- chopped

1/2 C Semisweet Chocolate -- chop fine

1 Ea Egg

2 Tbsp Sugar

1 Tsp Cinnamon

Thaw the puff pastry in the refrigerator. Slightly roll out puff pastry

Preheat the oven to 400°

Spread the puff pastry with jam

Sprinkle with the chopped walnuts and chocolate

Cut length wise and then into 3rd making 6 squares

Cut each square into triangles, roll from bottom to point

Place on sheet point down, egg wash, sprinkle with Cinnamon and sugar

Bake at 400° for 10 minutes

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Rose flavored acid drops

Recipe By: Chris Koch

Serving Size : 40

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups sugar

6 3/4 fluid ounces water

1/3 tablespoon lemon juice

3 1/3 teaspoons cream of tartar

2 drops rose oil

3 drops red food coloring

1 cup confectioner's sugar

Dissolve the sugar in the water in heavy pot. Bring to boil and boil to 250° on candy thermometer

Add lemon juice and continue to boil to 300°.

Immediately remove from heat and submerge bottom of pan in cold water.

Pour hot sugar into pool on slab. Immediately sprinkle over the cream of tartar, rose oil and food color.

Using a bench knife, begin folding edges over the middle until color is mixed

As soon as the mass is cool enough to handle, form into a long stick about a fingers thickness.

Using scissors, cut pieces off about 1" long and roll into balls. Drop into confectioner sugar to coat. Store in airtight plastic.

Description: "hard candy"

Yield: "40 each"

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Royal Icing

Recipe By: Chris Koch Chris Koch

Serving Size : 0

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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6 ounces Powdered sugar

1 Egg white -- pasteurized, room temperature

1/4 teaspoon Lemon juice

Sift the sugar and set aside.

Place the egg white and lemon juice in a stainless steel bowl.

Add 4 ounces (120 grams) of the sugar and beat with an electric mixer on metal spoon until blended. The mixture should fall from a spoon in heavy globs. If it pours, it is too thin and will need the remaining 2 ounces (60 grams) of sugar.

Once the consistency is correct, continue beating for 3 to 4 minutes. The icing should be white, smooth and thick enough to hold a stiff peak. Food coloring paste can be added at this time if desired.

Cover the icing with a damp towel and plastic wrap to prevent it from hardening.

Yield: "7 ounces"

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Sesame crunch

Recipe By: Chris Koch

Serving Size : 52

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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2 cups sesame seeds

1/2 cup honey

1/2 cup Light brown sugar -- packed

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Toast the seeds in a 350° oven until lightly browned, remove to bowl. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

In a large sauce pan, add the honey, sugar, and spices, bring to boil stirring constantly. Let boil without stirring for 2 minutes.

While the honey mixture boils, spray a 10 x 8 {or similar sized} baking dish with oil spray.

Stir the toasted seeds into the honey syrup and then transfer to the prepared baking dish, spread mix out with buttered spatula, let cool for 15 minutes.

Cut candy into 1 x 3/4" pieces.

Yield: "1 pound"

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Snickerdoodles

Recipe By: Chris Koch

Serving Size : 32

Categories : C -- Misc Cookies and candy

Amount Measure Ingredient -- Preparation Method

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8 Ounces Unsalted butter -- Softened

1 1/2 Cups Sugar

2 Each Large eggs -- Lightly beaten

2 3/4 Cups flour, all-purpose

2 Teaspoons Cream of tartar

1 Teaspoon Baking soda

1/4 Teaspoon Salt

2 Tablespoons sugar

2 Teaspoons Ground cinnamon

In the stand mixer with a paddle attachment, cream the butter and sugar together until light and fluffy. When a recipe calls for creaming butter and sugar together it is an important first step. The process should take 8-10 minutes to complete correctly and is generally done in a stand mixer with a paddle attachment.. The purpose is two-fold: to combine the fat and sugar and to 'trap' as much air into the mixture as possible to assist in the batter rising and to increase fluffiness in the final product.

Beat in the eggs in one at a time.

In a separate bowl, combine the flour, cream of tartar, baking soda and salt. Add to the mixer and beat at low speed until smooth dough forms

Cover the dough with plastic wrap and refrigerate until firm, about one hour

Preheat the oven to 350°. Combine the remaining sugar and cinnamon in a small bowl

Scoop the dough into tbsp. size balls and roll in the cinnamon sugar mix. Place on lined baking sheet 2 in. apart

Bake the cookies for approximately 20 minutes or until golden on the bottom. Cool on the baking sheet for two minutes then transfer them to a rack to cool

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Spicy Butterscotch Bars

Recipe By: Chris Koch

Serving Size : 36

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups flour

1/2 cup butter -- softened

1/4 cup sugar

1 1/2 cups brown sugar, packed

3/4 cup flour

1/3 cup butter -- softened

2 each eggs

1 1/2 teaspoons vanilla extract

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground allspice

1 1/2 cups chopped pecan

3 tablespoons butter

3/4 cup powdered sugar

1 teaspoon corn syrup

1 teaspoon vanilla

3 teaspoons hot water

Preheat to 350°

In a food processor, combine the flour, butter and sugar, run to combine

Press into 9 x 13 pan, bake 12-15 minutes to golden

In mixer, combine brown sugar, flour, butter, eggs, vanilla extract, baking powder, salt and chopped pecans, pour over hot crust. Return to oven and bake 25-30 minutes, test with toothpick

In sauce pan, melt butter. Add to mixer with powdered sugar, corn syrup and vanilla. Add water if needed for pourable glaze

Pour over cooled bars. Cool and cut

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Spicy pear cookies

Recipe By: Chris Koch

Serving Size : 72

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1 1/3 cups sugar

1 1/3 cups brown sugar, packed

1 cup butter -- softened

1/2 cup pear nectar

2 each egg

4 cups flour

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

2 each pear -- peeled and finely chopped

2 cups chopped pecan

72 each whole clove

8 cups powdered sugar

1/2 cup butter -- softened

1 teaspoon vanilla

1/2 teaspoon pumpkin pie spice

8 tablespoons pear nectar

Preheat the oven to 375°

In a stand mixer, cream butter and sugars. When a recipe calls for creaming butter and sugar together it is an important first step. The process should take 8-10 minutes to complete correctly and is generally done in a stand mixer with a paddle attachment.. The purpose is two-fold: to combine the fat and sugar and to 'trap' as much air into the mixture as possible to assist in the batter rising and to increase fluffiness in the final product

Add the nectar and egg, beat for 2 minutes more. Stir in the finely chopped pears

Reduce speed to low, add the flour, spices and soda. To easily add dry ingredients to the bowl of a stand mixer, place a sheet of parchment paper on the work surface. Combine all the dry ingredients on a sheet of parchment paper. When you need to add the dry ingredients, fold the lower edge of the parchment over until the lower and upper corners meet. Pick the parchment up by the corners being careful not to let the dry ingredients pour out the ends. Tilt the back end of the parchment up and let the ingredients slide into the bowl.

Beat well for 2 minutes. Fold in pecans. The dough is very soft.

Place rounded teaspoons of dough on sheet. Place rounded 1/2 tsp next to but not touching each of the teaspoon portions. The two portions will bake together to form a pear shaped cookie. Place one whole clove in what will become the stem location in 1/2 tsp. continue, placing cookies 2 inches apart. When cooked, the cookies will form together to resemble a pear shape.

I just used a plastic disposable plastic bag to pipe the portions on the lined sheet tray. They really spread so space well.

Bake 10-13 minutes or until lightly browned around the edges

Combine powdered sugar, butter, vanilla and spice in bowl. Beat at low speed. Add just enough nectar to make spreading consistency. Frost cookies

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Tuiles

Recipe By: Chris Koch

Serving Size : 15

Categories : C -- French Cookies and candy

Amount Measure Ingredient -- Preparation Method

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1/3 c flour, all-purpose

1/2 c sugar

1 pinch salt

3 ea egg -- whites

3 tbsp butter, unsalted -- for parchment

2 tbsp milk

Combine dry in stand mixer

Add whites and then melted butter, blend to just combined

Rest batter 1 1/2 hours before using

Preheat to 375°

Heavily butter 3 pieces of parchment and place butter side up on sheet pans.

Place 1 1/2 Tbl of batter (5x) on each sheet. Dip finger into milk and smooth the batter to into 3" rounds, making sure all even, edge to center.

Bake 8-10 minutes until edges are golden, and center beginning to color.

Remove and drape over rolling pins or wine bottles.

If tuile become too cool, return to oven for 1 minutes to soften.

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Turtle Dove Candies

Recipe By: Chris Koch

Serving Size : 48

Categories : Cookies and candy

Amount Measure Ingredient -- Preparation Method

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8 ounces pecan halves

1 1/2 cups heavy cream

1 cup sugar

2/3 cup light corn syrup

2 tablespoons butter

3 tablespoons water

1 cup dried cherries

1 pound bittersweet chocolate -- chopped

Toast pecans at 350° for 15 minutes, cool, rough chop large pieces

Place cream, sugar, corn syrup and butter in heavy sauce pan, bring to boil, dissolve sugar completely and reduce temp to med low. Cook without stirring until 244° ~ 45 minutes

Fill sink with a couple of inches of water.

When thermometer reaches 244°, add the water in recipe and bring to a boil for 5 minutes, stirrings

Dip saucepan in sink to cool to 200°, stir in cherries and nuts

Place tablespoons of mixture onto lined sheet trays and allow to cool completely

Melt chocolate, dip candies to cover 1/2 and return to lined tray to cool and set up.

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