Christmas Treats and Sweets by Chef Bari

Thanks for dropping by for Christmas Treats and Sweets. 

Welcome to Christmas Treats and Sweets with Chef Bari. Enjoy your Christmas Season with my cookies and treats recipes.

UPDATE: 2013 - Join Me on my Facebook Page : Christmas Cookbook for new recipes and great step by step photos.

Gingerbread Men or Women Cookies

Ingredients:

• 3 cups flour
• ¼ teaspoon salt
• ¾ teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup(114grams) butter – room temp.
• ½ cup (110 grams) sugar
• 1 large egg or 2 small eggs
• 2/3cup(175ml) molasses



Method:

1. In a large bowl, sift together the flour, salt, baking soda, and spices. Set aside.
2. In the bowl of your favourite mixer (or by hand), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until mixed.
3. Divide the dough in half, and wrap each half in saran wrap and refrigerate for at two hours or better yet - overnight. 
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough. I just use “Pan” spray instead of parchment paper – but – if you are not experience in baking use parchment paper.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. 
6. With a metal long offset spatula (place in hot water first) lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. 
7. Make holes with at the top of cookies if you love to hang your cookies on the Christmas Tree or for placing a red or green ribbon when making it as a gift. Bake for about 8 - 12 minutes depending on the size of the cookies.
8. Check your cookies in ten minutes (depending on the size of your cut-outs – they may cook faster when smaller. Don’t overcook - the edges are just beginning to brown. 

Remove the cookies from the oven and let firm before moving – approximately five minutes to rest.

Check out Chef Bari 

Christmas Treats Series with Canadian Recipes of the Great White North

Once again, Welcome to Christmas Treats and Sweets with Canadian Recipes of the Great White North. Enjoy your Christmas  Season with my cookies and treats recipes on my Christmas Cookbook on Facebook with new recipes and step by step photos.

MERRY CHRISTMAS

Christmas at Caesars Palace in Las Vegas by Canadian Recipes of the Great White North 

Christmas Cake

Christmas Cake by Chef Bari

Ingredients:
• 1 cup of brown sugar
• 1 cup hot water
• ¼ cup butter
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon ground ginger
• ½ teaspoon salt
• 2 cups raisins
• 2 large eggs
• 1 ½ cup white flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1 cup candied chopped mixed peel fruit

Directions or Method:

1. Spray bottom and sides with “Pan” Spray – use a 9 x 5 x 3 cake pan. Preheat oven to 350 degrees F (177 degrees C)
2. In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, and raisins. 
3. Boil for five minutes remove and let cool till lukewarm. Stir into this mixture the lightly beaten eggs, flour, baking soda, vanilla and candied fruit. 
4. Pour into the prepared pan and bake for 45 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Cover and store, if possible, for a few days before serving.

Makes one - 9x5 inch loaf

Canadian Recipes of the Great White North makes a Great Christmas Gift :

Christmas Treats Series with Canadian Recipes of the Great White North

Christmas is a wonderful time of the year to be close with your family and enjoy Christmas Treats by Canadian Recipes of the Great White North.

Join Us - Canadian Recipes of the Great White North and Christmas Cookbook on Facebook

Christmas Treats and Sweets

Join me with wonderful recipes that will help make your Christmas a very special season of the year with your family.
Treats and sweets always make a great gift during the Christmas Season. 

MERRY CHRISTMAS 2013

Christmas Shortbread Cookies

Ingredients:

• 2 cups (260 grams) all-purpose flour 
• 1/4 teaspoon (2 grams) salt 
• 1 cup (250 grams) unsalted butter, room temperature 
• 1/2 cup (60 grams) icing sugar 
• 1 teaspoon (4 grams) pure vanilla 

Method: (Makes about 20 shortbread cookies)

1.  Using your favorite mixer (or by hand), cream the butter until smooth (approximately 1 minute). 
2. Add the sugar and beat until smooth 
3. Beat in the vanilla extract. 
4. Stir in the flour mixture just until mixed. 
5. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. 

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick.
Cut into rounds or whatever shapes you wish using lightly floured cookie cutter.
Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes.
This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.

Shortbread with keep in an airtight container for about a week or frozen for several months and they make a great Christmas Gift for all. Makes about 20 shortbread cookies
Enjoy!
Merry Christmas 

Make Turkey Stuffing by Chef Bari

How to Make Banquet Roll Stuffing by Canadian Recipes of the Great White North

Chefs across North America use this well-known procedure in making turkey stuffing for Thanksgiving and Christmas Banquets. Bari has a smaller version that you can make in your home for family and friends. With this recipe I like rolling up with bacon...what a tasty treat.

Stuffing Roll by Chef Bari 

Preheated Oven : 350 degree F

Ingredients:

• 1 Loaf of Bread (cut into cubes)
• 1/2 sweet white onion finely diced
• 2 Whole Eggs
• 3 teaspoons of Powder Sage
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1/2 cup of chicken stock 
• 1 teaspoon of Poultry seasoning

Optional:

• 2 teaspoon of Chicken base 
• 1/2 cup of cooked diced giblets
• 1/4 cup of melted butter
• 1/2 pound of bacon ( you can wrap  stuffing with bacon - very tasty)

Method:

1. Get a loaf of bread ( your choice - white, brown or whole wheat)
2. Cut the bread into small cubes and place in a large mixing bowl.
3. Saute onions and add to mixing bowl
4. Add two whole eggs
5. Add seasonings: 3 teaspoons of powder Sage, 1 teaspoon of salt. 2 teaspoons of black pepper and 1 teaspoon of Poultry seasoning
6. Add 1/2 cup of chicken stock ( place in microwave for 30 seconds) 

Turkey Stuffing Roll - Baked in the Oven by Chef Bari           http://chefbari.com/

Optional: (RECOMMENDED)

1. Add 2 teaspoons of chicken base and 1/2 cup of cooked diced giblets or cooked turkey pieces
2. The chicken base helps to add a nice flavor to your stuffing.
3. Add 1/4 cup of melted butter
4. Mix all the ingredients within the mixing bowl by hand

Here's the fun part:

1. Take 12 inches or more of Aluminum wrap and lay it out flat on your table. 
2. Now - take saran wrap - 10 inches and place it flat within the Aluminum wrap. 
3. Take your mixture of stuffing and place it out evening within the saran wrap. Form it into a long roll - up to ten inches long. Wrap the saran wrap within the long roll and tighten the ends by rolling the saran wrap in a twist.
4. (Optional): Wrap with bacon throughout the stuffing roll
5. Tie the ends with extra saran wrap - both ends.
6. You should have a long roll of stuffing.
7. Now - roll within the Aluminum wrap and place on a baking sheet. Poke the roll with holes using a fork. Just shallow pokes along the roll.
8. Place the baking sheet of rolled stuffing into your pre-heated oven of 350F and let cook for 45 minutes or 30 minutes if wrapped with bacon.
9. Note: If you wrapped with bacon - remove aluminum wrap and let cook for another 15 minutes until bacon is crispy - oh what a treat you will taste :) 
10. Bring out and let cool for 15- 20 minutes. Open up and cut into thick slices. You can either place around your plate of turkey or have it's own plate of sliced round pieces of stuffing.

Congratulations!
You have just learned how to cook stuffing just like we do in large restaurants or banquets. This procedure is very common practice within the hospitality industry. Very rare will we cook stuffing within the cavity of a turkey.


HOW TO COOK A TURKEY BY CHEF BARI

 Please support Chef Bari by Purchasing his Cookbook : 

Merry Christmas Treats by Chef Bari

MERRY CHRISTMAS 

Christmas is a wonderful time of the year to be close with your family and enjoy Christmas Treats by Canadian Recipes of the Great White North on Facebook. 
Canadian Recipes of the Great White North have over 4500 visitors a year. Lets see if we can reach 10,000 a year. Join Us on Facebook : Canadian Recipes of the Great White North - Merry Christmas!
Now until Christmas I will be making Christmas Cookies and Treats - I like to call it :

Christmas in Las Vegas - Vegas Reviews

Christmas Treats and Sweets

Christmas Chew Cookies by Canadian Recipes of the Great White North

Ingredients:
• 1 cup butter
• 1 cup brown sugar
• ¼ cup molasses
• 2 Large Eggs or 3 small Eggs
• ½ tsp vanilla
• 2 ¾ cups flour
• 2 tsp cinnamon
• 2 tsp baking soda
• ¼ salt



Method:
1. Cream butter & brown sugar in your favourite mixer.
2. Adding Liquid Items – mix in one egg at a time, add molasses and vanilla. Just be sure it is mixed.
3. Using a separate bowl, mix together the flour, baking soda, salt and cinnamon by hand. (Tip: Using your hands incorporates the dry products more evenly)
4. Combine with wet items in mixer. Add the flour mixture a cup at a time
5. Place batter in fridge for a couple of hours
6. Pre-heat the oven at 350 degrees F
7. Take batter out of the fridge – There are two ways of preparing the cookies. You can either place the batter in saran wrap and make a roll for easy cutting Or if you’re in a hurry, take some batter into the palm of your hands and make small balls.
8. If you like – you can roll the balls in sugar ( for that extra sweet tooth)
9. Place on baking sheets of your choice, pressing the ball down with the palm of your hand or you can use a fork to press it down.
10. Bake for ten minutes – Should be soft in the center but firm.

Merry Christmas! Check out Chef Bari Website

Gingerbread Men or Women Cookies   Christmas Cake Recipe   Christmas Shortbread Cookies

Check out my cookbook - Canadian Recipes of the Great White North  makes a Great Christmas Gift - Check it out 

 About Chef Bari

Merry Christmas Treats by Chef Bari

Thanks for dropping by for Christmas Treats and Sweets. 2013

Caesars Palace Las Vegas during Christmas 

Christmas Chocolate Truffles  by Canadian Recipes of the Great White North



Ingredients:

• 8 oz(225grams) semisweet chocolate chips
• 3/4cup(175grams) 45% whipping cream
• 2 tablespoons (30grams) butter
• 2 tablespoons Grand Marnier or Kahlua

Method:

1. Place chocolate chips in a medium sized stainless steel bowl. Set aside. 
2. Heat the cream and butter in the microwave for one and half minutes ( careful to watch that your liquids do not expand – in turn making a great big mess)
3. Quickly and with caution remove the cream mixture from the microwave and pour over the chocolate chips. Let rest for five minutes.
4. Now – Add your Grand Marnier or Kahlua.
5. Stir with a metal whisk until mixed.
6. Cover and place in the refrigerator until the truffle mixture is firm (this should be overnight)

Set Up Coatings for Truffles:

1. Set up in small dishes such as your cereal bowls - Cocoa Powder, Icing Sugar, chopped nuts of your choice, toasted coconut and shaved chocolate.
2. Take out the truffle mixture from the refrigerator. 
3. Tip: Run your hands under cold water ( cold hands are better to work with – the warmth of your hands melts the chocolate otherwise) You don’t have to – but a very good tip With your hands form the chocolate into round bite-sized balls. 
4. Quickly roll the truffle in the coating and place on a parchment lined baking sheet. 
5. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

Gingerbread Men or Women Cookies   Christmas Cake    Christmas Shortbread Cookies


Canadian Recipes of the Great White North  makes a Great Christmas Gift - Check it out   

About Chef Bari

Christmas Treats and Sweets

Thanks for dropping by for Christmas Treats and Sweets. 

Christmas Treats by Canadian Recipes of the Great White North - Photo while at Rimrock Hotel Resort in Banff Alberta

Welcome to Christmas Treats and Sweets with Chef Bari. Enjoy Christmas 2013 season with my cookies and treats recipes.

Join Us - Canadian Recipes of the Great White North on Facebook

Turtles...Turtles...Turtles...Brownies by Canadian Recipes of the Great White North

Ingredients:
• 3 oz (90grams)unsweetened chocolate – coarsely chopped
• ¼ cup (180grams) butter (cut into small pieces (Tip : use cold hands – run under cold water)
• 3 large eggs or 4 small eggs
• ½ cup (110grams) brown sugar
• 1 cup (225grams) white sugar
• 1 ½ teaspoons of vanilla
• ½ cup plus 2 tablespoons (80grams)flour
• ¼ teaspoon salt
• Caramel Topping:
• 40 Kraft Caramels
• ½ cup (150ml) heavy whipping cream
• 2 cups(300 grams) pecan halves - toasted

Directions:
Gouache Topping:
2 ounces (65grams) semisweet chocolate, coarsely chopped
1/4 cup (75 ml) heavy whipping cream

Method:

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan. 

Brownies:

1. Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.
2. Using your favourite mixer beat the eggs and sugars until smooth. Beat in the vanilla and then the melted chocolate mixture. Make sure to scrape down the sides of the bowl and, on low speed, beat in the flour and salt.
3. Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack. 

Caramel:

 Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth.
Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm. 

Gouache: 

Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow standing for 5 minutes. Stir with a whisk until smooth. 

Remove the brownies from the fridge and, using a fork, drizzle the Gouache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.

Store, covered, in the fridge for 10 days, or in the freezer for longer storage. Makes a perfect gift to anyone of your friends or family.
Just place it in a lined decorative box that you can buy from any card store or Michael's Art Store. Gets some ribbons and bows – and your set to send it as a wonderful gift that everyone appreciates today.

Why would they appreciate it? Not very many people cook these days – they rather buy it – that makes it a special gift just from you.
Makes about 50 brownies.

Canadian Recipes of the Great White North makes a Great Christmas Gift - Check it out

http://chefbari.com/