Best The Carriage And Reindeer Recipes

REINDEER FEED

Steps:

• Line cookie sheet with foil or waxed paper. Place cereal in large bowl.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
• Pour over cereal mixture; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

RED-NOSED REINDEER

Steps:

• 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• 2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
• 3. Using buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool. Using cookie cutters coated with cooking spray cut twelve 2 1/2-inch circles and twelve 1 1/2-inch circles. Frost the tops of the 1 1/2-inch circles.
• 4. For each reindeer use frosting to attach one 1 1/2-inch circle, frosting side up, to each 2 1/2-inch circle. Use scraps of the cereal mixture to shape into twenty-four ears. Use frosting to attach ears to each reindeer. Break pretzel twists into pieces. Push two pretzel pieces into each for antlers. Decorate with frosting and gum drops. Best if served the same day.
• MICROWAVE DIRECTIONS:
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.

FILLING FOR RUSSIAN CIGARETTES

Steps:

• Combine the sugar, 3 tablespoons of water and corn syrup in a small saucepan or caramel pot and stir to thoroughly moisten the sugar. Bring to a boil over medium heat. Wash down the walls of the pot with a moistened pastry brush to dissolve any sugar crystals that form there. Then continue boiling until the sugar reaches the firm-ball stage, or about 245 degrees F. Meanwhile, combine the almonds and confectioners' sugar in your food processor. When the syrup is ready, turn on the food processor and pour in the syrup. Continue process until the almonds paste is completely smooth. It will be hot. Transfer the almond paste to a stainless-steel bowl, cover it with a damp kitchen towel to prevent it from drying out, and let rest to room temperature. Place the almond paste on your countertop and gradually work in the liqueur by kneading it with the heel of your hand. Add sufficient liqueur to make the almond paste soft enough to pipe from a pastry bag, but not runny. Tint the almond paste green by kneading in 1 or 2 of green food coloring.