How To make Ruth's Peppermint Pinwheels
2 1/2 c All-purpose flour
1/4 ts Salt
1 c Butter or margarine
1 c Sifted powdered sugar
1 Eggs
1 t Vanilla
1 t Almond extract OR
3/4 ts Peppermint extract
1/3 ts Red food coloring
1 Egg white
1 tb Water
1/4 c Hard peppermint candy*
* candy should be finely crushed ~
~:
Stir together the flour and salt. Beat margarine or butter in a mixer bowl for 30 seconds. Beat in powdered sugar till fluffy. Add egg, vanilla, and extract; beat well. Add the dry ingredients. Beat till just combined. Divide dough in half. Mix food coloring into one portion of dough. Chill dough 1 hour or till easy to handle. Divide each portion of dough in half. On lightly floured surface roll out each of the four balls of dough to form an 8" square. Place a white square of cookie dough on top fo a red square of cookie dough. Roll up, jelly roll style. Repeat with remaining dough. Wrap the rolls in waxed paper and chill 2 to 24 hours. Cut dough into 1/4" thick slices. Place on ungreased cookie sheets. Bake in a 375F. oven for 8 to 10 minutes or till edges are firm and bottoms are light brown. Remove cookies and cool on wire racks. Beat together egg white and water; brush over warm cookies. Sprinkle with crushed peppermint candy.
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COOKIES / SAINT PATRICKS DAY / MERINGUES / Peppermint Meringues Cookies / Cheryls Home Cooking
This video is about Cheryls Home Cooking/Peppermint Meringues. They are so quick and easy to make. A hit with the kids on this one.
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Blue Monday Sweets from Ruth Hunt Candy
I got a special treat in the mail from sara buckman... a blue monday sweets bar from the ruth hunt candy company in mt. sterling kentucky.. WOW this candy was great.
CHRISTMAS ICE RECIPE
My recipe for the festive treat Christmas Ice :)
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Ruth Clemens' Candy Cane Meringues
Our video showcases: Minty Candy Cane Meringues
Christmas is a great time to try something different in the kitchen.
These Candy Cane Meringues are a modern twist on the traditional Christmas candy cane. They are not only eye-catching, but have a delicious, fresh mint taste.
When we think of meringues, we think of how difficult they are to make. However they're much easier to make than you think.
Ruth Clemens shows you how to make this show stopping festive treat and give your family and friends something different to enjoy this Christmas.
Watch our video with Ruth who teaming up with Persil shows us how to make a great festive sweet treat that everyone will enjoy!
4 Butter Basting Mistakes to Stop Making
4 Butter Basting Mistakes to Stop Making
Butter basting has 3 primary benefits:
1. More even cooking as the hot butter cooks the steak from all sides
2. Distributes the flavor and aromas of the basting ingredients (butter, garlic & herbs)
3. The browned butter deepens the crust for better flavor
My goal in this video is not to over complicate butter basting, rather a few things to think about (at the end of the day it doesn’t always have to be perfect). Here are some additional tips:
How hot should the pan be initially?
I let the cast iron preheat on high for several minutes until it’s just starting to smoke, then add avocado oil. If the oil starts smoking like crazy, take the pan off the heat for a bit, you want the oil close to its smoke point but not excessively hot.
How hot should the pan be when adding the butter?
It should still be very hot. If you add enough butter, it will naturally cool down the pan. If it’s burning, turn down the heat or just remove the pan from the heat for a minute while basting.
Do I always butter baste?
I only baste with thicker steaks, about an inch or more. If it’s too thin, the steak will already be done by the time butter should be added. My only priority with thinner steaks is getting a good crust before over cooking the inside. In this case all you need is oil and a really hot pan, flipping frequently.
How often do you flip?
Let the steak start to develop a good crust initially. I press down on the steak for better contact with the pan, and let it spend about a minute on each side. Once the crust is on its way, start flipping frequently. This is key for an evenly cooked steak.
When is the steak done?
Butter basting is a high heat cooking process, so the carry over will be way higher than something like a reverse sear. If the steak is dry aged I pull at 105F, if not dry aged around 110F. By the time you slice, the steak should have reached medium rare (130-135F internal).
Let me know any other questions in the comments!
#butterbaste #butterbasting #butterbasted #howto #tutorial #cookingtutorial #butter #mediumrare #steak #cooking #learnwithme #learning
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How to Bake Pinwheel Cookies - Recipe and Guide
These cookies are super festive and easy to make! Your kids will love colouring the dough and rolling it into pinwheel shapes! And your guests for your holiday parties will love the cookies too!
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