Lemon Shortbread Cookies

Hogmanayis a Scottish holiday to

celebrate the new year. It starts on the early evening of

December 31st and at midnight it is celebrated

with bells ringing and the people singing a folk song called “Auld Lang Syne.” Activities include singing,

torch light parades, the swinging of fireballs and Loony Dook. During this

activity, people dressed in a range of costumes jump into

the river, Forth. To bring symbolic good luck to the house, shortbread and

whiskey is usually given.

Cookies:2 1/2 cups all-purpose flour!1/2 tsp salt1 cup butter, softened3/4 cup sugarzest from two lemons1 tsp vanilla extract4 large eggs

In a large bowl, beat butter, sugar, zest, and vanilla with an electric mixer, on medium speed, until light and fluffy. Add egg yolks and stir until blended. Set Aside

Mix flour and salt together, then add to butter mixture and mix until blended.

Divide dough in half and roll into cylinders (about 12 in). Place in refrigerator for 2 hours or up to 2 days.

When the dough is ready to bake, preheat the oven to 350ºF.

Remove dough from refrigerator and unwrap (It’d be best to only take one out at a time). Cut slices about 1/4 inch thick and place on a parchment-lined baking sheet.

Bake for 15-18 minutes or until cookies are starting to turn golden brown around the edges.

Remove cookies from oven immediately and place on wire racks to cool completely.

Lemon Glaze:1 1/4 cups powdered sugar2 tbsp fresh lemon juice

Once the cookies are completely cooled, mix powdered sugar and lemon juice.

Spread or drizzle on top of cookies and allow to set.

January

Chocolate Truffles

3 cups semi-sweet chocolate chips1 (14 ounce) can sweetened condensed milk1 tablespoon vanilla extractFinely chopped nuts or candy decorations, if desired

In a large saucepan, melt chocolate chips withsweetened condensed milk. Once it’s well mixed, remove pan from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm.Once firm, shape the mixture into 1 inch balls, using a spoon.Roll in desired covering and/or decorate them.Refrigerate in a tightly covered dish.

Note: To make coverings adhere better to truffles, roll truffles in covering right after they have been formed.

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February

St. Valentine’s DayDuring Valentine’s Day in the United States, cards, fresh flowers, chocolates and other candies are exchanged. Chocolate contains a chemical called phenylethylamine. This chemical gives someone the feeling of being in love and, therefore, it was

nicknamed the “love drug.”

Crempog with Gingerbread SyrupCrempog4 1/4 cups + 6 tbsp flour, sifted1 1/2 cups buttermilk3 eggs (beaten)1/2 tsp sea salt2 tsp baking soda1/4 cup butter (softened)3 tbsp corn syrup3 tbsp sugar

St. David’s Dayis a holiday celebrated on March 1st in Wales to honor St. David, or Dewi Sant. He was formally

recognized as a saint in 1120 and in 1398, it was ordered that every

church in the Province of Canterbury, which consists of 30 churches in Britain and Wales,

held a feast day to commemorate him. This came to an end in the

16th century, but his birthday became a national holiday in the

18th century. Today this is celebrated on March 1st

throughout Wales. People usually wear a leek or daffodil, two of the

national emblems. In the 18th century, England

would make gingerbread Welshmen called taffies. These cookies resembled Welshmen

riding goats, though their message was not positive in the

least.

# Combine the baking soda andbuttermilk. Add the sifted flour and the beaten eggs and mix. Then add corn syrup, sugar, salt and butter. ## Note: Crempog mixture is supposed to be thicker than pancake batter, so if too wet, add more flour. If the mixture is too dry (it cannot be easily scooped), add more buttermilk, stir in between additions. # Refrigerate mixture for one to two hours. Once removed from the refrigerator, stir well. # Heat a frying pan and add enough butter to coat the bottom once it is melted. Drop large tablespoons of the crempog batter onto the pan. Leave enough space for expansion. Fry both sides until golden brown. # Top with syrup and butter (shown in pictures).

Gingerbread Syrup

1 cup sugar1 cup corn syrup1 cup water1 tsp vanilla extract2 1/2 tsp ground ginger1/2 tsp ground cinnamon

# Boil all the ingredients together. Then, cook on medium-low heat for 3 minutes. # Bottle and store in refrigerator.

March

Mint Cake2 1/2 cups cake flour

3 teaspoons baking powder

1/4 teaspoon salt

3/4 cups unsalted butter, slightly softened

1 1/2 cups granulated sugar

5 egg whites

1 cup milk

1/2 teaspoon mint extract

Preheat oven to 350ºF. Layer cupcake trays with cupcake cups or lightly coat cake pan with cooking spray.

Combine flour, baking powder, and salt in a bowl.

In a large bowl, beat butter and granulated sugar at medium speed until light and fluffy. 

Add egg whites, one at a time, and beat well after each addition. 

Turn mixer to low and add flour and milk alternatively, beginning and ending with the flour.

Turn mixer to medium speed and beat in mint extract.

Pour mix into cupcake tray or cake pan and bake for 23-25 minutes or until an inserted toothpick comes out clean.

Cupcakes: Let cool on wire racks Cake: Let cool in cake pan on wire rack for 10 minutes, then remove from pan and place back on rack to finish cooling

Once cooled, sprinkle cakes with powdered sugar.

Songkranis a festival in Thailand to

celebrate the new year. This festival lasts from April 13th to the 15th.

During these days, families have picnics and throw

water on each other. They also have small bowls filled with talc. This talc is mixed

with water and menthol, then smeared on the faces of others as a New Year’s

blessing.

April

CHURROS

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May

CINCO DE MAYO

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Raspberry Cupcakes

2 1/2 cups all-purpose flour2 cups cake flour (not self-rising)2 1/4 teaspoons baking powder1 1/4 teaspoons salt 1 1/4 cups whole milk1 tablespoon pure vanilla extract2 sticks and 2 tablespoons unsalted butter, room temperature 2 1/4 cups sugar6 large eggs2 containers (6 ounces each) pureed raspberries

Preheat oven to 350ºF. Line two 12-cup muffin tins with baking cups.Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy (about 3 minutes). Add sugar in a slow, steady stream and beat until pale and fluffy (also about 3 minutes). Beat in eggs, one at a time; beating well after each addition. Reduce mixer speed to low and add flour mixture in 3 additions, alternating with the milk; beginning and ending with flour. Fold in the pureed raspberries .Fill each baking cup about 3/4 full. Bake until an inserted toothpick comes out clean (about 20 minutes). Let cool in tins on wire racks for 15 minutes. Then remove cupcakes and allow them to cool completely.

Decorating suggestions: Use edible easter grass and edible glitter or pastel sugar sprinkles to simulate a magical field effect.

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Midsummer’s Evedates back to Pagan times. According to an old belief, witches, fairies and elves were tempted by the short night to tease people or to show them their futures; Midsummer is linked to magic. Even today it is popular for young g i r l s t o p i c k f l o w e r s o n Midsummer’s night and place them under their pillows, hoping that their husbands will be revealed in their dreams. With Midsummer usually comes the season for the arrival of l o c a l l y g r own f r u i t s a n d vegetables, which are sold and consumed in abundance; this includes raspberries.

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June

Vanilla Mousse

Marshmallow Fluff

Using a double boiler, mix 16

marshmallows (or 160 mini

marshmallows) with 2 tsp of

corn syrup. Mix until smooth.

7.5 ounces (about 1 cup) of

marshmallow fluff

1 cup heavy whipping cream

1 tsp vanilla extract

In a mixing bowl, combine the fluff

with 1/4 cup of the whipping

cream and the vanilla.

In another bowl, beat the

remaining whipping cream until

thick, but not stiff. Fold into the

fluff mixture.

Freeze until firm, about 1 hour.

July

Bastille Daywas first celebrated

in 1790; one year

after the storming of

the Bastille. In the

1800s, however, the

annual celebrations

began. Today, on the

morning of July

14th, there is a

parade. During the

parade French flags

are displayed

everywhere. In the

afternoon, families

feast by having light

lunches and picnics;

concluded by a

dessert.

Chinese Sponge Cake

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Line a muffin/cupcake pan with baking cups and preheat oven to 350ºF. Melt the butter and heat the milk using a double boiler and set aside. Separate the egg yolks from the egg whites. Beat the yolks, milk and butter mixture, vanilla extract and 1/4 cup of sugarWhisk until thick and creamy (usually the mixture turns from yellow to milky color. Sift flour into mixture and mix throughly. Set aside. Add cream of tartar and other 1/4 cup of sugar to the egg whites. Beat mixture, using an electric mixer increasing speed from low to high, until the mixture is stiff and white. In 4 additions, fold the egg white mixture into the egg yolk mixture. Make sure to blend well. Pour/spoon batter into the baking cups, 3/4 full) Bake for 22 minutes or until golden brown. Cool cakes for 1-2 in the pan, then transfer to wire rack to cool completely.

August

5 eggs2/3 cups cake flour1/2 cups sugar6 tbsp butter4 tbsp milk1/4 tsp vanilla extract1/4 tsp cream of tartar

The Qixi Festivalis also known as the Night of

Sevens. It is celebrated in China during the 7th day of the 7th lunar month. This year (2013) it falls on the

13th of August. It is based on a story about two lover’s that are on the opposite ends of

the Milky Way. Today it is also known as

“Daughter’s Day,” or “Begging for Skills Festival.”

Some women conduct a ceremony to beg Zhinu, the

woman in the story, for wisdom and a satisfying

marriage in the future. Other women offer fruit and pastries

to pray for a bright mind. However, the ceremonies

vary by region.

Black Tea Cookieswith honey glaze and orange peel

Cookies1/2 cup butter, softened1/2 c brown sugar1/4 c brewed black teapinch of salt1 1/2 c flour1/2 tsp baking powder

Brew a single serving of black tea with 1-3 teabags and about a cup of boiling water; use only 1 tea bag for subtle flavor and 2-3 for a stronger flavor. Let the tea seep for about 5-10 minutes, then allow to cool. Mix together brown sugar and softened butter so that sugar is coated. Add 1/4 cup of the cooled black tea to the mixture. In a separate bowl, mix flour and baking powder, then slowly add flour mixture to the butter, brown sugar and tea mixture. Stick the dough in the refrigerator for at least 15 minutes. Preheat oven to 375ºF. To set up a place to roll out the cookies, sprinkle and spread a little flour onto a cutting board or another flat surface. For baking, cover a large cookie sheet with foil or parchment paper. Once dough is set, roll out half of the dough to about 1/4 inch and use a cookie cutter to cut the cookies into the desired shape. Repeat with the other half of the dough and the trimmings (the dough can be kneaded back together and refrigerated over and over again). Bake the cookies for 7-9 minutes or until the edges are toasty brown. The cookies can be laid relatively close together on the baking sheet; they do not spread much. When they are finished, let rest for 1 minute on the pan, then for at least 10 minutes on the cooling rack. Once cooled, dip one half of the cookie into the honey glaze and sprinkle dried orange peel onto the glaze.

Honey Glaze

2 tbsp butter1 tbsp honey1 tbsp water

Melt the butter in a medium saucepan. Add the honey and water and whisk until blended.

September

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Popcorn BallsOctober

1/4 cup (1/2 stick) butter or margarine40 regular sized marshmallows (or 4 cups mini-marshmallows)1/2 tsp vanilla1/4 tsp salt12 cups (3 qt.) popped popcorn

! Melt butter in a large saucepan on low heat. ! Add marshmallows, vanilla, and salt. Stirring constantly, cook until marshmallows are completely melted and mixture is well blended.! Place popcorn in a large bowl. Add the marshmallow mixture, mix lightly and coat the popcorn completely with the mixture. ! With lightly greased hands, shape the balls and place on sheets of wax paper. Let stand until firm.

Tips:When mixing the marshmallow, it would be best to use a wooden spoon. The mixture would stick to a metal spoon more than it would to a wooden spoon.

To grease hands, use a cooking spray.

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ZDis adapted from the Celtic festival Samhain, which was celebrated to commemorate the end of the Summer. They had believed that during this day, the spirits of those that had died were released. The Celts would wear outlandish costumes and make loud noises to scare them away. Fairies were also believed to roam the land and those that gave food to them were rewarded, while those that did not were punished. Today, it is celebrated with sweets, costumes and “trick-or-treating.”

Mint CandyNovember

4 oz cream cheese1 tbsp softened butter1 tbsp light corn syrup1/2 tsp mint extract4 cups powdered sugarfood coloring (optional)granulated sugar or colored sprinkles

# Line a baking sheet with foil or wax paper.# Beat cream cheese, butter, corn syrup, and mint extract in a large bowl.# With the mixer on low, gradually add the powdered sugar and mix until well-combined. Then adjust the flavor to your liking. If different colored mint are desired, separate the mixture into several bowls and color with food coloring.# Roll the candy into ball, then roll the balls in granulated sugar or colored sprinkles. # Place the candy on the baking sheet and press flat using the palm of your hand, the bottom of a glass or cup, or with a fork to create a crosshatch pattern. # Store the candy in an airtight container in the refrigerator for up to 2 weeks.# The candy is good to eat at room temperature or straight from the refrigerator.

If the mixture is too soft to roll into balls:# Put a good amount of sugar or sprinkles in the bottom of a bowl; the sugar/sprinkles should cover the bottom of the bowl at least. # Using a fork or spoon, scoop a small amount of the candy into the bowl; enough to make a single mint. # Move the bowl in a circle motion to make the candy roll around the bowl. This should help make the candy circular. Once the candy is coated with the sugar, it will be easier to handle and can be formed.

Independence Dayin Morocco

i s ce lebrated on No vember 18 th . During the holiday, a grand reception is held at the imperial palace with colorful parades and street vendors se l l ing traditional foods. Tea was introduced in the 19th century, but despite this, it is known as Morocco’s national drink. Tea is served during various times of the day and af te r mea l s . It i s always flavored with mint.

Cookies:1/2 cup granulated sugar1/2 cup packed brown sugar1/2 cup butter or margarine, softened1 egg1 1/2 cups all-purpose flour1 tbsp instant coffee granules or instant expresso coffee (dry)1 tsp baking soda1/4 tsp salt1/3 bag (2/3 cups) semisweet chocolate chunks or chips

Heat oven to 350ºF. In a large bowl, beat granulated sugar, brown sugar, butter and egg with an electric mixer on mediumspeed, or with a spoon, until creamy.

Stir in flour gradually. Add coffee granules, baking soda and stir. Mix in chocolate chunks.

For each cookie, roll about 2 tbsp of dough and press gently until flat on a large, un-greased cookie sheet. Each cookie should be 2 inches apart.

Bake for 12-15 minutes until the cookies are golden brown. Cool 4 minutes, then remove cookies from the cookie sheet and put them on a wire rack. Cool completely. Coffee Drizzle:

1/2 tsp instant coffee granules or instant expresso coffee (dry)1 tbsp water1/2 cup powdered sugar

In a small bowl, dissolve 1/2 tsp coffee granules in water.

Stir in powdered sugar until smooth and thin enough to drizzle.

Drizzle onto cooled cookies.

Note: Chocolate syrup could also be drizzled onto the cookies.

Coffee Cookieswith coffee drizzle

December

Mother’s Day in Panama

is celebrated on December 8th; the same

day as the Feast of Immaculate

Conception. The date was suggested by the

wife of Panama’s President in 1930 and was passed that same

year. During this day, as in the United States, people honor their

mothers and give them presents and cook them

meals.

Hot Chocolate Cupcakes with Marshmallow Buttercream Frosting

Hot Chocolate Cupcake:1 3/4 cups all-purpose flour 2 cups granulated sugar1/4 cup powdered hot cocoa mix1/2 cup baking cocoa1/2 teaspoon salt2 teaspoons baking soda1 teaspoon baking powder1/2 cup vegetable oil1 cup buttermilk2 eggs1 teaspoon vanilla1 cup prepared hot cocoa1 stick unsalted butter, softened

Preheat oven to 350 degrees F.  Prepare pan by lining with cupcake liners.  Combine flour, hot cocoa mix, baking cocoa, salt, baking soda and baking powder togetherin a bowl.  Set aside. 

Cream together granulated sugar and vegetable oil with a mixer.  Add eggs, mixing well. Add vanilla. Stir in prepared hot cocoa. 

Alternate adding the flour mixture and buttermilk to the sugar mixture, beginning and ending with flour. When mixture in well-combined, fill cupcake liners about 2/3 full. 

Depending on what size cupcakes or cake you are making, the cake will bake anywhere from 15-30 minutes. 

Remove from oven and place on wire racks to cool.

Marshmallow Buttercream Frosting: 2 cups powdered sugar1 teaspoon vanilla1 cup marshmallow creammini marshmallows

With an electric mixer, whip together unsalted butter and marshmallow cream. 

Add vanilla, and mix until combined. Add powdered sugar and beat until the mixture is fluffy and the desired consistency.

Spread frosting on cooled cupcakes and garnish with a mini marshmallow.

|December

Origins of Hot Chocolate

Hot Chocolate was the traditional drink of the Aztec people in Mexico. Cocoa beans were also used as money. Only the upper class and the emperor. The Aztecs would grind up cocoa beans and add water, vanilla and chili peppers. During the Spanish colonization, the Spanish army deemed the drink too bitter and updated the recipe by adding sugar, spices and milk.