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Just For Kids10 November/December 2020 I QC Family Focus
Christmas Morning Croissant Streusel BakePrep this decadent dish the night before and bake up while openingpresents on Christmas morning! Fluffy, buttery croissants soak in asweetened milk and egg custard overnight. Before baking it’s topped witha brown sugar and chopped pecan streusel. Great to eat warm straightout of the oven or at room temperature.Ingredients:• 2 cups 2% milk + add’l 3-4 T for icing• 1 stick unsalted butter, cold• 8 large croissants, broken into pieces• 3 t vanilla extract• 1 cup pecans, chopped• 1 t salt• 1 cup powdered sugar• 1 cup half & half• 8 eggs• 1/2 cup sugar• 1 cup brown sugar• 1/2 cup flour• 1 t almond extractInstructions:• Grease a 9x13 rimmed baking pan with cooking spray and set aside.• Break apart the croissants into bite-sized pieces and arrange them into the pan, overlapping.• In a large bowl whisk the eggs. Then adding in the milk, half and half, sugar and vanilla extract, again whisk tocombine. Evenly pour this mixture over the broken croissants. Cover and refrigerate overnight.• In the morning preheat the oven to 375 degrees. While preheating remove the pan from the fridge and let itstand at room temperature for 30 minutes.• In a large bowl combine the brown sugar, chopped pecans, flour and salt. Using a cheese grater, grate the coldbutter into this bowl. Using your fingers toss and combine this mixture until blended and crumbly. Sprinkle thestreusel over the croissants.• Bake uncovered for 40 minutes or until browned and the center is set (not jiggly). Let cool for 10-15 minutes.• In a small bowl combine the powdered sugar, almond extract and one tablespoon of milk at a time until itbecomes a thin glaze. Drizzle the glaze over the croissant bake right before serving.• Store any leftovers covered in the fridge for 2-3 days. Reheat leftovers.• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Santa Meltaway CookiesParents all around love these cookies because they are incredibly easy towhip up on Christmas Eve, just in time for Santa. Slightly sweet, with a bitof a shortbread feel, they get decorated with a light icing and sprinkles ofcourse!INGREDIENTS:Cookie Dough• 1 1/2 sticks butter, unsalted and softened• 1 t. vanilla• 1 c. flourIcing• 3/4 c. powdered sugar• 4-5 T. milk• 1/2 c. powdered sugar• 1/2 t. salt• 1 T. almond extract• Christmas sprinkles• Preheat the oven to 350 degrees. Lightly grease a cookie sheet and set aside.• In a stand mixer or hand held mixer cream together the butter and powdered sugar. Add in the cornstarch andvanilla, creaming together.• Sift the salt and flour together and add to the batter. Scoop dough out into balls and place on the cookie sheet,then flatten the balls out with the underside of a cup dipped in powdered sugar.• Bake for 10 minutes. Allow to cool on a wire cookie rack.• To make the icing, whisk together the powdered sugar, extract and milk. This should make a medium to thinglaze, adding more milk if you need to thin it out.• Place a small spoonful of icing in the middle of the cookie and add sprinkles. Allow glaze to harden.Find 7 DifferencesFor more of Ally’s recipes check out the recipe sectionat qcfamilyfocus.com or sweetandsavoryfood.comQC Family Focus I November/December 2020 11
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