BAKING FORTHE HOLIDAYS

Sweeten the season withflavorful, holiday treats!

BLOOD ORANGEBISCOTTI

½ cup melted butter1 cup sugar2 eggs1-1/2 teaspoons LorAnn Blood Orange Oil, Natural2 cups flour1 teaspoon baking powder½ teaspoon salt4 ounces dried cranberries½ cup cocoa nibs

DIRECTIONS:1. Preheat oven to 350°F.

2. Combine all ingredients (except cranberries and cocoa nibs) together in a large mixing bowl.

3. When mixture is combined, fold in cranberries and cocoa nibs.

4. Form the dough into a large rectangle on a lined cookie sheet. The dough should be about ½” thick and

about four inches wide.

5. Bake for 22-25 minutes. You should notice a slight browning on the bottom.

6. Let cool for 30 minutes.

7. Slice into 1/2” pieces and place on baking sheet.

8. Bake for 8 minutes. Flip. Then bake an additional 8 minutes. Let cool.

9. Optional: Dip in white chocolate and decorate with cocoa nibs!

INGREDIENTS:

MAPLE DONUTS &APPLE CIDER GLAZE

INGREDIENTS:

DIRECTIONS:FOR DONUTS:

1. Preheat oven to 350°F.

2. Cream together butter, sugar, and egg for three minutes, until the mixture has lightened in color and is

light and fluffy.

3. Beat in sour cream and maple flavoring.

4. In a separate bowl, whisk together dry ingredients. Alternate adding the dry goods and milk in small

batches, until both are fully incorporated.

5. Place batter in a gallon zip bag. Cut off a corner of the bag and pipe into a greased donut pan. You will

fill it about halfway up the center of the mold.

6. Bake for 10 minutes for large donuts and 6 minutes for mini donuts.

FOR GLAZE:

1. While the donuts are baking, pour the apple cider into a large saucepan. Bring to a boil and let simmer

over medium heat for about 15 minutes. You will reduce the mixture to about ¼ cup of syrup.

2. Set to the side and let cool while you finish baking the donuts.

3. When ready, whisk the syrup with 1 cup of powdered sugar. If the mixture is too thick, slowly add in

your milk a ½ tbsp at a time.

4. Dip the donuts into the glaze, flip them glaze size up on a drying rack.

5. For extra flavor and texture, sprinkle on some chopped pecans.

FOR DONUTS:2 tablespoons butter1/2 cup brown sugar1 egg1 cup flour1 1/2 teaspoons baking powder1/4 teaspoon salt1 1/2 teaspoons LorAnn Maple Bakery Emulsion1/4 cup sour cream1/4 cup milk

FOR GLAZE:2 cups apple cider1 cup powdered sugar1-2 tablespoons of milkchopped pecans (optional)

DIRECTIONS:

PUMPKIN ROLL

FOR CAKE:1/4 cup powdered sugar (for dusting towel)3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt3 large eggs1 cup granulated sugar2/3 cup canned pumpkin1 teaspoon LorAnn Pumpkin Spice Bakery Emulsion

FOR FILLING:1 - 8 ounce package cream cheese, softened5 tablespoons butter, softened but still cold1 tablespoon sour cream1/2 teaspoon LorAnn Butter Vanilla Bakery Emulsion1 1/4 cups powdered sugar

FOR CAKE:

1. Preheat oven to 375º F. Grease a 10x15 jelly roll pan or cookie sheet with sides. Line pan with wax or

parchment paper and grease and flour the paper.

2. In a small bowl, combine the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat eggs and sugar together with an electric mixer until thick and pale yellow,

about 2 minutes; add emulsion and canned pumpkin.

4. Stir in flour mixture until just combined.

5. Pour mixture into pan and bake 12-15 minutes or until cake springs back when touched.

6. While cake is baking, prepare towel. Lay a thin (flat-woven) kitchen towel on the counter and dust evenly

with the powdered sugar.

7. When cake is done, immediately invert onto kitchen towel and peel off wax or parchment paper.

8. Starting at the shorter end of the towel, gently and loosely roll the cake inside of the towel (towel will be

wrapped up inside the cake roll). Move to a rack and cool for about 1 hour.

INGREDIENTS:

FOR FILLING:

1. Combine all ingredients in a medium size bowl and beat until well mixed.

2. When cake is cool, unroll from towel and spread the cream cheese filling over the cake up to the edges.

Re-roll cake and wrap in plastic wrap. Refrigerate for 1 hour to firm the filling. Dust with powdered sugar

just before serving and slice crosswise into pieces.

PUMPKIN SPICE MOUSSE

1 (3.4 oz.) package instant vanilla pudding1 teaspoon LorAnn Pumpkin Spice Bakery Emulsion½ teaspoon ground cinnamon, plus extra for garnish¾ teaspoon salt1 (15 oz.) can pumpkin purée3 tablespoons maple syrup½ teaspoon LorAnn Pure Vanilla Extract or Vanilla Bean Paste1 cup whole milk1 ½ cups heavy cream

DIRECTIONS:1. In a large bowl, stir together instant pudding, pumpkin spice emulsion, cinnamon, and salt. Add in the

pumpkin purée, maple syrup, vanilla and milk and beat with a mixer until very smooth.

2. In a separate bowl, whip heavy cream to stiff peaks, about 4 minutes. Fold 2/3 of the whipped cream

into the pumpkin mixture. Serve immediately or refrigerate for up to 2 days.

3. To serve, spoon into serving glasses or dishes and top with a dollop of the remaining whipped cream and

a sprinkle of cinnamon.

INGREDIENTS:

SALTED CARAMELPANNA COTTA

1 ½ cups whole milk3 teaspoons powdered gelatin1 cup light brown sugar, packed 1 ½ cups heavy cream1 teaspoon LorAnn Caramel Bakery Emulsion1 teaspoon LorAnn Madagascar Vanilla Extract ¼ teaspoon fine saltcaramel sauce, store bought or homemadeflaked salt, to garnish

INGREDIENTS:

DIRECTIONS:1. To a saucepan add the milk and sprinkle in the powdered gelatin. Let stand for 5 minutes. Heat milk

mixture over low heat, add the sugar and whisk until the sugar has dissolved. DO NOT BOIL.

2. Remove from heat. Whisk in the cream, caramel emulsion, vanilla extract and salt. Run mixture through

a fine mesh strainer and evenly divide amongst 6 ramekins. Refrigerate until firm, about 8 hours.

3. When ready to serve, top with caramel sauce and flaked salt.

EASY JALAPENOCORNBREAD

2 boxes (8.5 ounces each) Jiffy Corn Muffin Mix2/3 cup milk2 large eggs1 cup sour cream1/2 cup vegetable oil1-2 teaspoons LorAnn Super-Strength Jalapeño Flavor

DIRECTIONS:

1. Preheat the oven to 375°F. Prepare a 9x13 pan or a muffin tin with nonstick baking spray.

2. Mix together the cornbread mix, milk, eggs, sour cream, vegetable oil and jalapeño flavoring.

3. Pour into your prepared pan.

4. Bake for 18-20 minutes for corn muffins or 25-27 minutes for 9x13 pan.

INGREDIENTS: ~

HARD CANDY &LOLLIPOPS

2 cups granulated sugar2/3 cup light corn syrup3/4 cup water1 dram (1 teaspoon)* LorAnn Super-Strength flavoring, any flavor LorAnn Liquid Food Coloring or Liquid Gel Food Coloring (as desired)Hard candy molds (optional)Powdered sugar (optional)Sucker bags & twist ties (optional)

Use of a candy thermometer is recommended

*Please note that our Cinnamon, Clove and Peppermint flavors are particularly

potent. You may wish to reduce the amount used for these flavors.

DIRECTIONS:Make sure your thermometer measures accurately; in bolding water it should read 212°F (100°C). Have all ingredients

and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is

recommended. Line a rimmed baking sheet/jelly roll pan with foil and lightly oil or spray with non-stick cooking spray

(such as PAM). If using molds, lightly spray cavities of clean, dry candy molds with non-stick cooking spray. Insert sucker

sticks. If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the syrup

into the molds you have excess candy, you can pour it onto the foil for break-up candy.

1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium

heat until sugar dissolves.

2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring

mixture to a boil without stirring.

3. Early in the cooking process, “wash down” any sugar crystals that form on the sides of the pan with a

wet pastry brush.

4. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring

until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.

5. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form

hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir.

USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.

6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet.

(As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do

not refrigerate.

7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in

airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but

place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

INGREDIENTS:

LEMON CRANBERRY

BARS

6 tablespoons cold, unsalted butter cut into small pieces1/4 cup plus 1 tablespoon confectioners’ sugar1 cup all-purpose flour (divided)2 large eggs3/4 cup granulated sugar1/4 cup lemon juice1 teaspoon LorAnn Lemon Bakery Emulsion1 teaspoon LorAnn Pure Madagascar Vanilla Extract5 ounces cranberry sauce

DIRECTIONS:1. Preheat oven to 325°F.

2. Butter 8-inch square pan and line with parchment

3. In bowl of stand mixer, add cold butter, ¼ cup confectioners’ sugar, and ¾ cup flour. Beat on low until

mixture forms pea-sized pieces.

4. Press dough into prepared pan.

5. Using tines of fork, score the pressed dough over the entire surface. This will keep your shortbread from

bubbling up.

6. Bake for 20 minutes or until golden brown. Reduce oven temperature to 300°F.

7. Allow to cool completely on a wire rack.

8. Beat eggs and granulated sugar until smooth. Add lemon juice, ¼-cup flour, lemon emulsion, and vanilla.

Beat until combined.

9. Evenly spread cranberry sauce onto baked shortbread. Pour lemon mixture over cranberry sauce and bake

40 minutes or until set.

10. Cool on wire rack.

11. Dust with remaining 1 tablespoon of confectioners’ sugar.

INGREDIENTS:

OLD FASHIONEDBUTTERSCOTCH

CANDY

2 cups granulated sugar1/2 cup packed light brown sugar3/4 cup water2/3 cup light corn syrup8 tablespoons unsalted butter (1 stick),cut into 1-inch pieces1/2 teaspoon fine sea salt1 teaspoon LorAnn Butterscotch Super-Strength Flavor

EQUIPMENT:4 or 5 Candy Discs Sheet Molds or 13x9 baking dishCandy/Deep Fry Thermometer (make sure thermometer measures accurately)

DIRECTIONS:

1. Lightly spray clean, dry molds with non-stick cooking spray. If using a baking pan, trim a piece of

parchment paper to fit the bottom of the pan. Line the dish with the parchment so it lays flat. Coat the

parchment and sides of pan with a light layer of non-stick cooking spray; set aside.

2. In a 2-quart saucepan, stir together the granulated sugar, brown sugar, water, and corn syrup and cook

over medium heat, stirring until the sugars dissolve. Attach a candy thermometer to the saucepan (do not

allow bulb to touch the bottom) and cook the mixture, without stirring, until it reaches 270°F, about 20 to

25 minutes.

3. Add the butter and salt and cook, stirring constantly with a wooden spoon or silicone spatula, until the

mixture reaches 300°F, about 10 to 12 minutes. The mixture will become lighter in color and become foamy.

4. Remove the pan from the heat and stir in the Butterscotch Super Strength Flavor (be careful to avoid rising

steam). Pour the mixture into the prepared molds and allow to set completely. If pouring into a prepared

baking dish, allow to cool until slightly set, about 15 minutes. Turn the candy out onto a cutting board

paper-side up.

5. Discard the parchment paper. Score candy into 1” squares, cutting about three-quarters of the way through.

Allow candy to cool until almost completely hardened, about 3 minutes more. Break into squares.

6. Store candy at room temperature in an airtight container, in layers separated by parchment paper. Candy

should keep for up to 2 weeks.

INGREDIENTS:

PINEAPPLE BUTTERCREAM

CUPCAKES

FOR CUPCAKES:½ cup unsalted butter, softened½ cup granulated sugar¼ cup light brown sugar, packed 1 large egg, whisked1 teaspoon LorAnn Pure Vanilla Extract1 teaspoon LorAnn Pineapple Bakery Emulsion½ cup crushed pineapple 1 ¼ cups all-purpose flour1 teaspoon baking powder½ teaspoon fine salt½ cup whole milk

FOR FROSTING:1 cup unsalted butter, softened3 cups powdered sugar, or to taste1 teaspoon LorAnn Pure Vanilla Extract1 teaspoon LorAnn Pineapple Bakery Emulsion2 tablespoons heavy creamYellow sprinkles, to finish12 maraschino cherries, to finish

INGREDIENTS:

DIRECTIONS:FOR CUPCAKES:

1. Preheat the oven to 325°F. Line a 12-tin cupcake pan with parchment liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars, about 2

minutes. Add the egg, vanilla extract, pineapple emulsion, and pineapple. Beat until combined.

3. Sift in the flour, baking powder and salt. With the mixer on low speed, slowly pour in the milk as the flour

incorporates. Beat until smooth, about 1 minute.

4. Evenly divide the batter amongst the prepared cupcake pan. Bake for 18 to 20 minutes, until a toothpick

inserted in the center comes out clean. Let cool fully before frosting.

FOR FROSTING:

1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat until fluffy,

about 5 to 8 minutes.

2. Scrape down the sides of the bowl. Add the vanilla extract, pineapple emulsion & heavy cream. Beat until

incorporated, about 60 seconds.

3. Transfer frosting to a piping bag fitted with a star tip attachment. Pipe cupcakes as desired. Top with

sprinkles and a cherry.

CHERRY AMARETTOSHORTBREADS

FOR AMARETTO DOUGH:1/2 cup powdered sugar 1 cup salted butter, room temperature2 cups flour 1 1/2 teaspoons LorAnn Amaretto Super-Strength Flavor

FOR CHERRY DOUGH:1/2 cup powdered sugar 1 cup salted butter, room temperature2 cups flour 1 1/2 teaspoons LorAnn Cherry Bakery Emulsion 10 drops LorAnn Red Liquid Food Coloring

TOPPINGS:1 cup semi-sweet chocolate chips 1 tablespoon vegetable oil Chopped almonds (optional)

DIRECTIONS:

1. Cream butter and sugar together until light and fluffy. Add in flour and Amaretto Super-Strength Flavor.

Beat just until dough forms.

2. Place dough on sheet of plastic wrap. Wrap tightly, and chill for thirty minutes.

3. Repeat for cherry dough, adding food coloring with Cherry Bakery Emulsion. Wrap in plastic wrap and

chill for thirty minutes.

4. When both doughs are firm, roll each out into large, 1/8” thick rectangles. Place the cherry on top of the

amaretto and begin to “roll” your dough lengthwise into a log to achieve the marbling affect.

5. Place marbled dough back on plastic wrap and chill for three hours.

6. Preheat oven to 375° F.

7. Slice dough into ¼” slices, placing on cookie tray. Bake for 12 minutes. Let cool.

8.While dough is cooling, melt chocolate chips and oil. Dip 1/3 of baked cookie into the chocolate, placing

on a piece of parchment paper. Sprinkle with chopped almonds. Let the chocolate set completely.

INGREDIENTS:

CLASSICPEPPERMINT

PATTIES

3 tablespoons soft butter1/2 teaspoon LorAnn Peppermint Oil1/2 teaspoon LorAnn Pure Madagascar Vanilla Extract1/4 cup evaporated milk1 pound box of confectioners’ sugar12 oz. milk chocolate candy wafers1 tablespoon shortening

DIRECTIONS:1. Combine butter, peppermint, vanilla, and evaporated milk. Add confectioners’ sugar. Mix well, and roll

into one inch balls. Place on cookie sheet lined with wax paper. (If mixture is too sticky to roll, add a little

more powdered sugar.

2. Refrigerate for 20 minutes. Remove and flatten with the bottom of a glass. Chill again for about 30

minutes.

3. Melt semi-sweet chocolate and shortening in top of double-boiler. Dip patties and place on wax paper

to harden.

INGREDIENTS:

FOR CAKE:

1. Preheat oven to 350º F.

2. Generously grease and flour two 9-inch round cake pans.

3. In a medium bowl, mix together flour, cocoa and baking powder and set aside.

4. In a large bowl (or bowl of a stand mixer), cream the butter and sugar. Add the eggs and yolk one at a

time. Beat in emulsion and salt, then the water.

5. Add flour mixture alternating with the buttermilk. Dissolve the baking soda into the vinegar and blend

into the batter.

6. Pour evenly into cake pans and bake for 25 to 30 minutes until toothpick inserted into center comes out

clean. Cool cakes and remove from pan.

FOR CREAM CHEESE FROSTING:

1. Using an electric mixer, or stand mixer with whisk attachment, cream butter and sugar on low speed

until combined, then beat on medium speed for 3 to 4 minutes.

2. Add cream one tablespoon at a time, until desired consistency is achieved.

3. Add emulsion and salt and beat an additional 1 minute.

CLASSIC REDVELVET CAKE

CAKE:2 1/2 cups cake flour3 tablespoons cocoa powder1 1/2 teaspoons baking powder1/2 cup (1 stick) unsalted butter, room temperature2 cups granulated sugar2 eggs plus 1 yolk, room temperature2 tablespoons LorAnn Red Velvet Emulsion (adds color and flavor! No additional coloring is necessary)1/2 teaspoon salt3 tablespoons tepid water1 cup buttermilk1 teaspoon baking soda1 tablespoon apple cider vinegar

CREAM CHEESE FROSTING:1 cup (2 sticks) unsalted butter, softened3 1/2 cups powdered cane sugar1 to 3 tablespoons heavy cream1 teaspoon or to taste LorAnn Cream Cheese Bakery Emulsiondash of sea salt (optional)

DIRECTIONS:

INGREDIENTS:

DECORATEDSUGAR COOKIES

FOR COOKIES:1 cup confectioners’ (powdered) sugar2 sticks unsalted butter, softened1 egg1/2 teaspoon LorAnn Vanilla Extract orLorAnn Vanilla Bean Paste 1 teaspoon sea salt2 1/4 cups all-purpose flour

FOR ICING:2 cups confectioners’ (powdered) sugar1 tablespoon meringue powder1 teaspoon LorAnn Clear Vanilla Extract (keeps your icing white!)1/4 cup cold waterLorAnn Liquid or Liquid Gel Food Color, as desired

DIRECTIONS:FOR COOKIES:

1. In a medium bowl, combine flour and salt; set aside.

2. In a large bowl, or bowl of a stand mixer with whisk attachment cream butter and confectioners’ sugar

until well blended; about 2 minutes. Add egg and emulsion. Stir in flour mixture until dough just comes

together.

3. Divide dough in half, roll each half between waxed paper to 1/4 inch thickness; refrigerate or freeze until

firm.

4. Remove one disk of dough from refrigerator and cut into desired shapes, adding no additional flour. If

dough becomes too sticky to cut, chill until firm again. Place cut-out dough on cookie sheet and chill for

10 minutes.

5. Bake in a preheated 350°F. oven for 8–10 minutes or until edges just begin to brown. Repeat with

remaining dough. Cool completely before frosting.

FOR SMOOTH ICING:

1. In a medium bowl or bowl of a stand mixer, combine confectioners’ sugar and meringue powder.

2. With mixer on low, add extract, then slowly add about 1/2 cup of the water. Continue adding water until

icing is smooth and slightly runny (it may not be necessary to add all of the water). Before all of the water

is used, test on a cookie to determine how the icing spreads - the icing should smoothly flood the cookie

without leaving any “frosting” lines. Color with liquid or gel food coloring as desired. Keep icing covered

when not in use to prevent a crust from forming.

*Makes about 2 dozen medium-sized cookies

INGREDIENTS:

1. In a 2-quart saucepan, melt butter over medium-low heat.

2. Stir in brown sugar and cream and bring to a boil over medium-high heat, stirring continuously. Boil 1

minute.

3. Remove from heat and stir in baking soda (mixture will become foamy). Stir in LorAnn Eggnog Flavor.

4. If stored after preparation, heat before serving. Best when served within 1 day of preparation. Serve

warm over pancakes, French toast, waffles or even ice cream!

EGGNOGSYRUP

1 stick salted or unsalted butter2/3 cup packed light brown sugar1 cup heavy cream1 tsp baking soda1 tsp LorAnn Super-Strength Eggnog Flavor

DIRECTIONS:

INGREDIENTS:

LorAnn 3D Round MoldChocolate Candy Wafers in milk, white or dark¼ tsp. – ½ tsp. LorAnn Super Strength Flavor of choicethat is appropriate for use in chocolate(In this recipe we used peppermint!)Hot cocoa mixFun toppings like marshmallows, chopped candy canes, etc.Microwave-safe glass bowlMetal spoonFood safe brush or spatula

FLAVORED HOTCHOCOLATE

BOMBS

DIRECTIONS:1. In a microwave-safe glass bowl, microwave 1 cup of candy wafers in 15 second increments until melted.

2. When melted, stir in Super Strength Flavor.

3. Using a food safe brush or spatula, brush a thin layer of the chocolate mixture into each section of the

mold.

4. Place mold into the refrigerator for a few minutes to set. Take out and brush on a second layer, paying

special attention that at least 1/8 of an inch of the top of each mold is empty. This is where the half

spheres will combine. Repeat if needed.

5. Let set for 5-10 minutes in the refrigerator or until hard. Gently remove spheres from the molds by lightly

tapping on the plastic side of mold.

6. Microwave an empty plate until hot. Take one half of the chocolate bomb and place the open side face

down on plate. Swirl until the edge is slightly melted.

7. Fill the melted half chocolate bomb with cocoa powder, marshmallows, and any other toppings.

8. If the plate has gone cold, microwave again until hot. Take the other chocolate bomb half and repeat

Step 6. Quickly, place on top of the filled chocolate bomb half to create the sphere. Gently place to the

side to let the chocolate harden.

9. Repeat steps 6-9 until chocolate bombs are full spheres.

10. Microwave a 1/4 cup of wafers in 15 second increments until melted. Use to fill any gaps/holes within

spheres. If there is extra, use to decorate the spheres, topping the melted chocolate drizzle with

sprinkles, candy canes, or other toppings.

INGREDIENTS:

FLOURLESSCHOCOLATE

ALMOND CAKE

4 1/2 ounces 80% dark chocolate, roughly chopped1/2 cup plus 1 tablespoon unsalted butter, cubed1/2 cup granulated sugar1 cup almond flour3 large eggs, separated1 teaspoon LorAnn Pure Vanilla Extract1 teaspoon LorAnn Almond Bakery Emulsion

DIRECTIONS:1. Preheat the oven to 325° F. Grease, flour and line an 8-inch round cake pan.

2. In a glass mixing bowl add the chocolate and place over a double boiler over low heat. Once the chocolate

is melted, remove from heat and stir in the butter until well blended.

3. Whisk in the sugar and almond flour. Let cool slightly.

4. Whisk in the egg yolks followed by the vanilla extract and Almond Bakery Emulsion.

5. In a separate mixing bowl whisk the egg whites to soft peaks. Gently fold the egg whites into the cake

batter.

6. Transfer batter to prepared cake pan and smooth the top using an offset spatula. Bake for 40 minutes,

until the edges have set but the center remains moist.

7. Let cool completely before removing from the pan. Dust with powdered sugar and serve!

INGREDIENTS:

1 lb. tempered dark chocolate or candy melts2 cups white chocolate1 cup Heavy Cream1 teaspoon LorAnn Natural Grapefruit Oil1/4 teaspoon LorAnn Ascorbic Acid5 drops LorAnn Invertasewhite candy coatingorange and pink LorAnn Liquid Gel food coloring

GRAPEFRUITWHITE CHOCOLATE

GANACHE TRUFFLES

DIRECTIONS:

1. Pour tempered dark chocolate or melted candy coating into clean, dry mold with deep cavity. Tap to

remove air bubbles and dump excess back into original bowl.

2. Using a bench scraper, clean up mold and set aside to firm up.

3. In small saucepan, add heavy whipping cream and bring to simmer.

4. Add white chocolate to medium sized bowl and pour hot whipping cream over top. Stir until chocolate

is completely melted.

5. Stir in grapefruit flavoring, ascorbic acid, and color. For a pink grapefruit color, we mixed equal parts of

orange and pink.

6. Allow ganache to cool to room temperature, and then stir in invertase.

7. Add ganache to piping bag and pipe into hardened chocolate shells leaving enough room to top with

chocolate. Tap mold to help settle the ganache.

8. Allow the ganache to completely cool. It should be slightly firm before topping with more dark

chocolate.

9. Fill the reset of the cavity with more chocolate and tap to remove excess air bubbles.

10. Scrape off excess chocolate and allow to completely set before removing from molds.

11. Melt down a ½ cup of white candy coating and color to match the ganache filling.

12. Add to piping bag with small writing tip and pipe streaks of color onto the tops of the truffles.

*To extend the shelf-life, add 1/8 teaspoon Preserve It Natural Anti-Oxidant.

INGREDIENTS:

PEPPERMINTPOPCORN MIX

1 bag microwave popcorn, popped (about 8 cups)8 ounces white (vanilla) candy melts1/4 teaspoon LorAnn Peppermint Oil, NaturalRed sanding sugar or sprinkles1 cup mini pretzels: optional 3/4 cup cashew pieces: optional

DIRECTIONS:1. Line a baking sheet with wax paper.

2. Place popcorn in a large bowl. If you are looking for more crunch with your mix you can add pretzels and

cashews.

3. Melt white candy wafers in microwave on 50% power in 30 second intervals, stirring after each.

4. Add peppermint oil and stir to combine. More peppermint can be added if a stronger mint flavor is

desired.

5. Pour melted wafers over popcorn mix. With clean hands, mix together until the popcorn mixture is well

coated.

6. Sprinkle sanding sugar and mix again to incorporate. Pour mix onto lined baking sheet and allow candy

to harden.

7. Store at room temperature in a zip-top plastic bag.

INGREDIENTS:

PIZZELLECOOKIES

1/2 pound butter, melted2 cups sugar6 eggs1 1/2 teaspoons LorAnn Super-Strength Anise Oil 4 1/2 - 5 cups all-purpose flour1 teaspoon baking powder

DIRECTIONS:

1. In a large mixing bowl, combine melted butter and sugar; beat well. Add eggs, one at a time, beating

thoroughly after each addition. Add anise oil. Gradually add flour and baking powder.

2. Bake in a pizzelle baker until light brown.

*Makes about 6 dozen cookies

INGREDIENTS:

SIMPLECHOCOLATE

TRUFFLES

14 ounces good quality dark chocolate, chopped1 cup heavy cream2 tablespoons unsalted butter, softened 1/8 to 1/4 teaspoon LorAnn Super-Strength Flavoringappropriate for use in chocolate like Peppermint, Orange,or Royal Raspberry.

FOR COATING:½ cup ground pecans½ cup cocoa powder12 ounces confectionery coating, melted

INGREDIENTS:

DIRECTIONS:1. Line an 8-inch square pan with wax paper.

2. In a 2-quart saucepan, heat cream over low heat until just boiling. Remove from heat. Add butter and

chopped chocolate; stirring until completely smooth. Add flavoring and stir to combine. Pour mixture

into prepared pan. Cover with plastic wrap and refrigerate until firm, about 1 ½ to 2 hours (or overnight).

3. Remove from refrigerator. Using a teaspoon or melon baller, scoop out small balls of the firm mixture

and place on heavyweight dipping paper or wax paper. Once all of the mixture has been scooped, form

each portion by hand into a round ball.

4. To coat, either roll truffles in chopped nuts or cocoa powder or using a dipping tool, dip each truffle

into melted confectionary coating, then place on wax paper. When coating has set, place truffles in an

airtight container and refrigerate for up to 2 weeks. Serve at room temperature.

*Makes about30 to 40 truffles

WHITE CHOCOLATEPISTACHIOTRUFFLES

FOR GANACHE:8 ounces white chocolate, roughly chopped2 tablespoons unsalted butter2 tablespoons whipping cream1 teaspoon LorAnn Pistachio Bakery Emulsion 1 pinch fine salt

FOR COATING:8 ounces white chocolate, meltedChopped salted pistachios, to garnish

INGREDIENTS:

DIRECTIONS:1. In a microwave safe glass bowl add the chopped chocolate, butter, whipping cream, pistachio emulsion,

and salt. Heat mixture in 30 second increments, stirring after each increment until fully melted.

2. Cover bowl with plastic wrap & chill until solid, about 1 hour. Once chilled, use a small ice cream scoop

for even sizing & roll into bite size rounds.

3. Line a baking sheet with parchment paper. Using a dipping tool, dip each truffle in the melted white

chocolate, transfer to the prepared baking sheet & sprinkle with pistachios. Refrigerate until ready to

serve!