Rum Glazed Pumpkin Cake

Rum Glazed Pumpkin Cake
Original recipe by Taste of Home 
www.tasteofhome.com/recipes/rum-glazed-pumpkin-cake

Ingredients: 

1/2 cup chopped pecans
1 can (15 ounce) solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 package yellow cake mix (regular size)
1 - 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Glaze:

1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan; sprinkle pecans onto bottom of pan.

In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan.

Bake 55 - 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2 - 3 minutes longer or until sugar is dissolved.

Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.

Yield: 12 servings

Hint: To remove cakes easily, use solid shortening to grease plain and fluted pans.

Plum Torte

Plum Torte
Oringinal recipe by NYT Cooking
https://cooking.nytimes.com/recipes/3783-original-plum-torte

Ingredients:

1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt
2 eggs
24 halves pitted purple plums

Topping:

Sugar
Lemon juice
cinnamon

Directions:

Heat oven to 350 degrees

Cream the sugar and softened butter together in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Lightly coat an 8-inch springform pan with non-stick spray and spoon the batter into the springform pan. Place the plum halves skin side up on top of the batter.

Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon.

Bake 1 hour, approximately. Once cooled, serve plain or with whipped cream.

Hint:

You can freeze your plum torte if desired. Double-wrap the torte in foil and place in a plastic bag and seal. To serve a torte that has been frozen, simply defrost and reheat it briefly at 300 degrees.

Raspberry - Ricotta Cake

Raspberry - Ricotta Cake
Original recipe by Bon Appetit 
https://www.bonappetit.com/recipe/raspberry-ricotta-cake

You will be pleased and amazed how delicious this raspberry - ricotta cake is to your taste buds. The original recipe called for 1 cup raspberries. I added more to this recipe.

Ingredients:

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups frozen raspberries or blackberries, divided

Directions:

Preheat oven to 350 degrees.

Line a 9'-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50 - 60 minutes.

Let cool at least 20 minutes before unmolding.

Keep cake refrigerated.

8 servings

Brennan's Bananas Foster

Brennan's Bananas Foster
Recipe by Southern Living

This dessert is easy to make and delicious.

Ingredients:

4 medium-size ripe bananas
1/2 cup butter
1 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup rum
Vanilla ice cream

Directions:

Cut bananas in half crosswise, then lengthwise.

Melt butter in a large flambe pan or skillet over medium heat. Add brown sugar, and cook, stirring constantly, 2 minutes. Add bananas to skillet, and sprinkle with cinnamon. Remove skillet from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match. Let flames die down.

Return to heat, and cook 3 to 4 minutes or until soft. Serve over ice cream.

Looking for another great tasting New Orleans dessert? If yes, here's the famous "Bread Pudding with Whiskey Sauce" recipe. It's delicious too!

http://crowdedkitchen509.blogspot.com/2012/03/bread-pudding-with-whiskey-sauce-by_23.html

Slow Cooker Chocolate Covered Peanut Clusters

Slow Cooker Chocolate Covered Peanut Clusters
Recipe submitted by Michelle Morphy

So good and simple to make. Add these peanut clusters to your baking list each Christmas.  Your friends and family will be jumping for joy!

Ingredients:

1 (16 ounce) package dry roasted salted peanuts
1 (16 ounce) package dry roasted unsalted peanuts
1 (12 ounce) package semi-sweet chocolate bits
1 (4 ounce) German chocolate bar
1 (32 ounce) white almond bark

Directions:

Put peanuts in bottom of crock pot. Add other ingredients.

Cook on low setting for 1 1/2 to 2 hours. Stir ingredients 2 or 3 times during the allotted time.

Place rounded spoonfuls onto wax paper and allow to cool.

Recipe submitted by Michelle Morphy

Chocolate - Orange Biscotti

Chocolate - Orange Biscotti

Ingredients:

2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped

Directions:

Line large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat sugar and butter in a large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.

Position rack in center of oven and preheat to 350 degrees.

Using floured hands, form each dough piece into 14-inch long, 2 1/2-inch wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart.

Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300 degrees.

Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch thick slices. Stand slices upright on baking sheet. Repeat with remaining log.

Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack.

Soft Molasses Cookies

Soft Molasses Cookies
Recipe submitted by Graham Gaimari
Original recipe by Betty Crocker

Ingredients:

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons granulated sugar

Directions:

Heat oven to 325 degrees.

In a large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.

Shape dough by rounded tablespoonfuls to 2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared side up, about 2 inches apart.

Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

Limoncello

Limoncello
Original recipe by Giada De Laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe.html#!

Limoncello is an Italian liqueur mainly produced in Southern Italy. It is very expensive to buy, so make it yourself at home. Limoncello is usually enjoyed at the end of a meal.

I have made the 40-day version of limoncello. Even though it is easy and great tasting, this 4-day version is just as good. I have included the foodnetwork.com link above. Click on Giada's limoncello video.

Ingredients:

10 Lemons
1 (750-mil) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Directions:

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Don't throw away your lemons.  Here's a homemade lemonade recipe that is delicious and easy to make!
http://crowdedkitchen509.blogspot.com/2015/05/homemade-lemonade.html

Lemon Sheet Cake

Lemon Sheet Cake

Do you love lemon?  If yes, you will love this easy to make lemon sheet cake. Make this cake the day before and refrigerate overnight before serving.

Ingredients:

1 cup unsalted butter
1/2 cup water
1/2 cup lemon juice
2 cups granulated sugar
2 cups all-purpose flour
1/2 cup Greek plain yogurt
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon cornstarch

Icing:

6 tablespoons unsalted butter
6 ounce softened cream cheese
4 cups powdered sugar
3 tablespoons lemon juice

Directions:

Cake:

Preheat oven to 350 degrees.

In a large saucepan melt butter with water. Turn off heat and whisk in lemon juice, sugar, flour, yogurt, eggs, vanilla, salt, baking powder, and cornstarch.

Pour into a greased jelly roll pan (15" x 10") and bake for 15 minutes or until tester inserted into center of cake comes out clean.

Icing:

While the cake is baking make the icing.

In a medium saucepan melt the butter and cream cheese. Remove from heat and whisk in lemon juice and powdered sugar. Pour over warm cake and spread.

Wine Bundt Cake

Wine Bundt Cake
Recipe submitted by Tracy Oprea

Ingredients:

1 (18.25) package moist yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup cream sherry
4 eggs

Directions:

Preheat oven to 350 degrees. Grease and flour one 10-inch bundt pan.

In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, cream sherry, and eggs. Beat with an electric mixer for 5 minutes.

Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioner's sugar.

Do you like white wine? If yes, here's the recipe variation.

Substitute the sherry with white wine and the yellow cake mix with moist white cake mix. It's that's easy. Enjoy! 

Libby's Pumpkin Roll

Libby's Pumpkin Roll
Recipe submitted by Becky Campbell Jorgenson

This pumpkin roll will become a Thanksgiving dessert tradition.

Ingredients:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIbby's 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING:

1 package (8 oz) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

Preheat oven to 375 degrees.

Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched.  (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

10 servings

Recipe submitted by Becky Campbell Jorgenson

Cranberry Christmas Cake

Cranberry Christmas Cake

Serve this cake for a special holiday occasion or have a slice with your coffee in the morning. It is beautiful and it has just the right amount of tartness.  

Ingredients:

2 cups granulated sugar
3 large eggs, room temperature
3/4 cup unsalted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 (12 ounce) bag fresh cranberries (or frozen and thawed)
1 cup sliced almonds

Directions:

Preheat oven to 350 degrees

Butter a 9x13 baking pan, set aside.

In a large bowl, beat sugar and eggs for 5 minutes with an electric mixer on medium. The volume of mixture will increase by almost half and will be thickened. Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until combined. Fold in cranberries.

Using a spatula, pour and smooth into prepared pan. Sprinkle almonds over top.

Bake for 40-45 minutes.

Serves 18

Pumpkin Cheesecake Parfaits

Pumpkin Cheesecake Parfaits

Ingredients:

2 (8 ounce) packages cream cheese, room temperature
3 cups cold heavy whipping cream, divided
1 cup plus 3 tablespoons confectioner's sugar, divided
1 (15 ounce) can pumpkin
1 teaspoon pumpkin pie spice, plus extra for garnish

Directions:

In a large bowl, beat cream cheese, 2 cups cream, and 1 cup confectioner's sugar with a mixer at medium-high speed for 5 to 6 minutes or until thickened and fluffy.  Beat in pumpkin and pie spice until smooth.

Whipped Topping:

In a medium bowl, beat remaining 1 cup cream and remaining 3 tablespoons confectioner's sugar with a mixer at high speed for 3 to 5 minutes or until stiff peaks form.

Spoon cream cheese mixture into serving  dishes, and top with whipped cream mixture.

Garnish with pie spice, if desired.

Serve immediately or make several hours in advance and refrigerate until you"re ready to serve.

Limoncello Cake

Limoncello Cake

I make this cake with homemade lemoncello.  It is delightful in taste!  It is very lemony, moist and easy to make.

Ingredients:

1 cup plain spray
2 eggs
1/3 cup canola oil
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup sugar
1/4 cup limoncello liqueur
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt (optional)

3/4 cup confectioner's sugar
3 tablespoons limoncello liqueur

Cooking spray
Whipped topping
Vanilla ice cream

Directions:

Preheat oven to 350 degrees.  Prepare an 8-inch cake pan with cooking spray.

Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl.  In a separate large bowl, mix the flour, baking powder, baking soda, and salt.  Gently stir the dry ingredients into the wet.  Do not over mix or the cake will be tough.  Pour batter into prepared pan.

Bake in the preheated  oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes.  Remove from oven and allow to cool slightly.

Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth.  Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon.  The glaze will seep into the cake and add moisture.

Fresh Rhubarb Cake

Fresh Rhubarb Cake
Submitted by Lisa Henry VanMansum

Super easy to make and really has a nice "rhubarb punch" rather than overly sweet like some cakes. Because of the fruit on the bottom, it is more like a crumble, so serve it in a bowl.  Flavor of this dessert improves if you wait a day, so it is a great one to make a day ahead.  Enjoy!  Lisa Henry VanMansum

Ingredients:

4 cups sliced fresh rhubarb (about 1 1/2 pounds)
1 1/3 cups sugar, divided
Cooking spray
1/3 cup butter, softened
1 large egg
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk

Directions:

Preheat oven to 350 degrees.

Combine rhubarb and 2/3 cup sugar in a bowl.  Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray.  Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes).  Add egg, beating well.  Beat in orange rind and vanilla.

Lightly spoon flour into dry measuring cups, level with a knife.  Combine flour, baking powder, baking soda, and salt; stir well with a whisk.  Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Spoon batter over rhubarb mixture.

Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean.

Yield: 9 servings.

270 calories

Recipe submitted by Lisa Henry VanMansum

Serve with vanilla or strawberry ice cream

Do you need another delicious rhubarb recipe?  If yes, here is the best-ever rhubarb muffin recipe.

http://crowdedkitchen509.blogspot.com/2014/07/rhubarb-muffins.html

Chocolate Crinkles II

Chocolate Crinkles II
Recipe submitted by Cindy Chandler

Ingredients:

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

Directions:

In a medium bowl, mix together cocoa, white sugar, and vegetable oil.  Beat in eggs one at a time, and then stir in the vanilla.  Combine the flour, baking powder and salt; stir in the cocoa mixture.

Cover dough and chill for at least 4 hours, or overnight.

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper.  Roll dough into one inch balls.  Coat each ball in confectioner's sugar before placing onto cookie sheets.

Bake in preheated oven for 10 to 12 minutes.  Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Servings 48

Recipe submitted by Cindy Chandler

Torta Caprese

Torta Caprese

Ingredients:

7 ounces dark chocolate
4 large eggs, separated
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1 1/4 cups ground almonds
7 ounces butter, melted & cooled

Topping:

Powdered sugar or cocoa powder
Sweetened whip cream

Directions:

Preheat oven to 350 degrees and lightly grease a 9-inch spring form pan.

In a food processor, process the chocolate until fine.

Beat the egg yolks with the sugar and vanilla extract until pale and thick.  Fold the chocolate, butter and ground almonds into the egg yolk mixture.

Use a clean bowl to beat the egg whites until they form soft peaks and then fold into chocolate almond mixture.

Pour the batter into your prepared pan and bake for about 50 to 60 minutes or until set.

Cool 20 minutes, then remove from spring form pan.

Allow to cool to room temperature and then dust the top with powdered sugar or cocoa. Top with sweetened whip cream.

Serves 8

Chocolate Bundt Cake w/ Chocolate Glaze

Chocolate Bundt Cake w/ Chocolate Glaze

This is the easiest and most delicious cake to make!  It is moist, and the whole family will love it!

Ingredients:

1 (18 1/4 oz) package devil's food cake mix
1 (4 oz) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs, beaten
1 teaspoon vanilla extract

Chocolate Glaze

3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
2 - 3 tablespoons hot water

Milk chocolate bar for decorative shavings

Directions:

Cake

Preheat oven to 350 degrees.

Grease and flour bundt pan, set aside.

In large mixing bowl, combine cake mix, pudding mix and chocolate chips.

In another bowl, combine water, eggs, and vanilla mixing well.

Add egg mixture to dry mixture and mix with spoon until just blended.

Pour into prepared pan.

Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.

Cool 15 to 20 minutes before removing cake from pan.

When completely cool, drizzle cake with chocolate glaze.  Decorate with milk chocolate shavings.

Chocolate Glaze

Combine all ingredients in bowl.  Mix with spoon until smooth.  If needed, microwave a few seconds to heat the glaze to dissolve the clumps of powered sugar.

Gerard's Birthday

Yummy Birthday Cake

Lemon Scented Espresso Bars

Lemon Scented Espresso Bars
Recipe submitted by Patricia Robinson

You must try these heavenly lemon scented espresso bars.  They are out of this world delicious!

Ingredients:

Crust

8 oz. unsalted butter, softened
1 cup powdered sugar
2 cups all-purpose flour
2 teaspoons freshly grated lemon zest
1/4 teaspoon salt

Filling

4 eggs
1 cup sugar
1 cup lightly packed brown sugar
1/4 cup brewed espresso or double strength coffee, room temperature
1/4 cup all-purpose flour
2 teaspoons freshly grated lemon zest
3 to 4 tablespoons dark coffee beans, finely grated
1/2 teaspoon baking powder
1/4 cup powdered sugar

Directions:

To make the crust, preheat oven to 350 degrees. Cream butter and sugar until light and fluffy.  Blend in the flour, zest and salt.  Press the mixture evenly into ungreased 13x9-inch glass baking dish and bake until golden brown, about 20-25 minutes.  Remove pan to a wire rake and cool at least 10 minutes.

To make the filling, beat the eggs and sugars in medium bowl until thick and smooth. Blend in the espresso, flour, zest, ground coffee and baking powder.  Pour over crust and bake 25-30 minutes at 350 degrees. Remove pan to wire rake and cool completely. Cover, chill and cut into squares. Dust with powdered sugar before serving.

Make 30

Recipe submitted by Patricia Robinson

Candy Cane Biscotti

Candy Cane Biscotti
Recipe submitted by David Gaimari

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
3 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy canes

Coating:

1 (14-ounce) package vanilla candy coating (almond bark)
2 drops red food color
1/4 teaspoon peppermint flavoring

Directions:

Preheat oven to 350 degrees.

Combine butter and sugar in bowl.  Beat at medium speed, scraping bowl often, until creamy.  Add eggs; continue beating until well mixed.  Add flour and baking powder; beat at low speed until well mixed.  Stir in crushed candy.

Divide dough into fourths on lightly floured surface with lightly floured hands.  shape each into 9x1 1/2-inch logs.  Place logs 3 inches apart onto lightly greased large cookie sheet.

Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown.  Remove from oven; reduce oven temperature to 325 degrees.  Cool logs 10 minutes on cookie sheet.

Carefully remove logs to cutting surface.  Cut into 1/2-inch slices with sharp serrated knife.  (Discard ends). Arrange pieces on same cookie sheet, cut-side down.  Continue baking 12-14 minutes, turning once, or until cookies are lightly browned and crisp on both sides.  Remove to cooking rack; cool completely.

Place candy coating in 2-quart saucepan.  Cook over medium heat, stirring occasionally, 5-7 minutes, or until melted.  Remove from heat.  Stir in food color and peppermint flavoring.

Dip each biscotti half way into warm coating; shake off excess.  Place onto waxed paper.  Immediately sprinkle with crushed candy canes.  Let set at room temperature until coating is hardened.

48 cookies