Peanut Butter Blossoms 

“Cookies and cakes have been a Christmas treat for centuries. But after two Minneapolis flour millers shaped and embellished tradition, holiday baking was never the same again.” – Tom Webb Pioneer Press from his article 12 Days of Minnesota Christmas: Craving Christmas cookies? Thank Betty Crocker

Enjoy one of my favorite Christmas Cookie!

Peanut Butter Blossoms 


Make 48 cookies 

  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup Butter, softened
  • 1/2 cup peanut butter
  • 1 large Egg
  • 1 teaspoon vanilla 
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup sugar 
  • 48 milk chocolate candy kisses, unwrapped

Heat oven to 375°F.

Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed.

Shape dough into 1-inch balls. If dough is too soft, refrigerate 30-60 minutes. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove to cooling racks.

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Minnesota Delights: Christmas Wild Rice Breakfast Pudding

What a great addition for your Christmas brunch! Please enjoy this special treat from my home state of Minnesota.

Wild Rice Breakfast Pudding

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Adapted from millcityfarmersmarket.org (Chef Heather Hartman)

Serves 6

1 cup Wild Rice, rinsed
2 cups almond milk, unsweetened (more may be needed)
1/3‐cup maple syrup
1/4 dried cherries
1/4 dried apricots, roughly chopped
1/2 cup sunflower seeds (you can also use toasted almonds, hazelnuts, or pumpkin seeds)

In a medium sized saucepan, place 1 cup rinsed wild rice and 3 cups water, and bring to boil. Reduce heat to medium and cook rice until it is tender. Hand harvested wild rice will take about 20‐30 minutes. Stir a few times during cooking. You should have about 3‐3 ½ cups cooked rice. If there is water left over, drain off excess.

Add the almond milk and maple syrup to pan, and heat on medium. Add the dried fruit and nuts. Serve with extra almond milk and maple syrup on side if preferred.

This can be made the night before, but add the fruit and nuts before serving.

OR

You can also use a crock‐pot. Place all ingredients (rice should be cooked) except for the dried fruit and nuts in pot. Heat on low for up to 4 hours. Rice will become softer, and will absorb more of the milk, so more milk may be needed.

Add the fruit and nuts on side.

Notes:

You can use leftover cooked wild rice in this recipe. Place rice and almond milk in pan, heat gently until warmed through. More almond milk may be needed.

Other additions you can add to your wild rice pudding –
-toasted coconut
‐dried blueberries
‐frozen mango chunks
‐dried banana slices

Want to go savory?
‐Bison Chorizo
‐green onions
‐scrambled eggs
‐leave in the maple syrup for a delicious sweet and savory moment!