3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)
1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.
Tuesday, November 24, 2009
Mexican Chicken Lasagna
1/4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 Cup lowfat cottage cheese
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken, reserve chicken broth
Additional chopped fresh cilantro leaves (optional)
Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese and 1 Cup of cottage Cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce and 3 Tbl. chicken broth over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 Cup lowfat cottage cheese
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken, reserve chicken broth
Additional chopped fresh cilantro leaves (optional)
Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese and 1 Cup of cottage Cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce and 3 Tbl. chicken broth over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
Savory Vegetables Rice Pilaf
1 package (8 ounces) mushrooms, sliced
(about 2 cups)
1 cup chopped onion
1 tablespoon butter or margarine
2¼ cups chicken broth
1 cup uncooked converted white rice
1 cup frozen petite peas, thawed
2 tablespoons snipped fresh parsley
Salt and coarsely ground black pepper
to taste
¼ cup (1 ounce) grated fresh
Parmesan cheese
1. Combine mushrooms, onion and butter in Rice Cooker Plus. Microwave, uncovered,
on HIGH 4-5 minutes or until onions are translucent and mushrooms are tender.
2. Add chicken broth and rice to cooker. Cover and microwave according to package directions,
carefully following recommended power levels and cooking times.
3. Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas
and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl;
sprinkle with Parmesan cheese.
Yield: 6 servings
(about 2 cups)
1 cup chopped onion
1 tablespoon butter or margarine
2¼ cups chicken broth
1 cup uncooked converted white rice
1 cup frozen petite peas, thawed
2 tablespoons snipped fresh parsley
Salt and coarsely ground black pepper
to taste
¼ cup (1 ounce) grated fresh
Parmesan cheese
1. Combine mushrooms, onion and butter in Rice Cooker Plus. Microwave, uncovered,
on HIGH 4-5 minutes or until onions are translucent and mushrooms are tender.
2. Add chicken broth and rice to cooker. Cover and microwave according to package directions,
carefully following recommended power levels and cooking times.
3. Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas
and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl;
sprinkle with Parmesan cheese.
Yield: 6 servings
Aloha Porkchops
(yield- 6 servings, 6 points each not including rice)
6 lean porkchops
½ cup green pepper
½ cup chopped onion
20 oz canned crushed pineapple in juice, drained
18 oz Honey Mustard BBQ sauce
Place pork chops in greased crock pot. Sprinkle pepper and onion over chops. Spread pineapple over top. Pour BBQ sauce over all. Cook on low 6-8 hours or High 3-4 hours. Cut meat in pieces and serve over rice. If making a meal to freeze, put all ingredients in larger freezer bag. Freeze.
6 lean porkchops
½ cup green pepper
½ cup chopped onion
20 oz canned crushed pineapple in juice, drained
18 oz Honey Mustard BBQ sauce
Place pork chops in greased crock pot. Sprinkle pepper and onion over chops. Spread pineapple over top. Pour BBQ sauce over all. Cook on low 6-8 hours or High 3-4 hours. Cut meat in pieces and serve over rice. If making a meal to freeze, put all ingredients in larger freezer bag. Freeze.
Cheesy Chicken Tortellini Bake
½ c. finely chopped onion
1 clove garlic, pressed
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken
1 c. milk
1 c. water
1 t. dried basil leaves
Optional: 1 c. frozen peas, grated Parmesan cheese
In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; cover with lid and bake at 400°F for 25 min. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours. Bake, covered, at 375°F for 25 min. May top with grated Parmesan cheese. (I found and used frozen tortellini but no refrigerated.)
1 clove garlic, pressed
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken
1 c. milk
1 c. water
1 t. dried basil leaves
Optional: 1 c. frozen peas, grated Parmesan cheese
In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; cover with lid and bake at 400°F for 25 min. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours. Bake, covered, at 375°F for 25 min. May top with grated Parmesan cheese. (I found and used frozen tortellini but no refrigerated.)
Lemon Greek Chicken
2-3 lbs. frozen boneless, skinless chicken breasts or tenderloins
2 lemons
3 cloves garlic, pressed
1 red bell pepper, cut into 1" strips
1 red onion, cut into 1" wedges
¼ c. olive oil
2 t. dried oregano leaves
¾ t. salt
½ t. pepper
8 oz. whole mushrooms
8 petite red potatoes (about 12 oz.)
Place chicken into freezer bag and store in freezer while prepping other ingredients. Zest and juice one lemon. Slice second lemon. Add ingredients to freezer bag, except potatoes. Squeeze to mix and coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and vegetables from bag and place in Stoneware Rectangular Baker. Add potatoes. Bake, uncovered, at 400°F for 45 min. (30 min. for tenderloins). Serve with mixed greens salad.
2 lemons
3 cloves garlic, pressed
1 red bell pepper, cut into 1" strips
1 red onion, cut into 1" wedges
¼ c. olive oil
2 t. dried oregano leaves
¾ t. salt
½ t. pepper
8 oz. whole mushrooms
8 petite red potatoes (about 12 oz.)
Place chicken into freezer bag and store in freezer while prepping other ingredients. Zest and juice one lemon. Slice second lemon. Add ingredients to freezer bag, except potatoes. Squeeze to mix and coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and vegetables from bag and place in Stoneware Rectangular Baker. Add potatoes. Bake, uncovered, at 400°F for 45 min. (30 min. for tenderloins). Serve with mixed greens salad.
Monday, November 23, 2009
Hazelnut-Crusted Chicken with a Raspberry Sauce
Raspberry sauce:
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)
Chicken:
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries
For raspberry sauce:Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
For chicken:Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)
Chicken:
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries
For raspberry sauce:Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
For chicken:Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
Raspberry Sauce
1 1/2 cups granulated sugar
1/4 cup white vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter, melted
Drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil.
Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, and butter.
1/4 cup white vinegar
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup cornstarch
1 tablespoon lemon juice
1 tablespoon butter, melted
Drain raspberries; reserve liquid, adding water to make 3/4 cup, if necessary. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in a medium saucepan. Bring to a boil.
Reduce heat; simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 cup liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 minute or until thickened. Stir in raspberries, lemon juice, and butter.
Savory Raspberry Sauce
1/4 cup raspberry jam (ideally seedless)
3 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
1/2 tsp orange zest (optional)
1/2 tsp fresh thyme leaves (optional)
Pour all the ingredients into a bowl and whisk well to combine. Use a raspberry jam and Dijon mustard that you'd eat in other dishes.
Makes enough for about 2 to 2 1/2 pounds of meat
3 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
1/2 tsp orange zest (optional)
1/2 tsp fresh thyme leaves (optional)
Pour all the ingredients into a bowl and whisk well to combine. Use a raspberry jam and Dijon mustard that you'd eat in other dishes.
Makes enough for about 2 to 2 1/2 pounds of meat
Ham and Pineapple Sauce
1 (4 pound) boneless fully-cooked ham
3/4 cup water, divided
1 cup packed brown sugar
4 1/2 teaspoons soy sauce
4 1/2 teaspoons ketchup
1 1/2 teaspoons ground mustard
1 1/2 cups undrained crushed pineapple
2 1/3 tablespoons cornstarch
Place ham on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/4 to 2 hours or until a meat thermometer reads 140 degrees F and ham is heated through.
Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ham.
3/4 cup water, divided
1 cup packed brown sugar
4 1/2 teaspoons soy sauce
4 1/2 teaspoons ketchup
1 1/2 teaspoons ground mustard
1 1/2 cups undrained crushed pineapple
2 1/3 tablespoons cornstarch
Place ham on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/4 to 2 hours or until a meat thermometer reads 140 degrees F and ham is heated through.
Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the ham.
Friday, November 20, 2009
Pumpkin Nut Bread
2 c Flour
2 t baking powder
1/4 t. baking soda
1/2 t salt
1/2 t gr. ginger
1/4 t gr. cloves
Stir together in a mixing bowl, set aside.
1 c brown sugar
1/3 c shortening
Mix in a large bowl until well combined.
2 eggs
Beat into sugar mixture.
1 c pumpkin
1/4 c milk
Add and mix well. Add flour mixture mixing well.
1/2 c coarsely chopped pecan
1/2 c raisins or chocolate chips
Stir in.
Turn batter into a greased 9x5x3 inch loaf pan. Bake in a 350 oven for 55-60 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Make 1 loaf.
Oven 350 degree.
2 t baking powder
1/4 t. baking soda
1/2 t salt
1/2 t gr. ginger
1/4 t gr. cloves
Stir together in a mixing bowl, set aside.
1 c brown sugar
1/3 c shortening
Mix in a large bowl until well combined.
2 eggs
Beat into sugar mixture.
1 c pumpkin
1/4 c milk
Add and mix well. Add flour mixture mixing well.
1/2 c coarsely chopped pecan
1/2 c raisins or chocolate chips
Stir in.
Turn batter into a greased 9x5x3 inch loaf pan. Bake in a 350 oven for 55-60 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Make 1 loaf.
Oven 350 degree.
Monday, November 16, 2009
Pumpkin Chocolate Cheesecake Pie
1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
Thursday, November 12, 2009
Pinto Beans- canned
I can not stand spending the price they want for canned refried beans. I do make then myself but often I want some beans and do not have the 10 hours minimum it takes to cook them. Then my sweet Mexican friend told me how to can them. I did and they are WONDERFUL! The best is the money I have saved not having to buy those expensive cans of refried beans!
Here is the recipe...
Soak Beans 12-18 hours (I used a big bag from Costco)
Drain and rinse
Fill jars 3/4 full with beans
Add onion, garlic, salt, cumin, bay leaf, etc.
Fill with boiling water
Pressure cook 15 # for 90 minutes. This is the trickiest part of the process. It is not easy to keep the pressure cooker at 15 pounds for 90 minutes!!!
Good luck!
Here is the recipe...
Soak Beans 12-18 hours (I used a big bag from Costco)
Drain and rinse
Fill jars 3/4 full with beans
Add onion, garlic, salt, cumin, bay leaf, etc.
Fill with boiling water
Pressure cook 15 # for 90 minutes. This is the trickiest part of the process. It is not easy to keep the pressure cooker at 15 pounds for 90 minutes!!!
Good luck!
Easy Italian Recipes
Here is a fun link that I want to have access to...
http://www.delish.com/recipes/cooking-recipes/easy-italian-pasta-sauce-recipes?GT1=47027
http://www.delish.com/recipes/cooking-recipes/easy-italian-pasta-sauce-recipes?GT1=47027
Monday, November 9, 2009
White Chocolate-Cranberry Cake
What You Need!
1-1/2 pkg. (9 squares) BAKER'S White Chocolate, divided
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
4 eggs
3 Tbsp. grated orange zest
5 Tbsp. orange juice, divided
2 cups flour
2 tsp. CALUMET Baking Powder
1-1/2 cups fresh or frozen cranberries
PREHEAT oven to 350ºF. Grease and flour 9-inch tube pan or fluted tube pan. Chop 6 of the chocolate squares; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, orange zest and 3 Tbsp. of the orange juice; mix well. Add flour and baking powder; beat until well blended. Stir in chopped chocolate and the cranberries.
BAKE 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.
PLACE remaining 3 chocolate squares and remaining 2 Tbsp. orange juice in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Drizzle over cake. Let stand until glaze is firm.
1-1/2 pkg. (9 squares) BAKER'S White Chocolate, divided
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
4 eggs
3 Tbsp. grated orange zest
5 Tbsp. orange juice, divided
2 cups flour
2 tsp. CALUMET Baking Powder
1-1/2 cups fresh or frozen cranberries
PREHEAT oven to 350ºF. Grease and flour 9-inch tube pan or fluted tube pan. Chop 6 of the chocolate squares; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, orange zest and 3 Tbsp. of the orange juice; mix well. Add flour and baking powder; beat until well blended. Stir in chopped chocolate and the cranberries.
BAKE 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.
PLACE remaining 3 chocolate squares and remaining 2 Tbsp. orange juice in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Drizzle over cake. Let stand until glaze is firm.
Sunday, November 8, 2009
Festive Cranberry Chicken Topper
1 cup chopped cooked chicken breast
2 green onions, chopped
1/4 cup chopped dried cranberries
1 Tbsp. OSCAR MAYER Real Bacon Bits
3 Tbsp. KRAFT Light Classic Caesar Dressing
1 Tbsp. GREY POUPON Savory Honey Mustard
36 TRISCUIT Rosemary & Olive Oil Cracker
2 romaine lettuce leaves, each torn into 18 pieces
Make It!
COMBINE all ingredients except crackers and lettuce.
REFIGERATE 1 hour.
TOP crackers with lettuce and chicken mixture just before serving.
Kraft Kitchens Tips
Substitute
Prepare using original TRISCUIT Crackers.
Creative Leftovers
This tasty appetizer is a great way to use up leftover cooked chicken or turkey.
Make Ahead
Prepare chicken mixture as directed. Refrigerate up to 24 hours before using as directed.
2 green onions, chopped
1/4 cup chopped dried cranberries
1 Tbsp. OSCAR MAYER Real Bacon Bits
3 Tbsp. KRAFT Light Classic Caesar Dressing
1 Tbsp. GREY POUPON Savory Honey Mustard
36 TRISCUIT Rosemary & Olive Oil Cracker
2 romaine lettuce leaves, each torn into 18 pieces
Make It!
COMBINE all ingredients except crackers and lettuce.
REFIGERATE 1 hour.
TOP crackers with lettuce and chicken mixture just before serving.
Kraft Kitchens Tips
Substitute
Prepare using original TRISCUIT Crackers.
Creative Leftovers
This tasty appetizer is a great way to use up leftover cooked chicken or turkey.
Make Ahead
Prepare chicken mixture as directed. Refrigerate up to 24 hours before using as directed.
Garlic Shrimp Topper
24 uncooked medium shrimp (about 1/2 lb.), peeled, deveined
2 cloves garlic, minced
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 tsp. lemon zest
2 tsp. lemon juice
2 tsp. fat-free milk
24 TRISCUIT Roasted Garlic Crackers
2 tsp. chopped fresh parsley
Make It!
COOK and stir shrimp and garlic in nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until shrimp turn pink.
MIX next 4 ingredients; spread onto crackers. Top with shrimp and parsley.
Make Ahead
Neufchatel mixture and cooked shrimp can be stored in separate containers in refrigerator until ready to use. Use to top crackers as directed just before serving.
Special Extra
For a special presentation, make cracker cups. Soak crackers, 12 at a time, in 2 eggs beaten with 1/2 cup water for 8 min., turning after 4 min. Press 1 onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray. Bake at 350ºF for 8 to 10 min. or until lightly browned. Carefully remove cups from pan; place on baking sheet sprayed with cooking spray. Bake 20 to 25 min. or until crisp. Remove to wire racks; cool completely before filling with Neufchatel cheese mixture and shrimp. Makes 24 servings.
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
2 cloves garlic, minced
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/4 tsp. lemon zest
2 tsp. lemon juice
2 tsp. fat-free milk
24 TRISCUIT Roasted Garlic Crackers
2 tsp. chopped fresh parsley
Make It!
COOK and stir shrimp and garlic in nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until shrimp turn pink.
MIX next 4 ingredients; spread onto crackers. Top with shrimp and parsley.
Make Ahead
Neufchatel mixture and cooked shrimp can be stored in separate containers in refrigerator until ready to use. Use to top crackers as directed just before serving.
Special Extra
For a special presentation, make cracker cups. Soak crackers, 12 at a time, in 2 eggs beaten with 1/2 cup water for 8 min., turning after 4 min. Press 1 onto bottom and up side of each of 24 mini muffin pan cups sprayed with cooking spray. Bake at 350ºF for 8 to 10 min. or until lightly browned. Carefully remove cups from pan; place on baking sheet sprayed with cooking spray. Bake 20 to 25 min. or until crisp. Remove to wire racks; cool completely before filling with Neufchatel cheese mixture and shrimp. Makes 24 servings.
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
Ritz Spinach-Cheese Torte
34 RITZ Crackers, divided
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1 can (14 oz.) artichoke hearts, drained, chopped
3/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped roasted red peppers
1/4 tsp. ground red pepper (cayenne)
Make It!
HEAT oven to 350ºF.
CRUSH 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
BEAT cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
BAKE 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.
Kraft Kitchens Tips
How to Bake in 9-inch Pie Plate
Don't have a springform pan? Just bake in a 9-inch pie plate instead, covering edges of crackers with strips of foil near end of baking time if necessary to prevent overbrowning.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Note
Refrigerate leftovers. When ready to serve, bake at 350ºF for 35 to 45 min. or until heated through. Or serve chilled.
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
1 can (14 oz.) artichoke hearts, drained, chopped
3/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped roasted red peppers
1/4 tsp. ground red pepper (cayenne)
Make It!
HEAT oven to 350ºF.
CRUSH 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.
BEAT cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.
BAKE 45 to 50 min. or until top is puffed and center is set. Cool slightly. Refrigerate leftovers.
Kraft Kitchens Tips
How to Bake in 9-inch Pie Plate
Don't have a springform pan? Just bake in a 9-inch pie plate instead, covering edges of crackers with strips of foil near end of baking time if necessary to prevent overbrowning.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Note
Refrigerate leftovers. When ready to serve, bake at 350ºF for 35 to 45 min. or until heated through. Or serve chilled.
Antipasto Wreath
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup chopped OSCAR MAYER Pepperoni
1/2 cup KRAFT 100% Grated Three Cheese Blend
1/4 cup chopped black olives
2 Tbsp. chopped fresh basil
6 Tbsp. chopped roasted red peppers, divided
1 Tbsp. chopped fresh parsley
fresh basil leaves
RITZ Crackers
Make It!
MIX cream cheese, pepperoni, grated cheese blend, olives, chopped basil and 2 Tbsp. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.
REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.
TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers.
Kraft Kitchens Tips
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and RITZ Reduced Fat Crackers.
Variation
Serve with RITZ Snowflake Crackers, or TRISCUIT or WHEAT THINS Crackers.
3/4 cup chopped OSCAR MAYER Pepperoni
1/2 cup KRAFT 100% Grated Three Cheese Blend
1/4 cup chopped black olives
2 Tbsp. chopped fresh basil
6 Tbsp. chopped roasted red peppers, divided
1 Tbsp. chopped fresh parsley
fresh basil leaves
RITZ Crackers
Make It!
MIX cream cheese, pepperoni, grated cheese blend, olives, chopped basil and 2 Tbsp. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.
REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.
TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers.
Kraft Kitchens Tips
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and RITZ Reduced Fat Crackers.
Variation
Serve with RITZ Snowflake Crackers, or TRISCUIT or WHEAT THINS Crackers.
Layered Sundried Tomato and Artichoke Spread
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, well chilled
3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. pesto
2 Tbsp. chopped PLANTERS Smoked Almonds
2 tsp. chopped fresh parsley
RITZ Crackers
Make It!
CUT cream cheese horizontally into 3 slices using dental floss. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
COMBINE artichokes and pesto; spoon over second cream cheese layer.
TOP with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers.
Kraft Kitchens Tips
How to Cut Cream Cheese with Dental Floss
Wrap 18-inch piece of dental floss around bottom third of cream cheese brick, overlapping ends. Pull ends steadily to cut cream cheese. Repeat to make a total of 3 slices.
Substitute
Serve with WHEAT THINS or TRISCUIT Crackers.
Make Ahead
Prepared spread can be stored in refrigerator up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 min. before serving.
3 Tbsp. finely chopped sun-dried tomatoes in oil, well drained
3 Tbsp. finely chopped drained canned artichoke hearts
2 Tbsp. pesto
2 Tbsp. chopped PLANTERS Smoked Almonds
2 tsp. chopped fresh parsley
RITZ Crackers
Make It!
CUT cream cheese horizontally into 3 slices using dental floss. (See Tip.) Place 1 slice on large sheet of plastic wrap; top with tomatoes and second cream cheese slice.
COMBINE artichokes and pesto; spoon over second cream cheese layer.
TOP with remaining cream cheese slice, nuts and parsley; press nuts and parsley lightly into cream cheese to secure. Wrap with plastic wrap. Refrigerate 1 hour. Serve with crackers.
Kraft Kitchens Tips
How to Cut Cream Cheese with Dental Floss
Wrap 18-inch piece of dental floss around bottom third of cream cheese brick, overlapping ends. Pull ends steadily to cut cream cheese. Repeat to make a total of 3 slices.
Substitute
Serve with WHEAT THINS or TRISCUIT Crackers.
Make Ahead
Prepared spread can be stored in refrigerator up to 24 hours before serving. For easier spreading and best flavor, remove from refrigerator about 30 min. before serving.
Hot Apple Pie Dip
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped PLANTERS Pecan Pieces
WHEAT THINS Original Crackers
HEAT oven to 375°F.
MIX reduced-fat cream cheese, sugar and spice in medium bowl until well blended. Stir in half of the apples.
SPREAD into pie plate or small casserole dish. Top with remaining apples, Cheddar and nuts.
BAKE 10 to 12 min. or until heated through. Serve with crackers.
Kraft Kitchens Tips
Substitute
Substitute ground cinnamon for the pumpkin pie spice.
Variation
Serve with WHEAT THINS Lightly Cinnamon Snack Crackers.
2 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 Tbsp. finely chopped PLANTERS Pecan Pieces
WHEAT THINS Original Crackers
HEAT oven to 375°F.
MIX reduced-fat cream cheese, sugar and spice in medium bowl until well blended. Stir in half of the apples.
SPREAD into pie plate or small casserole dish. Top with remaining apples, Cheddar and nuts.
BAKE 10 to 12 min. or until heated through. Serve with crackers.
Kraft Kitchens Tips
Substitute
Substitute ground cinnamon for the pumpkin pie spice.
Variation
Serve with WHEAT THINS Lightly Cinnamon Snack Crackers.
Tuesday, November 3, 2009
Rhubarb Raspberry Pie
1-3/4 cups sugar
1/3 cup all-purpose flour
4 cups chopped fresh rhubarb or frozen rhubarb*
1 medium cooking apple, peeled and coarsely shredded
1 recipe Pastry for a Double-Crust Pie (recipe follows)
1 cup raspberries
Directions
1. In a large mixing bowl stir together the sugar and flour. Stir in rhubarb, raspberries, and apple. Transfer to a pastry-lined 9-inch pie plate. Trim pastry even with the rim of the pie plate. Cut slits in the top crust. Place top crust over fruit filling. Seal and flute the edge. Cover edges with foil; bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack for two hours before serving. Makes 8 servings.
*Note: If using frozen rhubarb, use 1/2 cup flour instead of 1/3 cup; toss the chopped rhubarb with the sugar and flour mixture. Let the mixture stand about 30 minutes or until the fruit is partially thawed but still icy. Stir well. Gently fold in the raspberries and apple. Transfer rhubarb mixture to the pastry-lined pie plate. Continue as directed except bake pie for 50 minutes. Remove foil from edges and bake 10 to 20 minutes more or until the top is golden and the fruit is tender.
Pastry for a Double-Crust Pie: In a bowl stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.
1/3 cup all-purpose flour
4 cups chopped fresh rhubarb or frozen rhubarb*
1 medium cooking apple, peeled and coarsely shredded
1 recipe Pastry for a Double-Crust Pie (recipe follows)
1 cup raspberries
Directions
1. In a large mixing bowl stir together the sugar and flour. Stir in rhubarb, raspberries, and apple. Transfer to a pastry-lined 9-inch pie plate. Trim pastry even with the rim of the pie plate. Cut slits in the top crust. Place top crust over fruit filling. Seal and flute the edge. Cover edges with foil; bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack for two hours before serving. Makes 8 servings.
*Note: If using frozen rhubarb, use 1/2 cup flour instead of 1/3 cup; toss the chopped rhubarb with the sugar and flour mixture. Let the mixture stand about 30 minutes or until the fruit is partially thawed but still icy. Stir well. Gently fold in the raspberries and apple. Transfer rhubarb mixture to the pastry-lined pie plate. Continue as directed except bake pie for 50 minutes. Remove foil from edges and bake 10 to 20 minutes more or until the top is golden and the fruit is tender.
Pastry for a Double-Crust Pie: In a bowl stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.
Cranberry chocolate Nut pie
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 Recipe Single-Crust Pie Pastry, see recipe, 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/3 cup butter, melted and cooled
1-1/2 cups sugar
3 eggs
1/8 tsp. salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 oz. white baking bars, chopped
Sweetened Whipped Cream, see below (optional)
1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
2. Preheat oven to 325 degrees F. Prepare pastry and line 9-inch pie plate.
3. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack.
4. Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream:In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.
Pumpkin Chocolate Cheesecake Pie
1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
1 recipe Deep Dish Pie Pastry, below
12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1 15-oz. can pumpkin
2/3 cup packed brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
Chopped chocolate (optional)
Directions
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.
Pumpkin-Filled Cream Puffs with Maple-Caramel Sauce
3/4 cup water
1/3 cup butter
2 teaspoons sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
3 eggs
1 recipe Pumpkin Mousse
1 recipe Maple-Caramel Sauce
1/2 cup coarsely chopped pecans, toasted
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.
2. Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
3. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans. Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Makes 8 servings.
Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter. Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla. Serve warm.
Make-Ahead Directions: Prepare as directed through Step 2. Layer cream puffs between sheets of waxed paper in an airtight container. Cover and chill for up to 3 days or freeze for up to 3 months.
1/3 cup butter
2 teaspoons sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
3 eggs
1 recipe Pumpkin Mousse
1 recipe Maple-Caramel Sauce
1/2 cup coarsely chopped pecans, toasted
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.
2. Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
3. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans. Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Makes 8 servings.
Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter. Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla. Serve warm.
Make-Ahead Directions: Prepare as directed through Step 2. Layer cream puffs between sheets of waxed paper in an airtight container. Cover and chill for up to 3 days or freeze for up to 3 months.
Triple-Cheese Torta
2 8-oz. pkg. cream cheese, softened
4 oz. Gruyere or Swiss cheese, finely shredded (1 cup)
2 oz. blue or feta cheese, crumbled (1/2 cup)
Skillet Roasted Tomato Topper or Apple-JalapenoTopper (see below)
Directions
1. Let cheeses stand at room temperature for 30 minutes. In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese. Process or beat until well combined.
2. Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.
3. For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese. Cover and refrigerate remaining topper. Carefully spoon on remaining cheese mixture and spread evenly. Cover and chill for 2 to 24 hours.
4. For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
5. To serve, unmold cheese onto a serving platter, removing plastic wrap. Top with remaining topper. (If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.) Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits. Makes 24 (2-tablespoon) servings.
Skillet Roasted Tomato Topper: In a skillet heat 1 tablespoon olive oil over medium-high heat. Add 1 small red onion cut in thin wedges (3/4 cup). Cook, stirring occasionally, until lightly browned. Add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons white balsamic or white wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed. Simmer, uncovered, until most of the liquid is evaporated. Remove from heat; cool slightly.
Apple-Jalapeno Topper: Combine 1 medium Granny Smith or other tart apple, cored and chopped (1 cup); 1/3 cup chopped green onions; 1 tablespoon lemon juice; 2 teaspoons minced jalapeno pepper; and 1 teaspoon sugar. EACH SERVING: 98 cal., 9 g total fat (5 g sat. fat), 28 mg chol., 105 mg sodium, 2 g carbo., 0 g dietary fiber, 3 g protein. Daily Values: 7% vit. A, 2% vit. C, 8% calcium, 2% iron.
4 oz. Gruyere or Swiss cheese, finely shredded (1 cup)
2 oz. blue or feta cheese, crumbled (1/2 cup)
Skillet Roasted Tomato Topper or Apple-JalapenoTopper (see below)
Directions
1. Let cheeses stand at room temperature for 30 minutes. In a large food processor or mixing bowl combine cream cheese, gruyere cheese, and blue cheese. Process or beat until well combined.
2. Line one 7-1/2x3-1/2x2-inch loaf pan or a 3-quart bowl with plastic wrap.
3. For Skillet Roasted Tomato Topper, spread half the cheese mixture in pan or bowl; spoon half the topper over cheese. Cover and refrigerate remaining topper. Carefully spoon on remaining cheese mixture and spread evenly. Cover and chill for 2 to 24 hours.
4. For Apple-Jalapeno Topper, spread cheese mixture in loaf pan or bowl; cover and chill 2 to 24 hours.
5. To serve, unmold cheese onto a serving platter, removing plastic wrap. Top with remaining topper. (If making Apple-Onion Topper, sprinkle with 1/4 cup pistachio nuts, if desired.) Serve cheese appetizers with crackers, flatbreads, fresh vegetables, or fruits. Makes 24 (2-tablespoon) servings.
Skillet Roasted Tomato Topper: In a skillet heat 1 tablespoon olive oil over medium-high heat. Add 1 small red onion cut in thin wedges (3/4 cup). Cook, stirring occasionally, until lightly browned. Add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons white balsamic or white wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed. Simmer, uncovered, until most of the liquid is evaporated. Remove from heat; cool slightly.
Apple-Jalapeno Topper: Combine 1 medium Granny Smith or other tart apple, cored and chopped (1 cup); 1/3 cup chopped green onions; 1 tablespoon lemon juice; 2 teaspoons minced jalapeno pepper; and 1 teaspoon sugar. EACH SERVING: 98 cal., 9 g total fat (5 g sat. fat), 28 mg chol., 105 mg sodium, 2 g carbo., 0 g dietary fiber, 3 g protein. Daily Values: 7% vit. A, 2% vit. C, 8% calcium, 2% iron.
Pesto Provolone Terrine
1 8-ounce package cream cheese, softened
1/2 cup purchased basil pesto or dried tomato pesto
6 slices thinly sliced provolone cheese (about 6 oz.)
Thin baguette slices, toasted if desired, or crackers
Fresh basil leaves (optional)
1. Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
2. In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
3. To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
1/2 cup purchased basil pesto or dried tomato pesto
6 slices thinly sliced provolone cheese (about 6 oz.)
Thin baguette slices, toasted if desired, or crackers
Fresh basil leaves (optional)
1. Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
2. In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
3. To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
Feta Custard in Phyllo
30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.
Homemade Mini-Phyllo Shells: Preheat oven to 350 degree F. Grease thirty-six 1-3/4-inch muffin cups; set aside. You will need a total of 4 sheets of frozen phyllo dough (18x14-inch rectangles), thawed, and about 1/4 cup melted butter. Keep phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle. Lightly brush 1 sheet of phyllo dough with some of the butter. Stack 3 more phyllo sheets, brushing between each layer with melted butter. Cut phyllo stack lengthwise into six 18-inch long strips. Cut each strip crosswise into 6 rectangles. Press each rectangle into a prepared cup, pleating as needed to fit. Bake for 8 to 10 minutes or until golden. Proceed with filling and baking as in recipe for Feta Custard In Phyllo Cups. Bake shells with filling right in the muffin cups or place filled shells on a baking sheet as in recipe. (Any leftover shells may be carefully wrapped and frozen for later use.)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.
Homemade Mini-Phyllo Shells: Preheat oven to 350 degree F. Grease thirty-six 1-3/4-inch muffin cups; set aside. You will need a total of 4 sheets of frozen phyllo dough (18x14-inch rectangles), thawed, and about 1/4 cup melted butter. Keep phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle. Lightly brush 1 sheet of phyllo dough with some of the butter. Stack 3 more phyllo sheets, brushing between each layer with melted butter. Cut phyllo stack lengthwise into six 18-inch long strips. Cut each strip crosswise into 6 rectangles. Press each rectangle into a prepared cup, pleating as needed to fit. Bake for 8 to 10 minutes or until golden. Proceed with filling and baking as in recipe for Feta Custard In Phyllo Cups. Bake shells with filling right in the muffin cups or place filled shells on a baking sheet as in recipe. (Any leftover shells may be carefully wrapped and frozen for later use.)
Mini Manicotti
10 packaged manicotti shells
1/2 pound ground turkey sausage
1 clove garlic, minced
1 cup shredded mozzarella cheese (4 ounces)
1/2 of a 10-ounce package frozen, chopped spinach, thawed and well drained
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning, crushed
1 teaspoon lemon juice
1 beaten egg
1-1/3 cups spaghetti sauce
2 tablespoons shredded Parmesan cheese (optional)
1.Cook manicotti shells according to package directions. Drain; rinse with cold water. Drain well. Cook sausage and garlic in a large saucepan until cooked through, breaking up sausage with a spoon. Remove from heat. Add mozzarella cheese, spinach, ricotta cheese, the 1/4 cup grated Parmesan cheese, Italian seasoning, lemon juice, and egg; mix well. Carefully spoon mixture into cooked shells.
2. Cut each manicotti diagonally crosswise into three pieces. Place in a 3-quart rectangular baking dish. Spoon spaghetti sauce over. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until heated through. If desired, sprinkle with 2 tablespoons shredded Parmesan cheese. Makes 15 servings.
1/2 pound ground turkey sausage
1 clove garlic, minced
1 cup shredded mozzarella cheese (4 ounces)
1/2 of a 10-ounce package frozen, chopped spinach, thawed and well drained
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning, crushed
1 teaspoon lemon juice
1 beaten egg
1-1/3 cups spaghetti sauce
2 tablespoons shredded Parmesan cheese (optional)
1.Cook manicotti shells according to package directions. Drain; rinse with cold water. Drain well. Cook sausage and garlic in a large saucepan until cooked through, breaking up sausage with a spoon. Remove from heat. Add mozzarella cheese, spinach, ricotta cheese, the 1/4 cup grated Parmesan cheese, Italian seasoning, lemon juice, and egg; mix well. Carefully spoon mixture into cooked shells.
2. Cut each manicotti diagonally crosswise into three pieces. Place in a 3-quart rectangular baking dish. Spoon spaghetti sauce over. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until heated through. If desired, sprinkle with 2 tablespoons shredded Parmesan cheese. Makes 15 servings.
Marinated Feta
2 tablespoons olive oil
2 tablespoons assorted snipped fresh herbs, such as dillweed, thyme, basil, oregano, and/or parsley
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried whole mixed peppercorns, cracked
1/2 teaspoon poppy seed
8 ounces feta cheese, cubed
1. In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns, and poppy seed. Stir until well mixed. Add cheese cubes and toss very gently to coat. Divide the mixture between two clean half-pint jars with lids.
2. Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve feta cubes on an appetizer tray. Makes 2 half-pint jars (twelve servings).
2 tablespoons assorted snipped fresh herbs, such as dillweed, thyme, basil, oregano, and/or parsley
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried whole mixed peppercorns, cracked
1/2 teaspoon poppy seed
8 ounces feta cheese, cubed
1. In a small bowl combine the olive oil, herbs, garlic, lemon juice, cracked peppercorns, and poppy seed. Stir until well mixed. Add cheese cubes and toss very gently to coat. Divide the mixture between two clean half-pint jars with lids.
2. Cover and store in the refrigerator for 3 to 5 days. To use, let stand at room temperature for 30 minutes before serving. Serve feta cubes on an appetizer tray. Makes 2 half-pint jars (twelve servings).
Fig and Prosciutto Pate
1 8-ouncem container mascarpone cheese
2 ounces prosciutto, finely chopped
1/4 cup finely chopped dried figs
1/4 cup finely chopped walnuts, toasted
1 3-ounce package cream cheese, softened
Kumquat wedges (optional)
Fresh savory (optional)
Cantaloupe wedges, strawberries, or other fresh fruit
1. Combine mascarpone cheese, prosciutto, figs, and nuts in a medium mixing bowl. Line a small bowl (1 1/2-cup capacity) or crock with plastic wrap. Pack cheese mixture into the lined container. Cover and chill 2 to 24 hours.
2. To serve, lift cheese mold out of bowl. Remove plastic wrap. Spread softened cream cheese over mold. Allow to stand at room temperature for 20 to 30 minutes before serving. Garnish with kumquat wedges and fresh savory, if desired. Serve with fresh fruit. Makes 14 to 16 servings.
2 ounces prosciutto, finely chopped
1/4 cup finely chopped dried figs
1/4 cup finely chopped walnuts, toasted
1 3-ounce package cream cheese, softened
Kumquat wedges (optional)
Fresh savory (optional)
Cantaloupe wedges, strawberries, or other fresh fruit
1. Combine mascarpone cheese, prosciutto, figs, and nuts in a medium mixing bowl. Line a small bowl (1 1/2-cup capacity) or crock with plastic wrap. Pack cheese mixture into the lined container. Cover and chill 2 to 24 hours.
2. To serve, lift cheese mold out of bowl. Remove plastic wrap. Spread softened cream cheese over mold. Allow to stand at room temperature for 20 to 30 minutes before serving. Garnish with kumquat wedges and fresh savory, if desired. Serve with fresh fruit. Makes 14 to 16 servings.
Chopped Holiday Salad
1 15- to 19-ounce can cannellini beans (white kidney beans), rinsed and drained
2 small green sweet peppers, seeded and cut into bite-size chunks (1-1/2 cups)
1 medium cucumber, cut into bite-size chunks (3 cups)
1/2 head radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)
1/2 of a 16-ounce package radishes, halved or quartered (1-1/2 cups)
1/4 cup olive oil
1/4 cup lemon juice
Honey (1 Tbsp.)
Coarse Salt (1/2 tsp.)
Cracked black pepper (1/4 tsp.)
8 ounces feta cheese, cubed
Coarsely chopped fresh Italian parsley and/or mint
1. Place beans, sweet peppers, cucumber, radicchio, and radishes in separate self-sealing plastic bags. For dressing, in a screw-top jar combine oil and lemon juice. Cover and shake well. Add honey, salt, and cracked pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours, turning bags occasionally (beans, green peppers, and cucumber may be chilled up to 24 hours).
2. To serve, arrange vegetables and dressing along with feta cheese in strips on a serving platter. Sprinkle with fresh parsley and/or mint. Makes 8 to 10 servings.
2 small green sweet peppers, seeded and cut into bite-size chunks (1-1/2 cups)
1 medium cucumber, cut into bite-size chunks (3 cups)
1/2 head radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)
1/2 of a 16-ounce package radishes, halved or quartered (1-1/2 cups)
1/4 cup olive oil
1/4 cup lemon juice
Honey (1 Tbsp.)
Coarse Salt (1/2 tsp.)
Cracked black pepper (1/4 tsp.)
8 ounces feta cheese, cubed
Coarsely chopped fresh Italian parsley and/or mint
1. Place beans, sweet peppers, cucumber, radicchio, and radishes in separate self-sealing plastic bags. For dressing, in a screw-top jar combine oil and lemon juice. Cover and shake well. Add honey, salt, and cracked pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours, turning bags occasionally (beans, green peppers, and cucumber may be chilled up to 24 hours).
2. To serve, arrange vegetables and dressing along with feta cheese in strips on a serving platter. Sprinkle with fresh parsley and/or mint. Makes 8 to 10 servings.
Apple-Cranberry-hazelnut pie
Hazelnut Pastry
1 cup sugar
1/2 cup all-purpose flour
2 teaspoons finely shredded orange peel
1/4 teaspoon salt
3 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled and sliced (about 9 cups)
2 cups fresh cranberries
3 tablespoons butter
Hazelnut-Pine Nut Streusel
Cinnamon or vanilla ice cream (optional)
1. Preheat oven to 375 degrees F. On a lightly floured surface, use your hands to slightly flatten Hazelnut Pastry to a disk. Roll disk from center to edges into a circle about 12 inches in diameter. Pastry will be tender. To transfer pastry, wrap it around the rolling pin and ease it into a 9-inch springform pan. Fit pastry into the pan and up the side. Press together any tears with your fingers, and pat into place. Trim pastry even with top edge of pan. Do not prick pastry. Set aside.
2. For filling: In a very large bowl, combine sugar, flour, orange peel, and salt. Add apples and cranberries. Toss to coat. Mound mixture into the pastry-lined springform pan (pan will be full). Dot with butter. Carefully sprinkle with Hazelnut-Pine Nut Streusel.
3. Place springform pan in a shallow baking pan. To prevent overbrowning, cover with foil. Bake pie for 1-1/4 hours. Remove foil. Bake for 15 to 30 minutes more or until fruit is tender and filling is bubbly. Cool in springform pan on a wire rack. Run a thin spatula or knife around the edge of the crust. Remove side of springform pan; cut pie into wedges. If desired, serve with ice cream.
4. Makes 12 servings
5. Hazelnut Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour, 1/3 cup ground hazelnuts, 1 tablespoon packed brown sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/2 cup butter-flavored shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (3 to 4 tablespoons cold water total). Form dough into a ball.
6. Hazelnut-Pine Nut Streusel: In a small bowl, stir together 1/2 cup all-purpose flour and 1/3 cup packed brown sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/2 cup coarsely chopped hazelnuts and 1/4 cup pine nuts.
1 cup sugar
1/2 cup all-purpose flour
2 teaspoons finely shredded orange peel
1/4 teaspoon salt
3 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled and sliced (about 9 cups)
2 cups fresh cranberries
3 tablespoons butter
Hazelnut-Pine Nut Streusel
Cinnamon or vanilla ice cream (optional)
1. Preheat oven to 375 degrees F. On a lightly floured surface, use your hands to slightly flatten Hazelnut Pastry to a disk. Roll disk from center to edges into a circle about 12 inches in diameter. Pastry will be tender. To transfer pastry, wrap it around the rolling pin and ease it into a 9-inch springform pan. Fit pastry into the pan and up the side. Press together any tears with your fingers, and pat into place. Trim pastry even with top edge of pan. Do not prick pastry. Set aside.
2. For filling: In a very large bowl, combine sugar, flour, orange peel, and salt. Add apples and cranberries. Toss to coat. Mound mixture into the pastry-lined springform pan (pan will be full). Dot with butter. Carefully sprinkle with Hazelnut-Pine Nut Streusel.
3. Place springform pan in a shallow baking pan. To prevent overbrowning, cover with foil. Bake pie for 1-1/4 hours. Remove foil. Bake for 15 to 30 minutes more or until fruit is tender and filling is bubbly. Cool in springform pan on a wire rack. Run a thin spatula or knife around the edge of the crust. Remove side of springform pan; cut pie into wedges. If desired, serve with ice cream.
4. Makes 12 servings
5. Hazelnut Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour, 1/3 cup ground hazelnuts, 1 tablespoon packed brown sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/2 cup butter-flavored shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (3 to 4 tablespoons cold water total). Form dough into a ball.
6. Hazelnut-Pine Nut Streusel: In a small bowl, stir together 1/2 cup all-purpose flour and 1/3 cup packed brown sugar. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/2 cup coarsely chopped hazelnuts and 1/4 cup pine nuts.
Crab Cakes
1 beaten egg
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion (1)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon seafood seasoning
1/4 teaspoon black pepper
1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil
1 recipe Red Pepper Relish (see recipe below) (optional)
1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).
Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.
Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.
1 cup soft bread crumbs
3 tablespoons mayonnaise or salad dressing
2 tablespoons thinly sliced green onion (1)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon seafood seasoning
1/4 teaspoon black pepper
1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
3 tablespoons fine dry bread crumbs
2 teaspoons cooking oil
1 recipe Red Pepper Relish (see recipe below) (optional)
1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
2. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).
Make-Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.
Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.
Monday, November 2, 2009
Caramel-Pecan French Silk Pie
1 Baked Pastry Shell
1 cup whipping cream
1 cup semisweet chocolate pieces (6 ounces)
1/3 cup butter
1/3 cup sugar
2 egg yolks, lightly beaten
3 tablespoons creme de cacao or whipping cream
1 12.25-ounce jar caramel ice cream topping (1 cup)
3/4 cup coarsely chopped toasted pecans or almonds
1 cup whipped cream
Chocolate curls (optional)
Directions
1. Prepare Baked Pastry Shell; set aside.
2. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
3. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
4. Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls. Makes 8 to 10 servings.
1 cup whipping cream
1 cup semisweet chocolate pieces (6 ounces)
1/3 cup butter
1/3 cup sugar
2 egg yolks, lightly beaten
3 tablespoons creme de cacao or whipping cream
1 12.25-ounce jar caramel ice cream topping (1 cup)
3/4 cup coarsely chopped toasted pecans or almonds
1 cup whipped cream
Chocolate curls (optional)
Directions
1. Prepare Baked Pastry Shell; set aside.
2. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
3. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
4. Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls. Makes 8 to 10 servings.
Apple-Toffee Tartlet
1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
2 medium baking apples, cored and chopped
1/2 cup toffee pieces
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/8 teaspoon salt
Powdered sugar (optional)
Directions
1. Preheat oven to 375 degrees F. Let piecrusts stand according to package directions. In a medium bowl, combine apples, toffee pieces, brown sugar, melted butter, and salt. Set aside.
2. On a lightly floured surface, unroll one piecrust at a time. Using a round 3-inch cookie cutter, cut out dough. Reroll scraps once to cut enough additional rounds to make 24 total. Press dough rounds into 24 ungreased 1-3/4-inch muffin cups. Spoon about 1 tablespoon of the apple mixture into each cup.
3. Bake in the preheated oven about 18 minutes or until crust is golden brown and filling is bubbly. Remove from muffin cups and cool completely on a wire rack. If desired, sprinkle cookies with powdered sugar. Makes 24 tartlets.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
2 medium baking apples, cored and chopped
1/2 cup toffee pieces
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/8 teaspoon salt
Powdered sugar (optional)
Directions
1. Preheat oven to 375 degrees F. Let piecrusts stand according to package directions. In a medium bowl, combine apples, toffee pieces, brown sugar, melted butter, and salt. Set aside.
2. On a lightly floured surface, unroll one piecrust at a time. Using a round 3-inch cookie cutter, cut out dough. Reroll scraps once to cut enough additional rounds to make 24 total. Press dough rounds into 24 ungreased 1-3/4-inch muffin cups. Spoon about 1 tablespoon of the apple mixture into each cup.
3. Bake in the preheated oven about 18 minutes or until crust is golden brown and filling is bubbly. Remove from muffin cups and cool completely on a wire rack. If desired, sprinkle cookies with powdered sugar. Makes 24 tartlets.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Apple Sparkler
Ingredients
1 tablespoon red or green colored sugar (optional)
10 unpeeled orange wedges or chunks
5 unpeeled lime wedges or chunks
5 6-inch wooden skewers
2/3 cup raspberry juice blend
1 750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled
Directions
Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.
For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.
Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.
1 tablespoon red or green colored sugar (optional)
10 unpeeled orange wedges or chunks
5 unpeeled lime wedges or chunks
5 6-inch wooden skewers
2/3 cup raspberry juice blend
1 750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled
Directions
Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.
For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.
Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.
Apple Cider Punch
6 cups apple cider
2 cups orange juice, cranberry-raspberry juice, or orange-mango juice
1/2 cup lemon juice
1 750-ml bottle sparkling white grape juice or sparkling wine
Directions
1. In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately.
2 cups orange juice, cranberry-raspberry juice, or orange-mango juice
1/2 cup lemon juice
1 750-ml bottle sparkling white grape juice or sparkling wine
Directions
1. In punch bowl, large pitcher, or pitchers combine apple cider, orange juice, and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately.
Eggnog Punch
Ingredients
1-3/4 to 2 qt. French vanilla or cinnamon ice cream
2 qt. dairy eggnog or canned eggnog, chilled (8 cups)
1 liter cream soda, chilled
Peppermint sticks, cinnamon sticks, and/or candy canes (optional)
1/8 tsp. ground cinnamon
Directions
1. Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.
1-3/4 to 2 qt. French vanilla or cinnamon ice cream
2 qt. dairy eggnog or canned eggnog, chilled (8 cups)
1 liter cream soda, chilled
Peppermint sticks, cinnamon sticks, and/or candy canes (optional)
1/8 tsp. ground cinnamon
Directions
1. Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.
Creamy Cranberry Salad
1/2 cup water
1 envelope unflavored gelatin
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
1 12-ounce carton cranberry-strawberry or cranberry-raspberry crushed fruit
1/4 cup chopped pecans
Sugared cranberries* (optional)
Sugared fresh basil leaves* (optional)
1. In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.
2. Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.
3. In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.
4. Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.
5. *Note: To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.
1 envelope unflavored gelatin
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
1 12-ounce carton cranberry-strawberry or cranberry-raspberry crushed fruit
1/4 cup chopped pecans
Sugared cranberries* (optional)
Sugared fresh basil leaves* (optional)
1. In a 1-cup glass measure, stir together water and gelatin; let stand for 5 minutes to soften.
2. Meanwhile, in a medium bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Beat in crushed fruit and pecans; set aside.
3. In a medium saucepan containing 1 inch water, place the glass measure with gelatin mixture. Heat until gelatin dissolves, stirring constantly.
4. Stir gelatin into cranberry mixture. Pour mixture into a 3 1/2- or 4-cup mold or divide it among eight 4-ounce gelatin molds. Cover and chill for at least 4 hours or until firm. Unmold salad onto a serving plate or individual salad plates. If desired, garnish with sugared cranberries and basil. Makes 6 to 8 servings.
5. *Note: To make sugared cranberries and basil leaves, sprinkle berries and leaves with water. Roll in sugar, turning to coat evenly.
Pecan Cranberry Sauce
1 12-ounce package fresh cranberries
1 cup water
1/2 cup sugar
1 4-serving-size package sugar-free low-calorie cranberry- or raspberry-flavored gelatin
1 15-1/4-ounce can crushed pineapple (juice pack)
1/3 cup coarsely chopped pecans, toasted
1. In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.
2. Remove from heat. Add sugar and gelatin, stirring to dissolve. Stir in undrained pineapple. Transfer to a serving bowl. Cover and chill about 6 hours or until firm. To serve, sprinkle with pecans. Makes 10 (1/3-cup) servings.
1 cup water
1/2 cup sugar
1 4-serving-size package sugar-free low-calorie cranberry- or raspberry-flavored gelatin
1 15-1/4-ounce can crushed pineapple (juice pack)
1/3 cup coarsely chopped pecans, toasted
1. In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.
2. Remove from heat. Add sugar and gelatin, stirring to dissolve. Stir in undrained pineapple. Transfer to a serving bowl. Cover and chill about 6 hours or until firm. To serve, sprinkle with pecans. Makes 10 (1/3-cup) servings.
Spinach Salad with Brie Toast
2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup orange juice
2 tsp. Dijon-style mustard
3/4 cup canola or olive oil
2 tsp. finely snipped fresh sage
1/2 tsp. kosher salt or salt
1/4 tsp. freshly ground black pepper
16 1/4-inch slices baguette, toasted
8 oz. Brie cheese, cut in 16 wedges
10 cups prewashed baby spinach
1/2 cup dried cranberries
1/4 cup shelled pumpkin seeds (pepitas), toasted (optional)
Directions
1. For the dressing, in saucepan combine cranberries, sugar, and vinegar. Cook over medium heat, stirring often, 5 minutes or until cranberries soften and begin to pop. Remove from heat; cool.
2. Transfer cranberry mixture to blender. Blend on high until nearly smooth. Add juice and mustard; process to blend. With blender running, slowly pour in oil until slightly thickened and creamy. Transfer to bowl. Whisk in sage, salt, and pepper.
3. For Brie toast, preheat broiler. Place wedge of cheese on each toasted bread slice. Broil 5 or inches from heat 1 to 2 minutes, until cheese is melted.
4. Toss spinach, dried cranberries, and seeds with 3/4 cup of the dressing. Serve with toast. Pass additional dressing. Serves 8.
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup orange juice
2 tsp. Dijon-style mustard
3/4 cup canola or olive oil
2 tsp. finely snipped fresh sage
1/2 tsp. kosher salt or salt
1/4 tsp. freshly ground black pepper
16 1/4-inch slices baguette, toasted
8 oz. Brie cheese, cut in 16 wedges
10 cups prewashed baby spinach
1/2 cup dried cranberries
1/4 cup shelled pumpkin seeds (pepitas), toasted (optional)
Directions
1. For the dressing, in saucepan combine cranberries, sugar, and vinegar. Cook over medium heat, stirring often, 5 minutes or until cranberries soften and begin to pop. Remove from heat; cool.
2. Transfer cranberry mixture to blender. Blend on high until nearly smooth. Add juice and mustard; process to blend. With blender running, slowly pour in oil until slightly thickened and creamy. Transfer to bowl. Whisk in sage, salt, and pepper.
3. For Brie toast, preheat broiler. Place wedge of cheese on each toasted bread slice. Broil 5 or inches from heat 1 to 2 minutes, until cheese is melted.
4. Toss spinach, dried cranberries, and seeds with 3/4 cup of the dressing. Serve with toast. Pass additional dressing. Serves 8.
Pecan Cranberry Tart
1 Recipe Tart Shells, recipe below
3 egg whites
2 whole eggs
1/3 cup butter
1-1/2 cups packed brown sugar
1 cup light-colored corn syrup
1 vanilla bean, halved lengthwise or 2 tsp. vanilla extract
2 cups pecans halves, toasted
1 cup cranberries
Directions
1. Heat oven to 350 degrees F. Prepare Tart Shells. In medium bowl beat egg whites and whole eggs until combined; set aside.
2. In small saucepan combine butter, brown sugar, and corn syrup. Scrape seeds from vanilla bean; add to pan with bean. Bring just to boiling over medium heat. Gradually whisk into egg mixture. With slotted spoon remove and discard vanilla bean.
3. Arrange pecan halves and cranberries in cooled tart shells. Pour syrup mixture over.
4. Place tarts on large baking sheet. Bake 35 to 40 minutes or until filling is set. Makes 2 tarts (10 servings each).
5. Tart Shells: In mixing bowl beat 2/3 cup softened butter with electric mixer on medium-high until light. Add 1-1/3 cups powdered sugar and 1 tsp. kosher salt; beat 1 minute. Beat in 2 eggs and 2 egg yolks; beat 1 minute more. Gradually beat in 3 cups all-purpose flour. Divide dough in half. Wrap in plastic; refrigerate 1 hour. On lightly floured surface, roll each half to 16x6-inch rectangle about 1/4 inch thick. Transfer to two 14x5-inch rectangular tart pans with removable bottoms. Trim edges. Chill 1 hour. Heat oven to 350 degrees F. Bake 10 minutes or until edges begin to brown; cool.
6. Make Ahead: Bake tart shells 1 day ahead. Wrap; store at room temperature.
3 egg whites
2 whole eggs
1/3 cup butter
1-1/2 cups packed brown sugar
1 cup light-colored corn syrup
1 vanilla bean, halved lengthwise or 2 tsp. vanilla extract
2 cups pecans halves, toasted
1 cup cranberries
Directions
1. Heat oven to 350 degrees F. Prepare Tart Shells. In medium bowl beat egg whites and whole eggs until combined; set aside.
2. In small saucepan combine butter, brown sugar, and corn syrup. Scrape seeds from vanilla bean; add to pan with bean. Bring just to boiling over medium heat. Gradually whisk into egg mixture. With slotted spoon remove and discard vanilla bean.
3. Arrange pecan halves and cranberries in cooled tart shells. Pour syrup mixture over.
4. Place tarts on large baking sheet. Bake 35 to 40 minutes or until filling is set. Makes 2 tarts (10 servings each).
5. Tart Shells: In mixing bowl beat 2/3 cup softened butter with electric mixer on medium-high until light. Add 1-1/3 cups powdered sugar and 1 tsp. kosher salt; beat 1 minute. Beat in 2 eggs and 2 egg yolks; beat 1 minute more. Gradually beat in 3 cups all-purpose flour. Divide dough in half. Wrap in plastic; refrigerate 1 hour. On lightly floured surface, roll each half to 16x6-inch rectangle about 1/4 inch thick. Transfer to two 14x5-inch rectangular tart pans with removable bottoms. Trim edges. Chill 1 hour. Heat oven to 350 degrees F. Bake 10 minutes or until edges begin to brown; cool.
6. Make Ahead: Bake tart shells 1 day ahead. Wrap; store at room temperature.
Twice-baked Sweet Potato
5 medium sweet potatoes (10 oz. each)
1/2 cup cranberry relish
1/2 cup dried cranberries or raisins, snipped or chopped
2 Tbsp. butter, softened
1/2 tsp. salt
1/2 cup walnut pieces, toasted
Directions
1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.
2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.
3. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts.
4. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.
Test Kitchen Tip: To make ahead, place stuffed potato shells in baking pan. Cover and chill up to 24 hours. To serve: Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through.
1/2 cup cranberry relish
1/2 cup dried cranberries or raisins, snipped or chopped
2 Tbsp. butter, softened
1/2 tsp. salt
1/2 cup walnut pieces, toasted
Directions
1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.
2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.
3. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts.
4. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.
Test Kitchen Tip: To make ahead, place stuffed potato shells in baking pan. Cover and chill up to 24 hours. To serve: Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through.
Baked Squash with Cranberries and Apple
2 acorn squash (about 2 to 2-1/2 pounds total)
Nonstick cooking spray
1-1/2 cups fresh cranberries
1/3 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon finely shredded orange peel
1/8 teaspoon ground cloves
2 medium tart apples (such as Granny Smith), peeled, cored and cut into 1/2-inch-thick slices
2 tablespoons maple-flavored syrup
2 tablespoons chopped, toasted pecans
Directions
1. Cut squash crosswise into 1/2-inch slices. Remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
2. Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened. Stir in apples. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally. Remove from heat. Stir in maple syrup.
3. To serve, arrange squash slices on plate. Spoon the apple mixture over the squash pieces. Sprinkle with pecans. Makes 5 servings.
Nonstick cooking spray
1-1/2 cups fresh cranberries
1/3 cup frozen apple juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon finely shredded orange peel
1/8 teaspoon ground cloves
2 medium tart apples (such as Granny Smith), peeled, cored and cut into 1/2-inch-thick slices
2 tablespoons maple-flavored syrup
2 tablespoons chopped, toasted pecans
Directions
1. Cut squash crosswise into 1/2-inch slices. Remove seeds and strings. Lightly coat a 15x10x1-inch baking pan with cooking spray. Arrange squash slices in baking pan, overlapping slightly, if necessary. Bake, uncovered, in a 350 degree F oven 25 to 30 minutes or until squash is tender, turning once during baking.
2. Meanwhile, in a medium saucepan combine the cranberries, apple juice concentrate, brown sugar, orange peel, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened. Stir in apples. Simmer, covered, for 7 minutes more or just until apples are tender, stirring occasionally. Remove from heat. Stir in maple syrup.
3. To serve, arrange squash slices on plate. Spoon the apple mixture over the squash pieces. Sprinkle with pecans. Makes 5 servings.
Butternut Squash Gratin
1-3/4 to 2 pounds butternut squash
1 tablespoon olive oil
Salt and ground black pepper
16 cups fresh spinach
1 cup half-and-half or light cream
1 tablespoon cornstarch
1 cup finely shredded Parmesan cheese
1/2 cup creme fraiche*
Directions
1. Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475 degree F.
2. Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.
3. In a small bowl stir together Parmesan cheese and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season to taste with salt and pepper, if desired. Makes 8 servings.
Note: To make your own creme fraiche, in small bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.
1 tablespoon olive oil
Salt and ground black pepper
16 cups fresh spinach
1 cup half-and-half or light cream
1 tablespoon cornstarch
1 cup finely shredded Parmesan cheese
1/2 cup creme fraiche*
Directions
1. Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475 degree F.
2. Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.
3. In a small bowl stir together Parmesan cheese and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season to taste with salt and pepper, if desired. Makes 8 servings.
Note: To make your own creme fraiche, in small bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.
Pesto Green Beans
1-1/2 pound fresh green beans, trimmed
1 pint small tomatoes, such as red grape, halved
1/4 cup Pesto Vinaigrette (see Recipe Center)
Salt and freshly ground black pepper
Directions
1. Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.
2. In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. Makes 6 to 8 servings
1 pint small tomatoes, such as red grape, halved
1/4 cup Pesto Vinaigrette (see Recipe Center)
Salt and freshly ground black pepper
Directions
1. Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.
2. In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. Makes 6 to 8 servings
Caramelized Carrots
2 Tbsp. olive oil
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
1/4 tsp. salt
4 cloves garlic, thinly sliced
2/3 cup whipping cream
1/8 tsp. cayenne pepper
Snipped Italian (flat-leaf) parsley
1. In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
2. Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately. Makes 8 (1/2-cup) servings.
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
1/4 tsp. salt
4 cloves garlic, thinly sliced
2/3 cup whipping cream
1/8 tsp. cayenne pepper
Snipped Italian (flat-leaf) parsley
1. In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
2. Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately. Makes 8 (1/2-cup) servings.
Cheddar Corn Rolls
4 to 4-1/2 cups all-purpose flour
3/4 cup cornmeal
2 packages active dry yeast
1-1/4 cups buttermilk or sour milk
1/4 cup sugar
3 tablespoons butter or cooking oil
3 tablespoons Dijon-style mustard
2 teaspoons salt
1 cup shredded sharp cheddar cheese (4 ounces)
2 eggs
Roasted Red Pepper Butter (optional)
1. In a large bowl, combine 1-1/2 cups of the flour, the cornmeal, and yeast; set aside. In a small saucepan, combine buttermilk, sugar, butter, mustard, and salt. Heat and stir until mixture is lukewarm (120F to 130F). Add buttermilk mixture, cheese, and eggs to flour mixture.
2. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place dough in a lightly greased large bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (about 1-1/2 hours).
4. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2-1/2-inch muffin cups.
5. Divide each dough half into 36 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place three balls in each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
6. Preheat oven to 375F. Bake for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from muffin cups; cool slightly. Serve warm. If desired, serve with Roasted Red Pepper Butter. Makes 24 rolls.
7. Make Ahead: Prepare as directed through step 6, except do not let rise after shaping. Cover the muffin pans and refrigerate for at least 4 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes. Continue as directed in step 7.
8. To Bake Ahead: Layer cooled rolls between waxed paper in an airtight container; seal. Store at room temperature for up to 24 hours. To serve, preheat oven to 350F. Remove rolls from container; wrap rolls in foil. Bake about 15 minutes or until warm.
9. Roasted Red Pepper Butter: Well drain 1/4 cup chopped bottled roasted red sweet peppers; pat dry with paper towels. In a food processor, combine the chopped peppers; 1/2 cup butter, softened and cut up; and 1 clove garlic, minced. Cover and process until well mixed.
3/4 cup cornmeal
2 packages active dry yeast
1-1/4 cups buttermilk or sour milk
1/4 cup sugar
3 tablespoons butter or cooking oil
3 tablespoons Dijon-style mustard
2 teaspoons salt
1 cup shredded sharp cheddar cheese (4 ounces)
2 eggs
Roasted Red Pepper Butter (optional)
1. In a large bowl, combine 1-1/2 cups of the flour, the cornmeal, and yeast; set aside. In a small saucepan, combine buttermilk, sugar, butter, mustard, and salt. Heat and stir until mixture is lukewarm (120F to 130F). Add buttermilk mixture, cheese, and eggs to flour mixture.
2. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place dough in a lightly greased large bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (about 1-1/2 hours).
4. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2-1/2-inch muffin cups.
5. Divide each dough half into 36 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place three balls in each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
6. Preheat oven to 375F. Bake for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from muffin cups; cool slightly. Serve warm. If desired, serve with Roasted Red Pepper Butter. Makes 24 rolls.
7. Make Ahead: Prepare as directed through step 6, except do not let rise after shaping. Cover the muffin pans and refrigerate for at least 4 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes. Continue as directed in step 7.
8. To Bake Ahead: Layer cooled rolls between waxed paper in an airtight container; seal. Store at room temperature for up to 24 hours. To serve, preheat oven to 350F. Remove rolls from container; wrap rolls in foil. Bake about 15 minutes or until warm.
9. Roasted Red Pepper Butter: Well drain 1/4 cup chopped bottled roasted red sweet peppers; pat dry with paper towels. In a food processor, combine the chopped peppers; 1/2 cup butter, softened and cut up; and 1 clove garlic, minced. Cover and process until well mixed.
Cranberry Tarts
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
1/3 cup cold butter
7 to 9 tablespoons cold water
2-1/2 cups fresh cranberries
1/3 cup water
2 tablespoons dry red wine or orange juice
1 cup sugar
2 tablespoons all-purpose flour
1 tablespoon butter, cut up
Sweetened whipped cream (optional)
Directions
1. Preheat oven to 375 degrees F. In a large bowl, stir together the 2 cups flour and the salt. Using a pastry blender, cut in shortening and the 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
2. Form dough into a ball. Divide dough into eight equal portions. Roll each portion into a 5-inch circle. Line a 4-inch tart pan that has a removable bottom with one dough circle. Trim dough even with rim of tart pan. Repeat with remaining dough circles and seven more 4-inch tart pans.
3. For filling: In a medium saucepan, combine cranberries, the 1/3 cup water, and the wine or orange juice. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries begin to pop. In a small bowl, stir together sugar and the 2 tablespoons flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in the 1 tablespoon butter until melted.
4. Spoon about 1/4 cup filling into each dough-lined tart pan. Place pans on a large baking sheet. Bake for 40 to 45 minutes or until filling is bubbly and edges of tarts are golden brown. Place tarts on a wire rack to cool. Remove tarts from pans to serve. If desired, serve with sweetened whipped cream.
5. Makes 8 servings
1/4 teaspoon salt
1/3 cup shortening
1/3 cup cold butter
7 to 9 tablespoons cold water
2-1/2 cups fresh cranberries
1/3 cup water
2 tablespoons dry red wine or orange juice
1 cup sugar
2 tablespoons all-purpose flour
1 tablespoon butter, cut up
Sweetened whipped cream (optional)
Directions
1. Preheat oven to 375 degrees F. In a large bowl, stir together the 2 cups flour and the salt. Using a pastry blender, cut in shortening and the 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
2. Form dough into a ball. Divide dough into eight equal portions. Roll each portion into a 5-inch circle. Line a 4-inch tart pan that has a removable bottom with one dough circle. Trim dough even with rim of tart pan. Repeat with remaining dough circles and seven more 4-inch tart pans.
3. For filling: In a medium saucepan, combine cranberries, the 1/3 cup water, and the wine or orange juice. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries begin to pop. In a small bowl, stir together sugar and the 2 tablespoons flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in the 1 tablespoon butter until melted.
4. Spoon about 1/4 cup filling into each dough-lined tart pan. Place pans on a large baking sheet. Bake for 40 to 45 minutes or until filling is bubbly and edges of tarts are golden brown. Place tarts on a wire rack to cool. Remove tarts from pans to serve. If desired, serve with sweetened whipped cream.
5. Makes 8 servings
Classic Gingerbread
1-1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup shortening
1/4 cup packed brown sugar
1 egg
1/2 cup mild-flavored molasses
1/2 cup water
Lemon Sauce
Thin lemon peel strips (optional)
Directions
1. Preheat oven to 350F. Grease a 9x1-1/2-inch round cake pan; set aside. In a medium bowl, combine flour, cinnamon, ginger, baking powder, and baking soda; set aside.
2. In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and molasses; beat for 1 minute. Alternately add the flour mixture and the water to beaten mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
3. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm. Spoon Lemon Sauce over individual servings. If desired, garnish with lemon peel strips. Makes 9 servings.
4. Lemon Sauce: In a small saucepan, stir together 2/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/4 cup water, 2 teaspoons finely shredded lemon peel, and 1/4 cup lemon juice. Cook and stir over medium heat until mixture is slighty thickened and bubbly. Cook and stir for 1 minute more. Gradually stir hot mixture into 2 beaten egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes more. Gradully stir in 6 tablespoons butter, cut up, stirring until melted. Stir in 1/4 cup half-and-half, light cream, or milk. Serve warm.
5. To Bake Ahead: Prepare and bake gingerbread as directed. Completely cool in pan on rack. Cover and store at room temperature for up to 3 days. For longer storage, place gingerbread in an airtight container; cover. Freeze for up to 3 months. Prepare the Lemon Sauce as directed. Cool for 15 minutes. Spoon into an airtight container; cover. Store in the refrigerator for up to 3 days. In a small saucepan, heat and stir over low heat just until warm.
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup shortening
1/4 cup packed brown sugar
1 egg
1/2 cup mild-flavored molasses
1/2 cup water
Lemon Sauce
Thin lemon peel strips (optional)
Directions
1. Preheat oven to 350F. Grease a 9x1-1/2-inch round cake pan; set aside. In a medium bowl, combine flour, cinnamon, ginger, baking powder, and baking soda; set aside.
2. In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and molasses; beat for 1 minute. Alternately add the flour mixture and the water to beaten mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
3. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm. Spoon Lemon Sauce over individual servings. If desired, garnish with lemon peel strips. Makes 9 servings.
4. Lemon Sauce: In a small saucepan, stir together 2/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/4 cup water, 2 teaspoons finely shredded lemon peel, and 1/4 cup lemon juice. Cook and stir over medium heat until mixture is slighty thickened and bubbly. Cook and stir for 1 minute more. Gradually stir hot mixture into 2 beaten egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes more. Gradully stir in 6 tablespoons butter, cut up, stirring until melted. Stir in 1/4 cup half-and-half, light cream, or milk. Serve warm.
5. To Bake Ahead: Prepare and bake gingerbread as directed. Completely cool in pan on rack. Cover and store at room temperature for up to 3 days. For longer storage, place gingerbread in an airtight container; cover. Freeze for up to 3 months. Prepare the Lemon Sauce as directed. Cool for 15 minutes. Spoon into an airtight container; cover. Store in the refrigerator for up to 3 days. In a small saucepan, heat and stir over low heat just until warm.
Mashed Potatoes with Shiitake Mushroom Gravy
2 pounds russet potatoes (4 to 5 medium)
1/3 to 2/3 cup half-and-half or whole milk
1/4 cup butter
1/4 cup plain yogurt
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup thinly sliced green onion or 1/3 cup snipped fresh chives
3 tablespoons butter
1/4 cup finely chopped onion
2 cloves garlic, minced
1 pound fresh shiitake mushrooms, stemmed and sliced
1/3 cup beef broth
1/3 cup madeira or beef broth
2 tablespoons snipped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons whipping cream
Directions
1. Peel and quarter potatoes. In a covered large saucepan, cook potatoes for 20 to 25 minutes or until tender in enough boiling, lightly salted water to cover; drain.
2. Mash with a potato masher or ricer or beat with an electric mixer on low speed. Add 1/3 cup of the half-and-half and the 1/4 cup butter, stiring until nearly smooth. Stir in yogurt, the 1/2 teaspoon salt, and 1/4 teaspoon pepper. If necessary, gradually mash in enough of the remaining 1/3 cup half-and-half to make mixture light and fluffy. Stir in green onion.
3. For mushroom gravy, in a medium saucepan, heat the 3 tablespoons butter over medium heat. Add onion and garlic; cook and stir for 1 minute. Add mushrooms; cook just until mushrooms are tender, stirring occasionally. Stir in broth, madeira, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook about 3 minutes or until mushrooms are tender, stirring occasionally. Stir in whipping cream. Simmer, uncovered, for 2 minutes more.
4. To serve, spoon mashed potatoes into a serving bowl. Make a depression in the center; spoon mushroom gravy over potatoes. Makes 8 servings
1/3 to 2/3 cup half-and-half or whole milk
1/4 cup butter
1/4 cup plain yogurt
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup thinly sliced green onion or 1/3 cup snipped fresh chives
3 tablespoons butter
1/4 cup finely chopped onion
2 cloves garlic, minced
1 pound fresh shiitake mushrooms, stemmed and sliced
1/3 cup beef broth
1/3 cup madeira or beef broth
2 tablespoons snipped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons whipping cream
Directions
1. Peel and quarter potatoes. In a covered large saucepan, cook potatoes for 20 to 25 minutes or until tender in enough boiling, lightly salted water to cover; drain.
2. Mash with a potato masher or ricer or beat with an electric mixer on low speed. Add 1/3 cup of the half-and-half and the 1/4 cup butter, stiring until nearly smooth. Stir in yogurt, the 1/2 teaspoon salt, and 1/4 teaspoon pepper. If necessary, gradually mash in enough of the remaining 1/3 cup half-and-half to make mixture light and fluffy. Stir in green onion.
3. For mushroom gravy, in a medium saucepan, heat the 3 tablespoons butter over medium heat. Add onion and garlic; cook and stir for 1 minute. Add mushrooms; cook just until mushrooms are tender, stirring occasionally. Stir in broth, madeira, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook about 3 minutes or until mushrooms are tender, stirring occasionally. Stir in whipping cream. Simmer, uncovered, for 2 minutes more.
4. To serve, spoon mashed potatoes into a serving bowl. Make a depression in the center; spoon mushroom gravy over potatoes. Makes 8 servings
Buttermilk Ice Cream
2 cups half-and-half or light cream
1 cup milk
1 vanilla bean, halved lengthwise or 2 tsp. vanilla extract
1 cup sugar
1/4 tsp. kosher salt or salt
8 egg yolks
2 cups buttermilk
Directions
1. In saucepan combine half-and-half and milk. Scrape seeds from vanilla bean into mixture. Add bean, half the sugar, and the salt. bring to a simmer over medium heat.
2. Meanwhile, in bowl whisk yolks and remaining sugar until pale yellow and thick (2 minutes). Slowly drizzle 1 cup hot cream mixture into yolk mixture, whisking constantly. Stir yolk mixture into mixture in pan; cook over medium until thickened and mixture coats back of spoon. Remove from heat. Pour through fine mesh sieve into large bowl; discard solids. Stir in buttermilk. Cover and refrigerate at least 4 hours or overnight.
3. Freeze in 4-quart ice cream freezer according to manufacturer's directions. Makes 2 quarts.
4. Make Ahead: Prepare and freeze up to 1 week in advance.
1 cup milk
1 vanilla bean, halved lengthwise or 2 tsp. vanilla extract
1 cup sugar
1/4 tsp. kosher salt or salt
8 egg yolks
2 cups buttermilk
Directions
1. In saucepan combine half-and-half and milk. Scrape seeds from vanilla bean into mixture. Add bean, half the sugar, and the salt. bring to a simmer over medium heat.
2. Meanwhile, in bowl whisk yolks and remaining sugar until pale yellow and thick (2 minutes). Slowly drizzle 1 cup hot cream mixture into yolk mixture, whisking constantly. Stir yolk mixture into mixture in pan; cook over medium until thickened and mixture coats back of spoon. Remove from heat. Pour through fine mesh sieve into large bowl; discard solids. Stir in buttermilk. Cover and refrigerate at least 4 hours or overnight.
3. Freeze in 4-quart ice cream freezer according to manufacturer's directions. Makes 2 quarts.
4. Make Ahead: Prepare and freeze up to 1 week in advance.
Stuffed mushrooms
15 large button mushrooms, wiped clean
1/4 red bell pepper, diced
1/4 sweet yellow onion, diced
2 cloves of garlic, minced
3-4 tbsp parmesan cheese, shredded (divided)
1 tbsp mozzarella cheese, shredded
2 tbsp fresh basil, chopped
1/2 block of low fat cream cheese
Salt and pepper to taste
2 tbsp Italian style bread crumbs
Preheat oven to 375 degrees and spray a tin foil lined baking sheet with cooking spray. Wipe the mushrooms clean with a damp towel then carefully remove stems. Add the mushroom stems, bell pepper, onion and garlic to a food processor and mix until chopped finely. Combine mushroom mixture in a large bowl with 2 tablespoons of parmesan, mozzarella, basil, cream cheese, salt and pepper. Taste and re-season if needed. Scoop filling into mushroom caps. Sprinkle bread crumbs and remaining parmesan on top of each mushroom and place on baking sheet. Bake uncovered in the oven for 15-20 minutes.
1/4 red bell pepper, diced
1/4 sweet yellow onion, diced
2 cloves of garlic, minced
3-4 tbsp parmesan cheese, shredded (divided)
1 tbsp mozzarella cheese, shredded
2 tbsp fresh basil, chopped
1/2 block of low fat cream cheese
Salt and pepper to taste
2 tbsp Italian style bread crumbs
Preheat oven to 375 degrees and spray a tin foil lined baking sheet with cooking spray. Wipe the mushrooms clean with a damp towel then carefully remove stems. Add the mushroom stems, bell pepper, onion and garlic to a food processor and mix until chopped finely. Combine mushroom mixture in a large bowl with 2 tablespoons of parmesan, mozzarella, basil, cream cheese, salt and pepper. Taste and re-season if needed. Scoop filling into mushroom caps. Sprinkle bread crumbs and remaining parmesan on top of each mushroom and place on baking sheet. Bake uncovered in the oven for 15-20 minutes.
Green Beans With almonds
2 pounds fresh green beans, trimmed, or four 9-ounce packages frozen whole green beans
6 cloves garlic, thinly sliced
6 tablespoons butter
1-1/3 cups slivered almonds, toasted
1/4 cup lemon juice
1/2 teaspoon salt
Directions
1. In a Dutch oven, cook green beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender; drain and return to Dutch oven.
2. Meanwhile, in a medium skillet, cook garlic in hot butter over medium heat until tender and lightly golden. Add to green beans along with almonds, lemon juice, and 1/2 teaspoon salt. Toss to combine.
3. Makes 6 to 8 servings
6 cloves garlic, thinly sliced
6 tablespoons butter
1-1/3 cups slivered almonds, toasted
1/4 cup lemon juice
1/2 teaspoon salt
Directions
1. In a Dutch oven, cook green beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender; drain and return to Dutch oven.
2. Meanwhile, in a medium skillet, cook garlic in hot butter over medium heat until tender and lightly golden. Add to green beans along with almonds, lemon juice, and 1/2 teaspoon salt. Toss to combine.
3. Makes 6 to 8 servings
Wild Stuffed Squash
1 14-ounce can reduced-sodium chicken broth
1/2 teaspoon dried thyme, crushed
1/3 cup wild rice, rinsed
1/2 cup chopped leeks
1/3 cup long grain rice
6 small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter
1/4 cup dried cranberries or dried currants
1/4 cup snipped dried apricots
3 tablespoons margarine or butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
6 6-to 8-inch twig wreaths (optional)
Pansies or other edible flowers (optional)
Fresh sage leaves (optional)
Directions
1. In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary.
2. Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Cover pan with foil and bake about 20 minutes more or until tender. Remove from oven. Set aside.
3. In a large bowl combine rice mixture, dried cranberries or currants, and dried apricots. Stir in melted margarine or butter, salt, and pepper.
4. Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven about 10 minutes or until heated through. Serve atop twig wreaths, if desired. Garnish plate with pansies or other edible flowers and sage
1/2 teaspoon dried thyme, crushed
1/3 cup wild rice, rinsed
1/2 cup chopped leeks
1/3 cup long grain rice
6 small winter squash (such as acorn, Sweet Dumpling, or Golden Nugget), each about 3-1/2 to 4 inches in diameter
1/4 cup dried cranberries or dried currants
1/4 cup snipped dried apricots
3 tablespoons margarine or butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
6 6-to 8-inch twig wreaths (optional)
Pansies or other edible flowers (optional)
Fresh sage leaves (optional)
Directions
1. In a heavy medium saucepan bring the chicken broth and thyme to a boil. Add the wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add the leeks and long grain rice. Cover and simmer for 15 minutes more or until rice is tender. Let stand, covered, for 5 minutes. Drain excess liquid, if necessary.
2. Meanwhile, wash squash and cut off the top third including the stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Cover pan with foil and bake about 20 minutes more or until tender. Remove from oven. Set aside.
3. In a large bowl combine rice mixture, dried cranberries or currants, and dried apricots. Stir in melted margarine or butter, salt, and pepper.
4. Mound stuffing into squash. Place in a shallow baking pan and bake in a 425 degree F oven about 10 minutes or until heated through. Serve atop twig wreaths, if desired. Garnish plate with pansies or other edible flowers and sage
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