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Quick and Easy Christmas Cookies
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Today's Recipes
Ingredients
Directions
Brush cut side of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of 2 qt. serving bowl. Beat cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared bowl; cover. Refrigerate 1 hour or until ready to serve. Top with remaining whipped topping.
By Robin from Washington, IA
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Cream Cheese Cherry Danish Dessert
Ingredients
Directions
Preheat oven to 350 degrees F. Unroll 1 of the cans of crescent dough. Place in greased 13x9 inch baking pan; press onto bottom of pan to form crust, firmly pressing seams together to seal.
Beat cream cheese spread, 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust; cover with pie filling.
Unroll remaining can of crescent dough onto large sheet of waxed paper. Pat out dough to form 13x9 rectangle, pressing seams together to seal. Invert over pie filling to for top crust; discard wax paper.
Bake 30-35 minutes or until golden brown. Cool at least 20 minutes. Gradually add milk to remaining 3/4 cup sugar; beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.
By Robin from Washington, IA
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A good Holiday bread recipe or just any day. <G>
Ingredients:
2 cup flour,
1 teas. baking powder,
1/2 teas. baking soda,
1 cup sugar
2 Tbls. softened butter
Directions:
1 large egg, 1 cup orange juice, 1 cup chopped cranberries, 1/2 cup chopped nuts, 2Tbls. grated orange rind.
1. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
2. In a larger bowl, beat sugar and butter until light and fluffy. Beat in egg until well blended.
3. Add dry ingredients and orange juice alternately to sugar mixture, mixing well after each addition. Stir in cranberries, chopped nuts and orange rind.
4. Pour into well-greased 4-1/2 x 8-1/2 inch loaf pan (sometimes I bake this in my Bundt pan.) Bake at 350 degrees 50-55 minutes or until wooden toothpick inserted in center comes out clean.
5. Cool in pan 15 minutes. Remove from pan. Cool on wire rack, until you are sure it is cooled completely. Wrap in plastic wrap.
If wrapped too soon and it has any warmth left, it will sweat and become soggy after wrapping. Wrap in plastic wrap. Can be stored at room temperature for a couple days. Doesn't last that long at our house! <G>
I bake about 4 at a time and freeze 3 for use later. Saves on energy bill, by baking all at same time.
By Gladys Hill
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Thanksgiving Glazed Vegetables
By Charlie Burke
Although most of us have Thanksgiving traditions, some variation in the menu can add interest to the meal. If you've never served roasted vegetables, consider trying the recipe from our recent column. You can include white potato, sweet potato and carrots, roast them a day or two before Thanksgiving and reheat them in the oven as the turkey rests. This week's recipe is a nearly foolproof variation on an older dish. Previously, glazed vegetables were cooked in a small amount of water, butter and sugar until the water evaporated, leaving the vegetables attractively glazed - and usually overdone.
Parboiling root vegetables such as parsnips, turnips, carrots and sweet potatoes simplifies preparation and can be done a day or two ahead, leaving only the final heating in the glaze before serving. Choose your favorite vegetable or a mix; two pounds is sufficient for four to six side dishes. If using parsnips alone, decrease the maple syrup to 1 tablespoon because of their natural sweetness.
For glaze:
Peel vegetables. Cut carrots and parsnips into 3 inch length, slice lengthwise into 1/3 inch slices and then cut slices into strips of equal width. Slice turnip or sweet potato into 1/3 inch slices and then into strips of equal width.
Cook vegetables in a large pot of boiling salted water until slightly tender but not soft. Drain and immediately plunge into a large bowl of iced water. Drain thoroughly and refrigerate if not finishing recipe.
To finish, melt butter in a heavy pot sufficient to hold all the vegetables. Add maple syrup, water and vegetables and cook over low temperature, stirring occasionally until all are coated and a glaze forms on them. Correct seasoning and serve immediately.
An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer's Market Association (www.nhfma.org). His column & recipes appear weekly in The Heart of New England's newsletter... get a free subscription by sending a blank email to: heartofnewengland-subscribe@yahoogroups.com or visit http://www.TheHeartofNewEngland.com
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Ingredients
Directions
Preheat oven to 350 degrees. Microwave chocolate and oil in glass measuring cup on high 1 to 2 minutes or until completely melted. Stir in cocoa powder; let stand at least 5 minutes. Beat egg whites and sugar in medium bowl with electric mixer on high speed 3 minutes or until tripled in volume. Reduce speed to medium low; blend in melted chocolate mixture until well combined. Spoon batter into 6 paper-lined medium muffin cups. Bake 18 minutes or until puffed and center is set. Remove from oven; let stand in pan 5 minutes. Serve warm with whipped topping.
By Robin from Washington, IA
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Ingredients
Directions
Put all ingredients in a blender, mix till it reaches the consistency that you wish. Chill or eat right away.
Great served with a pot of cooked dried beans and a pone of cornbread or hushpuppies.
By Terri from NV
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Easy Parmesan Crusted Fish Dinner
Ingredients
Directions
Preheat broiler. Place fish on rack of boiler pan. Spread fish evenly with mayo; top with Parmesan cheese. Broil 5 to 6 inches from heat source, 6 to 8 minutes or until fish is golden brown and flakes easily with fork, depending on thickness of fish. Meanwhile, prepare stuffing mix as directed on package. Cook green beans. Sprinkle fish with paprika; serve with stuffing, green beans, lemon wedges and whole grain roll.
By Robin from Washington, IA
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3 Step Greek Chicken and Rice Skillet
Ingredients
Directions
Heat dressing in large deep nonstick skillet on medium heat. Add chicken, sprinkle with oregano. Cook 5 minutes, stirring once. Add vegetables and broth; simmer 5 minutes. Stir in rice; cover. Simmer 5 minutes. Turn off heat. Let stand, covered, 5 minutes or until liquid is absorbed. Grate 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture if desired.
By Robin from Washington, IA
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