Fudge Brownie Cookies With Malted White Hot Chocolate

Fudge Brownie Cookies with Malted White Hot Chocolate

Equal parts cookie and brownie, these intensely chocolatey treats need nothing more than a warm drink to wash them down. Enter Malted White Hot Chocolate, the perfect creamy accompaniment.   Serves 6 
Ingredients:
Cookies
1/2 lb (225 g) semi-sweet chocolate, chopped
2/3 cup (150 mL) all-purpose flour
1/4 cup (60 mL) cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
2 tsp (10 mL) instant espresso powder
6 tbsp (90 mL) unsalted butter, at room temperature
1/2 cup (125 mL) light brown sugar
1/2 cup (125 mL) sugar
2 eggs, at room temperature
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) milk chocolate chips
Flaky sea salt to taste

Hot Chocolate:
4 cups (1 L) whole milk
1 cup (250 mL) finely chopped white chocolate
5 tbsp (75 mL) malted milk drink mix, such as Ovaltine
Pinch salt

Directions:

For the cookies, melt semi-sweet chocolate in a double boiler or in the microwave until smooth. Let cool.

In a bowl, mix flour, cocoa powder, baking powder, salt and espresso powder. Set aside.

In bowl of a stand mixer fitted with paddle, beat butter and sugars on medium-high until light and fluffy, about 2 minutes. While machine is running, add eggs one at a time, then add vanilla. Beat until mixture is pale yellow, another 2 minutes. 

Reduce speed to medium and slowly add melted chocolate. Mix, scraping down bowl as necessary, until fully incorporated. Reduce speed to low. Gradually add dry mix until smooth, then mix in chocolate chips.

Scoop 3-tbsp (45-mL) portions into balls (or use a 15/8 oz cookie scoop) and place on a baking tray. Cover and refrigerate for 30 minutes.

While dough is chilling, preheat oven to 350°F (177°C).

Place chilled cookie balls 2 inches (5 cm) apart on two parchment-lined baking sheets. Bake in bottom and upper thirds of oven, rotating pans and switching racks at halfway point, until edges are crisp but centres are soft, about 12 minutes.

While cookies are baking, make hot chocolate. Heat milk and white chocolate in a large saucepan over medium-low heat. Whisk continuously, sweeping bottom of pot, until chocolate has melted. Whisk in malted milk powder and salt. Keep warm over low until ready to serve.

Remove cookies from oven and sprinkle with flaky salt. Transfer cookies to a cooling rack. Rest for 10 minutes. Serve warm with Malted White Hot Chocolate. (Leftover cookies will keep in an airtight container at room temperature for up to 3 days.)  Serves 6

Lemon Snow Eggnog

Lemon Snow Eggnog

This is my favorite holiday beverage recipe.

Ingredients:

6 eggs separated 

1/2 cup sugar

1 tablespoon lemon rind, zested

2 qt. chilled milk

1/8 teaspoon salt

1/2 teaspoon lemon extract

1 teaspoon vanilla

1 pint whipping cream, whipped

Nutmeg for garnish

Directions:

Beat egg yolks and sugar until thick and lemon colored.  Stir in milk, salt, and flavorings.  Fold in whipped cream and stiffly beaten egg whites.  Chill and serve.  Makes about 2 1/2 quarts or 20 1/2 cup servings.
Save this recipe for your Christmas Holidays!

Aunt Emily's Soft Caramels

Aunt Emily's Soft Caramels

Ingredients:
2 cups sugar
1 cup firmly packed brown sugar
1 cup Butter
1 cup milk
1 cup Land O Lakes® Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla extra strength

Directions:
Butter 13x9-inch pan; set aside.

Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
BRINGING TO A BOIL

Continue cooking 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.

CARAMEL STAGE
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Refrigerate 1 hour.

POURED INTO PAN

Cut into 1 1/2 x 1-inch pieces; wrap candies in plastic food wrap. Store refrigerated. 

Dios Beigli ~ Hungarian Walnut Roll

   

Dios Beligi

Hungarian Walnut Roll

This walnut roll is a beloved treat in Hungary, found in bakeries all year round but especially at Christmas. It’s a yeasted roll, long and narrow, with a sweet filling — usually walnut (dios) or poppy seed — and a crackly, mahogany-colored crust. The folks at Zingerman’s Bakehouse in Ann Arbor, Michigan shared this recipe with us, one they learned from the longest-standing baking family (five generations) in Budapest, the Auguszts. The family's use of both cake flourand all-purpose flour in their dios is a 100-year-old tradition, one that makes the bread extra tender and soft. The Bakehouse now makes beigli at Christmastime to the joy of their loyal customers and the local Hungarian community.

Ingredients:

Dough
6 tablespoons (85g) water, at room temperature
1 1/2 teaspoons instant yeast
2/3 cup + 1 tablespoon (88g) King Arthur Unbleached Cake Flour
2 cups + 1 tablespoon (248g) King Arthur Unbleached All-Purpose Flour
5 tablespoons (50g) unsalted butter, at room temperature
5 tablespoons (70g) lard or unsalted butter, at room temperature
1/2 cup + 1 tablespoon (64g) confectioners’ sugar
3/4 teaspoon salt
Egg wash
1 large egg, white and yolk separated
Filling
2 3/4 cups + 2 tablespoons (326g) shelled walnuts
3/4 cup (84g) breadcrumbs
1 teaspoon cinnamon
1/3 cup (36g) grated lemon rind (zest), or the zest of about 6 large lemons
4 tablespoons + 1 teaspoon (91g) honey
3/4 cup + 1 tablespoon (161g) granulated sugar
1/3 cup + 2 tablespoons (90g) vegetable oil
1/3 cup (76g) water
1/4 cup (37g) raisins

Directions
To make the dough: Weigh your flours; or measure by gently spooning them into a cup, then sweeping off any excess.

In a medium bowl, combine the water, yeast, and cake flour. Add the all-purpose flour, butter, lard (or additional butter), confectioners’ sugar, and salt. Stir briefly, then use your hands to knead the mixture until it comes together in a smooth ball, about 5 minutes.

Divide the dough in half. Flatten each piece into a 6" square and wrap in plastic wrap. Refrigerate the dough for an hour; take this time to prepare the filling.

To make the filling: Finely chop two-thirds of the walnuts (216g, about 2 cups) in a food processor until ground (but not paste-like). Roughly chop the remaining walnuts.

In a large bowl, use a sturdy spoon to mix the ground and chopped walnuts with the breadcrumbs, cinnamon, and lemon zest.

In a small saucepan, combine the honey, granulated sugar, vegetable oil, water, and raisins. Bring to a boil. Remove from the heat and add to the nut mixture, stirring to combine. Spread the filling out on a baking sheet to cool.

Once the dough is chilled, remove it from the refrigerator and place it on a lightly floured work surface. Gently tap it with a rolling pin until it’s soft enough to roll.

Roll each piece of dough into a 10” x 12” rectangle with the short edge closest to you. Brush the edges with water and fold over 1/2” of dough on each side and on the bottom short edge closest to you.

Place half the filling on each piece of dough and spread evenly all the way to the folded edges, leaving about 1” without filling on the top (the short side farthest from you).

Starting from the short side closest to you, roll the dough into a cylinder and place it on a parchment-lined baking sheet, seam side down.

To glaze the beigli: Using a fork, gently beat the egg white in one bowl and the egg yolk in another bowl. Brush the outside of the beigli with the beaten egg yolk.

Loosely cover the beigli with greased plastic wrap and let them rest at warm room temperature (around 75°F is ideal) for about 40 minutes.

Brush the beigli with the beaten egg white then chill, uncovered, for 30 minutes. This step will help create the beigli's final crackled appearance.

While the beigli are chilling, preheat the oven to 350°F.

After the beigli have chilled, use a fork (or an ice pick if you have one) to make evenly spaced holes along the body and sides of the beigli. Push the fork deep into the dough; fifteen piercings will be adequate. This allows steam to escape as the beigli bake, helping maintain their cylindrical shape.

Bake the beigli for 20 minutes, then lower the oven temperature to 330°F and bake for another 35 to 40 minutes, or until the beigli are a beautiful mahogany color on the exterior.

Remove the beigli from the oven and let them cool completely before serving.

Store, well wrapped, at cool room temperature for a few days; freeze for longer storage.  Yield 2 loaves

Authentic Eggnog

Authentic Eggnog

Recipe by: Maureen Abood
Make the egg yolk mixture in advance and chill, so when you're ready for eggnog, it's ready for you. The recipe can be easily doubled for a big batch. Leftovers are fine for several days, kept refrigerated. The rum quantity can be adjusted down or up as you wish...

Ingredients:
1 cup light rum
1/2 cup plus 1 tablespoon granulated sugar
6 large eggs, separated
1 cup heavy whipping cream
ground cinnamon, for garnish
1 cup whole milk, cold

Directions:

In a heatproof bowl set over a saucepan with just an inch or so of simmering water, stir the rum, sugar, and egg yolks. 

Cook, stirring constantly, until the sugar is dissolved and the mixture is very thick, 2–3 minutes. Chill for at least two hours, or set the bowl in an ice bath to cool it quickly.

Whip cream in a bowl until soft peaks form.

In a clean bowl, whip the egg whites until soft peaks form, adding a tablespoon of sugar while whipping.
Fold whipped cream and cold egg yolk mixture into the whipped whites; stir in the milk. 

Serve the eggnog from a punch bowl, the top of the eggnog dusted with cinnamon. Sprinkle more cinnamon atop each individual glass of eggnog.  Serves 6

 

Sugar Cookie Martinis

 Sugar Cookie Martinis

Ingredients:

For the Martini

1/2 cup whole milk

!/4 cup Baileys  2 oz.

Vanilla Vodka  2 oz.

Amaretto

Ice

For the Rim

1/2 cup vanilla frosting
1/4 cup Sprinkles, plus 1 teaspoon, divided
Pre-made sugar cookie dough.

Directions:
Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to ¼” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool. 
Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles. 
In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.

Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to ¼” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool. 

Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles.

In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.

Orange Cranberry Cookies

Orange Cranberry Cookies

Ingredients                                      
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)
Frosting:
1/2 teaspoon grated orange zest
3 tablespoons orange juice

1 1/2 cups confectioners' sugar

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended.

 Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. 

Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. 

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.

Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Pork Tenderloin With Passion-Fruit Glaze

Passion Fruit Glaze

Pork Tenderloin

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.

Ingredients:

1 tsp ground fennel

1 tsp ground coriander

¼ tsp cinnamon

Salt and freshly ground pepper

1 lb pork tenderloin

2 tbsp olive oil

Pulp of 1 passion-fruit

⅓ cup late harvest Vidal (Sweet white wine)

1 cup chicken stock

Pinch red pepper flakes

2 tbsp balsamic vinegar

1 tbsp brown sugar

Garnish:

2 tsp (10 mL) chopped fresh parsley

Directions:

1 Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork.

2 Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

3 Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

4 Remove pork and let rest 5 minutes.

5 Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

6 Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.

Serves 4

Cherry Almond Macaroons

Cherry Almond Macaroons

Coconut is a great source of dietary fiber and iron, and tart cherries are known for their anti-inflammatory properties. Rich in flavor, these cookies don’t need to be loaded with sugar. Drizzle them with chocolate to dress them up a bit. They will freeze well in a sealed container. 

Ingredients:

1⁄2 cup egg whites, from about 4-5 large eggs

1 pinch sea salt 

2 tablespoons honey

1 cup almond flour or ground almonds
1 cup unsweetened shredded coconut

1 teaspoon almond extract
1⁄2 cup dried tart cherries, chopped coarsely
2 ounces melted bittersweet chocolate, for drizzling (optional)

*

Directions:
Preheat the oven to 350 degrees. 

Beat egg whites in an electric mixer with the sea salt until they form stiff peaks. Add honey and beat again until stiff. Fold in the almond flour, coconut, almond extract and cherries. 

Line a baking sheet with parchment paper. Using a tablespoon, scoop
the batter onto the prepared baking sheet. Bake for 10 to 12 minutes, until the cookies are golden brown. 

Allow macaroons to cool completely before drizzling with melted chocolate or serving. 
Makes 2 dozen cookies. 

Candy Cane Cookie Bars

Candy Cane Cookie Bars

Ingredients:
1 cup unsalted butter
3/4 cup sifted powdered sugar 
2 egg yolks
2 1/4 cups flour
Peppermint Frosting:
1/2 cup unsalted butter,
3 cups sifted powdered sugar
1/3 cup milk
1/2 tsp. peppermint extract
2 drops pink food coloring (optional) 
5 candy canes, crushed

Makes 24 bars.

Directions:

Preheat oven to 350 degrees. 

Spray a 9 x 13 inc pan with nonstick spray and line bottom with parchment paper, cut to fit.

With a mixer beat together the butter, powdered sugar and salt. Add the yolks and mix well. Add the flour and mix until the dough comes together. 

Press dough evenly into the prepared pan and bake for 12 minutes. 

Remove and cool completely on a rack.

For the frosting, combine all ingredients into the bowl of a mixer and whip until fluffy. Spread frosting evenly over the cool cookie dough and immediately sprinkle with crushed candy canes. 

Freeze to set he frosting for 30 minutes and then cut into bars. Remove to a platter and serve.

Kolachy

Kolacky-Polish Christmas Cookies.

Yield: about 2-1/2 dozen cookies
Ingredients:
1/2 cup (1 stick = 4 ounces) butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
fruit preserves (raspberry, pineapple, cherry)

*

Directions:
Beat butter and cream cheese in large bowl with electric mixer at medium speed until smooth and fluffy. Gradually add flour; beat at low speed until mixture forms soft dough. Divide dough ball in half; wrap each half in plastic wrap. Refrigerate 1 hour or until firm.

Preheat oven to 375*F. 

Roll out dough, half at a time, on floured surface to 1/8-inch thickness. Cut into 2-1/2 inch squares. Spoon 1 tsp. preserves into center of each square. Bring up two opposite corners to center; pinch together tightly to seal. Fold sealed tip to one side; pinch to seal. Place 1-inch apart on ungreased cookie sheets. 

Bake 10 to 13 minutes or until lightly browned. Remove to wire racks; cool completely.

White Chocolate Cranberry With Toasted Pistachio Tart

White Chocolate Cranberry Pistachio Tart

I served this dessert at our Thanksgiving dinner 2007. It has been back by popular demand. My only suggestion is to use a 10" tart pan with the removable bottom.  It is a crowd pleaser!

Tart Pastry:
Ingredients:
1 1/3 cups all purpose flour
1/4 cup granulated sugar

1/2 cup unsalted butter

1 egg yolk

2 tablespoons whipping cream

Finely grated rind of one orange   

***

Directions:

Sift flour and sugar together into the bowl of mixer or food processor. Cut butter into flour mixture until mixture resembles coarse corn meal. Whisk together egg yolk, cream and orange rind (if using) and combine with the flour mixture, mixing until the dough comes together. Flatten dough into a disc, wrap and chill for 30 minutes. Roll out on a floured board and place in a 10" tart pan with removable bottom. Cover with parchment paper or foil and weight down with dried beans or pastry weights. (This prevents shrinkage).

***

Preheat oven to 350 degrees. Bake for 15 minutes, remove the pie weights and bake 10 minutes more or until golden. The shell is fully baked and ready to be used for the tart.

***

White Chocolate Cranberry Filling 
With Toasted Pistachios 

Ingredients:

4 ounces shelled unsalted pistachios

1 cup fresh or frozen cranberries

3/4 cup whipping cream

12 oz white chocolate, finely chopped or the discs

1/4 cup butter

***

Directions:

Preheat oven to 350. Place nuts on a baking sheet and toast pistachios for 10 minutes in oven or until golden.

***

Bring a medium sized pot of water to a boil. In a bowl, put ice water to cool cranberries after blanching. Line a baking sheet with several layers of paper towel to dry cranberries after blanching.

***

Add the cranberries to boiling water and stir until they soften slightly but do not burst. Fresh cranberries take slightly longer than frozen. Immediately drain cranberries and plunge into ice water to cool. Drain and spread cranberries on a paper towel lined baking sheet. Roll around to dry and remove any bad cranberries.

***

Bring cream to a boil in a small heavy saucepan. Stir in white chocolate and remove from heat. Allow to sit for one minute, then stir together. Add butter and and stir together until fully incorporated. Stir mixture occasionally until completely combined. Do not over stir or there will be too much air incorporated and the final product will have allot of big bubbles.

***

Randomly scatter dry cranberries and next the pistachios into cooled tart shell. With a rubber scraper or spoon, pour white chocolate cream over filled tart to completely cover the fruit and nuts. You may have a little extra filling. Chill for 4 hours or overnight (but remove from the refrigerator approximately one hour before serving to soften slightly and enhance the flavors. Cut with a hot dry knife. Serves 10 and serving 15 would be better! It is rich but oh so good.

Turkey and Gravy

#1—HERB-RUBBED SPATCHCOCK 

(BUTTERFLIED FLAT) TURKEY

1 (12 to 14 lb.) turkey, neck and giblets removed and reserved for stock.  Serves 8 to 10
Ingredients:
6 cloves garlic, minced
1/4 cup minced green onions 
1/3 cup minced Italian parsley 
3 T. minced fresh oregano

3 T. minced fresh rosemary 
3 T. Dijon mustard
3 T. fresh lemon juice
3 T. olive oil
3 T. melted butter
Salt and pepper to taste

Directions:

1. Rinse turkey inside and out and pat dry with paper towels. Place the bird, breast side down, on a cutting board. Using poultry shears and/or a large knife or cleaver, cut along one side of the backbone until the bird is split open. Cut down the other side of the backbone to free it—reserve backbone for stock.

2. Turn turkey over, breast side up, opening it as flat as possible and cover with a sheet of plastic wrap. Using a rolling pin or your hands, press it firmly to break the breastbone and flatten the bird. You may want to wash and pat dry the turkey again.

3. For the herb rub, mix together the garlic, green onions, parsley, oregano, rosemary, mustard, lemon juice and olive oil. Use your fingers to push some of the herb mixture under the skin of the breast and legs. Rub the remaining herb mixture over the surface of the turkey. Place on a baking sheet, cover loosely with plastic wrap and refrigerate for 6 to 24 hours. Remove turkey 1 1/2 to 2 hours before cooking allowing it to come closer to room temperature.

4. Preheat oven to 425 degrees. Place turkey, skin side up, on a rack set in a roasting pan and tuck the legs in tightly close to the body. Brush with melted butter and season with salt and pepper. Roast Turkey for 30 minutes and then lower oven temperature to 350 degrees. Continue roasting until skin is crisp and deep brown and an instant thermometer inserted into the thickest part of the thigh, away from the bone registers 165 to 170 degrees, 1 1/4 to 2 1/4 hours. Transfer turkey to a warmed serving platter and tent with foil; let rest for 30 to 45 minutes. Pour any juices out of the roasting pan and into a fat separator. Let stand a few minutes and pour off juices to use as part of the liquid in the gravy. Carve and serve with gravy.

Phillis Carey’s Recipes of the Week—The Turkey Collection 11/16/16 -- page 1

TURKEY STOCK
2 T. vegetable oil
Neck, heart and gizzard reserved from turkey Backbone cut out of the turkey, cut in half
2 large onions, quartered with skins
4 carrots, peeled and cut in 1 inch pieces
4 stalks celery, cut in 1 inch pieces
6 cloves garlic, peeled
4 sprigs fresh thyme
2 small bay leaves
6 black peppercorns
7 cups turkey or chicken broth

Directions:
Heat oil in large pot over medium high heat. Add turkey parts and sauté until brown, about 10 minutes. Add onions, carrots, celery, garlic, thyme, and bay leaves and broth; bring to a boil. Skim the fat and foam from the top; reduce heat and partially cover pot and simmer until liquid is reduced to 6 cups, about 2 hours. Cool 1 hour, strain and remove all fat. Cover and refrigerate up to 2 days.

CARAMELIZED ONION HERB GRAVY

3/4 cup unsalted butter
3 cups chopped yellow onion
1/2 cup flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Turkey Drippings and stock to make 4 cups, 
heated 
2 T. brandy
2 T. white wine, optional
2 T. heavy cream, optional

Makes about 5 cups.

Directions:
1. In a large sauté pan, cook the butter and onions over medium-low heat for 15 to 20 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

2. Sprinkle the flour into the pan, stirring to coat the onions; add the salt and pepper. Cook for 2 to 3 minutes. Add the hot stock mixture and Brandy; cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season to taste with more salt and some pepper. (It’s ok to make the gravy ahead if you have your stock ready, adding turkey drippings to thin gravy as you reheat it.)
Makes 6 cups.

Phillis Carey’s Recipes of the Week—The Turkey Collection 11/16/16 -- 

#2—BACON AND FRESH HERB ROASTED 

TURKEY WITH SWEET ONION GRAVY

Ingredients:
1/2 lb. bacon (not too lean), 
chopped 1/4 cup chopped Italian parsley
1 1/2 T. fresh thyme leaves,
plus 1 thyme sprig
Salt and freshly ground pepper 
One 16- to 18-pound turkey
6 celery ribs, coarsely chopped

Serves 8 to 10.
4 carrots, peeled and chopped
2 large onions, chopped
1 large sweet onion, thinly sliced
1 large garlic clove, smashed 
Unsalted butter, if needed
1/3 cup all-purpose flour
5 cups Turkey Stock or Chicken broth

Directions:

1. Preheat the oven to 350 degrees. In a food processor, combine the bacon, parsley, thyme leaves, 1/4 teaspoon of salt and 1/2 teaspoon of pepper; process to a paste.

2. Using your fingers, gently separate the turkey skin from the breast and legs. Season the turkey cavities with salt and pepper. Carefully spread the bacon paste under the loosened skin and press gently on the outside of the skin to evenly distribute. Season the outside of the turkey with salt and pepper and tie the legs together tightly with kitchen string. (Can be refrigerated at this point overnight. Bring to room temperature before roasting.)

3. Scatter the celery, carrots and white onions in a large roasting pan and set the turkey on top. Tightly cover the bird with 2 sheets of oiled foil and roast on the lowest rack of the oven for 2 1/2 hours. Remove the foil and continue to roast for 1 hour, or until the turkey is browned and an instant-read thermometer inserted in the inner thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest for 45 to 60 minutes before carving.

4. Meanwhile, strain the pan juices into a bowl; skim off the fat, reserving 1/3 cup (if not enough add butter to make up the difference). Place the roasting pan directly on the stove and add 2 cups of the Turkey stock or chicken broth and bring to a boil scraping up any browned bits from the bottom of the pan. Add broth to the Turkey Stock—you should have a total of 4 cups liquid plus the pan juices from the turkey.

5. Pour reserved fat into a large, deep skillet. Add the sweet onion and thyme sprig and cook over moderately high heat until the onion is browned, about 8 minutes. Add the garlic, then stir in the flour. Gradually add the Turkey stock, whisking constantly, until smooth. Whisk in the reserved pan juices and simmer the gravy over low heat, whisking often, until no floury taste remains, about 15 minutes.

Apple Sausage Stuffing

Apple Sausage Stuffing

WHY THIS RECIPE WORKS:

To maximize the crunchy, buttery portion of our holiday stuffing, we bake it in a skillet, doubling the golden-brown crust by crisping it up on the top and the bottom. A baguette provides the best texture for our stuffing, since its crust-to-bread ratio is higher than that of most loaves.… read more

SERVES 8

Baguette sizes and weights vary. Be sure to use 1½ pounds of bread for this recipe.

Ingredients:
1 1/2pounds baguette, curt into 1/2-inch 

   cubes (18 cups)
2 1/4cups chicken broth
1 1/2cups apple cider
4 large eggs, lightly beaten
8 ounces bulk pork sausage
8 tablespoons unsalted butter
2 onions, chopped fine
2 apples, peeled, cored, halved, and 

   cut into 1/4-inch pieces
3 celery ribs, minced
1 1/2teaspoons salt
1 1/2tablespoons minced fresh thyme
1 1/2tablespoons minced fresh sage
3 garlic cloves, minced
3/4 teaspoon pepper

Directions:

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange bread evenly on rimmed baking sheet and bake until light golden brown, 12 to 15 minutes, stirring halfway through baking. Let bread cool completely.

Whisk broth, cider, and eggs together in large bowl. Stir bread into broth mixture until evenly coated. Set aside, stirring occasionally, to saturate bread.

Meanwhile, cook sausage in 12-inch ovensafe nonstick skillet over medium heat, breaking up pieces with spoon, until no longer pink, about 8 minutes. Transfer sausage to bread mixture using slotted spoon; discard fat in skillet and wipe clean with paper towels. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add onions, apples, celery, and salt and cook until browned, 10 to 12 minutes. Stir in thyme, sage, garlic, and pepper and cook until fragrant, about 30 seconds. Stir onion mixture into bread mixture until combined.

Melt 3 tablespoons butter in now-empty skillet over low heat. Add stuffing to skillet, pressing down firmly into even layer with spatula (skillet will be very full). Cook until bottom of stuffing is browned around edges when lifted with spatula, 7 to 10 minutes.

Melt remaining 3 tablespoons butter in microwave and brush evenly over top of stuffing. Transfer skillet to oven and bake until center of stuffing is hot and top is golden brown, about 20 minutes, rotating skillet halfway through baking. Let cool for 10 minutes. Serve.

Dijon Cream Roasted Potatoes

  Dijon Cream Rosted Potatoes

Please leave a comment to express your appreciation for my efforts.

Ingredients:
Serves 6.
2 1/2 lbs. small Dutch potatoes, halved 
1 1/2 cups heavy whipping cream
1 1/2 tsp. dry mustard
1 1/2 tsp. salt

Directions:
1. Preheat oven to 350 degrees. Arrange potatoes, cut side down on a parchment-lined baking sheet.

2. Stir together the cream, mustard and salt and pour over the potatoes. Roast for 1 hour or until potatoes are tender and browned, basting every 20 minutes. Cream will become buttery as it cooks and then turn brown and crumbly.

Pumpkin Pie Spice Coffee Creamer

PUMPKIN PIE SPICE COFFEE CREAMER

1 cup powdered nondairy creamer
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice

Mix all together in a bowl. Store in an airtight container.

Corn Pudding

Corn Pudding

Ingredients:

1 box Jiffy cornbread or muffin mix

1/2 cup butter, melted

1 can whole kernel corn

1 can cream-style corn

1 cup sour cream

2 eggs

*

Directions:

Preheat oven to 375 degrees.  Grease a 9 X 13 casserole dish.

Pour butter and corn into prepared dish.  Blend in sour cream.   In separate bowl, beat eggs and stir into casserole with muffin mix.  Bake 35 to 40 minutes or until center is firm.

Rose, Cardamom, And Pistachio Snowballs

Rose, Cardamom, and Pistachio Snowballs

With the addition of rose water and cardamom, this Betty Crocker cookie takes on the exotic flavors of the Middle East but is still as easy to prepare as always. Dough can be made ahead and the cookies baked off as you need them. I halved the original recipe because it made a large amount of cookies so this can easily double.

Ingredients
1 stick soft butter
¼ cup sifted confectioners' sugar
½ teaspoon rose water
¼ teaspoon cardamom (I think you can go heavier on the rose water and cardamom.)
1⅛ cups sifted flour
⅛ teaspoon salt
½ cups finely chopped toasted pistachio nuts

*

Directions

In a stand mixer, mix together thoroughly the softened butter, sifted confectioners' sugar, rose water,and cardamom

Mix in the flour and salt. Then add in the pistachios. At this point, you can mix by hand if you like.

Once the nuts are thoroughly incorporated, wrap the dough in plastic wrap and chill. The dough can remain in the fridge for just a ½ hour or even overnight.

Preheat oven to 400 degrees or 375 convect while the dough chills.

To bake them, roll into 1" balls. Place about 2 inches apart on ungreased baking sheet (I used parchment). Bake until set but not brown - about 8 - 12 minutes depending on whether you appreciate the softer lighter original version or the "burnt" version. While still warm, roll in confectioners' sugar. Cool. Roll in sugar again. (I used a small tea strainer as a sifter to put the second coat of sugar on.)

Butternut Squash Soup

Coconut Butternut Squash Soup

Ingredients:1 large butternut squash (about 1 1/2 pounds)
2 tablespoons olive oil or other vegetable oil
1 large yellow or sweet white onion, chopped
1 medium apple, any variety, peeled and diced
2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube
2 teaspoons good-quality curry powder
2 teaspoons grated fresh or jarred ginger, or more, to taste
Pinch of ground nutmeg or allspice
1 14-ounce can light coconut milk
Salt and freshly ground pepper to tasteGarnish

2 medium red onions, quartered and thinly sliced
1 good-size bunch kale(about 10 to 12 ounces)
Directions:
To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.

Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.

Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes. 

Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly pureed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly pureed. 

Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.

Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft. 

Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes. 

To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

Mexican Wedding Ring Cookies

Mexican Wedding Ring Cookies

1 cup butter
1/2 cup sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups flour
1 cup pecans, chopped
1/2 cup confectioners sugar

In a medium bowl, cream the butter and sugar.  Stir in the vanilla and water.  Add the flour and nuts until well mixed.  Can chill at this point to bake later or make the cookies now.

Heat oven to 325 F.  Bake 15 to 20 minutes.  When cookies come from the oven, give time to cool and then dust with confectioners sugar.