December 2013 Archives - Annette's Sweet Treats

Chesapeake Crab Dip

December 30, 2013 Leave a Comment

Chesapeake Crab Dip

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

Our school is a Maryland Green School, and many of our students work to improve the health of our local treasure, The Chesapeake Bay. This recipe reminds me of the importance of a healthy Bay. Crab stars in this rich, creamy dip.

Carol Brzezinski Marriottsville, Maryland

Chesapeake Crab Dip Recipe

Chesapeake Crab Dip

1 package (8 oz.) cream cheese, softened

1 cup (8 oz.) sour cream

1 Tbsp. lemon juice

1 tsp. ground mustard

1 tsp. seafood seasoning

1/8 tsp. garlic salt

3 cans (6 oz. each) lump crabmeat, drained

½ cup shredded cheddar cheese

1/8 tsp. paprika

Keebler Toasted Crackers

In a large bowl, combine the cream cheese, sour cream, lemon juice, mustard, seafood seasoning and garlic salt. Fold in crab. Transfer to a greased 9 inch pie plate. Sprinkle with cheese and paprika.

Bake at 325 F. for 200 – 25 minutes or until bubbly. Serve warm with crackers. Refrigerate leftovers.

2 ¼ cups servings

(Recipe for Chesapeake Crab Dip was on www.tasteofhome.com, 2013)

Filed Under: Savory Tagged With: cream cheese, lump crabmeat, seafood seasoning, shredded cheddar cheese, sour cream

Cranberry Apple Crisp

December 29, 2013 Leave a Comment

Cranberry Apple Crisp

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

THIS IS a wonderful dessert for fall, when both cranberries and apples are in season. The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting. A dear friend from California shared this recipe with me years ago, and it’s always been a big hit whenever I’ve served it.

Martha Sue Stroud Clarksville, Texas

Cranberry Apple Crisp Recipe

Cranberry apple Crisp

3 cups chopped peeled tart apples

2 cups fresh or frozen cranberries

1 cup sugar

3 Tbsp. flour

Topping: 1 ½ cups quick-cooking oats

½ cup flour

½ cup packed brown sugar

½ cup butter, melted

¼ cup chopped pecans

Combine apples, cranberries, sugar and flour. Pour into a greased 11×7 inch baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350 F. for 50-55 minutes or until fruit is tender. 6-8 servings

(Recipe for Cranberry Apple Crisp was on www.tasteofhome.com, 2013)

Filed Under: Savory Tagged With: chopped pecans, fresh cranberries, packed brown sugar, quick-cooking oatmeal, tart apples

Bacon-and-Cheese Cornbread Pudding

December 28, 2013 Leave a Comment

Bacon-and-Cheese Cornbread Pudding

This dish can be prepared in advance; it can also be assembled the night before and cooked before you’re ready to serve it.

Bacon-and-Cheese Cornbread Pudding Recipe

Bacon-and-Cheese Cornbread Pudding

3 large eggs, divided

3 cups milk, divided

1 (8.5 oz.) box cornbread mix

6 pieces bacon

2 cups shredded reduced-fat Cheddar cheese

¼ cup thinly sliced scallions

Preheat the oven to 400 F. Coat a deep-dish pie plate with cooking spray.

Lightly beat 1 egg with 1 cup of milk; stir in the cornbread mix and let stand 5 minutes to allow some (not all) of the lumps to dissolve. Transfer to the pie dish and bake until a toothpick stuck in the center comes out clean, about 17 to 20 minutes. Remove from oven, reduce oven temperature to 50 degrees, and allow cornbread to cool, cut in 1 inch pieces.

Cook the bacon; drain on paper towel and crumble.

Beat the remaining 2 eggs with a fork; stir in the remaining 2 cups of milk and cheese. Add the cornbread, bacon and scallions; allow to stand 10 minutes, stirring occasionally, until the cornbread becomes soggy.

Wipe out the pie dish and again coat with cooking spray. Pour the bread pudding mixture into the prepared pan and bake until the center is just set and a toothpick comes out clean, about 40 minutes. Allow to cool slightly before cutting into wedges to serve. 8 servings

(Recipe for Bacon-and-Cheese Cornbread Pudding was is Newsday, December, 2013)

Filed Under: Savory Tagged With: bacon, cornbread mix, scallions, shredded reduced-fat cheddar cheese

Nut Roll

December 27, 2013 Leave a Comment

Nut Rolls

This recipe is from my Mother-In-Law, Marie Shea. Mom loved to bake for friends and family. The Nut Rolls were a staple…she baked it so often. Everything that she made was from scratch, and most of the time she didn’t even look at a recipe. Don’t get me wrong…she always had the recipe there in case if she needed it.

Nut Roll Recipe

Nut Rolls

STEP 1: 1 pkg. dry yeast

1 tsp. sugar

1 tsp. flour

STEP 2: 1 stick margarine

4 cups flour

3 Tbsp. sugar

1 ½ tsp. salt

STEP 3: 1 small can Evaporated Milk

3 egg yolks

1 egg white

STEP 4: 1 stick margarine

1 small can evaporated milk

1 cup sugar

STEP 5: 1 Lb. walnuts

Melted margarine

Place all ingredients in STEP 1 into ½ cup of luke warm water; heat the water to 115 F. Stir to mix and set aside until it FOAMS UP.

STEP 2 – Cut 1 stick of margarine into the flour, sugar and salt.

STEP 3 – Pour the evaporated milk into a 1 CUP measuring cup; fill with water until it equals one full cup. Then beat the yolks until foamy. Pour the milk into the yolks and beat. Add yeast mixture; beat up a little then add to the flour. Knead until no longer sticky; add more flour if needed. Place dough into a buttered bowl and place in fridge overnight. **DOUGH WILL NOT DOUBLE IN SIZE, BUT WILL INCREASE A LITTLE**

STEP 4 – Now make the nut filling. Bring to a boil; the margarine, milk and sugar. Take off the heat and cool.

STEP 5 – Chop 1 Lb. walnuts in blender. By the time the walnuts are chopped, the margarine mixture should be cooled.

STEP 6 – Add walnuts to margarine mixture then add 1 egg white, beat up until foamy, then place in fridge for about 2 hours.

SPRAY PAM ON COOKIE SHEETS

*** CUT DOUGH INTO 2 OZ. OR 4 OZ. PIECES, ROLL OUT DOUGH, FILL WITH WALNUT MIXTURE ***

*** BRUSH WITH MELTED MARGARINE ***

BAKE 325 F. 20 MINUTES – BOTTOM RACK

15 – 20 MINUTES TOP RACK

(Recipe for Nut Rolls is from Marie Shea)

Filed Under: Bread Recipes Tagged With: dry yeast, egg yolks, evaporated milk, walnuts

Almond-Topped Pumpkin Cheesecake

December 26, 2013 Leave a Comment

Almond-Topped Pumpkin Cheesecake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

“You really must try this luscious cheesecake that my family requests for every holiday dinner.” “I won a blue ribbon when I entered it at the state fair a few years ago.”

Carmel Mooney Dobbins, California

Almond-Topped Pumpkin Cheesecake Recipe

Almond-Topped Pumpkin Cheesecake

1 ½ cups graham cracker crumbs

1/3 cup finely chopped almonds

1 Tbsp. pumpkin pie spice

¼ cup butter, melted

Filling: 3 packages (8 oz. each) Philadelphia Cream Cheese, softened

¾ cup sugar

1 cup canned pumpkin

¼ cup eggnog

3 Tbsp. flour

2 Tbsp. maple syrup

½ tsp. each ground ginger, cinnamon and nutmeg

3 eggs, lightly beaten

Topping 1 cup (8 oz.) sour cream

3 Tbsp. sugar

¼ tsp. vanilla

¼ cup sliced almonds

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, almonds, sugar and pumpkin pie spice; stir in butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.

In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggnog, flour, syrup and spices. Add eggs; beat on low speed just until combined. Pour over crust.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 F. for 55-60 minutes or until center is almost set. Let stand for 5 minutes.

Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Sprinkle with almonds. Bake 15-18 minutes longer or until almonds are toasted.

Remove springform pan from water bath. Cool on a wire rack for 10 minutes longer. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remover sides of pan.

12 servings

(Recipe for Almond-Topped Pumpkin Cheesecake was on www.tasteofhome.com, 2013)

Filed Under: Savory Tagged With: canned pumpkin, chopped, cream cheese, eggnog, graham cracker crumbs, maple syrup, pumpkin pie spice, sliced almonds, sour cream

Appetizer Wreath

December 22, 2013 Leave a Comment

Appetizer Wreath

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

I have lots of fun with this festive appetizer wreath. I often place a bowl of bowl of stuffed olives in the center.

Shirley Privratsky Dickinson, North Dakota

Appetizer Wreath Recipe

Appetizer Wreath

2 tubes (8 oz. each) refrigerated crescent rolls

1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup sour cream

1 tsp. dill weed

1/8 tsp. garlic powder

1 ½ cups chopped fresh broccoli florets

1 cup finely chopped celery

½ cup finely chopped sweet red pepper

Celery leaves

Remove crescent dough from packaging (DO NOT UNROLL). Cut each tube into eight slices. Arrange in an 11 inch circle on an ungreased 14 inch pizza pan.

Bake at 375 F for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.

16 servings

(Recipe for Appetizer Wreath was on www.tasteofhome.com, 2013)

Filed Under: Savory Tagged With: celery, dill weed, fresh broccoli florets, Pillsburry refrigerated crescent rolls, red pepper, sour cream

Gingerbread Pancakes with Banana Cream

December 22, 2013 Leave a Comment

Gingerbread Pancakes with Banana Cream

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking. This way I don’t have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch.

Barbara Brittain Santee, California

Gingerbread Pancakes with Banana Cream Recipe

Gingerbread Pancakes with Banana Cream

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2 medium bananas, chopped

¾ cup butter, softened

1 ½ cups packed brown sugar

6 eggs

1 ½ cups molasses

6 cups flour

4 ½ tsp. baking powder

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

2 ¼ tsp. salt

¾ tsp. ground allspice

4 cups 2% milk

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold in bananas. Cover and chill until serving.

In a very large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.

Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with banana cream. 42 pancakes – (4 2/3 cups topping)

(Recipe for Gingerbread Pancakes with Banana Cream was on www.tasteofhome.com, 2012)

Filed Under: Savory Tagged With: 2% milk, allspice, bananas, cinnamon, confectioners' sugar, ginger, heavy whipping cream, molasses

Peppermint Candy Cheesecake

December 21, 2013 Leave a Comment

Peppermint Candy Cheesecake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table. It’s a traditional Christmas dessert in my family.

Linda Stemen Monroeville, Indiana

Peppermint Candy Cheesecake Recipe

Peppermint Candy Cheesecake

1 ½ cups graham cracker crumbs

1/3 cup butter, melted

¼ cup sugar

Filling:   5 packages (8 oz. each) cream cheese, softened

1 cup sugar

1 cup sour cream

2 Tbsp. flour

1 tsp. vanilla

5 eggs, lightly beaten

30 peppermint candies, crushed

Red food coloring, optional

Topping:   1 cup heavy whipping cream

¼ cup confectioners’ sugar

Additional crushed peppermint candies

Placed a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. In small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350 F. for 8-10 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies and a few drops of red food coloring, if desired. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 350 F. for 55 to 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.          16 servings

(Recipe for Peppermint Candy Cheesecake was on www.tasteofhome.com, 2012)

Filed Under: Cake Recipes

Gingerbread-Pumpkin Yule Log

December 21, 2013 Leave a Comment

Gingerbread-Pumpkin Yule Log

Make this Gingerbread-Pumpkin Yule Log (2) two days before Christmas. It was in Holiday Diabetic Recipes, from the editors of Diabetic Living.

Gingerbread-Pumpkin Yule Log Recip

Gingerbread-Pumpkin Yule Log

3 eggs

Nonstick cooking spray for baking

1 cup flour

1 tsp. baking powder

1 tsp. pumpkin pie spice

¼ tsp. salt

½ cup granulated sugar *

½ cup canned pumpkin

¼ cup molasses

Powdered sugar

Pumpkin Cream Filling

Fresh rosemary springs (optional)

Fresh cranberries (optional)

Allow eggs to stand at room temperature for 30 minutes.

Meanwhile, lightly coat a 15x10x1 inch baking pan with cooking spray for baking. Line the bottom of the pan with waxed paper or parchment paper; coat with cooking spray for baking and set aside. In a small bowl stir together flour, baking powder, pumpkin pie spice, and salt; set aside.

Preheat oven to 375 F. In a large mixing bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until well mixed. Stir in pumpkin and molasses. Fold in flour mixture. Spread batter evenly in prepared pan.

Bake about 15 minutes or until top springs back when lightly touched. Immediately loosed edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour. Meanwhile, prepare Pumpkin Cream Filling.

Unroll cake; remove towel. Spread filling over cake to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. To serve, place cake roll on a platter. If desired, garnish with rosemary and cranberries and sprinkle top with powdered sugar. Cut cake into 10 slices. Store cake, covered, in the refrigerator.

Pumpkin Cream Filling – In a medium bowl combine ¾ cup canned pumpkin and ½ tsp. ground ginger. Fold in 1 14 cups frozen light whipped dessert topping, thawed.

Sugar Substitute* – Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ cup sugar.

(Recipe for Gingerbread-Pumpkin Yule Log was in Holiday Diabetic Recipes, 2013)

Filed Under: Cake Recipes Tagged With: baking powder, canned pumpkin, ginger, light whipped dessert topping, pumpkin pie spice

Chesapeake Crab Dip

Cranberry Apple Crisp

Bacon-and-Cheese Cornbread Pudding

Nut Roll

Almond-Topped Pumpkin Cheesecake

Appetizer Wreath

Gingerbread Pancakes with Banana Cream

Peppermint Candy Cheesecake

Gingerbread-Pumpkin Yule Log

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