Sweet and Spicy Wings

January 30, 2014 Leave a Comment
Sweet and Spicy Wings

Sweet and Spicy Wings

 

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  Here’s another recipe that will satisfy hungry football fans.

 

Sweet and Spicy Wings Recipe

Sweet and Spicy Wings

 

¾ cup cherry preserves

¼ cup balsamic vinegar

1 tsp. garlic powder

1 tsp. salt

¼ tsp. crushed red pepper flakes (or more to taste)

3 lbs. chicken wings

¼ cup cilantro (or parsley), chopped

Preheat the oven to 425 F.  Coat a large rimmed baking sheet pan with cooking spray.  Top with a wire rack (such as a baking cooling rack) and spray the rack.

Combine the preserves, vinegar, garlic powder, salt and red pepper flakes in a bowl; toss with the wings.

Arrange them in a single layer on the on the wire rack and bake in the center of the oven until cooked through, 25 minutes.  Just before serving, sprinkle with the cilantro.          8 servings

 

(Recipe for Sweet and Spicy Wings came from the Newsday, January 30, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , ,

Neapolitan Bars

October 27, 2013 Leave a Comment
Neapolitan Bars

Neapolitan Bars

The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.   (This recipe is Diabetic Friendly!)

         Nancy Foust                                                       Stoneboro, Pennsylvania

 

Neapolitan Bars Recipe

Neapolitan Bar

1 cup butter, soften

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking powder

½ tsp. salt

1 to 2 drops green food coloring

1 to 2 drops red food coloring

1/3 cup miniature semi-sweet chocolate chips

¼ cup finely chopped maraschino cherries, patted dry

1/3 cup flaked coconut

½ tsp. rum extract

¼ cup cherry preserves

¼ cup apricot preserves

 

Line a greased 13×9 inch baking pan with waxed paper; grease the paper and set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough in thirds.  Tint one portion green and one portion red; leave the remaining portion white.  Add chocolate chips to green portion, cherries to red portion and coconut and rum extract to white portion.  Spread one portion into prepared pan.  Bake at 350 F. for 7-9 minutes or until edges are golden brown.

Immediately invert onto a wire rack and remove waxed paper.  Place another wire rack on top and turn over.  Cool completely.  Repeat with remaining portions, portions, preparing pan each time.

Place pink layer on a large piece of plastic wrap, about 30 inches long.  Spread with cherry preserves.  Top with white layer and spread with apricot preserves.  Top with green layer.  Bring plastic over layers.  Slide onto a baking sheet and set a cutting board on top to compress layers.  Refrigerate overnight.

With a sharp knife, trim ¼ inch from each edge.  Cut into bars.  Store in airtight container.         4 dozen

(Recipe for Neapolitan Bars came from tasteofhome.com)

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , , , , , ,

Cranberry Swirl Biscotti Recipe

December 7, 2012 Leave a Comment

Cranberry Swirl BiscottiRecipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

A friend of mine, who is known for her excellent cookies, shared this recipe with me.  The mix of cranberries and cherry preserves is so refreshing.

Lisa Kilcup                                                                                Gig Harbor, Washington

Cranberry Swirl Biscotti Recipe

Cranberry Swirl Biscotti

2/3 cup dried cranberries

½ cup cherry preserves

½ tsp. ground cinnamon

½ cup butter, softened

2/3 cup sugar

2 eggs

1 tsp. vanilla

2 ¼ cups all-purpose flour

¾ tsp. baking powder

¼ tsp. salt

GLAZE:  ¾ cup confectioners’ sugar

1 Tbsp. 2% milk

2 tsp. butter, melted

1 tsp. almond extract

In a food processor, combine the cranberries, preserves and cinnamon.  Cover and process until smooth; set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough in half.  On a lightly floured surface, roll each portion into a 12 x 8 inch rectangle.  Spread each with cranberry filling; roll up jelly-roll style, starting with a short side.

Place seam side down 4 inches apart on a lightly greased baking sheet.  Bake at 325 F. for 25 – 30 minutes or until lightly browned.

Carefully transfer log to a cutting board; cool 5 minutes. With serrated knife, cut into ½ inch slices.  Place 2 inches apart on lightly greased baking sheets.  Bake 15 minutes longer or until centers are firm and dry.  Remove to wire racks.

In a small bowl, combine the glaze ingredients; drizzle over warm biscotti.  Cool completely.  Store in an airtight container.

(Recipe for Cranberry Swirl Biscotti was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Cranberry Swirl Biscotti, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , ,

To the Top