Saturday, November 27, 2010

Nibble Bait

Nibble Bait
  Recipe By : Louise
 Serving Size: 24
 Categories : Snacks
    6      tablespoons   margarine or butter--do not use spread or tub products
    2      tablespoons   worcestershire sauce
    1 1/2  teaspoons     seasoned salt
      3/4  teaspoon      garlic powder
      1/2  teaspoon      onion powder
    3      cups          corn chex® cereal
    3      cups          rice chex® cereal
    3      cups          wheat chex® cereal
    1      cup           mixed nuts
    1      cup           pretzels
    1      cup           Cheerios® cereal
 1. Heat oven to 250°. Melt margarine in large roasting pan in oven. Stir in
 seasonings. Gradually stir in remaining ingredients until evenly coated.
 Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool.
 Store in airtight container.
 12 cups snack.

 FamilyFun Cookies for Christmas: 50 Cute & Quick Holiday Treats

Almond Butter Crunch

Almond Butter Crunch
By: Theresa Dragon
  Categories: Candies, Chocolate, Nuts
   1 1/2 c  Whole blanched almonds chopped (12 oz)
       1 c  Butter or margarine
   1 1/2 c  Sugar
       3 tb Light corn syrup
       3 tb Water
       8 oz Semisweet chocolate squares
    1. Place chopped almonds on a cooky sheet; toast in moderate oven
   (375F) 10 minutes, or until lightly golden.
    2. Combine butter or margarine, sugar, corn syrup and water in a
   medium-size heavy saucepan. Cook over medium heat, stirring
   constantly, to 300F on candy thermometer. (A teaspoonful of syrup
   will separate into brittle threads when dropped in cold water.)
   Remove from heat; stir in 1 cup of the toasted almonds. Pour into a
   buttered 13x9x2″ pan, spreading quickly and evenly; cool. Turn out
   onto wax paper.
    3. Melt chocolate squares in the top of a double boiler over hot
   water; remove from heat. Spread half the melted chocolate over top of
   candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn
   candy over and spread with remaining chocolate and sprinkle with
   remaining nuts. Let stand until set. Break into pieces.
    Makes l pound.
The Christmas Candy Book



 Recipe By: Louise
 Serving Size: 60 
    1 c Soft butter (real butter only)
    2 tb Vanilla
    3 c Flour
    2/3 c Sugar
    2 Eggs
    1/2 ts Salt
   1. Cream butter until light and fluffy. Add sugar.
   2. Gradually stir in vanilla. Add eggs one at a time,beating after each addition. Blend in flour and salt. Mix well. Wrap dough and chill for at least 2 hours.
   3. Lightly flour a pastry cloth and rolling pin. Roll dough to about 1/8 inch thickness. Cut into desired shape.
   4. Place 1 inch apart on cookie sheets. Bake at 350'F. for 10 minutes or until lightly brown. Cool, frost and decorate. Makes 5 dozen.

 Rose's Christmas Cookies

Saturday, November 20, 2010

Wild Rice Turkey Casserole

Wild Rice Turkey Casserole
 Recipe By: Louise
 Serving Size: 8   
1      package       (6 oz.) long grain and wild rice mix—cooked as
    3 ½ cups          cubed, cooked turkey
    1-½ cups          chopped celery
      ½ cup           chopped onion
    1      can           (10 ¾ oz.) cream of mushroom soup
1      can           (8 oz.) water chestnuts, drained and slice—reserve
    1      can           (4 oz.) mushrooms, drained—reserve liquid
      ¼ cup           soy sauce
      ¾ cup           soft breadcrumbs
    2      Tablespoons   melted butter or margarine

Preheat oven to 350.  Add water to reserved liquids to make 1 cup.  Combine
All ingredients except breadcrumbs and butter.  Spoon into a 3-quart baking
Dish.  Sprinkle with mixture of crumbs and butter.  Bake, uncovered, about 1
Hour.  Makes about 8 servings.

 The Great Turkey Cookbook: 385 Turkey Recipes for Every Day and Holidays

Saturday, November 6, 2010

Pecan Pie

Pecan Pie
 Recipe By: Louise
 Serving Size: 8    
 Categories: Pie
    1-cup           dark brown sugar
      2/3-cup           cane syrup
      ¼ cup           unsalted butter
    3      tablespoons   bourbon
      ½ teaspoon      vanilla
      ½ teaspoon      salt
    4                    eggs
    3      tablespoons   half-and-half
    2      cups          pecan pieces
1                    unbaked 9-inch piecrust
Whole pecan halves
1. Preheat oven to 350 degrees.  In a large saucepan, melt the brown sugar, Syrup and butter together with the bourbon, vanilla and salt.  Continue
Heating the mixture to the boiling point, stirring frequently.  Boil for 1 Minute, stirring constantly.   
2. Remove pan from heat and let mixture cool.  In A bowl, beat the eggs with the half-and-half until they are light and
3. Add to the cooled syrup, beating until the mixture is well Incorporated.  Stir in the pecan pieces.  Pour the filling into the pie
Shell.  Top with a layer of pecan halves.  Bake 45 to 50 minutes until a Toothpick inserted into the center comes out clean.
 Thanksgiving: Festive Recipes for the Holiday Table (Williams Sonoma Kitchen Library)