Recipe: 12-25-99 Recipe Swap - 8 Recipes - Our Holiday Kitchens (updated 11-12-11)
Holidays, Celebrations8 RECIPES - OUR HOLIDAY KITCHENS
Recipe Swap - December 25, 1999
RECIPES IN THIS FILE:
Blonde Brownies (13x9-inch, using pecans)
Blonde Brownies (James Beard recipe)
Holiday Tuna Tree (cream cheese spread)
Holiday Ham Balls (using Bisquick)
Heavenly Hash Popcorn with Variations
Onion Bread (yeast batter bread)
Baker's One Bowl Peanut Butter Fudge (swirled, microwave)
Baker's One Bowl Macaroons (using sweetened condensed milk)
BLONDE BROWNIES
From: KellyWA (originally from Annie, TX, 10/01/97)
Makes 2 1/2 dozen
2 cups firmly packed brown sugar
2/3 cup margarine, melted
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped pecans
1 (6 oz.) package milk chocolate morsels
Combine brown sugar, margarine, eggs, and vanilla; beat well. Set aside.
Combine flour, baking powder, baking soda and salt; add to sugar mixture, blending well. Stir in nuts. Spread mixture in a greased 13x9x2-inch pan. Sprinkle with chocolate morsels.
Bake 350 degrees F for 25-30 minutes. Cool; cut into squares to serve.
BLONDE BROWNIES
From: KellyWA (originally from Linda, 2/17/98)
Found this recipe in an old James Beard cookbook.
1/2 cup butter
5 ounces white chocolate
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup sifted all-purpose flour
1/2 tsp. salt
1 cup coarsely chopped walnuts or pecans
Melt butter and chocolate in a saucepan over low heat.
Remove from heat. Stir in the sugar and beat in the eggs and vanilla. Quickly stir in the flour, salt and nuts to just lightly mix. Spread in a well greased 9x12-inch baking pan.
Bake at 325 degrees F for 30 minutes. Do not overbake or they will lose their chewy texture. Remove from pan to a rack to cool. While still slightly warm, cut into squares with a greased knife.
HOLIDAY TUNA TREE
Source: Chicken of the Sea Tuna, 1990
Makes 12 servings
3 cans (6 oz each) solid white tuna packed in water
2 pkgs (8 oz each) cream cheese, softened
1 tablespoon fresh lemon juice
1/4 cup finely chopped ripe olives
1/2 cup finely chopped walnuts
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon ground black pepper
1/2 teaspoon dried thyme
Crackers (for serving)
OPTIONAL, FOR DECORATING:
Small parsley leaves, red and green bell pepper cut into stars, and lemon wedges
Spray an appropriate (usually a Christmas tree) 4-cup mold with Pam.
In a large bowl, combine cream cheese and tuna. Add remaining ingredients and mix well. Place in mold and refrigerate. Unmold onto a serving plate. Serve with crackers.
For a Christmas tree mold, decorate with garlands of small parsley leaves, pieces of red and green bell pepper cut into stars, and a lemon wedge.
HOLIDAY HAM BALLS
Source: Bisquick
3 cups Bisquick baking mix
1 1/2 cups finely chopped fully cooked ham
4 cups grated cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons parsley flakes
2 teaspoons prepared spicy mustard
2/3 cup milk
Heat oven to 350 degrees F. Lightly grease jelly roll pan.
Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2-inches apart in pan.
Bake 20 to 25 minutes or until brown. Serve warm.
HEAVENLY HASH POPCORN
Source: White Cat Popcorn recipe booklet
1/4 cup butter
1 cup chocolate chips
1 cup pecans, toasted
6 cups popcorn, popped
4 cups miniature marshmallows
In a heavy saucepan, put the butter, chocolate and pecans. Cook over a moderate heat until melted, stirring frequently to prevent burning.
Pour over the popped corn and marshmallows. Stir well.
Spread on a buttered cookie sheet and refrigerate to cool.
FOR VARIATIONS:
- You may wish to substitute butterscotch morsels or use bitter chocolate.
- White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans.
- Yogurt candy coating can also be used for a more piquant flavor.
ONION BREAD
Source: Breads You Wouldn't Believe by Anne Lerner
1/2 cup grated onion
1 tsp salt
1 tbsp dry yeast
1/2 cup warm water
2 1/2 cup unbleached white flour
1/4 cup vegetable oil
In a bowl, mix onion and salt. Add yeast dissolved that has been dissolved in the 1/2 cup warm water. Stir in flour and oil. Beat well.
Spoon the dough into an oiled loaf pan and let the dough rise to the top of the pan.
Baked in a preheated 350 degrees F oven for 1 hour.
BAKER'S ONE BOWL PEANUT BUTTER FUDGE
16 ounces Baker's semi-sweet chocolate (or chocolate chips)
1 (14 oz) can sweetened condensed milk
2 tsp vanilla
1/2 cup peanut butter
Microwave chocolate and milk in large microwavable bowl on HIGH 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Stir in vanilla. Spread in foil-lined 8-inch square pan. Drop peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marbleize.
Refrigerate 2 hours or until firm. Cut into squares.
BAKER'S ONE BOWL MACAROONS
Makes 4 dozen
7 ounces Baker's angel flake brand coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla
Heat oven to 350 degrees F.
Mix coconut, milk and vanilla in large bowl. Drop by teaspoonfuls 1-inch apart onto well-greased cookie sheets, pressing down ends of coconut with back of spoon.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cool on wire racks.
Recipe Swap - December 25, 1999
RECIPES IN THIS FILE:
Blonde Brownies (13x9-inch, using pecans)
Blonde Brownies (James Beard recipe)
Holiday Tuna Tree (cream cheese spread)
Holiday Ham Balls (using Bisquick)
Heavenly Hash Popcorn with Variations
Onion Bread (yeast batter bread)
Baker's One Bowl Peanut Butter Fudge (swirled, microwave)
Baker's One Bowl Macaroons (using sweetened condensed milk)
BLONDE BROWNIES
From: KellyWA (originally from Annie, TX, 10/01/97)
Makes 2 1/2 dozen
2 cups firmly packed brown sugar
2/3 cup margarine, melted
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped pecans
1 (6 oz.) package milk chocolate morsels
Combine brown sugar, margarine, eggs, and vanilla; beat well. Set aside.
Combine flour, baking powder, baking soda and salt; add to sugar mixture, blending well. Stir in nuts. Spread mixture in a greased 13x9x2-inch pan. Sprinkle with chocolate morsels.
Bake 350 degrees F for 25-30 minutes. Cool; cut into squares to serve.
BLONDE BROWNIES
From: KellyWA (originally from Linda, 2/17/98)
Found this recipe in an old James Beard cookbook.
1/2 cup butter
5 ounces white chocolate
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup sifted all-purpose flour
1/2 tsp. salt
1 cup coarsely chopped walnuts or pecans
Melt butter and chocolate in a saucepan over low heat.
Remove from heat. Stir in the sugar and beat in the eggs and vanilla. Quickly stir in the flour, salt and nuts to just lightly mix. Spread in a well greased 9x12-inch baking pan.
Bake at 325 degrees F for 30 minutes. Do not overbake or they will lose their chewy texture. Remove from pan to a rack to cool. While still slightly warm, cut into squares with a greased knife.
HOLIDAY TUNA TREE
Source: Chicken of the Sea Tuna, 1990
Makes 12 servings
3 cans (6 oz each) solid white tuna packed in water
2 pkgs (8 oz each) cream cheese, softened
1 tablespoon fresh lemon juice
1/4 cup finely chopped ripe olives
1/2 cup finely chopped walnuts
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon ground black pepper
1/2 teaspoon dried thyme
Crackers (for serving)
OPTIONAL, FOR DECORATING:
Small parsley leaves, red and green bell pepper cut into stars, and lemon wedges
Spray an appropriate (usually a Christmas tree) 4-cup mold with Pam.
In a large bowl, combine cream cheese and tuna. Add remaining ingredients and mix well. Place in mold and refrigerate. Unmold onto a serving plate. Serve with crackers.
For a Christmas tree mold, decorate with garlands of small parsley leaves, pieces of red and green bell pepper cut into stars, and a lemon wedge.
HOLIDAY HAM BALLS
Source: Bisquick
3 cups Bisquick baking mix
1 1/2 cups finely chopped fully cooked ham
4 cups grated cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons parsley flakes
2 teaspoons prepared spicy mustard
2/3 cup milk
Heat oven to 350 degrees F. Lightly grease jelly roll pan.
Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2-inches apart in pan.
Bake 20 to 25 minutes or until brown. Serve warm.
HEAVENLY HASH POPCORN
Source: White Cat Popcorn recipe booklet
1/4 cup butter
1 cup chocolate chips
1 cup pecans, toasted
6 cups popcorn, popped
4 cups miniature marshmallows
In a heavy saucepan, put the butter, chocolate and pecans. Cook over a moderate heat until melted, stirring frequently to prevent burning.
Pour over the popped corn and marshmallows. Stir well.
Spread on a buttered cookie sheet and refrigerate to cool.
FOR VARIATIONS:
- You may wish to substitute butterscotch morsels or use bitter chocolate.
- White chocolate pieces in place of chips make a pretty white candy which can be colored and molded into shaped cake pans.
- Yogurt candy coating can also be used for a more piquant flavor.
ONION BREAD
Source: Breads You Wouldn't Believe by Anne Lerner
1/2 cup grated onion
1 tsp salt
1 tbsp dry yeast
1/2 cup warm water
2 1/2 cup unbleached white flour
1/4 cup vegetable oil
In a bowl, mix onion and salt. Add yeast dissolved that has been dissolved in the 1/2 cup warm water. Stir in flour and oil. Beat well.
Spoon the dough into an oiled loaf pan and let the dough rise to the top of the pan.
Baked in a preheated 350 degrees F oven for 1 hour.
BAKER'S ONE BOWL PEANUT BUTTER FUDGE
16 ounces Baker's semi-sweet chocolate (or chocolate chips)
1 (14 oz) can sweetened condensed milk
2 tsp vanilla
1/2 cup peanut butter
Microwave chocolate and milk in large microwavable bowl on HIGH 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Stir in vanilla. Spread in foil-lined 8-inch square pan. Drop peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marbleize.
Refrigerate 2 hours or until firm. Cut into squares.
BAKER'S ONE BOWL MACAROONS
Makes 4 dozen
7 ounces Baker's angel flake brand coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla
Heat oven to 350 degrees F.
Mix coconut, milk and vanilla in large bowl. Drop by teaspoonfuls 1-inch apart onto well-greased cookie sheets, pressing down ends of coconut with back of spoon.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cool on wire racks.
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