Food Corner: Holiday Treats

Halloween is over, which means the Holidays are right around the corner! Here are a few simple recipes that we thing will help put you in a festive mood! 

1. Mini Brie and Apple Quiches

  Ingredients - 
     30 mini phyllo shells
     1/2 medium apple, peeled and finely diced
     5 large eggs
     1 teaspoon Dijon mustard
     1/4 teaspoon salt
     1 pinch freshly ground pepper
     1 pinch ground nutmeg
     1/2 of small wheel of Brie, cut into 30 squares
  Directions - 

     1. Preheat oven to 350 degrees F.
     2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
     3. Whisk eggs, mustard, salt, pepper, and nutmeg in a large measuring cup. Pour the egg mixture
         over the apple (do not overfill the shells). Place a Brie square in each shell.
     4. Bake until the egg is set, the Brie is melted, and the phyllo is starting to brown around the edges,
         about 15 minutes. Let cool slightly before serving.

2. Jumbo Pumpkin Pecan Muffins

  Ingredients - 
     2-1/2 cups all-purpose flour
     1/2 cup sugar
     1/4 cup packed brown sugar
     2 teaspoons pumpkin pie spice
     1 teaspoon baking powder
     1 teaspoon baking soda
     1/2 teaspoon salt
     2 eggs
     1 cup canned pumpkin
     1/2 cup buttermilk
     1/4 cup canola oil
     1 teaspoon vanilla extract
     1/2 cup chopped pecans
     1/3 cup packed brown sugar
     1/3 cup finely chopped pecans
     1/4 cup all-purpose flour
     1/4 cold butter, cubed
  Directions - 
     1. In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin,
         buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six 
         greased or paper-lined jumbo muffin cups three-fourths full.
     2. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle
         over batter.
     3. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool
         for 5 minutes before removing from pan to a wire rack. 

3. Cranberry Walnut Biscotti

  Ingredients - 
     2 cups all-purpose flour
     3/4 cup sugar
     1 teaspoon baking powder
     1/8 teaspoon salt
     3 eggs
     1-1/2 teaspoons vanilla extract
     1 cup chopped walnuts, toasted
     1 cup dried cranberries, chopped
     1/2 cup milk chocolate chips
     1 teaspoon shortening 
  Directions - 
     1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a
         small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts
         and cranberries (dough will be sticky).
     2. Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into 
         a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown.
     3. Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with 
         a serrated knife into 1-in. slices. Place cut side down on un-greased baking sheets. Bake 8-10 
         minutes on each side or until lightly browned. Remove to wire racks to cool completely.
     4. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let 
         stand until set. Store in an airtight container. 

1. Recipe & Photo 
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