Penne with Pumpkin Cream Sauce

Penne with Pumpkin Cream Sauce
4 Servings

1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley



For a change- Add chopped ham when cooking the onion.

Directions:

In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.

In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.

Top the pasta with the parsley and more parmesan.

Walnut Horn Cookies

Walnut Horn Cookies

1 cup plus 1 tsp butter, softened & divided
1 pkg (8 oz.) cream cheese, softened
3 cups flour
4 cups ground walnuts
1 1/4 cups sugar, divided
1/2 cup 2% milk
1 tsp vanilla
1/8 tsp salt

In a large bowl, beat in 1 cup of the butter and the cream cheese until light and fluffy. Gradually add the flour. Beat until the mixture forms a ball. Divided the dough into four portions. Roll each into a 12 inch circle. Melt the remaining butter. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt, and the melted butter. Spread over the circles. Cut each into 12 wedges. Roll up the wedges, starting from the wide ends. Place point side down on the greased baking sheets. Curve the ends to form crescents. Bake at 325 F for 35-40 minutes or until lightly browned. Remove to wire racks. Place the remaining sugar in a small shallow bowl. Roll the warm cookies in the sugar. Makes 4 dozen

Melissa
Recipe Source: Taste Of Home - Loretta Stokes

Holiday Rum Cake

Holiday Rum Cake

Cake
1 (18.25 Oz.) package of yellow cake mix
1 cup light, coconut flavored rum
1/2 cup vegetable oil
1 (3.4 Oz.) package of vanilla instant pudding
4 eggs
Baker’s Joy® non-stick baking spray with flour

Rum Glaze
1 cup packed brown sugar
1/4 cup water
1 stick butter
1/4 cup light, coconut flavored rum

Instructions:
Cake
Position rack in center of oven and preheat to 325°F. Spray a 12-cup Bundt® pan with Baker’s Joy® spray. Using an electric mixer beat all ingrediants in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool in pan for 20 minutes. Invert cake onto platter and carefully remove from pan. Allow cake to cool completely.

Rum Glaze
Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes. Remove from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.

Makes 12 Servings.

Mom's Corned Beef and Tomato Soup

Mom's Corned Beef and Tomato Soup

1 can corned beef
1 can tomatoes (empty and fill can w/water to top and add to pan)
4-5 potatoes - diced
1 medium onion - diced

I put all this together and cook in my pressure cooker for about 5 minutes after the "jiggler" starts shaking and the fire is turned down a little.

Otherwise cook over stove in pan unil potatoes are tender enough to eat. Delicious soup on a cold day.

Apple Raisin Pecan Stuffing

Apple Raisin Pecan Stuffing

1 medium tart apple, cored and diced
2 teaspoons butter
1/4 cup raisins
1/4 cup pecans, coarsely chopped
1/8 teaspoon cinnamon
Pinch nutmeg and allspice
Salt, to taste

Quickly saute apple in butter until apple begins to brown, about 2 to 3 minutes. Remove from heat and stir together with other ingredients.

Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops.

Apple Brown Rice Stuffing

Apple Brown Rice Stuffing

1 1/2 cups brown rice, uncooked
3 1/2 cups Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice, divided
1 apple, diced
1/2 cup onion, chopped
1/2 cup sliced celery
1/3 cup raisins
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon pepper
2 teaspoons butter or margarine
1/3 cup bran
1/3 cup slivered almonds

Prepare rice according to package directions, using 3 1/4 cup apple juice for the liquid.

Cook diced apple, chopped onion, sliced celery, raisins, poultry seasoning, thyme, and pepper in butter in a large skillet until the vegetables are tender-crisp. Stir in the cooked brown rice, bran, slivered almonds, and remaining apple juice.

Use as stuffing for poultry or pork roast, or bake at 350 degrees for 35 minutes.

Makes 8 servings

Christmas Cheese Wreath

Christmas Cheese Wreath

assorted crackers
assorted cheese*
fresh herbs (chives, rosemary, parsley, etc)
fresh rose leaves or bay leaves
cherry tomatoes
red seedless grapes
Christmas shape cookie cutters
Apples

Arrange crackers in a circle on tray. Cut 4-5 cheese slices 1/4 inch thick and approximately 3x4 inches OR the size of your cookie cutters and set aside. Cut remaining cheese in a variety of shapes and sizes (bite size cubes, wedges, slices, chunks, or leave in small wheels).

Begin by arranging larger pieces of cheese around tray. Intersperse with smaller pieces of cheese. Tuck fresh herbs and leaves around outside edge of tray and throughout cheese arrangement. Intersperse arrangement with small washed clusters of grapes and cherry tomatoes. Using cookie cutters cut Christmas shapes from slices of cheese and place on a smaller plate with washed and quartered apples and cluster of grapes for Santa.

*Use a variety of cheese colors and flavors (sharp, mild, nutty, fruity, etc). Try some of the following: Gouda, blue, pepper jack, cheddar, Swiss, mozzarella, herbed cheese, Brie, etc.

California Walnut and Apple Herb Stuffing

California Walnut and Apple Herb Stuffing

1/3 cup butter
3 medium onions, chopped
3 celery stalks, chopped
12 cups cubed bread
2 tart apples, peeled, cored and chopped
1 1/2 cups California Walnut pieces
1/2 cup fresh parsley, chopped
1/2 cup fresh sage
1/2 cup fresh rosemary
1/2 cup fresh thyme
3/4 to 1 1/2 cups chicken stock
Salt and pepper, to taste

In non-stick skillet over medium heat, melt butter. Add onions and celery; cook 5 minutes or until soft.

In large bowl, mix bread, onion mixture, apples and walnuts. Add parsley, sage rosemary and thyme. Mix in enough chicken stock to moisten bread. Season with salt and pepper. Loosely fill turkey cavity.

Makes enough to stuff 12 to15 pound turkey.

Bread Stuffing with Seasoned Ground Turkey

Bread Stuffing with Seasoned Ground Turkey

1 pound ground turkey
1 medium onion, peeled and cut into 1/4-inch dice
1 clove garlic, minced
1/4 cup butter
1 teaspoon crushed dried rosemary
1 teaspoon ground marjoram
1 cup chicken broth
6 cups soft bread cubes
1/2 cup chopped water chestnuts, drained
1 teaspoon salt
1/2 teaspoon ground black pepper

Brown ground turkey in a skillet until done; drain and set aside.

In another skillet, sauté onion and garlic in butter until tender. Stir in rosemary and marjoram; continue cooking for 2 minutes. Stir in chicken broth and bring the mixture to a simmer.

In a large bowl, combine bread cubes, chestnuts and the cooked ground turkey; toss until well-mixed. Pour the onion mixture on top, tossing to mix evenly. Season with salt and pepper.

Use as a stuffing for poultry or spoon into a greased baking dish.

Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.

Makes 6 servings.

Basic Bread Stuffing

Basic Bread Stuffing

1/2 cup butter
1 large onion, chopped
3 medium celery ribs with leaves, chopped
1 (15-ounce) bag cubed seasoned stuffing*
1/4 cup chopped fresh parsley
3 cups homemade turkey stock or chicken broth, as needed
2 teaspoons poultry seasoning**
Salt and freshly ground black pepper

In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.

Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, add salt and pepper to taste. Use to stuff the turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover* and bake for 30 minutes at 350°F (175°C) for a side dish.

Makes 10 cups.
*For a crispier top, remove cover the last 10 minutes or so.

Variations:
Sausage and Apple Stuffing: In a large non-stick skillet over medium heat, cook 1 pound bulk pork sausage, breaking up the meat with a spoon, until cooked through, about 10 minutes. Add to bread stuffing along with 1 cup dried apples (about 3 ounces).

Oyster Stuffing: Drain two 8-ounce containers of shucked oysters and reserve the juices. (Or shuck 24 oysters, opening them over a fine wire sieve placed over a bowl to catch the juices.) If the oysters are large, cut them into 2 to 3 pieces. Add to stuffing along with the bread cubes. Add enough turkey broth to the reserved oyster juices to make 2 1/2 cups and use to moisten the stuffing.

Chestnut Stuffing: Preheat oven to 400*F (205*C). Using a small sharp knife, cut a deep "X" in the flat side of each chestnut. Place in a single layer on a baking sheet and bake until the outer skin is split and crisp, about 30 minutes. They never seem to be done at the same time, so work with the ones that are ready and continue roasting the others.) Place the roasted chestnuts in a kitchen towel to keep them warm. Using a small sharp knife, peel off both the tough outer and thin inner skins. To loosen the peels on stubborn, hard-to-peel chestnuts, return to the oven for an additional 5 to 10 minutes, or microwave on high for 1 minute. You can also use one 15-ounce jar of vacuum packed chestnuts, available at specialty food stores. Coarsely chop the chestnuts and stir into bread stuffing 101. If desired, substitute 1/4 cognac or brandy for an equal amount of the turkey stock.

* Or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried over-night in the oven

** To create your own poultry seasoning mixture combine 1 teaspoon each: crumbled dried rosemary, crumbled dried sage, dried thyme, dried marjoram, and celery salt with 1/4 teaspoon fresh ground pepper. Crush together using a mortar and pestle, mini food processor, or spice grinder.

Apple-Walnut Stuffing

Apple-Walnut Stuffing

1/2 cup butter or margarine
1 cup sliced celery
1/2 cup chopped onion
1 cup water
3 MAGGI® Chicken Bouillon Cubes
1 cup Apple Flavor LIBBY'S® JUICY JUICE® 100% Juice
14 ounces stuffing mix
2 cups peeled, cored and chopped apples
1 cup chopped walnuts

Heat butter in a large skillet; add celery and onion and sauté until tender. Add water and bouillon. Stir until bouillon is dissolved; set aside.

In a large bowl, combine juice, stuffing mix, apples, and walnuts. Add celery mixture; toss to mix well. Place stuffing in a baking dish and bake at 350°F for 30 minutes or until top is browned.

Sweet Potatoes in Praline Sauce

Sweet Potatoes in Praline Sauce
This sauce is very rich, and you may want to save some for over ice cream.

4 large sweet potatoes, peeled and halved
Salt
1 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
3/4 cup chopped pecans
3 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Boil the potatoes in salted water until not quite tender, about 15 minutes.

Prepare the sauce by melting the sugar in a heavy saucepan over medium heat. In a short time the sugar will begin to turn to a light golden brown. Stir to prevent burning. When light brown syrup is formed, immediately add the corn syrup, followed by the water. Blend thoroughly.

Allow to cool for just a moment and then stir in the pecans, butter, salt and vanilla extract. Place the potatoes in a greased baking dish. Pour some of the sauce over the potatoes and bake at 375 degrees F for about 20 minutes.

Hazlenut Squash Ravioli Filling

Hazlenut Squash Ravioli Filling

1 sm butternut squash
1/2 c hazelnuts
1 c onions, diced
1 tsp garlic, minced
1 T olive oil
1/2 c breadcrumbs

Preheat oven to 350F.

Cut squash into quarters, remove seeds and place in a baking dish with 1/2 c water. Cover and bake until tender. Cool; scrape out the flesh and mash. Set aside.

Increase oven temperature to 375F. Place hazelnuts on a cookie sheet; roast until lightly browned, about 7 minutes. Let cool; then rub off the skins.

Saute onion and garlic in oil until browned. Add 1 c squash; cook for 2 minutes over medium heat. Place all ingredients in a food processor and process until smooth. Use the mixture to fill pasta dough of your choice. Cook as desired.

OLD FASHIONED EGG CUSTARD PIE

OLD FASHIONED EGG CUSTARD PIE

Ingredients :
4 eggs
1/3 c. flour
2 c. sweet milk
1 tsp. lemon flavoring
2 tbsp. butter

Preparation :
Beat egg yolks and add sugar. Mix flour and butter together.
Add sweet milk. Mix in lemon flavoring. Pour into pie crust.
Bake 10 minutes at 450 degrees. Reduce heat to 350 degrees and bake for 30 to 35 minutes.

Foolproof Fudge

Foolproof Fudge

3 cups semi-sweet chocolate chips
1 can Eagle Brand Sweetened condensed milk (not evaporated)
Dash salt
1 cup chopped walnuts
1 1/2 teaspoons vanilla extract.

In a saucepan over low heat, melt chips with condensed milk and salt.
Remove from heat; stir in walnuts and vanilla. Spread into an aluminum foil-lined 8- or 9-inch square pan.
Chill 2 hours.

Turn fudge onto cutting board, peel off foil and cut fudge into squares.

Makes about 2 pounds.

Optional Walnut Caramel Topping: Combine 1 1/2 cups toasted walnuts with 6 tablespoons caramel topping. Spread evenly over fudge before chilling.

Butternut Squash au gratin

Butternut Squash au gratin

Serves 2

2 1/2 cups of sliced butternut squash
1/2 cup plus one tablespoon heavy whipping cream
1/4 teaspoon ground thyme
2 slices Swiss cheese
1 slice smoked provolone cheese
Salt and pepper

You need a 5-inch, round, deep baking dish for this recipe. If you don't have one, double the recipe and use a regular gratin dish. Preheat oven to 375 degrees. Cut butternut squash in half, scrape out seeds. Peel about half of the butternut squash.

Cut squash into 1/4-inch slices. Butter baking dish. Place one layer of squash in the bottom of the pan and season with salt and fresh cracked pepper. Top with a slice of Swiss cheese. Layer another layer of squash, adding a little salt and pepper to that layer. Top with a slice of smoked provolone.

Add the final layer of squash. Add salt and pepper again and top with a slice of Swiss cheese.
In a pan, heat heavy cream and thyme for 2 minutes. Pour over squash. Bake, covered with aluminum foil, for 35-40 minutes. Remove foil and bake 10 more minutes. Allow to set for 5 minutes before serving.

Maple glazed squash medley with rosemary

Makes 4 servings

Roast Turkey with Apple Horseradish Glaze

Roast Turkey with Apple Horseradish Glaze

12 to 16 pounds Honeysuckle White Whole Turkey
1 jar apple jelly
1/2 cup red currant jelly
2 teaspoons horseradish, prepared

Preheat oven to 325*F. Place Turkey on roasting pan uncovered. Bake at 325*F until the temp. reaches 170*F in the deepest part of the breast.
In a small saucepan, mix apple jelly, currant jelly over medium heat until warm enough to mix together. Add horseradish and remove from heat.

Brush glaze over breast every 15 minutes during the last 45 minutes of cooking. Serve remaining glaze with turkey. Makes 12 servings.

Pumpkin Trifle

Pumpkin Trifle

1/2 pint heavy cream
1/2 cup sugar
1 loaf pumpkin bread, cut into 1/2 inch thick slices
1 jar pumpkin butter, 10 oz
1 cup bottled caramel sauce
2 cups prepared vanilla pudding
1/2 cup finely chopped walnuts or pecans

In a medium bowl, using a mixer on medium speed, whip cream with sugar until stiff. Arrange remaining ingredients except for the nuts in layers in your chosen serving dish; Start with whipped cream, add some pumpkin bread, (cut slices into smaller pieces if too large for individual dishes) spoon on some pumpkin butter, drizzle with caramel sauce, spoon on some vanilla pudding. Repeat this sequence, ending with whipped cream, until all ingredients are used. Top with nuts. Refrigerate until chilled, at least 30 minutes. Serves 8

If you can't find pumpkin bread, substitute cranberry nut bread, pound cake or gingerbread

Cranberry Squares

Cranberry Squares

2 sticks melted butter (or margarine)
2 beaten eggs
1 1/2 cups of flour
1 1/2 cups of sugar
2 cups whole cranberries
1/2 cup of chopped walnuts

Combine beaten eggs with melted butter in large bowl -mix well. Add flour and sugar - mix well. Add cranberries and nuts to mixture until well blended.

Spray bottom of 9" by 13" pan with Pam or butter/substitute.Bake in heated oven 325 degree for 55 minutes. Remove when done.

Maple Cinnamon Sweet Potatoes

Maple Cinnamon Sweet Potatoes
Book: Cook'n with Pillsbury
Yield: 8 (1/2-cup) servings

4 cups dark-orange sweet potatoes, peeled, cut into 3/4-inch cubes (about 4 small)
1/4 cup maple syrup
1/2 teaspoon cinnamon
2 tablespoons finely chopped walnuts

1. In large saucepan, bring 4 cups water to a boil. Add sweet potatoes; return to a boil. Cook over medium heat for 8 to 12 minutes or until tender. Drain well. Return sweet potatoes to saucepan or place in serving bowl.

2. Meanwhile, in small bowl, combine syrup and cinnamon; mix well. Add to sweet potatoes; toss gently to coat. Just before serving, sprinkle with walnuts.

Chestnut and Apple Stuffing

Chestnut and Apple Stuffing
Serves 8

6 tablespoons butter, plus more at room temperature for pan and aluminum foil
2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
2 medium onions, chopped (2 cups)
2 stalks celery, halved lengthwise and cut crosswise into 1/2-inch pieces
Coarse salt and ground pepper
2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
2 cans (14.5 ounces each) reduced-sodium chicken broth
1/4 cup coarsely chopped fresh sage
1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
3 large eggs, lightly beaten

Directions

Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.

In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.

Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

All Day Pizza Sauce

All Day Pizza Sauce (in 5 minutes)

What You Need:
1 28 oz can *Crushed Tomatoes (aka Ground Peeled Tomatoes)
1 6 oz can Tomato Paste
1 T. Olive Oil (optional)
2 t. Romano or Parmesan Cheese
1/2 t. Italian Seasonings
1/2 t. Oregano
1/2 t. Salt
1/4 t. Pepper (to taste)

What You Do:
Combine ingredients in a medium bowl. Makes enough for about 8 12" pizzas.
Freeze the leftovers in ice cube trays.

Sweet Potato Bread Pudding

Sweet Potato Bread Pudding
SERVES 8

FOR THE PUDDING:
8 tbsp. butter
1 loaf soft French or Italian bread, torn into large pieces
2 medium sweet potatoes
4 cups milk
4 eggs
1 cup sugar
1 tbsp. vanilla extract
1 tsp. ground cinnamon

FOR THE PRALINE SAUCE:

16 tbsp. (2 sticks) butter
3 4 cup light brown sugar
1 cup chopped shelled pecans
1 4 cup bourbon

1. For the pudding: Preheat oven to 400°. Butter a medium baking dish with tbsp. of the butter. Arrange bread in a single layer in the prepared dish and set aside at room temperature to dry out slightly, about 2 hours. Meanwhile, prick sweet potatoes in 4 or 5 places with the tines of a fork and bake on a baking sheet until soft, about 1 hour. Set aside until cool enough to handle, then halve lengthwise and scoop meat out of
skins. If meat holds together, break it into large pieces. Tuck sweet potato pieces between the pieces of bread, mashing them down slightly with a fork.

2. Beat together milk, eggs, sugar, vanilla, and cinnamon in a large bowl. Pour over bread and sweet potatoes and set aside until bread soaks up milk mixture, 2–3 hours. Preheat oven to 375°. Cut the remaining 7 tbsp. butter into small pieces and scatter over bread pudding, then bake until custard is set, 35–40 minutes. Set aside to cool for at least 30 minutes before serving warm or at room temperature.

3. For the praline sauce: Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and stir with a wooden spoon until sugar melts and mixture begins to boil, about 5 minutes. Stir in pecans and bourbon. Spoon warm sauce over bread pudding.

Swirled Fudge

Beautifully swirled, this new twist on the classic NESTLÉ® TOLL HOUSE® Famous Fudge combines our semi-sweet chocolate and white morsels to create creamy confection perfection. These treats are perfect for holiday gift giving or to serve at holiday gatherings. The key to success on this recipe is to read the recipe through prior to preparing, have all your ingredients measured out, the baking pan prepared and work quickly!

Swirled Fudge

1 1/4 cups granulated sugar
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups mini-marshmallows
1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat and stir in vanilla extract and marshmallows. Stir vigorously for 1 minute or until marshmallows are melted.

WORKING FAST, pour 1/2 cup hot mixture into glass measure. Add white morsels (do not stir); set aside.

WORKING FAST, stir in semi-sweet morsels into saucepan until morsels are just melted. Pour into prepared pan.

Stir white morsel mixture until morsels are just melted.

Drizzle white morsel mixture over semi-sweet chocolate mixture; swirl with knife for marbled effect. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Makes 48 pieces.

Estimated Times
Preparation Time: 10 mins
Cooking Time: 6 mins
Cooling Time: 2 hrs refrigerating

Walnut-Rum Wafers

Walnut-Rum Wafers

Makes about 4 dozen

2 1/4 cups walnut pieces (7 ounces), toasted
3 ounces (6 tablespoons) unsalted butter, softened
1 1/4 cups packed light-brown sugar
1 large egg
1 1/2 teaspoons dark rum
1/2 cup all-purpose flour
1/2 teaspoon coarse salt

Directions
Preheat oven to 375 degrees with racks in the lower and middle positions. Finely chop 1 1/2 cups walnut pieces.

Beat butter and sugar until pale and fluffy. Beat in egg and rum. Stir in flour and salt, scraping down sides of bowl. Mix in chopped walnuts.

Drop dough (about 2 teaspoons per cookie) onto parchment-lined baking sheets, spacing about 3 inches apart. Bake for 4 minutes; remove from oven, and top with remaining 3/4 cup walnut pieces. Rotate sheets, and return to oven.. Bake until golden brown around edges, 8 minutes more. Transfer cookies on parchment to wire racks. Let cool slightly, about 10 minutes.

Helpful Hint-Cookies can be stored at room temperature for up to 3 days.

Veronica

French Onion Soup Gratinee

French Onion Soup Gratinee

4 tablespoons butter
1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot.

Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.

Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup.

Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Apple-Cranberry Crisp

Apple-Cranberry Crisp
Deliciously sweet streusel topping over a blend of tender apples and cranberries

PAM® Butter No-Stick Cooking Spray
6 large Granny Smith or other tart apples, peeled, cored and cut into
1/4-inch-thick slices (6 large = about 8 cups)
1/2 cup dried cranberries
3/4 cup firmly packed brown sugar
1/2 cup old-fashioned or quick-cooking oats
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut up (1/2 cup = 1 stick)

1. Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Add apples and cranberries; toss lightly. Set aside.

2. Place sugar, oats, flour and cinnamon in food processor container; cover. Process until well blended. Add butter; cover. Process until mixture resembles coarse crumbs, using pulsing action. Sprinkle over
fruit. Spray with cooking spray until topping is evenly moistened.

3. Bake 30 minutes, or until topping is lightly browned and filling is hot and bubbly. Preheat broiler. Broil dessert, 4 to 6 inches from heat, 1 to 2 minutes, or until topping is golden brown.

SLUMP

SLUMP

1 cup chopped peeled tart apple
1 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 cup water
2/3 cup sugar

DUMPLINGS:
3/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons cold butter
1/3 cup milk
Half-and-half cream

In a large saucepan, combine the fruit, water and sugar; bring to a boil. Reduce heat; cover and simmer for  5 minutes.

Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.

Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings. Enjoy.