Notes

I think the notes people include in their recipes make them more personal. If I write a note myself about a recipe, it will always be written in purple.

Monday, December 1, 2014

Festive Ham and Cheese Wreath

Festive Ham and Cheese Wreath
From Betty's Soul Food Collection..
. Going in circles over a great holiday snack? This edible seasonal wreath-made with buttermilk biscuits, Swiss cheese and ham-is a gift for all to enjoy.

Prep Time: 45 min
Total Time: 1 hour 10 min
Makes: 1 wreath (40 appetizers)

2 cups finely shredded Swiss cheese (8 oz)
1 1/2 cups chopped cooked ham (about 8 oz)
4 medium green onions, sliced (1/4 cup)
2 tablespoons honey mustard
2 cans (12 oz each) Pillsbury Golden Layers refrigerated buttermilk or flaky original biscuits
1 egg, beaten
1 tablespoon sesame seed or poppy seed
2 tablespoons diced red and green bell peppers, if desired
1 green-onion fan, if desired

Heat oven to 375F. Spray large cookie sheet with cooking spray. In large bowl, stir together cheese, ham, onions and mustard.

Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round.

Place 1 rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.

Arrange 8 balls, seam side down and sides almost touching, to form ring on cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed.

Bake 18 to 25 minutes or until golden brown. Carefully slide wreath from cookie sheet onto 14-inch serving platter. Sprinkle with bell peppers. Place onion fan in center of wreath. Serve warm.

High Altitude (3500-6500 ft): No change.

How-To
To make a green-onion fan, place the tip of a knife at the onion's middle and slit through the green ends. Place the onion in ice water, which will cause the "leaves" to curl; keep the green-onion fan in water until ready to use.

Make-Ahead
Assemble the wreath on a cookie sheet. Cover loosely with plastic wrap and refrigerate for up to two hours. Bake as directed in the recipe.

Make It Special
Place the baked wreath on a large decorative platter (found at your favorite party goods store) and surround it with rosemary sprigs.

JEWELED COCONUT DROPS

JEWELED COCONUT DROPS 

  • 21 Servings
  • Prep: 20 min. + chilling Bake: 10 min.

  • Ingredients

    • 1/3 cup butter, softened
    • 1 package (3 ounces) cream cheese, softened
    • 3/4 cup sugar
    • 1 egg yolk
    • 2 teaspoons orange juice
    • 1 teaspoon almond extract
    • 1-1/4 cups all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 3-3/4 cups flaked coconut, divided
    • 1 cup seedless raspberry preserves, warmed

    Directions

    • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle.
    • Shape dough into 2-in. Balls; roll in remaining coconut. Place 2 in. Apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
    • Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves. 
    •  
    • Yield: about 3-1/2 dozen.

    Date and Walnut Loaf

    Date and Walnut Loaf

    l-1/4 cups dates, chopped
    2/3 cup boiling water
    1 stick margarine
    1/2 cup walnuts, well chopped
    2/3 cup)sugar
    2-1/2 cups all-purpose flour
    1 egg -- beaten
    l-1/4 tsp baking soda
    a little milk

    Soak the chopped dates in the boiling water in a large saucepan for 15 minutes. Add the margarine and let it melt. When this has cooled (about 10 minutes), add the chopped walnuts, sugar, flour and beaten egg.

    Mix the bread/baking soda with a little milk. Add to the mixture and stir well.

    Line the base of  (2) 1 lb loaf tins with tin foil and grease the sides. Bake at 350* for 1 hour and 10 minutes. Cool the loaves in the tins and then put on a wire rack.

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