Chocolate-Almond Cream

 

                    Add flavored almonds for delicious crunch to this velvety dessert. Cook ½ cup sliced or slivered almonds and ¼ cup almond-flavored liqueur in a 10-inch skillet over medium heat, stirring often, until no liquid remain. Cool on aluminium foil, then break into pieces.

16 servings

• Hot Fudge Sauce "click here for recipe"
• About 18 ladyfingers
• One third cup amaretto 
• 45 ml water
• 3 cups whipping cream
• ¼ cup amaretto

1. Prepare Hot Fudge Sauce, remove 1 cup of the sauce, cool.
2. Cover and refrigerate remaining sauce.
3. Split ladyfingers lengthwise in half..
4. Arrange ladyfingers, cut sides toward center, on bottom and upright around side of ungreased springform pan 9 x 3 inches.
5. Mix one third cup amaretto and 45 ml water, brush over ladyfingers.
6. Beat whipping cream in chilled large bowl until stiff.
7. Mix 1 cup cooled Hot Fudge Sauce and ¼ cup amaretto, fold into whipped cream.
8. Spoon into pan and smooth top.
9. Freeze about 8 hours or until firm.
10. Place in refrigerator at least 1 hour but no longer than 2 hours before serving.
11. Heat refrigerated Hot Fudge Sauce, stirring occasionally, just until warm.
12. Loosen dessert from side of pan, remove side of pan.
13. Cut dessert into wedges.
14. Serve with sauce, freeze any remaining dessert.

BON APPÉTIT

Divine Caramel Sauce

 

                It's a great gift.

Makes about 2½ cups sauce

• 1 cup light corn syrup
• 1¼ cups packed brown sugar
• ¼ cup butter or margarine
• 1 cup whipping (heavy) cream

1. In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly ; boil 5 minutes, stirring occasionally.
2. Stir in whipping cream, heat to boiling ; cool about 30 minutes.
3. Serve warm ; store cover in refrigerator up to 2 months.
4. Reheat slightly before serving, if desired.

Divine Toasted pecan-caramel sauce

1. Add 1 cup chopped toasted pecans after cooling in step 2.

BON APPÉTIT

Brunch Oven Omelet

 

Makes 12 servings

• ¼ cup butter or margarine
• 18 eggs
• 1 cup sour cream
• 1 cup milk
• 2 teaspoons salt
• 4 medium green onions, chopped (¼ cup)
• Chopped fresh parsley

1. Heat oven to 325F (160C).
2. In 13 x 9-inch (3-quart) glass baking dish, melt butter in oven, till dish to coat bottom.
3. In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended ; stir in onions and pour into baking dish.
4. Baked uncovered about 35 minutes or until eggs are set but moist ; sprinkle with parsley.

Maple-glazed bacon and cheddar brunch oven omelet

1. Cut 1 lb Canadian-style bacon into 24 (1/8-inch) slices.
2. Reassemble slices of bacon on sheet of heavy-duty foil.
3. Pour ¼ cup maple syrup over bacon ; wrap and bake with omelet in oven.
4. Sprinkle each serving of the omelet with shredded Cheddar cheese and then parsley ; serve with bacon.

Mediterranean brunch oven omelet 

1. Serve with a mixture of drained artichoke heart quarters, chopped red and orange bell peppers and sliced ripe olives or Kalamata olives.
2. Omit the parsley and garnish with sprigs of fresh oregano.

BON APPÉTIT

Chocolate Dream Tart

 

Makes 12 to 16 servings

• One-third cup butter or margarine, softened
• 1 cup all-purpose flour
• 1 egg
• 1 tablespoon butter or margarine
• 1 can (14 oz) sweetened condensd milk
• 1 bag (12 oz) semisweet chocolat chips (2 cups)
• ½ cup chopped walnuts
• 1 teaspoon vanilla
• Unsweetened whipped cream, if desired

1. Heat oven to 400F (200C).
2. In medium bowl, cut one-third cup butter into flour, using pastry blender until mixture is crumbly ; stir in egg until dough forms.
3. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan removable bottom ; bake 12 to 15 minutes or until golden brown, cool on wire rack.
4. Reduce oven temperature to 350F (180C).
5. In 2-quart saucepan, melt 1 tablespoon butter over low heat ; stir in milk and chocolate chips and cook over low heat, stirring occasionally, until chocolate is melted.
6. Stir in walnuts and vanilla ; spread in baked crust.
7. Baed about 25 minutes or until edge is set but chocolate appears moist in center ; cool completely in pan on wire rack, about 1 hour.
8. To serve, top each slice with whipped cream.

BON APPÉTIT

White Chocolate-Almond Torte

 

Makes 12 servings

Torte

• 1 cup slivered almonds (6 oz/180 gr)
• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter or margarine, softened
• ¾ cup granulated sugar
• 3 eggs
• ¼ cup milk
• 1 tablespoon almond-flavored liqueur or ½ teaspoon almond extract
• 1 teaspoon vanilla
• 6 oz white chocolate baking bars, chopped

White Chocolate Frosting

• 4 oz white chocolate baking bars, chopped
• 2 tablespoons boiling water
• 1 teaspoon vanilla
• ¾ cup butter or margarine, softened
• 2½ cups powdered sugar

1. Heat oven to 325F (160C) ; Grease bottom and side of 9- or 10-inch springform pan with shortening, lightly flour.
2. Place almonds on ungreased cookie sheet, bake 4 to  minutes, stirring occasionally, until lightly browned ; reserve 2 tablespoons almonds for garnish.
3. Place remaining almonds in food processor or blender ; cover and process until almonds are ground, set aside.
4. In small bowl, mix flour, baing powder and salt ; set aside.
5. In large bowl, beat ½ cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl, occasionally, until fluffy.
6. Add eggs one at a time, beating on high speed after each addition until smooth and blended ; add milk, liqueur, 1 teaspoon vanilla, th flour mixture and ground almonds, beat on medium speed until smooth.
7. Stir in 6 oz white chocolate and spread batter in pan.
8. Bake 50 to 55 minutes or until center spring back when lightly touch and top is evenly browned ; cool 15 minutes, remove side of pan.
9. Cool completely, about 1½ hours.
10. Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring occasionally, ust until chocolate is melted.
11. Stir in 1 teaspoon vanilla, cool to room temperature ; in large bowl, beat ¾ cup butter on medium speed until fluffy.
12. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth.
13. Run long knife under cake to loosen from pan bottom ; transfer to serving plate.
14. Spread frosting over side and top of torte ; garnish with rserved toasted alomnds.

BON APPÉTIT

Fluffy Peppermint Pie

 

                Add a final flourish to each serving of pie b sprinkling with additional crushed peppermint candies and adding one whole peppermint candy.

Makes 8 servings

• 1½ cups tin chocolate wafer crumbs (about 24 cookies)
• 2 tablespoons sugar
• ¼ cup butter or margarine, melted
• 30 large marshmallows
• 1 can (14 oz) sweetened condensed milk
• 2 cups whipping (heavy) cream
• 3 drops red food color
• 2 teaspoons peppermint extract
• ¼ cup crushed hard peppermint candies

1. Spray pie plate with cooking spray.
2. In small bowl, mix cookie crumbs, sugar and butter ; press evenly in bottom and up side of 9-inch glass pie plate.
3. In large microwavable bowl, place marshmallows and milk ; microwave uncovered on High about 3 minutes, stirring once, until marshmallows are melted.
4. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.
5. In chilled medium bowl, beat whipping cream, food color and peppermint extract with electric mixer on high speed until stiff.
6. Stir marshmallow mixture until blended ; fold into whipped cream.
7. Fold in crushed candies ; mound mixture into crust.
8. Cover ; freeze about 5 hours or until frozen.
9. Let stand at room temperature 10 to 15 minutes before cutting ; cover and freeze an remaining pie.

BON APPÉTIT 

Festive Focaccia

 

                If you're in a pinch, why not use two-1 pound rolls of frozen bread dough for this recipe? Just thaw the dough and follow directions of the recipe.

Makes 2 focaccias (12 slices each)

• 2½ à 3 cups all-purpose flour
• 2 teaspoons sugar
• ¼ teaspoon salt
• 1 teaspoon fast-acting dry yeast
• ¼ cup olive or vegetable oil
• 1 cup warm water
• 2 tablespoons olive or vegetable oil
• 2 medium red bell peppers, cut into ¼-inch strips
• 2 small onions, sliced
• 1 to 2 tablespoons olive or vegetable oil
• 2 tablespoons chopped fresh herb leaves (such as basil, oregano or rosemary)
• 2 tablespoons shredded Parmesan cheese

1. In large bowl, mix 1 cup of the flour, the sugar, salt and yeast ; add ¼ cup oil and the warm water.
2. Beat with electric mixer on medium speed for 3 minutes, scraping bowl occasionally ; stir in enough remainig flour until dough is soft and leaves side of bowl.
3. Place dough on lightly floured ; knead 5 to 10 minutes or until dough is smooth and springy.
4. Grease large bowl with oil ; place dough in bowl, turning dough to oil all sides.
5. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or double in size.
6. Heat oven to 425F (210C) ; grease 2 cooking sheets with cooking spray.
7. Gently push fist into dough to deflate ; divide in half.
8. Shape each half into flattened 12-inch round on cookie sheet ; cover and let rise in warm place 20 minutes.
9. Meanwhile, in 10-inch skillet, heat 2 tablespoons oil over medium heat ; cook bell peppers and onions in oil, stirring occasionally, until tender.
10. Prick centers of focaccia and 1 inch in from edges thoroughly with fork.
11. Brush with 1 to 2 tablespoons oil ; spread bell pepper mixture over focaccias.
12. Sprinkle each with 1 tablespoon herb leaves and cheese ; bake 12 to 15 minutes or until golden brown.
13. Serve warm.

BON APPÉTIT

Crown Roast of Pork with Stuffing

 

                    This spectacular special roast is usually available during the holidays, so call the meat department ahead of time to make sure or to order one.

Makes 16 servings

• 8- to 10-lb pork crown roast (about 16 to 18 ribs)
• 2 teaspoons salt
• 1 teaspoon pepper
• Apple-Cranberry Stuffing or Bread Stuffing, click here for recipe

1. Heat oven to 325F(160C).
2. Sprinkle pork with salt and pepper ; place pork, with bone ends up, on rack in shallow roasting pan.
3. Wrap bone ends in foil to prevent excessive browning ; insert ovenproof thermometer so tip is in thickest part of pork and does not touch bone or rest in fat.
4. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly.
5. Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes ; meanwhile, make Apple-Cranberry Stuffing.
6. About 1 hour before pork is done, remove bowl or foil and fill center of crown with stuffing ; cover stuffing with foil for first 30 minutes of roasting.
7. Remove pork from oven when thermometer reads 150F(80C), cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160F(85C).
8. Remove foil from bone ends ; to carve, cut roast between ribs.

BON APPÉTIT

Caramel-Pecan Brownie Dessert

 

Makes 12 servings

• 1 package (1 lb 3.8 oz) fudge brownie mix
• ¼ cup water
• ½ cup vegetable oil
• 2 eggs
• 1 cup chocolate chips
• ½ cup whipping (heavy) cream
• 24 caramels (from 14-oz bag), unwrapped
• 1 egg, beaten
• 1 cup broken pecans
• 2 tablespoons powdered sugar
• Cocoa, if desired

1. Heat oven to 350F (180C) ; grease bottom and side of 10-inch springform pan with shortening.
2. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended ; stir in chocolate chips and spread in pan.
3. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean ; cool completely, about an hour.
4. Meanwhile, in 1-quart sauce pan, heat ½ cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted.
5. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan ; cook over medium heat 2 to 3 minutes, stirring constantly, until thickened.
6. Stir in pecans and spread over brownie ; refrigerate uncovered at least 3 hours until chilled.
7. Run metal spatula around side of pan to loosen dessert ; remove side of pan.
8. Transfer base to serving plate ; in chilled small bowl, beat ¾ cup whipping cream and the powdered sugar with electric mixer until stiff peaks form.
9. Spoon whipped cream in 12 dollops around edge of dessert ; sprinkle lightl with cocoa.
10. Cut into wedges to serve ; store covered in refrigerator.

BON APPÉTIT

Roast Turkey with Cranberries

 

6 servings

Cranberry lacquer

• 30 ml butter
• 2 red onions, sliced
• 60 ml cranberry sauce
• 15 ml red wine vinegar
• 125 ml port wine
• 2 fresh sage leaves
• 5 ml salt
• 5 ml ground black pepper

Turkey

• 30 ml vegetable oil
• 1 turkey roast of 1.5 kg
• 250 ml veal stock
• 60 ml cream 35%

1. In a saucepan, melt the butter and brown the onions for 6 to 8 minutes; add the rest of the lacquer ingredients and simmer for 10 to 15 minutes over low heat.
2. Using a blender, grind everything to obtain a thick sauce; let cool.
3. In a large skillet, heat the vegetable oil and sear the roast on all sides to brown it; place roast in a baking dish.
4. Deglaze the pan with the veal stock and pour the liquid around the roast.
5. Brush the roast with lacquer and put in the oven at 350F (175C) for 1 hour 15 minutes; baste the roast like this every 15 minutes.
6. Remove from the oven and let the meat rest covered with aluminum foil for 10 minutes.
7. Transfer the cooking juices to a small saucepan, stir in the cream and reduce until the sauce coats the back of a spoon.
8. Slice the roast and serve with the sauce.

BON APPÉTIT

Strawberry Mini-Tartlets (Holiday inspiration)

 

                These small tartlets are very effective, although they are very simple to prepare.

For 12 tarts

• 45 ml ground almonds
• 100 g flour
• 15 ml sugar
• 50 g butter cut into cubes
• 100 gr custard cream, recipe below
• 200 g strawberries cut in half
• Icing sugar

1. Pour the ground almonds, flour and sugar into the bowl of a food processor, then mix well; add the butter and mix again until the mixture forms crumbs.
2. Still mixing, gradually add 30 ml of water to mix the dough; wrap in cling film and refrigerate for at least 30 minutes.
3. Preheat oven to 375F (190C); Take the dough out of the fridge and remove the cling film.
4. Thinly roll out the dough with a rolling pin; using a cookie cutter, cut out 12 discs of dough.
5. Place them in mini-tartlet molds and prick them with a fork; Bake the tart shells for 12 minutes, until they are golden brown.
6. Remove them from the oven and let cool on a wire rack.
7. Garnish each tart base with 5 ml pastry cream; Arrange half a strawberry nicely on the cream and sprinkle with icing sugar, just before serving.

Custard cream 

Proportions

• 500 grams of powdered sugar (regular white sugar in Quebec)
• 12 egg yolks
• 125 grams of flour
• 1 liter vanilla infused milk

Process

1. Boil the milk and put the vanilla to infuse in it.
2. Gather in a saucepan: sugar, flour and egg yolks; mix and mix everything with a spoon.
3. Slowly dilute with the infused milk; take to the heat, stirring constantly: let boil for 2 minutes and pour this cream into a terrine.
4. Dab the surface with a piece of butter.

Note: you can vary the berries such as blueberries or raspberries.

BON APPÉTIT

Do-Ahead Ravioli-Sausage Lasagna (Holiday inspiration)

 

                This yummy lasagna is weeknigth heaven!

Makes 8 servings

• 1¼ lb bulk italian pork sausage
• 1 jar (26 to 28 oz) tomato pasta sauce (any variety)
• 1 bag (25 to 27.5 oz) frozen cheese-filled ravioli
• 2½ cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

1. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink ; drain.
2. In ungreased 13 x 9-inch pan, spread ½ cup of the pasta sauce ; arrange single layer of frozen ravioli over sauce.
3. Evenly pour 1 cup of the pasta sauce over ravioli ; sprinkle evenly with 1½ cups sausage and 1 cup of mozzarella cheese.
4. Repeat layers with remaining ravioli, pasta sauce and sausage.
5. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours.
6. Heat oven to 350F (180C).
7. Bake covered 45 minutes ; remove foil.
8. Sprinkle remaining 1½ cups mozzarella cheese and the Parmesan cheese ; bake uncovered about 15 minutes longer or until cheese is melted and lasagna is hot in center.
9. Let stand 10 minutes before serving.

Version française disponible, cliquez.

BON APPÉTIT

Do-Ahead Garlic Mashed Potatoes (Holiday inspiration)

 

                Potato lovers know there is absolutely no bad way to make a spud! This supreme potato dish will bring rave reviews.

Makes 8 servings

• 3 lb red or white potatoes, peeled, cut into pieces
• 6 cloves garlic, peeled
• ¾ cup milk
• ½ cup heavy cream 35%
• ½ cup butter or margarine
• 1 teaspoon salt
• Dash pepper

1. In 3-quart saucepan, place potatoes and garlic, add enough water to cover ; Heat to boiling, reduce heat.
2. Cover ; cok 20 to 25 minutes or until potatoes are tender.
3. Drain and return to sauce pan.
4. Heat potatoes over low heat about 1 minute, shaking pan often to keep potatoes from sticking and burning, to dry potatoes.
5. Mash potatoes and garlic in pan with potato masher or electric mixer on low speed 1 to 2 minutes or until n lumps remain.
6. In 1-quart saucepan, heat milk, heavy cream, butter, salt and pepper over medium-low heat, stirring occasionally, until butter is melted ; reserve and refrigerate ¼ cup mixture.
7. Add remaining milk mixture in small amounts to potatoes, mashing after each addition, until potatoes are light and fluffy.
8. Spray 2-quart casserole with cooking spray.
9. Spoon potatoes into casserole ; cover and refrigerate up to 24 hours ; potatoes can be baked immediately.
10. Heat oven to 350F (180C).
11. Pour reserved milk mixture over potatoes ; bake uncovered 40 to 45 minutes or until hot.
12. Stir potatoes before serving.

BON APPÉTIT

Chocolate-Marshmallow Dip (Holiday inspiration)

 

                Kids love this dynamite dip.

Makes 1½ cups dip

• 1 jar (7 oz) marshmallow creme
• 1 container (4 oz) snack-size chocolate pudding
• Crushed hard peppermint candies, if desired
• Assorted holiday cookies, if desired
• Assorted fruits, if desired
• Small pretzel twists, if desired

1. Stir marshmallow creme until smooth.
2. Just before serving, in small bowl, layer marshmallow creme and pudding.
3. Garnish with crushed candies and pretzel twist.
4. Serve dip with cookies, fruits and pretzels.

BON APPÉTIT

Champagne Shrimp Risotto (Holiday inspiration)

 

                Even though you may be tempted, don't rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate. It's worth the wait.

Makes 6 servings

• 1 lb uncooked medium shrimp in shells, thawed if frozen
• 2 tablespoons butter
• 1 medium onion, thinly sliced
• ½ cup brut champagne, dry white wine or chicken broth
• 1½ cups uncooked Arborio rice
• 2 cups chicken broth
• 1 cup clam juice or water
• 2 cups chopped aragula, watercress or spinach
• One-third cup grated Parmesan cheese
• ½ teaspoon ground pepper
• Chopped parsley, if desired

1. Peel shrimp ; make a shallow cut lengthwise down back of each shrimp and wash out vein.
2. In 12-inch skillet or 4-quart Dutch oven, melt the butter over medium-high heat ; cook onion in butter until tender.
3. Reduce heat to medium ; add shrimp.
4. Cook uncovered about 8 minutes, turning once, until shrimp are pink ; remove shrimp from skillet and keep warm.
5. Add champagne to onion in skillet ; cook until liquid has evaporated.
6. Stir in rice ; cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent.
7. Meanwhile, in 2-quart saucepan, heat broth and clam juice over medium heat ; pour ½ cup broth mixture over rice.
8. Cook uncovered, stirring occasionally, until liquid is absorbed ; repeat with remaining broth mixture, ½ cup at a time, until rice is tender and creamy.
9. About 5 minutes before risotto is done, stir in shrimp, aragula, cheese and pepper.
10. Sprinkle with parsley before serving.

BON APPÉTIT

Bread Stuffing (Holiday inspiration)

 

Makes 10 servings (½ cup each)

• ¾ cup butter or margarine
• 2 large stalks celery (with leaves), chopped (1½ cups)
• 1 large onion, chopped (1 cup)
• 10 cups soft bread cubes (about 15 slices)
• 1½ teaspoons chopped fresh or ½ teaspoon dried thyme leaves
• 1 teaspoon salt
• ½ teaspoon ground sage
• ¼ teaspoon pepper

1. In a 4-quart Dutch oven, melt butter over medium-high heat.
2. Cook celery and onion in butter, stirring occasionally, until tender ; remove from heat.
3. In large bowl, toss celery mixture and remaining ingredients ; use to stuff one 12- to 15-pound turkey.
4. After stuffing turkey, place any remaining stuffing in a 1- or 2-quart casserole that as been greased with shortening or cooking spray ; cover and refrigerate.
5. Bake stuffing in casserole with turkey for the last 35 to 40 minutes of baking or until heated through.

Roast Turkey (Timetable), click here for the information.

Apple-Cranberry Stuffing

                Add 3 cups finely chopped apples and 1 cup fresh or frozen cranberries with the bread cubes ; 12 servings (½ cup each).

Cornbread Stuffing

                Substitute cornbread cubes for the soft bread cubes ; 10 servings (½ cup each).

Mushroom Stuffing 

                Cook 2 cups sliced mushrooms with the celery and onion ; 11 servings (½ cup each).

Orange-Apple Stuffing

                Add 1 cup diced orange sections and 1 cup finely chopped apples with the bread cubes ; 12 servings (½ cup each).

Oyster Stuffing

                Add 2 cups shucked oysters, drained and chopped, with the remaining stuffing ingredients ; 12 servings (½ cup each).

Sausage Stuffing

                Omit salt. In 10-inch skillet, cook 1 lb bulk pork sausage over medium heat, stirring occasionally, until no longer pink ; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining stuffing ingredients ; 12 servings (½ cup each).

BON APPÉTIT

 

Herb-Crusted Pork Tenderloin

Makes 6 portions

• 2 pork tenderloins (about ¾ lb each)
• 1 cup soft bread crumbs
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh or ½ teaspoon dried thyme leaves
• 1 tablespoon olive or vegetable oil
• ½ teaspoon salt
• ½ teaspoon fennel seed
• ¼ teaspoon coarsely ground pepper
• 2 cloves garlic, finely chopped

1. Heat oven to 450F (220C) ; spray shallow roasting pan and rack with cooking spray.
2. Place pork tenderloins on rack in pan.
3. In small bowl, mix remaining ingredients ; spoon crumb mixture evenly over pork.
4. Insert ovenproof meat thermometer so tip is in the thickest part of pork ; cover pork loosely with foil.
5. Bake 20 minutes, remove foil ; bake uncovered 10 to 15 minutes longer or until thermometer reads 155F (68C).
6. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160F (71C) ; temperature will continue to rise about 5F and pork will be easier to carve.

BON APPÉTIT

Cherry-Streusel Muffins (Holiday inspiration)

 

Makes 12 muffins

Almond Streusel Topping

• 3 tablespoons packed brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons finely chopped almonds
• ¼ teaspoon ground cinnamon
• 2 tablespoons firm butter

Muffins

• 1 jar (10 oz) maraschino cherries, drained, ¼ cup juice reserved
• 1 and one-third cup all-purpose flour
• ½ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• One-third cup vegetable oil
• 1 teaspoon almond extract
• ½ teaspoon vanilla
• 2 eggs
• 3 tablespoons sliced almonds

1. Heat oven to 400F (200C) ; place paper baking cup in each of 12 regular-size muffin cups.
2. In medium bowl, mix all topping ingredients except butter ; cut in butter, using pastry blender, until curmbly and set aside.
3. Chop cherries ; set aside.
4. In large bowl, mix flour, sugar, baking powder and salt.
5. In small bowl, beat oil, reserved cherry juice, almond extract, vanilla and eggs with a fork until blended.
6. Stir in cherry mixture into flour mixture just until flour is moistened ; fold in cherries and sliced almonds.
7. Divide batter evenly among muffin cups ; sprinkle each with 1 tablespoon topping.
8. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
9. Immediately remove from pan to a wire rack ; serve warm if desired.

BON APPÉTIT

Hot Crab Dip (Holiday inspiration)

 

Makes 20 servings (2 tablespoons dip and 4 crackers each)

• 1 package (8 oz) cream cheese, softened
• ¼ cup grated parmesan cheese
• ¼ cup mayonnaise
• ¼ cup white wine or apple juice
• 2 teaspoons sugar
• 1 teaspoon ground mustard
• 4 medium green onions, thinly sliced (¼ cup)
• 1 clove garlic, finely chopped
• 1 can (6 oz) crabmeat, drained, cartilage removed and flaked
• ¼ cup sliced almonds
• Assorted crackers or fresh vegetables

1. Heat oven to 375F (190C).
2. In medium bowl, mix all ingredients except crabmeat, almonds and crackers until well blended ; stir in crabmeat.
3. In ungreased 9-inch glass pie plate or shallow 1-quart casserole, spread the crabmeat mixture ; sprinkle with almonds.
4. Bake uncovered 15 to 20 minutes or until hot and bubbly ; serve with crackers.

BON APPÉTIT

Asiago Cheese and Artichoke Dip (Holiday inspiration)

 

                Asiago is a semifirm Italian cheese that is rich and nutty. Full of flavor, a little of this cheese goes a long way ! Enjoy crisp breadsticks, raw vegetables or baked pita or tortilla chips with this tasty, low-fat Asiago dip.

Makes 16 servings (2 tablespoons dip and 2 breadsticks each)

• 1 package (8 oz) fat-free cream cheese
• ½ cup fat-free sour cream
• 2 tablespoons fat-free half-and-half or evaporated fat-free milk
• ¼ teaspoon salt
• ¾ cup shredded Asiago cheese
• 1 can (14 oz) artichoke hearts, drained, chopped
• 4 medium green onions, chopped (¼ cup)
• 2 tablespoons chopped fresh parsley
• Crisp breadsticks or crackers

1. Heat oven to 350F (180C).
2. In a medium bowl, beat cream cheese with electric mixer on medium speed until smooth ; beat in sour cream, half-and-half and salt.
3. Stir in Asiago cheese, artichoke hearts and onions ; spoon into 1-quart casserole or small ovenproof serving dish.
4. Bake uncovered 10 to 15 minutes or until hot and cheese is melted.
5. Remove from oven ; stir, sprinkle with parsley.
6. Serve with breadsticks.

BON APPÉTIT