Olive, Bacon and Cheddar Rolls (Holiday inspiration)

 

                These hearty stuffed rolls would pair nicely with soup, chili or salad.

Makes 12 rolls

• 12 purchased round soft smooth-topped dinner rolls (about 1 to 1½ oz each)
• 8 slices bacon
• ¼ cup chopped ripe olives, drained
• ¼ cup finely chopped pimiento-stuffed olives
• ¼ cup green onions, finely chopped
• ¼ cup mayonnaise
• 1 cup finely shredded Cheddar cheese

1. Heat oven to 350F (180C).
2. In each roll, cut a pocket from the top down to within ½ inch from each side, cutting almost to but not through the bottom ; set aside.
3. Line bacon rack or microwavable plate with microwavable paper towels ; place bacon on rack.
4. Cover with paper towel ; microwave on High 4 to 6 minutes or until bacon is crisp.
5. Crumble bacon when it is cool enough to handle.
6. In small bowl, mix bacon, olives, onions, mayonnaise and ½ cup of the cheese ; fill each pocket with 1 heaping tablespoon bacon mixture.
7. On ungreased cookie sheet, place rolls ; sprinkle each roll with 2 teaspoons cheese.
8. Bake 14 to 16 minutes or until filling is hot.

BON APPÉTIT

Milk Chocolate Fondue (Joyful dessert)

 

                If dark chocolate is your passion, substitute semisweet chocolate chips or bittersweet baking chocolate for the milk chocolate in the recipe.

Makes 8 serving (¼ cup fondue each)

• Two-third cup half-and-half
• 2 cups milk chocolate chips
• 2 tablespoons orange-flavored liqueur, kirsch or brandy
• Dippers (strawberries, pineapple chunks, apple slices, pound cake cubes...)

1. In heavy 2-quart sauce pan, heat half-and-half and chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth ; remove from heat.
2. Stirin liqueur ; pour in fondue pot or chafing dish.
3. Spear dippers with fondue forks ; dip into fondue.

BON APPÉTIT

Pear-Ginger Upside-Down Cake (Holiday inspiration)

 

Makes 8 servings

Pear-ginger topping

• ¼ cup butter or margarine
• Two-third cup packed brown sugar
• ½ teaspoon ground ginger
• 3 pears, peeled, cut into ½-inch wedges
• ¼ cup finely chopped crystallized ginger

Cake

• 1 tablespoon all-purpose flour
• ¼ cup finely chopped crystallized ginger
• 1¼ cup + 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup packed brown sugar
• 6 tablespoons butter or margarine, softened
• 2 eggs
• ½ teaspoon vanilla
• ¼ cup milk

Ginger Whipped Cream

• 1 cup whipping cream
• 2 tablespoons sugar
• ¼ teaspoon ground ginger

1. Heat oven to 325F (160C) ; grease bottom and sides of 8- or 9-inch square pan with shortening.

Pear-ginger topping

1. In 1-quart saucepan, melt butter over medium heat, stirring occasionally ; stir in brown sugar and heat to boiling.
2. Remove from heat ; stir in ground ginger.
3. Pour into pan ; spread evenly .
4. Arrange pear wedges on sugar mixture, overlapping tightly and making 2 layers if necessary ; sprinkle crystallized ginger over pears.

Cake

1. In a small bowl, toss 1 tablespoon flour and crystallized ginger to coat ; set aside.
2. In another small bowl, mix flour, baking powder and salt ; set aside.
3. In a large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
4. Beat in eggs, one at a time, until smooth ; add vanilla.
5. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth ; stir in ginger flour mixture.
6. Spread batter over pears in pan.
7. Bake 55 to 60 minutes or until toothpick inserted in center of cake comes out clean ; cool 15 minutes on wire rack.
8. Meanwhile, in chilled medium bowl, beat whipping cream on high speed until it begins to thicken ; gradually add sugar and ground ginger, beating until soft peaks form.
9. Looen edges of cake with small knife.
10. Place heatproof plate upside down onto pan ; turn plate and pan over.
11. Serve warm with ginger whipped cream.

BON APPÉTIT

Chai-Spiced Bread (Holiday Breads)

 

Makes 1 loaf (16 slices)

Bread

• ¾ cup sugar
• ½ cup butter or margarine, softened
• 2 eggs
• ½ cup prepared tea or water
• One-third cup milk
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon ground cardamom
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• One-eight teaspoon ground cloves

Glaze

• 1 cup powdered sugar
• ¼ teaspoon vanilla
• 3 to 5 teaspoons milk
• Additional ground cinnamon

1. Heat oven to 350F (180C) ; grease bottom only of 8x 4 or 9 x 5-inch loaf pan with shortening or cooking spray.
2. In a large bowl, beat sugar and butter with electric mixer on medium speed until fluffy ; beat in eggs, tea, one-thid cup milk and 2 teaspoons vanilla on low speed until ingredients are well combined.
3. Stir in remaining bread ingredients just until moistened ; spread in pan.
4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean ; cool 10 minutes in pan on wire rack.
5. Loosen sides of loaf from pan ; remove from pan to wire rack and let cool 30 minutes.
6. In small bowl, stir powdered sugar, ¼ teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable.
7. Spread glaze over bread ; sprinkle additional cinnamon.
8. Cool completely, about 2 hours, before slicing.
9. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BON APPÉTIT

Decadent Fudge Sauce (Holiday inspiration)

 

Makes about 3 cups sauce

• 1 can (12 oz) evaporated milk
• 2 cups semisweet chocolate chips
• ½ cup sugar
• 1 tablespoon butter
• 2 teaspoons orange-flavored liqueur or 1 teaspoon orange extract, if desired

1. In 2-quart saucepan, heat milk, choclate chips and sugar to boiling over medium heat, stirring constantly ; remove from heat.
2. Stir in butter and liqueur until sauce is smooth and creamy ; serve warm.
3. Store cover in refrigerator up to 4 weeks ; reheat slightly before serving, if desired.

Classic Fudge Sauce : Omit the liqueur and add 1 teaspoon vanilla.

Irish Cream Fudge Sauce : Substitute 2 tablespoons Irish cream liqueur for the orange liqueur.

Raspberry-Chocolate Fudge Sauce : Substitute 2 tablespoons raspberry-flavored liqueur for the orange liqueur.

BON APPÉTIT

Almond-crusted Shrimp

 

                Angel hair pasta tossed with olive oil, grated parmesan and chopped fresh parsley or basil makes an excellent match with the crunchy shrimp.

Makes 4 servings

• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1 egg
• 2 tablespoons water
• ¾ cup panko or plain dry bread crumb
• One-third cup sliced almond
• 16 uncooked peeled deveined extra-large shrimp, thawed if frozen and peel left on tails
• ¼ cup butter, melted

1. Heat oven to 375F (190C) ; generously spray 15 x 10 x 1-inch pan with cooking spray.
2. Pat shrimp dry with paper towel.
3. In shallow dish, mix flour and salt ; in another shallow dish, beat egg and water with a fork or a wire whisk until well mixed ; in a third shallow dish, mix bread crumbs and almonds.
4. Dip each shrimp into flour, turning to coat ; then dip into egg, coating well.
5. Finally, cover with bread crumbs mixture, spooning mixture over shrimp and pressing to coat ; place coated shrimp in pan and drizzle with butter.
6. Bake uncovered 30 to 35 minutes or until shrimp are pink.

BON APPÉTIT

Merry Cherry Fudgies (Cookies)(Holiday inspiration)

 

Makes 2 dozen cookies

Cookies

• ¼ cup butter or margarine, softened
• 1 package (3 oz) cream cheese, softened
• ¾ cup all-purpose flour
• ¼ cup powdered sugar
• 2 tablespoons unsweetened baking cocoa
• ½ teaspoon vanilla

Cherry fudge filling

• Two-third cup sugar
• One-third cup unsweetened baking cocoa
• ¼ cup finely chopped red or green maraschino cherries, well drained
• 2 tablespoons butter or margarine, softened
• 1 egg

Cherry glaze

• ½ cup powdered sugar
• 1 or 2 teaspoons red or green maraschino cherry juice
• Additional red or green maraschino cherries, well drained and chopped, if desired

1. Heat oven to 350F (180C).
2. In a large bowl, beat ¼ cup butter and cream cheese with electric mixer on medium speed or mix with spoon.
3. Stir in flour, ¼ cup powdered sugar, 2 tablespoons cocoa and the vanilla.
4. Place paper baking cup in each of 24 mini muffin cups, 1¾ x 1 inch.
5. Divide dough into 24 equal pieces ; press each piece in bottom and upside of muffin cup.
6. In a small bowl, mix all filling ingredients ; spoon about 2 teaspoons filling into each cup.
7. Bake 18 to 20 minutes or until almost no identation remains when filling is touched lightly ; cool 1 hour. 
8. Remove from pan to wire rack.
9. In a small bowl, mix ½ cup powdered sugar and the cherry juice until smooth and spreadable.
10. Drizzle glaze over cookies, sprinkle with additional chopped cherries.

BON APPÉTIT