By Ann Hudson for the SNAP
Monday, December 17, 2012 —
Favorite flavors for the holidays.
Pumpkin Pecan Tassies
1/2 cup butter (no substitutes), softened
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
3/4 cup packed brown sugar, divided
1/4 cup cooked or canned pumpkin
4 teaspoons plus 1 tablespoon butter, melted, divided
1 egg yolk
1 tablespoon half-and-half cream
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
In a small mixing bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Bake at 325° for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling. Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 dozen.
1 turkey (about 12 pounds)
1/2 cup butter or margarine, melted
2 tablespoons Worcestershire sauce
2 tablespoon steak sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon lemon-pepper seasoning
1 tablespoon pepper
2 to 3 teaspoons cayenne pepper
1/4 teaspoon salt
1 cup chicken broth
12 sandwich rolls, split
Lettuce leaves and tomato slices, optional
Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce and seasonings; rub 3 tablespoons over turkey. Cover and refrigerate remaining butter mixture. Bake turkey, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings.
Remove turkey; pour drippings into a saucepan. When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan. Add broth and remaining butter mixture to the drippings; bring to a rolling boil. Pour over shredded turkey.
Cover and bake at 325° for 25-30 minutes or until heated through. Serve on rolls with lettuce and tomato if desired.
Yield: 12 servings.
1/2 cup sugar
1/4 cup instant coffee granules
1 cup boiling water
2 quarts milk
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened
In a small bowl, combine the sugar and coffee; stir in boiling water until dissolved. Cover and refrigerate until chilled. Just before serving, pour coffee mixture into a 1-gal. punch bowl. Stir in milk. Add scoops of ice cream; stir until melted.
Yield: about 1 gallon.