Caramel Pecan Shortbread Bars

'Tis the season to indulge in holiday sweets.  Today I pulled out a recipe which was sent to me by my sister-in-law during the Christmas season many years ago, and has always been a hit!  How can you go wrong?  They are rather like having homemade turtles on a shortbread base.

Crust:

• 1/2 cup icing sugar (confectioner's sugar)
• 1/2 cup butter, softened
• 1 tablespoon whipping cream
• 1 cup flour

Filling:

• 30 vanilla caramels, wrappers removed  (1 small package Kraft caramels 269 gr) 
• 1/3 cup whipping cream
• 2 cups pecan halves

Topping:

• 1/2 cup chocolate chips (either milk chocolate or semi-sweet)
• 1 teaspoon butter
• 2 tablespoons whipping cream
• sea salt (optional)

1. Heat oven to 325 F.
2. Prepare 9-inch square pan by lining with parchment paper. (Form a sling with the parchment to allow for easy removal of the bars later, by having paper overhang the pan on two sides.)
3. For shortbread base, combine sugar, butter and cream.  Beat until well blended. Gradually add flour until incorporated. Press evenly into bottom of prepared pan. Bake 15-20 minutes or until firm to touch.
4. In a glass bowl, add caramels and whipping cream and heat for 1 minute in the microwave oven. Remove and stir. Return to microwave oven for 30 seconds at 50% power. Repeat process until caramel and cream mixture is completely smooth. Pour in pecans and stir to coat. Spoon on top of shortbread and spread evenly.
5. Combine chocolate chips, butter and cream in small bowl and heat in microwave on medium-high for 1 minute. Repeat heating at 15 second intervals, stirring in between, until the chocolate is completely melted and smooth. Drizzle over bars.
6. While cooling, sprinkle with coarse sea salt (optional). 
7. Refrigerate for 1 hour.
8. Remove from pan to cutting board and slice into bars.

  Yield: 24 bars

Is it not special to have handwritten recipes on the original cards from decades ago? Wishing you all wonderful memories and moments as you prepare for Christmas this year.

Roasted Brrussles Sprouts and Cranberries

Brussels sprouts, cranberries and pecans combine to make a tasty and colourful side-dish for the holiday feast. Add a drizzle of balsamic reduction to kick it up a notch. 

• 1 1/2 pounds brussels sprouts
• 3 tablespoons olive oil
• sea salt and pepper to taste
• 1/2 cup toasted pecan halves
• 1/3 cup dried cranberries
• 2 tablespoons balsamic reduction to drizzle over, optional *

1. Preheat oven to 400°F.
2. Prepare rimmed baking sheet by lining with parchment paper.
3. Toast pecan halves in a dry skillet over medium heat until golden; set aside.
4. Trim brussels sprouts and cut in half. 
5. In a medium bowl, toss brussels sprouts with olive oil.
6. Spread on prepared baking sheet and season with salt and pepper.
7. Roast for 20-30 minutes (until tender inside), stirring about halfway through cooking.
8. Transfer roasted brussels sprouts to serving platter; sprinkle with cranberries and pecan halves.
9. Drizzle with balsamic reduction.
10. Serve immediately

*Use bottled balsamic reduction or make your own. In a small saucepan, combine 1 cup balsamic vinegar with 1/2 cup sugar and bring to a boil, while stirring. Reduce heat; then simmer for 15 to 20 minutes or until quite thick, stirring occasionally.

Serves six.

 

 

Make Ahead Christmas Casserole

We may be familiar with shepherd's pie made from Thanksgiving or Christmas dinner leftovers.  But this is a bit of a different spin on the classic favorite...a casserole that includes stuffing, turkey, gravy and mashed potatoes and is prepared in advance to makes it easy to serve a turkey dinner to the masses.  I got the recipe from a friend who has prepared this dish to serve a crowd of over 100 at a community Christmas dinner for several years.  I served it for a family Christmas dinner for 40 people that I hosted at another location last year, doing four times the recipe shown below.  It is easy to transport and reheat and with all the prep done in advance, it frees up time and kitchen space on the day of the event. We served this casserole buffet-style, along with cranberry sauce, several cooked veggies, a green salad and dinner rolls. It was enjoyed by all and I will be making it again.

• 2 boxes stuffing mix (or homemade stuffing from 5 cups bread cubes)
• 1 Tablespoon poultry seasoning 
• 5 cups cooked turkey, cut into bite-sized pieces*
• 2 cans condensed cream of chicken soup, undiluted
• 1/2 cup roasted turkey drippings
• 6 medium potatoes, peeled and cut into chunks (or 5 1/2 cups mashed potatoes)
• 3/4 cup sour cream, divided
• 4 oz softened cream cheese (herb and garlic flavour)
• 1/4 tsp pepper
• 1/2 tsp salt
• 1 cup shredded cheddar cheese

1. Mix stuffing mix as per box directions, but with an additional 1 tablespoon poultry seasoning added to liquids. Spread in greased 9x13 pan.
2. In a large bowl, combine turkey, chicken soup, drippings and 1/4 cup sour cream.  Spoon over stuffing mixture.
3. Boil potatoes in a Dutch oven or large pot until tender. Drain potatoes. Mash in a large bowl, beating in the cream cheese, pepper, salt and remaining sour cream. (Add 1/4 cup milk if the mixture seems too thick.) Spread over turkey mixture. 
4. Sprinkle with cheese. 
5.  Bake uncovered at 350°F for about 45 minutes (or until thermometer inserted in center reaches 160°).  

Serves: 8-10

 *Turkey can be cooked and carved well in advance. Be sure to save drippings for the sauce.