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.

Fruit and Nut Yeast Bread

A local bakery makes a wonderful fruit and nut yeast loaf, and this is my 'copykat' version. I adapted Anneliese's French bread recipe, adding dried cranberries, apricots, raisins, and walnuts. It turned out great.

• 4 1/2 - 5 cups flour, all-purpose  (or substitute with part whole-wheat flour)
• 2 tablespoons instant yeast
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 cups water
• 2 tablespoons vegetable oil
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 1/2 cup chopped dried apricots
• 1 cup walnuts (or pecans), coarsely chopped
• 1 egg + 2 teaspoons water, beaten

1. Combine sugar, salt and water and oil in a large mixing bowl.
2. Mix yeast with 1 cup of white flour and stir into liquids. 
3. Continue adding flour, stirring at first then using your hands to incorporate the flour.
4. Add fruit and nuts and work into the dough.
5. Knead, adding a little more flour as necessary until dough is smooth and elastic.
6. Cover.  Let rise in a warm place until doubled in bulk. (About 45 minutes.)
7. Punch dough down. Turn onto a lightly floured surface. divide in half.
8. Shape each half into a 15" x 2-1/2" loaf with tapered ends. 
9. Place on a greased or parchment lined cookie sheet. (One large cookie sheet can hold two loaves.)
10. Cut diagonal slits on top of loaf.
11. Cover and let rise until doubled, about 30-45 minutes.  
12. Beat egg with water; brush over dough. 
13. Bake at 375° F for 25 minutes or until golden brown. Remove loaves from pan to a wire rack to cool.

Pan-fried Pears in Caramel Sauce

We enjoy warm caramelized bananas so I decided to try cooking up pears using much the same method.  They were delicious served up this way. 'Tis the season for pears.  Enjoy!

Ingredients:

• 3 pears, peeled and sliced
• 3 tablespoons butter
• 1/2 cup brown sugar
• 1/2 cup sour cream
• granola or nuts to sprinkle over (optional)
• vanilla ice-cream

Directions:

1. Melt butter in large skillet on medium heat. Saute pears for several minutes, turning over with tongs or lifter during the process.  Remove pears gently from pan once they are of desired doneness. 
2. Add sugar to butter in pan and cook until melted, while stirring. Reduce heat to low. 
3. Gradually stir in sour cream; cook 1 minute stirring occasionally.
4. Add pear pieces to caramel sauce and cook just until pears are heated through.
5. Spoon pears and caramel sauce into four dessert dishes.
6. Top with a scoop of vanilla ice-cream. 
7. Drizzle with additional sauce and sprinkle with granola or chopped nuts of your choice.

 

Cabbage and Sausage Foil Pack Dinner

Foil packet dinners are easy to prepare and clean-up, and are not just for camping; they can be baked in the oven year-round.  Cabbage and sausage were meant to be paired, and here is a simple and tasty way to serve them up for dinner tonight.

• 1/2 small head cabbage, cut into 3/4" or 1" wedges
• 1 pound farmer sausage, sliced (or your favorite smoked sausage)
• 20 nugget potatoes, cut in half 
• 1 small onion, sliced
• garlic butter
• salt and pepper

1. Preheat oven to 375°F.
2. Prepare 4 pieces (12" x 18") of heavy-duty foil.
3. Divide cabbage wedges, potatoes and sausage slices evenly on the four pieces of foil.
4. Top each mound with a dollop of garlic butter and season with salt and pepper.
5. Seal each packet well.
6. Bake for 1 hour, or until veggies are tender. 

Serves 4

Pear Hazelnut Muffins

Hazelnuts and pears make 'the perfect pair'.  Combine them in these muffins and enjoy the taste of autumn!  I served them to the 'corn harvest crew' on the farm recently, and they disappeared in a hurry.

• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour (or use 3/4 cup all purpose flour and 3/4 cup whole wheat flour)
• 3/4 cup rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 2 large pears, peeled and diced 
• 1/2 cup coarsely chopped toasted hazelnuts

1. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.  
2. Combine dry ingredients and add alternately with buttermilk, mixing just until incorporated. 
3. Add diced pears and hazelnuts; fold into batter.
4. Spoon into greased muffin tin.  
5. Bake at 375°F for 20-25 minutes, or until toothpick inserted in center comes out clean.
6. Cool for several minutes; then transfer to wire rack. 

Yield: 1 dozen muffins