2017-10-01

Walnut Toffee Muffins

From "Gifts from the Heart"

 “When I was a kid around the holidays we would have toffee in the house all the time. There would be lots of crumbs that contained toffee pieces, chocolate and walnuts at the bottom of the toffee jar. Mom added these crumbs to lots of yummy things. This is one of those recipes. The walnut toffee muffins are not too sweet […]

Apple Strudel

From Jeanette's Edelweiss

Makes 8 servings 18 Granny Smith apples, peeled and sliced ¼” thick 1 cup cinnamon 2 cups sugar 1 cup golden raisins Puff pastry 5 Tbsp. almond paste 1 egg, gently beaten Preheat oven to 350°. Place apple slices in large bowl or pan. Add cinnamon, sugar and raisins. Toss to disperse evenly. Place one half sheet of puff pastry […]

Wurstsalat (traditional sausage salad)

From Jeanette's Edelweiss

Makes 6 to 8 servings ⅔ pound Bratwurst or Beerwurst, sliced into small strips 1 medium onion, halved and sliced thin 6 small pickled gherkins, thinly sliced 2 Tbsp. white wine vinegar 1 Tbsp. liquid from the pickled gherkins 1 Tbsp. mustard 2-3 Tbsp. sunflower or vegetable oil salt pepper, coarsely ground mild paprika ½ tsp. sugar Combine sausage, onions […]

Rotkohl (red cabbage)

From Jeanette's Edelweiss

Makes 10 to 12 servings 1 tsp. olive oil 1 medium onion, cut in small cubes 2 apples, sliced thin 2 heads red cabbage, shredded ¼ cup sugar ⅓ cup white vinegar ½ tsp. pepper 1 cup red wine ½ tsp. cinnamon, ground ½ tsp. ground cloves ¼ tsp. vanilla 10 bay leaves In a large Dutch oven, cook onion […]

Sauerbraten (marinated pot roast)

From Jeanette's Edelweiss

Serves 8 to 10 3 cups red wine vinegar 4 cups red wine ½ tsp. juniper berries ½ tsp. ground cloves ½ tsp. mustard seeds 10 bay leaves 3 ⅓ tsp. salt, divided 2 ⅓ tsp. pepper, divided 2 stalks celery, cut in half-inch pieces ½ leek, sliced 2 carrots, sliced 2 yellow onions, diced 5 tsp. olive oil 3 […]

PEANUT BUTTER APPLE PUP CAKE

From Chocolate Savvy

Makes 12 cupcakes 2 eggs 1 cup smooth peanut butter, divided 1 apple, finely chopped 1 tsp. baking powder Rainbow sprinkles Preheat oven to 300°. Mix eggs, ⅓ cup peanut butter, apple and baking powder in bowl, stirring by hand until smooth. Line cupcake pan with paper liners. Spoon batter into liners until almost full. Bake for 20 to 25 […]

SALTED CARAMEL PRETZEL BARK

From Chocolate savvy

Makes 4 half-pound boxes 2 sticks salted butter 75 mini pretzels 1 cup light brown sugar 2 pounds non-tempering melting chocolate Sea salt* Preheat oven to 300°. Line a ½-sheet baking pan with nonstick foil. Place mini pretzels flat, covering entire tray. To prepare caramel, melt butter in a medium saucepan on medium heat. Add brown sugar and stir continuously […]

S’MORES FOR SANTA

From Lolli & Pops

Makes 1 1 Lolli & Pops Snowflake Marshmallow* 1 Lolli & Pops Peppermint Bark Snowflake 1 graham cracker Break 1 large graham cracker in half, placing one half of the graham on a plate. Top with 1 snowflake marshmallow. Roast, toast or broil until marshmallow is golden. Place peppermint bark onto the other half of graham cracker. Sandwich two graham […]

2017-10-01 E-Edition