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Friday, December 23, 2011

Saltine Cracker Candy


Use the Flexipat for this one.  I like using the Grande Flexipat (fits on the Large Perforated Baking Sheet) so that I can make a lot at once!

1.5 packages of Saltine Crackers
1/2 cup brown sugar
1 cup butter
Nuts of choice

Place Flexipat on Perforated Baking Sheet.  Line Flexipat with saltine crackers.  In a saucepan, bring the sugar and butter to a full boil for 3 min. (Use our stainless pans and heat resistant spatula for ease of use!)

Pour evenly over the saltine crackers and sprinkle with nuts.

Bake at 325 for approx. 10 min.

Remove and let cool completely before removing from pan.  Store in an airtight container.

Tuesday, December 20, 2011

Pumpkin Cake

PUMPKIN CAKE:
1 - 15 oz. can pumpkin puree
1  1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup water
1/2 teaspoon ginger
1/3 cup oil
4 eggs
1 box French Vanilla Cake Mix, yellow works as well

Preheat oven to 325 *.

Mix ingredients together and bake in a 2 quart mold or larger for 40-55
minutes, depending on mold.  Or make cupcake in any individual tray.

Monday, December 12, 2011

Champagne Salad


Cranberry Orange Bread


2 cups all-purpose flour
1 cup sugar
1 ½  teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries (use less sugar if using dried cranberries)
1 cup coarsely chopped walnuts (optional)

In a large mixing bowl, combine dry ingredients.  In another bowl, beat egg.  Add orange juice, peel, butter and hot water.  Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts.  Spoon into large-loaf tray, or your preferred mold/tray.  Bake at 325ºF for 30-40 minutes or until toothpick inserted near the center comes out clean.  Cool completely on wire rack. 

Spice-Roasted Nuts


1 egg white
2c. unsalted nuts
¼ c. sugar
mix of spices (nutmeg, cinnamon, allspice and some salt)

Whisk egg white until foamy.  Stir in nuts, sugar, and spices.  Place Silpat on perforated baking sheet.  Roast nuts on Silpat at 325 degrees for 18-20 minutes.

Peanut Butter Balls or Buckeyes


2 cups creamy peanut butter
1/2 cup butter, softened
1 tsp vanilla
1 lb pkg powdered sugar
2 ½ cups semi-sweet chocolate chips

In a mixer, mix first 3 ingredients together, then gradually add powdered sugar. (You may
have to mix by hand towards the end.) Melt chocolate. Drop into Petit Four tray, about 1/
3 full. Roll peanut butter mixture into balls and press into chocolate lined molds. Gently
tap tray to allow chocolate to settle around peanut butter.

[You can also stick a toothpick into each ball and dip into melted chocolate leaving a little
peanut butter showing around the toothpick and allow to set on Roul’pat or Silpat.]
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