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SouthwestBlend.com presents Greater Than Great Holiday Recipes. |
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Greater than Great Holiday
Recipes
3 phyllo leaves (12 x 17 inches each) Cut phyllo sheets into 2-inch square pieces. Melt 2 tablespoons of the butter in skillet and add 1/3 of phyllo (separating pieces). Toss lightly until slightly brown. Remove from pan. Repeat procedure twice using 2 tablespoons butter and 1/3 of phyllo each time. Place half in a 1 quart casserole. Reserve remainder for topping. Melt the ¼ cup butter in skillet over medium heat; add remaining ingredients. Stir often until apples and cranberries are soft. Some juice should accumulate; if not, add (2) tablespoons water. Place mixture in casserole, top with remaining phyllo. Makes 6 to 8 servings. Cranberry Poached Apples6 small apples (preferably about the size of a peach) Peel the apples and core three quarters of the way to the base. Put the cranberry juice, sugar, and ground lemon into a saucepan large enough to hold the apples in one layer. Bring to a boil, stir, and add the apples to the pan. Add enough water so the liquid comes halfway up the sides of the apples. Cover the pan and bring to a simmer. Uncover and spoon the poaching liquid all over the apples every few minutes, and turn them around gently in the liquid so they are coated often. Depending on the size of the apples, they should simmer 10 to 20 minutes to become tender. Be careful not to cook them to the point where they are falling apart. When the apples are tender, remove the pan from the heat and let them cool in the poaching liquid. In a small bowl, mix the figs, brown sugar, walnuts, and lemon juice. When the apples are cool, stuff the cored cavities with the fig mixture. Put them in a bowl, taste the liquid, and stir in more sugar or lemon juice to taste. Pour ½ cups of the liquid over the apples and refrigerate until needed. Serve warm or cold. Six servings. Here is a new twist on pumpkin cookies for the Holidays. Freshly baked goodies make a great gift when you are on a tight budget or you have no idea what to buy a special person. For a nice finishing touch you could drizzle chocolate over the top of the cookies or dip one-half of the cookie into melted chocolate. Enjoy! ½ cup butter Preheat oven to 350 degrees. In large bowl, cream together butter and sugar until light and fluffy. Beat in egg, pumpkin and vanilla. Mix flour, baking powder, baking soda, salt and spices. Add to creamed mixture and mix well. Add almonds and chocolate; mix thoroughly. Drop by teaspoonfuls onto well-greased cookie sheet. Bake cookies 15 minutes, or until lightly browned. Remove from cookie sheet while still warm; cool on wire rack. Makes about 6 dozen cookies.
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It
is the time of year to start planning your holiday baking, this recipe sounds
quick and delicious. These apples are a pretty pink and have a slight tartness
from the cranberry juice. The fig filling is a nice bonus. They can be
prepared the night before. For more delicious recipes, visit
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