Snacks & Deserts
Crispy Sweets
Serves: 5 to 6
1 1/2 pounds (3 to 4) sweet potatoes
1/2 cup vegetable oil
2 tablespoons maple or pancake syrup
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Cut each potato in half lengthwise, then cut
each half into 3 wedges. In a medium skillet,
heat the oil over medium-high heat until hot
but not smoking. Cook half the potato wedges
in the hot oil, until crispy and brown,
turning them frequently. Remove from the
skillet and drain on paper towels, then place
on a cookie sheet and keep warm in a 200
degrees F oven. Repeat with the remaining
potatoes. In a small bowl, combine the syrup,
nutmeg, and cinnamon. Using a pastry brush,
brush the potato wedges with the syrup
mixture and serve immediately.
Note: You may
need to heat an additional 1/4 cup oil before
cooking the second batch of potatoes.
Real Butter Cookies
Yields: 3 to 4 dozen cookies
3/4 cup (1 1/2 sticks) butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups all-purpose flour
Preheat the oven to 325 degrees F. In a large
bowl, beat together the butter and sugar. Add
the egg, vanilla, and salt; beat until
smooth. Stir in the flour until a soft dough
forms. Cover and chill the dough for at least
1 hour. With a rolling pin, roll out the
chilled dough on a lightly floured surface to
a 1/8-inch thickness. Use cookie cutters to
cut out cookies and place them 1 inch apart
on ungreased cookie sheets. Bake for 10 to 12
minutes, or until golden. Allow to cool
slightly, then remove to a wire rack to cool
completely. Serve or store in an airtight
container until ready to serve. Note: The
size of the cookie cutters you use will
determine the yield. And if you don't have
any cookie cutters, try using the top of a
clean, smooth-edged, empty small food can.
Frozen juice containers work really well. You
can sprinkle these with colored sugars before
baking if you want an added burst of color.
For more butter recipes and information about
butter, check out the butter Web site at
www.butterisbest.com
Pumpkin Spice Bread
Yields: 8 mini loavesV
Eight 1-pint wide-mouthed canning jars (see
note)
3 1/2 cups packed light brown sugar
1/2 cup (1 stick) butter, softened
1 can (15 ounces) solid-pack pumpkin
4 eggs
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup chopped pecans
Preheat the oven to 325 degrees F. Coat
inside of the canning jars with nonstick
cooking spray. In a large bowl, beat the
brown sugar and butter for 3 to 4 minutes, or
until well blended. Add the pumpkin and eggs
and beat for 2 minutes, or until well mixed.
Add the flour, baking powder, baking soda,
cinnamon, and ginger. Beat for 1 to 2
minutes, or until well blended. Stir in the
pecans, then spoon evenly into the canning
jars. Place the jars on a baking sheet and
bake for 45 to 50 minutes, or until a wooden
toothpick inserted in the center comes out
clean. Carefully place the lids on the jars
and seal while still hot; allow to cool
completely before opening. To serve, slide
the bread out of the jars and slice.
Note:
Even though this batter can also be baked in
two 5- by 9-inch loaf pans (add about 20
minutes to the baking time), the nice thing
about making it in canning jars is that
they're great take-along gifts. Add colorful
ribbon and a pretty label for the perfect way
to show somebody how special he or she
is.
French Toast Sticks
Serves: 4 to 8
2 eggs
1/2 cup confectioners' sugar
1/4 cup milk
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
8 slices white bread, cut into 4 strips each
About 3 tablespoons butter, divided
In a shallow dish, beat the eggs, sugar,
milk, maple syrup, and cinnamon with a fork
until well blended. Dip each bread strip into
the mixture, coating completely. In a large
skillet, melt 1 tablespoon butter over medium
heat. Cook the bread strips a few at a time
for 2 to 3 minutes per side, or until golden,
adding more butter as needed. Serve
immediately or allow to cool, then cover and
chill until ready to serve; when ready to
serve, reheat in the oven or toaster oven for
3 to 5 minutes, or until heated
through.
Caramel Crunch Apple Pie
Serves: 6 to 8
4 Granny Smith apples, peeled, cored, and cut
into wedges
2/3 cup plus 2 tablespoons all-purpose flour
One 9-inch frozen ready-to-bake deep-dish pie shell, thawed
25 vanilla caramels (about 1/2 of a 14-ounce
package)
1 tablespoon water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup chopped walnuts
Preheat the oven to 375 degrees F. In a large
bowl, combine the apples and 2 tablespoons
flour, tossing to coat the apples; spoon into
the pie shell. In a medium saucepan, combine
the caramels and water over medium heat,
stirring until the caramels melt and the
mixture is smooth. Spoon the caramel mixture
over the apples. In a medium bowl, combine
the remaining 2/3 cup flour, the sugar,
cinnamon, and butter, stirring until crumbly.
Add the walnuts; mix well. Sprinkle over the
pie and place the pie plate on a rimmed
baking sheet. Bake for 40 to 45 minutes, or
until the apples are tender. Serve warm or
allow to cool completely before serving.
APPLE PAN DOWDY
From a newspaper dated 11-3-29.
1/2 stale bread loaf, brown is best
8 large tart apples
1/2 tsp. cinnamon
1/4 cup dark brown sugar
1/2 cup cold water
2 Tblsp. butter
Cut bread in thin slices & pare off the crusts. Butter each slice. Lay them into a buttered baking dish 'till it is neatly lined. Inside put the apples, pared & sliced, sugar, cinnamon, dust of salt & pour the water over all. Cover the top with bread, buttred side up. Bake slowly an hour. Serve hot with liquid or hard sauce. I love these old recipes, would be good with vanilla , butterscotch, lemon or rum sauce.
SWEDISH BUTTER COOKIES:
1/2 cup sugar
1 cup butter, softened
1 egg yolk
1 tablespoon half-and-half or milk
1 teaspoon vanilla
1 2/3 cups cake flour
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 egg white, slightly beaten
1 cup finely chopped walnuts
1 cup plum jam or cherry preserves
In small mixer bowl combine sugar, butter and egg yolk. Beat at low speed, scraping bowl often, until well mixed. Stir in half-and-half and vanilla. Add cake flour, flour and baking powder; mix well. Chill dough until firm enough to handle (1 to 2 hours). Heat oven to 375°. Shape rounded teaspoonfuls dough into 1-inch balls. Dip each ball in egg white; roll in chopped walnuts. Place 1 inch apart on greased cookie sheets. Make an indentation in center of each cookie with back of teaspoon. Fill indentation with jam. Bake for 17 to 20 minutes or until lightly browned. Cool 1 minute; remove from pan. Cool completely. 3 dozen cookies.
