Friday, November 18, 2011

First 5 recipes in my email today

Almonds in Honey

1 3/4 cups whole almonds

1 cup honey

Toast almonds in a 350


F oven for 10 minutes, stirring once or twice, until golden. Cool on a wire rack. Place almonds in a clean 1-pint jar. Add honey slowly, using a table

knife or narrow spatula to help honey drizzle down through the almonds. Cover.

Store in a


dry place for up to 1 month. Spoon over ice cream. Freeze for longer storage.

Gift idea: Pack in a basket by surrounding with whole almonds in shell. Enjoy.
Thanksgiving Turkey Cookies

Prep: 30 mins

Cooking:10 mins

Level: Easy

Yields: 24 turkeys

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated

Chocolate Chip

Cookie Bar Dough

3/4 cup prepared chocolate frosting

1/3 cup sliced almonds

48 NESTLÉ® TOLL HOUSE® Premier White Morsels



Mini Morsels

24 candy corns

48 pretzel twist pieces for feet

PREPARE cookies as directed on package. Cool completely.

FROST cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie. Place two white morsels upside down on each

as eyes. Adhere mini morsel pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each.

NOTE: Candy corns can be used for feathers instead of almond slices. Enjoy.
Apple Orchard Barbecue Sauce

1 medium onion, grated or finely chopped

4 cups pressed apple cider (not pasteurized apple juice)

1/2 cup cider vinegar

1/2 cup firmly packed dark brown sugar

1 tablespoon whole mustard seed

1 teaspoon celery salt or celery seed

1 tablespoon Worcestershire sauce

1 tablespoon liquid smoke

2 (12 ounce) bottles chili sauce

Hot pepper sauce, to taste (optional)

Bring all ingredients to boil in a large saucepan. Reduce heat and simmer until sauce is thickened and volume is halved. Pour hot sauce into two 1-pint

sterilized jars. Seal with 2-piece sterilized lids. Water-bath process for 10 minutes. Remove with tongs. Cool. Decorate with Baster Brush Wrap.

Baster Brush Wrap

1 (12-inch) length 1/4-inch wide red

grosgrain ribbon

1 small baster brush

Center gingham squares on jar lid. Slip rubber band over fabric, gathering in around the rim of jar. Tightly tie


around jar lid. Tie ribbon streamers in bow around handle of basting brush. Remove

rubber bands. Enjoy.

3 cups sweet cherries

1 1/4 cups milk

4 eggs

1/2 cup sugar

1 teaspoon salt

1 1/2 tablespoon butter, melted

1 cup flour

1/4 cup confectioners' sugar

Preheat oven to 350°F.

Wash cherries; remove stems and pits.

Place pitted cherries in an 8 cup oven-proof dish.

In the bowl of a food processor or blender, combine milk, eggs, sugar, salt, and melted butter. Blend until smooth. Add flour, blend briefly - do not overmix

once flour is added.

Pour batter into baking dish, covering cherries, and bake for 30 minutes or until top is light golden brown and center is done.

Sift confectioners' sugar over the top and serve while still warm.

This dessert can also be prepared using blueberries, plums, peaches, apples or other fruits that are in season.

Serving Suggestions:

Top with whipped cream or scoops of vanilla ice cream. Enjoy.
 PEAR CRANBERRY CRISP                           Makes 6 servings.

8 tbs butter, room temp, cut into small pieces
3/4 cup flour
1 tsp cinnamon
2 cups cranberries
8 pears or apples, peeled, cored, cut into slices
Light whipped cream
1/2 cup brown sugar or Splenda
1 cup rolled oats
1/4 cup sugar or Splenda
1 tbs lemon juice

HEAT oven to 350°. In a bowl, toss pear slices in lemon juice. Add cranberries, sugar, and cinnamon and toss to combine. Spread fruit in an ungreased 9x13" baking pan. In a bowl, combine oats, flour, brown sugar and butter until crumbly.
SPRINKLE oat mixture over fruit. Bake until fruit is tender and topping is lightly browned, 30 min. Remove from oven and SERVE warm, at room temp or chilled. Top with whipped cream...

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