Here are some holiday recipes to keep you warm and fuzzy!
Pecan and Honey Diamonds
Cost per serving: 47¢
These bite-sized delights won't last long! Save time by making them in
advance--they'll keep in an airtight container at room temperature for two to
three days.
Ingredients
·
CRUST:
·
2 1/4 cups all-purpose
flour
·
2/3 cup confectioners'
sugar
·
1 teaspoon salt
·
12 tablespoons (1
1/2 sticks) unsalted butter, chilled, cut into 12 pieces
·
FILLING:
·
2/3 cup honey
·
1/2 cup packed light
brown sugar
·
1/4 teaspoon salt
·
6 tablespoons unsalted
butter, cut into pieces $
·
2 tablespoons heavy
cream
·
3 cups pecan halves
Preparation
1.
1. Preheat oven to 350ºF. Line a 9-by-13-inch baking pan on bottom
and 2 long sides with a sheet of heavy-duty aluminum foil, making sure that
foil is smooth and overhangs top of pan by at least 4 inches on both sides.
Mist foil with cooking spray.
2.
2. Make crust: Combine flour, confectioners' sugar and salt in a
food processor and pulse once or twice. Add butter and process until dough
forms a clump when squeezed, about 30 seconds. Sprinkle mixture across bottom
of pan and press into an even layer, making sure there are no cracks. Bake
crust until it looks dry, 18 to 20 minutes. Place on a wire rack.
3.
3. Make filling: Reduce oven temperature to 325ºF. Combine honey,
brown sugar and salt in a saucepan and bring to a simmer over medium heat,
stirring to dissolve sugar. Reduce heat and simmer for 2 minutes without
stirring. Add butter and cream and simmer, stirring constantly, for 1 minute.
Remove from heat; stir in pecans.
4.
4. Pour hot filling evenly over crust. Use back of a spoon to
distribute nuts evenly. Return pan to oven and bake until filling is bubbling
and slightly browned, 18 to 20 minutes. Transfer pan to a wire rack and cool
completely. Run a small knife between pan and pastry on sides without foil.
Lift foil from pan onto a cutting board and use a serrated knife to cut into 30
diamonds.
POPOVERS!
Ingredients
Popover Batter
3/4
cup water
1/4
cup butter or margarine
1
cup Original Bisquick® mix
4
eggs
Apricot Butter, if desired
1/4
cup unsalted butter, softened
2
tablespoons apricot preserves
Honey Herb Butter, if desired
1/4
cup unsalted butter, softened
2
tablespoons chopped fresh parsley
1
teaspoon honey
Molasses Butter, if desired
1/4
cup unsalted butter, softened
2
teaspoons mild molasses
Directions
·
1Heat oven to 400°F. Generously grease 32 mini muffin cups
with shortening.
·
2In 4-quart saucepan, heat 3/4 cup water and 1/4 cup butter
to rolling boil. Reduce heat to low; add Bisquick mix all at once. Stir
vigorously with whisk about 1 1/2 minutes or until mixture forms ball. Remove
from heat. Beat in eggs, 1 at a time; continue beating until smooth.
·
3Drop dough by level measuring tablespoonfuls into muffin
cups.
·
4Bake 23 to 27 minutes or until deep golden brown.
·
5Meanwhile, stir together ingredients of desired flavored
butter(s) to serve with popovers.