Holiday Recipes

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.