Hi Beryl,
Glad you liked Santa & the Reindeers. That was sent to me last Christmas by a dear Friend and former Adlander, Chris Wiseman. One of the most Inspiring Gentlemen that you would ever be fortunate enough to meet. When you get a chance, visit his Website http://www.cgwpma.com . You will be Inspired.
Now back to the real reason we're here, a few Goodies to munch on.
Chocolate-Pecan-Bourbon Cake
Ingredients
vegetable oil cooking spray
1/4 cup pecans (1 oz.)
3 tbsp. all-purpose flour
3 oz. bittersweet or semisweet chocolate (chopped fine)
1/2 cup unsweetened Dutch process cocoa powder
1 cup sugar
1/2 cup boiling water
2 egg yolks
1 tbsp. bourbon
4 egg whites, room temperature
1/4 tsp. cream of tartar
2 to 3 tsp. powdered sugar
Directions
Position oven rack in the bottom third of the oven and preheat oven to 375°F. Spray the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.
In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal. Set aside.
In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar. Add boiling water; whisk until chocolate is melted. Whisk in egg yolks and bourbon. Set aside.
Combine egg whites with cream of tartar in a medium-size bowl. Beat at medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry. Whisk flour and pecans into chocolate mixture. Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites. Scrape batter into prepared pan.
Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. It will sink like a soufflé, and the top crust may be broken. Cake may be stored at room temperature for one day before serving.
To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter. Release the spring; remove the pan sides. Leave cake on the bottom of the pan and transfer it to a serving dish. Sieve powdered sugar very lightly over the top.
Snowballs
Ingredients
2 cups sifted all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup finely chopped pecans
3/4 cup sifted confectioners sugar
Directions
Preheat the oven to 325°F; butter two baking sheets. Onto a piece of wax paper, sift the flour and salt. In a medium-size bowl, with an electric mixer on high, cream the butter and granulated sugar until light and fluffy. Blend in the vanilla.
Using a wooden spoon, stir in the flour mixture, then the pecans. Dust your hands with a little of the confectioners sugar and roll the dough into 1-inch balls. Place 2 inches apart on the baking sheets and bake for 25 minutes or just until light brown.
Transfer to racks to cool for 15 minutes, then roll in the confectioners sugar. These cookies keep well in an airtight container for up to 2 weeks. Do not freeze them.
Makes About 4 Doz. Cookies
Holiday Cheese Ball
Ingredients
3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (at room temperature)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley
Directions
Preheat the oven to 350° and spread out the pecans in a small pan. Bake, tossing once, for 8 minutes or until toasted. Meanwhile, in a small bowl, place the cream cheese, onions, mustard, red pepper sauce, and garlic. With an electric mixer at moderate speed, beat for 3 minutes or until well blended. Stir in the cheddar cheese. Wrap the mixture in plastic wrap, shape into a 4-inch ball, and chill for 15 minutes.
On wax paper, toss the toasted pecans with the parsley. Unwrap the cheese ball and carefully roll it in the parsley mixture, coating it completely. Rewrap in plastic wrap and refrigerate until time to serve. Place the ball on a serving platter and surround with an assortment of crackers.
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Click On Rudolph For A Little Fun
Have A Blessed Christmas,
Phil