1 (16 ounce) package large marshmallows
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons green food coloring
4 1/2 cups cornflakes cereal
1 (2.25 ounce) package cinnamon red hot candies
In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
Drop by spoonfuls on wax paper, and decorate with red hots. Set aside, and allow to cool.
1-1/3 cups flaked coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract
In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
|Cranberry & White Chocolate Shortbread|
1 3/4 cups (425 mL) All Purpose Flour
1/2 cup (125 mL) Corn Starch
1/2 tsp (2 mL) salt
1 cup (250 mL) unsalted butter, room temperature
3/4 cup (175 mL) icing sugar
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) white chocolate chips
icing sugar for dusting (optional)
1. Preheat oven to 300 F (150 C). Line a 9" x 13" (3 L) baking pan with parchment paper so that it overhangs ends for easy removal.
2. In a large bowl, combine flour with corn starch and salt.
3. In a separate bowl, beat butter with icing sugar and vanilla until very creamy. Stir in flour mixture, then cranberries and chocolate chips. Using floured fingers, pat evenly into prepared pan. Using a fork, prick surface all over.
4. Bake in preheated oven 40 - 50 minutes or until deep golden around edges. Let stand in pan on wire rack for 30 minutes. Using parchment paper, lift out of pan. Slice into bars while still warm. Cool completely. Dust with icing sugar if desired.
|Ham & Cheese Pinwheel Appetizers|
1 can (235 g) Pillsbury Crescent Rolls
4 slices cooked ham
2 to 3 tsp (10 - 15 mL) prepared honey mustard or Dijon mustard
1 cup (250 mL) shredded Swiss or Cheddar cheese
2 tbsp (25 mL) sesame seeds, optional
Heat oven to 375 F (190 C).
Separate dough into 4 rectangles; seal perforations. Place ham slices on rectangles. Spread ham with mustard; sprinkle with cheese. Starting at shortest side, roll up each rectangle; press edges to seal. Coat rolls with sesame seeds, if desired. Cut each roll into 5 slices. Place cut side down on ungreased baking sheet.
Bake for 15 to 20 minutes or until golden brown. Immediately remove from baking sheet. Serve warm.
|Tourtiere Mini Turnovers|
1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
1/2 cup butter, softened
1-1/2 cups flour
1/2 lb. (225 g) lean ground pork
1/4 cup finely chopped onions
1 chicken bouillon cube, dissolved in 1/4 cup boiling water
1 tsp. ground allspice
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 cup mashed potatoes
1 egg, beaten
BEAT cream cheese spread and butter in large bowl with mixer until well blended. Gradually beat in flour. Shape into ball. Wrap in plastic wrap. Let stand 1 hour.
MEANWHILE, cook meat and onions in large saucepan on medium-high heat 7 to 8 min. or until meat is done, stirring frequently. Stir in bouillon and spices. Remove from heat. Add potatoes; mix well. Cool completely.
HEAT oven to 400 F. Roll out pastry on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie or biscuit cutter to cut pastry into 24 rounds, rerolling scraps as necessary. Discard any remaining dough.
SPOON 1 Tbsp. meat mixture onto centre of each pastry round; brush edge with egg. Fold in half; press edges together with fork to seal. Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
BAKE 18 to 20 min. or until golden brown.
This is a great make-ahead recipe. Assemble turnovers as directed; place on baking sheet and brush with egg as directed. Freeze until solid, then transfer to freezer-weight resealable plastic bag or freezer container. Freeze up to 3 months. When ready to serve, place desired number of turnovers on baking sheet. Let stand at room temperature 1 hour, then bake as directed..
|Caramel Crunch IceCream Squares|
1 cup butter - cut into pieces
2 cups flour
1 cup chopped nuts
1/2 cup brown sugar
1/2 cup quaker oats
435 ml jar of butterscotch dessert topping warmed slightly
2 litre carton vanilla icecream
Preheat oven to 350 F.
To make crumb topping - in a large mixing bowl combine flour, butter, chopped nuts, brown sugar and quaker oats. Spread crumb mixture onto a cookie sheet. Bake for 15 minutes being careful not to burn. Half way through baking, lightly mix the crumb topping and continue baking. Cool mixture and then crumble.
Spray a 9 x 13 inch pan with non stick cooking spray. Place 3/4 of the crumbs on bottom of pan. Top with the butterscotch topping. Spoon softened icecream over mixture and spread to edge of pan. Top with remaining butterscotch topping and sprinkle with remaining crumb mixture.
Freeze overnight or until hardened. Remove from freezer 5 to 10 minutes before serving. Serves 8.
|Scottish Whipped Shortbread|
1 lb butter softened
1 cup icing sugar
1/2 cup corn starch
3 cups flour
1 tsp vanilla
Preheat oven to 350 F.
Cream butter so light and fluffy.
Stir together corn starch, flour and icing sugar.
Put all ingredients together and mix with electric mixer until like whipped cream.
Drop from teaspoon onto baking sheet. Decorate with cherries. Bake for 15 to 20 minutes.