Not Crescent Rolls Snails

Before baking

Before baking

Baked “crescent” roll snails

After baking

 

Not Crescent Rolls Snails
Author: 
Recipe type: Bread
Cuisine: French American
Prep time: 
Cook time: 
Total time: 
Yield: 12 rolls per tube
 
This is more a holiday tip than a recipe and it is for people who are willing to use readymade shortcuts for holiday entertaining. If you are like me, you love the taste of crescent rolls, but don’t have a lot of patience for opening the tubes, teasing the roll of dough flat, separating the triangles and rolling each one into a crescent…especially when you are busy serving a lot of people during a holiday meal or trying to put lots of appetizers together for a party. These can even make an appearance slightly dressed up with a quick glaze for breakfast or a brunch treat. These “crescent” roll snails are made very simply and quickly by unwrapping rolls of crescent roll dough and snipping the intact rolls into approximately 12 slices each with a pair of scissors or a sharp knife. Place the slices flat on a baking sheet and bake for 10-14 minutes (depends on your oven and how many rolls you choose to bake at once) at 375 degrees F. Remove from the baking sheet with a spatula that won’t melt and serve warm. For appetizers, you can cut the baked rolls in half horizontally and use the filling of your choice to make small sandwiches. For a breakfast treat, you can create a glaze from confections sugar, a little orange or lemon juice, and perhaps a bit of finely grated citrus that you can make in a jiffy with a microplane grater or use a vanilla glaze with some cinnamon sugar. These little snails can serve more people with fewer calories than the traditional crescent rolls because you are getting 12 smaller servings rather than the eight crescents a tube is said to make. The concentric rings of these snails make them especially attractive and you can serve these delicious rolls with a minimum of effort when you are busy.
Ingredients
  • Tubes of packaged crescent rolls
  • Optional glaze made from powdered sugar, milk, vanilla OR
  • Powdered sugar, lemon or orange juice
Instructions
  1. Unwrap rolls of crescent roll dough.
  2. Snip the intact rolls into approximately 12 slices each with a pair of scissors or slice with a sharp knife.
  3. Place the slices flat on a baking sheet and bake for 10-14 minutes (depends on your oven and how many rolls you choose to bake at once) at 375 degrees F.
  4. Remove from the baking sheet with a spatula that won’t melt and serve warm.
  5. Glaze if desired.

Broccoli Raisin Cashew Salad


Broccoli Raisin Cashew Salad
Author: 
Recipe type: Salad, Side
Prep time: 
Cook time: 
Total time: 
Yield: 6-12
 
This is a wonderful salad that surprises people who think they don’t like broccoli and excites people who already know they love it. It is a very simple, easy salad with just 5 ingredients and some seasoning to taste. The sweetness of the raisins makes this a salad that even children enjoy. Sometimes people add a little sugar to the mix, but I don’t find it necessary. If you like it especially sweet, increase the quantity of raisins you include. While this recipe may not make a convert of George H. Bush (who claimed to hate broccoli), you will find that this disappears quickly although it can be refrigerated for a day or two and remain crisp and delicious. Like any recipe, this one can be tweaked to your taste by using dried sweetened cranberries instead of raisins, sunflower seeds instead of cashew pieces, different onion types, or even some yogurt instead of mayonnaise. You can use some bacon bits to add a smoky, meaty flavor. This is my favorite version. I like to use the microwave oven to cook vegetables quickly without a lot of vitamin-robbing water; however, you can choose to steam the broccoli or even drop it into boiling water and remove it as soon as the color changes to bright green and then cool it. The broccoli should remain crisp after cooking, not soft as it might be if you were serving it as a hot vegetable side dish.
Ingredients
  • 2 pounds of broccoli crowns
  • 2 ounces of raisins
  • 4 ounces of roasted salted cashew pieces
  • 4 ounces of finely diced red onion
  • 10 tablespoons of mayonnaise (This salad can be vegan if you use a vegan mayonnaise.)
  • Salt and pepper to taste
Instructions
  1. Cut the broccoli crowns (including the stem parts) into small bite size pieces. Rinse them and drain them, leaving a little water clinging to the florets. Cook on high in a microwave-safe casserole dish (such as Corningware) or bowl for about 4 minutes or until crisp-tender. If you are using Corningware, you can submerge the bottom of your container in cold water to cool it quickly. If you are using something like Pyrex, transfer to a cool bowl.
  2. Add the raisins, cashew pieces, diced red onion, and mayonnaise to the broccoli. Mix gently until all of the ingredients are evenly dispersed. Taste and adjust seasoning with salt and pepper if you like.

 

Baked Gefilte Fish Casserole


 

Baked Gefilte Fish Casserole
Author: 
Recipe type: Appetizer, Side dish, entrée
Prep time: 
Cook time: 
Total time: 
Yield: 24
 
Passover is coming up soon and for me, the traditional dishes for the holiday Seder always include some version of gefilte fish and freshly prepared horseradish with beets added to make it a vibrant fuchsia color. Over the years I have used gefilte fish from a jar or spent the time and money to make a wonderful non-traditional version with salmon, but regardless of the version we had, some of the friends and relatives did not enjoy the texture and wet coating that gefilte fish typically has. One year I discovered that I could make a gefilte fish casserole that seemed to address all of the reservations people had about gefilte fish. The recipe starts with store-bought gefilte fish that is mashed and mixed with finely chopped vegetables, eggs, and matzo meal to make a delicious, brown-crusted fish “cake” that not only tastes great, but is also more economical as the added ingredients stretch the expensive fish and tone down what some consider to be “fishy” flavor. As a bonus, you get a lot of nutritious vegetables too. You can use this as an appetizer, served cold or use larger portions as an entrée, served warm.
Ingredients
  • • 4 pounds of prepared gefilte fish
  • • 2 pounds onions
  • • 1 pound carrots (Scrubbed, but not necessarily peeled. I use a clean Scotch-Brite green pad.)
  • • 2-3 large ribs celery
  • • 1/4 cup fresh parsley, lightly packed
  • • 5 eggs
  • • 1/4 cup olive oil
  • • 1/2 cup matzo meal
  • • 1 teaspoon freshly ground black pepper
  • • 1 teaspoon kosher salt
  • • 2 teaspoons sugar
Instructions
  1. Remove gefilte fish from the jar leaving the gel or broth behind. Mash the fish in a large bowl using a potato masher or your hands.
  2. Cut the vegetables into coarse chunks. In a food processor using the steel knife, pulse the onions, carrots, celery and parsley until they are finely chopped, but not pureed. If your food processor cannot hold all the vegetables at once, chop them in batches.
  3. Beat the eggs lightly with the oil. Add the chopped vegetables, eggs, oil, matzo meal, pepper, salt and sugar to the mashed fish. Blend well.
  4. Transfer the mixture to an oiled 9x13 inch pan and press lightly to even the surface.
  5. Bake for 1 hour at 350 degrees Fahrenheit until lightly browned.

 

Prepared Horseradish with Beets


Prepared Horseradish with Beets
Author: 
Recipe type: Condiment, sauce, dip
Prep time: 
Total time: 
Yield: 24
 
Horseradish is a wonderful condiment that works any time of year to add zest to foods, but around Passover it is a holiday staple, eaten to complement gefilte fish or baked gefilte fish casserole. While it can be eaten “white” without any beets, it works well with beets from a can or freshly cooked, cooled beets. This recipe for the horseradish is an approximation. Every horseradish root is oddly shaped and they also vary in intensity. I have provided the measurements from the last batch I made, but your mileage will vary.
Ingredients
  • Horseradish root (Size depends on how many ounces of prepared horseradish you want to end up with. Keep in mind you may be adding beets and you will be adding vinegar. I used a 7 ounce, relatively straight piece which yielded 2 cups of prepared horseradish with beet.)
  • White vinegar (I used about 1 cup.)
  • Granulated sugar (I used 4 teaspoons.)
  • Kosher salt (I used 2 teaspoons. You only need 1/2 as much table salt.)
  • Canned beets (not pickled) or a fresh, scrubbed beet (I used 1 medium-sized beet, cooked in the microwave oven with a few tablespoons of water until it could be pierced easily with a fork.)
Instructions
  1. If you are using a fresh beet, I recommend peeling it before you cook it. Wearing a glove or plastic bag on your hand when touching the beet will help you avoid staining your hands. Steam it in a small pot or cook on high in a covered, microwave-safe container with a little water in the microwave oven until tender. Cut into chunks.
  2. Wash the horseradish root thoroughly. The roots are often very dirty and I find the easiest way to clean them is with a toothbrush under running water. Peel the fresh horseradish. Cut it into chunks. Put the pieces in the food processor and process using the metal blade. If you want the horseradish to be pink, gradually add canned shredded or whole beets (not pickled beets) or pieces of freshly cooked beet and continue until you get the color you like. Don’t worry if you do not care for beets by themselves. Horseradish is pretty assertive and the beet does not change the flavor a lot. With the processor running, add through the feed tube as much white vinegar as the horseradish holds without pooling. Add sugar and salt to taste.
Notes
Warning: Do not inhale over the processor bowl or lean in as you open it when processing horseradish as the fumes can irritate both your eyes and nose.

Roasted Butternut Squash and Sweet Potato Soup


Roasted Butternut Squash and Sweet Potato Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Yield: ~2 quarts
 
When the weather cools, a bowl of hot soup is a lunch or dinner favorite. Fall and winter bring delicious squashes and hearty root vegetables in abundance. You can make a particularly tasty soup by roasting your vegetables and pureeing them with some broth to achieve the consistency you like. The quantities of the vegetables can be adjusted and even the choice of vegetables can vary. In the base recipe here, I have used butternut squash, sweet potatoes, and a yellow onion, but you can change up the taste a bit by adding garlic, carrots, other squashes, or even something more exotic such as a small beet. If you use vegetable broth and leave out the sour cream garnish, this recipe will meet the guidelines for being vegan.
Ingredients
  • 6 cups butternut squash cut into ~1 inch dice
  • 4 cups orange yams or sweet potatoes cut into ~1 inch dice
  • 1 large onion cut into ~1 inch dice
  • 2 to 3 tablespoons of olive oil
  • 2 14.5 ounce cans of vegetable or chicken broth
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg (a microplane works well for this)
  • Salt and freshly ground black pepper to taste
  • Diced red pepper for garnish (optional)
  • Celery leaves or parsley leaves for garnish (optional)
  • Light sour cream thinned with a bit of milk or water for garnish (optional)
Instructions
  1. Pre-heat the oven to 450 degrees F. Line a 1/4 sheet pan or a large baking pan with aluminum foil. Place the vegetables in a large bowl and stir to mix. Drizzle with the olive oil, sprinkle with ~1 teaspoon of salt, and mix to coat all of the vegetables evenly. Pour into the lined baking pan and distribute the vegetables into an even layer. Roast in the oven for 30-40 minutes or until the vegetables are tender and are beginning to brown at the edges. Remove from the oven. At this point you can use a standard blender to puree batches of the vegetable mixture with the broth and spices or you can use an immersion blender. In either case, you transfer the mixture to a sauce pan (3 quarts or larger) so that you can heat it to serving temperature. If you would like a thinner consistency, add additional broth or water. Taste and adjust the seasoning. Pour into serving bowls and garnish with a sprig of parsley or celery leaves, diced red pepper or some sour cream. An especially attractive way to use the sour cream is to use a small spoon to distribute dots of thinned cream in a circle. Use a toothpick to drag a line connecting through the middle of all the dots to make a pretty pattern.

Chocolate Covered Pretzels, Fruit, etc.

Chocolate Coated Pretzel and Dried Apricot

Chocolate Covered Pretzels, Fruit, etc.
Author: 
Recipe type: Snack, Candy, Gift
Prep time: 
Cook time: 
Total time: 
Yield: Varies by size and type of dippers
 
During the holiday season, a favorite gift is chocolate coated pretzels, dried fruit, maraschino cherries or fresh fruit such as strawberries. The trick to making chocolate covered anything is to temper the chocolate. Once you have tempered the chocolate, you can dip whatever tasty treats you care to dip and place them on trays to cool completely and solidify. Properly tempered chocolate sets up easily into a glossy coating for your treats. While the process seemed scary to me for many years, it is a simple matter of controlling the temperature of the chocolate and mixing in unmelted chocolate to provide the seeds of the crystalline structure required for the glossy coat and snap of tempered chocolate.
Ingredients
  • Approximately 1 pound block or bar of good quality eating chocolate (Do not use chips as they don’t seem to temper the same way.)
  • Goodies to dip
Instructions
  1. To temper the chocolate use a serrated knife to make cuts that shave thin slices off the corners of the bar or block. Turn the block to get fairly small surfaces to cut and continue until the entire bar is cut up into small pieces.
  2. Put half the chocolate in a microwave-safe bowl or in a double boiler. If you are using a double boiler, do not allow boiling water to touch the bottom of the upper pot or get into the chocolate, which will make the chocolate seize up into a hard mass that cannot be tempered and will have to be used in a recipe that calls for a lot of liquid. If you are using the microwave oven, cook on high power for 30-60 seconds and stir to equalize the temperature throughout the chocolate. Cook for another 30-60 seconds and stir again until all of the chocolate is melted and the temperature reaches 105-115 degrees F. If you need to, cook again in 10 second increments, stirring after each increment until you get a uniform temperature and all the chocolate is melted. If you are using a double boiler, stir over hot water just until the chocolate is all melted and reaches temperature. Remove from the heat. If you overshoot on the temperature, stir and let the chocolate cool at room temperature until it reaches 115 degrees F or less.
  3. Add the remaining half of the chocolate and stir until all the chocolate is uniformly melted and the temperature reaches 88 degrees F. At this point the chocolate is tempered and can be used for dipping.
  4. When I dip pretzels, I use the hook end of a large unbent paper clip to hold the pretzel. I dip it into the chocolate and drag it on a non-stick silicone sheet lined pan to remove excess chocolate and then place it on a clean non-stick silicone sheet or parchment paper to set. At this point you can garnish with sprinkles, colored or plain sugar crystals, or other decorations. You need to garnish before the chocolate sets, so work quickly. Fresh fruit such as strawberries can be held by their hulls and things like dried apricots can be held with tongs or fingers and dipped only half-way. When you dip things like fresh fruit or maraschino cherries, make sure that you have dried the surface before attempting to dip so that the chocolate will adhere.
  5. Leftover tempered chocolate and the drips you have on your “excess” pan can be gently reheated to 88 degrees if they get too solid to work with.

Tetrazzini

Tetrazzini with Chicken and Whole Wheat Pasta

Tetrazzini
Author: 
Recipe type: Entree, Main
Prep time: 
Cook time: 
Total time: 
Yield: 6-8 servings
 
I love pasta, mushrooms and Parmesan cheese, individually and all together. I especially love these things when mixed in a creamy sauce with leftover turkey, chicken, ham or even canned tuna fish. It isn't the most beautiful dish you will cook, but I believe it is one of the tastiest and most satisfying you will eat. This casserole can be put together and baked for a quick dinner or prepared just up to the point of baking and refrigerated until half an hour before serving when you pop in into a 375 degree F. oven to heat through to bubbling. I got this particular recipe from an old friend many years ago and I just rescued it from the well-worn, folded paper covered with spots of butter and burns on the edges from sitting too close to the burner as I cooked it time and again. While Parmigiano-Reggiano is more expensive per pound than other forms of Parmesan cheese, the flavor is more intense, so a little goes a long way. To get the best results, you should grate Parmigiano-Reggiano cheese just before you use it. A microplane makes easy work of that and the fine shreds it produces melt effortlessly into the sauce. If you want to make this a one dish meal, you can add cooked broccoli florets to the mixture before the final heating.
Ingredients
  • 8 ounces of spaghetti or spaghettini.
  • 1/4 cup all-purpose flour
  • 6 tablespoons butter
  • 1 1/2 cups milk
  • 1/2 cup dry white wine or sherry or vermouth
  • 1 cup (~ a 4 ounce chunk) shredded Parmigiano-Reggiano cheese
  • 3/4 pound sliced button mushrooms
  • 3 cups diced chicken, turkey or ham or 2 7-ounce cans of tuna, drained
  • Salt and pepper
  • Toasted sliced almonds or parsley leaves for garnish (optional)
  • Extra virgin olive oil for garnish (optional)
Instructions
  1. Pre-heat the oven to 375 degrees F. Cook the pasta according to package directions until it is tender, but not mushy (al dente). Drain, saving 1/2 cup of the cooking water in case the final mixture seems dry.
  2. While the pasta is cooking, melt 3 tablespoons of the butter in a large skillet and sauté the mushrooms, adding salt and pepper to taste. When the mushrooms stop releasing liquid, push them to one side of the pan, melt the rest of the butter in the empty side, add the flour to the melted butter and cook while stirring the flour and butter together for a couple of minutes, coating all of the flour with butter. This will stop the flour from having a raw, pasty taste in the final dish. Gradually stir the milk and wine into the butter-flour mixture and bring to a boil. Turn off the heat and stir in the cheese until it is melted into the sauce. Stir in the protein you have chosen (chicken, turkey, ham, tuna, etc.) and the cooked pasta. If the mixture seems dry, use the reserved cooking water to make it moister as needed.
  3. Pour the mixture into a 2 quart shallow casserole dish and bake for 15-20 minutes until bubbling. If you have prepared the casserole ahead of time and refrigerated it, bake for 25-30 minutes.
  4. When you serve this, you can garnish the top with toasted sliced almonds, parsley leaves, and a drizzle of extra virgin olive oil.

Chicken or Turkey Chilaquiles


Chicken or Turkey Chilaquiles
Author: 
Recipe type: Entree, Main
Prep time: 
Cook time: 
Total time: 
Yield: 8
 
I love Mexican-inspired dishes and this one is easy to make. When I bring it to potlucks, I am always asked for the recipe. It is also good for a home cooked meal, and can be mild or spicy to your taste depending on the canned sauce you purchase. All of the quantities are approximate as exact measurements are not critical. You can make this tasty dish out of roasted chicken or turkey leftovers (or planned-overs at our house) or a deli rotisserie chicken makes fast work of it too. I like to dice up the meat from a rotisserie chicken from Costco and that makes the dish especially easy because those chickens are well-seasoned. Since all of the ingredients have already been salted, you should not have to add any salt to the mixture. I haven’t tried it with canned chicken, but I don’t see a reason that wouldn’t work also. You can use shredded Cheddar cheese, a mixture of Cheddar and Jack cheeses or the packaged Mexican blend cheese available in supermarkets and Costco, which is what I used. I like Las Palmas Green Chile Enchilada Sauce, but other brands should work too. Recently, I discovered that this sauce is available in 28 ounce cans in mild, medium, and picante (or hot) levels of spiciness. My preference is the picante one, but I also recommend the medium one. We found the mild one to make a casserole that was a little bland. Instead of preparing the dish from fresh tortillas and having to fry them, I use packaged tortilla chips or strips to save time and effort and it makes a dish with good texture.
Ingredients
  • 5 cups of cooked, diced or shredded chicken or turkey (One rotisserie chicken from Costco gives you about 5 cups of meat.)
  • 2 cups Cheddar, Cheddar and Jack cheeses, or Mexican blend shredded cheese
  • 4 cups coarsely crushed tortilla chips or strips (measure after crushing)
  • 1 28 ounce can of Green Chile Enchilada Sauce (Las Palmas picante or medium sauce is good.)
  • Salsa, sour cream, guacamole and sprigs of cilantro for serving (optional)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a 9x13 inch baking dish (Pyrex works well.) spread the diced meat. Cover evenly with 2 cups of the cheese. Cover with the 4 cups of coarsely crushed tortilla chips or strips. Stir the ingredients together carefully to make an even mix. Pour the can of enchilada sauce over and stir again to moisten all of the ingredients. Press lightly into an even layer in the pan. Cover with aluminum foil and bake for about 20 minutes. Remove the foil and bake for another 10-15 minutes or until the dish is heated through. You can sprinkle another 1/2 cup of shredded cheese on the top and melt it under the broiler if you like that look. Let cool for about 5 minutes and serve with salsa, sour cream, guacamole and cilantro if you like.

Magic Chocolate Cake (vegan)


Magic Chocolate Cake (vegan)
Author: 
Recipe type: Cake, Bakery, Snack, Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 9
 
This vegan cake is made without milk or eggs and is moist, dark and delicious. It is a simple snack cake that can be put together in minutes without any special tools or ingredients provided you have unsweetened cocoa on hand. It is easy to make at the last minute for unexpected guests. Cakes like this one were developed during the depression era when butter and eggs were expensive or unavailable. For the holidays, I like to use mint flavored chocolate candies to make a light topping for the cake. All it really needs is a dusting of powdered sugar, but you can make that even more attractive by placing a pretty doily over the cake and sprinkling the sugar on top of that. Carefully remove the doily, leaving the pretty design in place.
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons (1/4 cup) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon cider vinegar
  • 6 tablespoons vegetable oil
  • 1 cup water
  • Icing, mint chocolate candies, or powdered sugar as desired for the top
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the flour, sugar, salt, soda, and cocoa together. Sift into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one, vinegar into the second, and vanilla into the third well. Pour the water over all, and stir with a fork until the batter looks even in color and well blended.
  3. Bake for 30 to 40 minutes, or until a toothpick inserted in the middle comes out clean or the top springs back when pressed lightly. Top with Andes Mints or chopped Frango Mints while the cake is hot and spread them over the surface after they have had a couple of minutes to melt, frost with your favorite icing when the cake is cool or dust with powdered sugar.

German Chocolate Cake Cookies


German Chocolate Cake Cookies
Author: 
Recipe type: Cookies, Bakery, Dessert, Snack, Gift
Prep time: 
Cook time: 
Total time: 
Yield: 24-32 bars
 
The original recipe for these cookies came to me from a summer intern when I was managing a software team. I changed the filling so that it would be more like a real German Chocolate Cake and changed the technique a little. These rich cookies now have a chocolate chip, pecan, coconut caramel filling. Heaven for German Chocolate Cake fans.
Ingredients
Caramel layer
  • 44 caramels ( 1 bag of Brach Milk Maid caramels usually works )
  • 1/3 cup evaporated Milk
Cake
  • 1 German Chocolate Cake packaged cake mix
  • 1/3 cup butter (softened)
  • 1/3 cup Evaporated Milk
Filling
  • 1 cup chocolate chips
  • 1 cup broken pecan pieces
  • 1 cup toasted shredded or flaked coconut
Instructions
  1. Preheat oven to 350 degrees.
Caramel layer
  1. Heat the caramels and evaporated milk together over low heat, stirring occasionally. Keep the mixture warm so that this is ready to pour over the base later.
Filling
  1. While the caramel is melting, mix the chocolate chips, pecans, and coconut in a bowl.
Cake
  1. Mix the cake mix and butter until no lumps are visible. A pastry blender works well for this. Stir in the milk to make a soft dough. Reserve 1/3 of the dough in the refrigerator. Press 2/3 of the dough in the bottom of a non-stick 13 x 9 baking pan, making a small rim around the edge. Bake for 6 minutes.
  2. Sprinkle the filling evenly over the partially baked dough. Pour the caramel mixture over the top of the filling. Pat the rest of the dough into small flat pieces with your finger tips and distribute on top of the caramel mixture to cover as much of the filling as you can, patching the pieces together if necessary.
  3. Bake again for 18-22 minutes.
  4. When the cookies have cooled a bit and the caramel is set, cut into 24 or 32 pieces. Cutting this into small pieces works because the cookies are very rich. Do not try to cut this before the caramel has set or it will ooze out and stick the cookies back together.

Talley’s Trail Mix


Talley's Trail Mix
Author: 
Recipe type: Snack, Gift
Prep time: 
Cook time: 
Total time: 
Yield: 5 cups
 
Besides being delicious as a snack and providing energy for athletic endeavors with a healthful amount of protein, carbohydrate, and fiber, this trail mix makes a nice gift when packaged in a pretty airtight can, jar, or gift bag. The flavors can be adjusted to your tastes by changing the ingredients or the amounts of specific ingredients. This version was always a big hit at fund raisers, sold in holiday gift bags tied with colorful yarn or raffia. Thanks go to Talley for sharing her recipe. I use the Pumpkin Pie Spice to make the preparation easier instead of the list of spices she recommended.
Ingredients
  • All quantities are approximate.)
  • 1 cup cashews
  • 1 cup walnut pieces or halves (or pecans or combination)
  • 1 cup chopped dried apricots
  • 1/3 cup sunflower seeds, roasted
  • 1/3 cup tamari pumpkin seeds
  • 1 cup golden raisins (or whatever you have)
  • 1/2 cup dried cranberries
  • 1/4 - 1/3 cup sugar
  • 1/2 tsp ground cinnamon plus 1/8 – 1/4 tsp of each of the following: nutmeg, cloves, allspice, ginger (go easier on the stronger flavors) OR 1 1/2 teaspoons Pumpkin Pie Spice*
  • A pinch of salt
  • 1 large egg white
  • 1 tsp. water
Instructions
  1. Preheat the oven to 225 degrees F. In a large bowl or gallon zip-top plastic bag, mix all the ingredients together except for the egg white, salt and water.
  2. In a small bowl, beat the egg white and water with an electric mixer until frothy.
  3. Fold the frothy egg white into the nut-fruit mixture gently to avoid breaking up the nut pieces.
  4. Line a 9”x13” baking pan with parchment paper, aluminum foil or a silicone liner, such as Silpat. (The mixture will be very sticky as it bakes.) Spread the fruit and nut mixture into the pan in an even layer, avoiding the pan sides unless you are using a non-stick pan. Bake for 1 hour. Cool in the pan on a rack. When cooled, break the trail mix apart into pieces. Store the trail mix in an airtight container until ready to serve.
Notes
*You can use the individual spices or save some time (and possibly some money) by replacing the spices with ~1 1/2 teaspoons of pumpkin pie spice.

Turkey and Potato Curry Pockets


Turkey and Potato Curry Pockets
Author: 
Recipe type: Main dish, Entree, Snack
Prep time: 
Cook time: 
Total time: 
Yield: 12 pockets, Serve 2 per person
 
These pockets turn leftover turkey or chicken, mashed potatoes and perhaps even leftover vegetables into a meal you would enjoy even if you had to start from scratch. The curried potato mixture is similar to what you might find in an Indian samosa, but these are baked in a pastry pocket instead of being fried. You can make your own pastry or use the packaged ones you find in the refrigerator case in the supermarket. You can store the unbaked pockets in the freezer for up to 2 months by placing them on a baking sheet and freezing them until they are firm enough to transfer to a freezer-weight plastic bag. Bake the frozen pies at 375°F for 30 to 45 minutes.
Ingredients
  • 2 Tbsp butter
  • 1 cup onion, diced or chopped finely
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons curry powder
  • 2 cups mashed potatoes
  • 1 cup frozen peas
  • 1 1/2 cups diced roasted turkey or chicken
  • 3 refrigerated rolled pie crusts
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 400 degrees °F. Line a baking sheet with a non-stick silicone sheet such as Silpat or parchment paper. Heat the butter in a large non-stick skillet over medium heat. Add the onion, curry powder, salt and pepper and cook, stirring occasionally until the onion is golden brown and softened. Take off the heat. Add the mashed potatoes, peas and turkey.
  2. Unroll the pie crusts and cut each into 4 quarters. Divide the potato/pea/turkey mixture into 12 portions and place them on the dough, covering one half of each piece of dough. Fold the dough over the filling. Use a fork to press the edges to seal them and leave a decorative edge. Put the pies on the baking sheet. Brush with the beaten egg and bake until golden brown, 15 to 20 minutes.