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.

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.

Thanksgiving Sugar Cookies


Thanksgiving Sugar Cookies
Author: 
Recipe type: Bakery, Cookies, Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 5 dozen
 
Just about everybody loves sugar cookies and these buttery cookies with the melt-in-your-mouth addition of cream cheese are especially lovable. They are flavored with the warm spices of the holiday season. If you don’t have pumpkin pie spice, you can use cinnamon and a little nutmeg, grated with a microplane instead. They are not like the heavier shortbread cookies, nor as “tough” as a rolled or pressed cookie. The flavor is more complex than a Snickerdoodle and I don’t find these cookies to be as doughy. They are fairly delicate and crispy and it is very hard to eat just one…or two…or three. While I call them Thanksgiving Sugar Cookies, I am thankful that they are delicious any time of year. I was trying to count how many I made in this last batch so I could write the number down for you with some authority, but I started eating them as I put them on the cooling rack. I’m pretty sure it made around 5 dozen cookies.
Ingredients
  • 1 cup butter – 2 sticks or 1/2 pound (leave at room temperature for about an hour)
  • 8 ounces cream cheese (leave at room temperature for about an hour)
  • 1 1/2 cups granulated sugar + more for dipping a glass to press the cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt (only if using unsalted butter)
Instructions
  1. Cream the butter and cream cheese together in a large bowl. Beat in the sugar (and salt, if using) until smooth. Beat in the egg and vanilla extract. Mix the flour, baking powder and pumpkin pie spice together until the color is uniform. (Be sure to get any lumps out of the baking powder before pouring it in the flour.) Stir the dry ingredients and wet ingredients together just until combined. Chill an hour or more to firm up the dough to make it more manageable.
  2. Heat the oven to 375 degrees F. Roll tablespoons of the dough into balls quickly with the palms of your hands. Place them on ungreased cookie sheets about 2 inches apart. A one-tablespoon spring-loaded scoop makes this very easy. Fill a shallow bowl with granulated sugar. Rub a very small amount of cookie dough (to make the sugar adhere) on the flat bottom of a glass or a small metal measuring cup that fits in the shallow bowl. Dip the glass in the sugar and flatten each ball of dough into a thin circle, dipping the glass back into the sugar for each cookie.
  3. Bake 10 to 15 minutes, until the edges are lightly browned. Remove from the cookie sheets and cool on wire racks.

Streusel Topped Sweet Potato Casserole


Streusel Topped Sweet Potato Casserole
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Yield: 18 1/2 cup servings
 
Adapted from Cooking Light.
Ingredients
Potato Mixture
  • About 5 pounds of sweet potatoes
  • 3/4 cup half and half
  • 1/4 cup maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • Cooking spray or oil
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chilled butter (1/2 stick), cut into small pieces
  • 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 375 degrees F. Place the sweet potatoes in a large pot and cover with water. Bring to a boil. Reduce the heat and simmer until tender, about 20 to 30 minutes. Drain and cool until you can touch them. Gently pull off the potato skins and cut the potatoes into large chunks. Beat at medium speed in the bowl of a stand mixer or with a hand mixer until the potatoes are smooth. If you are appliance free, use a potato masher. Combine the half and half, maple syrup, cinnamon, vanilla, salt, and egg. Add the mixture to the potatoes and mix until evenly combined. Spoon the potato mixture into the baking dish.
  2. To make the streusel, pulse the pecans a few times in a food processor leaving some large chunks and set aside in a small bowl. Pulse the flour and sugar to combine them. Add the chilled butter and pulse until the mixture resembles coarse meal. Add the pecans and pulse 2 or 3 times until the nuts are distributed. If you don’t have a food processor, chop the nuts with a knife. Mix the flour and sugar. Cut in the butter with a pastry blender, two knives, or a fork. Mix in the chopped nuts. Sprinkle the streusel evenly over the potato mixture. Cover and bake at 375 degrees F for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

 

Caramel Popcorn


Caramel Popcorn
Author: 
Recipe type: Snacks, Gifts, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 8 quarts
 
Whether you think of caramel corn as a Halloween treat, an inexpensive holiday gift or a delicious snack, this recipe is easier to prepare than recipes that have you cook the syrup to a higher temperature before covering the popped corn. The oven heat finishes cooking the candy, while stirring the warm corn helps distribute the syrup evenly. Fill decorated holiday cellophane bags with cooled caramel corn and tie with ribbons or raffia to make great trick or treat favors or stocking stuffers for family, friends and coworkers. Fill a large tin with caramel popcorn to make a substantial holiday present that is fresher and more personal than mail order popcorn.
Ingredients
  • 2 cups brown sugar, packed firmly
  • 1/2 pound (1 cup) butter
  • 1/2 cup light corn syrup (Karo)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla (optional)
  • 7 to 8 quarts popcorn (see Note)
  • 1 cup of salted peanuts (optional)
Instructions
Note:
  1. One (1) ounce or 1/8 cup or 2 tablespoons of unpopped popcorn will make approximately a quart of popped corn; therefore you will need to pop about 1 cup popcorn kernels. I prefer the electric poppers that have a stirrer in the bottom which make up to 6 quarts at a time because I find that air-popped corn sometimes has a scorched taste. Depending on your popper, you might need to pop the corn in two batches. Of course if you don’t have a special appliance, you can pop corn in a large pot. Use 1 to 2 tablespoons of oil per half cup of kernels and shake the pot as you hear the kernels popping to avoid burning the corn. When the popping slows down, remove the pot from the heat and transfer the popped corn to your baking pan.
PREPARATION:
  1. Pre-heat the oven to 200 degrees. Use a large, non-stick roasting pan or lightly oil a large baking pan or roasting pan. If you have a silicone liner such as Silpat, you can also line your pan with that. Check the capacity of your pan before you find yourself with a lot of popcorn and a pot of hot syrup. If one pan is not large enough, plan to split the ingredients between two pans. Pop enough corn kernels to get 7 to 8 quarts of popped corn (about one cup). Place the popped corn (and the peanuts if you are using them) into your baking pan. You can leave the popped corn in the oven in your baking pan while you make the second batch and prepare the syrup. Boil sugar, butter, corn syrup and salt to the soft ball stage, 234° to 238° on a candy thermometer. If you don’t have a candy thermometer, just boil without stirring for 5 minutes. Add the baking soda (and vanilla if you are using it) and stir well. Be careful, as the hot sugar syrup will foam up when you add the soda. Pour the syrup over the popcorn and stir. Bake for 1 hour, stirring every 10 to 15 minutes. If your oven doesn’t go that low, check the popcorn and stir more frequently. The caramel corn should be golden in color and feel less sticky when it is done. Slightly underdone is better than overdone. Remove from the oven and cool. When it is cool, break into pieces if necessary and store in airtight containers.