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Thursday, November 29, 2012

Vanilla Almond Bark Oreo's


Vanilla Almond Bark Oreo's
 
We will begin our Holiday Market at Dothan Nurseries this Friday.  In addition to my jellies, I will be selling these cute bags of delicious Vanilla Almond Bark Oreo's.  During the holiday season, there are numerous food items that are quite good dipped in Vanilla Almond Bark.  To name a few, pretzels, ritz crackers with peanut butter, and double stuffed oreo's. 
 
For Vanilla Almond Bark Oreo's, you will only need a package or family size box of Double Stuffed Oreo's and a package of Vanilla Almond Bark.
 
I break apart the almond bark and place it in a glass mixing bowl.  To thin the almond bark for dipping consistency, I add one tablespoon of crisco shortening before placing the bowl in the microwave for 90 sec.  I remove the bowl from the microwave and stir.  I return the bowl to the microwave and microwave for 30 more sec. and then stir.  If all of the lumps are melted, the almond bark stirs easily, and is as thin as I would like for dipping, I begin adding Oreo cookies one at a time.  I use a wooden spoon to move the cookie around until coated well.  I then use the wooden spoon to remove the cookie and place it on wax paper until the almond bark is set.  After the almond bark is set, I use a knife to trim around the base of the cookie to make it more attractive.
 
Vanilla Almond Bark Oreo's are delicious.  They make nice teacher gifts as well as welcome  gifts for friends for Christmas.   Husbands like them, too.

Monday, November 26, 2012

Pecan Roll


Pecan Roll
 
This is by far the favorite recipe that my mother-in-law would make for all of us for Thanksgiving and Christmas.  Her children, grandchildren, and great-grandchildren loved this dessert after her wonderful holiday meals.  She would take the Pecan Roll out of her freezer before our holiday meal to allow it to thaw, so that it would be easier to cut for serving.  After our meal, Phillip would cut the entire Pecan Roll into slices.  The rest of the evening, there was constant little and big hands reaching for a slice!
 
Pecan Roll
 
3 sleeves of Nabisco Honey Maid Graham Crackers, crushed
1 - 14 oz. can Eagle Brand Milk
1 cup chopped pecans
 
Place one sleeve of Graham crackers in a gallon zip-loc bag.  Use a rolling pin to crush the graham crackers.  Repeat with the other two sleeves of Graham crackers.  Pour crushed Graham crackers in a large bowl.  Add Eagle Brand Milk and chopped pecans.  Use your hands to mix well.  After mixing well, shape mixture into a log.  You will need to work with the mixture until you get the size and shape that you want.  I usually make two logs.  Wrap log in aluminum foil and place in the freezer.  Remove the Pecan Roll from the freezer at least 30 min. before you wish to serve it.  It will be easier to slice.  Phillip usually slices the entire Pecan Roll the first time that we serve it.  He places the leftovers into a container that can go into the freezer and we can then remove one piece at a time.

Monday, November 12, 2012

Pecan Pies


Pecan Pies
 
Growing up, this was my daddy's favorite pie, as well as my favorite.  When Phillip and I were dating, one of the places that we loved to eat at was Morrison's Cafeteria.  His dessert of choice was strawberry shortcake and I always ordered a piece of Pecan Pie. 
 
My daddy still loves Pecan Pie and I make Pecan Pies for Thanksgiving and take to their home in Tallahassee.  My recipe makes two pies or 28 pecan pie tarts.  I like the pecan pie tarts because they're individual servings and just the right size.  You can always eat an extra one if one is not enough!

I had painted a dry erase board with chalkboard paint to use at The Market at Dothan Nurseries to advertise my jellies.  My dear friend, Barbara, suggested to me that her mother, Peggy Jackson, (who is an artist) would love to paint something on the chalkboard for me.  She painted yellow sunflowers with green vines and I have been so appreciative of her doing this for me.  She would not let me pay her but did request that I make for her some pecan pies.  She is living in an assisted living home that she has renamed Shady Pines with nine other ladies.  They all enjoy watching Dancing With The Stars and her daughter, Barbara, is going to take the pies that I baked for them to enjoy for their dessert on Tuesday.  They will have the pies for their dessert as they watch their favorite show.
 
Pecan Pies is a Thanksgiving tradition for our family.  It can be for your family, too.
 
Pecan Pies
 
1 stick butter, melted
1 1/2 cups light brown sugar
5 eggs, beaten
2 cups light corn syrup (Karo Syrup)
dash of salt
1 Tbsp. vanilla
2 Tbsp. self-rising flour
2 cups chopped pecans
2 unbaked pie shells
 
Pour melted butter into sugar and mix.  Add eggs, syrup, and flour.  Mix well.  Add salt and vanilla and mix.  Stir in pecans.  Pour into shells.  Bake until firm at 350 degrees for 45 - 50 min. 
 
I pour the filling into 24 - 28 tart shells and bake for 35 min.

Monday, November 5, 2012

Bread Pudding

                   
      Bread Pudding
 
It is officially the beginning of holiday baking for me.  This past Saturday, I made our Thanksgiving and Christmas chicken and dressing and then placed the two pans in the freezer.  The recipes that I will be posting for the rest of this year will be recipes near and dear to my heart as they are a part of our family holidays.  Wonderful family memories!
 
I make Bread Pudding for Thanksgiving.  It just seems appropriate to me.  A couple of years ago I was at my parent's home in Tallahassee for Thanksgiving and my great-nephew, Cy, asked if he could take home leftover Bread Pudding.  He said he really liked it.  I told him he sure could take home leftovers and now I bake for him his own Bread Pudding.  How could you resist a curly-headed angel?
 
Make some memories with your family as we go into the holiday season.
 
Bread Pudding
 
1 loaf of white bread
1 can of Grand's Biscuits - 8 biscuits - cooked
1 can of Pillsbury Cinnamon Rolls - cooked and frosted
1 - 12 oz. can of Pet Milk
1 - 12 oz. can of water
3/4 stick of margarine, melted
1/2 tsp. baking powder
2 1/2 cups sugar
1 1/2 tsp. of butter pecan flavoring
1 tsp. cinnamon
Caramel Topping, heated
 
Place all of the above, except for the Caramel Topping, in a large bowl.  You may use your hands or a potato masher to combine.  Pour into a 10 X 12 pan.  Bake at 400 degrees for 45 min.  
 
Poke holes in the bread pudding.  Heat caramel topping in microwave.  Pour caramel topping on bread pudding.
 
This is best when served warm.