Recipes

It seems that every blog is sharing holiday recipes so while I’d rather not be like everyone else, I’m going to go with the flow anyway.

This has been a really uneventful holiday season for me.  I have had exactly zero parties to attend.  Since I’m a corporate orphan there was no holiday party to attend and it seems like friends weren’t doing much this year either.  I also have no children in my family so I don’t have to worry much about gifts (definitely not a bad thing).

I do finally have a couple of festive activities coming up…the Jets/Giants game on Christmas eve which is followed by Christmas Eve dinner at a friend’s house.  I can’t show up empty handed, but what to make?  I always gravitate towards desserts so I’m going to stick with that.

But first tonight I’m making a couple of apple crumb pies for the BF.  Recipe and photos to follow later or tomorrow.  In the meantime…

A few thoughts for Saturday…

Saltine Chocolate Toffee Bars (tasty and more importantly, EASY)

4 oz saltines
1/2 cup butter (1 stick)
1 cup packed brown sugar
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 375. Grease a jelly roll pan (aka a baking sheet) and then arrange the saltines in one layer. (I used cooking spray.) In a saucepan over medium heat, melt the butter and add the brown sugar, stirring constantly.  Bring to a boil for 3 minutes.  The mixture will be bubbly and aerated. Pour sugar/butter mixture over the crackers and spread to cover all crackers.  Put pan in to oven and bake for 5-7 minutes, until toffee mixture is bubbling. Remove from oven and sprinkle the chocolate chips over the toffee.  Let sit about 5 minutes to allow the chips to melt.  Using a knife, spread the chocolate over the toffee. Let cool, then put in freezer or fridge to complete cooling and hardening. Cut in to squares.

Rugelach (a bit more time consuming but seriously AMAZING)

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.