Saturday, November 24, 2007

Christmas recipes

every Christmas i make a few recipes that i save specifically for the holiday. it makes them more special that way don't you think? not to mention they are usually much more complicated than something i would normally make. and more expensive!! These are two of my favorites that i wanted to share with you. the cookie recipe i normally double because if i'm going to spend lots of time on them then i should get lots to eat later!

Apricot Crescents
1 c cold butter
1/2 c apricot preserves
2 c all-purpose flour
1/2 c flaked coconut
1 egg yolk
1/4 c finely chopped pecans
1/2 c sour cream
sugar for sprinkling

In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Cover and chill several hours or over night. Divide dough into four parts. On a sugar-coated surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. Place points down 1 inch apart on ungreased baking sheets. Bake at 350 for 15 to 17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool. Makes 4 dozen

Upside-Down Sausage-Apple Corn Bread

1/2 lb pork sausage links
4 T butter
1/2 c light brown sugar, packed
4 sm apples, peeled and cut into eighths
1 c all-purpose flour
3/4 c yellow cornmeal
3 T light brown sugar, packed
1 T baking powder
1 tsp salt
1 egg lightly beated
4 T butter, melted
1 cup milk
maple syrup for serving

Grease the bottom and sides of an 8X8 or 9X9 square pan. Brown the sausages in a medium skillet until cooked through. Remove the sausages and discard all but 2 tablespoons drippings. Add the butter and 1/2 cup brown sugar to the skillet. Heat, stirring, until the sugar is melted. Add the apples and saute them over moderate heat, turning occasionally, until soft, about 10 minutes. Arrange the sausages in rows across the bottom of the prepared pan. Insert the apple slices, rounded-sides down, between the rows of sausages, wedging them in tightly. Pour pan juices over sausages. *The pan may be covered and refrigerated overnight at this point.* Preheat the oven to 400. To make the cornbread, stir the flour, cornmeal, brown sugar, baking powder and salt in a medium bowl. Add the egg, melted butter and milk and stir until combined. Pour the batter over the apples and sausages, smoothing the top to cover well. Bake for 20 to 25 minutes or until a cake tester inserted into the bread comes out clean. Remove from oven and immediately invert onto a platter. Serve in squares with maple syrup.


of course i sometimes take the easy way out and use refrigerated crescent rolls for the cookies and jiffy mix for the corn bread. but these are recipes well worth the effort!


Betty said...

These recipes sound so good, Kay. Thanks for sharing.

kim said...

I think I just gained five pounds reading this blog post.

Melek said...

wow, that corn bread looks great. have you made that when i'm in town? i dont remember eating it. well, i'll be there on like the 23rd or something, so you have time to get it ready :)

dabrah said...

I'm going to try making your apricot crescent. The recipe looks delicious. Thanks for putting that up.