Sunday, December 20, 2015

Part Two: Holiday Progressive Dinner Party

Main Course Round-up  
Sweet and Savory Slow Cooker Butternut Squash
Cooks notes: Cindy's dish was the perfect side for Chicken Tetrazzini, It was cooked in the crock pot and transported easily to our neighbor's house. The dish was packed with lots of sweet and savory flavors. The recipe comes from and serves 10-12.
  • 1 (3 pound) butternut squash - peeled, seeded, and cubed
  • 4 apples - peeled, cored and chopped
  • 3/4 cup dried cranberries
  • 1/2- 1 cup white onions, diced 
  • 1 TB. ground cinnamon
  • 1- 1/2 tsp. ground nutmeg
  • Combine the squash, apples, cranberries, onions, cinnamon, and nutmeg in a slow cooker. 
  • Cook on HIGH for 4 hours or until the squash is tender and cooked through. Stir occasionally while cooking.
Dessert Course: We definitely all needed a very long walk after the dessert course which was decadent and rich, but oh so good!  

Glazed Apple Bars 
Cook's notes: These bars were quite tasty packed with apple flavor and a flaky crust. Recipe comes from Jean and was adapted from Taste of Home.
Bar Ingredients:
  • 2-1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 cup cold butter, cubed
  • 1 egg, separated
  • 3 to 4 TB. 2% milk
  • 1-1/2 cups crushed cornflakes
  • 8 cups thinly sliced peeled tart apples (about 9 medium)
  • 1 cup plus 2 TB. sugar, divided
  • 3 tsp. cinnamon, divided 
  • 1/2 tsp. ground nutmeg
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons 2% milk
  • In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball.
  • Preheat oven to 350°. Divide dough in half. Roll one portion into a thin 15x10-in. rectangle. Transfer to the bottom of an ungreased 15x10x1-in. baking pan. Sprinkle with cornflakes.
  • In a large bowl, combine apples, 1 cup sugar, 2 tsp. cinnamon and nutmeg; toss to coat. Spoon over crust.
  • Roll remaining dough into a thin 15 x 10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown.
  • For glaze, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

Honey Pecan Triangles
Cook's notes: Buttery, chewy and so delicious. Recipe comes from Jean and was adapted from Taste of  Home
  • 2 tsp. plus 1/2 cup butter, softened, divided
  • 1/2 cup packed brown sugar
  • 1 egg yolk
  • 1-1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/4 cup honey
  • 1/2 cup heavy whipping cream
  • 4 cups chopped pecans
  • Line a 13-in. x 9-in. baking pan with foil; butter the foil with 2 teaspoons butter; set aside. In a large bowl, cream remaining butter and brown sugar until light and fluffy. Beat in egg yolk until blended. Gradually add flour.
  • Press into prepared pan. Bake at 350° for 15 minutes or until golden brown.
  • Meanwhile, in a large saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans. Pour over crust. Bake for 30 minutes or until hot and bubbly. Cool completely on a wire rack.
  • Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; cut each in half diagonally.
Chocolate Mint Brownies-featured on bottom of tray 
Ingredients Brownie layer:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 can (16 ounces) chocolate syrup
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 TB. water
  • 1/2 tsp. mint extract or 4 tsp. creme de menthe (liqueur)
  • 3 drops green food coloring
  • 1 package (10 ounces) mint chocolate chips
  • 1/2 cup butter, cubed
  • Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well.
  • Pour into a greased 13 x 9-in. baking pan. Bake 25- 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
  • For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
  • For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator.
Bon Appetit

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