The weather outside may be frightful, but these recipes are so delightful! Time off from work and family gatherings is going to start rolling in along with the holidays, so what better opportunity to show off your cooking skills with these recipes? May the festivities and the feasts begin!
STICKY PIGS IN A BLANKET
Renee English
Arlington, TX
1st Place-Speedy Dishes
Ingredients:
8 oz. tube refrigerated crescent rolls
1 (13-oz.) pkg. Little Smokies
1 c. Texas pecan pieces
½ c. + 1 T. butter, divided
6 T. dark brown sugar
6 T. Firebee cinnamon honey
Preheat oven to 375°. Lightly spray a 9 x 13-inch baking pan with cooking spray. Unroll crescent rolls; separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on the wide side of each triangle. Roll up and place in prepared dish, 24 rolls total. Bake rolls for 10 minutes. While baking, spread pecans out in a single layer onto a baking sheet, pour 1 tablespoon of melted butter over the top, and sprinkle with salt. Place in oven and toast for 10-15 minutes, stirring frequently. Meanwhile, in a small saucepan, combine the remaining ½ cup of butter, brown sugar, and cinnamon honey. Cook until butter has melted and sugar has dissolved but do not let it boil. Pour over pigs in a blanket. Bake an additional 10-15 minutes, until golden brown, sprinkling with toasted pecans near the end.
CLASSIC PEA SALAD
Sally Muhl
Sunnyvale, TX
1st Place-Speedy Dishes
Ingredients:
½ c. sour cream
½ c. mayonnaise
2 tsp. apple cider vinegar
¼ tsp. kosher salt
1/s tsp. pepper
2 (15-oz.) cans Lesueur peas
½ c. diced red onion
1 c. shredded sharp cheddar cheese
Put sour cream, mayonnaise, apple cider vinegar, salt and pepper in a large bowl; whisk to combine. Add peas, onion and cheese to the bowl; gently stir to coat completely.
WREATH BREAD
Li Huang
Terrell, TX
2nd Place-Bread Contest
Ingredients:
2 ¾ c. bread flour
4 Ig. eggs
¼ tsp. yeast
3 ⅜⁄ T. sugar
1 ¼ tsp. salt
12 ½ T. butter
2 T. pecan praline paste
Mix flour, eggs, yeast, sugar, and salt. In a stand mixer, mix in butter and praline paste until a soft dough forms. Ferment at 39° 1 hour. Divide into 10 pieces. Put in refrigerator for 20 minutes. Roll balls Into strips and braids into a wreath. Allow it to ferment at room temperature and rise to 1 ½ its size. Brush egg onto top and sides. Bake at 374° 16 minutes.
CRANBERRY PISTACHIO BARK
Sally Muhl
Sunnyvale, TX
1st Place-Speedy Dishes
Ingredients:
2 c. semi-sweet chocolate chips
1 c. chopped pistachios, toasted & divided
¾ c. dried cranberries, divided
6 oz. white candy coating, melted
In a microwave-safe bowl, melt chocolate chips and stir until smooth. Stir in ¾ cup pistachios and half the cranberries. Spread on waxed paper-lined baking sheet. Drizzle with melted candy coating. Swirl with a knife through chocolate layer. Sprinkle with remaining pistachios and cranberries. Refrigerate Until firm. Break into pieces and store in airtight container.
LIMONCELLO DMNITY
Peggy Garmon
Rowlett, TX
2nd Place—Candy
Ingredients:
2 ½ c. sugar
¼ tsp.salt
½ c. corn syrup
1/3 c. Limoncello
Water to bring measurement up to ½ c.
2 egg whites, room temp.
1 tsp. lemon extract
Yellow edible glitter, for garnish (opt.)
Combine sugar, salt and corn syrup in a 3-quart saucepan. In a small measuring cup, pour in Limoncello. Keeping Limoncello in measuring cup, add enough water to bring liquid up to ½-cup mark. Add mixture to saucepan. Cook over low heat, stirring gently until sugar has 1 dissolved. Turn heat up to medium (do not stir). When it boils, place lid on pan 2-3 minutes to wash down sugar crystals. Uncover and continue cooking without stirring until candy thermometer reaches soft crack stage (260″). Beat egg whites until stiff peaks form, just before sugar mixture Is ready. Pour hot sugar mixture over egg whites in a thin stream while mixer is on high speed. Add lemon extract and continue beating until candy starts to lose Its gloss and holds its shape. Drop by rounded spoonfuls onto waxed paper. Sprinkle with yellow edible glitter (optional).
BRANDYBUCK SPICE CAKE
Clare Palmer
Royse City, TX
3rd Place–Youth Cooking
Ingredients:
1 1/3 c. all-purpose flour
⅔ c. granulated sugar
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. cinnamon
⅔ c. milk
¼ c. soft butter
1 egg
1 tsp. vanilla
1/3 c. crushed pineapple
Combine flour, sugar, baking powder, pumpkin pie spice and cinnamon in a medium mixing bowl. Stir together. Add milk, butter, egg, vanilla and pineapple. Beat by hand or by electric mixer until combined. Pour into greased 8-lnch round cake and and bake at 350° for 25-30 minutes or until toothpick inserted into cake comes out clean. Turn out onto plate and sprinkle with cinnamon. Serve warm.