Cranberry Brie Bites appetizer

Ingredients

• all-purpose flour (for dusting the dough and cutting board)
• 8 ounce crescent dough sheet (or crescent rolls)
• 8 ounce wheel of brie cheese
• 1 cup whole berry cranberry sauce (not jellied)
• fresh rosemary sprig (you will probably need about 2 - depending on how long they are)

Instructions

• Preheat oven to 375°F degrees. Spray a 24 count mini muffin tin with cooking spray. Spread a little all-purpose flourout onto your counter or cutting board. Then roll out 8 ounce crescent dough sheet. If using crescent rolls, pinch the seams together to make one long sheet. 
• Cut crescent roll dough into 24 equal-sized squares. 
• Place squares into muffin tin slots.
• Cut 8 ounce wheel of brie cheese into small pieces and place inside the crescent dough squares. 
• Top with a generous spoonful of whole cranberry sauce
• Then add a small piece of fresh rosemary sprig to each one.
• Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!

Endive Salad Bites with Pears, Blue Cheese, and Pecans- DELICIOUS appetizer!

 

FOR THE DRESSING:

• 2 tablespoons white balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure maple syrup
• 1/4 cup extra virgin olive oil
• salt and pepper to taste

FOR THE ENDIVE FILLING:

• 1 head belgian endive (I have to get this at our local specialty grocery store)
• 1 medium pear cored and cut into small cubes (about 1 cup)
• 3 tablespoons crumbled blue cheese
• 1/3 cup pomegranate seeds (can substitute dried cranberries)  
• 1 tablespoon chopped fresh Italian flat leaf parsley
• 1/4 cup chopped toasted pecans*

Instructions 

PREPARE THE DRESSING:

• Place all dressing ingredients in a mason jar and shake vigorously until combined.

PREPARE THE ENDIVE BITES:

• Cut the base off of the head of endive and separate the spears. Wash thoroughly and blot dry gently.
• Place the pear, blue cheese, cranberries, and parsley in a small bowl. Add half of the dressing, reserving the other half for another use, and toss gently to combine.
• Divide the filling evenly between the endive spears, and top with the pecans just before serving. Enjoy!
  
  
  NOTE: You can also make this as a tossed salad with romaine lettuce instead of endive. 

Figgy Pudding

 Figgy Pudding from Michelle Kossin

2 1/2 cups water

1 3/4 cups chopped dates or figs if in season

2 tsp Baking soda

1 stick butter

1 1/2 cups sugar

4 eggs

3 cups flour

2 tsp baking soda

preheat oven to 324. bring water to boil add chopped dtes and boil for 1 min. once boiled add 2 stp soad (careful the dtaes foam up quickly_ set the date mix aside and let cool. 

in the other bowl mix butter and sugar until smooht. beat in 4 eggs, pour in cooled date mix including the water and stir together. slowly mix in 3 busp flour and remaining 2 tsp baking soda until well combined

cook in steam bath with 2 9x12/13 pans with water in the bottom one and the whole thing covered in foil.  bake at 325 for 60-70 min. middle should be cooked through

caramel sauce: 

1 1/2 cups brown sugar

1 3/4 sticks butter

1 c heavy whipping cream

bring to boil, simmer for 4-5 min. Do NOT overcook

Soft gingerbread

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 large egg, room temperature
• 2 tablespoons water
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Text Ingredients

Directions

1. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
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2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
3. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.