The Wetfoot Blog

Wednesday, December 22, 2010

Holiday Recipes from Don

I am looking out my office window at the snow and it tells me it’s Christmas time. It is the best time of the year. I can count on gaining a few pounds but that is a fair exchange for good conversation, food and wonderful times . I especially enjoy the conversation, food and the games involved in family gatherings. I remember one of the more lively games we used to play as a family was jeopardy. We used spoons to ring in and sometimes it got pretty wild. My favorite part of the meal was dessert and my 2 favorites were pumpkin bars and mint fudge . I would like to share the recipes with our Manito-wish family. Simple and delicious – I promise.

Pumpkin Bars

• 4 eggs
• 1 cup vegetable oil
• 1 2/3 cups sugar
• 16oz can pumpkin
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4oz. softened cream cheese
• 1/3 cup softened butter
• 1 teaspoon. Vanilla
• 2 cups powdered sugar

Bar Directions:
1. Preheat oven to 350 degrees
2. Grease and flour a 9x16 jelly roll pan (This is a cookie sheet with 1” sides)
3. Beat together sugar, eggs, oil and pumpkin until light and fluffy
4. Add the sugar, flour, baking powder, salt and ground cinnamon to your mixture
5. Pour into prepared pan and bake for 25-30 minutes and cool

Frosting Directions:
1. Beat together the cream cheese, butter, vanilla and powdered sugar until smooth
2. Frost bars

Mint Chocolate Fudge

• 2 cups semi-sweet chocolate chips
• 14oz can sweetened condensed milk
• 2 teaspoons vanilla
• 6oz white chocolate chips
• 1 tablespoon peppermint extract
• Green or red food coloring
• A few chopped candy canes for top

1. In a heavy sauce pan on low heat, melt chocolate chips with 1 cup milk and vanilla. Spread ½ into a foil lined 8in or 9in square pan
2. Chill 10 minuets
3. In a heavy sauce pan over low heat melt the white chocolate chips with remaining milk. The mixture will be thick, add peppermint extract and food coloring if you wish
4. Spread on chilled chocolate layer and cool for 10 minutes
5. Spread reserved chocolate on top and sprinkle with chopped candy cane.
6. Chill at least 2 hours.
7. Turn over onto a cutting board, peel off paper and cut

Have a Merry Christmas,

Don O’Melia – Executive Chef

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