Toffee Crackers

by Board Member Sandy Hartzell

(Image retrieved Google Images via Belly Full Blog)

Well, I know the title doesn’t necessarily sound appealing, but the end result is really quite delicious.  Just before Christmas, I was gifted a plate of mini Black-Bottom cupcakes and Toffee Crackers.  The Toffee Crackers brought back a lot of fond memories of the older folks with whom I had been introduced to and previously shared these treats.  The stories that were told about these treats were that when money was tight and something sweet was desired, they would make these treats -----  I’m talking Depression times or maybe before.  So, I had to go digging through a bunch of old  handwritten papers that I had. I kept looking for this recipe that Gloria Fowler had given me probably 2 decades or more ago. So, please stop and think about when times may have been hard, or great/grandparents were entertaining.  These simple treats may have graced their holiday tables.

Toffee Crackers 4 oz

Saltine Crackers 2 C

Semi sweet Chocolate Chips 1 C

Butter ¾ C

Pecans, Chopped 1 C

Dark Brown Sugar

Preheat oven to 400.  Line a rimmed baking pan with the Saltine crackers in a single layer.  In a small saucepan, combine the butter and the sugar --- bring mixture to a boil and boil slowly for about 3 minutes.  Pour over the Saltines and spread to cover them completely.  Place pan in the oven for 5-6 minutes.  Remove pan from the oven and sprinkle evenly with the chocolate chips.  Let it sit about 5 minutes and then spread the melted chips to cover completely and evenly, Sprinkle the chopped pecans over the chocolate.  Allow it to cool completely, about a half hour.  When it is completely cool, break or cut the toffee into pieces and ENJOY! 

Note: You can use whatever your favorite type of nut in order to top the toffee ---- walnuts, peanuts, etc.





Magical Meringue Snowmen

By Sandy Hartzell

Magical Meringue Snowmen 

Whip up some holiday fun with these cute little meringue snowmen, perfect for any kind of Holiday/Winter celebration. Made with a light and airy meringue flavored with vanilla, almond, or peppermint extract, these treats are not only delicious but also festive.

Each snowman has their own personality as you decorate them with playful details, including orange jimmies for noses and melted chocolate for faces, arms, and buttons. 

Magical Meringue Snowmen 

3 Egg whites from large eggs

¾ C Sugar, granulated

½ tsp Vanilla

Orange sprinkle pieces for noses

¼ tsp Cream of Tartar

Melted chocolate for arms, buttons, facial features

1/8 tsp Salt


Preheat oven to 200°F. Line a cookie sheet with parchment paper.

In a large bowl beat egg whites, vanilla, cream of tartar, and salt with an electric mixer on medium until soft peaks form (tips curl). Gradually add sugar (sprinkle it in), about 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight).

Carefully spoon meringue into a new disposable pastry bag fitted with a large round tip. Pipe meringue into snowmen shapes about 1 1/4 inches tall, piping 2 to 3 balls that are larger at the bottom and smaller at the top. Carefully place one orange sprinkle in each of the top balls for the snowman’s nose. Dip a small spoon or butter knife in hot water and lightly round the meringue tip off the top ball.

Bake 1 hour or until meringues are set but not quite firm. Turn oven off and let meringue snowmen stand in oven 30 minutes. Carefully remove from parchment. Cool on wire racks. Spoon melted chocolate into a pastry bag and snip a very small hole in one of the corners. Pipe dots for eyes and buttons and twig-like arms along the sides.

Place cooled meringues in an airtight container; cover and store at room temperature for up to 2 weeks or freeze for up to 3 months. If you freeze, bring them to room temperature before serving.

If your snowmen are closer to 2 ¼ to 2 ½ inches tall increase the baking time to 1 1/2 hours. It takes a bit of practice to keep them short 

Helpful notes:

  • If using an extract other than Vanilla decrease the amount to a1/4 tsp to keep it from being too strong.

  • Make sure your mixing bowl and whisk are completely clean and free of grease, which will keep your egg whites from whipping properly.

  • Eggs separate best when cold, but for the best volume and stability let your egg whites come to room temperature before whipping

  • Don't waste the egg yolks use them in another recipe or to thicken a sauce or pudding.

  • Add the sugar gradually, sprinkle it in vs. dumping

  • Make sure your meringue is stiff and glossy before using so that your snowmen hold their shape.

  • Meringue deflates over time, so have your baking sheet and piping bag ready and pipe your snowmen as soon as your meringue is ready.

  • Store your cooled and decorated snowmen in an airtight container at room temperature to maintain their crisp texture. Don’t refrigerate moisture makes them soggy.

                                         

Bacon Cheeseburger Puffs

By Sandy Hartzell

A Tailgating Winner

So, in the midst of football season, you may need another idea for a tailgate party.  So, who doesn’t like bacon cheeseburgers? --  well, maybe hot dog lovers.  Full-size burgers and sliders may be too large sometimes, but these bacon cheeseburger puffs can be just the right size, and not with too much bread.

Ingredients:

½ lb ground beef

2 Tbsp dill or sweet pickle relish

¼ C finely chopped sweet onion

1 tube (16oz) buttermilk biscuits (refrig)

¼ C cooked bacon, finely crumbled

½ C cheddar cheese, shredded

¼ C ketchup

1 egg (lg), beaten

2 Tbsp yellow mustard

½ tsp sesame or poppy seeds

Instructions:
Preheat your oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 3-4 minutes. Break beef up into small crumbles; drain. Stir in bacon, ketchup, mustard and pickle relish; cool slightly.

On a lightly floured surface, roll each biscuit into a 5-inch circle. Add 1 tbsp cheese in the center of each biscuit; top with 2 tbsp of beef mixture. Pull biscuit dough over filling to the center and pinch tightly to seal. Place seam side down on a parchment-lined baking sheet.

Brush tops of the biscuits with beaten egg; sprinkle with sesame or poppy seeds. Bake until golden brown, about 18-20 minutes. Serve warm.