MONKEY BREAD
3 12-oz. pkgs. refrigerated biscuit dough
1 c. white sugar
2 tsp. ground cinnamon
1/2 c. margarine
1 c. packed brown sugar
1/2 c. chopped walnuts
1/2 c. raisins
Preheat oven to 350 degrees. Grease one 9- or 10-in. tube/bundt pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mixture. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. Arrange nuts and raisins in and among the biscuit pieces as you go along.
In a small saucepan, melt margarine with the Brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Charli Hueter
Texarkana, Texas
CRANBERRY PUFFS
3/4 c. fresh cranberries
1 jalapeno pepper, stem removed
1/4 c. white sugar
1/2 mayonnaise
1 8-oz. pkg. cream cheese, softened
1 14-oz. pkg. wonton wrappers
3 c. canola oil for frying
In a food processor, combine cranberries, jalapeno, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended. Lay a few wonton wrappers at a time on a clean surface. Spoon about 1 tsp. of the cream cheese mixture onto the center of each wrapper. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set them aside on a piece of waxed paper while you assemble the remaining puffs. Heat the oil in a large deep skillet over medium to medium-high heat. When oil is hot, carefully set 5 to 10 of the dumplings into the pan. Do not overcrowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.
Charli Hueter
Texarkana, Texas
RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS
1/2 tsp. almond extract
2 c. all-purpose flour
1/2 c. seedless raspberry jam
1/2 c. confectioner's sugar
3/4 tsp. almond extract
1 tsp. milk
Preheat oven to 350 degrees.
In a medium bowl, cream together butter and sugar until smooth. Mix in 1/2 tsp. almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2-inch balls, and place on ungreased cookie sheets. Make a small indentation in the center of each ball, using the handle of a wooden spoon. Fill the hole with jam. Bake 14 to 18 minutes, or until lightly browned. Let cool 1 minute on the cookie sheet. In a medium bowl, mix together the confectioner's sugar, 3/4 tsp. almond extract and milk until smooth. Drizzle lightly over warm cookies.
Johnni Hueter
Texarkana, Texas
HAM AND PINEAPPLE KABOBS
3 tbs. brown sugar
2 tbs. distilled white vinegar
1 tbs. vegetable oil
1 tsp. prepared mustard
2-4 pound cooked ham, cut into 1-in. cubes
1 15-oz. can pineapple chunks, drained
skewers
Preheat grill for high heat.
In a medium bowl, mix together brown sugar, vinegar, vegetable oil and mustard. Thread ham and pineapple chunks alternately onto skewers.
Lightly oil grill grate. Place skewers on the prepared grill and brush liberally with the brown sugar mixture.
Grill for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.
Johnni Hueter
Texarkana, Texas
ICED PUMPKIN
COOKIES
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 c. butter, softened
1 1/2 c. white sugar
1 tbs. melted butter
1 c. canned pumpkin puree
1 egg
1 tsp. vanilla extract
2 c. confectioner's sugar
3 tbs. milk
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and sugar. Add pumpkin, egg and 1 tsp. vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop dough by tablespoons onto cookie sheet, flatten slightly. Bake for 15 to 20 minutes. Cool cookies, then drizzle glaze over them with a fork. To make glaze: Combine confectioner's sugar, milk, 1 tbs. melted butter and 1 tsp. vanilla. Add milk as needed to achieve drizzling consistency.
Charlotte Hueter
Texarkana, Texas
CAPPUCCINO SOUFFLE FOR TWO
1 tsp. butter or margarine
1 tbs. sugar
1/4 c. sugar
1 tbs. instant coffee
1 tsp. vanilla extract
1/8 tsp. ground cinnamon
2 large egg whites
1/8 tsp.cream of tartar
CHOCOLATE SAUCE:
1/4 c. half-and-half or light cream
1 oz. semisweet chocolate
1 tsp. butter or margarine
1/2 tsp. instant coffee
1/8 tsp. ground cinnamon
Preheat oven to 375 degrees. Prepare cappuccino souffle: Grease two 6- to 8-oz ramekins with butter; sprinkle with 1 tbs. sugar.
In cup, stir together coffee, vanilla, cinnamon and 1 tsp. water until dissolved. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in remaining sugar until stiff peaks form. Add coffee mixture and beat on low speed just until blended.
Spoon mixture into ramekins. Bake 10 minutes or until souffles are puffed and edges are browned.
Prepare chocolate sauce: In microwave-safe 1-cup liquid measure, combine sauce ingredients. Microwave on high for 30 seconds, stir, scraping chocolate from bottom of cup. Cook 15 seconds; stir until smooth.
Serve souffles immediately. With a spoon, break centers of souffles and pour in chocolate sauce.
Charlotte Hueter
Texarkana, Texas