Atlantic Appliance's Holiday Recipes

With the holiday season right around the corner, it’s time to break out the seasonal cookbook once again! Before you decide on what treats you will be making for the family this year, check out these delicious recipes!

1. Brown Butter and Chocolate Crispy Squares from General Electric

INGREDIENTS: 1 stick unsalted butter, plus extra for greasing the pan

1 10-ounce bag marshmallows

1/4 teaspoon coarse sea salt

6 cups crispy rice cereal

1 cup semi-sweet chocolate chips

METHOD: Grease an 8-inch square cake pan with butter or non-stick spray.

In a large pot, melt butter over medium-low heat. Allow the butter to melt slowly and brown. Stir frequently with a wooden spoon or heat-proof spatula. The butter will get foamy, then turn clear, then begin to brown. It should be an even brown color and smell nutty when it’s ready. Be careful that it doesn’t burn.

As soon as the butter has browned, turn the heat off and stir in the marshmallows. Stir until they are smoothly melted into the butter.

Remove the pot from the stove and stir in the salt and cereal. Mix thoroughly and then quickly spread into prepared pan. A silicon spatula is a great tool to press the sticky mixture into the pan.

Let cool for 10-15 minutes. While treats are cooling, melt your chocolate chips in the microwave. Place chips in microwave-safe bowl. Cook on 50% power for 1 minute, stir. Continue cooking in 30 second intervals, stirring between each interval, until the chocolate is melted. Pour melted chocolate into a zip-top bag. Snip one of the corners of the bag. Drizzle the melted chocolate over the squares. Allow the chocolate to set then cut into squares.

2.Brown Butter Pumpkin Donuts from BunsInMyOven.com

YIELD: 6 DONUTS

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 20 MINUTES

INGREDIENTS:

For the donuts:

1 cup flour 1/4 cup brown sugar 1 teaspoon cinnamon 3/4 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1/8 teaspoon ginger 1/8 teaspoon nutmeg 1/4 cup pumpkin 1 egg 2 tablespoons milk 2 tablespoons vegetable oil For the glaze:

4 tablespoons unsalted butter 1 cup powdered sugar 2 tablespoons milk or cream 1/2 teaspoon vanilla Directions Preheat oven to 375 degrees. Spray a donut pan with non-stick spray. Add the dry ingredients to the bowl of a stand mixer fitted with the whisk. Mix to combine. Add the pumpkin, egg, milk, and oil to the bowl and beat until well combined. Spoon mixture into the donut pan and bake for 8-10 minutes or until a tester comes out clean. While the donuts are cooling in the pan, melt the butter in a small saucepan over low heat. Whisk constantly and continue cooking until golden, about 8 minutes. Pour the butter into a small bowl and whisk in the powdered sugar, milk, and vanilla until smooth. Dip the donut tops (slightly warm or cool) in the glaze and enjoy.

1. Holiday Dressing Balls from General Electric

INGREDIENTS: 6 cups homemade biscuits, crumbled into pieces and dried (see note)

1 11-oz package herbed stuffing mix

5 cups chicken stock

1 bouillon cube or condensed stock packet (optional)

1/2 cup butter, plus 2 tablespoons

1 tablespoon kosher salt

2 teaspoon ground sage

1 teaspoon pepper

2 medium onions, chopped

1 bunch celery (6 stalks), chopped

METHOD: Bake a batch of your favorite homemade biscuits or use a biscuit baking mix (canned biscuits will not work in this recipe). One batch of biscuits (about a dozen) will yield approximately 6 cups of biscuit pieces. If you don t want to make biscuits you can substitute a loaf of crusty bread in place of the biscuits. Simply cut the crust off the bread and cut into cubes and dry the same way you would the biscuits.

Crumble biscuits into small pieces. In order to use for this recipe you will need to dry out your biscuit pieces. Dry the biscuit crumbles on a baking sheet in a 200 degree oven for 2-3 hours. The biscuit pieces should be very hard and crumbly when they cool.

In a large skillet, melt 2 tablespoons of butter on medium heat. Add onions and celery and cook for 8-10 minutes, until the vegetables are soft and translucent but not brown. Take off the heat and let cool.

In a medium sauce pan, bring chicken stock to a simmer, and then add butter, bouillon cube, sage, salt and pepper. Heat until butter is melted and mixture is combined. Let cool slightly.

In a large bowl or roasting pan combine your dried biscuits, stuffing mix, onions and celery. Slowly add the broth mixture, stirring the mixture with a large wooden spoon. The broth should absorb into the bread mixture and be wet enough to clump together. Mix together thoroughly and taste the mixture to make sure the seasoning is correct. At this point you can add additional salt, pepper, sage or stock to make the consistency to your liking.

To form dressing into balls, scoop about a half a cup of the mixture, then use your hands to form into a ball about the size of a baseball. Place on a parchment lined baking sheet with no space between the dressing balls. Bake at 350 for 30 minutes.

1. Candied Yam Cupcakes from AllRecipes.com

Ingredients 1 pound yams, peeled and cubed 4 eggs 1 cup canola oil 1 cup white sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 3 ounces cream cheese 1/2 cup butter, softened 1 teaspoon vanilla extract 2 cups confectioners’ sugar Directions Prep 20 min Cook 35 min Ready In1 h 25 m Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from steamer and allow to cool slightly. Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners. Place eggs, oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5 minutes, transfer to wire rack to cool completely. Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.

bon appetit