Butterscotch Walnut Pie

Butterscotch Walnut Pie




1 unbaked pie crust

3 large eggs, beaten

1 jar (12.5 oz) butterscotch ice cream topping

1/4 cup unsalted butter, melted

3/4 cup sugar

1/4 teaspoon salt

1 tablespoon bourbon

1 1/2 cups chopped walnuts



Preheat oven to 350 degrees F.



In medium bowl, combine beaten eggs, butterscotch topping, melted butter, sugar,

salt and bourbon. Mix until well-blended.

Sprinkle walnuts evenly over bottom of pie crust. Pour butterscotch filling over

walnuts.



Bake for 50-60 minutes or until knife inserted halfway between center and edge

of pie comes out clean. Serve warm or cold, with whipped topping if desired.

Potato Chip Cookies

Potato Chip Cookies




1 cup butter, softened

1/2 cup sugar

3/4 cup crushed ridged potato chips

1/2 cup ground pecans

1 tsp vanilla

2 cups flour



In a bowl, cream the butter and the sugar. Stir in the potato chips and the pecans. Add the vanilla. Mix well. Stir in the flour just until the dough pulls away from the sides of the bowl and forms a ball. Shape into 1 inch balls. Place 2 inches apart on greased baking sheets. Flatten with a glass dipped in flour. Bake at 350 F for 12-15 minutes or until lightly browned. Makes about 5 dozen

Apricot-cream cheese braid

Apricot-cream cheese braid




Dough:

1/2 cup granulated sugar

1/3 cup butter

1/2 teaspoon salt

1 (8-ounce) carton light sour cream

2 packages dry yeast (about 4 1/2 teaspoons)

1/2 cup warm water (100-110 degrees)

2 large eggs, lightly beaten

4 cups all-purpose flour



Filling:

2/3 cup apricot preserves

1/4 cup granulated sugar

1 teaspoon vanilla extract

2 (8-ounce) blocks less-fat cream cheese, softened

1 large egg, lightly beaten

Cooking spray



Glaze:

1 1/2 cups sifted powdered sugar

2 tablespoons fat-free milk

1 teaspoon vanilla extract



To prepare dough, combine first 4 ingredients in a saucepan over

Medium heat, stirring until sugar dissolves. Remove from heat; cool.

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry

Measuring cups; level with knife. Gradually stir flour into sour

Cream mixture (dough will be soft and sticky). Cover dough; chill 8

Hours of overnight.



To prepare filling, combine preserves and next 4 ingredients in a

Medium bowl; beat with a mixer at medium speed until well-blended.



Divide dough into 4 equal portions. Turn each portion out onto a

Lightly floured surface; knead lightly 4 or 5 times. Roll each

Portion into a 12-by-8-inch rectangle. Spread one-fourth of the

Filling over each portion, leaving a 1/2-inch border. Starting at a

Long side, carefully roll up each portion jelly roll fashion; pinch

Seam and ends to seal.



Place two loaves on each of 2 baking sheets coated with cooking

Spray. Cut 4 (1/4-inch deep) Xs in top of each loaf with scissors.

Cover and let rise in a warm place (85 degrees), free from drafts, 25

Minutes or until doubled in size.



Preheat oven to 375 degrees.



Place 1 baking sheet in oven (cover remaining loaves to keep from

Drying). Bake at 375 degrees for 15 minutes or until lightly browned.

Repeat procedure with remaining loaves. Cool loaves slightly. To

Prepare glaze, combine powdered sugar, milk and 1 teaspoon vanilla,

Stirring with a whisk. Drizzle warm loaves with glaze.



Makes 4 loaves, 10 slices per loaf.

Easy Fudge

Easy Fudge




Yield: One 8-inch pan. Cut squares of fudge into any size you like after it cools. Prep/cooking time: 20 minutes



12-ounce package semi-sweet chocolate chips

14-ounce can sweetened condensed milk

1 teaspoon vanilla extract

Optional: 1 cup chopped walnuts



Line an 8-inch square baking pan with aluminum foil. Lightly grease the pan.



Set your microwave on half or medium power. Use it to melt the chocolate chips with the milk. This will take about 3 to 5 minutes, depending on your microwave.



Stir once while the chips melt. Add in vanilla and, if desired, nuts.



Pour into pan and refrigerate until the candy sets.



Topping option: For a special holiday touch, top with crushed candy canes.



Place 2 candy canes in a plastic baggie, seal the bag and strike the candy with a hammer until it breaks into crumbs.



Press the crumbs into the top layer of the fudge before refrigerating.

Ham Glazes

Ham Glazes



Honey and Brown Sugar Ham Glaze



2/3 cup brown sugar

3 tablespoons honey

1 tablespoon prepared mustard







Orange Glaze

1 cup orange juice

3/4 cup brown sugar

1 tablespoon Dijon mustard

1/2 cup honey

2 teaspoons soy sauce

2 tablespoons Grand Marnier (optional)







Baked Ham Maple Glaze

1 tablespoon mustard

2/3 cup real maple syrup







Brown Sugar Glaze

1 1/2 cups brown sugar

1 1/2 teaspoons dry mustard powder

3/4 teaspoons ground cloves







Marmalade Glaze

1/4 cup orange marmalade

1/2 teaspoon dry mustard

1/2 cup brown sugar

1 tablespoon flour

add enough pineapple juice to create a thick paste







Pineapple Glaze

1 1/2 teaspoons dry mustard

1 1/2 cups brown sugar

3/4 cup well drained crushed pineapple







Ginger Glaze

1 teaspoon dry ginger

1 teaspoon dry mustard

1 1/2 cups brown sugar

canned pear or peach syrup to make a thick paste

1 teaspoon lemon juice







Chili Glaze

1/2 cup thick chili sauce

1/4 cup corn syrup





For all of the ham glazes above, just mix the ingredients together in a bowl and

brush over the ham. As the ham cooks, occasionally brush it with the extra

glaze.







Mustard and Red Currant Glaze

1/3 cup mustard

1 cup red currant jelly

4 cloves garlic, crushed

2 tablespoons oil

2 tablespoons soy sauce





Place all ingredients into a saucepan. Stir and warm over medium heat for 2 or 3

minutes until the jelly has melted.