Holiday Cinnamon and Sugar Pastries
Ingredients:
- 1 package Pepperidge Farm Puff Pastry, thawed
- 1 Egg
- 2 tbsp. Sugar
- 2 tbsp. Cinnamon
- Wilton Holiday Cookie Cutters
Directions:
- Preheat the oven to 375 degrees Fahrenheit.
- Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet so that it is ¼ inch in thickness.
- Using 3-4 inch holiday cookie cutters cut shapes out of the puff pastry.
- Beat the egg in a small bowl. Using a brush lightly coat the shapes with the egg wash.
- Sprinkle sugar and cinnamon onto the shapes evenly.
- Place on baking sheets and bake for 10 minutes or until golden brown. Remove the pastries from the baking sheets and let cool on wire racks.
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Mini Pumpkin Cheesecakes
- 16 oz. fat-free cream cheese — softened
- 1 1/2 c granulated sugar
- 1 c pumpkin
- 4 egg whites — whipped
- 4 tsp. cinnamon
- 4 tsp. vanilla
- 2 tsp allspice
- 2 gram cracker pie crusts, crumbled
Whip cream and toasted pumpkin seeds for garnish
Preheat oven to 350, Prepare two 8″ spring form pans with cooking spray; set aside. Press pre-maid gram cracker crust into bottom of prepared pans. Bake for 5 minutes. Meanwhile, to prepare filling, combine cream cheese, granulated sugar, pumpkin, egg whites, cinnamon, vanilla, and allspice; blend until smooth. Divided evenly between pans and pour over baked crust. Bake for 30-40 min. or until slightly firm. Chill completely in refrigerator, release spring form pan, cut cheese cake into circles with circle cookie cutter, garish
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“Witch’s Brew” — Recommended by Grandma
Grandma
Grandma practices potions, spells, and hexes, but her craft has become a bit rusty with age. While not quite sure who’s mother she really is, the Addams Family treats her like one of their own.
Cocktail:
Witch’s Brew (warm)
Ingredients:
For spiced tea (serves 6):
4 cups Water
4 Whole Cloves
2 Cinnamon sticks
2 Whole All Spice
8 Juniper Berries
Pinch of ground Nutmeg
4 Lipton’s Tea bags
1 oz Pierre Ferrand Cognac (per serving)
Splash of Orange Juice
Coffee Beans (aka Beetle Beans)
Whipped Cream
To make the tea: In a saucepan, bring water, cloves, cinnamon sticks, all spice, juniper and nutmeg to a boil. Using a sieve, strain the boiling water into a glass pitcher and add four tea bags to the mixture.
To make the cocktail: Add 1 oz. brandy or cognac and 4 oz of tea to the snifter and garnish with a dollop of whipped cream and 3 coffee beans (aka beetle beans). Serve hot.
** To make non-alcoholic, omit brandy.
Food Paring:
Witch Fingers
Frightening candy fingers on pretzel sticks
Ingredients:
Pretzel Rods
Wilton Candy Melts – Available in numerous colors and flavors
Wilton Witch Finger Candy Molds
Melt chocolate in the microwave using the instructions on the packaging. Using the Wilton Candy Molds, fill each mold with a pretzel rod and the chocolate colors of your choice; refrigerate to harden. When hardened, slightly twist the tray to remove the Witch fingers.
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Upside-Down Fruit Nacho
This recipe is good for 1 serving and takes about 25 minutes to prepare.
Ingredients
- 1 flour tortilla (8 inch), cut into short thin strips
- 1 teaspoon honey
- 1/8 teaspoon ground cinnamon
- PAM® Butter No-Stick Cooking Spray
- 1/3 cup chopped fresh strawberries
- 2 tablespoons fresh blueberries, washed and patted dry
- Reddi-wip® Original Dairy Whipped Topping
Directions
- Preheat oven to 350°F. Place tortilla strips in medium bowl. Drizzle with honey and sprinkle with cinnamon; gently toss to coat.
- Place strips in single layer on parchment-lined baking sheet; lightly spray with cooking spray. Bake 8 minutes, or until strips are lightly browned. Cool completely.
- Place strawberries and blueberries in serving dish; top with two servings (1/4 cup) Reddi-wip. Garnish with one fourth of the baked tortilla strips (reserve remaining for another use). Serve immediately.
