Hanukkah foods

Celebration Food: There is a custom of eating foods fried or baked in oil (preferably olive oil) to commemorate the miracle of a small flask of oil keeping the flame in the Temple alight for eight days. Traditional foods include potato pancakes, known as latkes in Yiddish, especially among Ashkenazi families. Sephardi, Polish and Israeli families eat jam-filled doughnuts (Yiddish: פאנטשקעס pontshkes), bimuelos (fritters) and sufganiyot which are deep-fried in oil. Bakeries in Israel have popularized many new types of fillings for sufganiyot besides the traditional strawberry jelly filling, including chocolate cream, vanilla cream, caramel, cappucino and others. In recent years, downsized, "mini" sufganiyot containing half the calories of the regular, 400-to-600-calorie version have become popular. There is also a tradition of eating cheese products on Hanukkah recorded in rabbinic literature. This custom is seen as a commemoration of the involvement of Judith and women in the events of  Hanukkah .

http://en.wikipedia.org/wiki/Sufganiyah

A sufganiyah is a ball-shaped doughnut that is first deep-fried, then pierced and injected with jelly or custard, and then topped with powdered sugar. It is similar to the German Berliner, the Polish pączki, or the Russian ponchik. In Yiddish, sufganiyot are known as ponchkes. They are usually eaten warm.

Sufganiyot are widely consumed in Israel in the weeks leading up to and including the Hanukkah holiday.At Hanukkah, Jews observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil. While potato pancakes (latkes or levivot) are also eaten in Israel, sufganiyot are considered a more "Israeli" Hanukkah treat. dyingforchocolate.blog has a recipe.

Latke Recipe

Latkes are potato pancakes, commonly associated with the Jewish cultural tradition in the United States and Europe. They can be and are served any time, but traditionally form part of the menu during the celebration of Chanukah. Eating potato pancakes is not one of the mitzvot of Chanukah; that is, it is not a fundamental part of the Chanukah rituals, and has no religious significance. It is seen as appropriate to eat foods cooked in oil during a festival that celebrates the miracle of the Chanukah oil. In Israel, potato pancakes are familiar and well-liked but the sufganiya (jelly doughnut) is considered to be more Israeli.

Various recipes for potato pancakes vary in the degree of fineness to which the potatoes are grated. Some are grated to long strips, others to a fine powder. Both latkes and potato pancakes bear a distant resemblance to the American dish, hash browns; however, hash browns are merely coarsely grated potatoes with no binding ingredients or flour.

A Buñuelo alternatively called bimuelo, birmuelo, bermuelo, burmuelo, bonuelo; Catalan: bunyol, IPA: [buˈɲɔɫ]) is a fried dough ball. It is a popular snack in Argentina, Colombia, Cuba, Mexico, Spain, Peru, the Philippines, Turkey, Greece, Morocco, and is a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. It will usually have a filling or a topping. It is also an "essential" dish in Mexican cuisine.
bunuelos recipe

Hanukkah gelt (Yiddish: חנוכה געלט, hanukkah gelt, literally "Hanukkah money", Hebrew: דמי חנוכה‎, dmei chanukah, literally "Hanukkah money") refers to money as well as chocolate coins given to Jewish children on the festival of Hanukkah. The word gelt means money in Yiddish. In addition to being given on Hanukkah, chocolate coins are a popular Christmas present as well.

Latkes Recipe

wikibooks.org

Latkes are potato pancakes, commonly associated with the Jewish cultural tradition in the United States and Europe. They can be and are served any time, but traditionally form part of the menu during the celebration of Chanukah. Eating potato pancakes is not one of the mitzvot of Chanukah; that is, it is not a fundamental part of the Chanukah rituals, and has no religious significance. It is seen as appropriate to eat foods cooked in oil during a festival that celebrates the miracle of the Chanukah oil. In Israel, potato pancakes are familiar and well-liked but the sufganiya (jelly doughnut) is considered to be more Israeli.
Various recipes for potato pancakes vary in the degree of fineness to which the potatoes are grated. Some are grated to long strips, others to a fine powder. Both latkes and potato pancakes bear a distant resemblance to the American dish, hash browns; however, hash browns are merely coarsely grated potatoes with no binding ingredients or flour.

Ingredients

• 4 large potatoes
• 1 medium onion
• 1 egg, beaten
• 2 tablespoons Matzo meal, cornmeal, or flour
• Salt to taste
• 2 tablespoons vegetable oil
• applesauce, sour cream, and/or sugar

Procedure

1. Peel potatoes and onion and grate.
2. Mix potato and onion with egg, meal, and salt.
3. Heat oil in a 10" pan over medium heat until it is quite hot. Drop 1-2 tablespoons of the potato mixture onto the pan per pancake. Turn once to allow both sides to fry.
4. Serve with applesauce, sour cream, and/or sugar as a topping.

Serves four.

Notes, tips, and variations

• Variants include cheese latkes, zucchini latkes, and apple latkes.

Celebration Food: Vanillekipferl / Vanilla Kifli

Vanillekipferl are Austrian, German, Czech and Hungarian small, crescent shaped biscuits. They are usually made with ground almonds or hazelnuts. They are flavored with vanilla or artificial flavouring and have a heavy dusting of powdered and superfine sugar.

©dreamstime.com/cookies

Vanillekipferl originate from Vienna in Austria. Traditionally, they are made at Christmas, but they can be enjoyed all year round and are often for sale in Viennese coffee shops. They are said to have been created in the shape of the Turkish crescent to celebrate the victory of the Hungarian army over the Turkish in one of the many wars between the nations.

They are also widely baked in... Germany and are common in Hungary, Czech republic, Romania and Slovakia as a part of the typical Christmas baking. Since in Germany the Advent is celebrated by several denominations of Christianity on the four Sundays preceding Christmas, many kinds of biscuits and sweets are consumed during this time and have become typical for winter time.

vaníliás kifli is a small soft cookie made from a dough of ground nuts, instead of flour. It is usually made with walnuts but almonds are more often used outside of Hungary. Once baked they are rolled in vanilla flavored confectioners' sugar before allowed to cool.
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Here's A Recipe for you found atdownunder.com:
Vaníliás Kifli – Hungarian Walnut Biscuit
Makes about 70

• 250gr or 2 cups flour (works with less as well)
• 200gr or 2/3 cup + 1/4 cup unsalted butter, soften (+ if you make it with almond meal)
• 80gr or 2/3 cup icing sugar
• 60gr or 1/3 cup ground walnut (100gr ground almond)
• 5-6 drops vanilla essence (Good pinch of vanilla powder)
• Icing sugar for dusting

In a bowl mix with your hand all the ingredients to form smooth paste. Let it rest covered in a cool place (not the fridge) for 30 minutes.

Butter two baking trays -or line them with baking paper. Preheat oven to 180°C/356°F. Cut the dough in 4 equal parts and roll to shape it like a log of 2cm/1 inch diameter. Cut the log every 5cm/2 inches and shape each piece like a crescent. Bake for 8-10 minutes or until lightly golden. Remove from oven and sprinkle with icing sugar.

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Here's a Recipe from Allrecipes.com

Vanilla Kifli

             Ingredients

• 3/4 cup unsalted butter, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 egg yolks
• 2 cups all-purpose flour
• 1/2 cup vanilla sugar
• 2 (1 ounce) squares semisweet chocolate, chopped

Directions

1. Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour.
2. Turn into a ball, cover and let stand at room temperature for 2 hours.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and 1/2 inch thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.
5. Bake for about 10 to 12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. (May be found in bulk food stores). Repeat with remaining cookies. Cool cookies completely.
6. Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.     

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Suggested reading and recipes for your research: 

myrecipes.com/recipe/pecan-crescents
Kifli: Traditional Hungarian Pastry
Photo of a fun shape of Kifli 
wikipedia.org/wiki/Kifli

Pfeffernüsse Holiday Treats

December 5 / Celebration Food:  
Pfeffernüsse are small, firm, round biscuits, sometimes with ground nuts. The name translates to pepper nuts in German, Danish and Dutch, describing their spicy taste as well as the fact that many recipes actually call for almonds or walnuts. Bahlsen's pfeffernüsse has no added nuts. Despite the name they do not necessarily contain black pepper.

By Lucky's andere mutti /creativecommons/licenses

Pepernoten are originally a Dutch treat..., baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium and Germany) on which little children receive gifts from the holy St. Nicholas, the partial inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made during the Christmas season.

Recipes often call for... the dough to be rounded into a ball. Today they are sometimes produced with a chocolate base.

Like most baked goods..., there are many variations of pfeffernüsse. While most recipes call for cloves and cinnamon, some also use nutmeg or anise. A Danish recipe for pebernødder requires white pepper, while most recipes don't use pepper at all. Some versions of pfeffernüsse contain pecans, ginger or cardamom.

Pfeffernüsse are extremely hard when they are first baked. For at least a week, it is difficult to bite into them without first dunking into a beverage. However, they soften with age.

In Germany they are also known as "Pimpernüsse" in some places, and are traditionally given out at Martinisingen.

They are very popular at church concert receptions, especially around Christmas time.
Pfeffernüsses are often confused with Russian tea cakes because they are a similar shape and are both generally covered in powdered sugar, but Pfeffernüsses are much more bitter due to their less refined ingredients. *Recipes Follow-

Indian Pudding for National Indian Pudding Day

Celebration Food: National Indian Pudding Day is celebrated every November 13th. They say Indian Pudding is a traditional New England Thanksgiving classic. Indian pudding is a baked custard with milk, butter, molasses, eggs, spices, and cornmeal. I'm guessing the name is likely derived from the cornmeal, known as indian meal way back when. 

indian pudding
Originally uploaded by leuwam

What is Indian Pudding?
Indian pudding is a more elaborate form of corn hasty pudding. It consists of milk, cornmeal, and molasses, (or, alternatively, maple syrup and honey, and sometimes sugar), spices (nearly always including cinnamon and ground ginger), butter, and usually raisins and nuts, baked in a slow oven for several hours. It is a traditional New England dessert.

Well what is Hasty Pudding then?
Hasty pudding is a pudding or porridge of grains cooked in milk or water. In the United States, it invariably refers to a version made of ground corn. Hasty pudding is notably mentioned in a verse of the early American song Yankee Doodle.

British Hasty Pudding
Since the 16th century at least, hasty pudding has been a British dish of wheat flour cooked in either boiling milk or water until it reaches the consistency of a thick batter or an oatmeal porridge. Hasty pudding was used as a term for the latter by Hannah Glasse in The Art of Cookery (1747).

Hasty pudding in North America

Extant North America recipes include wheat, oat, and corn-based puddings.

• Eliza Leslie's recipes

Eliza Leslie, an influential American cookbook author of the early 19th century, includes a recipe for flour hasty pudding in her 1840 Directions for Cookery, In Its Various Branches, and calls the corn type "Indian mush" (she calls an oatmeal version burgoo). She stresses the need for slow cooking rather than haste, and also recommends the use of a special mush-stick for stirring to prevent lumps. (This mush-stick is perhaps related to the spurtle, or the pudding stick of the nursery rhyme beating.)

• Corn or Indian mush

A North American version, known as corn mush or Indian mush, is in its simplest form corn meal cooked slowly in water until it thickens. Like grits or polenta, it may be eaten hot, or left to cool and solidify, when slices of the cold pudding may then be fried. This hasty pudding was once a popular American food because of its low cost, long shelf life, and versatility, and was eaten with both sweet and savory accompaniments, such as maple syrup, molasses, or salted meat.
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Indian Pudding Recipe

Ingredients

4 1/2 cups milk

• 2/3 cup cornmeal
• 1/4 cup butter
• 1/2 cup dark molasses
• 1 teaspoon salt
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
•  

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart baking dish.
2. Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
3. Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
4. Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
5. Bake in the preheated 325 degrees F (165 degrees C) oven for 1 1/2 hours.

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resources:  / wikipedia / gone-ta-pott.com / thefreedictionary.com

links: 
Miss Leslie's Directions for Cookery, In Its Various Branches /  
Cooks.com recipe for hasty pudding
Crockpot Indian Pudding / Hasty Pudding History
The Thanksgiving Lady & Indian Pudding / 

Chinese International Singles Day Celebration Food

Singles Day, One's Day or Guang Gun Jie ("bare sticks holiday") is a Chinese pop culture holiday on November 11 for people who are still living the single life. It's a day for singles to celebrate and socialize. The traditional food to eat on Singles Day is Youtiao and Baozi.

Chinese fried bread - Photo courtesy of Stu Spivack

Celebration Food:

For breakfast on Singles' Day, singles often eat four Youtiao (deep-fried dough sticks) representing the four "ones" in "11.11" and one Baozi (steamed stuffed bun) representing the middle dot.


Youtiao literally "oil strip" - also known as you char kway in Hokkien, yau ja gwai in Cantonese, and Chinese oil stick, Chinese donut, Chinese cruller, fried bread stick- is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten as an accompaniment for rice congee or soy milk.

Chinese Dumplings - Photo courtesy of J. Samuel Burner

A bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings.
Two types are found in most parts of China: Dabao, measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, xiaobao, measure approximately 3 cm wide, and are most commonly eaten in restaurants. Each order consists of a steamer containing about 10 pieces. A small ceramic dish is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chilli paste. According to legend, they were invented by the scholar and military strategist Zhuge Liang (3rd century AD).

Some singles also choose to say goodbye to their single lives on this day: 
many attend 'blind date' parties and many people choose to marry on this day. In addition to meaning 'single,' the four 'ones' of the date can also mean 'only one' as in 'the only one for me.' Some people will use this date and this meaning to tell their special someone that they are the only 'one' in their heart.

• This holiday is not to be confused with International Singles Awareness Day or QiXi.
• Cruller is a similar food like youtiao which is also a celebration food. See recipe

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resources: originated from Nanjing University in 1993 / wikipedia / gone-ta-pott.com / thefreedictionary.com
links: Guang Gun Jie Cartoon / ABC News 11/11/11 / the Star: A special day for singles

Celebration Food: Oil-Dumplings or Dutch Apple Fritters

An oliebol is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year's Eve and at funfairs. They are also called smoutebollen (literally lard balls) in Belgium. Oliebollen are often called Dutch apple fritters, and are served at Dutch festivals in the United States, such as Oak Harbor, Washington's Holland Happening Festival.

Oliebollen by w:nl:Gebruiker:Teunie

Oliebollen are a variety of dumpling made by using two spoons to scoop a certain amount of dough & dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges.

The dough is made from flour, eggs, yeast, some salt, milk, baking powder & usually sultanas, currants, raisins & sometimes apple pieces & zest or succade. The dough needs time to rise for at least an hour. Oliebollen are usually served with powdered sugar, or brown sugar.

They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them.

A very similar type of doughnut can be found in Belgium and France. Croustillons are deep fried dough balls served hot and liberally sprinkled with powdered sugar. They are usually served in a paper cone with a little plastic fork to eat them with. They are typically found at fairgrounds in Belgium and in Lille, France.
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Ingredients

• 2 tbsp sugar
• 2 pkg yeast
• 1 cup sugar
• 5 eggs
• 2 cups scalded milk
• ½ cup margarine, softened
• 10 cups flour
• 1½ tsp salt
• 3 diced Granny Smith apples
• 3 cups sugar
• 1 cup raisins (optional)
• ground cinnamon to taste
• canola oil for frying

Procedure

1. Dissolve 2 tbsp sugar in 1 cup warm water. Sprinkle yeast on top. Let stand while preparing dough.
2. In a LARGE mixing bowl, beat eggs until mixed. Add scalded milk, 1½ cups warm water, yeast mixture and margarine and beat well. Add flour, 1 cup sugar and salt, mix well. Add diced apple.
3. Let dough rise in a warm place until doubled in size. (I use a lobster pot for this)
4. In a separate bowl, mix 3 C. sugar and cinnamon to taste. (I like a LOT)
5. Fill a fryer pot 4 inches with canola oil or melted Crisco. Heat to 375°F (190°C) and scoop large spoonfuls of dough into the pot, turning them to ensure even browning. (Golden brown is the goal) Play the shape game while you're at it. Dipping the spoons in the hot oil before scooping the dough keeps the spoons from getting too sticky.
6. Drain on paper towels on paper bags, roll in cinnamon sugar mixture and serve warm.

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Celebration Food for:  Yule, New Years Eve, National Apple Month, Doughnut Appreciation Day & Doughnut Day and National Bread Month.
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resources: wikipedia / thefreedictionary.com / gone-ta-pott.com / Oliebollen /
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Recipe for Crullers: A Traditional Holiday Food

Chocolate Cruller

We celebrate the doughnut every November 5th, on Doughnut Appreciation Day! This post is a cruller doughnut recipe continued from the article crullers-or-twisters. Read about who eats this as a celebration food.

A cruller is a type of doughnut. It is often covered in or topped with icing, which may be chocolate. It is often twisted (rather than round) in shape and unraised. The word comes from early 19th century Dutch kruller, from krullen "to curl." Found in many countries including the United States. wikipedia definition

Ingredients (twisted crullers)

• 1/4 cup (60ml) butter
• 1 cup (240ml) granulated sugar
• 2 eggs, well beaten
• 4 cups (950ml) sifted all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup (240ml) milk
• Fat for deep frying
• Confectioners' sugar

 

Procedure

1. Cream butter and sugar; add eggs.
2. Sift flour with baking powder, nutmeg, and salt. Add alternately with milk. Chill dough.
3. Roll out 1/4 inch (0.75cm) thick. Cut dough into strips 1 x 8 inches (2.5cm x 20cm).
4. Fold each strip in half lengthwise; twist several times and pinch ends together.
5. Deep fry and flip over in hot fat 380 °F (200c) on a frying thermometer until brown.
6. Drain on absorbent paper and cool. Sprinkle with confectioners' sugar.

 

Ingredients (round crullers)

• 1/4 cup (60ml) granulated sugar
• 1/2 teaspoon salt
• 1/4 cup (60ml) shortening
• 1 cup (240ml) boiling water
• 1 cup (240ml) sifted all purpose flour
• 3 eggs
• 1 teaspoon vanilla extract
• Fat for deep frying
• Confectioners' sugar frosting

 

Procedure

1. Combine sugar, salt, shortening, and boiling water in a saucepan.
2. Mix and bring to a rapid boil.
3. Add flour all at once and mix and cook until thickened, stirring constantly.
4. Remove from heat. Add eggs one at a time, beating thoroughly after each addition. Add vanilla.
5. Force mixture through pastry tube onto greased paper, forming circles.
6. Heat fat to 375 °F (195c) on frying thermometer.
7. Carefully turn paper upside down so crullers will drop into fat. Deep fry and flip over until golden brown.
8. Spread with thin confectioners' sugar frosting. Makes about 1 dozen.

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Crullers or Twisters in honor of Doughnut Appreciation Day

Chocolate Cruller Doughnut

November 5 is Doughnut Appreciation Day so I felt I couldn't let this day pass without talking about crullers; one of the most popular holiday donuts/doughnuts known world wide. This doughnut is popular topped in chocolate but I for one love the French crullers without chocolate but dipped in a sugar glaze coating. I will include a recipe in the next post ok.

A cruller, or twister, is a twisted and usually ring-shaped fried pastry. It is traditionally made of dough somewhat like that of a cake doughnut, often topped with plain powdered sugar; powdered sugar mixed with cinnamon; or icing. A French cruller is a fluted, ring-shaped doughnut made from choux pastry with a light airy texture.

Celebration Food: The name comes from early 19th century Dutch kruller, from krullen "to curl". Crullers are traditionally eaten in Germany and some other European countries on Shrove Tuesday, to use up fat before Lent. In Danish they are knowns as "Klejner" and in Swedish as "Klenäter", both names deriving from Low German. In Scandinavia crullers are common at Christmas.

Crullers are most commonly found in Canada, New England and the Mid-Atlantic and North Central states of the USA, but are also common in California. The German origin is probably why traditional crullers can be found more easily in the Midwest, where many German immigrants settled. Some family-owned bakeries still call them "krullers." In other parts of the U.S., crullers may be called "dunking sticks" or simply "sticks."

In 2003, the Dunkin' Donuts chain of doughnut shops stopped carrying traditional crullers, claiming that the hand-shaped treats were too labor-intensive, and couldn't be simulated with new machines for mixing doughnut batter. They still sell "French Crullers." Tim Hortons, Honey Dew Donuts, and Krispy Kreme still sell the Cruller. (wikipedia links)
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• Recipe for Cruller

Holiday Peanut Butter Cup Cookies Recipe

Holiday Peanut Butter Cup Cookies Recipe
Originally uploaded by Pillsbury.com

Celebration Food:  I'm posting this fun cookie recipe by Pillsbury in honor of National Candy Day which is celebrated on November 4th- but I think this would be a great recipe to remember for leftover Halloween candy or Christmas stocking candy too. What a great cookie for a children's party! Every kid will want one. :)

INGREDIENTS:

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1 cup miniature candy-coated chocolate baking bits, fall colored (yellow, orange, brown, green, red)
1/2 cup salted peanuts
24 miniature chocolate-covered peanut butter cup candies, unwrapped

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in baking bits and peanuts until well blended.

2. Onto ungreased cookie sheets, drop dough by 24 heaping tablespoonfuls 2 inches apart; flatten each slightly with fingers.

3. Bake 10 to 14 minutes or until light golden brown. Immediately top each cookie with 1 peanut butter cup; press lightly into dough. Cool 2 minutes; remove from cookie sheets. Let cookies stand until peanut butter cups are set before storing, about 3 hours.
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Recipe: Pumpkin Pie Squares

4 or 5 years ago I fell in love with these pumpkin pie squares and baked batch after batch- but in one of my moves I lost the recipe. I thought it was a pillsbury recipe but I couldn't remember. I am happy to say that while surfing the Internet I ran across the recipe once again so I had to share it with everyone. I Love it!

Recipe: Pumpkin Pie Squares
Originally uploaded by Pillsbury.com

These squares would be great for National Pumpkin Month, Halloween, Thanksgiving or any Autumn Party. Shoot just make them anythime! So moist they melt in your mouth :)

INGREDIENTS

• Crust
• 3/4 cup all-purpose flour
• 3/4 cup quick-cooking or old-fashioned oats
• 1/2 to 1 cup chopped nuts
• 1/2 cup butter or margarine, softened
• 1 box (4-serving size) butterscotch pudding and pie filling mix (not instant)
• Filling
• 2 eggs
• 1 cup flaked or shredded coconut, if desired
• 1 1/2 teaspoons pumpkin pie spice
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 can (14 oz) sweetened condensed milk (not evaporated)

DIRECTIONS
1. Heat oven to 350°F. In large bowl, mix all crust ingredients until well combined. Press mixture in bottom of ungreased 13x9-inch pan.
2. In same bowl, beat eggs. Stir in remaining filling ingredients until blended. Pour over crust.
3. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Cut into squares. If desired, serve topped with whipped cream or ice cream. Store in refrigerator.
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Fig and Blue Cheese Appetizer Tarts Recipe

 

Celebration Food: National Fig Week is always celebrated November 1 -7. During this week we are encouraged to celebrate the fig by enjoying great fig recipes. To help you do that, I've picked out a Betty Crocker recipe that's perfect for fig week and Thanksgiving too.

Fig and Blue Cheese Appetizer Tarts Recipe
Originally uploaded by Betty Crocker Recipes

INGREDIENTS:

• 3 oz 1/3-less-fat cream cheese (Neufchâtel; from 8-oz package), softened
• 2/3 cup crumbled blue cheese (3 oz)
• 1/4 cup Smucker’s Sweet Orange Marmalade
• 2 tablespoons balsamic vinegar
• 16 dried Mission figs, coarsely chopped (1 cup)
• 1 can (12 oz) Pillsbury Big & Flaky refrigerated crescent dinner rolls
• 1/2 cup Fisher Chef’s Naturals Chopped Pecans

DIRECTIONS:

1. Heat oven to 350°F. In small bowl, mix cream cheese and blue cheese with fork until well blended; set aside.

2. In 1-quart saucepan, stir marmalade and vinegar over low heat until mixed; stir in figs. Cook over low heat 5 to 7 minutes, stirring occasionally, until figs are softened. Remove from heat.

3. Remove crescent dough from package, but do not unroll. Cut roll of dough into 16 slices. On 2 ungreased cookie sheets, place slices 2 inches apart. Press center of each slice to make indentation, 1 1/2 inches in diameter.

4. Place 1 heaping teaspoon cheese mixture into each well. Top cheese with about 1 tablespoon fig mixture and 1 1/2 teaspoon pecans.

5. Bake 15 to 19 minutes or golden brown. Remove from cookie sheets to cooling rack; cool 10 minutes. Serve warm.

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Fun Facts

• What fig recipe was made popular by a Christmas Carol?  Figgy Pudding!
• Did you know: In the Old Testament the fig tree is the third tree to be mentioned by name. The first is the Tree of Life and the second is the Tree of the Knowledge of Good and Evil. Adam and Eve used the leaves of the fig tree to sew garments for themselves when they realized that they were naked.Genesis 3:7 Figs were one of the foods produced in the promised land Deuteronomy 8:8-10
• More holidays: National Fig Newton Day is a food holiday that occurs annually on January 16.

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Peanut Butter and Pumpkin Puppy Treats Recipe

Celebration Food: Woof woof! This post is all about dogs and pumpkins. Did you know the month of October is National Adopt a dog month? And did you know October is also National Pumpkin month too? Well in honor of that, we picked a Betty Crocker recipe for dogs that has a whole can of pumpkin in it.  Give it a try and remember to make these special treats for other National Dog Holidays too. Last but not least, National Cook for your pet day is November 1st.

Peanut Butter and Pumpkin Puppy Treats Recipe
Originally uploaded by Betty Crocker Recipes

INGREDIENTS:

• 3 cups brown rice flour
• 1 teaspoon ground cinnamon
• 1/4 cup peanut butter
• 2 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)

DIRECTIONS:

1. Heat oven to 350° F. In large bowl stir all ingredients until soft dough forms.

2. Divide dough in half. Using brown-rice-floured rolling pin, roll each dough half to 1/2 inch thickness on brown-rice-floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.

3. Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4. Store in dog treat jar at room temperature up to 1 week. For longer storage keep in refrigerator or freezer.

Tip: To dress up your puppy treats, melt 1 cup yogurt chips (available at pet stores) and 1 teaspoon vegetable oil in microwavable bowl uncovered on High about 1 minute or until mixture can be stirred smooth. Drizzle over puppy treats.

Tip: Check with your vet to make sure that these puppy treats fit into your dog's diet. Be sure to check the recipe for any known foods or ingredients your pet may be allergic to.
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Recipe: Breadstick Bones

Celebration Food: Just as Pillsbury suggests, these bone shape breadsticks would be perfect for Halloween. We say they would be perfect for National Dog Holidays too. Plan a doggie play day and serve these breadstick bones to your friends. People friends that is. That's right, while the dog are running and playing; dog owners can be bread dipping at the park. This recipe by Pillsbury is just for humans so make sure you bring a special treat for your dogs too.

INGREDIENTS
1 can (7 oz) Pillsbury refrigerated breadsticks (6 breadsticks)
1 egg white, beaten
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 can (8 oz) pizza sauce, heated

DIRECTIONS
1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist).
2. Brush breadsticks with egg white. Sprinkle with cheese and basil.
3. Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm pizza sauce for dipping.

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By Pillsbury.com

Blog Post Pick: Medusa Cheeseball by Jo and Sue

Celebration Food:  Perfect for Halloween & theme parties!

Blog Post Pick: Medusa Cheeseball
I love to read blogs and when I find something I like, I have to pass it on. Today I ran across this fantastic Medusa Cheeseball by Jo and Sue. Make sure to check out their blog because if your a foodie, you'll have fun here. Great job guys I love it!

Jo and Sue said: "We were inspired to create this Medusa cheeseball after we made the SPA MASK CHEESE BALL that we fell in love with from the Hungry Happenings site. Someone commented on our blog saying that their son was having a mythology birthday theme party (how cool is that by the way) and they were going to make the spa mask into Medusa. Genius! We immediately thought of Halloween. I started thinking of all the things that Sue and I could use for Medusa's snake hair. Weiners cut into strips, jello worms, spaghetti/pasta, bread.  We decided to go with bread because we had more control over how... more » 

Do you have a great cheeseball idea? We would love to hear about it.
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RECIPE: Big Smile Chalupas

RECIPE: Big Smile Chalupas
Originally uploaded by Pillsbury.com

October Celebration Food: Not only do we celebrate Halloween but we also celebrate "Cool Food for Kids Month" and "Eat Better Eat Together Month." Based on that, I think I've picked the perfect recipe to represent all of the above! Big Smile Chalupas by Pillsbury!

Pillsbury Description
"Silly chalupas are a great kid’s birthday party entrée and quick enough to bring smiles to a weeknight dinner."

Ingredients

1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso taco seasoning mix
2/3 cup water
1 can (16.3 oz) Pillsbury Grands! Homestyle southern style biscuits
1/2 cup ranch dressing
1/4 cup Old El Paso Thick 'n Chunky salsa
2cups shredded lettuce
1/4 cup chopped onion
1 cup shredded cheese (8 oz), if desired
8 pimiento-stuffed olives, cut in half
8 grape tomatoes, quartered

DIRECTIONS

1.Heat oven to 350°F. Cook beef, taco seasoning and water as directed on taco seasoning packet.

2.Meanwhile, separate dough into 8 biscuits; press each into a 6-inch round. Place on ungreased cookie sheets.

3.Bake 8 to 10 minutes or until golden brown, rotating pans halfway through bake time. In small bowl, mix ranch dressing and salsa.

4.To assemble each chalupa, layer lettuce, onion and cheese on warm biscuit round. Fold in half to form chalupa. Use toothpicks to secure filled chalupa, and attach olive halves on top to look like eyes. Use quartered tomatoes for teeth. Drizzle with ranch sauce mixture.
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