Baking with Betty

By Betty Heald | Dec 27, 2013

This week's column is dedicated to Paul — a gentleman of the "old school!"

 

Creamy Brussels Sprouts with Peppered Bacon

 

4 slices peppered bacon

 

2 pounds Brussels sprouts, trimmed and halved through stem ends

 

3/4 cup reduced sodium chicken broth

 

1/2 teaspoon salt

 

1/4 teaspoon freshly ground black pepper

 

3/4 cup whipping cream

 

cracked black pepper

 

In a large skillet cook bacon on medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, set aside. Add Brussels sprouts to drippings in skillet. Cook on medium heat 4 minutes stirring occasionally. Add broth, salt and pepper. Heat to boiling. Reduce heat. Simmer, covered for 5 minutes. Uncover, cook, 2 to 4 minutes more or until liquid is almost evaporated. Add cream. Cook 4 more minutes or until thickened. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper.

 

 

Macadamia Macaroons

 

2 3/4 cups flaked coconut

 

2/3 cup sugar

 

1/4 cup salted macadamia nuts, ground

 

2 tablespoons flour

 

1/4 teaspoon salt

 

4 egg whites, lightly beaten

 

1 teaspoon vanilla

 

3/4 cup semisweet chocolate pieces

 

2 teaspoons shortening

 

26 salted macadamia nut pieces

 

Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper, set aside. In large bowl combine coconut, sugar, ground macadamia nuts, flour and salt. Stir in egg whites and vanilla. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Using a teaspoon, make an indentation in each mound to create a "nest." Bake for 20 minutes or until browned. Transfer cookies to a wire rack, let cool. In a saucepan combine chocolate pieces and shortening. Cook and stir on low heat until chocolate is melted and mixture is smooth. Spoon melted chocolate mixture into cookie centers. Place a macadamia nut piece on the chocolate center of each cookie. Let stand about 30 minutes or until chocolate is set.

 

 

Banana Crunch Muffins

 

1/4 cup flour

 

1/4 cup granulated sugar

 

2 tablespoons butter

 

1/4 chopped pecans

 

2 cups flour

 

1/2 cup sugar

 

1/3 cup packed brown sugar

 

1 1/2 teaspoons baking soda

 

1/4 teaspoon salt

 

1/4 teaspoon cinnamon

 

1/4 teaspoon nutmeg

 

1/2 cup butter

 

1 egg

 

1 cup mashed bananas (2 medium)

 

1/3 cup milk

 

Preheat oven to 375 degrees. Grease 2 1/2 inch muffin cups,  Set aside. For topping, in a bowl stir together the 1/4 cup flour and 1/4 cup sugar. Using a pastry blender, cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans. In a medium bowl stir together the 2 cups flour, the 1/2 cup granulated sugar, brown sugar, baking soda, salt, cinnamon and nutmeg. Using pastry blender cut in the 1/2 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside. In a small bowl beat egg with a fork, stir in bananas and milk. Add egg mixture to flour and mix all at once, stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each 3/4 full. Sprinkle topping evenly over batter. Bake for 16 to 18 minutes or until golden and a toothpick inserted in center comes out clean. Cool muffin cups on a wire rack for 5 minutes. Remove muffins from cups.

 

 

Our thought for the week: "Never regret. If it's good, its wonderful. If its bad, Its an experience."

 

A very joyous Holiday Season to all my readers

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