Like a lot of people I’m counting down the days to Valentine’s Day, and I’m testing recipes in the kitchen which I think might make good gifts for coworkers, friends, and family. During the Christmas season, my sister-in-law makes homemade turtle candy, but I don’t consider this recipe to be seasonal – turtle candy is good any time!
Make Homemade Turtle Candy
a bag of ROLO Chewy Caramels in Milk Chocolate
small pretzels (I like the small squares.)
On a cookie sheet, line the pretzels and then place a ROLO on top of each. Top each ROLO with a pecan.
(You can choose to add the pecans after the ROLOs spend time in the oven, but I chose to place them prior to the heating process. Keeps me from rushing in the assembly process and it allows the pecans to disburse oils which add flavor. The pecans I used came straight out of the freezer too.)
Bake at 220-degrees F for 2 minutes. Gently squish pecans into the ROLOs. Remove turtle candy from the cookie sheet to a piece of wax paper on the counter top to cool.
After the candy is cool, you can package the treats. Don’t forget to taste test. You’ll want to know what everyone is sure to enjoy!
These easy to make dill biscuits are tasty and a good bread to serve with salads, but I think you’ll like them enough to serve them with any meal. They are buttery and don’t need additional butter when served, but who doesn’t like extra butter?
1 can Pillsbury Grands Homestyle Buttermilk biscuits
1/4 cup butter
1 tsp. dehydrated onion flakes
2 tablespoons fresh dill, chopped finely (I use scissors and cut the dill.)
In a microwave-safe glass container, add butter and onion flakes. Melt butter. Add fresh dill. Open the can of biscuits, roll each biscuit in the butter-onion-dill mixture, covering both sides of the biscuit. Place biscuits on an ungreased cookie sheet / baking pan. Bake according to the instructions on the can (350-degrees for 13-18 minutes).
This is a very good cranberry cake recipe. I especially like that it is not overly sweet. That fact makes sweet whipped cream or ice cream the perfect sides. Not only is this tasty, it’s super easy!
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups fresh cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
1 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Grease/butter a 9-inch pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at for 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
The cake is good warm, but I actually think it tasted better the next day (I did not refrigerate it – I wrapped the top with plastic wrap and kept it on the counter).
Make this while you can still find fresh cranberries. I haven’t tried the recipe with frozen cranberries, but the friend who turned me on to the recipe says they work very well.