Monthly Archives: November 2014
A Recipe from Beth
Here’s a chance to play with your food and take some of the stress out of the hectic Thanksgiving holiday, too. Even young children can make these treats. Use them as favors and set one by each plate or fill a tray with these little birds and pass them out at dessert. Either way, these turkey favors are sure to become part of your Thanksgiving tradition from now on.
I used Glutino Original Crackers to make these and the recipe first appeared on Glutino’s blog. They are so darn cute, I had to share them with you.
1 box Glutino Original Flavor Crackers
1 bag Miniature Reese’s Peanut Butter Cups, 1 per turkey
1 bag Hershey’s Milk Chocolate Kisses, 1 per turkey
1 bag Indian Candy Corn, You’ll need 5 for tail feathers per turkey plus 1 for each beak and feet*
6 tablespoons softened unsalted butter
2 cups confectioners’ sugar
2 ½ tablespoons milk
To Make the Frosting: Beat the butter until fluffy. Add the sugar and beat until crumbly. Add the milk and beat until smooth. Add a little more milk, if necessary, to create a smooth frosting. However, remember, this is the spackle that holds everything together. It needs to be thick.
Follow these steps to make assembly easier and prevent crackers from breaking.
Lay out the crackers on wax paper-lined cookie sheets.
Spread some frosting over the bottom of Reese’s Peanut Butter Cups. Set them slightly back from the center of a cracker and away from you. Put a small blob of frosting on the front of the peanut butter cup (facing you).
Spread a thick layer of frosting over the front of a second cracker and on the bottom edge of the cracker. This should be a fairly thick layer so the candy corn and kiss can adhere.
Press the frosted cracker against the blob of frosting on the peanut butter cup at a slight angle and press the bottom edge of frosting onto the first cracker. Hold it there for a minute to steady the cracker.
Now comes the fun part. Put a generous dollop of frosting on the bottom of a Hershey’s Kiss and set it in the center of the frosted cracker. This will be the beak. Press five candy corn in an arc around the cracker with the points toward the kiss. Start by placing one at the top of the cracker and two on each side so your turkey’s feathers will be even.
Note: It’s important to plant the kiss on the cracker first to stabilize it.
For the beak, cut the white and a little of the orange from a candy corn, smear a little frosting on the back, and smoosh it down above the pointy part of the kiss.
Cut two slices from the remaining orange part of this candy corn. Smear a little frosting on the narrow side of each and set them at the base of the cracker for feet. Voila. Your turkey favors are ready.
Put these in the fridge to harden or just leave them at room temperature, especially if your kitchen is cool. Don’t wrap them right away or the feathers may come loose.
Make these ahead if you are planning to use them for favors or set out all the ingredients and let the kids create decorations for the table on Thanksgiving Day.
* Indian Candy Corn is best because it is brown, orange and white (like turkey feathers). However, you can also use Candy Corn if you have it leftover from Halloween (It’s brighter orange, yellow, and white.) Brach’s, CVS and others state that their candy corn is free of gluten and the 8 top allergens. Brach’s does have a disclaimer that their products are made in a facility that also processes wheat. But CVS seems to go the extra mile to say their candy corn is gluten free. If you can’t find gluten free candy corn, you can use g-f pretzel sticks instead. Still cute and very safe
From Beth Hillson
Makes 24 balls
Preparation time: 10 minutes
Here’s the ultimate quick, delicious dessert from Carol Fenster’s new cookbook, 100 BEST QUICK GLUTEN-FREE RECIPES. My friend, Carol, is a master of gluten-free cooking and baking. She has produced eleven cookbooks and each one is better than the last. But this one truly takes the proverbial gluten-free cake! Every recipe can be made in 30 minutes or less. With the holiday season around the corner, you’ll welcome these simple and yummy recipes for meals, entertaining and all your holiday treats. Here’s one of my favorites.
Serve these bite-size treats during the holidays or at dinner parties in little foil or paper candy liners. Their small size and rich, satisfying flavor makes them ideal for when you want just a little something sweet, not an entire dessert. A food processor makes the prep super-fast. You can replace the white chocolate with dark chocolate, if you wish.
1 cup whole almonds
2/3 cup powdered sugar
2 cups dried apricots (about 12 ounces)
2 tablespoons light or dark rum or orange juice
2 teaspoons grated orange zest
1 teaspoon pure vanilla extract
3 ½ ounces white chocolate chips (or a 3.5- ounce bar of white chocolate, chopped or broken into ¼ -inch chunks)
In a food processor, process the almonds and powdered sugar until the almonds are very finely ground. Add the apricots and pulse until the apricots are very finely chopped.
Add the rum, orange zest, vanilla, and white chocolate chips and pulse until the mixture is just blended. With lightly oiled hands, roll and compress the dough into 24 balls, each 1 -inch in diameter. Refrigerate for at least 1 hour to firm up. Serve in foil or paper candy liners.
STORAGE: Store leftovers, tightly covered, for up to 2 days in the refrigerator or for up to 1 month in the freezer for up to 1 month.
Per ball: 130 calories; 3g protein; 6g total fat; 2g fiber; 17g carbohydrates; 0mg cholesterol; 8mg sodium
Excerpted from 100 BEST QUICK GLUTEN-FREE RECIPES © 2014 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.