Pink Saturday

Happy PINK Saturday!!

Christmas is such a marvelous time to enjoy the tempting flavors we all love.. for me it isnt Christmas if I dont have these very special ham biscuits:

Ham Biscuits
Categories: Appetizers
Yield: 24 servings

2 sticks butter, softened
1 med Finely grated onion
1 T. Poppy seeds
2 ts Dijon mustard
1 T. Worchestershire sause
24 ea Small dinner rolls
1 lb. Smithfield Country deli ham slices
8 oz Sliced Swiss cheese


Preheat oven to 325 F.
Beat butter, onion, poppy seeds, mustard and Worchestershire together
in small bowl. Split rolls. Spread butter mixture on one cut side
of rolls. Place 2 pieces of ham and 1 slice cheese on bottom half of
each roll. Replace tops and place on cookie sheet. Cover with foil and bake 15 minutes or until cheese begins to melt.
These freeze very well.

One of the things I treasure from my childhood and being at grandmas's house at Christmas was raiding the cookie jar and finding her delicious soft ginger cookies.. The savory taste of ginger will forever bring back these wonderfully homespun memories ...

SOFT GINGER COOKIES
2 1/4 cups flour
2 tsp. ginger
1 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
3/4 cups margarine
1 cup sugar
1 egg
1/4 cup molasses
Combine dry ingredients; set aside. Cream margarine, sugar; add egg, molasses. Roll in 1 1/4" balls, roll in sugar. Place on baking sheet or stone with plenty of room between. Bake at 300-325 degrees about 12-15 minutes

Whether it is Christmas or any special occasion this fabulous warm cheese spread will delight everyone...its rich full bodied flavor stands up to all other items on the side board or stands alone with slices of crisp apples or pears!
Three-Cheese Walnut Spread

Ingredients:
1/2 cup coarsely chopped walnuts, toasted
1 package (8 ounces) cream cheese
1/2 cup (2 ounces) crumbled blue cheese
1/2 cup (2 ounces) shredded mozzarella cheese

1/8 teaspoon coarsely ground black pepper
1 tablespoon snipped fresh parsley
Apple wedges, pear wedges or assorted crackers (optional)


Directions:
1. Preheat oven to 350°F. Place walnuts in a Baker. Bake 18-20 minutes or until lightly toasted.
2. Meanwhile, in Bowl, microwave cream cheese on HIGH 1 minute or until softened. Add blue cheese, mozzarella cheese and black pepper; mix well.
3. Remove baker from oven to Cooling Rack. Carefully pour walnuts into cheese mixture; mix well. Spoon cheese mixture back into baker, spreading evenly.
4. Bake 8-10 minutes or until cheese is slightly melted. Garnish with parsley. Place baker on serving platter; surround with apple or pear wedges or assorted crackers, if desired. Serve spread using Spreader.

Enjoy PINK Saturday!!!

Visit Beverly at How Sweet the Sound for more PINK SATURDAY!!

Hamantashen and Tea for One

In preparation for Passover I have been baking the most amazing morsels of tastiness which I discovered at the final lesson of our Bible study on Esther by Beth Moore. She provided this recipe for
Hamantashen or Haman’s Ears.

2 sticks of butter softened
2 cups of sugar
2 large eggs
2 tsp. vanilla
4 tsp. baking powder
4 cups wheat or white all purpose flour
Filling see note below

1. Cut butter into the sugar. Blend thoroughly. Add eggs, vanilla, and blend thoroughly.

Add flour and baking powder, ½ cup at a time blending each thoroughly!
2. Put in refrigerator for a few hours.
3. Roll out about ¼ inch thickness and cut about 3in in diameter circles. Used a drinking glass.

4. Put a tablespoon of filling (I used almond but it could be apricot, poppy seed, prune, etc. found in the baking section of your grocer. I love the almond!) in the center of each circle. Fold up and slightly over on 3 sides to make like a small tricorn hat shape. Crimp the corners a little with your fingers to seal. You want some of the filling to show.

5. Bake at 375 for about 10-15 minutes.
6. Yields 36 cookies. I halved the recipe for my Passover Seder dessert.

And now to my special time today just for me!

o this afternoon after a busy morning of baking and house cleaning, what a delight to sit down to a cosy cup of Highland Honey Rubioos Red Tea and sample my freshly baked Hamantashen.

UMMMMM! afternoon delight for one! Of course, I do have my precious Easter card I just received from my card pal, Gina Of Simply Heart at Home to keep me company.

And what better time to peruse a tantalizing book on loan to me by a special prayer team member and friend, Lois, Angels on Assignment, by Charles Frances Hunter.

As if that couldnt keep my attention while I nibble there lie my binoculars to do a bit of bird watching this afternoon.

You cant really see it well in the phto but my bluebird house is occupied and I am anxiously awaiting the arrival of an easter egg! I took this photo today.

Excuse me now while I nibble!

UMMMM!

Visit Emily at The Beautiful Life for Thursday at Tea Time!

Tempt My Tummy, Tuesday

Lisa, over at Blessed with Grace is hosting this blog carnival today. I got motivated yesterday to bake up something special for today. Saturday, my husband and I enjoyed roaming through the city market and brought home a peck of Georgia belle peaches.
I looked in my new cookbook, The Book Lover's Cookbook, by Shaunda Kennedy Wenger and Janet Kay Jensen and found this wonderful recipe inspired by James and the Giant Peach, by Roald Dahl, for the Great Heavens - Peach and Cranberry Crisp. The only problem was it called for fresh cranberries and mine are dried, so I used blueberries instead!

4 peaches, skins, pits, removed, sliced
1/2 c sugar
1/2 c all purpose flour, divided
11/2 c cranberries
1/2 c orange juice
1/2 c sugar
2 tsp. cornstarch
2 t. butter
[1/3 c brown sugar 1/4 c quick cooking oats] for this I substituted 2 packets of brown sugar/ cinnamon instant oatmeal
1. Combine the peaches 1/2c. sugar and 1/4 c flour in a medium bowl. Toss to coat and set aside.

2. Place the cranberries, orange juice, and 1/2 c sugar in a medium pot. Bring to a boil and then reduce heat to low and simmer for one minute. Remove from heat and stir in cornstarch. Add cranberry mixture to the peaches and stir to combine..
Pour peach cranberry filling into a 9 inch pie pan.
3. Combine butter, brown sugar, 1/4 cup flour, and 1/4 c oats, in a bowl and mix with a fork or pastry blender until crumbly, then sprinkle over the dessert.

Bake at 375 degrees for about 30 minutes.

Makes 6 servings.

Dear husband loved it!!!