Enough case law. Enough interpreting statutes. Enough analysis of the Texas legal landscape. This edition of The Bassett Bulletin contains our favorite Christmas recipes. NONE of them are calorie free. But they are all darn tasty. Feel free to use them and take full credit. Enjoy!
Chocolate Macaroons
Ingredients
1 can Eagle Brand sweetened condensed milk
4 squares chocolate, unsweetened
¼ tsp. salt
1 tsp. vanilla
8 oz. coconut
½ cup chopped nuts
Instructions
Mix milk and chocolate in double boiler until chocolate melts and mixture thickens. Remove from heat.
Add vanilla, coconut and nuts. Mix well.
Drop by teaspoons on well-greased cookie sheet.
Bake for 10-15 minutes at 350°.
Remove immediately.
Makes about 3 dozen cookies.
Courtesy of Liz Bassett
Peaches and Cream Cake
Ingredients
125g (scant 2/3 cup) white sugar
1 egg and 1 egg yolk
1 tsp. vanilla
75g (1/3 cup) melted butter
55g (scant ½ cup) all-purpose flour
1 tsp. baking powder
90ml (6 Tbsp.) whole milk at room temperature
6-7 peaches
Instructions
1. Grease an 8 or 9 inch spring form pan. If you would like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the spring form pan in a piece of aluminum foil and place on a baking sheet.
2. Preheat oven to 355°F.
3. Peel peaches and cut flesh off sides, then cut in to chunks (don’t have to be too small). Set aside.
4. Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.
5. In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and (cooled) melted butter until combined. Add the milk then the flour sifted with baking powder. Gently fold peaches into the batter.
6. Pour into the prepared pan. (*You will know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust. Bake in preheated 355°F. oven for 50-55 minutes. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar or dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
Courtesy of Mario Caligiuri
Rolo Pretzel Delights
Ingredients
1 small pretzel
1 ROLO Chewy Caramels in Milk Chocolate
1 pecan half
Instructions
Heat oven to 350°F.
Line cookie sheet with parchment paper or foil.
Place one pretzel for each pretzel treat desired on prepared sheet.
Top each pretzel with one unwrapped ROLO Chewy Caramel in Milk Chocolate.
Bake 3-5 minutes or until caramel piece begins to soften, but not melt.
Remove from oven.
Top with either pecan half or additional pretzel.
Cool completely.
Courtesy of Eric Laue
Garlic Mashed Potatoes by Alton Brown
Ingredients
3 ½ pounds of russet potatoes
2 tablespoons of kosher salt
2 cups of half and half
6 gloves of garlic
6 ounces of grated parmesan
Instructions
Peel and dice potatoes (make sure all are about the same size).
Place potatoes in large saucepan, add salt and cover with water.
Bring to boil over medium-high heat and reduce heat to maintain boil.
Cook until potatoes fall apart with a fork.
Heat half and half and garlic in medium saucepan over medium heat until simmering.
Remove from heat and set aside.
Remove potatoes from heat and drain off water.
Mash and add garlic-cream mixture and parmesan.
Let stand for 5 minutes for mixture to thicken and serve.
Serves 10-12
Courtesy of Michelin Culver
Oreo Cookie Balls
Ingredients
1 8 oz. pkg. Cream Cheese, softened
1 large bag of Double Stuff Oreo Cookies crushed really fine
Light and Dark Chocolate (You can use the white and chocolate almond bark
Instructions
Mix the cream cheese and cookies together.
Chill.
Roll cream cheese/cookie mixture into small balls, about the size of a walnut.
Chill.
Melt the chocolates.
Dip the balls in the chocolates and place on waxed paper to dry.
Keep refrigerated.
Courtesy of Brian Sheguit
Spiced Hot Punch
Ingredients
3 quarts boiling hot water
1 ½ to 1 ¾ cup sugar
16 whole cloves
1 pint (2 cups) strong tea
½ small bottle concentrated lemon juice (real lemon)
1 6-oz. can frozen orange juice
Instructions
Bring 3 quarts water to boil.
Add sugar and cloves and simmer for 30 minutes.
Remove cloves.
Add tea, lemon juice and orange juice.
Mix, heat and serve.
Courtesy of Jennifer Graig
Barbeque Biscuits
Ingredients
2 pounds hamburger meat
1 onion
Your choice of barbeque sauce
Sliced cheddar cheese
4 cans of biscuits
Muffin pan needed
Cooking spray
Instructions
Brown the hamburger meat and onions together.
Once the meat is done, drain the grease and add barbeque sauce.
Spray the muffin pan with cooking spray and spread the biscuits into a cup shape.
Add a teaspoon of the hamburger meat to each biscuit.
Cook for 8 minutes.
Add cheddar cheese to top of the biscuit and hamburger meat.
Cook until cheese is melted.
Let sit and serve.
Courtesy of Kristy Jackson
White Almond Bark
Ingredients
Regular small pretzels (I recommend Snyder’s brand)
1 package white almond bark
Instructions
Take one package of white almond bark and divide.
Divide into small amounts and microwave until just melted.
Get small pretzels and dip into the white chocolate until coated.
Place on waxed paper until the chocolate sets.
Continue with next batches of chocolate until complete.
Courtesy of Robert L. McGee, Jr.
Everyone’s Favorite Oatmeal Raisin Cookies – Gluten Free
Ingredients
1 ½ cups oat flour
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 cups rolled oats
1 cup raisins
1 cup unsweetened shredded coconut
1 cup honey (or maple syrup)
2/3 cup extra virgin olive oil (can use the following grape seed, safflower, or sunflower oil)
1 tablespoon vanilla
Instructions
Preheat the oven to 350°F. Lightly oil a cookie sheet and set aside.
Combine the flour, baking powder, and cinnamon in a medium bowl.
Add the oats, shredded coconut and raisins and stir until well distributed. Set aside.
Place the honey, oil, and vanilla in a large mixing bowl and stir until well blended.
Add the flour mixture to the honey mixture and stir to form a sticky batter-like dough.
Drop rounded tablespoons of dough about 2 inches apart on the prepared cookie sheet.
Bake for 10-12 minutes or until lightly browned.
Cool the cookies a few minutes before removing from the cookie sheet. Transfer to a wire rack to finish cooling.
Serve warm or at room temperature.
Variation: Mix it up and add ½ cup dry roasted sunflower seeds.
Makes about 30 cookies
Courtesy of Liz Bassett
