Recipes | Open House 11.05.17

Christmas Open House this year was beyond words. I didn't even get a chance to even look at the food that was created...let alone take any pictures! But you all have been requesting the recipes...so here they are:

Apple Streusel Bars:

  • 2 cups all-purpose flour

  • ¾ cup (1 ½ sticks) unsalted butter, room temperature

  • ⅓ cup sugar

  • 1 egg

  • 1 teaspoon vanilla extract

5 apples, peeled and finely diced

1 ¼ cups applesauce

  • 1 tablespoons freshly-squeezed lemon juice

  • 1 teaspoon lemon zest

  • ½ teaspoon cinnamon

  • Topping:

  • 2 cups all-purpose flour

  • ¾ cup (1 ½ sticks) unsalted butter, room temperature

  • ½ cup brown sugar

Directions:

  • Preheat oven to 350 degrees and lightly grease a jelly roll pan with butter or non-stick spray.

  • In a large bowl or mixer, cream together 1 ½ sticks (¾ cups) butter and ⅓ cup sugar for 2 minutes, or until fluffy

  • Beat in egg and vanilla extract, then mix in 2 cups flour

  • Spread dough out into an even layer at the bottom of greased jelly roll pan, then place in fridge to chill.

  • Place diced apples in a large bowl and toss them with lemon juice, zest, cinnamon and applesauce, then set them aside until you're ready to assemble.

  • For the topping: cream together remaining butter and brown sugar until fluffy, 2 minutes, then mix in 2 cups flour and beat until mixture is coarse and crumbly.

  • Spread apple mixture over the dough layer in your jelly roll pan. Use your hands to press crumb topping into slightly larger pieces to top apples with.

  • Place jelly roll pan in oven and bake for 45 minutes, or until topping is golden brown and apples are cooked through.

Best Christmas Crockpot Candy

  • 2 - 16 oz jars salted peanuts

  • 1 - 12 oz bag semi-sweet chocolate chips

  • 1 - 12 oz bag milk chocolate chips

  • 2 - 10 oz bags peanut butter chips

  • 2 - 1 lb pkg white almond bark

Directions:

  • Starting with the peanuts, layer all the ingredients into a crockpot. Turn the pot on low, cover with lid and leave sitting for 2 hours. Then, remove lid and stir to combine ingredients. Replace lid and leave for another 30 minutes. Stir again and spoon mixture onto wax paper or non-stick aluminium foil. Allow to harden for at least one hour.

*Makes a lot!

Cream Cheese Peppermint Brownies

Swirl:

  • 1 (8 ounce) package cream cheese, softened

  • ½ cup sugar

  • 1 large egg

  • 1 tablespoon vanilla extract

Batter:

  • 1 (4 ounce) bar unsweetened chocolate, chopped

  • ¾ cup unsalted butter

  • 2 cups sugar

  • 3 large eggs

  • 1 ½ teaspoons vanilla extract

  • 1 teaspoon peppermint extract

  • 1 cup all-purpose flour

  • ¼ teaspoon baking powder

  • ¼ teaspoon kosher salt

Garnish with crushed peppermint candies.

Directions:

  • Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan

  • For swirl: In a medium bowl, beat cream cheese and sugar with a mixer at medium speed until creamy. Beat in egg and vanilla combined.

  • For batter: In a large microwave-safe bowl, heat chocolate and butter on high in 30 second intervals, stirring between each, until melted and smooth (about 1 ½ minutes total). Whisk in sugar, eggs, and extracts.

  • In a small bowl, whisk together flour, baking powder, and salt. Whisk flour mixture into chocolate mixture until combined. Spread three-fourths of batter into prepared pan. Dollop swirl mixture into batter. Spoon remaining batter by tablespoonfuls onto swirl. Gently swirl layers together with a knife.

  • Bake until a wood pick inserted in center comes out clean. 30 to 35 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan and cut into squares. Garnish with peppermint, if desired. Store in an airtight container for up to 3 days.

Doe A Deer Spritz Cookies

* Doe A Deer is a line of tea towels at Heart ‘n Home. One of the most popular designs is The Spritz Cookie Recipe. Here is the recipe - but even better is stopping in and buying a towel!

  • 1 cup butter

  • ⅔ cup sugar

  • 1 egg

  • ½ tsp baking powder

  • 2 ¼ cup flour

  • 1 ½ tsp almond extract

Directions:

  • Cream butter, add sugar and beaten egg. Add sifted dry ingredients and extract, pack into spritz machine and form cookies on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

Gumdrop Fudge

  • 1 ½ lbs white candy coating, coarsely chopped

  • 1 can (14 oz) sweetened condensed milk

  • ⅛ tsp salt

  • 1 ½ tsp vanilla extract

  • 1 ½ cup chopped gumdrops

Directions:

LIne a 9 inch square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and gumdrops. Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1 inch squares. Store in an airtight container at room temperature.

Very Vanilla Cupcakes & Decorator's Buttercream Frosting

Cupcakes:

  • 1 - 18.25 oz box of vanilla or white cake mix

  • 1 cup all-purpose flour

  • 1 cup sugar

  • ¾ tsp salt

  • 4 egg whites

  • 1 ¼ cup water

  • 2 Tbsp vegetable oil

  • 1 cup (8 oz carton) sour cream

  • 1 tablespoon vanilla extract

  • 1 tsp almond extract

Directions:

  • Preheat the oven to 325 degrees. Line the cupcake pans with paper liners.

  • In a large bowl, whisk together the dry ingredients. Add the wet ingredients and beat on medium to low speed until the ingredients are incorporated (about 2 minutes)

  • Use an ice cream scoop to pour the batter into the paper liners for even distribution. Bake for 15-20 minutes. Cool completely before frosting.

Decorator’s Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, room temperature

  • ½ cup shortening

  • 2 teaspoons fresh lemon juice (or 1 tsp lemon extract, pure vanilla extract or almond extract

  • 6 cups confectioner’s sugar (just over 1 pound)

  • ¼ cup whole milk

  • 2 teaspoons meringue powder

  • ½ teaspoon table salt

Directions:

  • Cream shortening and butter on medium-high with mixer until fully combined and fluffy. About 3 minutes

  • With mixer on low speed, add lemon juice (or selected extract)

  • Add in milk. Turn the mixer up to medium-high and beat until light and fluffy (5-8 minutes) *** You may need to add more milk to reach your desired consistency. Start with the ¼ up and and if the buttercream is still too dry, add in more milk. 1 tablespoon at a time until you reach the desired consistency. Make sure the mixer is on low speed when adding in milk and give it at least 30 seconds between each addition.

  • Press directly into piping bags and seal with a rubber band. Can be stored in piping bag until ready to be used...up to 3 months.

Bacon Cheddar Ranch Crunchy Salsa

  • 1 can black beans, drained & rinsed

  • 1 can Mexi-corn, drained

  • 3 Roma tomatoes, diced and drained on a paper towel

  • ¼ cup diced red onion

  • ¼ cup fresh cilantro, chopped

  • 1 bell pepper, chopped

  • ½ cup prepared (as per instructions on package)

of Bacon Cheddar Ranch Dip Mix

Mix together the black beans, corn, tomatoes, onion, and

Cilantro. Stir in prepared dip and mix well. Refrigerate for at least

3 hours until chilled. Serve with Scoops.

Buffalo Hot Wing Stuffed Celery

  • 2 bunches of celery*

  • 2 T. mayonnaise

  • 2 green onions, sliced

  • 2 - eight ounce pkgs of softened cream cheese

  • 1 pkg of Dipsy Daisy Buffalo Hot Wing Dip Mix

Wash and cut celery into 3-4 inch pieces. Mix the

mayonnaise and cream cheese together. Add the dip mix

and green onion. Use a butter knife to fill each piece of

Celery and arrange on a service tray.

You could add some diced chicken to this also and garnish

With a drizzle of buffalo wing sauce for some extra zip.

*helpful hint - when you bring your celery home from the

store, remove it from the plastic bag and wrap it in

alumuminum foil and refrigerate. It stays crisp and fresh

much longer

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Heart  'n Home

140 North 3rd St

Laurens, Iowa 50554

 

712.841.2546 (store)

515.599.1274 (text)

hello@heartnhomeonline.com

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