Taste of Home - December 2007/January 2008 - Doridro

“It wouldn’t be Christmas without _________________________________________________ .”(fill in the blank with a favorite food)If you’re like many Taste of Home readers, this season is rich with tradition as yourfamily worships, shares treasured memories and gathers for time-honored goodies.On the next few pages, you’ll find sweet classics that readers have shared in Taste ofHome Holiday & Celebrations cookbooks, as well as a festive, easy-to-decorate cake fromour recent “Creative Cakes” contest.Hazelnut Pear TartPREP: 25 min. | BAKE: 50 min.........................................Anne AddessoSheboygan, Wisconsin........................................“Alongside the traditional pumpkin pie, weenjoy wedges of this pretty, pleasing pear tart.”1 cup butter, softened1/2 cup confectioners’ sugar1 teaspoon vanilla extract2 cups all-purpose flour1/2 cup chopped blanched hazelnutsFILLING:1/3 cup apricot preserves2/3 cup chopped blanched hazelnuts,toasted1/2 cup sugar1 tablespoon all-purpose flour6 tablespoons butter, softened1 egg, lightly beaten2-3/4 pounds pears, peeled and slicedIn a large mixing bowl, cream butter andconfectioners’ sugar. Beat in vanilla, flourand hazelnuts. Press into a greased 11-in.tart pan with removable bottom. Bake at400° for 10 minutes. Remove from theoven; reduce heat to 350°.Spread apricot preserves over crust. In abowl, combine the hazelnuts, sugar, flour,butter and egg. Spoon over preserves.Arrange pear slices over filling in a concentriccircle, slightly overlapping slices.Bake for 40-45 minutes or until goldenbrown. Cool on a wire rack. Store in the refrigerator.Yield: 10-12 servings.Fancy Phyllo CupsPREP: 45 min. | BAKE: 10 min. + cooling........................................Cody GeislerMinnetonka, Minnesota........................................Phyllo dough is great for making eye-catchingdesserts with little work. Experiment withother preserves for a tasty twist on these fancysweet treats.Chocolate Hazelnut Truffles8 sheets phyllo dough (14 inches x9 inches)1/3 cup butter, melted1/2 cup confectioners’ sugar1/2 cup vanilla or white chips2 tablespoons milk1 package (8 ounces) cream cheese,softened1 carton (8 ounces) frozen whippedtopping, thawed1/2 cup seedless raspberry preserves,room temperatureWhite chocolate curls and receptioncandy sticks, optionalPlace one sheet of phyllo dough on awork surface (keep remaining phyllo coveredwith plastic wrap and a damp towelto prevent it from drying out); brush sheetwith butter and dust with confectioners’sugar. Top with a second sheet of phyllo;brush with butter and dust with sugar.Cut into 12 squares. Place one squareon top of a second square, alternatingcorner points; press into a greased muffincup. Repeat with remaining 10 squares,filling five more muffin cups. Repeat theprocess three times with remaining phyllodough, butter and sugar.Bake at 350° for 5-6 minutes or untillightly browned. Carefully remove frompans to wire racks to cool.In a microwave-safe bowl, heat vanillachips and milk at 70% power until chipsare melted; stir until smooth. In a largemixing bowl, beat cream cheese and meltedchip mixture until smooth. Fold inwhipped topping.Spoon or pipe into phyllo cups; drizzlewith raspberry preserves. Cover and refrigerateuntil serving. Garnish withchocolate curls and reception sticks if desired.Yield: 2 dozen.Chocolate HazelnutTrufflesPREP: 25 min. + chilling........................................Debra PedrazziAyer, Massachusetts........................................“I’ve given these delectable candies with anutty surprise inside to teachers and friends.”3/4 cup confectioners’ sugar2 tablespoons baking cocoa4 milk chocolate candy bars (1.55ounces each)6 tablespoons butter1/4 cup heavy whipping cream24 whole hazelnuts1 cup ground hazelnuts, toastedIn a large bowl, sift together confectioners’sugar and cocoa; set aside. In asaucepan, melt candy bars and butter.Add the cream and reserved cocoa mixture.Cook and stir over medium-low heatuntil mixture is thickened and smooth.Pour into an 8-in. square dish. Cover andrefrigerate overnight.Using a melon baller or spoon, shapecandy into 1-in. balls; press a hazelnut intoeach. Reshape balls and roll in groundhazelnuts. Store in an airtight containerin the refrigerator. Yield: 2 dozen.more desserts >tasteofhome.com TASTE OF HOME / December & January 2008 11