Gingerbread Pancakes Recipe
Prep/Total Time: 20 min. Yield: 3 Servings
1 cup all-purpose flour
2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup 2% milk
2 tablespoons molasses
1 tablespoon canola oil
6 tablespoons maple pancake syrup
3/4 cup apple pie filling, warmed
3 tablespoons dried cranberries
In a large bowl, combine the first six ingredients. Combine the egg, milk, molasses and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.
To serve, place two pancakes on each plate; drizzle with 2 tablespoons syrup. Top with 1/4 cup apple pie filling; sprinkle with cranberries. Yield: 3 servings.
Veggie Ham Crescent Wreath Recipe
Prep: 20 min. Bake: 15 min. + cooling Yield: 16 Servings
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 cup spreadable pineapple cream cheese
1/3 cup diced Honey-Baked Ham®
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped green pepper
1/2 cup chopped fresh broccoli florets
6 grape tomatoes, quartered
1 tablespoon chopped red onion
Remove crescent dough from tubes (do not unroll). Cut each roll into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
Bake at 375° for 15-20 minutes or until golden brown.
Cool for 5 minutes before carefully removing to a serving platter; cool completely.
Spread cream cheese over wreath; top with ham, peppers, broccoli, tomatoes and onion. Store in the refrigerator. Yield: 16 appetizers.
1 appetizer equals 142 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 290 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein.
Holiday Pork Roast Recipe
Prep: 30 min. Bake: 1 hour 40 min. + standing Yield: 16 Servings
1 boneless whole pork loin roast (5 pounds)
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1 teaspoon rubbed sage
1/4 teaspoon salt
1/3 cup apple jelly
1/2 teaspoon hot pepper sauce
2 medium carrots, sliced
2 medium onions, sliced
1-1/2 cups water, divided
1 teaspoon browning sauce, optional
Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage and salt; rub over meat. Bake, uncovered, at 350° for 1 hour.
Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 40-50 minutes longer or until a thermometer reads 145°. Remove roast to a serving platter; let stand for 10 minutes before slicing.
Skim fat from pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat through. Slice roast; serve with gravy. Yield: 16 servings.
4 ounces cooked meat with 4-1/2 teaspoons gravy equals 204 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 84 mg sodium, 7 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Holiday Cheesecake Recipe
Prep: 30 min. Bake: 1-1/2 hours + chilling Yield: 16 Servings
1-1/2 cups graham cracker crumbs
1/2 cup pecans, toasted and finely chopped
2 tablespoons light brown sugar
6 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
3 teaspoons vanilla extract
4 eggs, lightly beaten
1 cup (6 ounces) miniature semisweet chocolate chips
2 cups (16 ounces) sour cream
1/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
Place an ungreased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.
Remove spring form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of can. Garnish with candies. Yield: 16 servings.