Apricot Chicken With Gorgonzola and Mozzarella

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Hungarian Apricot Chicken Recipe

Hungarian Apricot Chicken With Gorgonzola and Mozzarella

Hungarian Apricot Chicken
With Gorgonzola and Mozzarella

One night when I was in Budapest three years ago, we went to Fanyüvő for dinner. It was within walking distance of our hotel and seemed like the type of neighborhood restaurant locals would visit for delicious home style meals. It was marvelous. So many items on their menu appealed to me and over a glass of dry Tokaji, I decided on apricot chicken with gorgonzola and mozzarella cheese.

What a delicious dish it was! The chicken was succulent and the sharpness of the gorgonzola contrasted perfectly with the sweetness of the apricots. Unfortunately, I did not think to ask for their recipe and emailing them two years later yielded no results. The good news is that after a little experimenting, I came up with a recipe that is very close to what they served. I hope you enjoy it as much as I do.

If apricots are in season where you live, use fresh apricots. If they are out of season, canned apricots work just as well.

I don’t recall Fanyüvő serving this entree with any sides, but it goes well with wide noodles or rice. I served it here with black Thai rice cooked in chicken broth.

Hungarian Apricot Chicken With Gorgonzola and Mozzarella

  • 6 boneless skinless chicken breasts (about 4 lbs)
  • 3/4 tsp salt
  • 1/4 tsp white pepper
  • 3/4 tsp paprika
  • 1/4 cup olive oil
  • 1 cup gorgonzola cheese, crumbled
  • 1 cup mozzarella cheese, shredded
  • 2 15 oz cans apricot halves (or if in season, use 12 fresh apricots)
  • 2 TBS chopped fresh parsley

Yield: serves 6 as a main course.

This Assembled Apricot Chicken With Gorgonzola and Mozzarella Is Ready To Bake

This Assembled Apricot Chicken
With Gorgonzola and Mozzarella
Is Ready To Bake

Preheat the oven to 350°.

Lightly grease a large baking pan or casserole with olive oil or cooking spray.

Butterfly the chicken breasts and trim any fat from them. Mix the salt, pepper, and paprika together and dust both sides of the chicken with it. Heat the olive oil in a large sauté pan over medium high heat. Place the chicken in the oil and brown each side; about three minutes per side. Remove the chicken from the pan and arrange it in the large baking pan.

Sprinkle the mozzarella cheese over each piece of chicken. Top the mozzarella cheese with gorgonzola. Place four or five apricot halves on top of each chicken breast. Dust lightly with paprika and the parsley. Place this chicken in your preheated oven and bake for 15 to 18 minutes until the cheese is melted and the chicken is fully cooked.

Serve this Hungarian apricot chicken with gorgonzola and mozzarella entrée with rice or buttered noodles.

Sesame Chicken Meatballs, Fabulous Party Food

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Sesame Chicken Meatballs Recipe

Sesame Chicken Meatballs Are Simply Fabulous Party Food

Sesame Chicken Meatballs Are
Simply Fabulous Party Food

These sesame chicken meatballs are simply fabulous party food. Spiked with curry and mustard, they are full-flavored yet mild enough for finicky eaters. Toasted sesame seeds add the finishing touch and give these chicken meatballs balanced texture.

Believe it or not, six dozen of these party pleasers disappear quickly so we do not recommend cutting this recipe in half. In fact, you will need about six dozen sesame chicken meatballs to fill a tray like the one pictured here.

This recipe is very easy. However, these meatballs may take longer to prepare than you expect. Most of the time is in shaping and rolling the meatballs (true with any meatball recipe).

The colder your ingredients, the easier it is to shape these chicken meatballs. Consider poaching the chicken and toasting the sesame seeds the night before you make the meatballs. This will allow plenty of time for these ingredients to cool in the refrigerator.

Cost-saving tip: look for sesame seeds in the bulk foods aisle where grains and dried fruit are sold by the pound. In bulk foods, sesame seeds are a mere fraction of the cost of those tiny containers in the spice aisle.

Mixing Ingredients For Sesame Chicken Meatballs Recipe

Mixing Ingredients For Sesame
Chicken Meatballs Recipe

Sesame Chicken Meatballs

  • 3 boneless skinless chicken breasts (about 1.85 lbs)
  • 1 small onion plus 3 TBS chopped onion
  • 1 celery rib
  • 1 carrot
  • pinch of rosemary
  • pinch of thyme
  • 3 TBS dried parsley plus one pinch
  • 2 tsp curry powder
  • 2 tsp mustard powder
  • 1 tsp paprika
  • 3/4 cup mayonnaise, whole or light
  • salt to taste
  • 2/3 cup sesame seeds

Yield: about 6 dozen sesame chicken meatballs

Rolling Chicken Meatballs In Sesame Seeds

Rolling Chicken Meatballs In Sesame Seeds

Place the chicken in a small stockpot and cover it with water. Cut the onion in half and place it in the pot with the chicken. Cut the celery and carrot into thirds and add these pieces to the pot. Add a pinch of rosemary, thyme, and parsley. Heat over high heat until the water boils. Then, reduce the heat to low and simmer 15 minutes. Remove the pot from the heat source.

If you are making meatballs the same day, then place the chicken breasts on a cutting board and allow them to cool undisturbed. If you are making meatballs the next day, then place the chicken and some of its broth in a food storage container and refrigerate overnight. Discard the vegetables and broth or use it for another recipe.

Preheat the oven to 325°. Spread the sesame seeds evenly on a cookie sheet and toast them 12 — 15 minutes until golden brown. Place the toasted sesame seeds in a small bowl and refrigerate them until you roll your meatballs.

Slice the cooled chicken into chunks and place it in the bowl of a food processor fitted with a large chopping blade. Process the chicken until it is finely chopped and looks similar to ground chicken. You should have four cups of chopped chicken. Place this chopped chicken into a mixing bowl. Add 3 TBS of chopped onion to the food processor and process to a smooth purée. Add this onion purée to the chicken. Add the 3 TBS of parsley, curry powder, mustard powder, paprika, and mayonnaise to the mixture. With your hands, mix until all ingredients are distributed evenly throughout the mixture. Add salt to your preference and mix again.

Using your hands, form the mixture into small meatballs (slightly smaller than a hardboiled egg yolk). Make five or six meatballs at a time. Carefully place each chicken meatball in the bowl of sesame seeds. Roll the meatballs in the sesame seeds until they are completely covered with seeds. Repeat this process until all of the chicken mixture is formed into meatballs.

Refrigerate these sesame chicken meatballs until serving. This is one party food you will make for years to come. Enjoy!

Start The New Year With German Pork And Sauerkraut

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

German Pork and Sauerkraut Recipe

Start The New Year With German Pork And Sauerkraut

Start The New Year With
German Pork And Sauerkraut

Thought to symbolize progress and prosperity, pork and sauerkraut is a New Year’s Day tradition throughout the world. Since pigs move forward while foraging for food, serving pork is thought to bring progress for the New Year. Since the color of cabbage resembles currency, serving cabbage dishes like sauerkraut is thought to bring prosperity.

Why not bring progress and prosperity to your family with our German pork and sauerkraut recipe this New Year’s Day!

This pork loin is baked in a bed of sauerkraut to succulent perfection. After tasting this dish, no one would believe how easy it is to prepare. Juniper berries and caraway seeds impart marvelous flavor that will have your guests coming back for more.

We used a five and three-quarter pound pork loin for our recipe and sliced it into 16 generous pieces, which is plenty for refilling plates. Four pounds of sauerkraut is a generous amount, too — especially when served with creamy mashed potatoes.

Spice Pouch With Juniper Berries, Caraway Seeds, Allspice, Peppercorns, 
And Bay Leaf

Spice Pouch Ingredients: Juniper Berries, Caraway Seeds, Allspice, Peppercorns,
And A Bay Leaf

German Pork and Sauerkraut

  • 5.75 lbs boneless pork loin
  • 1 large onion, chopped
  • extra virgin olive oil
  • salt and pepper
  • 4 lbs sauerkraut
  • 2 cups dry white wine
  • 12 juniper berries
  • 12 black peppercorns
  • 3 whole allspice berries
  • ½ tsp caraway seeds
  • 1 bay leaf

Yield: serves 10.

Preheat the oven to 275°.

Heat some olive oil over medium heat in a dutch oven or sauté pan and sauté the onion until translucent. Turn off the heat and remove the onion from the oil with a slotted spoon. Purée the onion in a food processor and set it aside.

Generously sprinkle salt and pepper over both sides of the pork loin. In the same dutch oven or sauté pan, sear each side of the pork over medium to high heat until brown. (Depending on the size of your dutch oven or pan, you may find it easier to cut the loin in half and brown each half separately.)

Remove the pork from the oil. Drain and discard the olive oil.

This Pork And Sauerkraut Is Ready For The Oven

This Seared Pork Loin And Sauerkraut
Is Ready For The Oven

Cut a piece of cheesecloth into a rectangle and fold it over twice to form a dense mesh. Place the spices in the center of the cheesecloth and tie opposite ends of the cloth together to form a pouch for the spices.

Place the sauerkraut in the bottom of a dutch oven or covered roasting pan. Add the onion purée and wine. Stir to distribute the onion and wine throughout the sauerkraut.

Place the pork on top of the sauerkraut (fatty side up). Submerge the spice pouch in the sauerkraut and cover with a lid.

Bake at 275° for four hours. While baking, baste the pork once or twice and move the spice pouch once or twice to distribute the spices evenly.

Remove the pork and sauerkraut from the oven. Place the pork on a cutting board and allow it to rest for 10 minutes. Spoon the sauerkraut and its juices into a deep serving platter. Slice the pork loin and arrange it over the sauerkraut. Serve with mashed potatoes.

Glückliches neues Jahr!

Hearty Greek Moussaka

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Greek Moussaka Recipe

Greek Moussaka Is Hearty And Delicious

Greek Moussaka Is Hearty And Delicious

Our Greek moussaka is a hearty and delicious casserole of layered potatoes, tomato sauce, ground beef, and béchamel sauce. It is comfort food to our family and a dish we serve for birthdays and other special occasions.

A dear family friend shared this Greek moussaka recipe with us many years ago and we have been enjoying it ever since. We think it is perfect as it is and follow her recipe exactly every time. The combination of flavors is simply wonderful.

Many traditional recipes include eggplant, but ours does not. You could layer some slices into yours. Just peel and slice an eggplant; salt it generously; and allow it to drain in a collander. Before layering it in the casserole, rinse the slices and dry them well with paper towels.

This recipe serves up to six people generously. Leftover moussaka reheats very well and is every bit as delicious the next day. We are always disappointed when it is gone!


Assembling Greek Moussaka With Potatoes, Ground Beef, And Tomato Sauce

Assembling Greek Moussaka With Potatoes, Ground Beef, And Tomato Sauce

Greek Moussaka
From the Kitchen of Ruthann Schumacher Wagner

  • 6 medium potatoes
  • 1 TBS olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 lb ground beef
  • 8 oz tomato sauce
  • 1 ½ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp cinnamon
  • ¼ cup finely chopped fresh parsley
  • ¼ cup butter
  • 2 TBS flour
  • 2 cups milk
  • 2 eggs, lightly beaten
  • ¼ cup grated romano cheese
Layering Ingredients For Greek Moussaka Recipe

Layering Ingredients For
Greek Moussaka Recipe

Yield: serves 6.

Grease a 3-quart oblong baking dish with olive oil.

Peel the potatoes. Slice them about 1/8” thick and cover them with cold water.

Heat the tablespoon of olive oil in a skillet. Add the onion, garlic, and ground beef. Cook over medium heat while gently crumbling the meat with a fork. Cook until the meat loses its pink color.

Add the tomato sauce, 1 teaspoon of salt, ¼ teaspoon of pepper, cinnamon, and parsley. Cover and simmer for five minutes.

Melt the butter in a medium saucepan. Stir in the flour to form a roux. Turn off the heat (while keeping the saucepan on the stove) and gradually whisk in the milk; stirring constantly to keep it smooth. Stir a small amount of this milk mixture into the beaten eggs. Then, return this egg mixture to the milk mixture to make béchamel sauce. Add ½ teaspoon of salt and a dash of pepper to the béchamel sauce. Remove the saucepan from the warm stove burner.

Preheat the oven to 375°.

Drain the potatoes. Arrange half of the slices on the bottom of the greased baking dish. Sprinkle them lightly with salt and pepper. Spread the meat and tomato sauce mixture over the potatoes. Top the meat mixture with the remaining potatoes. Sprinkle lightly with salt and pepper. Pour the béchamel sauce over the potatoes and spread the sauce evenly.

Bake at 375° until the potatoes are tender — about one hour. Serve hot with a fresh green salad.

Kalí óreksi!

Carnival Style Caramel Corn

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Caramel Corn Recipe

Carnival Style Caramel Corn

Carnival Style Caramel Corn

If you have been to a carnival or walked on the boardwalk past the stands that make caramel corn, you know how unbelievably intoxicating that aroma can be.

Nothing tastes better than freshly made caramel corn — and if it is still warm from the oven, just forget about it!

Surprisingly, making your own caramel corn is simple. It only takes seven ingredients and you probably have all of them in your pantry already.

Our recipe does not include peanuts, but you could add a few spanish peanuts or redskin peanuts for that ballpark feel.

If you store your caramel corn in an airtight container, it will taste fresh and crunchy for several weeks.

Caramel corn is a delicous year-round treat for all ages. It goes well with cookies at Christmastime and with cake at birthday parties. It never lasts long, either!

Mixing Caramel Into The Popcorn For Our Caramel Corn Recipe

Mixing Caramel Into The Popcorn
For Our Caramel Corn Recipe

Caramel Corn
From the Kitchen of Judy Haftl Naujalis

  • 1 cup butter, plus extra for greasing pans
  • 2 cups brown sugar
  • ½ cup dark corn syrup
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 tsp vanilla
  • 6 quarts freshly popped corn, kept warm

Yield: about 5 quarts.

Pop the corn and keep it warm in a 300° oven.

Grease two baking sheets with butter.

Melt the butter in a saucepan over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring to a boil while stirring constantly. Boil five more minutes without stirring. Remove the pan from the heat and stir in the baking soda and vanilla.

This Caramel Corn Is Ready To Bake

This Caramel Corn Is Ready To Bake

Pour this caramel mixture over the popcorn and mix it well. Divide the mixture between the two greased baking sheets. Spread the caramel corn into a single layer across the baking sheets. Bake at 250° for one hour, stirring every 15 minutes.

Remove the caramel corn from the oven and allow it to cool. Break it apart and store it in an airtight food storage container.

Buffalo Chicken Salad With Blue Cheese Dressing

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Restaurant Style Buffalo Chicken Salad And Blue Cheese Dressing

Buffalo Chicken Salad With Chunky Blue Cheese Dressing

Buffalo Chicken Salad
With Chunky Blue Cheese Dressing

This buffalo chicken salad makes a deliciously satisfying one-dish meal. The chicken is juicy and full of spicy buffalo wing goodness. Fresh romaine and celery give this salad crunch while chunky blue cheese dressing cools the heat — a blissful combination.

While hardly spa cuisine, two aspects of our recipe are spa healthy. We roast our chicken rather than fry it and our buffalo hot sauce is blended with olive oil rather than butter. Despite these healthy modifications, absolutely no flavor is compromised.

If you’ve been searching for the ultimate blue cheese dressing, you may have found it here. Ours is every bit as decadent as the dressing on those famous iceberg wedge salads served at chichi steakhouses. (Sorry, no healthy modifications here.)

The blue cheese and sour cream you use will make all of the difference in this recipe. Use a fine quality block of blue cheese and break it up right before preparing your dressing. Also, the thicker the sour cream, the better. Unlike bottled blue cheese dressings, our homemade dressing should be used the day you make it. It will not spoil in 24 hours, but its consistency will thin considerably.

Roasting Chicken Breast For Buffalo Chicken Salad

Roasting Chicken Breast
For Buffalo Chicken Salad

Buffalo Chicken Salad

  • 4 chicken breasts, boneless and skinless
  • extra virgin olive oil
  • rosemary
  • thyme
  • salt
  • pepper
  • ½ cup buffalo hot sauce (Frank’s or your favorite brand)
  • ¼ cup extra virgin olive oil
  • 3 heads romaine, washed and chopped
  • 4 stalks celery, cut in strips

Yield: serves 4.

Fine Quality Blue Cheese

Fine Quality Blue Cheese

Preheat the oven to 375°.

Rub the chicken with olive oil. Sprinkle both sides with salt, pepper, rosemary, and thyme. Place the chicken in a covered casserole dish and bake at 375° for 40 minutes.

While the chicken is roasting, prepare the chunky blue cheese dressing (see below).

After 40 minutes remove the chicken from the oven and place each piece on a cutting board to rest for 10 minutes. Scrape off the rosemary and then slice the chicken into bite-sized pieces. Place the chicken pieces in a medium mixing bowl.

Whisk the hot sauce and olive oil together in a small saucepan. Heat until just simmering. Pour this sauce over the chicken and toss to coat evenly.

Place some of the chopped romaine on a plate. Top it with a few pieces of celery, roasted buffalo chicken, and some of the chunky blue cheese dressing. Season with freshly ground black pepper.

This Blue Cheese Dressing Is SO Good!

This Blue Cheese Dressing Is SO Good!

Chunky Blue Cheese Dressing

  • 1 ½ cups crumbled blue cheese
  • 1 cup buttermilk
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 3 TBS white balsamic vinegar
  • freshly ground black pepper

Yield: 4 cups.

Stir the first five ingredients together in a bowl with a fork. Season with freshly ground black pepper. Refrigerate until serving.

4 O’Clock Walnut Cookies For Christmas

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

4 O’Clock Walnut Cookies Recipe

4 O'Clock Walnut Cookies For Christmas

4 O'Clock Walnut Cookies For Christmas

4 o’clock walnut cookies are delicate, crunchy, and irresistible. We make them as Christmas cookies, but they are perfect for showers and other special occasions, too.

Dusted with confectioners sugar, they are melt-in-your-mouth goodness — and, they look festive.

One of my cousins created this recipe many years ago. I remember her visiting my grandparents one year around Christmas and she brought a tin of these delicious walnut cookies with her. My family has made them ever since!

Arlene’s recipe is quick and easy to prepare. Remember to grease your baking sheets and watch their baking time. Since these are small cookies, they bake quickly.

The cookie dough drops are surprisingly small, but just the right size when they come out of the oven. Of course, you can’t eat just one!


4 O’Clock Walnut Cookies
From the Kitchen of Arlene Millheim Rader, 1909 – 1989

  • 1 cup confectioners sugar, plus extra for dusting
  • 1 cup butter, room temperature
  • 1 egg, slightly beaten
  • 2 cups flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 cup finely chopped walnuts

Yield: about 6 dozen cookies.

Preparing 4 O'Clock Walnut Cookies Recipe

These 4 O'Clock Walnut Cookies
Are Ready To Bake

Preheat the oven to 350°. Grease two baking sheets with shortening.

Beat the butter and sugar together with an electric mixer until light and fluffy. Blend in the egg.

Sift the flour, cream of tartar, and baking soda together. Add it to the butter mixture and beat until well combined. Mix in the walnuts.

Evenly space half-teaspoon sized drops of cookie dough on the baking sheets. Bake at 350° for 10 to 12 minutes.

With a spatula, carefully place the walnut cookies on lint-free towels to cool. Continue this process until all of the cookies are baked.

After these Christmas cookies have cooled, dust them with confectioners sugar.

Store these 4 o’clock walnut cookies in an airtight food storage container for up to three weeks. Happy Holidays!

Liptauer Cheese, A Robust Hungarian Appetizer

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Hungarian Liptauer Cheese Recipe

Hungarian Liptauer Cheese and Crackers Appetizer

Hungarian Liptauer Cheese and Crackers

Liptauer cheese adds an unexpected burst of flavor to party cheese and cracker assortments. Commonly served with bread at meals in Hungary, liptauer cheese makes an extraordinary addition to appetizer menus. Serve it with crackers or toast points and your guests will be delighted with its robust flavor.

While this recipe is quick and easy to prepare, it does require nearly a full day of refrigeration. You will need at least eight hours for draining the cottage cheese and another eight hours or so for refrigerating the prepared liptauer cheese.

Capers and anchovies can be added to this recipe for even more flavor. Simply purée one anchovy or a tablespoon of capers (or both) with the onions before blending in the cream cheese and sour cream.

Experiment even more with the paprika and caraway seeds. If you like the texture of caraway seeds, use them whole. Otherwise, grind them. Similarly, use your favorite paprika — regular or smoked.

Draining The Cottage Cheese For Hungarian Liptauer Cheese Recipe

Draining The Cottage Cheese

Liptauer Cheese

  • 12 oz large curd cottage cheese
  • 8 oz cream cheese, room temperature
  • ¼ cup sour cream
  • ¼ cup diced onion
  • 1 large clove garlic
  • 2 ½ tsp Hungarian paprika, regular or smoked
  • 1 tsp caraway seeds, whole or crushed
  • ½ tsp dry mustard
  • ½ tsp freshly ground pepper
  • ¼ tsp salt

Yield: 3 cups.

Note: for best flavor, refrigerate this liptauer cheese overnight before serving.

Preparing Liptauer Cheese Recipe By Mixing Cottage Cheese Into Spicy Cream Cheese Mixture

Mixing Cottage Cheese
Into Spicy Cream Cheese Mixture

Place the cottage cheese on a square of cheese cloth and tie the corners together to enclose the cottage cheese in a bag. Hang the bag of cottage cheese over a bowl or place it in a sieve suspended over a bowl. Place this bowl in the refrigerator and allow the liquid to drain from the cottage cheese overnight (eight to 12 hours).

The next day, finely purée the onions and garlic in a food processor. Add the cream cheese, sour cream, and spices. Blend in the food processor until well combined. Spoon this cheese and spice mixture into a mixing bowl.

Discard the liquid that drained from the cottage cheese. Add the cottage cheese to the cheese and spice mixture. Gently mix by hand until well combined, while being careful not to break up the cheese curds.

Refrigerate overnight and serve with crackers or toast points cut from rye or pumpernickel bread. Enjoy!

Chocolate Wafer Cookies For Christmas

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Christmas Cookie Recipe: Chocolate Wafer Cookies

Chocolate Wafer Cookies Make Delicious Christmas Cookies

Chocolate Wafer Cookies
Make Delicious Christmas Cookies

Sometimes less is more and this chocolate wafer cookies recipe is a prime example of this truth. These chocolate cookies have simple, pure chocolate flavor without being complicated by chunks of anything.

Their rich chocolate deliciousness is marvelous served as a Christmas cookie, as a crunchy topper for ice cream, or as a crust for pies and cheesecake. Despite how they appear in this picture, these are thin cookies — only slightly taller than Christmas cutouts.

The recipe for these chocolate wafer cookies belonged to one of my distant cousins. I remember her serving them when my grandmother and I visited many years ago. She was a talented baker and my family still makes many of her Christmas cookie recipes every holiday season.

Her original recipe includes a cup of crushed nuts of an unspecified type and a sprinkling of sugar. I forgo both options since I cannot remember any nuts in the cookies she served us and the dough is perfectly sweetened as it is. This is exactly how I remember them, so why change a good thing!

Refrigerated Cookie Dough For Chocolate Wafer Cookies Recipe

Refrigerated Cookie Dough
For Chocolate Wafer Cookies Recipe

Chocolate Wafer Cookies
From the Kitchen of Arlene Millheim Rader, 1909 – 1989

  • 3 cups flour
  • 2 cups sugar
  • ¾ cup unsweetened cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cup butter, room temperature
  • 6 TBS whole milk or evaporated milk
  • sugar for sprinkling over cookies, optional

Yield: 9 dozen chocolate wafer cookies.

Preheat the oven to 300°. Line your baking pans with parchment paper.

Sift the dry ingredients together. Add the milk and butter and blend with an electric mixer to form thick dough.

Sliced Cookie Dough Ready For The Oven

Sliced Cookie Dough Ready For The Oven

Shape the cookie dough into three rolls and wrap them tightly with plastic wrap. Refrigerate the cookie dough for about 20 minutes.

Remove one roll of cookie dough from the refrigerator and slice it into thin cookies (approximately 3/16″ thick). Place the cookie slices on parchment lined baking pans. Return any unused cookie dough to the refrigerator between batches.

Optional: sprinkle each cookie slice with a tiny dusting of sugar or skip this step.

Bake at 300° for 15 minutes.

With a spatula, carefully place the chocolate wafer cookies on lint-free towels to cool. Continue this process until all of the cookies are baked.

Store these chocolate wafer cookies in an airtight food storage container for up to three weeks. Enjoy!

Coconut Baskets For Your Christmas Cookie Collection

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Coconut Baskets (Coconut Tassies) Recipe

Coconut Tassies For Your Christmas Cookie Collection

Coconut Tassies
For Your Christmas Cookie Collection

This is one of my all-time favorite Christmas cookies and the recipe belongs to my childhood friend, Jason’s grandmother. Born in Pennsylvania to Hungarian immigrant parents, Mrs. Suranofsky has always been an amazing cook with the most lavish Christmas dessert buffet you can imagine. My relatives and I make her wonderful recipes year after year and her coconut baskets are always on our Christmas table.

These coconut baskets have a flakey crust with a heavenly lemony coconut center. You really can’t eat just one coconut tassie! They are so good.

Pressing the dough into five dozen baskets takes a little time, but the recipe is easy and the end result is outrageously decadent and delicious. Just remember to bring your cream cheese and butter to room temperature before you make the pastry dough and this will simplify mixing.

These cookies taste fresh for up to three weeks if you keep them sealed in an air-tight container in your refrigerator.


Pastry Shells Prepared For Coconut Baskets Recipe

Pastry Shells Prepared
For Coconut Baskets Recipe

Coconut Baskets
From the Kitchen of Theresa Belso Suranofsky

  • 4 cups flour
  • 1 lb cream cheese, room temperature
  • 1 lb butter, room temperature
  • 3 eggs
  • 1 ½ cups sugar
  • ½ cup melted butter
  • 1 tsp vanilla extract
  • 4 tsp fresh lemon juice
  • 3 ½ oz flaked coconut

Yield: 5 dozen coconut baskets (mini muffin size).

Preheat the oven to 350°.

These Pastry Shells Are Filled And Ready To Bake For Coconut Tassies Recipe

These Pastry Shells Are Filled And Ready To Bake For Coconut Tassies Recipe

Blend the flour, cream cheese, and 1 pound of butter with the flat beater of a mixer to make pastry dough. Roll the pastry dough into a ball and cover it with plastic wrap. Refrigerate the dough while you prepare the filling.

In a mixing bowl, blend together the eggs, sugar, melted butter, vanilla, lemon juice, and coconut to make the filling. Pour this filling into a large measuring cup.

Place a small ball of pastry dough in each cup of your ungreased mini muffin pans. Press the dough into the cups to form baskets for the filling.

Pour some of the filling into each cup so that they are slightly more than three-quarters full. Keep mixing the filling in your measuring cup to ensure that each basket gets its share of flaked coconut.

Bake at 350° for about 30 minutes until the pastry shells are light brown and you can lift them out of the pans by inserting a knife along the edge of the shell.

Enjoy these decadent and delicious coconut baskets warm from the oven or at room temperature. Store these Christmas cookies between layers of waxed paper in an airtight food storage container in the refrigerator for up to three weeks. Happy Holidays!

Heavenly Lemony Coconut Baskets

Heavenly Lemony Coconut Baskets