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12
Nov 12

Sharing our favorite holiday recipes


Hershey Kiss Cookies

Look delicious? Read on for the recipe (and a few more to tempt your taste-buds).

The Holidays are a time for many things. Family. Friendship.

Oh, and FOOD.

I decided to ask our regular writers to dig into their holiday pantries and pull out their favorite recipe to share. Read on for a delicious baked brie, a tasty hands-on roll, and a tempting peanut butter cookie.

Then, share your favorite recipe with us in the comments!

Baked Brie

Becky blogs about outdoor tech, creates playlists, and does other amazing blog posts for http://blog.vanns.comBecky Margolis
Love listening to our Vann’s Playlists? You have Becky to thank. In addition to fine musical (and cheese) tastes, she also keeps us up to date on outdoor tech. Read more amazing blog posts from Becky here.

Easy and delicious, this is one of my favorite classic holiday appetizers. I like to serve this with crackers or fresh baguette. It feeds about 6 people, but it’s so good, you can probably eat the whole thing yourself.

http://simplystated.realsimple.com/2010/11/01/baked-brie-fresh-365/

Pull-apart Italian Herb Rolls

Adam writes about Surge Protectors (a lot), and loves telling people about Free Shipping and No Sales Tax.Adam Melton
In addition to writing far too much about the best surge protectors available and evangelizing Vann’s Free Shipping and No Sales Tax message to the world, Adam spends his nights perfecting his bread and cookie baking skills. Read more by Adam here!

I love soft, fresh rolls. Maybe it’s the smell of a good, yeasty bread rising all day, and then cooking up in the oven, or just the satisfaction of creating a delicious bread. While I can eat plain rolls all day long, this recipe creates a great flavored, tear-apart roll that everyone can enjoy on the holidays.

Rolls

  • 3 – 3.5 c. flour (I like to use a combination of 1/2 cup wheat flour and 2 1/2 – 3 c. bread flour)
  • 1 c. warm water
  • 1 packet active dry yeast (about 2.5 tsp)
  • 1 tsp salt
  • 2 eggs

Herb coating mix:

  • 1/2 stick butter (melted)
  • 1 clove garlic (minced or crushed)
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • 1 tsp salt

Makes about 24 rolls

  1. Combine flour, salt, and yeast in a bowl and mix until combined. Add water and eggs and mix until a rough dough forms.
  2. Once the dough is combined enough to handle, lightly dust your kneading surface and begin kneading the dough for about 8 to 10 minutes until the dough is elastic (there are quite a few ways to tell when it’s done, but forming it into a ball and poking it with your finger is a good way to tell).
  3. Let rise in a, covered, greased bowl for 1 hour, until approximately doubled in size.
  4. Melt the butter and combine with the herb and garlic mixture.
  5. Gently remove and deflate the dough.
  6. Divide the dough into 24 pieces and roll into rounds.
  7. Roll each piece of dough in the butter mixture, making sure to coat all sides.
  8. Place the rounds into a 9″ x 13″ pan.
  9. Allow to rise for 1 to 1.5 hours (until the rolls fill the pan) and Pre-heat your oven to 350-degrees.
  10. Pour the remaining butter mixture over the rolls, and place the pan in the oven. Bake for 22 – 24 minutes until golden brown (or until the rolls reach an internal temperature of 160-degrees F).
  11. Remove from the pan and serve warm.

Peanut Butter Kissed Cookies

Resident sports historian, fly fisherman, and old man of the Vann's blogGeorge Kesel
George is the resident sports historian, fly fisherman, and old man of the Vann’s blog. Love his taste in cookie? You’ll love his articles then. Catch up on all his blog contributions here.

My wife and I bake for the holidays. She is a huge fan of Linzer Torte, shortbread and biscotti cookies. I’m a hermit and chocolate chip guy. We bake them all, they look good, and then I always tell her, see which cookie is gone first. The Hershey Kiss and Peanut Butter cookie. It may not have the history or tradition of a Linzer Torte, but the Peanut Butter Hershey’s Kiss Cookie is a crowd pleaser.

http://www.cooks.com/rec/view/0,1710,153160-230193,00.html



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