The Dance Shoppe

Directions

Preheat oven to 400 degrees F. On a lightly floured surface, roll both sheets of puff pastry into 12 inch squares. Trim squares to 9 inch circles. Place one of the circles on a large baking sheet or brie dish.

Place brie on pastry and pull the pastry up the sides. Spread jelly on top of the brie. Sprinkle with almonds. Place the remaining puff pastry circle on top of brie, folding edges down. Brush pastry with egg yolk and water mixture. Bake in preheated oven for 25 to 30 minutes or until pastry is golden.

Baked brie has always been a big it at my holiday parties. It is so good that, last Christmas my Mom’s toy poodle stole a bite right out of my Uncle’s hand! I like it best served on Pepperidge Farm Entertaining Quartet crackers.

Directions

Place first 3 ingredients in bowl. Beat with mixer at medium speed until well blended. Add syrup and cinnamon and beat until smooth. Cover and chill for 30 minutes. Serve with apple slices.

Directions

1. Spread the flour on a plate and season it with salt and pepper (with this many cutlets, you will want to use half the flour for half of the cutlets, then finish the rest off with a new plate.)
2. Season the cutlets with salt and pepper. Coat them with flour and shake off any excess.
3. In a large sauté pan, heat the olive oil over medium-high heat. (Again, with this many cutlets, you will want to use half of the oil, and then add more as needed. Don’t forget to let the oil get hot again.) When the oil is hot, carefully add cutlets (4 or 5 at a time) and cook for about 3 minutes on each side or until golden brown all over. Set it aside on a plate to collect any accumulated juices.
4. Remove any oil from the pan. Reduce the heat to low and add 3 tablespoon of butter. When it is melted, add the shallots and cook them for 2 to 3 minutes or until they are softened and lightly browned.
5. Add the wine, increase the heat to high, and cook it for about 2 minutes or until the liquid is reduced to 3 tablespoons. Add the chicken stock, bring it to a boil, and cook it for 6 to 9 minutes.
6. Reduce the heat to a low simmer and stir in the parsley. Whisk in the remaining butter adding 2 or 3 tablespoons at a time and incorporating each one before adding the next. Adjust the heat to maintain a simmer.
7. Add the cutlets and any accumulated juices to the pan. Add the lemon juice. Season it to taste with salt and pepper. Add more lemon juice, if desired.
8. Transfer the cutlets to the platter and serve it with the lemon halves as a garnish.

Directions

Cook and drain broccoli. Crush crackers in large bowl. Melt ¾ stick butter and pour over cracker crumbs. Mix well. Melt 1 stick of butter and cheese in microwave safe bowl. Stir in broccoli. Line an 8x8 baking dish with ½ of the cracker mixture. Pour broccoli mixture on top. Top with remaining cracker mixture. Bake at 400 degrees F. for 15 to 20 minutes.

This is my favorite dish for the holidays. It is buttery, cheesy, goodness with some broccoli thrown in!

Directions

Heat 1 inch water to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.

Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition. Add cream cheese, butter, salt, and pepper. Beat vigorously until potatoes are light and fluffy.

Directions

Mix first three ingredients thoroughly. Add milk, corn, and vanilla. Pour into casserole dish and pour melted butter on top. Bake at 325 for 1 hour or until firm.

Directions

Cream the apples, sugar, flour, egg and butter together. Then add the cinnamon, nutmeg, vanilla, baking soda, and salt. Bake in a greased 9 x 13 baking dish on 350 for 45 to 60 minutes.

Notes

This is one of my favorite recipes from my Granny, Dorothy Holt. She would make this when the whole family would go to her house for dinner. She would set tables up that ran from the kitchen through the dining room, living room, and into the sunroom to accommodate all of us at one table. Now when I make this cake, it reminds me of her and her love for her family. I especially like it right out of the oven warm and crispy!