Buttery Cashew Brittle _ Welsh Rarebit _ Swiss Cheese Stuffed Mushrooms

Sharing Three Family Holiday Favorites

BUTTERY CASHEW BRITTLE
Another family favorite

2 c. sugar

1 c. light corn syrup

1 c. butter

1/2 cup water

3 c. cashews, coarsely chopped

1 1/2 tsp. baking soda, sifted

Butter 2 large baking sheets and sides of heavy 3 quart saucepan. In saucepan combine sugar, syrup, butter and 1/2 cup water. Cook over medium high heat to boiling, stirring constantly. Clip candy thermometer to pan. Cook over medium heat, stirring occasionally, until thermometer registers 275 degrees (soft crack stage).

Stir in cashews. Continue Cooking the candy, stirring frequently, until thermometer registers 295 degrees (hard crack stage). Remove from heat. Sprinkle the soda over mixture, stirring constantly. Pour the cashew brittle mixture onto baking sheets. Cool thoroughly. Break into pieces. Makes 2 1/4 pounds.

Some times I melt chocolate chips and spread on top for a extra special treat.

Welsh Rarebit
We all love this recipe and make it every
 Christmas or Thanksgiving

Ingredients

2 tablespoons unsalted butter

3/4 cup heavy cream

2 tablespoons all-purpose flour

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup beer 

6 ounces (approximately 1 1/2 cups) shredded Cheddar

2 drops hot sauce

 Toasted Italian bread cubed

Directions

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately

Stuffed Mushrooms with Swiss Cheese

We love these and serve them along with our meal

12 large fresh mushrooms

5 tablespoons butter, melted

salt and pepper to taste

1/4 cup butter

1/2 cup chopped onions

1 tablespoon all-purpose flour

1/2 cup heavy cream

1/4 cup chopped fresh parsley

1/2 cup shredded Swiss cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2.Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.

3.Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.

4.Generously stuff mushroom caps with the mixture. Top with Swiss cheese.

5.Bake 15 to 20 minutes in the preheated oven, or until lightly browned.