Traditional Winter Recipes

Written by Katie Woods

Wintertime Brie

 

Ingredients:
3/4 cup pitted dates, chopped
1 small apple, peeled, cored and diced
1/2 cup currants or dried cranberries
1/2 cup pecans, chopped
1/3 cup apple juice or applejack
1 (2-pound) wheel ripe brie, well chilled
Baguette, thinly sliced, or crackers

 

1. Preheat oven to 350 degrees.
2. In a large bowl, combine dates, apple, pear, currants or cranberries, pecans and apple juice. Set mixture aside to allow fruit to marinate and soften for 2 hours.
3. Cut brie wheel in half horizontally to make two layers. Place one layer, rind-side down, in a serving dish. Spread with 2 1/4 cups of the fruit mixture. Place remaining fruit mixture onto the center top of the brie wheel.
4. You may seal with plastic wrap and refrigerate up to 2 days.
5. Bake brie, uncovered, in a 350-degree oven until it melts at the edges and the center is warm, approximately 25-30 minutes. Do not overcook as it will be runny and difficult to spread.
6. To serve, spread brie onto sliced baguette or crackers.

Rainy Day Pancakes

 

Ingredients:
1 egg
1 1/4 cups flour
1 tbsp. vanilla
2 tbsp. sugar
2 tbsp. oil
1 cup milk
1 tbsp. baking powder
1/2 tsp. baking soda

 

Combine all ingredients and mix well. Cook on the griddle and enjoy. Serves 4.

 

 
 
 
Oreo Truffles
 

Ingredients:

1 pkg. (8 oz.) Cream Cheese, softened
1 pkg. Oreo cookies (or Joe-Joe’s), finely crushed (should be about 4 cups)
2 packages of BAKER’S semisweet chocolate, melted

 

1. Mix cream cheese and 3 cups cookie crumbs until well blended.
2. Shape into 1-inch balls. Dip in melted chocolate and place on a baking sheet covered in wax paper.
3. Sprinkle the balls with remaining cookie crumbs.
4. Refrigerate for 1 hour or until firm.
 

Prawley’s Island Tip-Top Inn Pecan Pie
 
 

 


Ingredients:
4 tbsp. butter, softened
1 cup brown sugar
1 cup light corn syrup (Karo)
3 eggs
1/4 tsp. salt
1 tsp. vanilla
2 cups chopped pecans
1 9-inch pie shell, unbaked

 

1. Preheat oven to 325 degrees.
2. Cream butter and sugar. Gradually add syrup, beating constantly.
3. In a separate small bowl, beat eggs and salt until light and fluffy. Add to creamed mixture.
4. Stir in vanilla and pecans. Pour into pie shell.
5. Bake at 325 degrees for 45-60 minutes or until knife inserted in center comes out clean. Serve warm. Serves 8.
 

 

Photo Credit (in order): Katie Woods, Katie Woods, Katie Woods, Annalise Deal