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Yankee Heritage Tole Chapter
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Chicken Salad Sandwiches with Cranberry and Apricot
Chutney
[recipes from Tea Time magazine]
1 rotisserie chicken, meat coarsely chopped 1 (3 ounce)
package cream cheese, softened ¼ cup mayonnaise 1 Tbsp chopped chives or
green onion 1 tsp chopped fresh sage 1 tsp chopped fresh thyme (I used
dry) ¼ tsp salt ¼ tsp ground black pepper 1 loaf thinly sliced white
bread (I used Pepperidge Farm) ½ cup chopped pecans, toasted (I omitted
toasting) 1/8 tsp celery salt (I omitted) In a medium bowl, combine the
chicken, cream cheese and mayo. Stir to combine. Add the chives, sage,
thyme, and salt and pepper. Spread a layer of chicken salad onto one
slice of bread and top with a second slice. Cut the crusts off the bread
and cut into triangles. Repeat with remaining slices and salad. Place
pecans in a shallow bowl. Gently press edges of each sandwich into
pecans to coat. Arrange sandwiches prettily on plate or footed plate,
having the pecan-coated edges standing up. Garnish plate with parsley
and serve chutney on the side.
Makes about 18 sandwiches
Cranberry and Apricot Chutney
1 (8 ounce) package fresh cranberries 1 (7 ounce) package dried
apricots, chopped 2/3 cup apricot preserves ½ cup water 1 shallot,
finely diced In a medium saucepan over medium heat, combine all
ingredients. Cook until reduced by a third, about 30 minutes. Remove
from heat and cool completely. Store in refrigerator until ready to use.
Makes about 2 cups
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Black Bottom Cups
Filling
1 cup (8oz) Cream Cheese
1 egg unbeaten
1/3 cup sugar
1/8 teaspoon salt
1 cup Nestle's semi sweet choc. bits (I used mini bits on the
small pans)
Cake part
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup veg. oil
1 tablespoon vinegar
1 teaspoon vanilla
beat until well combined
fill muffin cups, lined with paper, one-third full with chocolate batter. Top each one with heaping teaspoonful (small ones use less) with cream cheese mixture. Sprinkle with sugar and chopped blanched almonds, if desired. Bake at 350* for 30 to 35 min. Small cupcakes I baked about 20 min. You have to check to see if they are set. Enjoy
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Gingersnaps
1 cup packed brown sugar
3/4 cup cooking oil
1/4 cup dark molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
Combine first 4 ingredients and beat well. Add next 6 ingredients. and gradually blending into molasses mixture. Using about 1 tablespoon for each cookie form into 1 1/2 inch balls. Roll in granulated sugar. Place 2 inches apart on un-greased cookie sheet. Bake at 375* for 10-12 min. Yield: 4 dozen