Tomato Quiche Tartlets

Here are some new year recipes for my loving readers.and iam really sorry for not posting new recipes in these days

Ingredients

• 2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
• 1/2 cup finely snipped dried tomato (not oil packed)
• 2 eggs, slightly beaten
• 3 tablespoons half-and-half, light cream, or milk
• 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• Dash salt
• Dash ground black pepper
• 3/4 cup finely shredded Swiss cheese (3 ounces)

Directions

1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.

2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.

3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.

4. Make-Ahead Tip: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container and chill for up to 24 hours. Place tartlets on a baking sheet. Bake in a 300 degrees F oven about 10 minutes or until heated through.

Sweet Cherry Ham

Ingredients

• 1 7- to 8-pound cooked spiral-sliced ham
• 1/2 cup packed brown sugar
• 1/4 cup light-color corn syrup
• 1 tablespoon cornstarch
• 1 tablespoon unsweetened pineapple juice
• Cherry Sauce

Directions

1. Place ham in a shallow roasting pan according to package directions; discard packet of glaze. Cover ham with foil. Bake in a 350 degrees F oven for 1 hour.

2. Meanwhile, for pineapple glaze: In a small saucepan, combine brown sugar, corn syrup, cornstarch, and pineapple juice. Cook and stir over medium heat until bubbly.

3. Remove ham from oven; remove foil. Brush ham generously with pineapple glaze. Continue baking, uncovered, about 30 minutes more or until ham is well glazed and an instant-read thermometer registers 140 degrees F.

4. Meanwhile, prepare Cherry Sauce. Cover and keep warm.

5. Transfer the ham to a serving platter. Serve ham with sauce. Makes 15 servings.

6. Cherry Sauce: Drain two 16-ounce cans pitted tart red cherries (water pack), reserving 1/2 cup liquid. In a medium saucepan, combine 1/2 cup sugar and 2 tablespoons cornstarch. Stir in the reserved 1/2 cup cherry liquid, the cherries, and several drops almond extract. Cook and stir over medium heat until sauce is thickened and bubbly. Cook and stir for 2 minutes more. Makes about 4 cups.

Crunchy Toffee Muffins

Ingredients

• 1-1/2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup dairy sour cream
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 1.4-ounce bars chocolate-covered English toffee, finely chopped

Directions

1. Preheat oven to 400 degrees F. Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.

2. In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture.

3. In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla. Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Gently fold two-thirds of the chopped toffee into batter.

4. Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee.

5. Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 10 muffins.

6. Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.

New Year's Almond Log Cake

Ingredients

• 5 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 5 egg yolks
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup ground toasted almonds
• 3/4 cup sifted cake flour
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Powdered sugar
• 1-3/4 cups whipping cream
• 1 8-ounce can almond paste
• 1/4 cup whipping cream
• 2 tablespoons amaretto or 2 teaspoons vanilla
• 1/4 cup toasted almond slices
• Purchased marzipan pigs or assorted fruits (optional)

Directions

1. Grease a 15x10x1-inch baking pan. Line with waxed paper. Grease and flour waxed paper; set aside. Beat egg whites, salt, and cream of tartar in a large bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).

2. Beat egg yolks in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and pale. Gradually add granulated sugar, beating on high speed until sugar is almost dissolved. Stir in the 1 teaspoon vanilla and the ground almonds. Stir flour, nutmeg, and cinnamon together; gently stir into egg yolk mixture. Fold about one-fourth of the egg white mixture into the flour mixture to lighten. Fold remaining egg white mixture into flour mixture just until combined. Spread in the prepared pan. Bake in a 350 degree F oven for 12 to 15 minutes or until cake springs back. Do not allow to brown.

3. Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Remove waxed paper. Roll up warm cake and towel together, jelly-roll style, starting from a short side. Cool completely on a wire rack.

4. For almond filling, beat the 1-3/4 cups whipping cream in a large bowl with an electric mixer on medium speed until soft peaks form (tips curl over); set aside. Finely crumble almond paste into a medium bowl. Add the 1/4 cup whipping cream and the amaretto or 2 teaspoons vanilla. Beat with an electric mixer on low speed until nearly smooth. Fold about one-fourth of whipped cream into almost paste mixture to lighten. Fold remaining whipped cream into almond paste mixture.

5. Gently unroll cake. Spread half of the almond filling on cake to within 1 inch of the edges. Roll up cake, without towel, into a spiral, starting from a short side. Place on a serving plate. Lightly frost cake with remaining filling and sprinkle with toasted sliced almonds. Garnish with purchased marzipan pigs for luck or assorted fruits, if desired. Makes 12 servings.