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Cooking with Paula Dream


By Paula Dream (AKA Kale Haygood)

Sweet and savory snacks for the holidays

Can you believe it? The year is almost gone and Christmas is knocking on our credit card’s door. Are we really ready? Can we put up with, “B*tch, I was waiting on that parking spot!â€Â Or, “Is she gonna check me out or gab all day?†Or, “What do you mean, I’ve exceeded my credit limit?†Or, “Yes, lady, these are my real teeth.†Or, “Would you shut those yapping brats up!†Or, “Gift wrapping is not free.â€
Anyway, I know most of us are ready for some good Christmas cooking, most of which brings back fond memories.  We also have Mom’s Icebox Cookies; we would sneak into the refrigerator and eat the dough raw.
And while we are waiting for that Christmas meal to be served, here are some little snick-snacks to make to have for grazing. One of which is a fantastic snack mix recipe, courtesy of Daddy Dan at Tony’s Corner Pocket. You’ll love Granny’s Rum Balls. (Granny never drank, so I did it for her.)
And, by request again, here is my Mystery Bread recipe that I make every year and bake up a bunch of mini-loaves to give away.
Please enjoy your time with family and friends. And don’t forget our advertisers who rely on our support.

KALE’S MYSTERY BREAD
3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1-1/2 teaspoon salt
3 cups sugar
1 can pumpkin
4 large eggs
1/2 cup apple juice or apple cider
4 ounces (1/2 block) cream cheese
2 tablespoons sour cream
2 small baking apples, diced
1 cup Craisins or cranberries
1 banana, mashed (optional)
Nuts (optional)
Cooking spray

Preheat oven to 350 degrees. Spray standard size loaf pans, or foil mini loaf pans with cooking spray, then lightly flour pans, tapping off excessive flour. Combine 3 cups flour, cinnamon, baking soda and salt in bowl. In another bowl, combine pumpkin, eggs, apple juice or apple cider, cream cheese and sour cream. Mix on low speed until well blended. Fold in fruit and nuts, stirring until moist. Fill loaf pans with mixture to 3/4 full. Bake about 20 to 30 minutes or until slightly browned and passes toothpick test.

DADDY DAN’S SNACK MIX
3/4 cup canola oil
1 package dry Hidden Valley dressing mix
2 to 3 teaspoons cracked red pepper
Dash of cayenne pepper
2 bags oyster crackers
Bugles, mini pretzels, etc. (optional)

Combine all ingredients in a one-gallon sealable plastic storage bag. Let rest 15 minutes and roll again. Enjoy!

GRANNY’S RUM BALLS
1 cup confectioner’s sugar
5 cups vanilla wafers
1-1/4 cup pecans, toasted
6 tablespoons dark rum
1/4 cup light corn syrup
1/8 teaspoon salt
1 cup granulated sugar

Place pecans and cookies processor until finely ground. Transfer to a large bowl. Stir in confectioner’s sugar, rum, corn syrup, and salt until mixed well. Working with one tablespoon at a time, shaping into balls. Place balls in dish with granulated sugar, to roll and coat evenly. Transfer to a large dish. Refrigerate balls about an hour until firm.
For chocolate rum balls, substitute chocolate wafers for vanilla wafers.
For coconut rum balls, substitute 1-1/2 cups sweetened shredded coconut for pecans.
Ford non-alcoholic rum balls (Heaven forbid!) substitute 1/4 cup root beer plus 1 tablespoon vanilla for dark rum.

MOM’S ICEBOX COOKIES FOR DECORATING
2 cups butter
3 cups granulated sugar
1/2 teaspoon cream of tartar
Dash of salt
1 egg
4-1/2 cups flour
Sprinkles, colored sugar or frosting

Beat butter in a mixing bowl for 30 seconds, then add sugar, cream of tartar and salt until combined. Beat in flour. Stir in more flour if needed to make a stiff dough. Divide into thirds and roll into 1-1/2†x 9†logs. Wrap in plastic wrap and refrigerate for at least one hour until firm. Preheat oven to 375 degrees. Cut into ¼†thick slices and place on an ungreased cookie sheet at least 1 inch apart. Sprinkle with colored sugar (optional). Bake 8 to 10 minutes.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email [email protected].

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