Innside New Jersey

EAT INN:

This Cranberry Cheeseball from Amber Street Inn (Beach Haven) is delicious and delightful for holiday entertaining.

Cranberry Cheeseball

1 (8-ounce) package cream cheese, softened     
2 tablespoons concentrated orange juice  
1 tablespoon sugar                                         
1/8 teaspoon cinnamon

½ cup chopped orange-flavored Craisins (dried cranberries)
½ cup chopped pecans
¼ teaspoon grated orange zest

In a medium bowl, using an electric mixer on medium-low speed, blend the cream cheese, orange juice, sugar, and cinnamon until smooth. Fold in the cranberries, pecans, and orange zest.

Yield: 1½ cups.

The holidays wouldn’t be complete without some pecan pie, “squared” that is, in this Pecan Pie Squares recipe from Fairthorne Bed and Breakfast (Cape May).
[LINK “Fairthorne Bed and Breakfast” to http://www.njinns.com/inns.php?id=31]

Pecan Pie Squares

CRUST:

2 cups sifted all-purpose flour
¼ cup sugar

½ teaspoon salt
½ cup unsalted butter, melted

FILLING:

3 eggs, lightly beaten                                     
1 cup sugar
1 cup light corn syrup

2 tablespoons butter, melted
1 teaspoon vanilla
2 cups chopped pecans

Preheat the oven to 350˚F. Grease a 13 by 9 by 2-inch baking pan.

To make the Crust: In a large bowl, using an electric mixer on medium speed, combine the flour, sugar, salt and butter until the mixture resembles coarse meal. Press the crust mixture firmly into the baking pan. Bake for 20 minutes or until golden brown.

To make the Filling: In a medium mixing bowl, combine the eggs, sugar, corn syrup, butter, vanilla, and pecans.

Pour the filling into the baked crust. Bake for 25 to 30 minutes or until the filling is just set. Let cool before cutting into squares.

Yield: 24 squares.