Holiday Recipes: Dinosaur Trail Cabins and Cottages, Granbury, Texas

Gertie’s Dip

8 oz brick cream cheese
2 Tbs grated onion
2 Tbs Worcestershire sauce
1/4 cup ketchup
1 T mayonnaise
salt and pepper

Beat all ingredients well. Serve with Fritos Scoops.

Shared by: Dinosaur Trail Cabins, Granbury, Texas, Karlyne and Gary Van Daele; members of the Granbury Area Bed and Breakfast Association. This is a "must-have recipe" for those holiday football games.

Holiday Recipes: Baker St. Harbour Waterfront Bed and Breakfast .. Granbury, Texas ..

Frozen Cranberry Delight

1 14 oz can Eagle Brand Milk
¼ C lemon juice
1 16 oz can whole cranberry sauce
1 20 oz can crushed pineapple, drained
½ c chopped nuts (walnuts preferred)
1 large 12 oz carton Cool Whip

Combine milk and lemon juice. Stir in remaining ingredients. Pour into one of the following depending on your preferred serving style or need: 1 ungreased 9 x 13 dish, or 24 paper-lined muffin tins. The muffin tins work great for a wonderful frozen dessert ready to serve!

Shared by: Baker St. Harbour Waterfront Bed and Breakfast, Granbury, Texas, Betty and Bill Moss, members of the Granbury Area Bed and Breakfast Association

Holiday Recipes: The Iron Horse Inn .. Granbury, Texas ..

Pecan Sandies

1 cup butter
1/3 cup granulated sugar
2 tsps. water
2 tsps. vanilla
2 cups flour
1 cup chopped pecans

Cream butter & sugar; add the water and vanilla; mix well. Blend in flour and nuts. Chill for easier shaping into crescent shapes. Bake on ungreased cookie sheet at 325 for 24+ minutes. While still warm, dip into red/green sugar for that festive Christmas look. A trick to this recipe is not to underbake! Let them get just golden in color. Makes 3 dz. cookies

Shared by: The Iron Horse Inn, Granbury, Texas, Judy and Bob Atkinson, members of the Granbury Area Bed and Breakfast Association

Holiday Recipes: The Pomegranate House Bed and Breakfast, Granbury, Texas

Panettone French Toast with Apples and Cranberries*

½ cup butter
¾ cup brown sugar, packed
1 TB water

¾ cup sun-dried cranberries or raisins
2 lb Granny Smith apples, peeled, cored, sliced ¼” thick

1 cup milk
1 cup heavy cream
6 large eggs
1 tsp vanilla
¼ tsp cinnamon
Pinch of salt

6, 1-inch slices panettone

Melt ¼ cup butter in saucepan over low heat. Add brown sugar and water until combined. Spread mixture over bottom of 9 X 13 glass baking dish.

Heat remaining butter over medium heat. Add apples and sauté for 8 to 10 minutes, until cooked but not mushy. Spread apples over the bottom of baking dish; sprinkle with cranberries. Cover with panettone slices.

Whisk together milk, cream, eggs, vanilla, cinnamon and pinch of salt. Pour over panettone, coating all of the slices. Cover and refrigerate overnight.

Preheat oven to 350. Bake French toast uncovered for 35-40 minutes, until lightly golden. Spoon the apples over toast when serving.

Shared by: Pomegranate House Bed and Breakfast, Granbury, Texas, Betty and Tommy Potts, members of the Granbury Area Bed and Breakfast Association. "This recipe is one we serve only in December. Panettone is an Italian Christmas bread, with currants and other goodies in it."