Christmasturtles Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Unroll one of the pie crusts onto a cutting board. Using a 2 1/2-inch plain-edged round cutter, cut out 8 circles from the crust. Place the circles on the parchment-lined baking sheet. Discard the remaining dough.
• Unroll the second pie crust onto the cutting board. Using the same 2 1/2-inch round cutter, cut out 8 more circles. Then, use a 2-inch plain-edged round cutter and cut out 8 smaller circles from the larger circles on the board. Set aside the rings. Using a 1 1/2-inch Christmas tree cutter, cut out 8 small trees from the smaller full circles. You should now have eight 2 1/2-inch full circles, eight 2 1/2-inch rings and eight small Christmas trees of dough.
• Beat the egg with 1 tablespoon of water. Use your finger or a brush to brush the edge of the 2 1/2-inch circles. This will help the rings adhere during baking. Lay the rings on top of the egg-washed circles. Working carefully, spoon 3 cherries into the center of each tart. Place a tiny tree on top of each tart over the cherries. The trunk of the tree should be touching the outer ring. Using your finger or a pastry brush, brush the pie-crust ring and tree with the egg wash. Bake the tarts until the dough is golden brown, about 15 minutes. Allow to cool completely.
• Create a bed of rosemary on a platter or cake stand and arrange the baked tarts on top of the rosemary. Dust with confectioners' sugar and enjoy!

Steps:

• Butter 2 large nonstick cookie sheets.
• On prepared sheets, arrange pecan halves in clusters resembling turtles.
• Combine cream, sugar, corn syrup, milk and butter in heavy medium saucepan.
• Stir over low heat until sugar dissolves.
• Clip candy thermometer onto side of pan.
• Increase heat to high and boil without stirring until mixture turns golden, bubbles thickly and thermometer registers 234*f, swirling pan occasionally, about 15 minutes.
• Remove mixture from heat.
• Stir in vanilla.
• Immediately drop 1 TBS onto center of each pecan cluster.
• Cool slightly.
• Stir chocolate in top of double boiler over simmering water until melted.
• Drizzle 1 TBS chocolate over each candy.
• Chill until chocolate sets, about 30 minutes.
• Can be made 1 week ahead.
• Cover and keep refrigerated.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
• Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
• Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.