Tasty holiday treats from Saga Hill Cooking

11:29 AM, Dec 25, 2012   |    comments
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GOLDEN VALLEY, Minn. - It wouldn't be the holiday season, without some special holiday treats.

So whether you're hosting a party, need to bring a hostess gift or just want something to snack on at home, we're here for you.

KARE 11 Sunrise was visited by Marianne Miller and Lauren Meehan, from Saga Hill Cooking and Events, and showed us how to make some tasty treats.

Here are a couple of can't-miss recipes.

Caramel Sauce


  • 2 Cups Sugar
  • 2 T Unsalted Butter
  • ½ Cup Heavy Whipping Cream
  • 2 T Vanilla
  • 2 Pinches Kosher Salt


  • Heat sugar on med low heat until almost dissolved, do not stop STIRRING
  • Once most of the sugar starts to crumble turn to LOW and keep STIRRING
  • Once the sugar is just melted and turned to a caramel color take OFF HEAT
  • Add butter, and STIR, the sugar will be agitated, until butter is melted
  • Add cream ONE tablespoon at a time (if you add all at once, it will seize) until desired color and consistency is reached
  • Add salt to taste and drizzle over cake slices, apple pie or apple slices

Storing Caramel/Alternative uses 

  • Store in a Mason Jar in pantry for up to 6 months
  • Do not put in refrigerator as sugar will crystallize
    Caramel Apples:
  • Place wooden sticks in apples the night before, that'll help the caramel stick
  • Cut the amount of cream in ½
  • Cover flaws of caramel mishaps with toppings and sprinkles
  • Do not refrigerate as caramel with get stiff and break off
    Caramel Candies
  • Cut the amount of cream in ½
  • Find wrappers in baking supply or craft store in cake decorating section

Bailey's or? 

  • Add whiskey to the finished caramel, the amount is up to you!


Palmiers (Elephant Ears)


  • 1 sheet Puff Pastry - thawed
  • 1 cup Sugar
  • Pinch of Kosher Salt
1 sheet Puff Pastry - thawed


  • Pre-heat oven to 450
  • Mix sugar with pinch of Kosher salt
  • Spread half of sugar/salt mixture on the cutting board
  • Lay pastry sheet on top of the sugared board
  • Spread remainder of sugar/salt mixture over pastry (smooth over dough)
  • Use a rolling pin to roll sugar into dough (from top and bottom)
  • Fold edges ½ way in to center of dough, then ½ way again
  • Fold both sides together, like you're closing a book
  • Slice into cookies and lay flat on baking sheet lined with parchment paper (NOT WAX PAPER)
  • Bake for 5-6 minutes and then use a spatula to turn over and bake an additional 3-5 min until sugar is caramelized and pastry is golden




  • 1 bag butterscotch chips
  • 1 bag chocolate chips
  • 1 bag Chow Mein Noodles
  • 1 cup chopped peanuts
1 bag butterscotch chips


  • Melt butterscotch and chocolate chips in a double boiler or in the microwave. (Double boiler is one pan of water steaming contents of another pan on top. If microwaving, be sure to stir EVERY 10 sec or your chocolate will seize).
  • Add chow mein noodles and peanuts to melted chocolate and stir
  • Use a spoon to scoop haystacks on to parchment paper to cool


(Copyright 2012 by KARE. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)

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