Stuck in someone else's frames? break free!

A huge collection of all types of recipes in a user friendly format. This page contains Holiday Recipes for your perusal: Turkey, stuffing, candy, cookies, cranberries, pies, side dishes, vegetables, appetizers, cheesecakes, fruit salads, vegetable and other types of salads.

Home ] The Recipes List ] Christmas Card ] Site Map ] Songs, Stories, Poems and Prose ] NORAD Tracks Santa ] Christmas Quiz ] Christmas Home Page ]

Recipes for Cooking a Goose ] Holiday Recipes Page 1 ] Holiday Recipes Page 2 ] Holiday Recipes Disk 123 ] Recipes Disk 71 ] Stuffing Recipes - Disk 110 ] [ Holiday Recipes Disk 124 ] Holiday Recipes Disk 127 ] Holiday Recipes Disk 128 ] Holiday Recipes Disk 129 ]

Holiday Recipes Disk 124

Allow the page to load fully - then click on the recipe title to be taken directly to that recipe.  Or scroll down the page to read all of the recipes!



































































































3  (10-oz.) package Frozen Baby Brussels Sprouts in Butter Sauce
1/2  cup apricot spreadable fruit or preserves
1  tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1  tablespoon lemon juice
1  (8-oz.) can sliced water chestnuts, drained
2  to 4 tablespoons cashews

In large saucepan or Dutch oven, cook Brussels sprouts according to package directions.

Meanwhile, in small saucepan, combine remaining ingredients except cashews. Cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally.

Remove Brussels sprouts and sauce from packets; place in serving dish.  Spoon apricot mixture over Brussels sprouts; stir gently to coat. Sprinkle with cashews.  10 (1/2-cup) servings





CANDY CANE COOKIES           > Back to Top <

2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine,
at room temperature
1/2 cup sugar
1 egg
1 tablespoon vanilla

Combine flour, baking soda and salt in bowl. Beat together butter, sugar, egg
and vanilla in another bowl until light and fluffy. Stir in flour mixture. Shape dough into
two 8-inch disks. Wrap in plastic wrap, and refrigerate for at least 2 hours.

Heat oven to 375 degrees. Lightly grease baking sheets.

Roll out dough on lightly floured surface to 1/8 inch thickness. Cut into 5-inch candy cane shapes. Place 1 inch apart on the prepared baking sheets. Re-roll scraps as needed.

Bake in 375 degree oven 8 to 10 minutes until very lightly browned on top. Remove to wire rack to cool. May be decorated with alternating colors of red and white with your favorite icing recipe.







CANDY CANE WHITE FUDGE           > Back to Top <

12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies
Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top of
double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour
mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator.   Yield: 64 pieces






CHEESE AND TOMATO FONDUE           > Back to Top <

1 large loaf Crusty French Bread, cut into 1 inch (2.5cm) or so cubes
2 Tablespoons Butter
2 cloves Garlic, minced
1/2 teaspoon Minced Onion
3 small Tomatoes, seeded and chopped
1-1/2 Cups (375ml) Dry White Wine
1 pound (450g) Gruyere Cheese, shredded
1/2 pound (225g) Swiss Cheese, shredded

In a heavy bottom fondue pot or double broiler over medium heat, melt the butter.  Stir in the garlic and onion.  Saute until the garlic is fragrant. Add in the tomatoes and saute for another 3 minutes.

Gently pour in the wine. Continue stirring until the wine reaches a near boil.  You will see bubbles just start forming and rising to the surface but not quite a boil.  The top of the wine should be covered with a fine layer of foamy bubbles.

Remove from the heat and stir in Gruyere and Swiss cheeses until melted.

Place your cut up bread into a nice serving bowl and place on the table.  Place your fondue stand on the table and light the warmer or sterno.

Place your fondue pot on its stand over a warmer or sterno.  Using the long heat proof forks spear a piece of bread and dip the impaled bread into the melted cheese







16 slices bread (crusts removed)
Thinly sliced ham
Slices of sharp cheddar cheese
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1/4 cup minced onion
1­2 teaspoon Worcestershire sauce
3 cups milk
1/2 cup butter
Crushed Corn Flakes

Arrange 8 slices of bread in the bottom of 13x9 ­inch pan (buttered). Cover the bread with a layer of ham and a layer of cheese and cover with remaining slices of bread like a sandwich.

Beat eggs with salt and pepper. Add onion, mustard, sauce and milk. Pour over sandwich. Cover and refrigerate over night. In the morning, melt butter and pour over top and sprinkle with Corn Flakes. Bake uncovered at 350 F for 1 hour. Let stand for
10 minutes.






CHRISTMAS SHORTBREAD           > Back to Top <
2 sticks unsalted butter
1/2 cup confectioner's sugar
1 egg yolk
1/2 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking powder

In a large bowl, sift the flour together with the baking powder. In another bowl, cream the butter together with the sugar. Add the egg yolk and vanilla. Gradually mix the dry
ingredients into the butter mixture and blend until smooth. Chill the dough for at least 1 hour. Overnight is best.

Preheat the oven top 350F. Roll the dough into 8-inch circles about 1/4-inch thick, score the circles into 8 even wedges. Bake on an ungreased cookie sheet fro about 15 to 20 minutes or until light in color. Let cool on a rack.





CLASSIC CHEESE FONDUE           > Back to Top <

1 large loaf Crusty French Bread, cut into 1 inch (2.5cm) or so cubes
1 cloves Garlic, peeled and smashed
2 Cups (500ml) Dry White Wine
1/2 pound (225g) Gruyere Cheese, shredded
1/2 pound (225g) Emmenthaler Cheese, shredded
3 Tablespoons Kirsch or other orange liqueur.
1 teaspoon Cornstarch
Ground White Pepper
Ground Nutmeg

Using a heavy bottom fondue pot or double broiler, rub the inside of the pot with the smashed garlic.

Add the dry white wine and heat (medium-high heat) until the wine is covered with a fine layer of foamy bubbles.

While the wine is heating, in a small bowl combine the Kirsch and cornstarch until the cornstarch is dissolved.

When the wine is covered with foamy bubbles, add the shredded cheese in small handfuls stirring while the cheese melts.  Continue to stir.  Keep the fondue on the heat but do not let it boil.

Add the Kirsch and cornstarch mixture and stir until the fondue begins to thicken.

Add to taste the white pepper and nutmeg.

Place your cut up bread into a nice serving bowl and place on the table.  Place your fondue stand on the table and light the warmer or sterno.

Place your fondue pot on its stand over a warmer or sterno.  Using the long heat proof forks spear a piece of bread and dip the impaled bread into the melted cheese








COCKTAIL MEATBALLS            > Back to Top <


1 pound ground beef

1 egg, beaten

1/8 cup water

˝ cup bread crumbs

3 Tablespoons diced onion

1 (8-ounce) can jellied cranberry sauce

6 ounces chili sauce

1 Tablespoon brown sugar

˝ Tablespoon lemon juice


Preheat oven to 350 degrees F.

Mix together the ground beef, egg, water, bread crumbs and chopped onion.  Form into 25 to 30 small balls.  Bake for 20 to 25 minutes, turning once, or microwave on high for 5 minutes.

In a 2-quart saucepan over low heat, blend together the cranberry sauce, chili sauce, brown sugar and lemon juice.  Add meatballs and simmer for one hour.







CORN BREAD STUFFING           > Back to Top <

4 cups fresh sliced mushrooms
1 cup chopped celery
3/4 cup chopped onion
1/2 cup margarine (1 stick)
4 tsps. chicken flavor instant bouillon
1-2/3 cups boiling water
1 pound bulk sausage (browned and drained)
1 (16 oz.) package corn bread stuffing mix
1-1/2 tsps. poultry seasoning

In a large skillet, cook mushrooms, celery and onion in margarine until tender. In a large bowl, dissolve bouillon in water. Add sausage, mushroom mixture and remaining ingredients; mix well. Loosely stuff turkey just before roasting. Place remaining stuffing in greased baking dish; bake at 350 degrees for 30 minutes. Makes about 3 quarts of stuffing.




2(15-oz.) cans Very Young Small Early Peas
2 tablespoons butter
2 to 3 tablespoons honey
6 tablespoons coarsely chopped pecans


In medium saucepan, heat peas; drain well. Meanwhile in small saucepan, melt butter; stir in honey and pecans. Pour over peas; stir to blend. 10 servings





EGG NOG COOKIES            > Back to Top <

1 Cup (225g) Butter or margarine, softened
2 Cup (400g) Sugar
1 teaspoon Baking Soda
1 Cup (250ml) Egg Nog
1/2 teaspoon Ground Nutmeg
5 1/2 Cup (770g) Flour

3 Cup (330g)Confectioners' sugar
1/4 Cup (60g)Butter or margarine, softened
1/3 Cup (85ml)Egg Nog

For the dough, beat butter and sugar until fluffy.   Add egg nog, baking soda and nutmeg, and mix well.  Gradually add flour, mixing well.

Divide dough in half, wrap in plastic and chill overnight in refrigerator or 2 hours in freezer.

Preheat oven to 375F (190C).

On floured surface, roll out half of dough to 1/8 inch thickness.  Using your floured cookie cutters cut out the desired shapes. Place 1 inch (2.5cm) apart on ungreased baking sheets.  Continue with the rest of the dough until all is used.

Bake 8 to 10 minutes or until lightly browned.

Cool and then ice* and decorate, if desired.  Make sure the cookies are cooled or the icing will melt.

*Make the icing by, beating with an electric mixer, the confectioners' sugar and softened butter until well blended. Gradually beat in 1/3 cup Borden Egg Nog until icing is smooth.

If the icing is too thick add a dash more egg nog; if to thin add a bit more confectioners' sugar.






EGG NOG PIE            > Back to Top <

1 Pie Crust (your choice)
2 Cups Egg Nog
1/2 Cup Sugar
2 Eggs
1 Tablespoon Corn Starch

   Prebake the crust. Beat eggs with corn starch and sugar; blend with the egg nog, pour into crust. Sprinkle the top with grated nutmeg and bake about 35 minutes or until done in the middle in a 350 oven. (The answer is yes, you can add some rum or whatever to the nog if you like).





EGGLESS EGGNOG           > Back to Top <

Originally Eggnog was made with raw eggs. Now because of  the threat of food borne illnesses and the plethora of information and misinformation about raw eggs, dishes like
Eggnog and real Caesar Salad are sadly a thing of the past. In this recipe tradition hopefully prevails in faux eggnog that's a safe and reasonable facsimile of its sometimes toxic cousin. A generous shot of Rum may be added just before serving should you need that extra burst of holiday cheer.

8 cups milk
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well. Chill until ready to serve. Serve in a large punch bowl garnished with a sprinkle of cinnamon or nutmeg.






EGG SAFETY           > Back to Top <

Thanks to the AMERICAN EGG BOARD for this useful information.

How safe are eggs?

The risk of getting a food-borne illness from eggs is very low. However, the nutrients that make eggs a high-quality food for humans are also a good growth medium for bacteria. In addition to food, bacteria also need moisture, a favorable temperature and time in order to multiply and increase the risk of illness. In the rare event that an egg contains bacteria, you can reduce the risk by proper chilling and eliminate it by proper cooking. When you handle eggs with care, they pose no greater food-safety risk than any other perishable food.

The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small - 0.005% (five one-thousandths of one percent). At this rate, if you're an average consumer, you might encounter a contaminated egg once every 84 years.

Other types of microorganisms could be deposited along with dirt on the outside of an egg. So, in the U.S., eggshells are washed and sanitized to remove possible hazards. You can further protect yourself and your family by discarding eggs that are unclean, cracked, broken or leaking and making sure you and your family members use good hygiene practices, including properly washing your hands and keeping them clean.

It’s suggested that you wash your hands before and after (20 sec soaping) handling eggs.

Doesn't the eggshell protect an egg from bacteria?

Yes and no. The egg has many natural, built-in barriers to help prevent bacteria from entering and growing. These protect the egg on its way from the hen to your home. But, although it does help, the porous shell itself is not a foolproof bacterial barrier. For further safety, government regulations require that eggs be carefully washed with special detergent and sanitized. Then, the hen's original protective shell coating is generally replaced by a thin spray coating of a tasteless, odorless, harmless, natural
mineral oil. A shiny shell indicates oiling, rather than an unsafe or old egg.

Note: to be really safe raw egg recipes should never be served to children.





GRAHAM CRACKER ROLL           > Back to Top <
1 lb pitted dates, cut into pieces
1 bag small marshmallows (or large ones, cut into pieces)
1 small jar maraschino cherries (drained & cut into pieces)
1 cup chopped nuts (walnuts or pecans)
1 lb graham crackers, crushed (or 1 box crumbs); reserve 1/4 cup
1 small (4 oz) can evaporated milk
1 tsp vanilla

Cut dates, marshmallows and cherries into small pieces. Add all to graham cracker crumbs.  Add vanilla & evaporated milk.  Mix well with large spoon or your hands, lightly
sprayed with vegetable spray.  Mixture will be stiff.

Shape into 2 logs or fit into 2 bread pans lined with plastic-wrap.  Pat tops and sides with reserved crumbs. Wrap in waxed paper and cover with plastic wrap.  Refrigerate several hours before cutting into 1/2" slices.

Serve with a dollop of whipped cream.  Keep refrigerated.  Makes 2 Desert Rolls






HOLIDAY EGGNOG           > Back to Top <

1 dozen eggs
1 lb. sugar superfine
1/2 qt. brandy
1/2 qt. rum Meyers dark
1/2 qt. vodka or flavored brandy
1 qt. light cream
1/2 gal. ice cream vanilla
3 qt. whipped cream
cinnamon ground
Whip eggs and superfine bar sugar together until sugar is dissolved. Add liquor (try apricot or other flavored brandy instead of vodka). Whip well. Add light cream. Break up ice-cream small and add ˝ ice-cream and 1/2 whipped cream and stir in well. Float remaining ice-cream and whipped cream on top. Grate fresh nutmeg and cinnamon
over top lightly. Serve with butter cookies.    Yield: Makes about 1 gallon






FESTIVE FONDUE           > Back to Top <


Prepare a chocolate fondue by melting one package of dark chocolate candy in the microwave (approx. 3-5 minutes). Then let your guests dip pieces of fruit (apples, bananas, fresh or canned pineapple, or any other fruit that sounds good to you) into the fondue and roll them in a pile of chopped nuts, toffee or coconut





FESTIVE WREATH SALAD           > Back to Top <

4 large fennel bulbs
4 to 8 red sweet peppers
2 heads Bibb or Boston lettuce, torn (10 cups)
2 bunches watercress (2 cups leaves)
1/2 cup olive oil
1/3 cup balsamic vinegar
1 teaspoon fennel seed, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Discard outer layers of fennel; slice fennel crosswise into thin strips, discarding core. Halve peppers lengthwise; remove seeds. Slice sweet peppers crosswise into thin rings.

To assemble salad, arrange lettuce and watercress on 12 plates or in a large salad bowl. Arrange fennel and sweet pepper on top.

For dressing, combine oil, vinegar, fennel seed, salt, and pepper in a screw-top jar. Cover and shake well to mix. Drizzle dressing over salads. Makes 12 side-dish servings.







1 pound powdered sugar
2 egg whites (or 5 tablespoons meringue powder if available)

Combine powdered sugar and egg whites or meringue powder in the bowl of an electric mixer fitted with the paddle attachment. Set on low speed. Add 1/2 cup water drop by drop. For a thinner consistency, usually used as foundation, add more water. A thicker consistency is generally used for further embellishing. Beat until the mixture holds a ribbon-like trail on the surface for five seconds when you raise the paddle.  Makes 6 cups.





HOLIDAY FRUIT SLAW          > Back to Top <

2 teaspoons finely shredded blood orange peel or orange peel

2/3 cup blood orange juice or orange juice

1/2 cup salad oil 2 tablespoons white wine vinegar

2 tablespoons honey 2 teaspoons anise seed, crushed

1/4 teaspoon salt

2 medium fennel bulbs

3 red apples, cored and cut into thin wedges

2 tablespoons lemon juice

6 cups shredded green or red cabbage

5 blood oranges or oranges, peeled and thinly sliced

2 English cucumbers, thinly sliced

In a screw-top jar combine orange peel and juice, salad oil, vinegar, honey, anise seed, and salt. Cover and shake well. Chill for up to 3 days.


Cut off and discard upper stalks of fennel. Remove any wilted outer layers; cut off a thick slice from fennel base. Wash and thinly slice fennel lengthwise, cutting out and discarding core. To assemble slaw: In a bowl toss together the apple slices and lemon juice. Stand a small drinking glass in center of a deep-sided serving platter. Working around glass in circular fashion, line platter with shredded cabbage.


Arrange the orange slices, cucumber slices, fennel slices, and apple wedges so the cabbage-lined platter resembles a wreath. Pour half of the dressing over slaw. Cover slaw with plastic wrap and chill up to 2 hours. Pour remaining dressing into a decorative bottle with a lid; chill until ready to serve. Shake dressing and pour over salad before serving. Remove glass from center of platter. Makes 10 to 12 side-dish servings.




FRUITCAKE RECIPE           > Back to Top <

1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
1 gallon whiskey

Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure it is of the highest quality. Pour one level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl.  Add 1 teaspoon sugar and beat again.

Make sure the whiskey is still OK.  Cry another tup. Turn off mixer.

Break 2 legs and add to the bowl and chuck in the cup of dried fruit.

Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.  Sample the whiskey to check for tonsisticity.

Next, sift 2 cups of salt.  Or something.  Who cares?

Check the whiskey.

Now sift the lemon juice and strain your nuts. Add one table.  Spoon.  Of sugar or something.   Whatever you can find.

Grease the oven.  Turn the cake tin to 350 degrees.

Don't forget to beat off the turner.

Throw the bowl out of the window.

Check the whiskey again.

Go to bed.

Who the hell likes fruitcake anyway?






1 2/3 cloves garlic, crushed
5/6 teaspoon butter
6 2/3 cups mashed potatoes
3 1/3 cups half and half
1 2/3 egg yolk
3/4 cup 4 teaspoons grated Parmesan cheese
3 1/3  tablespoons butter

In a skillet sauté garlic in butter over medium heat. Add potatoes and half and half; heat until mixture starts to bubble, stirring occasionally. Cook for 6 minutes; stir
in egg yolk. Cook 1 minute longer; add Parmesan cheese and 2 tablespoons butter, mix well. Serve hot.  Serves 10





Ingredient amounts have been scaled and may need to be
rounded where appropriate.
3/4 cup 4 teaspoons butter, softened
3 1/3 tablespoons sage
3 1/3 garlic cloves, crushed
20 pounds turkey
In a bowl stir together softened butter, sage, and crushed garlic cloves; let stand for 30 minutes at room temperature. Work the skin loose from a turkey and spread
the herbed butter mixture underneath. Stuff with bread dressing (below). Roast according to the label directions, or at 325 degrees for approximately 6 hours until tender. Baste with any remaining herbed butter during roasting. Serves 20





9 medium Sweet potatoes, peeled and cut into
1/2 inch (1cm) cubes
1/2 Cup (125ml) Honey
3 Tablespoons Grated Fresh Ginger, peeled and chopped
2 Tablespoons Vegetable Oil
1 teaspoon Ground Cardamom
1/2 teaspoon Ground Black Pepper

Preheat oven to 400F (205C) degrees. 

In a large bowl, toss the cubed sweet potatoes, honey, ginger, oil, cardamom and pepper.  Transfer to a large cast iron frying pan and bake for 20 minutes.   Turn the mixture over to expose the pieces from the bottom of the pan.

Bake for another 20 minutes, or until the sweet   potatoes are tender and caramelized on the outside.   






GINGERBREAD COOKIES           > Back to Top <

2-1/4 cups flour
1/2 cup sugar
1/2 cup unsalted butter, room temp
1/2 cup molasses
1 large egg
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

In a large bowl, combine all the ingredients. With a stand mixer mix until well blended. Wrap the dough in cling wrap and chill for at least 1 hour. The dough will last for up to 1 week in the fridge or frozen and used within a month.

Preheat oven to 350°F. On a lightly floured surface, roll dough 1/8-inch thick. Cut the dough into shapes and bake on an ungreased cookie sheet for about 8 to 10 minutes or
until lightly golden. Let the cookies cool on a rack.






GINGERSNAP BARS           > Back to Top <

3/4 cup shortening
2cups all-purpose flour
1cup sugar
2teaspoons baking soda
1teaspoon cinnamon
1/2teaspoon cloves
1/2teaspoon ginger
1/2teaspoon salt
1/4cup molasses
2tablespoons sugar

Heat oven to 375 degrees F. Grease 15- x 10-inch jelly roll pan. In large
saucepan, melt shortening; cool 5 minutes. Add remaining ingredients except 2 tablespoons sugar; mix well. Press in bottom of prepared pan. Sprinkle with remaining sugar. Bake at 375 degrees F. for 10 to 12 minutes. Do not over-bake. Let stand 5 minutes; cut into bars. Cool completely.Yield: about 48 bars (2 per serving).





GLAZED HAM BALLS          > Back to Top <

1 beaten egg
3/4 cup soft bread crumbs (1 slice)
1/3 cup dried tart red cherries or dried cranberries, finely snipped
1/4 cup finely chopped green onions
1/4 teaspoon pepper
1/2 pound lean ground cooked ham
1/2 pound lean ground beef
2/3 cup red currant jelly
2 tablespoons prepared mustard
Green onion slivers

  Combine egg, bread crumbs, cherries or cranberries, chopped green onions, and pepper in a mixing bowl. Add ground ham and ground beef; mix well. Shape into 1-inch balls.

  Place in a 15x10x1-inch baking pan. Bake in a 350 degree F. oven for 15 to 18 minutes or till done. Drain, if necessary.

  Meanwhile, heat jelly and mustard together in a chafing dish, blazer pan, or small skillet, stirring occasionally till jelly is melted. Add ham balls to chafing dish. (Or, transfer ham balls to a warm heatproof serving bowl and pour glaze over ham balls.) Keep warm. Garnish with green onion slivers.    Makes 48 meatballs.






GLAZED SWEET POTATOES          > Back to Top <

1 1/2 pounds sweet potatoes (cooked, peeled and quartered)
1/2 cup maple syrup
1/2 cup orange juice
3 Tbls. margarine or butter (melted)
1 Tbls. cornstarch
1 tsp. grated orange peel

Preheat oven to 350 degrees. Arrange sweet potatoes in 1-1/2 quart shallow baking dish. Combine remaining ingredients; pour over potatoes. Bake 40 minutes or until hot and sauce is thickened, basting frequently. Refrigerate leftovers. Makes 6 to 8 servings.





GOODY GOODY GUMDROPS           > Back to Top <

3 envelopes  unflavored gelatin
1-1/4 cups  water -- divided
1-1/2 cups  sugar
1/4 teaspoon  peppermint extract
Food coloring

In a small bowl, sprinkle gelatin over 1/2 cup water; let stand for 5 minutes. In a saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add the gelatin; reduce heat. Simmer and stir for 5 minutes. Remove from the heat and stir in extract. Divide mixture into two bowls; add 4 drops any color food coloring to one bowl and 4 drops of another color to the other (use red and green for Christmas, yellow and blue for Spring, and so on).  Pour into two greased 8- x 4- x 2-inch loaf pans. Chill 3 hours or until firm. Loosen edges from pan with a knife; turn onto a sugared board. Cut into 1/2-inch cubes; roll in sugar. Let stand at room temperature, uncovered, for 3 to 4 hours, turning every hour so all sides dry. Cover and chill.  Yield: about one pound (16 servings).





2 1/4 cups ham, chopped
1 cup frozen broccoli florets, thawed
1 cup shredded Swiss cheese
1 (4.5 oz) jar sliced mushrooms, drained (optional)
1/2 cup mayonnaise
1 Tbsp honey mustard
2 (8 oz) cans refrigerated crescent dinner rolls
1 egg white, beaten
2 Tbsp slivered almonds
non-stick cooking spray

Heat oven to 375F. Spray cookie sheet with non-stick cooking spray. In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard; mix well. Unroll both cans of crescents with long sides together on cookie sheet, forming 15x12 inch
rectangle. Press edges and perforations to seal. Spoon ham mixture in 6 inch strip lengthwise sown center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under and press to seal. Brush dough with beaten egg white; sprinkle with almonds. Bake at 375F for 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.   Serves 8.





2 Granny Smith apples
1 Tablespoon fresh lemon juice
1/4 teaspoon salt
1 1/2 Tablespoons drained bottled horseradish, or to taste
6 Tablespoons sour cream
white pepper to taste
8 think round slices of Black Forest or Westphalian ham
 (about 1/4 pound), halved

Peel the apples and grate coarse 1 1/2 of them, reserving the remaining apple half in a small bowl of cold water acidulated with the lemon juice. In a sieve toss the grated apple with the salt, let it drain for 10 minutes, and press it gently to remove some of the excess moisture.

In a bowl toss the grated apple with the horseradish, the sour cream, and the white pepper. Cut the reserved apple half lengthwise into 16 thin slices and arrange 1 slice in the center of each half slice of ham so that one end of the apple extends slightly beyond the curved edge of the ham. Spoon about 2 teaspoons of the filling onto each apple slice and roll the ham into cone shapes.






HOLIDAY TUNA TREE             > Back to Top <

19 ounces Tuna, solid white canned
16 ounces Cream cheese
1 Tablespoon Lemon juice
1/4 cup Olives, finely chopped
1/2 cup Walnuts, finely chopped
1/4 teaspoon Salt
1/2 teaspoon Dry mustard
1/8 teaspoon Pepper
1/2 teaspoon Thyme

Spray an appropriate 4 cup mold with Pam; the example was done in a small Christmas tree mold.  In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well. Place in mold and refrigerate. Unmold onto a serving plate.  For a Christmas tree mold, decorage with garlands of small parsley leaves, pieces of red and green pepper cut into stars, and a lemon wedge.    12 servings



HOMEMADE EGGNOG           > Back to Top <
1 Quart Whole Milk
4 Eggs lightly beaten
1/4 Cup Powdered Sugar
1 Tsp Vanilla Extract
1/2 to 1 Cup Brandy
Ground Nutmeg-Garnish

In saucepan, combine first 3 ingredients, whisk together on low for 5 minutes, stirring frequently. Remove from heat, add vanilla and Rum. Refrigerate till cold. Serve with garnish.





3 cups turkey broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans (about 10 ounces) cream of chicken soup
1 cup butter or margarine
2 cups flour
1/4 cup evaporated milk or 1/2 cup whole milk
2 cups cooked turkey, diced
2 1/2 ounces (about 4 cups) cooked noodles
Salt and pepper to taste
Heat broth and add carrots, celery, and onions, and simmer until vegetables are tender. Add cream of chicken soup. In separate pan, melt butter or margarine and add flour. Stir until well blended. Add milk stirring constantly. Add to soup a little at a time, stirring constantly, until desired consistency is reached. Add turkey and noodles. Add salt and pepper to taste.   Yield: about 2 1/2 quarts






HOT PUNCH             > Back to Top <

9 cups cranberry juice
9 cups unsweetened pineapple juice
4 1/4 cups water
4 tsp cloves (more or less, if desired)
1 cup brown sugar
4 cinnamon sticks

Place cloves, brown sugar and cinnamon sticks in the basket of your coffee maker and place it in the coffee maker. Run the water through your coffee maker, after it runs through the contents in the basket add the juices to the pot of hot water and serve. If desired place a cinnamon stick in each cup. Pot can be kept on coffee pot warmer to keep warm.






HOT SPICED APPLE JUICE           > Back to Top <

1 gallon apple juice
1/2 gallon water
2 cups tang orange drink
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves

Mix all ingredients.  Bring to a boil.  Stir often serve warm

 We make this and pour it into a big self serve coffee pot and leave out at our family Christmas party.




HOT WASSAIL          > Back to Top <
4 Cups (1L) Apple Juice (or cider)
3 Cups (750ml) Unsweetened Pineapple Juice
2 Cups (500ml) Cranberry Juice
1/2 teaspoon Ground Nutmeg
2 Cinnamon Sticks
5 Whole Cloves
2  Lemons, thinly sliced

The juices into a large sauce pan and add mulling spices. (I like to squeeze a dash of lemon juice into this mix)

Gently heat to simmering and simmer for about 5 minutes.

Add the lemon slices and simmer for another5 minutes.

Transfer to crockpot to keep warm.






ITALIAN FISH SOUP           > Back to Top <

3 tablespoons olive oil
1 onion, chopped
6 garlic cloves, thickly sliced
3/4 teaspoon curry powder
1 cup white wine*
2 cups tomato sauce (Recipe follows)
3 cups clam juice
4 tablespoons chopped fresh Italian parsley
1/2 teaspoon kosher salt
1/2 pound halibut fillet, skin removed, cut into chunks
8 clams
8 mussels, bearded and cleaned
8 sea scallops
8 large shrimp peeled and deveined
Garlic Bread slices
Extra virgin olive oil for garnish


* Wine Suggestion: Pinot Gris or Chardonnay

Heat the oil in a medium stockpot set over medium-high heat. Add the onion, garlic, and curry powder and cook for 3 minutes, until the onion begins to soften. Stir in the wine and cook for 3 minutes, or reduced by half. Add the tomato sauce, clam juice, 2 tablespoons of the parsley and the salt. Bring to a boil and cook for 5 minutes.

Reduce the heat to medium, add the halibut and cook for 1 minute. (Timing is critical when adding all the seafood - you don't want to overcook it!) Add the clams and mussels and cook for 2 minutes. Remove the stockpot from the heat, add scallops and shrimp, cover and let sit for 2 minutes.

Place a piece of hot garlic bread in the bottom of each soup bowl and top with some of each of the different seafood and the broth. Sprinkle with the remaining chopped parsley and drizzle with the extra virgin olive oil. Serve immediately.

Note: For a more flavorful soup base, simmer the clam juice with the shrimp shells and the fish skin for 15 to 20 minutes on medium heat. Strain and add more clam juice if necessary to bring it back to 3 cups.

Tomato Sauce - Makes 5 1/4 cups

4 tablespoons olive oil
4 whole garlic cloves
3/4 cup finely chopped onions
2 28-ounce cans peeled Italian tomatoes
10 fresh basil leaves or 1 teaspoon dried

Pour the olive oil into a 3-quart saucepan on medium-high heat and cook the garlic and onion for 3-5 minutes. Reduce heat to a simmer and cook until onions are soft and begin to brown, about 10 minutes, stirring occasionally.

While the onions are cooking, put the tomatoes and their juices in a food processor or blender and process until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5 to 8 minutes. Reduce the heat, add the basil and simmer for 25 minutes, stirring occasionally.      Serves 8 as a first course, 4 as an entree




KENTUCKY MINCEMEAT PIE          > Back to Top <


23 ounces mincemeat -- canned
8 ounces crushed pineapple -- drained
2 cups apples -- sliced
2 pie crusts (9 inch)
1 tablespoon sugar


Combine first 3 ingredients in bowl and set aside.

Fit 1 pie crust into a 9-inch pie plate according to package directions. Spoon mincemeat mixture into pie crust.

Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry wheel or sharp knife. Arrange pastry leaves over mincemeat mixture; sprinkle with sugar.

Bake at 425 degrees F. for 30 to 32 minutes or until golden. Shield edges of pie with strips of aluminum foil after 12 minutes to prevent excessive browning.  Yield: 10 servings.




MAGICAL HATS          > Back to Top <

1 cup tiny marshmallows

1/2 cup peanuts

1/2 cup candy corn

1/2 cup large milk chocolate pieces

20 plain, colored, and/or chocolate ice cream cones

6 (2-ounce) squares chocolate- or vanilla- flavored candy coating, melted

20 (2- to 3-inch) chocolate cookies

Assorted small candies


In a medium bowl stir together marshmallows, peanuts, candy corn, and chocolate pieces. Set mixture aside.

Place ice cream cones on the wax-paper-lined baking sheet. Spread outside of cones with melted chocolate or vanilla coating. If desired, sprinkle small candies on the cone before the coating dries completely.* Let coating dry.

Turn cones upside down and fill with about 2 tablespoons of the marshmallow mixture.

Place the cones upside down inside a mug and brush a generous amount of melted chocolate or vanilla coating along the bottom edge of the cone. Press a cookie against the coating and let dry.

Carefully turn the cone right side up onto the wax-paper-lined baking sheet. *If desired, leave some cones plain and decorate after filling. Decorate the outside of the plain cones with small candies, using the melted coating to stick the candies onto the cone.

Make-ahead tip: Prepare hats and store at room temperature for up to 24 hours.






MASHED SWEET POTATOES          > Back to Top <

3 pounds sweet potatoes
4 tablespoons butter
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon grated orange peel
fresh ground pepper
1 tablespoon spiced or dark rum (optional)

Peel and cut potatoes into chucks. Place potatoes into a large saucepan; cover with water. Cook potatoes until they are fork tender and drain. Return potatoes to the saucepan or mixer bowl. Add butter, brown sugar, salt, pepper, and orange peel. With a potato masher or paddle, mash until well blended. Stir in rum and serve.  Serves 8



This is also good, fast and easy for sweet and sour meatballs, as well as wings. Simply mix equal parts  of either ketchup or chili sauce with grape jelly.

giblets and bony chicken/turkey pieces
1 quart water
seasonings as desired...
can use chicken broth or bouillon cubes as well

4 cups crumbled corn bread
1 3/4 cups croutons

Melt in skillet
1/4 c  butter/margarine

4 stalks celery, sliced
1 large onion chopped
1/3 c walnuts (optional)
1 tsp. celery seed
1/4 c minced parsley (optional)
2 tsp. poultry seasoning
salt and pepper

Saute until tender, add to bread mixture

Brown in skillet
3 oz. pork sausage meat

Add to bread mixture with 1 c. reserved chicken broth
Combine and turn into greased casserole
Bake @ 325 for 40 minutes






2 cups butter or shortening
2 cups sugar
1 Tablespoon whole anise seed
4 cups sifted flour
1 cup fruit juice
1 Tablespoon cinnamon
2 egg yolks

Preheat the oven to 350 F.In a large bowl, combine one cup of the sugar and tablespoon of the cinnamon with the remaining ingredients. Stir until well blended and chill covered for at least 1 hour, over night is best. On a well floured surface, roll the dough out to a 1/4 inch thickness. Cut into 1-inch circles. Bake the cookies for 15 minutes or until golden. Place on greased cookie sheet. Bake at 350 degrees for fifteen minutes, or until light brown. In a large bowl, combine the remaining sugar and cinnamon. Drop the warm cookies into the sugar mixture then place on a rack to finish cooling.






MULLED CIDER          > Back to Top <
1/2 gallon (2L)  Apple Cider
3 Cinnamon Sticks
1/2 teaspoon Whole Allspice
1/2 teaspoon Whole cloves
2 Oranges, thinly sliced

Pour apple cider into a large sauce pan and add mulling spices.

Gently heat to simmering and simmer for about 5 minutes.

Transfer to crockpot to keep warm.  Garnish with orange slices on top.




MULLED WINE           > Back to Top <

2 bottles (1500ml)Dry Red Wine (each bottle is 750ml)
1 can Frozen apple, cranberry or raspberry juice concentrate.
3m Cinnamon Sticks
1/2 teaspoon Whole Allspice
1/2 teaspoon Whole cloves
2 Oranges, thinly sliced

Pour wine and fruit juice concentrate into a large sauce pan and add mulling spices.

Gently heat to simmering and simmer for about 5 minutes.

Transfer to crockpot to keep warm.  Garnish with orange slices on top.




MYSTERY SOUP           > Back to Top <

1 Onion, large, chopped
1 lb Mushrooms, sliced
1 Butter stick
1/3 cup Flour
2 qt Chicken broth
2 cups Canned pumpkin*
2 cups Light cream
3 Tb.s Honey
2 tsp.s Nutmeg

* - not pie filling

In a large soup pot, saute onion and mushrooms in butter for 1-2 minutes. Remove from heat and stir in flour. Add chicken broth and pumpkin. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in cream, honey, nutmeg and serve.

OPTIONAL GARNISH: Sprinkle with croutons or crispy chinese noodles and Parmesan cheese.




NO-COOK NEVER-FAIL FUDGE           > Back to Top <

1 pound processed cheese food, cubed
1 pound butter
1 cup unsweetened cocoa powder
4 pounds confectioners' sugar
3 cups chopped walnuts
1 tablespoon vanilla extract

Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain. 

Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.  Makes 40 servings 






1 (1-pound) loaf unsliced sourdough bread, cut into 1-inch cubes (about 16 cups)
3/4 10-ounce package ready-to-use fresh spinach, stems removed, leaves coarsely chopped (about 8 generous cups)
2 tablespoons (1/4 stick) butter
1/2 cup minced shallots (about 4)
3 celery stalks, finely chopped
4 garlic cloves, minced
2 8-ounce jars fresh oysters, drained, coarsely chopped
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
3 eggs, beaten to blend
1 1/2 cups (about) canned low-salt chicken broth

Preheat oven to 250 degrees. Divide bread cubes between 2 large baking sheets.

Bake until dry but not colored, about 15 minutes. Transfer bread to very large bowl. Add spinach to bread.

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add minced shallots, chopped celery and garlic and sauté until tender but not brown, about 5 minutes. Stir vegetables into bread mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs.


Mix 1/3 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing).

Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.



Preheat oven to 350 degrees. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until stuffing is heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.   Serves 8 







2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups dried cranberries
2/3 cup white chocolate chips

Preheat oven to 375 degrees F (190 degrees C).

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs mixing well. Combine oats, flour, salt and baking soda in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries ( craisins ) and white chocolate chunks.

Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown.  Makes 2 1/2 dozen 




ORANGE CRANBERRY BISCOTTI           > Back to Top <

1/2 cup butter
3/4 cup white sugar
2 eggs
1 tablespoon orange zest
2 tablespoons orange liqueur 
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup chopped dried cranberries
3/4 cup toasted and chopped almonds

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries.

On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.

Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.

Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for over a month.   Makes 40 cookies 






ORANGE CRANBERRY DROPS          > Back to Top <

1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
1 egg
3 tablespoons orange juice
1/2 teaspoon orange extract
1 teaspoon orange zest
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries


Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets.

In a medium bowl, cream together the white sugar, brown sugar and butter. Stir in the egg, orange juice, orange extract and orange zest. Sift together the flour, baking powder, baking soda and salt; stir into the orange mixture. Finally, stir in the dried cranberries.

Drop cookie dough by heaping teaspoons, 2 inches apart on the prepared cookie sheet. Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets or remove to cool on wire racks.   Makes 3 dozen 





ORANGE WALNUTS           > Back to Top <

1 1/2 cups sugar
1/2 cup fresh orange juice
1 tablespoon grated orange peel
2 to 3 cups walnuts

Combine sugar and orange juice in a medium saucepan. Cook over medium heat until sugar is dissolved. Continue cooking without stirring to 238 degrees on a candy thermometer. Remove from heat; add orange rind and walnuts. With a wooden spoon, stir until the mixture becomes creamy. Turn onto waxed paper, separating the walnuts with a fork. Let dry.





OYSTER DRESSING          > Back to Top <

1 cup chopped onion
3/4 cup butter or margarine
12 cups cubed day-old bread
3 eggs, slightly beaten
2 cups celery
1 ˝ teaspoons salt
1 ˝ pint oysters, chopped and drained

In a frypan, sauté onions and celery in butter over medium heat. In a separate bowl, combine onions, celery, bread, eggs, salt and oysters. To moisten dressinf use part oyster juice and part milk.





PARMESAN CHEESE CONES           > Back to Top <

12 ounces Cream cheese; softened
1/2 cup Parmesan; grated
1/3 cup Mayonnaise
3/4 teaspoon Oregano; crushed
1/4 teaspoon Garlic powder
2 cups Almonds

Combine ingredients except nuts. Form into a pair of pine cones on a large serving board or platter, using nuts to form `petals'. Decorate with evergreen sprigs and Christmas balls and serve with fruit and crackers.  12 servings






PARTY PINWHEELS          > Back to Top <

2 packages (8 ounces each) of cream cheese; softened
1 dry packet of salad dressing mix, ranch flavor
1/2 cup red bell pepper; minced
1/2 cup celery; minced
1/4 cup onions, green; sliced
1/4 cup olives; sliced
4 10-inch Tortillas

In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions, and olives; mix well. Spread about 3/4 cup of each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2 inch pieces.

Yield: 15 Servings






PEARLS AND RUBIES          > Back to Top <

16 oz frozen pearl onions, thawed
2 Tbsp butter
1/4 cup sugar
Salt and pepper to taste
1 cup fresh cranberries
1/2 cup chicken broth

   Preheat oven to 400 degrees Fahrenheit. Melt the butter in a large skillet and add the thawed, drained onions  in a single layer. Cook, shaking pan to roll onions until lightly browned. Add the sugar, salt, and pepper and stir   well until sugar is dissolved. Stir in cranberries and the broth. Transfer to a glass baking dish and bake uncovered about 30 minutes. Can be prepared no more that 8 hours in advance (or the cranberries will turn it all red).   Yield: 6 servings.




PERFECT PIE CRUST EDGES            > Back to Top <

To prevent pie crust edges from getting too brown and burning before the filling is done, cut the center out of an aluminum pie pan and place it upside down over the pie. Or use strips of aluminum foil and wrap them around the pie crust edge. I use foil, and take it off the pie 2 minutes before the pie is finished, to brown it a bit. I have perfect pie crust edges every time!







2 C (500ml)   Fresh or Frozen Cranberries
1-2 can       Crushed Pineapple, drained (can=8 oz 250ml) 
2             Granny Smith Apples, peeled, cored and quartered
2 cans        Mandarin Oranges, drained  (can=11 oz )
1 piece       Candied Ginger or 1 T Fresh Chopped Ginger (optional)
1 tsp         Sugar (or add to taste)
In a food processor, combine cranberries, pineapple, apples, mandarin oranges and optional ginger with just a few small pulses. You want the relish to have some small chunks.

Add sugar if needed.




HOLIDAY PISTACHIO BREAD           > Back to Top <

1 - 18 oz box yellow cake mix
1 - 4 oz box instant pistachio pudding
4 eggs
1/4 cup vegetable oil
1/8 cup water
1 cup maraschino cherries, drained and finely chopped
1 cup sour cream
1/2 cup chopped nuts

Combine all ingredients and mix with spoon.  Grease 2 standard loaf pans.
Divide dough and place in pans.  Mix 1/4 cup sugar and cinnamon to taste.
Sprinkle over dough.  Bake at 350 degrees F for 50-55 minutes.  Cool and wrap
in foil.  Best if made a couple of days ahead.






POINSETTIA SALAD           > Back to Top <

Red cinnamon apples to make the petals.
6 medium apples
11/2 cups water
1 cup sugar
6 very thin lemon slices
1/4 cup red cinnamon candies
8 pineapple slices
1 hard cooked egg yolk

Peel and core the apples; cut each into 8 lengthwise slices. Put water, sugar, lemon and cinnamon in a saucepan; bring to a boil, add apples; simmer slowly until tender but firm (about 10 minutes). Chill in syrup until serving time. Place pineapple slices on individual plates. Arrange 6 drained apple slices on the pineapple to form flower petals. Run the egg yolk through a sieve; sprinkle a bit on the center of apples. Add a few sprigs of greens for stems.   Makes 8 servings. 





POPCORN BALL TURKEY           > Back to Top <

Make these fun turkeys for Thanksgiving and watch family and friends gobble them up!
Popcorn balls (see recipe below)
Peanut butter cup miniatures (head)
Butterscotch chips (beak)
Cinnamon tic tacks (gobbler)
Small pretzels (feet)
Decorator frosting
Colored paper

Have an adult help you with the preparation of the popcorn balls.
Peanut Butter Popcorn Balls
3 quarts popped corn
1 cup brown sugar
1 cup light corn syrup
1 cup chunky peanut butter
1 tsp vanilla
1/8 tsp salt

Combine brown sugar and corn syrup in a saucepan and heat to a rolling boil, stirring constantly. Remove from heat. Stir in peanut butter, vanilla and salt until well blended. Pour over popcorn, stirring until well coated. Shape into balls.
Cut several feathers from colored papers. Poke toothpicks in and out through the bottom of each feather leaving half the toothpick sticking out. Poke the toothpick on each feather into the back of the popcorn ball making two rows of feathers.
Unwrap the peanut butter cup. Using decorator frosting, glue the widest side of the peanut butter cup to the turkey for the head. Using a toothpick, poke two dents in the top of the peanut butter cup for the eyes. Using decorator frosting glue a butterscotch
chip onto peanut butter cup for beak. Using decorator frosting glue a tic tac to the bottom of the peanut butter cup for the gobbler.
Using decorator frosting glue two pretzels to the bottom of the popcorn ball for the feet.






PUMPKIN BARS           > Back to Top <

4 eggs
1 2/3 cups sugar
1 cup oil
1 (16 oz.) can pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda

In mixing bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Sift together dry ingredients and add to pumpkin mixture.  Mix thoroughly.

Spread batter in an ungreased 15" X 10" pan.  Bake at 350 degrees for 25-30 minutes.
Cool, then frost with cream cheese icing and cut into bars.


1 package (8oz.) cream cheese
1/2 cup butter
1 tsp. vanilla
2 cups powdered sugar

Cream together cheese and butter. Stir in vanilla.   Add powdered sugar a little at a time, beating until smooth.






PUMPKIN MOUSSE          > Back to Top <

10 oz Canned pumpkin
1/2 c  Sour cream
1/2 c  Cream cheese
1 c  Sugar
1/2 ts Salt
2 ts Pumpkin pie spice
1 ts Ground ginger
2    Egg yolks
1 1/2 c  Whipping cream
2    Egg whites

Crystallized ginger, finely chopped

In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger. Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy.   Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes.

Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream (reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully fold in egg whites.  Chill for 4-6 hours.  Top with remaining whipped cream and finely chopped crystallized ginger.   4 servings






PUMPKIN PANCAKES          > Back to Top <

1 Egg, beaten
1/2-3/4 Cup (125ml) Milk
1 Cup (140g)  Flour
1 Tablespoon Baking Powder
2 Tablespoons Vegetable Oil
1/2 teaspoon Salt
1/2 Cup (125ml) Canned or Fresh Mashed Pumpkin
1/4 teaspoon Cinnamon
1/4 teaspoon Pumpkin Pie Spice
1/4 teaspoon Ground Ginger
1/4 teaspoon Ground Nutmeg

Mix all together using a whip (an electric mixer makes them rubbery). Combine with a few quick stokes. Do not over mix.

How much milk depends on how thick your pumpkin is.

Heat the pan or griddle. Test for readiness by dropping a few droplets of water on the pan. If the droplets bounce and sputter the pan is the proper temperature. If the water disappears it is to hot.
Spoon the batter on to the griddle in about 4 or 5 inch size pancakes.

When the top of the pancake is covered with air bubbles, gently check the bottom of the pancake with a spatula. If it is golden brown then turn the pancake and cook the other side.

When cooked add to a warmed plate and stack with butter.

Serve with maple syrup or a sprinkle of confectioners' sugar and nutmeg.



PUMPKIN PECAN CAKE          > Back to Top <

1 (18 1/2 0z.) package spice cake mix
1 cup canned pumpkin
1/2 cup oil
1 (3 3/4 oz) package instant vanilla pudding mix
3 eggs
1 tea. cinnamon
1/2 cup water
1/2 cup chopped pecans

Preheat oven to 350°. Grease and flour a 12 cup fluted tube pan. Combine cake mix, pumpkin, oil, pudding mix, eggs, cinnamon and water in mixing bowl. Beat on medium
speed for several minutes. Fold in pecans. Pour into prepared pan. Bake for 40 to 45 minutes, or until done. Cool in pan. Turn out onto a wire rack to cool completely. Serve with whipped cream or whipped topping, if desired.   Serves 12 to 16.






REAL EGG NOG           > Back to Top <

6 Eggs, separated - yolks in one bowl, whites in another
1/2 lb (225g) powdered Sugar
2 C (500ml) Dark Rum, Brandy, or Whiskey
1 qt (946ml) Whipping Cream, Milk, or 1/2 and 1/2

Note: this recipe doubles nicely.

In a large bowl, beat the egg yolks, powdered sugar, and 1 cup of the dark rum, brandy or whiskey; mix well.

Cover and refrigerate for about 1 hour.

After 1 hour place the egg mixture in a punch bowl or serving container.

Add the quart of whipping cream, milk or 1/2 and1/2 to the egg mixture.

Note: You should add the rum to the taste you like. Add additional 1/2 cup to 1 cup of
the dark rum, brandy or whiskey.

Cover again refrigerate for 3 hours.

Enjoy in a chilled mug with a sprinkle of nutmeg.

Optionally: If you would like a non-alcohol version just omit the alcohol and the mix the egg, confectioners' sugar and a little milk together...then add all the milk and refrigerate.

If you like you can also whip the egg whites and fold them in (traditional) or fold in a little whipped whipping cream.






REGAL FRUITCAKE            > Back to Top <

2 cups chopped walnuts
1 cup chopped dates
1 cup sliced and drained maraschino cherries
1 6 oz. package of semisweet chocolate chips
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
3/4 cup sugar

Preheat oven to 300 degrees.

Sift flour, baking powder and salt together; set aside.

Beat eggs until they are thick. Add sugar and beat until well combined. Add walnuts, chocolate chips, cherries and dates; stir until combined. Add flour mixture a little at a time until everything is incorporated. Batter will be dense.

Pour mixture into a 9 x 5 x 3 loaf pan that has been lightly greased and lined with wax paper (sides included) that has been lightly greased.

Place a shallow pan with 2 cups of water on the bottom rack of the oven during baking. This will keep the cake moist.

Bake for 45 min. or until cake tests done. Cool ten minutes before removing from pan and brush fruit cake with apple cider or brandy.

Wrap well and store in cool place for 10 days before serving.






2 Pheasants
1/4 cup Onion; finely chopped
2 tb Butter
2 Pheasant livers; finely, chopped
1-1/2 cups Day old bread; cubed
2 tb Butter
1/2 Granny Smith Apple; peeled, chopped
1 tb Parsley
2 tb Butter; room temp
4 sl Bacon; halved
1/4 cup Calvados
1/2 cup Chicken stock
1/4 cup Calvados
1/4 cup Heavy cream

Rinse the pheasants and pat dry inside and out. Saute the onions and liver in 2 tb butter for 2 to 3 min, stirring frequently, then pour into a bowl. Saute the bread in a mixture of the pan drippings and 2 tb of butter for 3 to 4 min, then add to the liver mixture.

Add the apple and the parsley and salt and pepper to taste, mixing well rub the birds with 2 tb of butter and spoon the stuffing into all the cavities. Truss the birds.

Arrange the bacon over the breasts and legs, and place breast side up on rack in roasting pan. Roast in a 375 F oven for 30 min. Add salt and pepper.

Heat 1/4 c of Calvados in a small saucepan and ignite and pour over birds. Baste with the pan juices, and bake 10 min. longer until brown, crisp, and tender.

Place the birds on a heated platter. Add the chicken stock and the remaining Calvados to the pan juices, boiling for 2 to 3 min. then add the cream, bring just to a boil, season and serve over pheasant.   4 Servings





ROAST PHEASANT          > Back to Top <
2 Young pheasants
2 tb Unsalted butter
2 sm Shallots, peeled
2 sl Streaky bacon
Seasoned flour/dredging
Sea salt

Pre-heat the oven to 400 F. Put half the butter and a shallot inside each pheasant and cover the breast with a rasher of bacon. Wrap each bird in a separate piece of foil. Then put them side by side on a rack in a roasting-tin and roast in the oven for 30 minutes. Remove them from the oven, take off the foil and dredge with seasoned flour, baste and return to the oven for another 10 minutes, by which time they should be golden-brown.  4 Servings





ROASTED CHESTNUTS          > Back to Top <
Serves about 4

24 Chestnuts, large

Pre-heat the oven to 400. Carefully cut an "X" through the flat side of the shell of the chestnut. Place the "X" side up on a cookie sheet. Roast for 18-25 minutes. Allow to cool slightly. Remove the shells and eat them while they are still warm.






ROYAL CRANBERRY PUNCH           > Back to Top <

1/2 cup packed brown sugar
1 teaspoon pumpkin spiced
2 8 ounce cans of jellied cranberry sauce
1/4 cup lemon juice
1 12 ounce can of frozen orange juice concentrate, thawed

Mix brown sugar, pumpkin spice, and 1 cup water in a Dutch oven. Heat to boiling over high heat, stirring constantly. Boil and stir until sugar is dissolved; remove from heat. Stir in cranberry sauce until well blended. Stir in remaining water, lemon juice, and orange juice concentrate. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Serve hot.   (makes 24 servings)




SAUSAGE CROUTON STUFFING            > Back to Top <

1-1/4 pound egg bread, crusts trimmed, cut into 1/2" cubes
1 pound sweet Italian sausage; casings removed
1 medium onion; chopped
4 celery stalks; chopped
1/2 cup drained canned water chestnuts -- quartered
1/2 cup toasted, coarsely chopped pecans -- (about 2 ounces)
2 Tablespoons chopped fresh parsley
4 teaspoons chopped fresh sage (or 1-1/2 tsp ground Dried sage)
1/4 cup chicken or turkey stock
2 Tablespoons unsalted butter; melted
Salt and freshly ground pepper
  Preheat the oven to 300 degrees.  Spread the bread cubes in a single layer on 2 large cookie sheets.  Bake until crisp, about 20 minutes. Transfer to a large bowl.  Crumble the sausage meat into a large skillet, and saute over medium heat until cooked through, about 12 minutes.  Add to the bread cubes, using a slotted spoon.  In the same skillet, saute the onion and celery until transparent, about 10 minutes. Add to the bread mixture.  Mix in the water chestnuts, pecans, parsley, and sage.  Add the stock and butter and toss to combine (the mixture will be dry).  Season with salt and freshly ground pepper.  Yield is about 16 cups of stuffing.  Advance preparation:  Can be prepared 1 day ahead. Cover and refrigerate.  Bring to room temperature before using.


SAUTEED GREEN BEANS          > Back to Top <
1 pound string beans
2 tablespoons butter
salt and pepper

Cook beans slightly in salted boiling water for 3 to 4 minutes. Transfer them to ice water to cool. Drain again.

When you are ready to serve, melt butter in a saute pan and cook the beans quickly to heat them. Season with salt and pepper and serve.   (serves 4)





SCALLOPED OYSTERS          > Back to Top <

Oysters were probably on the first Thanksgiving table.

Serves 4-6

2 pints Oysters, fresh
2 cups Saltines, crushed
4 ounces Butter, melted
1 cup Milk
1 teaspoon Salt
1/2 teaspoon Pepper

Mix together the saltines, melted butter, milk, and seasonings. Lightly oil a medium casserole dish. Add 1/3 of the cracker mix. Top with 1/2 the oysters, then 1/3 cracker
mix, the rest of the oysters and finally the rest of the cracker mix. Bake at 400 for 45-50 minutes or until the dish begins to brown.





3  (11-oz.) cans White Shoepeg or Sweet Yellow and White Corn
2  tablespoons butter, softened
2  tablespoons Dijon mustard
8  teaspoons chopped fresh basil or 1 teaspoon dried basil leaves

In medium saucepan heat corn; drain well. In small bowl, combine remaining ingredients; mix well. Stir into corn. If desired, salt and pepper to taste.

10 servings




SNOWBALLS           > Back to Top <

1/2 cup butter
1 lb. chopped dates
1 egg, beaten
1 cup white sugar
1/2 tsp. salt
2 cups Rice Krispies
1/2 cup chopped nuts
1 tsp. vanilla
Flaked coconut

Cook the butter, dates, egg, sugar and salt on top of a double boiler until well combined (About 10 minutes). Remove from heat and add Rice Krispies, nuts and vanilla. Mix well and allow to cool. Form in balls and roll in coconut.






Make any substitutions you like because it's hard to ruin it.

1 6 oz pkg Cornbread mix
1 tsp ground black pepper
1 6 oz pkg biscuit or pancake mix
1 Tsp rubbed sage*
1 Tsp thyme and marjoram or oregano mixed*
* Note can substitute 2 Tsp poultry seasoning
1 tsp ground black pepper
1 tsp salt
1/2 stick butter or margarine (or 1/4 cup oil)
1 Onion, chopped
4 Blades celery, diced
2-4 Cloves garlic crushed
1 14 oz can chicken broth or 2 Cups stock
2 Eggs

Prepare cornbread mix according to directions with the 1 tsp black pepper. Make a couple days ahead of time and leave it out to dry. On the day you want to serve it, crumble the dry cornbread and combine with biscuit mix and seasonings to form your dry mixture.

Melt the butter in a 9 X 13 baking pan and saute the onions and celery until the onions are just tender. Add the garlic at the last minute to release its flavor. Don't actually cook
it. Beat the eggs in the broth along with the onions, celery and garlic. Mix in the dry ingredients. Should be rather wet and runny.

Bake in 350 oven from 45 minutes to an hour or until browned on top. The good thing about doing it this way is you have only the bowl that you mixed the dry ingredients in to wash.




SOUTHERN SWEET POTATO SALAD          > Back to Top <

2 lbs peeled, cubed sweet potatoes
2 Tbsp. lemon juice
1 cup mayonnaise
2 Tbsp. orange juice
1 Tbsp. honey
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup sliced celery
1/3 cup chopped dates
1/2 cups chopped pecans
lettuce leaves
1 can 11-oz mandarin oranges, drained

Cook potatoes till tender, about 5-8 minutes, drain, toss with lemon juice. In large bowl combine mayonnaise, orange juice, honey, orange peel, ginger, salt, and nutmeg. Add warm potatoes, celery and dates. Toss to coat well. Cover and chill, stir in pecans before serving. Spoon salad onto lettuce lined plate, arrange oranges around salad.






1 1/2 lb(675g)Mixed Dried Fruit (make sure your mix has some dried cherries)
2/3 C (~100g) Prunes, chopped
2/3 C (~100g) Dried Mango or papaya pieces, chopped (if you cannot find these use more mixed fruit)
1/2 C (1dL) Candied cherries quartered
3 T Brandy
3 T Port
3 T Rum
4 T Cherry Brandy
1 T Apple pie spice
1/2 tsp. Salt
2 tsp. Real Vanilla extract
2 1/4 C (315g) Self-Rising Flour
1 1/2 C (300g) Raw Sugar
6 Eggs
1 C (225g) Butter, softened (generous cup)
4 T Water

Combine the mixed fruit, prunes, mango or papaya pieces and candied cherries in a sauce pan.

Add the brandy, rum, port, cherry brandy, apple pie spice, salt, vanilla extract, and 4 T water.  Bring to a boil then simmer for 15 minutes.

Set the fruit mixture aside to cool.

Preheat the oven to 275 (130C).

Grease and line (with parchment) a 9 inch round cake pan.

Sift the flour into a mixing bowl.  Add the raw sugar, softened butter and eggs.  Mix thoroughly until will combined.   Gradually fold in the macerated fruit mixture.

Pour the mixture into the prepared pan.  Do not level the surface.

Bake for 3 1/2 to 4 hours until cooked through.  Place a sheet of wax paper over the cake after about 3 hours, if it appears to be browning too quickly.

Leave the cake to cool in the pan for 45 minutes, then transfer it to a wire rack to cool completely.  Wrap in plastic wrap and store in an airtight pan.  The cake will keep for up to 1 month.



all the amounts in this recipe are approximate.  You should mix to the consistency you desire...either thin to drizzle or thick to dollop on the side of the sliced cake.  You can also vary the amount of brandy/rum as you desire.
1/4 C (60ml) Brandy or Rum
1/4 C (60g) Butter
2-3 C (~225g) Confectioners' Sugar

With an electric mixer combine the above ingredients until the desired consistency is reached.




STAINED GLASS CRANBERRIES           > Back to Top <

4 cups fresh cranberries, rinsed, drained-not dry
2 cups sugar
4 Tbsp. brandy

Spread berries in single layer in 9x13 glass pan.  Sprinkle evenly with sugar.  Cover with heavy foil and crimp the edges to seal the pan.  Bake at 350 degrees F. for 20 minutes.  Very carefully move the casserole back and forth to coat the berries.  Return to oven and bake ten more minutes.  Again gently move the casserole back and forth. Place on cooling rack and COOL COMPLETELY before uncovering.  Stir in brandy then spoon into hot sterilized quart jars.  Seal and refrigerate.  Store up to one month. 

Serve in cut glass bowl.  Very pretty...berries have the look of stained glass beads!







STUFFED CELERY           > Back to Top <

1 head Celery
8 ounces Cream cheese
1/4 cup Walnuts, chopped


Remove the stalks from the celery and rinse well in cold water. Trim off the leaves and ends. Cut into three-inch pieces. Allow to dry. Lightly whip the cream cheese. Mix in the walnuts. Fill the celery with the mixture. Chill well before serving.   Serves 6-8







HOLIDAY SUGAR COOKIES            > Back to Top <

3/4 cup solid shortening (butter flavored preferred)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Cream shortening, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy.  Combine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375 degrees.  Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with coloured decorations or leave plain to decorate when cool. Bake at 375 degrees for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack. Cool completely before decorating.

Yield: about 36 cookies: varies with cookie size






SWEET POTATO and APPLE BAKE          > Back to Top <

1 large (1/4 lb) sweet potato
3 medium Golden Delicious apples
1 teaspoons lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 teaspoon Salt
1/8 teaspoon ground pepper
1/4 cups apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar

Heat oven to 350 degrees. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch-thick slices. Place apples in bowl and add water to cover; add lemon Juice. Trim off top of leek 1 inch above white; discard top and root end. Cut leek lengthwise in half and clean well under running cold water. Thlnly slice leek crosswise. Drain apples well; pat dry. Grease 1 1/2-quart casserole with 1 table- spoon butter. Place one third of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 tablespoons butter; pour apple juice over all. Cover tightly with lid or aluminum foil and bake 45 minutes. Meanwhile, to make topping, in small saucepan, melt remaining 1 ta- blespoon butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately.  Yield: 6 Servings






SWEET POTATO BALLS           > Back to Top <

4 sweet potatoes (peeled, cooked, and mashed)
24 large marshmallows
2 cups crushed corn flakes
1 stick (1/2 cup) butter
1 cup dark brown sugar, packed
4 Tb. milk
optional -- crushed walnuts

Mold a small amount of sweet potatoes around each marshmallow, completely
surrounding it, before rolling it in crushed cornflakes (or, if preferred, a
cornflake/crushed walnut mixture) and placing it in a 9" X 13" baking pan. 
In a saucepan, melt butter, brown sugar and milk until smooth.  Drizzle the
entire mixture over the sweet potato balls and bake for 15 to 20 minutes at
375 degrees, until brown and bubbly.








SWEET POTATO CASSEROLE          > Back to Top <

2 Cup (1/2L) Mashed Sweet Potatoes (can use canned)
2 teaspoon Real Vanilla
3/4 Cup (150g) Sugar
1/2 teaspoon Salt
1/2 Cup (115g) Butter
1 teaspoon Flour
2 Eggs, beaten

1 Cup (150g) Pecans, chopped
2/3 Cup (150g) Butter
1/2 Cup (70g) Flour
1 Cup (225g) Brown sugar

Preheat oven to 350F (180C).

Mix all the casserole ingredients and pour  into greased 9 x 13 inch (23x30cm) casserole dish.

Mix the topping ingredients together and sprinkle evenly over the top of the sweet potato mixture and bake in a 350F (180C) oven for 30 to 35 minutes.






SWEET POTATO SOUFFLE           > Back to Top <

3 cups cooked whole sweet potatoes
1 cups sugar
1/2 teaspoon salt
2 eggs
1/3 stick margarine
1/2 cup milk
1 teaspoon vanilla
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine

Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks  firm. Mix topping ingredients and cover top of potatoes. Bake 10 minutes or until brown.







THAWING YOUR TURKEY          > Back to Top <

* No matter which method you select, cook the turkey promptly after thawing.

Thawing your turkey in the refrigerator is the preferred method for safety reasons, but you can also thaw it in cold water. The thing to remember about both methods is that they keep your turkey cold while thawing - the key to preventing excessive bacterial growth.

Using the following chart, simply place the turkey in its original wrap on a tray or in a pan to catch moisture that accumulates as it thaws.

Whole Turkey
8 to 12 pounds 1 to 2 days
12 to 16 pounds 2 to 3 days
16 to 20 pounds 3 to 4 days
20 to 24 pounds 4 to 5 days

If it's the day before you plan to serve your turkey and you just remembered that it's still sitting in the freezer, don't despair.  Check the wrapping to make sure there are no tears, and simply place the bird in its unopened bag in the sink or in a large container and cover it with cold water. If the wrapping is torn, place the turkey in another plastic bag, close securely, and then place in water. You will need to change the water frequently to assure safe but effective thawing. The National Turkey federation recommends every 30 minutes as a rule of thumb.

Whole Turkey
8 - 12 pounds 4 to 6 hours
12 - 16 pounds 6 to 9 hours
16 - 20 pounds 9 to 11 hours
20 - 24 pounds 11 to 12 hours





HOLIDAY WASSAIL           > Back to Top <

6 inches stick cinnamon, broken
12 whole cloves
8 cups water
1/2 of a 12-ounce can frozen cranberry juice concentrate (3/4 cup)
1/2 of a 12-ounce can frozen raspberry juice blend concentrate (3/4 cup)
1 6-ounce can frozen apple juice concentrate (3/4 cup)
1/2 cup sugar
1/3 cup lemon juice
1/2 to 3/4 cup brandy or rum or 6 tea bags (optional)
Orange slices (optional)

For spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean string.

In a 3-1/2-, 4-, or 5-quart crockery cooker combine water, cranberry juice concentrate, raspberry juice blend concentrate, apple juice concentrate, sugar, and lemon juice. Add the spice bag to juice mixture.

Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove the spice bag and discard. If desired, add brandy, rum or the tea bags to the crockery cooker. Allow to stand for 5 minutes. Discard the tea bags; if using.

 To serve, ladle beverage into cups. If desired, float an orange slice atop each serving. Makes 14 (6-ounce) servings.








HOLIDAY WASSAIL 2           > Back to Top <
1 2/3 cinnamon stick
5 whole allspice
5 whole cloves
6 2/3 cups apple cider
1 2/3 cups water
6 2/3 tea bags
1 2/3 cups cranberry juice
1/2 cup 2 2/3 teaspoons brown sugar
3 1/3 tablespoons lemon juice
5/24 teaspoon ground nutmeg
1 2/3 apple, cored, sliced in rings

Spice Packet:
In a piece of cheesecloth combine cinnamon stick, allspice and cloves; tie together tightly, set aside.

Bring apple cider and water to a boil in a large saucepan, remove from heat. Add teabags, cover and brew for 5 minutes; remove tea bags.

Combine the apple cider mixture with cranberry juice,   brown sugar, lemon juice and spice packet. Simmer for 10 minutes; remove the spice packet.

Serve while hot; garnish with a touch of ground nutmeg and an apple ring.   Serves 20




WHIPPED CREAM           > Back to Top <

1 cup heavy cream
3 tablespoons confectioner's sugar

Combine the ingredients and beat until soft peaks form. Chill until ready to serve. makes about 2 cups.










WHIPPED SWEET POTATOES           > Back to Top <


2 pounds Sweet potatoes, peeled and cut into two-inch pieces
4 Tablespoons Butter
Salt and pepper


Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook until soft. Drain. Place in a mixer bowl. Add the butter and a little milk. With the
whipping attachment on, start the mixer at low speed. Gradually increase the speed, adding milk as needed. Stop when the potatoes are smooth and light. Check the seasonings. Serve warm with butter.   Serves 4








1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon brandy
3/4 cup white chocolate chips
1 cup dried cranberries
Cream together the butter, sugars and the egg. Add the dry ingredients and brandy. Stir well. Add white chocolate chips and cranberries.

Bake at 375 degrees F (190 degrees C) 8-10 minutes. Best to take them out when they are still doughy. Makes 2 dozen 




3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

In a medium bowl set aside flour, baking soda and salt.

Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.

Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

Variations: To make chocolate cookies - omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies - Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough - thaw for at least 1/2 hr). Slice 1 inch slices - cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Makes 3 dozen 





WILD RICE BLEND STUFFING         > Back to Top <
2 1/2 C (1 lb 450g)Three Rice blend, includes wild rice
3  Celery Ribs with leaves, chopped
2-2 1/2 C  (~1/2L) Turkey or Chicken broth, low sodium is best
1 1/2 C (225g) Dried Cranberries or Cherries
1 C (125g)  Pecans or walnuts, toasted and coarsely chopped
1 med Onion minced
1 c 250ml)  Mushrooms, chopped (a mix of mushroom types is nice)
1 T Fresh Sage
1/3 C (85ml)   Parsley, chopped
1 T Thyme leaves (1 1/2 tsp dried)
2 T Butter
Ground Black Pepper
Bring a large pot of lightly salted water (use amount of water suggested on the rice package) to a boil over high heat.  I like to use one 1 cup broth in place of one cup of the water. Cook per the directions until the rice is barely tender but not done, about 35 minutes. Drain rice under cold running water then reserve in a large bowl.

In a large skillet saute onion and celery in butter.

When the onions are transparent and the celery is soft, add the chopped mushrooms, and about 1 cup of broth and bring to a boil. Cook, stirring often until the broth has evaporated and the onions are golden brown and glazed.

Scrape the glazed vegetables into the bowl with the rice. Stir in the dried cranberries, nuts, parsley, and thyme. Season with the salt and pepper

Use as a stuffing or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover and bake (20 minutes at 350F/180C) as a side dish.





WILD RICE CASSEROLE yes">            > Back to Top <

1/4 cup butter
1 cup uncooked wild rice
1/2 cup slivered almonds
1 8 ounce can of mushrooms slices, drained
2 tablespoons chives or green onions
3 cups chicken broth

Preheat oven to 325 degrees.


Combine butter, rice, almonds, mushrooms and chives in a large saucepan. Cook, stirring constantly, over medium heat to brown rice. Place in medium casserole; add broth. Cover tightly and bake for 1 hour.

Happy Holidays from Spike & Jamie


Search this site powered by FreeFind

Any problems with this page? 
Send the URL of this page & 
a description of the problem to webmaster.  
Thank you!

Back to Spike's & Jamie's Recipe Collection

Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.







Back to Top