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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.

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Holiday Recipes Disk 128

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A CHRISTMAS POTPOURRI  (Non-Food)

ACORN SQUASH & BUTTER PECAN SAUCE

ANTLERS  (Non-Food)

APPLE EGGNOG

AROMA OF CHRISTMAS  (Non-Food)

BISCUITS

BOOZEY RICH EGGNOG

BUCHE DE NOEL 1

BUCHE DE NOEL 2

CANDIED HOLIDAY FRUITCAKE

CANDY CANE ROLLS

CARAMEL ORANGE BUCHE DE NOEL

CARIBBEAN CHRISTMAS RING

CARROTS WITH MAPLE PECAN SAUCE

CHOCOLATE BOURBON PECAN PIE

CHOCOLATE CHIP COOKIE WREATH

CHOCOLATE PECAN PIE

CHRISTMAS CANDY CANES

CHRISTMAS CANDY MOLDS

CHRISTMAS CASSOULET

CHRISTMAS CINNAMON ORNAMENTS  (Non-Food)

CHRISTMAS CONSERVE 

CHRISTMAS EVE SALAD

CHRISTMAS INCENSE  (Non-Food)

CHRISTMAS KEDGEREE

CHRISTMAS LOG

CHRISTMAS MORNING WIFE SAVER

CHRISTMAS PUDDING 1

CHRISTMAS PUDDING 2

CHRISTMAS SAVOURY STRUDEL

CHRISTMAS SCENT  (Non-Food)

CHRISTMAS SPICED TEA

CHRISTMAS STOCKING STUFFER SACHET  (Non-Food)

CHRISTMAS STOLLEN 1

CHRISTMAS STOLLEN 2

CHRISTMAS TREE COFFEE CAKE

CHRISTMAS TREE LOAVES

CHRISTMAS TREES

CHRISTMAS TRIVET MIX   (Non-Food)

CHRISTMAS WREATHS

CINNAMON ORNAMENTS 1

CINNAMON ORNAMENTS 2

CINNAMON ORNAMENTS 3

COUNTRY APPLE CRANBERRY DESSERT

COUNTRY CHRISTMAS JAR POTPOURRI

CRANBERRY AND ORANGE SAUCE

CRANBERRY CITRUS RELISH

CRANBERRY CORNBREAD STUFFING

CRANBERRY CREAM CHEESE FROSTIES

CRANBERRY MUFFINS

CRANBERRY SALAD

CREAMY GARLIC MASHED POTATOES

CRESCENT DINNER ROLLS

CRESCENT DINNER ROLLS WITH CRANBERRY ORANGE BUTTER

CRESCENT WRAPPED BRIE    

DARK FRUITCAKE

DOUBLE LAYER PUMPKIN PIE

EASY PARMESAN CRESCENTS

EASY VEGETABLE PIZZA

EGGNOG 1

EGGNOG 2

EGGNOG COOKIES

EGGNOGGIN PLUS

 

 

 

 

A CHRISTMAS POTPOURRI   (Non-Food)         > Back to Top <

3 cups Fresh juniper sprigs with berries
2 cups Red rosebuds
1 cup Bay leaves
1/4 cup Cinnamon chips
2 Tablespoons Cloves
10 Drops rose oil
3 Drops pine oil
6 Drops cinnamon oil
1 Tablespoon Orrisroot chips
5 Whole dried rose blossoms
3 Three-inch cinnamon sticks
20 Assorted pinecones, painted gold

Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and cones in a big ceramic bowl. In a separate dish, mix the oils with the orrisroot. Stir this mixture into the first one and put into a closed container to mellow for a few weeks, stirring occasionally. Place the potpourri in a dish and scatter the roses blossoms and cinnamon sticks on top.

 

 

 

 

ACORN SQUASH WITH BUTTER PECAN SAUCE          > Back to Top <

3 acorn squash
1/3 cup butter or margarine
1/3 cup firmly packed brown sugar
1/4 cup Hungry Jack Microwave Ready Regular Syrup
1/3 cup coarsely chopped pecans

Heat oven to 350 degrees F. Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange in 13x9-inch (3-quart) glass baking dish; cover with foil.  Bake at 350 degrees F. for 35 to 40 minutes or until almost tender.

Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.

Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.    Servings : 12 to 16

 

 

 

ANTLERS  (Non-Food)           > Back to Top <

1 Pair White gloves (available at drug store)
Flexible headband
Ribbon
Bells
Fiberfill
Straight pins
White thread
Needle
Scissors
Fabric paints

 

Cut each glove into 2 sections, making a straight cut through the palm between the middle & ring finger. Start with 3 fingered sections. Turn inside out. Stitch the cut edges together. Turn right side out. Stuff fingers with fiberfill, making sure they are packed tight & leaving a short section at the cuff unstuffed. Wrap cuff tightly around headband. Pin in place to the stuffed part of the glove. Using double thread, stitch the cuff to the glove, pulling thread tightly so antlers stand up. Repeat with other glove. Paint. Make bows from ribbons & stitch onto base of antlers. Stitch a few bells in center of bows.

 

 

 

 

APPLE EGGNOG          > Back to Top <

2 beaten eggs
3 cups milk
2 cups half and half or light cream
1/3 cup sugar
1/2 tsp. ground cinnamon
Dash salt
3/4 cup apple brandy
Ground nutmeg

In a large saucepan, combine beaten eggs, milk, half and half, sugar, cinnamon and salt. Cook and stir over medium heat until mixture is slightly thickened and heated through, but do not boil. Remove from heat; stir in apple brandy. To serve, ladle into 12 cups. Sprinkle each serving with nutmeg. Serve warm.

                          

 

 

 

AROMA OF CHRISTMAS    (Non-Food)        > Back to Top <
 
1/4 cup whole cloves
3 bay leaves
2 pieces orange peel
3 cinnamon sticks
2 lemon sections
1 quart water -- or more

Combine all ingredients in a saucepan and simmer over low heat. Can be used day after day by adding more water and re-heating. Makes a wonderful spicy aroma through the house.
 

 

 

 

BISCUITS             > Back to Top <

2 Cups (280g) Self-Rising Flour
1/4 Cup (60g) Sugar
1/2 teaspoon Salt
1/4 Cup (60g) Shortening (preferably lard, but may use Crisco-type shortening)
1 C (2dL) Whipping cream
2/3 Cup (1-1/2 dL) Buttermilk
1 Cup (140g) All-purpose flour (for shaping biscuits)
1/4 C (60g) Sweet Butter (melted)

Preheat oven to 425F (210C) degrees.

Coat a round 8 or 9 inch (20 or 23cm) cake pan liberally with butter and set aside. 

Mix self-rising flour, sugar and salt together in large bowl.  Work in shortening with your
fingers (or pastry blender) until mixture is "crumby"--no large lumps remaining. 

Gently stir in cream and buttermilk. It should look like a "wet mess" or cottage cheese. 
You may require more cream and buttermilk to achieve this effect.

Spread all-purpose flour on a platter or other flat surface.  You can use an ice cream scoop for the next step.  Scoop up ice cream scoop balls of dough, three at a time, and place on the floured surface.  Sprinkle more all-purpose flour over dough balls and flour your hands well, thoroughly coat each biscuit ball and shape into perfect round shape.

Shake excess flour off each biscuit and place in the buttered cake pan.  Continue until you have shaped all the dough and placed them into the pan (the dough balls should be placed right up next to each and touching). 

Bake about 25 minutes at 425F (210C) degrees. 

Remove from oven and brush immediately while hot with a liberal amount of melted butter. 

Quickly invert onto a plate, then upright on another plate.  Separate biscuits with a spatula and eat.

 

 

 

 

BOOZEY RICH EGGNOG FROM A COOKED BASE            > Back to Top <

1 quart Milk
1 Vanilla bean OR 1 Tablespoon extract
12 Egg yolks
2 cups Sugar
1 cup Dark rum
2 cups Bourbon
1 cup Cognac or other brandy
8 Egg whites
3 Tablespoons Sugar
1 quart Cream
Freshly grated nutmeg

FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beans split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked).

Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.

Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute. Whisk in the hot vanilla milk. Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula. In time, foam will subside. The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.

Immediately pour through strainer, stirring to cool. When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too). Store eggnog base in refrigerator overnight or up to three days, to ripen.

TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl.

Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture. Beat cream to stiff peaks and fold it in, too. Let some lumps of the cream and egg whites float on surface. Sprinkle with nutmeg. Serve immediately, using a ladle.    Yield: 25 Servings

 

 

 

 

 

BUCHE DE NOEL (CHRISTMAS LOG CAKE)           > Back to Top <


1 cup Cake flour, sifted
teaspoon Salt
1 teaspoon Baking powder
4 Eggs
1 cup Sugar
1/4 cup water
1 Tablespoon Lemon juice

MERINGUE MUSHROOMS
2 Egg white
cup Cream of tartar
cup Sugar
Cocoa, powdered

BUTTER CREAM
1 cup Butter, softened
3 Egg yolks

ICING
1 Tablespoon Espresso, powdered

1 Tablespoon Milk
3 cups confectioners sugar, sifted
Food coloring, green

Grease a jelly roll baking sheet.  Line with parchment paper. Grease the parchment paper.  Sift dry ingredients together.  Beat eggs at high speed about 5 to 10 minutes.  Add sugar by tablespoonfuls. Continue beating until the butter is very thick. Then add lemon juice and water. Fold in dry ingredients in four stages, 1/4 cup at a time. Spread evenly on the baking sheet.  Bake at 375 F. for 15 minutes or until the sponge springs back when tested.  Sift powdered sugar onto the sponge. Turn cake out onto a clean tea towel.

Remove parchment paper. Trim edges of the sponge if they are crispy.  Roll up gently, leaving towel inside, while still warm. Let cool. Beat egg whites, and when foamy add the cream of tartar.  When soft peaks form, gradually beat in the sugar.  Beat until meringue is stiff and glossy. Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms.  Bake mushroom pieces at 250 F. about 45 minutes.  When cool, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer. Beat egg yolks and butter together until smooth.  Add coffee and milk. Gradually add powdered sugar. Beat until smooth.  Mix about 1/3cup to 1/2 cup of the frosting with green food coloring for the ivy decoration.

TO ASSEMBLE: Unroll cooled sponge, remove towel, spread, cake with butter cream icing. Roll up. Cut off at a diagonal, a 2" slice. This is the tree stump. Frost the outside, then add the stump and frost. Make ivy patterns. Add the mushrooms. Dust the whole cake very lightly with powdered sugar, to simulate snow. Keep in refrigerator. Cut with serrated knife.

 

 

 

 

BUCHE DE NOEL 2  (YULE LOG)         > Back to Top <

3/4 cup Cake flour
3/4 teaspoon Baking powder
1/4 teaspoon Salt
5 Eggs
3/4 cup Sugar
1 teaspoon Vanilla extract

CHESTNUT BUTTERCREAM FILLING
1/2 cup Sugar, superfine
1 Egg yolks
1 pinch Salt
1-1/2 teaspoons Vanilla extract
2 Tablespoons Cream, heavy
1/2 cup Butter
2 cup Sugar, powdered
30 Chestnuts, whole cooked
2 Tablespoon Butter
4 Tablespoons Cream, heavy
1/3 cup Sugar, powdered

MOCHA SILK FROSTING
1-1/4 cup Sugar, powdered
3 Tablespoons Cocoa powder
2 teaspoons Instant coffee
5-1/3 Tablespoons Butter
1-1/2 Tablespoons Corn syrup
1 teaspoon Vanilla extract
2 Tablespoons Cream, heavy

Have ready: clean lint-free dish towel and cookie sheet larger than jelly roll pan. Preheat oven to 400; prepare 10"x15"x1" jelly roll pan by greasing it, lining bottom and sides with wax paper, and greasing wax paper.  Bring eggs to room temperature and separate. Mix flour, baking powder, and salt; set aside. Beat yolks until thick and pale. Gradually add 6T sugar, beating well after each addition. Mixture should fall in thick ribbon when beaters are lifted.  Add vanilla and beat again. With clean dry beaters, beat egg whites until foamy. Gradually add remaining sugar, beating constantly, until whites stand in firm, glossy, moist peaks. Fold 1/3 whites into yolk mixture to lighten it, then fold remaining whites in too.  Gradually fold dry ingredients into egg mixture; fold in gently but thoroughly.

Spread batter evenly in prepared pan, making sure to get it into the corners. Put pan into oven immediately. Bake 10-12 minutes, just until cake is golden on top and tester comes out clean. Do not overbake. Remove from oven; working quickly, cover jelly roll pan

FIRST with clean towel, then with inverted cookie sheet. Turn over pan, towel, and sheet to turn out cake. Remove jelly roll pan; peel off wax paper. Slide towel and cake onto counter; cake is wrong side up. Cut off any crisp edges, fold one end of towel over short end of cake, and roll cake in towel. Place rolled cake seam side down on wire rack or cookie sheet to cool completely.

CHESTNUT BUTTERCREAM FILLING: combine sugar, egg yolk, salt, vanilla, and cream; beat for 8 minutes at medium speed. Without washing beaters, cream butter until light. Add yolk mixture a little at a time, beating well after each addition. Gradually add powdered sugar, beating well after each addition. Set basic buttercream aside. Puree chestnuts with butter, cream, and powdered sugar. Stir chestnut puree into buttercream, blending thoroughly.  If necessary, thin with a little more cream to bring to very spreadable consistency. MOCHA SILK FROSTING: powder instant coffee by placing in plastic bag and crushing with rolling pin. Mix together sugar, cocoa, and coffee. Add remaining ingredients and beat for 1 minute at medium speed.  If necessary, add a little more cream to make frosting easy to spread. Unroll cooled cake, leaving it on towel; don't worry about the cake looking deflated, it will perk up soon. Spread 1/2 c frosting evenly over cake, all the way to the edges. Spread 2 c filling over thin layer of frosting, pushing generous amount into curved end. Roll up again, without towel but using it to help roll. Place cake, seam side down, on cake plate or tray. Remove any excess filling from ends and seam edge.

Refrigerate for 1 hour to firm filling. Trim and discard (or eat!) a thin slice from one end of chilled cake; cut and reserve wedge from other end. Spread a small amount of filling on top center of cake and press reserved wedge on it to make the "knothole." Frost entire cake with remaining frosting, building frosting up around sides of "knothole." Do NOT cover knothole top! Work frosting as far under roll as possible. Repeatedly draw narrow metal spatula lengthwise through frosting to simulate rough texture of bark. Snip pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations. Keep cake refrigerated until serving; it is much easier to slice when cold and firm. Before serving, surround cake with holly and cranberries.   Yield: 16 Servings

 

 

 

 

 

CANDIED HOLIDAY FRUITCAKE           > Back to Top <

3 cups Chopped pecans
2 cups Chopped candied pineapple
3/4 cup Chopped candied cherries
1/3 cup Chopped candied orange peel
1-3/4 cups Plus 3 tb, all-purpose flour
1 cup Butter, room temperature
1 cup Sugar
5 Eggs
1 Tablespoon Vanilla extract
1 Tablespoon Lemon extract
1/2 teaspoon Baking powder

1 pinch Salt
Powdered sugar

Position rack in lowest third of oven and preheat to 250 deg F. Grease and flour 12 cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tb flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extracts. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.

Pour batter into prepared pan. Bake until golden brown and a straw  inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar. Yield: 12 servings

 

 

 

 

CANDY CANE ROLLS          > Back to Top <

 
1 package Active dry yeast
1/4 cup Warm water (110 to 115F)
3/4 cup Warm milk  (110 to 115F)
1/4 cup Sugar
1/4 cup Shortening
1 teaspoon Salt
1Egg, lightly beaten
3-3/4 cups All-purpose flour
1 cup Candied cherries, quartered
1 cup Confectioner's sugar
1 tablespoon Milk

In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries.  Add enough of the remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for about 10 minutes.  Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane.  Cover and let rise until doubled, about 45 minutes. Bake at 375F for 12-15 minutes or until golden brown.  Cool completely. Combine confectioner's sugar and milk; frost rolls.   Serving Size  : 24  

 

 

 

 

 

CARAMEL ORANGE BUCHE DE NOEL           > Back to Top <

 
BUTTERCREAM
6 large Egg yolks

1/3 cup Firmly packed dark brown sugar
2 Tablespoons All purpose flour
1-1/2 cupsHalf and half
8 ounces Imported white chocolate (such as Lindt), chopped
1-1/2 teaspoons Grated orange peel

CAKE
1-1/2 cups Toasted sliced almonds
2 Tablespoons Unbleached all purpose flour
6 large Eggs, separated
10 Tablespoons Firmly packed dark brown sugar
1 teaspoon Grated orange peel
1/2 teaspoon Vanilla extract
1/2 teaspoon Cream of tartar
1/8 teaspoon Salt
 Powered sugar
1 cup (2 sticks) unsalted butter, room temperature
1 Tablespoon Grand Marnier or other orange liqueur
Pine twigs
Candied Cranberries or fresh currants

The buche de Noel, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants. Enjoy with a glass of orange liqueur or Sauternes. 8 Servings

FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface f pastry cream to prevent skin from orming. Cool completely.  (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.)

FOR CAKE: Preheat oven to 300 degrees. Butter llxl7-inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla extract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mixture. Gently fold in almond mixture.

Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessary to loosen cake. Slide cake on parchment onto rack. Cool.

Slide cake on parchment onto work surface. Loosen cake from parchment using heavy large knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet. Using electric mixer, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended.

Spread half of buttercream over cake, leaving 1/2-inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving.)

Arrange pine twigs on cake and on platter. Garnish with cranberries.

 

 

 

 

CARIBBEAN CHRISTMAS RING            > Back to Top <


3 Tablespoons shortening
2-1/2 cups walnuts, finely chopped
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup butter, softened
1-1/3 cups granulated sugar
3 large eggs
1 cup sour cream or plain non-fat yogurt
1 ripe banana -- mashed
2 Tablespoons orange liqueur Orange Sugar Glaze-
1 cup confectioner's sugar sifted
2 Tablespoons orange juice

Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly.

Sift flours, baking powder and baking soda; set aside. Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Combine flour mixture with banana-egg mixture; stir in remaining walnuts. Spoon into prepared pan. Place on top of a microwave-proof bowl in center of microwave. Cook on medium for 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minutes. Turn out onto serving place. Let cool.

Mix sifted confectioners' sugar and orange juice until smooth. Pour glaze evenly over cake and serve.  Serving Size: 20  

 

 

 

 

 

CARROTS WITH MAPLE PECAN SAUCE          > Back to Top <

1/3 cup finely chopped pecans
1 tablespoon finely chopped onion
1/3 cup chicken broth
1 cup Hungry Jack Microwave Ready Butter Maple Syrup
6 cups sliced carrots, cooked

Place pecans in small nonstick saucepan; cook over medium-high heat for 3 to 5 minutes or until lightly browned, stirring constantly. Remove pecans from saucepan; set aside.

In same saucepan, combine onion and broth. Bring to a boil. Cook 3 minutes or until onion is tender.

Stir in syrup; return to a boil. Boil 5 minutes, stirring occasionally. Stir in pecans. Pour over carrots in serving dish; toss gently to coat.  Servings : 12


 




CHOCOLATE BOURBON PECAN PIE          > Back to Top <

1 pint (2Cups or 1/2L) Bourbon whiskey
1/2 Cup (62g) Broken Pecan Pieces
1 Cup (125g) Unbroken Pecan Halves
1/2 Cup (120g) Toll House type chocolate morsels (dark chocolate is preferable)
1/3 Cup (75g) Butter
2/3 Cup (113g) Brown Sugar (lightly packed)
1/2 Cup (1dL) Light Corn Syrup (Golden Syrup)
3 Eggs
1 teaspoon Real Vanilla
pinch Salt (if unsalted butter is used)
1 (9 inch) (23cm) Pie Crust (dough type)

About 1 week in advance, start soaking the pecan pieces and halves in bourbon.  When it's all evaporated, keep adding bourbon until the nut meats are "full" keep "extra" bourbon (a few tablespoons).

Put the pie crust in a 9 inch (23cm) dish.  Pleat the crust edge using your fingers or create a simple rolled edge.  Set aside while you prepare the filling.

In a bowl, blend butter, brown sugar together.  Add eggs and mix well.  Add corn syrup and broken pecan pieces, mix well  Spread chocolate chips evenly around bottom of pie crust (I've mixed them in with the filling and they always seem to settle to the bottom anyway)  Pour pecan/syrup mixture on top of chocolate pieces

Arrange unbroken pecan halves across top surface of pie.

Put foil around crust edge to keep the crust from burning.  Bake at 350F (180C) for 25 minutes, then remove the foil from the pie crust edges.

Sprinkle "leftover bourbon" on top of pie (the sprinkled bourbon keeps the surface from cracking),and return the pie to the oven and bake another 20-25 minutes


 


 

CHOCOLATE CHIP COOKIE WREATH         > Back to Top <

 
3/4 cup vegetable shortening butter flavored
1-1/4  cups light brown sugar, packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup pecans, coarsely chopped

Icing:
1-1/4 cups powdered sugar
3 tablespoons vegetable shortening
2 teaspoons milk
1 teaspoon light corn syrup
red and green chewy candies or gum drops

Preheat oven to 375 degrees; line 4 cookie sheets with foil and lightly grease the foil.  In a large bowl with an electric mixer on medium speed, beat the brown sugar, shortening, milk and vanilla extract until well blended. Beat in the egg.  In a medium bowl, combine the flour, salt and baking soda.  With a spoon, stir into the shortening mixture just until blended.  Stir in the chocolate chips and pecans.  Divide the dough into quarters; divide each quarter into 12 pieces.  Roll each piece into a 1-inch ball. Arrange the balls on the cookie sheets almost touching to form an 8-inch circle.  Flatten the balls slightly with your fingers.  Repeat with the remaining balls to make 3 more wreaths.  Bake one cookie sheet at a time for 12 to 14 minutes, or until the wreaths are lightly browned.  Do not overbake.  Cool completely before removing from the cookie sheet.

Meanwhile, prepare the icing.  In a small bowl with the mixer on medium speed, beat the powdered sugar, shortening, milk and corn syrup until smooth.  If too thick, thin with a little milk; if too thin, add more powdered sugar.  The icing may be covered and refrigerated for up to 1 week. Makes 1 1/2 cups.  Spread or pipe the icing over the cooled wreaths.  Cut the red and green candies as needed for flowers and leaves.  Place in clusters around the wreath. Makes 4 wreaths.   Serving Size: 48  

 

 

 


 

 

CHOCOLATE PECAN PIE          > Back to Top <

Crust
1 Refrigerated Pie Crust (from 15-oz. pkg.)

Filling
1 cup light corn syrup
1/2 cup sugar
1/4 cup margarine or butter, melted
1 teaspoon vanilla
3 eggs
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1 1/2 cups pecan halves
Topping
2 tablespoons reserved semisweet chocolate chips
10 pecan halves
 Whipped cream

Heat oven to 325 degrees F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.

In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in pie crust-lined pan.

Bake at 325 degrees F. for 55 to 65 minutes or until deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour or until completely cooled.

Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves in chocolate. Place on waxed paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.   Servings: 10

 

 

 

 

CHRISTMAS CANDY CANES          > Back to Top <

 
1/2 cup granulated sugar
1/2 cup crushed peppermint candy canes or hard peppermint candies
1/2 cup (1 stick) salted butter or margarine, at room temperature
1/2 cup plain or butter-flavored shortening
1 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2-1/2 cups all-purpose flour
1/2 teaspoon liquid red food coloring

Adjust two racks to divide the oven into thirds. Preheat the oven to 375 degrees. Have ready two ungreased baking sheets. In a small bowl, mix the sugar with the crushed candy; set aside.

In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 minutes. With the mixer at medium-low speed, gradually add the flour, beating just until blended. Remove half of the dough from the bowl and set aside on a sheet of waxed paper. To the dough remaining in the bowl, add the red food coloring and beat until evenly colored. (At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding.)

For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough. Roll each scoop between the palms of your hands to make a 4-inch rope. Twist the ropes together and shape into a candy cane. As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1 inch apart.

Bake for about 9 minutes until firm to the touch and barely golden. Reverse the baking sheets on the racks and from front to back once during baking. The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture. With a wide turner, immediately transfer the cookies to wire racks to cool completely.

Store in a tightly covered container, separating the layers with sheets of waxed paper. Yield: About 48 cookie

 

 

 

 

 

CHRISTMAS CANDY MOLDS            > Back to Top <

 
2 cups granulated sugar
1 cup corn syrup
2/3 cup water
1/4 teaspoon peppermint extract or other flavoring
3 drops red food coloring

Prepare a saucepan with cooking spray. Add sugar, corn syrup, and water. Bring to a boil; stirring constantly until sugar dissolves. Cook to hard-ball stage or until 300 degrees on candy thermometer. Remove from heat; add extract and food coloring. Cool to 200 on candy thermometer. Meanwhile, spray inside of Christmas molds well with cooking spray. Using a wooden spoon, push cooled mixture into molds. Working fast. Cool until firm.  Serving Size: 16  

 

 

 

 

CHRISTMAS CASSOULET           > Back to Top <


1-1/2 pounds beef cubes
1/2 pound Italian sausage
1 (16-ounce) Can tomatoes
3 Tablespoon Lipton onion soup mix
1/2 Cup dry wine (optional)
1-1/2 Cup cooked small pasta shell

1 (10-ounce) Package frozen Italian green beans

Brown beef cubes in small amount of vegetable oil. At same time, cook sausage for 5 minutes, to remove some fat. Cut sausage into small pieces and add to beef. Add can of tomatoes until bubbly. Pour in wine, cooking to boil off alcohol (about 5 minutes). Sprinkle soup mix; stir well and cook slowly until meat is tender. (If using pressure cooker, cook on high for 15 minutes and let cool down.) Add green beans and let cook for 7 to 8 minutes. Add cooked shells; mix well. Cover and let stand before serving; leftovers gain flavor.

 

 

 


 

 

CHRISTMAS CINNAMON ORNAMENTS    (Non-Food)       > Back to Top <

 
1 cup Applesauce
1 ounce Cinnamon
1 ounce Ground cloves
1 ounce Ground nutmeg
1 ounce Ground ginger
Cinnamon for cutting board

Combine ingredients to make a stiff dough.  Roll out on board dusted with ground cinnamon.  Cut with cookie cutters of your choice. Put hole in top for string. Lay out flat to dry. Turn over every 12 hours until completely dry.   Serving Size: 10  

 

 

 

 

 

CHRISTMAS CONSERVE        > Back to Top <


3 Cups Cranberries, 750 g
3 Oranges, unpeeled, seedless
1 (14-unce) can Crushed Pineapple
3/4  Cup Dried Apricots, 175 ml
1 Package Certo, 57 g
5 Cups Sugar

In saucepan, combine cranberries, finely chopped oranges, undrained pineapple, crushing some of the cranberries with potato masher; cook over medium heat for 15 min.  Stir in finely chopped apricots and pectin crystals; bring to full rolling boil over high heat.  Stir in sugar.

Bring to full rolling boil over high heat; boil for 1 1/2 minutes.  Remove from heat; stir and skim off foam.  Ladle into sterilized jars, leaving inch headspace.  Process in boiling water bath for 5 minutes.  Makes 8 cups.

 

 

 

 

 

CHRISTMAS EVE SALAD (ENSALADA DE NOCHE BUENA)         > Back to Top <
 
1 Fresh pineapple or 1 (20-ounce) can pineapple chunks
2 large Oranges
2 medium Bananas
1 large Apple
3 medium Beets, cooked, peeled, and sliced or 1 16-oz can sliced beets, Drained
1 Jicama, peeled and sliced (optional)
1 Stick sugar cane, peeled and chopped (optional)
Lettuce
1/2 cup Peanuts

Pomegranate seeds

Mayonnaise or salad dressing

Milk 

Remove crown of fresh pineapple.  Peel pineapple and remove eyes; quarter and remove core.  Cut pineapple into chunks. (Or drain canned pineapple.)

Peel oranges; section over a bowl to catch juice.  Peel and slice bananas. Core and slice apple.  Toss apple and banana with orange sections and orange juice.

Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter.  Sprinkle with peanuts and pomegranante seeds.  Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad.  Makes 6 to 8 servings.

Comments:  You can leave out beets, and add kiwi instead.  Good served with poppy seed dressing.       Yield: 6 servings

 

 

 

 

CHRISTMAS INCENSE    (Non-Food)          > Back to Top <

 
1 ounce Pine needles
1/2 ounce Hemlock needles
1/2 ounce Sassafras powder
1/2 ounce Cedarleaf (Thuja occidentalis)
1/4 ounce Whole cloves

Mix together all ingredients.   Use with charcoal briquettes to burn and make a wonderful scent in your home for Christmas.

 

 

 

 

 

 

 

CHRISTMAS KEDGEREE            > Back to Top <

 
4 Tablespoons Butter
2 cups Cooked rice
2 cups Smoked yellowfish
3/4 cup Heavy cream
1 teaspoon Curry powder
Salt to taste
4 Hard boiled eggs
3 Tablespoons Chopped parsley

CHRISTMAS EVE PREPERATION  (20 MINUTES) 1. Prepare hard boiled eggs. Cook rice, fluff gently and refrigerate. 2. Prepare fish. You can use any fish or shell fish but I use thick slabs of smoked yellowfish, or thick slabs of smoked haddock. Thin fillets tend to break up into pieces too small.  Place fish in pan, cover with water, and heat gently until just before boiling point.

Drain and refrigerate. Allowing fish to boil will turn it into mush during final cooking.

CHRISTMAS MORNING PREPERATION (15 MINUTES)

In a microwave dish or double boiler, melt butter and heat cream (reserving 3 T for moisture adjustment). Add cooked rice and mix well. 2.  Gently break cold fish into bite size pieces and add to mixture. Chop hard boiled eggs and add to mixture. 3. Adjust moisture before heating mixture. Microwave mixture should be moist but not damp. If using doubleboiler to heat mixture, add reserved cream until mixture is slightly sloppy or it will dry out during heating. 4. Heat mixture in microwave on high, stirring every minute until hot.  Garnish with chopped parsley and serve.  Serving Size: 6   

 


 

 

 

CHRISTMAS LOG:  BUCHE DE NOEL           > Back to Top <


1 cup eggs (about 5 medium)
1 cup sugar
1/2 teaspoon salt
1 teaspoon French's Vanilla
1-1/4 cups Pillsbury's Best All Purpose Flour* -- sifted
Funsten's Nuts or candied cherries for garnish

Chocolate Butter Cream:
3/4 cup sugar
2-1/2 tablespoons cornstarch
3 eggs or 6 egg yolks
1-1/2 cups milk
1 square chocolate, melted
1/2 cup butter
1 teaspoon French's Vanilla

BAKE at 350 degrees for 18 to 22 minutes.  SERVES 10 to 12 minutes. Beat eggs until foamy.  Gradually add sugar, salt and vanilla.  Continue beating until very thick and ivory colored.  Do not underbeat. Fold in flour, one-fourth at a time.  Fold gently but thoroughly after each addition.  Pour into 15 1/2 x 10 1/2 x 1-inch jelly roll pan, well greased on the bottom, lined with waxed paper, then greased again.  Bake in moderate oven (350 degrees) 18 to 22 minutes.  Turn out immediately on towel sprinkled with confectioners' sugar.  Remove paper. Roll in towel, starting from 15-inch side; cool.  Unroll and spread Chocolate Butter Cream down center.  Bring 15-inch sides together so they just meet.  Place seam-side down on serving plate; chill.  Cover with Chocolate Frosting. Draw tines of fork lengthwise through frosting to resemble bark.  If desired, garnish with candied cherries or Funsten's Nuts. *For use with Pillsbury's Best Self-Rising Flour, omit salt. Chocolate Butter Cream:  Combine sugar and cornstarch in saucepan.  Add eggs or egg yolks. Beat until light and fluffy. Stir in milk; cook over medium heat stirring constantly, until thick.  Remove from heat.  Blend in melted chocolate; mix well.  Cool to lukewarm.  Blend in well-creamed butter and vanilla.  Chill thoroughly.

 

 

 

 

CHRISTMAS MORNING WIFE SAVER          > Back to Top <

16 slices Bread; crusts removed
16 slices Back bacon or ham; cooked
16 slices Cheddar cheese; sharp
6 Eggs
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Dry mustard
1/4 cup Onion; minced
1/4 cup Green pepper; finely chopped
2 teaspoon Worcestershire sauce
3 cups Milk; whole or 2%
1 dash Tabasco
1/4 pound Butter
Cornflakes; crushed -OR- Special K

In 9 X 13" buttered baking dish (use a BIG dish), put 8 pieces of bread, Add pieces to cover dish entirely. Cover bread with cooked back bacon slices or ham slices. Lay slices of cheddar cheese on top, then cover with slices of bread (to make it like a sandwich). In a bowl, beat, eggs, salt and pepper. To egg mixture, add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the 'sandwiches'. Cover and let it stand in the fridge overnight. In the morning, preheat oven to 350F. Melt 1/4 lb butter and pour over top. Cover with crushed corn flakes or Special K cereal. Bake 1 hour in 350F oven. Let stand for 10 minutes before serving.   Yield: 8 servings

 

 

 

 

CHRISTMAS PUDDING 1           > Back to Top <

1/2 pound Unsalted butter plus about
2 teaspoons Butter, for greasing molds
1-1/3 cup Dark brown sugar
3 Eggs, beaten
3 Tablespoons Dark corn syrup
2/3 cup Self-rising flour
1 pinch Salt
1/2 teaspoon Ground cinnamon
1/2 teaspoon Freshly grated nutmeg
1/2 teaspoon Apple pie spice
1 Lemon -- juice of
1 Orange -- fine grated rind of
1 Lemon -- fine grated rind of
4 cups Fresh bread crumbs
1-1/3 cups Golden raisins
1-1/3 cups Raisins
1-1/3 cups Currants
1/3 cup Chopped mixed citrus peel (2 ounces)
1/4 To 1/2 cup brandy

JUST BEFORE SERVING-----
Garnish with holly
Ignite with brandy

Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls).  Set aside.

Beat the 1/2 lb. butter until soft.  Add sugar and beat until fluffy. Gradually beat in the eggs and syrup.

Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.

Spoon mixture into the 2 prepared molds.  If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place.  Leave overnight in refrigerator.

Put molds in a large saucepan with enough water to come halfway up the sides of the molds.  Cover and steam for 5 hours; remove from the water.

Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.

 Leave in the refrigerator to mature before using.  Before serving, steam about 3 hours.  Remove from mold.  Bring to the table blazing in 'ignited brandy, and bedight with Christmas holly stuck into the top.'  Yield: Two 2 lb. puddings.

 

 

 

CHRISTMAS PUDDING 2          > Back to Top <


2 cups All Purpose Flour, sifted
1/3 cup sugar
1-1/4 teaspoons soda
1 teaspoon salt
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
1 cup suet, ground or grated
1 cup buttermilk or sour milk
1 cup raisins
1/3 cup molasses
Butterscotch, Nutmeg or Hard Sauce

 
Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses.  Mix until dry ingredients are moistened.  Turn into well-greased 2-quart mold or casserole.  Cover with tight cover or aluminum foil.  Place on rack in large steamer or kettle.  Add boiling water to height of 2 inches in steamer, cover.  Steam 2 to 2-1/2 hours or until pudding springs back when touched lightly in center.**  Serve hot, cut into slices with Butterscotch, Nutmeg,
or Hard Sauce.

**If desired, Christmas Pudding may be baked in a 300 degree oven.  Place  a pan of water in oven.  Cover pudding and bake 1 1/2 to 1 3/4 hours.

Butterscotch Sauce:  Combine 1 cup firmly packed brown sugar, 2 tablespoons flour and 1/8 teaspoons salt.  Stir in 1 cup cream and 1 cup milk. Cook over medium heat, stirring constantly, until slightly thickened.

Hard Sauce:  Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners' sugar, creaming until light and fluffy.  Blend in 1/8 teaspoon salt, 1 tablespoon boiling water, 1 teaspoon French's Vanilla and 2 teaspoons Rum or Brandy Flavoring, if desired.  Chill until serving time.

Nutmeg Sauce:  Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming until light and fluffy.  Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1 teaspoon Vanilla. Gradually add 1-1/4 cups boiling water. Cook in top of double boiler over boiling water, stirring constantly until slightly thickened. Stir in 1/4 teaspoon Nutmeg. Serving Size:10  

 

 

 

 

CHRISTMAS SAVOURY STRUDEL           > Back to Top <

 

3 Tablespoons Olive oil
2 Onions; chopped
2 Garlic cloves (or more), crushed
28 ounces Canned tomatoes in juice
1 teaspoon Dried basil
3 fl Red wine
8 oz Button mushrooms, washed & sliced
Salt
Freshly ground black pepper
10 ounces Filo pastry
4 ounces Butter; melted
3-1/2 oz Roasted cashew nuts, roughly chopped

Heat the oil in a fairly large saucepan, add the onions and cook them, with the lid on the pan, for about 10 minutes, until they are tender but not browned.  Add the garlic, the tomatoes together with their liquid, the basil and the wine.  Let the mixture simmer gently without a lid on the pan, stirring from time to time, until the liquid has disappeared and it is quite thick - this will take about 20 minutes. Add the mushrooms and cook for a further 5 minutes or so, or until the mushrooms are tender and any liquid which they make has boiled away. Remove from the heat and season to taste.

When the filling mixture has cooled, you can assemble the strudel, which can then be cooked straight away, or kept in the fridge for a few hours until you're ready, or in the freezer for at least a month. I find it easiest to assemble the studel directly on to a large baking sheet, which means you don't have to lift it later.

Set the oven to 200 C/400 F/Gas Mark 6.

If you have the type of filo pastry which is long and narrow -- about 30 x 20 cm (12 x 8 inches) -- lay two sheets side by side, overlapping them slightly where they join.  If you have the type which is quite large - about 30 cm (12 inches) or so square -- lay out one sheet. Either way, brush the surface with a little melted butter and then sprinkle with a third of the nuts.  Put another layer of filo pastry on top, brush with butter, and scatter with nuts. Repeat with another layer, then a final layer of filo pastry  which you just brush with butter. Now tip the tomato filling mixture on top and spread it to about 2.5 cm  (1 inch) of the edges. Fold the edges over, to enclose the edge of the filling then, starting from one of the widest edges, roll the whole thing up like a Swiss Roll, trying not to let it break (although it's not the end of the world if it does). Brush with melted butter and garnish with some shreds or shapes of filo pastry.

Put the strudel into the oven and bake for 30 minutes, or until golden brown.  Transfer carefully to a serving dish with the aid of two fish slices.

 

 

 

 

 

CHRISTMAS SCENT     (Non-Food)      > Back to Top <

 
3 cinnamon sticks, about 4" each
2 bay leaves
1/4 cup whole cloves
1/2 lemon, cut in 2 pieces
1/2 orange, cut in 2 pieces
1 quart water

Combine all ingredients in a kettle or saucepan. Bring to a boil.  Reduce heat and simmer for as long as desired.  Check water level frequently and add more as needed.  Mixture may be stored in refrigerator and re-used.

 

 

 

 

CHRISTMAS SPICED TEA          > Back to Top <


2 teaspoons Cinnamon
1 teaspoon Ground cloves
2 cups Sugar
1/2 cup Instant tea w/twist of lemon
18 ounces Jar of Tang Juice Mix

Mix together all the ingredients and store in air-tight container.

ADD 2 HEAPING teaspoons for each mug of boiling water for tea.

 

 

 

 

CHRISTMAS STOCKING-STUFFER SACHET    (Non-Food)      > Back to Top <

 
5 cups balsam fir needles 8 oz
3 cups oak moss - cut 1-1/2 oz
2 cups rose hips seedless -- (botanicals) 5-1/2 oz
1 cup rosemary - whole -- (spice section) 1-3/4 oz
1/2 cup cinnamon chips - small cut 1-3/4 oz
1/2 cup cloves - whole 1-3/4 oz
1/2 cup orange peel - small cut 1-1/2 oz
oil: bayberry or christmas or evergreen

Blend all.

A fragrant filler for cloth Christmas tree ornaments or ceramic pomanders!

 

 

 

 

 

CHRISTMAS STOLLEN          > Back to Top <

1-1/8 pound flour
7 ounces sugar
1 pinch salt
1 teaspoon vanilla
1 teaspoon lemon juice
4 tablespoons rum
1 pinch cardomom (generous)
1 pinch mace (generous)
2 eggs
4-1/2 ounces butter
4-1/2 ounces currants well drained
9 ounces sultanas
9 ounces almonds, finely chopped
3 1/2 ounces candied lemon peel
1-3/4 ounces butter for brushing
2 tablespoons powdered sugar for dusting
1-3/4 ounces beef drippings
9 ounces cottage cheese, well drained

Mix and sieve together the flour and baking powder onto a pastry board or cool slab. Make a well in the center and pour in the sugar, vanilla, rum, lemon juice, and the eggs. Draw in some flour from the sides of the well to mix with these and form a thick paste. Add the cold butter, cut into small pieces, the finely chopped beef drippings, cottage cheese, currants, sultanas, nuts and candied peel. Cover the fruits with more of the flour, and then starting from the middle, work all of it together quickly with your hands into a firm, smooth paste. If it should stick, add a little more flour. Form the mix into a long, oval shape, and then fold it over lengthwise to give it the traditional "stollen" shape.

Line a baking dish with greased waxed paper and place stollen on this.

Preheat the oven for 5 minutes at 500F. Then bake at a moderately hot over (375F) for 50-60 minutes. As soon as the stollen comes out of the oven, brush with melted butter and dust thickly with powdered sugar.       Yield: 6 servings

 

                  


 

CHRISTMAS STOLLEN 2 (QUICK-BREAD VARIETY)          > Back to Top <

 
2-1/2 cup flour (all-purpose)
2 teaspoons baking powder
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mace
8 cardomon seed pods, seeds -- removed and crushed
3/4 cup almonds, blanched, ground
1/2 cup butter, soft
1 cup cream cheese, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 Tablespoons brandy
1/2 cup currants
1/2 cup golden raisins
1/3 cup candied lemon peel, chopped
1/4 cup butter, melted
1/4 cup sugar, powdered

Preheat oven to 350 degrees F. Sift together the flour, baking powder, sugar, salt, mace, and crushed cardamon seeds. Stir in the ground almonds. Cut in the soft butter until the mixture looks something like coarse sand. In a blender, cream the egg with the cream cheese, vanilla, almond extract, and brandy.  Pour it into a bowl and stir in the dried fruit. Gradually stir in the flour mixture until everything is well blended. Work the dough into a ball and turn it out on a lightly floured board. Knead it for a few minutes until it is smooth, then place it in the refrigerator for at least 15 minutes.  (You can store the dough in the refrigerator for several days, then take it out to bake when ever you like.) Shape the dough into a flat, oval loaf, about 10 inches long and eight inches wide. With the blunt edge of a knife, crease the loaf about 1/2 inch off center, down the length of it.  Fold the smaller side of the creased loaf over the wider side. Brush the top of the folded loaf with the melted butter. Place the stollen loaf on an ungreased cookie sheet and bake for about 45 minutes, until it starts to turn brown on the outside.  Remove and allow to cool a little bit.  Dust lightly with powdered (i.e., confectioner's) sugar.

 

 

 


 

 

 

CHRISTMAS TREE COFFEE CAKE           > Back to Top <

1 Cake compressed yeast; or...

1 package Dry yeast
3/4 cup  Milk; scalded
1/4 cup Sugar
1 teaspoon Salt
1/3 cup Butter or margarine
3 cups Sifted all-purpose flour (plus more as necessary)
2 Eggs; beaten
1 cup Quaker Oats, uncooked (quick or old-fashioned)
1/2 cup Diced mixed candied fruits

Soften yeast in lukewarm water.  (Use warm water for dry yeast.)  Pour scalded milk over sugar, salt and butter.  Cool to lukewarm.  Stir in 1 cup flour and eggs.  Add softened yeast and oats.  Combine 1/4 cup flour and candied fruits; stir to coat fruits evenly with flour.  Add to dough; mix well.  Stir in enough more flour to make a soft dough.

Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes.  Round dough into ball; place in greased bowl; brush lightly with melted shortening.  Cover and let rise in warm place until double in size, about 1 hour.

Punch dough down; cover; let rest 10 minutes.  Divide dough in half.  From one half, pinch off 17 pieces of dough; shape to form balls.  Arrange balls in the shape of a Christmas tree on greased cookie sheet.  Brush lightly with melted butter.  Repeat with other half of dough.  Cover; let rise in warm place until nearly double in size, about 1 hour.

Bake in preheated moderate oven (375 F.) about 20 minutes.  Decorate with confectioners' sugar frosting and candied citron.        Yield: 2 cakes

 

 

 

CHRISTMAS TREE LOAVES           > Back to Top <

KLIPPTA KRANSAR (CLIP'-TA KRAHN'-SAR)

1 package active dry yeast
1/4 cup warm water
1/2 cup butter
1-1/2 cups hot scalded milk
1/2 cup sugar
2 eggs -- unbeaten
2 teaspoons salt
1/4 teaspoon cardamom
6 cups all purpose flour, sifted
1 cup sugar
1/2 cup Funsten's nuts -- chopped
4 teaspoons cinnamon
3 tablespoons butter
vanilla glaze
red and green cherries
colored sugars
Funsten's Nuts (additional)

BAKE at 350 degrees for 20 to 25 minutes.  MAKES 3 Christmas trees.

Soften yeast in warm water.  Melt butter in hot scalded milk in large bowl.  Cool to lukewarm.  Stir in sugar, eggs, salt and cardamom (if desired) and softened yeast.  Add gradually 6 to 7 cups flour to make a stiff dough.  Knead on floured surface 5 to 7 minutes.  Place in greased bowl and cover.  Let rise in warm place (85 degrees to 90 degrees F.) until light and doubled in size, 1-1/2 hours to 2 hours. 

Punch down dough; cover.  Let rise in warm place for 30 minutes. 

Combine sugar, 1/2 cups nuts, chopped, and 4 teaspoons cinnamon.  Melt butter and set aside. 

Divide dough into 3 parts. Roll out 1 part on floured surface to a triangle 15 inches at the base, 10 inches high and 1/4 inch thick; shape with hands and rolling pin.  Brush generously with melted butter.  Sprinkle with 1/3 of sugar mixture.  Roll up triangle, starting with one of the bottom corners and rolling along the base to form a triangle-shaped roll.  Place on greased baking sheet.  Flatten triangle. Cut deep gashes at 3/4 inch intervals down each side almost to center. Stretch and fold each cut section back on its side to form a "branch" . Cut off bottom "branch" on each side to form "base" of tree.  Cover. Repeat with remaining dough. 

Let rise in warm place until light, 30 to 45 minutes. Bake in moderate oven (350 degrees) 20 to 25 minutes. Frost with Vanilla Glaze.  Decorate "branches" with red and green cherries or colored sugars and Funsten's Nuts.

For Fanned Cinnamon Rolls:  Use recipe for Christmas Tree Loaves.  Divide dough into 2 parts.  Roll out 1 part to an 18 x 10-inch rectangle.  Brush with melted butter.  Sprinkle with half the sugar mixture.  Roll as for jelly roll, starting with 18-inch side.  Cut into 1 1/2-inch pieces.  Make cuts down through roll to 1/2 inch of opposite side.  Spread slices, overlapping in fan shape.  Place on greased baking sheet.  Repeat with remaining dough.  Let rise 30 to 45 minutes.  Bake 15 to 20 minutes.  Makes about 2 dozen.

 

                  

 

 

 

CHRISTMAS TREES           > Back to Top <

DOUGH
7/8 cup buttermilk
1 egg
3 cups all-purpose flour
1 teaspoon salt
4 Tablespoons butter or margarine
1/4 cup sugar
1-1/2 teaspoons red star active dry yeast

ICING
1 cup powdered sugar
1 Tablespoon milk or eggnog; up to 1.5 tb
1/2 teaspoon vanilla
green food coloring

GARNISH
cinnamon red hot candies

Place  dough ingredients in bread machine, select Dough setting, and press Start.

When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.  Grease a large baking sheet(s).

With a sharp knife, divide the dough into 17 pieces. Roll each piece into a ball and place it on the greased baking sheet in the shape of a Christmas tree, spaced about a half-inch apart; 5 balls for the bottom roll, 4 balls for the next row, 3 balls for the next row, 2 balls for the next row, and 1 ball at the top. Combine the remaining 2 balls into 1 large ball, gently roll it into a thick rope and shape it into an "S" to form the tree trunk.

VARIATION:  This recipe makes one large Christmas tree coffee cake. To create 2, 4, or 6 smaller trees, simply divide the dough into 2, 4, or 6 pieces initially and then follow the directions for dividing up the dough and shaping each tree.

Cover and let rise in a warm oven for 30 to 45 minutes until doubled. (Hint:  To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove from oven to preheat.)  Remove baking sheet(s) from oven. Preheat oven to 375 F.

Bake 20 to 25 minutes until golden brown.  Cool on a cake rack.

When the coffee cake(s) is cooled, in a small bowl, combine the icing ingredients, adding enough liquid to make the icing thin enough to spread over the coffee cake. Spread each roll with icing, then decorate with cinnamon red hot candies.

Notes:  For a cinnamon nut coffee cake, I added 1 tsp. of cinnamon and about 1/2 cups chopped pecans. I also made 2 trees by dividing the dough in half, then making 12 balls, using 10 for the tree and 2 for the trunk.

Yields 1 Christmas tree coffee cake.  Nutritional information per Christmas tree:  Calories 149, Fat 3.4 g, Carbohydrate 26.3 g, Protein 3.2 g, Fiber .7 gm, Sodium 166 mg, Cholesterol 20.5 mg.

 

 

 

 

 

CHRISTMAS TRIVET MIX (HOT PAD FILLER)  (Non-Food)        > Back to Top <


4 cups balsam fir needles 6-1/2 oz
4 cups coriander-whole -- (spice section) 9-1/4 oz
2 cups allspice -- (jamaican) whole 6-1/2 oz
2 cups cellulose fiber fixative 8 oz
2 cups cinnamon chips - small cut 6-1/2 oz
2 cups cloves - whole 6-1/2 oz
1 cup calamus root 2-1/2 oz
1 cup rosemary - whole -- (spice section) 1-3/4 oz
oil: christmas or evergreen or bayberry

Blend all.  Use to stuff a cloth trivet or hot pad.  Smells wonderful when a hot item is set on the pad!!!

 

 

 

CHRISTMAS WREATHS          > Back to Top <

30 marshmallows

1/2 cup butter or margarine
1/2 teaspoon vanilla
1/4 teaspoon green food coloring
3-1/2 cups cornflakes
red hots and silver decorations


Melt marshmallows and oleo in double boiler; add vanilla and coloring. Stir in whole cornflakes while warm, drop on foil and shape into wreaths. Trim with red hots and silver decorations; keep cool or refrigerate.  Yield: 1 1/2 dozen cookies.

 

 

 


 

CINNAMON ORNAMENTS #1           > Back to Top <

 
  to 1 cup applesauce
4-1/8 ounces bottle ground cinnamon

Mix 3/4-1 C applesauce with 4.12-oz bottle ground cinnamon to form stiff dough. Roll to 1/4". Cut with cookie cutters. Make hole for ribbon. Let dry several days, turning occasionally.

 

 

 

 

 

CINNAMON ORNAMENTS #2          > Back to Top <


1 can cinnamon
1 jar applesauce

Drain the moisture from the applesauce for 10 or 15 minutes (or longer if necessary) by putting it in a colander or strainer which you've lined with a coffee filter (or something similar). Pour the whole container of cinnamon into a bowl and add just a little applesauce at a time; stir; keep adding but check carefully each time; until you have a VERY STIFF dough. Roll out the dough between two sheets of waxed paper until it's around a quarter inch thick, then cut it with cookie cutters. Make holes in the dough cutouts with drinking straws. Put the cookies in a very low oven (only about 175-200 degrees F) for several hours; watch carefully so they don't burn (if they start to, lower oven). Or you can air-dry them for several days, turning them over carefully each day. When COMPLETELY DRY, put ribbons thru the holes and hang on the tree.

 

 

 

 

CINNAMON ORNAMENTS #3           > Back to Top <

 
3/4 cup ground cinnamon
1 tablespoon ground cloves
1 tablespoon nutmeg
3/4 cup applesauce
2 tablespoons white glue

Mix, roll, cut; leave out until dry, turning every day.  Don't forget to put holes in with a toothpick so you can hang them.

 

 

 

 

 

 

COUNTRY APPLE CRANBERRY DESSERT          > Back to Top <

1 (18-oz.) package Refrigerated Sugar Cookies
1 (21-oz.) can apple pie filling
2 cups fresh or frozen cranberries, thawed
1/2 teaspoon cinnamon
1/2 cup sliced almonds
1/4 cup sugar

Heat oven to 375 degrees F. Slice cookie dough into 1/4-inch slices. Press slices in bottom of ungreased 13x9-inch pan to form crust. Bake at 375 degrees F. for 10 to 15 minutes or until light golden brown. (Cookie dough will appear puffy when removed from oven.)

In large bowl, combine pie filling, cranberries and cinnamon; mix well. Spoon evenly over partially baked crust. Sprinkle almonds evenly over fruit mixture; sprinkle with sugar.

Bake at 375 degrees F. for 20 to 30 minutes or until bubbly around edges and cranberries start to pop. Cut into squares. Serve warm or cool. If desired, top with ice cream or whipped cream.  Servings: 15

 

 

 

COUNTRY CHRISTMAS JAR POTPOURRI           > Back to Top <


3 cups cockscomb flowers -- (dyed red) 1-3/4 oz
2 cups cedar tips -- (green) 1-1/2 oz
2  cups yarrow flowers-whole -- (2-inch sprigs) 1-1/2 oz
1-1/2  cups pine cones - hemlock 1 oz
1 cup anise -- (star) - standard 2 oz
1 cup calamus root 2-1/2 oz
1 cup chamomile -- (white/roman) flowers 1 oz
1 cup cinnamon sticks -- (1-inch) 2-3/4 oz
1 cup lemon verbena leaves 1/4 oz
1 cup milo berries -- (cranberry) 2 oz
1 cup rose hips - whole 4 oz
1 cup tilia flowers 1-1/2 oz
1 cup uva ursi -- (pinguica) leaves 1-1/2 oz
1/2 cup allspice -- (mexican) whole 1-3/4 oz
1/2 cup cinnamon chips - large cut 3/4 oz
1/2 cup cloves - whole 1-3/4 oz
1/2 cup juniper berries -- (red) - whole 1-3/4 oz
 oil: christmas or bayberry or evergreen

Blend all.

 

 

 

 

CRANBERRY AND ORANGE SAUCE          > Back to Top <

4 cups fresh cranberries
2 cups sugar
1 cup dried apricots, chopped
1 cup raisins
1 cup water
1 cup orange juice
1 tablespoon orange zests, grated

Put all the ingredients in a large saucepan.  Stir over medium heat until sugar is dissolved.  Increase heat, cover and let boil until cranberries burst, stirring occasionally, about 8 minutes.

Transfer mixture to bowl.  Cover and refrigerate until cold (the sauce will thicken when cooled).

The sauce can be made 4 days in advance.  Store sauce in the refrigerator.   Yield: 4 1/2 cups

 


 

 

 

CRANBERRY CITRUS RELISH           > Back to Top <

1 small seedless orange
1/2 small lime
1 (12-oz.) pkg. (3 cups) fresh or frozen cranberries
1 1/4 cups sugar
1/2 cup orange marmalade

Cut unpeeled orange and lime into chunks. In food processor bowl with metal blade, combine orange, lime and cranberries; process until finely chopped.*

Spoon cranberry mixture into nonmetal container. Stir in sugar and marmalade. Cover; refrigerate at least 3 hours before serving to blend flavors. Store in refrigerator for up to 3 weeks.  Servings : 3 1/2 cups

 *Fruits can be chopped in a food grinder or chopped very fine with a knife.

 

 

 

 

CRANBERRY CORNBREAD STUFFING            > Back to Top <
 
3 cups sweetened dried cranberries or dried currants
4 cups hot chicken broth
6 tablespoons margarine or butter
6 medium red baking apples, unpeeled, coarsely chopped (6 cups)
3 cups chopped onions
2 (8-oz.) pkg. cornbread stuffing mix

In large bowl, combine cranberries and broth; mix well. Melt margarine in Dutch oven over medium heat. Add apples and onions; cook and stir 8 to 10 minutes or until onions are soft. Stir in stuffing and cranberry-broth mixture until stuffing is moistened.

Use to stuff turkey, or place in greased 13x9-inch (3-quart) glass baking dish; bake at 350 degrees F. for 20 to 25 minutes or until stuffing is thoroughly heated.  Servings : 16 to 18

 

 

 

CRANBERRY CREAM CHEESE FROSTIES            > Back to Top <

1 pound jellied cranberry sauce
3 tablespoons lemon juice
3 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup powdered sugar, sifted
1 cup nuts, chopped
1 cup whipping cream

Mash cranberry sauce with fork. Add Lemon juice, mix well.  Pour into SMALL paper cups.  Or can use a 1-quart refrigerator tray. Combine softened cream cheese, mayonnaise, sugar and blend well. Add nuts. Fold in stiffly beaten whipping cream. Spread over the cranberry mixture in the cups. Freeze frim. When ready to serve, split cups, put the salad on a lettuce leaf with the cream cheese layer on the bottom. If frozen in tray cut in pie shaped wedges. Serve on lettuce. White layer will then be on top.

 

 

 

 

CRANBERRY MUFFINS            > Back to Top <

1 cup chopped raw cranberries
1/2 cup sugar
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg
1 cup milk
1/4 cup oil

Combine cranberries and 1/2 cup sugar. Sift flour, baking powder, salt and 2 Tbsp. sugar. Beat egg and add milk. Beat well and add oil. Add dry ingredients to wet and mix just until mixture is dampened. Stir in cranberries. Drop into greased muffin tins and bake at 400 F for 20 25 minutes.

 

 

 

 

CRANBERRY SALAD            > Back to Top <

1 - 14 oz can condensed milk
1/4 cup lemon juice
1 - 20 oz can crushed pineapple, drained
1 - 16 oz can whole berry, cranberry sauce
1 - 8 oz carton whipped topping
2 cups miniature marshmallows
1/2 cup chopped nuts

Combine milk and lemon juice mixing well.  Stir in all other ingredients except whipped topping. Then  fold in whipped topping. Spoon into a 13 X 9 X 2 inch dish and freeze. Yields  12-16 servings.

 

 

 

 

 

CREAMY GARLIC MASHED POTATOES            > Back to Top <

16 medium russet or Yukon gold potatoes (about 6 lbs.), peeled, cut into quarters
1-2 small heads garlic, separated into cloves, peeled
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup skim milk, heated
1/2 cup light sour cream

Place potatoes and garlic in large saucepan; add enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 20 to 25 minutes or until potatoes break apart easily when pierced with fork. Drain well.

Mash potatoes and garlic until no lumps remain. Add salt, pepper, milk and sour cream; continue mashing until potatoes are smooth.    Servings : 16

 

 

 

CRESCENT DINNER ROLLS         > Back to Top <

3 (8-oz.) cans refrigerated crescent dinner rolls
1 egg, beaten

Heat oven to 375 degrees F. Separate dough into 24 triangles. Roll up loosely, starting at shortest side of triangle, rolling to opposite point.

Place rolls on ungreased cookie sheets; curve into crescent shape. Brush lightly with beaten egg.

Bake at 375 degrees F. for 11 to 13 minutes or until golden brown.

To keep rolls warm until serving, place in serving basket; loosely cover with foil.

Crescent rolls can be shaped and placed on cookie sheets up to 2 hours before baking. Cover with plastic wrap; refrigerate.   Servings : 24

 

 

 

 

 

CRESCENT DINNER ROLLS WITH CRANBERRY ORANGE BUTTER            > Back to Top <

3 (8-oz.) cans refrigerated crescent dinner rolls
1 egg, beaten
cranberry-orange butter
1/2 cup butter, softened
3 tablespoons whole berry cranberry sauce
1 teaspoon grated orange peel

Heat oven to 375 degrees F. Separate dough into 24 triangles. Roll up each loosely, starting at shortest side of triangle, rolling to opposite point.

Place rolls, point side down, on ungreased cookie sheets; curve each into crescent shape. Brush each lightly with beaten egg.

Bake at 375 degrees F. for 11 to 13 minutes or until golden brown.

Meanwhile, in small bowl, beat butter until light and fluffy. Gradually beat in cranberry sauce and orange peel. Serve warm rolls with cranberry-orange butter.   Servings : 24


To keep rolls warm until serving, place in serving basket; loosely cover with foil.

Crescent rolls can be shaped and placed on cookie sheets up to 2 hours before baking. Cover with plastic wrap; refrigerate.

 

 

 

 

 

CRESCENT WRAPPED BRIE            > Back to Top <

1 (8-oz.) can refrigerated crescent dinner rolls
1 (8-oz.) round natural brie cheese
1 egg, beaten

Heat oven to 350 degrees F. Unroll dough. Separate dough crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough.

With small cookie or canape cutter, cut 1 shape from each corner of remaining square; set cutouts aside.

Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.

Bake at 350 degrees F. for 20 to 24 minutes or until golden brown. Cool 15 minutes before serving.   Servings : 12

 

 

 

DARK FRUITCAKE          > Back to Top <

2 cups golden raisins
2 cups currants
2 cups dried apricot halves
2 cups dried figs, halved
1 cup pitted prunes
1 cup pitted dates
4 cups walnuts, in large pieces
2 cups pecans, in large pieces
3 oranges, grated zest only
3 lemons, grated zest only
1/2 cup candied ginger, chopped
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon mace
1/2 teaspoon cloves
1 cup molasses
2 cups brandy (or substitute apple juice or water)
1/2 cup orange liqueur (or orange juice)
4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1-1/2 teaspoon salt
1 pound butter
3 cups dark brown sugar
8 eggs
1 Tablespoon vanilla extract

THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl. Add the candied ginger and the spices and toss well to mix. Add molasses and liquids and mix well. Cover and let stand overnight at room temperature. 

When ready to bake, preheat oven to 275F. Grease 4 (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the paper. Coat lightly with flour. 

Sprinkle 1 cup flour over fruit mixture and stir it. Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper. Cream the butter, add the brown sugar and beat well. Add eggs, 2 at a time, beating well after each addition. Add the vanilla. Add all dry ingredients and beat until batter is blended and smooth. Pour batter over fruit, mix well until everything is coated with batter. Divide batter among loaf pans, filling to 1/2 inch below top. 

Bake for 2 hours. Don't worry if they crack on top. Cakes are done when a straw inserted in the center comes out clean.   Makes 4 Cakes.  Yield: 40 servings

 

 

 

 

 

DOUBLE LAYER PUMPKIN PIE          > Back to Top <

4 ounces Philly Cream Cheese, softened
1 Tblsp milk or half and half
1 Tblsp sugar
1 1/2 cups thawed whipped topping
1 graham cracker crust
1 cup cold milk or half and half
2 pkgs (4 serving size) Jell-O vanilla instant pudding & pie filling
1 can (16 oz) pumpkin
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix: cream cheese, 1 Tblsp milk and sugar in large bowl with wire whisk until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.  POUR:  1 cup milk into bowl.  Add pudding mixes.  Beat with wire whisk 1 minute (mixture will be thick).  Stir in pumpkin and spices with wire whisk until well mixed.  Spread over cream cheese mixture.  Refrigerate 4 hours.  Top with Cool Whip. 

 

 

 

EASY PARMESAN CRESCENTS           > Back to Top <

3 (8-oz.) cans refrigerated crescent dinner rolls
2/3 cup grated parmesan cheese
1 egg, beaten

Heat oven to 375 degrees F. Separate dough into 24 triangles. Sprinkle each with scant 1 teaspoon Parmesan cheese. Roll up each, starting at shortest side of triangle, rolling to opposite point.

Place rolls, point side down, on ungreased cookie sheets; curve each into crescent shape. Brush each with beaten egg; sprinkle with remaining Parmesan cheese.

Bake at 375 degrees F. for 10 to 12 minutes or until golden brown. Serve warm.   Servings : 24


 To keep rolls warm until serving, place in serving basket; loosely cover
with foil.

Crescent rolls can be shaped and placed on cookie sheets up to 2 hours
before baking. Cover with plastic wrap; refrigerate. Just before baking,
brush each with beaten egg and sprinkle with remaining Parmesan cheese.

 

 

 

 

EASY VEGETABLE PIZZA            > Back to Top <

2 (8-oz.) cans refrigerated crescent dinner rolls
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
20 each of fresh broccoli, cucumber and tomato pieces

Heat oven to 375 degrees F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan; press over bottom and up sides to form crust.

Bake at 375 degrees F. for 13 to 17 minutes or until golden brown. Cool 30 minutes or until completely cooled.

In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.

To serve, cut into 1-inch squares. Garnish each with vegetables.  Servings : 30 appetizers



 

 

 

EGGNOG COOKIES           > Back to Top <

1 cup (225g) butter or margarine, softened
2 cup (400g) sugar
1 teaspoonbaking soda
1 cup (2dl)  egg nog
1/2 teaspoon ground nutmeg
5-1/2 cups (770g) flour

Icing:
3 cup (330g) confectioners' sugar
1/4 cup (75g) butter or margarine, softened
1/3 cup (<1dl)  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.

 

 

 

 

EGGNOG           > Back to Top <

 
9  Egg yolks
3 Egg whites
1-1/2 cups Super fine sugar
1 quart Whole milk
2 quarts Heavy cream
1 pint Bourbon
8 ounces Cognac
2 ounces Dark rum

 

Beat egg yolks until thick and pale yellow. Add sugar to yolks and beat adding milk and 1 quart of heavy cream. Add bourbon, rum and cognac while stirring. Beat the other quart of heavy cream and egg whites separately and fold into the mixture and add nutmeg on top. Makes 4-1/2 liters.

 

 


 

 

EGGNOG 2           > Back to Top <

12  eggs, separated
1 pound confectioner's sugar
2 cup liquor
8 cups whipping cream, heavy
2 teaspoon nutmeg (or less)
1/2 cup sugar

Separate the 12 eggs.  Set the whites aside in the 'fridge, tightly covered for safety, as they won't be needed until much later.  Beat the yolks until they noticeably lighten in color.  From here on out, an industrial-strength mixer (Kitchen-Aid K5, for instance) is a big help.

Continue beating the yolks while adding the confectioner's sugar.  Beat for about 4 minutes or until the mixture turns much lighter yellow and takes on a satin-like texture. While still beating, slowly add about 2 cups liquor. [If you decide you need more, this is NOT where you put it in.]

After the liquor is thoroughly beaten in, cover the mixture with  plastic wrap or aluminum foil and let it stand for 1 hour at room temperature. This is to cook the eggs and takes much longer if you refrigerate. [I lay plastic wrap right down on top of the mixture to avoid any possible skin that might form.]

After standing, add the heavy whipping cream, unwhipped! You could try whipping it first, but again, you are on your own.  Add the nutmeg.

OPTION:

At this point, the original recipe calls for adding an additional 2-4 cups of liquor, but I omitted this as it passed a taste-test as-is. If you want your 'Nog a LOT stronger, have at it, but please taste before you pour.

Mix thoroughly, again.  Refrigerate the mixture for 3 hours to let it ripen. I use two large juice containers. It splits nicely between them and will fit in our 'fridge. [Overnight is good, if you're making it for, say, Christmas day, but see the safety note below if you intend to let it sit overnight.]

At the end of the 3 hours, remember where you put the egg whites.  Beat them until stiff but not dry, adding about 1/2 cup sugar to slightly sweeten the whites. N.B.: 12 egg whites whip into quite a mass, so be prepared.  [You can also whip them 6 at a time. This is probably a very good idea if you're doing it in a Kitchen Aid, since 12 might overflow the bowl.]

Pour the whites into the serving bowl you will be using.  Then gently and slowly pour the other mixture into the bowl, mixing with a whisk to fold it all together.   The whites should be smoothly and evenly distributed through the 'Nog to make it fluffy. They will lose some of their bulk so don't be afraid to mix thoroughly. Sprinkle the top with some more nutmeg, and serve. A shaker of nutmeg by the bowl is a nice touch for those wanting a shake on their own mugful. [The first time I made this recipe, I had to keep re-stirring the mixture. The only difference I can think of is that the second time I didn't add sugar to the egg whites.]  Yield:  Makes about 16 cups.


  NOTES:

  *  [This makes a large amount of eggnog.  Last year I made a half recipe, which sufficed for the 10 or so people we had then. 

* Powered sugar will do nicely, and even granulated would probably work if you beat long enough.

  *  For the liquor, use bourbon, rum, vodka, Canadian blended, or whatever you like.

 

 

 

 

EGGNOGGIN PLUS           > Back to Top <


1-1/4 cups Milk, chilled
1 Egg
1/4 teaspoon Vanilla extract
2 Tablespoons Sugar
Pinch of ground nutmeg - to decorate

Mix all ingredients, except nutmeg, in a blender at high speed until frothy.  Pour into a glass and sprinkle with ground nutmeg.

 

Happy Holidays from Spike & Jamie


 


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