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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 129 |
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GINGER PEACH PRESERVE GLAZED TURKEY
GINGERBREAD HOUSE INGREDIENTS & CEMENT
GINGERBREAD HOUSE ICING (EGG WHITE ICING)
GINGERED APPLE CRANBERRY SALAD
GREEN CHILI SPICY ROASTED TURKEY
HONEY SPICED SWEET POTATO BAKE
MARSHMALLOW POPCORN CHRISTMAS TREE
MARSHMALLOW TOPPED SWEET POTATOES
MEDITERRANEAN CRESCENT PINWHEELS
PUMPKIN TART WITH CARAMEL RUM RAISIN SAUCE
REDUCED FAT CRESCENT DINNER ROLLS
ROASTED VEGETABLE AND CORNBREAD STUFFING
SPICED CARIBBEAN CHRISTMAS CAKE
STREUSEL TOPPED CRANBERRY PEAR TART
STUFFED ROAST TURKEY AND GRAVY
STUFFED ROASTED HERB TURKEY AND GRAVY
TRADITIONAL DECORATED CHRISTMAS COOKIES
VICTORIAN CHRISTMAS POTPOURRI JAR
WILD RICE AND SAUSAGE STUFFING
CHRISTMAS ORNAMENTS
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TREE ORNAMENTS
Plastic wrap
Pkg.'s M&M's
Pipe Cleaner
Ribbon
CHRISTMAS WREATH
Same ingredients as ornament but also a wire coat hanger
TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends.
M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to th hanger with pipe cleaners. Tie a large bow at the top of the wreath.
EGGNOG
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3 eggs, separate
1/2 cup sugar
2 cup milk
1 bottle beer
1/4 cup brandy or bourbon
1 cup whipping cream, whipped
nutmeg
Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in milk,
beer, and brandy. Beat egg whites until foamy. Gradually beat in 1/4 cup
sugar, continuing beating until stiff peaks form. Fold whites into yolk-beer
mixture. Chill. Just before serving, fold in whipped cream. Serve in small punch
cups, sprinkled with nutmeg. Makes 6 cups, or 12 half-cup servings.
FIG FRUIT CAKE > Back to Top <
20 California dried figs
1/2 pound candied cherries
1/4 pound candied pineapple
2-1/2 cups chopped walnut
1 cup sifted cake flour
1 teaspoon salt
1-1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
1/2 cup shortening
1-1/2 cups sugar
5 eggs, separated
2 ounces baking chocolate; melted
4 Tablespoons brandy or water
1-1/2 teaspoons vanilla
1 teaspoon almond extract
Butter a 6 x 10 x 3-inch loaf pan. Line with waxed paper and butter generously again. Set oven for 250 degrees F. Cover figs with very hot water, and let stand 10 minutes. Drain. With scissors, snip off stems. Then cut figs, cherries and pineapple into tiny bits. Add chopped nuts and half the sifted flour. Mix together lightly. Sift remaining flour with salt, baking powder and spices. Cream shortening, sugar, egg yolks and melted chocolate. Whip egg whites until very light. Combine all ingredients until just mixed. Place in baking pan. Bake in slow oven (250 F.) for about 3 to 4 hours. Place pan of hot water in bottom of oven. When cool, brush with hot corn syrup and decorate with figs, candied fruit and nuts.
FRENCH CRANBERRY APPLE PIE > Back to Top <
1 refrigerated pie crust (from 15-oz. pkg.)
FILLING
4 cups (4 medium) sliced peeled apples
2 cups fresh or frozen cranberries
1/2 cup sugar
1/4 cup all purpose or unbleached flour
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
TOPPING
1/2 cup all purpose or unbleached flour
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
dash nutmeg
1/4 cup margarine or butter
1/3 cup chopped pecans
Heat oven to 375 degrees F. Place pie crust in 9-inch pie pan as directed on
package for one-crust filled pie.
In large bowl, combine apples and cranberries. In small bowl, combine all
remaining filling ingredients; mix well. Add dry ingredients to fruit; toss to
coat. Pour filling into pie crust-lined pan.
In small bowl, combine all topping ingredients except margarine and pecans.
Using pastry blender or fork, cut in margarine until crumbly. Stir in pecans.
Sprinkle evenly over filling.
Bake at 375 degrees F. for 45 to 55 minutes or until apples are tender and crust
and topping are golden brown. Cover edge of crust with strips of foil after 15
to 20 minutes of baking to prevent excessive browning. If desired, serve warm
with whipped cream or ice cream. Servings:
8
FRUIT CORDIALS
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1 cup (2dl) brandy (use the cheap stuff)
3-1/3 cups (750ml) dry white wine (inexpensive brand will do, but make sure it
is dry)
2 cup (400g) sugar
1 pound (450g) dried fruit (dried pears, apricots, cherries and/or cranberries)
cloves (optional)
Place fruit in a glass or ceramic container. Add wine, brandy and then sugar.
Stir gently. Add a few optional cloves, if you desire.
Cover tightly and let stand at room temperature (dark cupboard) for about 1
week. This will start to let the flavors to incorporate and reduce the
harshness of the brandy and wine.
During this first week make sure to shake or stir the mixture for the first few
days to help the sugar to dissolve.
After the first week the dried fruit should now be soft. You can taste the
cordial at this time but the cordials are not at their full fruit flavor for
another 2 to 3 weeks.
Store the cordials at room temperature for another 2 to 3 weeks to allow the
full flavor to develop.
After the full 3 to 4 weeks repack the cordials in nice bottles or decanters
with or without the fruit. If you added cloves you will want to remove them at
this time.
Serve as an after diner drink in small cordial glasses, over ice cream or on
pound cake.
Note: you can store the fruit cordials for up to 6 weeks at room
temperature or if you remove the fruit the cordial will keep for more than 1
year.
GINGER APPLE CRISP
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1/3 cup corn flake crumbs
1/4 cup firmly packed brown sugar
3 tablespoons All Purpose or Unbleached Flour
2 tablespoons crystallized ginger, chopped, or 1 teaspoon ginger
2 tablespoons margarine or butter, melted
6 cups (6 medium) thinly sliced, peeled apples
2 tablespoons sugar
2 teaspoons lemon juice
Heat oven to 400 degrees F. Spray 2-quart casserole with
nonstick cooking spray.
In small bowl, combine corn flake crumbs, brown sugar, flour and ginger; mix
well. Add margarine; stir until well mixed.
Place apples in sprayed casserole. Add sugar and lemon juice; toss to coat.
Sprinkle apples with crumb mixture; press gently.
Bake at 400 degrees F. for 25 to 30 minutes or until apples are tender and
mixture is bubbly. Cool slightly. If desired, serve warm with ice cream.
Servings: 8
GINGER PEACH PRESERVE GLAZED TURKEY
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1/2 cup (1dl) peach preserves
1 Tablespoon honey
2 Tablespoon maple syrup
2 teaspoon minced fresh ginger
1/4 teaspoon crushed red pepper flakes
While the turkey roasts, heat all the ingredients for the glaze in a small pan.
Mix the glaze together until it is a smooth liquid, but don't heat the glaze for
too
long or it will get too thick; a minute or two will be fine.
During the last 45 minutes of roasting the turkey, brush the glaze on the bird
with a pastry brush. Paint the turkey 2 or 3 times with the glaze, letting each
application brown before adding the next.
I like to use this glaze with either a stuffed turkey or lift the skin and put
in a mixture of
peach herbed butter. Easy to make with some more preserves with about 1/2
C butter and your favorite herbs chopped nicely. Mix well and put dabs of
the butter mixture under the skin.
NOTE: Many of today recipes require you loosen the skin on the turkey.
Here is a bit of
information on how to loosen the skin without damaging the skin.
Poke the end of a small spoon between the breast meat and skin, starting at the
open cavity of the turkey. Move the spoon over the breast to separate the skin
from the meat; take care not to rip the skin.
Do this on both sides of the breastbone. Place a spoonful of the herbs, butter,
spices, etc.. under the skin, and press it out to distribute it evenly over the
breast.
GINGERBREAD COOKIES
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1 cup (2dl) molasses
1/2 c (100g) sugar
6 Tablespoons butter or shortening
2 Tablespoons milk
4 cup (560g) flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
1 teaspoon ground cloves
Frosting
21/2 cup (6dl) confectioners' sugar
3 Tablespoons lemon juice, water, or
1 teaspoon vanilla
2 tablespoons plus 2 tsp water
Preheat oven to 350F (180C).
Mix the flour, baking soda, and all the spices in one large bowl. Mix
well. Heat the molasses to the
boiling point, add sugar, butter, and milk. Mix well and remove from heat.
Make a well in the flour mixture and add the sugar mixture and blend
well.
You may need to add a few tablespoons of water to get the dough to hold together
and handle easily. You can chill
the dough for about one hour or you can simply roll it out to about 1/4 inch
thick.
Cut into the cookie shapes and place on greased cookie sheets.
Bake for 5 to 7 minutes. Cool on a rack.
When cool frost and decorate with candies, raisins, bits of dried fruit, or
paint with food coloring.
To make the frosting mix up the confectioners' sugar and the liquid you desire.
The frosting will be a bit runny. Pour on the cooled cookies and add candy
decorations. If painting let dry first then paint using a new paint brush
and food coloring.
GINGERBREAD HOUSE > Back to Top <
Dough
2 cups shortening (no substitutes)
2 cups sugar
2 cups dark molasses
2 Tablespoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
9 cups all-purpose flour, 9-10 cups
In a 5 qt pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved. Remove from heat; add cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball. Using remaining flour, lightly flour a wooden board. Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed Form into a log. Cut into 5 equal pieces; wrap in plastic wrap.
Cut patterns out of paper or cardboard. Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2" rectangle about 1/4" thick. position patterns at least 1/2" apart on dough as shown. Cut around patters with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. Bake at 375 degrees for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool. Repeat with remaining dough and patterns.
Gingerbread Icing and Assembly
8 cups confectioner's sugar
6 Tablespoons meringue powder*
3/4 cup warm water
decorating bag
1 Large dot #12 decorating tip
Spice jars
Candies and cookies for decorating
In a large mixing bowl, beat the sugar, meringue powder and
3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff
peaks form, adding additional water 1 Tablespoon at a time, if needed. Place a
damp paper towel over bowl and cover tightly until ready to use. *Meringue
powder is available where cake decorating supplies
are sold, or you may contact Wilton Enterprises, 2240 W. 75th St., Woodridge, IL
60517; 1-708-963-7100. To assemble frame of the house: test your cookie pieces
to make sure they fit together snugly. If necessary, file carefully with a
serrated knife or an emery board to make fit. Fill decorating bag two-thirds
full with icing. Beginning with the front of the house, squeeze a 3/8" wide
strip of icing onto the bottom edge of the front piece. Position on the cookie
base, 3" from the front edge of the base. Prop it upright with spice jars
for 2-3 minutes or until icing hardens; remove jars.
To add the sides, squeeze icing on lower edge of one
side piece and side edge of the front piece. Align pieces at a right angle,
making sure they are as tight as possible. Repeat with the other side. To add
the back: squeeze icing on the bottom and side edges of the back piece; position
with the other assembled pieces. For add stability, squeeze icing along the
inside edge of all pieces and corners. To assemble the roof: working with one
side at a time, squeeze icing on the upper edge of the slant of the
front and b back pieces on one side. Also squeeze icing on the adjoining side
piece. Carefully place roof piece on the slants so that the roof's peak is even
with the points of the front and back (There should be an overhand of
1/2"). Repeat with other side of the roof. To decorate: add a chimney if
desired. Decorate the house with remaining icing, candies and cookies of your
choice.
GINGERBREAD
HOUSE INGREDIENTS & CEMENT
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3 Tbsp. Meringue Powder
One box Powdered Sugar
1/2 tsp. Cream Of Tartar
3 oz. warm water
Gumdrops
M&M's, peanut or plain
small round cookies
Small pretzels
Peppermints
Small candy canes
Lifesavers
I use an electric mixer for 7-10 minutes. Use paste right away. I put paste into
decorating bags with small tips. These can be found where you find cake
decorating products. I buy the disposable bags and one tip. You don't even need
the part that goes with the tip.
GINGERBREAD HOUSE:
Using a strong paper plate the walls can be made of graham crackers or chocolate
or both. Using your choice of candies decorate quickly.
GINGERBREAD HOUSE ICING (EGG WHITE
ICING)
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3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz box) confectioners powdered sugar
In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer
until smooth and thick.. A good test is when a knife blade drawn through the
icing leave a clean cut. Store in a tightly sealed container if you are not
using it right away.
GINGERED APPLE CRANBERRY SALAD
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6-1/4 cups cubed red apples (6 to 7 medium)
1-1/4 cups chopped celery
3/4 cup sweetened dried cranberries
3/4 cup reduced-calorie mayonnaise
3 tablespoons orange juice
2 teaspoons grated gingerroot
In large bowl, combine apples, celery and cranberries; mix well.
In small bowl, combine mayonnaise, orange juice and gingerroot; blend well. Add
dressing to salad; stir gently to coat. Servings:
16 to 18
GINGERED PUMPKIN CRUMBLE
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Filling
1 (15-oz.) can pumpkin
1 (14-oz.) can sweetened condensed milk (not evaporated)
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs
Topping
2 tablespoons chopped crystallized ginger
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Butter Recipe Cake Mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted
Garnish
Whipped cream or topping
Heat oven to 350 degrees F. Spray 13x9-inch pan with nonstick cooking spray. In
large bowl, combine all filling ingredients; beat until smooth. Pour into
sprayed pan.
In medium brown, combine all filling ingredients; mix well. Sprinkle evenly over
filling.
Bake at 350 degrees F. for 40 to 50 minutes or until top is golden brown. Cool
at least 30 minutes before serving.
To serve, cut into squares; place on individual dessert plates. Top each serving
with whipped cream. If desired, sprinkle with additional chopped crystallized
ginger. Store in refrigerator. Servings:
15
GOLDEN PECAN PIE
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Crust
1 Refrigerated Pie Crust (from 15-oz. pkg.)
Filling
1/3 cup firmly packed brown sugar
1-1/2 teaspoons Pillsbury BEST® All Purpose or Unbleached Flour
1-1/4 cups light corn syrup
1-1/4 teaspoons vanilla
3 eggs
1-1/2 cups pecan halves or broken pecans
2 tablespoons margarine or butter, melted
Heat oven to 375 degrees F. Place pie crust in 9-inch pie
pan as directed on package for one-crust filled pie.
In large bowl, combine brown sugar, flour, corn syrup,
vanilla and eggs; beat well. Stir in pecans and margarine. Pour into crust-lined
pan.
Bake at 375 degrees F. for 40 to 50 minutes or until filling is puffed and pie
is golden brown. Cool 2 hours or until completely cooled. Store in refrigerator.
Servings: 8
GREEN BEAN CASSEROLE
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4 (14.5-oz.) cans French Style Green Beans, drained
2 (10 3/4-oz.) cans condensed cream of mushroom soup
1/4 cup milk
1 (2.8-oz.) can (2 cups) french fried onions
Heat oven to 350 degrees F. In 2 1/2-quart glass baking dish, combine green
beans, mushroom soup and milk; mix well.
Bake at 350 degrees F. for 30 to 35 minutes or until bubbly, topping with onions
during last 5 minutes of baking time. Servings:
16
GREEN BEAN MUSHROOM ALFREDO
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2 Tablespoons margarine or butter
1/2 cup sliced almonds
2 (1-lb.) pkg. frozen cut green beans
1/2 cup chopped red bell pepper
1/4 cup water
2 (8-oz.) cans mushroom pieces and stems, drained
1-1/2 cup purchased Alfredo sauce
Melt margarine in medium skillet over medium heat. Add almonds; cook 3 to 4
minutes or until golden brown, stirring occasionally. Remove from skillet; set
aside.
Meanwhile, in 2 1/2-quart microwave-safe casserole, combine green beans, bell
pepper and water.
Cover; microwave on HIGH for 12 to 16 minutes or until vegetables are
crisp-tender, stirring once halfway through cooking. Drain.
Uncover; stir in mushrooms and Alfredo sauce. Sprinkle with toasted almonds.
Microwave, uncovered, on HIGH for 4 to 5 minutes or until bubbly around edges.
Servings: 16
GREEN CHILI SPICY ROASTED TURKEY
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2 small cans diced green chilies
sprigs of sage
few hot chili peppers (what ever kind you like)
1/2 cup (125g) butter, softened
2 Tablespoons dried Mexican oregano
to taste salt
to taste ground black pepper
Mix both cans of diced green chilies and 1Tablesoon Oregano with the softened
butter. Add salt and ground black pepper.
Loosen the turkeys skin and distribute 2/3 of the chili butter mixture under the
skin. Reserve 1/3 of the mixture for basting. If turkey is not stuffed,
place a few hot chili peppers in the cavity of the turkey.
If turkey is stuffed, tuck a few of the hot chilies around the tied legs and in
any crevices of the turkey.
In the last 45 minutes of roasting the turkey, melt the remaining 1/3 of the
chili butter
(microwave works good for this) and use this mixture to baste the turkey, along
with any of the juices from the pan.
NOTE: Many of today recipes require
you loosen the skin on the turkey. Here is a bit of information on how to
loosen the skin without damaging the skin.
Poke the end of a small spoon between the breast meat and skin, starting at the
open cavity of the turkey. Move the spoon over the breast to separate the skin
from the meat; take care not to rip the skin.
Do this on both sides of the breastbone. Place a spoonful of the herbs, butter,
spices, etc. under the skin, and press it out to distribute it evenly over the
breast.
HEALTHY MASHED POTATOES > Back to Top <
16 to 20 medium russet potatoes (about 6 lbs.), peeled, cut
into quarters
1-1/2 teaspoons salt
2 tablespoons reduced-calorie margarine, if desired
1/4 teaspoon pepper
1/2 cup warm skim milk
Place potatoes in large saucepan; add enough water to cover. Add 1 teaspoon of
the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil
gently for 15 to 20 minutes or until potatoes break apart easily when pierced
with fork. Drain well.
Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2
minutes to evaporate any excess moisture.
Mash potatoes with potato masher until no lumps remain. Add margarine, pepper
and remaining 1/2 teaspoon salt; continue mashing, gradually adding enough milk
to make potatoes smooth and creamy. Servings:
16
HERBED SEASONED STUFFING
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3/4 cup margarine or butter
1 cup chopped celery
1 cup chopped onion
4 cups water or chicken broth
2 (14-oz.) pkg. white and wheat herbed-seasoned stuffing bread cubes
Melt margarine in Dutch oven over medium heat. Add celery and onions; cook and
stir until vegetables are tender. Add water; bring to a boil. Remove from heat.
Add bread cubes; toss lightly to combine. Cover; let stand 5 to 10 minutes or
until liquid is absorbed. If desired, add salt and pepper to taste.
Use stuffing to stuff turkey, or place in greased baking dish and cover with
foil; bake at 350 degrees F. for 25 to 30 minutes or until thoroughly heated.
Servings: 12 to 16
HOLIDAY BERRY SALAD
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1 pkg. (8-serving size) cherry JELL-O Brand Gelatin
2 cups boiling reduced calorie cranberry juice cocktail
1-1/2 cups cold club soda
1/4 cup creme de cassis liqueur (optional)
1 tsp. lemon juice
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
Dissolve gelatin completely in cranberry juice. Stir in club soda, liqueur and
lemon juice. Refrigerate until slightly thickened. Stir in 2 cups of the
berries. Spoon into 6-cup mold which has been sprayed with no stick cooking
spray or a bowl. Refrigerate 4 hours or until firm. Unmold and garnish with
remaining 1 cup berries. Yield:
8 Servings
HOLIDAY CRESCENT ROLLS
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1 package (8 ounces) refrigerated crescent dinner rolls
1/3 cup cranberry, finely chopped
2 Tablespoons cracker crumbs
1 teaspoon grated orange peel
1 teaspoon ginger
Unroll dough; separate into 8 triangles. Combine remaining ingredients;
spread evenly over each triangle. Roll, place and bake Crescents as directed on
package label.
HOLIDAY FRUIT BARS > Back to Top <
1-1/3 cups unbleached flour; sifted
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar; firmly packed
1/2 cup butter or regular margarine
2 Tablespoon water
3 large eggs
1/4 cup brown sugar; firmly packed
1/4 cup butter or margarine; melted
1/2 cup raisins
1/2 cup golden raisins
2 Tablespoons red candied cherries; chopped
2 teaspoons lemon rind; grated
1/8 teaspoon allspice; ground
1/8 teaspoon cinnamon; ground
Stir the flour, baking powder, and salt together in a mixing bowl. Mix in the
1/2 c brown sugar and then cut in the 1/2 c butter with a pastry blender or two
knives until the mixture is crumbly. Stir in the water and press the mixture
into the bottom of a 13 X 9 X 2-inch baking pan. Bake in a preheated 350 degree
F. oven for 15 minutes or until golden brown. Meanwhile beat the eggs in a bowl
until well blended, using an electric mixer at medium speed. Beat in the
1/4 cup of brown sugar and 1/4 cup of melted butter and blend well. Stir in the
raisins, both kinds, the candied cherries, lemon rind, and spices. Spread
the mixture over the baked crust. Bake in the 350 degree F. oven for 15 more
minutes. Cool in the pan on a wire rack and when cool cut into 24 (2 X 1
1/2-inch) bars. Makes 24 bars. Yield:
8 servings
HOLIDAY FRUIT COOKIES
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1/2 cup (115g) butter, soft
3/4 cup (175ml)packed brown sugar
1 egg
1-1/4 cup (175g) flour
1 teaspoon real vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch salt (~1/4 tsp)
1 cup (250ml) diced candied pineapple
1 cup (250ml) red & green candied cherries
1 cup (250ml) chopped dates
1 cup (250ml) semi-sweet chocolate chips
1/2 cup (125ml) whole hazelnuts
1/2 cup (125ml) whole pecans
1/2 cup (125ml) coarsely chopped walnuts
Preheat oven to 325F (165C). Lightly grease cookie sheet or line with parchment
paper.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat
in the egg. Add vanilla to cream mixture.
In another bowl, mix together flour, baking soda, cinnamon,
and salt. Add flour mixture to
cream mixture and beat until well mixed. Stir in pineapple, cherries, dates,
chocolate chips, hazelnuts, pecans and walnuts.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookies sheets.
Bake 15-20 minutes in the preheated oven or until firm and lightly browned
around edges. Remove to wire racks
to cool.
HOLIDAY STUFFED PORK ROAST > Back to Top <
3/4 cup slivered almonds
2 Tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 Tablespoons grated orange peel
1 Tablespoons diced crystallized ginger, divided
1/2 teaspoon salt
1 boneless pork loin roast (3-1/2 lbs.), rolled & tied
1 teaspoon dried rosemary; crushed
1/4 teaspoon cracked black pepper
16 ounces cranberry sauce (canned)
1 orange; peeled & sectioned
Cook almonds in butter in large skillet over medium-high heat until brown. Add
onions and celery; cook until vegetables are tender crisp. Stir in rice,
1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside.
Untie roast, and spoon rice mixture lengthwise between loins. Retie roast
securely with string at 2- to 3-inch intervals; place, fat side down, on rack in
shallow roasting pan. Combine rosemary and pepper; sprinkle over roast.
Insert meat thermometer does not touch stuffing or fat. Bake at 325 F. for
1-1/2 hours. Combine cranberry sauce, remaining orange juice, remaining
ginger, and orange in small saucepan; stir well. Simmer over medium heat 25
minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over
pork. Bake an additional 15 minutes or until meat thermometer registers
170 F. Let roast stand 10 minutes. Remove string and slice roast.
Serve with remaining cranberry sauce. Makes 6 to 8 servings
HONEY ROASTED HOLIDAY MIX
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6 c. popcorn
1 (5 oz.) can wide chow mein noodles
1 c. honey roasted peanuts
5 tbsp. butter
3 tbsp. sugar
1 tsp. vanilla
1/2 tsp. cinnamon
Directions:
In large roasting pan, mix popcorn and chow mein noodles. Melt butter and sugar
together, stir in vanilla and cinnamon. Pour over popcorn, toss to coat. Bake at
250 degrees for 1 hour, stirring every 20 minutes. Add nuts, spread on paper
towels to cool. Store airtight. Makes
11 cups.
HONEY SPICED SWEET POTATO BAKE
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3 (23-oz.) cans sweet potatoes in syrup, drained
1/4 cup honey
6 tablespoons butter or margarine, melted
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
Heat oven to 350 degrees F. Grease 13x9-inch (3-quart) glass baking dish. Place
sweet potatoes in single layer baking dish.
Drizzle sweet potatoes with honey and melted butter. Sprinkle with cinnamon and
salt. Top with pecans.
Bake at 350 degrees F. for 30 to 35 minutes or until thoroughly heated. Spoon
sauce in baking dish over sweet potatoes before serving.
Servings: 12 to 18
LIGHT PUMPKIN CHEESECAKE
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CRUST
1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly
FILLING
4 (8-ounce) pkg. fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup sugar
5 eggs
1/4 cup all purpose or unbleached flour
2 to 3 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 15-ounce) can pumpkin
1 cup frozen fat-free whipped topping, if desired
Nutmeg, if desired
Heat oven to 350 degrees F. Spray 9-inch springform pan with nonstick cooking
spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In
medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly; mix
well. Press in bottom of coated pan.
Bake at 350 degrees F. for 8 to 10 minutes or until set. Cool 5 minutes.
Refrigerate 5 minutes or until completely cooled.
Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and
creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add
eggs 1 at a time, beating just until blended.
In small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well.
Gradually add to cream cheese mixture, beating until smooth. Pour over partially
baked crust.
Return to oven; bake at 350 degrees F. for 1 hour 20 minutes to 1 hour 30
minutes or until center is set. Turn oven off; open oven door at least 4 inches.
Let cheesecake sit in oven for 30 minutes. With sharp knife, loosen cheesecake
from sides of pan. Cool in pan on wire rack for 2 hours or until completely
cooled. Refrigerate at least 8 hours or overnight.
To serve, carefully remove sides of pan. Cut cheesecake into wedges; place on
individual dessert plates. Top each with 1 tablespoon whipped topping; lightly
sprinkle with nutmeg. Store in refrigerator.
HIGH ALTITUDE (ABOVE 3500 FEET): Increase flour in filling to 1/4 cup plus 1
tablespoon. Bake at 350 degrees F. for 1 hour 15 minutes to 1 hour 25 minutes.
Servings: 16
LIGHT VEGETABLE PIZZA
> Back to Top <
2 (8-oz.) cans refrigerated reduced fat crescent dinner rolls
3/4 cup low-fat cottage cheese
4 oz. 1/3-less-fat cream cheese (Neufchatel), softened
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 cottage cheese, cream cheese, 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
MAGIC REINDEER FOOD (non-food) > Back to Top <
MAPLE FROSTED APPLE PAN TART > Back to Top <
Crust
1 (15-oz.) pkg. Pillsbury® Refrigerated Pie Crusts
1 teaspoon Pillsbury BEST® All Purpose or Unbleached Flour
1 egg white, beaten
Filling
1-1/2 cups corn flakes cereal
6 cups (6 medium) thinly sliced, peeled apples
1 cup sugar
1 teaspoon cinnamon
Glaze
1/2 cup powdered sugar
3 tablespoons Hungry-Jack® Microwave Ready Regular Syrup
Heat oven to 350 degrees F. Remove 1 pie crust from pouch. Unfold; press out
fold lines. Sprinkle crust with 1/2 teaspoon of the flour. Place crust, flour
side down, on ungreased cookie sheet.
Sprinkle cereal over crust to within 1/2 inch of edge. Top with apples. Sprinkle
with sugar and cinnamon. Brush edge of crust with beaten egg white.
Remove second crust from pouch. Unfold; press out fold lines. Place over
filling. Fold edge of bottom crust over top crust; pinch edges to seal and
flute. Cut slits in several places in top crust. Brush top crust with egg white.
Bake at 350 degrees F. for 45 to 55 minutes or until crust is golden brown and
apples are tender.
In small bowl, combine glaze ingredients; beat until smooth. Drizzle over warm
crust. Serve warm or cool. Servings:
8
MARSHMALLOW POPCORN CHRISTMAS TREE *
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12 cups Popped popcorn
1/2 cup Margarine or butter
3 cups Mini marshmallows
1/2 package Lime flavored jello
Green food color
Candy pieces to decorate tree with
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In
medium saucepan, combine margarine and marshmallows; cook over medium heat until
melted. Add jello; continue to cook until jello is dissolved. Add food
color and mix well. Pour evenly over popcorn; stir quickly to coat. With
dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces.
MARSHMALLOW TOPPED SWEET POTATOES
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4 (15-oz.) cans sweet potatoes, drained
1/4 cup butter or margarine, melted
1/4 cup firmly packed brown sugar
1/2 teaspoon salt
15 large marshmallows
Heat oven to 350 degrees F. Spray 12x8-inch (2-quart) casserole with nonstick
cooking spray.
Place sweet potatoes in sprayed casserole. Pour butter over potatoes. Sprinkle
with sugar and salt. Top with marshmallows.
Bake at 350 degrees F. for 25 to 30 minutes or until potatoes are thoroughly
heated and marshmallows are lightly browned.
Servings: 12 to 16
If marshmallows become too brown, cover loosely with foil for last 10 minutes of
baking time.
MEDITERRANEAN CRESCENT PINWHEELS
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2 (8-oz.) cans Refrigerated Crescent Dinner Rolls
1 lb. prosciutto or cooked ham, thinly sliced
8 oz. (2 cup) crumbled feta cheese
1 teaspoon pepper
2 tablespoon olive or vegetable oil
3/4 cup chopped fresh basil
Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray.
Separate dough into 8 rectangles; place on lightly floured surface. Firmly press
perforations to seal. Press or roll each to form 8x5-inch rectangle.
Arrange 1/8 of prosciutto slices evenly over each rectangle. In small bowl,
combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over
prosciutto on each rectangle. Sprinkle with basil.
Starting at short side of each rectangle, roll up; seal long edges. With
serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed
cookie sheets.
Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove from
cookie sheets. Serve warm. Servings
: 40 appetizers
MINIATURE COOKIE HOUSES > Back to Top <
FOR COOKIE HOUSE
4-1/2 cups Flour (may need up to 5)
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Margarine; room temperature
2 cups Sugar
2 Eggs
2 Tablespoons Milk
2 teaspoons Vanilla extract
Egg wash
FOR DECORATING
#5, #7 round and #27 star tip
Three decorating bags
Decorating icing
Colored sugar
Assorted candies
Decorating bag with coupler
Make the cookie dough: Stir or whisk together 4 1/2 cups of the flour, the
baking powder and salt; set aside. Cream the butter and sugar until light; add
the eggs, milk, and vanilla and beat well. Gradually add the dry ingredients and
blend to form a smooth ball of dough. If the dough is sticky, add just enough of
the remaining flour to eliminate the stickiness. The dough should not be dry.
Divide the dough in half, wrap each ball in plastic and refrigerate for several
hours, or until firm enough to roll.
Meanwhile, cut cardboard templates for the base and the three parts of the cookie house. The dimensions are as follows: THE BASE: is a circle 6" across (cut 1) THE SIDE: is a rectangle 2-3/8" x 3-1/2" (cut 2) THE FRONT/BACK: is funny shaped. It's 3" wide and 4-1/4" tall (total height). From the bottom to the beginning of the "roof" section is 2 3/8". At 2 3/8" cut up to form the "roof" top like an upside down "V" (cut 2). Finally cut the ROOF: it's a rectangle 2-3/4" x 4-1/4".
Preheat oven to 350 degrees. On a flour-dusted cookie sheet or the back of one jelly roll pan, roll out one ball of dough to 1/8"-1/4" thick. For each house cut one base, two sides, two front/back pieces, and two roof pieces. Lay out the cardboard patterns on the dough, leaving 1 1/2" between them. The layout will depend on the size of your cookie sheet and how many houses you are making. Use a sharp knife to cut around each template, removing excess dough as you cut. Wipe the knife frequently. Repeat the rolling and cutting process to make the remaining pieces. If you want some small trees in front of your house, make them using a cookie cutter.
Bake both sheets of cookies at the same time, for 10-15 minutes removing pieces when they are done (preferable to overbake than underbake since we need firm cookies). The cookies may brown, but this is O.K. Transfer immediately to a wire rack to cool completely.
Decorate the pieces before assembling the houses. You can do this many ways. Mostly use your imagination. Frost or pipe/apply candies to the "wet" icing. To "sugar-coat" areas, brush on egg-wash (being careful not to touch any piping or decorations); then sprinkle immediately with colored sugar. Tap gently to shake off excess sugar. Set aside to dry for half an hour.
Next to assemble houses. Use the #7 icing tip . Pipe a thick line of icing along edges to be put together and "glue" the houses together and on the base. Make sure to do one area at a time and hold until icing sets. Let all set for a few minutes. When icing is firm, do any finishing touches. MAKES THREE COOKIE HOUSES WITH BASES
MOLDED CRANBERRY ORANGE SALAD > Back to Top <
3 1/2 cups cranberry juice cocktail
1 (6-oz.) pkg. orange flavor gelatin
1 1/2 cups chopped fresh or frozen cranberries
1/2 cup chopped walnuts
1 (11-oz.) can mandarin orange segments, drained
Lettuce leaves
In small saucepan, bring 1 1/2 cups of the cranberry juice cocktail to a boil.
In large bowl, dissolve gelatin in hot cranberry juice cocktail. Stir in
remaining 2 cups cranberry juice cocktail. Refrigerate until thickened but not
set, about 1 hour.
Lightly oil 6-cup ring or other mold. Stir cranberries, walnuts and orange
segments into thickened gelatin. Spoon into oiled mold. Refrigerate until firm,
about 4 hours.
To serve, line serving plate with lettuce leaves. Unmold gelatin onto serving
plate. Servings: 10
MORAVIAN CHRISTMAS LOAF
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3 cups Milk
1 cup Butter
1 cup Sugar
½ cup Yeast dissolved in:
1/4 cup Water, warm
6 cups Flour
1 teaspoon Salt
1/2 pound Raisins, chopped
1/2 pound Currants
1/4 pound Citron, chopped
1/2 cup Almond, blanched, sliced
Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of
flour and the salt. Mix well. Cover and set aside to rise in a warm place, over
night. In the morning, scald the other cup of milk and add the butter and stir
until melted. Combine with the yeast mixture and add the sugar and the balance
of the flour, kneading the dough well, until it is no longer sticky. Use more
flour if necessary. Combine the fruit and sprinkle with some flour and add to
the dough, mixing well. Cover and let rise again until double in bulk. Shape in
small loaves, place in small pans, and sprinkle with the sliced almonds. Let
rise for 2 hours. Bake at 400-F for 40 minutes.
MY CHRISTMAS PUDDING
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2 cups Grated carrot
2 cups Grated potato
2-1/2 cups Soft bread crumbs
2 cups Raisins
2 cups Currants
2 cups Brown sugar
1-1/2 cup Suet OR
1 cup Margarine
4 Tablespoons Sour milk
1 teaspoon Baking soda
1 cup Flour
2 teaspoons Salt
2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1 teaspoon Allspice
Mix in order given. Turn into well greased heat proof bowl; cover and steam
about 3 hours. Takes a medium sized bowl. Serve with brown sugar sauce, or
custard, or whatever you like.
OLD FASHIONED PUMPKIN PIE
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Crust
1 Refrigerated Pie Crust (from 15-oz. pkg.)
Filling
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15-oz.) can pumpkin
1 (12-oz.) can (1 1/2 cups) evaporated milk
2 eggs, beaten
Topping
1/2 cup whipping cream, whipped
Heat oven to 425 degrees F. Place pie crust in 9-inch pie pan as directed on
package for one-crust filled pie.
In large bowl, combine all filling ingredients; blend well. Pour into
crust-lined pan.
Bake at 425 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees
F.; bake an additional 40 to 50 minutes or until knife inserted near center
comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or, until serving
time. Just before serving, top with whipped cream. Store in refrigerator.
Servings: 8
ORANGE CRANBERRY CHUTNEY
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1 cup chopped oranges
4 cups fresh cranberries
1 cup canned pineapple, undrained
1 cup chopped apples
1/4 cup chopped walnuts
1/4 cup raisins
2 cups sugar
1 tablespoon cider vinegar
1/2 teaspoon Ginger
1/2 teaspoon Cinnamon
Bring all ingredients to a boil and boil until cranberries begin to pop. Chill
before serving.
ORANGE RICE PUDDING
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4 cups nonfat milk
1 cup long-grain brown rice, washed and drained
1/2 cup orange juice
1 cup mix of dried cranberries, dried cherries &raisins,
1/3 cup pitted dates, chopped
2 Tablespoon maple syrup
2 teaspoons real vanilla
1 Tablespoon orange zest
1/4 teaspoon salt
3 orange zest strips, to garnish
In a sauce pan combine 2 cups (4dL) of milk,
maple syrup, salt, and rice. Bring to a boil then cover and reduce
to a simmer. Simmer covered rice
and milk for about 25 minutes.
Preheat oven to 325F (160C).
Mix together the remaining milk, dried fruit, dates, vanilla, and orange juice.
Lightly oil or oil spray a 9x13 inch (22x30cm)
baking dish.
Mix the cooked rice mixture with the orange juice mixture and pour into the
prepared baking dish.
Bake until solidified and lightly browned, about 90 minutes. Garnish with
strips of orange zest.
PEANUT BUTTER REINDEER > Back to Top <
COOKIES
1 package DUNCAN HINES Peanut
Butter Cookie Mix
1 Egg
2 t All-purpose flour
ASSORTED DECORATIONS
Miniature semi-sweet chocolate chips
Vanilla milk chips
Candy-coated semi-sweet chocolate chips
Colored sprinkles
FOR COOKIES, combine cookie mix, contents of peanut butter packet from Mix and
egg in large bowl. Stir until thoroughly blended. Form dough into ball. Place
flour in jumbo (15x13") resealable plastic bag. Place ball of dough in bag.
Shake to coat with flour. Place dough in center of bag (do not seal). Roll dough
with rolling pin out to edges of bag. Slide bag ont baking sheet. Chill in
refrigerator at least 1 hour.
Preheat oven to 375'F. Use scissors to cut bag down center and across ends. Turn
plastic back to uncover dough. Dip reindeer cookie cutter in flour. Cut dough
with reindeer cookie cutter. Dip cookie cutter in flour after each cut. Transfer
cut-out cookies to ungreased baking sheets using floured pancake turner.
Decorate each reindeer as desired. Bake at 375'F.
for 5-7 minutes or until set but not browned. Cool 2 minutes on baking
sheets. Remove to cooling racks. Cool completely. Store between layers of waxed
paper in airtight container. Makes
about 2 dozen cookies.
TIP: Reroll dough by folding plastic back over dough.
.
PECAN PIE SURPRISE BARS
> Back to Top <
Base
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow or Butter Flavor Yellow Cake Mix
1/3 cup margarine or butter, softened
1 egg
Filling
1/2 cup firmly packed brown sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans
Heat oven to 350 degrees F. Grease 13x9-inch pan. Reserve 2/3 cup of the dry
cake mix for filling. In large bowl, combine remaining dry cake mix, margarine
and 1 egg; beat at low speed until well blended. Press in bottom of greased pan.
Bake at 350 degrees F. for 15 to 20 minutes or until light golden brown.
Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar,
corn syrup, vanilla and 3 eggs; beat at low speed until moistened. Beat 1 minute
at medium speed or until well blended.
Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans.
Return to oven; bake an additional 30 to 35 minutes or until filling is set.
Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in
refrigerator. . Servings: 36 bars.
HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/3 cup flour to cake mix before removing
2/3 cup for filling. Decrease corn syrup to 1 1/4 cups. Bake base at 375 degrees
F. for 15 to 20 minutes; bake filling at 375 degrees F. for 30 to 35 minutes.
PECAN PUMPKIN PIE
> Back to Top <
2 eggs
1/2 cup (100g) sugar
1/2 cup (85g) brown sugar, packed
1 Tablespoon flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 can (16oz 4dl) pumpkin (or 2 cups cooked pumpkin)
1 can (14 oz ~3dl) condensed milk (can use non fat)
1 unbaked 9 in (23cm) deep dish pie shell
topping:
2 Tablespoon butter or margarine, very soft
1 Tablespoon grated orange rind
1/4 cup (42g) brown sugar, packed
3/4 cup (~90g) whole pecans
Preheat oven to 450F (230C).
Prepare the pie shell in you pie dish crimp or roll edge as you desire.
Combine eggs, sugar, 1/2 cup brown sugar, flour, spices and salt.
Blend in pumpkin and condensed milk. Mix well. Pour into 9 inch (23cm)
pie shell.
Bake at 450F (230C) for 10 minutes. Then reduce heat to 350F (180C) and bake 30
to 40 minutes longer until firm on top. This will be when the pie looks
like it has 10 more minutes to bake.
Make the pecan topping by combining the 4 topping ingredients.
Sprinkle pecan mixture over pie the last 10 minutes of baking, and bake another
10
before removing from the oven.
Total baking time is 10 minutes at 450F (230C) and 40 to 50 minutes at 350F
(180C).
PEPPERMINT
EGGNOG
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1/2 gallon pink peppermint ice cream, softened
2 quarts eggnog
1/4 cup finely crushed peppermint candies (optional, to taste only)
1- 2 liter bottle gingerale, Sprite, or 7-Up
red food coloring (if needed)
1 cup whipping cream, whipped
coarsely crushed peppermint candy for garnish
Place softened ice cream in punch bowl. Add eggnog and mix well. The 1/4 cup of
crushed peppermint candy may be added if a stronger peppermint flavor is
desired. Add gingerale. (A few drops of red food color may need to be added to
achieve a nice pink color). Place dollops of whip cream on top of eggnog and
sprinkle with coarsely chopped peppermint candies for garnish.
PERFECT APPLE PIE
> Back to Top <
crust
1 (15-oz.) package refrigerated pie crusts
filling*
3/4 cup sugar
2 tablespoons all purpose or unbleached flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice, if desired
6 cups (6 medium) thinly sliced, peeled apples
Prepare pie crust as directed on package for two-crust pie using 9-inch pie pan.
Heat oven to 425 degrees F. In large bowl, combine all filling ingredients
except lemon juice and apples; mix well. Add lemon juice and apples; toss gently
to mix. Spoon into crust-lined pan. Top with second crust; seal edges and flute.
Cut slits or shapes in several places in top crust.
Bake at 425 degrees F. for 40 to 45 minutes or until apples are tender and crust
is golden brown. Servings: 8
*Two 21-oz. cans apple pie filling can be substituted for filling.
PERFECT MASHED POTATOES
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16-20 medium russet potatoes (about 6 lbs.), peeled, cut into quarters
1 1/2 teaspoon salt
1/4 cup margarine or butter, if desired
1/4 teaspoon pepper
1/2 cup hot milk
Place potatoes in Dutch oven; add enough water to cover. Add 1 teaspoon of the
salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently
for 25 to 30 minutes or until potatoes break apart easily when pierced with
fork. Drain well.
Return potatoes to Dutch oven; shake Dutch oven gently over low heat for1 to 2
minutes to evaporate any excess moisture.
Mash potatoes with potato masher until no lumps remain. Add margarine, pepper
and remaining 1/2 teaspoon salt; continue mashing, gradually adding enough milk
to make potatoes smooth and creamy. Servings:
16
POPCORN SNOWMAN
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32 cups popcorn (about 1-½ cups unpopped)
4 cups sugar
1-1/3 cups light corn syrup
1 cup margarine or butter
1 Tablespoon salt
1-1/3 cups water
2 teaspoon vanilla extract
1/3 cup confectioner's sugar
2 cherry or-raspberry-flavor chewy-fruit rolls
1/2 pound green gumdrops
2 purple gumdrops
3 dark seedless raisins
About 2 hours before serving or day ahead:
Place popped corn in a large open roasting pan and set in 225 F oven to keep
warm.
Meanwhile, in a 5-qt.Dutch oven over medium heat, heat sugar, corn syrup,
margarine or butter, salt and water to boiling, stirring constantly until sugar
completely dissolves. Set candy thermometer in place and continue cooking,
without stirring, until temperature reaches 250 F or hard ball stage.
Remove saucepan from heat; quickly stir in vanilla.
Pour hot syrup mixture over popcorn, tossing to coat well. Set aside about 2
cups popcorn mixture for snowman's hat. Wearing clean rubber gloves (for
handling hot mixture), shape remaining mixture popcorn into 2 balls, one
slightly larger. On large plate, place smaller popcorn ball on top of
larger popcorn ball to form snowman's body. Shape reserved popcorn mixture into
cone-shaped hat; place on top of snowman's head.
In a mall bowl, mix confectioner's sugar with 1-1/4 tsp water to form a thick
pasty frosting. Cut snowman's mouth from fruit roll; cut remaining fruit
rolls into strips. Attach strips around neck for scarf and on hat for
decoration. With frosting, attach 1 green gumdrop to snowman' face for
nose, and 2 purple gumdrops for eyes. With frosting, attach remaining green
gumdrops around base and on tip of hat. With frosting, attach raisins to
snowman's body for buttons
POPCORN SNOWMEN
> Back to Top <
4 Tablespoons unsalted butter
4 cups mini marshmallows
9 cups popped popcorn
1/2 cup confectioners' sugar
1 Tablespoon milk
gumdrops, cinnamon candies -- fruit leather, jelly pretzels -- for garnish.
In a large saucepan, melt the butter over low heat. Add the marshmallows and
cook, stirring often, until melted and syrupy, about 5 minutes. Place the popped
popcorn in a large lightly greased shallow pan. Pour the syrup over the popcorn,
tossing to coat evenly. While still warm, form 6 balls about 5" in
diameter from the coated popcorn for the bottom sections, giving the balls flat
bases so the snowmen will stand. Form 6 balls about 3-1/2" in diameter for
the middle sections. Then form 6 balls about 2" in diameter for the top
sections. Stir in the confectioners' sugar and milk together until smooth. Use
the icing to stack three popcorn balls of decreasing sizes into a snowman, then
attach candies to decorate. (Gumdrops for hats, fruit leather for scarves, etc.)
PUMPKIN TART WITH CARAMEL RUM RAISIN SAUCE
> Back to Top <
crust
1 refrigerated pie crust (from 15-oz. pkg.)
filling
3/4 cup sugar
1/2 teaspoon ginger
3/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 cup milk
1 (15-oz.) can pumpkin
2 eggs
sauce
1 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 cup dark rum
1/4 cup dark corn syrup
1/2 cup raisins
Place cookie sheet in oven on middle rack; heat oven to 450 degrees F. Place pie
crust in 10-inch tart pan with removable bottom as directed on package for
one-crust filled pie.
In large bowl, combine all filling ingredients; blend well. Pour into
crust-lined pan.
Place tart on cookie sheet in oven. Bake at 450 degrees F. for 35 to 50 minutes
or until crust is deep golden brown. Cool 1 hour.
In medium saucepan, combine all sauce ingredients; mix well. Cook over medium
heat, stirring constantly, until mixture comes to a boil. Reduce heat to low;
simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in
refrigerator. Servings: 12
QUICK AND EASY STUFFING > Back to Top <
1/4 cup butter or margarine
3/4 cup chopped celery
3/4 cup chopped onion
4 1/2 cups water or chicken broth
3 (6-oz.) pkg. chicken-flavored stuffing mix
Melt butter in large saucepan over medium heat. Add celery and onions; cook and
stir until vegetables are tender.
Add water and contents of seasoning packets from stuffing mix; mix well. Bring
to a boil. Remove from heat. Add bread cubes; toss lightly to combine.
Use to stuff turkey, or place in greased 13x9-inch (3-quart) glass baking dish
and cover with foil; bake at 350 degrees F. for 25 to 30 minutes or until
thoroughly heated. Servings:
12 to 14
QUICK CHRISTMAS TREE BREAD
> Back to Top <
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix (or make your own, mixing raisins,
currants, snipped dried apricots, apples, prunes-whatever's on hand)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces
Granulated sugar or homemade vanilla pearl
Check to see that one rack is in bottom third of oven and heat oven to 425
degrees F.
Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix well. Stir
in dried fruit. Let stand until ready to use.
Put flour, baking powder, spice, and salt into a large bowl, stir to mix well.
Add butter and cut in with pastry blender or rub in with fingers, until mixture
looks like fine granules.
Stir milk mixture and pour over flour mixture. Stir with a fork until a soft
dough forms. Turn out dough onto a lightly floured surface and give 10 kneads.
(If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off
about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet
at least 16 inches long. Using both rolling pin and fingers, pat and roll dough
into a flat triangle about 12 inches long and 9
inches wide across the bottom. With scissors, make about ten diagonal cuts down
each long side of the triangle, cutting to within about 1 inch of the center.
Shape a small piece of reserved dough into a trunk at bottom of tree and
remaining dough into a "pot." Dough may now be covered with plastic
wrap and refrigerated for a couple of hours or frozen for up to 2 weeks.
Bake tree 10 minutes. Beat egg white with a fork until broken up. Brush over hot
bread, sprinkle with sugar. Bake 5 to 8 minutes longer, until light brown. With
two spatulas, carefully transfer tree to a wire rack. If possible, cool at least
2 hours before serving. Let guests break off small pieces.
Yield: 10 to 12 small servings
REDUCED FAT CRESCENT DINNER ROLLS
> Back to Top <
2 (8-oz.) cans Refrigerated Reduced Fat Crescent Dinner Rolls
1 egg white, beaten
1 teaspoon caraway or sesame seed, or 1/2 teaspoon poppy seed, if desired
Heat oven to 375 degrees F. Unroll dough into 16 triangles. Roll each loosely
from shortest side of triangle to opposite point. Place rolls on ungreased
cookie sheets; curve into crescent shape.
Brush each roll lightly with beaten egg white. Sprinkle with seed.
Bake at 375 degrees F. for 11 to 13 minutes or until golden brown.
To keep rolls warm before serving; place in serving basket and loosely cover
with foil.
Crescent rolls can be rolled up to 2 hours before baking. Cover cookie sheets
with plastic wrap; refrigerate. Servings:
16
ROASTED VEGETABLE AND CORNBREAD STUFFING
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3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 tablespoon oil
4 cups chicken broth or water
1/4 cup butter or margarine
2 (8-oz.) pkg. cornbread stuffing mix
Heat oven to 500 degrees F. Line small cookie sheet with
foil. In medium bowl, combine chopped vegetables and oil; toss to coat. Spread
on foil-lined cookie sheet. Bake at 500 degrees F. for 15 to 20 minutes or until
vegetables are browned and tender, stirring once or twice. Reduce oven
temperature to 350 degrees F.
Meanwhile, in Dutch oven, bring chicken broth and butter to a boil. Cook until
butter is melted. Remove from heat; stir in roasted vegetables and stuffing mix;
toss gently to mix.
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 thoroughly heated.
Servings: 16 to 18
RUDOLPHS ANTLERS
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1 cup Semi-sweet choc. chips
1/2 cup Butterscotch chips
3 ounces Can chow mein noodles
12 Maraschino cherries, halved
Melt chocolate and butterscotch pieces together in a medium saucepan over low
heat, stirring occasionally. Remove the pan from heat. Stir in chow mein
noodles. Using two teaspoons, on a waxed paper-lined cookie sheet, shape about 1
T of the mixture in a v-shaped cookie about 2" wide to resemble antlers.
Press a cherry half securely in the center of each. Repeat for remaining
cookies. Chill cookies on the cookie sheet in the refrigerator for 1
to 2 hours or till cookies are firm. Store the antlers in the refrigerator
in a covered container up to 5 days. Makes 24.
RUM BALLS
> Back to Top <
3 Tablespoons cocoa
1 cup (150g) confectioners' sugar
3 cups (~330g) vanilla wafers, crushed (vanilla biscuits)
4 Tablespoons dark corn syrup (golden syrup)
1/2 cup (1dl) dark rum (more or less, depending on personal tastes)
extra cocoa and/or ground chocolate to roll the rum balls in
Into a large bowl, sift together the cocoa and confectioners' sugar
In a food processor or blender crush/crumble the vanilla wafers. Add the
crushed vanilla wafers to the sugar mixture and combine. Add the remaining
ingredients.
Form the mixture into 1 inch (2.5 cm) balls with your hands. The balls should
hold together easily and retain their shape. If the mixture is too dry to hold
together or too wet to form balls, you can easily adjust the consistency by
adding rum or sugar accordingly.
Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the
balls in to coat:
SAUSAGE SNACK WRAPS
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2 (8-oz.) cans Refrigerated Crescent Dinner Rolls
48 fully cooked cocktail smoked sausage links or hot dogs
Heat oven to 375 degrees F. Separate dough into 16 triangles. Cut each triangle
lengthwise into thirds. Place sausage on shortest side of each triangle. Roll
up, starting at shortest side; roll to opposite point. Place on ungreased cookie
sheets.
Bake at 375 degrees F. for 12 to 15 minutes or until golden brown, switching
position of cookie sheets halfway through baking. If desired, serve warm with
ketchup and mustard. Servings: 48
snacks
SCENTED CINNAMON ORNAMENTS (Non-food) > Back to Top <
4 ounces Cinnamon
1 Tablespoon Cloves
1 Tablespoon Nutmeg
3/4 cup Applesauce
2 Tablespoon White glue
Ribbon
In medium bowl, combine cinnamon, cloves, and nutmeg. Add applesauce and glue;
stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth
and ingredients are thoroughly mixed. Divide into 4 portions. On floured
surface, roll each portion to 1/4 inch thickness. Cut dough with floured cookie
cutters of desired shapes. Using straw or toothpick, make a small hole in the
top of the ornament. Place cutouts on wire racks and allow to dry at room
temperature for several days or dry them in a dehydrator. Thread ribbon through
hole in ornament. DO NOT EAT. Makes about 32 (2 inch) ornaments.
NOTE: You can
decorate these ornaments with royal icing for an even neater effect.
GREEN BEAN CASSEROLE 2
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1 can (10 3/4 oz.) Cream of Mushroom
1/2 cup milk
1 tsp. soy sauce
Dash pepper
4 cups cooked cut green beans
1-1/3 cups French's French fried onions
MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR. Sprinkle with remaining onions. Bake 5 min. Serves 6.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen
green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh
green beans for this recipe.
SIMPLE MASHED POTATOES
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4 2/3 cups water
1/2 cup margarine or butter
1 teaspoon salt, if desired
1 3/4 cups milk
4 2/3 cups Hungry Jack® Mashed Potato Flakes
3/4 cup sour cream
In medium saucepan, bring water, margarine and salt to a boil. Remove from heat.
Stir in milk and potato flakes with fork until potatoes are of desired
consistency. Stir in sour cream. Servings:
12 to 14
SKIN ON MASHED NEW POTATOES
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30 small new red potatoes (about 5 lbs.), unpeeled, halved
1-1/2 teaspoons salt
3 tablespoons butter or margarine, if desired
1/4 teaspoon pepper
1-1/2 cups warm milk
Place potatoes in large saucepan; add enough water to cover. Add 1 teaspoon of
the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil
gently for 15 to 20 minutes or until potatoes break apart easily when pierced
with fork. Drain well.
Mash potatoes with potato masher. Add butter, pepper and remaining ½ teaspoon
salt; continue mashing, gradually adding enough milk for desired consistency.
Servings: 16
SOUR CREAM CRANBERRY PIE > Back to Top <
CRUST
1 refrigerated pie crust (from 15-oz. pkg.)
FILLING
1 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
2 (8-oz.) containers nonfat sour cream (1 3/4 cups)
3 egg yolks
1 teaspoon grated orange peel
1 tablespoon orange juice
1 1/2 cups sweetened dried cranberries (about 8 oz.)
MERINGUE
3 egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla
Heat oven to 450 degrees F. Prepare and bake pie crust as directed on package
for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until
completely cooled. Reduce oven temperature to 400 degrees F.
During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar,
cornstarch and salt; mix well. Stir in all remaining filling ingredients. Bring
to a boil, stirring constantly. Cook over medium heat for 1 to 2 minutes or
until thickened, stirring constantly. Remove from heat; cool 5 minutes.
Meanwhile, in large bowl, beat egg whites and cream of tartar until foamy.
Gradually beat in 1/4 cup sugar until stiff peaks form. Beat in vanilla.
Pour hot filling into cooled baked shell. Spoon meringue onto hot filling.
Spread meringue over filling, sealing to edge of crust to prevent shrinking or
weeping.
Bake at 400 degrees F. for 8 to 10 minutes or until light golden brown. Cool on
wire rack for at least 45 minutes or until slightly cooled. Serve immediately,
or refrigerate until serving time. Store in refrigerator.
Servings: 8
SPICED CARIBBEAN CHRISTMAS CAKE
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1-1/2 pound (675g) mixed dried fruit (make sure your mix has some dried
cherries)
2/3 cup (~100g) prunes, chopped
2/3 cup (~100g) dried mango or papaya pieces, chopped (if you cannot find
these use more mixed fruit)
1/2 cup (1dl) candied cherries quartered
3 tablespoon brandy
3 tablespoon port
3 tablespoon rum
4 tablespoon cherry brandy
1 tablespoon apple pie spice
1/2 teaspoon salt
2 teaspoons real vanilla extract
2 1/4 cup (315g) self-rising flour
1 1/2 cup (300g) raw sugar
6 eggs
1 cup (225g) butter, softened (generous cup)
4 tablespoons 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.
Apple Pie Spice
1 teaspoon ground or whole cloves
1 Tablespoon ground cinnamon
½ to 1 teaspoon ground nutmeg
Mix the spices and use at once or store in an airtight container away from a
strong light
SPICED CHRISTMAS ORNAMENTS > Back to Top <
3/4 cup ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground nutmeg
2 tablespoons ground cloves
1 cup applesauce
Mix dry ingredients together. Add applesauce and mix well. Roll on waxed paper
to 1/2" thickness and sprinkle with cinnamon to keep from sticking. Cut
into Xmas shapes. Let decorations air dry for 4 or 5 days, turning once a day.
Ornaments can be painted or decorated when dry. Store in a plastic bag each
year. When the scent evaporates, add a drop or 2 of cinnamon oil to the back.
These ornaments are wonderful tree decorations or gifts. Source: holiday gift
giving book
SPICED PEAR CHUTNEY
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3/4 cup firmly packed brown sugar
3/4 cup cider vinegar
3 firm large pears (1 1/2 lbs.), cored, chopped
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup golden or dark raisins
1 tablespoon grated gingerroot
1/2 teaspoon cinnamon
1/2 teaspoon coriander
In large saucepan, combine brown sugar and vinegar; stir to mix well. Bring to a
boil. Reduce heat; simmer 10 minutes.
Stir in all remaining ingredients. Return to a boil. Reduce heat; simmer 45
minutes or until thickened.
Refrigerate at least 3 hours or until chilled. Spoon into nonmetal container;
cover tightly. Store in refrigerator for up to 2 weeks.
Makes 4 cups.
SPICY CHRISTMAS ORNAMENTS > Back to Top <
1 cup Applesauce
4 ounces Ground cinnamon
1 ounces Ground cloves
1 ounces Ground nutmeg
1 ounces Ground ginger
(1 ounce = 1/8 cup = 2 Tablespoons;
4 ounces = 8 Tablespoons = 1/2 cup)
Combine everything and blend with your hands until dough is smooth. Add more
applesauce if necessary. Divide dough into quarters.
Sprinkle counter with cinnamon and roll out portion of dough to 1/4" thick.
Cut with cookie cutters and transfer to cookie sheet. Pierce with skewer
to form hole for hanging.
Turn ornaments every 12 hours and examine until they are dry. This takes 3
to 5 days.
When the ornaments lose their scent, dab on oil of cinnamon.
Note: Roll out dough on aluminum foil and move the foil onto the cookie
sheet. It will help the ornaments keep their shape.
Note: You can alter the amounts as long as you use about 7 oz ground
spices to 1 cup applesauce. Yield:
6 servings
SPICY CRANBERRY SAUCE
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12 ounces (360g) Cranberries (fresh or frozen), cut in half
1 Cup (2dL) Water
1 Cup (200g) Sugar
3 medium Jalapeno peppers, seeded and diced fine
2 teaspoons Lemon Juice
1/2 Cup (1dL) Dry Sherry
Rinse berries in cold water; drain.
In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil.
Add cranberries, jalapeno peppers, and lemon juice.
Once mixture boils again, reduce heat and simmer gently for 10 minutes, stirring
occasionally. Add sherry and
stir well. Remove from heat and let
cool completely at room temperature.
Refrigerate in a glass container with cover.
Serve with turkey or chicken.
STREUSEL TOPPED CRANBERRY PEAR TART
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Crust
1 Refrigerated Pie Crust (from 15-oz. pkg.)
Filling
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons cinnamon
4 cups thinly sliced, peeled pears
3/4 cup fresh or frozen cranberries
Topping
1/4 cup sugar
1/4 cup All Purpose or Unbleached Flour
2 tablespoons margarine or butter, softened
Place cookie sheet in oven on middle rack; heat oven to 375 degrees F. Place pie
crust in 9-inch tart pan with removable bottom as directed on package for
one-crust filled pie.
In large bowl, combine 1/2 cup sugar, cornstarch and cinnamon; mix well. Add
pears and cranberries; toss gently to coat. Spoon into crust-lined pan.
In small bowl, combine all topping ingredients; mix with fork until well
blended. Sprinkle over filling.
Place tart on cookie sheet in oven. Bake at 375 degrees F. for 45 to 55 minutes
or until crust is deep golden brown and pears are tender. Serve warm or cool.
Servings: 8
STUFFED ROAST TURKEY AND GRAVY
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1 (12 to 18-lb.) Frozen Whole Turkey, thawed
1/2 teaspoon salt
Stuffing of choice
1/3 cup butter or margarine, melted
Gravy
Turkey drippings
2 (14 1/2-oz.) cans ready-to-serve chicken broth
2/3 cup Pillsbury BEST® All Purpose or Unbleached Flour
Water
Turkey Directions: Heat oven to 325 degrees F. Remove and discard neck and
giblets from turkey. Rinse turkey inside and out with cold water; pat dry with
paper towels. Sprinkle cavity of turkey with salt.
Spoon stuffing loosely into neck and body cavities of turkey. Place any
remaining stuffing in lightly buttered casserole; cover and refrigerate to bake
as side dish. Turn wings back and tuck tips over shoulder joints. Refasten
drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back
with skewers.
Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer
so bulb reaches center of thickest part of thigh, but does not rest on bone.
Spoon butter over turkey. Do not add water or cover.
Bake at 325 degrees F. until turkey is fork tender, juices run clear and meat
thermometer registers 180 to 185 degrees F. using "Timetable for Roasting
Turkey" below. If necessary, cover turkey breast with tent of foil during
last 1 1/2 to 2 hours of baking to prevent excessive browning.
Remove turkey from roasting pan. Let stand 15 to 20 minutes before carving.
Remove skewers. Remove stuffing; place in serving bowl.
Gravy Directions: Pour turkey drippings from roasting pan into strainer over
bowl. Spoon off fat that rises to top, reserving 1/2 cup. Pour drippings into
measuring cup. Add broth and enough water to make 7 cups liquid.
In large saucepan, combine reserved 1/2 cup fat and flour. Cook over medium
heat, stirring constantly with wire whisk until mixture turns golden brown,
about 2 minutes.
Gradually stir turkey drippings mixture into saucepan. Cook over low heat until
mixture boils and thickens, stirring constantly.
Servings: 12 to 18
STUFFED ROASTED HERB TURKEY AND GRAVY
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1 (12 to 18-lb.) Butterball® Frozen Whole Turkey, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
Stuffing of choice
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh sage or 1 teaspoon dried sage leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
Gravy
Turkey pan drippings
2 (14 1/2-oz.) cans ready-to-serve chicken broth
2/3 cup Pillsbury BEST® All Purpose or Unbleached Flour
Water
Turkey Directions:
Heat oven to 325 degrees F. Remove and discard neck and giblets from turkey.
Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle
cavity of turkey with salt.
Spoon stuffing loosely into neck and body cavities of turkey. Place any
remaining stuffing in lightly buttered casserole; cover and refrigerate to bake
as side dish. Turn wings back and tuck tips over shoulder joints. Refasten
drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back
with skewers.
Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer
so bulb reaches center of thickest part of thigh, but does not rest on bone. Do
not add water or cover.
In small bowl, combine butter, sage and thyme; mix well. Brush half of mixture
over turkey. Cover turkey loosely with tent of foil.
Bake at 325 degrees F. until turkey is fork-tender, juices run clear and meat
thermometer registers 180 to 185 degrees F. using "Timetable for Roasting
Turkey" below. To brown turkey, remove foil for last hour of baking; brush
turkey with remaining butter mixture. Remove
turkey from roasting pan. Let stand 15 to 20 minutes before carving. Remove
skewers. Remove stuffing; place in serving bowl.
Gravy Directions:
Pour drippings from pan into strainer over bowl. Spoon off fat that rises to
top, reserving 1/2 cup. Pour drippings into measuring cup. Add broth and enough
water to make 7 cups liquid.
In large saucepan, combine reserved 1/2 cup fat and flour. Cook over medium
heat, stirring constantly with wire whisk until mixture turns golden brown,
about 2 minutes.
Gradually stir turkey drippings mixture into saucepan. Cook over low heat until
mixtures boils and thickens, stirring constantly.
Serving : 12 to 18
SWEET POTATO CASSEROLE
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2 cup (1/2l) mashed sweet potatoes (can use canned)
2 teaspoons real vanilla
3/4 cup (150g) sugar
1/2 teaspoon salt
1/2 cup (115g) butter
1 teaspoon flour
2 eggs, beaten
topping
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 PECAN PIE
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2 cups (1/2l) sweet potato puree
2 eggs
3/4 cup (150g) sugar
1-2/3 cups (3dl) light cream or evaporated milk
3 teaspoons butter or margarine, softened
2/3 cup brown sugar
2/3 cup coarsely chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 unbaked pie shell
Bake sweet potatoes until tender, peel and mash.
Make sure all lumps are removed. Lightly beat eggs.
Blend together with sweet potatoes. Stir
in sugar, salt, cinnamon, ginger, and cloves.
Blend in cream. Pour into pie shell.
Bake in preheated oven at 400F (205C) 45 to 55 minutes or until knife inserted
halfway between center and edge of pie comes out clean.
Cool the pie completely on rack.
Once the pie is cool you can make and top with the Caramelized Pecan Topping.
First, combine butter or margarine, brown sugar, and pecans. Gently drop by
spoonfuls over cooled pie to cover top. Broil
in your oven, 5 inches below heat until mixture begins to bubble, about 3
minutes.
Watch carefully, if cooked too long, top will turn syrupy. Cool the pie on rack.
SWEET POTATOES
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3 cups cooked or canned sweet potatoes, mashed
1 cup sugar
3/4 cup egg substitute (or 3 eggs, well beaten)
1/2 cup Milnot (evaporated milk or heavy cream may also be used)
1 stick (1/2 cup) butter or margarine, melted
1 tsp. vanilla
1/4 tsp. nutmeg
Mix all ingredients with electric mixer until smooth. Pour into a 1.5 quart
casserole dish which has been sprayed with fat free cooking spray.
TOPPING:
1/2 cup brown sugar
1/2 cup self-rising flour
1/2 stick (1/4 cup) butter or margarine
1 cup chopped pecans
1/2 cup coconut
Mix topping ingredients together; top sweet potato mixture with topping mix.
Bake in preheated oven at 350 degrees F. for 30 minutes.
SWEET POTATOES 2 > Back to Top <
1/2 Cup Icing Sugar
3 cups Mashed sweet potatoes
1 cup white sugar (may use less)
2 eggs
1 tsp. vanilla
1 stick melted butter or margarine
Mix and put in buttered baking dish.
Mix the following together and add to top of sweet potatoes:
1 cup brown sugar
1/3 cup flour
1cup finely chopped pecans
1/3 cup melted butter
Bake 30 minutes in 350 degree oven.
SWINGIN EGGNOG
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6 egg yolks
1/2 cup sugar (white, granulated)
2 cup milk
2 cups light rum
2 cups whipping cream
Beat yolks until light. Add sugar and mix well. Add milk and rum.
Mix well, then chill for at least 3 hours. One hour before serving, whip cream
and stir into chilled mixture. Return to refrigerator for an hour. Serve in
punch cups and dust with nutmeg.
NOTES:
* A potent holiday party eggnog drink -- Eggnog is a traditional
holiday party drink. This recipe makes a rich and powerful eggnog.
Yield: Serves 20.
* This stuff is POTENT, even if you reduce the rum by half.
Brandy, dark rum or bourbon may be substituted for the light rum. If you prefer
a nonalcoholic eggnog, leave out the booze altogether. With or without booze,
this eggnog is very rich and very good.
TRADITIONAL DECORATED CHRISTMAS COOKIES
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COOKIE
3/4 cup butter, unsalted; softened
1/2 cup sugar
1 egg
1 Tablespoon lemon peel; finely grated
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups flour, all purpose; unsifted
1 Tablespoon water; (use 2 if needed)
ICING
3 egg whites
1 pound sugar, powdered
2 teaspoons water; (use 3 if needed)
food colors, sprinkles, etc
Beat together butter and sugar in small bowl with electric mixer until light and
fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until
thoroughly incorporated. Add water, a few drops at a time, only until dough
starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate
until firm, about 2 hours.
Preheat oven to 350øF. Lightly grease 4 cookie sheets. On lightly floured
surface, roll out dough to 1/8" thickness. Cut out various shapes using
cookie cutters or homemade cardboard patterns, or freehand. Re-roll scraps and
cut out. Make small holes with wooden pick if planning to hang cookies. Bake for
12 to 15 minutes or until beginning to brown around edges. Remove cookies to
wire rack to cool before decorating.
Prepare icing: Beat egg whites in small bowl with electric mixer until foamy.
Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add
just enough water to get a good spreading consistency. Tint with food coloring,
if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles,
degrees and cinnamon red hots, if desired.
Yield: 48 servings
SAGE ROASTED TURKEY
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3 - 5 sprigs sage, fresh
2 tablespoons rosemary, fresh chopped
3 cloves garlic, sliced thinly
salt
ground black pepper
Sage and rosemary are wonderful with turkey. This recipe make a beautiful
presentation
with the sage leaves fanned out under the turkey skin.
First, lift and loosen the skin.
Then arrange the sprigs of the sage in little clumps under the skin. You
should be able to make interesting
patters under the skin. As the turkey roasts the pattern of the sage
leaves will be more visible under the skin.
Reserve some sage to put in the cavities of the unstuffed turkey. If you
turkey is stuffed then tuck a the remaining sprigs of sage around the tied legs
and in any crevices of the turkey.
Dot and sprinkle the chopped rosemary and sliced garlic under the skin and on
top of
the turkey along with salt and pepper to taste. I do like to use a season salt
(your favorite kind even Cajun) to season the outside of the turkey.
Roast and enjoy. The sage will make a beautiful pattern under the skin, along
with tasting great!
NOTE: Many of today recipes require
you loosen the skin on the turkey. Here is a bit of
information on how to loosen the skin without damaging the skin.
Poke the end of a small spoon between the breast meat and skin, starting at the
open cavity of the turkey. Move the spoon over the breast to separate the skin
from the meat; take care not to rip the skin.
Do this on both sides of the breastbone. Place a spoonful of the herbs, butter,
spices, etc.. under the skin, and press it out to distribute it evenly over the
breast.
VEGAN EGGNOG
> Back to Top <
2 (10 1/2-ounces) packages soft, silken tofu
16 ounces vanilla soy milk or rice milk
1 Tablespoon plus 1tsp. vanilla extract
1/4 cup sugar
2 Tablespoons brown sugar
1/4 teaspoon ground turmeric
1/2 to 1 cup rum or brandy (optional)
Nutmeg
Makes 8 servings.
In blender or food processor, combine all ingredients except nutmeg, blend
thoroughly, stopping occasionally to scrape down sides of bowl. Serve
well-chilled and dusted with nutmeg.
Nutritional Analysis:
Per 5-oz. serving: 235 CAL; 8g Prot; 5g Fat; (0.1g Sat. Fat); 26g Carb.; 0 Chol.
55mg Sod.; 0 Fiber
VEGGIE CHRISTMAS TREE
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8 ounces ranch salad dressing
4 cups broccoli flowerets
1 broccoli stem
3 cups cauliflower flowerets -- 3-4 cups
4 cherry tomatoes -- quartered (4 to 5)
1 medium carrot -- sliced
Cover the bottom of a 13x9x2" glass dish with dressing. Arrange broccoli in
a tree shape, using the stem as the trunk. Place cauliflower around tree. Add
tomatoes and carrot slices as ornaments.
VICTORIAN CHRISTMAS JAR POTPOURRI
> Back to Top <
3 cups pine needles green 1-1/2 oz
2 cups curly pods -- (gold) 2 oz
2 cups pine cones - birch -- (gold) 3-1/4 oz
2 cups pine cones - hemlock. 1-1/4 oz
2 cups rose hips - whole 8 oz
1 cup anise -- (star) - standard 2 -- oz
1 cup casurina pods -- (gold) 2 oz
1 cup cinnamon sticks -- (1-inch) 2-3/4 oz
1 cup juniper berries -- (red) - whole 3-1/4 -- oz
1 cup noble fir cone scales 3/4 oz
1 cup orange peel - large cut 2 oz
1 cup tilia flowers 1-1/2 oz
1/2 cup allspice -- (Mexican) whole-- 1-3/4 oz
1/2 cup calamus root 1-1/4 oz
1/2 cup cedar roses -- (gold) - as topper 1 -- oz
1/2 cup cloves - whole 1-3/4 oz
1/2 cup uva ursi -- (pinguica) leaves-- 3/4 oz
oil: christmas or cinnamon or orange 'n clove
Blend all and bag.
WHITE CHRISTMAS CANDY
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2 lbs. white chocolate
1/2 lb. red and green crushed candy canes
Melt chocolate over med/low heat, stir until smooth. Remove from heat, stir in
crunched candy. Spread on parchment-paper-lined cookie sheets. Chill in
refrigerator 8-10 minutes. Break into small pieces. Store in airtight
containers.
WHITE CHRISTMAS JAR POTPOURRI > Back to Top <
4 cups pearly everlasting -- (white) 1 oz
3 cups pine needles green 1-1/2 oz
2 cups cockscomb flowers -- (dyed red) 1-1/4 oz
2 cups pine cones - white spruce 2 oz
1 cup cinnamon sticks -- (1-inch) 2-3/4 oz
1 cup curly pods -- (natural) 1 oz
1 cup hibiscus flowers - whole 1-1/2 oz
1 cup noble fir cone scales 3/4 oz
1 cup pine cones - birch 1 oz
1 cup pine cones - hemlock 3/4 oz
1 cup rose hips - whole 4 oz
1 cup velvet flowers -- (Xmas red) 1/2 oz
1/2 cup cellulose fiber fixative 2 oz
1/2 cup cloves - whole 1-3/4 oz
oil: Christmas with vanilla
Blend all and bag.
WHITE CHRISTMAS JEWEL FUDGE
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3 (6 oz each) pkg white chocolate (18 oz total)
1 (14 oz) can sweetened condensed milk
1 1/2 tsp vanilla
1/8 tsp salt
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries
Over low heat, melt chocolate with sweetened condensed milk, vanilla and salt
Remove from heat, stir in cherries. Spread into foil-lined 8 - 9" square
pan. Chill 2 hours or until firm. Turn fudge out onto cutting board, peel off
foil, cut in squares. Store covered in refrigerator.
WILD RICE AND SAUSAGE STUFFING
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7 cups water
2 teaspoons chicken-flavor instant bouillon or 2 chicken-flavor bouillon
cubes
1-1/2 teaspoons salt
3/4 cup uncooked wild rice, rinsed
1-1/2 cups uncooked regular long-grain white rice
1 lb. bulk pork sausage
1-1/2 cups chopped celery
3/4 cup chopped onions
In large saucepan, combine water, bouillon and salt; bring to a boil. Add wild
rice; cover and simmer 40 minutes. Add white rice; cover and simmer an
additional 25 minutes or until rice is tender; drain any remaining liquid.
Meanwhile, in large skillet, cook sausage, celery and onions until sausage is no
longer pink, stirring frequently. Drain. Combine sausage mixture and rice
mixture.
Use to stuff turkey, or place in greased 13x9-inch (3-quart) glass baking dish
and cover with foil; bake at 350 degrees F. for 25 to 30 minutes or until
thoroughly heated. Servings:
16
WILD RICE BLEND STUFFING
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2-1/2 cup (1 lb 450g) three rice blend, includes wild rice
3 celery ribs with leaves, chopped
2 to 2-1/2 cups (~1/2l) turkey or chicken broth, low sodium is best
1-1/2 c (225g) dried cranberries or cherries
1 cup (125g) pecans or walnuts, toasted and coarsely chopped
1 medium onion minced
1 cup (~100g) mushrooms, chopped (a mix of mushroom types is nice)
1 Tablespoon fresh sage
1/3 cup (~30g) parsley, chopped
1 Tablespoon thyme leaves (1-1/2 tsp dried)
2 Tablespoons butter
salt
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
YULE LOG
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4 large eggs, separated
3/4 cup sugar, divided
1 tablespoon vegetable oil
1 teaspoon almond extract
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar
mocha buttercream frosting
garnishes: cocoa, holly leaves, cranberries
Brush bottom and sides of a 15x10 inch jellyroll pan with vegetable oil; line
with wax paper, and oil and flour wax paper. Set aside.
Beat egg yolks at high speed with an electric mixer until thick and pale;
gradually add 1/4 cup sugar, beating constantly. Add 1 Tablespoon oil and
almond extract, stirring well. Beat
egg whites until foamy; gradually add remaining 1/2 cup sugar, beating until
stiff but not dry. Fold into yolk mixture.
Combine flour, baking powder, and salt; gradually fold into egg mixture. Spread
batter evenly into prepared pan.
Bake at 350 for 8 minutes or until center of cake springs back when touched.
Sift powdered sugar in a 15x10 inch rectangle on a cloth towel. When cake
is
done, immediately loosen from sides of pan, and turn out onto towel. Carefully
peel of wax paper. Starting ant narrow end, roll cake and towel together,
jelly roll fashion; cool completely on a wire rack, seam side down.
Unroll cake, spread with 1 cup Mocha Buttercream Frosting and carefully reroll
without towel. Place, seam side down, on a serving plate. Spread
remaining frosting over cake. Diagonally cut a 1 inch slice from 1 end of
cake, and place against top center of cake to resemble the knot of a tree.
Score frosting with fork tines to resemble bark. Chill at least 1
hour. Garnish, if desired. Makes 8-10 servings.
Mocha Buttercream Frosting:
1/2 cup butter or margarine, softened
5 cups sifted powdered sugar
1/3 cup cocoa
¼ to 1/2 cup cold strong coffee
2 teaspoons vanilla
Beat butter at medium speed with an electric mixer until creamy; add powdered
sugar, cocoa, 1/4 cup coffee, and vanilla, beating well. Add enough
remaining coffee to reach desired spreading consistency. Makes 2 1/2 cups.
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Happy Holidays from Spike & Jamie |
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