Cherry Christmas Coffee Bread
1 cup milk
1/3 cup water
1 egg
1/3 cup margarine or butter, cut up
4-2/3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1-1/4 teaspoons active dry yeast or bread machine yeast
1-1/3 cups dried tart cherries
2/3 cup sugar
2 tablespoons bread flour
1-1/2 teaspoons ground cinnamon
1/4 cup margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries
Add the first 9 ingredients to the bread machine pan according to the manufacturer' s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
Meanwhile, for filling, in a bowl combine the 2/3 cup sugar, 2 tablespoons bread flour, and 1-1/2 teaspoons cinnamon. With a pastry blender, cut in 1/4 cup margarine or butter until crumbly. Set aside.
Divide the dough into thirds. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Sprinkle the rectangle with one-third of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape.
Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.
Repeat with remaining dough, forming two more tree shapes on baking sheets. Cover; let rise in a warm place about 30 minutes or until nearly double.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.
In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries.
Makes 3 loaves (24 servings).
Saturday, December 3, 2011
Lighter Christmas Milk Punch
Lighter Christmas Milk Punch
1 gallon of 1- or 2-percent milk
1 qt. fat free half-and-half
1 qt. Silk Nog (or reduced fat eggnog)
1 cup Kahlua
1/2 to 1 cup brandy
Sugar or sweetener to taste
Dash pumpkin pie spice
Mix milk, half-and-half, Silk Nog and Kahlua. Taste and add brandy and sugar or sweetener to suit your taste. Chill half of the mixture in the refrigerator and put the remaining half in the freezer until soft-frozen. To serve, mix halves and sprinkle pumpkin pie spice over the top.
Note: Want to make a naughty version to go with this nice one? Replace the skim milk with whole milk, use a half-gallon of store-bought eggnog or boiled custard in place of the fat-free half-and-half and the Silk nog, and up the brandy amount to 1 to 2 cups.
1 gallon of 1- or 2-percent milk
1 qt. fat free half-and-half
1 qt. Silk Nog (or reduced fat eggnog)
1 cup Kahlua
1/2 to 1 cup brandy
Sugar or sweetener to taste
Dash pumpkin pie spice
Mix milk, half-and-half, Silk Nog and Kahlua. Taste and add brandy and sugar or sweetener to suit your taste. Chill half of the mixture in the refrigerator and put the remaining half in the freezer until soft-frozen. To serve, mix halves and sprinkle pumpkin pie spice over the top.
Note: Want to make a naughty version to go with this nice one? Replace the skim milk with whole milk, use a half-gallon of store-bought eggnog or boiled custard in place of the fat-free half-and-half and the Silk nog, and up the brandy amount to 1 to 2 cups.
Friday, December 2, 2011
FANCY CHRISTMAS COOKIES
FANCY CHRISTMAS COOKIES
1 c. butter
1 c. sugar
2 eggs
1 1/4 tsp. vanilla
3 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar. Add eggs, one at a time, beating thoroughly. Add vanilla. Sift together flour, baking powder and salt, add and mix well. Wrap in waxed paper and chill. Roll out small amount of dough at a time on lightly floured board. Cut into shapes with fancy cutters. Place on a greased baking sheet and bake 15 minutes at 350 degrees. Glaze before putting in oven with egg whites and sprinkles.
@@@
Almond Christmas Cutups:
Same as Fancy Christmas Cookies except use brown sugar and cake flour and 1 cup of crushed almonds.
1 c. butter
1 c. sugar
2 eggs
1 1/4 tsp. vanilla
3 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar. Add eggs, one at a time, beating thoroughly. Add vanilla. Sift together flour, baking powder and salt, add and mix well. Wrap in waxed paper and chill. Roll out small amount of dough at a time on lightly floured board. Cut into shapes with fancy cutters. Place on a greased baking sheet and bake 15 minutes at 350 degrees. Glaze before putting in oven with egg whites and sprinkles.
@@@
Almond Christmas Cutups:
Same as Fancy Christmas Cookies except use brown sugar and cake flour and 1 cup of crushed almonds.
Gingerbread Cakes
Gingerbread Cakes
Makes 9 small layer cakes
2 Cups Flour
2 tsp Ginger
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Molasses
2/3 Cup Hot Water
1/2 Cup Butter
1/2 Cup Sugar
1 Egg
Lemon Cream Cheese Frosting
8 oz Cream Cheese
1/4 Butter
1 lb Confectioner’s Sugar
2 tsp Vanilla Extract
Zest from 1 Lemon
Preheat oven to 350º F.
Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
Prepare two 8×8 baking pans as follows: grease the pans with butter. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the mixture you just made to flour the pans, shaking/tapping out any extra.
Whisk molasses and hot water together.
Cream the butter and sugar. Whip the mixture with the egg until light and fluffy.
Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients.
Begin to combine. As the ingredients come together, add more of the butter mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan. You may need to use a knife to loosen the edges, but the parchment paper should keep the bottoms from sticking.
Once the cakes have cooled and have been removed from the pans, use a small biscuit cutter to cut 9 rounds from each cake.
Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.
Place a small amount of frosting on 9 rounds.
Stack the rounds.
Place the rest of the frosting in a piping bag and frost the top of each cake.
You can garnished them with green and red nonpareils, or maraschino cherries would be nice. Keep in an airtight container until ready to serve.
Makes 9 small layer cakes
2 Cups Flour
2 tsp Ginger
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Molasses
2/3 Cup Hot Water
1/2 Cup Butter
1/2 Cup Sugar
1 Egg
Lemon Cream Cheese Frosting
8 oz Cream Cheese
1/4 Butter
1 lb Confectioner’s Sugar
2 tsp Vanilla Extract
Zest from 1 Lemon
Preheat oven to 350º F.
Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
Prepare two 8×8 baking pans as follows: grease the pans with butter. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the mixture you just made to flour the pans, shaking/tapping out any extra.
Whisk molasses and hot water together.
Cream the butter and sugar. Whip the mixture with the egg until light and fluffy.
Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients.
Begin to combine. As the ingredients come together, add more of the butter mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan. You may need to use a knife to loosen the edges, but the parchment paper should keep the bottoms from sticking.
Once the cakes have cooled and have been removed from the pans, use a small biscuit cutter to cut 9 rounds from each cake.
Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.
Place a small amount of frosting on 9 rounds.
Stack the rounds.
Place the rest of the frosting in a piping bag and frost the top of each cake.
You can garnished them with green and red nonpareils, or maraschino cherries would be nice. Keep in an airtight container until ready to serve.
Christollen Bread
Christollen Bread
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Contributed to Recipe Goldmine from the kitchen of Judy/AZ. I make this bread every Christmas - we love it! I got it out of a Good Housekeeping magazine a few years ago.
4 3/4 to 5 1/4 cups all-purpose flour
2 packages active dry yeast
1 teaspoon ground cardamom
1 1/4 cups milk
1/2 cup granulated sugar
1/2 cup margarine or butter
3/4 teaspoon salt
1 egg
1 cup diced mixed candied fruits and peels
1 cup raisins
3/4 cup chopped walnuts
1 tablespoon finely shredded lemon peel
Milk
In a large mixing bowl stir together 2 cups of the flour, the yeast and cardamom.
In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt until warm (120 to 130 degrees F) and margarine or butter is almost melted.
Add to flour mixture along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, stir in candied fruits and peels, raisins, walnuts and lemon peel; then stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes)
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until double (about 1 to 1 1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half; divide each half into thirds. Cover and let rest for 10 minutes.
With hands, roll each piece into a 1-inch-thick rope about 15 inches long. Line up 3 of the ropes, 1 inch apart, on a greased baking sheet.
Starting in the middle, braid the dough bringing the left rope underneath lay down. Repeat to end of loaf. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand). Repeat braiding with the remaining 3 ropes on another greased baking sheet. Cover and let rise until nearly double ( about 1 hour)
Brush loaves with milk.
Bake in a 350 degrees F oven for 20 to 25 minutes or until golden and loaves sound hollow when tapped. If necessary, cover with foil the last few minutes to prevent over browning. Remove from baking sheets. Cool on a wire rack.
Makes 2 loaves (32 servings).
Thursday, December 1, 2011
Chocolate Fudge
Chocolate Fudge--and other variations
Recipe By : The Pillsbury Family Christmas Cookbook
2 1/2 cups sugar
1/2 cup margarine or butter
2/3 cup evaporated milk
1 jar (7 oz.) marshmallow creme
2 cups semi sweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.
VARIATIONS:
BUTTERSCOTCH FUDGE:
Prepare fudge as directed for chocolate fudge, substituting 1 12 oz package butterscotch chips for chocolate chips and pecans for walnuts.
CONFETTI FUDGE:
Prepare fudge as directed above, substituting 2 cups candy-coated chocolate pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup chocolate pieces over top; press lightly into warm fudge. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
TURTLE FUDGE:
Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cool to room temperature.
Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
From http://www.recipesource/. com
Recipe By : The Pillsbury Family Christmas Cookbook
2 1/2 cups sugar
1/2 cup margarine or butter
2/3 cup evaporated milk
1 jar (7 oz.) marshmallow creme
2 cups semi sweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.
Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.
Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge.
Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.
VARIATIONS:
BUTTERSCOTCH FUDGE:
Prepare fudge as directed for chocolate fudge, substituting 1 12 oz package butterscotch chips for chocolate chips and pecans for walnuts.
CONFETTI FUDGE:
Prepare fudge as directed above, substituting 2 cups candy-coated chocolate pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup chocolate pieces over top; press lightly into warm fudge. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
TURTLE FUDGE:
Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cool to room temperature.
Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.
From http://www.recipesource/. com
Christmas Coffee
Christmas Coffee
1/2 c. powdered non dairy creamer
1 c. mini chocolate chips
2 T. vanilla powder
1/4 c. sifted powdered sugar
2 c. nonfat dry milk powder
2/3 c. instant coffee crystals
Chocolate Stir Spoons
Combine nondairy creamer, powdered sugar, powdered vanilla, and milk powder. Layer with coffee and chips into two cup jars. Tap between layers to settle before adding next layer.
GIFT TAG DIRECTIONS:
For each mug, place 1/4 cup of mix in a mug, and add 2/3 cup boiling water. Stir until dissolved.
1/2 c. powdered non dairy creamer
1 c. mini chocolate chips
2 T. vanilla powder
1/4 c. sifted powdered sugar
2 c. nonfat dry milk powder
2/3 c. instant coffee crystals
Chocolate Stir Spoons
Combine nondairy creamer, powdered sugar, powdered vanilla, and milk powder. Layer with coffee and chips into two cup jars. Tap between layers to settle before adding next layer.
GIFT TAG DIRECTIONS:
For each mug, place 1/4 cup of mix in a mug, and add 2/3 cup boiling water. Stir until dissolved.
Danish Christmas Cookies
Danish Christmas Cookies
1 cup plain flour
just under 1/2 cup butter
1/2 cup superfine sugar
1 large egg, separated
1-3/4 teaspoons cinnamon or ground cardamom
pinch of salt
blanched almonds to decorate
Pre-heat oven to 300 F (150 C). Put aside the egg white, 1 ounce of the sugar and 1 teaspoon of cinnamon or cardamom for glazing. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the yolk of the egg, the sugar, salt and spice. Mix the dough with a wooden spoon and then knead until smooth. Roll the dough out on a floured surface until 1/4 inch thick. Cut out cookie shapes with your favorite cookie cutter. Mix the egg white with 1 level tablespoon of sugar and 1 teaspoon of spice and brush over the cookies. Put one blanched almond in the centre of each cookie. Bake until light brown.
1 cup plain flour
just under 1/2 cup butter
1/2 cup superfine sugar
1 large egg, separated
1-3/4 teaspoons cinnamon or ground cardamom
pinch of salt
blanched almonds to decorate
Pre-heat oven to 300 F (150 C). Put aside the egg white, 1 ounce of the sugar and 1 teaspoon of cinnamon or cardamom for glazing. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the yolk of the egg, the sugar, salt and spice. Mix the dough with a wooden spoon and then knead until smooth. Roll the dough out on a floured surface until 1/4 inch thick. Cut out cookie shapes with your favorite cookie cutter. Mix the egg white with 1 level tablespoon of sugar and 1 teaspoon of spice and brush over the cookies. Put one blanched almond in the centre of each cookie. Bake until light brown.
FRUIT FILLED BRAID FOR CHRISTMAS
FRUIT FILLED BRAID FOR CHRISTMAS (Newspaper clipping)
(Bohemian)
DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind
TOPPING
1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds
To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.
Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.
Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.
To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.
While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.
(Bohemian)
DOUGH
2 pkg granular yeast
1 tsp sugar
1/2 c lukewarm water
1 c scalded milk
1/2 c sugar
1 tsp salt
1/2 c shortening
2 eggs
4 c sifted all purpose flour (divided)
1 c light sultana raisins or chopped dates
1/2 tsp mace OR nutmeg
1 tsp grated lemon rind
TOPPING
1 c unsifted icing sugar
5 tsp warm water
2 tsp lemon juice
8 red maraschino cherries, halved
8 green maraschino cherries, halved
About 24 whole medium pecans or equivalent in sliced almonds
To make dough, into large mixing dough put yeast, sugar (first amount) and lukewarm water and let soak 10 minutes. To scalded milk add sugar (second amount), salt and shortening, and cool to lukewarm. Add to risen yeast liquid along with eggs and 3-1/2 cups of the flour and beat 100 times.
Scrape down sides of bowl, cover and let rise in warm place till doubled (about 1-3/4 hours). Punch down dough and let rise a second time until doubled.
Sprinkle kneading board with remaining flour, turn risen dough out on it, cover with raisins or date, mace and lemon rind and knead until all are evenly distributed through dough. If you nee more flour to prevent sticking, sprinkle it on the board.
To shape braid cut dough into two pieces: one piece should be two-thirds of the dough, the other one-third. Cut the larger piece evenly into three and shape each into 18" long strips rolling them under your palms. Place about 1" apart on cookie sheet and braid loosely, broadening braid at centre and pinching ends together. Repeat making a shorter braid to place on top of first braid. Glaze by brushing with mixture of 2 tbsp each of water and sugar. Let rise in warm place until doubled and puffy. Bake at 350' about 50 minutes - until it has a deep golden crust.
While warm drizzle with icing made of mixture of icing sugar, water and lemon juice, then decorate artistically with halved cherries and whole pecans or sliced almonds. This should be served warm and reheats satisfactorily at 275' wrapped in foil in about 20 to 25 minutes.
Christmas Buttered Rum
Christmas Buttered Rum
1 cup butter or margarine, softened
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. ground nutmeg
1 tsp. cinnamon
1 pint vanilla ice cream, softened
Rum or brandy
Boiling water
Cream together butter or margarine, brown sugar, powdered sugar, nutmeg and cinnamon with electric mixer. Blend in softened ice cream.
Turn into a 4 cup freezer container. Seal and freeze, mixture will not freeze solid. To serve, spoon 2-4 Tbs. ice cream mixture into each mug. Add 3 Tbs. rum and 1/2 cup boiling water to each mug. Stir well. Garnish with a cinnamon stick, if desired.
-Women's Circle Home Cooking's Christmas Snacks, 1986
1 cup butter or margarine, softened
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. ground nutmeg
1 tsp. cinnamon
1 pint vanilla ice cream, softened
Rum or brandy
Boiling water
Cream together butter or margarine, brown sugar, powdered sugar, nutmeg and cinnamon with electric mixer. Blend in softened ice cream.
Turn into a 4 cup freezer container. Seal and freeze, mixture will not freeze solid. To serve, spoon 2-4 Tbs. ice cream mixture into each mug. Add 3 Tbs. rum and 1/2 cup boiling water to each mug. Stir well. Garnish with a cinnamon stick, if desired.
-Women's Circle Home Cooking's Christmas Snacks, 1986
Mincemeat Bars
Mincemeat Bars
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the minemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the minemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars
Christmas Party Pie
Christmas Party Pie
Shell:
1 cup flour
1 stick butter
1 cup chopped pecans
--Bottom Layer:
1 cup whipped topping
8 oz cream cheese
1 cup powdered sugar
--Middle Layer:
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
3 cups milk
--Top Layer:
Whipped topping
chopped pecans
shredded chocolate bar
Melt butter, mix with flour and pecans. Pat into 9x13 pan. Bake 20 minutes at 350 degrees. Remove and let cool.
Mix whipped topping, cream cheese and powedered suger with mixer and layer over above.
Mix puddings and milk and layer over above. Cover last layer with whipped topping. Sprinkle with chopped pecans or shredded chocolate bar.
Keep cool in refrigerator.
Found on recipesource
Shell:
1 cup flour
1 stick butter
1 cup chopped pecans
--Bottom Layer:
1 cup whipped topping
8 oz cream cheese
1 cup powdered sugar
--Middle Layer:
1 small pkg vanilla instant pudding
1 small pkg chocolate instant pudding
3 cups milk
--Top Layer:
Whipped topping
chopped pecans
shredded chocolate bar
Melt butter, mix with flour and pecans. Pat into 9x13 pan. Bake 20 minutes at 350 degrees. Remove and let cool.
Mix whipped topping, cream cheese and powedered suger with mixer and layer over above.
Mix puddings and milk and layer over above. Cover last layer with whipped topping. Sprinkle with chopped pecans or shredded chocolate bar.
Keep cool in refrigerator.
Found on recipesource
Cranberry Oatmeal Cookies
Cranberry Oatmeal Cookies
1 1/2 cups unsalted butter
1 3/4 cups firmly packed light brown sugar
2 large eggs
1 1/2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1 (18-ounce) container uncooked regular oats
1 (12-ounce) bag fresh cranberries, coarsely chopped
1/2 cup golden raisins
1 tablespoon grated orange rind
1 1/4 cups coarsely chopped walnuts
Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs and next 3 ingredients, beating until blended.
Gradually add flour and oats, beating at low speed until blended. Stir in cranberries, raisins, orange rind, and walnuts. Shape dough by 1/3 cupfuls into 1/2-inch-thick rounds on parchment paper-lined baking sheets.
Bake at 350F for 20 minutes or until lightly browned. Cool on wire racks.
Yield: 2 dozen.
1 1/2 cups unsalted butter
1 3/4 cups firmly packed light brown sugar
2 large eggs
1 1/2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1 (18-ounce) container uncooked regular oats
1 (12-ounce) bag fresh cranberries, coarsely chopped
1/2 cup golden raisins
1 tablespoon grated orange rind
1 1/4 cups coarsely chopped walnuts
Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs and next 3 ingredients, beating until blended.
Gradually add flour and oats, beating at low speed until blended. Stir in cranberries, raisins, orange rind, and walnuts. Shape dough by 1/3 cupfuls into 1/2-inch-thick rounds on parchment paper-lined baking sheets.
Bake at 350F for 20 minutes or until lightly browned. Cool on wire racks.
Yield: 2 dozen.
Johna Blinn's Harbour Island Bahamas Fruitcake
Johna Blinn's Harbour Island Bahamas Fruitcake
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs
Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs
Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.
Christmas Morning Cranberry Muffins
Christmas Morning Cranberry Muffins
From the kitchen of C Cook
1 cup chopped cranberries (chopped in food processor)
1/2 cup sugar
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 egg beaten
3/4 cup buttermilk
1/4 cup shortening (melted)
1/2 cup chopped pecans (optional)
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cranberries and soak together overnight. Mix together flour, baking soda, salt and sugar. Add 1 beaten egg, buttermilk and shortening. Mix in cranberries. Grease muffin tins or use non stick muffin tins and spray with a non stick spray. Cook at 400 degrees for 20 minutes. For a short cut mix the dry ingredients the night before.
From the kitchen of C Cook
1 cup chopped cranberries (chopped in food processor)
1/2 cup sugar
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1 egg beaten
3/4 cup buttermilk
1/4 cup shortening (melted)
1/2 cup chopped pecans (optional)
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cranberries and soak together overnight. Mix together flour, baking soda, salt and sugar. Add 1 beaten egg, buttermilk and shortening. Mix in cranberries. Grease muffin tins or use non stick muffin tins and spray with a non stick spray. Cook at 400 degrees for 20 minutes. For a short cut mix the dry ingredients the night before.
Wednesday, November 30, 2011
STUFFED ACORN SQUASH
STUFFED ACORN SQUASH
3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter
If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.
Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.
Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.
3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter
If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.
Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.
Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.
Sweet Dumpling Squash Stuffed with Lemon-Herb Rice
Sweet Dumpling Squash Stuffed with Lemon-Herb Rice
If you want to make the rice look more lemony, add a little turmeric with the lemon juice.
3 Sweet Dumpling or other small winter squash
1 onion, chopped
3 cloves garlic, minced
3 cups cooked brown rice
1/4 cup water
juice of 1/2 large lemon (such as Meyer)
1/2 teaspoon lemon zest
1 tablespoon soy sauce
1/8 cup minced fresh parsley
1/8 cup minced fresh sage
1 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced)
2 tablespoons pine nuts, lightly toasted
salt and pepper
Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.
While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.
Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.
If you want to make the rice look more lemony, add a little turmeric with the lemon juice.
3 Sweet Dumpling or other small winter squash
1 onion, chopped
3 cloves garlic, minced
3 cups cooked brown rice
1/4 cup water
juice of 1/2 large lemon (such as Meyer)
1/2 teaspoon lemon zest
1 tablespoon soy sauce
1/8 cup minced fresh parsley
1/8 cup minced fresh sage
1 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced)
2 tablespoons pine nuts, lightly toasted
salt and pepper
Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.
While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.
Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.
Egg Nog Cherry Nut Bread
Egg Nog Cherry Nut Bread
This is a great one for the holidays! Replace the traditional fruit cake with this seasonal special.
2 1/2 cups flour
3/4 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1 beaten egg
1 1/4 cups Egg Nog
1/3 cup cooking oil
1/2 cup chopped nuts
1/2 cup Maraschino cherries
Combine flour, sugar, baking powder and salt. Set aside. In another bowl, mix egg, Egg Nog and oil. Stir into dry ingredients. Fold in nuts and cherries.
Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-50 minutes. Makes 2 loaves.
…..or 4 small loaves and bake for 30-35 minutes.
Recipe source: Recipe Favorites yahoo group, submitted by Raymond Callis
This is a great one for the holidays! Replace the traditional fruit cake with this seasonal special.
2 1/2 cups flour
3/4 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1 beaten egg
1 1/4 cups Egg Nog
1/3 cup cooking oil
1/2 cup chopped nuts
1/2 cup Maraschino cherries
Combine flour, sugar, baking powder and salt. Set aside. In another bowl, mix egg, Egg Nog and oil. Stir into dry ingredients. Fold in nuts and cherries.
Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-50 minutes. Makes 2 loaves.
…..or 4 small loaves and bake for 30-35 minutes.
Recipe source: Recipe Favorites yahoo group, submitted by Raymond Callis
Tuesday, November 29, 2011
Magical Christmas Fairy Cakes
Magical Christmas Fairy Cakes
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
STEAMED SQUASH DUMPLINGS
STEAMED SQUASH DUMPLINGS
This makes a nice starter course, but it can become a full meal if you decide to make a large batch of the dumplings.epending on the size of your steamer, you may need to make the dumplings in two batches, but that is OK, because you can cover and set the cooked ones aside without harming the texture. Just reheat in a microwave for about 1 minute. And don't forget to have the duck stock ready. It should be boiling while you are making the dumplings; or microwave it if you made it ahead and want to reheat it right before serving.
Yield: 16 to 18 dumplings (serves 4 to 6)
1 pound pared, seeded squash
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated ginger root
1 teaspoon dark sesame oil
6 tablespoons plain bread crumbs
1 whole egg, well-beaten
4 tablespoons rice flour (or use cornstarch)
1 tablespoon sesame seeds
3 quarts duck stock
chopped spring onions
Steam the squash in a vegetable steamer for 20 minutes, or until soft. Remove and purée. Add the soy sauce, ginger, sesame oil, bread crumbs and beaten egg. Thicken the batter with the rice flour and add the sesame seeds. Set aside to recover for about 25 minutes so that the batter stiffens slightly.
This makes a nice starter course, but it can become a full meal if you decide to make a large batch of the dumplings.epending on the size of your steamer, you may need to make the dumplings in two batches, but that is OK, because you can cover and set the cooked ones aside without harming the texture. Just reheat in a microwave for about 1 minute. And don't forget to have the duck stock ready. It should be boiling while you are making the dumplings; or microwave it if you made it ahead and want to reheat it right before serving.
Yield: 16 to 18 dumplings (serves 4 to 6)
1 pound pared, seeded squash
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated ginger root
1 teaspoon dark sesame oil
6 tablespoons plain bread crumbs
1 whole egg, well-beaten
4 tablespoons rice flour (or use cornstarch)
1 tablespoon sesame seeds
3 quarts duck stock
chopped spring onions
Steam the squash in a vegetable steamer for 20 minutes, or until soft. Remove and purée. Add the soy sauce, ginger, sesame oil, bread crumbs and beaten egg. Thicken the batter with the rice flour and add the sesame seeds. Set aside to recover for about 25 minutes so that the batter stiffens slightly.
Monday, November 28, 2011
Apple Stuffed Acorn Squash
Apple Stuffed Acorn Squash
Yield: 6 servings
3 medium acorn squash
3 cups chopped and peeled tart apples (Rome, Ida Red, etc.)
1 cup chopped onion
2 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup raisins
2 tablespoons brown sugar
1 teaspoon cinnamon
Directions:
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a large shallow baking dish. Fill pan with hot water to depth of 1/2-inch. Bake, uncovered, at 350 degrees for 40 minutes; drain.
In a large skillet, saute apple and onion in butter until tender, about 10 minutes.
In a large bowl, combine apple mixture, cheese, raisins, brown sugar and cinnamon. Arrange cooked squash, cut side up in same baking dish. Fill squash with apple mixture. Bake 15 minutes longer or until squash is tender and cheese is melted.
Yield: 6 servings
3 medium acorn squash
3 cups chopped and peeled tart apples (Rome, Ida Red, etc.)
1 cup chopped onion
2 tablespoons butter
1 1/2 cups shredded cheddar cheese
1/2 cup raisins
2 tablespoons brown sugar
1 teaspoon cinnamon
Directions:
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a large shallow baking dish. Fill pan with hot water to depth of 1/2-inch. Bake, uncovered, at 350 degrees for 40 minutes; drain.
In a large skillet, saute apple and onion in butter until tender, about 10 minutes.
In a large bowl, combine apple mixture, cheese, raisins, brown sugar and cinnamon. Arrange cooked squash, cut side up in same baking dish. Fill squash with apple mixture. Bake 15 minutes longer or until squash is tender and cheese is melted.
Amaretto Petit Fours
Amaretto Petit Fours
Cook'n with Pillsbury
Makes 24 servings
CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto
GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring
1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Cook'n with Pillsbury
Makes 24 servings
CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto
GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring
1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Sunday, November 27, 2011
White Christmas Cake
White Christmas Cake
1 1/4 cups granulated sugar
1 cup butter or margarine
5 eggs
1/2 cup unstrained orange or grapefruit juice
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pound cherries (red and green maraschino, OR glace/candied cherries are good too)
1 lb bleached raisins (only for looks - any raisins will work)
1/4 pound peel (candied fruit is excellent)
1/4 pound blanched almonds (slivered, chunks or whole)
1/4 lb coconut (coloured is nice)
Cream butter and sugar.
Add eggs and mix/beat well.
Sift / stir flour, baking powder and salt; add to batter with juice.
Add fruit, nuts and coconut last and mix.
Bake at 275' to 300', about 1 hour (depending on size of pans) - till a toothpick came out clean.
1 1/4 cups granulated sugar
1 cup butter or margarine
5 eggs
1/2 cup unstrained orange or grapefruit juice
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pound cherries (red and green maraschino, OR glace/candied cherries are good too)
1 lb bleached raisins (only for looks - any raisins will work)
1/4 pound peel (candied fruit is excellent)
1/4 pound blanched almonds (slivered, chunks or whole)
1/4 lb coconut (coloured is nice)
Cream butter and sugar.
Add eggs and mix/beat well.
Sift / stir flour, baking powder and salt; add to batter with juice.
Add fruit, nuts and coconut last and mix.
Bake at 275' to 300', about 1 hour (depending on size of pans) - till a toothpick came out clean.
PURITY CHRISTMAS CAKE
PURITY CHRISTMAS CAKE
3 eggs
1-1/2 cup raisins
1-1/2 cup currants (or more raisins)
1 cup brown sugar
1/2 cup butter
1/2 wine glass brandy (or fruit juice)
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1/4 pound almonds or nuts
1/4 cup mixed candied fruit or peel
1/4 cup candied cherries
1/4 cup molasses
1/4 tsp baking soda
1-1/4 cups all purpose flour
Cut nuts and fruit fine and dredge in part of the flour.
Mix eggs and juice. Put soda in molasses and add. Add remaining flour.
Mix all together till all is moist. Pour into greased and floured graduated pans. Bake in slow oven 275' to 300'; small 1-1/4 hr.; med. 1-3/4 hr.; large 2-1/4 hr
3 eggs
1-1/2 cup raisins
1-1/2 cup currants (or more raisins)
1 cup brown sugar
1/2 cup butter
1/2 wine glass brandy (or fruit juice)
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1/4 pound almonds or nuts
1/4 cup mixed candied fruit or peel
1/4 cup candied cherries
1/4 cup molasses
1/4 tsp baking soda
1-1/4 cups all purpose flour
Cut nuts and fruit fine and dredge in part of the flour.
Mix eggs and juice. Put soda in molasses and add. Add remaining flour.
Mix all together till all is moist. Pour into greased and floured graduated pans. Bake in slow oven 275' to 300'; small 1-1/4 hr.; med. 1-3/4 hr.; large 2-1/4 hr
Christmas Pizza Recipe
Christmas Pizza Recipe
1 (12 ounce) package real milk chocolate chips (or dark, if you prefer)
1 lb white almond bark, cut into small (1-inch)
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup salted peanuts or unsalted peanuts
1 (6 ounce) jar red maraschino cherries, drained, and cut in half
3 tablespoons green glazed cherries, drained and quartered
1/3 cup angel flake coconut
1 tablespoon oil
Microwave chips and 14 oz almond bark in a 2 qt microwave-safe bowl on HIGH for 2 minutes. Stir. Continue microwaving 1 to 2 minute or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in a 1 cup measure for 1 minute and stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut.
Refrigerate until firm (usually 3+ hours). Store at room temperature. Cut into wedges. Makes about 12 large slices.
1 (12 ounce) package real milk chocolate chips (or dark, if you prefer)
1 lb white almond bark, cut into small (1-inch)
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup salted peanuts or unsalted peanuts
1 (6 ounce) jar red maraschino cherries, drained, and cut in half
3 tablespoons green glazed cherries, drained and quartered
1/3 cup angel flake coconut
1 tablespoon oil
Microwave chips and 14 oz almond bark in a 2 qt microwave-safe bowl on HIGH for 2 minutes. Stir. Continue microwaving 1 to 2 minute or until smooth when stirred, stirring every 30 seconds.
Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Microwave remaining 2 oz. almond bark and oil in a 1 cup measure for 1 minute and stir. Continue microwaving 30 seconds to 1 minute or until smooth when stirred, stirring every 15 seconds. Drizzle over coconut.
Refrigerate until firm (usually 3+ hours). Store at room temperature. Cut into wedges. Makes about 12 large slices.
Cream Cheese Christmas Wreath
Cream Cheese Christmas Wreath
6 slices bacon, fried and crumbled
16 oz. cream cheese, softened
1/2 cup Miracle Whip
1/2 cup green onion, finely chopped
1 cup Cheddar cheese, grated
Green olives
Pimentos
1/2 tsp. Mrs. Dash
1/2 tsp. salt
Mix all ingredients EXCEPT olives and pimentos. Shape mixture into a wreath on a plate. (Start out with a ball, and shape the middle with a spoon or glass.) Add olives around the side. Make a bow, using pimentos. Chill and serve with crackers.
6 slices bacon, fried and crumbled
16 oz. cream cheese, softened
1/2 cup Miracle Whip
1/2 cup green onion, finely chopped
1 cup Cheddar cheese, grated
Green olives
Pimentos
1/2 tsp. Mrs. Dash
1/2 tsp. salt
Mix all ingredients EXCEPT olives and pimentos. Shape mixture into a wreath on a plate. (Start out with a ball, and shape the middle with a spoon or glass.) Add olives around the side. Make a bow, using pimentos. Chill and serve with crackers.
Annie's Turkey Salad
Annie's Turkey Salad
Servings: 10
This chunky turkey salad is served chilled. It's a great way to use up leftovers. The ingredients may be adjusted to taste.
Ingredients:
6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise
Directions:
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Servings: 10
This chunky turkey salad is served chilled. It's a great way to use up leftovers. The ingredients may be adjusted to taste.
Ingredients:
6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise
Directions:
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Au Gratin Turkey Skillet
Au Gratin Turkey Skillet
Servings: 4
2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter 1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed
Directions:
In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
Servings: 4
2 1/2 cups water
1 (4.9 ounce) package au gratin potatoes
1/2 cup chopped onion
1/2 cup milk
2 tablespoons butter 1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey
2 cups frozen peas, thawed
Directions:
In a large skillet, combine the water, potatoes with contents of sauce mix, onion, milk, butter, poultry seasoning and rosemary. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Gently stir in turkey and peas; heat through.
Spice 'n' Nut Thumbprints
Spice 'n' Nut Thumbprints
3/4 cup butter, 1 1/2 sticks softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup finely ground pecans or almonds
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 cup jam, such as strawberry raspberry or peach
Preheat oven to 350 degrees.
Cream butter and sugar in lg mixer bowl until light and fluffy. Beat in egg and vanilla. Add 1/2 of flour; mix well. Add remaining flour, nuts and cinnamon, cardamom; mix well.
Shape dough into 1" balls. Place 1" apart on unbuttered cookie sheets. Lightly press center of each ball with thumb, or the handle of a wooden spoon, leaving cup-like indention.
Fill each indention w/ about 1/4 ts jam. Bake 18 minutes. or until lightly browned around edges. Transfer to wire racks; cool completely.
3/4 cup butter, 1 1/2 sticks softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup finely ground pecans or almonds
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 cup jam, such as strawberry raspberry or peach
Preheat oven to 350 degrees.
Cream butter and sugar in lg mixer bowl until light and fluffy. Beat in egg and vanilla. Add 1/2 of flour; mix well. Add remaining flour, nuts and cinnamon, cardamom; mix well.
Shape dough into 1" balls. Place 1" apart on unbuttered cookie sheets. Lightly press center of each ball with thumb, or the handle of a wooden spoon, leaving cup-like indention.
Fill each indention w/ about 1/4 ts jam. Bake 18 minutes. or until lightly browned around edges. Transfer to wire racks; cool completely.
Rigatoni with Pumpkin and Bacon
Rigatoni with Pumpkin and Bacon
Serves 4
Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish
Directions-
1. Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
2. Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
3. Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.
Serves 4
Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish
Directions-
1. Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
2. Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
3. Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.
Aunt Ruth's Creamy Butternut Squash Soup
Aunt Ruth's Creamy Butternut Squash Soup
Ingredients:
2 lb. butternut squash, halved, seeded, peeled, & cut into 1 inch pieces
1 1/2 cups diced onion (Vidalia preferred)
2 carrots, peeled, and diced
3 (13 3/4 ounce) cans chicken broth
1/2 teaspoon salt (sea salt preferred)
2 tablespoons butter
1/2 cup light cream or heavy cream
sour cream for garnish
Instructions:
In a medium saucepan, combine squash, onion, carrots, broth, and salt. Simmer, uncovered, until squash is very tender (about 40 minutes). Puree soup in a blender or food processor with the butter. Whisk cream
into soup. Serve in wide shallow bowls with a dollop of sour cream.
Note: The butter and cream can be replaced with silken tofu and/or plain yogurt for a much healthier, but just as tasty, version of this soup. Dill weed can also be added for a delicate flavor variation. The soup can also be made in a crock pot/slow cooker, but don't add the cream or yogurt until after it's finished cooking. Often, if slow cooked long enough (on low), the squash and onion completely break down and don't require pureeing.
The resulting soup is not as perfectly smooth as if it's pureed, but it's much smoother than you'd expect... and some people prefer the extra texture. It's up to the chef to decide.
Ingredients:
2 lb. butternut squash, halved, seeded, peeled, & cut into 1 inch pieces
1 1/2 cups diced onion (Vidalia preferred)
2 carrots, peeled, and diced
3 (13 3/4 ounce) cans chicken broth
1/2 teaspoon salt (sea salt preferred)
2 tablespoons butter
1/2 cup light cream or heavy cream
sour cream for garnish
Instructions:
In a medium saucepan, combine squash, onion, carrots, broth, and salt. Simmer, uncovered, until squash is very tender (about 40 minutes). Puree soup in a blender or food processor with the butter. Whisk cream
into soup. Serve in wide shallow bowls with a dollop of sour cream.
Note: The butter and cream can be replaced with silken tofu and/or plain yogurt for a much healthier, but just as tasty, version of this soup. Dill weed can also be added for a delicate flavor variation. The soup can also be made in a crock pot/slow cooker, but don't add the cream or yogurt until after it's finished cooking. Often, if slow cooked long enough (on low), the squash and onion completely break down and don't require pureeing.
The resulting soup is not as perfectly smooth as if it's pureed, but it's much smoother than you'd expect... and some people prefer the extra texture. It's up to the chef to decide.
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