Christmas Banana-Nog Bread
2 1/2 cups of granulated sugar
1 stick of butter(warm but not melted)
4 large eggs
8 large ripe bananas
1 cup or your favorite eggnog
2 teaspoons of vanilla
5 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of salt
2 cups of chopped pecans
In large mixing bowl,using an electric mixer, blend, sugar, butter and eggs.
Add in mashed bananas, eggnog, and vanilla. Sift in flour, baking soda, and salt.
Finally, add chopped pecans. Do not overblend. Preheat oven to 350 degrees.
Cover the bottom of 4 medium loaf pans with a light coat of non-stick cooking spray.
Cover only the bottom to allow the loaves to rise.
(Clean sides helps bread rise and hinders a lip around the edge of the loaf.)
Spoon batter evenly into each of the 4 pans. Place all four loaves on the center of your preheated oven. (Do not stack.) If you have a small oven you may need to cut the recipe in half or bake 2 at a time.
Bake for 45 minutes to 1 hour, until bread center is done. To test doness, inserted tooth pick will come out generally clean. Bread will not be wobbly and a center split might be noticed on the top of the bread.
Remove from oven and let cool a few minutes. Gently remove bread from pans and place them on their sides too finish cooling. Wrap and store in a cool place
Friday, December 9, 2011
HERSHEY'S CHOCOLATE COCOA FUDGE
HERSHEY'S CHOCOLATE COCOA FUDGE
2/3 cup Hershey'sCocoa
3 cup Sugar
1/2 tsp Salt
1-1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Butter an 9-inch round or square pan or dish.
Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer) . Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch).
Beat until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares.
2/3 cup Hershey'sCocoa
3 cup Sugar
1/2 tsp Salt
1-1/2 cup Milk
1/4 cup Butter
1 tsp Vanilla extract
Butter an 9-inch round or square pan or dish.
Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (240°F on a
candy thermometer) . Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.
Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch).
Beat until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares.
Thursday, December 8, 2011
Christmas Peppermint Cookies
Christmas Peppermint Cookies
1 cup margarine
1 cup brown sugar
1 egg
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 cups quick cooking oatmeal
1/2 cup crushed peppermint candy
Beat in bowl the margarine and brown sugar until light and fluffy.
Blend in egg. Sift together flour, baking soda and salt and add to creamed mixture. Stir in oatmeal and peppermint candy and mix well.
Roll in 1" balls and bake on greased cookie sheet at 350 for 8 to 10 minutes. Cool completely and glaze.
GLAZE
1-1/2 cups sifted powdered sugar
3 Tbs. milk
1 drop food color (opt.)
3 Tbs. crushed peppermint candy
Combine powdered sugar, milk and food color and mix well. Drizzle on cookies and sprinkle on candy.
1 cup margarine
1 cup brown sugar
1 egg
2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 cups quick cooking oatmeal
1/2 cup crushed peppermint candy
Beat in bowl the margarine and brown sugar until light and fluffy.
Blend in egg. Sift together flour, baking soda and salt and add to creamed mixture. Stir in oatmeal and peppermint candy and mix well.
Roll in 1" balls and bake on greased cookie sheet at 350 for 8 to 10 minutes. Cool completely and glaze.
GLAZE
1-1/2 cups sifted powdered sugar
3 Tbs. milk
1 drop food color (opt.)
3 Tbs. crushed peppermint candy
Combine powdered sugar, milk and food color and mix well. Drizzle on cookies and sprinkle on candy.
Pumpkin/Winter Squash Muffins
Pumpkin/Winter Squash Muffins
Sift together:
3 cups flour (whole wheat or white)
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 cup-3/4 cup sugar (depends on your taste)
1 tsp salt
Mix in a separate bowl:
2 cups finely grated RAW Pumpkin or Winter Squash (this is great with acorn, buttercup, or any other sweet winter squash)
2 eggs
1 cup crushed canned pineapple, with juice
1 stick soft butter
Optional add-ins:
*golden or reg raisins, nuts, grated coconut, sunflower seeds, sesame seeds (add whichever of these to the wet ingredients before mixing w the dry - I love to put golden raisins and sunflower or sesame seeds in particularly)
Preheat oven to 400 degrees, sift together dry ingredients, then add the add the wet ingredients and cut with a pastry blender or fork until JUST blended, do not beat. Fill greased muffin tins 3/4 full, top with a smidge of sesame seeds, and bake for 20 minutes, or until just golden on top. Makes about 18-24 muffins. They store well for a week if kept covered and are GREAT served warm!
Sift together:
3 cups flour (whole wheat or white)
4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 cup-3/4 cup sugar (depends on your taste)
1 tsp salt
Mix in a separate bowl:
2 cups finely grated RAW Pumpkin or Winter Squash (this is great with acorn, buttercup, or any other sweet winter squash)
2 eggs
1 cup crushed canned pineapple, with juice
1 stick soft butter
Optional add-ins:
*golden or reg raisins, nuts, grated coconut, sunflower seeds, sesame seeds (add whichever of these to the wet ingredients before mixing w the dry - I love to put golden raisins and sunflower or sesame seeds in particularly)
Preheat oven to 400 degrees, sift together dry ingredients, then add the add the wet ingredients and cut with a pastry blender or fork until JUST blended, do not beat. Fill greased muffin tins 3/4 full, top with a smidge of sesame seeds, and bake for 20 minutes, or until just golden on top. Makes about 18-24 muffins. They store well for a week if kept covered and are GREAT served warm!
Gingerbread House Directions
Gingerbread House Directions
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/GingerbreadHouse.html
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/GingerbreadHouse.html
Wednesday, December 7, 2011
Pistachio Christmas Ribbon Bars
Pistachio Christmas Ribbon Bars
Makes about 36
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
Makes about 36
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
DARK CHRISTMAS FRUIT CAKE
DARK CHRISTMAS FRUIT CAKE
1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.
Sift and measure flour and sift again with soda, cream of tartar, salt and spices.
Stir butter-sugar mixture into fruits along with sifted dry ingredients.
Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.
Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.
Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.
Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.
NOTE: Cake freezes well and slices better when it is cold.
1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.
Sift and measure flour and sift again with soda, cream of tartar, salt and spices.
Stir butter-sugar mixture into fruits along with sifted dry ingredients.
Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.
Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.
Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.
Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.
NOTE: Cake freezes well and slices better when it is cold.
Christmas Morning Rolls
Christmas Morning Rolls
1 bag frozen dinner rolls
One 3/4 ounce package of butterscotch pudding (not instant)
1/2 cup of butter
3/4 cup of brown sugar
3/4 teaspoon of cinnamon
1/2 cup of chopped nuts
Arrange rolls in a greased tube pan, sprinkle dry pudding mix over the rolls, cook the butter and cinnamon and brown sugar until sugar melts and mixture bubbles (over low heat).
Pour over the rolls, cover tightly with foil, let stand on counter top overnight.
Next morning bake at 350ºF. for 30 minutes. Let stand 5 minutes and invert carefully onto a plate.
1 bag frozen dinner rolls
One 3/4 ounce package of butterscotch pudding (not instant)
1/2 cup of butter
3/4 cup of brown sugar
3/4 teaspoon of cinnamon
1/2 cup of chopped nuts
Arrange rolls in a greased tube pan, sprinkle dry pudding mix over the rolls, cook the butter and cinnamon and brown sugar until sugar melts and mixture bubbles (over low heat).
Pour over the rolls, cover tightly with foil, let stand on counter top overnight.
Next morning bake at 350ºF. for 30 minutes. Let stand 5 minutes and invert carefully onto a plate.
Ribbon Candy
Ribbon Candy
3 cups sugar
1 cup light corn syrup
1/4 cup water
6-8 drops peppermint oil or cinnamon oil
1/4 teaspoon red paste food coloring
1/4 teaspoon green paste food coloring
2 pairs white cotton work gloves
Butter 3 shallow baking pans; set aside. Butter sides of 3-qt saucepan.
In saucepan, combine sugar, corn syrup, & water. Cook over med.-high heat to boiling, stirring constantly with wooden spoon to dissolve sugar, about 5 min. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over med. heat, stirring occasionally, until thermometer registers 280°, soft-crack stage, about 20 min. Remove from heat; stir in peppermint or cinnamon oil.
3 cups sugar
1 cup light corn syrup
1/4 cup water
6-8 drops peppermint oil or cinnamon oil
1/4 teaspoon red paste food coloring
1/4 teaspoon green paste food coloring
2 pairs white cotton work gloves
Butter 3 shallow baking pans; set aside. Butter sides of 3-qt saucepan.
In saucepan, combine sugar, corn syrup, & water. Cook over med.-high heat to boiling, stirring constantly with wooden spoon to dissolve sugar, about 5 min. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan. Cook over med. heat, stirring occasionally, until thermometer registers 280°, soft-crack stage, about 20 min. Remove from heat; stir in peppermint or cinnamon oil.
Tuesday, December 6, 2011
Dutch Christmas Wreath
Dutch Christmas Wreath
Pastry
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 stick butter chilled and cut up
3 tablespoons ice water
2 tablespoons unsalted butter softened
Filling
1 cup finely pulverized blanched almonds
1/2 cup sugar
1 large egg white
1 tablespoon lemon juice
Glaze
1 tablespoon whipping cream
1/2 cup powdered sugar
1 teaspoon lemon juice
Pastry- Combine flour and salt. Cut the 1 stick butter in to the flour until the mixture resembles coarse crumbs. Add the water and toss with a fork until the pastry holds together in a ball. Knead lightly once or
twice. Shape in to a ball.
On a floured board roll the dough out to 1/8 inch thickness. Spread evenly with the soft butter and roll up tightly. With a rolling pin pound then roll the pastry in to a rectangle with a thickness of
about 3/4 inch.
Measuring about 15 by 3 inches. Fold in to thirds: folding 5 inches of the dough from each short end 5 inches over the center to make three layers. Wrap the dough in plastic and chill 1 hour. Preheat oven to 400 degrees.
To make the filling: in a bowl mix the almonds with the sugar, egg white and lemon juice until the mixture resembles a paste. Shape the mixture in to a roll about 1 inch thick. Dust the roll lightly with flour. Cover and set aside.
On a lightly floured surface roll the pastry to make a rectangle about 20 inches by 5 inches. Lay the almond roll down the center of the rectangle and bring the pastry up over the roll to enclose the filling: overlapping the pastry slightly. Brush the pastry with water and arrange seam side down on an ungreased baking sheet in the shape of a wreath.
Bake for 40 minutes or until golden brown. Remove from the pan and cool on a rack. To make the glaze: in a small bowl stir the cream in to the powdered sugar. Then blend in the lemon juice. Spread the glaze over the baked wreath. Cut in slices to serve.
Makes 12 slices.
Pastry
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 stick butter chilled and cut up
3 tablespoons ice water
2 tablespoons unsalted butter softened
Filling
1 cup finely pulverized blanched almonds
1/2 cup sugar
1 large egg white
1 tablespoon lemon juice
Glaze
1 tablespoon whipping cream
1/2 cup powdered sugar
1 teaspoon lemon juice
Pastry- Combine flour and salt. Cut the 1 stick butter in to the flour until the mixture resembles coarse crumbs. Add the water and toss with a fork until the pastry holds together in a ball. Knead lightly once or
twice. Shape in to a ball.
On a floured board roll the dough out to 1/8 inch thickness. Spread evenly with the soft butter and roll up tightly. With a rolling pin pound then roll the pastry in to a rectangle with a thickness of
about 3/4 inch.
Measuring about 15 by 3 inches. Fold in to thirds: folding 5 inches of the dough from each short end 5 inches over the center to make three layers. Wrap the dough in plastic and chill 1 hour. Preheat oven to 400 degrees.
To make the filling: in a bowl mix the almonds with the sugar, egg white and lemon juice until the mixture resembles a paste. Shape the mixture in to a roll about 1 inch thick. Dust the roll lightly with flour. Cover and set aside.
On a lightly floured surface roll the pastry to make a rectangle about 20 inches by 5 inches. Lay the almond roll down the center of the rectangle and bring the pastry up over the roll to enclose the filling: overlapping the pastry slightly. Brush the pastry with water and arrange seam side down on an ungreased baking sheet in the shape of a wreath.
Bake for 40 minutes or until golden brown. Remove from the pan and cool on a rack. To make the glaze: in a small bowl stir the cream in to the powdered sugar. Then blend in the lemon juice. Spread the glaze over the baked wreath. Cut in slices to serve.
Makes 12 slices.
Hot Water Ginger Bread
Hot Water Ginger Bread
From The Baptist Cook Book 1940
1/3 cup butter
1 cup molasses
2/3 cup boiling water
2-1/4 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1 cup sugar
1-1/2 tsp soda
2 tsp ginger
1/8 tsp cloves
Melt butter in hot water, add molasses, dry ingredients mixed and sifted.
Bake in buttered shallow pan 35 to 40 minutes or in greased muffin tins 30 to 35 minutes at 350'.
From The Baptist Cook Book 1940
1/3 cup butter
1 cup molasses
2/3 cup boiling water
2-1/4 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1 cup sugar
1-1/2 tsp soda
2 tsp ginger
1/8 tsp cloves
Melt butter in hot water, add molasses, dry ingredients mixed and sifted.
Bake in buttered shallow pan 35 to 40 minutes or in greased muffin tins 30 to 35 minutes at 350'.
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