Christmas Eggnog Jell-O Salad
20 oz. unsweetened crushed pineapple
6 oz. raspberry Jell-O
3 c. boiling water
14 oz. orange-cranberry relish
1 1/2 c. dairy eggnog
3 T. lime juice
2 env. unflavored gelatin
3/4 c. diced celery
Drain pineapple and reserve juice. Dissolve raspberry Jell-O in boiling water; stir in relish. Pour into 8" mold. Chill until partially set. Soften gelatin in reserved pineapple juice. Heat until gelatin is dissolved. Add eggnog and lime juice. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple and celery. Pour over raspberry layer. Chill until set. Serves 14.
Saturday, December 17, 2011
Savory Bread Pudding
Savory Bread Pudding
Yield At least 6 servings
2 tablespoons butter or olive oil, plus more for greasing the pan
6 cups dense white bread, cut or torn into 1-inch chunks
2 cups milk
Salt and fresh black pepper
2 ounces grated Parmesan
4 ounces freshly grated semisoft cheese, like Emmenthal
1 cup sliced shiitake mushroom caps
Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.
Source: The New York Times
Yield At least 6 servings
2 tablespoons butter or olive oil, plus more for greasing the pan
6 cups dense white bread, cut or torn into 1-inch chunks
2 cups milk
Salt and fresh black pepper
2 ounces grated Parmesan
4 ounces freshly grated semisoft cheese, like Emmenthal
1 cup sliced shiitake mushroom caps
Butter or oil an 8-inch souffle or baking dish, and put bread in it. Combine everything but shiitakes, and pour over bread. Submerge bread with a weighted plate, and turn oven to 350 degrees. Heat 2 tablespoons butter or oil in a saute pan, add shiitakes and saute until tender, about 10 minutes.
Remove plate, and stir in mushrooms. Bake until pudding is just set, 35 to 45 minutes.
Source: The New York Times
Eggnog Cinnamon Swirl Bread
Eggnog Cinnamon Swirl Bread
Cinnamon Swirl:
1/4 cup granulated sugar
1/4 cup toffee bits (not chocolate covered)
1/4 cup chopped pecans
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Bread:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup eggnog
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan. In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, combine eggnog, oil, eggs and vanilla extract; beat with a fork to combine. Stir eggnog mixture into dry ingredients, stirring just until smooth. Pour half the batter into prepared loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife.
Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean. Cool for 10 minutes in pan before removing to a wire rack.
Makes 1 loaf. Enjoy.
Cinnamon Swirl:
1/4 cup granulated sugar
1/4 cup toffee bits (not chocolate covered)
1/4 cup chopped pecans
3 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Bread:
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup eggnog
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan. In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
In a medium bowl, combine eggnog, oil, eggs and vanilla extract; beat with a fork to combine. Stir eggnog mixture into dry ingredients, stirring just until smooth. Pour half the batter into prepared loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife.
Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean. Cool for 10 minutes in pan before removing to a wire rack.
Makes 1 loaf. Enjoy.
Christmas Tree Bread
Christmas Tree Bread
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
2 1/2 cups all-purpose flour
1 tablespoon
baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground cloves)
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut to small pieces
Granulated sugar
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, stirring 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 knead 10 times. (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, then 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 servings. Enjoy.
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
2 1/2 cups all-purpose flour
1 tablespoon
baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground cloves)
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut to small pieces
Granulated sugar
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, stirring 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 knead 10 times. (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, then 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 servings. Enjoy.
Christmas Morning Almond Pound Cake
Christmas Morning Almond Pound Cake
2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems
In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.
Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is golden brown and it springs back when touched.
Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.
When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.
Serve while the presents are being opened on Christmas Morning and Enjoy!
Submitted by Jennifer
2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems
In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.
Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is golden brown and it springs back when touched.
Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.
When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.
Serve while the presents are being opened on Christmas Morning and Enjoy!
Submitted by Jennifer
Friday, December 16, 2011
Gift of Magic Bread
Gift of Magic Bread
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup mashed bananas
1 cup mandarin orange sections
6 oz. pkg. chocolate chips
1 cup shredded coconut
2/3 cup sliced almonds or walnuts
Heat oven to 350. Cream butter with sugar, add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in oranges, chocolate chips, coconut and 1/2 cup nuts. Pour into 2 greased small loaf pans ( I used two 8x3-3/4x2-3/ 8-inch disposable aluminum loaf pans). Sprinkle remaining nuts on top. Bake 1 to 1-1/4 hours. When cool sprinkle with powdered sugar.
You can also make 5 mini loaves and bake for 40 minutes.
Recipe Source: Creative Cooking Corner (LadyC)
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup mashed bananas
1 cup mandarin orange sections
6 oz. pkg. chocolate chips
1 cup shredded coconut
2/3 cup sliced almonds or walnuts
Heat oven to 350. Cream butter with sugar, add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in oranges, chocolate chips, coconut and 1/2 cup nuts. Pour into 2 greased small loaf pans ( I used two 8x3-3/4x2-3/ 8-inch disposable aluminum loaf pans). Sprinkle remaining nuts on top. Bake 1 to 1-1/4 hours. When cool sprinkle with powdered sugar.
You can also make 5 mini loaves and bake for 40 minutes.
Recipe Source: Creative Cooking Corner (LadyC)
Chocolate Cherry Cordial Muffins
Chocolate Cherry Cordial Muffins
2 cups flour
1 11 1/2 ounce package nestle toll house milk chocolate morsels -- divided
1/4 cup brown sugar -- firmly packed
1/4 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup candied cherries -- chopped maraschino cherries or raisins
3/4 cup milk
1/3 cup vegetable oil
1 egg
Preheat oven to 375ยบ. Grease 12 muffin pan cups or line with paper liners.
In large bowl, combine flour, 1 3/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda and salt. Stir in cherries.
In small bowl, combine milk, oil and egg until well blended. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into prepared muffing cups until full. Sprinkle with remaining 1/4 cup
chocolate morsels. Bake 18 -20 minutes or until muffins are golden. Cool in pan 10 minutes. Remove from pan; serve warm or cool completely on wire rack.
2 cups flour
1 11 1/2 ounce package nestle toll house milk chocolate morsels -- divided
1/4 cup brown sugar -- firmly packed
1/4 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup candied cherries -- chopped maraschino cherries or raisins
3/4 cup milk
1/3 cup vegetable oil
1 egg
Preheat oven to 375ยบ. Grease 12 muffin pan cups or line with paper liners.
In large bowl, combine flour, 1 3/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda and salt. Stir in cherries.
In small bowl, combine milk, oil and egg until well blended. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into prepared muffing cups until full. Sprinkle with remaining 1/4 cup
chocolate morsels. Bake 18 -20 minutes or until muffins are golden. Cool in pan 10 minutes. Remove from pan; serve warm or cool completely on wire rack.
Wednesday, December 14, 2011
Greek Christmas Bread Recipe
Greek Christmas Bread Recipe
1 package (or 1 tablespoon) active dry yeast
1/4 cup warm water (110 to 115° F.)
1/3 cup sugar
1 teaspoon ground cardamon
1/4 teaspoon salt
1 egg
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cups whole wheat flour
1 cup flour
1/4 cup golden raisins
1/4 cup walnuts, chopped
Extra flour, as needed
Dissolve the yeast in the warm water. Combine the sugar, cardamon, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Bake in a 350° F. oven 35 to 40 minutes, or until brown.
1 package (or 1 tablespoon) active dry yeast
1/4 cup warm water (110 to 115° F.)
1/3 cup sugar
1 teaspoon ground cardamon
1/4 teaspoon salt
1 egg
1/4 cup milk
1/4 cup vegetable oil
1 1/2 cups whole wheat flour
1 cup flour
1/4 cup golden raisins
1/4 cup walnuts, chopped
Extra flour, as needed
Dissolve the yeast in the warm water. Combine the sugar, cardamon, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
Bake in a 350° F. oven 35 to 40 minutes, or until brown.
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