Christmas Apple & Cinnamon Loaf

Christmas Apple & Cinnamon Loaf

2 1/2 cups of flour.
1 teaspoon of baking soda.
1 teaspoon of cinnamon.
1 cup of sugar.
1/4 teaspoon of salt.
1/2 cup of butter (to be melted).
1 beaten egg.
1/2 cup of milk.
1 teaspoon of vanilla essence.
1 cup of peeled, chopped apples.
1/2 cup of raisins.
1/2 cup of chopped pecans (optional).

Directions:

Preheat oven to 350°F (175°C)

Lightly grease a loaf pan all over.

In a mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon.

Incorporate the melted butter, egg, milk and vanilla essence. Stir & mix well, whilst folding in the raisins, chopped apples, and pecans.

Pour the mixture into the loaf pan.

Sprinkle the top with chopped pecans.

Bake for 45 minutes or until the center of the loaf is cooked thoroughly.

Leave to stand for 10 minutes in pan before transferring to wire rack to cool.

CRESCENT CHRISTMAS TREE

CRESCENT CHRISTMAS TREE

***BREAD***

2 cans Pillsbury refrigerated crescent Dinner -- ( 8 oz) rolls
2 tablespoons margarine or butter -- softened
2 tablespoons sugar
1 teaspoon cinnamon

***GLAZE***

1/2 cup powdered sugar
1/4 teaspoon vanilla
2 teaspoons milk -- up to 3

***GARNISH***

red and green candied cherries -- halved.

1. Heat oven to 375 degrees F. Lightly grease cookie sheet. Separate dough into 4 rectangles. Firmly press perforations to seal. Spread rectangle with margarine. In a small bowl combine sugar and cinnamon, sprinkle evenly over rectangles.

2. Starting at shorter side. roll each rectangle ; seal edge. Cut each roll crosswise into 3 equal slices. Place slices cut side down on greased cookie sheet to form a tree shape. Begin with 1 slice for top, arrange 2 slices just below with sides touching. continue arranging in a row of 3 slices then a row of 4 slices. use remaining 2 slices for trunk.

3. bake at 375 degrees F. for 15 to 20 minutes or until deep golden brown. Cool 3 minutes. carefully remove from cookie sheet. Cool slightly on wire rack.

4. In small bowl, blend all glazed ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle glaze over warm tree. Garnish with candied cherry halves. Serve warm.

1971 DARK CHRISTMAS FRUIT CAKE

1971 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.

MOTHER'S FRUIT CAKE

MOTHER'S FRUIT CAKE

2 1/2 c. applesauce, hot

4 level tsp. soda
2 sticks butter or margarine
2 c. brown sugar
4 c. sifted flour
1 Tbsp. cloves
1 Tbsp. allspice
1 Tbsp. cinnamon
1 Tbsp. nutmeg
1 lb. raisins, chopped
1 1/2 lb. mixed fruit
1/4 or 1/2 lb. candied cherries
1 or 1 1/2 lb. nuts, chopped

Stir soda into hot applesauce; let cool. Make a batter of 2 sticks butter or margarine and 2 cups brown sugar. Add applesauce to batter; add flour and spices. Dredge fruit and nuts in flour and add to batter.

Mother saved some of the fruit and nuts (not chopped) to decorate top of cake. Bake in a slow 300 degrees to 325 degrees oven for 2 1/2 hours.

Gingerbread Drop Cookies

Gingerbread Drop Cookies

1 cup shortening
1-1/2 cups packed brown sugar
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/3 cup molasses
2 eggs
1 tablespoon milk
3-1/2 cups all-purpose flour
1/2 cup raisins
1/2 cup chopped pecans or walnuts

In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat until well combined. Beat in molasses, eggs, and milk until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in raisins and nuts.

Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree F oven about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 90.

Make-Ahead Tip: Up to 1 month ahead, make and bake cookies. Cool, place in a freezer container, and freeze. To serve, thaw at room temperature for 1 hour.

Three-Bean Christmas Chili

Three-Bean Christmas Chili

1 can (28 oz) whole tomatoes, undrained
1 can (15 oz) dark red kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15.5 oz) butter beans, drained
1 can (15 oz) tomato sauce
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 Anaheim or jalapeño chile, seeded, chopped
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons Thick'n Chunky salsa
Chopped fresh cilantro, if desired

1. Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.

2. In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.

Frozen Cranberry Banana Salad

Frozen Cranberry Banana Salad
This is a favorite salad we always have at Thanksgiving and Christmas.

Ingredients:

One 20-ounce can pineapple tidbits
5 medium firm bananas, sliced thin
One 16-ounce can whole-berry cranberry sauce
1/2 cup sugar
One 12-ounce carton frozen Cool Whip dessert topping, thawed
1/2 cup chopped walnuts

Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping, and nuts. Pour into a 13 x 9 x 2-inch dish. Freeze until solid. Remove from the freezer 15 minutes before cutting.

Serves: 12 to 16.

Bannana Pudding

"MOTHER-IN-LAW'S" BANANA PUDDING

2 c. sugar
3 or 4 Tbsp. flour
3 eggs
1 tsp. vanilla
4 c. milk

Mix and cook over medium heat until thickens. Layer bananas and vanilla wafers in 2 or 3 layers. Pour mixture over. Add vanilla wafers on top.

Delicious! Eat, enjoy and think of my mother-in-law Peat Randolph.

Apple Stuffing

Apple Stuffing

1/4 C. chopped onions
1/4 C. chopped celery
2 T. margarine
4 C. dry bread cubes
1/2 tsp. poultry seasoning
1/2 tsp. dried sage
1 C. diced, unpeeled apples
1/2 tsp. dried sage
Freshly-ground black pepper
1/2 C. chicken broth

Cook onions and celery in margarine for 5 minutes, or until tender.

Combine onions and celery with all other dry ingredients. Add broth, and toss. Use to stuff Cornish game hens, chicken or turkey.

Yields stuffing for a 10- to 12-pound turkey or 12 servings.

Portabello Mushroom Dressing

Portabello Mushroom Dressing
Recipe By :Tamara Furst to ThanksgivingRecipe.com
Serving Size : 8

4 stalks celery
1 onion -- chopped
2 large portobello mushrooms -- sliced
3 shitake mushrooms -- sliced
8 crimini mushrooms -- sliced
2 cloves garlic -- minced
1 package dry bread stuffing mix (12 ounce)
3 cans chicken broth (14.5 oz each)

I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!

Preheat oven to 350 degrees F (175 degrees C).

In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.

In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.

Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.

Shared for Jamie's 2000 Holiday Swap by Robin Johnson
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/

Sausage Bread Stuffing

Sausage Bread Stuffing (for 12-18 Lb. Turkey)

3 quarts bread cubes (to 4 quarts)
2 sticks butter or margarine
2 medium onions or 1 onion and a bunch of scallions -- including greens chopped
2 cloves minced garlic (to 4 cloves)
1 cup chopped celery
1/2 pound mild Italian sausage (3 links) -- remove from casing
salt and pepper to taste
2 teaspoons Poultry seasoning
1 teaspoon sage
1 cup broth from the cooked giblets

Remove sausage from casing, brown sausage and drain well, discard grease, set aside. Melt butter in a large skillet, add onions, garlic, celery, cook until soft, not browned. Transfer to a large pan (I used a Pasta Pan). Add bread cubs and seasonings. Heat, stirring constantly until bread cubes have absorbed butter. Add 1 cup of broth, save rest of broth for gravy. Add sausage and mix well.

Place in 1 or 2 buttered casseroles Cover with foil (Place in refrigerator until ready to bake.) Heat in 350 degree oven, 35-40 minutes until hot. Or stuff turkey lightly.

Shared for Jamie's 2000 Holiday Swap by Nancy Gipple
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassroo/ tsrecipes. com
NOTES : This has been the traditional stuffing of my husband's family for years. To me, it is the BEST stuffing I've ever had. Of course, we are partial because my husband's family is Italian. My MIL has had Thanksgiving at her house for 17 years of our married life. I offered to take on the tradition because she is getting on in years. I cooked it for the first time 3 years ago, and it was a success. I was so proud of myself when I saw the look on my FIL's face when he tasted it. That is high praise for a first time job well done! I hope you will try this.

My Mother's Gingersnaps

My Mother's Gingersnaps

Yield: 36 Servings

Ingredients and directions for this recipe

2 c All-purpose flour
1 c Whole wheat flour
1 1/2 ts Baking soda
1 1/2 ts Ground ginger
3/4 ts Salt
3/4 ts Finely ground black pepper
1 c Unsalted butter or margarine; softened
3/4 c Dark molasses
1 lg Egg
1 1/4 ts Cider vinegar
1/2 c Crystallized ginger; cut in 1/4" pieces

In a medium bowl, mix flours, baking soda, ground ginger, salt and pepper.

In a large bowl with mixer on medium speed, beat butter and sugar until creamy. Beat in molasses, egg and vinegar (mixture may look curdled, that's ok), then crystallized ginger. Reduce speed to low; beat in flour mixture just until blended.

Divide dough in thirds. Shape each portion into a disk, wrap individually and refrgerate overnight ( or freeze about 1 hour) until firm.

Place oven rack in middle of oven. Heat to 350?. Line cookie sheet with foil. Have ready a 3-inch round cookie cutter. Place 1 portion dough on a floured piece of waxed paper. Dust dough with flour, then top with another sheet of waxed paper. With rolling pin, press dough a few times to flatten.

Roll out dough between waxed paper to 1/4-inch thick. Work quickly; dough becomes sticky. Reflour paper as needed.

Cut out cookies, starting at outside edge of dough. Put scraps in a bowl; press together with rubber scraper (dough will be too sticky to press with hands.) Wrap, chill, roll out and cut.

With a broad metal spatula, quickly place 6 cookies, 2-inches apart, on lined cookie sheet. (cookies spread).
Bake 15 minutes until slightly browner around edges. As cookies bake, they rise then settle into waferlike rounds. Cool on cookie sheet for 1 minute, then remove with a wide spatula to a wire rack to cool completely.