Thursday, November 15, 2007

Christmas Cake

1 (4 ounce) package blanched slivered almonds
16 ounces candied cherries
1 (8 ounce) package candied mixed citrus peel
2 cups raisins
1 cup currants
1 cup dates, pitted and chopped
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice

Combine fruits, nuts, and brandy. Dredge with 1/2 cup flour, and allow to stand 2 hours or overnight. Preheat oven to 275 degrees F (135 degrees C). Grease, line with brown paper, and grease again an 8 x 8 x 3 inch fruit cake pan. Stir or blend together flour, baking soda, spices, and salt. In a large bowl, cream butter. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Add sifted dry ingredients alternately with liquid to the creamed mixture. Make 4 dry and 3 liquid additions, combining lightly after each addition. Fold in floured fruit. Turn into prepared pan.

Bake for 3 to 3 1/2 hours, or until cake tests done with a toothpick. Remove from pan, and lift off brown paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.

Mexican Coffee Balls

1 box (9 ounces) chocolate wafers
1/2 pound ground blanched almonds
1/3 cup unsweetened cocoa powder
1/4 cup white sugar
2 tablespoons instant coffee powder
1/3 cup coffee flavored liqueur
1/2 cup light corn syrup

Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4" balls and roll in cinnamon sugar. Store in refrigerator.

Kourambiathes (Greek Cookies)

1 cup butter
1 egg yolk
2 tablespoons anise extract
1/4 cup confectioners' sugar
2 1/2 cups all-purpose flour
1/3 cup confectioners' sugar for dusting

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the butter, egg yolk and anise extract until light. Stir in the 1/4 cup confectioners' sugar and flour until blended. Shape dough into crescents and place 2 inches apart on the prepared baking sheets. Bake for 15 to 20 minutes in the preheated oven. Dust heavily with confectioners' sugar before they are completely cool.

Eggnog Cookies

1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C). Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.

Cherry Rum Balls

1 cup semisweet chocolate chips
1/2 cup rum
1/4 cup light corn syrup
3 cups vanilla wafer crumbs
1 1/2 cups chopped pecans
1 cup confectioners' sugar
24 red candied cherries, halved

Melt the chocolate chips and stir in the rum and corn syrup. Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended. Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

Black Walnut Balls

1 cup butter, softened
2 cups sifted all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups chopped black walnuts
1/2 cup confectioners' sugar

Preheat oven to 325 degrees F (170 degrees C). Blend together butter, flour, white sugar, salt, and vanilla. Add black walnuts and mix well. Shape into 1 inch balls. Bake for 25 minutes on ungreased cookie sheet. Remove from oven and let cool. Roll in powdered sugar. Store flat - not stacked on top of each other.

Belgian Christmas Cookies

2/3 cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds
1/2 teaspoon ground cinnamon
2 teaspoons red sugar
2 teaspoons green sugar

Preheat oven to 375 degrees F (190 degrees C). Cream butter with extract; add brown sugar gradually, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition. Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Turn into a greased 15 x 10 x 1 inch jelly roll pan and spread evenly to edges.

Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars. Bake for 10 - 12 minutes. Cut into bars while still warm.

Austrian Jam Cookies

1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/2 cups all-purpose flour
2/3 cup chopped almonds
1 cup raspberry jam

In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours. Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets

Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.

Icelandic Christmas Cake

1 cup white sugar
3/4 cup butter
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup milk
1/2 cup raisins
1/2 teaspoon lemon extract
1/2 teaspoon cardamon flavoring

Preheat oven to 350 degrees F (175 degrees C). Grease one 11 inch loaf pan.

Cream the butter or margarine and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavorings. Stir in the flour and the baking powder.

Sift a little flour over the raisins then stir them into the batter. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes.

Gluhwein (Hot Spiced Wine)

1 Bottle Red Wine (Preferrably German)
2 Cloves
2 Cinnamon Sticks
1/2 Cup Sugar
1 Orange (Thin Sliced)
1 Lemon (Thin Sliced)
1 Small Box Raisins (Optional)
4 oz. Rum (Make Sure It's Good Rum)

Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer 1 hour, strain, and serve.

Della Mae's Cornbread

1 cup buttermilk
1 cup stone ground yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 tablespoon shortening

Preheat oven to 450°. Melt the shortening in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown.

Clam Stuffed Mushrooms

2 lbs. mushrooms
1 (8 oz.) can minced clams
1/2 c. dry bread crumbs (seasoned or plain)
1/3 c. parsley
1 clove garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1 stick butter
Parmesan Cheese

Remove stems. Place caps round side down on broiler rack (pan). Drain liquid from clams and reserve. In skillet over medium heat, melt butter and brush on caps. In remaining butter, cook chopped stems, garlic and clam liquid for 5 minutes. Stir in clams and remaining ingredients. Spoon into caps, top with Parmesan, and broil 8 minutes (or longer) until tender.

Brie and Cranberry Triangles

1 pound Phyllo dough
3/4 To 1 cup butter, melted
1 16oz can whole berry Cranberry sauce
8 ounces Brie cheese, cut into 1/2" Cubes

Preheat oven to 350F.

Cut phyllo dough in half lengthwise. Keep half covered with plastic wrap while working. Place two sheets of phyllo dough on work surface; brush with butter. Fold in half lengthwise; brush with butter. Place 1 1/2 tsp cranberry sauce and 6 cubes Brie at the bottom of strip. Diagonally fold corner over filling, forming a triangle. Continue folding triangle shape up to the end. Brush with butter and place on a jelly-roll pan. Repeat with remaining phyllo dough and filling. Bake 10 minutes or until golden brown. Cool 5 minutes brfore serving.

Makes 20 appetizers.

Taffy Candy Canes

1 1/4 cups sugar
1/4 cup water
2 tablespoons white distilled vinegar
1 1/2 teaspoons butter
1/2 teaspoon peppermint extract
Red Food Coloring

1. Combine the sugar, water, vinegar and
butter in the medium saucepan.
2. Cook over medium heat until sugar
is dissolved,stirring constantly.
3. Lower the heat and continue to cook without
stirring,to 260 degrees on the candy
thermometer or until a small amount
of syrup forms a firm ball when dropped in
very cold water.
4. Remove from heat and stir in the peppermint
5. Pour half the mixture into the buttered pan.
6. Color the remaining half with red food coloring.
Allow to cool a few minutes.
7. With clean, lightly buttered hands,
pull the taffy until it begins to feel
a little stiff (about 6 to 8 minutes)
8. Take one strand of white and one of
red and twist together,then form into
candy-cane shapes. Allow to cool on waxed paper.

Variation: Use a variety of food coloring to make
the taffy, then make all sorts of shapes and designs
for the holiday.

Makes 2 dozen

Blueberry Bread

1 cup fresh blueberries
1 1/2 cups flour
1 tablespoon flour
1/2 cup sugar
2/3 cup milk
1 egg
1 heaping teaspoon baking powder

1.Preheat oven to 375°.
2.Grease & flour a 9" x 5" loaf pan.
3.Sift dry ingredients together-leaving aside 1 tablespoon flour.
4.In a separate bowl, stir together the egg & milk.
5.Make a well in the center of the dry ingredients.
6.Add milk mixture to the well all at once.
7.Toss blueberries in 1 tablespoon flour.
8.Add blueberries to batter.
9.Spoon batter into pan.
10.Bake until a toothpick inserted into the center comes out clean,
about 30 minutes.
11.Cool on wire rack.

Apple Bread

1/2 cup vegetable oil
3 eggs
2 cups sugar
3 cups flour
1 cup chopped walnuts
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
3 cups of apples (cut coarsely) or applesauce

1 stick Margarine
1 cup sugar
1/2 cup evaporated milk

1.Mix vegetable oil,eggs, & sugar.
2.Mix in all other ingredients.
3.Grease and flour two 8" by 4" pans.
4.Pour bread mix into pans.
5.Bake at 350 for 90 minutes.
6.Boil glaze ingredients together, then
pour over baked bread.

Jingle Bell Spread

2 pkgs (8oz each) cream cheese, softened
½ cup mayonnaise
⅓ cup grated parmesan cheese
10 bacon strips, cooked & crumbled
&frac cup sliced green onions
&frac cup minced fresh parsley
1 jar (2 oz) diced pimientos, drained
Assorted crackers

In a mixing bowl, beat cream cheese until smooth.
Stir in mayonnaise, parmesan, bacon, & onions.
Drop by spoonfuls onto a serving platter in the shape of a bell.
Carefully spread to fill in bell.
Sprinkle with parsley & pimientos.
Serve with crackers.

Parmesan Puffs

1/2 loaf of cracked wheat bread or
white bread,cut each slice into quarters
1/2 cup Miracle Whip
1/2 cup Parmesan cheese
1/2 tsp. salt

1.Put a small slice of onion on top of above mixture
that was spread on bread.
2.Sprinkle with paprika on top.
3.Brown 5 to 6 minutes in 350 degree oven.

Reindeer Punch

2 cups orange juice
2 cups lemon juice
2 cups grenadine syrup
3 quarts ginger ale
1 pint of quartered strawberries or sliced fruit in season.

1.Mix all ingredients.
2.Pour over block of ice to chill.
3.Just before serving, add ginger ale and fruit.

Rhonda's Carrot Bars

2 jars baby food carrots; junior size
4 eggs
1-1/4 cups salad oil
2 cups sugar
2 cups flour
2 teaspoon salt
2 teaspoon soda
1-1/2 teaspoon cinnamon
1/2 cup raisins; optional

Mix all ingredients in bowl.

Bake at 350 degrees for 30-40 minutes. Top with whip cream.

Potato-Crusted Quiche

Vegetable spray
1 1/4 lbs. russet potatoes -- peeled sliced into
1/4 in. rounds
1 tbs. olive oil
1 cup chopped onions
1 cup chopped red bell pepper
1/2 tsp. dried thyme
8 large eggs
1/4 tsp salt
1/4 tsp pepper
4 oz smoked cheddar cheese -- grated ( about 1 cup)

Preheat oven to 350 degrees, spray 10 in pie plate with vegetable spray.
Steam potatoes until tender, about 6 minutes. Cool.

Line pie dish with enough potatoes to cover overlapping slightly. Heat olive oil in heavy sauce pan over med-high heat. Add onions, peppers, and thyme and sauté 5 minutes.

Add Canadian bacon, sauté until heated through, about 1 minute, spoon bacon mixture over the potatoes. Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over the bacon layer. Bake quiche until set about 35 minutes

Cool 20 minutes cut into wedges serve at room temperature

Easy Cinnamon Rolls

1 c. butter

2 Tablespoons Orange Marmalade (optional)
2 or 3 cans dinner biscuits
1/4 cup Cinnamon
1 cup Sugar
Chopped pecans
1 cup packed brown sugar

Preheat oven to 350 degrees. Grease Bundt pan with 1 tablespoon soft butter, spoon orange marmalade evenly on bottom of Bundt pan and sprinkle pecans in it. Cut biscuits in quarters, dip in melted butter and roll in cinnamon/sugar mixture. Drop pieces into Bundt pan (only one layer). Sprinkle pieces with more sugar mix. Melt butter and brown sugar and pour some over pieces. Repeat layer until biscuits are used. Bake at 350 degrees for 30 - 40 minutes or until brown on top. Turn immediately on plate and let pan remain until the goo and pecans slide out.

Cranberry Strawberry Jell-O Mold

1 large package strawberry Jell-o
2 cups boiling water
1 can jellied cranberries, mashed
1 (10 oz.) package frozen strawberries, thawed
1 (#2) can crushed pineapple, drained
1/4 - 1/2 cup chopped nuts

Dissolve Jell-o with water. Add remaining ingredients. Pour into mold and let set. Can be used as part of a main meal or as a dessert. Top with Cool Whip if desired.

Old Virginia Wassail

2 each Quarts sweet apple cider
2 cups Orange juice
1 cup Lemon juice
4 cups Pineapple juice
1 Stick of cinnamon
1 Teaspoon whole cloves

Combine apple cider, orange juice, lemon juice, pineapple juice and sugar
in stainless steel percolator. Place cinnamon and cloves in percolator
basket; perk 18 to 20 minutes. YIELD: Serves 30 when using 4-ounce cups
of Old Virginia Wassail

Rotel Hamburger-Sausage Cheese Dip (Crock Pot)

1-1/2 pounds hamburger; cooked
1 pounds breakfast sausage (Owens regular); cooked
1/2 large onion; chopped
2 pounds Velveeta
1 can cream of mushroom soup
1 can Rotel tomatoes with peppers

Brown hamburger meat with chopped onion.
Brown breakfast sausage.
Place hamburger and sausage in crock pot.
Place rest of ingredients in crock pot.
Turn on high until cheese is melted.
Turn back to low and serve.

- Serve with tortilla chips.

Kentucky Butter Cake

3 cups flour
2 cups sugar
1 tsp salt
1/2 tsp baking soda
1 cup butter
4 eggs
1 tsp baking powder
1 cup buttermilk
2 tsp vanilla

Heat oven to 325 degrees. Grease a 10" tube pan. Blend cake ingredients at
low speed till moist. Beat 3 minutes at medium speed. Bake 55-70 minutes.

Butter Sauce

3/4 cup sugar
1/3 cup butter
3 tbsp water
2 tsp vanilla

In saucepan, combine ingredients over low heat until butter melts. Do not
boil. Prick cake, 10-12 times with a long tined fork. Slowly pour hot sauce
over cake. Let cool before removing from the pan. Sprinkle powdered sugar on
before serving.

Fuzzy Naval Cake

1 c. chopped peaches, drained
1/2 c. peach schnapps
1/4 c. orange juice
1 c. sugar
1 box deluxe yellow cake mix
1 sm. box vanilla pudding
4 eggs
2/3 c. oil
1 c. chopped pecans

Combine peaches, schnapps, juice, and sugar. Let stand for 24 hours. Mix together cake mix, pudding, eggs and oil, 1 cup drained peaches from above, 1/3 cup liquid from above, and 1 cup pecans. Pour into a greased and floured Bundt cake pan. Bake at 350 degrees for 40 minutes.

Frozen Cranberry Salad

2 3-oz packages cream cheese -- softened
2 tablespoon mayonnaise
2 tablespoon sugar
1 can whole cranberry sauce -- (16 oz)
1 can crushed pineapple -- (14 oz) drained
1/2 cup chopped nuts
1 cup Cool Whip
1 teaspoon vanilla extract
1/2 cup powdered sugar

Let cream cheese stand until soft. Blend in mayonnaise and sugar. Add
fruit and nuts. Add cool whip and vanilla, etc. Pour into large
rectangular pan. Freeze 6 hours before serving. Cut into squares. Serves

Traditional Pumpkin Pie

9 inch unbaked pastry/pie shell
2 cups pumpkin (1 16oz can)
1 can eagle brand sweetened condensed milk (14oz can)
2 eggs
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 425 degrees.
In large mixer bowl, combine all ingredients except pastry shell; mix
well. Pour into pastry shell. Bake 15 minutes on 425 degrees.

Reduce oven temp to 350 degrees, continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish with cool whip or as desired.

- Anita Recipe Oasis

Mom's Southern Scalloped Tomatoes

2 1/2 cups tomatoes (fresh or canned)
4 tbsp. butter
1 cup bread cubes
1 med. onion
2 tbsp. sugar
Dash Tabasco
Dash sweet basil
1 cup shredded Cheddar cheese
4 strips bacon
Crushed saltine crackers, for topping

Melt butter, add bread cubes and brown lightly. Add more butter if needed and lightly brown onions. Fry bacon, drain, bacon and crumbled bacon into drippings. Mix all ingredients and spoon into 2 quart casserole dish. Cover with crushed crackers. Bake at 350 degrees for 30-45 minutes. Add cheese on top last 15 minutes.

Aunt Cheryl's Candied Yams

2 large cans sweet potatoes (yams)
1 stick butter
1 package cinnamon candies (red hots)
1/2 cup brown sugar
2 bags small marshmallows

Drain yams and put in microwave proof glass casserole dish. Add butter and
red hots - microwave until butter melts. Use electric mixer and mix like
mash potatoes. Add brown sugar and 1 bag marshmallows - mix and microwave
until melted and blended.

Put 2nd bag of marshmallows on top and brown in oven for approximately
10-15 minutes on 350 degrees. Keep warm in 200 degree oven until ready to

Lentil Soup

2 cups Lentils
2 Quarts chicken or vegetable stock
2 medium onions, cut into pieces
1 medium tomato, cut into pieces
1 medium carrot, cut into pieces
1 medium zucchini squash, cut into pieces
1 Tblsp. onion, finely chopped
2 Tblsp. olive oil
2 Tblsp. lemon juice
2 tsp. Cumin
2 tsp. each of salt and pepper

Wash lentils. Put stock into a 4 - 5 quart pot and bring to a boil. Add the pieces of onion, tomato and carrot and the lentils. Lower the heat and simmer for about 1/2 hour or until the lentils are tender. Puree the mixture in a blender or food processor and return to the pot. Saute the finely chopped onion in the olive oil until slightly brown. Add the sauted onion, cumin, lemon juice, salt and pepper to the soup and heat over low heat for about 3 minutes.

Ice Cream Kolacky's

1 Pint Vanilla Ice Cream
4 Cups Flour
1 lb. Margarine (4 sticks)
2 Cans Solo © brand fruit filling
2 Tblsp. Sugar

Thaw ice cream and soften butter, cream together. Add sugar then flour gradually. Form into ball and refrigerate overnight. Roll out to 1/4" thickness on floured surface and cut into squares. Put small amount of Solo fruit filling in center, overlap and pinch opposite corners. Bake in a 375 degree oven for 15-20 minutes or until lightly browned. When cool dust with confectioner's sugar.

Impossible Bacon Pie

12 slices of bacon, crisply fried and crumbled
1 Cup shredded Swiss cheese
1/3 Cup chopped onion
2 Cups Milk
1 cup Bisquick© baking mix
4 eggs
1/4 tsp. salt
1/8 tsp. pepper

Heat oven to 400 degrees. Lightly grease a 10" pie pan. Sprinkle bacon, cheese and onion in pie pan. Beat remaining ingredients until smooth, 15 seconds in a blender on high or 1 minute with hand beater. Pour mixture into pie pan. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

- Aunt Lynnie

Cornish Hens with Vegetables

4 Cornish game hens
8 small carrots
8 small new red potatoes
1/3 Cup melted butter or margarine
1 tsp. salt
1/2 tsp. crushed sage leaves
1/4 tsp. pepper
2 tsp. fresh minced garlic

Heat oven to 375 degrees. Place hens, breast side up on rack in large roasting pan. Arrange carrots and potatoes around hens. In a small bowl stir together the remaining ingredients and spoon over the hens and vegetables. Cover and bake, basting occasionally, for 1 hour. Remove cover and continue baking for 30 to 45 minutes or until hens are fork tender

Turkey Divan

1 10 oz.package frozen broccoli, cut up, cooked and drained

1 1/2 cups Cubed cooked turkey

1 can condensed Cream of Broccoli or Cream of Chicken Soup

1/3 cup Milk

2 Tblsp Dry bread crumbs

1 Tblsp Margarine or butter, melted

Preheat oven to 450 degrees. In a 1 1/2-quart oven-proof casserole, arrange broccoli and turkey. In a mixing bowl, combine soup and milk. Pour over broccoli and turkey. Combine bread crumbs and margarine; sprinkle over top. Bake 15 minutes or until hot.

Früchtebrötchen (Small Fruit Bread Loaves)

3-1/2 tablespoons each of raisins, dried apricots and hazelnuts
3 tablespoons rum
1/2 cup, plus 2 teaspoons softened butter
1/2 cup plus 2 teaspoons sugar
2 eggs
1 cup, plus 4 teaspoons flour
1/4 teaspoon baking powder
a pinch of cinnamon
a pinch of salt
1/2 cup, plus 2 teaspoons powdered sugar
1 tablespoon lemon juice
baking paper

Preparation time 40 minutes. Preheat the oven to 375° F.

Rinse the raisins and apricots with hot water, drain and towel dry. Chop the apricots into small pieces. Coarsely chop the hazelnuts. Place the raisins, apricots and hazelnuts in a bowl, pour in the rum, cover and set aside.

Whip the butter and sugar until light and fluffy. Little by little, add the eggs, the flour mixed with the baking powder, the cinnamon and salt. Beat vigorously by hand for 10 minutes or about 4 minutes on low speed with a mixer. Stir in well the mixture of rum, fruit and nuts.

Cover baking sheet with baking paper. Use two teaspoons to drop 40 small scoops of dough. Place the baking sheet on the middle rack and bake until golden brown, about 15 minutes.

Sift the powdered sugar, add the lemon juice and, if necessary, a few drops of water to form a thick icing. Remove the small "bread loaves" from the baking sheet and place on a cookie rack. Ice while still warm.

Anisplätzchen (Aniseed Cookies)

4 eggs
1 cup, plus 4 teaspoons sugar
3/4 cup, plus 2 tablespoons flour
3-1/2 tablespoons cornstarch
1/4 teaspoon baking powder
1 tablespoon finely ground aniseed

Beat the eggs until foamy. Add the sugar by the tablespoon full. Mix together the flour, cornstarch and baking powder, sift and sprinkle over the egg mixture. Fold together ingredients, adding aniseed at the end. Form balls with a teaspoon and place on a baking sheet lined with baking paper. Let stand for one hour to dry. Bake lightly for 12-15 minutes in a moderate heat.

Monday, November 12, 2007

Scandinavian Roast Christmas Goose

10-12 pound young goose, prepared for cooking
2 pounds tart apples, peeled, cored and quartered
1 pound prunes, plumped in water, pitted and halved
1/2 cup flour (approximately)
1/3 cup butter
Thick slices of dried apple
Plumped, pitted prunes

Wash goose inside and out with hot water and dry carefully. Rub inside with salt. Combine apples and prunes and stuff goose. Truss and tie legs loosely to the tail. Place goose on rack in roasting pan. Roast in 425°F. oven for 30 minutes. Remove goose and turn heat down to 350°F. Drain all fat from pan. Sprinkle goose with a little of the flour. Return goose to oven.
Combine butter and hot water. When the flour on the goose has begun to brown, start basting with water-butter liquid. Sprinkle a little more flour on the goose after each basting; this helps absorb fat. Baste frequently. Roast for about 16-20 minutes per pound, depending on age of the bird, timing from the moment the goose goes in the oven. If goose os very fat, drain off fat several times during roasting. After the first hour, turn the bird every half hour, roasting the goose on its back for the last 15 minutes. Test for doneness by moving legs up and down; they should move easily. Place goose on heated platter. Surround with thick slices of fried apple. Place a plumped pitted prune on each apple slice. Serve with red cabbage and sugar-browned potatoes.

Egg Nog

6 eggs
1 cup sugar
1 pint heavy cream
1 pint milk
fresh nutmeg
bourbon, rum, brandy (or applejack, our favorite) to taste

Separate eggs. In a large bowl, beat whites until fairly stiff, adding ½ cup sugar as you go.
In another bowl, beat the yolks until they're like soft butter, adding the other ½ cup of sugar gradually.
Fold yolks into whites. Add cream and milk and stir until smooth. Add nutmeg to taste. You can whip the cream just lightly for better texture. You can also float little islands of whipped cream on top - over-the-top! Garnish with more nutmeg.
I let people add their own alcohol. It's kind of a messy extra step, but guests are often more comfortable mixing their own, and then you don't have to worry about having a separate bowl-ful for kids.

Tom and Jerry

1 ounce dark rum
1 ounce brandy
1 egg
1 teaspoon sugar
6 ounces hot water or coffee

Separate egg in two bowls. Add rum and brandy to yolk and beat together until frothy.
In the other bowl beat egg white until it peaks, add sugar, and beat until stiff. Fold into the liquor mixture.
Pour into a mug and top with hot water, hot milk or hot coffee. Serves one.

Very Special Pea Salad

3/4 cup sour cream
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 ten-ounce packages of frozen peas, thawed and drained
1 tomato, chopped
1/4 cup minced onion
5 slices of bacon (microwaved until done), drained, crumbled

Combine sour cream, salt, garlic powder, pepper - stir well. Add peas, tomato, and onion. To serve, spoon onto a bed of lettuce, garnish with tomato wedges and sprinkle with crumbled bacon. Chill.

Microwave Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 to 1-1/2 cups roasted, salted peanuts (with or without skins)
1 tablespoon margarine
1 teaspoon vanilla
1 teaspoon baking soda

Combine sugar, syrup, and salt in a 2-quart mixing bowl. Microwave on high for 5 minutes. Stir in nuts and microwave for 3 to 5 more minutes. (watch so nuts don't burn) Stir in butter, vanilla, and baking soda until mixture is light and foamy. Spread on a well greased cookie sheet. Cool and slam cookie sheet on counter to break up into small pieces.

Old Fashioned Christmas Potato Candy

1 small potato, boiled in skin (or nuked about 4 minutes until done)
3/4 box confectioner's sugar
1 teaspoon vanilla
1 cup peanut butter (may use chunky or smooth)

(1) Peel potato and mash it while it is hot.
(2) Sift sugar and add to potato gradually to from a doughy mixture.
(3) Add vanilla and then knead the mixture with your hands.
(4) Dust waxed paper with powdered sugar, then roll dough out about 1/4 inches thick and spread with peanut butter.
(5) Roll up like a jelly roll, wrap in waxed paper, and chill. When ready to serve, slice into 1/4 inch slices.

Vegetable Latkes

2 Lg. carrots; grated
2 Med. zucchini; grated
6 Leaves spinach; chopped
3/4 c Whole-wheat flour/
1/4 c Wheat germ
2 Eggs; slightly beaten
2 tb Soy sauce
1 lg Clove garlic; minced

Place vegetables in a strainer and press
out liquid. Transfer to a bowl. Stir in flour and wheat germ. In
another bowl, mix together eggs, garlic and soy sauce; add to veggies
(if mixture is watery, add additional flour or matzoth meal). Heat
enough oil to cover surface of a large, heavy skillet. When hot, drop
veggie mixture by soupspoons into the pan. Cook over medium heat
until brown and crisp, about 10 minutes. Turn and brown the other
side. Serve hot with additional soy sauce to taste. Makes 8
pancakes, (4 servings of 2 pancakes each)

Garlic-Almond Spread

3 tb Almonds
12 Cloves garlic; peeled
3 tb Peanut oil
8 oz Cream cheese; at room temp
1/4 c Our cream;
1 ts Worcestershire
1 ts Dijon mustard
2 ts Chopped parsley; fresh
1 ts Dry rosemary
2 Shallots; chopped
Salt and pepper; to taste
1/3 c Heavy cream

Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and
bake the garlic in the oil. You might want to cover it to prevent
browning. Let the garlic cool, then blend it along with the oil in a
f/p. Add cream cheese, sour cream, Worcestershire, and mustard, blend
well. Add nuts, parsley, rosemary, shallots, salt, and pepper, blend again.
Remove from f/p and place in a mixing bowl. Whip the cream and fold
into the mixture. Pour into serving bowl and chill for 2 hrs. Serve
at room temp.

Cioppino (Traditional Cajun Christmas Dish)

24 Clams or mussels*
1 tb Corn starch
3 Small lobsters; or
3 Dungeness crabs; cracked
1/2 c Olive oil
2 Cloves
Minced garlic
2 Chopped onions
6 Chopped green onions
3 Chopped ribs of celery
1 Chopped green bell pepper
1 ts Chopped fresh thyme
1 Bay leaf
2 c Chopped fresh tomatoes
1 cn Plum tomatoes
2 c Red or white wine
1 ts Crushed fennel seed
Good sized pinch saffron
1/4 c Chopped parsley
Salt and pepper to taste
32 Small cleaned shrimp
2 lb Red snapper; cut into pieces
1 Clove garlic
1 ts Anchovy paste

WATER with corn starch. Drain several times in cold water. Clean and
cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in
a large pot and add cloves; garlic, onions, celery, bell pepper,
thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and
salt and pepper. Cook 5 minutes. Add shrimp and snapper, cook,
covered, stirring once, for 5 minutes. Mash in 1 clove garlic with
anchovy paste and stir into stew. Cook 5 more minutes.

Holiday Brie

1 c Cranberries, fresh; chopped
1/2 c Pears; peeled, chopped
2 tb Honey
1 tb Currants
1/4 ts Pumpkin pie spice
3 tb Cranberry juice cocktail
2 tb Red wine vinegar
2 ts Lemon juice
15 oz Brie; round; fully ripened

Combine first 8 ingredients in a heavy saucepan; bring mix to a boil
over medium-high heat. Cover, reduce heat, and simmer 30 minutes,
stirring frequently. Uncover and cook an additional 5 minutes or
until mix is thickened, stirring frequently. Cool mix to room
temperature. Cut circle in top rind of cheese, leaving an 1/4" border
of rind. Carefully remove center circle of rind from cheese, leaving
border intact. Place Brie on an ovenproof serving platter. Spread
cranberry mix over top. Bake at 350~ for 12-15 minutes or until
cheese is bubbly. Serve immediately with melba rounds or sliced
apples and pears. Yield: 30 appetizer servings.

Maple Acorn Squash

2 ea Med Acorn squash
8 T Brown sugar
1 c Maple syrup
4 T Butter

This is the quick and easy version. Cut each squash in half; remove
seeds and fibers. Arrange, cut side up in a large shallow baking
pan. Spoon 2 Tbsp brown sugar into hollow of each squash. Add 1 Tbsp
butter to each. Top with a 1/4 cup of maple syrup. Bake for 1 hour at
350f or until fork tender.

Neujahrspretzel (New Year's Pretzels)

2 c Milk
2 pk Yeast; Active, Dry
1/2 c Sugar
2 ea Eggs; Large
1 x ;Water
1/4 c Almonds; Chopped
1/2 c Butter Or Margarine
2 t Salt
7 c Flour; Unbleached
1 c Confectioners' Sugar
1 t Vanilla Extract

Heat milk and butter until very warm (120-130 degrees F.). Mix yeast,
salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2
minutes. Add eggs and 1 cup of flour. Beat for an additional 2
minutes. Add enough flour to form a soft dough. Knead until smooth
and elastic, about 5 minutes. Place dough in a greased bowl. Let
rise in a warm place until doubled in bulk, about 1 hour. Punch
dough down and let rise again until doubled. (1 hour more). Divide
dough in half. Shape pretzel as follows: Roll dough into a rope
about 30 inches long and 1 1/2 inches in diameter. Cross the ends
leaving a large loop in the center. Flip loop back onto crossed ends
to form a pretzel. Repeat with remaining dough. Place pretzels on
greased baking sheets. Let rise 15 minutes more. Bake at 375
degrees F for 25 to 30 minutes or until golden brown. Cool on wire
racks. Mix confectioners' sugar, water and vanilla to form a thin
icing. Spread icing on pretzels and sprinkle with chopped almonds.
Makes 2 large pretzels.

Holiday Buns

In bowl: dissolve sugar in lukewarm water, add yeast and let stand for 10 minutes.
In Large Bowl: measure out 12 cups flour and set aside.
In Large Bowl: add milk, melted margarine and sugar, mix to dissolve.
Add beaten eggs,vinegar, salt, lukewarm water, the sour cream(optional) and stir in the yeast mixture.
Add 6 cups of flour and mix smooth, then add flour 1 cup at a time, until no longer sticky.
Knead on floured board until dough is smooth and elastic, place in well greased bowl turning to grease top.
Cover and let rise until double in bulk (about 1 hour) then knead down grease top lightly with margarine and again rise until double in bulk.
Knead down, let dough rest ten minutes and shape into buns (many old recipes suggest the size of a large egg).
Place buns on a well greased large cookie sheet (I put 3 in a row and not touching) lightly grease tops with margarine, cover.
After rising 15 minutes press down lightly on top of each bun with the palm of the hand. Rise until double. Bake in a preheated 350 degree oven for 20 - 25 minutes until lightly browned -- brush with melted butter and bake a couple minutes more until nicely browned. Brush with melted butter when baked and cool on rack. The extra brushing with butter makes for a very nice top. Baking time depends on the oven and yield on the size of the buns.

Holiday Buns

2 (8 g) packages traditional yeast
1 cup lukewarm water
2 teaspoons sugar
12 cups flour (approximately)
1 cup luke warm milk
3/4 cup melted margarine
1/2 cup sugar
2 eggs, beaten
2 tablespoons vinegar
2 tablespoons salt
3 cups luke warm water
3 tablespoons sour cream (optional)

In bowl: dissolve sugar in lukewarm water, add yeast and let stand for 10 minutes.
In Large Bowl: measure out 12 cups flour and set aside.
In Large Bowl: add milk, melted margarine and sugar, mix to dissolve.
Add beaten eggs,vinegar, salt, lukewarm water, the sour cream(optional) and stir in the yeast mixture.
Add 6 cups of flour and mix smooth, then add flour 1 cup at a time, until no longer sticky.
Knead on floured board until dough is smooth and elastic, place in well greased bowl turning to grease top.
Cover and let rise until double in bulk (about 1 hour) then knead down grease top lightly with margarine and again rise until double in bulk.
Knead down, let dough rest ten minutes and shape into buns (many old recipes suggest the size of a large egg).
Place buns on a well greased large cookie sheet (I put 3 in a row and not touching) lightly grease tops with margarine, cover.
After rising 15 minutes press down lightly on top of each bun with the palm of the hand. Rise until double. Bake in a preheated 350 degree oven for 20 - 25 minutes until lightly browned -- brush with melted butter and bake a couple minutes more until nicely browned. Brush with melted butter when baked and cool on rack. The extra brushing with butter makes for a very nice top. Baking time depends on the oven and yield on the size of the buns.

Leftover Turkey Croquettes

4 tbsp. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. paprika
1 c. milk
Melt butter. Add flour and
seasoning; blend. Add the milk
slowly, stirring constantly.
Cook, stirring until mixture is very
thick. Cool (can be stored for
several days in refrigerator)

2 c. chopped cooked leftover turkey
1/4 tsp. salt
1/4 tsp. celery salt
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. minced parsley
1 c. thick cream sauce
1 c. fine bread crumbs
1 egg, beaten with 1 tbsp. water
1/4 c. butter

Mix ingredients in order given except crumbs and egg. Shape into 6 to 8 croquettes. Chill. Heat oven to 375 degrees. Put shallow baking with butter into oven to heat. When butter is hot, dip croquette into crumbs, egg and again in crumbs. Then place in pan, rolling to coat all sides with butter. Bake for about 30 minutes or until brown and crisp. Makes 6-8 servings. Serve with celery pimento and cream cheese. CELERY PIMENTO CREAM SAUCE: 2 cups medium cream sauce, add 1/4 cup chopped pimento and 1/2 cup cooked celery. Add 2 teaspoons minced parsley.

Leftover Turkey and Noodle Casserole

1/2 c. cooked, enriched noodles
4 oz. cooked turkey, bite-size pieces
1/2 c. green beans, divided
1/4 c. canned, sliced mushrooms
1 oz. red onion, chopped
1 tsp. chopped pimento
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. skim milk

Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes. 1 serving.

Leftover Sweet and Sour Turkey

1 (No. 2) can pineapple chunks
1/3 c. vinegar
1/4 c. brown sugar
2 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. salt
2-1/2 c. diced cooked turkey
3/4 c. green pepper strips
1/4 c. thinly sliced onion

Drain pineapple, reserving 1 cup juice. Combine reserved juice, vinegar, brown sugar, cornstarch, soy sauce and salt in saucepan; mix well. Simmer until thickened and clear, stirring constantly. Remove from heat; stir in turkey. Let stand for 10 minutes. Combine green peppers and enough boiling water to cover; let stand for 5 minutes. Drain well. Add green pepper, onion and pineapple chunks to turkey mixture, mixing lightly. Heat through. Serve over rice. Yield: 4-6 servings.

Homemade Turkey Stuffing

3 loaves of bread
1 onion
2 stalks celery
2 eggs
3 tbsp. sage
Pinch of salt
1 tsp. garlic
2 c. warm water

Tear the bread into small pieces. Add the rest of the ingredients. Mix with warm water until all the ingredients are moist or well mixed. Stuff the turkey.

Crock Pot Leftover Turkey Sandwiches

6 c. diced turkey
3 c. diced cheese (American or
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
1/2 c. Miracle Whip

Mix all of above and put in crock pot for 3-4 hours. Stir occasionally. Add liquid, if needed. Serve with buns.

Madarin Turkey Salad

1 lg. Romaine lettuce
1/2 head Radicchio
2 c. cooked turkey
1 sm. red onion, sliced
1 (11 oz.) can mandarin oranges, drained
1/4 c. orange juice
1 1/2 tsp. red wine vinegar
1 1/2 tsp. poppy seeds
1 1/2 tsp. olive oil
1/2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. white pepper

Tear Romaine and Radicchio into small pieces. Place in large salad bowl and add turkey, red onion and mandarin oranges and toss. In a large jar combine the orange juice, vinegar, poppy seeds, olive oil, mustard, salt and pepper. Shake vigorously to mix well. Pour over salad. Toss well to coat all greens. Serve immediately.

Leftover Thanksgiving Turkey Enchiladas

Leftover cooked turkey (white or dark meat pieces)
1 or 2 cans cream of celery soup or cream of chicken
1 can diced green chilies
1 reg. size pkg. plain tortilla chips, crumbled
1 (8 oz.) pkg. Cheddar cheese, grated
1 (8 oz.) pkg. Monterey Jack cheese, grated
1 sm. onion, chopped
1 jar jalapenos (optional)

Sauté onions in butter or margarine in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Add jalapenos, if desired. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese. Quantity is determined by the amount of turkey available. For larger amounts, simply continue to layer ingredients. Conventional Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly. Microwave Oven: Heat at medium high power until thoroughly heated and cheese is bubbly.

Thanksgiving Cranberry Cobbler

1 pkg. yellow cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter, softened
1 c. chopped nuts
1 can peach pie filling
1 can (16 oz.) whole berry cranberry sauce
Vanilla ice cream or Cool Whip

Preheat oven to 350 degrees. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside. Combine pie filling and cranberry sauce in ungreased 13x9 inch pan. Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden brown. Serve warm with ice cream or Cool Whip. If you can't find peach pie filling, apple or cherry will do.

Thanksgiving Jellied Salad

1 c. canned pineapple chunks, cut in smaller pieces (reserve the syrup)
2 (3 oz.) pkg. cherry-flavored gelatin
2 c. hot water
1 3/4 c. cold liquid*
Dash of salt
3/4 c. sugar**
1 1/2 c. coarsely ground fresh cranberries (about 2 c. whole)**
1/2 c. finely ground whole orange with peel**
1 sm. orange, seeded**
1 c. orange sections, cut in pieces or canned mandarin orange sections**
3/4 c. sliced celery
1/3 c. coarsely broken nuts

*Cold liquid is made up of: 2 tablespoons lemon juice, reserved pineapple syrup (about 1/2 cup) and water. **Or instead of these ingredients Granmore puts out a glass jar of cranberry orange relish. Drain the pineapple, reserving the syrup. Dissolve gelatin in hot water. Add the cold liquid and salt. Chill until partially set, about 1-1 1/2 hours. Meanwhile stir sugar into ground fruits.

To the partially set gelatin, add ground fruit, pineapple, orange sections, celery, and walnuts. Pour into a 6 1/2 cup ring mold and chill until set, 2 more hours. Makes 10 to 12 servings.

Pumpkin Muffins

1 c. sugar
1/4 c. light vegetable oil
2 eggs
3/4 c. canned pumpkin
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. raisins
1/2 c. chopped walnuts

Heat oven to 400 degrees. Generously grease a 12-cup muffin tin. Mix sugar, oil, eggs and pumpkin. Sift together flour, baking powder, baking soda and spices. Quickly stir together both mixtures. Fold in raisins and walnuts. Fill prepared muffin cups 2/3 full and bake 18 to 20 minutes. until golden brown. To test for doneness, use a sharp knife or broom straw. When the knife or straw comes out clean, muffins are done. Remove from oven and let them cool a few moments in the pan before removing. Serve warm with butter or honey butter.

Pumpkin Custard

1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)

Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.

Ground Beef and Potato Pie

1 sm. onion
2 sm. carrots
3/4 lb. ground beef, seasoned with
salt & pepper
3 tbsp. butter
3 tbsp. flour
2 c. seasoned mashed potatoes

Cook onions and carrots in salted and boiling water; drain. Season beef and form into 8 balls. Brown in fat placed in casserole. To make gravy, add flour to drippings; brown. Add 1 1/2 cups liquid, using any left from cooking vegetables. Stir until thickened. Add to the meatballs, gravy, onions and carrots. Cover with the mashed potatoes. Bake in a moderate oven, 350 degrees until brown, about 20 minutes.