Recipe: 12-18-97 Recipe Swap - 42 Recipes - Our Holiday Kitchens (updated)
Recipe Collections42 RECIPES - OUR HOLIDAY KITCHENS
Recipe Swap - December 18, 1997
RECIPES IN THIS FILE:
Union Square Cafe Bar Nuts
Buttermilk Baked Chicken (using whole wheat flour)
Avocado Dip Tip
Wheaties Cookies (no bake, using peanut butter)
Hungarian Xmas Cookies (with cream cheese pastry)
Fiesta Shrimp (stir fried with corn and salsa)
Quick Oriental Cucumber Salad
Pecan Logs (using caramels and marshmallow creme)
Lazy Oven Turkey (in a covered roasting pan)
Pumpkin Pudding (using reduced fresh pumpkin)
Christmas Pudding
Melton Mowbray Pie (jellied meat pie)
German Filbert Cookies
Light Fruit Cake (using rose extract)
Traditional Decorated Christmas Cookies
Chocolate Crinkles (Betty Crocker Cookie Book)
Christmas Spiced Tea Mix
Marshmallow Popcorn Christmas Tree
Mother's Poinsettia Cookies (cookie press)
Victoria Fudge (using coconut and candied fruit)
Breakfast Bread Pudding
Honey Garlic Appetizer Meatballs
Christmas Almond Cherry Bars
Neighborhood Mounds
German Kasekuchen (cheesecake)
Ham Glaze (using apricot preserves)
Grand Marnier Glazed Carrots
Sesame Broccoli
Squash and Apple Bake
Cranberry Cream Cheese Mold (Jello recipe)
Cranberry Holiday Mold (Jello recipe)
Layered Pear-Cream Cheese Mold (Jello recipe)
Ginger Carrots
Green Beans with Mushrooms
Turnip Gratin
Taos Monkey Bread (using whole wheat yeast dough)
Monkey Bread (using biscuit dough)
Cranberry-Orange Relish
Frozen Cranberry-Pineapple Salad
Candied Cranberries
Lemon Poppyseed Bread (bread machine)
Apple-Walnut Salad with Cranberry Vinaigrette
UNION SQUARE CAFE BAR NUTS
Source: Gourmet magazine, October 1994
Makes about 4 cups
1 1/4 pounds assorted unsalted nuts (such as peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans and natural almonds)
2 tablespoons fresh rosemary leaves coarsely chopped
1/2 teaspoon ground cayenne pepper
2 teaspoons dark brown sugar, firmly packed
2 teaspoons coarse salt
1 tablespoon unsalted butter, melted
Preheat oven to 350 degrees F.
On a baking sheet spread nuts and toast in middle of oven until golden, about 10 minutes.
While nuts are toasting, in a large bowl toss together remaining ingredients. Toss nuts with rosemary mixture and serve warm.
BUTTERMILK BAKED CHICKEN
From: Peggy, WA
Makes 6 servings
"Instead of using a rich egg or cream batter, the chicken in this recipe is dipped in whole wheat flour, buttermilk-egg batter, and then unsweetened cereal crumbs to make a wonderfully crispy hot baked chicken, or cold picnic chicken."
1/2 cup whole wheat flour
2 eggs, lightly beaten
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cups corn flakes, crushed*
1 teaspoon paprika
Salt and freshly ground pepper (to taste)
12 chicken thighs**
1 tablespoon unsalted butter, diced
Parsley sprigs and red and yellow cherry tomatoes (optional, for garnish)
Preheat the oven to 425 degrees F. Generously coat a roasting pan with vegetable cooking spray.
Measure the flour onto a plate; set aside. In a shallow bowl, mix the eggs with the buttermilk and mustard and whisk until smooth; set aside. Place the crumbs on another plate and season with paprika and salt and pepper.
Dip the chicken in the flour; coat well and shake off the excess. Dip the chicken in the egg mixture and then into the cereal crumbs, pressing to make sure the crumbs adhere. Place in the prepared pan, dot with the butter or margarine.
Bake for 25-30 minutes, or until crispy, without turning.
Serve hot or at room temperature garnished with parsley sprigs and cherry tomatoes, if desired.
*Whole-grain bread crumbs can be substituted for cereal crumbs.
**A whole chicken, cut-up, or even chicken breasts alone can be substituted for the chicken thighs.
Teresa, AR: To keep avocado dip from turning dark before it is served, or to keep leftover dip, etc, place the avocado pit in the dip when it is prepared, it will keep the avocado nice and green longer.
You could add whatever other ingredients you want to this one...
WHEATIES COOKIES
From: Dawn/NYS
1/2 cup sugar
1/2 cup honey
1 cup peanut butter
3 1/2 cups Wheaties dry cereal
Stir sugar and honey in saucepan over low heat stirring constantly until the sugar dissolves. Add peanut butter and stir until well blended.
Remove from heat and fold in Wheaties; let cool.
Roll into balls. Place on buttered wax paper.
HUNGARIAN XMAS COOKIES
Source: June Meyer
From: Dawn/NYS
2 cups flour
1 cup butter, softened
2 pkg. (8 oz. each) cream cheese, softened
Apricot and/or Prune Lekvar (puree/butter)
Powdered sugar (for dusting)
Blend flour, butter and cream cheese together in bowl with a wire pastry blender until dough forms together. Roll out like pie crust on a lightly floured surface. Cut in 2x2-inch squares. (If you have a pie crust trimmer with a crimped wheel, you can use this to cut all the 2x2-inch squares. It makes a beautiful presentation. All the pastry edges have serrated edges.)
Put a dab of Apricot or Prune Lekvar in the middle of square. Take up two of the opposite corners and bring the two corners together with a squeeze over the dab of Lekvar. Place on a buttered and floured cookie sheet.
Bake at 350 degrees F for 20 minutes. Do not let burn. Dust with powdered sugar.
FIESTA SHRIMP
Adapted from source: Sharen A. Rund
1 tbsp butter
1 lb shrimp, cleaned and deveined
Chopped fresh garlic, to taste (I like a lot of garlic so I would put in several cloves chopped)
1 cup corn (fresh or thawed frozen)
1 cup salsa (I prefer hot - choose your own strength)
In a wok (on medium to medium high), add butter. When melted, add shrimp and garlic. Stir quickly till all shrimp has turned pink.
Add corn; stir quickly to heat through. Add salsa; stir quickly to heat thoroughly.
Serving suggestion:
Serve with black beans, fresh tossed salad with crumbled blue cheese and warm flour or wheat tortillas.
QUICK ORIENTAL CUCUMBER SALAD
Source: Angeli Wahlstedt
Serves 1 or 2
1/2 cucumber, sliced thinly (you also can peel and seed it if you like)
FOR THE DRESSING:
1/2 cup rice vinegar*
1/2 tbsp brown sugar
1/2 tbsp water
1 tsp soy sauce
1 tsp sesame seeds
Few drops of sesame oil
Put the ingredients for the dressing in a medium glass jar, close it with a lid and shake. (Because I rarely use measuring cups, the proportions in the recipe may be a little off...you may have to taste the dressing each time you add something. The end result should taste sweet and somewhat vinegar-like, with a tint of sesame.)
If you don't plan on eating the salad right away, you can put the dressing in the fridge for a while...it tastes better when it's been chilled for an hour or so.
When you're ready to serve, put the cucumbers in dishes or small bowls, and pour the dressing over them.
*You need rice vinegar -- it won't taste right with any other kind of vinegar.
PECAN LOGS
From: Belle
1 (14 oz) bag caramels
2 tbsp margarine
1/4 cup evaporated milk
1 (16 oz) box powdered sugar
1 (7 oz) jar marshmallow creme
1 tsp vanilla
1 to 2 cups finely chopped pecans
Combine caramels, margarine, and evaporated milk in top of a double boiler over hot water: heat, stirring, until caramels are melted.
Sift powdered sugar into a large bowl. Add marshmallow creme and vanilla, working until well-mixed (use your hands). Roll sugar mixture into 10- or 11-inch "logs", about 6-inches long and 1-inch in diameter. Place logs on waxed paper.
Dip logs, one at a time, into melted caramels, covering well. Roll each log in pecans, pressing the pecans into the logs. Wrap in plastic wrap. Slice to serve.
LAZY OVEN TURKEY
From: Vicki,La
Makes 8-10 servings
1 (8-14 lb) turkey
1 medium onion
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
Salt and pepper (to taste)
Remove giblets and neck from turkey; set aside. Rinse and drain turkey; pat dry. Place in a covered roasting pan that just fits the bird.
Cut onion in half and place inside turkey. Blend herbs and make a paste with a little fat. Spread on outside of turkey and press into skin. Tie legs together. Pour 1/2 inch water into pan and cover with lid.
Place pan in a 350 degree F oven for 1 1/2 to 2 hours or until meat thermometer registers 185 degrees F. Uncover for last 10 minutes to brown if desired. Remove from oven and let sit for 15 minutes before carving. Or, to keep warm before carving, drain liquid into a pot and return turkey to a warm oven until ready to carve (after standing 15 minutes).
PUMPKIN PUDDING
From: Vicki,La
This is actually my pumpkin pie filling, but I prefer it without the pastry and it is better for me. No great amount of fat in this one.
2 cups strained cooked pumpkin, browned and reduced to 1 1/2 cups*
2 tbsp all purpose flour
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 eggs, beaten
1 cup Carnation evaporated milk
2 cups milk, scalded
Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar and stir until thoroughly mixed. Add spices and eggs and beat well.
Add the evaporated milk to scalded milk. Add milks to pumpkin mixture. Beat together until well mixed. Place mixture in a greased casserole and place it in a larger casserole with hot water that comes half way up the outside of inner casserole.
Place in a 325 degree F oven and oven and bake until a knife comes out clean when tested. Serve hot or cold.
*This recipe calls for browned pumpkin which is accomplished by buttering a heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat, stirring and turning so all parts dry evenly. Keep this up until it is reduced to 1 1/2 cups. It will be slightly browned.
CHRISTMAS PUDDING
Source: H Peagram
From: Vicki,La
Makes 12 servings
2 cups grated carrot
2 cups grated potato
2 1/2 cups soft bread crumbs
2 cups raisins
2 cups currants
2 cups brown sugar
1 1/2 cups suet
1 cup margarine
4 tbsp sour milk
1 tsp baking soda
1 cup flour
2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg (or 1 tsp allspice)
Mix in order given. Turn into well greased medium-sized heat proof bowl; cover and steam about 3 hours.
Serve with brown sugar sauce, or custard, or whatever you like.
MELTON MOWBRAY PIE
From: Vicki,La
Makes 20 servings
Any standard 2-crust pastry recipe
1 lb pork shoulder
1 lb veal shoulder
1 lb ham (uncooked)
2 small onions, chopped fine
2 tbsp Worcestershire sauce
1 tsp thyme
1/2 tsp ground sage
1/2 tsp salt
1/4 tsp ground black pepper
2 cups canned bouillon
3 packets unflavored gelatin
4 eggs, hard cooked, halved
Cream
Make pastry and roll half out 1/4-inch thick. Line a 9x5 loaf pan; set aside. Roll out remaining pastry to fit on top; set aside.
Cut meat in 1/2-inch cubes; mix with onion, Worcestershire, thyme, sage, salt and pepper.
Spoon half of meat mixture into pastry-lined pan. Place hard cooked egg halves in a line down center and top with remaining meat mixture. Top with a crust, and decorate with pastry as desired. Make 2 holes to allow steam to vent and for later additions. Brush pastry with cream.
Bake at 375 degrees F about 20 minutes. Reduce heat to 250F and bake for 1 1/2 hours longer, or until meat is tender.
Mix gelatin as package directs using bouillon as the liquid. Pour into holes in top of pastry until you can see the liquid. Top up until it no longer goes down. Allow to cool then, store in the refrigerator.
Serve in 1/2-inch slices as an appetizer.
GERMAN FILBERT COOKIES
From: Vicki,La
Source: H. Peagram
1 lb butter
4 cups flour
1 lb ground filberts
2 cups sugar
1/4 cup cold water
Icing sugar or melted chocolate (for dipping)
Mix all together. Form into small crescents.
Bake for approx 10 minutes at 300 degrees F. Should not brown.
To finish, cookies may be dipped in icing sugar, or chocolate or as desired.
Dough may be frozen.
LIGHT FRUIT CAKE
Source: Helen Peagram
Makes 2 large or 1 large and 2 small loaf tins.
2 lb sultana raisins
1 lb red and green glace cherries, halved
1/2 lb glace pineapple, thinly sliced
5 cups flour
1 tsp baking powder
1/2 tsp ground nutmeg
1 lb butter, softened
2 cups sugar (1 lb)
10 eggs, well beaten
1 lemon, juice and rind
1 orange, juice and rind
1 lb almonds
1 tsp rose extract
1 tsp almond extract
Mix together raisins, cherries and pineapple; set aside.
Mix and sift flour, baking powder and nutmeg and add half to the dried fruit mixture; set aside.
In a large bowl, cream butter and gradually beat in sugar. Add well beaten eggs and beat well. Fold other half of flour mixture into creamed mixture alternately with juices and beat well.
Grind or finely chop fruit rinds and stir into creamed mixture along with dried fruit. Combine mixture until thoroughly blended.
Split almonds and add to mixture, saving some whole for top. Add extracts. Pour mixture into cake pans which have been lined with 3 thicknesses of waxed or parchment paper, with top layer of greased wax paper.
Bake cake at 275 degrees F for approximately 3 hours or until firm and until cake mixture is firm when pressed. Cool on cake rack until thoroughly cold. Wrap in foil and store in cake tins.
TRADITIONAL DECORATED CHRISTMAS COOKIES
From: Vicki,La
Makes 4 Dozen
3/4 cup unsalted butter, softened
1/2 cup sugar
1 egg
1 tbsp finely grated lemon peel
1 tsp vanilla
1/4 tsp salt
2 1/4 cups unsifted all-purpose flour
1 to 2 tbsp water
Icing (recipe follows)
Edible glitter, sprinkles, dragees and/or cinnamon red hots (optional, for decorating)
Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Lightly grease 4 cookie sheets.
On lightly floured surface, roll out dough to 1/8-inch thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or freehand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies.
Bake for 12 to 15 minutes or until beginning to brown around edges. Remove cookies to wire rack to cool before decorating.
Spread icing evenly over cookies. Decorate with edible glitter, sprinkles, dragees and cinnamon red hots, if desired.
ICING
3 egg whites (pasteurized)
1 lb powdered sugar
2 to 3 tsp water
Food coloring (optional)
Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish.
CHOCOLATE CRINKLES
Source: Betty Crocker Cookie Book
From: Vicki,La
Makes 6 dozen cookies
2 cups granulated sugar
1/2 cup vegetable oil
4 squares (1 ounce each) unsweetened chocolate, melted
4 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners' sugar
Mix sugar, oil and melted chocolate together. Blend in eggs, one at a time until well mixed. Add vanilla. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight.
WHEN READY TO BAKE:
Heat oven to 350 degrees F. Grease a baking sheet.
Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar; shape into balls. Place 2-inches apart on greased baking sheet.
Bake 10 to 12 minutes, or until almost no imprint remains when touched lightly in center.
CHRISTMAS SPICED TEA MIX
From: Vicki,La
Source: Rebecca Ford Doster-Germany
"I remember drinking this as a child when we visited my Aunt Ellen Faye's Family during the Christmas holidays. Always a part of her noted Christmas Eve Buffets."
2 tsp ground Cinnamon
1 tsp Ground cloves
2 cups Sugar
1/2 cup Instant tea with lemon
1 (18 oz) Jar Tang Juice Mix
Mix together all the ingredients and store in air-tight container.
TO PREPARE:
Add 2 HEAPING teaspoons of drink mix for each mug of boiling water for tea.
MARSHMALLOW POPCORN CHRISTMAS TREE
From: Vicki,La
Makes 12 servings
12 cups popped popcorn
1/2 cup margarine or butter
3 cups mini marshmallows
1/2 of a 3 ounce pkg. lime flavored jello
green food color
candy pieces to decorate tree
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter; set aside.
In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add (dry) jello; continue to cook until jello is dissolved. Add food color and mix well. Pour evenly over popcorn; stir quickly to coat.
With dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces.
MOTHER'S POINSETTIA COOKIES
From: Vicki,La
1 cup butter, softened
1 cup white granulated sugar
1 tsp vanilla
1 tsp almond extract
1/2 tsp salt
2 eggs
3 cups flour, sifted*
Red and green food coloring
Superfine sugar
Dragees (for decorating)
Preheat oven to 325 degrees F.
Cream butter, granulated sugar, vanilla, almond extract, salt and eggs together with mixer. Work in flour by hand.
Divide dough in half. Using red food color, color one half of the dough to desired shade. Using green food color, color remaining half of dough to desired shade.
TO SHAPE THE POINTSETTAS:
Take a pinch of green dough in palm of your hand. Roll with finger of other hand in your palm to tapered shape. Lay on ungreased sheet. Take a fork dipped in 4x sugar and flatten green to make leaf. Space leaves four to a row, making 3 rows of leaves. DO ALL LEAVES FIRST.
Using the sunburst plate of cookie press fill the press with red dough, drop out red flower at the bottom of the leaf. With toothpick, indent center of flower and put silver dragee in center.
Bake at 325 degrees F for 10 minutes. Cool on racks.
Store in tin box between layer of wax paper.
*Cookie dough must pass easily through a cookie press. It may be necessary to add from 1/4 to 1/2 cup more flour to adjust consistency.
VICTORIA FUDGE
Source: Mrs. Martin Nelson, Homestead, MI.
From: Vicki,La
3 cups sugar
3/4 cup sweet cream
1/4 cup butter
1 cup coconut
1/4 cup chopped candied cherries
1/4 cup chopped candied pineapple
1/4 cup chopped dried figs
1 tsp almond flavoring (or rose flavoring)
Combine sugar, cream and butter in a saucepan. Boil to soft ball stage (234 to 238 degrees F). Remove from fire. Cool to room temperature.
Beat until creamy. Add coconut and chopped fruit. Add flavoring. Pour into well-buttered shallow pan. Cut in squares.
BREAKFAST BREAD PUDDING
From: Vicki,La
I love to make this up the night before. You can bake it the morning you want to eat it, or bake it the night before and just heat up individual servings in the microwave.
12 slices bread
1/2 cup unsalted butter, softened
3/4 cup raisins (plump in hot water first)
1/3 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
6 eggs
2 egg yolks
1/4 to 1/2 cup white granulated sugar
3 cups milk
1 cup cream
1 teaspoon vanilla
1/2 cup apricot jam (optional)
Preheat oven to 350 degrees F.
Butter bread on both sides. Using a 9x13-inch pan, line pan with one layer of bread; cut to fit. Set aside.
Combine plumped raisins (pour boiling water over them and them drain and dry thoroughly) brown sugar, cinnamon, and nutmeg. Sprinkle bread with some of the mixture. Repeat the layers until everything is used. Top with layer of bread. Set aside.
Beat eggs and yolks with white sugar. Add milk, cream, and vanilla. Pour over bread mixture and allow to stand 30 minutes.
Bake at 350 degrees F for 30 minutes, then check and cover loosely with foil. Bake an additional 20 minutes. Heat jam and brush on pudding. If desired, omit the apricot jam and serve with any kind of jam, preserves, or syrup.
HONEY GARLIC APPETIZER MEATBALLS
From: Vicki,La
2 pounds lean ground beef
1 cup dry bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
2 eggs
2 teaspoons salt
FOR THE SAUCE:
1 tablespoon butter
3 cloves garlic
3/4 cup ketchup
1/2 cup liquid honey
1/4 cup soy sauce
Preheat oven to 500 degrees F.
Put meat in a bowl and break with fork. Add bread crumbs, milk, onion, eggs and salt; mix together. Shape meatballs into 1-inch balls. (They taste better when they are small.) Place in single layer on a jelly roll pan.
Bake 12 to 15 minutes. Drain well.
Melt butter in a saucepan and saute garlic until tender. Add ketchup, honey, and soy sauce. Bring to boil, reduce heat, cover and simmer five minutes.
Add meatballs to sauce. Return to boil and simmer uncovered for 5 to 10 minutes, stirring occasionally or until sauce glazes meatballs. These freeze well too.
CHRISTMAS ALMOND CHERRY BARS
From: Vicki,La
1 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chocolate chips
1 cup maraschino cherries, coarsely chopped and drained
1/2 cup slivered almonds
1/2 cup shredded coconut
Preheat oven to 350 degrees F. Lightly grease a 9x13-inch pan.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract.
Stir in flour, baking, powder and salt just until blended. Stir in chocolate chips, cherries, almonds, and coconut. Spread in prepared pan.
Bake 25-28 minutes or until done. Cool completely before cutting.
NEIGHBORHOOD MOUNDS
From: Vicki,La
1 part butterscotch chips
1 part chocolate chips
1 part salted nuts
1 part chow mein noodles (dried style that you buy in a can or in Chinese section of grocery store that people use to sprinkle onto chow mein or other dishes after cooking) They are not like pasta noodles - do not confuse the two.
Melt chips together. Stir in nuts and noodles. Drop onto wax paper. Chill in freezer until firm.
GERMAN KASEKUCHEN
Makes 1 (9-inch) cheesecake
FOR THE CRUST:
2 cups unbleached flour, sifted
1/2 cup granulated sugar
1 tsp baking powder
4 tbsp butter (not margarine)
1 large egg
FOR THE CHEESECAKE:
3 cups cottage cheese (1 1/2 lbs)
1 tsp baking soda
4 large eggs
1/2 tsp vanilla extract (real only)
1/2 cup cornstarch
1 cup granulated sugar
1/2 tsp grated lemon rind
1 cup sour cream
1 cup raisins
TO MAKE THE CRUST:
In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling.
TO MAKE THE CHEESECAKE:
Preheat the oven to 375 degrees F.
Press the cottage cheese through a sieve and set aside.
Combine the cornstarch and the baking powder and set aside.
In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust.
Bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well. Refrigerate leftovers.
HAM GLAZE
From: Yvette,NM
2 Tbsp Crisco Shorting
1/4 cup finely chopped onion
1/2 cup catsup
1/2 cup apricot preserves
1 Tbsp brown sugar
1 Tbsp cider vinegar
1/2 tsp curry powder
Melt Criso in a small heavy saucepan over medium heat. Add onion; cook until tender.
Stir in remaining ingredients; blend well. Heat and keep warm.
GRAND MARNIER GLAZED CARROTS
From: Cow/AR
Source: Bill
3 tablespoons butter
1 pound baby carrots
3 tablespoons orange marmalade
1/3 cup grand Marnier
2 tablespoons chopped fresh parsley (for garnish)
Mext butter in a large skillet over medium high heat. Add the carrots and toss to coat with the butter. Stir in the marmalade and heat until melted.
Add the Grand Marnier and bring to a boil. Lower the heat and simmer covered for 5 minutes. Uncover the carrots and continue to cook until tender and the liquid has been reduced to a glaze 4-5 minutes more.
Sprinkle with the parsley and serve.
SESAME BROCCOLI
From: Cow/AR
Makes 8 servings
1 bunch broccoli, cut up
2 tablespoons olive oil
FOR THE DRESSING:
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds, toasted (for garnish)
Blanch broccoli, toss with olive oil. Place on a baking sheet.
Bake at 450 degrees F for 5 minutes.
Toss with a dressing made with the remainder of the ingredients except seeds. Sprinkle sesame seeds on salad. Serve warm or cold.
SQUASH AND APPLE BAKE
From: BV/AR
Makes 6 servings
1/2 cup brown sugar, packed
1/4 cup butter, melted
1 tbsp flour
1 tsp salt
1/2 tsp ground mace (or 1/4 tsp ground nutmeg)
2 lb. butternut or buttercup squash
2 baking apples, cored and cut into 1/2-inch slices
Heat oven to 350 degrees F.
Stir together brown sugar, butter, flour, salt and mace; set aside.
Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2-inch slices. Arrange squash in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches); top with apple slices. Sprinkle sugar mixture on top; cover with foil.
Bake 50 to 60 minutes or until squash is tender.
CRANBERRY CREAM CHEESE MOLD
From: Peggy, WA
Makes 12 servings
1 1/2 cups boiling water
2 pkg. (4-serving size each) cranberry flavor Jello (or any red flavor)
1 1/2 cups cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce (optional)
1 (8 oz.) pkg. cream cheese, softened
Stir 1 1/2 cups boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in 1 1/2 cups cold water and cinnamon. Reserve 1 cup gelatin at room temperature. Pour remaining gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression).
Stir apple and cranberry sauce into thickened gelatin. Spoon into 6-cup mold. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound).
Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.
Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.
CRANBERRY HOLIDAY MOLD
From: Peggy, WA
Makes 10 servings
2 cups boiling water
2 pkg. (4 serving size) cranberry Flavor Jello (or any red flavor)
1 1/2 cups cold ginger ale (or water)
2 cups halved green seedless grapes
1 (11 oz.) can mandarin orange segments drained
Stir 2 cups boiling water into gelatin in large bowl at least 2 minutes or until completely dissolved. Stir in cold ginger ale or water. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).
Stir in grapes and mandarin oranges. Spoon into 5-cup mold. Refrigerate 4 hours or until firm.
Unmold. Garnish as desired. Store leftover dessert in refrigerator.
LAYERED PEAR-CREAM CHEESE MOLD
From: Peggy, WA
Makes 10 servings
1 (16 oz.) can pear halves in light syrup
2 pkg. (4 serving-size) lime flavor Jello
1 1/2 cups cold ginger ale (or water)
2 tbsp. fresh lemon juice
1 (8 oz.) pkg. cream cheese, softened
1/4 cup chopped pecans
Drain pears, reserving liquid. Add water to liquid to measure 1 1/2 cups; bring to boil in small saucepan. Dice pears; set aside.
Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale (or water) and lemon juice. Pour 1 cup of the gelatin into wreath or 5-cup star-shaped or plain mold. Refrigerate about 30 minutes or until thickened (spoon drawn through leaves definite impression). Arrange some of the diced pears in mold, pushing down into wreath or star design.
Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in remaining gelatin.
Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
Stir in remaining diced pears and pecans. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm.
TO UNMOLD:
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Garnish as desired. Store leftover gelatin mold in refrigerator.
GINGER CARROTS
From: Kathy-Idaho
12 carrots, thinly sliced
Butter
3 tablespoons brown sugar
1 teaspoon finely chopped garlic (or more, to taste)
Lemon Pepper
Cook carrots in water until tender. Drain.
Add 1 tablespoon butter to the pan; let it melt. Add in the brown sugar. Put carrots back in and let them simmer for a few minutes.
Add garlic, and lemon pepper. (I usually add more garlic and let the carrots cook down a bit.) Yummy
GREEN BEANS WITH MUSHROOMS
From: Yvette,NM
1 onion, chopped
Butter
2 cans (4 oz. each) mushroom bits, drained
4 cans (16 oz. each) French style green beans, drained
6 beef bouillon cubes
Saute onion in butter. Add mushrooms and saute.
Add green beans and bouillon cubes. Heat until cubes dissolve and enjoy.
TURNIP GRATIN
From: Cow/AR
Source: Bill
1 pound turnip, grated
1/2 pound onion, sliced
1 1/3 tablespoons cornstarch
1/2 cup grated parmesan cheese
2/3 cup heavy (whipping) cream (or sour cream)
Mix turnip, onion and cheese. Toss with the cornstarch and pour in the cream.
Bake in a 350 degree F oven for 25 to 30 minutes or until bubbly and done.
TAOS MONKEY BREAD
From: Peggy, WA
2 lb. whole wheat bread dough (enough for 2 loaves)
Raisins
Blueberries
Pinon nuts (pine nuts)
Melted butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon ground cinnamon
Let rise overnight 2 loaves whole wheat bread.
NEXT MORNING:
Spray Bundt pan and place in bottom, 6 raisins, 6 blueberries, 10 pinon nuts.
Roll dough into golf ball size segments. Roll segments in melted butter, then in a mixture of 3/4 cup brown sugar, 3/4 cup white sugar and 1 teaspoon of cinnamon. Place each segment into pan adding raisins and blueberries to taste.
Bake at 350 degrees F for 50 minutes. Serve hot!
MONKEY BREAD
From: Peggy, WA
Makes 8 servings
2 cans Grand biscuits
1 cup sugar
1/4 cup ground cinnamon
1 stick (1/2 cup) butter
1/2 cup chopped nuts
1 cup brown sugar
Cut each biscuit in quarters; shake in bag with sugar/cinnamon mixture (save remaining mixture for future use). Arrange in Bundt pan that has been sprayed with cooking oil.
Melt butter and mix in brown sugar, bring to a boil and lower heat, cook approximately 2 minutes. Mix in nuts. Pour over biscuit dough, lifting edges allowing mixture to reach bottom of pan.
Bake 350 degrees F for 30 minutes.
CRANBERRY-ORANGE RELISH
From: BV/AR
Makes 3 1/2 cups
4 cups cranberries
1 large orange (peel and pulp)
2 cups sugar
Finely chop cranberries and orange in food chopper. Stir in sugar. Cover; refrigerate at least 3 hours.
FROZEN CRANBERRY-PINEAPPLE SALAD
From: BV/AR
Makes 6 to 8 servings
1 (20 1/2 oz.) can crushed pineapple, well drained
1 cup sour cream
1 (16 oz.) can cranberry sauce
1/4 cup coarsely chopped pecans
Mix all ingredients thoroughly. Pour into refrigerator tray. Freeze at least 3 hours or until firm.
Thirty minutes before serving, remove tray from freezer to refrigerator.
CANDIED CRANBERRIES
From: Katie/ID
4 cups sugar
1 cup water
1 or 2 bags cranberries
Heat sugar and 1 cup water until sugar is dissolved. Add cranberries and SLOWLY bring almost to a boil, then cool. Repeat 4 or 5 times. Be patient and stir gently. If you heat them too hot, they pop.
Drain. The syrup that's left is great on pancakes.
LEMON POPPYSEED BREAD
From: BV/AR
1 packet yeast
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon butter
1 egg
2 teaspoons dried, grated lemon rind
1/2 teaspoon lemon extract
7 oz prepared lemonade*
1/4 cup very hot water
2 teaspoons poppyseeds
Throw everything in order that your machine suggest and press start. Use the white bread setting.
*I know that 7 oz is a weird measurement, but it seems to be what works. If I use a full cup, then it comes out very gooey, and 3/4 cup is a little too dry. Also, I make this with refrigerated lemonade and the hottest tap water I can get, but I always use the timer. The proper way to do it would be to heat the lemonade and water to 110 degrees F or so.
APPLE-WALNUT SALAD WITH CRANBERRY VINAIGRETTE
From: Emily/CA
Makes 4-6 servings
FOR THE CRANBERRY VINAIGRETTE:
1/4 cup cranberries
1/4 cup balsamic vinegar
1 Tbsp chopped red onion
1 Tbsp sugar
1 tsp Dijon Mustard
1 cup vegetable oil
FOR THE SALAD:
10 cups mixed baby greens
2 red delicious apples cored, thinly sliced
1/2 cup walnuts, toasted
Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard until well blended. WITH PROCESSOR RUNNING, add oil gradually and process until well blended.
Toss the dressing (as needed) with the salad ingredients before serving.
Recipe Swap - December 18, 1997
RECIPES IN THIS FILE:
Union Square Cafe Bar Nuts
Buttermilk Baked Chicken (using whole wheat flour)
Avocado Dip Tip
Wheaties Cookies (no bake, using peanut butter)
Hungarian Xmas Cookies (with cream cheese pastry)
Fiesta Shrimp (stir fried with corn and salsa)
Quick Oriental Cucumber Salad
Pecan Logs (using caramels and marshmallow creme)
Lazy Oven Turkey (in a covered roasting pan)
Pumpkin Pudding (using reduced fresh pumpkin)
Christmas Pudding
Melton Mowbray Pie (jellied meat pie)
German Filbert Cookies
Light Fruit Cake (using rose extract)
Traditional Decorated Christmas Cookies
Chocolate Crinkles (Betty Crocker Cookie Book)
Christmas Spiced Tea Mix
Marshmallow Popcorn Christmas Tree
Mother's Poinsettia Cookies (cookie press)
Victoria Fudge (using coconut and candied fruit)
Breakfast Bread Pudding
Honey Garlic Appetizer Meatballs
Christmas Almond Cherry Bars
Neighborhood Mounds
German Kasekuchen (cheesecake)
Ham Glaze (using apricot preserves)
Grand Marnier Glazed Carrots
Sesame Broccoli
Squash and Apple Bake
Cranberry Cream Cheese Mold (Jello recipe)
Cranberry Holiday Mold (Jello recipe)
Layered Pear-Cream Cheese Mold (Jello recipe)
Ginger Carrots
Green Beans with Mushrooms
Turnip Gratin
Taos Monkey Bread (using whole wheat yeast dough)
Monkey Bread (using biscuit dough)
Cranberry-Orange Relish
Frozen Cranberry-Pineapple Salad
Candied Cranberries
Lemon Poppyseed Bread (bread machine)
Apple-Walnut Salad with Cranberry Vinaigrette
UNION SQUARE CAFE BAR NUTS
Source: Gourmet magazine, October 1994
Makes about 4 cups
1 1/4 pounds assorted unsalted nuts (such as peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans and natural almonds)
2 tablespoons fresh rosemary leaves coarsely chopped
1/2 teaspoon ground cayenne pepper
2 teaspoons dark brown sugar, firmly packed
2 teaspoons coarse salt
1 tablespoon unsalted butter, melted
Preheat oven to 350 degrees F.
On a baking sheet spread nuts and toast in middle of oven until golden, about 10 minutes.
While nuts are toasting, in a large bowl toss together remaining ingredients. Toss nuts with rosemary mixture and serve warm.
BUTTERMILK BAKED CHICKEN
From: Peggy, WA
Makes 6 servings
"Instead of using a rich egg or cream batter, the chicken in this recipe is dipped in whole wheat flour, buttermilk-egg batter, and then unsweetened cereal crumbs to make a wonderfully crispy hot baked chicken, or cold picnic chicken."
1/2 cup whole wheat flour
2 eggs, lightly beaten
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cups corn flakes, crushed*
1 teaspoon paprika
Salt and freshly ground pepper (to taste)
12 chicken thighs**
1 tablespoon unsalted butter, diced
Parsley sprigs and red and yellow cherry tomatoes (optional, for garnish)
Preheat the oven to 425 degrees F. Generously coat a roasting pan with vegetable cooking spray.
Measure the flour onto a plate; set aside. In a shallow bowl, mix the eggs with the buttermilk and mustard and whisk until smooth; set aside. Place the crumbs on another plate and season with paprika and salt and pepper.
Dip the chicken in the flour; coat well and shake off the excess. Dip the chicken in the egg mixture and then into the cereal crumbs, pressing to make sure the crumbs adhere. Place in the prepared pan, dot with the butter or margarine.
Bake for 25-30 minutes, or until crispy, without turning.
Serve hot or at room temperature garnished with parsley sprigs and cherry tomatoes, if desired.
*Whole-grain bread crumbs can be substituted for cereal crumbs.
**A whole chicken, cut-up, or even chicken breasts alone can be substituted for the chicken thighs.
Teresa, AR: To keep avocado dip from turning dark before it is served, or to keep leftover dip, etc, place the avocado pit in the dip when it is prepared, it will keep the avocado nice and green longer.
You could add whatever other ingredients you want to this one...
WHEATIES COOKIES
From: Dawn/NYS
1/2 cup sugar
1/2 cup honey
1 cup peanut butter
3 1/2 cups Wheaties dry cereal
Stir sugar and honey in saucepan over low heat stirring constantly until the sugar dissolves. Add peanut butter and stir until well blended.
Remove from heat and fold in Wheaties; let cool.
Roll into balls. Place on buttered wax paper.
HUNGARIAN XMAS COOKIES
Source: June Meyer
From: Dawn/NYS
2 cups flour
1 cup butter, softened
2 pkg. (8 oz. each) cream cheese, softened
Apricot and/or Prune Lekvar (puree/butter)
Powdered sugar (for dusting)
Blend flour, butter and cream cheese together in bowl with a wire pastry blender until dough forms together. Roll out like pie crust on a lightly floured surface. Cut in 2x2-inch squares. (If you have a pie crust trimmer with a crimped wheel, you can use this to cut all the 2x2-inch squares. It makes a beautiful presentation. All the pastry edges have serrated edges.)
Put a dab of Apricot or Prune Lekvar in the middle of square. Take up two of the opposite corners and bring the two corners together with a squeeze over the dab of Lekvar. Place on a buttered and floured cookie sheet.
Bake at 350 degrees F for 20 minutes. Do not let burn. Dust with powdered sugar.
FIESTA SHRIMP
Adapted from source: Sharen A. Rund
1 tbsp butter
1 lb shrimp, cleaned and deveined
Chopped fresh garlic, to taste (I like a lot of garlic so I would put in several cloves chopped)
1 cup corn (fresh or thawed frozen)
1 cup salsa (I prefer hot - choose your own strength)
In a wok (on medium to medium high), add butter. When melted, add shrimp and garlic. Stir quickly till all shrimp has turned pink.
Add corn; stir quickly to heat through. Add salsa; stir quickly to heat thoroughly.
Serving suggestion:
Serve with black beans, fresh tossed salad with crumbled blue cheese and warm flour or wheat tortillas.
QUICK ORIENTAL CUCUMBER SALAD
Source: Angeli Wahlstedt
Serves 1 or 2
1/2 cucumber, sliced thinly (you also can peel and seed it if you like)
FOR THE DRESSING:
1/2 cup rice vinegar*
1/2 tbsp brown sugar
1/2 tbsp water
1 tsp soy sauce
1 tsp sesame seeds
Few drops of sesame oil
Put the ingredients for the dressing in a medium glass jar, close it with a lid and shake. (Because I rarely use measuring cups, the proportions in the recipe may be a little off...you may have to taste the dressing each time you add something. The end result should taste sweet and somewhat vinegar-like, with a tint of sesame.)
If you don't plan on eating the salad right away, you can put the dressing in the fridge for a while...it tastes better when it's been chilled for an hour or so.
When you're ready to serve, put the cucumbers in dishes or small bowls, and pour the dressing over them.
*You need rice vinegar -- it won't taste right with any other kind of vinegar.
PECAN LOGS
From: Belle
1 (14 oz) bag caramels
2 tbsp margarine
1/4 cup evaporated milk
1 (16 oz) box powdered sugar
1 (7 oz) jar marshmallow creme
1 tsp vanilla
1 to 2 cups finely chopped pecans
Combine caramels, margarine, and evaporated milk in top of a double boiler over hot water: heat, stirring, until caramels are melted.
Sift powdered sugar into a large bowl. Add marshmallow creme and vanilla, working until well-mixed (use your hands). Roll sugar mixture into 10- or 11-inch "logs", about 6-inches long and 1-inch in diameter. Place logs on waxed paper.
Dip logs, one at a time, into melted caramels, covering well. Roll each log in pecans, pressing the pecans into the logs. Wrap in plastic wrap. Slice to serve.
LAZY OVEN TURKEY
From: Vicki,La
Makes 8-10 servings
1 (8-14 lb) turkey
1 medium onion
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
Salt and pepper (to taste)
Remove giblets and neck from turkey; set aside. Rinse and drain turkey; pat dry. Place in a covered roasting pan that just fits the bird.
Cut onion in half and place inside turkey. Blend herbs and make a paste with a little fat. Spread on outside of turkey and press into skin. Tie legs together. Pour 1/2 inch water into pan and cover with lid.
Place pan in a 350 degree F oven for 1 1/2 to 2 hours or until meat thermometer registers 185 degrees F. Uncover for last 10 minutes to brown if desired. Remove from oven and let sit for 15 minutes before carving. Or, to keep warm before carving, drain liquid into a pot and return turkey to a warm oven until ready to carve (after standing 15 minutes).
PUMPKIN PUDDING
From: Vicki,La
This is actually my pumpkin pie filling, but I prefer it without the pastry and it is better for me. No great amount of fat in this one.
2 cups strained cooked pumpkin, browned and reduced to 1 1/2 cups*
2 tbsp all purpose flour
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 eggs, beaten
1 cup Carnation evaporated milk
2 cups milk, scalded
Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar and stir until thoroughly mixed. Add spices and eggs and beat well.
Add the evaporated milk to scalded milk. Add milks to pumpkin mixture. Beat together until well mixed. Place mixture in a greased casserole and place it in a larger casserole with hot water that comes half way up the outside of inner casserole.
Place in a 325 degree F oven and oven and bake until a knife comes out clean when tested. Serve hot or cold.
*This recipe calls for browned pumpkin which is accomplished by buttering a heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat, stirring and turning so all parts dry evenly. Keep this up until it is reduced to 1 1/2 cups. It will be slightly browned.
CHRISTMAS PUDDING
Source: H Peagram
From: Vicki,La
Makes 12 servings
2 cups grated carrot
2 cups grated potato
2 1/2 cups soft bread crumbs
2 cups raisins
2 cups currants
2 cups brown sugar
1 1/2 cups suet
1 cup margarine
4 tbsp sour milk
1 tsp baking soda
1 cup flour
2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg (or 1 tsp allspice)
Mix in order given. Turn into well greased medium-sized heat proof bowl; cover and steam about 3 hours.
Serve with brown sugar sauce, or custard, or whatever you like.
MELTON MOWBRAY PIE
From: Vicki,La
Makes 20 servings
Any standard 2-crust pastry recipe
1 lb pork shoulder
1 lb veal shoulder
1 lb ham (uncooked)
2 small onions, chopped fine
2 tbsp Worcestershire sauce
1 tsp thyme
1/2 tsp ground sage
1/2 tsp salt
1/4 tsp ground black pepper
2 cups canned bouillon
3 packets unflavored gelatin
4 eggs, hard cooked, halved
Cream
Make pastry and roll half out 1/4-inch thick. Line a 9x5 loaf pan; set aside. Roll out remaining pastry to fit on top; set aside.
Cut meat in 1/2-inch cubes; mix with onion, Worcestershire, thyme, sage, salt and pepper.
Spoon half of meat mixture into pastry-lined pan. Place hard cooked egg halves in a line down center and top with remaining meat mixture. Top with a crust, and decorate with pastry as desired. Make 2 holes to allow steam to vent and for later additions. Brush pastry with cream.
Bake at 375 degrees F about 20 minutes. Reduce heat to 250F and bake for 1 1/2 hours longer, or until meat is tender.
Mix gelatin as package directs using bouillon as the liquid. Pour into holes in top of pastry until you can see the liquid. Top up until it no longer goes down. Allow to cool then, store in the refrigerator.
Serve in 1/2-inch slices as an appetizer.
GERMAN FILBERT COOKIES
From: Vicki,La
Source: H. Peagram
1 lb butter
4 cups flour
1 lb ground filberts
2 cups sugar
1/4 cup cold water
Icing sugar or melted chocolate (for dipping)
Mix all together. Form into small crescents.
Bake for approx 10 minutes at 300 degrees F. Should not brown.
To finish, cookies may be dipped in icing sugar, or chocolate or as desired.
Dough may be frozen.
LIGHT FRUIT CAKE
Source: Helen Peagram
Makes 2 large or 1 large and 2 small loaf tins.
2 lb sultana raisins
1 lb red and green glace cherries, halved
1/2 lb glace pineapple, thinly sliced
5 cups flour
1 tsp baking powder
1/2 tsp ground nutmeg
1 lb butter, softened
2 cups sugar (1 lb)
10 eggs, well beaten
1 lemon, juice and rind
1 orange, juice and rind
1 lb almonds
1 tsp rose extract
1 tsp almond extract
Mix together raisins, cherries and pineapple; set aside.
Mix and sift flour, baking powder and nutmeg and add half to the dried fruit mixture; set aside.
In a large bowl, cream butter and gradually beat in sugar. Add well beaten eggs and beat well. Fold other half of flour mixture into creamed mixture alternately with juices and beat well.
Grind or finely chop fruit rinds and stir into creamed mixture along with dried fruit. Combine mixture until thoroughly blended.
Split almonds and add to mixture, saving some whole for top. Add extracts. Pour mixture into cake pans which have been lined with 3 thicknesses of waxed or parchment paper, with top layer of greased wax paper.
Bake cake at 275 degrees F for approximately 3 hours or until firm and until cake mixture is firm when pressed. Cool on cake rack until thoroughly cold. Wrap in foil and store in cake tins.
TRADITIONAL DECORATED CHRISTMAS COOKIES
From: Vicki,La
Makes 4 Dozen
3/4 cup unsalted butter, softened
1/2 cup sugar
1 egg
1 tbsp finely grated lemon peel
1 tsp vanilla
1/4 tsp salt
2 1/4 cups unsifted all-purpose flour
1 to 2 tbsp water
Icing (recipe follows)
Edible glitter, sprinkles, dragees and/or cinnamon red hots (optional, for decorating)
Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Lightly grease 4 cookie sheets.
On lightly floured surface, roll out dough to 1/8-inch thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or freehand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies.
Bake for 12 to 15 minutes or until beginning to brown around edges. Remove cookies to wire rack to cool before decorating.
Spread icing evenly over cookies. Decorate with edible glitter, sprinkles, dragees and cinnamon red hots, if desired.
ICING
3 egg whites (pasteurized)
1 lb powdered sugar
2 to 3 tsp water
Food coloring (optional)
Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish.
CHOCOLATE CRINKLES
Source: Betty Crocker Cookie Book
From: Vicki,La
Makes 6 dozen cookies
2 cups granulated sugar
1/2 cup vegetable oil
4 squares (1 ounce each) unsweetened chocolate, melted
4 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners' sugar
Mix sugar, oil and melted chocolate together. Blend in eggs, one at a time until well mixed. Add vanilla. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight.
WHEN READY TO BAKE:
Heat oven to 350 degrees F. Grease a baking sheet.
Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar; shape into balls. Place 2-inches apart on greased baking sheet.
Bake 10 to 12 minutes, or until almost no imprint remains when touched lightly in center.
CHRISTMAS SPICED TEA MIX
From: Vicki,La
Source: Rebecca Ford Doster-Germany
"I remember drinking this as a child when we visited my Aunt Ellen Faye's Family during the Christmas holidays. Always a part of her noted Christmas Eve Buffets."
2 tsp ground Cinnamon
1 tsp Ground cloves
2 cups Sugar
1/2 cup Instant tea with lemon
1 (18 oz) Jar Tang Juice Mix
Mix together all the ingredients and store in air-tight container.
TO PREPARE:
Add 2 HEAPING teaspoons of drink mix for each mug of boiling water for tea.
MARSHMALLOW POPCORN CHRISTMAS TREE
From: Vicki,La
Makes 12 servings
12 cups popped popcorn
1/2 cup margarine or butter
3 cups mini marshmallows
1/2 of a 3 ounce pkg. lime flavored jello
green food color
candy pieces to decorate tree
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter; set aside.
In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add (dry) jello; continue to cook until jello is dissolved. Add food color and mix well. Pour evenly over popcorn; stir quickly to coat.
With dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces.
MOTHER'S POINSETTIA COOKIES
From: Vicki,La
1 cup butter, softened
1 cup white granulated sugar
1 tsp vanilla
1 tsp almond extract
1/2 tsp salt
2 eggs
3 cups flour, sifted*
Red and green food coloring
Superfine sugar
Dragees (for decorating)
Preheat oven to 325 degrees F.
Cream butter, granulated sugar, vanilla, almond extract, salt and eggs together with mixer. Work in flour by hand.
Divide dough in half. Using red food color, color one half of the dough to desired shade. Using green food color, color remaining half of dough to desired shade.
TO SHAPE THE POINTSETTAS:
Take a pinch of green dough in palm of your hand. Roll with finger of other hand in your palm to tapered shape. Lay on ungreased sheet. Take a fork dipped in 4x sugar and flatten green to make leaf. Space leaves four to a row, making 3 rows of leaves. DO ALL LEAVES FIRST.
Using the sunburst plate of cookie press fill the press with red dough, drop out red flower at the bottom of the leaf. With toothpick, indent center of flower and put silver dragee in center.
Bake at 325 degrees F for 10 minutes. Cool on racks.
Store in tin box between layer of wax paper.
*Cookie dough must pass easily through a cookie press. It may be necessary to add from 1/4 to 1/2 cup more flour to adjust consistency.
VICTORIA FUDGE
Source: Mrs. Martin Nelson, Homestead, MI.
From: Vicki,La
3 cups sugar
3/4 cup sweet cream
1/4 cup butter
1 cup coconut
1/4 cup chopped candied cherries
1/4 cup chopped candied pineapple
1/4 cup chopped dried figs
1 tsp almond flavoring (or rose flavoring)
Combine sugar, cream and butter in a saucepan. Boil to soft ball stage (234 to 238 degrees F). Remove from fire. Cool to room temperature.
Beat until creamy. Add coconut and chopped fruit. Add flavoring. Pour into well-buttered shallow pan. Cut in squares.
BREAKFAST BREAD PUDDING
From: Vicki,La
I love to make this up the night before. You can bake it the morning you want to eat it, or bake it the night before and just heat up individual servings in the microwave.
12 slices bread
1/2 cup unsalted butter, softened
3/4 cup raisins (plump in hot water first)
1/3 cup brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
6 eggs
2 egg yolks
1/4 to 1/2 cup white granulated sugar
3 cups milk
1 cup cream
1 teaspoon vanilla
1/2 cup apricot jam (optional)
Preheat oven to 350 degrees F.
Butter bread on both sides. Using a 9x13-inch pan, line pan with one layer of bread; cut to fit. Set aside.
Combine plumped raisins (pour boiling water over them and them drain and dry thoroughly) brown sugar, cinnamon, and nutmeg. Sprinkle bread with some of the mixture. Repeat the layers until everything is used. Top with layer of bread. Set aside.
Beat eggs and yolks with white sugar. Add milk, cream, and vanilla. Pour over bread mixture and allow to stand 30 minutes.
Bake at 350 degrees F for 30 minutes, then check and cover loosely with foil. Bake an additional 20 minutes. Heat jam and brush on pudding. If desired, omit the apricot jam and serve with any kind of jam, preserves, or syrup.
HONEY GARLIC APPETIZER MEATBALLS
From: Vicki,La
2 pounds lean ground beef
1 cup dry bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
2 eggs
2 teaspoons salt
FOR THE SAUCE:
1 tablespoon butter
3 cloves garlic
3/4 cup ketchup
1/2 cup liquid honey
1/4 cup soy sauce
Preheat oven to 500 degrees F.
Put meat in a bowl and break with fork. Add bread crumbs, milk, onion, eggs and salt; mix together. Shape meatballs into 1-inch balls. (They taste better when they are small.) Place in single layer on a jelly roll pan.
Bake 12 to 15 minutes. Drain well.
Melt butter in a saucepan and saute garlic until tender. Add ketchup, honey, and soy sauce. Bring to boil, reduce heat, cover and simmer five minutes.
Add meatballs to sauce. Return to boil and simmer uncovered for 5 to 10 minutes, stirring occasionally or until sauce glazes meatballs. These freeze well too.
CHRISTMAS ALMOND CHERRY BARS
From: Vicki,La
1 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chocolate chips
1 cup maraschino cherries, coarsely chopped and drained
1/2 cup slivered almonds
1/2 cup shredded coconut
Preheat oven to 350 degrees F. Lightly grease a 9x13-inch pan.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and almond extract.
Stir in flour, baking, powder and salt just until blended. Stir in chocolate chips, cherries, almonds, and coconut. Spread in prepared pan.
Bake 25-28 minutes or until done. Cool completely before cutting.
NEIGHBORHOOD MOUNDS
From: Vicki,La
1 part butterscotch chips
1 part chocolate chips
1 part salted nuts
1 part chow mein noodles (dried style that you buy in a can or in Chinese section of grocery store that people use to sprinkle onto chow mein or other dishes after cooking) They are not like pasta noodles - do not confuse the two.
Melt chips together. Stir in nuts and noodles. Drop onto wax paper. Chill in freezer until firm.
GERMAN KASEKUCHEN
Makes 1 (9-inch) cheesecake
FOR THE CRUST:
2 cups unbleached flour, sifted
1/2 cup granulated sugar
1 tsp baking powder
4 tbsp butter (not margarine)
1 large egg
FOR THE CHEESECAKE:
3 cups cottage cheese (1 1/2 lbs)
1 tsp baking soda
4 large eggs
1/2 tsp vanilla extract (real only)
1/2 cup cornstarch
1 cup granulated sugar
1/2 tsp grated lemon rind
1 cup sour cream
1 cup raisins
TO MAKE THE CRUST:
In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling.
TO MAKE THE CHEESECAKE:
Preheat the oven to 375 degrees F.
Press the cottage cheese through a sieve and set aside.
Combine the cornstarch and the baking powder and set aside.
In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust.
Bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well. Refrigerate leftovers.
HAM GLAZE
From: Yvette,NM
2 Tbsp Crisco Shorting
1/4 cup finely chopped onion
1/2 cup catsup
1/2 cup apricot preserves
1 Tbsp brown sugar
1 Tbsp cider vinegar
1/2 tsp curry powder
Melt Criso in a small heavy saucepan over medium heat. Add onion; cook until tender.
Stir in remaining ingredients; blend well. Heat and keep warm.
GRAND MARNIER GLAZED CARROTS
From: Cow/AR
Source: Bill
3 tablespoons butter
1 pound baby carrots
3 tablespoons orange marmalade
1/3 cup grand Marnier
2 tablespoons chopped fresh parsley (for garnish)
Mext butter in a large skillet over medium high heat. Add the carrots and toss to coat with the butter. Stir in the marmalade and heat until melted.
Add the Grand Marnier and bring to a boil. Lower the heat and simmer covered for 5 minutes. Uncover the carrots and continue to cook until tender and the liquid has been reduced to a glaze 4-5 minutes more.
Sprinkle with the parsley and serve.
SESAME BROCCOLI
From: Cow/AR
Makes 8 servings
1 bunch broccoli, cut up
2 tablespoons olive oil
FOR THE DRESSING:
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds, toasted (for garnish)
Blanch broccoli, toss with olive oil. Place on a baking sheet.
Bake at 450 degrees F for 5 minutes.
Toss with a dressing made with the remainder of the ingredients except seeds. Sprinkle sesame seeds on salad. Serve warm or cold.
SQUASH AND APPLE BAKE
From: BV/AR
Makes 6 servings
1/2 cup brown sugar, packed
1/4 cup butter, melted
1 tbsp flour
1 tsp salt
1/2 tsp ground mace (or 1/4 tsp ground nutmeg)
2 lb. butternut or buttercup squash
2 baking apples, cored and cut into 1/2-inch slices
Heat oven to 350 degrees F.
Stir together brown sugar, butter, flour, salt and mace; set aside.
Cut each squash in half. Remove seeds and fibers; pare squash. Cut into 1/2-inch slices. Arrange squash in ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inches); top with apple slices. Sprinkle sugar mixture on top; cover with foil.
Bake 50 to 60 minutes or until squash is tender.
CRANBERRY CREAM CHEESE MOLD
From: Peggy, WA
Makes 12 servings
1 1/2 cups boiling water
2 pkg. (4-serving size each) cranberry flavor Jello (or any red flavor)
1 1/2 cups cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce (optional)
1 (8 oz.) pkg. cream cheese, softened
Stir 1 1/2 cups boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in 1 1/2 cups cold water and cinnamon. Reserve 1 cup gelatin at room temperature. Pour remaining gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression).
Stir apple and cranberry sauce into thickened gelatin. Spoon into 6-cup mold. Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound).
Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm.
Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.
CRANBERRY HOLIDAY MOLD
From: Peggy, WA
Makes 10 servings
2 cups boiling water
2 pkg. (4 serving size) cranberry Flavor Jello (or any red flavor)
1 1/2 cups cold ginger ale (or water)
2 cups halved green seedless grapes
1 (11 oz.) can mandarin orange segments drained
Stir 2 cups boiling water into gelatin in large bowl at least 2 minutes or until completely dissolved. Stir in cold ginger ale or water. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).
Stir in grapes and mandarin oranges. Spoon into 5-cup mold. Refrigerate 4 hours or until firm.
Unmold. Garnish as desired. Store leftover dessert in refrigerator.
LAYERED PEAR-CREAM CHEESE MOLD
From: Peggy, WA
Makes 10 servings
1 (16 oz.) can pear halves in light syrup
2 pkg. (4 serving-size) lime flavor Jello
1 1/2 cups cold ginger ale (or water)
2 tbsp. fresh lemon juice
1 (8 oz.) pkg. cream cheese, softened
1/4 cup chopped pecans
Drain pears, reserving liquid. Add water to liquid to measure 1 1/2 cups; bring to boil in small saucepan. Dice pears; set aside.
Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale (or water) and lemon juice. Pour 1 cup of the gelatin into wreath or 5-cup star-shaped or plain mold. Refrigerate about 30 minutes or until thickened (spoon drawn through leaves definite impression). Arrange some of the diced pears in mold, pushing down into wreath or star design.
Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in remaining gelatin.
Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
Stir in remaining diced pears and pecans. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm.
TO UNMOLD:
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Garnish as desired. Store leftover gelatin mold in refrigerator.
GINGER CARROTS
From: Kathy-Idaho
12 carrots, thinly sliced
Butter
3 tablespoons brown sugar
1 teaspoon finely chopped garlic (or more, to taste)
Lemon Pepper
Cook carrots in water until tender. Drain.
Add 1 tablespoon butter to the pan; let it melt. Add in the brown sugar. Put carrots back in and let them simmer for a few minutes.
Add garlic, and lemon pepper. (I usually add more garlic and let the carrots cook down a bit.) Yummy
GREEN BEANS WITH MUSHROOMS
From: Yvette,NM
1 onion, chopped
Butter
2 cans (4 oz. each) mushroom bits, drained
4 cans (16 oz. each) French style green beans, drained
6 beef bouillon cubes
Saute onion in butter. Add mushrooms and saute.
Add green beans and bouillon cubes. Heat until cubes dissolve and enjoy.
TURNIP GRATIN
From: Cow/AR
Source: Bill
1 pound turnip, grated
1/2 pound onion, sliced
1 1/3 tablespoons cornstarch
1/2 cup grated parmesan cheese
2/3 cup heavy (whipping) cream (or sour cream)
Mix turnip, onion and cheese. Toss with the cornstarch and pour in the cream.
Bake in a 350 degree F oven for 25 to 30 minutes or until bubbly and done.
TAOS MONKEY BREAD
From: Peggy, WA
2 lb. whole wheat bread dough (enough for 2 loaves)
Raisins
Blueberries
Pinon nuts (pine nuts)
Melted butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon ground cinnamon
Let rise overnight 2 loaves whole wheat bread.
NEXT MORNING:
Spray Bundt pan and place in bottom, 6 raisins, 6 blueberries, 10 pinon nuts.
Roll dough into golf ball size segments. Roll segments in melted butter, then in a mixture of 3/4 cup brown sugar, 3/4 cup white sugar and 1 teaspoon of cinnamon. Place each segment into pan adding raisins and blueberries to taste.
Bake at 350 degrees F for 50 minutes. Serve hot!
MONKEY BREAD
From: Peggy, WA
Makes 8 servings
2 cans Grand biscuits
1 cup sugar
1/4 cup ground cinnamon
1 stick (1/2 cup) butter
1/2 cup chopped nuts
1 cup brown sugar
Cut each biscuit in quarters; shake in bag with sugar/cinnamon mixture (save remaining mixture for future use). Arrange in Bundt pan that has been sprayed with cooking oil.
Melt butter and mix in brown sugar, bring to a boil and lower heat, cook approximately 2 minutes. Mix in nuts. Pour over biscuit dough, lifting edges allowing mixture to reach bottom of pan.
Bake 350 degrees F for 30 minutes.
CRANBERRY-ORANGE RELISH
From: BV/AR
Makes 3 1/2 cups
4 cups cranberries
1 large orange (peel and pulp)
2 cups sugar
Finely chop cranberries and orange in food chopper. Stir in sugar. Cover; refrigerate at least 3 hours.
FROZEN CRANBERRY-PINEAPPLE SALAD
From: BV/AR
Makes 6 to 8 servings
1 (20 1/2 oz.) can crushed pineapple, well drained
1 cup sour cream
1 (16 oz.) can cranberry sauce
1/4 cup coarsely chopped pecans
Mix all ingredients thoroughly. Pour into refrigerator tray. Freeze at least 3 hours or until firm.
Thirty minutes before serving, remove tray from freezer to refrigerator.
CANDIED CRANBERRIES
From: Katie/ID
4 cups sugar
1 cup water
1 or 2 bags cranberries
Heat sugar and 1 cup water until sugar is dissolved. Add cranberries and SLOWLY bring almost to a boil, then cool. Repeat 4 or 5 times. Be patient and stir gently. If you heat them too hot, they pop.
Drain. The syrup that's left is great on pancakes.
LEMON POPPYSEED BREAD
From: BV/AR
1 packet yeast
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon butter
1 egg
2 teaspoons dried, grated lemon rind
1/2 teaspoon lemon extract
7 oz prepared lemonade*
1/4 cup very hot water
2 teaspoons poppyseeds
Throw everything in order that your machine suggest and press start. Use the white bread setting.
*I know that 7 oz is a weird measurement, but it seems to be what works. If I use a full cup, then it comes out very gooey, and 3/4 cup is a little too dry. Also, I make this with refrigerated lemonade and the hottest tap water I can get, but I always use the timer. The proper way to do it would be to heat the lemonade and water to 110 degrees F or so.
APPLE-WALNUT SALAD WITH CRANBERRY VINAIGRETTE
From: Emily/CA
Makes 4-6 servings
FOR THE CRANBERRY VINAIGRETTE:
1/4 cup cranberries
1/4 cup balsamic vinegar
1 Tbsp chopped red onion
1 Tbsp sugar
1 tsp Dijon Mustard
1 cup vegetable oil
FOR THE SALAD:
10 cups mixed baby greens
2 red delicious apples cored, thinly sliced
1/2 cup walnuts, toasted
Puree cranberries in processor until smooth. Add vinegar, onion, sugar and mustard until well blended. WITH PROCESSOR RUNNING, add oil gradually and process until well blended.
Toss the dressing (as needed) with the salad ingredients before serving.
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| 1 | Recipe: 12-18-97 Recipe Swap - 42 Recipes - Our Holiday Kitchens (updated) |
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| 2 | Recipe: Recipes Using White Chocolate (6) 1997-12-18 |
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