Recipe(tried): Christmas Day Supper in Fla....

Merry Christmas to All!!

Well, all the gifts are wrapped, tomorrow's casseroles are in the fridge, coffee is brewing, and I thought, "great, some free time to go to TKL".

Our Christmas Day menu will be Roast Cider Glazed Turkey, New England Stuffing, Sweet Potato Crunch, Noodle Pudding, Mama Jenny's Corn Pudding, Garlic Mashed Potatoes, Gravy, Sweet Peas, Buttered Corn, Yeast Rolls, Christmas Pound Cake with Strawberry Sauce, Holiday Apple Caramel Cake and Cranberry Rose Punch.

Roast Cider Glazed Turkey
1 12-17 lb. fresh turkey
1 stick butter
2 packets G Washington Seasoning and Broth
2 sticks celery
2 carrots
8 ozs. chicken broth
1/4 cup Cinnamon Cider Syrup
1 lemon
salt and pepper

Wash and dry turkey. Place on a large and deep baking dish. Squeeze lemon all over and in cavities to refresh. Sprinkle with salt and pepper. Best if left to rest for several hours.

Wash and scrape carrots and cut into long slivers. Wash and cut celery likewise. Place vegetables in bottom of roasting pan, place turkey on top and butter all over. Sprinkle with packets of G Washington's Seasoning and salt and pepper. Cover wings with foil. Pour broth over and pour cinnamon cider over. Roast at 350 for 6 hours. Baste with juices occasionally and tent with foil if browning to fast.

New England Stuffing

This is a typical New England stuffing using the last of the harvest's best before the cold, hard winter would set in. It is reminiscent of times past, delicious and memorable. It will become your favorite.

1 lb. Tennessee Pride or Jimmy Dean Pork mild sausage
2 c. chopped onions
1 c. chopped celery, incl. leaves
1 bag 14 oz. Pepperidge Farm herb seasoned stuffing plus a small bag of stuffing
2 c. chicken broth (Swanson's canned)
2 sticks butter
1 c. golden raisins
3 red apple, washed, cored and chopped
1/2 c. chopped almonds or pecans or walnuts
1t. cinnamon
salt and pepper to taste
2 packets GWashington's Seasonings
Cook sausage in skillet till browned. Drain and set aside. Heat the broth and melt a stick of butter in it. Set aside. Saute onions and celery in butter till onions begin to golden.

In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins and nuts and begin blending, with your hands, add 1 c. of broth at a time till you get to the mushy stuffing stage.

Taste and adjust seasoning by adding salt and pepper to taste.

Stuff the turkey both ends and truss. In the tummy area, cut an apple in thirds widthwise, and put this slice over the opening so stuffing does not leak out. You should have enough left over to put in a casserole with foil over and bake the last 45 minutes of the turkey.

Sweet Potato Crunch

6 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. nutmeg
1 tsp. cinnamon
handful of small marshmallows

Crunch Topping: 1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Sprinkle with marshmallows. Bake at 350 for 45 minutes.

Noodle Pudding

1 pkg. 8 ozs. noodles (fine or medium)
1 onion, chopped
1 clove garlic, minced
8 ozs. sour cream
2 pkg Birds Eye Creamed Spinach, thawed and cooked accord. to dir.
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste

Saute your onions until golden in 1/2 stick butter. Add garlic last 3 mts. of browning. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe can easily be doubled.

Mama Jenny's Corn Pudding

1 can creamed corn
1 can whole kernel corn, drained
1 package corn muffin mix
2 eggs
1/2 cup vegetable oil
1/4 cup sugar
8 oz sour cream
pinch of nutmeg

Blend all ingredients , fold in the sour cream and place in a greased
casserole dish. Bake 350 for 45 min.

Holiday Apple Caramel Cake

1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardammon
3 McIntosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish

Hot Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk

Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.

In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.

Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.

To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.

To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.Mashed Potatoes with Roasted Garlic

4 lbs. red creamer potatoes, peeled and quartered
1 T. salt
1 stick butter, softened
1 head garlic, tops sliced off, drizzle with oil, bake 350 1 hr.
1 c. sour cream

Place potatoes in pot with salt. Add enough water to cover by 1 inch. Boil briskly uncovered til tender, not mushy, about 20 mts. Drain, place in bowl, add butter and let stand til melted. Mash with masher til blended. In a saucepot, warm sour cream, garlics that have been popped out of skins, and salt and pepper. Cream well and add to potatoes. Whip the potatoes til fluffy.Cranberry Rose Christmas Punch

2 64 oz. cranberry juice cocktail
1 64 oz. orange juice
4 t. almond extract
1/2 c. rose water
1 c. sugar
cranberries
ice mold
2 2 liter ginger ale

Mix all ingredients except the cranberries in a large bucket. Make sure sugar has dissolved. Pour enough punch into an ice mold and litter the cranberries in. Freeze mold. Pour remainder into punch bowl. When ready to serve, float ice ring in and carefully pour in the ginger ale. Makes 2 gallons.2 1/2 c. sugar
2 stick butter, softened
7 large eggs, room temp.
3 c. cake flour, sifted twice
1 cup whipping cream
1 tsp. vanilla extract
1 tsp. lemon extract

Butter and flour a bundt pan. Cream butter and sugar very well. Add eggs one at a time, beating well after each one. Mix in half the flour, all the cream and the rest of the flour. Stir in flavorings. Spoon batter into prepared pan. THIS IS IMPORTANT: SET PAN IN COLD OVEN. Oven must not be pre-heated. Bake at 350 for 60-70 minutes. Cool 10 min. in pan then invert on rack and cool completely.

Strawberry Sauce

2 packages of frozen strawberries, thawed
1/2 c. sugar

Mix fruit and sugar and let macerate in fridge for 1 hour before serving. Mash some of the fruit up with a fork.