Recipe: Our Holiday Kitchens (18)

Recipelink.com Chat Room Recipe Swap
12-17-99 - Our Holiday Recipes - 18 Recipes

susannahoh (00:23:57) : For Molly: Checkerboard Cake

After greasing and flouring layer pans, make circle dividers for center of pans by folding two 13x-6 inch pieces of aluminum foil lengthwise twice. Forming 2 strips, each 13x1 1/2 inches. Shape strips into 4-inch circles; fasten with paper clips. Place foil divider in center of each pan.

Divide batter in half. to one half, stir in 1/4 t. food color. Fill center of one pan with colored batter and outer circle with white batter. Fill center of other pan with white batter and outer circle with colored batter. Be sure batter in both circles is at the same level. Remove dividers. Bake. Fill and frost cake with Vanilla Butter Frosting.

susannahoh (11:42:02) : Peach Eggnog
12 servings:

6 egg yolks
1 c powdered sugar
1 pt. peach brandy
1 c cold milk
1 pt heavy cream, whipped
nutmeg

The method of mixing is the same as in the first recipe but the end result is considerably thicker.

susannahoh (11:40:37) : Eggnog with whole eggs

Uses identical ingredients, plus egg whites, beaten stiff with a little salt and mixed in last, after the cream. This increases the volume, so it will make about 25 servings.

susannahoh (11:39:39) : Eggnog
For about 20 servings:

10 egg yolks
1/2 lb confectioners sugar
2 pints spirits
1 pt. heavy cream, whipped
nutmeg
3 c cold milk

Beat egg yolks until light. Add sugar and beat until dissolved. Add spirits slowly while continuing to beat (spirits can be all rum, all bourbon, or part of each in any proportion that pleases you.) Let stand for 5-10 minutes. Add milk and chill for a couple hours. Just before serving, fold in whipped cream and beat throughly. Serve in punch cups with a sprinkle of nutmeg.

Becky,.LA (10:21:00) :

KARO NUT PIE
Recipe By : BECKY
Serving Size : 8

1 cup sugar
1 cup Karo syrup
3 large egg -- beaten
1 Tablespoon vanilla
1 cup pecans -- chopped
1 teaspoon salt
1 unbaked pie shell -- deep dish

Heat oven to 375 degrees.
Mix all ingredients(except pie shell) thoroughly.
Pour into pie shell. Top with pecan halves if you wish.
Bake for 40-50 minutes or until firm in middle.

VARIATION: CHOCOLATE PECAN PIE- ADD 3/4 C. CHOCOLATE CHIPS AND REPLACE VANILLA WITH CREAM DE COCOA.

mrdjxfour:ky (07:11:46) : Posted by: Carol S. on Sunday September 19th 1999 11:00:54 PM

One of our favorite ice cream recipes is for peppermint ice cream. You will need; 1 lb. Brach's peppermint buttons, 4 cups milk(whole), 1 pint whipping cream and 1 pint half and half. In a blender,put 2 cups of the milk. Start the blender and then add the unwrapped peppermint buttons slowly.You will probably want your blender on a high setting to make sure all the buttons are crushed. Empty into a container. Put remaining milk(2cups) into blender and swish around. Add to peppermint mixture in container and let sit in refrigerator overnight. When ready to make, stir in the 1 pint heavy whipping cream and the half and half. Churn in ice cream maker and enjoy!! So refreshing on a warm day!! mrdjxfour:ky (06:45:38) : SEAFOOD SOUFFLE CASSEROLE

12 sl Of bread
2 c Crab, Shrimp or Halibut (flaked)
1 c Celery, sliced thin
1 sm Onion; chopped fine
1 cn Sliced water chestnuts
4 oz Canned mushrooms (sliced)
2 c Milk
1 c Mayonnaise
4 Eggs; beaten
2 cn Cream of chicken soup
1/2 c Grated cheddar cheese

Remove crusts from bread. Cube 6 slices and spread on
bottom of 9"x13" baking dish. Mix fish, celery, onion,
chestnuts, mushrooms. Spread atop bread cubes, salt
and pepper. Cube remaining bread and place on mixture.
Mix beaten eggs, milk and mayonnaise. Pour over
casserole and refrigerate overnight (covered). When
ready to bake, remove from refrigerator. Cover with
cream of chicken soup. Bake at 325 degrees F. for 45
minutes (uncovered). Remove from oven, cover with
cheese. Bake 15 minutes longer.

MrsSanta (04:50:14) : Parmesan Breadstick 'Candy Canes'

Prep Time:10 mins.
Ready In:28 mins.
Serves:Makes 16

1 can (11 oz.) refrigerated soft breadsticks
3 Tbsp. butter or margarine, melted
3/4 cup (3 oz.) KRAFT 100% Grated Parmesan Cheese*

* Or substitute PARM PLUS! Seasoning Blend for KRAFT 100%
Grated Parmesan Cheese.

SEPARATE dough; cut each piece in half to make 16 breadsticks.
Dip in butter; coat with cheese.

TWIST and shape into candy cane shapes on ungreased cookie sheet.

BAKE at 350 F for 14 to 18 minutes or until golden brown.

MrsSanta (04:49:29) : Miniature Cookie Houses

-----FOR COOKIE HOUSE------
4 1/2 c Flour (may need up to 5)
2 ts Baking powder
1/2 ts Salt
1 c Margarine; room temperature
2 c Sugar
2 ea Eggs
2 tb Milk
2 ts Vanilla extract
Egg wash

-----FOR DECORATING------
#5,#7 round and #27 star tip
Three decorating bags
Decorating icing
Colored sugar
Assorted candies
Decorating bag with coupler

Make the cookie dough: Stir or whisk together 4 1/2 cups of the
flour, the baking powder and salt; set aside. Cream the butter and
sugar until light; add the eggs, milk, and vanilla and beat well.
Gradually add the dry ingredients and blend to form a smooth ball of
dough. If the dough is sticky, add just enough of the remaining flour
to eliminate the stickiness. The dough should not be dry. Divide the
dough in half, wrap each ball in plastic and refrigerate for several
hours, or until firm enough to roll.
Meanwhile, cut cardboard templates for the base and the three
parts of the cookie house. The dimensions are as follows: THE BASE:
is a circle 6" across (cut 1) THE SIDE: is a rectangle 2 3/8" x 3
1/2" (cut 2) THE FRONT/BACK: is funny shaped. It's 3" wide and 4 1/4"
tall (total height). From the bottom to the beginning of the "roof"
section is 2 3/8". At 2 3/8" cut up to form the "roof" top like an
upside down "V" (cut 2). Finally cut the ROOF: it's a rectangle 2
3/4" x 4 1/4".
Preheat oven to 350 degrees. On a flour-dusted cookie sheet or
the back of one jelly roll pan, roll out one ball of dough to
1/8"-1/4" thick. For each house cut one base, two sides, two
front/back pieces, and two roof pieces. Lay out the cardboard
patterns on the dough, leaving 1 1/2" between them. The layout will
depend on the size of your cookie sheet and how many houses you are
making. Use a sharp knife to cut around each template, removing
excess dough as you cut. Wipe the knife frequently. Repeat the
rolling and cutting process to make the remaining pieces. If you want
some small trees in front of your house, make them using a cookie
cutter.
Bake both sheets of cookies at the same time, for 10-15 minutes
reemoving pieces when they are done (preferable to overbake than
underbake since we need firm cookies). The cookies may brown, but
this is O.K. Transfer immediately to a wire rack to cool completely.
Decorate the pieces before assembling the houses. You can do
this many ways. Mostly use your imagination. Frost or pipe/apply
candies to the "wet" icing. To "sugar-coat" areas, brush on egg-wash
(being careful not to touch any piping or decorations); then sprinkle
immediately with colored sugar. Tap gently to shake off excess sugar.
Set aside to dry for half an hour.
Next to assemble houses. Use the #7 icing tip . Pipe a thick
line of icing along edges to be put together and "glue" the houses
together and on the base. Make sure to do one area at a time and hold
until icing sets. Let all set for a few minutes. When icing is firm,
do any finishing touches. MAKES THREE COOKIE HOUSES WITH BASES

MrsSanta (04:48:37) : MARSHMALLOW POPCORN CHRISTMAS TREE *

12 c Popped popcorn
1/2 c Margarine or butter
3 c Mini marshmallows
1/2 pk Lime flavored jello
Green food color
Candy pieces to decorate
- tree with

Spread popcorn evenly in jelly-roll pan or on waxed
paper-lined counter. In medium saucepan, combine
margarine and marshmallows; cook over medium heat
until melted. Add 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.

MrsSanta (04:47:30) : POPCORN SNOWMAN
-------
32 c Popcorn (about 1 1/2
-cups unpopped)
4 c Sugar
1 1/3 c Light corn syrup
1 c Margarine or butter
1 t Salt
1 1/3 c Water
2 ts Vanilla extract
1/3 c Confectioner's sugar
2 Cherry or
-raspberry-flavor chewy
-fruit rolls
1/2 lb Green gumdrops
2 Purple gumdrops
3 Dark seedless raisins

About 2 hours before serving or day ahead:

Place popped corn in a large open roasting pan and
set in 225 F oven to keep warm.

Meanwhile, in a 5-qt.Dutch oven over medium heat,
heat sugar, corn syrup, margarine or butter, salt and
water to boiling, stirring constantly until sugar
completely dissolves. Set candy thermometer in place
and continue cooking, without stirring, until
temperature reaches 250 F or hard ball stage. Remove
saucepan from heat; quickly stir in vanilla.

Pour hot syrup mixture over popcorn, tossing to coat
well. Set aside about 2 cups popcorn mixture for
snowman's hat. Wearing clean rubber gloves (for
handling hot mixture), shape remaining mixture popcorn
into 2 balls, one slightly larger. On large plate,
place smaller popcorn ball on top of larger popcorn
ball to form snowman's body. Shape reserved popcorn
mixture into coneshaped hat; place on top of snowman's
head.

In a mall bowl, mix confectioner's sugar with 1 1/4
tsp water to form a thick pasty frosting. Cut
snowman's mouth from fruit roll; cut remaining fruit
rolls into strips. Attach strips around neck for scarf
and on hat for decoration. With frosting, attach 1
green gumdrop to snowman' face for nose, and 2 purple
gumdrops for eyes. With frosting, attach remaining
green gumdrops around base and on tip of hat. With
frosting, attach raisins to snowman's body for buttons.

MrsSanta (04:46:50) : Veggie Christmas Tree

8 ounces ranch salad dressing
4 cups broccoli flowerets
1 broccoli stem
3 cups cauliflower flowerets -- 3-4 cups
4 cherry tomatoes -- quartered (4 to 5)
1 medium carrot -- sliced

Cover the bottom of a 13x9x2" glass dish with dressing. Arrange broccoli in a tree shape, using the stem as the trunk. Place cauliflower around tree. Add tomatoes and carrot slices as ornaments.

MrsSanta (04:45:47) : QUICK CHRISTMAS TREE BREAD

2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
(or make your own, mixing raisins,
currants, snipped dried apricots, apples,
prunes-whatever's on hand)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice or ground
cinnamon, or 3/4 teaspoon ground cinnamon,
and 3/4 teaspoon ground cloves or ground a
1/2 teaspoon salt
8 tablespoons (1 stick) cold, unsalted
butter, cut into small pieces
Granulated sugar or homemade vanilla pearl

Check to see that one rack is in bottom third of oven and heat oven
to 425 degrees F.

Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix
well. Stir in dried fruit. Let stand until ready to use.

Put flour, baking powder, spice, and salt into a large bowl, stir to
mix well. Add butter and cut in with pastry blender or rub in with
fingers, until mixture looks like fine granules.

Stir milk mixture and pour over flour mixture. Stir with a fork until
a soft dough forms. Turn out dough onto a lightly floured surface and
give 10 kneads. (If very sticky, let stand 3 or 4 minutes or add a little
more flour.) Cut off about one-fourth of the dough. Put remaining dough on
an ungreased cookie sheet at least 16 inches long. Using both rolling
pin and fingers, pat and roll dough into a flat triangle about 12 inches long
and 9 inches wide across the bottom. With scissors, make about ten diagonal
cuts down each long side of the triangle, cutting to within about 1 inch
of the center.

Shape a small piece of reserved dough into a trunk at bottom of tree
and remaining dough into a "pot." Dough may now be covered with plastic
wrap and refrigerated for a couple of hours or frozen for up to 2 weeks.

Bake tree 10 minutes. Beat egg white with a fork until broken up.
Brush over hot bread, sprinkle with sugar. Bake 5 to 8 minutes longer,
until light brown. With two spatulas, carefully transfer tree to a wire
rack. If possible, cool at least 2 hours before serving. Let guests break off
small pieces.

Yield: 10 to 12 small servings

MrsSanta (04:45:03) : Christmas Tree Coffee Cake

Yield: 2 cakes

1 Cake compressed yeast; or...
1 pk -Dry yeast
3/4 c Milk; scalded
1/4 c Sugar
1 ts Salt
1/3 c Butter or margarine
3 c Sifted all-purpose flour
-- (plus more as necessary)
2 Eggs; beaten
1 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1/2 c Diced mixed candied fruits

Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour
scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in 1
cup flour and eggs. Add softened yeast and oats. Combine 1/4 cup flour
and candied fruits; stir to coat fruits evenly with flour. Add to dough;
mix well. Stir in enough more flour to make a soft dough.

Turn out on lightly floured board or canvas; knead until smooth and
satiny, about 10 minutes. Round dough into ball; place in greased bowl;
brush lightly wtih melted shortening. Cover and let rise in warm place
until double in size, about 1 hour.

Punch dough down; cover; let rest 10 minutes. Divide dough in half. From
one half, pinch off 17 pieces of dough; shape to form balls. Arrange
balls in the shape of a Christmas tree on greased cooky sheet. Brush
lightly with melted butter. Repeat with other half of dough. Cover; let
rise in warm place until nearly double in size, about 1 hour.

Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate with
confectioners' sugar frosting and candied citron.

MrsSanta (04:44:22) : CHRISTMAS SCENT

3 Cinnamon Sticks -- 4"
2 Bay Leaves
1/4 c Whole Cloves
1/2 Lemon -- Cut In 2 Pieces
1/2 Orange -- Cut In 2 Pieces
1 qt Water

Combine all ingredients in a kettle or saucepan.
Bring to a boil. Reduce heat and simmer for as long
as desired. Check water level frequently and add more
as needed. Mixture may be stored in refrigerator and
re-used.

Marie/Me (10:39:26) : Baked Chicken Paprika
we are going to triple this for a buffet party
Serves 2 or 3

1 whole boneless Chicken Breast
8 oz. Sour Cream
2 Tbs. Lemon Juice
Paprika
Salt and Pepper to taste
Italian flavored Bread Crumbs
Blend sour cream and lemon juice in medium mixing
bowl. Add 5-8 shakes of paprika and stir until the
mixture is well colored.
Cut chicken into 4 pieces, or more. Add the chicken to
sour cream mixture and turn to coat. Cover and marinate
at least 8 hours. (For best results, you may prepare the
recipe the night before serving.)
Pre-heat oven to 375-F degrees.

Remove chicken from marinade and roll in Italian bread
crumbs mixed with salt and pepper until well coated.
Place the chicken in glass baking dish and bake for 35
-45 minutes, or until the top starts to brown. Serve warm.
Happy Cooking from The Cook & Recipe Staff at Recipe-a-Day!
http://www.recipe-a-day.com

dawn (11:16:52) : Christmas Holly Wreath Cookies

Serving Size : 24

1/2 cup margarine
30 large marshmallows
1/2 teaspoon vanilla
1 1/2 teaspoons green food coloring
3 1/2 cups corn flakes
1 ounce red hot candies

Melt margarine with marshmallows in saucepan, stirring to mix
well; remove from heat. stir in vanilla and food coloring. Add corn
flakes; mix gently with a wooden spoon. Drop by teaspoonfuls
onto waxed paper; shape into wreaths with greased fingers. Press
cinnamon candies onto wreaths while still warm. Let stand for
several hours or until cool. Makes 24 wreaths.

dawn (11:15:11) : Humdingers

3/4 cup sugar
1 stick margarine
1 (8 oz) pkg. dates, chopped
1 egg
3 cups Rice Krispies
1 cups nuts
1 teaspoon vanilla
Coconut

Melt margarine, add sugar and dates. Cool and add
beaten egg. Cook over low heat until dates are
mushy; rmove from heat. Add Rice Krispies
dates, nuts and vanilla. Shape into walnut-size balls
and roll in coconut. Yield: 4 to 5 dozen.