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4 months ago

Eggnog Poke Cake with Salted Caramel Sauce
 
1 box cake mix in French Vanilla (yellow cake mix will work too) plus ingredients needed to make box cake (eggs, water, oil)
1 box Sugar Free White Chocolate Pudding Mix
2 cups Eggnog
1 cup Salted Caramel Sauce (recipe below)
8 oz container of Cool Whip, thawed
1 tsp. Cinnamon
 
 
Prepare cake mix according to package directions in a 9x13 inch pan. Once the cake is done baking remove from oven and use the handle end of wooden spoon to poke holes all over the warm cake.
 
In a bowl combine the pudding mix and the eggnog with a whisk and beat for 1 minute. Pour the pudding mixture over the warm cake and use a rubber spatula to smooth it over the holes.
 
Let the cake cool to room temperature and then pour the room temperature Salted Caramel Sauce over the top and spread evenly.
 
Top with the Cool Whip and dust with the cinnamon.
 
Stores in the refrigerator covered for up to 1 week.
 
 
Salted Caramel Sauce*
 
1 cup granulated sugar
1/4 cup water
1/4 cup salted butter
2/3 cup heavy cream
 
In a heavy-bottomed 3 quart saucepan, heat sugar and water over high heat whisking constantly to dissolve sugar.
 
Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
 
Once mixture reaches that dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
 
Whisk until mixture is smooth.
 
Allow caramel to cool several minutes then pour into a glass jar to cool completely.
 
* Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
 

 

Ed. Note: I would use really good and rich eggnog. Broguiere's makes an excellent one if you can find it.

 

Mickey's Santa Hat Cookie Puzzle
4 months ago

Mickey Santa HatMickey's Santa Hat Cookie Puzzle
from Spoonful.com

 
What you'll need
Template for Mickey’s Santa Hat Cookie Puzzle »
Half batch of chilled sugar cookie dough (homemade or store bought)
Rolling pin
Flour
Wax paper
Kitchen knife
Baking sheet
Spatula
Cooling rack
Small bowl
Decorating cookie icing, red and white
Black gel food coloring
Butter knife for spreading the icing
Clear decorating sugar crystals or white sprinkles
 


How to make it
Heat the oven to the specified temperature for the cookie dough you’re using, and line a baking sheet with parchment paper. Print the template and cut it out as one piece.

 

Roll out the dough on a floured surface to ¼-inch thickness. Place the template atop the dough and use a kitchen knife to cut through the dough around the outer edge.

 
Use a spatula to transfer the dough cutout to the baking sheet, and bake it until the edges turn golden brown, about 7 to 9 minutes (note: the time will vary between different cookie dough recipes). Meanwhile, cut the template piece into five pieces, following the thinner interior lines that mark the ears and hat trim.
 
Once the cookie is baked, remove it from the oven but leave it on the baking sheet. Use the tip of the kitchen knife and the newly trimmed template pieces (as patterns) to cut the cookie into pieces, as shown.
 
Then, set the baking sheet on a cooling rack, and allow the cookie pieces to cool completely.

 

Put some of the white cookie icing in a small bowl, and use the food coloring to tint it black.

 

Frost the cookie ears black and the triangular hat piece red. Frost the hat trim pieces white and immediately sprinkle sugar crystals or white sprinkles on top. Set all the frosted pieces aside until the icing hardens. Then shuffle them back into place, and your Mickey holiday puzzle cookie is ready to serve.
 
 
Note: If the store bought brand of dough you use is too soft to hold the cookie shapes during baking, you can knead in a little extra flour to stiffen it before rolling it out.
 

Eggnog Meltaways
4 months ago

Eggnog Meltaways
 
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/4 cup eggnog
1 cup powdered sugar for rolling the cookies
 
 
Mix together the flour, cornstarch, and salt in a medium bowl and set aside.
 
Cream together the butter and sugar.  Beat in the eggnog.
 
Add the flour mixture gradually until well combines.  Cover and refrigerate for an hour or until the dough is firm.
 
Preheat the oven to 350° and line two baking sheets with parchment paper.
 
Roll the dough into 1 inch balls and place on the baking sheet about 1 inch apart.
 
Bake 12-14 minutes.  Remove to a wire rack and cool for about 5 minutes and then roll them in powdered sugar.
 
Makes about 3 dozen
 

4 months ago

From Millan.NetAbout 3 weeks before Christmas (I'm getting good at this advance stuff, aren't I? ). Hopefully, I'll post more recipes here but you can check out the Holiday topic.  I have re-activated the Kwanzaa topic too.

Christmas Baked Donuts
1 year ago

Christmas Baked Donuts

 

2 cups buttermilk (pancake mix) baking mix
2 tablespoon sugar substitute suitable for baking
1 teaspoon nutmeg
1 teaspoon cinnamon
1/3 cup skim milk
1 egg
1/4 cup melted margarine
1/2 cup sugar substitute suitable for baking

 

 
In a large bowl, combine 2 tablespoons of sugar substitute, baking mix, cinnamon, nutmeg, egg and milk.
 
In a separate bowl, combine melted margarine and 1/2 cup of sugar substitute.
 
Combine the two bowls, and beat vigorously for 20 strokes to thoroughly combine everything.
 
Preheat oven 400° F. Lightly grease cooking sheet.
 
Round up the dough on lightly floured board, knead 5 times. Roll 1/2 inch thick - cut with floured doughnut cutter. Make a figure-eight with the donut by twisting.
 
Bake for 8 to 10 minutes.
 
If desired, immediately after baking dip the doughnuts in extra melted butter then into sugar before letting cool.

 

1 year ago

Here's a link to quite a few Christmas Drinks; both alcoholic and non-alcoholic:

 

http://www.recipelion.com/Drink-Recipes/32-Easy-Christmas-Drink-Recipes/ml/1

No-Bake Fudgy Snow Balls
1 year ago

No-Bake Fudgy Snow Balls

 

15 pitted dates
2/3 cup unsweetened cocoa powder
1 cup whole roasted unsalted almonds
1 tbsp honey (agave if vegan)
2 tbsp water (or more if needed)
3 tbsp confectioner's sugar

 

 
Add almonds to your food processor and pulse until ground. Add dates, cocoa powder, honey, and water. Mix until it forms a sticky mass. If it seems too dry, add a little water, 1 tsp at a time. Wash hands and using damp hands (keep sink running) measure 1 tbsp and roll into a ball with the dough. Set balls on parchment paper.

 

Put confectioner's sugar in a bowl. Roll balls in your hand and then roll in sugar.

 

Can be stored in the fridge for up to a week.

 

Holiday Jell-O Poke Cake
1 year ago

Holiday Jello Poke CakeHoliday Jell-O Poke Cake

 

For the Cake *
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups unsalted butter, slightly softened
2 1/2 cups granulated sugar
5 eggs
1 tablespoon vanilla extract
1 cup milk
1 (3 ounce) package of red Jell-O (Black Cherry is good)
1 (3 ounce) package of lime Jell-O
 
For the Frosting
1 1/2 sticks (10 ounces) unsalted butter, slightly softened
2 1/2 cups confectioners sugar
2 teaspoons vanilla extract
1/4 cup heavy whipping cream

 

 
Set oven rack to middle position and preheat oven to 350°F. Grease and flour two cake pans and set aside. In a medium bowl whisk together flour, baking powder, and salt, and set aside.

 

In bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together on high speed until light and fluffy (about 5 minutes). Reduce mixer speed to medium and add eggs, one at a time, mixing well between each addition until incorporated and scraping down sides with a rubber spatula as needed. Once eggs have been added, mix in vanilla. Alternate adding dry ingredients and milk a third at a time on low speed, mixing until just incorporated.

 

Pour batter into prepared pans and bake until a cake tester comes out clean, approximately 45 to 50 minutes. Cool ten minutes in pan. Then loosen sides and remove and cool completely on a wire rack.

 

While cake is cooling, bring 1 cup water to boil (if you want to use 2 flavors you'll need 2 cups of boiling water). Add boiling water to a small bowl (or bowls, if you're using multiple flavors), pour in the Jell-O and stir until dissolved. Once cake has cooled return it to a cleaned pan, top side up. Use a fork to poke holes in the top of the cake at regular intervals then pour 1/2 cup of Jell-O evenly over the top of each layer (if you are using two flavors you will have extra Jell-O which you can use or dispose of as you wish). Cover and refrigerate for 3 hours or up to overnight.

 

For the frosting: In the bowl of a stand mixer beat the butter on medium until well softened. Add sugar and continue beating until incorporated then add vanilla and cream until thoroughly combined. Frost cake and serve.

 

Serves 12

 

* You may substitute 1 box white cake mix made according to package directions.

 

Homemade Peppermint Oreos
1 year ago

Homemade Peppermint OreosHomemade Peppermint Oreos

 

2 boxes Devil’s food cake mix
4 eggs
2/3 cup vegetable oil

 

Frosting:
1 (8ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract

Sprinkles or crushed candy cane for decorating
Green or red food coloring (optional)

 

 
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

 

In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.

 

In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth. Color frosting green or red if desired. Spread half of the cookies with icing and top with remaining cookies.

 

Roll in sprinkles, crushed candy canes, or just leave them plain.

 

Store in the refrigerator in an airtight container or re-sealable plastic bags.

 

Makes 2 dozen cookies

 

Eggnog Cookies
1 year ago

Eggnog Cookies

 

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg

 

 
Preheat oven to 300°F.

 

In a medium bowl, combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside.

 

In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not overmix.

 

Drop by rounded teaspoons onto ungreased baking sheets, 1" apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown.

 

Transfer to cool, flat surface immediately with spatula.

 

Brandied Ham
2 years ago

Brandied Ham

1 1/2 cups packed dark-brown sugar
1/4 cup brandy or bourbon
2 tablespoons grainy mustard
1 bone-in half ham (about 6 pounds), fully cooked


In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.)

Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145, 1 1/2 hours.

Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.

Lamb Chops with Mint Pan Sauce
2 years ago

Lamb Chops with Mint Pan Sauce

1/3 cup apple juice
1 1/2 teaspoons cornstarch
8 lamb loin chops , trimmed of fat (about 1 1/2 pounds total)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon canola oil
1 shallot , minced
1/3 cup reduced-sodium beef broth
2 tablespoons cider vinegar
2 tablespoons mint jelly
2 tablespoons minced fresh mint , divided


Preheat oven to 450°F. Combine apple juice and cornstarch in a small bowl; set aside.

Sprinkle lamb chops with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and tent with foil.

Place the skillet over medium-high heat (take care, the handle will still be hot). Add shallot and cook, stirring constantly, until browned and softened, about 1 minute. Add broth, vinegar and jelly and bring to a boil, whisking to dissolve the jelly. Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes. Stir the cornstarch mixture; add to the pan and bring to a simmer, stirring constantly, until the sauce is thickened, about 30 seconds. Remove from the heat and stir in half the mint along with any accumulated juices from the chops. Serve the chops topped with the sauce and the remaining mint.

Citrus Tapenade Game Hens
2 years ago

Citrus Tapenade Game Hens

1/2 cup finely chopped pitted nicoise or kalamata olives
1 tablespoon capers, drained and finely chopped
1 clove garlic, minced
1 teaspoon anchovy paste (optional)
1/2 teaspoon finely shredded orange peel
1 tablespoon olive oil
2 1 1/4 - 1 1/2 pounds Cornish game hens, split lengthwise into halves
1 tablespoon olive oil
Salt
Freshly ground black pepper
2 tablespoons finely chopped shallots
1 cup dry white wine or dry vermouth
1/4 cup chicken broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
1 tablespoon snipped fresh thyme
Fresh thyme sprigs


Preheat oven to 425 degrees F. For tapenade, in a small bow,l combine olives, capers, garlic, anchovy paste (if desired), and orange peel. Stir in 1 tablespoon olive oil.

Loosen skin on hens. Using your fingers, carefully spread tapenade evenly under skin of each hen half. Brush hens with 1 tablespoon olive oil; sprinkle both sides of each hen half with salt and pepper. Arrange hens, cut sides down, in a large ovenproof skillet. Roast, uncovered, about 35 minutes or until an instant-read thermometer inserted in one of the inside thigh muscles registers 180 degrees F (the thermometer should not touch bone).

Remove hens from oven. Transfer to a warm serving platter; cover and keep warm. For sauce, drain all but about 1 tablespoon of the drippings from the skillet. Add shallots to drippings in skillet; cook and stir over medium heat for 2 to 3 minutes or until shallots are tender. Remove skillet from heat. Add wine and chicken broth. Return skillet to heat. Cook and stir to loosen browned bits from skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes to reduce slightly. (Should have about 1/2 cup sauce.) Stir together softened butter and flour. Whisk into sauce until slightly thickened. Stir in snipped thyme. Spoon sauce over hens. If desired, garnish with thyme sprigs.

Makes 4 servings

Pork with Cherry and Wild Rice Stuffing
2 years ago

http://images.meredith.com/bhg/images/recipe/l_R136176.jpgPork with Cherry and Wild Rice Stuffing

1/3 cup wild rice
1 1/4 cups water
2 teaspoons snipped fresh rosemary or 1/2 teaspoon
    dried rosemary, crushed
1/2 teaspoon salt
3/4 cup coarsely chopped dried cherries or cranberries
1 3 pound boneless pork top loin roast (single loin)
6 ounces bulk pork sausage
1/2 cup chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon freshly ground black pepper
Salt
Freshly ground black pepper
Snipped fresh thyme
1 cup water
1/3 cup cold water
2 tablespoons all-purpose flour
Fresh whole tart red cherries, optional
Fresh thyme sprigs, optional


Rinse wild rice in a strainer, lifting the rice with your fingers to thoroughly clean, under cold running water about 1 minute; drain. In a small saucepan combine wild rice, 1-1/4 cups water, the rosemary, and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 40 to 45 minutes or until rice is tender. Remove from heat. Stir in dried cherries. Set aside.

Trim fat from pork. Butterfly the meat by making a lengthwise cut down the center of the meat, cutting to within 1/2 inch of the other side. Spread open. Place knife in the V of the first cut. Cut horizontally to the cut surface and away from the first cut to within 1/2 inch of the other side of the meat. Repeat on opposite side of the V. Spread these sections open. Cover the roast with plastic wrap. Working from center (thicker part) to edges, pound with flat side of a meat mallet until meat is 1/2- to 3/4-inch thick. Make sure the meat is a uniform thickness. Remove plastic wrap. Set meat aside.

For filling, in a large skillet cook sausage and onion until sausage is browned and onion is tender. Drain fat. Stir in the parsley, 1 teaspoon thyme, and 1/4 teaspoon black pepper. If necessary, drain the cooked rice mixture to remove liquid. Stir cooked rice mixture into sausage mixture.

Preheat oven to 325 degrees F. Spread the filling over the surface of the butterflied roast. Roll loin into a spiral from a short side. Tie with 100 percent -cotton heavy kitchen string. (Wrap several strands of string crosswise around the meat and tie securely.) Place on a rack in a shallow roasting pan. Sprinkle with salt, ground black pepper, and snipped fresh thyme. Insert an ovenproof meat thermometer in center of roast. Roast, uncovered, for 1-3/4 to 2-1/4 hours or until thermometer registers 155 degrees F, covering ends of meat after 45 minutes to prevent rice from drying. Transfer meat to serving platter. Cover loosely with foil; let stand 15 minutes before carving. (The temperature of the roast after standing should be 160 degrees F.)

For pan gravy, add 1 cup water to pan, scraping up browned bits. In a small saucepan whisk together the 1/3 cup cold water and the flour. Whisk in pan juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute. Season to taste with salt and black pepper.

Remove string from pork roast; discard. Slice roast; serve with pan gravy. If desired, garnish with tart red cherries and fresh thyme sprigs.

Makes 8 to 10 servings

Cheesy Mashed Potato Pots
2 years ago

Cheesy Mashed Potato Pots

2 pounds red skinned or Yukon gold potatoes, peeled,
   if desired and cut up
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Milk (optional)
1/2 cup whipping cream
1/3 cup shredded American or cheddar cheese
Freshly ground black pepper (optional)


Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper.

Makes 4 servings

 

Bonus: Holiday Treat Gifts
2 years ago

Here's a link to the Disney Family Fun Sweet and Tasty Food Gifts gallery (I get some of my recipes from them). Awesome homemade gifts or something to have around during your holiday get-togethers.


http://familyfun.go.com/christmas/christmas-food-gifts-gallery-823581/?CMP=NLC-NL_FFUN_Recipe_120611_christmas-food-gifts-gallery


Butternut and Ham Bisque
2 years ago

Butternut and Ham Bisque

2 tablespoons unsalted butter
1 very large sweet onion, chopped
1/2 teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
1/2 cup light or heavy cream
1 1/2 cups diced cooked ham


Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.

Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.

Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, heating for several minutes before serving.

 

Makes 6 servings.

 

Golfeados (Venezuelan Sticky Buns)
2 years ago

Golfeados (Venezuelan Sticky Buns)

(these are perfect for Christmas morning)

For the Dough
3/4 cup warm milk (110°F to 115°F)
2 (1/4-ounce packages) active dry yeast
1/4 cup sugar
2 tablespoons packed dark brown sugar
3 cups all-purpose flour + additional for dusting counter and rolling pin
1 teaspoon salt
2 large eggs, at room temperature, lightly beaten
1 tablespoon honey
1 teaspoon pure vanilla extract
4 tablespoons (2 ounces) unsalted butter, softened
1 tablespoon aniseed
Vegetable oil for greasing bowl

For the Filling
8 ounces Latin American firm white cheese, finely grated (See Note)
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon aniseed
4 tablespoons (2 ounces) unsalted butter, softened
 
For the Melado (Glaze)
1 1/2 cups packed dark brown sugar
1 cup water

Special equipment: electric mixer with dough hook attachment, rolling pin, parchment paper, large baking sheet, cooling rack, medium saucepan, pastry brush, plastic wrap


For the Dough: Combine 1/4 cup milk, yeast, and 1/4 teaspoon sugar in small bowl. Let stand until mixture foams, 5 to 10 minutes.

Combine remaining sugar, dark brown sugar, flour, and salt in large bowl. Add remaining milk, eggs, honey, vanilla, and yeast mixture and mix on low speed with hook attachment until ingredients are combined, about 2 minutes.

Add butter and aniseed and mix on medium speed until a smooth, shiny dough forms, 6 to 8 minutes.

Lightly oil a large bowl. Place dough in bowl, cover with clean, damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour.

For the Filling: Meanwhile, combine all but 2 tablespoons cheese, dark brown sugar, cinnamon, and aniseed in medium bowl.

Cover with plastic wrap and refrigerate until needed.

Lightly dust a clean, dry work surface with flour. Coat hands lightly with flour (dough will be sticky) and transfer to work surface. Lightly rub rolling pin with flour. Roll the dough out to into a 16- by 14-inch rectangle.

Brush the dough with butter, leaving a 1/2-inch border on all sides. Sprinkle the buttered area with cheese mixture.

Beginning with the long side, roll the dough to form a 16-inch-long log. As you roll, brush off excess flour with a clean, dry pastry brush.

Cut the log crosswise into 12 rolls. Arrange rolls on a parchment lined baking sheet, cut-side up. Press down to gently flatten (the rolls will cinch as you cut them).

Cover with oiled plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Adjust oven rack to middle position and preheat oven to 350°F. Bake 20 minutes until golden.

For the Melado (Glaze): While the golfeados are baking, combine brown sugar and water in medium saucepan. Bring to boil over medium-high heat, stirring until sugar is completely dissolved. Reduce heat to medium and cook syrup until thickened, syrupy, and reduced to 1 1/2 cups, 5 to 7 minutes. Remove from heat.

After golfeados have been baking for 20 minutes, brush them with half the melado and return to oven for 10 minutes.

Transfer baking sheet to cooling rack and brush golfeados with remaining melado. Cool about 10 minutes and sprinkle with remaining cheese. Serve warm.

Makes 12 buns


Note:  If you are unable to find Latin American cheeses, substitute it with haloumi, a Cypriot cheese made with goat's and/or sheep's milk available at certain supermarkets and specialty stores.

Beef Tenderloin with Red Wine Sauce
3 years ago

Beef Tenderloin with Red Wine Sauce

Beef
1 beef tenderloin roast (3 lb)
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Sauce
6 tablespoons butter or margarine
1/2 cup finely chopped shallots (3 medium)
1 cup dry red wine or marsala cooking wine
1 cup beef broth
1/2 teaspoon pepper


Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.

For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.

Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.

Remove string from beef before carving. Serve sauce with beef.

Overnight Eggnog Streusel Coffee Cake
3 years ago

Overnight Eggnog Streusel Coffee Cake

Streusel Topping
1/3 cup granulated sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon butter or margarine, softened
1/2 teaspoon ground nutmeg

Coffee Cake
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 container (8 ounces) sour cream
1 teaspoon rum extract
2 eggs
2 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Eggnog Glaze
1/2 cup powdered sugar
1 to 2 tablespoons eggnog


Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.

In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.

Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

 

Peppermint Cream Brownie Torte
3 years ago

Peppermint Cream Brownie Torte

Brownie
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie

Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies)

Peppermint Cream
1/2 cup whipping (heavy) cream
1/2 package (8-ounce size) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon peppermint extract

 

Dark Chocolate Ganache
1/4 cup whipping (heavy) cream
1/2 cup semisweet chocolate chips

Chocolate Trees
1 cup semisweet chocolate chips
1 teaspoon shortening


Heat oven to 350°F (325°F for dark or nonstick pan). Line13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Spray foil with cooking spray. Make brownie mix as directed on box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

Meanwhile, in medium bowl, beat 1/2 cup whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat remaining Peppermint Cream ingredients on low speed until blended; beat on medium speed until smooth. Gently stir whipped cream into cream cheese mixture.

In 1-quart saucepan, heat 1/4 cup whipping cream over low heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand at room temperature about 1 hour or until slightly thickened.

Remove brownies from pan, using foil to lift. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.

To assemble torte, place 1 brownie rectangle on serving platter; spread with 2/3 cup Peppermint Cream. Top with second brownie rectangle; spread with Dark Chocolate Ganache. Top with third brownie rectangle; spread with remaining cream. Refrigerate uncovered until serving.

Meanwhile, place a piece of cooking parchment or waxed paper on cookie sheet. Draw 1 1/2- to 2-inch tree outlines or trace around 2-inch tree-shaped cookie cutter, leaving 1/2 inch space between each tree. Center toothpick at bottom of and 1/2 inch into each tree outline. In 1-quart saucepan, heat 1 cup chocolate chips and the shortening over low heat, stirring constantly, until chips are melted. Pour chocolate into decorating bag fitted with plain tip or resealable plastic bag; snip one corner. Starting at top of each tree outline, pipe chocolate over tree and end of toothpick within tree; fill center with random, squiggly lines. Refrigerate until chocolate hardens. Gently remove trees from paper; refrigerate until serving.

Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top. Store covered in refrigerator.

 

Cheesy Bacon & Egg Brunch Casserole
3 years ago

Cheesy Bacon & Egg Brunch Casserole

8 slices bacon
1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
1/2 teaspoon mustard, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon black pepper, ground


Preheat oven to 350°F.
      
Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
      
Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
      
Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
      
Bake 40 to 50 minutes or until center is set and top is golden brown.

Serves: 12

 

Cinnamon Surprise Coffee Cake
3 years ago

Cinnamon Surprise Coffee Cake

CINNAMON FILLING
1 tablespoon cinnamon
4 tablespoons softened butter
1/3 cup brown sugar
2 tablespoons all-purpose flour

COFFEE CAKE
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla extract
1 16-ounce container sour cream
Confectioners' sugar, for dusting


Heat the oven to 350º and grease a 12-cup bundt pan (or two 9- by 5-inch loaf pans, or two 6-cup bundt pans). To make the cinnamon filling, place the cinnamon, butter, brown sugar, and flour in a small bowl and mix with your fingers. Set aside.

For the coffee cake, combine the flour, baking powder, baking soda, and salt in a large mixing bowl. In a separate large bowl, cream the butter and sugar, then beat in the eggs, one at a time. Beat in the vanilla extract and the sour cream. Gradually add the dry ingredients, beating well after each addition.

Cinnamon Surprise Coffee Cake - Step 3 Spoon half of the coffee cake batter into the large bundt pan (or, if you're using two smaller pans, one quarter of it into each pan). Crumble the cinnamon mixture over the top. Pour in the remaining batter and then use a table knife to swirl the cinnamon throughout. Bake for 50 to 60 minutes (or 35 to 40 minutes for the smaller loaves) or until a toothpick inserted in the cake comes out clean.

Invert the coffee cake onto a rack and cool it thoroughly before dusting with confectioners' sugar. Place the cake on a doily-covered plate, wrap it in red or green cellophane, and tie with a bow.

Serves 10 to 12

 

 

Editor's Note: use different-shaped Bundt pans for a special treat.  (I have a castle, a rose, a stadium, etc.)

Gingerbread Trifle
3 years ago

Gingerbread Trifle

FOR THE GINGERBREAD:
1 1/2 teaspoons baking soda
2 1/2 cups flour
1 teaspoon ground cinnamon and 1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, slightly softened
1/2 cup sugar
3/4 cup dark molasses
2 large eggs, at room temperature
3/4 cup buttermilk

FOR THE VANILLA CUSTARD:
9 large eggs (uses yolks only)
3/4 cup sugar and 1/4 cup flour
3 cups whole milk
1 1/4 teaspoons vanilla extract

FOR THE FILLING AND GARNISH:
3 (12-ounce) packages frozen unsweetened raspberries, thawed and drained
1 cup chilled heavy cream
3 tablespoons sugar and 2 teaspoons confectioners' sugar
1/2 pint fresh raspberries



Make the Gingerbread: Heat the oven to 350°. Generously grease and flour a 9-inch round cake pan. In a small bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.

In a large bowl with an electric mixer set on medium-high speed, beat the butter until it's soft and creamy, about 1 minute. Use a spatula to scrape down the sides of the bowl, then add the sugar and molasses and beat again until the mixture is well blended and fluffy, about 2 minutes more. Add the eggs one at a time, beating 30 seconds after each addition. Slowly pour in the buttermilk and beat well. Reduce the mixer's speed to low and slowly add half the flour mixture to the bowl and beat until blended. Repeat with the other half.

Pour the batter into the cake pan and bake until a wooden toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool completely on a wire rack, then cover it tightly with plastic wrap until ready to use. It can be stored in the pan at room temperature for up to two days.

Make the Custard: Divide the egg yolks and whites by carefully tipping each yolk back and forth between the shell halves, letting the whites spill into a bowl. Place the yolks in a separate bowl. In a large bowl with an electric mixer set on medium-high speed, beat the yolks and sugar until the mixture is pale yellow and thick, about 2 to 3 minutes. Reduce the speed to low and beat in the flour.

In a medium saucepan, bring the milk to a boil. Slowly pour half the milk into the egg mixture and beat until blended then pour the mixture into the remaining milk in the pan. Over medium heat, bring the ingredients to a boil while whisking constantly. Allow the custard to boil for 1 minute as you continue to whisk. Remove the pan from the heat and stir in the vanilla.

Let the custard cool slightly, then cover its surface with a piece of plastic wrap to prevent a skin from forming. Let the custard cool completely, then refrigerate it until ready to use (up to three days).

Assemble the Trifle: In a medium bowl, toss the thawed raspberries and sugar. Remove the gingerbread from the pan and use a serrated knife to slice it into four equal wedges. Turn each wedge on its side and slice it into three equal pieces. Stack them, slice the pile in half, and cut off 1 1/2 inches from the tips, reserving the pieces.

Arrange a layer of six cake wedges over the bottom of a 2 1/2-quart bowl. Fill the center with a few of the trimmings. Spoon and spread 3/4 cup of the raspberry mixture over the cake, then top the fruit with 1 cup of custard. Repeat the layering three more times with the remaining ingredients. Cover the bowl with plastic wrap and refrigerate it for at least 3 hours to let the flavors meld (the dessert can be stored overnight).

Before serving, make the whipped cream. In a medium bowl with an electric mixer on medium-high speed, whip the cream with the confectioners' sugar until soft peaks form, about 3 minutes. Use a spatula to spread the whipped cream on top of the trifle, and garnish it with the fresh raspberries.

 

 

Baker's Tip: Save the egg whites for omelets, meringues, and other dishes: refrigerate them (up to four days) or freeze them (up to 12 months).

Wrap 'n' Stack Sandwich Tree
3 years ago

Wrap 'n' Stack Sandwich Tree

1 16-ounce can whole-berry cranberry sauce
4 large (9- or 10-inch) spinach-flour tortillas or flat breads
Mayonnaise
3/4 pound thinly sliced Monterey Jack or American cheese
3/4 pound thinly sliced smoked turkey
1/2 head green-leaf lettuce
Toothpicks
Red and yellow bell peppers
cocktail onions, for garnish


Spoon the cranberry sauce into a food processor and pulse it briefly.

Then lay the tortillas or flat bread on a flat working surface and lightly spread them with mayonnaise (a rubber spatula comes in handy for this). Now your kids can top each tortilla with a layer each of cheese and turkey. (Tip: When stacking ingredients, leave an inch margin along the top of the tortilla. Roll the bread toward that edge to keep the filling from falling out.)

Spread cranberry sauce on the turkey layers and cover them with lettuce. Snugly roll up the sandwiches, ending with the loose edges underneath.

With a serrated knife, cut each roll-up into 1 1/4-inch-wide pinwheels and insert a toothpick to hold each one together.

On a serving platter, arrange the pinwheels in rows to create a Christmas tree. Garnish with pepper-star ornaments (cut out with a small cookie cutter) and cocktail-onion lights.

 

Jelly Bean Christmas Trees
3 years ago

Jelly Bean Christmas Trees

1 dozen 12-inch plastic decorating pastry bags (available at party supply stores)
4 cups green jelly beans
1 cup total yellow, white, and red jelly beans
Tape
12 brown pipe cleaners


Place a few yellow jelly beans in the tip of the plastic decorating bag. Then carefully pour about 1/3 cup of green jelly beans into the bag. For lights and ornaments, you can mix the green jelly beans with yellow, white, and red. For the tree's trunk, tape the bag shut and twist a brown pipe cleaner around the base. Trim off the excess plastic.

Makes 12 trees

 

Note: trees do not stand up; trees shown are on clear fishing line.

Mini Bagel Wreaths
3 years ago

Mini Bagel Wreaths

Spread mini bagel halves with cream cheese (plain or tinted green with herbs or food coloring), then sprinkle on red, yellow, and green bell-pepper confetti.  You can use anything with color to adorn your "wreath" (i.e., pimento or try something sweet)

 

So Sorry!!
3 years ago

I've been running late, late, late!  I will be posting lots of recipes here but you can also check out the Holiday topic.  I have re-activated the Hannukah and Kwanzaa topics too.

Cheerios Christmas Trees
4 years ago

Cheerios Christmas Trees

Prep Time: 45 min
Total Time: 1 hour 45 min
Makes: 18 trees

6 cups Honey Nut Cheerios cereal
6 tablespoons butter or margarine
4 1/2 cups miniature marshmallows
Green food color
Red cinnamon candies or sliced gumdrops


Line a cookie sheet with waxed paper.

Pour the cereal into a 4-quart bowl. Set the bowl aside.

Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat.

Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated.

Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet.

Press the candies into the trees to decorate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.

Fireside Steamed Pudding
4 years ago

Fireside Steamed Pudding
(Advanced Skill Level)

1 1/2 cups plain dry bread crumbs
1 cup sugar, divided
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
6 eggs
1 can (21 oz.) cherry pie filling, divided
2 tablespoons butter or margarine, melted
1/2 teaspoon almond extract
1/4 teaspoon red food color
1 cup Mini Chips Semi-Sweet Chocolate
CHERRY WHIPPED CREAM (recipe follows)

 
Thoroughly grease 8-cup tube mold or heat-proofed bowl.

Stir together bread crumbs, 3/4 cup sugar, flour, baking powder and salt in large bowl. Stir together egg yolks, 1 1/2 cups cherry pie filling, butter, almond extract and food color in medium bowl; add to crumb mixture, stirring gently until well blended.

Beat egg whites in another large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold about 1/3 beaten whites into cherry mixture, blending thoroughly. Fold in remaining egg whites; gently fold in small chocolate chips. Pour batter into prepared tube mold. (If mold is open at top, cover opening with foil; grease top of foil.) Cover mold with wax paper and foil; tie securely with string.

Place a rack in a large kettle; pour water into kettle to top of rack. Heat water to boiling; place mold on rack. Cover kettle; steam over simmering water about 1 1/2 hours or until wooden pick inserted comes out clean. (Additional water may be needed during steaming.) Remove from heat; cool in pan 5 minutes. Remove cover; unmold onto serving plate. Serve warm with CHERRY WHIPPED CREAM.

CHERRY WHIPPED CREAM: Beat 1 cup (1/2 pt.) cold whipping cream with 1/4 cup powdered sugar in medium bowl until stiff; fold in pie filling remaining from pudding (about 1/2 cup) and 1/2 teaspoon almond extract.

Makes 12 to 14 servings.

Christmas Bread Wreath
4 years ago

Christmas Bread Wreath

Prep Time: 20 min
Total Time: 2 hours 50 min
Makes: 8 servings


1/4 cup freshly shredded Parmesan cheese
1 loaf (1 pound) frozen white or whole wheat bread dough, thawed
1 tablespoon olive or vegetable oil
1 small garlic clove, finely chopped


Grease cookie sheet. Sprinkle 2 tablespoons of the cheese onto flat surface. Roll bread dough in cheese into 24-inch rope. Place on cookie sheet, forming circle; pinch ends to seal.

Snip dough 16 times from the outer edge of the circle at about 1 1/2-inch intervals, cutting two-thirds of the way through, using kitchen scissors. Lift and turn every other section of dough toward the center of the circle pinching ends, so the dough resembles branches if desired.

Cover and let rise in warm place 1 to 2 hours or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 350F. Mix oil and garlic; brush over dough. Sprinkle with remaining 2 tablespoons cheese. Bake 25 to 30 minutes or until golden brown.

Black Forest Cookies
4 years ago

 

Black Forest Cookies

COOKIES:
3 cups flour
1 1/2 cup cocoa powder
4 tsp baking powder
2 sticks butter, softened
1 cup white sugar
1 cup brown sugar
3 eggs plus 1 egg yolk
1 tsp vanilla
1 cup mini chocolate chips
1 cup frozen cherries, thawed, patted dry and diced

Maraschino cherries
Chocolate sprinkles


Cream together butter and sugar with an electric mixer for about 3 minutes until fluffy.

Add eggs/yolk one at a time, then vanilla, beating well after each addition.

In a separate bowl, sift together flour, cocoa, and baking powder. Gradually add to wet ingredients, beating on "low."

Stir in chocolate chips and cherries. If dough is too soft, refrigerate for 30 minutes.

Line cookie sheets with parchment paper. Roll dough into walnut-sized balls and bake at 350 for about 8 minutes.

Allow cookies to sit on cookie sheets for 3 minutes after removing from oven before transferring to cooling rack. (This will keep them soft and chewy.)

FROSTING:
4 oz cream cheese (half a block), softened
1/4 cup white sugar
1 tsp vanilla extract
1 cup heavy cream

Beat cream cheese, sugar, and vanilla on medium until smooth.

While mixer is running, slowly pour in cream. (It will take a bit to combine.) Beat until thick and soft peaks form.


When cookies are cool, frost and top with half a maraschino cherry and chocolate sprinkles. Recipe makes about 50 cookies.

Christmas Morning Almond Pound Cake
4 years ago

Christmas Morning Almond Pound Cake

2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems

In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.

Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is goldfen brown and it springs back when touched.

Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.

When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.

Holiday Brie en Croute
4 years ago

Holiday Brie en Croute
(Campbell's Kitchen)

1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cups dried cranberries
1/4 cups toasted sliced almonds
1 (13- to 16-ounce) Brie cheese round
1 package (13 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers


Heat the oven to 400F. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

 

Chocolate Dipped Fruit Wreath
4 years ago

Chocolate Dipped Fruit Wreath

Prep Time: 20 min
Total Time: 50 min
Makes: 4 dozen confections


1 bag (6 ounces) semisweet chocolate chips (1 cup)
1 tablespoon shortening
6 cups assorted fresh fruit pieces (whole strawberries, grapes, mandarin orange segments, cherries)


Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.

Dip half of each piece of fruit into chocolate. Place in pan.

Refrigerate uncovered about 30 minutes or until chocolate is firm. Arrange fruit on plate in wreath shape.

 

Macaroni Gratinee
4 years ago

Macaroni Gratinee
(from Betty Crocker)

Prep Time: 20 Min
Cook Time: 1 Hr 15 Min
Ready In: 1 Hr 35 Min


1 tablespoon olive oil
2 pounds ground beef
1 small onion, finely chopped
3 cloves garlic, chopped
1/2 teaspoon Italian seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 (6 ounce) can tomato paste
1 (16 ounce) can crushed tomatoes
1 1/3 (16 ounce) packages elbow macaroni
1 pound sharp Cheddar cheese, shredded
1/2 cup grated Parmesan cheese


Heat the olive oil in a large skillet over medium-high heat, and stir in the ground beef until crumbly and no longer pink, about 5 minutes. Stir in the onion, garlic, Italian seasoning, cayenne pepper, and salt; continue cooking until the onion has softened and turned translucent, about 5 minutes more. Drain off the excess grease, and add the tomato paste and crushed tomatoes. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 1 hour.

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir the cooked macaroni into the meat sauce until combined, then spread into a 9x13 inch baking dish. Sprinkle with Cheddar and Parmesan cheeses.

Broil in preheated oven until the cheese is bubbly and golden, about 5 minutes.

Orange Marmalade Glazed Roast Turkey and Sourdough Stuffing
4 years ago

Orange Marmalade Glazed Roast Turkey
   and Sourdough Stuffing


3/4 cup orange juice
3/4 cup orange marmalade
1 tablespoon honey
20-pound turkey
2 teaspoon salt
2 teaspoon pepper
2 teaspoon savory
2 teaspoon sage
1/2 cup melted butter
2 pears, cored and thinly sliced
1 large onion, thinly sliced
1 celery stalk thinly sliced
3/4 cup chicken broth
5 tablespoon flour
salt and pepper

Combine orange juice, marmalade and honey in heavy saucepan. Bring to a boil. Reduce heat and simmer until thickened, stirring occasionally.

Preheat oven to 375 degrees F. Rinse turkey in and out; pat dry.

Combine salt, pepper, savory and sage in small bowl. Rub some inside bird. Mix remaining mixture with melted butter and brush over turkey.

Arrange the pears, onion and celery on bottom of roasting pan. Place turkey atop pears and vegetables. Tie legs together.

Roast turkey 45 minutes, then reduce heat to 350 degrees F and roast 1 1/2 hours, basting occasionally with pan juice. Brush 1/3 of glaze over turkey.

Continue roasting until meat thermometer inserted in thickest part of thigh registers 175F, basting occasionally with remaining glaze, about 45 minutes.

Transfer turkey to platter. Tent with foil while making gravy. Strain pan juices, reserving 1 cup pear and vegetable mixture.

Degrease juices, reserving 5 tablespoons fat. Pour pan juices into measuring cup and add enough broth to measure 3 3/4 cups. Heat reserved 5 tablespoons turkey fat in large saucepan over medium heat.

Add flour and cook until just beginning to color, stirring constantly. Add pan juices and bring to a simmer, whisking constantly. Cook until gravy is thick enough to coat back of spoon, stirring frequently, about 10 minutes.

Puree 1 cup reserved pear and vegetable mixture with gravy in processor. Return to saucepan. Season with salt and pepper and bring to a simmer.



Herbed Sourdough, Smoked Turkey Bacon and Celery Dressing:

1 pound loaf sourdough bread, bread cut into 1 inch pieces
4 ounces thick turkey bacon slices, cut into 1/2 inch pieces
1/4 cup margarine
1 large onion chopped
1/4 large celery bunch with leaves, cut into 1/4 inch pieces
2 garlic cloves minced
1 1/2 tablespoons minced fresh sage
1 teaspoon savory
1 teaspoon thyme
2 large pears, cored, cut into 1/2 inch pieces
1/4 cup minced fresh parsley
2 1/4 cups broth
2 tablespoons dry Sherry
salt and pepper

Preheat oven to 300 degrees F. Butter 9" x 13" x 2" baking dish. Place bread on baking sheet. Bake until dry to touch and golden brown, about 20 minutes. Cool and put in large bowl.

Cook bacon in cast iron skillet over medium high heat just until beginning to brown. Pour off all but 1 tablespoon drippings from skillet; reserve bacon in skillet.

Add butter and stir until melted. Add onion and celery and saute until almost tender.

Add garlic and herbs and saute about 3 minutes.

Mix in pears and parsley. Dump over bread cubes. Add broth and Sherry and toss. Season with salt and pepper. Transfer to casserole. Cover with foil. Bake in a 350 degree F oven for 1 hour.

Serves: 15

Cranberry Wassail
4 years ago

Cranberry Wassail
(from Pillsbury)

6 whole cloves
6 whole allspice
1 bottle (48 oz) cranberry juice cocktail
1/2 cup packed brown sugar
1/2 teaspoon ground nutmeg
1 bottle (750 ml) dry red wine
Cinnamon sticks, if desired


Tie whole spices in 2 layers of cheesecloth or place in tea ball.

In large saucepan or Dutch oven, mix cranberry juice cocktail, brown sugar and nutmeg; add spices. Cook over medium heat, stirring occasionally, until sugar dissolves. Reduce heat; cover and simmer 10 minutes.

Add wine; cook until thoroughly heated. Remove spices. If desired, garnish with cinnamon sticks.

Turkey Carving Tips
5 years ago

Turkey Carving Tips

If you have never carved a turkey before, you may want to work in the kitchen. Carving in front of a crowd can be embarrassing-- and messy.

Novice and experienced carvers alike will find these tips helpful:

Carving The Drumstick And Thigh

Pull each leg away from turkey body, exposing the top of the thigh bone. Sever the thigh bone with a knife. Then cut the meat away from the body by following the contour of the lower torso carefully with the knife.

On a cutting board, separate drumstick and thigh by cutting through the connecting joint.

The knuckle bone at the thin end of the drumstick should be toward you.

Grasp it and begin making parallel slices through the tendons.

To slice the thigh, cut slices evenly and parallel to the bone.

Carving The Turkey Breast

At the Table
You will be cutting on the side of the turkey that is facing the crowd, not facing you.

Make a long deep horizontal cut (parallel to the table surface) at the bottom of the breast, as close to the wing as possible, going all the way to the bone. All of the vertical cuts will meet this horizontal line. If your cuts have been clean, the meat should detach.

Keep slices as thin and even as possible.

Back in the Kitchen
The bone at the top that separates the two halves of the turkey breast is called the "keel" --just like on a boat.

Remove each half by cutting along the keel bone and feeling your way around the rib cage lying underneath. Use a long sharp knife and some patience. Be careful!

Once you have removed the breast meat from the carcass, place it on a cutting board and slice away.

Ethereal Whipped-cream Biscuits
5 years ago

Ethereal Whipped-cream Biscuits

1 cup flour
1 cup cake flour
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/3 cups cold heavy cream

Heat the oven to 400° and get out a large, light-colored baking sheet.

 

Tip: Don't use a dark or nonstick sheet, or the biscuit bottoms will burn.

Sift the flours, sugar, baking powder, and salt into a large mixing bowl. Set aside. Using an electric mixer, beat the heavy cream in a medium-size bowl until it thickens, but not enough to hold soft peaks. Make a well in the dry ingredients, then pour in the cream. With a wooden spoon, stir briskly just until the dough coheres.

Turn the dough out onto a lightly floured work surface. With floured hands, knead the dough 3 or 4 times, then pat 3/4 to 1 inch thick.

Using a 2-inch biscuit cutter, cut the dough into rounds and transfer them to the baking sheet, leaving room between them. Gather the dough scraps and cut them into rounds as well.

Bake the biscuits until light golden brown, about 15 to 17 minutes. Transfer the biscuits to a cloth-lined basket and serve as soon as possible.

 

Makes about 12 to 14 biscuits.

Warm Crab Dip
5 years ago

Warm Crab Dip

2 tablespoons butter
1/2 cup finely chopped onion
2 cloves garlic, minced
2 teaspoons Old Bay or other seafood seasoning
4 ounces low-fat cream cheese, softened
1/3 cup sour cream
1/3 cup mayonnaise
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup milk
8 ounces crabmeat, fresh or canned(drained)
1 1/2 cups grated sharp Cheddar or soft Fontina
Celery sticks, bell pepper strips,and toasted baguette slices, for serving

Lightly oil or butter a small shallow casserole (about 1 1/2 quarts). Heat the oven to 375°.

Melt the butter in a medium-size skillet. Add the onion and garlic, and saute them over low heat for 5 minutes, stirring frequently. Add the Old Bay or other seafood seasoning and cook another 30 seconds, continuing to stir. Remove the skillet from the heat.

Using an electric mixer, blend the cream cheese, sour cream, and mayonnaise. Add the lemon juice, Worcestershire sauce, mustard, and milk, and blend the mixture again until it's smooth. With a spoon, stir in the crabmeat, half of the cheese, and the sauteed onion and garlic.

Transfer the dip to the prepared baking dish and smooth the top with a spoon. Sprinkle the remaining grated cheese over the top. Place the dish in the oven and bake until the top of the dip is bubbly, about 20 to 25 minutes. Serve warm with celery sticks, bell pepper strips, and toasted baguette slices.

 

Serves 12 as an appetizer.

Coconut Blizzard Cake
5 years ago

Coconut Blizzard Cake

3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 cup milk or canned coconut milk
3/4 cup strawberry, raspberry, or blackberry jam
3 cups shredded, sweetened coconut


Icing:
1 cup sugar
1/4 cup light corn syrup
1/4 cup water
2 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla

Heat the oven to 350°. Grease and flour two 9-inch round cake pans and set them aside.

In a medium bowl, sift together the flour, baking powder, and salt.

In a large bowl, beat the softened butter with an electric mixer until creamy, about 1 minute. Add the sugar gradually, stopping to scrape down the sides of the bowl once or twice, until the mixture is fluffy and fairly smooth, about 2 minutes. Add the eggs, one by one, beating well each time, until you have a thick, smooth batter.

Add about one third of the flour mixture to the batter and beat well. Stir the vanilla into the milk, then add about half the milk to the batter and beat well. Continue beating as you add another third of the flour mixture to the batter, followed by the rest of the milk, and then the remaining flour mixture, until the batter is very thick and smooth. This should take a total of about 2 minutes mixing time.

Quickly scrape the batter into the prepared cake pans, dividing it evenly. Bake until the cakes are golden, and a toothpick inserted in the middle comes out clean, about 30 to 35 minutes.

Remove the cakes from the oven, allow them to cool for 10 minutes, and then turn them out onto wire racks or plates and let them cool completely.

To make the icing: In the top of a double boiler, or in a heatproof medium bowl, combine the sugar, corn syrup, water, egg whites, salt, and cream of tartar and beat on high speed with a handheld electric mixer, about 1 minute.

Bring the water to an active simmer in the bottom of the double boiler or the saucepan, then beat the icing at medium speed until the mixture is opaque white and foamy, about 1 or 2 minutes.

Increase the speed to medium-high and beat until the icing becomes white, thick, and shiny and triples in volume, about 7 minutes. Continue beating until the icing forms firm peaks and loses a little of its shine.

Remove the icing from the heat, add the vanilla, and beat for 2 minutes more.

Completing the cake: Place 1 cake layer topside down on a cake stand or serving plate, and cover it with the jam spread to within 1/2-inch of the edge. Use a rubber spatula to carefully spread 1 cup of the icing over the jam, then sprinkle about ½ cup of coconut on top.

Place the other layer on top of the iced layer with the topside up. First ice the sides, to help keep the cake steady, and then spread icing generously over the top.

Put the cake stand on a cookie sheet (to catch any loose coconut) and sprinkle coconut all over the cake. Gently pat handfuls of coconut onto the sides and top of the cake to cover any bare spots.

 

Serves 18.

Creamy Blue Cheese Spread
5 years ago

Creamy Blue Cheese Spread

Three cheeses are combined in this colorful and unique spread to make a delicious appetizer.

4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
2 ounces (1/2 cup) crumbled blue cheese
1 cup light sour cream
4 ounces cream cheese, softened
2 tablespoons chopped fresh parsley
Thinly sliced cocktail rye bread

Combine all ingredients except cocktail bread and garnishes in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Refrigerate at least 1 hour.

Spread onto cocktail bread.

Yield: 2 cups

French Toast Casserole
5 years ago

French Toast Casserole

Yummy for Christmas Day breakfast!

 

1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes
6 eggs
3 cups milk
2 tsp. vanilla extract
Confectioners' sugar
Maple-flavored syrup (optional)


Place the bread cubes into a greased 3-quart shallow baking dish. Beat the eggs, milk and vanilla in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat. Cover and refrigerate for 1 hour or overnight.

Heat the oven to 350F. Uncover the baking dish.

Bake for 50 minutes or until a knife inserted in the center comes out clean. Sprinkle with the confectioners' sugar. Serve with the syrup, if desired.

Serves: 8

Hannukah Crafts
5 years ago

Hanukkah Table Runner - Decorating/Craft Project for Hanukkah

 

Hanukkah Table Runner

This easy to make table runner can be used to dress up more than just a dinner table. Arrange it on a mantel, over a door, or on side tables in the living room.

What you will need:

1. Popsicle sticks
2. Dark blue paint
3. Paintbrush
4. Hot glue gun and glue sticks
5. White wire ribbon
6. White thread and needle

Directions:

1. Begin by painting Popsicle sticks blue. You will want to paint six Popsicle sticks for each Star of David that you will be making. This step may take some time as you will have to let paint dry.

2. When you have painted all the Popsicle sticks that you will need, use the hot glue gun to glue together triangles out of three sticks.

3. Then glue one triangle over another so that it looks like a Star of David. Repeat this process until you have as many stars as you need.

4. Lay out the white ribbon.

5. Using the thread and needle attach the stars at equal distance onto the white ribbon.

6. Shape the ribbon as you would like and place on table or mantle.


Make Your Own Dreidel

Download a jpeg of the template and instructions

ooops!
5 years ago

I accidently removed the entire old Hannukah posting from last year so I will recreate here.  To start it off, here's a new recipe:

 


http://www.brightideas.com/userContent/IdeaImages/ideas_0_1023/Idea_80/109_eight_nights_cup_m.jpgEight Nights of Light Cupcakes

1 box yellow cake mix
2 cups chopped MILKY WAY® Bars
1 can (16 oz.) vanilla frosting
Blue and yellow food coloring
White candy glitter
24 pieces TWIX® Brand Caramel Cookie Bar Minis
24 pieces M&M’S® Brand Peanut Chocolate Candies
2 12-cup cupcake pans
Cupcake liners

Prepare cake batter according to directions on box. Add MILKY WAY® Bars to batter before filling paper lined cupcake cups. Bake in a preheated 350°F oven for approximately 21 to 24 minutes. Cool completely.

Tint 1/2 cup frosting yellow, set aside. Tint remaining frosting blue and cover the cupcakes. Sprinkle frosting with candy glitter.

Press one TWIX® Brand Caramel Cookie Bar Minis, standing straight up, into the center of each cup. Dot the top of each TWIX® Brand Caramel Cookie Bar Minis with yellow frosting and attach a yellow M&M’S® Brand Peanut Chocolate Candies.

Arrange nine cupcakes into a line, creating a menorah. Lift the center (fifth in line) cupcake slightly.

Yield: Makes 24 cupcakes.

Tip: Use store-bought cupcakes for an even quicker decoration.

 

Cream Cheese Squares
5 years ago

Cream Cheese Squares

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon


PREHEAT oven to 350F. Unroll 1 of the cans of crescent dough. Press onto bottom of greased 13x9-inch baking pan to form crust, firmly pressing seams together to seal.

BEAT cream cheese, vanilla, egg and 1/2 cup of the sugar with electric mixer on medium speed until well blended. Spread onto crust.

UNROLL remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over cream cheese mixture to form top crust; discard wax paper.

BAKE 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl; sprinkle over squares before cutting.

Makes: 24 servings

Easy Peppermint Spritz Cookies
5 years ago

Easy Peppermint Spritz Cookies

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon peppermint extract
Red sugar


Heat oven to 350F. In medium bowl, break up cookie dough. Stir or knead in flour until blended. Add peppermint extract; stir or knead dough until well blended.

Place about half of dough in cookie press fitted with star tip. Press dough into 5-inch strips on ungreased cookie sheets. With fingers, shape top of each to resemble candy cane. Sprinkle with red sugar. Repeat with remaining half of dough.

Bake 5 to 7 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

Makes: 4 dozen cookies

High Altitude (3500-6500 ft): Bake 7 to 9 minutes.

Chocolate Bourbon Cake
5 years ago

Chocolate Bourbon Cake

1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces high quality, unsweetened dark chocolate
1/4 cup instant espresso (can use instant coffee)
2 tablespoons unsweetened cocoa powder
1 cup bourbon whiskey, more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 cup confectioners’ sugar (powdered sugar), for sprinkling


Preheat oven to 325°F. Grease and flour a large Bundt pan  (10 cup capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.

Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool.

Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

With the mixer on low speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.

Crafts - Fancy Flame
6 years ago
Fancy Flame Fancy Flame

1 bag M&M’S® Brand Milk Chocolate Candies for the Holidays
1 straight-sided clear glass bud vase(s)
12-inch squares red, orange and yellow cellophane
Scissors
Ribbon
Double-sided tape

Fill the bud vase almost to the top with M&M’S® Brand Milk Chocolate Candies for the Holidays.

Create a flame using the different colors of cellophane squares. Layer the squares on top of each other. Pick up the squares by grabbing them in the center. While holding them, twist the pieces of cellophane around each other. Tape the bottom of the cellophane flame so that it doesn’t unfurl itself. Plant the flame into the top of the vase filled with M&M’S® Brand Milk Chocolate Candies for the Holidays.

Tie a bow around the top of the vase to finish it off.

Makes 1 flame.

6 years ago
Stained Glass Window Cookies

Estimated Times:
Preparation - 20 min
Cooking - 8 min
Cooling Time - 15 min cooling
Yields - 20 cookies

1 pkg. (16.5 oz.) NESTLE TOLL HOUSE Refrigerated Sugar Cookie Bar Dough
All-purpose flour
About 1/2 cup finely crushed hard candy


PREHEAT oven to 325F. Line baking sheets with foil.

CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto working surface. Sprinkle additional flour over remaining half. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking.

CUT into desired shapes with 2 1/2-inch cookie cutters. Transfer cookies to prepared baking sheets with spatula, placing about 2 inches apart. Cut out small shapes in cookie centers. Spoon candy into each center to fill holes. Pierce hole at top of shape if cookie is going to be hung. Repeat with remaining dough.

BAKE for 8 to 11 minutes or until edges are light golden brown. Cool on baking sheets for 1 minute; slide foil with cookies to wire racks to cool completely. Store tightly covered.

6 years ago
Doughnut-hole Croquembouche

About 70 doughnut holes of any flavor
Assorted candy decorations such as M&M's, Red Hots, licorice balls, and silver dragées
1/4 cup corn syrup with 1 teaspoon water stirred in
Purchased or homemade chocolate or caramel sauce (optional)
Special equipment: Clear tape, 18-inch-tall Styrofoam cone (available at floral shops and craft stores), waxed or parchment paper or aluminum foil in color similar to doughnuts, cake-decorating turntable (optional), about 70 toothpicks, thimble, cloth leaves (available at floral shops and craft stores)


Using tape, cover cone with paper. Place cone on turntable if using.

Arrange 1 ring doughnut holes around base of cone, placing as closely together as possible. Insert toothpick through each doughnut hole into cone to attach doughnut hole to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).

Attach second ring of doughnut holes above first, again packing tightly and staggering so doughnut holes in second ring are not directly above doughnut holes in first ring.

Continue in same manner to attach remaining doughnut holes. For top tiers, if desired, slice off small amount of each doughnut hole on side facing toward cone to make shape more tapering. Finish covering cone with 1 doughnut hole attached to top of cone.

Using thimble, push in toothpicks until not visible.

Decorate by pushing candies and leaves into gaps between doughnut holes. If candies won't adhere, dip in corn syrup-water mixture before attaching.

If desired, drizzle with chocolate or caramel sauce. Croquembouche keeps, covered loosely with aluminum foil and refrigerated, 2 to 3 days.
 
6 years ago
Christmas Morning Breakfast
 
Prepare this sausage-and-egg dish on Christmas Eve while the kids are setting out milk and cookies for Santa. Refrigerate it overnight, then pop it into the oven on Christmas morning for a quick and easy holiday breakfast.

12 ounces low-fat, bulk breakfast, sausage
3 slices white bread, torn into bite-size pieces
1/2 cup shredded Monterey Jack cheese
6 eggs
1 cup low-fat milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Cheddar cheese


Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from the heat, drain off any fat, and let it cool.

Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the Monterey Jack cheese.

In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the contents of the dish, then top with the Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight.

In the morning, heat the oven to 325º. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through.

Makes about 6 servings.
 
6 years ago
Champagne Reception Punch

Since colonial days, a punch of champagne and fruit has been a favorite for "very proper receptions."

5 pints (10 cups) fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle (4/5 quart) champagne or sparkling wine (with or without alcohol) chilled

To make the strawberry ice cubes: At least 6 hours before party time, wash the berries. Place 1 small, pretty berry (with leafy hulls attached) in each compartment of 2 standard-size ice cube trays, then fill with water and freeze.

To prepare the punch: Remove the hulls from the remaining berries and place them in a food processor. Process for 2 minutes or until pureed, then transfer to a punch bowl. Stir in the pineapple juice, lemon juice, and sugar; cover and refrigerate. Just before serving, pour in the champagne and float the strawberry ice cubes on top.

Makes about 2 quarts or 10 6-ounce servings.

Preparation time: 15 minutes.
Freezing time: 6 hours.
Chilling time: 2 hours.

I almost forget...
6 years ago
You can also use cashews which make a wonderful glazed nut!!
6 years ago
Glazed Nuts

1 egg white
1/2 cup packed brown sugar
2 tablespoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 tablespoon vanilla extract
1 pound walnut or pecan halves or almonds or a mix

Preheat oven to 300 degrees F (150 degrees C). Coat a baking sheet with cooking spray.

In a large bowl, beat egg white until foamy. Stir in brown sugar, cinnamon, cloves, ginger, and vanilla. Add nuts, and stir to coat. Spread evenly onto prepared pan.

Bake for 30 minutes, stirring occasionally, or until well toasted and golden brown. Remove from oven, and cool completely. Store in an airtight container.

6 years ago

Gingerbread Cookies

1 1/2 Cups dark molasses
1 Cup packed dark brown sugar
2/3 Cup cold water
1/3 Cup butter
7 Cups all purpose flour (I tend to do half all purpose and half whole wheat pastry flour, just to make them a *tiny* bit healthier)
2 Teaspoons baking soda
1 Teaspoon  EACH:  Salt, Allspice, Ginger, Clove, Cinnamon

Mix molasses, sugar, water and butter together (if you have a stand mixer, I highly recommend using it, as this dough gets really stiff). Stiff all the dry ingredients together in a bowl and add it to the wet ingredients in batches. Mix well. When dough is incorporated, form it into a ball or disc, wrap it in plastic and chill for at least 2 hours (although I kept it up to a week with no ill effects). Roll, cut out and bake on a parchment or silpat lined cookie sheet (you can use a single sheet of parchment for multiple batches) at 350 degrees for 10-12 minutes.

Frost anyway you like or leave them plain. If you're making gingerbread people and want to give them eyes/noses/buttons, you can decorate the cookies with red hots or other cookie decorating novelties prior to baking.

6 years ago
Bless you, my friend.
Bacardi Rum Cake
6 years ago
Bacardi Rum Cake

Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum

Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Note: The rum will cause steam. Be careful not to burn yourself. This cake will stay moist for quite a while.

An aside: The first time I made this for/during a dinner party, I was also making drinks from the rum. Don't do it. When I 'tasted' the cake, I couldn't quite taste any rum so I made more glaze with lots more rum. Most people couldn't eat it. I, however, was happy in my rumness...
about the killer rum-- there was a Bacardi cake from 20 yr agao
6 years ago

Am moving so most books in boxes but will ask my brother if he has the recipe handy. THere is of course also Babarum whicvh is more a yeast bread iwth a rum sauce.

Will try to go looking for you Sharky

6 years ago
Anyone got a killer Rum cake recipe?
Christmas and more...
6 years ago
| Holiday
is coming quickly upon us! Thought I'd start this earlier so we could get some good recipes, tips, and even decorating ideas!

Please add your recipes, holiday tips, gift ideas, whatever!
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