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DESSERTS
Old Fashioned Holiday Fudge 2 Cups sugar 2 Tablespoons cocoa Dash of salt 2/3 cup evaporated milk 2 or 3 chocolate bars (I use Hershey plain) 1 Cup chopped walnuts or pecans 1Tablespoon butter 1 teaspoon vanilla extract In medium saucepan, combine sugar, cocoa, salt and milk. Cook over low heat, stirring constantly until mixture reaches Soft Ball stage on thermometer, about 7 minutes. Remove from heat. Stir in chocolate bars, nuts, butter and vanilla. Beat with wooden spoon until creamy and mixture becomes shiny, (about 5 minutes). Pour into well buttered 8x8" pan and cool. Cut into 1 inch squares and store in covered container in refrigerator. Makes 64 pieces. ********************************************* Pumpkin Swirl Cheesecake 3 Tablespoons butter, unsalted 1 Cup Gingersnap crumbs (about 20 cookies) 2 Pounds cream cheese at room temperature 1 Cup granulated sugar 2 Tablespoons cornstarch 1 Cup sour cream 1-1 1/2 Teaspoons vanilla extract 1/4 Teaspoon salt 3 eggs 1 Teaspoon lemon juice 3/4 Cup canned pumpkin 3 Tablespoons dark brown sugar 2 Tablespoons molasses 1 Teaspoon ground cinnamon 3/4 Teaspoon ground ginger 1/2 Teaspoon ground nutmeg 1/8 Teaspoon ground cloves 1 Tablespoon cornstarch Heat oven to 325 degrees. Butter a 9-inch springform pan and wrap the pan with a piece of heavy-duty aluminum foil. Make sure the entire outside of the pan is covered with the foil as the springform pan will be placed in a water bath to bake. Melt butter and add gingersnap crumbs. Mix well and then press into the bottom of the springform pan. Chill. With an electric mixer on medium-low speed, beat cream cheese with the granulated sugar and the 2 tablespoons of cornstarch. When this is well mixed, beat in sour cream, vanilla extract, and salt. Add eggs one at a time beating well after each addition. Remove 3 1/2 cups of this batter and stir in the lemon juice. With the remaining batter, combine the pumpkin brown sugar, molasses, spices and the remaining cornstarch. Set aside one cup of the pumpkin batter. Spread half of the remaining pumpkin batter in the prepared pan. Gently spoon half of the plain batter over the pumpkin batter. Spoon the remaining batter into the pan and then the last of the plain batter on top of that. Dot with spoonfuls of the reserved cup of pumpkin batter. With a chopstick or the handle of a wooden spoon GENTLY swirl the batter. Be sure not to go too deep as you don't want to swirl up the crumb bottom into the batter. Place the cheesecake into a large roasting pan and fill the roasting pan with water halfway up the side of the springform pan. Bake until the center of the cheesecake jiggles only slightly when he pan is tapped--about an hour and 20 minutes. Remove from the oven and run a knife around the edge of the cake. Let the cake cool 10 minutes in the water bath and then remove it and cool completely on a wire rack. Chill before serving ************************************************** Gumdrop Cookies 1 cup shortening 1 cup white sugar 1 cup brown sugar 3 eggs 1 tsp. vanilla 2 cups flour 1/2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1 cup coconut 1 cup gumdrops ( I cut small gumdrops into 8 pieces) 1 1/3 cups oatmeal Cream together sugars and shortening. Add eggs and vanilla. Sift dry ingredients and add with coconut, oatmeal and cut-up gumdrops. Mix well. Drop by small spoonfuls onto greased cookie sheet. Bake 350 degrees 8-10 min. Remove from pan right away and cool on rack. ****************************************************** Strufoli (Honey Balls) 3 c. flour 1/2 c. Crisco solid shortening 1 c. sugar 3 eggs pinch baking powder 16 oz. honey colored non-pareilles Veg or Canola Oil for frying In large bowl, mix flour, Crisco, sugar, eggs, baking powder. Mix by hand into a large ball. Let dough rest for 15 min. Cut a piece off ball. roll out between hands and cut into small pcs. about 3/4 ". Deep fry. Halfway through, replace oil and wipe pan out with paper towel. When all are done remove any tiny pieces that may have burnt. In a clean fry pan heat a drop of oil, add honey and melt. Add all strufoli and keep turning until all are covered with honey. Remove to bowl and add non-pareilles. Note: They fry quickly, cut them all first. Use med. heat and expect lots of foam. Use a slotted spoon to remove from oil. Must be deep fried or they will not cook properly and may burn. ********************************************************** Date Squares Base: 1 cup brown sugar 3/4 cup margarine 1 tsp. salt 1 and 3/4 cup flour 1/2 tsp. baking soda 1 and 1/2 cup quick oats Filling: 3 cups pitted dates 1 and 1/2 cup water 1/4 cup sugar Mix brown sugar and margarine until smooth, add dry ingredients and mix until crumbly like a crumb topping. Spread half of base in a lightly greased 9 x 12" pan and reserve the other half for topping. Cook filling ingredients over low to medium heat until a smooth paste forms and all the dates have gone soft. Spread filling over base and top with remaining base. Bake at 350 Fahrenheit until top is light brown approximately 30-35 minutes. Cool. ************************************************************ APPLE CAKE 4 cups apples, peeled 3 cups flour 2 cups sugar 2 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1 cup Crisco oil (or other vegetable oil) 2 eggs, beaten well 1/2 cup raisins (if desired) 1/2 cup nuts (if desired) Grate apples and sprinkle with flour, sugar, soda, baking powder, and spices. Mix well. Pour on oil and eggs and mix till well blended. Stir in nuts and raisins. Bake in a greased and floured tube, Bundt or loaf pan at 350 degrees for 45 to 50 minutes. Serves 15 to 30 depending on the width of the slices and which pan you use to bake it in. ************************************************************* Nut Brittle 3 cups raw shelled peanuts or other chopped nuts 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 cups granulated sugar 1 cup light corn syrup 1/2 cup water 1/4 cup unsalted butter (don't substitute) If using raw peanuts, preheat oven to 350 degrees. Spread peanuts in a 15 x 10 x 1-inch baking dish. (Jelly roll pan.) Bake for 15 minutes. Remove and pour into a bowl; keep warm. If using chopped nuts, put into pan and just heat through. If you use salted nuts, omit salt in the recipe. Generously butter two 15 x 10 x 1-inch pans; set aside. Combine baking soda and salt; set aside. Measure out butter and set aside. In a 3 quart heavy saucepan, stir together sugar, corn syrup and water. Heat to boiling. Boil rapidly until syrup begins to turn a golden color. (275 degrees on candy thermometer.) Add nuts and continue cooking, stirring often until syrup is a clear cold color. (295 degrees). Remove from heat; immediately stir in butter and soda mixture. Stir just until combined. Mixture will foam up. Pour into the buttered pans. Cool slightly, then, using two forks, stretch thin. Cool completely. Break into pieces. Makes 2 1/2 pounds. *************************************************************** Holiday Sugar Cookies 1/2 cup butter 1/2 tsp salt 1 tsp freshly grated lemon rind 1/2 tsp grated nutmeg 1 cup sugar 2 eggs 2 cups flour 1 tsp baking powder 1/2 tsp baking soda Combine first six ingredients and beat thoroughly. Add dry ingredients and mix well into a firm dough. Chill at least two hours. Roll chilled dough 1/4-inch thick on a lightly floured board. Cut into desired shapes. Brush with lightly beaten egg white and decorate as desired, or bake plain and decorate afterwards. Place on lightly greased cookie sheets, and bake in a preheated 375 F oven for 8-10 minutes or until just lightly browned on the edges. These are supposed to be thick and chewy rather than thin and crispy. VARIATION: Eliminate lemon rind and nutmeg. Form chilled dough into 1-inch diameter balls and roll each in a 50-50 cinnamon-sugar mixture to coat completely. Bake as above. NOTE: Thorough chilling of dough for rolled cookies helps prevent spreading during baking. Because of the baking powder in this recipe, it is not adaptable for use with cookie stamps. ***************************************************************** CHOCOLATE REVEL BARS 3 cups quick-cooking rolled oats 1 tsp baking soda 2 1/2 cups all-purpose flour 1/2 tsp salt 1 cup butter 2 cups brown sugar 2 eggs 2 tsp vanilla 1 1/2 cups semisweet chocolate pieces 1/2 cup chopped walnuts 1 14 oz can sweetened condensed milk 2 Tbs butter 2 tsp vanilla Stir together rolled oats, flour, baking soda, and salt, In a large mixing bowl beat the 1 cup butter on medium speed for 30 seconds. Add brown sugar and beat till fluffy. Add eggs and 2 tsp vanilla--beat well. Add dry ingredients to beaten mixture and beat till well combined. In a saucepan, combine chocolate pieces, sweetened condensed milk, and the 2 Tbs butter. cook and stir over low heat until melted. Remove from heat and stir in nuts and 2 tsp vanilla. To assemble bars, pat 2/3 oat mixture onto the bottom of an ungreased 15x10x1 inch baking pan. spread chocolate mixture atop oat mixture. Dot the remaining oat mixture. Bake in a 350 degree oven for 25 - 30 minutes or till oat mixture is lightly browned. ***************************************************************** Christmas Cookies 1 lb 1 stick butter 6 cups flour 1 3/4 cups sugar 2 eggs squirt lemon juice jam for filling powdered sugar 1 Tbs lemon juice for glaze Mix flour, sugar, cut in butter. Make well in center add eggs and lemon juice. Work into a manageable dough. Roll and cut into desired shapes. Bake at 350 until golden on edges. Cool completely. Fill cookies by spreading strawberry or raspberry jam on one side of cookie and topping with another. Glaze with following: 1 cup powdered sugar, 1 Tbs lemon juice, stir into a smooth paintable glaze. Brush tops of cookies with glaze. Let dry. Store in airtight containers. ******************************************************************* SANTA'S WHISKERS (cookies) Cream together. . .1 cup butter 1 cup sugar Blend in . . . . . . . . 2 tablespoons milk 1 teaspoon vanilla Add, mixing well. . 2 1/2 cups sifted flour 3/4 cup chopped red & green candied che 1/2 cup chopped pecans 3/4 cup flaked coconut Place on waxed paper or in a shallow bowl. . . . . 1 1/2 cups moist flaked coconut (approx.) Drop dough from teaspoon into coconut and roll to coat on all sides. Place on baking sheet sprayed with cooking spray. Bake in moderate oven (350 degrees F.) 15 minutes. Makes approximately 7 dozen. Note: If coconut is dry, it will not adhere to cookies evenly. Dough may be held in refrigerator up to a week. Let come to room temperature before dropping into coconut. ********************************************************** Christmas Applesauce Cake in a Can 1/2 Cup shortening 1 Cup sugar 1 1/2 Cups stiff applesauce, preferably homemade, but a good quality canned applesauce will work just fine. 2 Cups flour 1/2 tsp. salt 1 tsp. soda 1 tsp powdered cloves 1/2 tsp. ground nutmeg 1 tsp cinnamon 1/2 Cup raisins 1/2 Cup chopped nuts. 1/2 Cup chopped candied red and/or green cherries (optional) Grease and flour 4 empty Campbell soup cans. Shake out excess flour. Set aside. Cream shortening and sugar. Stir in applesauce. Sift the flour, salt, soda, cloves, nutmeg and cinnamon together. Fold into creamed shortening mixture and stir until smooth. Turn into cans, dividing evenly. Bake at 325 degrees for approximately 45 minutes, until a broom straw inserted in middle comes out clean. You can use a tooth pick instead of a broom straw. Remove from oven and let cool about 15 minutes. Puncture bottom of can to release cakes and cool thoroughly before wrapping in plastic wrap, then coloured cellophane wrap. Makes 4 cans. ********************************************************** SUGARED WALNUTS 2 1/2 cups walnut halves 1 cup sugar 2 cups water 1 tsp. cinnamon 1 tsp. salt 1 1/2 tsp. vanilla Cook sugar, water, cinnamon and salt to soft ball stage (without stirring). Remove from heat. Add vanilla and nut meats, stirring gently until mixture becomes creamy. Turn out onto greased plate. Separate nut meats as they cool. ********************************************************** Peanut Butter Sandwich Cookie. 1 box Ritz crackers 1 small jar peanut butter Coating chocolate Cover Ritz crackers with peanut butter and top with another Ritz crackers to make a "sandwich". Melt chocolate and dip sandwiches in chocolate until covered. Allow to dry. Very good. ************************************************************ Red Velvet Cake Cake: 2-1/2 cup flour 1-1/2 cup sugar 1 cup buttermilk (add 1 tsp. vinegar to regular milk to make buttermilk) 1-1/2 cup vegetable oil 2 eggs 2 teaspoon vanilla 1 teaspoon soda 1 teaspoon cocoa 1 oz. red food coloring Frosting: 1 pkg. (8 oz) cream cheese 1 stick butter 1 box powdered sugar 1 teaspoon vanilla Cake: Mix liquid ingredients for cake. Beat 2 minutes. Add dry ingredients. Beat 2 more minutes. Bake in 3 layers at 350 for 30 min. Cool then frost with cream cheese frosting. Frosting: Have cream cheese & margarine at room temperature. Combine ingredients, mixing until smooth & of spreading consistency. *********************************************************** Christmas Cake Cake: A sifter & 1/2 self rising flour (3 cup sifter) 1 cup sugar 2 eggs 1 cup milk 1 teaspoon vanilla shortening (size of a large egg) 1. sift flour into mixing bowl and make a well in center. 2. add sugar, eggs, milk, vanilla, and shortening in well. 3. (using your hand) start mixing ingredients into the flour until you get a nice dough. NOTE: (you will not use all the flour and dough will be a little sticky). 4. Roll out to 1/4 inch thick. cut with an 9 inch plate and bake each layer in a lightly greased skillet or round griddle at 350, only til lightly browned. You will have 5 - 6 layers. (I usually just divide the dough into 5-6 pieces and pat them into the skillet, its so much easier.) Cool. Filling: approximately 1 1/2 quarts dried apples. cover apples with water, bring to a boil, then cut heat down to a simmer, cover saucepan, and cook til apples have cooked very tender. using potato masher, mash apples and sweeten with sugar and add cinnamon and cloves to taste. Starting with cake layer,spread liberally with warm apples and continue to stack layers. When cool, wrap with saran or foil. leave at room temperature for at least one day, the keep in refrigerator. (Note: if you don't have dried apples to use, you can substitute 3 lbs. fresh apples cooked, or apple butter.) ************************************************************** Cherry Nut Topped Cookies 3/4 Cup butter, softened 2/3 cup sugar 1/2 teaspoon almond extract 2 teaspoons Vanilla 1 Egg 2 cups flour 1/2 teaspoon baking powder 1/3 cup chopped red candied cherries 1/4 cup chopped pecans 1/4 cup cherry preserves or strawberry jelly 1/2 teaspoon powdered sugar Heat Oven to 350 degrees. In a large bowl, beat butter and sugar until light and fluffy. Add vanilla, almond, and egg; blend well. Stir in flour and baking powder: mix well. Divide dough into 4 equal parts. On a lightly floured surface, shape each part into a 12x3/4inch roll; place on ungreased cookie sheets. Using handle of a wooden spoon or finger make an indentation about 1/2 inch wide and 1/4 inch deep, lengthwise down the center of each roll. In a small bowl, combine candied cherries, pecans and preserves. Fill each dough indentation with 2 Tablespoons of the cherry mixture. Bake at 350 for 15 to 20 minutes or until light golden brown. Cool 10 minutes; cut each log diagonally into 12 pieces. Dust lightly with powdered sugar. Makes 4 dozen cookies. ************************************************************** Latvian Gingerbread 1. Combine 1/3 cup molasses 1 cup brown sugar 3 tablespoons lard (it must be lard) 1/2 cup butter 1/3 cup honey in a pot, heat until everything is melted together, but DO NOT SCORCH -- if you do, the gingerbread won't hold together. 2. Add to the mixture 2.5 cups of flour 1 teaspoon each of cinnamon and ginger 1/2 teaspoon each of black pepper, cloves, nutmeg, cardamom and coriander. Let the mixture cool a bit. 3. Add 2 lightly beaten eggs Let the mixture cool completely. 4. Add 2.25 cups flour (or a bit more if the dough is sticky when kneading) 1/2 teaspoon of baking soda 1.5 teaspoons of baking powder. Knead until smooth and not sticky. Refrigerate overnight. 5. Heat the oven to 400 degrees. Roll the dough out quite thin and press gingerbread shapes. Bake until just golden and lightly brown underneath -- 3-5 minutes, depending on your oven. Let cool, remove from pan. **************************************************************** BRILLIANT CHERRY SLICES Cream 1 cup butter 1 cup confectioners' sugar Blend in 1 unbeaten egg 1 tsp. vanilla Add 2 1/4 cup sifted flour and mix well. Stir in 1 cup pecan halves (NOT chopped) 2 cups candied cherries, cut into halves Chill at least 1 hour. Divide into thirds. Shape into rolls 10 inches long. Wrap in plastic wrap. Chill at least 3 hrs. (or for days) Cut into 1/8-inch slices, place on ungreased cookie sheet and bake at 325 F for 12 to 15 minutes until browned on edges. Makes approx. 7 doz Freezes well for months. *************************************************************** SPICED NUTS 1 2/3 c. dry roasted peanuts 1/2 c. unblanched almonds 1/2 c. walnut halves (OR 1 c. pecans, hazelnuts, brazil nuts instead of the almond and walnuts) 1 slightly beaten egg white Place in large bowl and cover nuts with egg white SPICE MIX Mix together: 3/4 c. sugar 1/2 tsp. salt (more if using unsalted peanuts) 1/2 - 1 tsp. ginger, 1 - 11/4 tsp. cinnamon 1/4 - 1/2 tsp. nutmeg, 1/4 - 1/2 tsp. cloves Add to nuts. Place on cookie sheet and bake at 350 degrees for 15 minutes. **************************************************************** White chocolate Ice Cream (makes about 1 quart) 1 cup water 3/4 cup sugar 6 egg yolks 1 tablespoon vanilla 10 ounces white chocolate, melted 2 cups whipping cream Cook water and sugar over low heat until sugar dissolves, stirring occasionally. Raise heat to medium and bring to boil. Boil 5 minutes. Meanwhile, beat yolks and vanilla in large bowl on high speed until light and fluffy, about 7 minutes. Slowly add hot syrup to yolk mixture, beating constantly until thickened and cooled, about 10 minutes. Add white chocolate and continue beating until completely cool, about 7 minutes. Stir in cream. Cover bowl and freeze until set, at least 5 hours, or overnight. ****************************************************************** Frozen Cranberry Salad 2 cups cranberries (fresh or canned whole berry cranberry sauce) 1 medium orange 1 cup sugar 1 - 9 ounce can crushed pineapple (well drained) 8 ounce cream cheese 1/2 cup chopped nuts (we prefer pecans) 1 cup whipped cream 1/4 teaspoon salt 1/2 cup mayonnaise Grind fresh cranberries and orange. Add sugar. Stir until sugar is dissolved. In a separate bowl, mix pineapple, cream cheese, mayonnaise, and salt. Beat until light and fluffy. Fold in whipped cream. Stir in the ground cranberries, orange, and sugar mixture and the nuts. Turn into a 8 inch x 8 inch square pan and freeze until firm. Note: I use a pretty oval glass dish to freeze the salad in. I then serve the salad in the same dish. ********************************************************** Chocolate Mint Creams 1 1/4 cups all purpose flour 1/2 teaspoon baking soda 2/3 cup packed brown sugar 6 Tablespoons butter or margarine 1 Tablespoon water 1 cup semi-sweet chocolate chips (6 oz. package) 1 egg 1/2 to 3/4 pound pastel cream mint kisses (Note: These are available at specialty candy shops and department store candy counters. One well known brand is Hickory Farms Meltaway Mints. One holiday season, I even found them in bright red and green.) Stir together flour and baking soda; set aside. In a medium saucepan, heat and stir brown sugar, butter or margarine and water over low heat until butter is melted. Add chocolate chips. Heat and stir till chocolate is melted. Pour into a large mixing bowl and let stand for 10 to 15 minutes, or till cool. Beat egg into chocolate mixture. Stir in the flour mixture till well combined. (Dough will be soft.) Cover and chill for 1 to 2 hours or till easy to handle. Shape into 1-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven for 8 minutes. Remove and immediately top each cookie with a mint. Return to the oven and bake about 2 minutes more, until cookies are done. Remove from the oven and swirl the softened mints over the cookies with a knife to frost the cookies. Remove and cool in a single layer until the mints are firm. Makes about 48 cookies ************************************************************ Coffee Can Pumpkin Bread 1 cup vegetable oil 4 eggs, beaten 2/3 cup water 2 cups canned pumpkin (or use cooked, pureed pumpkin - drain well) 3 1/3 cups sifted flour 1 1/2 teaspoons salt 1/2 teaspoon nutmeg 2 teaspoons baking soda 1 teaspoon cinnamon 2 1/2 cups sugar 1 cup raisins 1/2 cup diced walnuts or pecans, optional Preheat oven to 350 F. Grease and flour 2 bread pans. Combine oil, eggs, water and pumpkin. Sift together flour, salt, spices, sugar and soda. Make a well in center of dry ingredients and add pumpkin mix. Blend until dry ingredients are moist. Stir in raisins and nuts. Bake 1 hour and 20 minutes at 350 F. You can use 4 1-lb. coffee cans and fill them half full. I can't get canned pumpkin here so I put a bunch of fresh pumpkin in the pressure cooker then puree and drain it real well. If you do that, try using the water from cooking the pumpkin in place of the 2 cups of water. *************************************************************** Buckeyes 1 jar of JIF peanut butter (18 oz.) [Any kind of peanut butter may be used.] 1 1/2 lbs. powdered sugar (confectioner's sugar) 1 1/2 cups margarine, softened 1 package (12 oz.) milk chocolate morsels or semi-sweet if you like 1/4 paraffin wax, grated Cream margarine and peanut butter well. Mix in powdered sugar, using hands to mix well. Form into little balls approximately 1/2 inch across. Refrigerate for 1 hour. Melt chocolate with grated paraffin in top of double boiler. (You may melt in microwave, using glass bowl. Stir every 30 seconds, until melted) Using a toothpick, dip peanut butter balls into chocolate mixture, covering 2/3 of the ball. Place on COLD metal tray, pushing the toothpick hole closed with your fingers. I store in the refrigerator or freezer for the best taste! **************************************************************** |
VINEGAR PIE Vinegar Pie - I use This for Holiday fare Vinegar pie sounds terrible, and that's probably why we don't hear of it much anymore. Vinegar pie was what you made when you didn't have anything else to make a pie with. Vinegar pie was like a poor man's lemon or rhubarb pie. Serves 8 9-inch unbaked pie crust 1 1/4 cups sugar 1/4 cup flour 1 tablespoon grated lemon zest 1/2 cup cider vinegar 2 cups water 3 eggs, well-beaten 1 tablespoon butter Preheat oven to 425 degrees. Combine sugar, flour and lemon zest in a saucepan and stir them together until thoroughly blended. Add cider vinegar while stirring or whisking constantly, then add the water. Place over medium heat, bring the mixture to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir a little of the hot mixture into the eggs, then stir the warmed egg mixture into the remaining hot mixture. Stir in butter. Pour the mixture into the prepared pie shell and bake for 10 minutes at 425 degrees and then reduce heat to 350 and continue baking for 30 minutes more. Remove the pie from the oven and let it cool completely before serving. The filling will seem quite liquid, but will firm as the pie cools. *************************************************************** Cheesecake Butter a 9 in pie dish Beat until smooth: 2 - 8 oz. cream cheese 3 eggs 2/3 cup sugar 1/8 tsp. almond extract Bake this in a 325 degree oven for 50 minutes or until top is glossy. In the meantime mix: 1/2 pint sour cream 1 tsp. vanilla 3 Tablespoons sugar When the cheese cake is done - add this to the top and place back in oven and bake for 10 minutes more. You can then top with cherries, apples, etc. We eat it as is. **************************************************************** Pumpkin-Cranberry Nut Bread 2 2/3 cups sugar 2/3 cup shortening 4 eggs 1 can (16) oz pumpkin 2/3 cup water 3 1/3 cup all purpose flour 2 teaspoons soda 1 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon baking powder 2/3 cup sunflower nuts 2/3 cup dried cranberries Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix sugar and shortening in large bowl. Mix in eggs,pumpkin and water. Stir in flour, baking soda, salt, cinnamon, cloves, baking powder, until blended. Stir in nuts and cranberries. Pour into pans. Bake 1 hour and 10 minutes, or until toothpick inserted into the center comes out clean. cool 5 minutes and remove from pans. Cool completely before slicing. Wrap tightly with plastic wrap and refrigerate up to 2 weeks. Makes 2 loaves. ***************************************************************** Pumpkin Cake 2 cups flour 2 cups sugar 1 tsp. salt 2 tsp. baking soda 3 tsp. cinnamon 1 1/2 cups oil 1 small can pumpkin 4 eggs, beaten Mix all together. Bake in well greased and floured Bundt or tube pan. Bake 1 hour in a 350 degree oven. Icing 1 cube soft butter 3 oz. cream cheese, softened 1/2 box powdered sugar 1 1/2 cups finely chopped pecans 1 tsp. vanilla Beat butter and cream cheese till well mixed; then blend in vanilla and powdered sugar , a little at a time until fluffy. Fold in nuts. Ice cake after it has completely cooled. Keep refrigerated. ***************************************************************** Brigadier Pudding ("Brigadeirao") 4 eggs 395 g canned sweetened condensed milk 395 g canned cream 1 cup powdered chocolate 1 tbs. butter or margarine 1 1/2 tsp. vanilla extract Put eggs in a blender and beat for 1 minute. Add sweetened condensed milk and cream to eggs and beat again for 2 minutes. Sift chocolate, add to creamy mixture with vanilla extract and butter and beat again for more 2 minutes. Grease a Bundt pan with butter or margarine. Bake in microwave for 5-8 minutes, high potency (or in conventional oven, moderate, for about 50 minutes, but in this case Bundt pan must be in "bain-marie"). Cool, remove from pan and sprinkle granulated chocolate, but tastes fine without it. For some more calories, you can top it with whipped cream. Serves 6-8. Obs.: Powdered chocolate can be replaced by 400 g chocolate tablet (brown or white) melted, with wonderful results. ******************************************************************** Cranberry-Orange Muffins 2 cups fresh cranberries 1/2 cup sugar 1 egg 1 cup milk 2 tbs. melted shortening or margarine 2 tbs. orange rind 2 cups flour 3 tsp. baking powder 1 tsp. salt Cut cranberries in half and wash thoroughly and the seeds will rinse out while rinsing. Let cranberries soak in 1/2 cup sugar while combining all the ingredients together. Start with dry ingredients then add the others. Grease muffin pan and fill muffin tops. Bake muffins at 400 degrees for 20 to 25 minutes or until brown. As with any baking it depends upon your oven. Serves 12. ******************************************************************* Maple Charlotte A charlotte mold is, as the name implies, a mold specifically designed for making charlottes. It is usually made of metal, and is usually about 4 to 5 inches (10 - 12 cm) high and about 6 inches (15 cm) in diameter, although sizes vary. The traditional charlotte mold is pail-shaped, having a larger diameter at the top than at the bottom, with slanted, smooth sides in order to facilitate removing the charlotte after it has set. They often have heart-shaped handles on the sides which are placed below the edge of the mold, allowing one to get a better grip in the process of lifting the mold when it is inverted onto a serving platter. 1 Tbs (15 ml, 1 packet) gelatin 1/4 cup (60 ml) water 1 cup (250 ml) maple syrup 2 cups (500 ml) whipping cream 1/2 cup (125 ml) chopped almonds, walnuts, or hazelnuts Sponge cake or ladyfingers Additional whipped cream for topping Additional chopped nuts for topping Soak the gelatin in the water for 10 minutes. Heat the maple syrup until it is warm (not hot) and mix with the gelatin mixture. Chill until it has thickened slightly. Whip the cream until the soft peak stage and fold in the maple syrup mixture followed by the chopped nuts. Line a bowl or charlotte mold with pieces of sponge cake or ladyfingers and pour the filling in it. Chill for 2 hours, until firm. Unmold onto a serving platter and serve with whipped cream topped with chopped nuts. Serves 8 to 12. ******************************************************************** Frost on the Pumpkin Pie Crust: 1 1/4 c. graham cracker crumbs 3 tablespoons sugar, 1/2 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp cloves 1/3 c. butter, melted Filling: 1 can vanilla or sour cream vanilla frosting 1 c. sour cream 1 cup canned pumpkin 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1 8-ounce container whipped topping, thawed. In a small bowl, combine the graham cracker crumbs, sugar, 1/2 tsp cinnamon, nutmeg, 1/8 tsp of cloves and butter; stir until blended. Reserve 2 tbs for topping; press the remaining crumbs over the bottom and sides of a 9- to 10- inch pie pan. Bake in a 350 degree oven for 6 minutes. In a large bowl combine the frosting, sour cream, pumpkin, 1 tsp of cinnamon, ginger, and 1/4 tsp of cloves. Beat with an electric mixer at medium speed for 2 minutes. Fold in 1 cup of whipped topping; pour into the cooled crust. Spread the remaining topping over the filling; sprinkle with the reserved crumbs. Refrigerate at least 4 hours until served. Store in the refrigerator. Regular whipped cream can be used, it just requires longer refrigeration before serving. ******************************************************************** Wuerziger Honigkuchen (Spicy Honey Cake) 6 oz honey (175g) 3 eggs 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/8 teaspoon ground cloves zest from a half lemon (ground) 1 lb flour 1 1/2 teaspoon baking powder. Whole blanched almonds for decoration Bring honey to a boil, let cool. Add eggs, sugar, and spices to cooled honey, beat well. Add the flour mixed with baking powder, one spoon full at a time. Roll dough onto lightly greased baking sheet. If sticky dust with some flour. Mark with the back of a knife 2 inch squares. Place an almond in the middle of each square. Bake at 350F for 15-20 minutes. For glaze boil 2 Tbs. sugar and 2 Tbs. water for one minute. Brush onto still warm cake. Let cool. Cut cake into squares and store in airtight canister or tin. ********************************************************************* Microwave Peanut Brittle 1 C sugar 1/2 C light corn syrup 1 C Spanish salted peanuts 1 t. butter 1 t. vanilla extract 1 t. baking soda In a 2 quart microwave-safe measuring cup or bowl (using one with a handle makes it easier, because the mixture gets quite hot), stir together sugar and corn syrup. Microwave on full power 4 minutes. Stir in peanuts. Microwave on full power 3 to 5 minutes, until light brown. Add butter and vanilla, blending well. Microwave on full power 1-2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet or unbuttered non-stick cookie sheet. Let cool 1/2 to 1 hour. When cool, break into pieces and package attractively for gift-giving (if you can get it away from your family!). Makes about 4 1/2 cups. ********************************************************************** Christmas Ribbon Salad First Layer: 2 - 3oz pkgs lime Jell-O gelatin 2 1/2 cups hot water Mix well and pour into a 9X13" enamel or glass pan and let stand in refrigerator until firm. Second Layer: 1/2 c pineapple juice 20 large marshmallows (cut up) 1 - 3oz pkg lemon Jell-O gelatin 1/2 c hot water 1 - 8oz pkg cream cheese (softened) Heat the pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve Jell-O in hot water. Combine all ingredients and mix well. When cool, pour over the first layer and let stand in refrigerator until firm. Third Layer: 1 - 3oz pkg cherry Jell-O gelatin 1 - 3oz pkg raspberry Jell-O gelatin 2 1/2 c hot water Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm. Cut in squares to serve. ********************************************************************** Carolina Mint-Chocolate Pie Crust: 45 vanilla wafers, finely crushed (1 1/2c) 6 T. butter, melted 1/4 c. finely chopped pecans Mix together the above ingredients and place in 10" pie plate covering the bottom and sides evenly. 1 T. unflavored gelatin 1/2 c. sugar dash salt 1 c. milk 2- 1oz. squares unsweetened chocolate 3 eggs- separated 1/4 c. sugar 1/4 t. mint extract (may use peppermint extract) 2 c. frozen whipped topping, thawed Combine gelatin, 1/2 c.sugar and salt. Add milk and chocolate. Cook and stir over low heat until gelatin is dissolved and chocolate is melted. Stir small amount of hot mixture into beaten egg yolks. Return to hot mixture and cook and stir about 2 minutes. Remove from heat; add extract. Chill until partially set. Beat egg whites until soft peaks form; gradually add the remaining 1/4 c. sugar, beating to stiff peaks. Fold into chocolate mixture with whipped topping. Turn into crust. Chill until firm. Serves 8 to 10 ******************************************************************* Apple Cranberry Crisp 5 Granny Smith apples (medium sized), or any firm cooking apples 1 10 oz. can whole cranberry sauce 2 tablespoons flour 1/2 cup sugar 1 teaspoon cinnamon Topping: 1 cup uncooked oatmeal (such as Quaker Oats) 1/3 cup brown sugar 1/3 cup flour 1/4 cup melted butter or margarine chopped nuts, if desired (pecans or walnuts would work well) Preheat oven to 375 degrees. Spritz the bottom of a 9"x13" baking pan with oil. Peel, core and slice the apples and place in the bottom of the baking pan. Mix the cranberry sauce, 2 tablespoons flour, sugar and cinnamon in a bowl and spread over the apple slices. (You can vary the amount of sugar from 1/4 cup to 3/4 cup, depending on your sweet tooth. Our family seems to like it best with 1/2 cup sugar). In a large bowl, mix the oats, brown sugar, 1/3 cup flour, melted butter and nuts, and sprinkle on the top of the cranberry mixture. Bake for 20 - 25 minutes or until bubbly. Serve warm with vanilla ice cream or whipped cream. Serves 10. ******************************************************************** Candied Cranberries 3 cups (750 ml) sugar 1+1/2 cups (375 ml) water 1 cinnamon stick, broken into 1 inch (2 cm) pieces 4 cups (1 L) cranberries The zest of 1 orange, cut in large pieces Combine the sugar, water, and cinnamon stick in a saucepan and bring to a boil. Place the cranberries and orange zest in a heat-resistant bowl and pour the boiling syrup over them. Place the bowl in a steamer and steam for 45 minutes. Remove the bowl from the steamer and cool without stirring. Leave the bowl at room temperature for 3 to 4 days, stirring once or twice per day. When the syrup has thickened to a jelly-like consistency, remove the cranberries and discard the syrup along with the cinnamon stick and orange zest. Place the cranberries on a baking sheet and allow to dry at room temperature for an additional 3 to 4 days, turning them occasionally to allow uniform drying. Makes 1 quart (1 L). ******************************************************************* Walnut Biscotti 1 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon salt 1/2 cup (1 stick) softened unsalted butter 1 cup sugar 2 large eggs, at room temperature 2 teaspoons grated orange peel 1 1/2 teaspoons vanilla extract 1/4 teaspoon almond extract 1 1/2 cups walnuts, lightly toasted and chopped In a bowl, sift the flour, baking soda, baking powder, and salt. Add the pepper. In another bowl with an electric mixer, cream the butter, add the sugar, a little at a time, then beat the mixture until light and fluffy. Beat in the eggs, one at a time, then the orange peel, vanilla extract, and almond extract. Beat in the flour mixture until just combined. Stir in the walnuts. Wrap dough in plastic and chill for several hours or overnight. Preheat oven to 350 degrees F. Butter and flour two baking sheets. Divide dough into 3 pieces. Using lightly floured hands, roll each piece into a log 1 1/2 inches wide. Transfer two logs to one baking sheet, spacing 5 inches apart. Arrange the third log on the second baking sheet. Bake for 20 minutes or until golden. Let cool slightly on the sheets, then cut logs crosswise into diagonal slices 3/4-inch thick. Turn slices cut side down on the baking sheets and bake until golden brown, about 15 minutes. Transfer to racks and let cool completely. Store in airtight containers. Yield: about 3 dozen I've added a teaspoon of pepper to give it a different flavor or you can dip them in chocolate. ************************************************************** English Mincemeat Pies eight 2-1/2 inch pie shells (small pies can be made in patty pans) 1-1/2 cups mincemeat Mincemeat Filling (yields 3 qt) 1/2 lb beef suet, chopped fine 4 cups seedless raisins 2 cups dried currants 1 cup coarsely chopped almonds 1/2 cup coarsely chopped candied citron 1/2 cup coarsely chopped dried figs 1/2 cup coarsely chopped candied orange peel 1/4 cup coarsely chopped candied lemon peel 4 cups coarsely chopped, peeled and cored cooking apples 1 & 1/4 cups sugar 1 tsp nutmeg 1 tsp allspice 1 tsp cinnamon 1/2 tsp cloves 2 & 1/2 cups brandy 1 cup dry sherry Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly. Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist. Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time. *Any unused mixture will keep for a long time if stored in sterilized jars. Preheat the oven to 375 degrees F. Place about 3 tbs of mincemeat into each pastry shell and cover with sheet of pastry, crimping the edges with a fork. Place the stuffed pies on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes or until the crust is golden brown. Sprinkle top with castor sugar while hot. Let pies cool then remove from tin and serve with whipped cream or Brandy Butter. Small pies can be eaten warm, on their own. ************************************************************** Sour Cream Coffee Cake 1/2 cup butter or margarine 1 cup sugar 2 eggs 1 cup sour cream 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. vanilla pinch of salt Preheat oven to 350 F. Grease and flour a Bundt or loaf pan. In separate bowl, mix together flour, baking powder and baking soda. Cream butter and sugar until creamy. Add eggs (room temperature) and vanilla; mix well. Mix in sour cream. Add in flour mixture and mix until well combined. Bake for 40 - 50 minutes. Suggestion: Try layering batter with apples and brown sugar or a combination of cinnamon/sugar/nuts. *************************************************************** Gourmet Cookie Mix in a Jar 1 cup all purpose flour 1/2 tsp.baking powder 1/2 tsp. baking soda 1-1/4 cup rolled oats 1 (1.5oz.) milk chocolate bar 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup chopped nuts, your choice (optional) 1/2 cup chocolate chips With wire whisk, mix flour, baking powder, and baking soda. Pour into jar, then pack down level with heavy object. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top. Attach a card on a ribbon with the following directions: Gourmet Cookies Preheat oven to 375 degrees F. Ingredients needed (from your kitchen) 1/2 cup margarine or butter 1 Egg 1/2 tsp. vanilla Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add one egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Add chocolate chips and nuts, and mix until evenly distributed. Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart. Bake for 8-10 minutes. Yield: 3 dozen ************************************************************* Chocolate Chestnut Roulade. 8 oz. plain chocolate 2 oz. white chocolate 4 eggs, separated 4oz. (1/2 cup) sugar For the chestnut filling: 2/3 cup double cream 8 oz. can chestnut puree. 4-5 tbs. icing sugar, plus extra for dusting 1-2 tbs. brandy. 1. Preheat oven to 350F. Line and grease a 9*13 in. Swiss roll tin. 2. For the chocolate curls melt 2 oz of the plain chocolate and all of the white chocolate in separate bowls set over saucepans of hot water. When melted, spread on a non-porous surface and leave to set. Hold a long sharp knife at a 45-degree angle to the chocolate a push it along the chocolate, turning the knife in a circular motion. Put the curls on grease proof paper. 3. Melt the remaining plain chocolate. Beat the eggs yolks and sugar until thick and pale. Stir in the chocolate. 4. Whisk the whites until they form stiff peaks, then fold into the mixture. Turn into the tin and bake for 15-20 min. Cool, covered with a just-dump dish towel, on a wire rack. 5. Sprinkle a sheet of grease proof paper with sugar. Turn the roulade out on to it. Peel off the lining paper and trim the edges of the roulade. Cover with the dish towel. 6. For the filling, whip the cream until softly peaking. Beat together the chestnut puree, icing sugar and brandy until smooth, then fold in the cream. Spread over the roulade and roll it up. Top with chocolate curls and dust with icing sugar. ************************************************************ Nut Roll 6 cups flour -- sifted 1 teaspoon salt 3 tablespoons sugar 2 small yeast cakes 1/2 cup warm milk -- (scalded) 1/2 pound butter 3 eggs -- beaten 1 cup sour cream NUT FILLING 3 egg whites 1 teaspoon vanilla 2 pounds walnuts -- ground 2 cups sugar 2 tablespoons butter -- melted Dissolve yeast in warm milk to which a tbs of sugar has been added. Set aside. Cut the butter into the flour and salt as for pie dough. Add the sugar and sour cream to the beaten eggs and stir into the flour mixture. Add the yeast mixture and turn onto a floured board and knead, adding a little more flour if needed. Divide into four parts. Roll out as for a jelly roll. Spread the nut mixture over the dough and roll up. Place on a greased pan and set aside to rise until double. Brush top with egg wash. (1 egg beaten with 1 tbs on water). Bake at 350 for 35 to 40 minutes. Nut filling: Beat egg whites until stiff. Add the sugar and ground walnuts then the melted butter and vanilla. The mixture should be soft enough for spreading. ************************************************************* Frosty Snow Balls 1 cup butter, softened 1/3 cup granulated sugar 1 Tbs. water 1 tsp. vanilla 2 1/4 cups all purpose flour 1 cup chopped pecans 1 cup sifted powdered sugar Green, pink and purple edible cake sparkles or colored sugar Preheat oven to 325. In mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar. Beat until combined. Add in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and pecans. Shape dough into 1 inch balls. Place 1 inch apart on ungreased baking sheets. Bake for 20 minutes or until bottoms are slightly browned. Cool on rack. In each of 3 small bowls combine 1/3 cup of sifted powdered sugar and green, pink or purple edible cake sparkles or colored sugar. Gently roll and shake cooled cookies in desired powdered sugar mixture. Makes 3 dozen cookies. ************************************************************ Hard Times Pudding 1 1/2 cups sugar--divided 2 cups water 1 TBS vanilla 1 TBS butter Place 1/2 cup sugar in a dripper pan (9X13) stir over medium heat until brown syrup, add water, sugar, vanilla and butter. Cook 5 minutes on medium heat Cake 1/2 cup sugar 1/3 cup shortening 1 TBS vanilla 1 egg 1 tsp baking powder 1 1/2 cup flour 1/2 cup milk Cream together sugar, shortening, vanilla and egg, then stir in baking powder, flour and milk. Drop by Large spoonfuls into pudding and bake at 375 degrees for 20 minutes Serve with chilled canned milk. Yields 4 to 6 servings ************************************************************** |