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CHRISTMAS
With Christmas right around the corner from Thanksgiving, and knowing that I usually have about the same meal for both holidays, I have chosen to stick with mostly desserts for recipes for this feature. I will include links to the last feature for the main meal recipes that I use for your convience.
Heres the menu I plan to use for this Christmas dinner:
Makes 1 dozen medium cookies
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup sour cream
2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
First sift and stir the flour, sugar, baking powder, baking soda, salt and nutmeg together. In a large bowl, cream together the shortening, egg , vanilla and sour cream. Slowly combine in the dry ingredients a little at at time being sure to mix well after each addition.
On a clean , lightly floured surface, roll the dough about 1/4 inch thick and use you r cookie cutters to cut out what ever shape is desired.
425°F for 8 to 10 minutes (do not over bake)
Frost with Butter Cream Frosting, can be flavoured to suit your tastes. Recipe to follow. Then decorate with sprinkles and serve.
For 1 dozen cookies
1 pound of Confectioners Sugar (also called 10X or Powdered Sugar)
1/4 pound soft butter
1/8 teaspoon of salt
1 teaspoon of vanilla
3 to 4 Tablespoons milk
Combine 1/3 of the sugar with the butter and salt. Blend vanilla, 2 Tablespoons of milk and remaining sugar into the mixture. Gradually stir in remainin milk, until the desired consistency is reached.
You may also add flavourings to the frosting such as peppermint for a flavoured frosting other that butter cream. To do that, add a bit of flavouring at a time till desired taste is reached. The same with colourings as well
2 Cups Sugar
1/2 Cup Milk
1 Stick Butter
2 Cups Peanutbutter
1 teaspoon Vanilla
In a medium saucepan, combine the sugar milk and butter, bringing them to a full boil. Continue to cook, stirring occasionally until it reaches the hard ball stage, use a candy thermometer to be sure you have reached the correct stage. Next, remove from heat, and stir in the peanutbutter and the vanilla. Mix until desired creamy texture is reached. Pour immediately into a greased brownie pan, if the recipe is doubled, use a 13" X 9" pan. Cool , cut into squares and serve.
Optional: You may add chopped walnuts or chocolate chips to the recipe or garnish the top of the fudge with nuts also.
IMPORTANT NOTE:You may double this recipe, but do not try to more than double it as it will fail to set properly, and your fudge will be runny.
Ingredients:
1 Egg
8 ounces Chopped dates
1/2 Cup of butter
1/2 Cup Brown Sugar
1 Cup rice Krispies
1/4 Cup Shredded Coconut
1/2 Cup Chopped walnuts
1 Cup Confectioners Sugar
In a medium saucepan , combine the egg, dates,butter, and brown sugar. Cook , stirring constantly over a medium heat for 5 minutes. Cool this mixture to room temperature. Then add the rice krispies, coconut and chopped nuts, mixing well .
Roll into balls and coat with confectioners sugar.
Ingredients:
1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana
1/2 cup chopped walnuts
Preparation:
Preparation:
Cream together the shortening and sugar; add egg and beat well. Sift together the dry ingredients; add to the creamed mixture alternately with the banana, blending well after eadh addition. Stir in the nuts. Pour into a well greased loaf pan (9 1/2 X5X3 inch pan)
Bake at 350 degrees F for 40 to 45 minutes
enough to stuff a 12-15 pound turkey
2 pounds Bob Evans Origional roll sausage
8 cups Fresh bread crumbs, dried or toasted
1 cup condensed beef broth
2 cups chopped celery
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup finely chopped parsley
1/4 cup snipped fresh chives
1 tablespoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground mace
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon dried marjoram leaves
4 whole eggs
1/4 cup half-and-half
Canned chicken broth of turkey pan drippings (optional)
Crumble the sausage into a large skillet, and cook over a low heat until well browned. Stil in bread cube. Transfer to a large bowl. Add beef broth to same skillet and stir to pick up any browned bits. Add to sausage mixature. Add celery, onion, green pepper, and seasonings to the sausage mixture. In a small bowl, beat the eggs; stir in the half-and-half. Add to sausage mixture; tossing lightly to combine. Use to stuff turkey or place stuffing in a greased 13X9 inch baking dish. Bake at 350°F for 30 - 45 minutes.
1 (12 to 14 Pound) Turkey
1/2 tsp. Salt
1/2 tsp. Black Pepper
2 Tbsp. Poultry Seasoning
Stuffing
Bacon optional
Preheat the oven to 325°F. Remove the neck and giblets from the turkey; reserve for gravy. Rinse the turkey inside and out with cold water. Sprinkle neck and body cavities with salt, pepper and poultry seasoning. (I generally combine the 3 ingredients so it is a mixture) Loosely spoon the stuffing into the neck and body cavities of the turkey. Place turkey into roasting pan (I often use a roasting bag as it eliminates the need for basting) breast side up. Using cooking oil or butter, rub the entire top side of the turkey lightly until all visible parts have a light coating. The oil or butter helps the turkey to brown up nicely and has a rich golden brown look when finished cooking. Sprinkle the remaining salt, pepper, poultry seasoning on the top of the trukey. If desired you may now place a few strips of bacon on the turkeys top side. This helps all flavour, colour to the cooked meat, and makes a nice garnish. If using a roasting bag, you now close it and are ready to cook the turkey. If not using a roasting bag, be sure to baste the every 45 minutes to ensure that it stays tender and juicy. See the roasting table for roasting times. When the turkey is done, remove it from the oven, and allow it to set for 10 minutes before attempting to remove it from the pan and carve it. Remember to remove the stuffing before carving the turkey.
3 pounds of All Purpose Potatoes
1 stick of Butter
1/2 c. Milk
salt and pepper to taste
1/4 c. Sour Cream, optional
Wash, peel and dice the potatoes, place into a large pot of water. Boil until tender and start to break apart with a fork when touched. Drain the water off, and return the potatoes to the pan. Add the butter, salt and pepper, and using either your mixer or a masher, mash the potatoes till they no longer have large lumps. Add milk a little at a time, until potatoes are at desired texture and thickness. Add sour cream if desired, you can even eliminate the milk and use the sour cream instead if you so choose.
In a sauce pan, all the neck and giblets that you reserved from the turkey, to water. Bring them to a full boil and remove and discard them. Add to the pan the pan drippings from the turkey and again bring to a full boil. Combine 1/2 c. cornstarch with about 1/2 c. cold water, mix together until no longer lumpy. Slowly add the cornstarch to the boiling juices, using a wire wisk stir continueously until desired consistency is reached. Stir in 1 tsp. of Kitchen Bouquet, this adds a little colour to the gravy.
This recipe is rather general as its the same I use for all types of squash. So if you perfer to use Acorn or Butternut, or any other type of squash, this recipe will work well with all types.
Cut the squash in half like you would a cantaloupe, remove and discard the seeds. Into the center of each half, add 2 Tbsp. butter and 1/4 cup brown sugar. Bake at 350°F until tender. Remove from the oven, and scoop out the insides of the squash, including the butter and brown sugar place in a bowl. Add to the mixture a dash of salt and pepper. Combine well.
1 1/3 c. All-purpose Flour
1/2 tsp. Salt
1/2 c. Shortening (I use Butter Flavoured Crisco)
3 Tbsp. Cold Water
Spoon flour into measuring cup and level. Combine the flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to for pea sized chunks. Sprinkle with water, 1 Tbsp. at a time. Toss lightly with a fork until dough forms a ball. Press dougn between hands to form a 5 to 6 inch pancake. Flour rolling surface and rolling pin lightly. Roll dough in a circle. Trim 1 inch larger than an upside-down poe plate. Flod dough into quarters. Unfold into pie plate. Crimp the edge. Makes 1 8-9 inch crust.
Preheat oven to 350°F. Use the above pie crust recipe for the crust. You will need to do this reicpe twice as you need 2 crusts for this pie. Peel and core 4-6 Apples (I use Jona Golds when available, otherwise I use McIntosh.) Slice the apples into 1/2 inch slices. In a large mixing bowl combine 1 c. sugar, 4 Tbsp. Cinnamon, 2 tsp. nutmeg and 1/4 cup cornstarch. Mix well. Add the apples and again mix well, being sure all the apples are coated. If needed, add more sugar and cinnamon to cover all the apples. Place the pie crust into the pie plate, and dump the apple mixture into the crust. Place top crust on the pie and crimp the edges together. Lightly brush the top of the pie with egg white, and sprinkle with a little sugar. Bake the pie for 45 minutes to 1 hour being sure to check that the crust isn't getting burned. Cool for 1/2 hour before serving.
Preheat oven to 350°F. Use the above pie crust recipe for the crust. You will need to do this reicpe twice as you need 2 crusts for this pie. Place the pie crust into the pie plate, and dump 2 cans of Comstock (or your favourite brand of cherry pie filling) cherry pie filling into the crust. Place top crust on the pie and crimp the edges together. Lightly brush the top of the pie with egg white, and sprinkle with a little sugar. Bake the pie for 45 minutes to 1 hour being sure to check that the crust isn't getting burned. Cool for 1/2 hour before serving.
Well everyone! I hope ya'll have a wonderful Christmas. Be safe and happy! Luv's ya! Kali
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