Geee Posted December 12, 2012 Share Posted December 12, 2012 Hot Cranberry Punch 8 servings 1 pt apple juice 1 ½ qt cranberry juice ¼ cup sugar 2 whole cloves 2 whole allspice sprinkle nutmeg Boil juices and spices 3 minutes. Add sugar and boil 3 minutes. Serve hot with stick cinnamon. Almond Paste Cake -- 1 yellow cake mix 1 pkg vanilla instant pudding 1 cup almond paste, grated ¾ cup sugar Make cake as directed on box, adding instant pudding. For filling, mix grated paste and sugar with fork. Pour 1/2 of cake batter in greased 9x13 pan. sprinkle 1/2 of almond paste over cake. Pour rest of batter in pan and sprinkle remaining paste over batter. Gingerbread Cutout Cookies 3 cups all purpose baking flour 1 ½ tsps baking powder ¾ tsp baking soda ¼ tsp salt 1 tbsp ground ginger 1 ¾ tsps ground cinnamon ¼ tsp ground cloves 6 tbsp unsalted butter ¾ cup dark brown sugar 1 large egg ½ cup molasses 2 tsps vanilla 1 tsp finely grated lemon zest(optional) In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended. In a large bowl, beat butter, brown sugar and egg on medium speed until well blended. Add molasses, vanilla and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. Dough can be stored in the refrigerator for up to 4 days, but needs to be brought back to room temperature before using. Preheat oven to 375. Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pins. Roll dough to a scant 1/4" thick. Use additional flour to avoid sticking. Cut out cookies with desired cutter. Space cookies 1 1/2 inches apart. Bake 1 sheet at a time for 7-10 minutes. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like. Fruitcake Cookies 1 # candied mixed fruit 2 cups chopped pecans 2 cups all purpose flour, divided ¼ cup(1/2 stick) butter, softened 1 cup packed light brown sugar 2 eggs ¼ cup milk 1 tbsp. baking powder ½ tsp. ground cinnamon ½ tsp. ground nutmeg Preheat oven to 325. Coat cookie sheets with nonstick cooking spray. In a large bowl, combine the candied fruit, pecans, and 1/2 cup flour; toss until evenly coated, then set aside. In another large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs and milk. Add the remaining 1 1/2 cups flour, the baking powder, cinnamon, and nutmeg, beat until well blended. Stir in the fruit mixture; mix well and drop by rounded teaspoonfuls 1 inch apart onto the cookie sheets. Bake for 15 to 18 minutes, or until golden. Remove to a wire rack to cool completely. TIP: Candied mixed fruit can include a combination of pineapple, red and green cherries, and citron. If you prefer, use just one particular favorite. Apple and Cranberry Crisp 4 servings ½ cup oats ½ cup flour ½ cup dark brown sugar 1 tbsp cinnamon 6 tbsp butter, broken into small pieces 3 Granny Smith apples, cored, peeled and cut into bite sized pieces 3 cups cranberries ¾ cup sugar zest of 1 orange ½ cup orange juice(fresh squeezed) ⅛ tsp ground cloves Preheat oven to 375. In a large bowl, combine oats, flour, brown sugar and cinnamon. Add the butter and mix it in until the flour mixture forms small crumbs. In another large bowl, combine the remaining ingredients. Transfer fruit ingredients to a large baking dish. Top with dry crumb mixture. Bake about 45 minutes, until golden and fruit is tender. Cool a little before serving. This stays very hot for a long time, so handle with care when serving. Serve with vanilla ice cream. Hasty Pudding(cornmeal mush) 4 servings 6 cups boiling water 1 tsp salt 1 cup yellow cornmeal Bring the water to a rapid boil in a heavy covered pot. Add the salt and slowly add the meal to the boiling water, stirring all the time. I use a wire whisk for this. Continue stirring until the cornmeal thickens, about 5 minutes. Turn the heat down low and cover the pot. Continue to simmer lightly, stirring the pudding several times, for 30 minutes more. Johnnycake: Johnnycake is just corn bread with a bit of sugar added. Add 2 or 3 tbsp of sugar to the cornbread recipe and you have Johnnycake. The name comes from the practice of offering sweet corn bread to people in the midst of a journey. In New England the word 'journey' is pronounced "johnny", thus the name. Notes This dish was an absolute staple in Colonial times. It was called hasty because it takes only about 40 minutes to make. Cranberry Walnut Bread 4 cups sifted all purpose flour 1 ⅓ cups granulated sugar 1 tbsp. double action baking powder ½ tsp. baking soda 1 ½ tsp. salt 1 ½ tsp. cinnamon ¾ tsp. mace 2 eggs , beaten slightly ⅓ cup butter, melted ⅓ cup light molasses 1 cup milk ¾ cup walnuts, chopped 1 ½ cups fresh cranberries, chopped Sift together flour, sugar, baking powder, soda, salt, cinnamon and mace. Combine eggs, butter, molasses and milk. Add to flour mixture; stir until moistened. Fold in walnuts and cranberries. Pour into two greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans. Bake in 350 oven for 55 to 60 minutes. Remove from pans; cool on rack. Wrap in foil; store overnight before slicing. Yield : 2 loaves. Becky's Punch -- 1 64 oz bottle cran-raspberry juice 2 2 liter bottles ginger ale 2 12 oz can dole orange-pineapple juice Put cran-raspberry juice in punch bowl; add orange-pineapple juice and stir in. Add ginger ale. Candy Cane Fudge -- 1 pkg vanilla milk chips 1 can Pillsbury vanilla creamy supreme icing ½ tsp peppermint extract 4 drops red food coloring 2 tbsp peppermint candy canes, chopped Put vanilla chips in pan on the stove at medium heat. Continue stirring until the chips have melted. Add icing to pan and continue stirring. Remove from heat and add peppermint extract; stir until dissolved. Pour mixture into a pan. Take food coloring and add one drop in each corner of pan. Use a butter knife and begin stirring until the food coloring has been swirled into the fudge. Add chopped peppermint pieces to top of fudge. Cover the pan with plastic wrap and place in the refrigerator until the fudge has hardened. Cut into small pieces. White Fruit Cake -- 1 cup butter 2 cups sugar 4 eggs 1 cup nuts, chopped 1 ½ cups dates 1 cup figs 1 cup raisins ½ cup citron ½ cup marachino cherries ½ cup pineapple 1 ½ tsps baking powder 1 cup milk 3 cups flour 1 tsp salt 1 tsp vanilla Mix fruit with 1 cup flour. Cream butter, sugar, vanilla and salt. Add milk, eggs, 2 cups flour and baking powder. Add fruit mixture. Bake at 300 for 30 minutes. Reduce temperature and bake 1 hour. Bake in 3 loaf tins. Cranapple Crisp 6 servings 3 large apples, Pears can be substituted l cup cranberries, fresh or frozen ¼ cup sugar 3 tablespoon apple liquor,brandy,or rum(optional) Struesel Topping: 1 stick butter or margarine, room temperature ¾ cup sugar ¾ cup flour ¾ cup quick oatmeal ¾ cup walnuts, chopped 1 teaspoon cinnamon Fruit: Combine all ingredients and pour into greased 8x8 cakepan or similarly sized pan. Top with the streusel topping. Bake in a preheated 350 degree oven for 35 to 40 minutes or until apples are tender. Serve warm with ice cream. Streusel: Cut the butter into sugar. Using a pastry cutter or 2 forks add the remaining ingredients and mix together to form a crumbly mixture. Kringle -- 2 cups flour 1 cup margarine 1 cup sour cream ½ tsp salt 2 12 oz cans filling for pastries Icing: 1 cup powdered sugar 2 tbsp butter, softened 2 tbsp milk 1 tsp vanilla Blend together first 4 ingredients. Form into a ball. Refrigerate overnight. Divide dough into 2 parts. Roll out on floured waxed paper. Spread with 2/3 can filling. Repeat for the other half. Bake at 350 for 35 minutes. Cool slightly. Spread with icing. Icing: Cream together sugar and butter. Add milk and vanilla. Beat until smooth. Red Velvet Cupcakes 24 cupcakes 2 ¼ cups flour ½ cup unsweetened cocoa powder 1 tsp salt 1 cup butter, softened 2 ¼ cups sugar 4 large eggs 1 cup sour cream ½ cup buttermilk 2 tbsp(1 oz) liquid red food coloring 1 tbsp pure vanilla extract Frosting: 1 8 oz pkg cream cheese, softened ¼ cup butter, softened 2 tbsp sour cream 2 tsps vanilla extract 3 ¾ to 4 cups(1#) powdered sugar Preheat oven to 350. Mix flour, cocoa butter and sugar in large bowl with electric mixer on medium speed five minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup two-thirds full. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack at least five minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting. Frosting: In a mixer bowl, combine cream cheese, butter, sour cream and vanilla; beat together until light and fluffy. Gradually beat in powdered sugar until smooth. If the icing seems too loose, refrigerate for a bit or add more powdered sugar. Cranberry Ice 6 servings 3 cups fresh cranberries 3 cups water 1 ½ cups sugar 1 tsp fresh lemon juice Simmer the cranberries and water in a covered stainless-steel pot until the are very tender, about 10 minutes. Strain the berries, reserving the liquid, and puree in a food processor with some of the juice. Add the remaining juice, sugar and lemon juice. Refrigerate until chilled and freeze in and ice cream maker, or you can freeze in a small pan in the freezer, stirring every 15 minutes or so until a nice texture is achieved. Cheesecake Cookies 16 servings 1 cup all purpose baking flour ⅓ cup butter , softened ⅓ cup firmly packed brown sugar ½ cup chopped walnuts 1 8 oz pkg cream cheese, softened ¼ cup sugar 1 egg 2 tbsp milk 2 tbsp lemon juice ½ tsp vanilla extract In large mixer bowl combine flour, butter and brown sugar. Blend with mixer until particles are fine. Stir in walnuts. Reserve 1 cup for topping. Press remainder in ungreased 8" square pan. Bake at 350 for 12 to 15 minutes until lightly browned. In same mixer bowl combine remaining ingredients. Blend well. Spread over partially baked crust. Sprinkle with reserved crumb mixture. Bake at 350 for 25 to 30 minutes. Cool; cut into squares. Sweet Potato Pie 6 servings Crust: 1 ¼ cups all purpose baking flour 1 tbsp sugar ½ tsp salt 6 tbsp cold unsalted butter, cut into thin slices 4 tbsp chilled vegetable shortening 3-4 tbsp ice water Filling: 2 medium sweet potatoes or yams, cooked and peeledor 2 cups insweetened canned yams 1 cup packed brown sugar ¾ cup heavy whipping cream ⅔ cup orange juice 2 tbsp bourbon 3 large eggs, lightly beaten 1 tsp vanilla extract ½ tsp salt ⅛ tsp ground nutmeg whipped cream for garnish Combine flour, sugar and salt in the bowl of a food processor fitted with the steel knife. Add the butter, tossing and coating in the flour. Cover and pulse until the butter is broken down into small particles, about 5 pulses. Add the shortening and continue pulsing until the mixture resembles cornmeal. With the motor running, pour in 3 tbsp of water. Stop the processor as soon as the water is added. Check to see if the dough is moist enough to form a ball, If not, add another tbsp of water and process one pulse. Small pieces of butter will be visible. Shape the dough into a ball with your hands and flatten into a disc, about 3/4" thick. Dust lightly with flour and wrap tightly with plastic wrap. Refrigerate 30 minutes. On a lightly floured board, roll dough to a 12" circle. Place in a 9" pie plate; trim and flute edges. Refrigerate while preparing filling. For filling, place cooked sweet potatoes in the food processor; cover and blend until smooth. Measure 2 cups puree; reserve remaining puree for another use. Place the measure puree in a large mixing bowl. Add the brown sugar, cream, orange juice, bourbon, eggs, vanilla, salt and nutmeg. Whisk until the mixture is smooth. Preheat oven to 425. Pour the filling into prepared pie shell and bake for 15 minutes. Reduce heat to 350 and continue to bake for 40 to 50 minutes, or until the center is set and the edges of the filling are puffed. Remove to a wire rack to cool completely. Chill for at least 3 hours before serving. Garnish each serving with a dollop of whipped cream. Refrigerate leftovers. Cranberry Cobbler 2 cups whole cranberries 1 ½ cups sugar ¾ cup chopped pecans or walnuts ½ tsp ground cinnamon 2 eggs 1 cup flour ¾ cup melted butter Preheat oven to 325. Place cranberries in a buttered 10" baking dish. Sprinkle with 1/2 cup sugar, nuts and cinnamon. Set aside. Beat eggs and 1 cup sugar until light yellow. Add flour and melted butter; beat until well blended. Pour batter over berries and nuts. Bake at 325 for 1 hour or until set and top is golden brown. Serve warm with vanilla ice cream, whipped cream, or Vanilla Custard. Spiced Cranberry Orange Mold -- 2 small pkgs or 1 lg raspberry jello ¼ tsp. salt 1 ½ cups boiling water 1 16 oz can whole berry cranberry sauce ½ cup cold water 1 tbsp. lemon juice ¼ tsp. ground cinnamon ⅛ tsp. ground cloves 1 small can mandarin oranges Dissolve gelatin and salt in boiling water. Add cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate until thickened about 1 1/2 hours. Stir in orange. Spoon into 5 cup mold. Refrigerate until firm-about 4 hours. Cherry Swirl Coffee Cake -- 4 cups Bisquick ½ cup granulated sugar ¼ cup butter or margarine, melted ½ cup milk 1 tsp vanilla 1 tsp almond extract 3 eggs 1 can(21 oz) cherry pie filling Glaze: 1 cup powdered sugar 1 to 2 tbsp. milk 1. Heat oven to 350. Grease bottom and sides of 15x10x1 pan or 2 nine inch square pans with shortening or cooking pray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds. 2. Spread 2/3 s of the batter(about 2 1/2 cups) in in 15x10 pan or 1/3 of the batter(about 1 1/4 cups) in each square pan. spread pie filling over batter(filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling. 3. Bake 20 to 25 minutes or until light brown. Meanwhile, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool. Cranberry Punch 25 servings 1 3 oz pkg cherry jello 1 cup boiling water 1 6 oz can frozen lemonade 3 cups cold water 1 qt cranberry juice cocktail, chilled 1 pt. ginger ale, chilled Stir boiling water into jello. Add lemonade, then cold water and cranberry juice. Store in refrigerator. When ready to serve, add 2 trays of ice cubes in a punch bowl. Pour punch mixture over ice. Slowly add ginger ale. Note: Pineapple juice may be substituted for lemonade. One quart flavored sherbet may be added to punch, also. Pecan Pie -- ½ stick(1/4 cup) butter 1 cup light brown sugar 1 cup white corn syrup 3 eggs ⅛ tsp salt 1 tbsp flour 1 tsp vanilla ½ tsp cinnamon 1 unbaked 9" pie shell 1 cup pecans Using your electric mixer, cream the butter and sugar together. Add the syrup and whip until light. In a separate bowl, whip the eggs and salt together until light and fluffy. Combine the eggs with the sugar mixture along with the flour, vanilla, and cinnamon. Mix well and pour into a pie crust. Sprinkle pecans on top and bake in a 350 oven for 50 minutes. Christmas Butter Cookies -- 1 ½ cups butter 1 ½ cups sugar 3 egg yolks 1 tsp vanilla ¼ tsp almond extract 3 ½ cups flour ¼ tsp salt ¼ cup green colored sugar ¼ cup red colored sugar Beat softened butter; add 1 cup sugar, beat until smooth. Beat in egg yolks, one at a time; beat well. Beat in vanilla and almond extract. combine flour and salt. Beat until combined well. Divide dough in half. Stir green sugar into 1/2 of dough and red sugar into remaining half. Make 3/4" balls of each color. Press 1 ball of each color together, slightly roll together, gently to make a 1/2 red and 1/2 green ball. Roll color ball in remaining sugar. Place on greased cooke sheet. Flatten to 1 3/4 inch with bottom of a glass, dipped in sugar. Bake at 350 for 10 to 12 minutes. Holiday Salad 8 servings 1 8 oz can cranberry sauce 1 3 oz box red jello 1 cup boiling water 1 cup chopped apples ½ cup chopped nuts ½ cup cold water Pour boiling water over jello. Stir until completely dissolved. Add the cold water. Mix in cranberry sauce, apples and nuts. Pour into a 1 quart mold. Refrigerate until firm. Christmas Date Filled Cookies -- 1 cup shortening ½ cup milk 1 cup sugar 2 cups oatmeal 2 cups flour 1 tsp baking soda filling: 2 cups dates, (cut up) 1 cup sugar 1 cup water ½ cup nuts, optional Mix sugar, oatmeal, flour and baking soda in large bowl. Cut in shortening with pastry blender until mixture resembles coarse crumbs; add milk. Filling: Boil until thick in a double boiler. Press 1/2 of oatmeal mixture firmly into greased 11x6 " pan. Spread with date mixture and add remaining mixture of oatmeal. Bake at 275 for 35 minutes. Cool, then sprinkle with red and/or green sugars. Cut into squares. Link to comment Share on other sites More sharing options...
cudjo Posted December 12, 2012 Share Posted December 12, 2012 I think I gained 20 lbs just reading all of these, would like to make so many of them 1 Link to comment Share on other sites More sharing options...
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