XMAS 2
CHRISTMAS SPIRIT
First, take 2 cups of love
to which has been added
1 cup tenderness.
Simmer gently.
Stir in
1 cup of the milk of Kindness,
1 cup of the fruit of Sacrifice,
1 cup of the richness of Giving
1 cup of Holy Quietness.
Sift together a dash of Gaiety,
a generous amount of Cheerfulness
1 quart of Childish Laughter.
Mix thoroughly.
To preserve this mixture,
fold in extra Love with a lavish hand,
for Love is the preservative
that keeps the Christmas spirit fresh
from day to day and year to year!
Pack lightly in human hearts so that it will spill over often.
You will have Christmas spirit to last the whole year through.
When next Christmas comes around,
all you have to do is stir lightly with a bit of enthusiasm borrowed from a child,
and the mixture will bubble and expand to overflowing again.
Merry Christmas and good fortune to all!!
RABBIT PIE
in Nova Scotia, this is a tradition served on Christmas Eve, but is good on any fall night.
4 pr. rabbits (dressed/skinned and cleaned)
2 pounds beef (stew beef/round steak), cubed
2 pounds pork (steak/chops), cubed
salt and pepper
8 cups flour
1/2 pound lard or shortening
Wash and quarter rabbits, cover with water, and cook until tender.
Brown beef and pork while rabbit is cooking.
Remove rabbit from pot, saving the water.
Remove bones and combine beef and pork into same pot.
Season to taste with salt and pepper and continue cooking slowly for 2 to 3 hours, or until meat is extra tender.
Pour off 2 cups (more if needed) of juice and allow to cool enough to handle, to make the crust for the meat pie.
Combine in large bowl 8 cups flour, salt and 1/2 pound lard/shortening, cut into flour thoroughly.
Make well/hole in center, adding juice and mixing after each addition until dough leaves sides of bowl; turn onto floured surface and roll out, adding flour each turn to prevent sticking.
Line bottom of desired size pans and ladle meat mixture in along with juice.
Roll out top for pie cutting designs to allow moisture to escape. Press edges together and walk a fork around to create a design and ensure seal.
Bake in 350º oven or until crust is golden brown.
To serve: steam in colander or double boiler until heated thoroughly
XMAS SNOW GRAPES
4 pounds red and green seedless grapes
8 ounces (1 cup) sour cream
8 ounces cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla
Wash grapes - drain well and put grapes into a clear round glass bowl.
Mix sour cream, cream cheese, sugar and vanilla together well. Pour over grapes but do NOT stir. Cover and refrigerate until ready to serve.
Makes 12 servings
CHRISTMAS HEART COOKIES
4 cups sugar
1/2 cup butter or margarine
1/2 cup lard or shortening
1 quart soured cream (real cream gone sour)
10 cups flour
1/2 teaspoon cinnamon, freshly ground
In large bowl cream sugar, butter and lard until fluffy, add the soured cream, mixing well. Stir in the flour and cinnamon, combining well. Cover and refrigerate overnight.
Roll dough out on floured board or table to desired thickness, not too thin, about 1/2-inch thick.
Cut into 6 to 8-inch strips, 1/2 to 5/8-inch wide with a grooved cutting wheel.
Shape into hearts.
Brush tops with beaten egg yolk, thinned with a little milk, if needed.
Bake at 375º for 10 to 15 minutes.
CHRISTMAS CANDY COOKIES
1 C. butter or margarine, softened
1 C. sugar
1 C. confectioners' sugar
1 C. vegetable oil
2 eggs
1 t. almond extract
3-1/2 C. flour
1 C. whole wheat flour
1 t. baking soda
1 t. salt
1 t. cream of tartar
1 C. chopped almonds
8 ounce package - mini green and red M & M's
Cream butter, sugars and oil. Add eggs and almond extract - mix well.
Beat in the baking soda, salt, and cream of tartar. Gradually add the flour and whole wheat flour. Stir in almonds and the M & M's.
Shape into 1" balls, roll in sugar. Place on ungreased baking sheets. Flatten with a flat-bottomed glass. Bake in a 350º oven for 15 - 18 minutes or until lightly browned and cool on wire racks. about 8 dozen.
ESPRESSO CHOCOLATE CHIP SHORTBREAD
1 cup unsalted butter, softened
3/4 cup light brown sugar
2 T. instant espresso powder, or very finely ground espresso beans
1/2 t. vanilla extract
1/4 t. almond extract
1/4 t. salt
2-1/2 cups flour
1 cup semi-sweet chocolate chips
1/2 cup finely chopped pecans, toasted almonds or walnuts
Preheat oven to 350º
In a large mixing bowl, cream the butter & sugar until light and fluffy. Add the coffee powder, vanilla & almond extracts. Add the flour and salt and mix just until the dough holds together. Add the chocolate chips and the nuts
Turn cookie dough out onto a piece of parchment or wax paper and form a log with the dough approx. 1 1/2 inches thick.
You may need to make two logs.
Refrigerate for at least one hour.
Remove from refrigerator, slice into 1/4 inch thick pieces and place on an ungreased cookie sheet.
Bake for approximately 15 - 20 minutes or until the edges begin to brown slightly. Let cool for 15 minutes on the cookie sheets before removing.
HORNS
1/2 pound butter
1/2 pound cream cheese
2 C. flour
1 t. baking powder
dash of salt
FILLING
1 cup chopped walnuts
1 t. cinnamon
1 cup sugar
3 t. orange juice
Combine & mix well.
Cream Butter & Cream Cheese. Combine dry ingredients & add to creamed mixture, mixing well.
Gather into a ball, wrap in wax paper to chill.
Roll out dough to 1/8 inch thickness. Cut dough into 3 inch squares.
Put a scant teaspoon of filling & roll up from one corner like crescents.
Place on ungreased cookie sheet & Bake at 400º for 20-25 minutes until light & golden.
Remove to cooling rack.
You may roll in powdered sugar when cool
PRALINE COOKIES
1 cup butter
1 cup light brown sugar, packed
1 cup chopped pecans
Line 15 x 10" cookie sheet with whole crackers. Bring butter and sugar to a rolling boil for 2 minutes.
Remove from heat, add nuts, and spread over crackers. Bake at 350º for 10 minutes.
Cool and cut into 1 inch squares.
use a pizza cutter to cut the cookies.
ROLL OUTS
1 cup oleo (margarine)
2 cups sugar
2 eggs
1-1/2 t. vanilla
1 t. lemon juice
3/4 cup sour milk (Can substitute 1 Tablespoon vinegar added to regular milk to make 3/4 cup sour milk
1 t. baking soda
1 t. baking powder
dash salt
5-1/2 cups flour
mix together, then place mixed dough in refrigerator.
Dough will be sticky so use lots of flour when rolling out. Place cutouts on lightly greased cookie sheet. Bake at 350º. for 6 to 8 minutes for a soft cookie or longer if desire a crisper cookie.
DATE & NUT COOKIES - Roberta
1 lb. cream cheese, [16 oz]
2 c crisco or butter
3 c flour
mix together like pie crust. chill in refrigertor for 2 hrs. or overnight
Filling:
cut 1 lb dates in small pieces, cook with 1/2 c water until soft.
remove from heat, add 1/2 c sugar.
add 1 c chopped nuts. let cool.
Roll out like pie crust on lightly floured board, cu with round cookie cutter.
add at least 1/2 tsp filling on top, pinch dough together with fingers.
place on ungreased cooke sheet. bake 375º for 20-25 min. frost while hot
Frosting
1 1/2 c conf. sugar
1/4 c marschino cherry juice
mix tgether till thin. glaze cookies while hot. place 1/4 cherry on top.
DATE FILLED COOKIES
1/2 c butter
1/2 c brown sugar
1/2 c sugar
1 egg
2 c flour
1/2 tsp soda
1/4 tsp salt
Combine ingredients and beat well. Roll out about 1/4" thick. Spread dough with date and nut mixture. Roll up jelly roll style. Wrap in foil and leave in refrigerator several hours. Slice 1/4" thick and bake 375° 8-10 minutes
Filling:
1/2 lb dates chopped
1 tsp lemon juice
1/3 c water
1/4 c sugar
1/2 c chopped nuts
Combine all ingredients except nuts. Cook 5 minutes. Remove from heat add nuts. Let cool.
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