SWEET SPICE BLEND
you can use cinnamon in place of Cardamom.
2 tablespoons light brown sugar
2 tablespoons ground cinnamon
4 teaspoons dried ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
Combine all ingredients in a small bowl. Store in an airtight container.
Makes 6 tablespoons
BAKING HAM
When your fixing ham for Christmas/Thanksgiving try pouring a 12 ounce can of seven up over it before putting in the oven the seven up neutralizes the salt and the carbonation causes the tissues to expand so its not tough. Save the juice for ham gravy and if you don't want lumps, instead of flour you can use baking powder ( just a thought) I've been fixing mine like that for yrs
CRANBERRY MEATBALLS
2 pounds ground chuck
2 large eggs
1/3 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 (16-ounce) can cranberry sauce
1 (12-ounce) jar chili sauce
1/4 cup orange marmalade
1/4 cup water
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon dried red pepper flakes
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.
Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
NOTE:
To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.
Yield: Makes about 4 1/2 dozen
CHERRIES/STRAWBERRIES IN THE SNOW
1 angel food cake, break in pieces and put in a big oval bowl
Mix until smooth
1 cup of milk
1 8 oz package of cream cheese, room temp
Whip cream cheese, then add a LITTLE of the milk at a time, until smooth
Add 1 cartoon of cool whip to the mixture and mix well
Pour over the angel food cake, making sure to cover it all, as best you can
Refrigerate about 2 hours
Then put a can of pie filling, plain cherries or
strawberries on top just before serving
You can top with Cool Whip
SUGAR-FREE PECAN FUDGE
Serves 16
1 Pound Cream cheese- softened
2 Ounces Unsweetened chocolate-melted and cooled
1/2 cup Splenda
1 teaspoon Vanilla extract
1/2 cup Pecans- chopped
In a small mixing bowl, beat the cream cheese, chocolate,
sweetener and vanilla until smooth. Stir in the pecans.
Pour into 8 inch square baking pan lined with foil.
Cover and refrigerate overnight. Cut into 16 squares.
MARASCHINO THUMBPRINT COOKIES
2 10-ounce jars maraschino cherries
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 tsp vanilla extract
1-1/2 cups flour
1/2 cup unsweetened cocoa
1/4 tsp salt
1/2 tsp baking powder
1/2 cup semisweet chocolate chips
2 Tbs milk
Drain maraschino cherries, reserving 1 teaspoon juice. Put butter and sugar in medium bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well blended. Add egg and vanilla; mix well. Combine flour, cocoa, salt and baking powder; add flour mixture to butter mixture. Beat until well mixed.
Put chocolate chips and milk in a small saucepan. Heat, stirring constantly, over low heat until chocolate melts. Stir in reserved maraschino cherry juice. Let cool slightly.
Shape dough into 1-inch balls. Place on an ungreased baking pan. Push in center with your thumb; spoon 1 teaspoon chocolate mixture into each thumbprint and top with a cherry.
4 Bake in a preheated 350-degree oven 10 to 12 minutes, or until cookies are firm. Remove to wire racks. Let cool completely. Store in an airtight container.
Yield: 3 dozen
Nutrition Facts
Amount Per Serving
Calories 0.00
Calories From Fat 0.00
% Daily Value
Total Fat 0.00g 0%
Saturated Fat 0.00g 0%
Cholesterol 0.00mg 0%
Sodium 0.00mg 0%
Potassium 0.00mg 0%
Carbohydrates 0.00g 0%
Dietary Fiber 0.00g 0%
Protein 0.00g 0%
MAKE YOUR OWN HOLIDAY SPICES
APPLE PIE SPICE
To Make 1 teaspoon
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
PUMPKIN PIE SPICE
To Make 1 teaspoon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon EACH ground cloves and ground nutmeg
ALLSPICE
One teaspoon ground allspice is equivalent to approximate 5 whole berries.
A substitute for ALLSPICE
combine equal parts of ground cinnamon, cloves, nutmeg, and black pepper.
PEANUT BUTTER LOGS
1 package (10 oz) peanut butter chips
1 can (14 oz) sweetened condensed milk
1 cup miniature marshmallows
1 cup chopped peanuts
In a heavy saucepan, over low heat, melt chocolate chips with condensed milk. Add marshmallows, stir until blended. Remove from heat; cool 20 minutes. Divide mixture in half. Place each portion on a 20" piece of wax paper. Shape each portion into a 12" log. Roll each log in nuts. Wrap tightly. Chill 2 hours or until firm. Remove paper. Cut each log into 1/4" slices.
LAYERED SEAFOOD APPETIZER
2 8 oz packages cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon OLD BAYŽ Seasoning
1/2 cup sliced green onions, green part only
3/4 cup diced tomato
1 pound fresh lump crabmeat*, picked over
1/2 cup shredded Cheddar cheese
Assorted crackers and plain tortilla chips
In medium bowl, cream together cream cheese, mayonnaise and OLD BAYŽ Seasoning. Evenly spread in bottom of pizza pan or 12-inch round tray.
Sprinkle onions and tomatoes over cream cheese mixture. Top with crabmeat and cheddar cheese.
Sprinkle with additional OLD BAYŽ Seasoning, if desired. Serve with assorted crackers and plain tortilla chips.
CREAMY SHRIMP & DILL PUFFS
1/3 cup whipped cream cheese
1/2 teaspoon Dill Weed , divided
1/4 teaspoon Ground Ginger
1 tablespoon chopped green onions
1 can (8 ounces) refrigerated crescent rolls
3/4 cup chopped precooked shrimp*
Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.
Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.
Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill. Bake, uncovered, 15 to 17 minutes or until crisp and golden-brown.
Make-Ahead Tip:
We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week. Bake as directed above (do not thaw before baking).
OLD ENGLISH PLUM/SUET PUDDING
This is from a very old Robin Hood Xmas recipe cook book
1 & 3/4 cups of all purpose flour
1 cup of white sugar
1 tsp nutmeg
1/2 tsp salt
2 cups finely chopped suet ( 1/2 lb)
3 cups seedles raisins
2 cups seeded raisins
2/3 cup of mixed chopped peel
1/3 cup chopped citron
1/2 cup chopped, blanched almonds ( optional )
1/4 cup of chopped marchino cherries ( chopped fine )
3 eggs ( well beaten )
1 cup of milk ( doesn't say what strength )
Grease - thoroughly 4 - 20 oz tins ( fruit or soup tins ). Measure - flour into lg mixing bowl, add sugar, nutmeg, salt, and blend well. Blend - in suet with a pastry blender. Add - fruit , nuts, and combine. Turn - into the tins filling 2/3 full - cover with several layers of greased waxed paper. Set - puddings on rack in a large kettle of boiling water halfway up the tins .Cover the kettle tightly -
Steam - for 3 hrs. Check- periodically and add more boiling water to keep the original level at half way up the tins.
TO SERVE - re-steam for 2 hrs and serve with the hard sauce - I think you can probably use your microwave to heat it - I didn't have one that many yrs ago -
HARD SAUCE ( 6 - 8 servings )
1/3 cup soft butter
1 cup fine white sugar ( or 1 cup firmly packed brown sugar )
1/4 tsp lemon extract
3/4 tsp vanilla
Cream - butter, add sugar gradually, continue to beat until lite and fluffy,
Add - flavourings and beat well. Put - into a serving dish and chill thoroughly
ORANGE SLICE CAKE
Make this about Thanksgiving time and "cure" until Christmas.
3-1/2 c flour
1/2 tsp salt
1 pound orange slice candy diced
8 ounce dates, chopped
2 c nuts, chopped (walnuts or pecans or both)
3-1/4 ounce coconut
1 c margarine
2 c sugar
4 eggs
1 tsp soda
1/2 cup buttermilk
1 c orange juice
2 c powdered sugar
Sift together salt & flour. Mix together candy, nuts, dates, coconut; stir in 1/2 c of flour mixture. Set aside. Beat margarine until light; gradually add sugar, then eggs, beating after each. Stir together soda & buttermilk; add alternately with flour mixture. Stir in candy mixture. Bake in well greased tube pan (not Bundt) 1 hr 45 min. Combine juice and powdered sugar and pour over hot cake. Cool completely and remove from pan. Wrap well and store in cool spot.
