MINCE PIE FOLKLORE
Folklore states that mince pies are a favourite food of Father Christmas, and that one or two should be left on a plate at the foot of the chimney as a thank-you for stockings well-filled.
English tradition demands that the mince meat mixture only be stirred in a clockwise direction. To stir it anticlockwise is to bring bad luck for the coming year.
Tradition also says one should make a wish whilst eating one's first mince pie of the festive season, and that mince pies should always be eaten in silence.
Eating at least one mince pie on each of the twelve days of Christmas is said to bring luck for the coming year.
Mince pies should traditionally have a star on top, to represent the Christmas Star which led the shepherds and Magi to the baby Jesus in Bethlehem.
MOCK MINCEMEAT
8 cups finely chopped green tomatoes
4 cups finely chopped apples
3 cups raisins
1/2 cup chopped candied mixed peel
1 tsp salt
2 tsp cinnamon
1 tsp ground cloves
3/4 tsp allspice OR ground nutmeg
&frac13 cup apple cider vinegar or white vinegar
2 tbsp lemon juice
1 cup apple juice or water
1/2 cup brandy (optional)
Combine all ingredients, except brandy, in a large saucepan. Bring to a boil, over medium heat, then reduce heat and simmer, stirring frequently, for two hours. Remove from heat, stir in brandy, if using, then ladle mincemeat into hot, steralized canning jars. Store in a cool, dry place. Makes about 7 cups.
BROCCOLI CHRISTMAS TREE
On a large platter arrange broccoli florets in the shape of a tree.
Trim the tree with sweet yellow peppers cut in star shapes, radishes or cherry tomatoes, and a snowy base of cauliflower.
A broccoli-stem trunk and star-shape dish filled with dip complete this edible composition.
BRAIDED HOLIDAY BRUNCH LOAF
2 loaves
It’s really just fancy scrambled eggs folded into dough.
1/4 stick (2 tablespoons) unsalted butter
1 russet potato, peeled and cut into 1/2-inch cubes
1 small yellow onion, finely chopped
1 red bell pepper, seeded and diced into 1/4-inch pieces
4 strips cooked bacon or ham, chopped
1 dozen eggs
2 scallions, finely chopped
8 ounces cream cheese, cut into small pieces
1/2 cup shredded mild cheddar or Monterey Jack cheese
1 egg white
1 teaspoon water
Flour for surfaces
2 sheets frozen puff pastry, defrosted
In a large sauté pan over medium-high heat, melt butter and cook potato cubes 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion becomes translucent, flipping ingredients with a spatula occasionally, being careful not to break up potato. Add bacon. Lower heat to medium.
In a medium bowl, whisk together eggs and scallions. Add to sauté pan. Fold in cream cheese and cheddar and scramble gently until just set. Remove to a separate bowl and cool to room temperature (or refrigerate).
Heat oven to 375 degrees. In a small bowl, whisk together egg white and water. On a lightly floured work surface, roll one sheet of puff pastry into a 10-by-12-inch rectangle. Place on a baking sheet lined with parchment or Silpat. Trim pastry. Place half of egg mixture into center of pastry and braid. Brush with egg wash. Repeat with other pastry sheet. Bake 25 to 30 minutes, or until browned
CHOCOLATE CRANBERRY OAT BARS
1 cup dried cranberries
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. Baking Powder
1/4 tsp. salt
3/4 cup (1-1/2 sticks) margarine, softened
1-1/2 cups firmly packed brown sugar
2 eggs
4 squares Semi-Sweet Baking Chocolate, coarsely chopped
1/2 cup Pecan Pieces
PREHEAT oven to 350ºF. Combine cranberries and orange juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 min. Meanwhile, combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.
SPREAD dough into 13x9-inch baking pan sprayed with cooking spray.
BAKE 20 to 22 min. or until center is set. Cool completely on wire rack before cutting into bars.
Substitute raisins for the cranberries.
BLACKBERRY WINE CAKE
1/2 C chopped pecans
1 box (18.5 oz) white cake mix
1 box (3 oz.) blackberry gelatin
4 eggs
1/2 C. cooking oil
1C. blackberry wine
Preheat oven to 325 degrees. Generously grease 10 inch tube or Bundt pan, Sprinkle bottom and sides with nuts. In a large bowl, blend cake mix and gelatin. Add eggs, oil and wine, beating on low speed of mixer until moistened. Beat on medium speed 2 minutes. Spread in prepared pan. Bake 45-60 minutes. Cool slightly and glaze.
GLAZE
1 C. confectioner's sugar (powdered sugar)
1/2 C. blackberry wine
Mix sugar and wine in saucepan. Bring to boil and pour over cooled cake.
HOMEMADE HOT COCOA
1 quart milk
1/3 cup sugar
1/4 cup cocoa
1/4 tsp vanilla (or 1/2 tsp cinnamon)
whipped cream for topping
In saucepan, combine sugar and cocoa. Add a few
tablespoons of
milk and heat over medium high heat, stirring
constantly. The
heat will make it easier to dissolve the cocoa. When
the sugar,
cocoa and milk have formed a paste, add the
remainder of the
milk plus the vanilla or cinnamon and heat until
steaming.
Pour into mugs, top with a bit of whipped cream and
serve
immediately.
HOLIDAY PUNCH
2 red apples
2 green granny smith apples
2 oranges
2 lemons
3 limes
2 cups fresh cranberries
1 (32 ounce) bottle orange juice
1 (32 ounce) bottle cranberry juice
1 (2-liter) bottle Sprite
Wash all fruit. Slice apples and citrus into thin round
slices with skins left on. In a punch bowl or pitcher, layer
fruit.
Add
1/3 orange juice,
1/3 cranberry juice,
1/3 bottle
Sprite.
Chill for 2 hours, serve with a fresh fruit garnish.
Add remaining juice and Sprite to top off at any time.
SWEET POTATO SALAD
4 cups cubed, cooked sweet potatoes
1 (20-ounce) can pineapple chunks, drained
1 (10-ounce) package miniature marshmallows
4 Red Delicious apples, chopped
1/2 cup flaked coconut
1/2 cup walnuts, chopped
3/4 cup mayonnaise
1 (12-ounce) carton Cool Whip
In large bowl gently toss the first 6 ingredients. Combine mayonnaise and whipped topping, fold into mixture. Cover and chill at least 1 hour. Serves 6-8.
HOLIDAY PINEAPPLE FUDGE
2 c Sugar
1 c Brown sugar
1 cn (8 1/2-ounce) crushed
Pineapple and juice
1/2 c Milk
1 T Corn syrup
1/4 tsp Salt
2 T Butter
24 lg Marshmallows
1 tsp Vanilla
1 c Chopped pecans or walnuts
Combine sugars, pineapple and juice, milk, corn syrup, salt, and butter in a 2-quart saucepan. Cook to 238 degrees F., stirring occasionally. Remove from heat and add marshmallows and vanilla. Mix together to melt marshmallow, then beat until mixture becomes heavy and creamy. Add nuts. Spread in a buttered 8-inch square pan. Cut into squares when cool and firm. Makes about 49 pieces.
NO ROLL SUGAR COOKIES
4 cups Original Bisquick
1 1/2 cups powdered sugar
3/4 cup margarine or butter, softened
1 tsp almond extract
2 eggs
1 cup granulated sugar
Heat oven to 400F.
Stir together all ingredients, except granulated sugar, in large bowl until soft dough forms. Shape dough into 1 inch balls. Roll balls in granulated sugar to coat.
Place about 2 inches apart on ungreased cookie sheet.
Flatten with bottom of glass. Bake 5 to 6 minutes or until edges are light golden brown.
Cool 1 minute; remove from cookie sheet to wire rack to completely cool.
Store in airtight container. Makes about 4 dozen.
CHRISTMAS BUNDT CAKE
1-1/3 cups vegetable oil
3 cups white sugar
3 eggs, beaten
1 cup crushed pineapple with juice
2 cups mashed bananas
1 cup chopped pecans
3 cups all-purpose flour
1-1/2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup maraschino cherries (optional)
Grease and flour a 9 or 10 inch Bundt pan. Preheat oven to 350.
Mix together oil, sugar, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt.
OPTIONAL
adding I cup maraschino cherries to mixture makes a nice fruit cake.
Pour into prepared Bundt pan.
Bake for about 1-1/2 hours at 350o F. Makes 1 (9 or 10-inch) Bundt cake
