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Recipes
Sweets
and Treats
NO BAKE CHRISTMAS
WREATH COOKIES
1 stick margarine
30 lg. marshmallows
1/2 tsp. vanilla
2-3 tsp. green food coloring
3 1/2 c. corn flakes
Melt above in
saucepan over low heat, stirring constantly. Add to above: Drop
spoonfuls onto wax paper from greased teaspoon. Shape each into
small wreaths with greased fingers. Decorate with red hot
candies and chill to set.
CHRISTMAS PECAN
BALLS
1/2 lb. margarine
1/2 tsp. vanilla
1/2 tsp. salt
2 c. flour
1 1/2 c. chopped pecans
1/2 c. confectioners' sugar
Mix altogether,
except confectioners' sugar. Chill in refrigerator an hour or
more. Roll in balls, size of quarters and bake for 15 minutes at
350 degrees on cookie sheet. Roll in sugar while still warm.
When cool, roll again in sugar.
WHITE ROLLED
CHRISTMAS COOKIES
1 c. powdered sugar
1 tsp. cream of tartar
1 tsp. soda
1 c. butter (margarine may be used)
2 c. flour1 egg, well beaten
1 tsp. vanilla
1 tsp. almond extract, if desired
Work like pie crust. Add: This dough can be rolled and rerolled
as often as necessary for cutting desired shapes. Will not get
tough. Frost with favorite powdered sugar icing and decorate.
*Also may be rolled
in balls and pressed flat to 1/4 inch. Bake at 300 to 350
degrees for 8 minutes.
FRUIT COCKTAIL
CHRISTMAS CAKE
2 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
1 lg. (3 1/2 c.) can fruit cocktail
2 beaten eggs
TOPPING
1 c. brown sugar
1 c. nuts
Mix all together, then sprinkle with topping. Bake at 350
degrees for approximately 1 hour.
CHRISTMAS
CHEESE BALL
2 (8 oz.) pkg. cream cheese
1 (8 1/2 oz.) can crushed pineapple
1/2 c. finely chopped pecans
2 tsp. chopped onion
Dash of Tabasco
Soften cream cheese, add well drained pineapple. Mix well. Add
onion, salt, Tabasco. Mix well. Refrigerate until hardened. Form
into loaf or balls. Sprinkle with chopped pecans.
CHRISTMAS CRESCENT
COOKIES
1/2 lb. butter (2 sticks)
2 c. flour
2 c. chopped pecans
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt
Cream butter and
sugar; add vanilla and water. Sift flour and salt, stir into
mixture. Add pecans and mix well. Shape into size of walnut and
shape into crescent. Bake slowly at 325 degrees about 20
minutes. While warm, roll into powdered sugar.
CHRISTMAS MEATBALLS
2 lbs. ground beef
2 eggs
8 soda crackers, pour warm water over
& squeeze dry
1 grated onion
Salt & pepper
Mix above thoroughly.
Roll into small meatballs, brown in frying pan, or in oven. In
slow cooker, combine 1 bottle chili sauce, 1 glass grape jelly
and juice of 1 lemon. Add meatballs. Keep warm.
CHRISTMAS EGGNOG
6 c. cold milk
6 beaten eggs
1/4 c. sugar
1 tbsp. vanilla extract
6 scoops vanilla or eggnog ice cream
Nutmeg for garnish
Put all ingredients together in a mixing bowl or blender. Mix
until smooth. Store in refrigerator until time to serve. Pour
into punch cups and sprinkle with nutmeg. Makes 12 servings.
PLEASE NOTE: When handling eggs, always use fresh eggs. Never
use a "doubtful" egg, one with any odor or discoloration, avoid
any egg that is cracked! Eggs should always be kept refrigerated
until time of use.
HOLIDAY CHEESE CHRISTMAS TREE
1 (8 oz.) container Cracker Barrel extra sharp Cheddar cold pack
cheese food
1 (8 oz.) cream cheese, softened
2 tbsp. finely chopped pimento
1 tbsp. finely chopped green pepper
1 tsp. grated onion
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice
Chopped parsley
Chopped nuts
Combine cold pack cheese food and cream cheese, mixing well. Add
1 tablespoon pimento, green pepper, onion, Worcestershire sauce
and juice; mix well. Chill. Drop 6 (1/3 cup) measures of mixture
into triangle shape on serving platter. Drop remaining mixture
at base of triangle; smooth to form tree. Top with parsley, nuts
and remaining pimento. Serve with assorted crackers.
CHRISTMAS HOLLY
1/4 stick butter or oleo
1 pkg. reg. marshmallows
1 tsp. green food coloring
1 tsp. almond extract
Melt together, stir
constantly as it will burn easy. After it is melted add: Stir
until well coated. Drop by teaspoon on wax paper. Put red coated
cinnamon candies in center.
CHRISTMAS CHEESE LOGS
2 lg. pkgs. Philadelphia cream cheese
1 container Wispride sharp cheese
1/2 to 1 c. minced parsley
1 scant tsp. Tabasco sauce
1 c. chopped pecans
2 tbsp. finely chopped onion (use according to your taste)
Have cheese at room
temperature. Cream and mix cheese. Add sauces, onion, half of
the chopped nuts and 1/4 cup parsley. Then chill until firm.
Shape into 3 logs; roll in nuts and parsley. Wrap in Saran Wrap
and foil. When serving, garnish with holly. Serve with crackers
of your choice.
CHRISTMAS PICKLES
10 pickles, sliced thin
1 c. green peppers
1 c. red peppers
1/2 c. onions, diced
1 c. vinegar
2 c. white sugar
1 tbsp. mustard seed
1 tbsp. dill seed
1 tbsp. salt
Heat vinegar and sugar until it comes to boil. Do not boil.
Cool and pour over pickles, peppers and onions. Will keep
without sealing for months in refrigerator.
CHRISTMAS FRUITCAKE
COOKIES
1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple, chopped
1 (8 oz.) pkg. candied cherries, quartered
Cream butter and
sugar. Add eggs, beat well. Add dry ingredients and mix well.
Add the rest. Drop on lightly greased cookie sheet. Bake at 375
degrees for 13 minutes.
CHRISTMAS COCONUT
CAKE
1 c. butter, softened
2 c. sugar
7 eggs
2 3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. soda
Dash of salt
1 c. buttermilk
2 tbsp. vegetable oil
1 tsp. vanilla
1 tsp. coconut extract
COCONUT FROSTING
1 c. milk
1/4 c. all-purpose flour
1/2 c. butter, softened
1 c. flaked coconut
1/2 c. shortening
1 c. sugar
1 tbsp. coconut extract
1 tsp. vanilla
Cream butter; gradually add sugar and beat 10 to 15 minutes at
medium speed of electric mixer. Add eggs one at a time beating
well after each addition. Combine flour, baking powder, soda,
and salt; add to cream mixture alternately with buttermilk and
oil, beginning and ending with flour mixture. Mix well after
each addition. Stir in flavoring. Pour batter into three greased
and floured 9-inch round cake pans. Bake at 350 degrees for 20
to 25 minutes or until a wooden toothpick inserted in center
comes out clean. Cool cake in pan 10 minutes. Place on wire rack
and let cool completely.
Combine milk and
flour in medium saucepan. Cook over medium heat, stirring
constantly until mixture thickens. Remove saucepan from heat,
and let mixture cool completely. Add butter, sugar and
shortening.
CHRISTMAS HOLLY
1 stick oleo
1 tsp. vanilla
5 c. Post Toasties
36 lg. marshmallows
1 tsp. green coloring
Red hots
Melt together oleo and marshmallows. Add vanilla and green
coloring. Fold in Post Toasties and mix well. Drop by teaspoon
on wax paper. Decorate each with 3 red hots.
OLD FASHIONED
CHRISTMAS CAKE
2 c. flour
1 c. light brown sugar
1 c. raisins
1 sm. box glace cherries
2 tbsp. crystallized ginger, chopped
1/2 c. walnuts, chopped
1 tsp. cinnamon
2/3 c. butter
4 eggs
1 c. currants
1 sm. box glace peel
1 tsp. allspice
1/4 tsp. ground cloves
Cream butter and
sugar; beat in eggs. Fold in half of flour mixed with spices.
Dust fruits and nuts with a little flour and mix in. Fold in
remainder of flour. The batter will be stiff. Grease and flour a
10-inch loaf pan or a round baking pan 3 inches deep. Bake at
325 degrees for 2 hours. Test for doneness with a fine skewer.
If it shows any batter, bake for up to 30 minutes more. If top
is too dark before cake is ready, cover lightly with foil.
Traditionally this is
frosted with a layer of marzipan and covered with royal icing,
decorated with Christmas kickshaws.
HARD CANDY
(Christmas)
2 c. sugar
1 c. water
3/4 c. light corn syrup
Food coloring
Oil flavoring
Red - cinnamon
Blue - anise
Yellow - lemon or banana
Green - peppermint
Orange - orange
Cook sugar, water and
corn syrup to 300 degrees (or until mixture makes a hard boil
and strings when dropped into cold water). Add food coloring and
oil flavoring of choice. Pour into a buttered platter and cool 5
minutes. Cut into pieces with scissors. Roll each piece in
powdered sugar. (Note: If you let candy cool for entire 5
minutes, it will be too hard to cut.)
CHRISTMAS CANDY
2 lbs. white chocolate
1 c. creamy peanut butter
4 c. Cheerios
2 c. miniature marshmallows
2 c. peanuts
Melt chocolate. Add
peanut butter. Add Cheerios, marshmallows and peanuts. Drop on
wax paper lined cookie sheet.
CHRISTMAS TREES
3 tbsp. margarine
32 lg. marshmallows
1/2 tsp. vanilla extract
1/2 tsp. green pepper coloring
4 c. Cheerios
Sm. gum drops, sliced
Melt margarine and
marshmallows in saucepan over low heat, stirring constantly.
Remove from heat. Stir in vanilla and food coloring. Pour over
cereal in large bowl; mix to coat. Shape warm mixture 2/3 cup at
a time into Christmas trees on waxed paper with buttered hands.
Decorate with gum drops to represent tree ornaments, add paper
stars for tops. Let stand until cool. Yields 6 trees.
CHRISTMAS GLOW
DIVINITY
3 c. sugar
3/4 c. white corn syrup
Pinch of salt
3/4 c. water
2 egg whites
1 sm. pkg. strawberry Jello
1 c. nuts
Mix sugar, syrup and
water. Stir until sugar is dissolved. Bring to boil, keeping
covered first 3 minutes. Boil until 250 degrees, firm ball
stage. (Use candy thermometer.) Beat egg white until foamy. Add
the gelatin gradually. Continue beating until egg whites are
stiff. Pour the cooked sugar over the beaten mixture gradually
and beat until firm enough to drop from teaspoon. Add nuts, drop
on wax paper. This divinity cannot fail and will keep
indefinitely in covered can or dish. Real good.
CHRISTMAS FUDGE
3 c. sugar
1 1/2 c. light cream (half & half)
1 c. white corn syrup
1 tsp. salt
2 tsp. vanilla1 c. candied pineapple chunks
1 c. candied cherries (quartered)
1 1/2 c. chopped Brazil nuts
1 1/2 c. chopped walnuts
2 c. chopped pecans
Put first 4 ingredients in 3 quart saucepan. Cook over low heat
until sugar dissolves. Cover pan and bring to a boil. Boil 1
minute or until crystals dissolve. Put candy thermometer in
place. Bring to 236 degrees or soft ball stage. Add vanilla.
With electric mixer beat at medium speed until creamy and
mixture holds shape. Then add: Mix well and pour into 2 pans,
size 9 x 9 x 2, that have been well greased. Makes about 4
pounds. HINT: For 1 cup half & half, you can substitute 7/8 cup
milk plus 1/2 teaspoon butter OR 1/2 cup coffee creamer and 1/2
cup milk.
WHITE CHOCOLATE
CHRISTMAS FUDGE
2 c. sugar
3/4 c. sour cream
1/2 c. PARKAY margarine
12 oz. white chocolate, coarsely chopped
1 (7 oz.) jar KRAFT marshmallow cream
3/4 c. chopped dried apricots
3/4 c. chopped walnuts
Combine sugar, sour cream and margarine in heavy 2 1/2 to 3
quart saucepan; bring to full rolling boil, stirring constantly.
Continue boiling 7 minutes over medium heat or until candy
thermometer reaches 234 degrees, stirring constantly to prevent
scorching. Remove from heat; stir in chocolate until melted.
Add remaining ingredients; beat until well blended. Pour into
greased 8 or 9 inch square baking pan. Cool at room temperature,
cut into squares. This makes about 2 1/2 pounds and takes about
20 minutes in all.
PUPPY CHOW
(CHRISTMAS CANDY)
1 box Golden Grahams cereal
1 med. bag pretzels
2 c. pecans
1 c. white raisins
1 1/2 lb. almond bark
Mix cereal
and dry ingredients together in a large bowl. Melt almond bark,
pour over cereal mixture. Make sure all is coated. Let dry and
break apart. Store in airtight container.
FIVE POUND
FUDGE (Christmas)
1 jar marshmallow creme
4 1/2 c. sugar
1 lg. can evaporated milk
3 pkg. chocolate chips (12 oz. size)
2 sq. bitter chocolate
Nuts if desired
1/4 lb. butter
Combine butter, sugar, milk and boil 6 minutes, stirring
constantly. (Use a large kettle.) Then add remaining
ingredients, mix well. Pour into a large cake pan. Cool. Cut
into squares.
CHRISTMAS MILLION
DOLLAR FUDGE
4 1/2 c. white sugar
1 tall can evaporated milk
3 (4 oz.) bars German's sweet baking chocolate
1 pt. marshmallow creme
2 tbsp. butter
Dash of salt
2 c. pecans or walnuts, chopped
1 (12 oz.) pkg. semi-sweet chocolate chips
Before adding nuts you can divide recipe, pouring half into
buttered 8 x 8 inch pan. Then add remaining half with nuts
added, into 8 x 8 inch pan. For thinner fudge pieces you can use
larger size buttered pans. Combine sugar, milk, butter and salt
in large pot and bring to a boil. (Cook 5 minutes.) Place
remaining ingredients in large bowl. Gradually pour boiling
syrup over ingredients and beat until chocolate is melted. Stir
in nuts. Pour into buttered pan and store 1 hour in cool place
before cutting.
EASY CHRISTMAS
DIVINITY
3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites
1 (3 oz.) pkg. strawberry or lime
flavored gelatin
1 c. chopped nuts
1/2 c. shredded coconut (optional)
Combine sugar, corn
syrup and water in saucepan. Bring to boiling point. Reduce
heat, cook to hard boil stage. Beat egg whites until fluffy. Add
dry gelatin gradually, beating until stiff peaks form. Pour
syrup slowly into egg white mixture, beating constantly until
candy holds shape and loses gloss. Stir in nuts and coconut.
Pour quickly into 9 inch buttered pan. Let stand until firm. Dip
knife blade into hot water, cut candy as desired.
APPLESAUCE CHRISTMAS
CAKE
3 1/2 c. sifted flour
2 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. mace
1 c. butter
2 c. sugar
2 eggs
1 1/2 c. dark raisins
1 1/2 c. broken pecans
1 lb. candied cherries, halved
2 c. hot applesauce
Sift first seven
ingredients. Cream butter and sugar. Add eggs and beat well. Mix
raisins, nuts and fruit with flour mixture. Add to creamed
mixture alternately with applesauce. Pour into large, greased
and floured tube pan and bake at 275 degrees for 2 hours.
CHRISTMAS
CAULIFLOWER
1 head cauliflower
4 oz. can sliced mushrooms
1/4 c. diced green pepper
1/4 c. butter
1/3 c. flour
2 c. milk
1 tsp. salt
1 c. shredded Swiss cheese
2 tbsp. chopped pimento
Break cauliflower into medium size flowerets. Cook in boiling
water until crisp-tender, about 8 to 10 minutes. Drain.
Sauté mushrooms and
green pepper in butter in medium saucepan until tender. stir in
flour. Gradually stir in milk. Cook and stir until smooth and
thickened. Stir in cheese, salt and pimento.
Heat oven to 325
degrees. Put half of the cauliflower into a buttered casserole
dish. Cover with half of the sauce. Then add remaining
cauliflower and remaining sauce. Bake until hot and bubbly,
about 15 minutes.
Serves 8 to 10.
CHRISTMAS JELLO
1 sm. pkg. lime Jello
1 sm. pkg. lemon Jello
1 sm. pkg. strawberry Jello
1 sm. Cool Whip
1 sm. can crushed pineapple
Approximately 20 miniature marshmallows
1 (8 oz.) pkg. cream cheese
1 c. nuts
BOTTOM LAYER: Mix
lime Jello, 1 cup hot water and 3/4 cup cold water. Set until
firm.
MIDDLE LAYER: Mix
lemon Jello, 1 cup hot waterr and 3/4 cup cold wate.r When
thickened, mix in separate bowl Cool Whip, pineapple,
marshmallows, cream cheese and nuts. Add to lemon Jello, Chill
for 30 minutes.
TOP LAYER: Mix
strawberry Jello, 1 cup hot water and 3/4 cup cold water. When
thickened, add to top of other layers. Let set. Looks good in a
glass bowl at Christmas.
CHRISTMAS SNOW
2 c. Cool Whip
3/4 c. sugar
1 can crushed pineapple, drained
2 lg. mashed bananas
2 tbsp. lemon juice
1/4 c. chopped maraschino cherries
1/2 pt. sour cream
3/4 c. chopped pecans
Mix above ingredients together. Put in dish and freeze.
CHRISTMAS THUMBPRINT
COOKIES
3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. red & green jelly
In large bowl combine first 5 ingredients on medium speed of
mixer about 1 minute. Gradually add flour and blend at low speed
until well mixed. Roll dough into 1 inch balls. Dip dough balls
into egg whites then nuts. Place on greased cookie sheet 2
inches apart. Make a deep impression in center of each cookie
with fingertip.
Bake at 350 degrees
for 10-12 minutes. Immediately remove cookies from sheet. While
still warm, fill centers with jelly. Allow jelly to set before
storing cookies. Yield 3-4 dozen.
CHRISTMAS' HOLIDAY
CHERRY OPERA FUDGE
3 tbsp. butter or margarine
3 tbsp. milk
1 pkg. Betty Crocker's creamy white frosting mix
1/2 c. chopped nuts
1/2 c. candied cherry halves
Butter loaf pan, 9 x 5 x 3 inches. In top of double boiler, melt
butter in milk. Stir in frosting mix (dry) until smooth. Heat
over rapid boiling water 5 minutes, stirring occasionally. Stir
in nuts and cherries. Spread mixture evenly in pan. Let stand
until firm. Cut into 1 inch squares. (32 squares.)
CHRISTMAS FUDGE
3 c. sugar
3/4 c. margarine
1 jar marshmallow creme
1/2 can evaporated milk (2/3 c.)
2 c. chocolate bits
1 c. chopped nuts
1 tsp. vanilla
Combine sugar,
margarine and milk. Bring to a rolling boil, stirring
constantly. Boil 5 minutes over medium heat, stirring
constantly. Remove from heat. Stir in chocolate bits until
melted. Add marshmallow creme, nuts and vanilla. Beat until well
blended. Pour into a greased 13"x9" pan. Let it cool. Cut into
squares.
CHRISTMAS SALAD
1 can cherry pie filling
1 lg. Cool Whip
1 lg. can crushed pineapple, drained
1 c. pecans, chopped
Fold all ingredients together and serve.
CHRISTMAS WASSAIL
64 oz. apple juice
54 oz. apple cider
12 oz. frozen orange juice
1 can pineapple juice (with 3 cans water)
Whole cloves & allspice in spice bag
Cinnamon sticks
Mix together. Bring
to a boil. Serve warm.
WHITE CHRISTMAS PIE
CRUST
1 c. all-purpose flour
1/4 c. firmly packed brown sugar
2 tbsp. unsweetened cocoa
1/4 tsp. salt
1/3 c. shortening
3 to 4 tbsp. cold water
RASPBERRY SAUCE
1 (10 oz.) pkg. frozen raspberries, thawed
1 tbsp. cornstarch
FILLING
1/4 c. sugar
1/4 c. cornstarch
1 1/2 c. milk
1 (6 oz.) white baking bar, cut into pieces
1 tsp. vanilla
3/4 c. whipping cream
2 tbsp. powdered sugar
Heat oven to 450
degrees. Lightly spoon flour into measuring cup; level off. In
medium bowl, combine flour, brown sugar, cocoa, and salt. Using
pastry blender or fork, cut in shortening until mixture
resembles coarse crumbs. Sprinkle flour mixture with water, 1
tablespoon at a time, while tossing and mixing lightly with
fork. Add water until dough is just moist enough to hold
together. Shape dough into ball. Flatten ball; smooth edges. On
lightly floured surface, roll ball lightly from center to edge
into circle 1 1/2 inches larger than inverted 9 inch pie pan.
Fold dough in half; place in pie pan. Unfold; fit evenly in pan.
Do not stretch. Fold edge under to form standing rim; flute.
Prick bottom and sides of crust generously with fork. Bake at
450 degrees for 8 to 11 minutes or until crust appears dry and
flaky. Cool completely. In medium saucepan, combine sugar and
1/4 cup cornstarch. Add milk gradually, stirring over medium
heat until mixture boils; boil 1 minute, stirring constantly.
Add baking bar and vanilla, stir until baking bar is melted and
mixture is smooth. Pour into large bowl; cover top with plastic
wrap. Cool to room temperature. In small bowl, beat whipping
cream with powdered sugar until soft peaks form. Beat cooled
baking bar mixture at medium speed until light and fluffy, about
1 minute. Fold whipped cream into mixture. Spoon evenly into
cooled crust. Refrigerate 8 hours or overnight until firm.
In small saucepan
over medium heat, heat raspberries and 1 tablespoon cornstarch
to boiling, stirring constantly. Boil 1 minute, stirring
constantly. Cool. Serve pie with raspberry sauce. Serves 8.
CHRISTMAS RIBBON
SALAD
1 pkg. (3 oz.) each Jello lemon,
lime and raspberry gelatin
3 cups boiling water
1 c. miniature or diced marshmallows
1 1/2 c. cold water
2 pkg. (3 oz. each) cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 c. ( 1 lb. 4 1/2 oz.) crushed pineapple
Dissolve gelatin flavors separately, using 1 c. boiling water
for each. Stir marshmallows into lemon gelatin, set aside. Add
3/4 c. cold water to lime gelatin; pour into a 13 x 9 x 2 pan.
Chill until set, but not firm. Add 3/4 c. cold water to
raspberry gelatin; set aside at room temperature. Then add cream
cheese to lemon mixture; beat until blended. Chill until
slightly thickened. Then blend in mayonnaise, whipped cream, and
crushed pineapple. Chill until very thick; spoon gently over
lime gelatin. Chill until set, but not firm. Meanwhile, chill
raspberry gelatin until thickened. Pour over lemon gelatin.
Chill until firm. To serve, cut in squares. Makes about 10
cups. If deeper green and red layers are desired, use 6 oz. pkg.
of lime and raspberry gelatins, and 2 c. boiling water and 1 1/2
cups cold water for each large package.
CHRISTMAS BRAID
5 to 6 c. flour
1 pkg. dry yeast (active)
2 c. milk
1/2 c. sugar
6 tbsp. butter or margarine
1 tsp. salt
1 egg
1 c. raisins
1 c. chopped, mixed green and red cherries and citron
1/2 c. chopped nuts (pecan, walnut or Brazil)
For brushing on
braids
1 egg yolk
1 tbsp. water
For decoration
Slivered almonds
Red cherries
Green cherries
For glaze
1 c. confectioners sugar
1/2 tsp. vanilla
Mix with enough milk until desired consistency. In large mixing
bowl, combine 3 cups of flour and the yeast. In saucepan, heat
together milk, sugar, butter and salt just until warm, stirring
constantly until butter almost melts. Cool until warm to touch.
Add this to dry mixture in bowl; add egg. Mix, scraping sides of
bowl. Stir in raisins, candied fruits and nuts and enough of the
remaining flour as you can mix in using a spoon. Turn onto
floured surface and knead in remaining flour to make a
moderately stiff dough, kneading about 6 to 8 minutes. Place in
greased bowl, turning once to grease surface. Cover and let rise
in warm place until double (about 1 1/2 to 2 hours). Divide
dough into thirds. Then divide each third into three portions.
Roll each portion into a 15 inch rope. Place 3 ropes on greased
baking sheet and braid. Repeat with remaining ropes; making 3
braided loaves. Cover and let rise until double (30 to 40
minutes). Combine egg yolk and water and brush over the braids.
Bake at 350 degrees
for 10 minutes.
Brush with more egg
yolk mixture. Bake 10 minutes more then cover with foil;
continue baking 5 minutes more. Transfer to wire rack to cool.
After completely cool, drizzle glaze over braids and decorate
with slivered almonds, red cherries halved with strips of green
cherrries as leaves. Makes 3 breads.
CHRISTMAS FUDGE
3 pkgs. chocolate chips (6 oz.)
8 oz. jar marshmallow whip
3 c. nuts
1/2 lb. oleo
3 tsp. vanilla
1 lg. can Pet milk
4 1/2 c. sugar
Mix sugar and milk. Boil for 15 minutes or until thick. Pour
over other ingredients. Beat, chill and slice.
CHRISTMAS CARAMELS
2 c. sugar
1 c. butter
1 3/4 c. light corn syrup
1 2/3 c. evaporated milk
4 tsp. vanilla
1 c. finely chopped nutmeats
Combine sugar,
butter, corn syrup and milk in large saucepan. Cook over high
heat, stirring frequently, for about 5 minutes or to 210 degrees
on candy thermometer. Reduce heat to medium; continue cooking,
stirring constantly to firm-ball stage or 244 degrees on candy
thermometer. Remove from heat immediately. Add vanilla and
nutmeats; stir quickly to blend. Pour mixture into greased
9-inch square pan. Chill thoroughly. Turn candy out onto wooden
cutting board; cut into small squares with sharp knife. Wrap
each square individually in heavy waxed paper.
CHRISTMAS EGGNOG
4 eggs, separated
1/3 c. sweetened condensed milk
4 c. milk
1/4 tsp. salt
1 tsp. vanilla
Rum flavoring to taste
Beat egg yolks until
thick; mix in condensed milk and milk gradually. Blend in salt
and vanilla. Beat egg whites until stiff peaks form. Fold in egg
whites and rum flavoring. Pour into chilled punch bowl. Garnish
with sprinkling of nutmeg and whipped cream, if desired.
CHRISTMAS TREATS
1/3 c. butter (margarine)
1/2 lb. marshmallows
Food coloring
5 c. Kix, Cheerios, or Trix
Melt first 2
ingredients over hot water; add food coloring. Measure cereal
into large greased bowl. Pour marshmallow mixture over cereal
and stir gently until well coated. If making Christmas trees,
pack into greased cone-shaped drinking cups or tree or wreath
molds. Different colors and molds can be used. Decorate with
colored candies or colored sugar.
CHRISTMAS SPICY
APPLE EGGNOG
2 beaten eggs
3 c. milk
2 c. light cream
1/3 c. sugar
1/2 tsp. ground cinnamon
Dash salt
3/4 c. apple brandy
In saucepan, combine eggs, milk, cream, sugar, cinnamon and
salt. Cook and stir over medium heat until slightly thickened
and heated through. Remove from heat; stir in brandy. Sprinkle
with nutmeg. Serve hot. Deliciously serves 6!.
CHRISTMAS POPCORN
BALLS
1 c. Karo syrup
1/2 c. sugar
1 tsp. cream of tartar
2 tbsp. butter
1 tsp. vinegar
1/2 tsp. soda
4 qts. popped corn, unsalted
Boil syrup, sugar,
cream of tartar and vinegar to soft ball stage. Add butter and
soda. Pour over corn. Cool a few minutes and shape into balls
while still warm.
CHRISTMAS DIVINITY
2 1/2 c. granulated sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites
1/2 tsp. vanilla
Sifted powdered sugar
1/2 c. creamy peanut butter
In buttered 2 quart saucepan combine granulated sugar, corn
syrup and water. Bring to boil. Clip candy thermometer to side
of pan; cook, stirring constantly, until sugar dissolves.
Continue cooking to 260 degrees (hard ball stage); remove from
heat. In large mixer bowl immediately beat egg whites, beating
constantly at high speed on electric mixer. Add vanilla and beat
until candy holds its shape, 4-5 minutes. On towel dusted
generously with powdered sugar, quickly pat candy evenly with
hands to a rectangle about 10 x 4 inches. Dust candy lightly
with powdered sugar. Using rolling pin dusted with powdered
sugar, roll candy to a 16 x 6 inch rectangle.
Spread peanut butter
over candy to within 1/2 inch of the sides. Roll up from long
side, using towel to help roll. Wrap in towel; place on baking
sheet. Chill until firm, about 1 hour. Cut in half crosswise;
wrap in waxed paper. Store in refrigerator. To serve, cut into
1/4 inch thick slices. Makes 1 1/2 pounds.
CHRISTMAS CRANBERRY
SALAD
1 lb. cranberries
1 sm. orange
2 c. sugar
1 lg. pkg. lemon Jello
2 c. hot water
1 c. chopped nuts
1 c. marshmallow bits
1 c. diced apples
1 c. chopped celery
1 sm. can crushed pineapple
Grind together cranberries and orange. Mix in sugar and let set
overnight. Next morning, prepare hot water and Jello. Let
partially set. Then fold in remaining ingredients and mold.
CHRISTMAS STUFFED
BAKED HAM
1 fully cooked ham (about 10 to 12
lbs.)
1 (10 oz.) pkg. frozen chopped kale
1 c. finely chopped fresh spinach
1 lg. onion, finely chopped (1 c.)
3/4 c. finely chopped watercress*
1/2 c. finely chopped celery tops (leaves)
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. honey
2 tbsp. cider vinegar
2 tsp. dry mustard
Bake at 325 degrees
for 2 1/2 hours. Serves 12. (Delicious and makes a festive
holiday presentation with the pink ham and mixed green
stuffing!) *(Ask your grocer produce manager to order watercress
for you in advance. It's not always locally available.
1. Trim rind off ham,
if any. Trim fat to 1/4 inch thickness. Make X-shaped cuts with
a small paring knife, 2 inches deep and 1 inch apart; stagger
the rows, all over fat side.
2. Cook hole in
boiling salted water to cover, following directions on package;
drain; cool; squeeze out excess water with hands.
3. Combine kale,
fresh spinach, onion, fresh watercress, fresh celery leaves,
salt and pepper in a medium-sized bowl.
4. Press greens
mixture into pockets in ham; pack down well with fingertips.
Place ham, fat side up, in a large shallow pan.
5. Bake in a slow
oven (325 degrees) for 2 minutes.
6. Stir honey with
vinegar and dry mustard; brush part over ham. Continue baking
and brushing with the remaining honey mixture, 30 minutes or
until top of ham is richly glazed. Remove ham from pan. Let
stand 20 minutes before carving.
7. Carve ham
carefully, holding slices together to keep the stuffing intact.
Garnish platter with glazed carrots and fresh watercress leaves!
CHRISTMAS MORNING EGGS
8 slices white bread
8 eggs, beaten
4 c. milk
1 lb. Cheddar cheese, grated
Salt and pepper to taste
1 lb. bacon, crisp fried, crumbled
Cut bread into cubes.
Spread in a 9 x 13 inch buttered baking dish. Combine eggs and
milk in large bowl; mix well. Pour over bread cubes. Sprinkle
with cheese and seasoning. Cover, refrigerate overnight.
Sprinkle with crumbled bacon before baking. Bake at 350 degrees
for 1 hour. Best if served immediately. Leftovers reheat well in
microwave.
CHRISTMAS CASSEROLE
6 oz. green noodles, cooked &
drained
6 c. cooked turkey (bite-size pieces)
8 oz. fresh mushrooms (slice caps &reserve stems)
3 tomatoes, sliced
1 1/2 c. chicken stock
1 c. onion, finely chopped
3 tbsp. butter
2 c. cornbread stuffing
2 (7 oz.) cans water chestnuts, drained & sliced
2 (9 oz.) pkg. Italian green beans
1/2 c. sliced carrots (1/4" slices)
1 can cream of mushroom soup
1 can cream of chicken soup
Salt & pepper to taste
2 tsp. dill weed
1/2 tsp. spicy mustard
1 tbsp. capers
Preheat oven to 350
degrees. Combine noodles and turkey. Stew mushroom stems in
chicken stock for 15 minutes. Brown sliced mushrooms and onions
in 1 tablespoon butter. Add to noodle mixture. Mix crumbs with
remaining butter. Let stand until ready to use. Add chestnuts,
green beans and tomatoes to noodles. Discard mushroom stems and
cook carrots in the mushroom stock no more than 4 minutes.
Remove from stock and add to noodles. Mix stock with soups and
seasonings, add to casserole. Top with crumbs. Bake for 40
minutes until brown and bubbly. Serves 12 - can be made ahead
and frozen.
CHRISTMAS QUICHE
9" pie shell
3/4 c. cubed chicken or 1 can chunk white chicken, drained
1 c. shredded cheddar cheese
1/4 c. chopped green pepper
6 tbsp. chopped pimiento
6 eggs, beaten
1 c. half and half
1 tbsp. instant minced onion
3/4 tsp. seasoned salt
1/4 tsp. white pepper
Bake pie shell, let cool. Sprinkle chicken, cheese, green pepper
and pimiento in pie shell. Combine remaining ingredients. Beat
well. Pour over other ingredients. Bake at 425 degrees for 30
minutes or until set. Let stand 10 minutes before serving.
CHRISTMAS CRANBERRY
MEATBALLS
3 lbs. lean hamburger
2 lbs. finely chopped white onions
3 eggs
2 c. crumbled corn flakes (crumble & mash really fine)
1/4 to 3/4 c. evap. milk, use enough to moisten
2 cans whole cranberry sauce
2 jars chili sauce
Combine first 5
ingredients and form into small meatballs. For sauce combine
cranberry and chili sauces and bring to slow boil. Drop tiny
raw meatballs into sauce. Cook for 1/2 to 1 hour, until
meatballs are firm. (stirring carefully occasionally). Remove
from stove and place in large baking pan. Bake in 350 degree
oven for 1 hour.
CHRISTMAS HONEY COLA
HAM
12-13 lb. pre-cooked ham
2-3 liters Coke Cola soda
Cloves (whole)
Clove honey or wild flower honey or corn syrup
Prepare ham by placing in a deep steaming pan with rack. Pour
soda into pan and bring liquid up to middle sides of ham. Steam
(simmer) slowly for 2 1/2 hours. Ham will look very caramelized.
Place ham on cooling rack. Cool for 10 minutes. Brush with
honey. Score ham and pierce ham with whole cloves. Brush again
with honey and bake at 350 degrees for 30 minutes or until
golden. Serves 10-12.
CHRISTMAS MEAT PIE
2 lbs. ground chuck beef
2 lbs. ground pork
1 lg. onion
1 tsp. cinnamon
1/8 tsp. allspice
Cook all the above
until well done. Put a little water in pan to keep meat from
sticking. Make pie shells for 2 pies, fill with cooked meat and
cover with crust. Bake in 400 degree oven until pie crust is
done. Serve warm with mint apple jelly. Nice for Christmas Eve
or New Year's Eve.
CHRISTMAS CASSEROLE
1 1/2 lbs. link sausage
8 slices bread, trimmed and cubed
1/2 c. grated cheese
4 to 6 eggs, mixed together
1 can mushroom soup
2 1/4 c. milk
Grease casserole
dish. Layer bread, sausage and cheese. Pour egg mixture over.
Refrigerate overnight. Bake covered at 325 degrees for 1 1/2
hours.
HOME CURED CHRISTMAS
HAM
1 fresh ham (16-18 lbs.) skin on
(IMPORTANT--Must be fresh!)
1 c. sea salt
1 c. sugar
1/2 c. saltpeter
6 lbs. coarse kosher salt
2/3 c. dry horseradish
5 lbs. rye flour
1 1/2 pt. water
1 1/2 to 2 c. bread crumbs
1 c. brown sugar
Whole cloves
Water, necessary to
make brine to cover ham (12-16 qt.) Prick ham thoroughly with
skewer 3-4 inches deep. Rub all surfaces with mixture of 1 cup
each of the salt, sugar and saltpeter. Leave ham in cool place
for 3 days. Mix brine in large cooking pot with water, the
kosher salt and horseradish. Cook until dissolved, cool, and
place ham in the brine with weight on top of ham to keep under
brine (this should be a crock, if metal, use large plastic bag
liner). Keep in very cool place for 8 days.
Remove
ham, wipe dry, and cover with dough made by mixing the rye flour
with 1 1/2 or more pints water and form over ham. Bake in
moderate 325 degree oven for 25 to 30 minutes per pound. Remove
crust. Cover ham with mixture of bread crumbs and sugar. Insert
whole cloves at random, about 1 dozen. Return ham to oven for 30
minutes or until brown. The rye crust can be eaten. Slice very
thin for serving.
CHRISTMAS HAM-NOODLE
CASSEROLE
1 sm. can chopped olives
1/2 lb. mushrooms
1 1/2 c. tomatoes, fresh or canned
1 pt. sour cream
4 tbsp. butter
1/2 bell pepper, chopped
1 (8 oz.) pkg. noodles
2 c. cubed cooked ham
1 med. onion, chopped
2 c. grated Cheddar cheese
Salt and pepper to taste
1. Cook noodles in salted water, drain.
2. Saute onions, bell pepper, mushrooms in butter five minutes.
3. Add all other ingredients. Mix with noodles.
4. Place in 3 quart casserole and bake at 325 degrees for 30 to
40 minutes.
THE CHRISTMAS HAM
Precooked, tenderized ham
1 c. dark brown sugar
2 tbsp. flour
2 tbsp. brandy
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
Grapes
CHRISTMAS HAM MUSTARD SAUCE:
1/2 c. mayonnaise
1/2 c. sour cream
3 tbsp. brown mustard
Preheat oven to 325 degrees. Place ham fat side up, in an open
roasting pan and roast until brown and tender, about 1/2 hour
longer than the package calls for. Remove ham from oven and
increase oven temperature to 425 degrees. Cut the skin off ham,
leaving 1/2 inch of fat. Cut the skin off ham, leaving 1/2 inch
of fat. Score the fat with a sharp knife in diagonal lines,
running in opposite directions to make diamond pattern. Combine
brandy, cloves, cinnamon, ginger, sugar and flour and rub well
over ham. Return to oven, roast 20 more minutes. With wooden
toothpicks, attach to top and side a small bunch of grapes.
Serve with mustard sauce. Beat mayonnaise and sour cream until
light and fluffy. Stir in mustard.
CHRISTMAS HAM LOAF
3/4 lb. smoked ham, ground
3/4 lb. veal, ground
3/4 c. milk
3/4 c. bread crumbs
1/4 c. green pepper, chopped
1 egg
1/2 tsp. dry mustard
1/2 tsp. salt
1 (8 1/2 oz.) can sliced pineapple, drained
Red and green food coloring
SWEET SOUR SAUCE:
1 1/4 c. (firmly packed) brown sugar
1 tbsp. flour
2 tbsp. butter
2 tbsp. prepared mustard
1/4 c. vinegar
1/4 c. water
Put all ingredients except pineapple and food coloring in bowl;
mix thoroughly. Cut pineapple into slices; arrange in bottom of
loaf pan to look like flowers and leaves. Fill pan with ham
mixture; bake in 375 degree oven for 1 hour and 15 minutes. Turn
onto serving platter. Paint flowers with red food coloring and
leaves with green coloring. Serve with Sweet Sour Sauce. Mix
sugar and flour together; add remaining ingredients and blend
well. Pour into saucepan; cook about 15 minutes until clear and
slightly thickened.
Yield 6 to 8
servings.
CHRISTMAS POT ROAST
2 tbsp. butter or margarine
4 lb. boned rump roast
1 tsp. salt
1/2 tsp. pepper
2 bouillon cubes dissolved in 2 c. water
2 onions, sliced
2 bay leaves
12 whole allspice
6 whole black pepper
2 tbsp. vinegar
2 tbsp. brandy
2 tbsp. molasses
5 tbsp. flour
1 c. light cream
In Dutch oven, brown beef in butter on all sides (approximately
15 to 20 minutes). Sprinkle with salt and pepper. Add bouillon,
onions, vinegar, brandy, molasses, bay leaves, allspice and
black pepper. The bay leaves, allspice and black pepper can be
put in a tea-ball for easy removal. Simmer covered for 3 hours
or until fork-tender. Remove to heated platter - keep warm. Make
gravy using flour and cream, stirring until thick. Slice beef
and pass gravy separately.
CHRISTMAS CHILI
1 lb. ground beef
3/4 c. chopped onion
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. chili powder
1 (28 oz.) can tomatoes, undrained and chopped
1 (10 3/4 oz.) can tomato puree
1 (15 oz.) can chili beans, undrained
3 c. water
Combine ground beef, onion, and garlic in a Dutch oven; cook
until beef is browned, stirring to crumble meat. Drain. Add
remaining ingredients; cover, reduce heat, and simmer 1 hour,
stirring frequently. Yield: 7 cups.
CHRISTMAS EVE SPAGHETTI
1 pkg. long Red Cross spaghetti
1 lg. can tomatoes
1 lb. Jones pork sausage cut into pieces
1/2 lb. shredded cheddar cheese
1 med. onion, chopped
1/4 tsp. paprika
1 tsp. salt
1 tsp. sugar
Brown sausage and onion and pour off grease. Add tomatoes,
cheese and seasonings. Simmer 1 1/2 hours. Add water if it
sticks. Cook spaghetti separately, drain and put in 9x12 pan
sprayed with Pam. Pour sauce over and bake until heated through,
about half an hour.
CHRISTMAS BONBONS
1/2 c. butter or margarine, softened
1 (14 1/2 oz.) can sweetened condensed milk
5 c. confectioners sugar
3 c. shredded coconut
1/2 c. chopped maraschino cherries, drained
1 c. chopped toasted almonds
1 tbsp. vanilla extract
1 (12 oz.) pkg. semi-sweet chocolatechips or 12 oz. white
chocolate
1/4 bar paraffin wax
Beat butter and milk until smooth. Stir in next 5 ingredients.
Cover and chill until firm (about 1 hour). Form into 1 inch
balls; chill 30 minutes. Melt desired chocolate with paraffin in
top of a double boiler over low heat. Use toothpick to dip balls
in chocolate; place on waxed paper lined baking sheet to
harden. Yield: Approximately 5 dozen candies.
Variation: To dip 12
candies, place 2 cups melted white chocolate in a small bowl.
Drizzle 2 tablespoons of melted semi-sweet chocolate onto the
white chocolate. Use the tip of a knife to gently swirl the
chocolates together (do not overmix). Dip candies as directed.
CHRISTMAS CARAMEL
CUSTARD
3/4 c. sugar
3 eggs
Pinch of salt
2 c. milk, scalded
1/2 tsp. vanilla flavoring
Heat 1/2 cup of the sugar slowly in a heavy metal skillet,
stirring constantly with a wooden spoon until sugar melts and
turns a light caramel color. Pour a spoonful of the syrup in
each of 5 custard cups and let stand until cooled. Beat the eggs
slightly with remaining sugar and salt. Add the milk slowly
while stirring. Add vanilla flavoring. Strain and pour the
strained mixture carefully into prepared cups so as not to
disturb the caramel. Place cups in a pan of hot water and bake
until a knife inserted in the center comes out clean (about 40
minutes). Remove and cool.
To serve, run a knife
around the edge of the custard, turn out and serve with whipped
cream.
CHRISTMAS FUDGE - CARAMEL
2 lbs. brown sugar
1 stick butter
1 c. evaporated milk
1 jar (7 oz.) marshmallow creme
1 tsp. vanilla
2 to 3 c. chopped (coarse) pecans
2 pkgs. caramel chips
Combine first 3 ingredients. Cook until a soft ball stage, then
stir in 1 jar marshmallow creme and beat until mixture is very
thick and creamy (about 8 minutes). Add remaining ingredients
and beat well. Pour on greased pan and let set until firm. Cut
with very sharp, warm knife into bite size pieces. Makes 100
pieces. Keeps well in refrigerator for several months.
CHRISTMAS PUMPKIN BREAD
4 eggs, beaten
1 c. vegetable oil
2 c. pumpkin
3 1/3 c. sifted flour
2 1/2 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
3/4 tsp. salt
1 tsp. vanilla
1 c. candied cherries, cut up or dates, or both
1/2 c. nuts
Combine beaten eggs,
oil, 2/3 cup water and pumpkin. Sift together dry ingredients.
Beat into first mixture until smooth. Add cherries, or dates
and nuts. Bake at 350 degrees for 1 hour. Makes 2 large loaves.
CHRISTMAS CORN BAKE
2 eggs, beaten
2 c. (1 can) cream style corn
1 c. Minute Rice
1/2 c. finely chopped onions
1/2 c. finely chopped green peppers
1 can Rotel tomatoes and peppers
Cheese slices (enough to cover top of casserole)
Butter casserole
dish. Mix the ingredients and bake covered at 350 degrees for
about 1 hour. Remove cover and top with cheese slices during
last 10 minutes of baking.
CHRISTMAS CARROTS
12 med. sized carrots, peeled & cut
into 1" lengths
4 tbsp. butter, melted
1/4 c. brown sugar
1 1/2 tsp. ground ginger
1 1/2 tbsp. parsley, chopped
Cook carrots in
saucepan, covered with cold water. Cook until tender, 25 to 30
minutes. Melt butter in a 1 quart saucepan. Add brown sugar,
ginger and parsley. Mix and set aside. When carrots are cooked,
drain and return to pan. Pour butter mixture over them and cook
over low heat for 5 minutes, stirring occasionally.
Transfer to a serving
dish and serve immediately. 6 portions.
CHRISTMAS RICE
1 c. uncooked rice
2 c. chicken with rice soup
1 1/4 c. water
1 tsp. salt
1 stick margarine, cut up
1 lg. onion, chopped
2 lg. bell peppers, sliced
1 sm. jar chopped pimento
1 can button mushrooms
Cook 45 minutes to 1 hour at 350 degrees. Stir about 3 times
while cooking.
CHRISTMAS CUCUMBERS
5 cucumbers
5 carrots
Ranch dressing
Clean cucumbers and
carrots. Fork cucumbers and hollow out with potato peeler. Peel
carrots. Stick carrots in cucumber. Slice. Serve with Ranch
dressing.
CHRISTMAS
CAULIFLOWER
1 head cauliflower
1 (4 oz.) can mushrooms, sliced
1/4 c. green pepper, diced
1/4 c. butter
1/3 c. flour
2 c. milk
1 tsp. salt
1 c. Swiss cheese, shredded
2 tbsp. pimento, chopped
Break cauliflower
into medium size florets. Cook in boiling water until crisp-
tender, about 8-10 minutes. Drain. Saute mushrooms and green
pepper in butter in medium saucepan until tender. Stir in flour.
Gradually stir in milk. Cook and stir until smooth and
thickened. Stir in cheese and pimento and salt.
Heat oven to 325
degrees. Put half of cauliflower into a buttered casserole dish.
Cover with half of sauce. Then add remaining cauliflower and
remaining sauce. Bake until hot and bubbly, about 25 minutes.
Serves 6. Good with broccoli too.
CHRISTMAS BROCCOLI
CASSEROLE
3 pkg. of frozen chopped broccoli
1 1/2 cans cream of mushroom soup
1 1/2 roll Kraft garlic cheese
3/4 c. chopped mushrooms
3/4 c. sliced water chestnuts
1 lg. onion, chopped
1/2 stick of butter
1 tsp. Accent
1/2 c. bread crumbs
Saute onions in butter, add broccoli and let thaw. Add rest of
ingredients. Cut up garlic cheese and let melt in mixture. Do
this on low heat. Bake at 350 degrees until bubbly. I often
double this - serve 1/2 for Thanksgiving Dinner and 1/2 for
Christmas. It freezes well.
MARINATED CHRISTMAS
TREE
2 bunched broccoli
2 heads cauliflower
1 c. cider vinegar
1 tbsp. dill weed
1 tbsp. sugar
1 tbsp. salt
1 tbsp. pepper
1 clove garlic, minced
1 1/2 c. vegetable oil
Cherry tomatoes for garnish
Wash and cut broccoli
and cauliflower into florets. Drain and put in large container.
Mix vinegar to oil. Pour in mixture over broccoli and
cauliflower. Refrigerate 24 hours basting vegetables in shape of
tree, using 1 thick stalk as trunk. Use cherry tomatoes as tree
decorations. Use cauliflower as background around tree. May also
be served in a large bowl.
CHRISTMAS BEETS
2 c. diced cooked beets
1/2 c. French dressing
1 c. sour cream, whipped
1/2 c. finely chopped green onions
Place hot beets in
serving dish. Pour French dressing over beets. Toss lightly. Top
with sour cream, sprinkle with onions.
CHRISTMAS SWEET
POTATO CASSEROLE
3 c. cooked mashed sweet potatoes
2 eggs
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 stick butter, softened
1 tsp. vanilla extract
1 c. light packed brown sugar
1/2 c. flour
1 c. finely chopped pecans
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add
1/2 stick butter and vanilla. In another bowl add brown sugar,
flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture
in potato mixture. Save 1/2 nut and flour mixture for topping.
Place in baking dish and add topping. Bake 350 degrees for 1/2
hour.
CHRISTMAS POTATOES
3 c. potatoes, cubed
2 red canned pimientos, chopped
3/4 c. cheddar cheese, mild or sharp, grated
1/2 onion, finely chopped
1 1/2 c. white sauce
1/2 tsp. salt
Cook potatoes and
onion 5 minutes in boiling salt water to cover. Add pimientos
and cook 7 minutes. Drain and turn into buttered or spray with
Pam, baking dish. Pour white sauce over, mixed with cheese and
salt. Bake in 350 degree oven for 15 to 20 minutes or until
potatoes are done. Serves 6.
White Sauce:
3 tablespoons butter, 3 tablespoons all-purpose flour, 1/4
teaspoon salt, 1 1/2 cups milk. Melt butter in saucepan over low
heat. Blend in flour and salt. Add milk and stir constantly
until mixture thickens and bubbles.
XMAS GUMDROP BREAD
2 c. sugar
1 c. butter1 1/2 c. applesauce
2 eggs
3 c. flour
1 tsp. each nutmeg, cinnamon, baking soda
Cream: Add: Mix in: Then: Dredge into 1/4 cup flour: 2 pounds
large gumdrops (eliminate black ones) cut into quarters. Can buy
red and green ones, also. Mix together well. Grease and line
with wax paper 2 large or 4 small loaf pans. Bake 1 1/2 hours in
slow 325 degree oven.
HOLIDAY
AMBROSIA
2 c. orange or tangerine sections,
drained
1/2 c. miniature marshmallows
1/2 c. flaked coconut
2 bananas, sliced
1 c. heavy cream
6 tbsp. confectioner's sugar
1/2 tsp. almond flavoring
1/4 c. quartered red and green Maraschino cherries
Combine orange or
tangerine sections, marshmallows, coconut and banana slices.
Refrigerate at least 2 hours for flavors to blend. A few
minutes before serving time, heat heavy cream until it begins to
thicken. Gradually add confectioner's sugar and almond
flavoring, beating until cream stands in soft peaks. Fold
whipped cream into orange mixture. Spoon into serving bowls and
sprinkle with cherries.
CHRISTMAS SNOW
2 c. Cool Whip
3/4 c. sugar
1 can crushed pineapple, drained
2 lg. mashed bananas
2 tbsp. lemon juice
1/4 c. chopped maraschino cherries
1/2 pt. sour cream
3/4 c. chopped pecans
Mix above ingredients together. Put in dish and freeze.
ROCKY ROAD FUDGE
2 (6 oz.) pkg. chocolate chips
1 (14 oz.) can Eagle Brand condensed milk
2 tbsp. margarine
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. mini marshmallows
In saucepan, melt
chocolate, margarine and Eagle Brand milk. In large bowl combine
nuts and marshmallows. Pour chocolate mixture into nut mixture.
Mix well. Spread into wax paper lined 13 x 9 inch pan. Chill 2
hours.
CHRISTMAS THUMBPRINT
COOKIES
3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. red & green jelly
In large bowl combine
first 5 ingredients on medium speed of mixer about 1 minute.
Gradually add flour and blend at low speed until well mixed.
Roll dough into 1 inch balls. Dip dough balls into egg whites
then nuts. Place on greased cookie sheet 2 inches apart. Make a
deep impression in center of each cookie with fingertip.
Bake at 350 degrees
for 10-12 minutes. Immediately remove cookies from sheet. While
still warm, fill centers with jelly. Allow jelly to set before
storing cookies. Yield 3-4 dozen.
PUMPKIN CHIFFON PIE
1 (9") graham cracker pie shell
1 envelope unflavored gelatin
1/2 c. light brown sugar, firmly packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
Whipped cream (optional)
2 tbsp. light molasses
3 egg yolks, slightly beaten
1/2 c. milk
1 1/4 c. canned pumpkin
3 egg whites
1/2 c. granulated sugar
Prepare pie shell. Refrigerate until needed.
In small saucepan,
combine gelatin, brown sugar, salt and spice; mixing well. Add molasses, egg
yolks, milk and pumpkin; mixing well. Bring to boiling,
stirring. Remove from heat. Transfer to medium
bowl, cool, then refrigerate, covered until firm. Meanwhile in
small bowl, beat egg whites until foamy. Gradually beat in
sugar, 2 tablespoons at a time, beating well after each
addition. Continue to beat until stiff peaks form when beater is
raised. Beat pumpkin
mixture until smooth. Gradually beat
egg-white mixture into pumpkin mixture, only until just
combined. Turn mixture into
pie shell, refrigerate until firm, about 2 hours. (See note
below.) Serve garnished
with whipped cream, if desired. Note: If filling is too soft to
mound when turned into pie shell, refrigerate about 10 minutes,
then turn into pie shell.
HOMEMADE TURKEY DRESSING
Turkey drumsticks
4 stalks celery
3 med. onions
2 tbsp. black pepper
Lowery seasoning salt
3 med. green peppers
2 tbsp. salt
Self-rising cornmeal
Self-rising flour
4 tbsp. butter (Crockery Shed Spread)
1/2 c. Miracle Whip
2 tbsp. garlic powder
1 doz. unsalted crackers
4 eggs
1/2 c. sugar
Bring to boil turkey drumsticks, 2 celery sticks (diced), 1
onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry
seasoning and black pepper. Cook over heat until meat well done.
Preheat oven to 400 degrees. Grease pan with butter. Mix
cornmeal and flour into large mixing bowl 1/2 cup sugar, 2
tablespoons salt and 1/2 cup butter.
Pour mixture into
medium pan and bake for 30-40 minutes or until golden brown.
Test with fork or toothpick. Once completed, set aside to cool.
Cut into squares and crumble into large mixing bowl along with 1
dozen of unsalted crackers. Remove turkey drumsticks from heat,
drain broth into separate pot.
Pour 1/2 of broth
into bread crumbs, saturate completely. Reserve remaining broth
for basting dressing throughout the cooking (baking) process.
Add fresh season salt, Miracle Whip, 1 medium chopped onion,
chopped celery and bell pepper (chopped finely) to cornbread
mixture. Add 1 tablespoon butter. Saute new cornbread mixture
over medium high for 15 minutes.
Pour
into greased pan and bake 15-30 minutes. Use reserved turkey
broth for basting every 10 minutes to keep moist. Bake until
dressing in golden brown. Serves 20 people.
SPICED CHRISTMAS COOKIES
4 c. flour (Gold Medal)
1 1/2 tsp. baking powder
1 1/4 c. sugar
1 tsp. vanilla extract
1/2 tsp. allspice
1/2 tsp. cloves, ground
1 1/2 tsp. cinnamon
2 eggs
2 sticks butter or margarine
1/2 c. almonds (ground)
1/2 tsp. almond extract
1 c. almonds (sliced thinly)
Place flour on a counter top. Sprinkle all spice, cloves,
cinnamon and baking powder over it and mix well. Make a well and
drop in eggs. Then sprinkle sugar and almonds over it. Cut
butter or margarine into slices on top and knead to a smooth
dough. Place in refrigerator for half an hour. On a floured
surface roll out dough to 1/8 inch thickness. Cut out dough
using cookie forms.
Grease a cookie sheet
and sprinkle lightly with sliced almonds. Place the dough on
top. Bake in a preheated oven at 375 degrees for 8-10 minutes
until lightly brown. (90 cookies.)
OLD FASHIONED PUMPKIN PIE
1 stick or 1/2 packet of Betty
Crocker's pie crust mix
2 eggs
1 can (16 oz.) pumpkin (2 c.)
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 can (13 oz.) evaporated whole or skim milk (1 2/3 c.) or light
cream
Heat oven to 425 degrees. Prepare pastry for 9 inch one crust
pie as directed on package. Beat eggs slightly with rotary
beater; beat in remaining ingredients. Pour into pastry lined
pie pan. Bake 15 minutes. Reduce oven temperature to 350
degrees. Bake 45 minutes longer or until knife inserted between
center and edge comes out clean. Cool. Serve with Honey-Ginger
Cream (below) or whipped cream.
Honey-Ginger Cream:
In chilled bowl beat 2 cups chilled whipping cream until stiff,
gradually adding 1/4 cup honey and 1/2 teaspoon ginger. Chill
1-2 hours before serving. 4 cups.
Christmas
Ornaments
CLAY RECIPE FOR CHRISTMAS ORNAMENTS
4 c. flour
1 c. salt
1 tsp. powdered alum
1 1/2 c. water
Mix ingredients well
in a large bowl. Bake ornaments on ungreased cookie sheets for
about 30 minutes in a 250 degree oven. Turn and bake another 1
1/2 hours until hard and dry. Remove and cool. Sand lightly with
fine sandpaper until smooth. Paint with poster, or acrylic paint
or markers. Allow to dry then seal with clear shellac, spray
plastic or clear nail polish. Makes 5 dozen 2 1/2" ornaments.
CINNAMON SCENTED
CHRISTMAS ORNAMENTS
4 oz. can (about 1 c.) cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. applesauce
2 tbsp. white glue
In medium bowl, combine cinnamon, cloves and nutmeg. Add
applesauce and glue; stir to combine. Work mixture with hands 2
to 3 minutes or until dough is smooth and ingredients are
thoroughly mixed. Divide into 4 portions. Roll out each dough
portion to 1/4 inch thickness. Cut dough with cookie cutters.
Using straw or toothpick, make small hole in top of ornament.
Place cut out ornaments on wire rack to dry. Allow several days
to dry, turning ornaments over once each day. Use these
ornaments to decorate gifts, hang on tree, etc.
CHRISTMAS SPONGE ART
White paper
Scissors
Dry sponge
Ballpoint pen
Water colors (red & green)
Draw a yuletide motif
on white paper. Then, with your parents help, cut out and place
on a dry sponge (one with tiny holes in the sponge are the
best). Then trace the pattern with your ballpoint pen and cut
out the shape (again, with your parents help). Then, dip in
paint, squeeze excess paint out and blot onto either plain white
or solid colored wrapping paper. You can stamp each sponge
several times before re-dipping in the paint. This even dresses
up plain newspaper wrapping! Great for any time of the year!
CINNAMON CHRISTMAS ORNAMENTS
3/4-1 c. applesauce
1 (4.12 oz.) bottle ground cinnamon
Mix applesauce and cinnamon together to form a stiff dough. Roll
out to 1/4 inch thickness. Cut with cookie cutters. Make a hole
for ribbon. Carefully place on rack to dry. Let air dry several
days, turning occasionally. If you prefer they may be baked at
150 degrees for 5-6 hours.
The Smells of Christmas
SWEET SMELLS OF CHRISTMAS
2 tbsp. whole cloves
2 bay leaves
2 cinnamon sticks
A handful of pine needles
1-2 pieces orange or lemon rind
2 c. water
Put all ingredients in a saucepan. Bring to a boil and then
simmer all day if you wish. Add water and refrigerate and reuse.
CHRISTMAS POTPOURRI
1 qt. fir needles
1 c. dried, mixed fruit (without membranes) thinly shredded
1 c. rosemary
1/2 c. basil
2 to 4 bay leaves, coarsely crumbled
2 c. coarse salt (not iodized)
Mix and pour into little calico bags. Makes 5 cups.
Christmas Cheer
MERRY CHRISTMAS
RECIPE
A heaping cup of Christmas Joy
A large measure of good cheer
Equal parts of love
Happiness for the coming year
Place ingredients in
warm surroundings. Combine with lots of merry laughter. Garnish
each portion with good fortune! Serve with smiles ever after.
Serve as many as you can. Merry Christmas!
A RECIPE FOR
CHRISTMAS
Take a quart of joy and gladness A
pack of folk and kin -- A dash of Christmas spirit And toss some
laughter in. Take a large amount of giving And spread it
generously; Read directions in the Good Book And apply them
carefully. Garnish well with human kindness, On crystal leaves
of cheer, And you'll have a batch of Christmas To last the
coming year.
CHRISTMAS SPIRIT
4 or 5 eager children
1 lg. pine tree
1 box ornaments
3 stings of lights
A dash (or two) of tinsel
Spicy aroma of hot cider, opt.
All available carols
and jingle bells, many midnight church services and one bright
star on a snowy evening. Cut pine tree from field and set up.
Stir in lights, ornaments, and tinsel. Blend children singing
carols with sleigh bells. Spread over all a silent night
sprinkled with new fallen snow. Serve with church services and
gift giving.
Christmas Coloring Pages
Christmas
Coloring Fun
Christmas Word Puzzles (Word Search and Word Scramble)
Christmas Pictures to Color
Christmas Story
Coloring Book
Coloring
World Christmas Coloring Pages
Christmas
Coloring Book
Christmas Bells Coloring Page
Christmas.com Coloring Book
Jan
Brett Christmas Coloring Pages
Mary and Joseph Coloring Picture
The Holiday Spot Christmas Coloring Pages
Christmas Craft
Projects (Holiday Jar Lids to Snowman Ornaments)
Hershey’s
Kisses and Craft Page
Readers
Digest Holiday Page, Crafts, Decorating and More
Abigail’s Christmas Craft Page
Christmas Card Ornaments
Christmas Kleenex Cover Craft
Candy Cane Heart Christmas Craft
How to Make a Gingerbread House
Paper
Angel Crafts
Christmas Pinata
Christmas Paper Reindeer
Reindeer Christmas Ornament
Christmas Handprint Wreath Craft
Make a Manger Scene (requires downloading)
Rice
Krispie Christmas Trees
Silk
Screen Christmas Cards
Pinecone Angel
Make Christmas Coupons for Gifts
Christmas Cat Door Hanger Craft and other Crafts
Gifts
You Can Make (and Kids too)
Cinnamon Ornaments
Christmas Lamb Ornament
Christmas Crafts from
FamilyFun
Christmas Place Mats
Painted Christmas Ornaments
Make a
Candy Cane Ornament
Christmas Handprint Sweatshirt
Rudolph Pin
Crafts for
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