Yuletide Slaw
4 cups Red Cabbage, shredded
1/4 cup Lemon Juice
1/2 teaspoon Black Pepper, coarse ground
1 teaspoon Salt
1/2 cup Green Onions, chopped
2 teaspoons Sugar
1/4 cup Salad Oil
2 tablespoons Parsley
1 Green Bell Pepper, chopped
Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings.
Cucumber Raspberry Salad
Dressing:
1/2 C. light, fruity olive oil
3 T. raspberry vinegar
3 T. creme fraiche
salt and pepper
Whisk the oil into vinegar. Add salt and pepper to taste. Whisk in the creme fraiche. Taste for balance of flavors.
4 cucumbers peeled and thinly sliced
3 T. fresh chopped chives
1/2 pint fresh raspberries
Arrange the cucumber slices on individual plates in a slightly overlapping pattern. Drizzle with the dressing and sprinkle with the chives. Top with a few of the berries.
CREAM CHEESE BALL
2 (8 oz.) cream cheese
9 oz. crushed pineapple, drained
Seasoned salt
2 tbsp. onion, chopped
2 tbsp. green pepper
1 c. nuts, crushed
Mix and refrigerate overnight. Form into ball. Roll in crushed nuts.
Bite-Size Crustless Quiches
Ingredients
1 tablespoon butter or margarine
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (white and green parts)
3 large eggs
2 tablespoons milk
2 ounces Cheddar cheese, coarsely grated (1/2 cup)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Makes 18 bite-size quiches.
Preparation time: 10 minutes.
Cooking time: 20 minutes.
Step 1: Preheat the oven to 425°F. Grease one tray of 24 mini muffin-pan cups (1 3/4- x 1-inch).
In a small saucepan, melt butter over moderate heat. Add bell pepper and onion; saute until soft, about 5 minutes. Remove the pan from the heat and let the mixture cool slightly.
Step 2: In a medium-size bowl, combine eggs, milk, cheese, salt, and pepper. Stir in the bell pepper and onions. Spoon about 1 tablespoon of the mixture into each muffin cup. (The mixture will fill 18 to 22 cups.)
Step 3: Bake until the centers are set, 8 to 10 minutes. Let the quiches cool for 1 minute. Using a knife, loosen the quiches around the edges and remove from the cups. Arrange them on a platter and serve.
Surprise Cocktail Meatballs
Ingredients
12 ounces lean ground beef
1/2 cup fresh bread crumbs (1 slice)
1/4 cup finely chopped yellow onion
1/4 cup shredded carrot
2 tablespoons minced parsley
2 tablespoons low-fat (1% milkfat) milk
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon ground sage
1/8 teaspoon black pepper
1 large egg white (lightly beaten)
18 water chestnut halves, pecan halves, pineapple tidbits, and/or small sweet green pepper squares
For the Sauce
1/2 cup apple juice
1/3 cup firmly packed dark brown sugar
1/4 cup red wine vinegar or cider vinegar
4 teaspoons cornstarch
1 tablespoon lower-sodium soy sauce
1/4 teaspoon garlic powder
Makes 18 meatballs.
Preparation time: 20 minutes.
Cooking time: 23 minutes.
Step 1: Preheat the oven to 350°. To prepare the meatballs, in a large bowl, mix the beef, bread crumbs, onion, carrot, parsley, milk, marjoram, salt, sage, pepper, and egg white. Divide into 18 pieces (tip, below). Wrap each piece around a water chestnut half. Place the meatballs in a 13- x 9- x 2-inch baking pan. Bake for 15 to 20 minutes or until the meatballs are no longer pink. Transfer to paper towels and drain well.
Step 2: Meanwhile, to prepare the sauce, in a medium-size saucepan, whisk together the apple juice, brown sugar, vinegar, cornstarch, soy sauce, and garlic powder. Bring to a boil and cook for 2 minutes or until thickened, stirring often. Stir the meatballs into the apple juice mixture and simmer for 3 minutes or until the meatballs are heated through. Place in a small chafing dish or shallow serving dish. Use cocktail forks or toothpicks to serve.
Stuffing Meatballs:
Pat the meat mixture into a 6- x 3-inch rectangle. Then, with a knife, cut the meat into 18 1-inch squares. Separate the squares and flatten each square slightly.Wrap each square around a water chestnut half or one of the other fillings. Be sure the meat is completely sealed around the filling so it doesn't poke out during baking.
Chinese Egg Rolls
INGREDIENTS
* 4 teaspoons vegetable oil
* 3 eggs, beaten
* 1 medium head cabbage, finely shredded
* 1/2 carrot, julienned
* 1 (8 ounce) can shredded bamboo shoots
* 1 cup dried, shredded wood ear mushroom, rehydrated
* 1 pound Chinese barbequed or roasted pork, cut into matchsticks
* 2 green onions, thinly sliced
* 2 1/2 teaspoons soy sauce
* 1 teaspoon salt
* 1 teaspoon sugar
* 1/2 teaspoon monosodium glutamate (MSG)
* 1 (14 ounce) package egg roll wrappers
* 1 egg white, beaten
* 4 cups oil for frying, or as needed
DIRECTIONS
1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Italian Butter
serve with warm french bread
INGREDIENTS
1 tablespoon crushed red pepper flakes
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt
1/4 cup extra virgin olive oil
DIRECTIONS
1. Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
2. Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.
ACORN SQUASH AND SWEET POTATO SOUP
1 large Onion, chopped (1 cup)
1 Tablespoon Vegetable oil
1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups)
1 small Acorn Squash, seeded and cubed
13 3/4 ounces Chicken Broth
4 Tablespoons Milk
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/4 cup Sour Cream
2 Tablespoons Sliced Almonds; toasted
Ground Nutmeg
Sauté onion in oil in large saucepan over med. heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 min. Cool slightly. Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls. Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.
Scalloped Apples
6 Granny Smith Apples, peeled and sliced
1/4 cup Butter
1/4 cup granulated Sugar
1/4 cup light Brown Sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. ground Cloves
1/8 tsp. ground Ginger
1 tsp. vanilla
Place apples in a nonstick saucepan with butter. Cook for several minutes. Add sugars, spices and vanilla and continue cooking until apples are tender, about 15 - 20 minutes over low-medium heat.
Chicken Breast Amaretto
1/4 cup sweet butter
1/3 cup chopped onions
1/3 cup chopped celery
4 cups of Italian flavor stuffing mix
1 can water chestnuts
2 tsp. poultry seasoning
1 can chicken broth
1/2 cup Amaretto liquor
4 chicken breasts, boneless
Glaze:
1-1/2 cups light brown sugar
1/2 cup honey
1/2 cup orange juice
1/3 cup amaretto liquor
Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture, heat oven at 350º. Baste from time to time with glaze sauce. Bake for one hour or until chicken breasts are tender Glaze sauce: combine and heat ingredients slowly in small saucepan.
Rack of Lamb with Herb Crust
1/8 C fresh parsley
1/8 C fresh oregano
1/8 C fresh rosemary
1/8 C fresh thyme
1/2 C fresh breadcrumbs
1 1/2 T garlic, minced
1/4 C + 2 T olive oil
1 T Dijon mustard
salt & pepper to taste
1 rack of lamb (about 2-2 ½ lbs.)
Serves 2
Pre-heat oven to 450° F.
In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. In other words, don't turn it to mush! Set aside. In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan. Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook for 10-12 minutes or until the meat reaches an internal temperature of about 130° F. Allow to rest 10 minutes before carving. To serve lamb chops, slice between bones.
Irish Coffee Muffins
ingredients:
1 egg, beaten.
2 cups of flour.
½ cup of sugar.
½ cup of melted butter.
½ cup of heavy cream, unwhipped.
¼ cup of coffee liqueur.
¼ cup of Irish whiskey.
1 tablespoon of baking powder.
½ teaspoon of salt.
Instructions for Irish Coffee Muffins:
Preheat your oven to 400°F (205°C).
Sift together the flour, baking powder, salt and sugar. Stir in the remaining ingredients, until moistened. Fill paper-lined muffin tins full. Bake in your oven for 20 minutes.
Cinnamon Muffins
ingredients:
2 medium eggs.
3 cups of flour.
1 cup of milk.
1 cup of sugar.
5 tablespoons of butter.
5 tablespoons of shortening.
3 teaspoons of baking powder.
1 teaspoon of salt.
1/2 teaspoon of nutmeg.
Topping:
1 cup of melted butter.
1 cup of sugar blended with 1 tablespoon of cinnamon.
Instructions for Cinnamon Muffins:
Grease 12 three-inch muffin pan cups.
Cream together the butter, the shortening and the sugar. Beat in the eggs, salt, nutmeg and bakingpowder. Stir in the flour and milk alternately until mixture is just combined. Fill muffin cups to the top. Bake at 350F oven for about twenty minutes. Allow to cool for a few minutes. With each muffin, dip in the melted butter. Roll each muffin in the cinnamon sugar blend.
Brandied Fruit Cake
3 cups of sifted flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of nutmeg
1 teaspoon of cinnamon
3/4 cup of shortening
1/2 cup of honey
1/2 cup of brown sugar, firmly packed
2 eggs
1/2 cup of brandy
1 pound of candied fruit, diced
1 cup of whole glace cherries
1 cup of light raisins
1 cup of broken walnuts
Sift flour with salt, soda, nutmeg and cinnamon. Cream shortening, honey and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in brandy, fruits and nuts. Gradually add dry ingredients. Beat well with a spoon until well blended. Spoon into a greased and floured 9 inch tube pan. Bake in a 300ºF. oven for 2 1/2 hours or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove to rack to finish cooling. wrap in foil and store to ripen. Once a week, open foil and sprinkle thoroughly with more brandy, Just before serving, brush with glaze and decorate with candied fruits.
Fruit Cake Glaze
2 tablespoons of brown sugar
1 tablespoon of light corn syrup
2 tablespoons of water
Combine the ingredients in a saucepan. Bring to a boil and boil for 2 minutes. Cool before using.
Fried Honeycakes
1/2 cup sweet White Wine
2 tablespoons Sugar
1 Egg
1 cup Honey
2/3 cup Flour
1/8 teaspoon Nutmeg
1/8 teaspoon Cinnamon
Oil for frying
1/8 teaspoon Salt
Beat the wine & egg in a medium bowl. Combine the flour cinnamon, salt & sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time frying until golden brown. Drain on paper towels. Dip into the honey and serve. (makes 1 1/2 doz.)
Chocolate-Almond Bites
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup toasted almonds, finely chopped
sifted confectioners sugar
Makes 48 to 60 bites.
Preparation time: 20 minutes.
Cooking time: between 20 and 25 minutes.
Step 1: Preheat oven to 350°F. Grease a baking sheet.
Step 2: Onto a sheet of wax paper, sift the flour with the cocoa. In a large bowl, with an electric mixer on high, beat the butter, sugar, vanilla, and salt until pale and creamy. Beat in the flour mixture, then the almonds.
Step 3: Shape heaped teaspoonfuls of dough into balls and arrange on baking sheet. Bake for 20 to 25 minutes or until firm. Cool briefly on the sheet before removing to a rack.
Step 4: While still slightly warm, dredge the biscuits with confectioners sugar. Store in an airtight container. They will keep for 5 days.
Egg Nog Cookies
2 ½ cups flour
1 tsp. baking powder
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 ½ cups sugar
½ cups salted butter, softened
½ cup eggnog
1 tsp. pure vanilla extract
2 large egg yolks
1 tbsp. ground nutmeg
Preheat oven to 300 degrees. Combine flour, baking powder, cinnamon, and ½ tsp. nutmeg. Mix with wire whisk and set aside. Cream sugar and butter with electric mixer. Add eggnog, vanilla, and egg yolks; beat at medium speed until smooth. Add flour mixture and bat at low speed until combined; do not over mix. Drop by rounded teaspoonfuls onto un-greased baking sheet 1 inch apart. Sprinkle lightly with 1 tbsp. nutmeg. Bake for 23/25 minutes or until bottoms turn light
brown. Transfer cookies to a cool, flat surface. Makes about 3 dozen
Yule Amaretti (Almond Cookies)
3/4 C blanched almonds, finely ground in a food processor
3/4 C sugar
2 large egg whites
1/2 tsp almond extract
Combine all ingredients in a bowl and mix to form a thick sticky dough. Drop about 1/2 teaspoon per cookie on a baking sheet lined with parchment paper. Bake in a preheated 350 degree oven for about 15 minutes, until lightly browned around the edges. Remove from oven and allow to cool for 5 minutes before lifting with a knife or spatula. Makes about 3 dozen.
Christmas Stars
Ingredients:
1 cup shortening
2/3 cup sugar
2 eggs
1/2 tsp. salt
1 tip vanilla
1 tsp. almond flavoring
2 3/4 cup flour
Frosting:
1 1/2 cup powdered sugar
2 tbsp milk
1 tip vanilla
food coloring
Cream together the shortening and sugar. Beat in the eggs,
salt and flavorings. Stir in the flour until smoothly blended.
Chill in the fridge for about an hour.
Roll out on a floured surface to a thickness of about 1/4 inch.
Cut with your favorite cookie cutters. Bake on an ungreased
cookie sheets until lightly browned around the edges, about
8-10 minutes. Let it cool down.
Frosting: Mix the powdered sugar, milk, and vanilla together thoroughly.
Divide and color each portion. Frost the cookies.
SPICED CHOCOLATE PRETZELS
1/2 cup slivered almonds
1/3 cup semisweet chocolate pieces
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 eggs
1 cup packed brown sugar
2 tablespoons finely chopped candied orange or lemon peel
confectioners' sugar
Preheat oven to 350°F.
Process almonds and chocolate in a blender or food processor on until finely chopped. Combine with1 1/2 cups flour, baking powder, cinnamon and cloves. In a large bowl, beat eggs and sugar with electric mixer until pale and fluffy. Stir in flour mixture until well blended. Mix orange peel and the two tablespoons of flour; work into dough with hands. Divided into 30 equal pieces. On lightly floured surface, roll each piece into a 9 inch rope. Bend into a pretzel shape. Place 1 inch apart on greased cookie sheet. Bake 10 minutes or until firm to the touch. Cool on wire rack. Sprinkle tops with sifted confectioners' sugar. Makes 30.
White Chocolate Gorp
INGREDIENTS
2 pounds white chocolate
6 cups crispy rice cereal squares, e.g., Rice Chex TM
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups cashews
1 (12 ounce) package mini candy-coated chocolate pieces
DIRECTIONS
1. Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination!
2. Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool.
Rum Balls
2 cups crushed vanilla wafers
1 cup powdered sugar
½ cup finely chopped candied red or green cherries (I omit these)
½ cup finely chopped walnuts or pecans
¼ cup rum
3 tablespoons corn syrup
2 tablespoons butter, melted
¼ cup powdered sugar
Combine crushed vanilla wafers, 1 cup powdered sugar, cherries and pecans. Add rum, corn syrup and butter; blend well.* Shape mixture into 1-inch balls; roll in ¼ cup powdered sugar. Cover tightly and let stand at least 24 hours to allow flavors to blend.
YULE LOG COOKIES
1/2 cup Brown sugar, firmly packed
3 Tablespoons Butter or margarine, softened
1 Egg
1 cup All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Ground cardamom
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Ground nutmeg
Red and green decorator icing
Preheat oven to 375 degrees.
In a medium bowl, beat the brown sugar and margarine until blended. Add the egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking powder, baking soda and spices; mix well. Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4-inch intervals. Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 1 minute. Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines.
Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries.
Apple Dumplings
2 cups Flour
4 teaspoons Baking powder
1 teaspoon Salt
4 Tablespoons Shortening
1 cup Milk
6 Apples
Sugar
1 teaspoon Cinnamon
Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes).
Eggnog Bread Pudding By Annora Kirin
step one
8 cups Hawaiian bread cubed with crusts on
step two
8 extra-large eggs
1 cup sugar
step three
2 cups whipping cream
3 cups dairy eggnog
2 oz brandy
1/2 tsp nutmeg
1/2 cup butter -- melted
step four
3/4 cup raisins soaked in brandy until soft.
Place cubed bread in a large flat baking pan and toast in a preheated 350 degree F oven turning until golden brown on all sides. Do not let it get too brown or burn. Remove from oven and set aside. In a small bowl combine the raisins and brandy and set aside. In a large bowl, using an egg beater, cream the eggs and sugar together. Add the cream, eggnog, nutmeg and butter and beat until well mixed. Add the bread cubes, raisin and brandy mixture and mix with a spoon until all
the bread is well coated with the egg mixture. Let stand for about 30 minutes stirring occasionally.
Pour into a 9 1/2 x 13 1/2 x 2 inch baking dish that has been sprayed with a non stick substance. Bake in a preheated 350 degree F oven for 45 minutes to an hour or until the custard is set, being careful not to brown the top too much. Remove from the oven and let cool. Top with sweetened whipped cream or a brandy sauce if desired.
Yield: 10 servings.
NOTES: Hawaiian bread is a soft sweetened bread that can be found
inmost larger markets. If not available use an egg bread. Use a
commercial brand of eggnog found in most markets during the holidays.
This can be served hot but the flavors come out best when cooled.
Bread and Butter Pudding
Ingredients
1oz butter, plus extra for greasing
8 thin slices bread
2oz raisins
2 tsp cinnamon powder
12fl oz whole milk
2fl oz heavy cream
2 eggs
1oz granulated sugar
nutmeg, grated, to taste
Method
1. Grease a 2 pint pie dish with butter.
2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of raisins. Sprinkle with a little cinnamon, then repeat the layers of bread and raisens, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
8. Preheat the oven to 355F.
9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
Preparation time less than 30 mins, Cooking time 30 mins to 1 hour
Walnut Maple Pie
Ingredients
1 store-bought or homemade pie crust
2 large egg whites
1 large egg
1 cup maple-flavored syrup or pure maple syrup
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine (melted)
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts
Makes 8 servings.
Preparation time: 15 minutes.
Cooking time: 55 minutes.
Cooling time: 1 hour.
Step 1: Preheat oven to 400°. Line a 9-inch pie plate with pie crust. Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350°.
Step 2: Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple-flavored syrup, brown sugar, flour, butter, and vanilla just until smooth. Stir in the walnuts.
Step 3: Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. Serve with frozen vanilla yogurt or cover and store in the refrigerator.
Eggnog French Toast
2c eggnog
1 egg, slightly beaten
1/2tsp cinnamon
6 Croissants
3 tbl butter
In a shallow bowl, mix the eggnog, egg and cinnamon, stirring well. Slice the croissants lengthwise. Melt one tablespoon of butter in a skillet or on a griddle. Dip 1 croissant half in the batter and place
in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 1/2 minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter. Serve at once with warm maple syrup. 6 servings.
Christmas Krupnik
1 cup honey
1 cup water
6 cloves
1 cinnamon stick
2-inch vanilla bean
dash of freshly grated nutmeg
3 inch piece of lemon peel, zest (yellow part) only
1 inch piece of orange peel, zest (orange part) only
2 cups vodka
Heat the honey, water and spices in a saucepan and bring to a boil. Watch pot carefully so it does not boil over. Cover, turn off the heat and allow to steep for at least 20 minutes to half an hour. Add the vodka and serve hot. This recipe may be made in advance and reheated. It keeps very well if strained and decanted. from: about.com/sabbats/yule
Cranberry Punch
Ingredients
2 cups cranberry juice
2 cups pineapple juice
1 cup orange juice
3/4 cup triple sec (optional)
1 pint strawberries, hulled and sliced (freeze these and use instead of ice cubes)
1 lime, thinly sliced
4 cups ginger ale, or Champagne, chilled
Lime sherbet - added at the very end to float
Makes about 1 1/2 quarts.
Total time: 20 minutes, plus chilling time.
Step 1: In a large glass container, combine ingredients and chill thoroughly.
Step 2: Just before serving, slowly stir in the ginger ale or the substitutions. Pour into a punch bowl and add the frozen strawberries or the ice cubes.
Step 3: If you decided to add the lime sherbet - add this now - and as it melts the punch will take on even more of a rich flavor.
Spiced Holiday Tea
Ingredients:
2 cups water
3 tea bags (unflavored black tea)
4 star anise
1 3-inch-long cinnamon stick
1 cup passion fruit nectar
3 tablespoons honey
2 tablespoons lemon juice
Directions
1. In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.
2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.
Spiced Cider
INGREDIENTS
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
DIRECTIONS
1. Pour the apple cider and maple syrup into a large stainless steel saucepan. 2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. 3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
EGGNOGG
INGREDIENTS
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
DIRECTIONS
1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
Winter Punch
2 3/4 cups apple juice
1 1/4 cups orange juice
1 tablespoon lemon juice
2 tablespoons honey
2 teaspoons ground cinnamon
In a saucepan, combine apple juice and orange juice. Heat over medium
heat until steaming hot, but not boiling. Remove from heat and sir in
lemon juice, honey and cinnamon. Serve hot.
Cranberry Punch
Ingredients
2 cups cranberry juice
2 cups pineapple juice
1 cup orange juice
3/4 cup triple sec (optional)
1 pint strawberries, hulled and sliced
1 lime, thinly sliced
4 cups ginger ale, chilled
Makes about 1 1/2 quarts.
Total time: 20 minutes, plus chilling time.
Step 1: In a large glass container, combine ingredients and chill thoroughly.
Step 2: Just before serving, slowly stir in the ginger ale. Pour into a punch bowl or large jug and add ice cubes.
