This
recipe is made by my cousin and when I tasted it I just about sailed to
heaven. They can be made anytime but to me these are especially good at
Christmas. Sandy
Russian
Tea Biscuits
4 1/2 cups unsifted
flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup oil
1/4 cup melted margarine
1/4 cup orange juice
1 tsp orange rind
4 eggs (reserve 1 egg
white for topping)
1 tsp vanilla
Topping glaze:
1 reserved egg white
1/4 cup granulated sugar
1 tsp cinnamon
Filling:
1 1/2 cups chopped nuts
1 1/2 cups golden seedless
raisins
1/4 cup sugar
1 tsp cinnamon
4 tbsp red raspberry
preserves (or any flavor jam or jelly)
Powdered sugar
Preheat oven to 350 F.
Sift flour, baking powder, salt, and sugar into large bowl. Make a well
in the center and add oil, margarine, orange juice and rind, eggs (except
for the 1 reserved egg white) and vanilla. Mix well using a wooden spoon
( the dough will be heavy). Combine thoroughly; knead dough. Chill for
several hours or overnight. Prepare the toppings by first combining 1/4
cup sugar with 1 tsp of
cinnamon; set aside.
Lightly whisk the remaining egg white to use as a glaze. Cut dough into
four parts. Roll one part on a lightly floured board to form a rectangle
about 6 by 14 inches. Spread lightly with about 1 tbsp of jam; sprinkle
with one quarter each of the nuts, raisins and sugar cinnamon mixture.
Roll lengthwise as for a jelly roll. Brush top with some of the whisked
egg white, then sprinkle with sugar cinnamon mixture.
Slice into 1 1/2 inch
slices and place on lightly greased baking sheet, topping side up spaced
about 1/2 inch apart. Repeat with the remaining dough, filling and topping.
Bake for 25 to 30 minutes. Remove immediately to a tray dusted with powdered
sugar.
CFF Shared by Sandy
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My
Aunt Betty always had these delicious cookies waiting for us when we visited
her home during the holidays. I still love them and the memories I associate
with their taste. Leilani
Cherry
Winks
2 1/4 cups flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 cup sugar
3/4 shortening
2 eggs
2 tbsp milk
1 tsp vanilla
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino
cherries
2 1/2 cups corn flakes
crushed
Extra cherries for decorating
Sift together dry ingredients;
combine shortening, sugar & cream well. Add eggs, milk & vanilla.
Blend in dry ingredients; mix well. Add pecans, dates & cherries. Mix
well. Shape into balls using level tbsp of dough for each cookie. Roll
each ball of dough in corn flakes. Place on greased baking sheet. Top each
cookie with 1/4 cherry. Bake in moderate oven 375 for 10 to 12 minutes.
Do not stack or store until cold. Yield approx. 5 doz. cookies. Enjoy!
CFF Shared by Leilani
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Christmas
at our table was never complete without this delicious salad. My Mother
would prepare this every holiday including Christmas and Thanksgiving.
Leilani
Cranberry
Salad
2 cups fresh cranberries
-- ground
1 orange rind -- ground
1 cup crushed pineapple
-- drained
1/2 cup walnuts or pecans
1 orange
1 cup celery -- cut fine
1 apple -- diced
2 packages raspberry
jello
1 cup hot water
1 cup sugar
1 package gelatin
1/2 cup cold water
Dressing:
3/4 cup sugar
2 tbsp flour added to
2 beaten eggs
2 tbsp butter
1 cup whipped cream
1 cup pineapple juice
Juice of 1 orange
Prepare the jello by adding
the 1 cup hot water, sugar, and raspberry jello. Add the prepared fruits,
celery and nuts to the jello. Dissolve the gelatin in the 1/2 cup cold
water, and mix into jello mixture. Pour into your favorite mold.
Dressing: Cook in double
boiler the 3/4 cup sugar, flour, eggs and butter until slightly thickened.
Cool. When completely cool, add the whipped cream, pineapple juice and
juice of one orange. This recipe can be halved, if desired.
This makes a very large
salad. Mom often made it in a 9x13" cake pan, as when cut, the squares
with a dollop of the dressing made a great presentation. Wonderful cool
salad for holidays or any special occasion.
CFF Shared by Leilani
Devries
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This
is a favorite during holidays around Carole's home. Thanks for sharing
it with us,Carole!
Lane
Cake
1 cup butter, softened
2 cups sugar
3 cups sifted cake flour
1 tbsp plus 1 teaspoon
baking powder
3/4 cup milk
1/2 tsp vanilla extract
1/4 tsp almond extract
8 egg whites
Beat butter at medium
speed of an electric mixer until creamy; gradually add sugar, beating well.
Combine flour and baking powder add to creamed mixture alternately with
milk, beginning and ending with flour mixture. Mix at low speed after each
addition. Stir in flavorings. Beat egg whites at high speed until peaks
form; fold into batter. Pour into 3 greased and floured 9 inch round cakepans
Bake at 325 degrees for
18 minutes until wooden toothpick inserted comes out clean. Let cool in
pans on wire rack 10 minutes; remove from pans, and let cool completely.
Lane Cake Filling:
1/2 cup butter
8 egg yolks
1 1/2 cups sugar
1 cup chopped pecans
1 cup chopped raisins
1 cup flaked coconut
1/2 cup chopped maraschino
cherries
1/3 cup bourbon
Melt butter in a heavy
saucepan over low heat. Add egg yolks and sugar; cook, stirring vigorously,
until sugar dissolves and mixture thickens. (20 minutes) remove from heat;
stir in pecans and remaining ingredients. Let cool completely before using.
Lane Cake Frosting
1 1/2 cups sugar
1/3 cup warm water
2 egg whites
1 tbsp light corn syrup
1 tsp vanilla extract
Combine first 4 ingredients
in top of a large double boiler; beat at low speed of an electric mixer
30 seconds until well blended. Place over boiling water; beat constantly
at high speed 7 to 9 minutes until stiff peaks form and temperature reaches
160 degrees. Remove from heat. Add vanilla; beat 2 minutes until frosting
is spreading consistency.
CFF Shared by Carole
And
another from Carole :-)
Santa’s
Sleigh Cake
1 batch brownies (your
choice)
1/2 gallon vanilla ice
cream, slightly softened
2 candy canes (optional)
1 pint heavy cream
coconut
Holly leaves
Purchased Santa and Sleigh
decoration
Using your favorite recipe
or mix, prepare brownies and cook in a well-greased 8 inch round pan. Remove
from pan in one piece. Cool. Spoon ice cream (if you have a large bowl,
use more ice cream) sprinkle with crushed peppermint stick into aluminum
bowl that has a diameter of 8 inches at the top. Pack the ice cream into
this mold and freeze until hard. Unmold the ice cream by wrapping a warm
towel around the bowl, and Invert it onto the circular brownie, Frost this
“mountain” with heavy cream, whipped until stiff. Refreeze the cake. When
the cream is frozen hard, loosely cover the cake with foil and return to
the freezer. Transfer it to a serving plate, sprinkle it lightly with coconut,
and decorate it with holly and the Santa.
NOTE: The cake base and
ice cream can be any flavor you wish. The cake can also be served with
a desert chocolate or fruit sauce, but for children the cake is sweet and
rich enough without the sauce.
CFF Shared by Carole
This
recipe was published in Sunset Magazine many, many years ago, at least
30. Our family enjoys the bread as often as possible at Christmas Time.
Christmas
Tree Bread
2 pkgs yeast
1/2 cup warm water
1 tbsp sugar
4 slightly beaten eggs
1-2/3 cups undiluted
evaporated milk
Saffron, about the size
of grain of rice (more if desired)
1 tsp salt
1-1/2 cups sugar
4-1/2 cups flour
1 cup melted butter
Approx 4 cups flour
2 eggs beaten
Green and red glace cherries
In large bowl, dissolve
yeast in warm water and 1 tablespoon sugar.
Add 4 slightly beaten
eggs, 1-2/3 cups evaporated milk (at room
temperature), saffron
threads, ground, 1 teaspoon salt, 1-1/2 cups sugar. Beat until saffron
is completely diffused. Gradually add 4-1/2 cups flour, beating until dough
is smooth and elastic. Stir in 1 cup melted, and cooled butter, until mixture
is well blended. Add 4 more cups flour until stiff dough forms.
Sprinkle bread board with
an additional 1/2 cup flour. Turn dough out onto board; cover and let rest
15 minutes. Knead until smooth and elastic. Put dough into greased bowl,
cover and refrigerate overnight.
Cut dough into three equal
parts. Each one is enough for 1 loaf bread.
Shape trees by rolling
small pieces of dough into "snakes" arrange the
"snakes" on a greased
cookie sheet to form the boughs of a tree, braid three snakes and lay them
down the center of the bread to form a trunk.
as well as are the bough
ends or any other shape desired. Decorate the tree With glace cherries.
Cover and let rise 25 minutes.
Brush with beaten egg
before baking, and again after 15 minutes of baking. Bake at 400 F for
25 to 30 minutes or until is golden brown.
CFF Shared by Judy
This
has become a favorite on our holiday table. The presentation is very pretty!
Top of Page
Jingle
Nut Wreath Salad
2 (3 oz) pkgs lime jello
(or 1 6 oz pkg)
2 cups boiling water
1 (8 oz) can crushed
pineapple in juice
2/3 cup sour cream
1/3 cup mayonnaise
1 pear, peeled, cored
and diced
1/2 cup chopped toasted
almonds
1/4 cup maraschino cherries
-- well drained
Dissolve jello in boiling
water. Drain pineapple, reserve juice. Add water to juice to make 1 cup,
add to gelatin. Chill until slightly thickened. Measure 1 1/2 cups, pour
into 6 cup fluted round mold. (looks like a wreath when unmolded), Chill
until set but not firm. Combine sour cream and mayonnaise, blend in remaining
jello. Chill until thickened. Add pear, pineapple, nuts and cherries. Spoon
into mold. Chill at least 4 hours. Unmold. This can be made with sugar
free jello. You can use mint leaves and half slices of maraschino cherries
to make holly on the wreath after it is unmolded. Very pretty!
CFF Shared by Leilani
Devries
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From:
Pampered Chef Spring/Summer 1999 Season's Best Recipe Collection. Here
is a recipe I tried for this Christmas and it makes a great looking (and
tasting) table food. With the red and green in it, it is very festive.
It looks complicated, but it is really easy to do. I substituted
the ham after Christmas and made one and it was excellent!
Chicken
(or Ham) & Broccoli Braid
12 oz. cooked chicken,
chopped (2 cups - about 3 cooked boneless skinless chicken breast halves)
1 cup broccoli, chopped
1/2 cup red bell pepper,
chopped
1 clove garlic, pressed
4 oz sharp cheddar chess,
shredded (1 cup)
1/2 cup mayonnaise
2 tsp All-purpose Dill
Mix (or 1 tsp dill weed)
1/4 tsp salt
2 pkgs (8 oz ea) refrigerated
crescent rolls
1 egg white, lightly
beaten
2 tbsp slivered almonds
Preheat oven to 375. Chop
chicken and broccoli and place in bowl. Add chopped red bell pepper. Press
garlic over mixture and shred cheese over mixture. Add mayonnaise, dill
mix and salt. Mix well.
Unroll package of crescent
rolls. Do not separate. Arrange longest sides of dough across width of
12 x 15" pan (I use a baking stone) and repeat with remaining package of
dough. Roll out dough to seal perforations. On long side of pan, cut dough
into strips 1 1/2 inches apart, 3 inches deep leaving approximately 6"
in the center of dough for filling. Spread filling evenly over middle of
dough.
To braid: Lift strips
of dough across mixture to meet in center, twisting each strip one turn.
Continue alternating strips to form braid. Tuck ends under to seal at ends.
Brush egg white over dough
and sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Substitute: One 10 oz.
package of cooked chicken by Tyson.
Yield: 10 servings.
CFF Shared by Trudi
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Now
don't get excited . . . I just found this recipe and it sounds so good.
Saw it made on the TV before Christmas but did not have time to do it.
But, I saved the recipe and will try it.
Chocolate
Mousse Cake
1/2 cup sugar
1/2 cup water
12 oz semi-sweet or bitter
chocolate (melted)
6 eggs
1/4 cup dark rum, or
liqueur of choice, or O.J. or coffee, etc.
Mix sugar and water.
Melt chocolate and add to sugar and water. Lightly whisk eggs into
mixture one at a time.
Pour batter into an 8"
pan lined with parchment paper. Place pan in another pan with a little
water. Bake for 45 minutes at 325 degrees.
Cool. Dopple whipped
cream (whipped with a little sugar) over cake. Garnish plate with
chocolate covered strawberries or garnish of choice, surrounding cake.
Yummy!
CFF Shared by Trudi
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This
recipe is from the collection of Marion McLinden, who was in charge of
the family kitchen at Sunnyside, the New York home of Washington Irving.
It is delicious!
Sunnyside
Mincemeat Pie
2 lbs lean beef, ground
1 lb suet, ground
2 lbs sugar
5 lbs tart apples, peeled,
cored & chopped
2 lbs muscat raisins
1 lb currants
1 lb sultana raisins
1/2 lb candied citron,
chopped
1/2 lb candied orange
peel, chopped
1 tbsp salt
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground mace
1 quart boiled apple
cider, approximately
Brandy
Mix beef, suet, sugar,
fruit, salt, spices and cider in a large kettle. Cover and simmer, stirring
frequently, for 2 hours, adding more cider if needed.
Stir in brandy to taste.
Pack into sterilized 1-quart jars, seal securely, let cool, then store
in refrigerator and allow to mellow at least 1 month before using. Makes
5 jars.
To make a pie: Line a
9-inch pie pan with pastry. Spoon in enough mincemeat to fill the pan.
Cover filling with remaining
pastry, rolled thin. Seal securely and slash top to vent steam. Bake at
400 F for 45 minutes. Serve warm.
CFF Shared by Leilani
Devries
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These
3 cookie recipes are from the 1998 Holiday Cookie Contest conducted by
the Dallas Morning News.
Almond-Apricot
Sandwich Cookies
3/4 cup whole almonds,
lightly toasted
1-1/4 cups flour
1/2 cup butter
1/2 cup apricot preserves
1/4 cup brandy or flavored
liqueur
Chocolate Glaze:
1/2 cup semisweet chocolate
chips
1 tbsp butter
1 tbsp half-and-half
2 tsp light corn syrup
Heat oven to 350 F. Finely
grind the almonds in a food processor or blender. Measure flour, butter
and sugar into a large bowl. Add almonds and knead with your hands (the
dough will be very dry).
Roll half the dough between
2 sheets of wax paper or parchment paper to a thickness of 1/8-inch. Cut
into circles with a 2-1/2-inch cookie cutter.
Bake on ungreased cookie
sheets 8 minutes or until golden. Set aside to cool.
Combine preserves and
brandy. Spread 1 tsp of the mixture onto half of the cookies. Top with
remaining cookies.
Prepare Chocolate Glaze.
Place the glaze in a squirt bottle and drizzle over the cookies in random
patterns. Store cookies in the refrigerator. For best flavor, bring to
room temperature before serving. Makes 1 dozen.
Glaze: Melt together in
a double boiler over hot (not boiling) water the glaze ingredients.
CFF Shared by Leilani
Devries
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Orange
Pecan Creams
2-3/4 cups flour
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1-1/2 cups sugar
3/4 cup margarine, softened
2 eggs
2 tbsp frozen orange
juice concentrate, thawed
Grated peel of 2 oranges
2 tsp vanilla
1 cup chopped pecans
40 pecan halves
Orange Cream Icing:
1/2 cup margarine
1 lb confectioners' sugar
1 tsp vanilla
Grated peel of 1 orange
2 tbsp thawed orange
juice concentrate
Heat oven to 375 F. In
a small bowl, combine flour, soda, ream of tartar and salt. Set aside.
In a large mixing bowl, beat together sugar, margarine, eggs, orange juice
concentrate, orange peel and vanilla. Beat at low speed with an electric
mixer, scraping bowl often, until well-mixed, about 2-3 minutes.
Beat in dry ingredients
and stir just until mixed. Stir in the chopped nuts. Drop by heaping teaspoons
about 2 inches apart onto ungreased cookie sheets. Bake 6-8 minutes or
until edges are lightly browned. Remove from oven immediately and cool
on wire rack.
Frost the cooled cookeis
with Orange Cream Icing. Top each cookie with a pecan half. Makes about
4 dozen cookies.
Orange Cream Icing: Cream
together margarine (at room temperature), confectioners' sugar, vanilla,
and the orange peel, gradually ading up to 2 tbsp of thawed orange juice
concentrate to achieve a spreadable consistency.
CFF Shared by Leilani
Devries
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White-Chocolate
Macadamia-Cranberry Cookies
1 pkg (18 oz) white chocolate
chunk refrigerated cookie dough
1 cup macadamia nuts
1 cup dried sweetened
cranberries, such as Craisins
2 tsp vanilla
1 tsp orange extract
Heat oven to 350 F. In
a large mixing bowl, crumble the cookie dough. Add macadamias, cranberries,
vanilla and orange extract. Mix well with an electric mixer. Spoon cookie
dough by teaspoons onto ungreased cookie sheet. Bake 12-14 minutes or until
golden brown. Remove and let cool. Makes 2-1/2 dozen cookies.
CFF Shared by Leilani
Devries
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Laura
G. sends the following two recipes our way with this note: "Here are 2
recipes that I must make during the holidays or I will be sent to the dog
house. :)"
Horsesradish
and Beet Relish
2 cups beets
1/2 cup sugar
1 small onion
4 oz horseradish -- B&D
1/2 cup vinegar
Grind beets and onions,
stir in remaining ingredients. Refrigerate overnight.
NOTE: Keeps for about
3 months covered in the refrigerator.
CFF Shared by Laura G.
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Rose's
Crescents
10 oz sliced almonds
-- blanched
1 cup sugar
3 cups butter
5 cups flour
3/4 tsp salt
Topping:
1-1/2 cups sugar
1-1/2 tsp cinnamon
Place almonds in a food
processor until ground fine. Mix together all cookie ingredients until
well blended. Refrigerate for about 2 hours.
Preheat oven to 325°
Shape cookies in crescent
moon shape and place on cookie sheet. Bake for 14 minutes until set but
not brown.
Mix together cinnamon
and sugar, dredge cookies in sugar immediately after removing from oven
and cool completely.
CFF Shared by Laura G.
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This
is very delicious and also very easy. It calls for making it in the microwave,
but I don't see any reason why it can't be done on top of the stove. The
original recipe is from the Texas Peanut Producers Board. I made this as
a house gift when I was visiting over the holidays. If you put the fudge
on an attractive serving dish, it makes a wonderful gift. Tie the dish
and fudge up in plastic wrap, put an attractive bow around it, and there
you are...a gift on 2 levels. The fudge can be eaten, and the dish can
be reused by the recipient on
other occasions....a
gift that keeps on giving :-)
Lone
Star Five Minute Fudge
1 (12 oz) bag semi sweet
chocolate chips
1 (12 oz) jar peanut
butter, either smooth or chunky
1 (14 oz) can sweetened
condensed milk
In a 1 1/2 quart bowl,
melt chocolate and peanut butter in a microwave on high for 3 minutes.
Remove and stir well. Add milk, stirring until well blended. Pour mixture
into an 8x8-inch pan lined with wax paper.
Refrigerate. Cut into
1 inch pieces. Makes 64 squares.
Bev's Note: You can also
add chopped peanut pieces to the fudge after melting, and put a whole peanut
on top of each square for decoration. I like to "gild the lilly."
CFF Shared by Bev
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Rum
and Chestnut Gateau
Sponge:
50 g unsalted butter
125 g plain flour
125 g castor sugar
Few drops vanilla essence
4 large egg yolks
1 level tsp baking powder
3 tbsp milk
Meringue:
4 egg whites
225 g golden castor sugar
50 g flaked amlonds
300 ml whipping/double
cream
4 tbsp sweetened chestnut
puree and 4 tbsp rum
3 tbsp plain grated chocolate
Decoration:
5 to 8 Marrons glacé
Rosettes of whipped cream
Shavings of plain chocolate
Oven gas mark 4/180/350.
Grease and line two 8-inch round cake tins with non-stick parchment. Leave
about 2.5-1 inch collar of paper above rim.
Next make the sponge:
cream together the sugar and butter until light and fluffy. Add the egg
yolks and vanilla essence. Sift the flour and baking powder into the egg
mixture, alternating with the milk. Divide the mixture between the tins
and smooth with a spatula.
Next, make the meringue:
In a clean grease-free bowl, whisk the egg whites until stiff but not dry.
Whisk in half the castor sugar and beat well. It should look glossy. Gradually
fold in the remaining sugar.
Divide the mixture between
the two tins, spreading evenly over the cake
mixture to eliminate
any air pockets.
Bake for 45-50 mins until
golden brown. Remove from tins and cool on a wire rack. Place the whipping
cream in a large bowl. Whisk until it just holds its shape. Soften the
chestnut puree in another bowl. Fold the cream into the chestnut puree.
Sprinkle in the chocolate and stir gently. Fold in the rum. Pile the chestnut
mixture onto the meringue surface of one of the cakes. Smooth the surface.
Place the second cake on top. Press down gently. Pipe swirls of whipped
cream on the cake, and decorate each swirl with a Marrons glacé.
Pipe in to the centre of the cake with shavings of chocolate. Use a potato
peeler to do this.
Dust lightly with unrefined
golden icing sugar (optional).
Note: Marrons glacé
are chestnuts preserved in sugar.
CFF Shared by Pam
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Double
Chocolate Fruitcake
(Chatelaine Magazine
Dec. 1999)
3/4 cup whole cranberries
1/2 cup golden raisins
1/2 cup rum, preferably
dark
1 1/2 cups all purpose
flour
1/2 tsp baking powder
1/2 tsp salt
4 oz. unsweetened dark
chocolate chopped
1/2 cup butter, at room
temp.
3/4 cup granulated sugar
3 eggs
1/4 cup milk
1 tsp vanilla
1 cup white or dark chocolate
chips or chopped squares
3/4 cup halved nuts,
such as pecans or walnuts
Molten White Chocolate
Drizzle
1 cup whipping cream
1/2 tsp instant coffee
granules or vanilla extract
12oz finely chopped white
chocolate
1. Preheat oven to 350
F and lightly butter a 9 inch round spring form pan. Measure out cranberries,
then slice in half. Place in a small bowl with raisins. Add rum and stir
to combine. Leave at room temperature for at least 4 hours or heat in microwave
on high power for 3 minutes, stirring part way
through. Then let cool
to room temperature at least 20 min.
2. In a bowl, using a
fork, stir flour with baking powder and salt. Melt dark chocolate in top
of a double boiler over simmering water, stirring often, or in a microwavable
dish on medium power for about 2 minutes. Stir until smooth. Let cool.
3. In a large mixing bowl,
beat butter with sugar until creamy. Add eggs, one at a time, beating constantly.
Then beat in milk, vanilla and melted chocolate. Drain off any rum that
has not been absorbed by fruit and beat it into butter mixture, beating
on low speed. Stir in reserved fruit white chocolate, and nuts. Using a
spatula, turn batter into buttered pan and smooth top. Gently
bang pan on counter a
few times to eliminate any air pockets.
4. Bake in center of a
325 F oven until a tester inserted into center of cake comes out with no
batter clinging to it, from 70 to80 minutes. Place pan on a rack to cool.
Brush top of cake with a little rum, if you like. Cool to room temperature.
Cover. Store at room temperature up to 2 days or refrigerate
up to 2 weeks.
5. To make drizzle topping,
warm cream in a small saucepan set over medium heat until bubbles start
to form around edges of pan. Or heat in microwave on medium high power
for 2 minutes. Stir in coffee until dissolved or stir in vanilla. (Coffee
cuts the sweetness of chocolate). Place chocolate in a heat proof bowl.
Pour in half the warm cream mixture and stir to melt chocolate. Stir in
remaining cream mixture and stir until very smooth. Sauce can be used immediately
or covered and refrigerated for up to 5 days. Then just before serving,
heat chocolate sauce on medium power in microwave for 2 1/2 minutes, stirring
halfway through, until sauce is warm and viscous. Drizzle over individual
wedges of cake just before serving.
CFF Shared by Brenda
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Easy
Glazed Carrots
(Chatelaine, Dec. 1999)
2 (1lb bags) of baby
carrots
2 tbsp butter
1/4 cup maple syrup
Generous pinches of salt
and freshly ground black or white pepper.
1. Place carrots in a
saucepan and cover with salted water. Bring to a boil and cook until fork-tender,
about 15 minutes. Drain and rinse under cold running water until cool.
Drain well, then place in a resealable plastic bag, a plastic storage container
or a bowl sealed with plastic wrap. Refrigerate up to 2 days.
2. Just before serving,
melt butter in a large frying pan or wide saucepan set over medium heat.
Add maple syrup and toss in carrots. Stir fry until carrots are glazed
and lightly browned, about 5 minutes. Then season as you like with salt
and pepper.
Pretty Extras: although
these glazed carrots are delicious as is, you can garnish them with chopped
chives, fresh dill, parsley or coriander. A light sprinkilng of fresh rosemary
is also nice.
I make this every Christmas.
It saves time Christmas day, and reduces the number of pots on the stove.
I heat it once the turkey is out of the oven and I am making gravy.
CFF Shared by Brenda
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Make
Ahead Mashed Potato Casserole
in the Canadian Living
Christmas Book
10 potatoes
8 oz. cream cheese
1/4 cup butter
1 cup green onions
1 cup sour cream
1/2 cup minced fresh
parsley
pinch dried marjoram
pinch salt and pepper
1/2 cup coarse fresh
bread crumbs
In large pot of boiling
water, cook potatoes for 20 minutes or until tender but not mushy.
drain and let cool slightly; peel. With potato masher, mash until smooth;
blend in cream cheese and butter until
melted. Mix in
onions, sour cream, parsley, marjoram, salt and pepper . Transfer
to 8 in 2L) baking dish; smooth top. Sprinkle with crumbs.
(Casserole can be prepared to this point, covered and refrigerated for
up to 2 days or frozen for up to 1 week. Let thaw in refrigerator
for 24 hours. Add
10 minutes to baking
time.) Bake in 400 F oven for about 20 minutes or until heated through
and top is
lightly golden. Makes
about 10 servings.
CFF Shared by Brenda
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This is another casserole
we make for Christmas dinner.
Broccoli
and Cauliflower Casserole
2 eggs
1/2 cup mayonnaise
1 chopped onion
1 tin mushroom soup
1/2 cup cheddar cheese
grated
1/2 cup butter melted
croutons crushed
1/ cup cheddar cheese
grated
2 cups broccoli
2 cups cauliflower
1. Cook the broccoli and
cauliflower for 5 minutes and then drain.
2. Mix eggs, onion, mayonnaise,
soup and 1/2 cup grated cheese.
3. Combine with vegetables
and place in casserole dish.
4. Mix the butter croutons
and cheese.
5. Sprinkle over the
top of the vegetables.
6. Bake at 350 F for
50 minutes.
CFF Shared by Brenda
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This is part of a collection
of craft recipes. These are simple doughs. Some of them will make fairly
permanent ornaments, others will deteriorate. It is best with all dough
ornaments to dip them in some sort of sealer such as acrylic or polymer
coatings. Next best preservative treatment would be to spray the ornament
with sealer. This is a very important step; I lost many precious and irreplaceable
ornaments one year because they were not sealed and they got damp. Have
fun! Judy
Dough
Art Recipes
This is the preferred
recipe for permanent ornaments.
7 tablespoons hot water
1/4 cup salt
1 tablespoon oil
1/2 cup flour
Mix previous ingredients
well and add:
Tempera paint
1/2 cup flour
Knead well and shape as
desired. Dry in 325 F oven (cooler oven is fine but will take longer to
dry. You can also air dry.) Dip dry ornaments in varnish or varathane.
Ornaments can be sprayed but they will not be as well sealed.
Baking time: Bake in a
325 F oven for 30 to 40 minutes. Baking may take longer depending on the
size of piece. Test for doneness by gently tapping each piece with the
handle of a knife. A hollow sound tells you the piece is done.
Storage: Store completed
pieces away from dampness. A zip-lock bag or tupperware box makes a good
storage container. Should a piece get soft it can be re-baked. Bake the
piece in a 200 F oven for 12 to 24 hours. The varnish will smell, but is
not harmful. Touch up the paint if necessary and dip in varnish.
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Recipe
#2
Full Amount
2 cups flour
1 cup salt
1 cup hot water
Half Amount
1 cups flour
1/2 cup salt
1/2 cup hot water
Quarter Amount
1/2 cup flour
1/4 cup salt
1/4 cup hot water
Always mix salt and hot
water first. Stir a while to allow some of the salt to dissolve. Stir in
flour. Knead until dough has consistency of smooth play dough. Store dough
in a sealed plastic bag. Dough can be kept for 24 hours, however it will
become sticky. More flour can be added, but the texture will never return
to its original consistency. If you wish to keep the dough for the 24 hours,
store it in the refrigerator. This dough is not edible.
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Recipe
#3
Full Amount
4 cups plain flour
1 cup salt
1 1/2 cups hot water
Half Amount
2 cups plain flour
1/2 cup salt
3/4 cup hot water
Quarter Amount
1 cup plain flour
1/4 cup salt
1/3 cup hot water
To add paint to either
recipe 2 or 3 always put the paint in your measuring cup first and then
add all the correct amount of water. Should your dough feel tacky, add
more flour. If it is so dry that it will not stick together use a spray
bottle to add more water.
Cut ornaments with holes
and fill the holes with candy below.
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Stained
Candy Windows
To make candy, mix:
2 cups sugar
1 cup light corn syrup
1/2 cup water in saucepan
Stir to blend well: cook
over highest heat until candy thermometer reads 300 F; remove at once from
heat.
Have a small pan and stirrer
ready for each color you plan to use. Pour some syrup into small pan and
add liquid food coloring drop by drop. Start with red, yellow, and blue
then vary the hues as desired by following package directions. Stir as
little as possible while blending, trapped air bubbles can make the candy
opaque.
To maintain pouring consistency
you will need to rewarm the syrup occasionally over moderate heat, stirring
gently. (However, you can set aside the syrup for a few hours, then return
to the project.) The very hot syrup may be too thin: let it stand a few
minutes to thicken. Pour the syrup into frames made from the dough. The
candy will harden in about 15 minutes.
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Recipe
#4
3 cups flour
1/2 to 1 cup water
1 cup salt
Food coloring
1. Mix flour and salt
together in mixing bowl.
2. Add food coloring to
water.
3. Add colored water a
little at a time, to the flour and salt mixture. Stir together each time
you add water.
4. Stop adding water when
the dough will stay together without crumbling. If the dough is sticky,
you have added too much water, and you will have to add a little more flour
and salt.
This dough is soft and
easy to mode. It can be used again if you keep the dough in a plastic bag
in the refrigerator. Products made from the dough will harden in a few
days if left out to dry.
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Recipe
#5
1 cup salt
3/4 cup cold water
1/2 cup cornstarch
Food coloring
1. Stir together salt,
cornstarch and water in top of double boiler. Add enough food coloring
to tint the dough to desired color.
2. Put some hot water
in bottom of double boiler and place top part over it. Heat over low heat
stirring constantly until all of the mixture gets stiff and hangs to the
spoon.
3. Remove from heat and
put mixture on waxed paper or aluminum foil to cool.
This dough is a little
more rubbery than the other. It can be used again if kept in a plastic
bag in the refrigerator. Products made from the dough will harden in a
few days if left out to dry.
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Recipe
#6 (Baked)
4 cups flour (unsifted)
1-1/2 to 1-3/4 cups water
1 cup salt
1. Mix all ingredients
together, knead until smooth.
2. Roll out dough and
cut with cookie cutter or form objects by hand.
3. Bake objects at 300
F for 3 hours. (There will be some browning.)
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Recipe
#7
3 slices of white bread,
sans crusts
3 tbsp white glue
Variations:
1 tsp glycerin
1 tbsp white shoe polish
1 tbsp titanian white
paint
3 drops lemon juice
Remove crusts from bread
and tear bread into small pieces in bowl. Mix bread and glue; add one of
the variations if desired. Knead until smooth and dough no longer sticks
to fingers.
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Recipe
#8
Place 1/4 cup white glue
in glass or stainless steel bowl. Add flour and knead until dough is smooth
and no longer sticks to your fingers. The amount Of flour will vary greatly
according to the moisture in the air.
Use the variations from
recipe #7 if desired.
Both recipes #7 and #8
may be kept in a zip-lock bag in the refrigerator for weeks.
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Recipe
#9
First Playdough: This
first playdough recipe is good for very young children because it is very
soft.
Mix:
3 cups flour
1/2 cup salad oil
Water, approximately
1/2 cup, just enough to bind
Knead well. If you like,
add a bit of food coloring. Allow your toddler to push, poke, prod, bang,
and manipulate his playdough. There's no harm if he eats a bit of it, but
it won't taste very good.
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Recipe
#10
Heavenly Playdough
1/2 cup salt
2 cups water
Boil until salt dissolves.
Add:
Food coloring, tempera
powder, or water crayons for color. Add:
2 tablespoons salad oil
2 cups sifted all purpose
flour
2 tablespoons alum (available
at drugstore or in spice section supermarket)
Knead or process until
an even consistency results. Keep in an airtight container or a plastic
bag. The dough will last two months or longer.
Note: You can substitute
cornmeal or whole wheat flour for the all purpose flour to achieve a different
consistency.
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Helpful
Hints
1. Never use self-rising
flour
2. Always store all dough
except the piece you are working with in a sealed bag.
3. All shapes used in
dough figures start from a round smooth ball shape.
4. Knead and roll dough
so no cracks appear. Should you form a piece with even a hairline crack
it will split when baked.
5. The consistency of
your dough will vary with the humidity.
6. Wash hands frequently,
especially between color changes.
7. When you form flat
pieces, prick them with a pin to avoid swelling during baking.
8. Tempera, either liquid
or dry, is the preferred colorant. Acrylic and watercolors may also be
used to color the dough. Paste food color can be used, but the color will
be very pale pastel.
9. Fine tip magic markers
may also be used, especially for faces or other fine markings
10. Always shape pieces
on a small piece of aluminum foil.
11. Always join sections
of pieces with a drop of water.
12. Bake pieces on cookie
sheets.
13. Lower baking temperatures
will give a whiter finish to the dough. Using lower temperatures will increase
the baking time.
14. Test for doneness
by gently tapping the figure with the handle of a knife. A hollow sound
tells you it is done. Check the back side of each piece too.
15. For browned highlights
- brush on egg white before baking.
16. Some areas may brown
too quickly. Cover these with small pieces of foil.
17. Ornaments may also
be air dried. It takes 3 weeks in a perfectly dry area for a piece to totally
dry.
18. The best brush for
painting fine details is a fine point artist brush - size 00 or smaller.
19. Let paint dry fully
before dipping in sealer.
20. For a hard finish
use varathane varnish either glossy or satin finish. There is a new varnish
out by Deft that dries in 30 minutes. Spray varnish may be used, but dipping
the pieces in a bucket of varnish gives a nicer longer lasting finish.
21. After dipping find
an out of the way area where the pieces can hang for at least 3 days
22. Dip three times for
a good seal. Let pieces dry to a slightly tacky finish between dips.
23. Some brands of varnish
will melt the dough and make the paint run.
24. To clean hands after
varnishing use vaseline. Wash hands in hot soapy water.
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Pastes
and Glues
Recipe
#1 (Simple Paste)
1/3 cup flour
1/4 cup water approximately
1. Mix water into flour,
a little at a time, until the mixture is the consistency you desire.
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Recipe
#2 (Cooked Paste)
1/2 cup sugar
2 cups water
1/2 cup flour
15 drops oil of cloves,
wintergreen or peppermint*
1/2 teaspoon powdered
alum
1. Mix sugar, flour, alum,
and water. Cook until thick.
2. Remove from heat, and
add oil of cloves, wintergreen or peppermint.
3. When cool, put in covered
container, and store in refrigerator.
Note: the oils of cloves,
or wintergreen, or peppermint are used to keep the paste from spoiling.
They may be omitted if paste is stored in the refrigerator.
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Recipe
#3 Glue
Bring to a full, rolling
boil:
3/4 cup water
2 tablespoons corn syrup
1 teaspoon white vinegar
Mix together separately:
1/2 cup cornstarch mixed
with
3/4 cup cold water
Stirring constantly add
cornstarch mix slowly to the hot mixture. Let stand overnight before using.
Craft Recipes CFF Shared
by Judy
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Scented
Cinnamon Ornaments
1 cup ground cinnamon
-- (4 oz)
1 tbsp ground cloves
1 tbsp ground nutmeg
3/4 cup applesauce
2 tbsp white glue
NOTE: These are not edible!
In a medium bowl, mix
cinnamon, cloves and nutmeg. Add applesauce and glue. Work mixture with
hands for 2-3 minutes, until dough is smooth. Divide into 4 portions. Roll
out each portion to 1/4-inch thickness. Cut dough with cookie cutters and
make a small hole in the top of each with a toothpick.
Place cutouts on a wire
rack to dry at room temperature for several days, turning once each day
for even drying. Thread string or ribbons through the hole in each ornament.
Makes about 32 ornaments depending on size.
The cinnamon smell from
these will last for years!
CFF Shared by Leilani
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