Christmas Recipes: October 2007

Tuesday, October 30, 2007

[CHRISTMAS-RECIPE] CHOCOLATE-COVERED MICE

CHOCOLATE-COVERED MICE

1 jar maraschino cherries with stems, drained and dried (approx. 36 cherries)
6 ounces semisweet chocolate (see notes)
1/2 teaspoon butter
1 ounce paraffin, chopped (see notes)
1/2 cup chocolate chips or 36 unwrapped chocolate Kisses (I used Kisses) (see notes)
1/2 cup sliced almonds
1 tube red (clear) gel icing

Line a cookie sheet with waxed or parchment paper.

Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often.

The cherries must be completely dry or the chocolate will seize and get crumbly.

Gently melt chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning. Once melted, turn off heat, but leave in the double-boiler on the burner.

Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.

While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.

Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.

Refrigerate to firmly set chocolate.

Notes: You can use the giant chocolate bars for the semisweet chocolate or semisweet baking squares or chocolate chips.

Paraffin is sold in the canning supplies section, usually under the brand Gulf Wax.

If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.

Yield: about 36 chocolate-covered mice

Picture at About.com/Home cooking/desserts/recipes

~ Woman was taken out of man; not out of his head to top him, nor out of his feet to be trampled underfoot; but out of his side to be equal to him, under his arm to be protected, and near his heart to be loved ~

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Monday, October 29, 2007

[CHRISTMAS-RECIPE] Grand Prize Coconut-Caramel Bars

Grand Prize Coconut-Caramel Bars

These gooey, chewy bars are loaded with coconut AND caramel AND chocolate. They're a tasty substitute for those Samoa cookies the Girl Scouts sell, if you've devoured your stash and just can't wait till Girl Scout cookie time comes around again.

1/2 cup (1 stick -or- 4 ounces) butter
1 1/2 cups (11 1/4 ounces) brown sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups (5 1/4 ounces) unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups (6 ounces) shredded coconut, sweetened or unsweetened, toasted (1/2 cup reserved for topping)
1 cup (10 ounces) caramel cut from a block (or about 30 individual caramel candies), divided
1 1/2 cups (9 ounces) semisweet chocolate chips
1 tablespoon (1/2 ounce) milk or cream

To toast coconut, spread it in a 9" x 13" pan, and bake it in a preheated 300°F oven for 20 to 25 minutes, stirring it halfway through, or until it's a light golden brown. Watch it very closely towards the end, as it'll go from golden to dark brown very quickly. Increase the oven heat to 350°F. In a large bowl, beat together the butter, sugar, vanilla, and egg. Mix in the flour, salt, baking powder, and 1 1/2 cups of the toasted coconut.

Spread the mixture in an ungreased 9" x 13" pan.* Bake for 15 minutes. Just before the 15 minutes is up, melt half the caramel (1/2 cup); a microwave makes this easy. Drizzle the melted caramel over the crust and return it to the oven for 10 to 12 minutes; when done it'll be medium-brown and the caramel will be bubbly.

Remove the crust from the oven and, working quickly, use a heatproof plastic knife (plastic reduces the drag in sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan, and to cut 2 dozen bars, leaving them right in the pan. It's easier to cut these bars while they're warm. Sprinkle the bars with the chocolate. Allow the chocolate to soften for about 5 minutes, then spread it evenly atop the bars. Set aside to cool completely.

Loosen the bars from the edge of the pan again, and use a flexible spatula to lift them out and set them on a rack. Combine the remaining caramel with 1 tablespoon milk or cream, and heat until the caramel is pourable. Stir to combine with the cream, and drizzle over the bars. Garnish with the reserved toasted coconut.

Yield: 24 bars.

*These bars usually aren't a challenge to get out of the pan. But if you're at all nervous, line the bottom of the pan with parchment, if desired

~ If you could kick the person in the pants responsible for most of your trouble, you wouldn't sit for a month ~

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Wednesday, October 24, 2007

[CHRISTMAS-RECIPE] Opryland Hotel Waldorf Salad

Opryland Hotel Waldorf Salad

2 red delicious apples, diced

2 ribs celery, diced

1/4 to 1/2 c mayonnaise

1/4 c honey

Bibb lettuce

Salt to taste

4 chopped prunes

4 chopped apricots

1/2 c golden raisins

1/2 c almond toffee

Directions: Combine apples, celery, and mayonnaise. Chill thoroughly. Serve on bed of lettuce, topped with walnuts and almond toffee. Source: John Harding - Senior Sous Chef

~ I cried because I had no shoes, then I met a man who had no feet ~

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[CHRISTMAS-RECIPE] Black Walnut Cookies

Black Walnut Cookies
1 cup butter or margarine
1 cup dark brown sugar
1 large egg
1/2 teaspoon baking soda
1 teaspoon maple flavoring
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups chopped black walnuts

Beat together butter and sugar until creamy. Beat in egg and add maple flavoring. Add in flour and baking soda, then add baking powder dissovled in a couple drops of water. Add nuts and mix well. Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.) Preheat oven to 400 degrees F (205 degrees C). Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.

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[CHRISTMAS-RECIPE] Pumpkin Cookies

Pumpkin CookiesMakes about 60

1 cup oil
3 cups sugar
2 eggs -- beaten
3 teaspoons vanilla
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29-ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Pre-heat oven to 350 F. Beat oil and sugar in mixing bowl. Add eggs and vanilla, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.

Note: We like to top these with chocolate glaze (recipe below) and autumn-themed sprinkes. The kids love them!

Chocolate Glaze This shiny glaze is great for dressing up any cookie.
3/4 cup semi-sweet chocolate chips
1 tablespoon light corn syrup
3 tablespoons butter
1/4 teaspoon vanilla extract

Place chocolate chips, butter, and corn syrup in the top of a double boiler of hot (but not boiling) water. Stir until mixture is melted and smooth, then stir in vanilla. Spread over cookies and then top with sprinkles or nuts, if desired, or place in a zip-lock bag and snip off a tiny corner, then drizzle over cookies.

Note: Makes enough to glaze about 36 medium-sized cookies, or to drizzle over 3-4 times that many.

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[CHRISTMAS-RECIPE] Pumpkin Spritz

Pumpkin Spritz
1 cup butter, softened
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/3 cup canned pumpkin
1 large egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
3/4 teaspoon baking powder
additional ground nutmeg

Pre-heat oven to 400 F. In a large mixing bowl beat butter until creamy; beat in sugar and spices until well combined. Mix in pumpkin, egg and vanilla until well combined. In a separate bowl, stir together flour and baking powder. Stir flour mixture into butter mixture until well combined. Place into a cookie press and press out shapes onto an ungreased baking sheet (for best results use a silver-colored baking sheet, not the kind with a non-stick surface). Lightly sprinkle cookies with additional nutmeg. Bake 6 to 8 minutes or until set but not browned. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.

~ I cried because I had no shoes, then I met a man who had no feet ~

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[CHRISTMAS-RECIPE] Opryland Hotel Cranberry Relish

Opryland Hotel Cranberry Relish

16 oz cranberries

6 oz orange juice

2 T sugar

4 oz red wine

Orange zest

Directions: Combine cranberries, orange juice and red wine. Add sugar to taste. Simmer the berries over medium heat until they are softened and thickened, about 10 to 15 minutes. When cranberries are thickened, add orange zest on top of cranberries.
Source: John Harding - Senior Sous Chef

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[CHRISTMAS-RECIPE] Opryland Hotel Cold Pumpkin Soufflé

Opryland Hotel Cold Pumpkin Soufflé

2 c pumpkin puree

1 t cinnamon

1/2 t ginger

1/4 t cloves

1/2 t salt

1 qt heavy whipping cream

1 1/2 c powdered sugar

1 1/4oz pkg unflavored gelatin, dissolved and bloomed for 5 minutes in 1/4 c cold water

Combine first 5 ingredients in mixing bowl. Whip cream and gradually incorporate powdered sugar. Whip to stiff peaks. Fold sweetened whipped cream into pumpkin mixture. Mix in dissolved gelatin. Measure 2 1/2- inch collars of aluminum foil or parchment paper around ramekins. Secure with tape. Fill ramekins to top of collar. Smooth with spatula. Chill 3 to 4 hours. Remove collar using hot knife around top of soufflé. Gently cover with powdered sugar and garnish with julienne crystallized ginger.
Source: John Harding - Senior Sous Chef

~ I cried because I had no shoes, then I met a man who had no feet ~

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[CHRISTMAS-RECIPE] Opryland Hotel Roasted Sweet Potatoes

Opryland Hotel Roasted Sweet Potatoes

4 large sweet potatoes

2 T nutmeg

1/4 c brown sugar

1/ c butter

1 c heavy cream

Salt to taste

Directions: Wash the sweet potatoes and rub with olive oil and brown sugar. Put in oven at 375° for 45 minutest to 1 hour. Remove from oven and peel. Mash in bowl and mix with other nutmeg, brown sugar, butter, cream and salt. Serve immediately.
Source: John Harding - Senior Sous Chef

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[CHRISTMAS-RECIPE] Opryland Hotel Roasted Boneless Turkey Breast

Opryland Hotel Roasted Boneless Turkey Breast

Boneless turkey breast

1 T thyme

1 T sage

1 T parsley

1 T butter

Salt and pepper to taste

Directions: Wash turkey breast. Mix spices together. Rub into turkey breast. Add melted butter. Roast for 15 minutes per pound at 325° .
Giblet Gravy

2 ribs celery, diced

1 onion, chopped

2 c turkey dripping

1/4 c flour

1 c butter

1 c turkey giblet

Directions: In large skillet over medium heat, combine butter and flour to make roux. Add in turkey drippings. Add diced giblets. Serve hot. Source: John Harding - Senior Sous Chef

~ I cried because I had no shoes, then I met a man who had no feet ~

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[CHRISTMAS-RECIPE] Opryland Hotel Upside Down Jack Daniels Double Chocolate Cheesecake

Opryland Hotel Upside Down Jack Daniels Double Chocolate Cheesecake

Cheesecake
1 cup semisweet chocolate chips
1/3 cup heavy cream
1 cup granulated sugar
24 ounces cream cheese, softened
4 eggs
2 tablespoons Jack Daniels
1/4 teaspoon Grand Marnier
Pinch of salt

Preheat oven to 400 degrees F. Spray a 9-inch springform pan.

In a double boiler melt chocolate chips with cream until smooth and reserve.

Whip cream cheese, sugar, and liqueur in an electric mixer until smooth. Add eggs and blend well. Add melted chocolate mixture and whiskey and blend thoroughly. Add cheesecake batter to the springform pan. Bake at 400 degrees F for 15 minutes; reduce temperature to 350 degrees F and bake an additional 15 minutes.

Fudge Brownie
2 ounces unsweetened chocolate
1/2 cup (1 stick) butter
2 eggs
1 cup granulated sugar
1 teaspoon Grand Marnier or vanilla extract
1/2 cup all-purpose flour
1/4 cup pecans, chopped (optional)
Pinch of salt

While cheesecake is baking, melt chocolate and butter in a double boiler. Stir until smooth. Beat in eggs, sugar, and liqueur and blend thoroughly. Add flour and pecans and blend well. Remove cheesecake from oven; carefully spoon on brownie (start at edges and working towards the center). Bake at 350 degrees F for 35-40 minutes or until a wooden pick inserted in center comes out almost clean. Remove from oven and cool completely. After cooled refrigerate until cake is completely cold.

Chocolate Ganache
1 1/2 cups milk chocolate chips
1/3 cup heavy whipping cream
2 tablespoons Jack Daniels
1 tablespoon light corn syrup

While cake is cooling, combine chocolate chips and cream in a double boiler and melt. Remove and let rest for a couple of minutes to allow for slight cooling. When mixture is blended, smooth, and slightly cool, add whiskey and syrup stirring constantly. Let stand at room temperature for a couple of minutes. Remove cake and place on wire rack. Pour ganache over cake and allow to set. After ganache is dry decorate and serve.
Source: Chef Robert W. Beighey, CCC/Opryland Hotel Culinary Institute

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[CHRISTMAS-RECIPE] TYE-DYE CHEESECAKE

TYE-DYE CHEESECAKE

The Tye-Dye Cheesecake originates from Disney's Pop Century Resort.

The base is made out of Red Velvet Cake and the Cheesecake is a basic recipe. It was easy using the food coloring to make the top look like Tye-Dye. Everyone was amazed and thought that I must have bought it. It looked great (pictured above) and most importantly, it was delicious.
Tie-Dyed Red Velvet Cheesecake
(adapted from 101 Things to do with a Cake Mix)

Red Velvet Crust:
1 box Red Velvet Cake Mix (or white cake mix with red food coloring), prepared according to box directions.
Pour 1/2 of cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake. Discard extra batter.
Allow cake layer to cool completely in the pan. Set aside.

Cheesecake:
16 ounces cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract
2 large eggs
1/4 cup sour cream
food coloring

Preheat oven to 325 degrees.
In a large bowl, beat cream cheese, sugar, vanilla and almond extract until smooth. Beat in eggs one at a time, then add in sour cream.
Divide mixture into 5 small bowls and add the following colors to each one: pink, yellow, blue, green and purple. Pour batters onto cake base in the 9-inch springform pan. Do not swirl too much, so the colors will be clearly visible.
Bake 35 minutes, until the center is just about set when you jiggle the pan.
Allow to cool completely and refrigerate before serving.
Run a knife the cake to release it before removing sides of pan.
Serves 12.

One alert and one recommendation if you are making the Tye-Dye Cheesecake.

Alert: make sure that you don't swirl the colors together too much or it will end up one yucky color. I found it easier just to glop it randomly and then just do two to three swirls. Also don't worry too much about your colors. My pink ended up orange (don't ask), but it still looked great. You could really be creative and use any 5 colors you wish. Maybe even changing it up with the season.

Recommendation: The recipe calls for using half of the Red Velvet Cake and tossing out the extra. I hate wasting things, so I used the rest of the red velvet to make cupcakes. Also, the recipe calls for 1/2 of the cake mix for the base. It still made the base a little to large for me so I ended up with more Red Velvet base then Cheesecake. I would go a little less then 1/2 the next time. Oh, yes, and there will be a next time.

***You can change the colors to fit whatever holiday it is.

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[CHRISTMAS-RECIPE] Butterscotch Gingerbread People

Butterscotch Gingerbread People
Makes about 12
1 small box butterscotch pudding mix (cook & serve)
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1 1/2 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
decorations or icing

Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be decorated with icing as desired. Makes appx. 12 large cookies, many smaller ones, depending on size of cookie cutters.

~ Those who stand for nothing fall for anything ~

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[CHRISTMAS-RECIPE] Kahlua Gingerbread Cutouts

Kahlua Gingerbread Cutouts
Makes about 24
1/2 cup shortening
1/4 cup butter, softened
1/2 cup light brown sugar
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2-1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt, and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. On well-floured board, roll out each portion of dough to 3/8" thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased cookie sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.

Kahlua Frosting

1 pound powdered sugar
1/4 cup Kahlua
3 tablespoons shortening
3 tablespoons butter, softened
2 teaspoons light corn syrup
food coloring

In a large bowl mix all ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring, as desired. Decorate cookies using a pastry bag and decorators tips.

If you want a spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua in the recipe.

~ Those who stand for nothing fall for anything ~

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[CHRISTMAS-RECIPE] Spicy Gingerbread Cookies

Spicy Gingerbread Cookies

1 cup unsalted butter
1 cup dark-brown sugar, packed
2 large eggs
1 cup unsulfured molasses
6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1/2 teaspoon finely ground black pepper
1-1/2 teaspoons salt
Raisins, dragées, and/or red hot candies for decoration (optional)
Royal Icing for decoration (optional)

In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, spices and salt. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour. Preheat oven to 350 F. Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. If desired, decorate with raisins, dragées, and/or red hot candies. Refrigerate about 15 minutes. Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely. If desired, decorate with Royal Icing.

Note: If you are going to use the cookies for decorations, make a hole for the cord or hook by poking the cookies with a toothpick or skewer as soon as they come out of the oven. Source: based on a recipe from Martha Stewart. We just toned down the black pepper a little bit. Martha uses 1 teaspoon of black pepper but we found it was a little bit too much for the kids. Some kids, however, really prefer Martha's original, so to each his own! If you'd like to kick it up, add the whole teaspoon of black pepper.

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Tuesday, October 23, 2007

[CHRISTMAS-RECIPE] CHOCOLATE ITALIAN CREAM CAKE

CHOCOLATE ITALIAN CREAM CAKE

1/2 cup margarine
1/4 cup canola oil
2 cups sugar
2 large eggs, separated
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon coconut extract
1/2 cup chopped pecans
1/2 cup flaked coconut
4 large egg whites

Chocolate Cream Cheese Icing
1 package (8 oz.) reduced-fat cream cheese, softened
3 tablespoons margarine
1 box (16 oz. )powdered sugar
1/4 cup cocoa
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

Makes 20 Slices

Preheat oven to 350°F. Coat three 9-inch pans with nonstick cooking spray.

In a mixing bowl cream the margarine and oil. Gradually add the sugar and beat until light and fluffy. Add the 2 egg yolks, one at a time, beating well after each addition.

Mix the flour, cocoa, and baking soda together. Add the flour to the sugar mixture, alternating with the buttermilk and ending with the flour. Beat after each addition. Add the vanilla, butter, and coconut extracts and the pecans.

In a mixing bowl, beat all 6 egg whites until stiff peaks form. Fold the beaten egg whites into the batter mixture. Pour the batter evenly into the cake pans. Bake for 20 to 25 minutes, until the tops spring back when touched. Cool the cakes in the pans for 10 minutes, then turn them out onto racks to cool thoroughly.

Prepare the icing: in mixing bowl, beat the cream cheese and margarine until smooth. Mix together a little powdered sugar with cocoa and cinnamon and add to cream cheese mixture. Gradually add remaining powdered sugar beating until light. Blend in the vanilla. Frost the layers and sides of the cake with Cream Cheese Icing.

Calories 382 Protein (g) 5 Carbohydrate (g) 56 Fat (g) 16 Calories from fat (%) 36 Saturated Fat (g) 4 Dietary Fiber (g) 1 Cholesterol (mg) 30 Sodium (mg) 225

Diabetic Exchanges: 3.5 other carbohydrate, 3 fat

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[CHRISTMAS-RECIPE] Pumpkin Muffins

Pumpkin Muffins

Servings: Makes about 2 dozen muffins
Serving Size: not available
Nutrition: not available
Ready-to-use: no
---> Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Condensed: yes
---> Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice, divided 1/4 teaspoon salt 1/2 cup butter or margarine, softened 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 3/4 cup sugar, divided 2 eggs 1 (15-ounce) can pumpkin 1 (9-ounce) package NONE SUCH® Condensed Mincemeat, crumbled Instructions Preheat oven to 400°F. In small bowl, combine flour, baking powder, 1 teaspoon pumpkin pie spice and salt. In large mixing bowl, beat butter, EAGLE BRAND® and 1/2 cup sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin; mix well. Gradually stir in dry ingredients only until moistened. Stir in NONE SUCH®. Fill greased or paper-lined muffin cups 3/4 full. Combine remaining 1/4 cup sugar and 1/2 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake 25
minutes or until lightly browned. Remove from pans; serve warm.

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[CHRISTMAS-RECIPE] Pumpkin Crescent Rolls

Pumpkin Crescent Rolls
A unique fall pumpkin recipe.

Servings: Makes 32 rolls
Serving Size: not available
Nutrition: See Below
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
---> Ingredients 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin (about 2 cups) 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 2 tablespoons all-purpose flour 2 tablespoons ground cinnamon 1 teaspoon pumpkin pie spice 1 cup pecans, finely chopped 4 (8-ounce) packages refrigerated crescent rolls 1/2 cup sugar Instructions Preheat oven to 375°F. In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth. Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape. Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature.

Notes: Nutrition Amount Per Serving: Calories 237, Fat Cal. 112, Total Fat 12.5g (19% DV), Sat. Fat 4.2g (21% DV), Cholest. 12mg (4% DV), Sodium 290mg (12% DV), **Potassium 54mg (2% DV), Total Carb. 20.6g (7% DV), Fiber 1g (4% DV), **Sugars 9.8g, Protein 3.6g (7% DV), **Vitamin A (61% DV), **Vitamin C (1% DV), **Calcium (2% DV), **Iron (13% DV), **Thiamin (3% DV), **Niacin (2% DV), **Vitamin B6 (1% DV), **Magnesium (3% DV), **Folate (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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[CHRISTMAS-RECIPE] Pumpkin Torte

Pumpkin Torte
Leave it to Eagle to come up with a new classic pumpkin treat.

Servings: not available
Serving Size: 1/12 of a recipe
Nutrition: See Below
Prep Time: 15 minutes
Cook Time: 55 to 60 minutes
Total Time: 0
---> Ingredients 8 eggs 1 (29-ounce) can pumpkin 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk ( NOT evaporated milk ) 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground mace 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 teaspoon vanilla extract *Nut Topping Instructions Preheat oven to 350°. In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping. Mix well. Pour into lightly greased 9-inch springform pan. Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly; remove side of pan. Sprinkle with Nut Topping*. Refrigerate leftovers. *Nut Topping: In heavy skillet, brown 1/2 cup chopped almonds, 1/4 cup chopped pecans, 1/4 cup firmly packed brown sugar and 1 teaspoon vanilla extract in 2 tablespoons margarine or butter.

Notes: Nutrition Amount Per Serving: Calories 332, Fat Cal. 141, Total Fat 15.6g (24% DV), Sat. Fat 5.2g (26% DV), Cholest. 159mg (53% DV), Sodium 322mg (13% DV), **Potassium 266mg (7% DV), Total Carb. 23.3g (8% DV), Fiber 3.4g (14% DV), **Sugars 18g, Protein 8.1g (16% DV), **Vitamin A (304% DV), **Vitamin C (5% DV), **Calcium (8% DV), **Iron (21% DV), **Thiamin (9% DV), **Niacin (14% DV), **Vitamin B6 (7% DV), **Magnesium (16% DV), **Folate (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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Monday, October 22, 2007

[CHRISTMAS-RECIPE] PUMPKIN CORNBREAD

PUMPKIN CORNBREAD

1&1/2 cups whole wheat flour
1 cup yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 cup butter, softened
2/3 cup packed brown sugar
4 eggs
1 cup canned 100% pumpkin puree
1 cup milk

Instructions:
Grease the bottom and 1/2 inch up the sides of a 9 x 5 x 3-inch loaf pan; set greased pan aside.

In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves; set aside.

In a large mixing bowl with an electric mixer on low speed beat butter for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and pumpkin; beat on low speed until combined. Add dry mixture and milk alternately to beaten mixture; beat on low speed after each addition until combined. Spoon batter into prepared pan.

Bake in a preheated 350 degrees F (180 degrees C) oven for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack.

Makes 1 loaf (about 18 servings).

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[CHRISTMAS-RECIPE] Re: gazillion fruitcake recipes

Does anyone have a recipe for fruitcake like the old Sears "all butter batter Fruitcake"?

It came in a round, gold tin with a "quilted" looking lid. The cake was ring shaped, deep yellow in color, not heavy, melted in your mouth, had half cherries (candied), and other fruit pieces.

I have such happy memories of going in to the local Sears store in the 1960's/70's to purchase the annual cake with my late father.
Haven't found this cake since Sears discontinued it.

Hope you can help me!

Barbara
baballew@juno.com

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Sunday, October 21, 2007

[CHRISTMAS-RECIPE] TURKEY and WILD RICE SALAD

TURKEY and WILD RICE SALAD

1 package (6-oz.) long grain and wild rice mix
1/2 cup golden raisins
1/2 cup thinly sliced celery
2 tablespoons finely chopped red onion
2 thinly sliced green onions
3 cups cooked, cubed turkey
1/4 cup green seedless grapes halved
1/4 cup red seedless grapes halved
2 tablespoons cranberry juice
2 tablespoons raspberry vinegar or balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Cook rice according to package directions.
Add golden raisins; cover and let stand 10 minutes.
Spoon rice into a large bowl and let cool slightly.
Stir in celery, both types of onions, turkey and both types of grapes.
In a separate bowl, blend together cranberry juice, vinegar and olive oil.
Pour cranberry juice mixture over rice mixture and stir until evenly coated. Season to taste with salt and pepper.

Serve immediately or chill.

Make about 5 cups.

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Saturday, October 20, 2007

[CHRISTMAS-RECIPE] 3-GINGER GINGERBREAD CAKE

3-GINGER GINGERBREAD CAKE

1 cup Guinness extra stout or other dark beer***
1 cup mild flavored molasses
1&1/2 teaspoons baking soda

2 cups all-purpose flour
2 tablespoons ground ginger
1&1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg
1/8 teaspoon ground cardamom
3 large eggs
1/2 cup granulated sugar
1/2 cup (packed) dark brown sugar
3/4 cup vegetable oil
1 tablespoon minced fresh ginger

Cream Cheese Frosting :

16 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 teaspoon finely grated orange peel
2 to 4 cups powdered sugar (or more for your desired consistency)

For top of cake :

2 tablespoons finely chopped candied ginger

For cake:
Preheat oven to 350 degrees F.

Butter and flour three 8-inch pans. Bring beer and molasses to boil in a heavy medium-size non-reactive saucepan over high heat. Remove from heat and add baking soda. Let it stand about 1 hour until cool.

Whisk flour and next 6 ingredients in a large bowl until blended. Whisk eggs and both sugars in another bowl until blended. Whisk in oil, then stout mixture. Gradually whisk liquid mixture into dry mixture. Stir in fresh ginger.

Divide mixture evenly between the 3 cake pans and level tops. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool cakes in pans for 14 minutes, then invert onto cooling racks and allow to cool completely. (Cakes can be made 1 day ahead of serving, wrapped securely. Or wrap tightly in plastic wrap, then put into plastic zip-top bags and cool until ready to use.)

For frosting:
Use electric mixer to beat cream cheese, butter, and orange peel in a large bowl until fluffy. Gradually beat in powdered sugar. Chill 30 minutes before frosting cake. Decorate with candied ginger arranged in a circle at top edge of cake.

Serves 10

***As a substitute, you could use ginger ale, white grape juice, apple juice, or non-alcoholic beer.

~ Remember, people will judge you by your actions, not your intentions. You may have a heart of gold -- but so does a hard-boiled egg ~

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[CHRISTMAS-RECIPE] SPICED SWEET POTATOES

SPICED SWEET POTATOES

6 medium sweet potatoes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup unsalted butter, cut into pieces
3 tablespoons honey

Preheat oven to 375 degrees F.

Boil sweet potatoes in water to cover in saucepan until tender. Peel and cut into 1/2 inch slices.

Mix cinnamon, ginger, nutmeg, cloves and salt in bowl.

Layer sweet potatoes in 2x10-inch round baking dish, sprinkling each layer with some of the spice mixture, dotting with butter and drizzling with honey.

Bake for 20 minutes or until heated through.

Serves 6 to 8

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Thursday, October 18, 2007

[CHRISTMAS-RECIPE] Blueberry Pancake Cookies

Blueberry Pancake Cookies

1/4 cup butter, softened
2/3 cup granulated sugar
1 large egg
1 1/2 cups pancake mix
1/2 cup chopped pecans
1 cup fresh or frozen blueberries

Cream butter and sugar together in large mixing bowl.
Beat in egg, mixing well. Stir in pancake mix and
pecans. Fold in blueberries.
Drop by spoonfuls onto cookie sheets and bake for 12
minutes at 350*F (175*C). Cool on wire racks.

Makes about 2 dozen cookies.

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[CHRISTMAS-RECIPE] Christmas Balls

Christmas Balls

1 cup butter, softened
3/4 cup powdered sugar
2 cups flour
1 teaspoon vanilla
1 cup pecans, chopped
red and green sprinkles

Cream butter adding sugar and vanilla. Then add flour
and mix well. Add pecans. Refrigerate for an hour
until firm. Roll into small balls. Bake in a 350F
degree oven for 20 to 30 minutes until light brown.
Remove from oven and roll in sprinkles while still
hot.

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Wednesday, October 17, 2007

[CHRISTMAS-RECIPE] NEVER ENOUGH GREEN BEAN CASSEROLE

NEVER ENOUGH GREEN BEAN CASSEROLE

1 (10 ounce) can condensed cream of mushroom soup
3 ounces processed cheese food, cubed (Velveeta)
1 tablespoon real bacon bits
1 (4 ounce) can mushroom stems and pieces, drained
2 (15 ounce) cans cut green beans, drained
1 (2.8 ounce) can French-fried onions

Preheat the oven to 325 degrees F (165 degrees C).

Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.

Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.

Serves 6

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[CHRISTMAS-RECIPE] ORANGE CRANBERRY MUFFINS

ORANGE CRANBERRY MUFFINS

Makes: 12

These muffins are very moist and tasty. The rather strange measurements of flour and sugar are the result of reducing the end result from 4 dozen muffins to 1 dozen.

1 orange (Use a large navel orange with thick rind)
3/4 cup dried cranberries
1 large egg
3/4 cup milk
2/3 cup vegetable oil
1&1/2 cups flour PLUS 2&1/2 tablespoons flour
1 cup sugar PLUS 2 tablespoons sugar
1&1/8 teaspoons baking powder
3/4 teaspoon salt

The night before: Grate the orange rind. Squeeze the juice from the orange. Mix the rind, juice, and cranberries in a bowl and refrigerate overnight.

The next day: Preheat oven to 400 degrees. Mix the egg, milk and vegetable oil in a small bowl. Sift together the flour, sugar, baking powder, and salt in a large bowl. Add the cranberries (with the juice and rind) to the flour mixture. Add the liquid mixture to the dry mixture. The batter will be runnier than most muffin batters -- but that's the way it should be. Fill 12 greased muffin cups (or use foil baking cups to line the muffin cups) with the batter and bake for 25 minutes. Drizzle with your choice of glaze if desired.

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Re: [CHRISTMAS-RECIPE] HERBED THANKSGIVING STUFFING (Crockpot)

I am looking for a stuffing think its called french
stuffing can u help me find it it was my n laws and
she past on. She used raw hamburger and then cooked
the potatoes added seasoning and baked for hrs. I
tried to make it the other night and it lacked
something
--- KIM <red_velvet_cupcake@yahoo.com> wrote:

> HERBED THANKSGIVING STUFFING (Crockpot)
> by RICK RODGERS
>
>
> As the author of The Turkey Cookbook, I can "talk
> turkey" with authority. I am a firm believer of not
> stuffing the bird with bread stuffing. (I stuff mine
> with a fight flavoring mixture of vegetables and
> herbs.) Bread stuffing adds extra poundage and bulk
> to the bird, making it difficult to judge the
> roasting time accurately. To solve the problem of
> where to cook the stuffing, simply make it in the
> slow cooker. For the best flavor, use a homemade
> turkey stock, made from the turkey giblets simmered
> in some store-bought chicken broth with an onion and
> a carrot.
> Servings: 10-12
>
> 8 tablespoons (1 stick) unsalted butter
>
> 2 large onions, chopped
>
> 3 medium celery ribs chopped
>
> 1 medium Granny Smith apple, chopped
>
> 1/2 cup chopped fresh parsley
>
> 1 1/2 teaspoons dried rosemary
>
> 1 1/2 teaspoons dried thyme
>
> 1 1/2 teaspoons dried marjoram
>
> 1 1/2 teaspoons crumbled sage
>
> 1 1/2 teaspoons salt
>
> 1/2 teaspoon freshly ground black pepper
>
> 12 packed cups 1 -inch cubes of stale Italian
> or French bread (about 1 pound)
>
> 1 1/2 cups turkey or chicken stock, preferably
> homemade
>
>
> In a large skillet, melt the butter over medium
> heat. Add the onions, celery, and apple. Cook,
> stirring often, until the onions are softened, about
> 10 minutes. Remove from the heat and stir in the
> parsley, rosemary, thyme, marjoram, sage, salt, and
> pepper.
>
> In a large bowl, mix the bread cubes with the
> onion mixture. Tossing the bread cubes, add the
> turkey broth to moisten. Pack the stuffing lightly
> into a buttered 31/2-quart slow cooker.
>
> Cover and slow-cook on high (300 degrees F) for
> 1 hour. Reduce the heat to low (200 degrees F) and
> slow-cook until heated through, 3 to 4 hours. (The
> slow cooker will keep the dressing at serving
> temperature for up to 3 hours.)
>
>
>
>
> ~ People may doubt what you say, but they'll
> always believe what you do ~
>
>
>
>
>
>
>
> __________________________________________________
> Do You Yahoo!?
> Tired of spam? Yahoo! Mail has the best spam
> protection around
> http://mail.yahoo.com

>
> [Non-text portions of this message have been
> removed]
>
>

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[CHRISTMAS-RECIPE] HERBED OATMEAL PAN BREAD

HERBED OATMEAL PAN BREAD

Prep time: 30 min. (ready in 1 hr. 45 min.)
Yield: 16 servings

Bread

2 cups water

1 cup rolled oats

3 tablespoons butter

3 3/4 to 4 3/4 cups all-purpose flour

1/4 cup sugar

2 teaspoons salt

2 pkg. Active dry yeast

1 egg

Herb Butter

1 tablespoon grated Parmesan cheese

1/2 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

1/4 teaspoon garlic powder

6 tablespoons butter, melted

Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 12 to 130 degrees F.

In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.

By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large blow. Let rest 15 minutes.

Grease 13 x 9-inch pan. *Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel. **Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.

Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 tablespoon of the butter over cut dough.

Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

Tips:

*Two 8- or 9-inch square pans or one 8-inch and one 9-inch square pan can be substituted for 13 x 9-inch pan. When using 2 square pans, one pan can be baked and the other refrigerated for baking the next day.

**To bake at a later time, at this point let stand at room temperature for 20 minutes. Remove cloth towel. Refrigerate 2 to 24 hours. Remove plastic wrap from dough; let stand at room temperature 30 minutes. Bake as directed above.

High Altitude (Above 3,500 feet): No Change

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[CHRISTMAS-RECIPE] HERBED THANKSGIVING STUFFING (Crockpot)

HERBED THANKSGIVING STUFFING (Crockpot)
by RICK RODGERS

As the author of The Turkey Cookbook, I can "talk turkey" with authority. I am a firm believer of not stuffing the bird with bread stuffing. (I stuff mine with a fight flavoring mixture of vegetables and herbs.) Bread stuffing adds extra poundage and bulk to the bird, making it difficult to judge the roasting time accurately. To solve the problem of where to cook the stuffing, simply make it in the slow cooker. For the best flavor, use a homemade turkey stock, made from the turkey giblets simmered in some store-bought chicken broth with an onion and a carrot.
Servings: 10-12

8 tablespoons (1 stick) unsalted butter

2 large onions, chopped

3 medium celery ribs chopped

1 medium Granny Smith apple, chopped

1/2 cup chopped fresh parsley

1 1/2 teaspoons dried rosemary

1 1/2 teaspoons dried thyme

1 1/2 teaspoons dried marjoram

1 1/2 teaspoons crumbled sage

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

12 packed cups 1 -inch cubes of stale Italian or French bread (about 1 pound)

1 1/2 cups turkey or chicken stock, preferably homemade

In a large skillet, melt the butter over medium heat. Add the onions, celery, and apple. Cook, stirring often, until the onions are softened, about 10 minutes. Remove from the heat and stir in the parsley, rosemary, thyme, marjoram, sage, salt, and pepper.

In a large bowl, mix the bread cubes with the onion mixture. Tossing the bread cubes, add the turkey broth to moisten. Pack the stuffing lightly into a buttered 31/2-quart slow cooker.

Cover and slow-cook on high (300 degrees F) for 1 hour. Reduce the heat to low (200 degrees F) and slow-cook until heated through, 3 to 4 hours. (The slow cooker will keep the dressing at serving temperature for up to 3 hours.)

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[CHRISTMAS-RECIPE] RUM RAISIN MUFFINS

RUM RAISIN MUFFINS

1 c raisins
1 c dark rum
2 c flour
1/2 c sugar
1&1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 stick butter
1 c sour cream
1 egg
3/4 teaspoon vanilla

Soak raisins in rum overnight. Drain and reserve rum. Mix dry ingredients in a large bowl. Cut in butter until coarse meal. Mix in raisins. Whisk sour cream egg, vanilla and 2 tbs rum until smooth. Make a well in dry ingredients and pour in wet mixture. Fill muffins tins 3/4 full and bake in a 375 oven until brown about 20 minutes. Drizzle with your choice of glaze if desired.

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Tuesday, October 16, 2007

[CHRISTMAS-RECIPE] Summer's Bounty Pasta---with Veggies & Sausage

SUMMER'S BOUNTY PASTA

1 pound curly shaped pasta
1 1/2 cups half and half
4 ears corn, kernels removed
1 tsp salt
1/4 tsp pepper
2 tbs olive oil
2 cloves garlic, finely chopped
3/4 pound pkg fully cooked chicken sausage, thinly sliced
2 pints red cherry tomatoes, halved
1 pint yellow cherry tomatoes, halved
2 tbs chopped parsley
Grated Parmesan cheese

Cook pasta in pot of salted boiling water until al dente. Drain. In blender, blend half and half, half the corn kernels, 1/2 tsp salt and pepper until fairly smooth but still with some texture. In skillet, heat oil. Add garlic, cook 2 min. Add sausage and remaining corn, cook until heated through.

Reduce heat. Add remaining salt, tomatoes and mixture from blender to skillet. Bring to simmering, simmer until sauce has thickened and tomatoes have collapsed slightly. In bowl, combine pasta, tomato corn sauce and parsley. Serve with the cheese. MAKES 8 SERVINGS OF PASTA.*

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[CHRISTMAS-RECIPE] Corn and Cheese Pancakes---with Guacamole & Tomatoes

CORN AND CHEESE PANCAKES

GUACAMOLE---
2 avocados, halved
1/2 small red onion, finely diced
2 tbs lime juice
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
PANCAKES---
3 ears corn, kernels removed
1 1/3 cups buttermilk
2 large eggs
3 tbs vegetable oil
3/4 cup flour
3/4 cup yellow cornmeal
1 tsp salt
1 tsp baking powder
1/8 tsp ground cumin
1 cup shredded pepper Jack cheese
1 medium tomato, diced

GUACAMOLE---Scoop flesh from avocado into bowl. Mash coarsely. Stir in onion and next 4 ingredients, mashing to desired consistency. Cover with plastic wrap, refrigerate.

PANCAKES---Heat oven to 180 degrees.* Place corn in food processor. Pulse until coarsely chopped and slightly wet. Add buttermilk, eggs and oil. Pulse until blended. In bowl, whisk together flour and next 4 ingredients. Stir in cheese. Stir corn mixture into flour mixture.

Heat griddle or skillet. Coat griddle with cooking spray. For each pancake, spoon 2 tbs batter onto heated pan, spread batter to form circles. Cook until bubbles begin to appear. Flip pancakes over, cook 2 min. Keep pancakes warm in oven.

TO SERVE---Top each pancake with 1 tbs guacamole and 1 tsp tomatoes. Garnish with cilantro. MAKES 24 PANCAKES.*

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