Christmas Recipes: November 2011

Tuesday, November 29, 2011

[CHRISTMAS-RECIPE] Re: Christmas Fruitcake Cookies

thank you so much, i love fruit cake.

pat

--- In CHRISTMAS-RECIPE@yahoogroups.com, "Linda N" <way2go4health@...> wrote:
>
> Christmas Fruitcake Cookies
>
> "More Culinary Kudzu", Keetha DePriest Reed
>
> 1 tsp. baking soda
> 1 T. water
> 3 eggs, separated
> 1 cup butter, softened
> 1 1/2 cups sugar
> 1/2 lb. candied cherries, finely chopped
> 1/2 lb. candied pineapple, finely chopped
> 1/2 lb. white raisins, finely chopped
> 1 qt. shelled pecans, finely chopped
> 3 cups flour, divided
> 1 tsp. cinnamon
> 1 tsp. nutmeg
> 1/2 tsp. salt
> 1 tsp. vanilla
>
> Preheat oven to 350 degrees. Grease baking sheets and set aside.
>
> Combine baking soda and water in a small cup. Beat egg yolks in a small bowl. Cream butter and sugar in a large bowl and add the beaten egg yolks. Combine fruit and pecans in a small bowl and sprinkle some flour over them. Add spices and salt to the remaining flour and mix together. Combine creamed butter and sugar, fruit, nuts and flour mixture. Add vanilla and the dissolved baking soda. Beat egg whites until stiff and fold into batter. Drop teaspoon-size amounts onto prepared baking sheets.
>
> Bake for 10 to 15 minutes. Cool on baking sheet on wire rack for a minute or so before removing the cookies to the wire rack to cool completely. Cookies can be frozen. Cookie dough can also be prepared and refrigerated for about a week.
>
> Yields 10 to 12 dozen cookies, perfect for gift-giving.
>
>
> from the November 2006 issue of Today in Mississippi
> Mississippi Cooks: Featured Cookbook
>

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Monday, November 28, 2011

[CHRISTMAS-RECIPE] Honey Toffee Lollipops:

Honey Toffee Lollipops:

1/4 cup water
1 cup runny honey (or melt set honey and measure it when soft)
1/2 tsp cider vinegar
1 tsp bourbon vanilla extract (or a couple of drops of peppermint or lemon
essential oil)
1 dessert spoon butter

Grease a large tray or chopping board
(that does not smell of onions) and lay
out lolly sticks about 3 inches apart.

I used chopped up wooden skewers but
you can buy the real thing in cook
shops.

I think this amount of mixture will
make about 20 lollies, maybe...roughly...

Heat water, vinegar and honey in a deep
sided saucepan as the mixture will froth
up when it boils.

Allow it to boil gently, not a rolling
boil or you will scorch the honey - until
a firm ball forms when you drop some
into cold water.

To do this, just have a glass by the pan
and drip a little in.

You should be able to roll the ball
between your thumb and forefinger.

Plunge the bottom of the pan into
some cold water to stop the mixture
from continuing to cook and add the
butter and vanilla extract stirring
until smooth.

Then spoon one or two spoonfulls
of the mixture over each stick,
covering the top by about an
inch.

You want your lollies to be
about 2 inches diameter.

Any that is left over can
be rolled into balls and
wrapped in cellophane or
you could stir in some
chopped nuts first and
roll into little logs.

I made balls by dropping
a small spoonful onto a
greased tray and then
rolling when it had
started to set a little.

Or you can pour the rest
into a small tray, freeze
till hard and break with
a hammer and sharp object
(not a small persons
teeth).

These toffees go soft if
you don't keep them cold
and they must be in an
airtight container or they
will pick up the taste of
the fridge or freezer.

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[CHRISTMAS-RECIPE] Christmas Fruitcake Cookies

Christmas Fruitcake Cookies

"More Culinary Kudzu", Keetha DePriest Reed

1 tsp. baking soda
1 T. water
3 eggs, separated
1 cup butter, softened
1 1/2 cups sugar
1/2 lb. candied cherries, finely chopped
1/2 lb. candied pineapple, finely chopped
1/2 lb. white raisins, finely chopped
1 qt. shelled pecans, finely chopped
3 cups flour, divided
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees. Grease baking sheets and set aside.

Combine baking soda and water in a small cup. Beat egg yolks in a small bowl. Cream butter and sugar in a large bowl and add the beaten egg yolks. Combine fruit and pecans in a small bowl and sprinkle some flour over them. Add spices and salt to the remaining flour and mix together. Combine creamed butter and sugar, fruit, nuts and flour mixture. Add vanilla and the dissolved baking soda. Beat egg whites until stiff and fold into batter. Drop teaspoon-size amounts onto prepared baking sheets.

Bake for 10 to 15 minutes. Cool on baking sheet on wire rack for a minute or so before removing the cookies to the wire rack to cool completely. Cookies can be frozen. Cookie dough can also be prepared and refrigerated for about a week.

Yields 10 to 12 dozen cookies, perfect for gift-giving.

from the November 2006 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Monday, November 14, 2011

[CHRISTMAS-RECIPE] Candied Yams

Candied Yams

"Davey's Restaurant Country Cooking", Author: Earline Broomfield

4 cups water
4 cups sugar
1/2 lb. margarine or butter
1 tsp. nutmeg
10 medium or 8 lbs. peeled sweet potatoes, cut in 2-inch round slices or lengthwise

Boil first 5 ingredients until they look like syrup. Add sweet potatoes. Cook until tender.

from the August 2002 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

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Friday, November 11, 2011

[CHRISTMAS-RECIPE] Christmas card exchange!!

I would like to swap christmas cards with anyone, and inside I will include a recipe and a few coupons!!! if anyone interested email me at lisaboyce.oceania@gmail.com and we can swap addy's..I can't wait..I want tons of christmas cards.
Melissa

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Thursday, November 10, 2011

[CHRISTMAS-RECIPE] Hot Mocha Mix

Hot Mocha Mix

Mississippi State University Extension Service, Pine Belt Family and Youth Center

2 cups sugar
2 cups instant nonfat dry milk
2 cups nondairy creamer
1 cup cocoa
1/2 cup instant coffee powder

Combine all ingredients and mix well. Store mix in an airtight container. To serve, place 2 tablespoons mix in a cup. Add 1 cup boiling water and stir well. Top with a marshmallow or whipped cream, if desired.

Yield: enough for about 60 8-oz. servings.

from the October 2000 issue of Today in Mississippi

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Thursday, November 3, 2011

[CHRISTMAS-RECIPE] Christmas

Hi Everyone! Hope you'all are doing fine. And have started on Christmas things. Me well am a bit slow about it. But, getting groceries and material and other things. That I want for Christmas. First I have to redecorate my pencil tree. I keep it up all year but just change the ornaments. Just started getting my boxes out and ornaments put in a bowl. Bought some new ones. I'd love to get the hand blow glass ones but don't want to sell my car or right arm to get them.
I got a lot of Recipe books. That have a lot of good recipes in them for Christmas. Hope to know you soon.

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