Christmas Recipes: 2014

Friday, December 19, 2014

[CHRISTMAS-RECIPE] Christmas Slush

Christmas Slush

"Tasteful Traditions," Author: Cosmopolitan Club of Petal, MS

2 (6-oz.) cans frozen orange juice concentrate, thawed and undiluted

4 1/2 cups water

2 (46-oz.) cans red fruit punch

1 (46-oz.) can unsweetened pineapple juice

1 (48-oz.) bottle Ocean Spray CranApple juice

2 (33.8-oz.) bottles ginger ale, chilled

Combine thawed orange juice concentrate and water, mixing well. Stir in fruit punch, pineapple juice and CranApple juice. Freeze in large container, stirring occasionally.

Remove from freezer 3 1/2 hours before serving. Stir occasionally as mixture thaws. Stir in ginger ale just before serving.

Yield: About 2 1/4 gallons

from the Nov. 2005 issue of Today in Mississippi

Mississippi Cooks: Featured Cookbook

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Posted by: way2go4health@yahoo.com

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Saturday, December 13, 2014

[CHRISTMAS-RECIPE] White Chocolate and Cranberry Cookies

White Chocolate and Cranberry Cookies

"Are You Ready? 100 Years of Family, Friends and Food", Department of Nutrition and Hospitality Management, University of Mississippi

1 cup unsalted butter

1 cup brown sugar

1 cup sugar

2 eggs

2 Tbsp. vanilla

3 cups all-purpose flour

1 Tbsp. baking soda

1/2 tsp. salt

2 cups dried cranberries

1 1/2 cups white chocolate chips

1 cup chopped walnuts or pecans (optional)

Preheat oven to 325 F. Lightly grease or line baking sheets with parchment paper.

In a large mixing bowl, cream butter and sugars until smooth. Add eggs and vanilla, blending well. Slowly add flour, baking soda and salt to creamed mixture, mixing to combine. Stir in cranberries, chocolate chips and nuts, if desired. Drop balls of dough onto prepared baking sheets, about 2 inches apart.

Bake cookies until golden brown around the edges and just set on top, about 12 minutes for small cookies. Remove to rack to cool.

Yield: 3 dozen

from the Nov. 2013 issue of Today in Mississippi

Mississippi Cooks: Featured Cookbook

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Posted by: way2go4health@yahoo.com

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Saturday, September 27, 2014

[CHRISTMAS-RECIPE] Mississippi Mud Cake

Mississippi Mud Cake

"Grits 'N' Greens and Mississippi Things", Sylvia Higginbotham

Cake:

1 cup Wesson oil

1/2 cup cocoa

4 eggs

1 3/4 cups sugar

1 1/2 cups self-rising flour

2 tsp. vanilla

2 cups chopped pecans

Small marshmallows

Icing:

1 1/2 sticks margarine

1 T. vanilla

1 box powdered sugar

1/3 cup cocoa

1/2 cup Pet evaporated milk

1/2 cup chopped nuts

Cake: Mix all ingredients except marshmallows; pour into 9 x 13-inch pan and bake at 300 degrees for 30 to 45 minutes. Cover cake with marshmallows after removing from oven. Mix icing and pour over cake while still warm.

Icing: Mix all ingredients and pour over cake.

from the Nov. 2002 issue of Today in Mississippi

Mississippi Cooks: Featured Cookbook

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Posted by: way2go4health@yahoo.com

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Tuesday, August 19, 2014

[CHRISTMAS-RECIPE] Coconut Cashew Pralines

Coconut Cashew Pralines

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Servings: 60

Yield: 60 candies

Prep Time: 15 mins

Ingredients on sale: 1

Related Categories: Candy, Christmas, Desserts, Healthy Cooking, Low Calorie, Low Fat, Low Sodium, More Holidays, New Year's, Praline Candy, Vegetarian

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Ingredients

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1 1/2 cups
granulated sugar
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1 1/2 cups
packed brown sugar
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1 cup
half-and-half or light cream
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3 tablespoons
butter
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2 cups
lightly salted roasted cashews

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1 cup
flaked coconut, toasted*

Directions

Butter the sides of a 2-quart heavy saucepan about 7 inches in diameter.** In saucepan combine granulated sugar, brown sugar, and half-and-half. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate steady rate, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage (16 to 18 minutes).

Remove saucepan from heat. Add butter, but do not stir. Cool, without stirring, to 150 degree F (about 30 minutes).

Remove thermometer from saucepan. Stir in cashews and coconut. Beat vigorously with a clean wooden spoon until mixture just begins to thicken but is still glossy (about 3 minutes).

Working quickly, drop candy by spoonfuls onto waxed paper. Let stand until firm. Store tightly covered for up to 1 week. Makes about 60 candies.

Tip

*Toasting Coconut: Spread the coconut in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 8 minutes or until light golden brown, watching carefully and stirring once or twice so the coconut doesnt burn.

Note

** A saucepan with a smaller diameter will not allow the proper evaporation needed in candy making.

Nutrition information

Per Serving: cal. (kcal) 83, Fat, total (g) 4, chol. (mg) 3, sat. fat (g) 2, carb. (g) 12, pro. (g) 1, vit. A (IU) 49, sodium (mg) 23, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet

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Posted by: Lavanda <lavanda_ire@yahoo.com>

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Wednesday, May 7, 2014

[CHRISTMAS-RECIPE] Mama’s Strawberry Pudding

Mama's Strawberry Pudding

"Celebration Cookbook," First Baptist Church of Summit, MS

2 (3.4-oz.) boxes instant vanilla pudding

2 1/2 cups milk

1 pt. sour cream

1 (16-oz.) carton Cool Whip, divided

1 qt. fresh strawberries, sliced

1 box vanilla wafers

Mix pudding and milk until thick. Add sour cream and half the Cool Whip, reserving the remainder for topping. Layer half the sliced strawberries in the bottom of a 4-quart container. Add a layer of vanilla wafers and a layer of half the pudding mixture. Repeat the process and top with the remaining Cool Whip. Refrigerate at least 2 hours (overnight is better) before serving. Garnish with strawberries.

Yield: 8 to 10 servings

from the July 2013 issue of Today in Mississippi

Mississippi Cooks: Featured Cookbook

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Wednesday, April 16, 2014

[CHRISTMAS-RECIPE] Mississippi Jam Cake

Mississippi Jam Cake

"Feeding the Flock," Oak Grove Baptist Church, Bentonia, MS

1 box spice cake mix

1 cup buttermilk

1/3 cup sweetened applesauce

1/3 cup vegetable oil

3 large eggs

1/4 tsp. cinnamon

2/3 cup homemade or good-quality blackberry jam

1 tsp. vanilla

Frosting:

8 oz. butter

1 cup brown sugar

1/4 cup whole milk

2 cups confectioners' sugar

1 tsp. vanilla

Preheat oven to 350 F. In a bowl, combine cake mix, buttermilk, applesauce, oil, eggs, cinnamon and jam. Mix well. Add vanilla and beat again. Pour into prepared pan, either a tube pan or 2 (9-inch) layer pans. Bake in tube pan for 50 minutes, or layer pans about 30 minutes.

In a heavy saucepan, bring to a boil the butter and brown sugar. Boil about 2 minutes. Add milk and bring back to a boil. Remove from heat and add sifted confectioners' sugar and vanilla. Beat until smooth. Spread over cooled cake.

from the Sept. 2012 issue of Today in Mississippi

Mississippi Cooks: Featured Cookbook

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Friday, March 21, 2014

[CHRISTMAS-RECIPE] Macadamia Nut Brittle

Macadamia Nut Brittle

Mrs. Fields Cookie Book

1 1/2 cups (9 oz.) whole macadamia nuts
6 T salted butter
1 cup white sugar
1/4 cup water
1/4 tsp. baking soda
1 tsp. pure vanilla extract

Lightly grease a 9x13 inch glass baking dish. Equally distribute macadamia
nuts over bottom of dish; set aside. In a heavy 2-qt. saucepan, combine
butter, sugar and water. Place over medium heat and stir with a wooden spoon
until sugar dissolves. Let pan stand covered for 2 minutes. Uncover pan and
increase heat to high. Continue cooking without stirring until mixture
begins to turn golden brown. Quickly remove from heat; stir in baking soda
and vanilla extract. Pour immediately over macadamia nuts in prepared baking
dish. Spread with a wooden spoon. Cool to room temperature. Break into
irregular-sized pieces. Store in an airtight container.

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