December 23rd, 2007 by alice
Tags: Christmas, Trees
INGREDIENTS
- 1 (8 ounce)packagelime gelatinor strawberry gelatinor cherry gelatin(etc.)
- 1cupcoconut
- 1/2cupsweet milk(I use Eagle Brand)
- 1cup ground uppecan nuts
DIRECTIONS
- Withhold 2 1/2 tblsp. of the gelatin, place in small bowl. set aside.
- Mix rest of gelatin with rest of ingredients in large bowl.
- When well mixed, roll into small, medium and large balls (large = size of ping-pong ball).
- place on paper plate till all are rolled.
- Shape into tree forms by placing in palm of one hand, while using thumb, 1st and 2nd finger of other hand to make triangular shape. Roll in withheld gelatin. place on paper plate. After all are formed, gently sprinkle leftover gelatin over all trees (like snow).
- Makes 40-50 pieces.
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December 23rd, 2007 by alice
Tags: Christmas, Cook, Pickles, Spicy
INGREDIENTS
- 1gallon of wholedill pickles(I prefer Vlasic)
- 1headgarlic, peeled
- 5lbsgranulated sugar
- 1 (5 ounce)bottleTabasco sauce(regular)
- 1 (1 ounce)bottle liquidred food coloringor green food coloring
DIRECTIONS
- Drain pickles and rinse gallon jar.
- Slice pickles into 3/4″ or 1″ rounds, drain again.
- Into jar layer sliced pickles, peeled garlic, and sugar; add NO liquid.
- Pour on whole bottle of tabasco sauce, NOTE: I have used the 2oz size when I wanted a less spicy pickle and I think tabasco is the only brand of hot sauce to use in this recipe.
- Add bottle of red OR green food coloring.
- Cap jar and shake.
- Store in icebox and shake it daily to mix the ingredients and dissolve the sugar.
- In about a week you will have brightly colored,spicy pickles!
- Note: as these marinate over the week they will shrink some, so the yield will be less than a gallon.
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December 23rd, 2007 by alice
Tags: Christmas, Rainbow, Slices
INGREDIENTS
- 2 1/2cupsall-purpose flour
- 1teaspoonbaking powder
- 1/8teaspoonsalt
- 1cupbutter or margarine, at room temp.
- 3/4cupgranulated sugar
- 1largeegg
- 1teaspoonvanilla
- 4dropsred food coloring
- 1/4cup finely choppedcandied red cherries
- 4dropsgreen food coloring
- 1/2teaspoonalmond extract
- 1/4cup finely choppedpistachio nuts
- 1/4cupflaked coconutor flaked coconut
DIRECTIONS
- Line bottoma dn sides of an 8×4-inch loaf pan with waxed paper.
- Mix flour, baking powder and salt.
- In a large bowl, beat butter and sugar with electric mixer until fluffy.
- Beat in egg and vanilla.
- Stir in flour mixture until well blended.
- Divide dough in thirds.
- Refrigerate about 15 minutes.
- FOR PINK DOUGH:.
- Remove 1 portion from refrigerator.
- Add 1 drop red food color at a time, mixing well after each addition until dough is deep pink.
- Stir in cherries.
- Press dough firmly and evenly in bottom of prepared pan.
- Return to refrigerator.
- FOR GREEN DOUGH:.
- Add 1 drop green food color at a time as directed above.
- Add almond extract and pistachio nuts.
- Mix well.
- Press evenly on top of pink dough in pan; refrigerate.
- FOR WHITE DOUGH:.
- Stir coconut into last batch of dough until well blended.
- Press firmly and evely over green dough.
- Cover with plastic wrap.
- Chill (in freezer) several hours or overnight.
- Heat oven to 350 degrees.
- Have a cookie sheet ready.
- Run a metal spatula between waxed paper and pan sids to loosen.
- Invert onto cutting board and remove waxed paper.
- Cut into 1/4-inch slices, then cut each slice vertically into 3 equal pieces.
- Place 1 inch apart on cookie sheets.
- Bake 10-12 minutes until edges are golden brown.
- Remove to rack to cool.
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December 23rd, 2007 by alice
Tags: Bars, Christmas, Pistachio, Ribbon
INGREDIENTS
- 1/2lbbutteror margarine, softened
- 1cupsugar
- 1egg
- 2cupsflour
- 1/8teaspoonsalt
- 1/2-2/3cupraspberry jamor strawberry jam
- 2/3cuppistachios, chopped
DIRECTIONS
- Preheat oven to 325°F Combine butter, sugar and egg; beat until thoroughly blended.
- Stir in flour and salt.
- Spread one-half of dough into 9 inch square pan.
- Bake 10 minutes; remove from oven.
- Spread jam to within 1/2 inch of edge.
- Add pistachios to remaining dough.
- Drop by spoonfuls over jam to cover.
- Bake 35 minutes until top is golden brown; cool.
- Cut into squares.
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December 23rd, 2007 by alice
Tags: Bread, Christmas, Dove, Easter, Italian
INGREDIENTS
-
DOUGH
- 2largeeggs
- 1/2cupmilk
- 1/4cupbutter or margarine, cut up
- 1/4cupwater(70º to 80ºF)
- 1teaspoonsalt
- 3 1/4cupsbread flour
- 1/2cupsugar
- 1tablespoon freshly gratedlemons, rind of
- 2teaspoonsbread machine yeast
-
TOPPING
- 1/2cupalmond paste
- 1/4cupbread flour
- 1largeegg, divided use
- 1/4cupslivered almonds
- 1 wholeclove
DIRECTIONS
- To make dough: Measure 2 eggs, milk, butter, water, salt, 3 1/4 cups flour, sugar, lemon peel and yeast into bread machine pan in the order suggested by manufacturer.
- Process on dough/manual cycle.
- To make topping: Combine almond paste, 1/4 cup flour and 1 egg yolk (reserve egg white); knead 5 to 6 times or until smooth.
- Form into 1/2-inch balls; set aside.
- To shape: When cycle is complete, remove dough to floured surface.
- If necessary, knead in additional flour to make dough easy to handle.
- Divide dough in half.
- For wings, roll one half of dough to 10 × 5-inch oval.
- Arrange in center of greased large baking sheet, curving ends downward.
- For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base); place on center of oval.
- Fold over top third of triangle from left to right; shape to form dove head.
- Fold over bottom third of triangle from right to left to form tail.
- With sharp knife, slash wings and tail at 1-inch intervals to form feathers.
- Lightly beat reserved egg white; brush on dough.
- Arrange almond paste balls, 1/2 inch apart, on body, tail and wings.
- Press one slivered almond into each ball.
- Press clove into head for eye.
- Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
- Bake at 325ºF for 35 to 40 minutes or until done.
- Remove from pan; cool on wire rack.
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