December 24th, 2007 by alice
Tags: Christmas, Scent
INGREDIENTS
- 4cinnamon sticks(4 inches each)
- 1/4cupwhole cloves
- 1/2smalllemon, sliced with rind left on
- 1/2smallorange, sliced with rind left on
- 1quartwater
- 2vanilla pod, broken open
DIRECTIONS
- Mix all ingredients in a small saucepan.
- Bring to a boil, then reduce to a simmer.
- Check often and add water as needed.
- Can be refrigerated and re-used as needed.
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December 24th, 2007 by alice
Tags: Christmas, Fruitcake
INGREDIENTS
-
For the Simple Syrup
- 2cupsgranulated sugar
- 2cupswater
- 2lemons, zest of(strips, about 3 tablespoons)
- 2lemons, juice of(about 1/4 cup)
-
For the Cake
- 1lb combinationdried fruits(such as blueberries, cranberries, cherries, raisins, or apricots)
- 2cupsbutter, at room temperature
- 2cupsbrown sugar
- 1cupmolassesor honey, depending on how dark you want it
- 8largeeggs
- 1cupGrand Marnieror otherorange-flavored liqueur
- 2cupsflour
- 2cupswhole wheat flour
- 2teaspoonsbaking powder
- 1/4teaspoonsalt
- 1teaspooncinnamon
- 1/2teaspoonnutmeg
- 1/2teaspoonginger
- 1/4teaspooncloves
- 1tablespoonorange zest
- 1tablespoonlemons, zest of
- 1cupslivered almonds
- 1cuppecan pieces
- 1cupwalnut pieces
- 1/2cupbourbon
DIRECTIONS
- Make the simple syrup by combining the sugar and water in a medium-size saucepan over medium-high heat.
- Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar.
- Boil for 2 minutes and remove from the heat.
- Combine the dried fruits together in a large mixing bowl.
- Pour the simple syrup over them, toss to coat, and let steep for 5 minutes.
- Strain and reserve the syrup.
- Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl.
- Beat about 2 minutes.
- Add the eggs one at a time and beat well.
- Add ½ cup of the Grand Marnier and mix to incorporate.
- Combine the flour, baking powder, salt, cinnamon,nutmeg, ginger& cloves in a medium-size mixing bowl and blend well.
- Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes.
- Scrape down the sides of the bowl as necessary.
- The batter will be thick.
- Add the warm fruit and all the nuts a little at a time, mixing well.
- Scrape down the sides of the bowl and the paddle.
- Preheat the oven to 350°F.
- Lightly grease twelve 1-pound loaf pans or 6-2 pound pans or cans.
- Spoon about 1 cup of the batter into each 1 pound pan, 2 cups into the 2 pound pans or cans.
- Bake until golden and the tops spring back when touched, about 45 minutes for the 1 pound pans 60 or longer for the larger pans (rearranging them after 25 minutes if necessary to brown evenly).
- Test with toothpick for doneness.
- Cool for 10 minutes in the pans.
- Remove cakes from the pans and cool completely on wire racks.
- Wrap each cake in a layer of cheesecloth.
- Store in plastic storage bags until they are slightly stale, 3 to 4 days.
- Combine the reserved simple syrup with the remaining ½ cup Grand Marnier and the bourbon.
- Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake.
- Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used.
- Let the cakes age for up to 3 weeks before eating.
- Makes 12 (1-pound) or 6 (2-pound) cakes.
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December 24th, 2007 by alice
Tags: Bobalky, Bread, Christmas, Eve
INGREDIENTS
- 1/2packageyeast
- 1/2cup scaldedmilk
- 3cupsflour
- 3ouncesevaporated milk
- 1/2cupwarm water
- 1teaspoonsugar
- 1/2tablespoonbutter, melted
- 1egg yolk, beaten
- 1/3teaspoonsalt
- 1 (14 ounce)cansauerkraut, well drained(save liquid if making the mushroom soup)
DIRECTIONS
- Dissolve yeast with sugar in lukewarm milk, set aside to rise (15 min).
- Sift flour in a deep bowl.
- Add evaporated milk, water, and melted butter.
- Add beaten egg yolks, salt, and yeast mixture.
- Knead well, cover and let rise 2 hours.
- Pinch off enough to make a 1/2-inch ball, roll into ball shape and place on a non-stick cookie sheet.
- Let rise for 10 minutes.
- Bake at 375F for 15 minutes, until lightly brown.
- Put into large bowl mix with sauerkraut.
- Serve with my Mushroom Soup recipe.
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December 24th, 2007 by alice
Tags: Brownies, Christmas
INGREDIENTS
- 200gdark chocolate
- 250gbutter
- 300mlsugar
- 4eggs
- 400mlall-purpose flour
- 1tablespoonbaking powder
- 2teaspoonsbaking soda
- 2teaspoonscinnamon
- 1teaspoonground ginger
- 1teaspoonground cloves
- 50g choppedalmonds (optional)
- 120gdark chocolate chips
DIRECTIONS
- Prepare a 22 x 30 cm square pan: grease or line with foil.
- Preheat oven to 200°C.
- Melt chocolate and butter on top of a double boiler.
- Whip eggs and sugar until light and fluffy: add the slightly cooled chocolate and butter mixture, stir to combine.
- Combine flour, baking powder, baking soda and the spices and sift the flour mixture into the egg mixture; stir to combine.
- Add chopped almonds and chocolate chips, stir just until incorporated.
- Pour the batter into the prepared pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes.
- Allow the cake to cool in the pan.
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December 24th, 2007 by alice
Tags: Christmas, Cresent, Herb, Holiday, Italian, Trees
INGREDIENTS
- 2 (8 ounce)cansrefrigerated crescent dinner rolls
- 1/4cup gratedparmesan cheese
- 1teaspoondried Italian seasoning
- 1/2cup preparedsour cream and chive dip(I use recipe 101256)
- 10mediumcherry tomatoes, sliced into 30 slices
- 1mediumyellow bell pepper
- 2tablespoons choppedfresh parsley
DIRECTIONS
- Heat oven to 375°F.
- Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
- Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.
- Starting with one short side, roll up each rectangle, forming 4 rolls.
- (like a jelly roll).
- With serrated knife, cut each roll into 8 slices.
- (now they look like pinwheels).
- To form 1 tree, on cookie sheet, (I line mine with parchment paper it’s easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree.
- Arrange 2 slices below, sides touching.
- Continue arranging rows of 3, 4, and 5 slices.
- Use remaining slice for trunk.
- Bake first tree 12 to 14 minutes or until golden brown.
- Cool 5 minutes on wire rack.
- Repeat for 2nd tree on another cool cookie sheet.
- Place trees on serving platter.
- If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
- Cut 1/4 inch hole in bottom corner of bag; and pipe over tree.
- Like Garland, and a dollop of dip in on each pinwheel except trunk.
- Place tomatoe slice on each pinwheel except top and bottom ones.
- With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree.
- Chop remaining bell pepper; spinkle over trees.
- Sprinkle with parsley.
- Serve immediately, or refrigerate until serving time.
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