Gingerbread “House”
Sweet Peppermint Kisses
Collect milk cartons ahead of time. (Pint size is recommended)
Rinse the cartons and let them dry.
Ingredients:
Graham crackers (plain or cinnamon)
White canned frosting
Candy (any kind is fine)
Paper plates
Milk cartons
Directions:
Attach the graham crackers to the milk carton house with frosting, then attach the house to the paper plate with frosting. Decorate with candy as desired. Please note: These houses are not meant to last a long time.
Baked Apples
A simple and wholesome dessert
Seeking Rachel
Combine the following ingredients and pour over apples.
• 12 whole Cloves
• 1 ½ tsp lemon peel
• ¼ cup brown sugar
• 1 cup red wine or apple juice
Preheat oven to 350° Fahrenheit, then bake for an hour, or until apples are soft.
Grandma Gloria’s Cheesecake Cassata
A Chocolate-Box New Years
Ingredients:
Marble Cake Mix
2 lbs. coarse ricotta cheese (use low or non-fat if you prefer)
½ cup sugar
4 eggs
1 cup chocolate chips, or more.
1 cup maraschino cherries-chopped, or less.
Directions:
Follow recipe on cake mix box. Place in a greased cassata or sturdy angel food cake pan.
Mix the additional ingredients and place on top of prepared cake mix.
Bake at 350 degrees for 1 ½ hours.
Let set for 2 hours. Better when refrigerated.
Video of Josie preparing Grandma Gloria’s Cheesecake Cassata
Chocolate-Coffee Fudge
A Chocolate-Box Christmas
From Gee’s Kitchen
Ingredients:
¼ cup freeze dried coffee granules (Can use decaf)
2/3 cup canned evaporated milk
½ cup (1 stick) butter
2 ounces baking bar chocolate – broken
1 ½ cups white granulated sugar
2 cups mini marshmallows
1 cup real chocolate chips (semisweet)
½ teaspoon vanilla extract
Directions:
Prepare a rectangle cake pan lined with parchment paper or aluminum foil with enough overhang that you can lift fudge out for cutting. For thicker fudge use an 8 inch x 8 inch pan.
Large pot (or use a wok)
Place milk and coffee in pot over medium heat, stirring to dissolve the coffee.
Now add the butter, sugar, and baking chocolate with the pot on medium high heat and stir occasionally while they melt adding the marshmallows next. Bring contents to a boil and boil for 5 minutes stirring constantly.
Remove the pot from the heat and add the chocolate chips stirring to dissolve. Add the vanilla extract (it will bubble) stirring till glossy.
Pour into prepared pan and smooth top. Let set on a flat surface for an hour and then refrigerate.
Remove from refrigerator, lift up paper/foil and place on a cutting board. Cut into squares.
Store in an airtight container.
Don’t forget to sample the crumbs.
Tata Jeanne’s Cheese Omelet
Maeve
Ingredients:
• 6 eggs
• 5 oz of fresh ricotta cheese (or goat cheese)
• handful of fresh chives, green onion, or mint
• 1 tsp. grated garlic
• 1 tbsp. olive oil
• salt
• pepper
Instructions:
Break the eggs in a bowl and beat. Season with salt and pepper.
In a non-stick pan, heat olive oil. Add grated garlic and fry. Pour eggs over and cook.
Spoon in ricotta or fresh goat cheese. Let ingredients settle until cheese is warmed.
Sprinkle with fresh chopped chives, green onion, or mint.
Amy’s Peanut Butter Cups
A Chocolate-Box Valentine
Bottom layer:
2 sticks margarine melted
1 18-ounce jar peanut butter
2 sleeves graham crackers, crushed
1 pound powdered sugar
Mix until well blended
Top layer:
1 12-ounce bag semisweet chocolate chips
1 stick margarine
Melt together in the microwave for about 90 seconds, stirring halfway through.
Place bottom layer in the prepared tins and pour the top layer over it.
Prepare in mini muffin or regular sized tins. The thickness of the chocolate can be varied according to your preferences.
Can also be done in a 9×13 dish and cut into squares.
Auntie Peggy’s Irish Brown Bread
1-800-IRELAND
Dry Ingredients:
6 cups seedless raisins
2 cups raisin water. Save after cooking the raisins
Cover the raisins with water. Cook until tender. Drain but SAVE two cups of the liquid after cooking.
DRY
7 cups sifted, all-purpose flour
1 teaspoon allspice
4 teaspoons cinnamon
2 teaspoons nutmeg
4 teaspoons baking soda
Wet Ingredients:
1 cup butter, softened/room temperature
3 cups sugar. Quantity is adjustable
6 large eggs, room temperature.
If you wish, set aside the raisin water that is left and freeze it. Use the next time you cook the raisins. Then, reduce the sugar by a cup. If using fewer than six cups of raisins to start with, reduce the sugar.
Directions:
All ingredients should be at room temperature.
Sift together all the dry ingredients in a large bowl and set aside.
Blend the butter, sugar and eggs. (I like to use the KitchenAid mixer for this step.)
Add the 2 cups of raisin liquid to the wet ingredients and mix well.
Add the wet mixture to the dry mix and blend well.
Stir in the 6 cups of cooked raisins and blend well.
Pour into four greased loaf pans. Bake for 1 to 1.25 hours at 325 degrees.
The top will spring back when touched lightly or a toothpick/cake tester works.
.
Irish Scones
Oh Danny Boy
Enjoy this Irish Scones recipe, brought to you by a granny in County Derry, Ireland.
Irish Scones:
2 cups flour
1/2 tsp. salt
1/4-1/2 stick margarine
2 tsp. baking powder
4 oz. buttermilk
Set oven to 450F. Grease cooking tray and sift dry ingredients. Cut and rub in margarine.
Mix quickly and lightly to a soft dough.
Turn onto a floured table and knead.
Roll and cut out small scones.
Brush with egg or milk.
Bake 10-15 minutes in preheated oven.
I have converted grams and milliliters and rounded off. Hopefully errors have not occurred!
I also learned that sweet milk is buttermilk, and cooking butter is margarine.
Roasted Hedgehog
Seeking Fortune
According to Medieval experts, the hedgehog should have its throat cut, be singed and gutted, then trussed like a pullet, then pressed in a towel until very dry. Roast and eat with cameline sauce, or in a pastry with wild duck sauce. Note that if the hedgehog refuses to unroll, put it in hot water. The Rom would have dredged the hedgehog in black pepper after cooking.
Although I can’t personally verify the results, here’s the recipe modified from Medieval cookery:
Method:
Season the meat. Wrap it in long grass, first lengthways, and then tying more grass crossways to secure the green wrapping in place
Prepare your barbecue and place a large pot filled with water on it. Cook the meat for two hours. Once the meat has cooked, remove the grass, then place the meat back in the barbecue to sear. Carve and serve.
Nettle pudding can be boiled in the same pot and served as an accompaniment.
(Sorry, I don’t have a recipe for Nettle pudding.)
Traditional Welsh Cawl Stew
Seeking Charity
Ingredients:
Approximately 2 ½ lbs. lamb, beef or ham
1 chopped onion
6 peeled and chopped potatoes
3 peeled and chopped carrots
2 peeled and chopped parsnips
2 washed and peeled leeks
fresh parsley
vegetable stock
salt and pepper
Directions:
Place meat in large pot, cover with water and bring to boil. Let simmer for 3 hours. Leave in refrigerator overnight to cool. The following day, skim off any fat.
Cut the meat and return to stock. Add potatoes, carrots and parsnips. Simmer until done and season with salt and pepper. Add shredded leeks and parsley just before serving.
Enjoy for lunch or dinner with crusty bread.
Honeycake
Seeking Patience
Easy and delicious, with ingredients you may have on hand.
Ingredients:
• 1 cup white sugar
• 1 cup honey
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons orange zest
• 1 cup orange juice
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 teaspoon ground cinnamon
Directions:
1. Preheat oven to 350. Grease and flour a 9×13 inch pan.
2. Sift together flour, baking powder, baking soda, salt and cinnamon.
3. In large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
4. Bake in preheated oven for 50 minutes, then cool and enjoy!
Dorothy’s Pecan Pie
A Love Song to Cherish
Prep time: 20 minutes
Bake 1 hour
Ingredients:
• 1/2 cup sugar
• 3 tablespoons flour
• 1 cup light corn syrup
• 1 cup dark corn syrup
• 3 eggs
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans
• Pastry for a single-crust pie
Directions:
• 1. In small bowl, whisk sugar, flour, corn syrups, eggs, vinegar and vanilla. Stir in pecans. Pour into pastry shell and place foil around edges.
• 2. Bake at 350° for 35 minutes. Remove foil; bake 25-30 minutes longer.
• Yields 8 servings.
Nana’s Fruitcake
A Christmas to Cherish
Ingredients:
4 eggs
1 cup flour
2 teaspoons baking powder
1 pound candied pineapple
1 pound pitted dates
1 pound candied cherries
8 cups walnuts
Directions:
Pour flour and baking powder into a large paper bag, shake to mix, then add fruits and nuts. Shake well to coat all pieces with flour.
In a large bowl, beat eggs. Pour the fruits and nuts mixture into the egg mixture and use your hand to mix well. Coat all pieces. Grease a small baking pan and press the mixture firmly into the pan. Bake approximately 45 minutes at 350 degrees or until golden brown.
Valentine-shaped Meatloaf
A Valentine to Cherish
(preheat oven to 350 degrees F)
Ingredients:
2 pounds meatloaf mix (beef/pork/veal)
1 medium onion, diced fine
1 loaf of Italian bread or French baguette, stale
1/4 cup of milk
2 eggs
1/2 cup Parmesan cheese
1 tablespoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
Directions:
1. Cut loaf of bread in half the night before you are going to make the meatloaf and cover it with paper towels.
2. When you are ready to start your meatloaf, remove all of the bread from the crust. Use the crust for something else.
3. Put the bread in a large bowl, and add the milk. Stir it to get the bread saturated.
4. Once the bread is saturated, squeeze out some of the milk. You want it wet, but not dripping. Pour out the excess milk and put the bread back into the large bowl. Add the onion, eggs, cheese, garlic powder, salt, pepper, and Italian seasoning. Mix well.
5. Add the meat to the bowl and with your hands mix everything thoroughly. Shape the meatloaf into a heart shape.
6. Place the meatloaf into a 1-inch deep pan.
7. Place in oven and cook for about 1 hour. Check to make sure the internal temperature is 165 degrees F.
Barbecue Sauce
1 can tomato sauce
1 tablespoon spicy brown mustard
1/4 to 1/2 cup brown sugar (to taste)
1. Mix in bowl and set aside until the meatloaf has cooked for 1 hour. Carefully drain fat from the meatloaf pan. Pour barbecue sauce over meatloaf and put it back in the oven for 15 minutes. Remove from oven. Tent with foil until ready to assemble.
Mashed Potatoes:
2 pounds russet potatoes
4 tablespoons butter (I prefer unsalted butter)
1/2 cup sour cream
Salt & pepper to taste
Milk for thinning out the potatoes, as necessary
1. Peel potatoes, cut into 1-inch cubes, then rinse. Place in a 2-quart saucepan with enough water to cover the potatoes and add 1 teaspoon of salt to the water. Bring the potatoes to a boil and after 20 minutes, check them for tenderness. If not quite done, check every 2 minutes until done.
2. Drain potatoes in a colander, and put back in the pot. Put the pot back on the stove on high. Shake the pan to dry the potatoes. When dry, move the potatoes to a bowl, add the butter, and using a mixer mix the potatoes until there are no lumps. (Using a potato masher will not add air to the potatoes to make them fluffy.) Mix in the sour cream. Add milk to lighten the potatoes, but still allow them to stay in peaks when you pull the mixer out. Add salt and pepper to taste.
How to assemble:
1. Place meatloaf onto a platter with at least 3 inches of room around the meatloaf.
2. Spoon potatoes around the heart shaped meatloaf to look lacy. Using a teaspoon put little depressions in the potatoes.
3. You can pour some more of the BBQ sauce from the pan onto the meatloaf, but not a lot. Serve the BBQ sauce in a gravy boat.
4. Add a favorite vegetable.
Tudor Gingerbread
Seeking Catherine
Ingredients:
• 14 slices of crumbed, stale brown bread with crusts removed
• 1 small jar of honey
Scant amounts of ground black pepper, nutmeg, ground star anise, and ginger.
Directions:
In small saucepan, warm honey and do not let it boil.
In bowl, combine half of the breadcrumbs, honey, and spices. Add more breadcrumbs until absorbed.
Press in 8 inch cake tin. Let stand at room temperature for 1 day.
Rob’s Surprise Muffins
1-800-CUPID
Makes: 12 muffins
Ingredients:
6 tablespoons butter
3/4 cup sugar
2 eggs
1/2 cup milk
14 strawberries, fresh or defrosted frozen
red food coloring
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
Hershey’s Kisses, Hugs or strawberry jam
Directions:
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, cream butter and sugar. Mix eggs one at a time and add milk.
Rinse strawberries and mash. Stir berries into the butter and milk mixture, adding a few drops of red liquid food coloring.
In separate bowl, sift flour, salt and baking powder, and stir. Add flour mixture to the berry mixture and stir with a wooden spoon to stir until the white disappears.
Line muffin tins with paper liners. Drop the batter from a tablespoon to fill the cups halfway. If you are adding the “surprise”, place an unwrapped Kiss, Hug or 1/2 teaspoon of jam in the middle of each muffin. Then spoon batter to fill almost to the top.
Bake until muffins begin to brown and a toothpick inserted near the center (but not in the Kiss) comes out clean, approximately 20 to 25 minutes.
Remove muffins from tin. Cool. Serve warm in a basket lined with red doilies.
Desiree’s Pistachio Cake
1-800-CHRISTMAS
Easy, fast, and festive, this recipe is always a treat!
You will need:
1 package of white cake mix- any brand
1 package of pistachio instant pudding – sugar-free may be used instead of regular
½ cup vegetable oil
½ cup water
½ cup milk
5 eggs
Directions:
Blend cake mix with the package of pudding. Add oil, milk, and water. Add eggs one at a time, beating well with electric mixer after each addition.
Pour into a greased (or sprayed with cooking spray) tube or Bundt pan.
Bake 1 hour at 350 degrees. May be done sooner, as ovens vary.
Cool for 30 minutes, and invert onto favorite cake platter.
For a light and festive topping, sprinkle with sifted confectioners sugar and sliced maraschino cherries.
Optional frosting recipe: (Spread on cooled cake)
½ pint heavy cream
1 package instant pistachio pudding (sugar free may be used)
1 container thawed Cool Whip (fat-free may be used)
Beat heavy cream until thick. Blend in rest of ingredients. Frost as desired.
Chocolate-Covered Strawberries
I Love You More
Ingredients:
1 pint (2 cups) fresh strawberries
1/2 cup semisweet good quality chocolate chips
1 teaspoon vegetable oil
Directions:
Rinse strawberries and dry completely on paper towels. Line a cookie sheet with waxed paper.
In saucepan, melt chocolate chips and oil over low heat and stir frequently. Remove from heat.
Dip the lower half of each strawberry into chocolate mixture; and drip excess back into saucepan. Place on waxed paper-lined cookie sheet.
Refrigerate uncovered for thirty minutes. Store covered in refrigerator.
Hawaiian Haupia
Aloha To Love
Haupia is a simple and delicious recipe, and a dessert that can be made during the holidays or any special event.
Cooking Time: 10 minutes, then refrigerate for 2 hours
Serving size: 16 squares
Ingredients:
•1 14 oz. can coconut milk
•4 tablespoons cornstarch
•5 tablespoons granulated sugar
•3/4 cup water
Directions:
1. Place coconut milk in a small saucepan over medium heat.
2. Combine sugar and cornstarch in a bowl, add the water, and whisk until combined.
3. When the coconut milk simmers, add the sugar and cornstarch mix, then whisk until the mixture thickens and appears translucent, approximately 10 minutes.
4. Pour mixture into an 8×8 pan and cool on counter.
5. Refrigerate until solid and completely cooled. Cut into 16 pieces and enjoy!
Tina’s Chinese Christmas Cookies
Holly’s Gift
Ingredients:
• 1 cup semisweet chocolate chips
• 1 cup Butterscotch chips
• 1 cup chow mein noodles
• 1 cup dry-roasted peanuts
Directions:
1. Melt chocolate and butterscotch chips until smooth.
2. Put chow mein noodles and peanuts in a large bowl.
3. Pour chocolate mixture over the noodles and peanuts and stir until well coated.
4. Drop rounded tablespoonfuls of mixture onto wax paper. Refrigerate until set.
Nancy’s Caramels
Holly’s Gift
Ingredients:
6 cups sugar
3 cups light corn syrup
6 cups cream
1 cup butter
1 ½ Tsp. Salt
1 Tbsp. vanilla
Directions:
Combine sugar, syrup and 3 cups cream in a large heavy saucepan. Cook over medium heat: boil about 10 minutes. Add remaining cream slowly, keeping at a boil and stirring constantly. Boil 5 minutes longer.
Add butter, 1 teaspoon at a time; stir in.
Lower heat so mixture remains at a slow boil and cook to a firm ball stage (248 degrees) (45 minutes to an hour).
Remove from heat; add salt and vanilla. Let stand 10 minutes, then pour into greased (about 12” x 17” pan). Let sit for several hours to cool before cutting and wrapping in waxed paper.
You can make 1/3 of this recipe and pour into 2 greased bread pans.
Peanutty-Choco Surprises Cookies
A Snowy White Christmas
A favorite combination- chocolate and peanut butter!
Yields approximately 8 dozen cookies
Ingredients:
2 cups Peanut Butter (any brand- smooth or crunchy, and may use reduced fat, if desired.)
2 sticks butter (leave out of refrigerator at least 1-2 hours beforehand)
2 cups packed brown sugar
4 eggs
4 cups flour
2 tsp. baking powder
2 teaspoons cinnamon
1 bag candy kisses, wrappers removed
Directions:
Cream peanut butter, butter, and sugar. Beat in eggs. Combine flour, baking powder, and cinnamon. Add gradually to peanut butter mixture until well blended. Stir by hand.
Chill dough at least 60 minutes for easier handling.
For each cookie, roll 1 teaspoon of dough into small ball and place on ungreased cookie sheet. Press in candy kiss. Bake for 10-12 minutes in 350 degree oven. After cooling, sift confectioners sugar on top, if desired.
Butterball Cookies
Candleglow and Mistletoe
Yields 3-4 dozen cookies.
A small number of simple ingredients result in a flavorful, delicious cookie!
Ingredients:
1 cup butter (2 sticks). Leave butter on counter at least 2 hours beforehand
(Do not use margarine or light butter.)
1 teaspoon vanilla
½ cup powdered confectioner’s sugar
2 ½ cups flour
1 cup chopped nuts (optional)
Directions:
Cream butter and sugar until well blended. Add vanilla, flour, and nuts if desired.
Mix thoroughly. Shape into small balls. Place on an ungreased cookie sheet.
Bake in a 400 degree oven for 15 minutes. Watch closely as they will burn if left in too long. Oven times and temperatures may vary.
Note: Dough is very crumbly, but the warmth of your hands will make them easier to shape.
While still warm, roll in a small amount of additional confectioner’s sugar.
.
Traditional Portuguese Christmas Recipe
A Portuguese Christmas
Bacalhau A Braz (Dried Cod Dish)
Ingredients:
5 Large potatoes
3 pieces of boneless, skinless dried cod (previously soaked for 24 hours)
4-5 jumbo eggs
3 large onions
4 large garlic cloves
1/3 cup half and half or whole milk
oil to fry potatoes
salt, pepper, paprika to taste
½ cup olive oil
Directions:
The salted dry cod needs to be presoaked inside a pan with water, in refrigerator, for 24-36 hours. If cod has been pre-soaked and is frozen, boil for 5 minutes to defrost it.
Cut the potatoes into fine sticks (as close to shoestring as possible) and sprinkle with salt. Fry potatoes in hot oil and put aside.
In a large pot, place the olive oil and sliced onions. Cook onions until transparent. Add cod broken into small pieces (about the size of your fingers) and chopped garlic. Cook for about 10 minutes, stirring occasionally. Add the eggs (that have previously been beaten with half and half) alternating with the fried potatoes and mix well. Add salt, pepper and paprika to taste.
To serve, place in a platter and garnish with fresh parsley and olives. Serves 6.
Haggis
A traditional Scottish dish.
Kate’s old family haggis recipe
Ingredients:
1 lb. lean mutton – ground
1 pound chopped suet
1 lb. organ meat (lungs, liver, heart) (chicken livers work well)
6 onions peeled & chopped finely
1 tsp. salt
1 pint liquid
¼ tsp thyme, ¼ tsp coriander, ¼ tsp savory, ¼ tsp. marjoram, ¼ tsp nutmeg, ¼ tsp basil, 1 tsp garlic powder (or fresh garlic, chopped), ½-1 tsp freshly ground black pepper, ½ tsp cayenne pepper, 1 bay leaf
2 cups finely ground oatmeal, toasted (make sure you toast it. This step makes a big difference.)
Stomach bag of sheep or muslin bag. (You can use an oven bag – like those you use to roast a turkey.) If you don’t use the sheep stomach, dissolve 2 crushed rennet tablets in water and add to the meat mixture.
Preparation:
Wash the stomach bag in cold saltwater. Boil organ meats for 1 ½ hours, leaving windpipe attached to lungs & hanging out of the pot. Impurities will drip out, so put a pan underneath. Cool. Cutaway windpipe skin, & gristle. Put aside some of the liquid in which the organ meats were boiled. Mince organ meats & add to other meat & suet. Toast oatmeal in the oven and add to meat mixture with chopped onion and spices. Add enough liquid from boiled organ meats to make a soft consistency.
If you use a sheep stomach or muslin bag, fill a little more than half full. Close tightly, prick, and put into a pan of boiling water with a plate at the bottom. Boil 3-4 hours. Prick occasionally to stop bag from bursting.
If you use an oven bag, put in an aluminum pan on top of a baking sheet. Kind of pat the bag flat. Turn and mix periodically until it looks done. Timing depends on how much you make and when it looks done.
And the most important part, the oven temperature!
Serves 8-10 Oven temp 325-350 (if you bake it)
Peanut Butter Bar Cookies
Lydia’s Peanut Butter Bar Cookies
#1 CRUST: Mix together, PRESS in an 12 x 18 ungreased pan.
Bake 375 degrees for 12 minutes. COOL.
1 cup margarine
1 cup brown sugar
½ cup white sugar
4 cups oatmeal
#2 Spread over Crust. LET COOL – (Place in the garage or outside to harden.)
1 cup creamy Peanut Butter
#3 Melt together. Dot evenly over peanut butter and spread out.
For a festive look, put sprinkles on the top.
12 – 18 ounces of chocolate chips
1 ½ – 2 Tablespoon butter
#4 COOL. Cut into squares. Place into a cookie tin or a plastic container.
Refrigerate. Keeps well for up to a month.
Wassail
2 cups apple juice
2 cups orange juice
2 cups cranberry juice
2 cinnamon sticks
Add everything to a crockpot, mix, and warm until the desired temperature is reached.
For a larger batch: (Almost a gallon)
5 cups apple juice
5 cups orange juice
5 cups cranberry juice
3 or 4 cinnamon sticks, as desired
Chicken ‘n’ Dumplings
Ingredients:
1 pound uncooked chicken breast chopped
5 cans low-sodium chicken broth
1 family-size can of cream of chicken soup
2 1/2 stalks of celery chopped
1/2 large bag of frozen super-sweet white corn
3 russet potatoes, peeled and diced
1/4 pound baby carrots, chopped
1/4 teaspoon onion powder
1/2 teaspoon black pepper
Fresh rosemary, if desired.
Dumplings:
1 1/2 cups flour
1 egg
1/2 cup milk
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Directions:
Place chicken broth, chicken, and potatoes in pot on medium-high heat and bring to a boil.
Cover and boil until chicken is tender, approximately 7-10 minutes, depending on size of chicken pieces.
Reduce heat to medium.
Add cream of chicken soup, seasonings, and remaining vegetables.
Keep covered and boil 15-20 minutes or until vegetables are tender.
For dumplings:
Add all the ingredients to a large bowl and mix to combine. Using your hands or a spoon scoop into dumplings, about the size of an overflowing tablespoon. The dough will be sticky.
Carefully drop dumplings into boiling soup or stew and cook for 15-20 minutes, or until dumplings no longer fall apart.
Enjoy!
Irish Soda Bread
Ingredients:
2 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter, cut into chunks
1/2 cup currants or raisins
1 1/4 cups buttermilk
Substitute 4 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/4 cups. Let stand 5 minutes.
Preparation:
STEP 1
Heat oven to 375°F. Line baking sheet with parchment paper; set aside.
STEP 2
Combine all ingredients except buttermilk and currants in bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until moistened.
STEP 3
Turn dough onto lightly floured surface; knead gently 10 times. Shape into a ball. Place onto the prepared baking sheet. Pat into 6-inch circle. Cut 1/2 inch deep “X” in top of dough with sharp knife.
STEP 4
Bake 30-35 minutes or until golden brown. Serve warm.
A Chocolate-Box Christmas Wish
Church Window Cookies
Ingredients:
12 ounce package of chocolate chips
1 stick butter
1 package flaked coconut
1 package colored miniature marshmallows
1 cup chopped nuts (optional)
Directions:
Melt chocolate chips and butter in a saucepan. Let cool. Mix marshmallows and nuts (if desired) into chocolate when cool. Take a large piece of wax paper and sprinkle with flaked coconut. Spoon chocolate and marshmallow mixture onto the wax paper and roll into a log. Makes three logs. When sliced, the cookies look like church windows.
Sweet Potato Pie
Ingredients:
1 lb Sweet Potatoes, cooked and peeled
1/4 Cup Butter, softened
1 can Sweetened Condensed Milk (14 ounces)
2 Eggs
1 tsp Vanilla Extract
1/2 Tablespoon Pumpkin Pie Spice
1/4 teaspoon salt
9 inch Pie Shell, unbaked
Directions:
Preheat oven to 350°F
In the blender or food processor, puree the potatoes with butter.
Add the remaining ingredients except crust; mix well.
Pour into pie shell.
Bake 40-50 minutes. If the crust starts to darken too much, place a pie shield or foil over the edges. The pie should jiggle just a little in the center. A knife inserted into the edge of the pie should come out clean.
Melissa’s Sweet & Sour Meatballs
Ingredients:
1 lb ground beef
1 lb ground sausage
Spices such as pepper, salt, garlic powder, onion powder (whatever spices you enjoy in your meatballs)
1 bottle of chili sauce
1 large jar of orange marmalade
Directions:
Mix ground beef, sausage, and spices to taste. Form small meatballs, a little larger than a marble. Fry or bake meatballs until almost cooked through. Set aside and drain.
In a Crock-Pot or large saucepan, mix the bottle of chili sauce and jar of marmalade. Over medium heat on the stove or high heat in the Crock-Pot, let the chili sauce and marmalade melt and cream together. Once mixed, lower the heat and add the meatballs.
Mix so all the meatballs are incorporated in sauce. Allow to simmer for about 30 minutes. Then if in a Crock-Pot lower heat to keep warm, or lower the heat on the stove to low.
Serve with toothpicks for guests to pick them up.
Or serve with rice or on a bun if wanting more of a dinner item.
Teresa’s Cream Cheese Christmas Cookies
Ingredients:
1 3 oz. package of cream cheese
2 sticks of butter (softened)
1 cup flour
Shape into 24 one-inch balls and press into small muffin tins, and then add filling.
There are 3 different fillings:
Filling One:
1 egg
1 tablespoon soft butter
¾ cup brown sugar
1 tsp. vanilla
Chopped mixed nuts
Filling Two:
6 oz. cream cheese
½ cup sugar
1 egg with a teaspoon of lemon juice
Filling Three: (chocolate)
6 oz. chocolate chips, melted
Add:
¼ cp of sugar
1 tablespoon milk
1 beaten egg
1 teaspoon vanilla
1 tablespoon butter
Half fill each cup with filling of your choice
Bake at 350 degrees for fifteen minutes.
Enjoy!
Grandma Gloria’s Cheesecake Cassata
A Chocolate-Box New Years
Ingredients:
Marble Cake Mix
2 lbs. coarse ricotta cheese (use low or non-fat if you prefer)
½ cup sugar
4 eggs
1 cup chocolate chips, or more.
1 cup maraschino cherries-chopped, or less.
Directions:
Follow recipe on cake mix box. Place in a greased cassata or sturdy angel food cake pan.
Mix the additional ingredients and place on top of prepared cake mix.
Bake at 350 degrees for 1 ½ hours.
Let set for 2 hours. Better when refrigerated.
Video of Josie preparing Grandma Gloria’s Cheesecake Cassata
Amy’s Peanut Butter Cups
A Chocolate-Box Valentine
Bottom layer:
2 sticks margarine melted
1 18-ounce jar peanut butter
2 sleeves graham crackers, crushed
1 pound powdered sugar
Mix until well blended
Top layer:
1 12-ounce bag semisweet chocolate chips
1 stick margarine
Melt together in the microwave for about 90 seconds, stirring halfway through.
Place bottom layer in the prepared tins and pour the top layer over it.
Prepare in mini muffin or regular sized tins. The thickness of the chocolate can be varied according to your preferences.
Can also be done in a 9×13 dish and cut into squares.
Auntie Peggy’s Irish Brown Bread
1-800-IRELAND
Dry Ingredients:
6 cups seedless raisins
2 cups raisin water. Save after cooking the raisins
Cover the raisins with water. Cook until tender. Drain but SAVE two cups of the liquid after cooking.
DRY
7 cups sifted, all-purpose flour
1 teaspoon allspice
4 teaspoons cinnamon
2 teaspoons nutmeg
4 teaspoons baking soda
Wet Ingredients:
1 cup butter, softened/room temperature
3 cups sugar. Quantity is adjustable
6 large eggs, room temperature.
If you wish, set aside the raisin water that is left and freeze it. Use the next time you cook the raisins. Then, reduce the sugar by a cup. If using fewer than six cups of raisins to start with, reduce the sugar.
Directions:
All ingredients should be at room temperature.
Sift together all the dry ingredients in a large bowl and set aside.
Blend the butter, sugar and eggs. (I like to use the KitchenAid mixer for this step.)
Add the 2 cups of raisin liquid to the wet ingredients and mix well.
Add the wet mixture to the dry mix and blend well.
Stir in the 6 cups of cooked raisins and blend well.
Pour into four greased loaf pans. Bake for 1 to 1.25 hours at 325 degrees.
The top will spring back when touched lightly or a toothpick/cake tester works.
.
RECIPE FOR GRANDMOTHER RACHEL’S DEVILED EGGS
Whispers of Love in Sweetwater Springs
Ingredients:
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
Salt and pepper to taste
Chopped fresh chives or parsley for garnish (optional)
Instructions:
1. Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid, remove it from the heat, and let the eggs sit in the hot water for 10-12 minutes.
2. After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This will make them easier to peel.
3. Once the eggs are cool enough to handle, carefully peel them under cold running water to help remove the shells.
4. Cut each egg in half lengthwise, and carefully remove the yolks, placing them in a separate bowl. Set the egg whites aside on a serving platter.
5. Mash the yolks with a fork until they are smooth and crumbly. Add the mayonnaise, Dijon mustard, smoked paprika, salt, and pepper to the mashed yolks. Mix everything together until well combined and creamy.
6. Spoon or pipe the yolk mixture back into the egg white halves, dividing it evenly among them.
7. Sprinkle a little extra smoked paprika on top of each deviled egg for garnish.
8. If desired, sprinkle chopped fresh chives or parsley over the eggs for added flavor and color.
9. Serve immediately or refrigerate until ready to serve.
Enjoy your delicious smoked paprika deviled eggs as a tasty appetizer or snack!
Everett’s Homemade Dog-Friendly Gingerbread Cookies
Ingredients:
2 cups whole wheat flour
1 cup oats
½ cup unsweetened applesauce
For the gingerbread flavor, include a pinch of ground cinnamon and a touch of powdered ginger. These spices will give the cookies that classic holiday aroma.
Roll out the dough on a floured surface and use cookie cutters to create holiday shapes like bones, stars, or Christmas trees. Remember to adjust the size and shape according to your dog’s preference and size.
Place them on a baking sheet lined with parchment paper.
Bake the cookies at 350 degrees Fahrenheit, or 175 degrees Celsius, for 20-25 minutes or until they are golden brown and firm. After baking, allow them to cool completely before serving them to your pup.
Your dog will be overjoyed. Merry Christmas!
Ingredients:
• 1 gallon bigleaf maple sap
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1 tbsp mixed local herbs (such as mint, thyme, and rosemary), finely chopped
• 1 tsp dried chamomile flowers
Instructions:
1. In a large, heavy-bottomed pot, bring the maple sap to a boil over high heat.
2. Reduce heat to medium, stirring occasionally, until the sap has reduced to about 1/4 of its original volume (approximately 1 quart). This process may take several hours.
3. When the syrup thickens, add the cinnamon and ginger. Stir well to combine.
4. Add the mixed herbs and simmer for another 10-15 minutes, stirring frequently to prevent burning.
5. In the final 5 minutes of cooking, introduce the dried chamomile flowers.
6. Remove from heat when the syrup reaches 219°F (104°C) on a candy thermometer, or when it drips slowly from a spoon in a sheet-like manner.
7. Strain the syrup through a fine-mesh sieve or cheesecloth to eliminate the herbs and any impurities.
8. While still hot, pour into sterilized glass bottles or jars.
9. Seal and let cool completely before storing in the refrigerator.
Yield: Approximately 1 quart.
RECIPE FOR Snickerdoodle Cookies
Whispers of Holiday Magic in Sweetwater Springs
Ingredients:
For the Cookies:
• 1 cup (2 sticks) unsalted butter
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 1 ½ tsp cream of tartar
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
For the Cinnamon-Sugar Coating:
• ¼ cup granulated sugar
• 1 ½ tsp ground cinnamon
Instructions:
1. Brown the Butter:
◦ In a medium saucepan, melt the butter over medium heat, stirring occasionally. Continue cooking until the butter turns golden brown and starts to release a nutty aroma (about 5-7 minutes). Watch closely to avoid burning.
◦ Once browned, pour the butter into a heatproof bowl and let it cool to room temperature.
2. Make the Dough:
◦ In a large mixing bowl, combine the cooled browned butter and granulated sugar. Beat together until well combined.
◦ Add the eggs one at a time, followed by the vanilla extract, and mix until smooth and creamy.
◦ In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
◦ Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together. It will be slightly thick and sticky.
3. Chill the Dough:
◦ Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld and to firm up the dough for easy rolling.
4. Preheat the Oven:
◦ While the dough chills, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
5. Prepare the Cinnamon-Sugar Coating:
◦ In a small bowl, mix the granulated sugar and cinnamon for the coating.
6. Shape the Cookies:
◦ Roll the chilled dough into 1.5-inch balls (about 1 tablespoon of dough per ball). Roll each ball in the cinnamon-sugar mixture, ensuring an even coating.
7. Bake the Cookies:
◦ Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
◦ Bake for 9-11 minutes, or until the edges are set and the tops are slightly crackled. The centers may look a little soft but will firm up as they cool.
8. Cool and Serve:
◦ Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your Snickerdoodle Cookies with Browned Butter and Cinnamon! These cookies are soft, chewy, and full of warm cinnamon spice with a hint of nutty richness from the browned butter. Perfect for any occasion!
