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Yes, I know I haven’t finished getting all my Christmas Recipes listed here. I promise I will, but the season is long past and my mode is far more centered on enjoying the warm weather and Barbecue in particular.

I will finish the Christmas and in particular my fudge project in plenty of time for the next holiday season. For now its time to get my fingers sticky with succulent BBQ.

Christmas Fruit Cookies

72 Servings

1/2 c Shortening
1/2 c Brown sugar,firmly packed
2 Eggs
1/2 t Vanilla
1/2 t Soda
1 1/2 T Buttermilk
1 c Flour
1/4 t Allspice
1/4 t Nutmeg
1/4 t Cinnamon
1/4 c Bourbon
1/2 lb White raisins
1/2 lb Candied cherries
1/2 lb Candied pineapple
1/2 c Flour
1 1/2 c Pecans,chopped

Cream shortening and sugar; beat in eggs and add vanilla. Dissolve
soda in buttermilk. Combine 1 c. flour and spices; add to creamed
mixture alternately with buttermilk and bourbon. Beat well after
each addition.

Coat fruit with 1/2 c. flour; stir fruit and nuts into batter. Drop
by teaspoonfuls onto greased baking sheets and bake at 350 deg. For
10-15 min.

Makes 6 doz. cookies

Christmas Oyster Soup (Soupe Aux Huitres De Noel)

4 Servings

2 Carrots,mediun
-peeled & in long,Grated
-thin shreds
1/2 c Celery,finely diced
1/4 c Butter,melted
4 c Milk,or 1/2 milk, 1/2 cream
4 c Oysters
-salt and pepper,To Taste

Peel and grate in long thin shreads, the carrots and add finely
diced celery. Melt butter in saucepan and add the vegetables. Stir.

Cover and simmer over very low heat for 20 minutes, without
browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream);
bring to a boil.

Heat oysters in enamelled cast iron pan over medium heat; do not
boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to
curdle. The milk and vegetables can be be prepared ahead of time
and the oysters heated and served at the last minute.

Christmas Pasta Sauce

6 Servings

1/4 c Extra-virgin olive oil
Small carrot,*
Small onion,*
Small celery stk,*
Large garlic clove*
1 lb Italian sausage
1/3 lb beef,Ground
6 1/2 oz Pancetta,diced
1/2 t Salt
1/2 t pepper,Freshly Ground
1/4 t nutmeg,Freshly Grated
1/2 c Dry red wine
1/2 c Tomato paste
1 c Italian tomatoes,chopped
2 T Parsely *

1. Soak the porcini in warm water for at least 1/2 hour. Remove
from the water, squeeze dry and chop.

2. Meanwhile, in a large saucepan or flameproof casserole, heat the
olive oil over moderate heat. Add the carrot, onion and celery and
saute until the onion is golden, about 4 minutes. Add the garlic
and cook until fragrant, about 1 minute.

3. Add the sausage, ground beef and pancetta to the pan. Cook
over moderate heat, stirring to break up the meat, until the beef
and sausage are no longer pink. Drain off any fat. Season with the
salt, pepper and nutmeg.

4. Pour in the red wine and cook, stirring occasionally, until it
evaporates, about 5 minutes. Add the tomato paste, tomatoes,
porcini and 1/2 cup of warm water. Simmer for 30 minutes. If the
sauce gets too thick, add a little more water.

Add the parsley just before serving.

Christmas Stollen

6 Servings

1 1/8 lb Flour
7 oz Sugar
1 pn Salt
1 t Vanilla
1 t Lemon juice
4 T Rum
1 pn Cardomom (generous)
1 pn Mace (generous)
2 Eggs
4 1/2 oz Butter
4 1/2 oz Currants well,Drained
9 oz Sultanas
9 oz Almonds,finely chopped
3 1/2 oz Candied lemon peel
1 3/4 oz Butter for brushing
2 T Powdered sugar for dusting
1 3/4 oz Beef drippings
9 oz Cottage cheese,well drained

Mix and sieve together the flour and baking powder onto a pastry
board or cool slab. Make a well in the center and pour in the
sugar, vanilla, rum, lemon juice, and the eggs. Draw in some flour
from the sides of the well to mix with these and form a thick
paste. Add the cold butter, cut into small pieces, the finely
chopped beef drippings, cottage cheese, currants, sultanas, nuts
and candied peel.

Cover the fruits with more of the flour, and then starting from the
middle, work all of it together quickly with your hands into a
firm, smooth paste. If it should stick, add a little more flour.
Form the mix into a long, oval shape, and then fold it over
lengthwise to give it the traditional “stollen” shape.

Line a baking dish with greased waxed paper and place stollen on
this.

Preheat the oven for 5 minutes at 500F. Then bake at a moderately
hot over (375F) for 50-60 minutes. As soon as the stollen comes out
of the oven, brush with melted butter and dust thickly with
powdered sugar.

Christmas Surprises

24 Servings

3/4 c Shortening
3/4 c Light brown sugar
1 Egg
1 3/4 c Flour
1 t Baking soda
1/2 t Salt
1/2 t Vanilla
3/4 c Coconut
2 t Cream of tartar
Any flavor jam (or jelly)

Cream shortening and sugar together. Add egg and mix well. Sift dry
ingredients together and add. Add vanilla, and drop by
teaspoons-full onto ungreased cookie sheet. With your finger or a
spoon, make an indentation in the center of the cookie ball and
fill with jam or jelly. Sprinkle coconut over all and bake at 375F
for 10-12 min.

Christmas Tree Cake

16 Servings

1 pk Cake Mix (any flavor)
5 c Confectioners’ Sugar
3/4 c Crisco Shortening
1/2 c Water
1/3 c Non-dairy Creamer
2 t Vanilla Extract
1/2 t Salt
1 T Green Food Coloring
Peppermint Candies
Pretzel Rods
Large Gumdrops

Preheat the oven to 350F. Grease and flour a 13×9
pan. Prepare, bake and cool cake following package directions.

For decorator frosting: Combine confectioner’s sugar,
shortening, water, non-dairy creamer, vanilla and salt
in large bowl. Beat at medium speed with electric
mixer for 3 minutes. Beat at high speed for 5 min. Add
more confectioners sugar to thicken or more water to
thin as needed. Reserve 1 c frosting. Tint remaining
frosting w/ green food coloring. Cut cooled cake
diagonally and invert one piece so that the cake takes
on a tree shape with a wide base. Spread green
frosting over cake. Decorate tree with reserved white
frosting and peppermint candies. Make trunk from
pretzel rods. Roll out large gumdrop and cut with star
cookie cutter. Top tree with gumdrop star.

Cinnamon Ribbon Bread

6 Servings

2 3/4 c All-purpose flour
2 1/2 t Baking powder
1/2 t Salt
3/4 c Butter (or margarine)
1 1/4 c Sugar,divided
3 Eggs
1 1/2 t Vanilla extract
1 c Dairy sour cream
2 t Cinnamon,ground
1/2 c Pecans,chopped

Preheat oven to 350 degrees F. Combine flour, balking powder, and
salt in a small bowl until well blended. In a large bowl, beat
butter and 1 cup of the sugar until creamy and light. Beat in eggs,
one at a time and vanilla until well blended. Beat in flour mixture
and sour cream, alternately, beginning and ending with the dry
ingredients.

In a small bowl, combine remaining 1/4 cup sugar and the cinnamon.
Spoon about one third of the batter into greased and floured 9 x
5-inch loaf pan. Sprinkle with one third of the cinnamon mixture.
Repeat with remaining batter and cinnamon mixture until all is used
up.

Sprinkle the top of the bread with pecans, pressing them in
slightly with your fingers. Bake 50 to 55 minutes, or until a
wooden pick inserted in the middle comes out clean. Cool bread 10
minutes in the pan on a wire rack. Remove from pan and cool
completely on rack.

Cioppino

24 Clams (or mussels*)
1 T Corn starch
3 Small lobsters,or
3 Dungeness crabs,cracked
1/2 c Olive oil
2 Cloves
garlic,Minced
2 onions,Chopped
6 green onions,Chopped
3 ribs of celery,Chopped
1 green bell pepper,Chopped
1 t fresh thyme,Chopped
1 Bay leaf
2 c fresh tomatoes,Chopped
1 cn Plum tomatoes
2 c Red (or white wine)
1 t fennel seed,Crushed
Good sized pinch saffron
1/4 c parsley,Chopped
Salt and pepper,To Taste
32 Small shrimp,Cleaned
2 lb Red snapper,cut into pieces
1 Clove garlic
1 t Anchovy paste

* cleaned and scrubbed

Soak clams or mussels in a large pot of cold water with corn starch.
Drain several times in cold water. Clean and cut into pieces
lobsters or crabs. Crack as needed. Heat olive oil in a large pot
and add cloves; garlic, onions, celery, bell pepper, thyme, bay
leaf, tomatoes, wine, fennel seed, saffron, parsley and salt and
pepper.

Cook 5 minutes. Add shrimp and snapper, cook, covered, stirring
once, for 5 minutes. Mash in 1 clove garlic with anchovy paste and
stir into stew. Cook 5 more minutes

Coating For Your Thanksgiving Turkey

1 Servings

1/3 c Paprika
Salt
Garlic powder
Onion, dried
Pepper
Water to make paste

This will do about a 13-15lb turkey. Seasonings are to taste.
Basically you make a paste of the above ingredients. It should be
the consistency of finger paint–thick and not runny.

The skin cooks nice and crisp. Remember to baste during cooking.