Chocolate Walnut Fudge

Oct 23, 2009 Author: enetwal | Filed under: Fudge

Chocolate Walnut Fudge

6 Servings

2 c Icing sugar
1 c Cocoa
1 1/2 Butter (or margarine)
1 1/2 walnuts,Chopped
Walnut halves

Sift together icing sugar and cocoa. Melt butter in a saucepan.

Continue cooking until butter is hot and bubbly.

Remove from heat.

Blend hot butter into cocoa mixture. Stir in chopped nuts.
Spread in a greased 8 inch square cake pan. Garnish with walnut halves.

Chill until set.

Store in refrigerator.



Christmas Fruit Cookies

Feb 27, 2009 Author: enetwal | Filed under: Cookies

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)

Feb 27, 2009 Author: enetwal | Filed under: Entree, soups

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

Feb 27, 2009 Author: enetwal | Filed under: sauces

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

Feb 27, 2009 Author: enetwal | Filed under: Bread

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

Feb 27, 2009 Author: enetwal | Filed under: Cookies

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

Feb 27, 2009 Author: enetwal | Filed under: Cakes