Christmas Fruit Cookies

Oct 23, 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

Coffee Nog

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

Coffee Nog

2 Servings

8 oz Fresh brewed coffee
1/2 c Cream
1 Egg yolk
1 T Brown sugar

Combine sugar and egg yolk, beat well. In a small saucepan heat cream. Slowly whisk in egg/sugar mixture and when blended, remove from heat. Do not boil. Pour coffee into your favorite cups and top with cream mixture.

Cold Pumpkin Souffle

Feb 27, 2009 Author: enetwal | Filed under: Breakfast or Brunch, Side Dishes

Cold Pumpkin Souffle

8 Servings

2 c Heavy (whipping) cream
1 can (30 ounces) pumpkin-pie
2 Envelopes plus 1 teaspoon
-unflavored gelatin
1/4 c Bourbon whiskey (or 1)
-Tablespoon vanilla extract

For garnish: lightly sweetened whipped cream, chopped pistachio nuts, ground cinnamon.

1. Have a 1 1/2-quart souffle dish or 2- to 3- quart serving bowl ready.

2. IF USING SOUFFLE DISH: Tear off a piece of foil or waxed
paper 4 inches longer than the circumference of the souffle dish. Fold in thirds lengthwise. Fit around outside of dish with 2-inch collar extending above the dish. Fasten over lapping ends to each other with cellophane tape or paper clips.

3. Beat cream in a large bowl with electric mixer just until soft peaks form when beaters are lifted.

4. Put 1/2 cup pumpkin-pie filling in a small saucepan. Stir in gelatin. Place over low heat and stir 3 to 4 minutes until almost boiling and gelatin is completely dissolved. Remove from heat.

5. Put remaining pumpkin-pie filling in a large bowl. Stir in hot gelatin mixture then bourbon and 1/2-cup whipped cream. Fold in remaining whipped cream until blended.
6. Pour into prepared dish or serving bowl. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.

7. BEFORE SERVING: Remove collar. Spread top of soufflé with whipped cream. Score lightly with knife and sprinkle with cinnamon. Press nuts into sides of souffle or if serving from a bowl, sprinkle over whipped cream.

Makes 8 cups, 12 servings.

Corn Bread Stuffing

Feb 27, 2009 Author: enetwal | Filed under: Side Dishes, Turkey

Corn Bread Stuffing

12 Servings

2 pk Corn bread mix (10 oz)
1/2 c Celery,chopped
1 Onion,medium,minced
1/2 c Butter
2 Egg yolks

1. Prepare corn bread, following label directions, or use your own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing bowl.

2. Saute celery and onion in butter in a large skillet until soft. Spoon vegetables and butter over corn bread crumbs.

3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend. Season with salt and pepper to taste.

Makes approximately 3 quarts, or 12 cups.

Cranberry Applesauce Bread

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

Cranberry Applesauce Bread

1 1/4 c Cranapple sauce
1 T Powdered buttermilk(saco)
2 T Margarine
1 T Sugar
1/2 t Salt
3 c Bread flour
2 1/2 t Yeast

1 1/4 c Cranberries
4 md Golden delicious apples*
1 t Ginger root
1/4 t Cinnamom
1/2 t zest of lemon,Grated
1/2 c Sugar +
2 T Water

Put all in machine sweet bread cycle if you have it.

CRANAPPlE SAUCE *peeled and diced (1/2 inch) put water and sugar in a lg heavy saucepan and place over high heat. Cook stirring until sugar is dissolved. Add apples cover stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes till cranberries pop and apples are soft then mash with potato masher will still be slightly lumpy add
spices and zest cook another 5 minutes for flavor to blend. Cool for putting in the bread, sauce will keep in fridge for 3 days makes 3 cups also can be served warm with dinner

Cranberry Conserve

Feb 27, 2009 Author: enetwal | Filed under: condiments, Side Dishes

Cranberry Conserve

2 c Water
2 c Brown Sugar,Firmly Packed
24 oz Cranberries,Fresh, *
2 T Orange Peel,Grated
4 Oranges,Peeled & Chopped
2 Apples,Cored,Pared &Chopped
1 c Nuts,Chopped

* Use 2 packages (12 ozs each) of fresh cranberries. There
should be 6 cups of cranberries.

Mix the water with the brown sugar in a Dutch oven and heat to boiling. Boil for 1 minute. Stir in the remaining ingredients except the nuts and heat to boiling. Boil rapidly until the cranberries pop and mixture thickens, about 20 minutes. Stir in the nuts.

Immediately pour into sterilized jars or glasses or freezer
containers and cover tightly, letting them stand until they reach room temperature. Refrigerate or freeze no longer than 3 months.

Makes about 5 half pints of conserve.