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Holiday Eggnog
Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in milk, beer, and brandy. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar, continuing beating until stiff peaks form. Fold whites into yolk-beer mixture. Chill. Just before serving, fold in whipped cream. Serve in small punch cups, sprinkled with nutmeg. Makes 6 cups, or 12 half-cup servings.
Ingredients
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Category:
Christmas
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Holiday Stuffed Pork Roast
Cook almonds in butter in large skillet over medium-high heat until brown Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside. Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan. Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer does not touch stuffing or fat. Bake at 325 F. for 1-1/2 hours. Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 F. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce.
Makes 6 to 8 servings.
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Category:
Christmas
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Honey Bunnies
To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt in a mixing bowl; set aside. In a skillet, heat evaporated skim milk, water, 1/2 cup honey and 1/2 cup margarine until very warm 120-130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap> Refrigerate 2 to 24 hours.
On lightly floured surface, divide dough into 15 pieces. Roll each into a 20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head), and 3 1-inch (ears and tail) strips. Coil pieces to make body and head; attach ears and tail to head and body. Place bunnies on baking sheet coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, 20 to 25 minutes. Bake at 375 for 12 to 15 minutes or until golden brown. Remove to wire racks. Meanwhile to prepare glaze, combine remaining honey and margarine in a saucepan until margarine has melted. Brush bunnies with glaze while warm. Then, decorate with raisins for eyes.
Ingredients
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Category:
Christmas
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Marshmallow Popcorn Christmas Tree
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well. Pour evenly over popcorn; stir quickly to coat. With dampened hands, shape popcorn into cone shape. Decorate tree with candy pieces.
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Category:
Christmas
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Moravian Christmas Loaf
Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes.
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Category:
Christmas
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Popcorn Snowmen
Cook, stirring often, until melted and syrupy, about 5 minutes. Place the popped popcorn in a large lightly greased shallow pan. Pour the syrup over the popcorn, tossing to coat evenly. While still warm, form 6 balls about 5" in diameter from the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand. Form 6 balls about 3-1/2" in diameter for the middle sections. Then form 6 balls about 2" in diameter for the top sections. Stir in the confectioners' sugar and milk together until smooth. Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate. (Gumdrops for hats, fruit leather for scarves, etc.)
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Category:
Christmas
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Scented Cinnamon Ornaments
In medium bowl, combine cinnamon, cloves, and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide into 4 portions. On floured surface, roll each portion to 1/4 inch thickness. Cut dough with floured cookie cutters of desired shapes. Using straw or toothpick, make a small hole in the top of the ornament. Place cutouts on wire racks and allow to dry at room temperature for several days or dry them in a dehydrator. Thread ribbon through hole in ornament. DO NOT EAT. Makes about 32 (2 inch) ornaments.
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Category:
Christmas
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Traditional Decorated Christmas Cookies
Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours.
Preheat oven to 350øF. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8\" thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or freehand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Remove cookies to wire rack to cool before decorating.
Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if desired.
Ingredients
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Category:
Christmas
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Victorian Christmas Jar Potpourri
Blend all and bag.
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Category:
Christmas
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Yule Log
Brush bottom and sides of a 15x10 inch jellyroll pan with vegetable oil; line with wax paper, and oil and flour wax paper. Set aside.
Beat egg yolks at high speed with an electric mixer until thick and pale; gradually add 1/4 cup sugar, beating constantly. Add 1 Tablespoon oil and almond extract, stirring well.
Beat egg whites until foamy; gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold into yolk mixture.
Combine flour, baking powder, and salt; gradually fold into egg mixture. Spread batter evenly into prepared pan.
Bake at 350 for 8 minutes or until center of cake springs back when touched.
Sift powdered sugar in a 15x10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto towel. Carefully peel of wax paper. Starting ant narrow end, roll cake and towel together, jelly roll fashion; cool completely on a wire rack, seam side down.
Unroll cake, spread with 1 cup Mocha Buttercream Frosting and carefully reroll without towel. Place, seam side down, on a serving plate. Spread remaining frosting over cake. Diagonally cut a 1 inch slice from 1 end of cake, and place against top center of cake to resemble the knot of a tree. Score frosting with fork tines to resemble bark. Chill at least 1 hour. Garnish, if desired. Makes 8-10 servings.
Mocha Buttercream Frosting:
1/2 cup butter or margarine, softened
5 cups sifted powdered sugar
1/3 cup cocoa
1/4-1/2 cup cold strong coffee
2 teaspoons vanilla
Beat butter at medium speed with an electric mixer until creamy; add powdered sugar, cocoa, 1/4 cup coffee, and vanilla, beating well. Add enough remaining coffee to reach desired spreading consistency. Makes 2 1/2 cups.
Ingredients
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Category:
Christmas
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the Highlands Bourbon Balls
Combine pecans and bourbon; wait at least 3 hours for pecans to absorb bourbon flavor. Cream butter and powdered sugar with mixer, adding bourbon and pecan mixture. Roll mixture into small balls and chill in refrigerator for 1-1/2 hours. Melt chocolate in double boiler, adding shaved paraffin. Heat until thoroughly melted. Dip balls into chocolate and put on waxed paper to dry. (use fork or long skewer when dipping balls.)
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Category:
Christmas
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