CHRISTMAS 22
MOLASSES WHIPPED CREAM
In a chilled mixing bowl combine
1 cup whipping cream
1 tablespoon powdered sugar
2 to 3 teaspoons molasses.
Beat with electric mixer until soft peaks form. Spoon into serving bowl. Sprinkle lightly with pumpkin pie spice, apple pie spice, or ground cinnamon.
BROWN SUGAR WHIPPED CREAM
In chilled small bowl
beat 1 cup whipping (heavy) cream and 3 tablespoons packed brown sugar with electric mixer on high speed until stiff. Sprinkle ground cinnamon lightly over each serving plate.
SNOW FLAKES & PEACE DOVES COOKIES
1 17.5-ounce package dry sugar cookie mix
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract or other flavoring
1 cup flour
ROYAL ICING
1 cup powdered sugar
1 tablespoon meringue powder
Water, for icing consistency
Preheat oven to 350 degrees F. Combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out. Roll dough out on lightly floured board to 1/4-inch thickness. Cut out snow flakes, doves, or other desired shapes. Place on ungreased baking sheet and bake for about 8 minutes. While the cookies are baking, make the icing by combining powdered sugar and meringue powder. Add 1 teaspoon of water at a time until it reaches desired consistency. Decorate cookies with royal icing. Allow to dry for 1 hour.
NOTE
To make the cookies into ornaments, use a toothpick or chopstick to form a hole in the dough at the top of the design before baking. Make the hole large enough to be sure it doesn't close up during baking. Remember to clear the hole before icing hardens.
FRUITY FRUITCAKE
1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.) Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
RAISIN-ONI
Chocolate Raisin Clusters
For the simple syrup:
2 cups sugar
1 cup water
8 ounces bittersweet chocolate chips or chopped bar chocolate
3 tablespoons simple syrup
1 1/2 to 2 cups raisins
1 tablespoon water
For the simple syrup:
In a saucepan bring 2 cups sugar and 1 cup water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup.
For the Raisin-oni:
Combine chocolate and simple syrup in a heat-proof bowl. Microwave for 1 minute 15 seconds, remove from microwave and stir to smooth consistency. Add raisins and 1 tablespoon water to the bowl and mix to completely cover all raisins. Using a spoon or small ice-cream scoop, scoop out raisins into clusters onto a waxed paper lined sheet pan. Once all RAISIN-ONI are formed, cover them with a sheet of waxed paper and plastic wrap, place in refrigerator and chill until firm.
WHOLE WHEAT GINGERBREAD COOKIES
1 cup butter or margarine (2 sticks), softened
1 cup packed brown sugar
1 egg
1/3 cup mild-flavored molasses
1 tablespoon finely shredded orange peel
2 tablespoons orange juice
3 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 8-ounce package cream cheese, softened
2 to 3 tablespoons honey
Raisins, snipped dried apricots, and sunflower nuts
In a large mixing bowl beat butter or margarine with electric mixer on medium speed until softened (about 30 seconds). Add brown sugar and beat until fluffy. Add the egg, molasses, finely shredded orange peel, and orange juice. Beat the mixture well. In another bowl stir together all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, salt, and cloves. Stir into the butter mixture. Cover and chill in the refrigerator about 2 hours or until firm enough to roll out. Preheat oven to 375 degree F. Divide dough in half. Chill 1 half. On a lightly floured surface roll out other half so it's 1/4 inch thick. Cut with cookies cutters. Place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough. Bake for 8 to 10 minutes or until edges are firm. Cool 1 minute. With pancake turner lift onto cooling rack. For icing, mix softened cream cheese and honey until of piping consistency. Pipe icing onto cooled cookies. Decorate with raisins, apricots, and sunflower nuts. Store in refrigerator. Makes 24 cookies.
BLUE CHEESE MINI POPOVERS
Makes 2 dozen (minis)
2 large eggs
1 cup milk, room temperature
2 tablespoons unsalted butter, melted, plus more for tins
1 cup all purpose flour
1/2 heaping teaspoon kosher salt, optional
1/8 teaspoon freshly ground black pepper
1 1/4 ounces blue cheese crumbled
1 tablespoon roughly chopped fresh thyme
In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper. Whisk until all of the lumps have disappeared. Whisk in the cheese and thyme. Transfer the batter to an airtight container. The batter must be chilled; refrigerate for at least 2 hours or up to 1 day. Adjust rack to highest position in oven. Heat to 425 degrees. Generously butter two mini muffin tins. Fill each cup to the top with the chilled batter. Bake the popovers until golden and puffed, 18 to 20 minutes. Repeat until all the batter is used. Serve immediately.
BLUE CHEESE POPOVERS
4 large eggs
1-3/4 cups milk
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup crumbled blue cheese
Set the oven at 425 degrees. Butter a standard 12-muffin tin (or use two, if you have them). Whisk the eggs in a large bowl with an electric mixer or by hand for 2 minutes, until they are light and fluffy. Add the milk, flour, and salt and beat for 30 seconds. Stir in the cheese. Spoon or ladle the batter into the muffin cups. Bake for 20 minutes. Reduce the heat to 350 degrees and continue to bake for 15 to 20 minutes more, or until the popovers are golden brown and toasted. Do not open the oven until the last few minutes, or you risk deflating the popovers. Remove the popovers from the oven. Use a blunt knife to gently ease them out of the tin. Serve at once.
LITE BLUE CHEESE YORKSHIRE PUDDING
1 cup all-purpose flour
3/4 cup 2% low-fat milk
1/3 cup (1-1/3 ounces) crumbled blue cheese
1-1/2 teaspoons sugar
1/8 teaspoon salt
1 large egg
1 large egg white
1 tablespoon vegetable oil Cooking spray
Combine first 7 ingredients in a bowl; beat at medium speed of a mixer until smooth. Beat at high speed 15 seconds; set aside. Divide oil evenly among 8 muffin cups; coat sides of cups with cooking spray. Place muffin cups in a 450°F oven for 3 minutes. Divide batter evenly among prepared cups; bake at 450°F for 10 minutes. Reduce oven temperature to 350°F; bake an additional 15 minutes or until golden. Serve immediately. Servings: 8 Nutrition Facts: Amount Per Serving: Calories 189 Fat 5.9 g, Cholesterol 37 mg, Sodium 195 mg
BLUE CHEESE YORKSHIRE PUDDING
1 cup all-purpose flour
3/4 cup 2% low-fat milk
1/3 cup (1 1/3 ounces) crumbled blue cheese
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 large egg
1 large egg white
1 tablespoon vegetable oil
Cooking spray Preheat oven to 450°. Combine first 7 ingredients in a bowl; beat at medium speed of a mixer until smooth. Beat at high speed 15 seconds; set aside. Divide oil evenly among 8 muffin cups; coat sides of cups with cooking spray. Place muffin cups in a 450° oven for 3 minutes. Divide batter evenly among prepared cups; bake at 450° for 10 minutes. Reduce oven temperature to 350°; bake an additional 15 minutes or until golden.
CHERRY BOUNCE
2 quarts fresh cherries
4 cups sugar
1 quart of favorite spirits, vodka, brandy,etc.
put in air tight container. stir twice a day until sugar dissolves. let sit for 6 weeks or longer.
CHERRY BOUNCE 2
2 cups fresh cherries, washed and dried
1/3 cup granulated sugar
peel of 1 lemons
3 cups bourbon (or enough to cover)
Place the cherries in a 1 quart glass container, being careful not to crush the fruit. Add the sugar and the lemon peel. Fill the container with the bourbon. Seal the lid and gently shake the jar, or move it around the counter to distribute the alcohol and sugar evenly. The sugar will continue to dissolve over time. Place the cordial in a cool, dark place for 2 months to allow the liquor to be infused with the flavor. Jump start the process by placing the container on a sunny windowsill for the 1st two weeks. The fluctuating temperatures of the daytime sun and the cool evenings will speed the flavor infusion.
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