My family loves this casserole because it is delicious! I love it because it can be assembled several days ahead, or wrapped and frozen up to 2 weeks ahead. Thaw before baking.
4 large eggs
2 pounds 1% cottage cheese
6 TB flour
1 20 oz bag frozen broccoli cuts or equivalent fresh broccoli
1 cup shredded cheddar cheese
1/2 cup chopped green onions
Heat oven to 350 degrees. Prepare a 2 1/2 quart baking dish with non-stick spray or oil/lecithin mixture. Beat eggs in a large bowl until blended. Stir in cottage cheese and flour until smooth. Stir in remaining ingredients until evenly distributed. Spread in baking dish and bake 1 hour or until set, and edges are golden brown. Makes twelve servings.
Ok, not the healthiest stuffing, but you can use whatever ingredients you have and still get a great stuffing.
1. For a 15-20 pound bird, cut into crouton-size cubes, 20 slices of toasted white or whole wheat bread. (For homebaked whole wheat use 15 thin slices.) Place in a large bowl.
2. Combine in a separate small bowl and sprinkle over the bread:
2 tsp. salt
1/2 tsp. pepper
1 TB sage or poultry seasoning
3. Crumble and brown in a skillet:
1/4 pound bulk turkey breakfast sausage (Save the rest in the freezer)
1/4 pound bulk turkey Italian sausage
4. Drain the sausage and add to the bread cubes along with:
1 cup chopped celery
1 chopped onion
5. Next, add to the bread cubes bowl mixture:
4 TB fresh chopped parsley
1 peeled cored, chopped Granny Smith or Jonathan apples
3/4 cup cranberries (for color)
6. Combine together:
1/4 cups melted butter
2 Cups canned chicken broth
7. Drizzle all the liquid over the other ingredients and lightyly toss until well mixed.
8. Stuff the bird loosely, because stuffing expands during roasting, or place the mixture in a glass casserole dish and bake the stuffing separately until hot. It is very hard to ruin stuffing; use the ingredients you have and like, but don't forget the onion and celery. In fact, can't wait to make this right now!
Merry Christmas!
As our way of saying Merry Christmas, we are please to offer a free ebook called 50 Christmas Decorating Ideas on a Budget which is a free download below.
This ebook is written by Kathy Wilson author of How To Decorate Like a Pro, for Pennies. Kathy has also written Quick Decorating Ideas Under $20,00: The Budget Decorator's Bible.
If you love Christmas holidays for decorating, and you celebrate Christmas on a budget, this is the ebook for you! You may download this free pdf book below.
Kathy says that decorating your home can be done even when your budget is tight with Creativity, Not Cash! She knows, she is a stay at home mom of eight raising the children on a single income, her husband's. That's right, she and her husband have EIGHT children, so when you say you don't have a lot to spend on decorating and homemaking, She know's what you are talking about. She has been there, and is there and is convinced that "Where there is a will there is a way!"
If you would like to know How to Decorate Like a Pro, for Pennies Click Here .
This menu is for a more intimate gathering of friends and family. The crowd won't be large and it won't be a boisterous evening, but rather a quiet time of visiting and catching up. Play your favorite holiday music in the background and light pretty candles at the table. Don't make it too formal, but more of a comfortable atmosphere. By Brenda Hyde
Appetizer:Herbed Dipping Oil
Ingredients:
1/2 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large clove garlic cut in thin lengthwise slices
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh rosemary
Freshly grated Parmesan cheese
Crusty French or Italian Bread
Combine all ingredients in a jar and close lid. Shake well. When ready to serve, shake again and pour onto saucers. Sprinkle with coarsely grated Parmesan before serving. Use as a dip for crusty bread slices or torn pieces.
Savory Roast Beef
Ingredients:
4 pound sirloin tip roast
2 minced garlic cloves
1 tsp. onion powder
1 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
Preheat oven to 350�. In small bowl, combine garlic, onion powder, pepper, basil, and thyme. Trim fat from meat. Rub herbs into surface of the roast. Place meat, fat side up, on rack in shallow roasting pan. Roast 1 to 1-1/2 hours, until meat thermometer registers 135� for rare, 155� for medium, or 165� for well done. Allow meat to stand 20 minutes before carving.
Rosemary Potatoes
Ingredients:
1 tsp. garlic, minced
1/2 tsp. paprika
2 tablespoons fresh rosemary, minced
1/2 tsp. salt
1/4 tsp. fresh black pepper
1 tablespoon Worcestershire sauce
1/4 cup olive oil
16 new potatoes
Cut the potatoes into halves or quarters depending on how large they are and place in an ovenproof casserole dish. Combine the other ingredient and pour over potatoes. Shake back and forth to coat all of the potatoes. Bake in a preheated 375 degree oven for 45 to 55 minutes until tender. Note: If you don't have fresh rosemary you may use 2 tsp. dried, crushed rosemary.
Green Bean Salad with Walnuts
Ingredients:
1 cup coarsely chopped walnuts
3/4 cup olive oil
1/4 cup wine vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds green beans
1 small red onion, thinly sliced
4 ounces feta cheese, crumbled
Toast walnuts in a shallow pan at 350 degrees, stirring occasionally, 5 to 10 minutes or until toasted; set aside. Combine oil, vinegar, dill, garlic, salt, and pepper; cover and chill. Cut green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 15 minutes or until green beans are crisp-tender. You can also microwave in a small amount of water for about the same length of time in a covered microwave safe dish. Immediately plunge green beans into cold water to stop cooking process; drain and pat dry. Combine walnuts, beans, onion, and cheese in a large bowl; toss well. Chill. Pour oil mixture over beans and walnuts 1 hour before serving and toss gently.
Brownie Carmel Walnut Pie
Ingredients:
1 9 inch unbaked pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
1 14 ounce can sweetened condensed milk
1 egg, beaten
2 tablespoons margarine or butter, melted
1 6 ounce package semi-sweet chocolate chips, melted
Preheat oven to 325 degrees. Sprinkle nuts into pie shell. In small saucepan, over low heat, melt caramels with 2/3 cup condensed milk. Spoon over walnuts. In bowl, combine egg, margarine and remaining milk; mix well. Stir in melted chips. Pour mixture over caramel layer. Bake 35 minutes or until center is set. Cool. Serve warm or chilled. Refrigerate leftovers.
Author, Brenda Hyde is a wife and mom to three who lives in the winter wonderland of Michigan. She is a freelance writer and editor of OldFashionedLiving.com. Reprinted by Permission from www.oldfashionedliving.com.
For more information, contact me at marilyn@urbanhomemaker.com or call 1-800-552-7323. Sign up for our complimentary bimonthly newsletter here.
1 Double Crust Pie Recipe (use your favorite pie crust recipe)
8-9 Large tart cooking apples, pared, cored and sliced thin. (An Apple Peeler saves LOTS of time)
1/4 Cup fresh lemon juice
6 TB flour, whole wheat pastry flour is good
3/4 Cup sugar or Sucanat, more if desired
1 tsp. cinnamon
1 tsp. nutmeg (key ingredient)
2 TB butter (not margarine)
Place prepared bottom crust in a 9-inch pie pan. Put sliced, cored, peeled apples into a large mixing bowl and toss with lemon juice. Preheat the oven to 400° F. In a small bowl, combine the flour, sugar, cinnamon and nutmeg. Sprinkle 1/4 Cup of the sugar mixture on the bottom pie crust and add the rest of the sugar mixture to the apples and stir to coat the apples. Fill the pie crust heaping full with the apple mixture. Dot with the butter.
Place the top crust over the filling. Press edges together and flute. Bake about 50 minutes, until the crust is golden browned. Serve with favorite topping. Makes one pie.
1/4 Cup butter
2 eggs
1/2 C. sugar or honey
2/3 C. evaporated milk
1 tsp vanilla
4 lbs. fresh sweet potatoes cooked OR 4 lbs canned, drained sweet
potatoes
(Note: Sweet potatoes are distinctly and vividly orange colored,
extremely high in vitamin A and often mislabeled as Yams.)
To prepare sweet potatoes in their jackets, drop them into
boiling water to cover and cook until tender, about 25 minutes.
(I usually pressure cook the sweet potatoes in 10 minutes to save
time and money.) Peel and mash the cooked sweet potatoes and mix
with the other ingredients. Place in a shallow 11 X 7 baking dish,
bake at 350° for 30-45 minutes. Then sprinkle the topping
mixture over the sweet potatoes and bake another 15-20 minutes
Topping Mixture
2 Cups Crisp Rice cereal
1/2 C. chopped pecans or walnuts
1/4 C. butter
1/2 C. brown sugar or Sucanat
Our family enjoys the same Christmas breakfast each year, Pecan Cinnamon Rolls, Turkey sausage (recipe below)and Holiday Scramble. The trick to getting this accomplished is doing the preparations the day before. I have also included two recipes for make-ahead Christmas Breakfast casseroles that your family may enjoy, especially if you are serving extra guests. All the recipes are below.
Baked French Toast
1 loaf French Bread - slice 1 1/2-2 inches thick
Place bread slices in a 13X9 buttered pan close together.
6 large eggs
1 1/2 cup milk
1 cup milk, half/half or cream
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Mix together and pour over bread. Cover with foil and put in refrigerator overnight.
Topping:
1/4 cups soft butter
1/2 cup brown sugar
1/2 cup chopped nuts - optional
1 Tbsp light corn syrup
Combine topping ingredients and sprinkle over entire casserole dish. Bake for 40 minutes at 350 degrees or until puffed and golden. Serve with maple syrup and butter.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HOLIDAY SCRAMBLE
From Breakfasts by Sue Gregg, p. 229, reprinted by permission
Make the usual scrambled eggs special with this simple recipe.
2-3 servings - double or triple as needed
4 large eggs, beaten until light
1/2 tsp. salt
1/2 tsp. thyme leaves
1/4 tsp. dry mustard
1/4 cup sour cream
1/4 cup Parmesan cheese
1/4 cup chopped green pepper
1 TB chopped onion, optional
2 TB pimiento, chopped
2. Scramble in: 1 TB butter
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Virginia's Egg Scramble 8-10 servings
From Breakfasts by Sue Gregg , p. 228
AMOUNT: 9 X 12 GLASS OR PYREX PAN
BAKE: 325� - 45 -65 Minutes
1. Prepare Cheese Sauce. Blend butter and flour; stir in remaining ingredients: cook and stir until thickened over medium heat:
2 TB melted unsalted butter
2 TB flour (whole wheat pastry preferred)
1 1/2 C. lowfat milk
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. worcestershire sauce
2. Stir in cheese to melt:
1 Cup firmly packed grated cheddar cheese
3. Prepare Toasted Bread Crumb Mixture. Mix together:
1 cup toasted whole grain bread crumbs
1 1/2 TB melted unsalted butter.
4. Grease or spray baking pan.
5. Prepare Scrambled eggs. Combine eggs, onion, and mushrooms; scramble in butter until lightly done:
12 extra large eggs, beaten
1/4 cup chopped green onion
and or 2 oz. can diced jalapeno or green chiles
1 C. fresh mushrooms, diced
3 TB melted unsalted butter
6. Cover bottom of pan with cooked egg mixture. Spread Cheese Sauce over top; top with Toasted Bread Crumb Mixture.
Garnish with paprika and minced parsley. (optional)
7. Refrigerate until ready to bake. Bake at 325� for 45-60 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
TURKEY SAUSAGE
A great and tasty alternative to bacon and pork sausage, ground turkey contains 1/4 the fat of pork sausage and less than half the calories, and 1/5 the fat of bacon with less than 1/3 the calories. Many guests cannot believe they are eating turkey when they are served this recipe!
AMOUNT: 12 patties (serves 6)
1. Mix together thoroughly with a fork:
1 lb ground turkey
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. sage
1/2 tsp. thyme
1/8 tsp. cayenne pepper
2. Shape into 12 small patties. Fry in ungreased skillet or bake at 350� for 10 to 15 minutes in a shallow pan until done. Do not overcook or patties will become tough. Oven baking produces juicier patties and is easier when feeding a crowd.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
MARILYN'S FAMOUS PECAN CINNAMON BUNS
If you would like to have hot-out-of-the-oven rolls without getting up at 4:00 a.m., prepare the rolls a day ahead. Place the shaped rolls on the maple glaze and raise them overnight in the refrigerator (instead of a warm place), keeping them carefully covered with plastic wrap. In the morning, the dough should have doubled and be ready to bake. Voila! Fresh bread in minutes and you didn't even get up at 4:00 a.m. to do it! This recipe is extra delicious and healthy as it contains maple syrup for sweetening instead of sugar or honey. A fabulous gift to a new mom or new neighbors, or just for being friends.
2 cups warm water (120�F)
2TB SAF Instant Yeast
1/2 cup dry milk powder
1/2 cup oil or butter
1/3 cup honey
3 large eggs
1 TB Salt
6-8 cups freshly milled whole wheat flour
1/4 cup Vital Gluten
Caramel Topping:
1/2 cup butter
1-1/2 cup maple syrup
1-1/2 cup chopped or whole pecans
Cinnamon Roll Mixture:
1 cup Sucanat, (SUgar CAne NAtural) or brown sugar
1 TB + 1 tsp. cinnamon
1/4 cup butter, melted
Combine yeast, dry milk powder, vital gluten, and flour in a large mixer bowl. Add water, oil, and honey. Mix well for 1-2 minutes. Turn off mixer, cover the bowl and let dough sponge for 10-15 minutes. Add eggs and salt. Turn on the mixer; add additional flour, one cup at a time, until the dough begins to clean the sides of the bowl. Knead for only 5 minutes and keep the dough very soft and manageable. (Stiff dough will will produce heavy, dry rolls.) If the dough becomes stiff while kneading, drizzle additional water as you knead.
To prepare sticky buns, melt butter and syrup and add the pecans. Divide this mixture evenly into the bottom of two - 9x13 baking pans. Divide the bread dough into two equal portions. Roll into a 20x28 inch rectangle. Spread 2 TB of melted butter over the rectangle of dough. Sprinkle with half the SUCANAT/cinnamon mixture. Roll up into a "jelly roll", seal the seam, and cut into 1-1 1/2 inch thick pieces with dental floss. This will yield 12-15 rolls.
Place the rolls into the prepared pans. Repeat this process with the remaining dough. Let the rolls raise in a warm area until doubled (approximately 30-60 minutes). Bake at 350 degrees for 30-35 minutes or till well-browned. Remove from the oven and let stand in the pan for 5 minutes. Turn out of the pan to cool onto a rack placed over a jelly roll pan (to catch the drippings and simplify cleanup). ENJOY! For more information please email me at marilyn@urbanhomemaker.com or call toll free at 1-800-552-7323
Mixed Greens With Cranberry Dressing
Ingredients:
5 cups mixed greens, herbs and lettuce
1/4 pound blue cheese, crumbled
1 red onion, very thinly sliced
1/3 cup coarsely chopped walnuts
Dressing:
1 cup fresh cranberries
1 seedless navel orange, peeled and sectioned
2/3 cup granulated sugar
1/2 cup wine vinegar
1 tsp salt
1 tsp. ground mustard
1 cup olive or vegetable oil
In a blender, combine the cranberries, orange sections, sugar,
vinegar, salt, and ground mustard. Process till combined. Then
remove the blender cover and gradually add oil in a steady stream. Set aside. Rip all of the greens into bite size pieces. I like using an assortment of spring or baby greens along with romaine lettuce, spinach and herbs such as sprigs of dill, basil, and cilantro. To assemble, place a handful of the salad mix on a plate or in a bowl, and top with some of the cheese and the walnuts. Pass the dressing
to guests to drizzle over the salad.
Roast Turkey with Cranberry Honey Glaze
Ingredients:
1 cup jellied cranberry sauce
1/4 cup honey
1/2 tsp. dried rosemary
1 (8 to 12-pound) fresh or frozen turkey, thawed
1 fresh lemon
salt, pepper to season
Make the glaze by combining the cranberry sauce, rosemary and honey
in a small pan. Cook over medium heat just until the sauce is smooth,
whisking frequently. Set aside. Remove turkey from package and take
out the neck and giblets from cavity. Rinse the turkey with cold water
and pat dry. Tuck wing tips under back or tie to body. Fasten the legs
with a metal or plastic clip or band of skin-usually whatever was holding
it in the first place is fine. Preheat oven to 350 degrees F. Thinly slice
the lemon. Loosen the turkey skin towards the front of the breast. Using
a wooden spoon to lift skin, gently slide the lemon slices under skin on
both sides of the turkey. Place turkey breast-side up on wire rack in
shallow roasting pan. Brush turkey with cranberry honey glaze.
Roast turkey uncovered until skin browned, then cover loosely with a
tent of aluminum foil for the remaining time. Continue to baste with
cranberry glaze during cooking. Roast until a meat thermometer reaches
180 degrees F, about 2 3/4 to 3 hours. Remove from oven; let stand 20
minutes before carving. Makes 12 to 14 servings.
Garlic Mashed Potatoes
Ingredients:
1 pound red potatoes
3 Tbsp. butter
1/4 cup Half and Half or cream
4 cloves Roasted Garlic
Bake the potatoes in a 350 degree oven for about 30 minutes. At the
same time roast the garlic. First slice the top of the garlic bulb so the
cloves are exposed slightly. Place on a double piece of foil, drizzle
with a little olive oil. Wrap and place in the oven for 15-20 minutes
till soft. Remove potatoes from oven and allow them to cool. Remove
peels if you desire or leave on. Chop the potatoes into a bowl, add the
butter and the cream or Half and Half. Mix with an electric mixture
till combined but don't over mix---lumps are okay--if you over mix
the texture will change. Squeeze the roasted garlic from the cloves
and add to the potatoes--season with salt and pepper and mix in. You
can warm these up again right before serving.
Brussel Sprouts with Onions
Ingredients:
30-40 brussel sprouts
1 large sweet onion, finely diced
4 tbsp. white wine, herb vinegar or wine vinegar
2/3 cup chicken stock
8 tbsp. butter, divided
salt and pepper
Cut the stem ends off the sprouts and remove any leaves that are
loosened. Cut the spouts in half. Heat 4 tbsp. of the butter in a
pan over medium heat and saute the onion till soft. Add the wine
or vinegar and season with salt and pepper. Cook for 2 minutes,
then add the chicken stock and the brussel sprouts. Cover, and
simmer for 10-15 minutes or until the sprouts are tender. Add
the remainder of the butter and stir till melted. Serve.
Cranberry Apple Pie
Ingredients:
20 gingersnap cookies
1 1/2 tbsp. margarine
2 apples, peeled and cored
1 cup fresh cranberries
5 tbsp. dark brown sugar
1/4 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 tsp. granulated sugar
Preheat oven to 375 degrees F. Place gingersnaps and margarine
in food processor; process until ground. Press the mixture into
an 8" pie plate. Bake the crust 5-8 min; remove and cool. Chop
the apples in food processor. Add the cranberries, brown sugar,
vanilla and cinnamon; pulse until just mixed. Spoon the apple
cranberry filling into another 8" pie plate that has been sprayed
with cooking spray but not filled with crust. Sprinkle the fruit
mixture with granulated sugar. Bake 35 minutes or until tender.
When the filling is done spoon it into the cooled crust. Serve
warm with whipped topping.
Caramel Pecan Pie
Ingredients:
1 (9-inch) pie crust
1 cup brown sugar
3/4 cup butter
1/2 cup honey
3 tablespoons granulated sugar
1/2 cup heavy cream
1/4 teaspoon vanilla extract
3 cups pecans (toasted and chopped)
Prebake the pie crust for 12 minutes at 350 degrees F and cool. In a
heavy pan combine the sugars, butter, and honey. Cook over medium
heat, and stir only until melted. Heat until mixture reaches 240 degrees
F on a candy thermometer. Remove from heat and stir in heavy cream
and pecans. Pour into baked pie shell and bake for about 30-35 minutes.
Author, Brenda Hyde is a wife and mom to three who lives in the winter wonderland of Michigan. She is a freelance writer and editor of OldFashionedLiving.com. Reprinted by Permission from www.oldfashionedliving.com.
For more information, contact me at marilyn@urbanhomemaker.com or call 1-800-552-7323. Sign up for our complimentary bimonthly newsletter here.
In baking, little things can make a big difference! Using quality ingredients such as real butter, and freshly milled whole wheat pastry flour will also improve your baking results. Here are some good tips and reminders:
* Read through the entire recipe to be sure you have all the ingredients and equipment you need on hand before you get started!
* Measure and assemble all ingredients before baking. Small glass custard cups and ramekins make great "staging" ingredient containers.
* Pack brown sugar firmly. Use dry measuring cups for dry ingredients. Liquid measuring cups for liquid ingredients. Be sure to level off the cups with a spatula for accurate measurements.
* Preheat your oven for 10 to 15 minutes before you bake. Use an oven thermomter to check the accuracy of your oven if you have doubts about how accurate the oven dial is. Adjust accordingly. (The biggest cookie baking failure I had was when my oven wasn't maintaining steady temperature and needed repair.)
*Remember that one stick of butter equals 1/2 Cup. Best mixing results will be obtained when butter is brought up to room temperature. Don't use margarine or whipped butter in cookie recipes.
*Cream the sugar and butter well; once you add the flour, be careful to not overbeat. Too much mixing can cause the flour to get tough.
* Large eggs are preferable and produce superior results in baking to small, most recipes are based on large eggs.
* An easy way to grate lemon and orange peel is to store leftover citrus peels in the freezer. Frozen citrus peel grates readily. Use only the colored portion which contains the oils and flavors.
* Recipes calling for "ground nuts" means a fine powder. A food processor or grating blad for a slicer/shredder does a good job. If you use a blender, be careful to not over do it and get nut butter.
* Fresh spices are best. Be careful to store spices in airtight containers away from heat and sunlight to promote shelf-life.
*Most cookies should be removed immediately from the cookie sheet, unless otherwise stated.
* Save butter wrappers for greasing cookie sheets when needed. A mixture of two parts oil and one part liquid lecithin spreads readily with a pastry brush and makes an economical and more healthy means to grease baking sheets. Thiese are the same ingredients as Pam, without the propellant.
*To save time and energy, place 2 cookie sheets in the oven at once. Rotate halfway through the baking time.
My favorite Christmas cookie recipes are quick and easy with a variety of shape, colors and flavors.
For more information, contact me at marilyn@urbanhomemaker.com
or call 1-800-552-7323. Sign up for our free
bi-monthly newsletter here.
Cranberry Recipes
CRANBERRY RELISH JELLO MOLD
This is a traditional Cranberry Jello Mold my children expect each year:
I have served this jello mold at Thanksgiving and Christmas for nearly 30 years! This recipe can be prepared several days ahead.
Yields 8-10 servings
1. Assemble and prepare the following ingredients:
20 oz. can crushed pineapple unsweetened (drain, reserving the juice)
2 pkg (3 oz each) cherry, raspberry, or strawberry gelatin
1 Cup boiling water
1 Cup fresh, whole cranberries
1 - 11 oz can mandarin oranges
1 cup chopped celery
1/2 cup chopped pecans
1 TB lemon juice
2. Dissolve gelatin in boiling water. Add lemon juice and reserved pineapple juice.
3. Chill until gelatin begins to set-up about one hour. Meanwhile, coarsely chop cranberries in blender or food processor.
4. Stir in cranberries, oranges, pineapple, celery, and pecans to the thickened gelatin. Place this mixture in holiday jello mold or attractive glass serving bowl. Chill until firm.
This elegant arranged salad is what I make for Christmas dinner.
The dressing, made with cranberries looks beautiful on top of greens.
To assemble the salad, place a handful of the salad mix on a plate or in a bowl, and top with some of the onion slices, cheese and the walnuts. Pass the dressing to guests to drizzle over the salad.
CRANBERRY NUT BREAD
This recipe has been adapted from the Ocean Spray package. My mother and our family have been making this for 50 years.
1 egg
1/2 cup honey
3/4 cup orange juice
1 T. grated orange rind (opt.)
1/4 cup oil
2 cups whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. soda
1`/2 tsp. salt
1/2 cup nuts, chopped
1 cup cranberries, chopped (I use my blender on pulse)
Whisk together the honey, egg, orange juice, orange rind and oil in a medium size mixing bowl. Combine dry ingredients except nuts and berries into a small bowl and then whisk lightly into wet ingredients. Mix just enough to dampen. Carefully fold in chopped nuts and cranberries. Spoon batter into greased loaf pan or greased muffin tins. spread corners in loaf pan so they are slightly higher than in the center. Bake at 375°F for one hour for a loaf, or 15-20 minutes for muffins. Bake until the crust is golden brown and a toothpick inserted into the center comes out clean. Remove from pan and cool. Store overnight for easy slicing and for the flavors to blend.
Mixed Greens With Cranberry Dressing
This recipe is courtesy of oldfashionedliving.com by permission
Ingredients:
5 cups mixed greens, herbs and lettuce
1/4 pound blue cheese, crumbled
1 red onion, very thinly sliced
1/3 cup coarsely chopped walnuts
Dressing:
1 cup fresh cranberries
1 seedless navel orange, peeled and sectioned
2/3 cup granulated sugar
1/2 cup wine vinegar
1 tsp salt
1 tsp. ground mustard
1 cup olive or vegetable oil
In a blender, combine the cranberries, orange sections, sugar,
vinegar, salt, and ground mustard. Process till combined. Then
remove the blender cover and gradually add oil in a steady stream. Set aside.
Rip all of the greens into bite size pieces. I like using an assortment of spring or baby greens along with romaine lettuce, spinach and herbs if available.
1. Assemble and prepare the following ingredients:
20 oz. can crushed pineapple unsweetened (drain, reserving
the juice)
2 pkg (3 oz each) cherry, raspberry, or strawberry gelatin
1 Cup boiling water
1 Cup fresh, whole cranberries
1 - 11 oz can mandarin oranges
1 cup chopped celery
1/2 cup chopped pecans
1 TB lemon juice
2. Dissolve gelatin in boiling water. Add lemon juice and reserved pineapple juice.
3. Chill until gelatin begins to set-up about one hour. Meanwhile, coarsely chop cranberries in blender or food processor.
4. Stir in cranberries, oranges, pineapple, celery, and pecans to the thickened gelatin. Place this mixture in holiday jello mold or attractive glass serving bowl. Chill until firm.
This recipe was given to my daughter by an employee where she works in Grand Junction. Enstrom's toffee is world renowned for being the best and manufactured in Grand Junction and shipped around the world. We are honored to have this recipe and share it with you!It will cost you about $7.50 for butter, sugar, chocolate and almonds to make this recipe. The finished recipe makes about three pounds of toffee, enough for several generous gifts.
Enstrom's Style Toffee
Melt butter in a medium sized sauce pan - about 3 quart size over medium to medium high heat. Add the salt. When the butter is almost melted, add the sugar in quickly. Stir slowly, using a figure 8 motion with a wooden spoon. The sugar will not immediately dissolve or mix in, this is normal.
When the sugar absorbs into the butter the mixture will look more homogeneous and smooth. This takes 5-10 minutes. Then add the slivered almonds. This is what it will look like when you add the almonds. A would call this the blonde stage.
Continue to slowly stir the mixture in the saucepan for about another 10-15 minutes until the mixture reaches the hard crack stage. This is 290 ° F on a thermometer. (I use the instant read thermometer with a probe which I also use for bread.) You will notice that the sugar mixture is turning a darker more caramel color and it is almost starting to smell like burnt sugar. You can also drop a small amount of the mixture into iced water to test for the hard crack stage. Do not under cook. This picture shows how much darker the mixture becomes.
If the mixture has reached 290 or hard crack, pour the mixture onto a large cookie sheet and allow it to spread out. Place the cookie sheet on a cooling rack NOT ON A COUNTER because the mixture is so hot it could warp your counter.
After the toffee hardens, about 30 minutes, melt half the chocolate chips in a double boiler and spread over the toffee in a thin layer. Sprinkle with finely diced almonds. When this is cooled, flip the toffee over and repeat. Spread the other half of the chocolate chips, melted over the toffee and sprinkle with finely chopped almonds. When it is totally cooled, put portions into cellophane bags tied with a ribbon to use for gifts.
These wonderful rolls will be a hit for everyday or special occasions. Halve the recipe for a small batch.
2 1/2 Cups warm water
1/2 Cup honey
1/2 Cup dry powdered milk
2 TB yeast
2 eggs
6-8 cups whole wheat flour*
2 1/2 tsp. salt
1/2 Cup oil
1/2 Cup vital gluten
2 TB dough enhancer (optional)
melted butter
Combine warm water, honey, powdered milk, and yeast in mixing bowl. Allow yeast to activate. Add eggs and 3 Cups flour. Stir until thoroughly mixed; dough will resemble cake batter. Let rest until bubbly, about 30 minutes. Add salt, oil, and remaining flour. Knead for 6-10 minutesor until gluten is developed or dough is soft and pliable. Pour out onto a lightly greased surface. Grease baking sheets. Pinch off 2-inch round portions, and roll out to an 8-inch rope. Tie rope in a single knot. Place in rows on baking sheets, cover, and let rise until double. Bake in a 350 degree oven for 20 to 25 minutes or until lightly browned. Brush with melted butter if desired, and remove to a cooling rack. Makes 2-3 dozen.
Multi-grain variation: Substitute 1 cup of 7-Grain Mix, cracked OR 1 Cup cracked wheat for one cup of the whole wheat flour.
* IF you do not have high quality fresh home milled whole wheat flour I would recommend that you use half bread flour in order to avoid heavy, dense rolls.
For more information, write to me at marilyn@urbanhomemaker.com or call me at 1-800-552-7323.
Tawra Kellam, a passionate and creative gift jar and gift-basket maker has authored an ebook to share her expertise with you. Gifts In A Jar features ideas to make delightful Gift Baskets like those in the expensive stores -- everything from the Honeymoon Basket to the Get Well Basket to Kids Gift Baskets, Gardener Baskets, Chocolate Lover's Baskets, and many more creative ways and delicious recipes to prepare and use jar mixes for gifts.
I am amazed and impressed with Tawra's creative and clever ability. During our phone seminar, she easily suggested combinations of items to use with an assortment of pretzels to create a complete basket. Or how she could create a whole gift basket around homemade sauces. Tawra even described a gift you could make that anyone would welcome using a muffin tin and another delightful gift using a teapot for a container.
Gifts In A Jar contains a list of ideas for basket fillers and another long list for containers. Her Apple Cinnamon Muffin Mix, Turkey Soup Mix, and Cafe Vienna Mix will satisfy the most difficult to buy for relatives with a gourmet flair while you are spending very few dollars.
* Where to find inexpensive basket items
* How to make a pretty basket on a dime
* Ideas for Basket Fillers
* Ideas for Containers
* Recipes for gift jars
* Theme basket Ideas
* Small gift Ideas
* Ideas for Decorating the jars
Let Tawra Kellam show you how to make all sorts of cool, yummy gifts that will save you money while endearing you to your friends for life!
Buy Gifts In A Jar
Now!
HERBED STUFFING
Stuffing recipes are easy to make.
1. Cut bread into crouton-size cubes, about 20 slices of toasted white or whole wheat bread OR use one large bag of Pepperidge Farm Herb Stuffing Mix (For homebaked whole wheat bread use 15 thin slices.) Place in a large bowl.
2 If you are using the Pepperidge Farm Stuffing Mix, omit this
step.
IF you are using your own croutons, Combine in a separate small
bowl and sprinkle over the bread:
2 tsp. salt
1/2 tsp. pepper
1 TB sage or poultry seasoning.
3. Crumble, brown, and drain the sausage. Add the sausage to the stuffing mix or brad cubes:
1/4 pound bulk turkey breakfast sausage,
1/4 pound bulk turkey Italian sausage
(Leftover sausage can be frozen for scrambled eggs, pizzas, etc.)
4. Saute the celery and onion in 1 TB of butter:
1 cup chopped celery
1 chopped onion
5. Next, add to the bread cubes/stuffing mixture:
4 TB fresh chopped parsley
1 peeled, cored, chopped Granny Smith or Jonathan apple
3/4 cup cranberries (for color/ optional)
6. Combine together:
1 stick melted butter
2 Cups canned chicken broth or reconstituted chicken broth powder
7. Drizzle all the liquid over the other ingredients and lightly toss until well mixed.
8. Stuff the bird loosely because stuffing expands during roasting,
or place the mixture in a glass casserole dish and bake the stuffing
separately until hot. It is very hard to ruin stuffing; use the
ingredients you have and like, but don't forget the onion and
celery. I can't wait to make this right now!
Here are your 38 GIFT IN A JAR RECIPES! There used to be 101, but they vanished!
1. "ALMOST HAMBURGER HELPER" MIX IN A JAR
2 cups nonfat dry milk
1 cup corn starch
1/4 cup beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder
Mix the ingredients together and store in an airtight jar.
Attach the following recipes to the jar:
Chili Mac:
1 lb ground beef, browned and drained
1 c water
1/2 c macaroni noodles (uncooked)
2 cans chopped tomatoes
1 T chili powder
1/2 cup mix
Combine all and simmer 20 minutes or until macaroni is cooked.
Stroganoff:
1 lb ground beef, browned and drained
2 c water
1/2 c mix
2 c uncooked egg noodles
1/2 cup sour cream
Combine all except sour cream. Simmer 20 minutes or until noodles
are tender. Stir in sour cream and serve.
Potato Beef Casserole:
1 lb ground beef, browned and drained
3/4 c water
6 potatoes, peeled and thinly sliced
1 c frozen mixed veggies
1/2 cup mix
Combine all and simmer, covered, until potatoes are tender, about
30
minutes, stirring occasionally. Remove cover and cook until excess
water is evaporated.
Quick Lasagna:
1 lb ground beef, browned and drained
1/2 c mix
1 onion, chopped
2 c water
16 oz tomato sauce
3 c lasagna noodles, uncooked, broken in bits
1/4 c parmesan cheese
2 c mozzarella cheese, shredded
Combine all except mozzarella in large skillet. Bring to a boil,
let
simmer for 15 minutes or until noodles are cooked. Top with
mozzarella. Turn off heat and let cheese melt.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2. BACON-FLAVORED DIP MIX
2 tbs. Instant Bacon Bits
1 tsp Instant Beef Bouillon
1 tbs. Instant Minced Onion
1/8 tsp Minced Garlic
Combine all ingredients in a small bowl; blend well. Spoon
mixture
onto a 6-inch square of aluminum foil and fold to make airtight.
Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and
use
within 6 months.
Makes 1 package (about 3 T) of mix.
Add these directions to label:
Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package
of
mix. Chill at least 1 hour before serving. Makes about 1 cup of
dip.
VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1
(8
oz) package of softened cream cheese for sour cream.
Fill a large mason jar with any type of snacks for dipping
(small
snack crackers, pretzels, breadsticks, etc.). Attach package of
dip
mix to jar and decorate for gift giving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3. BANANA BREAD IN A JAR
WARNING: The bread and cake recipes baked in a jar are not for long term storage. This method is not considered safe. The air bubbles in the cake mix work as natural insulation preventing the cake from getting hot enough to kill bacteria in the center. The in jar cakes are safe only as long as a fresh cake would be. The egg in the mix can develop unsafe bacteria, as well as any butter or other ingredients likely to spoil or go rancid. Recipes like this have been circulating for years and are quite tasty, but most magazines have been forced to print retractions urging people not to follow them. The best way to keep a cake long term is to freeze it. The stuff they put on the shelves in stores can only last there for so long because it has been subjected to massive additions of chemical "preservatives". Try the recipes without sealing them in jars, they are all delicious.2-2/3 cups white sugar
2/3 cup vegetable shortening
4 eggs
2/3 cup buttermilk
2 cups mashed, ripe bananas
1 tsp. vanilla
3-1/2 cups white flour
1/2 tsp. nutmeg
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 cup chopped nuts (optional)
In large bowl, cream sugar and shortening with electric mixer.
Add
eggs and mix well. Next, add buttermilk and vanilla and mix well.
Place dry ingredients in a separate bowl and mix well. Add
creamed ingredients to dry ingredients and mix well. Gently stir
in
mashed bananas and nuts.
Prepare seven one-pint wide-mouth canning jars with vegetable
shortening. Place one cup of batter in each jar; do not use more
than one cup or batter will overflow and jar will not seal.
Place jars evenly spaced on a cookie sheet. Bake at 325 degrees
F
for 45 minutes, or until a toothpick inserted in center comes
out
clean.
Working quickly, wipe rim, place lid and ring on jar and secure.
Jars will seal quickly. Repeat with remaining jars. When ready
to
serve, bread will slide out.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4. BLUEBERRY SCONES
These are delicious warm from the oven with butter and jam; a
perfect breakfast food. A jar of homemade blueberry jam would
make a
wonderful accompaniment to this.
2 cups all purpose unbleached flour
1/2 cup Vanilla sugar**
1/4 cup nonfat dry milk powder
2 tsp baking powder
1 tsp dried lemon peel
1/4 tsp salt
1/3 cup shortening
1 cup dried blueberries
Stir together flour, sugar, milk, baking powder, lemon peel,
and
salt. Cut in shortening using a pastry cutter or fork until the
mixture resembles coarse crumbs. Stir in berries. Layer into a
1
quart canning jar, tapping gently on the counter between layers
to
settle before adding the next. Add additional dried blueberries
to
fill in small gaps if necessary. Stores at room temp for up to
6
weeks, or freeze for up to 6 months.
**To make vanilla sugar, fill a 1 quart jar with sugar. Split
a
vanilla bean in half lengthwise and add both halves to the sugar.
Flavor gets better after a couple of weeks, and it will keep as
long
as regular sugar.
GIFT TAG DIRECTIONS:
Place jar contents in a large mixing bowl. Add 1 beaten egg and
1/4
cup water; stir just until moistened. Turn dough out onto a lightly
floured surface and quickly knead gently for 12 to 15 strokes
or
until nearly smooth. Pat to 1/2 inch thickness. Cut into desired
shape and place 1 inch apart on an un-greased baking sheet. Brush
with milk. Bake at 400* for 12-15 minutes or until golden. Transfer
to a rack to cool slightly and serve warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
5. BOSTON BAKED BEANS RECIPE IN A JAR
2 c Small white pea beans
1/2 tsp dried thyme
1 Bay leaf
1/4 tsp Ground ginger
1/2 tsp Pepper
1 1/2 tsp Salt
Mix and store in an airtight container. Attach the following
instructions to jar:
*Boston Baked Beans*
1 jar Bean Mix
2 slices bacon; diced
4 3/4 c water
3/4 c chopped onion
1 clove garlic; minced
3 tbs dark molasses
2 tbs mustard
Combine all ingredients in bean pot or crockpot. Cook at 300
in
oven, or on low in crockpot 10-12 hours, stirring occasionally
to
prevent sticking. 8-10 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
6. BREAD MACHINE MIX
2 teaspoons salt
1/4 cup sugar
2 tablespoons dry milk
3 1/2 cups bread flour
1/2 cup wheat flour
Mix salt, sugar, dry milk, and flours. Divide into two jars.
Makes 2
gifts.
Attach this to each jar:
Bread Machine Mix
Add the contents of jar to bread machine in the order suggested
by
machine manufacturer along with:
2/3 cup water or milk
1 tablespoon oil, butter or shortening
1 teaspoon bread machine yeast or 1 1/2 teaspoons active dry yeast
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
7. BREAKFAST MUFFINS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup brown sugar
3 tablespoons finely minced candied
lemon peel
1/2 cup finely minced dried cherries, apples
or apricots
1/3 cup chopped almonds or walnuts
Layer ingredients in a jar and seal.
Add recipe directions to jar:
Beat 1/4 cup vegetable oil, 1 cup milk or vanilla yogurt, and
1 egg
in a mixing bowl until combined. Stir in jar contents, approximately
40 strokes. Spoon into 12 greased or lined muffin cups. Bake at
400
for 20-25 minutes, cool in pan for five minutes and transfer to
a
wire rack. Serve warm. Makes 12 muffins.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
8. BROWNIE MIX
2-1/4 cups sugar
2/3 cup cocoa (clean inside of jar with paper towel after this
layer)
3/4 cup chopped pecans
1-1/4 cups flour mixed with 1 tsp. salt
Layer ingredients in jar in order given. Press each layer firmly
in
place before adding next ingredient.
Recipe to attach to jar:
Empty brownie mix in large mixing bowl; stir to combine. Add 3/4
cup
melted butter and 4 eggs slightly beaten; mix until completely
blended. Spread batter in a greased 9x13-inch baking pan. Bake
at
350º for 30 minutes. Cool completely in pan. Cut into 2-inch
squares. Yield: 2 dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
9. BUTTERSCOTCH CHIP COOKIES IN A JAR
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
1 cup high protein crisp rice and wheat cereal
3/4 cup butterscotch chips
1/2 cup chopped pecans
Layer the ingredients in the order given in a one quart wide
mouth
canning jar. Firmly pack each ingredient in place. It will be
a
tight fit, but all ingredients will fit in the jar. Use pinking
shears to cut an 8 or 9 inch circle from gingham, calico, or a
seasonal fabric. Place the fabric over the wide mouth lid and
rim
and secure with a rubber band. Tie on a raffia or ribbon bow to
cover the rubber band.
Attach a card to the ribbon or raffia with the following mixing
and
baking
Directions:
Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup
of
butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands
to mix the wet and dry ingredients together. When completely
blended, roll into large walnut sized balls. Place on unprepared
cookie sheets and use the palm of your hand to flatten each cookie
ball. Bake at 350 in a preheated oven for 8-10 minutes.
Makes 2 dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
10. BUTTERSCOTCH PUDDING MIX
2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch
Mix and store in airtight container or jar.
Attach tag to jar:
To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly
while boiling. Cool, then serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
11. CAESAR SALAD DRESSING MIX
1 1/2 t Grated Lemon Peel
1 t Oregano
1/8 t Instant Minced Garlic
2 T Graded Parmesan Cheese
1/2 t Pepper
Combine all ingredients in a small bowl; stir until well blended.
Put mixture in a foil packet or 1-pint glass jar (or use a salad
dressing cruet and the dressing can be made right in the cruet!).
Label as Caesar Salad Dressing Mix. Store in a cool dry place
and
use within 3 to 4 months.
Instructions for Label:
Caesar Salad Dressing: Combine mix, 1/2 cup vegetable oil, and
1/4
cup lemon juice in a glass jar. Shake until well blended. Chill
before serving. Makes about 3/4 cup of Salad Dressing.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
12. CAFE AU LAIT MIX IN A JAR
2 cups Powdered non dairy creamer
1 cup instant coffee
Blend ingredients together. Store in airtight jar.
Attach this to jar:
To use: Mix 1 tablespoon mix with 1 cup hot water.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
13. CAKE IN A COFFEE MUG
(Read all instructions before starting)
You will need 8 coffee mugs... (makes 8 gifts)
Cake Mix........
1 cake mix any flavor
1 (4 serving size) instant pudding mix (not sugar free), any flavor
Place dry cake mix and dry pudding mix into a large bowl and
blend
well with a whisk. This will be about 4 - 4 12 cups dry mix and
will
make 8 coffee cup cake mixes. Place 12 cup dry mix into a sandwich
bag. Place mix into a corner of the bag and tie it there with
a
twist tie. Label this bag "Cake Mix".
Continue making and labeling packets until you have 8 packets.
Flavor suggestions:
Lemon cake mix- lemon pudding
Yellow cake mix- vanilla pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding
Glaze mix........
1/3 cup powdered sugar
1 12 tsp dry flavoring (such as powdered lemonade mix, powdered
orange breakfast drink mix, cocoa powder - Select a flavoring
appropriate to the cake you are making)
Vanilla powder sold by coffee flavorings (or use French Vanilla
CoffeeMate)
Place the glaze mix ingredients into a sandwich bag and tie
into
corner of bag. Label this bag "Glaze Mix" and attach
it to the "Cake
Mix" bag with a twist tie. You can also include another bag
labeled "Toppings", if desired. (Example: For the pineapple
coconut
cake, include flaked coconut in a separate bag with instructions
to
sprinkle it over the frosted cake.)
Select one of 8 large coffee cups. Check it to be sure it holds
112
cups of water. That way you will be sure you have bought the size
the recipe calls for. It can't have any metallic paint on it because
it will be used in the microwave. Place one baggie of cake mix
and
one baggie of glaze mix in each coffee cup. Add one baggie of
toppings into each cup also, if using. Continue with the remaining
coffee cups.
Now attach the following baking instructions to each coffee cup:
BAKE A CAKE IN A COFFEE MUG!!
Instructions:
Generously spray inside of coffee cup with cooking spray. Empty
contents of large packet into cup. Add 1 egg white, 1 tbsp oil,
1
tbsp water to dry mix. Mix 15 seconds, carefully mixing in all
the
dry mix. Microwave on full power 2 minutes. (You may not get
satisfactory results in a low wattage small microwave). While
cake
is cooking, place ingredients from "Glaze Mix" into
a very small
container and add 112 tsp water. Mix well. When cake is done,
pour
glaze over cake in cup. Enjoy while warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
14. CALIFORNIA CORN BREAD MIX
This is a sweet, cake-like corn bread that is delicious with honey
butter.
2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder
In a large glass or ceramic bowl, stir all the ingredients
together.
Store in an airtight container.
Attach this to the Jar:
California Corn Bread
Serves 4 to 6
1 package California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted
Preheat the oven to 350 degrees F. Place the corn bread mix in
a
large mixing bowl and add the eggs, milk and butter. Blend until
the
mixture is smooth. Poor into a greased 8-inch baking pan and bake
for 30 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
15. CANDY COOKIE MIX
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 tsp. powdered vanilla
1 tsp. baking soda
2 cups flour
Combine all ingredients in a medium bowl. Whisk the ingredients
together until they are evenly distributed, making sure all brown
sugar lumps are crushed. Store in an airtight container
Attach this to the Jar:
Candy Cookies
Makes 3 dozen cookies
1 cup unsalted butter or margarine, softened
1 large egg
1 package Candy Cookie Mix
1 cup candy bar chunks (Reese's peanut butter cups, Butterfinger
bars, white or milk chocolate chunks)
Preheat oven to 350 degrees F. In the large bowl of an electric
mixer, beat the butter until it is smooth. Add the egg, and continue
beating until the egg is combined. Add the Candy Cookie Mix and
candy bar chunks and blend on low just until the cookie mix is
incorporated. Form the cookies into 11/2-inch balls & place
them 2
inches apart on an un-greased cookie sheet.
Bake for 10 to 12 minutes, until golden on the edges. Remove from
oven, and cool on cookie sheet for 2 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
16. CARAMEL NUT CAKE IN A JAR
This recipe makes 6 pint-sized cakes.
2 cups brown sugar 2/3 cup sugar
1 cup (2 sticks) butter 4 eggs, slightly beaten
2/3 cup milk 1 Tbsp. Vanilla extract
3 1/2 cups flour 1 tsp. Baking powder
2 tsp. Baking soda 1 tsp. Salt
1 cup chopped nuts
In large bowl, cream sugars and butter with an electric mixer.
Add
eggs and mix well. Next add vanilla and milk, again mixing
completely. Place dry ingredients and spices in a large bowl and
mix
with a whisk. Add creamed mixture and mix with whisk or wooden
spoon. Gently stir in nuts.
Grease the inside of the jars with Pam. Place 1 cup batter into
each
jar. Place jars on baking sheet and bake at 325 degrees for approx.
50 minutes, or until toothpick inserted in center comes out clean.
Remove cakes from oven, one at a time, and place sterilized lid
and
ring on each while they are still hot. The jars will seal as they
cool. (Just as with canning vegetables, etc. you will hear a
slight "pop" as the jars seal and the lids bend inward
slightly. If
they do not "pop" they are not sealed properly.)
Use any unsealed cakes immediately or refrigerate them and they
will
last about 2 weeks this way. Sealed cakes may be stored without
refrigeration for up to 6 months.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
17. CARAMEL POPCORN KIT IN A JAR
1 can Sweetened Condensed Milk
1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar
Set aside can of milk. Layer sugar and brown sugar in a one-quart
canning jar. Next, place popcorn into a small zip baggie. Seal
baggie and place on top of sugar. Place lid on jar, then using
clear
packaging tape, attach the can of milk to the bottom of jar so
they
are firmly connected for storage purposes & store in a cool
dry
place until ready to use.
Attach the following instructions for later use, or for gift
giving:
~ Caramel Popcorn ~
Remove popcorn from jar and using your preferred method, pop corn
until you have about 12 cups or 3 quarts of popped corn. Remove
un-
popped kernels from corn, and set aside. In a large saucepan,
mix
sugar from jar with 1/2 cup butter or margarine and the can of
sweetened condensed milk. Stirring constantly, bring mixture to
a
boil. Boil for one minute and remove from heat. Working quickly,
pour mixture over popped corn, coating as much as possible while
pouring, then using a large wooden spoon, mix popped corn and
caramel until all corn is well coated. Spread onto cookie sheets,
which have been prepared with non-stick cooking spray, or eat
directly from bowl.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
18. CARROT CAKE MIX
2 cups sugar
2 tsp. powdered vanilla
1/2 cup chopped pecans
3 cups all-purpose flour
2 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. nutmeg
Combine and blend ingredients in a small bowl. Store in an
airtight
container.
Attach this to the Jar:
Carrot Cake
Makes 1 13x9-inch cake
1 package Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 (8-ounce) can crushed pineapple
Preheat oven to 350 degrees F & grease 13x9 inch pan. Place
Carrot
Cake Mix in large mixing bowl. Make a well in the center of the
mix
& add the oil, eggs, carrots & pineapple. Blend until
smooth. Pour
into the prepared pan & bake for 40 to 50 minutes, or until
a
toothpick inserted into center comes out clean. Cool the cake
and
frost if desired or dust with powdered sugar.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
19. CHEWY BUTTERSCOTCH NUT BARS IN A JAR
1/2 cup butterscotch chips
1/2 cup pecan pieces or coarsely chopped pecans, toasted and cooled
completely
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix (like Pioneer)
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
In 1-quart wide-mouth glass jar, gently layer and pack ingredients
in the order listed, beginning with butterscotch chips. If there
is
any space left after adding the last ingredient, add more chips
or
pecans to fill the jar. Place lid on top. Cut an 8-inch circle
of
fabric to cover lid. Place fabric over lid; secure in place with
ribbon or raffia. Decorate as desired. Note: To toast pecans,
place
in a microwave-safe dish and microwave on High for 4 to 5 minutes,
stirring every minute. After measuring the brown sugar, crumble
it
between your fingers for uniform texture. Be sure to pack the
brown
sugar firmly in the jar to prevent the baking mix from sifting
down
through it.
Make a gift card with baking instructions to attach as follows:
To make Chewy Butterscotch Nut Bars in a Jar: Empty contents of
jar
into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine,
melted; 1 large egg; and 1 teaspoon vanilla. Press into an 8x8x2-
inch baking pan coated with cooking spray. Bake at 350 degrees
for
18 to 22 minutes or until bars are light golden brown and center
is
almost set. Yield: Makes 16 bars.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
20. CHICKEN SOUP WITH BOW NOODLES
Approx 3 1/2 cup Bow Noodles (farfalle)
1/4 cup Mushrooms -- dried, chopped (opt.)
2 Tbs Minced Onion -- dried
3 Tbs Chicken Bouillon granules -- instant
1 Tbs Parsley flakes
1 teaspoon Thyme
6 -7 whole cloves
You can do this two ways. You can layer the bow noodles with
the
spices in between (except for whole cloves). Or you can put the
noodles in the jar with the spices tied up in a baggie.
Add these directions to your gift card...
Chicken Soup with Bow Noodles
Bring 8 cups water to boil in a large pot. Add contents of jars
EXCEPT whole cloves. Push whole cloves into a small onion and
drop
into soup. Simmer until noodles are done approx 8- 12 minutes.
The
cloves gives this soup a WONDERFUL flavor!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
21. CHILI GIFT BASKET
3 cups dried beans (pink, red, or kidney -- sorted).
Put into a jar or large bag.
3 Tbsp. mild chili powder
2 Tbsp. dehydrated onions
1 Tbsp. granulated garlic
1 tsp. oregano
2 tsp. salt
1/2 tsp. cayenne pepper (optional)
Combine spices and put into a small bag.
Include in your gift basket:
1 8oz. can tomato sauce
2 14oz. cans diced tomatoes in juice
1 package Corn Bread Mix
Label:
Wash beans. Put into pot with spices. Cook until done, about 1
to 1
1/2 hours. Meanwhile, brown 1 lb. ground beef (if desired), and
drain. Add meat to the beans with the tomatoes and sauce. Simmer
to
blend flavors.
Serve with Chili Corn Bread, if desired.
For: Chili Corn Bread
Include in the package with the Corn Bread Mix, 1 small can whole
kernel corn and 1 small can diced green chili's (not the hot kind).
Stir the well-drained corn and chili's into the corn bread just
before baking. Bake in a well-buttered 8" square pan at 425
degrees
for 25 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
22. CHOCOLATE APPLESAUCE BREAD IN A JAR
1 c butter -- softened
3 c granulated sugar
4 egg whites -- whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce -- at room temperature
3 c unbleached flour
3/4 c cocoa powder -- sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
Preheat oven at 325F degrees. Place a baking sheet onto middle
rack
and remove top rack from oven. Before starting batter, wash 8
(1
pint) wide mouth canning jars with lids in hot soapy water and
let
drain, dry, and cool to room temperature. Generously prepare jars
with butter. In a mixing bowl, combine butter, sugar, egg whites,
vanilla, almond extract, and applesauce. In another mixing bowl,
combine flour, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients with dry ingredients just until moistened.
Spoon
1 level cupful of batter into each jar. Carefully wipe rims clean,
then place jars on baking sheet (or they'll tip over) in the center
of oven. Bake 40 minutes. Keep lids in hot water until they're
used.
When cakes are done, remove jars which are HOT from oven one at
a
time. If rims need cleaning, use moistened paper towel. Carefully
put lids and rings in place, then screw tops on tightly shut.
Place
jars on a wire rack; they will seal as they cool. Makes 8 cakes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
23. CHOCOLATE CHIP COOKIE MIX
1/2 cup sugar
1/2 cup chopped nuts
1 cup chocolate chips
1 cup packed brown sugar
2-1/4 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt
Layer ingredients in jar in order given. Press each layer firmly
in
place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 3/4
cup
softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix
until
completely blended. Roll heaping tablespoonfuls into balls. Place
2
inches apart on a lightly greased cookie sheet. Bake at 350º
for 13
to 15 minutes. Cool 10 minutes on baking sheet. Remove to wire
racks
to cool completely. These cookies will firm up when completely
cooled. Yield: 3 dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
24. CHOCOLATE CHIP OATMEAL COOKIE IN A JAR
3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Using a 1 quart or 1 liter jar, layer in the ingredients in
the
order given.
Pack down the jar after each addition. Put the lid on, and cover
with an 8 inch circle of fabric. Secure the fabric over the lid
using a rubber band, then cover the rubber band by tying a nice
piece of ribbon or raffia around the lid.
Attach a tag to the ribbon with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl,
cream together 3/4 cup of softened butter, with 2 eggs and 1
teaspoon of vanilla. Add the entire contents of the jar, and mix
by
hand until combined. Drop dough by heaping spoonfuls onto an
unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated
oven. Makes 2 dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
25. CHOCOLATE COVERED RAISIN COOKIE MIX
3/4 cup sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1-3/4 cups flour mixed with 1 tsp. baking powder and 1 tsp. salt
Layer ingredients in jar in order given. Press each layer firmly
in
place before adding next ingredient.
Recipe to attach to jar:
Empty cookie mix in large mixing bowl; stir to combine. Add 1/2
cup
softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix
until
completely blended. Roll heaping tablespoonfuls into balls. Place
2
inches apart on a lightly greased cookie sheet. Bake at 375º
for 13
to 15 minutes until tops are very lightly browned. Cool 5 minutes
on
cookie sheet; remove to wire racks to cool completely. Yield:
212
dozen.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
26. CHOCOLATE CRANBERRY COOKIES
Layer the following ingredients in order in a wide mouth quart
size
canning jar:
3/4 cup sugar
1/3 cup cocoa powder (clean inside of jar with tissue after this
layer)
1/2 cup brown sugar (pack firmly)
1 1/2 cup dried cranberries
1 cup chocolate chips or shaved summer coatings
1 3/4 cup flour + 1 tsp. baking powder + 1/2 tsp baking soda
(mixed)
Remember to press firmly between each layer. Place lid and
ring onto
jar. The recipe attached should read as follows:
Empty jar of cookie mix into large mixing bowl.
Add 1 1/2 stick butter or margarine, 1 egg, and 1 tsp. vanilla.
Mix until completely blended.
Shape into balls and place 2" apart on sprayed baking sheets.
Bake at 375 degrees for 13-15 minutes.
Makes 2 1/2 dozen cookies
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
27. CHOCOLATE MINT COFFEE
3/4 c Nondairy powdered creamer
1 c Sugar
3/4 c Instant coffee
1/4 c Cocoa
6 Peppermint candies, crushed
In blender, process all ingredients until candies are pulverized.
Store in a jar.
Attach this to jar:
To prepare Chocolate Mint Coffee-
1 1/2 tbs Mix
6 oz Boiling water
Whipped Cream -Candy Cane -- for garnish (optional)
Pour boiling water over mix in cup. Garnish with whipped cream
and
stir with candy cane.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
28. CHOCOLATE PUDDING MIX
2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa
Mix all ingredients together until they are well blended. Store
in a
large airtight container or jar.
Attach this note to jar:
Chocolate Pudding Mix
To use: Make sure you stir mix before using - then measure out
2/3
cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon
vanilla and one tablespoon butter and cook over low heat stirring
constantly until mixture comes to a boil. Continue cooking and
stirring for one minute. Remove from heat and allow to cool. May
be
placed in individual serving bowls then cooled.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
29. CHUNKY CHOCOLATE COOKIE MIX
3/4 c. firmly packed dark brown sugar
1/2 c. sugar
1/4 c. cocoa powder (clean inside of jar with dry paper towel
after this layer)
1/2 c. chopped pecans (you could also use macadamia nuts. yummy!)
1 c. jumbo chocolate chip morsels (I used Hershey's semi-sweet
mini kisses)
1 3/4 c. flour mixed with
1 t. baking soda,
1 t. baking powder AND
1/4 t. salt
Layer ingredients in order in a 1 quart wide mouth canning
jar.
Make sure you pack all down firmly before adding the flour mixture.
It will be a tight fit.
Instructions to attach to jar:
1. Empty jar of cookie mix into large mixing bowl. Use your
hands to
thoroughly blend mix.
2. Add:
1 1/2 sticks butter or margarine, softened at room temperature
1 egg, slightly beaten
1 t. vanilla
3. Mix until completely blended. The dough is sticky, so you
will
need to finish mixing with your hands.
4. Shape into walnut size balls and place 2 " apart on
parchment
lined baking sheet (my daughter just sprayed it with PAM... She
didn't have a clue what parchment was!)
5. Bake at 350 degrees for 11 - 13 minutes. Cool 5 minutes
on baking
sheet. Remove to racks to finish cooling.
Makes 3 dozen cookies.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
30. CINNAMON PANCAKE MIX
3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. baking powder
4-1/2 tsps. ground cinnamon
1-1/4 tsp. salt
In brown bag or 1 quart jar, combine all ingredients; seal
bag or
jar, adding dried fruits (apples are especially good!) if necessary
to fill small gaps.
GIFT TAG DIRECTIONS:
In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil.
With
fork, blend in 1-1/3 c. pancake mix until moistened but still
lumpy.
Cook on lightly greased griddle or skillet. Makes about 10 5"
pancakes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
31. COBBLER MIX
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1 tsp. powdered vanilla
Combine and blend the ingredients in a small bowl. Store in
an
airtight container.
Attach this to the Jar:
Berry Cobbler
Serves 8 to 10
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 tsp. cinnamon
1 cup unsalted butter, melted
1 egg
1 package Cobbler Mix
Preheat oven to 375 degrees F. In large mixing bowl combine berries,
juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In
small mixing bowl blend the butter with the egg. Add the Cobbler
Mix
& stir until the mixture sticks together. Drop the cobbler
topping
by tablespoonfuls on top of the berry filling. Bake for 35 to
45
minutes or until the topping is golden brown and the filling is
bubbling. Allow to cool for 15 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
32. COCONUT GRANOLA
2/3 cup shredded coconut
1 tsp. cinnamon
4 1/2 tsp. grated orange peel
1/4 tsp. nutmeg
1/2 cup firmly packed brown sugar
4 oz. wheat flakes
1 1/2 sticks melted, unsalted butter
4 oz. barley flakes**
1/4 cup pure maple syrup
4 oz. rye flakes**
1/2 cup blanched whole almonds
1/2 cup dry-roasted cashews
Preheat oven to 300 degrees F. Line 2 baking sheets with aluminum
foil.
Mince orange peel with sugar in food processor about 1 minute.
Add
butter, maple syrup, cinnamon and nutmeg and blend 5 seconds.
Add
remaining ingredients; toss thoroughly. Spread on pans and bake
until dry, stirring every ten minutes, about 45 minutes. Cool
and
store in airtight container or jar. Attach a pretty lid if giving
as
a gift **Available at natural food stores or substitute rolled
oats.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
33. COOKIE JAR SUGAR COOKIES
1 1/2 cups white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Combine the flour with the baking powder, baking soda, salt
and
nutmeg. In a clean 1 quart sized glass jar with a wide mouth layer
the white sugar followed by the flour mixture. Press firmly in
place
and seal.
Attach a card with the following instructions:
In a large bowl: beat 1 egg with 1 cup softened butter or margarine
until light and fluffy. At low speed of an electric mixer add
1/2
cup sour cream, 1 teaspoon vanilla and contents of Jar. Mix until
combined. Using hands if necessary. Cover dough and refrigerate
for
several hours or overnight.
Remove dough from the refrigerator. Preheat oven to 375 degrees
F
(190 degrees C). Roll chilled dough out on a lightly floured surface
to 1/8 inch thick. Cut dough into desired shapes. Place on an
un-
greased cookie sheet and bake at 375 degrees F (190 degrees C)
for
10 to 12 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
34. CRANBERRY HOOTYCREEKS
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Layer the ingredients in a 1 quart or 1 liter jar, in the order
listed.
Attach a tag with the following instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie
sheet
or line with parchment paper. In a medium bowl, cream together:
1/2
cup butter or margarine, softened, 1 egg, and 1 teaspoon of vanilla
until fluffy. Add the entire jar of ingredients and mix together
by
hand until well blended. Drop by heaping spoonfuls onto the prepared
baking sheets. Bake for 8 to 10 minutes, until edges start to
brown.
Cool on baking sheets or remove to cool on wire racks. Makes 18
cookies.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
35. CRAZY CAKE MIX IN A JAR
2 cups flour
2/3 cup Cocoa Powder
3/4 tsp. Salt
1 1/2 tsp. Baking Powder
1 1/3 cups Sugar
In a large bowl, combine flour, salt, cocoa powder & baking
powder.
Layer ingredients in jar in order given in a 1 quart canning jar.
It
is helpful to tap jar lightly on a padded surface (towel on counter)
as you layer the ingredients to make all ingredients fit neatly.
Use
scissors to cut a 9 inch-diameter circle from fabric of your choice.
Center fabric circle over lid and secure with a rubber band. Tie
on
a raffia or ribbon bow to cover the rubber band.
Attach a card with the following directions:
CRAZY CAKE
This is a crazy cake because you mix the cake all together in
the
pan that you bake it in. Pour contents of jar into a 9 x 13 inch
baking pan, and then add the following ingredients:
3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water
Stir cake ingredients together using a wire whisk or fork, making
certain that all ingredients are completely mixed together. Bake
at
350 degrees F for 35 minutes. Frost as desired or serve sprinkled
with powdered sugar, with fresh fruit on the side.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
36. CREOLE SEASONING MIX
2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper
Combine all ingredients. Yield: 1 gift (about 1/2 cup). Place
in a
pretty jar tied with a ribbon.
Attach these instructions for use: Use to season chicken seafood,
steak or vegetables.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
37. CURRIED RICE MIX
This curried rice mix is an interesting complement for plain chicken
or pork.
1 cup long-grain rice
1 chicken bouillon cube, crumbled
2 Tbsp. dried minced onion
1/4 cup raisins
1/2 tsp. curry powder
Layer the ingredients in the order given in a 1-1/2-cup jar.
Attach this to the Jar:
Curried Rice
Serves 6
2 1/2 cups water
1 package Curried Rice Mix
In a medium saucepan bring the water to a boil. Add the rice mix.
Cover and reduce the heat to a simmer for 20 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
38. CUSTOM COOKIES IN A JAR
1 cake mix, any flavor
1/2 c. oats, quick or old fashioned
1 c. chocolate chips
Optional add in: Butterscotch chips, raisins, milk chocolate chips,
white chips, nuts, etc. Use your imagination and go crazy.
This is mixed up and put into a 1 quart container.
Put this info on a card and attach it to the jar....
Add to mix:
1/2 c. oil
2 eggs slightly beaten
Drop dough by rounded teaspoon 2 inches apart onto un-greased
cookie
sheet.
Bake at 350 degrees for 8 - 10 minutes. Cool a minute before
removing from cookie sheet.
HINT: Do not over bake. In fact they are much better under baked
a
little and left on cookie sheet for 5 minutes before removing.
Holiday Open House is an ebook written by Marilyn Moll in the Spirit of Titus 2 to encourage women, wives, and mothers of all ages to restore the lost art of biblical hospitality. This ebook is filled with planning tips, decorating ideas and fabulous recipes.
Introduction:
The holiday season offers an opportunity to open our hearts to friends and relative, guests and strangers with warmth and generosity into our homes. It's important to differentiate between Martha Stewart-style entertaining, however, and biblical hospitality. Entertaining is often lavish, and done to impress others, and done so with the expectation that your equally or more lavish party will be reciprocated.
Biblical hospitality, however, emphasizes the willingness to open your home to others and share what you have without any expectations of a return or a reward, with the goal of building relationships.
Are you are thinking of having an open house, dessert party, game night, birthday party or other celebration? Wonderful! The holiday season offers an opportunity to open our hearts to friends and relative, guests and strangers with warmth and generosity into our homes.
People will be delighted just to be invited to get to know you and your family better. Here are some simple and realistic planning steps.
For Planning Steps: Scroll down
Here is a small recipe sampler from Holiday Open House:
Cheese Balls
Cheese Balls are a great way to serve cheese and crackers more economically then sliced hard cheeses. They can be made ahead easily if carefully wrapped, and re-rolled if need be. If you are going to have a party, stock up on cream cheese while it is on sale. It is used in many, many different dips, and appetizers be sure to buy plenty.
Cheese Ball #1
3 cups finely shredded cheddar cheese (3/4 lb)
8 oz cream cheese
Small jar of pimentos
1/2 tsp. garlic powder
1 cup finely chopped pecans
3/4 cup mayo
1 small onion, finely chopped (optional)
2 TB Worcestershire sauce
1/2 cup finely chopped fresh parsley
Mix all ingredients together. (Tip: put cream cheese out on the counter for a few hours to warm up. It will mix much easier warm than cold.) Combine all the ingredients EXCEPT the parley and Form cheese mixture into a ball or log and roll in paprika and parsley. Chill until ready to serve, wrap tightly in plastic wrap. Serve with crackers.
Hummus and Pita Chips
Hummus is traditionally a creamy puree of seasoned chickpeas.
Hummus is VERY inexpensive to make and really helps fill up tummies.
2 cloves roasted garlic for best flavor or raw-roughly
chopped
1/4 cup lemon juice
1/4 cup drained bean liquid to make it creamy (optional)
14 oz (400g) canned chickpeas (garbanzo beans)-rinsed and drained
1/2 tsp cumin or more to taste
2TB olive oil
1/2 - 1 tsp Real salt
Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally. Adjust seasonings to taste. Serve with a variety of vegetables.
Variations: Spicier, Roasted Red Pepper, and Black Olive versions
Hot Spinach and Artichoke Dip
2 cups of mayo
1 (14oz) jar of artichoke hearts (NOT marinated, just plain),
drained and chopped
10 oz frozen chopped spinach, thawed and drained
1 1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
2 cloves minced garlic
Mix all together and bake in a pie plate for 20-25 minutes in 350 degree oven or until warmed. Serve with party rye bread and wheat crackers.
Butter Nut Snowballs
I have been using this recipe for nearly 30 years!
1 Cup butter, softened
1/2 cup sugar
2 tsp. vanilla
1/2 tsp salt
2 cups all-purpose flour (I use kamut flour)
2 cups finely chopped walnuts or pecans ( I use pecans) (more
of a coarse flour consistency)
Confectioner's Sugar
Cream butter, sugar, and vanilla until fluffy.Add the flour, salt, and blend well. Add in the finely chopped nuts. Shape into 1 inch balls.Bake 325° F for 30 minutes. Do not brown! Roll in confectioner's sugar while still warm and place on cooling racks.
PinWheels
Red and green makes these colorful and tasty for the Christmas
holidays
2 packages of cream cheese (8oz) softened,
1 package ranch salad dressing mix (dry mix)
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup minced green onions
1/4 cup minced black olives (optional)
3-4 flour tortillas (10 inch)
In a mixing bowl beat cream cheese and dressing mix until smooth.
Add the red peppers,celery, onion, and olives; mix well. Spread
about 3/4 cup on each tortilla. Roll up tightly;
wrap in plastic wrap. Refrigerate for at least 2 hours. Slice
into 1/2 inch
pieces. Yield: 15-20 servings (Double or triple as needed) Make
ahead!
Chili/Cheese Dip
My children and their friends absolutely adore this dip
and request it often. So
easy they can make it themselves. Double the amounts for a crowd.
8 oz cream cheese
1 cup cheddar cheese
1 can chili
Tortilla Chips or Fritos
Optional Garnishes: sliced green onion or chopped cilantro
Cut up cream cheese and lay on the bottom of a 8 inch baking pan. Pour chili on top of cream cheese. Sprinkle the cheese over the chili. Bake at 375 until heated through, about 15-20 minutes. Serve with tortilla chips. Double or triple as needed.
Serving Idea: To make this into an entrée, serve with baked potatoes. Cut cooked potatoes open and spread the dip over the potatoes. Add some onions or chives.
Plan an Open House:
1. Determine the date, time, and purpose of your party or open house. Send out written invitations or make phone calls several weeks ahead so your event is on their calendar. RSVPs help with planning but are often overlooked. Be sure to give a date by which you wish to hear from people. Don't stress if people fail to RSVP and show up anyway, as the social grace of response to them is becoming lost.
2. Start planning the food you will be serving based on the time of day your party is planned. If you start your planning up to a month ahead of time, many appetizers, cheese balls, cookies, and more can be prepared or purchased and frozen ahead. It is perfectly acceptable to incorporate convenience foods and commercial, frozen appetizers such as mini pizzas or quiches, chicken wings, or desserts to make a realistic do-able menu plan.
Calculate the number of servings of each item you expect people will eat and multiply that times the number of guests. Then you will be able to make detailed lists of quantities of ingredients that will be needed for the food, as well as the supplies you wish to have on hand, including cups, plates, napkins and decorations. Paper products add more expense but also streamline cleanup, so balance cost versus convenience in all your planning.
If you use what you have on hand, expenses may be controlled. Purchase the paper products, and non-perishable grocery items as far ahead as possible, always keeping an eye open for sales when you can stock up. Keep detailed lists updated and revised as you go.
3. Identify which serving dishes will be used for each food item and set aside all the serving pieces needed for your occasion ahead of time. If you don't have enough serving pieces, borrow these items beforehand. Plan how you will present each food item attractively with a workable flow. This is a good time to determine who will be responsible, during the party, to keep food trays and beverage service refreshed. Enlist their help ahead of time. This would be a good opportunity to train a responsible child to be attentive to serving others.
4. Develop a realistic timeline for decorating (if needed), last minute food preparations, and cleaning tasks. Enlist the help of family members, friends or relatives in all aspects of food and home preparations. Remember, you do not need to do it all yourself so don't be embarrassed about asking! Guests will be delighted to contribute whatever they can. It's even okay to ask that the guest bring or prepare a specific item or recipe.
5. Pray over your plans and preparations. Ask the Lord to enable you to be creative and to plan a beautiful, delicious selection of foods without overspending. Make your party plans and preparations fun for yourself as well as the guests by keeping the attitude that you are serving the Lord and doing this for His glory. Avoid perfectionism which will rob your joy! Sometimes our best and funniest memories will be the things that were forgotten or didn't go perfectly!
6. Execute your plan on party day by allowing plenty of time for last minute preparations and assigning tasks to family members.
Menu Planning Tips:
1. When planning the menu for an open house or a buffet, consider serving a wide variety of foods that contrast in color, shape, size, taste (sweet, sour, type of seasonings), and temperatures (hot and cold). For example, a vegetable platter with orange carrots, white cauliflower, green broccoli florettes, red cherry tomatoes, and green celery sticks gives a variety of shape, color, and crunch while the accompanying dips offer complementary smooth texture. Meatballs are warm, savory, and chewy; cheese balls are cold, smooth and spicy and can be served with crackers which are dry, flat and crunchy. Mixed nuts are small and salty; cookies, candies and other desserts contribute sweetness which contrasts and complements the salty or spicy foods being served.
2. Family favorites that are tried and true recipes can be served to help reinforce the memory of the occasion. As long as you have a wide variety of food items, you will have something that appeals to everyone without boredom and monotony. Leftovers are a very good thing when having a party because no-one wants to come up short on food. Besides, when you plan for leftovers, you plan for future meals that will require minimal preparations.
3. I suggest that your open house menu include finger foods such as a platter each for veggies and fruits, including dips, a crockpot of meat balls or chicken wings, appetizers such as mini-quiches, a cheese ball with crackers or chips, sweets, and beverages. If you are planning around regular meal times, make sure you allow extra servings of each item as people will be more hungry and eat more. Events planned after regular meal times, such as early afternoon or after dinner will not require as much food and variety.
4. Beverages should be simple but tasty. Hot and cold beverages such as sweetened and unsweetened ice tea with lemon, apple cider or juice, and hot tea and coffee is sufficient. Always have a pitcher of cold water available. Beautiful, rich, sweet punches may compete with the foods you are serving. Avoid serving soda as it is expensive and the plastic bottles are tacky.
Holiday Open House contains over 30 pages of easy, tasty, mouth watering, appetizing recipes and informaton including how to adorn and decorate your home on a shoestring.
Buy you copy now by Clicking
Here.
We, at The Urban Homemaker, don't advocate complicated or
expensive holiday celebrations, and wish to encourage your family
to focus on the true meaning of the holiday season. However, this twelve-week simplified timetable could be used
as a checklist and is designed to be flexible in order to assist
you in focusing in on your family's priorities for Thanksgiving,
Christmas. We believe holiday planning promotes order and harmony,
offerring you time to evaluate what is really important to your
family. Remember, the timetable is merely a suggestion; rearrange,
add, or delete activites from the schedule to meet the needs of
your family. Sheri Graham wrote The
12 Week Holiday Planner for The Christian Family
So you Can Keep Your Focus on Jesus for the Holiday Season
based on my Holiday Timetable! Sheri says, "My desire in putting together this eBook
is to provide a tangible way for you to plan out your holidays
so they are enjoyable, less stressful, and more filled with the
things that really matter." If you would like to preview Sheri's ebook before purchasing
it please Click
Here: Week #1 - List
Week Oct 3- 8 Week #2 - Browse Week Oct 10-16 Week #3 - Supplies
Week
Oct 17-23 Week #4 - Baking
Week: Oct 24-30 Week #5 - Gift
Making Week Oct 31 - Nov 6 Week #6 - Shopping
Week #1 Nov 7-13 Week #7 -Shopping
Week #2 Nov 14-20 Week #8 - Thanksgiving
Week Nov 21-27 Week #9 - Mailing Week Nov 28-Dec 4 Week #10 - Meal
Making and Decorating WeekDec 5 -11 Week #11 - Final
Shopping/Wrapping Week Dec 12-18 Week #12 - Enjoy
Your Christmas Celebration Week Dec 19 - 25 Some of information included in The
12 Week Holiday Planner for The Christian Family
book: *Detailed ideas of what to do weekly for 12 Weeks *Christmas Craft and Gift Ideas *Memory Making Ideas for the Family *Ideas for Meals to Freeze for Use during the busy weeks *Decoration Ideas *Supplies to stock up on ahead of time or when on sale *Kids' Gift Idea List PLUS!!! "The Glorious Coming: A Jesse Tree Celebration
of Advent" - Jesse Tree devotionals If you would like to preview Sheri's ebook before purchasing
it please Click
Here:
Preheat oven to 350 degrees 2. Add and mash all together: 3. Place in casserole dish and top with: 4. Bake at 350 degrees for 20 to 30 minutes. (From The Homemaker's Forum Vol. 3, #6 by Sarah Horton) Layer ingredients in a quart sized canning jar in the following
order: To give as a gift, place the lid on the jar and cut a piece
of fabric in a circle which is several inches larger than the
jar lid. Pinking shears make a nice edge. Secure the fabric to
the lid with a rubber band. Add ribbon or raffia bow. Attach the
directions for baking the cookies to the jar with a ribbon or
raffia. Directions: We love to make cookies at Christmas time but we don't have time to do fussy rosettes and complicated recipes. All my recipes are quick and easy without multiple steps. As long as I have an assortment of cookies with different shapes, sizes, and colors including a little chocolate we are content. These are the cookie recipes, other than the sugar cookie cut-outs that my family asks for each year. BUTTER NUT SNOWBALLS 1 Cup butter, softened Cream butter, sugar, and vanilla until fluffy.Add the flour, salt, and blend well. Add in the finely chopped nuts. Shape into 1 inch balls.Bake 325� F for 30 minutes. Do not brown! Roll in confectioner's sugar while still warm and place on cooling racks. PEANUT BLOSSOMS 1 3/4 cups all-purpose or whole grain flour In a large mixer bowl, stir flour, soda, and sal.t Add remaining ingredients except candy and beat at low speed of mixer until well combined, scraping bowl occasionally. chill dough 30 minutes. Preheat oven to 375�F. Roll small amounts of dough into 1 inch ball.s Place on ungreased cookie sheet and bake 12 minutes or until light brown. Remove from oven and imediately press a chocolate kiss into each center. The cookie cracks around the edge. Repeat with remaining dough. Makes 4 dozen, about 70 calories each. RASPBERRY BARS 1 yellow cake mix Combine cake mix and oats. Stir in butter until mixture is crumbly. I mix this in my Bosch mixer. It seems to distribute the butter better. Press about 3 cups mixture evenly into a greased 13 X 9 pan. Spread preserves over the crumb mixture. Sprinkle with remaining crumb mixture. Pat gently to level the topping. Bake at 375 for 25 minutes or until lightly browned. Cool completely in the pan. Cut into bars. Yield 32 bars. DATE BARS 2 1/2 Cups dates, cut up Combine dates, sugar and 1 1/2 cups water in saucepan. Cook, stirring frequently, until like thick jam. Cool. Stir in nuts, if desired. Meanwhile, sift together flour, salt and soda into mixing bowl, stir in oats and sugar. Cut in butter until mixture is crumbly. Sprinkle 1 TB water over oat mixture; mix lightly. Pat about 2/3 od crumb mixture into greased 13 X 9 X 2 pan. Spread with date mixture. Cover with remaining crumb mixture, pat lightly. Bake at 350�F for 35 to 40 minutes or until lightly browned. Cool; cut inot bars. Makes about 40 bars. Double Chocolate Mint Treasures Cream together butter and sugars. 1 cup raw peanuts Stir together peanuts, sugar, syrup, and salt in a 1-1/2 quart casserole or batter bowl. Place in microwave oven and cook 7-9 minutes, stirring well, after 4 minutes. Color should turn a pale yellow-brown.Add butter and vanilla to syrup, blending well. Return to oven and cook 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and stir as quickly as possible until light and foamy. Pour mixture onto lightly greased cookie sheet, let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container. PERFECT PIE CRUST Never-Fail Pie Crust 3 cups unbleached white flour Place the flour and salt in mixer bowl. Cut lard into flour
until mixture is the size of peas with a pastry blender or French
whips of mixer. Remove 1 cup of flour mixture, and place in a
medium-size bowl. Add water, egg, and vinegar to flour mixture
in medium sized bowl. Stir with a fork, or jog in with pulse
feature on electric mixer. Add this mixture to flour/lard mixture
in mixer bowl, and mix JUST until dough sticks together. Divide
the dough into three or four equal portions. Place one portion in the center of a 12 X 15 inch piece of
waxed paper. Place another piece of waxed paper on top. Roll
with rolling pin to 1/4 inch thick. Remove top sheet from dough,
and invert dough and waxed paper over a 9-inch pie pan. Pull
waxed paper from dough. Crimp edges of crust. For an unfilled
pie shell, prick dough with a fork every 1/4 inch. Bake in a
400° oven for 10 to 12 minutes or until golden brown. For
a filled single or double crust pie, bake as directed on pie recipe.
Wrap and freeze unused portions of pie dough. Bake: 400°
10-12 min. Yield: 3-4 9" pie shells. Additional Perfect Pie Crust Hints 1. Make sure the water is iced! If the dough is chilled for
an hour or so before rolling it out, I have more success. Matzah Kugle 6 pieces of Matzah Crumble pieces of Matzah into water and soak until soft (do
not drown!); squeeze out the excess moisture with your hands.
Beat the eggs. Ad sugar, salt, and cinnamon, beating till well
blended. Stir crumbled matzahs, raisins, almonds, apples, and
orange rind into the egg mixture. Turn it all into a well-greased
9 X 13 pan. Sprinkle more cinnamon and sugar on top and pour the
melted butter on top of that. Bake at 350 for about 45 minutes,
until firm and nicely brown. Chicken Soup with Matzah Balls Chicken Soup Stock Start with a 4-5 pound chicken or use the back and the insides
of the chickens you might be serving. 3 quarts of water Clean the chicken thoroughly; clean and cut up the vegetables.
Add all of the ingredients to the water and bring to a boil. Then
lower the heat. Simmer for 2 hours. Pour the soup through a colander,
and refrigerate broth for 2-3 hours, until the fat forms a layer
at the top. Save the carrots aside. Remove the layer of fat and
return the broth and carrots to the pot to reheat. This will boil
down to about 2- 2 1/2 quarts of soup. If you want to stretch
it a little, add more water and a few chicken bouillon cubes (when
n one is looking). Matzah Balls (a.k.a. Knaidlekh) 1 Cup Matzah meal Traditionally, Matzah balls are made with "schmaltz",
rendered chicken fat. Beat the eggs, Add water, oil, salt, and pepper to the eggs;
mix well. Add the Matzah meal nad stir thorougly. Refrigerate
for 1 hour. Bring a pot of slightly salted water to a rolling
boil. Form the Matzah meal mixture into 1 " size balls and
drop (gently, please) into the water. First they sink, but then
they should rise to the top. Cook 20 minutes. You may set these
aside and later add them to the soup, before serving. Makes about
30 -1" balls.
Holiday Timetable - Get a Jump Start on Holiday Planning
Make your lists of gift recipients, Christmas cards, menus
for Thanksgiving, Christmas, and New Year's, goodies to share
or to give, favorite meals to prepare ahead, decorations needed,
gifts to make.
Develop and record ideas for gifts, decorations. Ask yourself
the following questions:
* What would our ideal Christmas be like?
* What activities are particularly important to our family at
Christmas?
* How much emphasis do our Christmas activities place on the spiritual
side of Christmas?
After inventorying supplies on hand, purchase non-perishables
needed for holiday baking, and supplies needed for gift making,,
gift wrapping, etc.
Set aside the time needed to complete holiday goodie making.
Make lists of toys, books, and clothes that children would enjoy.
More...
Focus your energies on completing gifts to be made. More...
Decorate your home for Thanksgiving and focus on gift buying
for prepared list. Wrap and label packages as you go. More...
Complete as much shopping as possible. Take advantage of many
items that are on sale before Thanksgiving! More...
Use this week to prepare Thanksgiving dishes, pies, homemade
rolls, and enjoy the holiday with your family. Marilyn's Traditional
Thanksgiving Stress Free Plans and Easy Recipes for Busy Moms
are at this link.
Complete package wrapping for gifts to be shipped...More.
Prepare some favorite meals and other baked goods for the hectic
days ahead. Decorate. Involve children in memory making! My recipes
for Beef Burgundy and Honey Glazed Chicken and other reliable
family favorites can be downloaded at this link.
Complete last minute details and enjoy holiday parties, concerts,
and family activities. For quick and easy cookie recipes Click
Here.
Enjoy the Holidays with Family and Friends! Take time to drive
the neighborhoods to enjoy holiday lighting displays. Enjoy family
traditions and special meals. A complete holiday menu with delicious
recipes is found at this link.
*"Sheri's Tips"- tips to make your holidays meaningful
*Ideas for Baked Items to Share/Give Away
*Ideas for a Holiday Baking Schedule
If you would like to get more ideas of how to focus on Jesus as
the reason for the season be sure to join our discussion!Honey Yams
(From Holiday Menus by Sue Gregg used by Permission)
Serves 6 to 8 (double or triple as needed)
1. Wash, pressure cook (see notes below) or bake, peel, and place in mixing bowl:
6 medium yams
6 TB butter
6 TB honey
1/4 cup hot milk
2 tsp. grated lemon rind (I use orange)
1 tsp. cinnamon
1 tsp. salt
chopped pecansLayered Cookie Mix
(From The Homemaker's Forum Vol. 3, #6 by Sarah Horton)
This cookie mix, layered in a quart jar, makes a great "teacher", grandma, or "hostess" gift. My children love making this mix and we have received many requests for this recipe.
Layer ingredients in a quart sized canning jar in the following order:
1 cup chopped nuts (pecans or walnuts)
1 - 6 oz. package semi-sweet chocolate morsels
1 cup Butterscotch chips
1 cup flaked coconut
1-1/2 cups graham cracker crumbs (in a separate bag on top of other layers)
To give as a gift, place the lid on the jar and cut a piece of fabric in a circle which is several inches larger than the jar lid. Pinking shears make a nice edge. Secure the fabric to the lid with a rubber band. Attach the directions for baking the cookies to the jar with a ribbon or raffia.
Directions:
Preheat oven to 350 degrees (or 325 if using a glass dish). In a 13x9 inch baking pan, melt 1/2 cup butter. Sprinkle crumbs over butter. Top with remaining contents of jar. Press down firmly. Pour one can sweetened condensed milk over all. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting into bars. Loosely cover any leftovers. Makes about 36 bars.
Layered Cookie Mix
This cookie mix, layered in a quart jar, makes a great "teacher",
grandma, or "hostess" gift. My children love making
this mix and we have received many requests for this recipe.
1 cup chopped nuts (pecans or walnuts)
1 - 6 oz. package semi-sweet chocolate morsels
1 cup Butterscotch chips
1 cup flaked coconut
1-1/2 cups graham cracker crumbs (in a separate bag on top of
other layers)
Preheat oven to 350 degrees (or 325 if using a glass dish). In
a 13x9 inch baking pan, melt 1/2 cup butter. Sprinkle crumbs over
butter. Top with remaining contents of jar. Press down firmly.
Pour one can sweetened condensed milk over all. Bake 25-30 minutes
or until lightly browned. Cool thoroughly before cutting into
bars. Loosely cover any leftovers. Makes about 36 bars.
Marilyn's Christmas Cookie Recipes - Quick and Easy
(I have had this recipe for nearly 30 years!)
1/2 cup sugar
2 tsp. vanilla
1/2 tsp salt
2 cups all-purpose flour (I use kamut flour)
2 cups finely chopped walnuts or pecans ( I use pecans) (more of a coarse flour consistency)
Confectioner's Sugar
This recipe is fun to make with your children.
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup softened butter
1/2 cup creamy peanut butter
1 egg
2 TB milk
1 tsp. vanilla extract
48 milk chocolate kisses, unwrapped
(Super fast and easy, festive, delicious)
2 1/2 C uncoolked quick oats
3/4 C. butter, melted
1 - 12 oz jar of raspberry preserves or jelly of choice
These are excellent, festive, delicious
1/4 Cup sugar
1 1/2 Cup water
1/2 Cup chopped walnuts (opt)
1 1/4 cups whole grain flour
1/2 tsp salt
1 tsp baking soda
1 1/2 cups Quick oats
1 cup brown sugar
1/2 cup butter, softened
1 TB water
3/4 c. butter
1/2 c. brown sugar or Sucanat
1/2 c. sugar
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
1 1/2 cups whole grain flour
1/2 c. baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 c. chocolate chips
Add egg, vanilla and peppermint extract.
Combine dry ingredients in a bowl.
Add to wet ingredients and then stir in chocolate chips.
Bake at 350 for 10 minutes on greased cookie sheet.Microwave Peanut Brittle - Fun to do with Children
My kids have made this recipe for holiday gifts for years, and the recipients always ask for more.
1 cup sugar
1/2 cup white corn syrup
1/2 tsp. salt
1 tsp. butter
1 tsp. vanilla extract
1 tsp. baking soda
NOTE: If roasted salted peanuts are used, omit salt and add peanuts after first 4 minutes of cooking.Never Fail Pie Crust
I'm not a pie expert, but this pie crust has been quite reliable
for me and easy to put together. It is from the Set For
Life Cookbook by Jane Merrill and Karen Sunderland
reprinted by permission.
1 tsp. salt
1 cup lard, shortening, or unsalted butter
1/3 cup plus 1 TB ice water
1 egg, beaten
1 TB vinegar
2. Handle the dough as little as possible to avoid creating a
"tough" crust!
3. If the pie crust comes apart when placing the crust in the
pie pan, piece it together, don't re-roll the dough.
4. Use half whole grain flour along with the unbleached white
flour called for in the recipe.
Passover Seder Recipes
This dish is simple delicious. It can be made ahead
and refrigerated. Leftovers are welcome at our house!
1 dozen eggs
1 cup sugar
1/2 tsp. cinnamon
1 tsp salt
1 cup raisins
8 grated apples (tart ones are best)
grated rind of 1 orange
1/2 cup melted butter
1 cup chopped almonds
2 onions,
3 carrots
2 pieces of celery, stalks, and tops
1 TB salt
Several good shakes of garlic powder
1/8 tsp pepper
1/2 tsp. dill weed
1/2 cup water
1/3 cup vegetable oil or chicken fat from the stock
4 eggs
1 tsp. salt
dash of pepperPECAN PIE
A simple, easy and delicious classic!
PREHEAT OVEN TO 450°
Line a 9" pie pan with single crust of pie dough (Never
Fail Pie Crust Recipe can be found at http://tinyurl.com/2uwal),
fork it all over very thoroughly to allow steam to escape and
bake it only partially, from 5 to 7 minutes. Allow it to cool.
Reduce oven heat to 375°.
Combine and beat thoroughly:
3 eggs
1 cup sugar
1/2 tsp. salt
1/3 cup melted butter
1 cup light corn syrup
Stir In:
1 cup pecan halves
1 tsp. vanilla
Fill the shell. Bake the pie 40 to 50 minutes at 375° or until a knife inserted in the filling comes out clean. I have found that when the pie looks browned it is done. Serve warm or cold.
I have served this jello mold at Thanksgiving and Christmas for nearly 30 years!
Yields 8-10 servings
1. Assemble and prepare the following ingredients:
20 oz. can crushed pineaplle, unsweetned (drain, reserving the juice)
2 pkg (3 oz each) cherry or strawberry gelatin
1 Cup boiling water
1 Cup whole cranberries
1 - 11 oz can mandarin oranges
1 cup chopped celery
1/2 cup chopped pecans
1 TB lemon juice
2. Dissolve gelatin in boiling water. Add lemon juice and reserved pineapple juice.
3. Chill until thickened. Meanwhile, coarse chop cranberries in blender or food grinder.
4. Add cranberries, oranges, pineapple, celery, and pecans to gelatin. Place mixture in holiday jello mold or attractive glass serving bowl. Chill until firm.
The secret to homemade gravy is to make a delicious stock/base by simmering the giblets and neck in 2-3 cups of water while the turkey roasts, and saving ALL the drippings and browned crusty bits on the bottom of the roasting pan. Canned chicken broth or commercial gravy mix is a poor substitute, so resolve not to be tempted to compromise these steps.
Pour all the turkey drippings from the roasting pan into a large measuring cup (at least 2 Cup measure) and allow the grease to separate. While the drippings are separating, pour 2-3 cups of water into the roasting pan and bring it to a boil by placing the pan on two burners on your stove top. Using a wooden spoon, stir up these browned bits so they "dissolve" into the water. This step is essential to wonderful tasting, beautifully browned gravy and makes cleaning up a roasting pan a much easier task. Reserve 4-8TB (1/4- 1/2 Cup) of the turkey grease once it separates from the drippings.
After the roasting pan has simmered with water and turned a deep brown color, combine this liquid with turkey drippings (not the fat) and the broth from simmering turkey giblets so that you have 5-6 Cups of liquid. I use my 6-Cup blender as a measuring cup.
Then combine 1/4-1/2 Cup turkey fat (or butter) with 8-10 TB flour (whole wheat pastry preferred) until it gelatinizes, or thickens in a large sauce pan. Keep stirring over medium low heat for about one minute.
Now, VERY GRADUALLY, pour the liquid from the turkey giblets and the roasting pan into the fat/flour mixture while you stir it continuously so as to not have any lumps. Stir continuously until the entire mixture thickens. Adjust the liquid if needed so you have a nice pourable gravy. Add 2-3 tsp salt or to taste, OR use 1-2 TB of Sue's Kitchen Magic for a richer/deeper flavor and for a lower sodium gravy. Save leftover gravy leftovers for future meals, open face sandwiches, etc!
PUMPKIN BREAD
This classic pumpkin bread recipe will make 3 large
or 4 medium sized loaves, plenty for family and gifts.
4 1/2 C. sugar, white, brown, Sucanat, or combination
1 1/2 C. vegetable oil
6 eggs
2 tsp. nutmeg
2 tsp. cinnamon
1 TB salt
3 C. canned pumpkin
1 c. water
1 1/2 tsp. baking soda
3/4 tsp. baking powder
4 1/2 C flour
Combine first eight ingredients and beat one minute. Stir together the flour, soda and baking powder, then add to wet mixture. Stir all ingredients until well-combined. Pour batter into loaf pans or muffin tins. Bake in 325° F oven for 50-60 minutes (regular sized loaf pans). Decrease baking time for muffins and mini-loaves. Test for doneness, cool five minutes in pan and finish cooling on a wire rack. Wrap completely cooled product in plastic wrap or bread bags for storage.
Variation: Add 1-2 C. chopped nuts and,or raisins
to batter before baking. Quick and Easy Gifts from your Kitchen MICROWAVE PEANUT BRITTLE Stir together peanuts, sugar, syrup, and salt in a 1-1/2 quart
casserole or batter bowl. Place in microwave oven and cook 7-9
minutes, stirring well, after 4 minutes. Color should turn a pale
yellow-brown.Add butter and vanilla to syrup, blending well. Return
to oven and cook 1 to 2 minutes more. Peanuts will be lightly
browned and syrup very hot. Add baking soda and stir as quickly
as possible until light and foamy. Pour mixture onto lightly greased
cookie sheet, let cool 1/2 to 1 hour. When cool, break into small
pieces and store in airtight container. NOTE: If roasted salted peanuts are used, omit salt and add
peanuts after first 4 minutes of cooking. FUDGE This is another quick and easy recipe kids can help with. 3 - 6 0z pkg. semi-sweet chocolate chips (18 oz) In a saucepan over low heat, melt chips with condensed milk
and salt, stirring frequently. Remove from heat. Add nuts and
vanilla. Spred evenly in 8 X 9" pan. Chil until firm.
Cut to desired size. SNOWMAN SOUP Directions: Fill sandwich-size zip lock bags with: one packet hot cocoa mix - or 1/4 Cup Commercial Hot Chocolate
Mix Label: Snowman Soup (Poem) I was told you've been real good this year. The little poem could be printed on a computer label or nicely
written or calligraphied with special pens, stickers, etc. Place
the baggie in cute little mugs found in the dollar store for an
extra special, and economical gift. Try using our famous Country Cream Dutch Chocolate Cocoa
Mix. It is perfect for camping and cold winter nights! Made
from REAL Dutch cocoa. It is the finest, creamiest, smoothest
hot chocolate o ZIPPY SPICED NUTS 4 T oil Pour oil into non-stick skillet. Add all ingredients EXCEPT
the sunflower seeds. Cook over low heat for 20 minutes, stirring
occasionally, be careful that nuts don't burn. Add sunflower
seeds, drain on brown paper sack and store in the refrigerator.
Yummy, healthy, habit forming! Package in jars, cans or holiday
decorated bags for gifts.
Quick and Easy Last Minute Gifts from Your Kitchen
My kids make this for gifts with my supervision. Quick
and Easy
1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/2 tsp. salt
1 tsp. butter
1 tsp. vanilla extract
1 tsp. baking soda
1 - 14 oz can sweetened condensed milk
dash salt
1/2 - 1 Cup chopped pecans or walnuts
1 1/2 tsp. vanilla
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
some chocolate chips
some mini-marshmallows
a mini candy cane
I'm always glad to hear it!
With freezing weather drawing near,
you'll need to warm the spirit.
So here's a little Snowman Soup
complete with stirring stick.
Add hot water, sip it slow.
It's sure to do the trick!
r wonderfully refreshing chocolate milk or your money back! Each
can makes nearly five gallons. Compare this mix with any other
brand and I think you'll see this is tops!
(This is another very easy to make snack/gift with children)
2 tsp. sesame seeds
1/2 - 1 tsp sea salt (or to taste)
1 tsp. paprika
1 tsp. cumin
dash cayenne ,optional, if you like something hot
1 1/4 tsp garlic powder
2 C. raw almonds
2 C. raw pecans
2 C. raw walnuts ( or any combination of nuts desired)
Raw sunflower seeds, optional Resources and Recipes to Celebrate St Patrick's Day
My family and I traditionally observe St. Patrick's Day with traditional Irish food.
Having read biographies of St Patrick with my children when they were younger, I wish there was more known about the man. We know that he was the son of a Roman nobleman, and he was born in Scotland. He was kidnapped from his hometown and taken as a slave into Ireland around the age of 16. He escaped to Gaul, at the age of 22, and returned to Scotland.
One source claims that to learn about the man behind the holiday, one can read Confessio and Epistola,
letters he wrote. The first is described as Saint Patrick's spiritual autobiography. The second is his attempt to right the mistreatment of Irish Christians at the hands of the British. These two works, however, do not teach us enough about the man to know what is true and what is fancy.
I like to believe the story surrounding Saint Patrick, that after years of slavery and imprisonment, God enabled him to win pagan Ireland to Christ by his explanation of the Trinity using a shamrock. He taught that God is one being, with three separate personalities – Father, Son, and Holy Spirit.
As a teaching tool, he plucked a shamrock from the ground and showed the pagans how the shamrock is one plant with three separate leaves.
If you have younger children you might enjoy downloading St. Patrick's Day Coloring Pages a complimentary ebook with pages to color with shamrocks and other traditional Irish lore. You can use the pages as a jumping off point for a lesson about St Patrick.
With older children, you might like to talk about the life of St Patrick as well as have them help prepare a traditional meal of Corned Beef, cabbage, Irish Soda Bread, and Irish Cream Cheesecake. All this information is contained in a complimentary ebook called St. Patrick's Day:Not Just for the Irish.
Other information traditionally associated with St. Patrick’s Day including the tradition of wearing, green, the shamrock, the Blarney Stone, and Leprechauns are also explained in the ebook St. Patrick's Day:Not Just for the Irish .
Awhile ago, I told you about a great Menu Planning Service that is a Quick and Easy Way To Get Dinner On The Table and Enjoy More Quality Time WithYour Family... I told you about another free report that you can pick up where you'll find out the details, Plus:
Pick up your free report and find out more about how Menu Planning Just Got Even Easier.
Resurrection Eggs
There are several ways to use the plastic Easter eggs with "props" to teach the Easter Story to young children..
A. You can summarize the story using the "article" in each egg as a prop as you go.
B. Or, you can also read a book and pause using the article in each egg as a prop as you read, Benjamin’s Box by Melody Carlson. It is written so it can be used along with the Resurrection Eggs.
C. Tell or read the Easter story. Have the children open the eggs and use as props.
To make your own Resurrection Eggs:
#1 – Bread or small cracker pieces – For the last meal Jesus ate with His friends (Passover) Mark 14:22 or Luke 22:14
#2 – Rooster (feather) – Jesus predicted that Peter would lie three different times and say he didn’t know Jesus by the time the rooster crowed. – Matthew 26:33
#3 – 3 silver dimes - Judas betrays Jesus for 30 pieces of silver money. Luke 22:3-5, Luke 22:47-52
#4 – Thorns – People were mad that Jesus said He was the Son of God, so they made a crown of pointy thorns to put on His head – Matthew 27:29-31 and Mark 15:17
#5 – Nails – Jesus was nailed to a cross. They left Him hanging there until He died, even though He hadn’t done anything wrong. Matthew 27:31 and Luke 23:33 and Luke 23:40-41
#6 – The Cross - They placed His cross on a hill between two other men who were criminals.
#7 – Dice – When the soldiers crucified Jesus, they took his clothes and played a game to decide who would get his clothes – John 19:23-24
#8 – Spear – Use a toothpick to symbolize that one of the soldiers pierced Jesus side.
#9 – White cloth –(Use cheesecloth or other small scrap) After Jesus died, His friends wrapped Him up with cloth and lay Him in a special cave, a tomb. Luke 23:53 and Matthew 27:57-60
#10 – Cinnamon Sticks – Three women brought special spices to anoint Jesus body. Mark 16:1
#11 – Stone (small pebble) – The people who had kidded Jesus put a large rock over the mouth of the tomb, to make sure that no one could get Jesus out. Matthew 27: 62-65 and Matthew 28:66
#12 – Empty!! – Three days later, the huge rock was moved and Jesus was gone from the tomb. An angel said He was alive again! This day is what we celebrate on Easter Sunday because Jesus was raised to life again and lives today! Luke 24:3, 6 and Matthew 28:2-6
More Easter Themed Activities:
To learn to dye Easter eggs with natural colors, CLICK HERE.
Another fun Resurrection project is Resurrection Cookies.
Or make Hot Cross Buns.
More Ideas for Adding Meaning to your Easter Celebration.
A SIMPLE CHRISTMAS CAN STILL BE MERRY AND BRIGHT
Copyright 2006 Nancy Twigg is the author of newly revised
book, Celebrate
Simply: Your Guide to Simpler, More Meaningful Holidays and
Special Occasions.
Used with permission. All rights reserved.
www.celebratesimply.com
The other day I heard something that surprised me. A recent
nationwide study showed that 70% of those polled planned to
spend the same amount or even more this Christmas than they
did last year. When I read this, I couldn't help but wonder who
the pollsters talked to when they did their poll.
They must not have talked to my friends, Chuck and Melinda,
who were both downsized from their jobs a few months ago.
They couldn't have contacted Mike and Faye, a single-income
family struggling since Mike lost his job. The survey surely
didn't include input from my friends Sarah or Rachel, both
of whom have been laid off for close to a year. Maybe someone,
somewhere is planning to spend more at Christmas, but certainly
not anyone I know.
The truth is that many Americans are facing the challenge of
celebrating the holidays this year on limited budgets due to
cutbacks and downsizing. This prospect can be both discouraging
and unnerving for those who have always done Christmas in a
big way. Even families who normally celebrate rather simply are
looking to simplify even more during these tight economic times.
Unfortunately, most Christmas traditions involve spending.
Just
think about all the dollars each year that go for gifts, wrapping
paper, live trees, decorations, greeting cards and traditional
meals with all the trimmings. But for those experiencing layoffs
this year, spending a small fortune or charging up the credit
cards for these things is not a prudent option.
Are there ways to enjoy the holiday season without all the
spending? Thankfully the answer to this question is, "Yes!"
Here are some ideas for keeping the celebration simple, yet
meaningful for your family:
1) Handcrafted gifts and decorations
Experience the joy of giving something made with your own
two hands. Handmade gifts are not only unique but they also
show you care enough to invest time and energy into your
giving. Check out library books containing homemade gift
ideas or use Yahoo.com or Google.com to do an Internet
search. The same goes for decorating your home. Instead
of buying decorations, use your creative abilities plus things
you already have on hand to give your home a festive look
and feel.
2) Electronic Season's Greetings
Sending Christmas cards instead of gifts is a great way to
save money, but the cost of store-bought cards adds up
quickly. Even if you make your own, the cost of postage
can be restrictive for those on a tight budget. For friends
and relatives who use email, consider sending electronic
Christmas cards instead. Many websites send e-cards
for free, and they offer a wide variety of cards from which
to choose. Visit Gcards.com or 123greetings.com or do
an Internet search for other free greeting card sites.
3) Free family activities
When cutting corners, don't cut out all the fun. Look for
ways your family can enjoy quality time together without
spending. Check your newspaper's community calendar
for free church programs, musicals or community events.
Just driving around looking at Christmas lights while
sipping homemade hot cocoa can be great fun when you
do it together.
4) Focus on giving rather than receiving
Instead of moaning about what you can't afford this year,
why not focus on how you can give of yourself? Many non-
profit organizations need extra helping hands during the
holiday season. Contact your local Volunteer Center or
United Way office to inquire about opportunities for service
in your area. Volunteering together allows family members
to experience the joy of giving without expecting anything
in return.
5) Low-cost or no-cost gift giving
Rather than exchanging gifts with extended family members
and friends, plan a special evening together with each family
during the holiday season. Enjoy a simple meal and then
watch a favorite holiday movie or do a giant jigsaw puzzle
together while munching on popcorn and snacks. Another
option is to give gifts of time or service such as free baby-
sitting, housecleaning, cooking, etc., to those on your gift
list. Look for ways to give meaningfully instead of materially.
ABOUT THE AUTHOR:
Nancy Twigg is the author of newly revised book, Celebrate
Simply: Your Guide to Simpler, More Meaningful Holidays and
Special Occasions. Celebrate Simply is filled with ideas and
insights to make all your holidays
and special occasions what you really want them to be.
You can order Celebrate
Simply Here.
________________________________
I received these recipes from oldfashionedliving.com. According
to the editor, Bacon and cabbage are the more traditional Irish
recipe. Corned beef and cabbage is a more Irish American food
that was adapted from this recipe for Bacon and Cabbage once in
America.
Irish Bacon and Cabbage
Ingredients:
2 pounds thick slab bacon
1 cabbage-you can mix regular cabbage and Savoy
8 peeled potatoes
butter
Salt and pepper
Cover the slab bacon with cold water and bring it to a boil-drain
the water off and put back in the pan again-covering with cold
water. Bring to boil again and then simmer for about an hour
and 20 minutes. Remove outer leaves of cabbage. Cut in half,
add to the saucepan and simmer for the last 20 minutes. Remove
bacon from the pan, and carve into thin slices. Drain cabbage,
season with salt and pepper, chop and add a tablespoon of butter.
Serve the bacon with the cabbage. Also serve this with boiled
potatoes that have been seasoned with salt, pepper and fresh
minced parsley. I'm sure bread was part of the meal as well!
Irish meals are very hearty and always include potatoes
and bread-at least the old fashioned farm meals!
Irish Stew (Ballymaloe)
Ingredients:
3 pounds lamb neck chops or other cut of lamb with bones
4 carrots
4 medium sized onions
1 tablespoon butter
fat of some type-lamb, beef or oil
4 large potatoes
Salt and pepper to season
2 1/2 cups stock or water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Add your fat to the pan-if it's oil, just add it and heat.
If
it's a fat like bacon fat-heat til it melts. Peel the onions,
potatoes and carrots. Cut the meat into 8 pieces; cutting
of any excess fat. Bones need not be removed. Cut the
carrots and onions in quarters. Brown the meat in fat until
just browned and repeat with onions and carrots. Add stock
(use whatever stock you have on hand or water) and season.
If using canned stock, watch the salt-you won't need much.
Place the whole potatoes on top. Cover and simmer gently
until the meat is cooked about 2 hours. Pour off the cooking
liquid and defat. Reheat just the broth in another saucepan.
Taste for seasoning. Add in butter, chives, and parsley. Pour
back over stew and serve.
Irish Oat Bread
Ingredients:
8 ounces regular oatmeal (not instant)
1 1/2 cups buttermilk
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 cup flour
2 tablespoons melted butter
Add the oatmeal to a bowl and cover with the buttermilk-
it should cover the oats. Let this sit overnight in the refrigerator.
The next day, add baking powder, salt and part of the flour.
Mix well with a wooden spoon, continually adding flour until
dough
is no longer sticky. Place dough on greased baking sheet or in
round bread pan, forming a round loaf; brush with melted butter.
Bake 30 minutes at 325 to 350 degrees. When toothpick put into
center comes out clean, it's done. If needed, bake 10 minutes
longer or until done. Makes 1 loaf.
Dressed Cabbage
Ingredients:
Whole Cabbage
4 tablespoons Butter
3 tablespoons stock or water
1 pinch nutmeg or mace
1/2 teaspoon flour
Salt and pepper
Shred the cabbage. Melt half the butter in a heavy pot; then
add
the cabbage and toss until covered with the butter. Add the stock
or water, cover and cook gently for about 20 minutes. By this
time
the liquid should be nearly gone, and the cabbage cooked. Add
the
nutmeg or mace, the flour, and stir well; then add the rest of
the butter
and toss until melted into the cabbage. Season. Servings: 4
NOTE: The Irish cook often used a stock made with some type of
pork fat. You can use any type that is available.
Here is the Urban Homemaker Family's Traditional Thanksgiving Menu and recipes that we have been using for nearly twenty years. Recipes follow for the * Items.
AUNT HELEN'S SWEET POTATOES
The crispy, nutty topping will appeal to children of all ages.
1/4 Cup butter
2 eggs
1/2 C. sugar or honey
2/3 C. evaporated milk
1 tsp vanilla
4 lbs. fresh sweet potatoes cooked OR 4 lbs canned, drained sweet potatoes
(Note: Sweet potatoes are distinctly and vividly orange colored, extremely high in vitamin A and often mislabeled as Yams.)
To prepare sweet potatoes in their jackets, drop them into boiling water to cover and cook until tender, about 25 minutes. (I usually pressure cook the sweet potatoes in 10 minutes to save time and money.) Peel and mash the cooked sweet potatoes and mix with the other ingredients. Place in a shallow 11 X 7 baking dish, bake at 350� for 30-45 minutes. Then sprinkle the topping mixture over the sweet potatoes and bake another 15-20 minutes
Topping Mixture
2 Cups Crisp Rice cereal
1/2 C. chopped pecans or walnuts
1/4 C. butter
1/2 C. brown sugar or Sucanat
CRANBERRY RELISH JELLO MOLD
I have served this jello mold at Thanksgiving and Christmas for nearly 30 years! This recipe can be prepared several days ahead.
Yields 8-10 servings
1. Assemble and prepare the following ingredients:
20 oz. can crushed pineapple unsweetened (drain, reserving the juice)
2 pkg (3 oz each) cherry, raspberry, or strawberry gelatin
1 Cup boiling water
1 Cup fresh, whole cranberries
1 - 11 oz can mandarin oranges
1 cup chopped celery
1/2 cup chopped pecans
1 TB lemon juice
2. Dissolve gelatin in boiling water. Add lemon juice and reserved pineapple juice.
3. Chill until gelatin begins to set-up about one hour. Meanwhile, coarsely chop cranberries in blender or food processor.
4. Stir in cranberries, oranges, pineapple, celery, and pecans to the thickened gelatin. Place this mixture in holiday jello mold or attractive glass serving bowl. Chill until firm.
HERBED STUFFING
Stuffing recipes are easy to make.
1. Cut bread into crouton-size cubes, about 20 slices of toasted white or whole wheat bread OR use one large bag of Pepperidge Farm Herb Stuffing Mix (For homebaked whole wheat bread use 15 thin slices.) Place in a large bowl.
2 If you are using the Pepperidge Farm Stuffing Mix, omit this step.
IF you are using your own croutons, Combine in a separate small bowl and sprinkle over the bread:
2 tsp. salt
1/2 tsp. pepper
1 TB sage or poultry seasoning.
3. Crumble, brown, and drain the sausage. Add the sausage to the stuffing mix or bread cubes:
1/4 pound bulk turkey breakfast sausage,
1/4 pound bulk turkey Italian sausage
(Leftover sausage can be frozen for scrambled eggs, pizzas, etc.)
4. Saute the celery and onion in 1 TB of butter:
1 cup chopped celery
1 chopped onion
5. Next, add to the bread cubes/stuffing mixture:
4 TB fresh chopped parsley
1 peeled, cored, chopped Granny Smith or Jonathan apple
3/4 cup cranberries (for color/ optional)
6. Combine together:
1 stick melted butter
2 Cups canned chicken broth or reconstituted chicken broth powder
7. Drizzle all the liquid over the other ingredients and lightly toss until well mixed.
8. Stuff the bird loosely because stuffing expands during roasting, or place the mixture in a glass casserole dish and bake the stuffing separately until hot. It is very hard to ruin stuffing; use the ingredients you have and like, but don't forget the onion and celery. I can't wait to make this right now!
PERFECT HOMEMADE GRAVY
Ladies, don't spoil your feast by using store bought turkey gravy mix. Your guests will notice the difference and remember this delicious homemade gravy. My daughter was horrified when she was helping another family clean up the meal and all the turkey drippings had been discarded! Make lots of gravy, it is perfect for leftovers, and many turkey casserole variations.
The secret to homemade gravy is to make a delicious stock/base by simmering the giblets and neck in 2-3 cups of water while the turkey roasts, and saving ALL the drippings and browned crusty bits on the bottom of the roasting pan. Canned chicken broth or commercial gravy mix is a poor substitute, so resolve not to be tempted to compromise these steps.
Pour all the turkey drippings from the roasting pan into a large measuring cup (at least 2 Cup measure) and allow the grease to separate. While the drippings are separating, pour 2-3 cups of water into the roasting pan and bring it to a boil by placing the pan on two burners on your stove top. Using a wooden spoon, stir up these browned bits so they "dissolve" into the water. This step is essential to wonderful tasting, beautifully browned gravy and makes cleaning up a roasting pan a much easier task. Reserve 4-8TB (1/4- 1/2 Cup) of the turkey grease once it separates from the drippings.
After the roasting pan has simmered with water and turned a deep brown color, combine this liquid with turkey drippings (not the fat) and the broth from simmering turkey giblets so that you have 5-6 Cups of liquid. I use my 6-Cup blender as a measuring cup.
Then combine 1/4-1/2 Cup turkey fat (or butter) with 8-10 TB flour (whole wheat pastry preferred) until it gelatinizes, or thickens in a large sauce pan. Keep stirring over medium low heat for about one minute.
Now, VERY GRADUALLY, pour the liquid from the turkey giblets and the roasting pan into the fat/flour mixture while you stir it continuously so as to not have any lumps. Stir continuously until the entire mixture thickens. Adjust the liquid if needed so you have a nice pourable gravy. Add 2-3 tsp salt or to taste, OR use 1-2 TB of Sue's Kitchen Magic for a richer/deeper flavor and for a lower sodium gravy. Save leftover gravy leftovers for future meals, open face sandwiches, etc!
FANTASTIC WHOLE WHEAT ROLLS
These wonderful rolls will be a hit for everyday or special occasions. Halve the recipe for a smaller batch.
2 1/2 Cups warm water
1/2 Cup honey
1/2 Cup dry powdered milk (optional)
2 TB yeast
2 eggs
6-8 cups whole wheat flour*
2 1/2 tsp. salt
1/2 Cup oil
1/2 Cup vital gluten
2 TB dough enhancer (optional)
melted butter
Combine warm water, honey, powdered milk, and yeast in mixing bowl. Allow yeast to activate. Add the eggs and 3 Cups flour. Stir until thoroughly mixed; dough will resemble cake batter. Cover, let rest until bubbly, about 30 minutes. Add salt, oil, and enough of the remaining flour until the dough pulls away from the sides of the bowl. Be careful to not add too much flour. Knead the dough for 6-8 minutes or until the gluten is developed or the dough is soft and pliable, not dry. Place the dough on a lightly greased surface. Grease the baking sheets. Pinch off small round portions of dough, and roll into an an 8-inch rope. Tie the "rope" in a single knot. Place the knots in rows on baking sheets, cover, and let rise until double. Bake in a 350 degree oven for 20 to 25 minutes or until lightly browned. Brush with melted butter if desired, and remove to a cooling rack. Makes 2-3 dozen.
Multi-grain variation: Substitute 1 cup of 7-Grain Mix, cracked OR 1 Cup cracked wheat for one cup of the whole wheat flour.
* IF you do not have high quality fresh home milled whole wheat flour I would recommend that you use half bread flour or all-purpose flour in place of some of the whole wheat flour in order to avoid heavy, dense rolls.
AMERICAN APPLE PIE
This is the best Apple Pie Recipe I have ever found. Use tart apples such as Jonathan, Granny Smith, Gala, Macintosh or a combination of apples for fabulous flavor. The spices used in this apple pie version are the best. Serve with real whipped cream or French Vanilla ice cream.
1 Double Crust Pie Recipe (use your favorite pie crust recipe or check http://tinyurl.com/2uwal for for Never Fail Pie Crust)
8-9 Large tart cooking apples, pared, cored and sliced thin. (An Apple Peeler saves LOTS of time)
1/4 Cup fresh lemon juice
6 TB flour, whole wheat pastry flour is good
3/4 Cup sugar or Sucanat, more if desired
1 tsp. cinnamon
1 tsp. nutmeg (key ingredient)
2 TB butter (not margarine)
Place prepared bottom crust in a 9-inch pie pan. Put sliced, cored, peeled apples into a large mixing bowl and toss with lemon juice. Preheat the oven to 400� F. In a small bowl, combine the flour, sugar, cinnamon and nutmeg. Sprinkle 1/4 Cup of the sugar mixture on the bottom pie crust and add the rest of the sugar mixture to the apples and stir to coat the apples. Fill the pie crust heaping full with the apple mixture. Dot with the butter.
Place the top crust over the filling. Press edges together and flute. Bake about 50 minutes, until the crust is golden browned. Serve with favorite topping. Makes one pie.
PECAN PIE
A simple, easy and delicious classic!
PREHEAT OVEN TO 450�
Line a 9" pie pan with single crust of pie dough (Never Fail Pie Crust Recipe can be found at http://tinyurl.com/2uwal), fork it all over very thoroughly to allow steam to escape and bake it only partially, from 5 to 7 minutes. Allow it to cool. Reduce oven heat to 375�.
Combine and beat thoroughly:
3 eggs
1 cup sugar
1/2 tsp. salt
1/3 cup melted butter
1 cup light corn syrup
Stir In:
1 cup pecan halves
1 tsp. vanilla
Fill the shell. Bake the pie 40 to 50 minutes at 375� or until a knife inserted in the filling comes out clean. I have found that when the pie looks browned it is done. Serve warm or cold.
PUMPKIN BREAD
This classic pumpkin bread recipe will make 3 to 4 medium sized loaves, or lots of muffins, plenty for family and gifts.
4 1/2 C. sugar, white, brown, Sucanat, or combination
1 1/2 C. vegetable oil
6 eggs
2 tsp. nutmeg
2 tsp. cinnamon
1 TB salt
3 C. canned pumpkin
1 c. water
1 1/2 tsp. baking soda
3/4 tsp. baking powder
4 1/2 C flour
Combine first eight ingredients and beat one minute. Stir together the flour, soda and baking powder, then add to wet mixture. Stir all ingredients until well-combined without overmixing. Pour batter into greased loaf pans or muffin tins. Bake in 325� F oven for 50-60 minutes (regular sized loaf pans). Decrease baking time for muffins and mini-loaves. Test for doneness, cool five minutes in pan and finish cooling on a wire rack. Wrap completely cooled product in plastic wrap or bread bags for storage. Variation: Add 1-2 C. chopped nuts and,or raisins to batter before baking.
TURKEY LEFTOVER RECIPES
With all those delicious turkey leftovers, here are a few recipes we look forward to each year after Thanksgiving!!! This is absolutely the best part of Thanksgiving.
TURKEY CHOWDER
My friend, Debi Nancarrow, shared this recipe with me in 1985 that had become not only a family favorite of theirs but also part of their "Twelfth Night Party" Celebration tradition. The recipe has been published in a coffee table book celebrating Colorado Christmas traditions and it is probably in other books as well. I guarantee this recipe is a winner for those leftover bits of turkey.
If you make homemade turkey stock from the leftover bones the flavor skyrockets to a perfect "10"! Even if you can't try this recipe out this year, be sure to save the recipe for future use. I usually double the amounts to have some soup for the freezer. If you let the soup sit a day, the flavor improves with age. We've eaten this in bread bowls that I've made. Fabulous!
2 C. sliced carrots
3 C. water, turkey broth or canned chicken broth
1 large floret of broccoli OR 1-10 oz box of broccoli
1 C. onion, chopped finely
1/2 C. celery, sliced
1 tsp. salt
1/2 C. ground oat flour (blend rolled oats in the blender to make flour)
2 C. milk or allergy alternative soy product
6 oz. Swiss cheese, grated
1-1/2 C. diced turkey
Combine carrots, broth, onions, celery, broccoli, and salt. Bring to a boil over medium heat. Simmer 10 minutes. Bring to rolling boil again, and gradually stir in the oat flour, stirring constantly.
Let simmer another 10 minutes until lumps disappear. Reduce heat. Add milk, turkey. Remove from heat. Stir in cheese. Serves 4-6.
TURKEY TETRAZZINI
Serves: 6-8 servings (2-1/2 qt casserole)
3 cups diced turkey pieces
10 oz whole grain pasta of choice or use spaghetti
1/2 cup melted butter
1/2 cup whole wheat pastry flour or 6 TB unbleached white flour
1-3/4 cups hot milk, low fat if desired
1 cup Turkey or Chicken broth (homemade is tastiest)
1/4 cup cooking sherry or white grape juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp nutmeg
1 Cup fresh mushroom slices, sauteed in oil or butter OR 4 oz can mushroom stems and pieces, drained
1/3 Cup Parmesan Cheese
1. Cook pasta according to package directions until just barely tender or use leftover spaghetti or other pasta. Rinse, and drain.
2. Make the sauce by blending flour into melted butter and cook and stir over medium heat about 1 minute; remove from heat. Blend in milk and chicken broth. Return to heat; cook and stir until thickened.
3. Blend in sherry, salt, pepper, nutmeg, and mushrooms. Combine pasta, turkey, and sauce and place in casserole dish. Top with Parmesan Cheese. Bake in 350 degree oven for 20-30 minutes or until bubbly. Make two casseroles, one for the freezer and one to serve.
GOURMET TURKEY SANDWICH
Sourdough bread, French bread or whole grain equivalent
Jellied cranberry sauce
Cream cheese
Leftover turkey meat (white meat, preferably)
Spread cranberry sauce and cream cheese on opposite
sides of bread, and then simply layer on some cold left-
over turkey meat.
By Marilyn Moll
www.urbanhomemaker.com
Copyrighted 2004
All Rights Reserved
Introduction:
Welcome to Traditional Thanksgiving Stress Free Plans and Easy
Recipes for Busy Moms. As a very busy mom I have perfected our
Thanksgiving Menu and Recipes so that we look forward to the same
menu each year. Busy moms need strategies, plans and recipes
for a stress free Thanksgiving. We at the Urban Homemaker believe
in promoting the old fashioned skills of cooking and baking with
basic, whole ingredients using streamlined methods to save time
and money. Please share this ebook with your friends and relatives
as our way of saying Happy Thanksgiving. If you would like to
know more about the products and information that we offer, please
go to our website www.urbanhomemaker.com. For a free bi-monthly
newsletter with more recipes, tips, articles information, and
product specials, please go to http://tinyurl.com/u4pj to sign
up.
TRADITIONAL THANKSGIVING
By Marilyn Moll
Over the years, my children and I have focused on various historical aspects of Thanksgiving traditions and used a variety of ways to focus on and enrich our celebrations. We have read lavishly illustrated living history stories about the Pilgrims' celebrating their first Thanksgiving, made colorful Pilgrim and Indian costumes and headcoverings, roasted our turkey outside on a spit over coals, and other hands-on activities to create memories. We have prepared traditional foods such as spicy pumpkin and apple pies, Indian pudding and arisen early to gather together and watch parades and football games. Children of all ages, however, can learn that Thanksgiving has a richer and deeper meaning when they are involved in all aspects of the preparations and are taught how to focus on the spiritual blessings God has bestowed on them and their family as modeled by their parents.
Pausing to Give Thanks
In our family, we don't have extended family members that live close by to celebrate with, therefore, we have had to dig deeper to create a fruitful and meaningful celebration that we eagerly anticipate each year. Although we use Thanksgiving as a time to reflect on material and financial blessings, we endeavor to take time to talk about and reflect on the spiritual blessings experienced both personally and as a family. In fact, we have found that amidst family afflictions and conflicts a quintessential opportunity presented to focus on and recognize God's abundant blessings amidst the challenges and trials incumbent in daily living. Reflection time enables us to experience deeper appreciation of God's love, His sufficiency, His great and precious promises of faithfulness, provision, mercy, goodness and the completed work of the cross. Difficulties and disappointments of life are tools that God uses to prune us so that we may bring forth more fruit in our lives. Difficulties help us to learn to count it all joy and give thanks in all circumstances.
Planning the Meal
In our family, preparations of our traditional family recipes
sets the stage for a unforgettable and worthwhile Thanksgiving
celebration. When we have eaten and are satisfied, our immediate
family gathers together, not necessarily on Thanksgiving Day,
to praise the Lord for all his benefits, to give thanks to him
and praise his name and especially to focus on what He has been
doing in the life of each of us.
Your Thanksgiving meal will be more enjoyable and noteworthy when
you take time to plan the menu, assemble recipes, contact guests,
make shopping lists, and prepare decorations several weeks ahead
of time. When the menu is planned and the grocery list is complete,
make lists and create a time line for completing food preparations,
decorations, cleaning tasks and other preparations ahead of the
big day. Be sure to involve all the children. Set aside the academics
for a few days and focus on the life skills and memories that
they can be develop.
Involve Your Children
Children of all ages enjoy simple to complex kitchen tasks including
milling wheat into flour, measuring dry ingredients, stirring
and kneading dough, rolling pie crusts, cutting fruits and vegetable,
arranging trays of pickles, olives, and vegetables, mixing up
dips, cutting fruits and vegetables, opening cans, shaping rolls,
washing dishes, dusting furniture, vacuuming, cleaning bathrooms,
putting away clutter, setting the table, preparing decorations
and more.
Making Centerpieces
You might be surprised at what gorgeous centerpieces children
can create from simple items such as gourds, pine cones of various
shapes and sizes, nuts, acorns, mini pumpkins, oak leaves, Indian
corn, ribbons, turkeys, pilgrim statues, candles, napkins, doilies,
dried grasses, and whatever else you may have in hand that fits
into the theme of harvest and Thanksgiving. Many of these items
may be found while walking around in your neighborhood or a park.
Older children can teach and supervise the younger children. Teaching
practical life skills to children is the foundation of priceless
traditions and memories. Try to make it a point to take lots of
pictures. They will make timeless additions to student notebooks
or family photo albums.
Practical Tips
Here are a few more practical tips for planning all the cooking
and baking, followed by our family's traditional Thanksgiving
menu as well as some of our family favorite recipes.
1. Purchase as many non-perishable items ahead when they go on
sale.
2. Turkeys are usually on sale ahead of time. Buy the biggest
bird that will fit in your freezer and oven. Leftover turkey can
be frozen in meal sized portions to make some of the tastiest
and most economical main dishes imaginable.
3. Pies, rolls and breads can be baked several weeks ahead and
frozen.
4. Allow sufficient time for the turkey to thaw in your refrigerator.
It may take several days for big turkeys.
5. Clean out your refrigerator and use all the leftovers several
days ahead of the big day to make room for the turkey and trimmings.
6. Clear your counters of any unneeded clutter to make room for
the preparations.
7. Stuffed turkeys cook slower but makes yummier stuffing and
helps to save precious oven space during that last hectic hour
prior to serving.
8. Allow at east one hour prior to serving time for the turkey
roasting to be complete so you have plenty of time to carve, make
gravy, mash the potatoes, heat vegetable dishes, and attend to
other last minute preparations.
Here is the Urban Homemaker Family's Traditional Thanksgiving Menu and recipes that we have been using for nearly twenty years. Recipes follow for the * Items.
Turkey, Homemade Gravy*, Herbed Stuffing*
Mashed Potatoes, Aunt Helen's Sweet Potatoes*,
Green Beans Amandine, Cranberry Relish Jello Salad*
Pumpkin Bread*,Fantastic Whole Wheat Rolls*,
Apple Pie*, Pecan Pie*, coffee and tea.
AUNT HELEN'S SWEET POTATOES
The crispy, nutty topping will appeal to children of all ages.
1/4 Cup butter
2 eggs
1/2 C. sugar or honey
2/3 C. evaporated milk
1 tsp vanilla
4 lbs. fresh sweet potatoes cooked OR 4 lbs canned, drained sweet
potatoes
(Note: Sweet potatoes are distinctly and vividly orange colored,
extremely high in vitamin A and often mislabeled as Yams.)
To prepare sweet potatoes in their jackets, drop them into
boiling water to cover and cook until tender, about 25 minutes.
(I usually pressure cook the sweet potatoes in 10 minutes to save
time and money.) Peel and mash the cooked sweet potatoes and mix
with the other ingredients. Place in a shallow 11 X 7 baking dish,
bake at 350° for 30-45 minutes. Then sprinkle the topping
mixture over the sweet potatoes and bake another 15-20 minutes
Topping Mixture
2 Cups Crisp Rice cereal
1/2 C. chopped pecans or walnuts
1/4 C. butter
1/2 C. brown sugar or Sucanat
CRANBERRY RELISH JELLO MOLD
I have served this jello mold at Thanksgiving and Christmas for
nearly 30 years! This recipe can be prepared several days ahead.
Yields 8-10 servings
1. Assemble and prepare the following ingredients:
20 oz. can crushed pineapple unsweetened (drain, reserving
the juice)
2 pkg (3 oz each) cherry, raspberry, or strawberry gelatin
1 Cup boiling water
1 Cup fresh, whole cranberries
1 - 11 oz can mandarin oranges
1 cup chopped celery
1/2 cup chopped pecans
1 TB lemon juice
2. Dissolve gelatin in boiling water. Add lemon juice and reserved pineapple juice.
3. Chill until gelatin begins to set-up about one hour. Meanwhile, coarsely chop cranberries in blender or food processor.
4. Stir in cranberries, oranges, pineapple, celery, and pecans to the thickened gelatin. Place this mixture in holiday jello mold or attractive glass serving bowl. Chill until firm.
HERBED STUFFING
Stuffing recipes are easy to make.
1. Cut bread into crouton-size cubes, about 20 slices of toasted white or whole wheat bread OR use one large bag of Pepperidge Farm Herb Stuffing Mix (For homebaked whole wheat bread use 15 thin slices.) Place in a large bowl.
2 If you are using the Pepperidge Farm Stuffing Mix, omit this
step.
IF you are using your own croutons, Combine in a separate small
bowl and sprinkle over the bread:
2 tsp. salt
1/2 tsp. pepper
1 TB sage or poultry seasoning.
3. Crumble, brown, and drain the sausage. Add the sausage to the stuffing mix or bread cubes:
1/4 pound bulk turkey breakfast sausage,
1/4 pound bulk turkey Italian sausage
(Leftover sausage can be frozen for scrambled eggs, pizzas, etc.)
4. Saute the celery and onion in 1 TB of butter:
1 cup chopped celery
1 chopped onion
5. Next, add to the bread cubes/stuffing mixture:
4 TB fresh chopped parsley
1 peeled, cored, chopped Granny Smith or Jonathan apple
3/4 cup cranberries (for color/ optional)
6. Combine together:
1 stick melted butter
2 Cups canned chicken broth or reconstituted chicken broth powder
7. Drizzle all the liquid over the other ingredients and lightly toss until well mixed.
8. Stuff the bird loosely because stuffing expands during roasting,
or place the mixture in a glass casserole dish and bake the stuffing
separately until hot. It is very hard to ruin stuffing; use the
ingredients you have and like, but don't forget the onion and
celery. I can't wait to make this right now!
PERFECT HOMEMADE GRAVY
Ladies, don't spoil your feast by using store bought turkey gravy mix. Your guests will notice the difference and remember this delicious homemade gravy. My daughter was horrified when she was helping another family clean up the meal and all the turkey drippings had been discarded! Make lots of gravy, it is perfect for leftovers, and many turkey casserole variations.
The secret to homemade gravy is to make a delicious stock/base by simmering the giblets and neck in 2-3 cups of water while the turkey roasts, and saving ALL the drippings and browned crusty bits on the bottom of the roasting pan. Canned chicken broth or commercial gravy mix is a poor substitute, so resolve not to be tempted to compromise these steps.
Pour all the turkey drippings from the roasting pan into a large measuring cup (at least 2 Cup measure) and allow the grease to separate. While the drippings are separating, pour 2-3 cups of water into the roasting pan and bring it to a boil by placing the pan on two burners on your stove top. Using a wooden spoon, stir up these browned bits so they "dissolve" into the water. This step is essential to wonderful tasting, beautifully browned gravy and makes cleaning up a roasting pan a much easier task. Reserve 4-8TB (1/4- 1/2 Cup) of the turkey grease once it separates from the drippings.
After the roasting pan has simmered with water and turned a deep brown color, combine this liquid with turkey drippings (not the fat) and the broth from simmering turkey giblets so that you have 5-6 Cups of liquid. I use my 6-Cup blender as a measuring cup.
Then combine 1/4-1/2 Cup turkey fat (or butter) with 8-10 TB flour (whole wheat pastry preferred) until it gelatinizes, or thickens in a large sauce pan. Keep stirring over medium low heat for about one minute.
Now, VERY GRADUALLY, pour the liquid from the turkey giblets and the roasting pan into the fat/flour mixture while you stir it continuously so as to not have any lumps. Stir continuously until the entire mixture thickens. Adjust the liquid if needed so you have a nice pourable gravy. Add 2-3 tsp salt or to taste, OR use 1-2 TB of Sue's Kitchen Magic for a richer/deeper flavor and for a lower sodium gravy. Save leftover gravy leftovers for future meals, open face sandwiches, etc!
FANTASTIC WHOLE WHEAT ROLLS
These wonderful rolls will be a hit for everyday or special occasions.
Halve the recipe for a smaller batch.
2 1/2 Cups warm water
1/2 Cup honey
1/2 Cup dry powdered milk (optional)
2 TB yeast
2 eggs
6-8 cups whole wheat flour*
2 1/2 tsp. salt
1/2 Cup oil
1/2 Cup vital gluten
2 TB dough enhancer (optional)
melted butter
Combine warm water, honey, powdered milk, and yeast in mixing bowl. Allow yeast to activate. Add the eggs and 3 Cups flour. Stir until thoroughly mixed; dough will resemble cake batter. Cover, let rest until bubbly, about 30 minutes. Add salt, oil, and enough of the remaining flour until the dough pulls away from the sides of the bowl. Be careful to not add too much flour. Knead the dough for 6-8 minutes or until the gluten is developed or the dough is soft and pliable, not dry. Place the dough on a lightly greased surface. Grease the baking sheets. Pinch off small round portions of dough, and roll into an an 8-inch rope. Tie the "rope" in a single knot. Place the knots in rows on baking sheets, cover, and let rise until double. Bake in a 350 degree oven for 20 to 25 minutes or until lightly browned. Brush with melted butter if desired, and remove to a cooling rack. Makes 2-3 dozen.
Multi-grain variation: Substitute 1 cup of 7-Grain Mix, cracked OR 1 Cup cracked wheat for one cup of the whole wheat flour.
* IF you do not have high quality fresh home milled whole wheat flour I would recommend that you use half bread flour or all-purpose flour in place of some of the whole wheat flour in order to avoid heavy, dense rolls.
AMERICAN APPLE PIE
This is the best Apple Pie Recipe I have ever found. Use tart
apples such as Jonathan, Granny Smith, Gala, Macintosh or a combination
of apples for fabulous flavor. The spices used in this apple pie
version are the best. Serve with real whipped cream or French
Vanilla ice cream.
1 Double Crust Pie Recipe (use your favorite pie crust recipe
or check http://tinyurl.com/2uwal for for Never Fail Pie Crust)
8-9 Large tart cooking apples, pared, cored and sliced thin. (An
Apple Peeler saves LOTS of time)
1/4 Cup fresh lemon juice
6 TB flour, whole wheat pastry flour is good
3/4 Cup sugar or Sucanat, more if desired
1 tsp. cinnamon
1 tsp. nutmeg (key ingredient)
2 TB butter (not margarine)
Place prepared bottom crust in a 9-inch pie pan. Put sliced, cored, peeled apples into a large mixing bowl and toss with lemon juice. Preheat the oven to 400° F. In a small bowl, combine the flour, sugar, cinnamon and nutmeg. Sprinkle 1/4 Cup of the sugar mixture on the bottom pie crust and add the rest of the sugar mixture to the apples and stir to coat the apples. Fill the pie crust heaping full with the apple mixture. Dot with the butter.
Place the top crust over the filling. Press edges together and flute. Bake about 50 minutes, until the crust is golden browned. Serve with favorite topping. Makes one pie.
PECAN PIE
A simple, easy and delicious classic!
PREHEAT OVEN TO 450°
Line a 9" pie pan with single crust of pie dough (Never
Fail Pie Crust Recipe can be found at http://tinyurl.com/2uwal),
fork it all over very thoroughly to allow steam to escape and
bake it only partially, from 5 to 7 minutes. Allow it to cool.
Reduce oven heat to 375°.
Combine and beat thoroughly:
3 eggs
1 cup sugar
1/2 tsp. salt
1/3 cup melted butter
1 cup light corn syrup
Stir In:
1 cup pecan halves
1 tsp. vanilla
Fill the shell. Bake the pie 40 to 50 minutes at 375° or until a knife inserted in the filling comes out clean. I have found that when the pie looks browned it is done. Serve warm or cold.
PUMPKIN BREAD
This classic pumpkin bread recipe will make 3 to 4 medium sized
loaves, or lots of muffins, plenty for family and gifts.
4 1/2 C. sugar, white, brown, Sucanat, or combination
1 1/2 C. vegetable oil
6 eggs
2 tsp. nutmeg
2 tsp. cinnamon
1 TB salt
3 C. canned pumpkin
1 c. water
1 1/2 tsp. baking soda
3/4 tsp. baking powder
4 1/2 C flour
Combine first eight ingredients and beat one minute. Stir together the flour, soda and baking powder, then add to wet mixture. Stir all ingredients until well-combined without overmixing. Pour batter into greased loaf pans or muffin tins. Bake in 325° F oven for 50-60 minutes (regular sized loaf pans). Decrease baking time for muffins and mini-loaves. Test for doneness, cool five minutes in pan and finish cooling on a wire rack. Wrap completely cooled product in plastic wrap or bread bags for storage. Variation: Add 1-2 C. chopped nuts and,or raisins to batter before baking.
TURKEY LEFTOVER RECIPES
With all those delicious turkey leftovers, here are a few recipes we look forward to each year after Thanksgiving!!! This is absolutely the best part of Thanksgiving.
TURKEY CHOWDER
My friend, Debi Nancarrow, shared this recipe with me in 1985
that had become not only a family favorite of theirs but also
part of their "Twelfth Night Party" Celebration tradition.
The recipe has been published in a coffee table book celebrating
Colorado Christmas traditions and it is probably in other books
as well. I guarantee this recipe is a winner for those leftover
bits of turkey.
If you make homemade turkey stock from the leftover bones the
flavor skyrockets to a perfect "10"! Even if you can't
try this recipe out this year, be sure to save the recipe for
future use. I usually double the amounts to have some soup for
the freezer. If you let the soup sit a day, the flavor improves
with age. We've eaten this in bread bowls that I've made. Fabulous!
2 C. sliced carrots
3 C. water, turkey broth or canned chicken broth
1 large floret of broccoli OR 1-10 oz box of broccoli
1 C. onion, chopped finely
1/2 C. celery, sliced
1 tsp. salt
1/2 C. ground oat flour (blend rolled oats in the blender to make
flour)
2 C. milk or allergy alternative soy product
6 oz. Swiss cheese, grated
1-1/2 C. diced turkey
Combine carrots, broth, onions, celery, broccoli, and salt.
Bring to a boil over medium heat. Simmer 10 minutes. Bring to
rolling boil again, and gradually stir in the oat flour, stirring
constantly.
Let simmer another 10 minutes until lumps disappear. Reduce heat.
Add milk, turkey. Remove from heat. Stir in cheese. Serves 4-6.
TURKEY TETRAZZINI
Serves: 6-8 servings (2-1/2 qt casserole)
3 cups diced turkey pieces
10 oz whole grain pasta of choice or use spaghetti
1/2 cup melted butter
1/2 cup whole wheat pastry flour or 6 TB unbleached white flour
1-3/4 cups hot milk, low fat if desired
1 cup Turkey or Chicken broth (homemade is tastiest)
1/4 cup cooking sherry or white grape juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp nutmeg
1 Cup fresh mushroom slices, sauteed in oil or butter OR 4 oz
can mushroom stems and pieces, drained
1/3 Cup Parmesan Cheese
1. Cook pasta according to package directions until just barely
tender or use leftover spaghetti or other pasta. Rinse, and drain.
2. Make the sauce by blending flour into melted butter and cook
and stir over medium heat about 1 minute; remove from heat. Blend
in milk and chicken broth. Return to heat; cook and stir until
thickened.
3. Blend in sherry, salt, pepper, nutmeg, and mushrooms. Combine
pasta, turkey, and sauce and place in casserole dish. Top with
Parmesan Cheese. Bake in 350 degree oven for 20-30 minutes or
until bubbly. Make two casseroles, one for the freezer and one
to serve.
GOURMET TURKEY SANDWICH
Sourdough bread, French bread or whole grain equivalent
Jellied cranberry sauce
Cream cheese
Leftover turkey meat (white meat, preferably)
Spread cranberry sauce and cream cheese on opposite
sides of bread, and then simply layer on some cold left-
over turkey meat.
With all those delicious turkey leftovers, here are a few recipes we look forward to each year after Thanksgiving!!!
TURKEY CHOWDER
My friend Debi Nancarrow shared this recipe with me in 1985 that had become not only a family favorite of theirs but also part of their "Twelfth Night Party" Celebration tradition. The recipe has been published in a coffee table book celebrating Colorado Christmas traditions and it is probably in other books as well. I guarantee this recipe is a winner for those leftover bits of turkey.
If you make homemade turkey stock from the leftover bones the flavor skyrockets to a perfect "10"! Even if you can't try this recipe out this year, be sure to save the recipe for future use. I usually double the amounts to have some soup for the freezer. If you let the soup sit a day, the flavor improves with age. We've eaten this in bread bowls that I've made. Fabulous!
2 C. sliced carrots
3 C. water, turkey broth or canned chicken broth
1 large floret of broccoli OR 1-10 oz box of broccoli
1 C. onion, chopped finely
1/2 C. celery, sliced
1 tsp. salt
1/2 C. ground oat flour (blend rolled oats in the blender to make
flour)
2 C. milk or allergy alternative soy product
6 oz. Swiss cheese, grated
1-1/2 C. diced turkey
Combine carrots, broth, onions, celery, broccoli, and salt. Bring to a boil over medium heat. Simmer 10 minutes. Bring to rolling boil again, and gradually stir in the oat flour, stirring constantly.
Let simmer another 10 minutes until lumps disappear. Reduce heat. Add milk, turkey. Remove from heat. Stir in cheese. Serves 4-6.
TURKEY TETRAZZINI
Serves: 6-8 servings (2-1/2 qt casserole)
3 cups diced turkey pieces
10 oz whole grain pasta of choice or use spaghetti
1/2 cup melted butter
1/2 cup whole wheat pastry flour or 6 TB unbleached white flour
1-3/4 cups hot milk, lowfat if desired
1 cup Turkey or Chicken broth (homemade is tastiest)
1/4 cup cooking sherry or white grape juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp nutmeg
1 Cup fresh mushroom slices, sauteed in oil or butter OR 4 oz
can mushroom stems and pieces, drained
1/3 Cup Parmesan Cheese
1. Cook pasta according to package directions until just barely tender or use leftover spaghetti or other pasta. Rinse, and drain.
2. Make the sauce by blending flour into melted butter and cook and stir over medium heat about 1 minute; remove from heat. Blend in milk and chicken broth. Return to heat; cook and stir until thickened.
3. Blend in sherry, salt, pepper, nutmeg, and mushrooms. Combine pasta, turkey, and sauce and place in casserole dish. Top with Parmesan Cheese. Bake in 350 degree oven for 20-30 minutes or until bubbly. Make two casseroles, one for the freezer and one to serve.
GOURMET TURKEY SANDWICH
Sourdough bread, French bread or whole grain equivalent
Jellied cranberry sauce
Cream cheese
Leftover turkey meat (white meat, preferably)
Spread cranberry sauce and cream cheese on opposite
sides of bread, and then simply layer on some cold left-
over turkey meat.
If you have other family favorite turkey recipes, or any questions,
please contact me at marilyn@urbanhomemaker.com or call me
at 1-800-522-7323.
Copyright 2004 All rights reserved
Turkey Leftover Recipes
With all those delicious turkey leftovers, here are a few recipes we look forward to each year after Thanksgiving!!!
TURKEY CHOWDER
My friend Debi Nancarrow shared this recipe with me in 1985 that had become not only a family favorite of theirs but also part of their "Twelfth Night Party" Celebration tradition. The recipe has been published in a coffee table book celebrating Colorado Christmas traditions and it is probably in other books as well. I guarantee this recipe is a winner for those leftover bits of turkey.
If you make homemade turkey stock from the leftover bones the flavor skyrockets to a perfect "10"! Even if you can't try this recipe out this year, be sure to save the recipe for future use. I usually double the amounts to have some soup for the freezer. If you let the soup sit a day, the flavor improves with age. We've eaten this in bread bowls that I've made. Fabulous!
2 C. sliced carrots
3 C. water, turkey broth or canned chicken broth
1 large floret of broccoli OR 1-10 oz box of broccoli
1 C. onion, chopped finely
1/2 C. celery, sliced
1 tsp. salt
1/2 C. ground oat flour (blend rolled oats in the blender to make
flour)
2 C. milk or allergy alternative soy product
6 oz. Swiss cheese, grated
1-1/2 C. diced turkey
Combine carrots, broth, onions, celery, broccoli, and salt. Bring to a boil over medium heat. Simmer 10 minutes. Bring to rolling boil again, and gradually stir in the oat flour, stirring constantly.
Let simmer another 10 minutes until lumps disappear. Reduce heat. Add milk, turkey. Remove from heat. Stir in cheese. Serves 4-6.
TURKEY TETRAZZINI
Serves: 6-8 servings (2-1/2 qt casserole)
3 cups diced turkey pieces
10 oz whole grain pasta of choice or use spaghetti
1/2 cup melted butter
1/2 cup whole wheat pastry flour or 6 TB unbleached white flour
1-3/4 cups hot milk, lowfat if desired
1 cup Turkey or Chicken broth (homemade is tastiest)
1/4 cup cooking sherry or white grape juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp nutmeg
1 Cup fresh mushroom slices, sauteed in oil or butter OR 4 oz
can mushroom stems and pieces, drained
1/3 Cup Parmesan Cheese
1. Cook pasta according to package directions until just barely tender or use leftover spaghetti or other pasta. Rinse, and drain.
2. Make the sauce by blending flour into melted butter and cook and stir over medium heat about 1 minute; remove from heat. Blend in milk and chicken broth. Return to heat; cook and stir until thickened.
3. Blend in sherry, salt, pepper, nutmeg, and mushrooms. Combine pasta, turkey, and sauce and place in casserole dish. Top with Parmesan Cheese. Bake in 350 degree oven for 20-30 minutes or until bubbly. Make two casseroles, one for the freezer and one to serve.
GOURMET TURKEY SANDWICH
Sourdough bread, French bread or whole grain equivalent
Jellied cranberry sauce
Cream cheese
Leftover turkey meat (white meat, preferably)
Spread cranberry sauce and cream cheese on opposite
sides of bread, and then simply layer on some cold left-
over turkey meat.
If you have other family favorite turkey recipes, or any questions,
please contact me at marilyn@urbanhomemaker.com or call me
at 1-800-522-7323.
Copyright 2004 All rights reserved
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