December 07, 2005
Munch Your Way Through the Holidays
" Oh, the weather outside is frightful" ... but the aromas and tastes of holiday treats can do a lot to quell the potential cabin fever of the blustery, gray days of December. Here are a few recipes to brighten up the Holiday Season:
HOLIDAY CHEER COOKIES
INGREDIENTS:
* 1/2 cup granulated sugar
* 5 tablespoons butter
* 2 eggs, beaten
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 1/2 tablespoons milk
* 16 ounces candied cherries, chopped
* 16 ounces dates, chopped
* 16 ounces chopped pecans or walnuts
* 16 ounces candied pineapple, chopped
* 1/2 cup bourbon whiskey
PREPARATION:
Cream together sugar, butter, and eggs. Sift flour and soda together then add to egg mixture; stir in milk. Add remaining ingredients and mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 325 degrees for 12 to 15 minutes, or until browned.
Makes about 4 dozen festive cookies
FIRESIDE PUNCH
INGREDIENTS:
* One bottle of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot or a Spanish red)
* One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
* One peeled and sliced lemon (keep peel to add zest to taste in cooking pot)
* 1 tsp ground nutmeg
* 2 tsp ground ginger
* 5 whole cloves
* 3 cinnamon sticks
* 1/2 cup sugar (or honey can be substituted)
* 2/3 cup brandy or cognac
* 1/2 cup water
PREPARATION:
Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have blended well it is ready to serve. Ladle into mugs (leaving seasonings behind), garnish with a blood orange segment and a sprig of holly and enjoy!
NEW YEAR'S EGGNOG CAKE
INGREDIENTS:
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1 cup white sugar
* 3/4 cup butter
* 1/4 cup shortening
* 2 eggs
* 1 teaspoon vanilla extract
* 2 Tbs. rum extract or 1/4 cup dark rum
* 3/4 cup heavy cream
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
2. In a large bowl, cream together sugar, butter, and shortening until light and fluffy. Blend in the eggs one at a time, then stir in the rum and vanilla extracts. Beat in the flour mixture alternately with the cream, mixing just until incorporated. Pour batter into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
CHANUKKAH JELLY DOUGHNUTS
* 3 cups of unbleached flour (sifted)
* 2 teaspoons baking powder
* 2 Tablespoons sugar
* 2 eggs
* 2 cups low fat sour cream
* Canola oil for frying
* Jelly of your choice
* Powdered sugar
In a bowl add the flour, baking powder, sugar, eggs and sour cream. Mix until well blended.
Heat the oil, when very hot add 1 tbs. of the mixture to the oil. Fry until doughnuts puff and become light brown, then flip over and cook the other side. Proceed until all doughnuts are cooked. Drain doughnuts on a paper towel.
Poke a small hole into each doughnut and fill with jelly of your choice. Sprinkle the doughnuts with powdered sugar and serve immediately.
Makes 25 doughnuts.
Note: To fill the jelly into the doughnut, you can use a syringe, or you can poke a hole with a skewer (do it slowly) and carefully fill the doughnuts.
Wishing you all a Happy Holiday!
Susanna King