December 1, 2004
Seasons Greetings to
All! Christmas is coming and will be here soon, much too soon for me
this year. I usually have all of my shopping done early and this year didn't
start until last week. For the first time in my life I went to the stores the
day after Thanksgiving at 5:30. Yes, that is AM and anyone who knows me knows I
don't do mornings. It was fun however and I came home with some great bargains.
I'm about ready to start my Christmas baking, I usually make about 12 kinds of
cookies, some of my favorite recipes can be
here, and there are hundreds of recipes for Christmas at
Razzle Dazzle Recipes. I added many new
recipes in the last month, I hope you enjoy them.
Terri wrote another great article for this
issue about The Family Table, it is so appropriate for this time of year. I just
heard a news story that talked about the benefits of eating together as a
family, I found a
article with the same facts in case you are
I'd like to thank you all for your friendship
and support during this year, and I wish you and all those you love a happy and
blessed holiday season.
APPETIZER RECIPES and MUNCHIES
FABULOUS CRAB DIP
1 16-oz. sour cream
1 8-oz package cream cheese, softened
1 6-oz can crab meat, drained
1 small white onion, finely chopped
4 green onions, chopped
1 5-oz. can water chestnuts, drained and chopped
2 tablespoons fresh dill, chopped
8 pita bread, cut in eighths
Blend cream cheese and sour cream in a bowl. Add crab, white and green onion,
water chestnuts. Blend. Add fresh dill. Refrigerate overnight.
Cut pita bread into pieces. Toast on baking sheet in oven
for 7-8 minutes.
Serve toasted pita with dip.
and CHEESE STRUDEL
1 sheet frozen puff pastry, thawed
1 1/2 cup shredded swiss cheese
1/4 cup shredded parmesan cheese
1/2 cup sour cream
1/4 cup thinly sliced green onion
4 ounces cooked tiny shrimp, chopped (or one can shrimp, drained and rinsed)
1 egg, beaten
1/2 teaspoon cajun spice blend
1/4 teaspoon garlic powder
Preheat oven to 400° F.
On a lightly floured surface, roll out thawed sheet of puff
pastry to an 18 x 10-inch rectangle.
In a medium bowl, stir together the cheese, sour cream,
green onion, shrimp and half of the beaten egg (about two tablespoons). Spread
the mixture lengthwise down half of the rectangle, leaving a half-inch border on
edge. Using a pastry brush, brush the edges of the pastry with some of the
Carefully fold the dough over the filling and seal the edges
using the tines of a fork to crimp the dough shut. Transfer the strudel to an
extra large baking sheet.
Brush the strudel with beaten egg to help it become a glossy
golden brown during baking.
Bake for 20-25 minutes or until golden. Remove from oven. Cool for at least 20
minutes before slicing.
Tip: Use a pizza cutter to slice inch wide slices across strudel. Cut those
slices in half lengthwise to form small rectangles.
TREE SHAPED CRESCENT VEGGIE APPETIZERS
2 (8-oz.) cans Refrigerated Crescent Dinner Rolls
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrot,
cucumber and/or green onions)
Heat oven to 375°F. Remove dough from cans in rolled sections (2 sections from
each can); do not unroll. Cut each section into 8 slices (16 slices from each
Place slices, cut side down, on ungreased cookie sheets to form trees. To form
each tree, start by placing 1 slice for top; arrange 2 slices just below, with
sides touching. Continue arranging row of 3 slices, then row of 4 slices, ending
with row of 5 slices. Use remaining slice for trunk. Refrigerate one tree.
Bake one tree at 375°F. for 11 to 13 minutes or until golden brown. Cool 1
minute; carefully loosen with pancake turner and slide onto wire rack to cool.
Bake and cool second tree.
Place each tree on serving platter. In small bowl, combine cream cheese, sour
cream, dill and garlic powder; blend until smooth. Spread mixture over both
trees. Decorate trees with assorted vegetable pieces. Garnish as desired.
Refrigerate until serving time. To serve, pull apart slices of tree.
HAM ROLL UPS
1 block of Philadelphia cream cheese (softened)
1 lb. smoked cooked ham sandwich meat
1/8 teaspoon horseradish
1/4 teaspoon worcestershire sauce
1 teaspoon dill weed
1 jar dill spear pickles
Mix all ingredients together, except the ham and pickles.
Spread the mixture onto the ham, then lay a pickle across
each slice of ham, now roll up the slice of ham.
Place tooth picks about 1 inch apart in the rolled up ham
and then cut between the toothpicks, making bite size pieces.
HOLIDAY TREE SHAPED CHEESE BALL
3 packages (8 ounces each) cream cheese, softened
Piece of lemon peel, if desired
Assorted crackers, if desired
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons basil pesto
1 tablespoon grated onion
1/4 teaspoon yellow mustard
Red pepper sauce
1/4 cup finely chopped parsley or cilantro
1/4 cup pine nuts or sliced almonds
2 tablespoons chopped red bell pepper
Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1
half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover
each half; refrigerate about 4 hours or until firm enough to shape.
Place cheese mixtures on cookie sheet. Shape each half into cone shape to look
like a pine tree.
If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before
serving, remove trees from freezer. Thaw in wrapper in refrigerator.
Just before serving, roll trees in parsley, pressing it evenly onto trees. Press
pine nuts onto trees in string form for garland. Press bell pepper pieces onto
trees for ornaments. Top each tree with star shape cut from lemon peel. Serve
BACON WRAPPED WATER CHESTNUTS
Drain a can of whole water chestnuts and fill to the top with soy sauce. Let
chestnuts soak for at least an hour.
Drain, and then wrap the water chestnuts in raw bacon. Secure bacon with a
Place wraps on a baking sheet.
Bake at 375° F. for
approximately 45 minutes, or until bacon is done to likeness.
TUNA BREAD DIP
round loaf of Hawaiian bread
1 pkg of dry ranch dressing
3 cans water packed tuna
1 10 oz. bowl of sour cream
Mix together dressing, tuna and sour cream. Scoop center of bread out and then
pour in dip. Tear the part of bread you removed into pieces and use it to dip.
WHITE CHOCOLATE PARTY MIX
1/2 (20 oz.) box regular Cheerios
1/2 (12 oz.) box Rice Chex
1/2 (16 oz.) box Wheat Chex
1/2 (9 oz.) bag small unsalted pretzels
1 large bag M&M’s
2-3 pounds white chocolate disks
Mix cereal and pretzels in large bowl.
Melt the white chocolate in the microwave. Stir the
chocolate until to coat cereal and pretzel mixture.
Pour M&M’s into the mixture and mix until well blended. Do
not over mix.
Line baking sheet or cake pan with wax paper. Spread mixture
in pan. Let mixture harden, then break apart.
Note: Do not let any water get into white chocolate.
CHRISTMAS COOKIE RECIPES
1 cup (two sticks real butter)
1 cup sugar
2 cups plain flour
1/2 teaspoon cinnamon
Melt butter. Beat the yellow of the egg with sugar and melted butter. Add flour
and cinnamon. Mix well.
Grease baking sheet well. With a well-greased hand, mash out the dough all over
the baking sheet. Brush unbeaten egg white all over dough. Spoon off excess egg
Bake at 350° F. about one hour. Cut into rectangular sticks.
GIMME A KISS COOKIES
1 cup butter or margarine, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup powdered Cocoa
1/2 teaspoon salt
(1) 10-oz. pkg. Hershey's kisses
In large bowl, beat butter, sugar, eggs and vanilla until
light and fluffy. Stir together flour, cocoa and salt; gradually add to butter
mixture, beating until well blended.
Refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 350°F. Shape dough into 1-1/8-inch balls; roll in extra sugar.
Place on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from
Place a Hershey kiss on each cookie, pressing down lightly. Cool completely.
1 cup sugar
3/4 cup butter, softened
3/4 cup shortening
1 teaspoon grated orange peel
3 3/4 cups all-purpose flour
3/4 cup miniature semisweet chocolate chips
1/2 cup raspberry jam
Favorite frosting, if desired
Mix sugar, butter, shortening, orange peel and eggs in large bowl. Stir in
flour. Divide dough into thirds. Cover and refrigerate at least 1 hour but no
longer than 24 hours.
Heat oven to 350ºF. Roll each third of dough into rectangle, 12x9 inches, on
lightly floured surface. Cut each rectangle into twelve 3-inch squares. Mix
chocolate chips and jam. Spread 1 teaspoon jam mixture down center of each
square. Bring 2 opposite sides together over jam mixture; pinch to seal. Seal
ends and roll gently into rope shape. Bend into a stocking shape. Place 2 inches
apart on ungreased cookie sheet.
Bake 15 to 20 minutes or until edges are light brown. Remove from cookie sheet
to wire rack. Cool completely. Decorate with frosting.
PEANUT BUTTER SURPRISE COOKIES
2 cups of self rising flour
1 cup sugar
1 cup golden brown sugar
4 tsp of baking cocoa
1/2 cup butter
2/3 cup peanut butter
2 tablespoons vanilla
dash of water if needed
Preheat oven to 350° F.
Mix together. Place on baking sheet in little round dollops.
Bake for about 12 minutes.
CHRISTMAS COOKIE POPS
1 pouch sugar cookie mix
1/2 cup butter, melted
1/4 cup all-purpose flour
Green food color
12 wooden sticks with rounded ends
1/2 tub ready-to-spread frosting (any white variety)
Assorted decorations, as desired (see ideas below)
Heat oven to 375ºF. Stir cookie mix, melted margarine, flour and egg in medium
bowl until soft dough forms. Divide dough in half. Stir green food color, a drop
at a time, into part of dough used to make Christmas Trees until desired color
Roll dough on floured surface until about 1/4 inch thick. Cut green dough with 3
1/2- to 5-inch Christmas tree cookie cutter; cut white dough with 3 1/2- to
5-inch snowman cookie cutter. Place 2 inches apart on ungreased cookie sheet.
Carefully insert a wooden stick into bottom of each cookie.
Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute
before removing from cookie sheet. Cool completely, about 30 minutes. Decorate
as directed below.
Christmas Trees: Leave frosting white OR stir a few drops green food color into
frosting if desired; spread baked cookies with frosting. Sprinkle with colored
sugar. Press tiny candies into frosting for tree decorations. To make star for
top of tree, flatten large yellow gumdrop by rolling with rolling pin; cut into
star shape with sharp knife. Place on cookie.
Snowmen: Spread baked cookies with frosting. To make hat, flatten large black
gumdrop by rolling with rolling pin; cut into hat shape with sharp knife. Place
on cookie. To make scarf, cut long strip from any red variety Betty Crocker
Fruit by the Foot® chewy fruit snack roll; cut small slits into ends of scarf
with scissors to look like fringe. Place around neck of snowman. Use raisins or
candy for eyes, nose and buttons. Attach small unwrapped candy cane to snowman.
SNOW-CAPPED CHOCOLATE COOKIES
12 oz semi-sweet chocolate chips
1 stick unsalted butter, divided and softened
1 1/2 cups flour
1/3 cup cocoa
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
3/4 cup sugar
1 1/2 teaspoon vanilla extract
Melt chocolate AND 4 T of butter in double boiler. Set aside to cool.
Mix together flour through salt. Set aside. Beat together
remaining butter, sugars, salt, egg, and vanilla. Mix in chocolate. Once
completely mixed, slowly blend in flour mixture until no traces are visible.
Refrigerate dough for 1/2 hour.
Using a tablespoon, roll dough into balls. Place on a greased cookie sheet. Bake
at 350° for 10 minutes. Cool completely. Spread each cookie generously with
4 tablespoons butter, softened
1/3 cup half & half
3/4 teaspoon vanilla
2 1/2 cup confectioner’s sugar
Makes about 4 dozen cookies.
FIRST LADY'S ROSETTES
Minnesota First Lady, Mary Pawlenty shared this holiday recipe from her mother.
It's a First Family favorite.
1 cup sifted all purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 eggs beaten
Scant cup of milk
5 teaspoons cooking oil
1 teaspoon pure vanilla
Oil for deep frying
You will need an electric skillet with plenty of oil. Iron that is used to dip
in batter cannot touch bottom of electric pan.
Shift flour with sugar and salt. In a small mixing bowl beat eggs and add milk,
oil and vanilla. Stir in the dry ingredients gradually and blend well. Use an
accurate electric skillet. Place rosette iron in oil while it heats to 375
degrees. Allow the access fat to drip off iron (have a roll of paper towels
handy). Dip the hot iron into batter almost to the top. BUT (very important) be
very careful not to let the batter run over the top of the rosette iron. Hold
the iron under the fat until rosette is golden brown (you might have to adjust
the temp of the oil if the rosette browns too quickly or too slowly). Slide the
rosette off the iron and drain on paper towel. Sprinkle with sifted
confectioner's sugar after the rosette has cooled for one minute. Move rosette
to a fresh paper towel. Store in a tightly covered container. If desired you may
sprinkle with more confectioner's sugar before serving.
Office of Governor Tim Pawlenty
CHRISTMAS BREAD RECIPES
1 1/2 cups white sugar
1 cup shortening
3 1/4 cups flour
1 1/2 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups chopped walnuts
1 1/2 cups raisins or currants
1 1/2 cups dates, pitted and chopped
1/2 cup maraschino cherries, coarsely chopped
2 cups applesauce
Preheat oven to 325 degrees. Grease a 9x5 inch loaf pan. Line bottom with wax
paper and grease again.
In large bowl, cream sugar and shortening until light and
fluffy. Add eggs and blend well.
Combine 1/2 cup of flour with nuts, raisins, dates and 1/2
cup cherries, stir until coated. Set aside.
Add remaining 2 3/4 cups flour, baking soda, cinnamon,
allspice, cloves and salt to egg mixture. Blend at low speed until moistened,
then beat 2 minutes on medium speed.
Fold fruit and nut mixture and applesauce into batter. Pour
batter into a 10-inch tube pan. Arrange cherry halves and pecans on top.
Bake at 325 degrees for 1 hour and 15 to 45 minutes, or until
toothpick inserted in center comes clean.
Cool upright in pan 5 minutes. Turn upright onto wire rack
and remove pan and parchment paper. Cool completely.
2 packages of refrigerated crescent rolls
2 8 oz. packages of cream cheese
1 cup of sugar
1 egg yolk
1 teaspoon vanilla
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 cup or more of chopped pecans
Bake in a 9 x 13 baking dish.
Mix the cream cheese, sugar, vanilla, and egg yolk together.
Spread one package of crescent rolls over the bottom of the baking dish.
Spread the cream cheese mixture over the layer of crescent
rolls. Now make another layer. Now top the cake with the pecans followed by
sugar and cinnamon.
Bake at 350 degrees for 30 to 40 minutes. Let cool and then
PINA COLADA FRUITCAKE
1 lb. dates, chopped
1 lb. glazed cherries, halved
2 lb. pecans, chopped
1/2 lb. shredded coconut
1 lb. glazed pineapple, cut in pieces
1 (14 oz.) can sweetened condensed milk
1 teaspoon rum extract
Preheat oven to 275 degrees. Grease three 9x5 inch loaf pans.
Mix dates, cherries, pecans, coconut and pineapple in a large
Add milk and rum extract, continuing to mix. Pack very
tightly in prepared pans.
Bake for 1 1/2 hours. Remove from oven when a fork or
toothpick inserted into the cake comes out clean. Store in foil in refrigerator.
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MARTHA WASHINGTON BON BONS
2 lbs powdered sugar
1/4 lb. softened butter
8 oz. flaked coconut
1 can sweetened condensed milk (not evaporated)
2 cups chopped pecans
Mix all ingredients together, You will need to knead this like bread dough. Let
the kids help. When all combined roll into balls about one inch in diameter.
Chill approximately one hour. When thoroughly chilled dip in chocolate coating
or almond bark.
Use melted chocolate almond bark or purchased dipping chocolate, or the mixture
1 cake paraffin wax 1/2 inch by 1/2 inch
12 ounces milk chocolate chips
Melt wax and milk chocolate chips together in double boiler.
Dip candy in mixture then cool.
Store in airtight container in refrigerator.
HOLIDAY CANDY TRAINS
Glue gun and glue sticks
4 sixteen-inch lengths 3/8-inch-wide red or green ribbon
16 packages chewing gum, (5 sticks each)
12 packages (1 1/2 ounces each) raisins
64 rounds peppermint candies
4 rolls ring-shaped hard candies
4 foil-wrapped Kisses milk chocolates
Assorted foil-wrapped candies
12 miniature candy cane sticks
For cars of each train, glue end of 1 ribbon onto wide side of 1 gum package, 1
raisin package, 2 more gum packages and 1 more raisin package, spacing cars
about 1/2 inch apart. For wheels, glue 4 peppermint candies onto sides of gum
packages and 2 candies onto sides of raisin packages.
For engine, glue roll of ring-shaped candies onto first ribbon-topped gum
package. Glue 2 foil-wrapped candies onto top of engine.
Glue additional candies, candy canes and raisin packages to train cars as shown
in photo or as desired. Repeat to make remaining 3 trains.
A candy thermometer
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
3/4 teaspoon peppermint extract
1 teaspoon red food coloring
Mix the sugar, corn syrup, water, and cream of tartar in a large, heavy-bottomed
saucepan. Stir until the sugar dissolves.
Place a candy thermometer in the mixture, and cook without
stirring until the thermometer reaches 265° F.
Turn off the heat and add the peppermint extract.
Divide the mixture in half by carefully pouring part of it
into another pan. Add the red food coloring to one of the pans.
While waiting for the candy to cool, grease three cookie
sheets (two as working space, and the third to provide a non-stick surface for
the canes to cool).
Butter your hands, and use a buttered spatula to cut off a
portion of one of the clear taffy. Have a helper do the same with the red taffy.
Pull and fold the pieces repeatedly on your cookie sheet
until they appear glossy, then roll them into an 8-inch long coil. Give the head
of the cane a twist before setting it aside to cool on the third greased cookie
Makes: 6 medium sized canes
CREME DE CACAO BALLS
2-1/2 cups crushed chocolate sandwich cookies
1 cup chopped walnuts
1 cup sifted powdered sugar
1/3 cup creme de cacao
2 Tbsp. dark corn syrup
Additional powdered sugar
Combine crushed cookies, walnuts, and 1 cup sugar. Add creme de cacao and syrup;
mix well. Shape dough into 1-inch balls; roll in additional powdered sugar.
Place in an airtight container; chill overnight.
Yield: 3 dozen
Source: Southern Living Christmas Cookies
1 cup ricotta cheese
3/4 cup Mascarpone cheese
12 oz. bag of miniature chocolate chips
6 purchased cannoli shells
Puree ricotta in food processor. Blend in mascarpone.
Transfer mixture to pastry bag without tip. Pipe into shells. Sprinkle ends of
cheese filling with chocolate chips.
Serve chilled. (Can be made 6 hours ahead. Keep refrigerated.) Sift powdered
sugar over cannoli.
CHOCOLATE GRAND MARNIER FONDUE
1/2 lb. bittersweet chocolate, chopped
1/3 cup heavy cream
2 tablespoons butter
1/2 cup confectioners' sugar
2 tablespoons Grand Marnier
In a large double boiler, boil 2 cups of water over high heat. Turn heat down to
low and simmer water.
Place chocolate, cream and butter in the upper part of the
Stir the chocolate mixture until smooth. Whisk the
confectioners' sugar into the mixture, then add the Grand Marnier.
Keep the water in the double boiler at a simmer and dip fresh
fruit into the chocolate mixture.
CANDY CANE CAKE
1 package SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing (See Below)
Crushed candy canes or crushed hard peppermint candies
Heat oven to 350ºF. Generously grease and flour 12-cup bundt cake pan. Beat cake
mix, water, oil and egg whites in large bowl with electric mixer on low speed 30
seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl;
stir in food color and peppermint extract. Carefully pour pink batter over white
batter in pan. Carefully pour remaining white batter over pink batter.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate;
remove pan. Cool cake completely, about 1 hour. Spread with White Icing.
Sprinkle top with crushed candy.
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth
CHRISTMAS TREE CAKE
1 package cake mix (any flavor)
1 1/4 cups water
1/3 cup vegetable oil
2 tubs Whipped fluffy white ready-to-spread frosting
Green colored sugar
3 candy canes, broken to remove curved ends
Assorted small gumdrops, if desired
Make cake as directed for 13x9x2-inch rectangular pan, using water, oil and
eggs. Cool 10 minutes in pan. Remove from pan. Cool completely, about 1 hour.
Freeze cake uncovered 1 hour for easier frosting. From the middle of one short
side, make a diagonal cut to each corner on opposite side, making 3 triangular
pieces. Make tree shape by arranging 2 outer pieces with straight 13-inch sides
together on aluminum foil-covered tray or cutting board; frost top. Place
remaining center piece on top.
Frost sides and top of cake. Press candy cane pieces in end of tree to make
trunk. Sprinkle with colored sugar to look like boughs. Arrange gumdrops on cake
to look like lights or ornaments. Store loosely covered.
CHOCOLATE COVERED CHERRY BARS
1 10 ounce jar maraschino cherries without stems
1 1/2 cups sugar
1/2 cup butter melted
2 ounces unsweetened chocolate melted and cooled
1 tsp. vanilla
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 cup milk
1 6 ounce pkg (1 cup) semisweet chocolate pieces
1/2 cup sweetened condensed milk
Drain Cherries, reserving 1/3 cup juice. Place cherries in food processor bowl
and chop till coarsely chopped.
Combine sugar, butter, unsweetened chocolate, and vanilla in a med. bowl. Add
eggs; beat for 1 minute at med speed. Stir together flour, baking powder, and
dash of salt. Add to chocolate mixture alternately with milk. Mixing well after
each addition. Spread Batter in a greased and floured 15x10x1" baking pan.
Sprinkle with chopped cherries.
Combine chocolate pieces and sweetened condensed milk in small heavy saucepan.
Stir over low heat until chocolate is melted. Stir in reserved cherry juice. Use
a spoon to drizzle evenly over batter. Bake in a 350°F oven for 25 to 30 minutes
or until a wooden toothpick comes out clean. Cool on wire rack. Spray a thin
knife with nonstick spray coating; wipe off excess. Use knife to cut chocolate
mixture into squares.
Makes 48 squares
CREAM PUFF CHRISTMAS TREE
1-1/4 cups water
2/3 cup butter
1-1/4 cups flour
2-1/2 cups heavy cream
1/3 cup powdered sugar
1 to 2 tsp. rum flavoring
3 cups sifted powdered sugar
3/4 cup toasted, diced almonds
1/4 to 1/3 cup cream
green food coloring
small birthday candles (optional)
Puffs: Heat water and butter to a rolling boil in saucepan. Stir in flour. Stir
vigorously over low heat until mixture forms a ball. Remove from heat. Beat in
eggs thoroughly, one at a time. Beat until smooth. Drop teaspoonfuls of batter
about 2 inches apart onto ungreased baking sheet. Bake at 400 degrees for 35 to
40 minutes or until puffed, golden brown and dry. Allow to cool thoroughly.
Makes about 55 puffs.
To Make Filling: Whip 2-1/2 cups heavy cream until it begins to thicken; add 1/3
cup powdered sugar gradually. When stiff, fold in the rum flavoring. Make a
small slit in each of the puffs with a knife, then puncture with a pastry tube
tip. With a pastry tube, fill the puffs with the whipped cream. Refrigerate
filled puffs until ready to assemble tree.
To Build Tree: Cut a 9-inch circle of aluminum foil; place on a plate. Mix 3
cups powdered sugar and the diced almonds; add 1/4 to 1/3 cup cream gradually
until frosting is medium consistency. Tint light green with food coloring. Dip
bottom of each puff in frosting; place 11 puffs around outside edge of the foil
circle, 6 in the next row inside and 1 in the center.
Dip bottom of puffs in frosting and place a second row of puffs on top of the
first, between the 2 outside rows. Fill the center for support and build up the
cone with each layer of puffs started closer to the center. Place one puff on
the very top. Drizzle some of the frosting on the outside of the tree. Sprinkle
with sifted powdered sugar. Refrigerate if not served immediately.
Small candles may be put right into the puffs and lit for special effect. To
serve, use 2 forks to separate puffs and place 3 or 4 on a plate.
THE FAMILY TABLE by Terri Cheney
When my two oldest were small we lived in a bleak old home
with a dreary dining room. For many years we didn't have a table in that room.
So we ate, as many families do, sitting in our living room with a tv program
running. As time went on, I became increasingly unhappy with our family
mealtime. We seldom spoke during meals, our manners were atrocious and there was
no such thing as family time.
Reclaiming our dining room and putting it to use was vital to bringing my family
back together. First I addressed the bleak room itself. I found cozying it up
wasn't nearly as expensive as I'd anticipated. Crisp new flat sheets in a pretty
color were chose to hang at the lone window in the room. Another, larger sheet
was used as a table cloth.
A pretty quilt, pulled from our linen closet, was hung on one wall to cover some
slight damage, and a set of lovely landscapes I picked up at a thrift shop were
hung on another. I re-purposed an old dresser and placed it on one wall as a
buffet, fittedwith a bookcase top from an old desk. The two pieces were painted
a lovely color, then I filled the shelves with interesting old china,
reproduction food tins and glassware.
Chairs were found inexpensively and with a little wood glue and paint were good
as new. Suddenly that horrible old dining room was a charming place and it was
done on a small budget.
To address lighting we opted for natural sunlight during the day, and candles in
the evening. My children were completely charmed at eating by candlelight and
often begged to light candles at the table for our daytime meals.
Then I set the table. I purchased inexpensive but pretty sets of dishes and
glassware. I made a real effort to make our table look nice for meals. I found
that using objects from around the house (both inside and out) we always had a
pretty seasonal centerpiece. Dollar store placemats and dishcloth napkins were
placed at each place. The 'good' china came out on Sundays and for birthday
dinners and other celebrations. I wanted my family to feel they were special at
our family table.
Re-creating our dining room brought a new importance to our family meals and the
table became a favorite gathering place simply because the room looked so nice.
We discovered that friends preferred to sit there with coffee and chat than to
sit in our living room. The children came in after school and began homework
there, near enough to ask questions as I prepared the evening meal.
We paid bills at that table rather than at the desk in the living room. It was
at the table we chose to hold family conferences and my husband and I determined
the larger issues of our lives. It was there we prayed each day. And it was
where I began to write.
I didn't put a great deal of money into our dining room, but I certainly reaped
far more than I'd anticipated with my humble efforts. Drawing our family back
together was priceless.
(C)2005 PennyAnnPoundwise is solely created, owned and written by Terri Cheney.
No portion of the newsletter may be reproduced without permission of the author.
"PATISSERIE MARGO" RUGELACH
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
3/4 cup golden raisins (or craisins)
1 cup coarsely chopped walnuts
1/2 cup apricot preserves (stir, don¹t strain)
1/4 cup cream
2 tablespoons sugar
1 teaspoon cinnamon
Dough - use a food processor or mixer- cream together well:
8 oz. cream cheese
8 oz. butter (one stick)
1/4 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour - add all at once and pulse until well-incorporated.
Divide into 4 pieces. Pat each into a flat disc, wrap with
plastic wrap. Refrigerate
After about a half hour (when dough is chilled, roll out the dough onto a
floured surface to about 1/8" thick. Cut each into 8 pie wedges. Put approx 1
tablespoon of filling onto each wide-end of triangle - roll up to the point.
Brush with glaze - sprinkle with cinnamon sugar.
Bake in 350° F. oven for 16 minutes until lightly browned.
Serve and enjoy.
DRAGON MASTER'S GOLDEN NOODLES
1 oz. Peanut Oil
1 teaspoon Garlic, chopped
1 teaspoon Ginger, peeled and chopped fine
1 ea. Pasta Vegetable Packet
2 oz. (or five pieces) Broccoli Florets
1 teaspoon Salt and pepper mix
6 oz. Coconut Curry Sauce
1/2 cup Heavy Cream
5 oz. Lime citrus chicken, grilled, julienne (strips)
1 cup Linguini, cooked and kept warm
2 tablespoon Scallions, bias cut
1 tablespoon Shredded parmesan
1 tablespoon Chopped parsley
Heat oil in sauté pan over high heat. Add the ginger garlic
and the vegetable packet, season with salt and pepper mix.
Sauté for 2 minutes. Add coconut curry cream, heavy cream and broccoli, bring to
a boil and reduce for one minute.
Add chicken strips and cook additional one minute.
Pile warm pasta onto the serving plate or large shallow bowl
Place all remaining ingredients on top so they are visible.
Make sure the broccoli florets are arranged around the outside of the plate -
evenly distributed and the red peppers are on top for color.
Garnish with scallions over pasta, parmesan and parsley around the edge of the
plate and serve.
Chef Charlie Torgerson, Kokomo’s
FISHMAN'S SWEET and SOUR BRISKET
3 tablespoons Vegetable Oil
3 tablespoons Cake meal seasoned with Salt and Black Pepper
3 1/2 Lbs. Beef Brisket
2 Each Onions
1 Qt. Water
1 Each Bay Leaf
4 Each Carrots, coin Cut
3 Each Potatoes, peeled and cut into chunks
1/2 lb. Dried Fruit (Apricots, Raisins, Cherries, Dates)
1/8 teaspoon Ginger
1/3 cup White Vinegar
1/4 cup Tomato Paste
6 Cloves Garlic, sliced
As needed Kosher Salt & Black Pepper
Dredge beef brisket with the seasoned cake meal, shake off the excess. Heat Oil
in heavy roasting pan over medium heat, add brisket to brown on all sides.
Remove Brisket then add onions and cook onions until browned.
Add water to roasting pan and loosen caramelized goodies stuck to the pan. Stir
in Tomato Paste, Garlic, Vinegar, Dried Fruit, Ginger and Bay Leaf.
Add Browned Beef Brisket to pan and place vegetable around it. Season everything
with kosher salt and Black Pepper. Cover tightly and bake at 325° F., until fork
tender. Approximately 2 1/2 hours.
Remove Brisket from roasting pan and slice diagonally against the grain of the
meat. Place on serving platter and surround with vegetables. Skim fat from pan
juice, then ladle some over the meat. Serve the remaining on the side.
Note: If not needed for Passover you may use All propose Flour instead of Cake
Chef Ron Procenko, Fishman’s Kosher Market & Deli
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