JULE KAGA (Norwegian Christmas Bread)

*Christmas Collection*

1 cup milk
1/2 cup sugar
1 tsp salt
1/2 cup shortening
1/4 cup lukewarm water
2 packages yeast, compressed or dry

4-4-1/2 cups sifted flour
1-1/2 tsps ground cardamom
1/2 cup chopped almonds
1/2 cup raisins, optional
1/4 cup chopped candied cherries
1/4 cup chopped citron

1. Scald milk; stir in sugar, salt and shortening; cool to lukewarm. Soften yeast in water. Stir into milk mixture. Add 2 cups flour; beat thouroughly. Cover; let rise in warm place until double in bulk, about 30 minutes. Stir in cardamom, nuts and fruit. Add enough remaining flour to make a soft dough. Turn out on floured; knead until smooth and elastic.

2. Place in greased bowl; turn once to grease all over. Cover; let rise in warm place until double in bulk, about 1 hour. Punch down; form into round ball. Place on greased baking sheet. Cover; let rise again until nearly double in bulk, about 1 hour. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees, continue baking for 40 minutes until loaf tests done. Cool; frost with POWDERED SUGAR ICING: Blend 1 cup powdered sugar, 1 TB milk and 1/4 tsp vanilla; beat smooth. Decorate frosted loaf with nuts and candied fruit if desired. YIELD: 1 large round loaf.

(Source: Dorothy Dean & kappboom wallpaper photo)

Deep Sea Chowder

*Christmas Collection*

2-1/2 cups diced potatoes
1 small can shrimp
1 small can crabmeat
2 small onions, chopped
1 stalk celery, chopped

3 TB butter
1 TB flour
5 cups scalded milk
+Salt and Pepper

1. Boil potatoes in small amount of water for 5 minutes. Saute' shrimp, crabmeat, onions and celery in butter until vegetables are soft. Stir in flour to thicken. Add mixture to potatoes, then add scalded milk and cook, stirring constantly until mixture is well blended, about 5-10 minutes. Season to taste with salt and pepper.

(Source: Dorothy Dean & kappboom wallpaper photo)

GINGERBREAD MEN

*Christmas Collection*

1/3 cup shortening
1/3 cup brown sugar
2/3 cup molasses
1 egg
3 cups sifted flour

3 tsps baking powder
1/2 tsp salt
3/4 tsp Ginger
+Decorator icing

1. Cream shortening and sugar. Beat in molasses then egg. Sift dry ingredients; stir in. (Dough will be quite soft.) Roll out 1/4-inch thick on lightly floured board. Cut out gingerbread men, stars, rounds or other shapes. Place on greased baking sheet. Bake at 350 degrees for 10-12 minutes. Cool on rack then frost with Decorator Icing. YIELD: About 3 Dozen cookies, depending on size.

DECORATOR ICING: Beat 1 large egg white with 1/2 teaspoon cream of tarter. Stir in 1-1/2 cups sifted powdered sugar and 1 TB soft white shortening. Beat till very stiff. Add food coloring if desired. Put icing in decorating tube; decorate gingerbread men.

(Source: Dorothy Dean & kappboom wallpaper photo)

WISHING APPLES

*Christmas Collection*

4 medium-sized tart cooking apples
1/4 cup packed brown sugar
1/2 tsp cinnamon
+Hot water
1/4 cup dairy sour cream
+Chopped nuts

1. Wash and core apples. Combine brown sugar and cinnamon; spoon into apple cavities. Place in baking pan; pour hot water into pan to a depth of 1/4 inch. Bake at 350 degrees 45-60 minutes or until tender. Top each apple with 1 TB dairy sour cream; sprinkle with chopped nuts. Serve hot as meat accompaniment. YIELD: 4 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

CRAB STUFFED POTATOES

*Christmas Collection*

4 large potatoes
1/4 cup butter
1/2 cup half 'n' half
+Dash pepper
1 TB grated onion

1 cup shredded sharp cheese
1 6-1/2-ounce can crankest, 1 cup flaked
+Paprika

1. Bake potatoes as usual. Cut in half, lengthwise. Scoop out insides; mash with butter, cream, seasonings and cheese. Whip until fluffy then fold in flaked crab. Refill potato shells; sprinkle with paprika.Refrigerate until before serving time. Bake at 400 degrees for about 30 minutes or until heated through.

YIELD: 8 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHERRIES JUBILEE

*Christmas Collection*

1 1-pound can dark sweet cherries
1/4 cup sugar
1/2 tsp cinnamon
2 thin slices lemon
1/2 cup brandy, warmed
+Vanilla ice cream

1. Ahead of time; Pit cherries. Mix sugar and cinnamon. Before guests: Heat (don't boil) cherries with juice and lemon slices in blazer pan of chafing dish over direct heat. Sprinkle with sugar mixture then add warmed brandy; light. After flame burns down, spoon cherries over ice cream.

YIELD: 6 servings.

CHERRIES FLAMBEE: Substitute 1/2 cup currant jelly for lemon slices, sugar and cinnamon. Heat in chafing dish until melted, then add cherries.

(Source: Dorothy Dean & kappboom wallpaper photo)

ANY DAY STRAWBERRY JAM

*Christmas Collection*

4 10-ounce packages frozen strawberries, thawed
5 cups sugar
2 TB lemon juice
1/2 bottle liquid pectin

1. Combine thawed fruit, sugar and lemon juice in very large saucepan. Place over high heat. Bring to a full rolling boil, boil hard for 1 minute, stirring constantly. Remove from heat; at once stir in liquid pectin. Skim and stir by turns for 5 minutes to prevent floating fruit. Ladle into clean hot half-pint or pint jars to within 1/4 inch of top. Adjust lids. Process in boiling water bath for 10 minutes.

YIELD: 8 cups

(Source: Dorothy Dean & google+ photo)