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Friday, December 20, 2013

CHRISTMAS CANDY FACT

*NEW ORLEANS Pralines*

In New Orleans, pralines are like opinions. Everybody's got one. While the basic components---brown sugar, granulated sugar, cream, butter, and pecans---remains constant, no two taste the same. Aunt Sally's Pralines, a French Quarter sweets shop that's been selling the confections since the 1930's, offers 11 varieties. ($14 for six; auntsallys.com)

(Source: dash magazine & photo also)

Wednesday, December 18, 2013

YULETIDE LAYER BARS

*Christmas Collection*

A Christmas favorite!!!

Makes 2 to 3 dozen bars

1/2 cup (1 stick) butter or margarine
1-1/2 cups graham crackers
1-1/2 cups flaked coconut
1 cup chopped nuts

1 can (14 oz.) Sweetened Condensed Milk
1-2/3 cups (10-oz pkg.) Holiday Morsels

PREHEAT oven to 350 degrees.

MELT butter in 13 by 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; carefully press onto bottom of pan. Sprinkle with coconuts and nuts. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down lightly.

BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars.

TIP: For easier cutting of bars, line pan with foil, extending over edges of pan. Coat lightly with nonstick cooking spray. Bake and cool as directed above. Lift from pan; remove foil. Cut into bars.

(Source: TOLLHOUSE.com & photo also)

Tuesday, December 17, 2013

Elegant White Fruitcake

*Christmas Collection*

A truly vintage classic recipe!!!

1 cup salad oil
1-1/2 cups sugar
4 eggs
3 cups sifted flour
1 tsp baking powder

2 tsps salt
1 cup pineapple or apple juice
1 cup cut-up citron
1/2 cup cut-up candied lemon peel

1 cup diced candied pineapple
1-1/2 cups whole candied cherries
3 cups white raisins
2 cups shelled pecans

1. Mix salad oil, sugar and eggs. Beat vigorously with spoon or with electric mixer for 2 minutes. Sift 2 cups of the flour with baking powder and salt. Stir in oil mixture alternately with fruit juice. Mix remaining flour with fruit and nuts. Pour batter over fruit mixture; blend thoroughly.

2. Turn batter into two prepared 8 by 4-inch pans or 1 10-inch tube pan (line with foil, letting it extend 1 inch above tops of pans; grease foil carefully).

3. Bake at 275 degrees for 2-1/2 to 3 hours. Place a pan of water on lowest rack of oven. Let cakes stand 15 minutes before removing from pans. Cool on racks without removing foil. After cakes are cold, remove foil. Wrap and place in air-tight container to ripen; tuck in a few raw apple slices to keep cakes moist.

(Source: Dorothy Dean & kappboom wallpaper photo)

Sunday, December 15, 2013

500 Posts on Blog!!!

(photo-kappboom wallpaper photo)

MiINCEMEAT PIE

*Christmas Collection*

A HOLIDAY FAVORITE!!!

1 28-ounce jar prepared mincemeat (2-1/3 cups)
Pastry for 8-inch double crust pie

1. Fill pastry-lined pan with mincemeat. Fit on top crust; slash to let steam escape. Bake at 425 degrees for 30-40 minutes until browned.

MINCEMEAT-APPLE PIE: Combine 2 cups pared, thinly sliced apples with 2 cups prepared mincemeat. Fill and bake as directed above.

(Source: Dorothy Dean & kappboom wallpaper photo)

HOMEMADE MINCEMEAT

*Christmas Collection*

A classic vintage recipe!!!

2 pounds lean, boneless, beef, venison or elk meat
1 pound beef  suet
4 pounds tart apples
4 cups sugar

3 pounds raisins
1 pound currants
1/2 pound citron
+Juice and grated rind of 2  oranges 
+Juice and grated rind of 2 lemons

2 cups grape juice, cider or spirits
1 TB salt
2 tsps cinnamon
1 tsp cloves
1 tsp nutmeg or mace

1. Simmer meat in salted water to cover, until very tender. (Bony cuts, such as neck, may be used, with allowance made for the weight of the bones.)  Cool meat; chop or grind. Chop suet and apples. Chop or cut candied citron fine.

2. Mix all ingredients in large kettle and simmer for 1 hour. Adjust seasonings to taste; simmer till fairly thick. Pour hot mixture into clean jars to within 1 inch of tops. Put on lids; screw bands tight. Process in pressure canner at 10 pound pressure; 30 minutes for pints; 45 minutes for quarts. OR cool; package in desired amounts; freeze. YIELD: 5-6 quarts.

(Source: Dorothy Dean & kappboom wallpaper photo)

STOLLEN (German Christmas Bread)

*Christmas Collection*

1 pkg yeast, compressed or dry
1/4 cup lukewarm water
1/2 cup milk
1/4 cup sugar
1 tsp salt
2 TB shortening
2-2-1/2 cups sifted flour
1 egg

1/4 cup raisins
1/4 cup chopped candied cherries
1/4 cup chopped citron
1/4 cup chopped blanched almonds
1 TB grated lemon rind
1 TB melted butter

1. Soften yeast in water. Scald milk. Stir in sugar, salt and shortening; cool to lukewarm. Add 1 cup flour; mix well. Add softened yeast and egg; beat well. Stir in fruit and nuts. Add enough more flour to make a soft dough. Turn out on lightly floured board; knead until smooth and satiny.

2. Place in greased bowl. Cover and let rise until doubled, about 1-1/2 hours. When light, punch down and shape into ball. Let rest 10 minutes.Flatten into oval shape, about 1/2 inch thick. Brush one-half with melted butter. Fold over, the long way; press folded edge firmly so it won't spring open. Place on greased baking sheet; pull into crescent shape. Brush lightly with melted butter. Let rise until doubled, about 45 minutes. Bake at 350 degrees for 25-30 minutes until golden brown. While warm, frost with POWDERED SUGAR GLAZE. Decorate with candied fruit and nuts, if desired. YIELD: 1 large stollen.

(Source: Dorothy Dean & kappboom wallpaper photo)