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Cookies & Carols - 2016
Cookies & Carols - 2016
Excellent Eggnog 8 large eggs, preferably organic 21/4 cups superfine sugar 8 ounces brandy 8 ounces rum 4 ounces bourbon 1 quart milk Freshly grated nutmeg for garnish 1. Separate the egg yolks from the egg whites, setting the whites aside for a moment. 2. In a large mixing bowl, beat the yolks with a hand mixer until completely combined. Add the sugar and beat until it reaches a creamy consistency. 3. Add the brandy, rum and bourbon, and then the milk, beating well. 4. In a medium-size mixing bowl, beat the egg whites with a hand mixer until soft peaks form (be sure before beating the whites that you have cleaned and thoroughly dried the beaters). 5. Fold the egg whites into the yolk-sugar-alcohol mixture. Refrigerate the mix until well chilled (at least 3 hours). 6. Stir to recombine as needed. Serve the eggnog in mugs, topping each serving with some nutmeg. Serves 8
Instant Hot Spice Tea Gift 1/2 C. Instant Tea 2 C. Tang drink mix 2 C. Sugar 1 (14oz) pkg. Lemonade Mix 1 tsp. Ground Cloves 2 tsp. Cinnamon In a medium bowl, combine all ingredients; blend well. Yields 4 3/4 cups. Fill a 1 pint wide mouth canning jar or other attractive airtight container with the mixture. Attach a card with the following directions: Mix 2 teaspoons of mixture with 1 cup hot water.
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Candy Cane Cookies
These festive cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing— it wouldn’t be Christmas at my house without them! TOTAL TIME: Prep: 25 min. Bake: 10 min./ batch + cooling MAKES: 36 servings Ingredients 1 cup butter, softened 1 cup confectioners’ sugar 1 Eggland’s Best Egg 1-1/2 teaspoons almond extract 2-1/2 cups all-purpose flour 1 teaspoon salt Red food coloring 1/2 cup crushed peppermint candy canes 1/2 cup sugar Nutritional Facts 1 cookie equals 108 calories, 5 g fat (3 g saturated fat), 19 mg cholesterol, 104 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Directions In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely. Yield: 3 dozen.
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Cookies & Carols - 2016
Cookies & Carols - 2016
Mint Thins
2 pkg. (4 oz. each) BAKER’S REFRIGERATE 30 min. or Semi-Sweet Chocolate, until chocolate is firm. broken into pieces, melted, CHOCOLATE-PEANUT slightly cooled BUTTER “COOKIES” 1/4 tsp. peppermint extract Omit peppermint extract 36 RITZ Crackers 1 candy cane (6 inch), crushed and candy cane. Spread each cracker with thin layer of PLANTERS Creamy Peanut MIX chocolate and extract. DIP crackers in chocolate Butter before dipping in the mixture, turning to evenly melted chocolate. coat both sides of each crack- HOW TO CRUSH CANDY er. Carefully scrape off excess CANE chocolate. Place crackers in Place candy cane in re-sealsingle layer on waxed paper- able plastic bag; seal bag. Roll covered baking sheets; sprin- rolling pin over bag to crush the candy. kle with crushed candy.
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Cookies & Carols - 2016
Ornament Popcorn Balls Recipe Optional decorations: candy canes, candy These gooey-sweet treats are great for dressing up the tree with a little more than spearmint leaves and assorted gumdrops the classic popcorn string. And they’re yumDirections mier and fun for the family, too. — Deirdre 1. Place popcorn in a large bowl. In a large Cox, Kansas City, Missouri saucepan, combine marshmallows, butter Prep/Total Time: 30 min. YIELD: 12 serv- and salt. Cook and stir over medium-low heat until melted. Pour over popcorn; mix ings well. Cool slightly. 2. With greased hands, shape mixture Ingredients into 12 popcorn balls, about 3/4 cup each. 10 cups popped popcorn 1 package (10 ounces) large marshmallows Place on waxed paper. Decorate as desired; let stand until set. Yield: 1 dozen. 1/4 cup butter, cubed © 2016 RDA Enthusiast Brands, LLC 1/4 teaspoon salt
Cookies & Carols - 2016
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Cookies & Carols - 2016
Cookies & Carols - 2016
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Leche Frita (Crisp Custard Squares) 18 fluid ounces creamy milk 3 strips lemon zest 1/2 cinnamon stick 4 ounces superfine sugar, plus extra for dusting 4 tablespoons corn starch 2 tablespoons flour 3 large egg yolks Sunflower oil for frying 2 eggs, to coat 6 tablespoons bread crumbs Ground cinnamon for dusting Bring the milk, lemon zest, cinnamon stick, and sugar to a boil in a saucepan, stirring gently. Cover and leave off the heat to infuse for 20 minutes. Put the cornstarch and flour in a bowl and beat in the egg yolks with a wooden spoon. Start adding some of the milk until the batter is smooth. Strain in the rest of the hot milk, then pour back into the pan. Cook over a low heat, stirring continuously. It will not curdle, but does thicken unevenly if you let it. Cook for a couple of minutes until it becomes a thick custard that separates from the side of the pan. Beat it hard with the spoon to keep it smooth. Pour into a small baking tray, smoothing to a square, about 8 x 8 inches and 1/2 inch deep. Cool and then chill. Pour oil into a shallow skillet to a depth of about 1/2 inch and heat until very hot. Cut the custard into 12 squares. Beat the eggs on a plate and lift half the squares into the egg with a metal spatula. Coat, then lift them onto a tray of crumbs (big, stale crumbs are best, but dried will do), and coat all around. Lift them with a clean palette knife into the oil and fry for a couple of minutes, spooning the oil over the top, until golden. Reserve on paper towel while you fry the second batch. Dust with sugar and cinnamon before serving. They can be served hot as well, but are excellent when chilled.
Cookies & Carols - 2016
Cookies & Carols - 2016
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Cookies & Carols - 2016
Holiday Tree-Shaped Cheese Ball Prep Time: 20 minutes Total Time: 4 hr 20 minutes Ingredients 3 packages (8 ounces each) cream cheese, softened 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 Piece of lemon peel, if desired
Assorted crackers, if desired Directions 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, laJust before serving, roll trees bel and freeze up to 1 month. Twelve hours before serving, re- in parsley, pressing it evenly onto move trees from freezer. Thaw in trees. Press pine nuts onto trees in string form for garland. Press wrapper in refrigerator.
bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.
Cookies & Carols - 2016
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Cookies & Carols - 2016
Deep-Dish Apple Pie Total Time: 2 hour 15 minutes. Prep: 45 minutes Yield: 1 (9-or 10-inch) pie
Recipe By: Colleen
Honey Glazed Ham Prep time: 20 minutes Cook: 1 hour 15 minutes
“This ham tastes very much like the famous honey baked ham but costs much less, and there’s no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don’t forget to baste!)”
Ingredients 1 (5 pound) ready-to-eat ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter
Directions Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving. © 2016 Allrecipes.com
Ingredients: 4 pounds Granny Smith apples, peeled, quartered, and cored 1 lemon, zested 1 orange, zested 2 tablespoons freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 1/2 cup sugar, plus 1 teaspoon to sprinkle on top 1/4 cup all-purpose flour 1 teaspoon kosher salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground allspice Perfect Pie Crust, recipe follows 1 egg beaten with 1 tablespoon water, for egg wash
Recipe courtesy of Ina Garten pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm. Perfect Pie Crust: 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. Yield: 2 (10-inch) crusts
Directions: Preheat the oven to 400 degrees F. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice. Roll out half the pie dough and drape it over a 9- or 10inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits. © 2016 Television Food NetPlace the pie on a sheet work, G.P. All Rights Reserved.
Cookies & Carols - 2016
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Cookies & Carols - 2016
Traditional Roast Turkey A 13-15 lb turkey serves 6
saucepan. Add the onion, thyme, and bay leaf, cover with water and bring to 1 turkey, with giblets a boil, removing any foam. Reduce the 1 onion, coarsely chopped heat and simmer for 2 hours, then strain. A sprig of thyme Taste and, if necessary, simmer for a 1 bay leaf little longer to reduce and strengthen 4 oz. salted butter the flavor. Sea salt and freshly ground black pepper The next day, wipe out the neck area and cavity of the turkey with a damp cloth and lightly season the inside with salt and pepper. Spoon the lemon and herb stuffing into the body cavity and the chestnut stuffing into the neck cavity, allowing plenty of room for them 2 eggs to expand. This is particularly important 4 oz. plus 1 tablespoon butter, melted for the neck stuffing. A handful of fresh parsley leaves Put half the butter in a saucepan and 1 teaspoon chopped fresh lemon thyme Freshly grated zest and juice of 1 unwaxed melt gently. Spread the remaining butter all over the skin of the turkey. Soak the lemon cheesecloth in the melted butter and 4½ cups fresh white bread crumbs drape over the bird, with a double layer Sea salt and freshly ground black pepper covering the drumsticks. Preheat the oven to 350°F. Put the bird in a large roasting pan in the middle of the oven. Roast for the calculated time 14 oz. fresh chestnuts according to size, except that the oven 1 cup milk temperature must be raised to 400°F and 4 oz. sausages or sausage meat the cheesecloth covering removed for 2 tablespoons olive oil the last 30 minutes in order to crisp the 1 onion, chopped skin. Remove the turkey from the oven, 6 oz. turkey liver, chopped 2 oz. fatty bacon, finely chopped 1 tablespoon chopped fresh flat-leaf parsley or marjoram Sea salt and freshly ground black pepper
Lemon and Herb stuffing
Chestnut stuffing
Lemon and herb stuffing: put the eggs, butter, parsley, lemon thyme, and lemon zest and juice in a food processor and blend to a smooth purée. Put the bread crumbs in a bowl, pour over the egg mixture, and mix well. Season to taste with salt and pepper. Chestnut stuffing: cook fresh chestnuts in a saucepan of boiling water for about 3 minutes to soften the shells. Peel them while still hot, wearing rubber gloves. Put the peeled fresh chestnuts in a saucepan, cover them with the milk, and simmer gently until softened, about 30 minutes to 1 hour, depending on how fresh they are. Strain them if necessary, then weigh out 7 oz. and put in a bowl. Crumble the cooked chestnuts with your fingers and use the sausage meat to bind them. Heat the oil in a skillet, add onion, liver, and bacon and fry gently until the liver is firm. Stir in the parsley and cook until the mixture begins to brown. Add to the chestnuts with some salt and pepper. Turkey: to make a stock, the day before put the giblets, minus the liver but with the neck chopped in half, in
cover with a tent of aluminum foil, and leave in a warm place to rest while you prepare your side dishes. Using oven mitts, tip out any free juices from the cavity, then lift the turkey onto a serving platter. Pour off the turkey juices from the pan, preferably into a gravy separator or pitcher to be able to lift off the fat, then reheat with the seasoned stock. Serve as is or for a traditional gravy, pour juices into a pan, thicken with a small amount of flour and cook well, stirring to prevent burning. Reserve extra gravy in a Thermos for second helpings. Serve turkey and gravy with roasted potatoes, roasted parsnips, candied yams, bacon rolls, cranberry relish, and Brussels sprouts.
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