Shabby Lane Shops The Best of Shabby Lane Shops
Holiday Recipes
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AIMEE FORTNEY’S PUMPKIN SPICE AND CARAMEL LATTES A stove-top espresso maker is inexpensive, and after making two or three coffee drinks at home, you have paid for it! Much cheaper than $4 and up, per latte. I found my stove top espresso maker for under $14 at Publix, on the same aisle where coffee is sold! FOR THE PUMPKIN SPICE LATTE Espresso - about 3 Tablespoons water 1 cup vanilla soymilk (or you may use skim or whole milk) 1 Tablespoon pure pumpkin (tip - after opening a can of pumpkin, you can freeze the mixture in a measuring cup, ice cube trays or small containers to use for other recipes, later) 1 Tablespoon sugar (optional) 1 teaspoon pumpkin pie spice or apple pie spice (or cinnamon, etc. Whatever flavor you desire) Pumpkin pie spice or Apple Pie Spice for top Directions: Fill your espresso machine with espresso, packing it down as you go with the back of a spoon to pack in the espresso. Follow the manufacturer’s instructions for whatever type you have. For mine, I place the water in the bottom, up to the steam section, then add the espresso in the middle section. I screw on the “pitcher” which is the top, and place it on the stove top, with the lid flipped off. Once it starts brewing, close the lid. When the espresso has finished brewing, you will proceed with the following steps. Heat 1 cup vanilla soymilk (or milk) with 1 Tablespoon sugar (if desired) and 1 Tablespoon pure pumpkin in the microwave while espresso is brewing. Place heated soymilk (or milk) in the blender, along with pumpkin pie spice. Blend to create frothy consistency. Slowly pour frothy soymilk (or milk) mixture into mug. Add espresso to the soymilk, then top with whipped cream and Pumpkin Pie Spice (or Apple Pie Spice or Cinnamon) on top. This is such an easy, inexpensive way to have a treat at home! Whipped Cream: 1 cup heavy cream, 3 Tablespoons sugar To make homemade whipped cream, with a whisk or hand mixer, beat heavy cream. (Always start with a cold bowl and beaters that you have placed in the freezer) Add sugar and whisk or beat until desired consistency for whipped cream. Set aside. FOR THE CARAMEL LATTE Caramel sauce: 1 stick unsalted butter 1 cup heavy cream 1 teaspoon vanilla 1 cup brown sugar In a sauce pan, melt the butter and stir the brown sugar and heavy cream into butter mixture. Remove from heat and add vanilla. Allow to cool, then store in a mason jar, in your refrigerator. Heat in the microwave when ready to use, after removing the lid to your jar. For caramel latte, drizzle 1 Tablespoon caramel into soymilk mixture and proceed with the same directions as above. Once latte is finished, and whipped cream has been added to the top, drizzle more caramel to the top and enjoy!
AIMEE FORTNEY’S PUMPKIN SPICE WAFFLES This will make at least 8 waffles; so you can freeze them for the week ahead. Just place a piece of parchment paper between the waffles before placing them in zip-top bags to freeze. On the morning you are ready to eat them, pull them out of the freezer and pop into the toaster! 2 cups all purpose flour 3 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon allspice 2 Tablespoons sugar
2 eggs, separated 1 can pumpkin puree 1/2 cup Cabot low fat Greek yogurt 1 teaspoon ground cinnamon 1 cup vanilla soymilk 1 teaspoon vanilla Cooking spray
Spray waffle iron with cooking spray and preheat. In one bowl, beat egg whites using a hand mixer. In a separate bowl, mix dry ingredients together, then set aside. In a large bowl, mix egg yolks, pumpkin, yogurt, vanilla soymilk, vanilla and additional cinnamon together. Slowly add in dry ingredients, whisking or stirring until combined. Last, using a spatula, carefully fold in beaten egg whites. Using an ice cream scoop or a ladle, spoon about 1/3 cup of batter per waffle onto the hot waffle iron. Cook for about 5 or 7 minutes, or until the steam stops coming out of your waffle iron. Serve with warm caramel sauce.
AIMEE FORTNEY’S WARM CARAMEL SAUCE 1 stick of butter 1 cup brown sugar, firmly packed
1 cup heavy cream 1 teaspoon vanilla
In a small saucepan, combine brown sugar, butter and whipping cream, and cook over low heat until smooth, whisking to combine. Remove from heat and stir in vanilla. Serve warm on top of pumpkin spice waffles.
AIMEE FORTNEY’S CROCK POT ROASTED TURKEY BREAST (Perfect for a smaller crowd)
1 (3.5 to 5 pound) Turkey Breast 4 Tablespoons butter, softened 1 teaspoon of your own turkey rub mixture (Mix together 1 Tablespoon cayenne pepper, 1 Tablespoon ground sage, 1 teaspoon kosher salt, 1 teaspoon freshly cracked black pepper, 1 teaspoon ground cumin, 1 teaspoon paprika) 1 teaspoon ground sage 1 lime, juiced and halved 1/2 cup dry white wine Remove turkey breast from packaging and pat dry with paper towels. (Make sure you thoroughly wash any surfaces where raw turkey comes into contact; counters, cutting boards, sinks, etc.) In a bowl, combine softened butter and seasonings, mixing well. Add the juice from a lime, and stir all together. Using your fingers, rub this mixture all over the turkey breast, making certain to get underneath the skin. (A good way to remember this during the holidays is, if your in-laws get under your skin, you will remember to rub this herbed butter mixture under your turkey skin!) Rub this mixture all over the turkey, under the skin, then place the lime halves on the inside of the turkey. Place the turkey breast into your crock pot, then add the wine. Cover and cook on low for 7 to 7.5 hours. If you are able to, throughout the day (or night), spoon the butter/wine mixture over the top. This mixture makes a delicious gravy for your mashed potatoes!
AIMEE FORTNEY’S ROASTED THANKSGIVING TURKEY Turkey is not only a delicious staple for Thanksgiving and Christmas, but it is a great meal to make, anytime of year! In fact, if someone has been sick or had a surgery, I like to take them a “Thanksgiving” themed meal. This is a great way to show your friends how much you love and appreciate them. The secret to my moist turkeys - softened butter, white wine, lime juice and basting it every half hour. 10 - 12 pound turkey 1 stick of butter, softened 1 teaspoon dried basil 1 teaspoon sazón completa 1 teaspoon seasoning salt dash of cayenne
pinch of salt pinch of pepper freshly squeezed lime juice 1 lime, cut in half 1½ to 2 cups white wine
Remove neck and giblets from turkey. Set turkey in roasting pan and pat dry with paper towels. In a small bowl, stir butter to soften completely and add all seasonings and lime juice. Stir together to make a paste. Lift the skin from the turkey, and rub underneath the skin with the butter paste, as well as on top of the turkey. Sprinkle a little bit of salt and pepper on top of the turkey. Stuff limes inside turkey. Pour white wine in the bottom of the roasting pan. Place in a preheated 325 oven, and baste every 30 minutes. After about two and a half hours, when turkey is golden brown in color, cover with aluminum foil. (if it is not golden brown, do not cover with foil yet, wait until the color is there.) Roast for a total of about 3 ½ hours. Let turkey rest before carving, to keep it moist.
AIMEE FORTNEY’S CORN CASSEROLE My Mom gave me this recipe years ago, and she received it from her friend, Kathryn Cady. It is a favorite in our family and one of those, “gifts that keep on giving” types of recipes. Michala would probably call and have me reported to the “food authorities,” if I left this off of the menu for any holiday meal! I usually leave the cheese out, but sometimes I add it; it is up to you! Another great kick is to add a can of drained chopped, green chilies. 2 cans cream style corn 1 small box ( 8 ½ ounce size) corn muffin mix 1 small container ( 8 ounce ) sour cream 2 eggs, beaten ¾ stick butter, melted shredded cheese (optional) 1 can of chopped green chilies, drained (optional, add for heat, if desired) Beat all ingredients together in a medium sized bowl. Bake at 350 for 30 minutes. Top with shredded cheese (if using) and continue cooking until the cheese melts.
AIMEE FORTNEY’S RICH MACARONI AND CHEESE Michala would request this every single day if she had her way! This recipe is a bit time consuming, but I always feel that it is worth it. Various recipes call for all milk, but I like to make it all the more decadent by adding heavy cream. And nutmeg - nutmeg is something I’ve grown to love with pasta. It gives it that special, “oomph” to the taste. Michala used to say that my Macaroni was not as good as Grandmother’s (my Grandmother, her great-Grandmother) but now she says that she has “grown to love this the best.” I’ll take that compliment! salt Vegetable oil 1 pound elbow macaroni 2 cups whole milk 2 cups heavy cream 6 Tablespoons unsalted butter ½ cup all-purpose flour 12 ounces of any of your favorite cheese grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1 Tablespoon kosher salt freshly ground black pepper (to your taste) freshly ground nutmeg (several grates, to your taste) breadcrumbs (optional for topping) Preheat the oven to 375 degrees. Bring a large pot of water to a boil, adding a touch of oil and salt. Add the macaroni and cook according to the directions on the package, about 6 to 8 minutes. Drain well. Meanwhile, in a saucepan, heat the milk and heavy cream but do not boil it. Melt 6 Tablespoons of butter in a large pot and slowly add the flour. Cook over low heat for about 2 minutes, stirring with a whisk, constantly. While whisking, add the hot milk and heavy cream mixture and cook for a minute or two more, until the mixture is thick. Remove from heat, add the cheese of your choice and the cheddar, 1 Tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a large casserole dish. If desired, sprinkle top with breadcrumbs. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. This is an excellent dish to make to take - as it feeds a lot! So it is great for potlucks, parties, etc.
Aimee Fortney’s Orange Juice Balls My Mom made these every year at Christmas. I love them and hope that you will, too! I got to make these on The Today Show with Matt Lauer! These will NEVER not be on our Christmas treat list! I have it on very good authority that Santa really loves these! ¾ box powdered sugar (more could be necessary if you elect to not use nuts or coconut) 1 stick of butter, melted 1 pound box vanilla wafers 1 6-ounce can (frozen can) orange juice 1 cup chopped nuts (optional) 1 7 ounce bag coconut (optional) Crush vanilla wafers in a food processor or blender to make fine crumbs. Add all other ingredients in bowl, and mix with your hands. Form into balls and roll in powdered sugar, or nuts, or coconut. Refrigerate to set. Store in refrigerator.
Quick and easy is a wonderful motto to adopt during Christmas! This candy is something my Grandmother used to make and I now make it and package it up to give as gifts for teachers, friends and neighbors! Aimee Fortney’s Crock Pot Candy This stuff is so good, you are going to love it, and you will not believe how simple it is to make, and how quickly it disappears! 16 ounce container of salted roasted peanuts 16 ounce container of unsalted roasted peanuts 1 bar Sweet German chocolate 12 ounce bag of milk chocolate chips 1 whole pack almond bark chocolate
Aimee Fortney
Layer in a crock part in order as written. Cook on low for 2 hours. Stir, drop on parchment paper. Cut up and serve.
Nottheperfectcook.com
You can watch Aimee, Not the Perfect Cook, on Nashville’s NBC affiliate, WSMV, every Monday and Friday at 4:30. Find her recipes, clips and blog, www.nottheperfectcook.com; like Not the Perfect Cook on Facebook, and follow on Twitter, @AimeeFortney.
Cracked Molasses Cookies ¾ Cup Shortening 1 Teaspoon cinnamon 1 Cup Sugar ½ Teaspoon Ground Ginger 1 Egg ½ Teaspoon Ground Cloves ¼ Cup Molasses 2 Teaspoons Baking Soda 2 Cups All Purpose Flour
Preheat the oven to 350 degrees. Cream the shortening and sugar in mixer bowl until fluffy. Beat in the egg and molasses. Shift the flour, cinnamon, ginger, cloves and baking soda together. Add to the creamed mixture, mixing well. Shape into small balls and roll in additional sugar to coat. Place on a nonstick cookie sheet and bake for about 8 to 10 minutes or until light brown. Cool on cookie sheet for several minutes. Remove to wire rack to cool completely. Yield 3 to 4 dozen.
Char Peterson
SomplaceinThyme.com
Merry Christm as!
Caramel Nut Bars 1 11 1/2 oz pkg (2 cups) milk chocolate morsels 2 Tbsp vegetable shortening 1 14 oz package caramels 2 Tbsp water 5 Tbsp butter or margarine 1 cup coarsely chopped, unsalted peanuts In double boiler over hot (not boiling) water, melt the chocolate chips and shortening. Stir until mixture melts and becomes smooth. Remove from heat and pour 1/2 of the mixture into a foil lined 8� square pan. Spread evenly and refrigerate until firm (approximately 15 minutes). Return the remaining mixture to low heat. Combine caramels, butter or margarine, and water in double boiler over boiling water. Stir until mixture is melted and smooth. Remove from heat and stir in peanuts. Spread mixture in the pan over the layer of chocolate. Top with the remaining chocolate and refrigerate until firm. Cut into squares. To keep the bars firm, store in the refrigerator.
Decadent Holiday Cream Cheese Bars 1 stick butter or margarine 1 box butter recipe yellow cake mix 4 large eggs 1 8 oz. cream cheese (softened) 1 16 oz. box or bag of powdered sugar 1 tsp. vanilla 1 cup nuts if desired (walnuts, pecans, etc.) Cut the stick of butter or margarine into small pieces and dot over the bottom of a 13� x 9� pan. Combine the cake mix and 1 large egg, stir until crumbly. Pat evenly in pan over the butter/margarine. Mix remaining 3 eggs, cream cheese, and powdered sugar until smooth. Stir in vanilla and nuts. Pour mixture into pan over the cake mix. Bake at 350 degrees F for 40-45 minutes or until lightly browned. Remove from oven and immediately run a knife around the edges to keep from sticking. Cool and cut into squares, then keep refrigerated.
Cherie Perry
BellaRosaDesigns.com
Spicy Pumpkin & Sweet Potato Soup Ingredients: 1 tablespoon coriander seeds 2 teaspoons cumin seeds 2 teaspoons dried oregano 1 tablespoon fennel seeds 1/2 teaspoon crushed red pepper 1/2 teaspoon salt 1/2 teaspoon whole black peppercorns 1 clove garlic 2 tablespoons olive oil, divided 1 medium sugar pumpkin 4 orange-fleshed sweet potatoes (small or 2 -3 large) 1 large onion, chopped 1 1/2 quarts chicken broth
Preheat oven to 400 degrees . In spice grinder, or mini food processor, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste. Wash pumpkin, and cut into 2-inch wide wedges, make sure to scrape away seeds. Peel sweet potatoes and cut each potato lengthwise into 6 wedges. Place the potatoes and pumpkin in a baking dish. Spread the spice paste onto the pumpkin and the potatoes. Roast potatoes and pumpkins in preheated oven 30 to 40 minutes, until tender when fork inserted. While they are roasting in the oven, place the chopped onion in a large pot, cook the onion in the remaining 1 tablespoon olive oil over medium heat until translucent. Once the pumpkin & potatoes are finished roasting, chop them into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Simmer for 10-15 minutes. Makes 6 servings.
Delicious Holiday Brittle Ingredients: 1 cup white sugar
1 cup peanuts
1/2 cup light corn syrup
2 tablespoons butter, softened
1/4 teaspoon salt 1/4 cup water
1 teaspoon baking soda
In a heavy 2 quart saucepan, bring to a boil sugar, corn syrup, salt, and water,over medium heat. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees , or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat; immediately stir in butter and baking soda; pour at once onto greased cookie sheet. With 2 forks, lift and pull peanut mixture into a rectangle shape; Cool completely. Once cool snap candy into pieces.
Fall Pumpkin Chocolate Chip Muffins 3/4 cup white sugar
1/2 teaspoon baking soda
1/4 cup vegetable oil
1/4 teaspoon ground cloves
2 eggs
1/2 teaspoon ground cinnamon
3/4 cup canned pumpkin
1/4 teaspoon salt
1/4 cup water
1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1/2 cup semisweet chocolate chips
3/4 teaspoon baking powder Grease and flour muffin tin or use greased paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in 400 degree preheated oven for 20 to 25 minutes. makes 12 muffins
Simmering Potpourri The following recipe is great for simmer pots or just simmering on the stove top to create the perfect holiday mood. Ideal for parties or even cold winter days. 3 cinnamon sticks 3 bay leaves 1/4 cup whole cloves 1 teaspoon ground cloves 2 lemon slices, fresh or 2 tablespoons dried lemon peel 2 tablespoons orange peel or dried orange peel 1/2 teaspoon ground nutmeg 1 quart water Mix all ingredients in medium saucepan. Simmer on low heat. Add more water as needed. Never leave simmering pot or stove tops unattended.
Heather’s Favorite Family Sugar Cookie Recipe INGREDIENTS: One cup softened, room temperature butter 1 ½ cups sugar 3 eggs (room temperature) 1 teaspoon real vanilla (no imitation) 3 ½ cups sifted all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt DIRECTIONS: Cream butter and sugar together in bowl with wooden spoon or spatula, add eggs and whip by hand with spoon until batter is lighter in color and fluffy. Add vanilla and stir in completely. Sift dry ingredients into the batter slowly. Stir by hand slowly until incorporated. Turn ball of dough onto a piece of plastic wrap, seal tightly into ball or patty and refrigerate for at least three hours. Once dough is chilled, you can roll it out to desired thickness on a floured surface and cut out with desired cookie cutters. For just sugar cookies, top cookie cutouts with colorful sugars and sprinkles and allow it to bake into the cookie. For iced sugar cookies, bake cookies plain, let cool and top with colored, homemade icings and sprinkles (don’t use that store-bought tub of “icing”). Bake 10-11 minutes at 350 degrees. Makes about four dozen cookies, depending on thickness. Heather’s note: I use this recipe year-round. If you don’t want to roll out the dough and use cookie cutters, just use a small scooper to form a ball of the chilled dough, roll it in your hand to make it perfectly round and place on a baking sheet. It makes perfectly round sugar cookies every time.
Editor’s Note: Heather Newman is the owner of Iced Bake Shop, a boutique bake shop run out of her home, formerly located on the square in historic Gallatin, Tenn. She also owns a wildly successful mobile cotton candy cart business, Spin Wheels Cotton Candy Cart. If you’re looking for a sweet addition to a holiday or New Year’s Eve party, her 14 flavors of freshly spun cotton candy will wow the young and the young at heart! She can be reached at: hallheather@hotmail.com or (615) 484-1045. You can find out more about both of her sweet businesses on Facebook! www.facebook.com/IcedBakeShop and www.facebook.com/SpinWheelsCottonCandy Photo by Heather Newman
Candy Cane Fudge Ingredients 2 (10 ounce) packages of vanilla baking chips 1 (14 ounce) can sweetened condensed milk ½ teaspoon peppermint extract 1 ½ cups crushed candy canes 1 dash red or green food coloring Line an 8 inch square pan with aluminum foil, and grease the foil. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from the heat and continue to stir till smooth. When chips are completely melted, stir in the peppermint extract, swirl in the food coloring and add the candy canes. Spread evenly in the bottom of the prepared pan. Chill 2 hours and then cut into squares.
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Recipes courtesy of SBSTeas.com
Mini Cheesecakes Crust 1 c. graham cracker or vanilla wafer crumbs 2 T. granulated sugar ¼ c. (1/2 stick) butter, melted ½ tsp. vanilla extract Filling 3 (8 oz.) pkgs. cream cheese, softened 1 c. granulated sugar 2 T. all-purpose flour 2 tsp. vanilla extract 3 lg. eggs, room temperature 1 c. sour cream Topping ½ c. heavy whipping cream 2 T. confectioners’ sugar, sifted ½ tsp. vanilla extract
Preheat oven to 300ºF. Spray 4 ( 4 ½-inch) mini-springform pans with nonstick baking spray. Tightly wrap the outside of each pan with aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in small bowl and stir until combined. Pat about 1/4 cup of crumb mixture onto bottom of each of the pans. Bake for 7 minutes. Let cool. Filling: In large mixing bowl, beat the cream cheese, sugar, flour and vanilla extract on medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the sour cream. Pour a ¼ of the batter into each of the 4 pans. Smooth the top. Place the springform pans in a large roasting or baking pan then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 35-45 minutes or until puffed around edges and center jiggles slightly. Remove the cheesecakes from the water bath, discard foil and transfer to cake rack. Cool for 5 minutes. With a thin-bladed knife loosen crust from sides of pans and cool for 20 minutes more. Unlatch the clasps and slip off the pan sides. Cool for an additional hour. If cheesecakes are not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate for 4 hours, preferably overnight. Serves 4. Topping: Do not prepare sooner than 3 hours before serving. Be sure the bowl and beaters have been chilled in the refrigerator for 15 minutes and that the whipping cream is cold. Beat all ingredients until stiff. Do not over beat. Pipe cream on top of each cake.
Kathleen Green
sweet-kathleens.com
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Holiday Tea
Traditional Christmas Tea Assorted Tea Sandwiches Berry Trifle Scottish Shortbread Mince Pie with Custard Tea and Coffee
By Laura DesMarais LaVie Charmante.com
Hosting a traditional British Christmas tea party for friends and family is a wonderful way to share time together and enjoy the blessings of the season. Because the menu can be prepared ahead of time and the table set early, it is an easy party for the hostess. When the guests arrive, just serve each one a glass of sherry while you put the kettle on for the tea! Here are some traditional recipes I’ve collected over the years from the mothers of my British friends. Enjoy! Sandwiches cut into triangles: Cucumber and Cream Cheese; Cheddar, Tomato and English Brown pickle spread; Egg and Watercress Berry Trifle: A trifle on the table is a British favorite. Easy to make and always lovely in a clear glass bowl so the layers can be admired. You can find a delicious berry trifle recipe on the following page. Scottish Shortbread For the tastiest shortbread use the best quality butter and flour you can find Ingredients: 4 oz rice flour 12 oz butter 10 oz regular flour 4 oz castor sugar Pinch of salt Preparation: Cream butter and sugar. Sift flours and salt. Add butter mixture by working it in lightly by hand. Form two balls and roll them out onto a floured board into rounds about ½ inch thick. Press a fork all the way around the edges for traditional design. Use a knife to score out the triangle slices and prick top all over with fork. Place rounds onto greaseproof paper on a baking sheet. Bake at 300 degrees Fahrenheit for 60 minutes. Let cool on the baking sheet then transfer to wire rack. Dust with sugar and cut into slices while its still warm. Makes 12 large wedges Mince Pie with Custard Individual mince pies made in tart pans are a wonderful Christmas treat in Britain. I make mine without suet. You can used purchased mincemeat to make the job a lot easier or make your own mince ahead of time with the recipe below. Mince filling Ingredients: 4 oz died apples or pears, chopped 4 oz dried apricots, chopped 1 lb raisins 1 lb sultanas (easy to find in an Indian store) Zest 3 small oranges and keep juice 5 TBL orange marmalade
8 oz brown sugar, softened 8 oz Demerara sugar 2 tsp Mixed Spice, ground 1/2 t p grated nutmeg 5 oz rum 5 oz brandy (Can omit this if you prefer)
Preparation: Stir all ingredients together into a large bowl. Cover and let it blend together for 3 days. Stir it up from time to time. Can in sterilized jars like you would jam. I store mine in the fridge. Best when made about 2 months ahead. Mince Pies Very easy to make once you have your mince made or if you use commercially made mince. Ingredients: 10 oz butter 3 oz clotted cream 1 lb plain flour 1 lb of mince mixture 5 oz sugar 5 TBL ground almonds 1 egg, beaten Add butter to flour until it is in small pieces like breadcrumbs. Add sugar, egg and mix well. It should be a quite firm dough. Refrigerate at least 30 minutes. Mix remaining ingredients together. Roll out the dough, use a 3 inch circle cutter to make 30 circles. Line tart pans with the pastry circles. Add filling. Cut out another 30 circles for the tops. Dampen the edges with water and place on top of the filling. Press to seal. Prick tops with fork or add pastry decorations in the shape of holly leaves, stars, etc. if you prefer. Bake at 350 degrees Fahrenheit 25 minutes. Let cool. Homemade Custard for the Trifle and the Mince Pie Ingredients: 4 oz. fine sugar like caster 1 pint milk 2 vanilla pods 8 large egg yolks Set aside 6 TBLS milk. Put rest of milk into and the vanilla pods into saucepan and bring to a near boil. Remove from heat and let vanilla pods sit in it for 12 minutes. Separate the egg yolks and add to the sugar and rest of the milk in a bowl and beat it till creamy and quite thick. Remove vanilla pods from the milk and pour milk into the egg mixture. Place in a saucepan and stir while cooking till the custard stays on the back of a spoon. Custard thickens as it cools. Can be served hot or cold. Serves 8.
Holiday Berry Trifle A lovely holiday dessert and good for you too! 2 10 oz packages frozen strawberries, thawed and strained. (save the juice) 1 12 oz package frozen raspberries thawed and strained. (save the juice) 1 12 oz package frozen blueberries or blackberries, thawed and drained 1 ¼ cups powdered sugar 1 ½ teaspoons cornstarch ¾ cup heavy whipping cream ¼ teaspoon Almond extract (optional) 48 oz non fat or low fat vanilla greek yogurt (no substitutions) (such as Chobani or Fage) 36-40 ladyfingers In a saucepan over medium heat, whisk together raspberry and strawberry juice with ¾ cup powdered sugar and cornstarch. Boil until thickened. Pour into a bowl and refrigerate until cool. In a medium bowl, whip the cream to stiff. In a large bowl, combine yogurt, almond extract, and remaining sugar. Fold in whipped cream. Place a double layer of ladyfingers at the bottom of a pretty clear glass bowl, next layer 1/3 of the yogurt mixture. Then spoon half of the berries, with a drizzle of the berry sauce. Layer another 1/3 of the yogurt mixture, followed by a double layer of ladyfingers, remaining yogurt, and the rest of the berries. Drizzle 3-4 tablespoons of the berry sauce to finish. Refrigerate 2 hours before serving. Serves 10 Variations include frozen mixed berries, vanilla instead of almond extract. Angel food cake slices or vanilla wafers instead of the ladyfingers.
Debbi Oeltjen
MarionberryCottage.com
Gingerbread Cake Cake 3 c. all-purpose flour 1 tsp. baking soda 1 T. ground ginger 1 ½ tsp. ground cinnamon ½ tsp. ground nutmeg ¼ tsp. salt ¾ c. (1 ½ sticks) butter, melted and cooled 1 c. light molasses 1 c. packed light brown sugar 1 ½ c. buttermilk 3 lg. eggs, room temperature Cream Cheese Frosting 1 (8 oz.) pkg. cream cheese, softened 1 (3 oz.) pkg. cream cheese, softened 1 c. (2 sticks) butter, softened 1 T. vanilla extract 5 c. confectioners’ sugar, sifted Garnish: ground cinnamon Preheat oven to 350ºF. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour. Sift together the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside. In large mixing bowl, beat the melted butter, molasses, brown sugar, buttermilk and eggs on medium speed until creamy. Reduce the mixer speed to low and add the flour mixture by thirds. Mix just enough to blend the batter after each addition. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire rack for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting: In large mixing bowl, beat the cream cheese, butter and vanilla extract on medium speed until soft and light. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar. Once all the sugar is incorporated increase mixer speed to medium and beat for 5 minutes. To complete cake: Spread the frosting between layers and on top and sides of cake. Store in the refrigerator. Bring to room temperature before serving and sprinkle ground cinnamon over the top of cake. Serves 12.
Kathleen Green
Sweet-Kathleens.com
Counting Down for the Holidays The holiday season is my favorite time of the year. I long for the cool fronts to arrive so I can pull out my recipes, baking pans, and ingredients to do baking of some kind or another. I enjoy baking and mailing cookies to our deployed military troops. But when baking for myself and my family I prefer deserts on the lighter side. I personally prefer to use Stevia or Splenda granulated that measures like sugar for my sugar substitute. Both come in a large bag in the baking isle.
Pumpkin Pie - Light
3 individual serve pkgs. of Stevia OR 1/2 cup of granulated Splenda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger
1/4 teaspoon cloves 2 eggs OR Egg Beaters equal to 2 eggs if you prefer less fat 1 can 100% pure pumpkin 1 can of Fat Free Evaporated Milk (12 fluid oz)
Mix the dry ingredients together in a tiny bowl and set aside. Beat the eggs in a large bowl. Stir in the pumpkin and dry mixture. Gradually add the evaporated milk and stir well. Pour batter into an unbaked pie shell and bake 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for another 45 minutes. Remove from the oven. Let cool on a cooling rack for 2 hours. Serve or refrigerate. Top with the sugar free or the light Cool Whip if desired.
Delicious Cheesecake - Light
Ingredients: 1 (8 or 9 inch) baked cheesecake crumb crust 1 cup low-fat cottage cheese 8 ounces tub-style light cream cheese 8 ounces nonfat cream cheese, room temperature 1 - 1/4 cups of Splenda Granular 2 Tablespoons all-purpose flour
2 Tablespoons cornstarch 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 1 large egg 3 large egg whites 1 - 1/4 cups light sour cream
Preheat the oven to 350 degrees. After baking the crumb crust below, tightly wrap the spring form pan that you have the baked crust in with heavy duty foil to make it waterproof. Now place the cottage cheese into a food processor or blender. Puree until completely smooth. Spoon into a large mixing bowl and add the nonfat and light cream cheeses. Using an electric mixer, beat on medium speed until creamy. Add the Splenda, flour, cornstarch, and the extracts, and beat on low until smooth. Add large egg and then egg whites, beating just briefly after each addition to incorporate. Stir in the sour cream with a large spoon. Pour into the prepared crust and smooth the top. Place the foil-wrapped pan in a large, deep baking pan, pour boiling water into the larger pan until it reaches halfway up the outside of the cheesecake spring form pan. Bake for 60 minutes or until the sides of the cake appear firm and center jiggles slightly. (For a 9 inch pan bake 50-55 minutes.) Turn off the heat, open the door, and let the cheesecake cool in the oven for 30 minutes. Remove the spring form cheesecake pan from the water bath and finish cooling the cheesecake. Refrigerate at least 6 hours before serving. Sometimes I top this recipe with about 3/4 cup of the no sugar added cherry or blueberry pie filling.
Crumb Crust for Cheesecake
12 squares of graham crackers 1 individual serving package of Stevia or 2 Tablespoons of Splenda Granular 1 Tablespoon margarine or butter, melted Preheat oven to 350 degrees. Spray an 8 or 9 inch spring form pan with nonstick cooking spray. Place graham crackers in a blender or food processor and pulse to make fine crumbs. Place the crumbs in a bowl and add Splenda OR Stevia and the melted butter or margarine. Stir to mix. Pour the crumb mixture into the bottom of the prepared pan. With your fingers, the back of a spoon, or a sheet of plastic wrap press down on the crumbs to cover the bottom of the pan. Bake for 5 minutes. Cool. (Be sure the crust is completely cool when using for any unbaked cheesecakes.)
New York Cheesecake - Light
Ingredients: Filling 16 ounces regular cream cheese (2 of the 8 ounce packages) 16 ounces of fat-free cream cheese (2 of the 8 ounce packages) 1 and 1/4 cups Splenda Granular 1 Tablespoon lemon juice 1 teaspoon vanilla 1/2 teaspoon lemon zest 4 eggs 1/3 cup light sour cream
Crust: 1 cup graham-cracker crumbs 2 Tablespoons butter or margarine, melted 2 Tablespoons Splenda Granular Topping 1 and 1/2 cups light sour cream 1/3 cup Splenda Granular
Preheat oven to 325 degrees. Wrap the outside of a 9 inch spring form pan in heavy-duty foil to waterproof the pan. Crust: In a large mixing bowl, combine graham cracker crumbs, margarine OR butter, and Splenda. Press into a 9 inch spring form pan.Bake crust for 5 minutes. Cool. Filling: Place cream cheese in large mixing bowl. Using an electric mixer, beat on medium speed until very creamy. Beat in Splenda, lemon juice, vanilla, and zest. Add eggs one at a time into bowl and beat briefly after each addition. Stir in sour cream. Pour cream cheese mixture into crust and smooth the top. Place cheesecake pan into a 9 x 13 inch or larger baking pan. Pour hot water into pan until it reaches halfway up the sides of the cheesecake pan. Bake for 45-50 minutes or until sides of the cake appear firm but the center still jiggles slightly. Turn oven off but leave cake in with oven door open. Topping: In a small bowl, mix sour cream and 1/3 cup of Splenda. Spoon and smooth sour cream over cheesecake while still in oven. Leave the cheesecake in the oven with door open for an additional 15 minutes. Remove the cheesecake pan from the water. Cool completely and refrigerate. Serve when well chilledThis is good topped with sliced fresh strawberries, or no sugar added cherry pie filling.
Lillian Hilton
Spice up the Holidays When the holidays come around each year, I cannot help but think of my mom. My mom didn’t bake much when I was a child but she did when I was an adult and I dearly loved her Holiday Pumpkin Cake. It had a wonderful spicy taste and a rich cream cheese and nut glaze. I would only eat one slice because it was so rich, but I looked forward to that one slice every Christmas. I am so glad that I called her on the phone one day and asked her to give me the recipe. She dictated it to me right then, and I wrote it down immediately. I never found that recipe among her collection of recipes so I am thankful for that call I made to her so long ago. Now during the Christmas holidays, I make the pumpkin cake if nothing but for memory sake and that one slice that I long for. I would like to share the recipe with you. Beware because it is deliciously rich and can be habit forming. You might even want more than one slice.
Pumpkin Cake Rich and Delicious First, mix these dry ingredients below together in bowl: 3 1/2 cups flour 2 teaspoons baking soda 1 teaspoon of nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt Set the bowl aside. Next, in a large bowl add the following in the order they are listed: 3 cups sugar 1 cup Wesson oil 4 eggs 2/3 cup water The dry mixture from above 2 cups of canned pumpkin (or fresh cooked and mashed) 1 cup chopped pecans 1 cup of SUGARED ORANGE SLICES CANDY (like gumdrops) (cut in small pieces, and floured so they won’t stick together) Mix well. Pour batter into a well greased Bundt cake pan. Bake 350 degrees for 75 minutes. Let cake cool while making glaze. Glaze: 1 box of powdered sugar (or 3 - 3/4 cups) 1/2 stick of real butter softened 1 pkg. of cream cheese softened 1 cup chopped pecans 1 teaspoon vanilla Mix these together over low heat stirring well. When smooth, remove from heat. Cool pan of glaze in a sink of ice water. Pour the glaze over the cake. It is absolutely delicious.
Lillian Hilton
Fun Fall Treats
Pumpkin Cheesecake with Cranberry Topping Crust
1 ½ c. graham cracker crumbs ¼ c. granulated sugar ½ tsp. ground ginger 6 T. butter, melted ½ tsp. vanilla extract
Filling
5 (8 oz.) pkgs. cream cheese, softened 2 ¼ c. graulated sugar 1 c. sour cream ½ c. pure maple syrup 6 lg. eggs, room temperature ½ c. all-purpose flour 1 T. ground cinnamon ½ tsp. ground nutmeg ¼ tsp. ground allspice 1 c. canned pumpkin 1 T. vanilla extract
Cranberry Topping
1 c. granulated sugar 1 c. water 1 tsp. grated orange peel ¼ tsp. ground cloves 2 c. fresh cranberries
Preheat oven to 325ºF. Spray a 10-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large bowl, beat the cream cheese, sugar and sour cream on medium speed until smooth. Add the maple syrup slowly. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Sift the flour, cinnamon, nutmeg, and allspice. Add to the cream cheese mixture. Blend in the pumpkin and vanilla extract. Gently pour the filling into the crust. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 6 hours, preferably overnight. Serves 16-18. Topping: Combine all ingredients in saucepan. Cook over medium heat stirring to dissolve sugar. When berries begin to pop remove from heat and cool to room temperature. Pour off excess liquid and spoon over cooled cheesecake. Chil until set about 4 hours. Recipe by Kathleen Green www.sweet-kathleens.com
A Chocolate Holiday Affair Everyone Loves Chocolate Especially during the Holidays! Easy Truffle Recipe ~ Celiac Friendly! Holidays can be a paltry affair when you have a gluten intolerance, also know as Celiac Disease. This recipe is just fine for a person with gluten intolerance if you use the ingredients in the recipe. If you wish to substitute ingredients, it’s a good idea to call the company which manufactures the substitute ingredient to inquire if their product is gluten free. Rich Chocolate Truffles Makes about 4 dozen truffles • 1 ¾ cups heavy cream • 15 ounces of Dagoba Semi-Sweet baking Chocolate. This brand can be found at some health food stores. Hershey’s might be ok. Ghiradelli, not sure! • ½ tsp. Authentic Foods Vanilla Powder, Gluten Free, available online at Gluten Free Mall. Regular vanilla extract always makes me very ill, some people with celiac disease are ok with it. • Planters chopped nuts • 100% powdered sugar (no fillers) 1. 2. 3. 4. 5. 6. 7.
Finely chop up the semi sweet chocolate until it is the size of the chopped nuts! Bring the cream to a boil over medium high heat. While the cream is heating transfer the chocolate to a mixing bowl. Pour the hot cream slowly on to the chocolate as you mix the two ingredients with a mixer. Use high speed. Cover the chocolate mixture and refrigerate for about 1 hour. When the mixture has a consistency like clay it is time to shape the truffles. Using about a teaspoonful of the chocolate mixture, shape it in to a rough ball. Using your palm, roll the ball around on the chopped nuts or powdered sugar. 8. Continue until the mixture is gone! 9. Refrigerate in a sealed container. The truffles will keep about 4-5 days. Alexa The Swallow’s Tale www.swallowstale.com
Christmas Morning Cinnamon Rolls Ingredients • • • • • •
3/4 cup milk 1/4 cup margarine, softened 3 1/4 cups all-purpose flour 1 (.25 ounce) package instant yeast 1/4 cup white sugar 1/2 teaspoon salt
• • • • • •
1/4 cup water 1 egg 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 cup margarine, softened 1/2 cup raisins (optional)
Directions 1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. 2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. 3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. 4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees 5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. 6. Frost while still warm with a butter cream icing or sprinkle with powder sugar.
Recipe courtesy of Barbara Nelson
Photography by Peter Nelson
Holiday Apple Pie 1 Double Crust Pie Recipe (use your favorite pie crust recipe or pkg. pie crust) 8-9 large tart cooking apples, peeled, cored and sliced thin 1/4 c. lemon juice 6 T. all-purpose flour, or whole wheat pastry flour is good 3/4 c. granulated sugar, more if you like it a little sweeter 1 tsp. ground cinnamon 1 tsp. ground nutmeg 2 T. butter Preheat oven to 400 degrees F. Place prepared bottom crust in a 9-inch pie pan ( I like to use glass pans). Place sliced apples into a large bowl and toss with the lemon juice. In a small bowl, combine the flour, sugar, cinnamon and nutmeg. Sprinkle 1/4 cup of the sugar mixture on the bottom pie crust and add the rest of the sugar mixture to the apples and stir to coat the apples. Fill the pie crust heaping full with the apple mixture. Dot with the butter. Place the top crust over the filling. Press edges together and flute. Wrap edges with a strip of aluminum foil to prevent excess browning. Remove foil about 15 minutes before pie is done baking. Bake the pie about 50-60 minutes, until the crust is golden brown. Recipe courtesy of Kathleen Green
25 Photography by Peter Nelson
photography by Peter Nelson
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