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Holiday Recipes

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Poet deVine
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since 05-26-99
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0 posted 12-10-2004 09:27 PM       View Profile for Poet deVine   Email Poet deVine   Edit/Delete Message      Find Poems  View IP for Poet deVine


I thought it would be fun to exchange some favorite holiday recipes here..so I'll go first.


**

Did you ever have a lot of people over for breakfast and wanted to serve french toast? You know with that you have to eat in shifts so the first batch is eaten warm...well..here's a good recipe that is made ahead of time and can be enjoyed all at once....


~~Overnight Filled French Toast with Raspberry Sauce

Prep time: 25 minutes
Start to finish: 9 hrs, 5 minutes
Serves 6 (increase accordingly)

Ingredients:
12 slices French bread cut into 1 & 1/2 inch thick slices

2 packages (3 oz each) softened cream cheese

2 tablespoons sugar

2 tablespoons orange marmalade

1/2 cup dried cranberries

8 eggs

2 cups milk

1/4 cup sugar

1/4 teaspoon salt

3 tablespoons butter or margarine, melted

Raspberry Sauce:
1 package (10 oz.) frozen sweetened raspberries, thawed

2 teaspoons cornstarch

2 tablespoons sugar

2 tablespoons orange marmalade

~~
1. Spray a 13x9 inch glass baking dish with cooking spray. Cut almost through each bread slice, cutting from top crust to - but not through- the bottom crust.

2. In a small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries.

3. Open bread slices enough to spread 1 heaping tablespoon cream cheese mixture evely on 1 cut surface of each slice. Press bread slices together. Place in the baking dish.

4. In a medium bowl, beat eggs, milk, 1/4 cup sugar and the salt with a wire whisk until well blended.

5. Pour over the bread, turning slices carefully to coat.

6. Cover baking dish tightly and refrigerate at least 8 hours overnight.

7. Heat oven to 425 degrees F. Drizzle melted butter over the bread. Bake uncovered 20 to 25 minutes or until golden brown.

8. Meanwhile, drain the juice fromt he raspberries into 1 cup glass measuring cup; add enough water to measure 3/4 cup. In a 1 quart saucepan, stir together the juice mixture,cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade. Heat to boiling, stirring occasionally; remove from heat. Cool 15 minutes. Stir in raspberries.

Serve french toast with the raspberry mixture.

(You can prepare the sauce the night before and just heat it up in the microwave)


Mysteria
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1 posted 12-10-2004 11:17 PM       View Profile for Mysteria   Email Mysteria   Edit/Delete Message      Find Poems  View IP for Mysteria

Wow!  That is awesome and will use that recipe for Christmas morning, thanks Sharon.

In return, one from me and one from Willow and her Mom too        

MY FAMILY'S FAVORITE CHRISTMAS JEWEL BARS

INGREDIENTS
(Will make 36 bars)

1-1/4 C flour
3/4 C butter or margarine (softened)
1/2 tsp salt
1 1/2 C halved, green & red cherries (mixed) (I use maraschino red cherries too)
2/3 C brown sugar
1 egg
1 1/2 C salted mixed nuts
The inexpensive ones will do nicely for your guests,  
But I love the Pecans, and Cashews for my family
1 C semi-sweet chocolate chips  (good ones) or a good quality chopped chocolate bar

METHOD

Preheat the oven to 200°C or 350°F or gas ovens to mark 3.

~  Combine flour & 1/3 C brown sugar.
~  Cut in the butter or margarine until mixture resembles coarse crumbs.
~  Press mixture onto bottom of 13"X9" pan.
~  Bake at 350 for 15 minutes. Remove from the oven.

~  Beat egg slightly in a large bowl.
~  Stir in remaining brown sugar & salt.
~  Add nuts, cherries and chocolate chips.
~  Toss lightly to coat.
~  Spoon this mixture evenly over baked layer.
~  Bake an additional 15-20 minutes.

Cool before cutting into squares or bars

__________________________________________________________________________________________________________    

REAL SCOTTISH SHORTBREAD (AN IRISH GIRL’S   RECIPE)

INGREDIENTS
(Will make one round or about 24 cookies)

2/3 C butter at room temperature
1/4 C ground rice or rice flour
1/3 C caster or icing sugar
1-1/2 C of plain (all-purpose) flour.
A wee extra sugar for dusting them when baked

You can decorate cookies with chopped glazed cherries, or nuts, and cut into shapes.

METHOD

Preheat the oven to 150°C or 300°F or gas ovens to mark 2

Grease and line wooden or crockery shortbread tray with parchment or a light spray.  
Cookie sheets need no preparation.

Using a wooden spoon or hand mixer combine the butter and sugar until the mixture is light,
fluffy and creamy.

Add the flour and ground rice to the bowl and,using a round bladed knife, form it into a dough.

Use your hands to form the dough into a ball.

Flour a flat surface and your hands.

Place the dough on the surface, kneading it round, turning it over, but not over-handling it (just until it “cracks.”

Flour the dough and the surface again and form it into a round with a rolling pin. While you roll your dough turn it about 45 degrees each time you roll to prevent it from shrinking during baking.

Place the round on the prepared tray, and use the back of a spoon handle make slight indents all the way around the edges of the form.

Score the round into 8 segments (like a pie) or in squares, using a sharp knife.

Place in the oven for 35-40 minutes. Leave to cook until it is slightly golden at the edge but still quite soft in the middle (test with a toothpick.)

Once it is ready, take it out and cut it into the segments straight away, or remove your cookies to a cool platter.

Leave the shortbread to settle for a while, and after about 10 minutes sprinkle the top with sugar through a sifter, or tea strainer.


You can serve these either warm or cold.



                        
Let there be peace on earth ~ and let it begin with me
Sunshine
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since 06-25-99
Posts 67715
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2 posted 12-10-2004 11:25 PM       View Profile for Sunshine   Email Sunshine   Edit/Delete Message      Find Poems   Click to visit Sunshine's Home Page   View IP for Sunshine

This is great, Sharons...it can be used for a brunch...and of course, there is always the ever wonderful egg/potatoe/cheese casserole!
Kellie_Cantrell
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since 05-22-2002
Posts 1680
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3 posted 12-13-2004 12:34 AM       View Profile for Kellie_Cantrell   Email Kellie_Cantrell   Edit/Delete Message      Find Poems  View IP for Kellie_Cantrell

My Favorite is:
Kolacky (Cookies)

type: refrigerator, rolled
makes: 3-1/2 dozen

1 cup vegetable shortening
8 ounces cream cheese, room temperature
1/4 teaspoon vanilla
pinch of salt
2-1/4 cups all-purpose flour
granulated sugar
jam or jelly

Cream together vegetable shortening and cream cheese.
Beat in the vanilla and salt.
Gradually blend in the flour.
Cover and refrigerate at least 1-2 hours.
Preheat oven to 350°F.
Roll out on a board dusted with granulated sugar until 1/8" in thickness.
Cut into 2" squares.
Add a teaspoon of jam in the center of each square.
Fold opposite corners to the center, overlap the corner, moisten the corners so they hold together.
Lightly brush tops with water and sprinkle with granulated sugar.
Bake 8 to 10 minutes or until lightly browned.
Kaoru
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Posts 3888
where the wild flowers grow


4 posted 12-14-2004 04:27 PM       View Profile for Kaoru   Email Kaoru   Edit/Delete Message      Find Poems  View IP for Kaoru

Klenater is a Swedish Christmas pastry..

4    tablespoons butter  
5    egg yolks  
4    tablespoons sugar  
   rind from 1 lemons  
1    tablespoon vodka or cognac  
1 1/2    cups plain flour  
   oil (for frying)  
   sugar and cinnamon, for sprinkling  

-----------------------------------

1.  melt the butter and set aside to cool.
2.  cream the egg yolks with the sugar.
3.  mix in the rest of the ingridients to form a elastic dough.
4.  wrap in tin foil and let it rest in the refrigirator for a couple of hours or over night.
5.  roll out the dough onto a floured surface.
6.  take a knife and cut strips about 1 inch wide and 4 inches long.
7.  for the special klenat apperance you cut a hole in the middle of every strip, take one end of the strip and put it through the hole in the middle and pull straight through the hole.
8.  it makes sort of a knot in the middle of the pastry.
9.  Heat oil in a pan.
10.  try it for the right teperature by dropping a piece of bread in the oil, if it turns golden in 1 minute the oil is the right temperature.
11.  put some of the klenates in at a time and cook them until golden brown.
12.  drain on kitchen towel.
13.  turn them over in a mixture of cinnamon and sugar.
14.  enjoy!
Yummy
Mysteria
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5 posted 12-14-2004 05:14 PM       View Profile for Mysteria   Email Mysteria   Edit/Delete Message      Find Poems  View IP for Mysteria

Meghan, you are a saviour!  I could not remember the name of those for the life of me, and my grandkids love them with the ends dipped in dark and white chocolate.  They will be thanking you next week
Kaoru
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where the wild flowers grow


6 posted 12-15-2004 05:26 AM       View Profile for Kaoru   Email Kaoru   Edit/Delete Message      Find Poems  View IP for Kaoru

Woohoo!
 
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