Recipe Secrets Forum - Apple Bran MuffinsChristmas Morning Cinnamon Rolls 28 Ginger-Fruit Compote 30...

Ron Douglas

Table Of Contents Appetizers 1

Artichoke Dip with Pretzels 2 Festive Cheese Spread 3 Holiday Cheese Tree 4 Holiday Dip 5 Provencale Tarts 6 Spiced Nuts 7 Stuffed Pinwheels 8 The Best Cheese Ball 9

Beverages 10 Classic Cooked Egg Nog 11 Cranberry Punch 12 Creamy Hot Chocolate 13 Holiday Mimosa 14 Hot Buttered Cider 15 Hot Buttered Rum 16 Hot Christmas Tea 17 Hot Cranberry Toddy 18 Noel Nog 19

Breads 20 Braided Challah 21 Christmas Bread 23 Cinnamon Swirl Loaf 24 Pumpkin Bread 25 Southern Egg Bread for Dressing 26

Breakfast 27 Christmas Morning Cinnamon Rolls 28 Ginger-Fruit Compote 30 Good Morning Pumpkin Pancakes 31 Lemon-Strawberry Waffles 32

Desserts 33 Almond Coconut Christmas Balls 34 Candy Cane Ring Cake 35 Cappuccino Crinkles 36 Caramel-Apple Pudding Cake 37 Christmas Rolled Oats Cookies 38

Christmas Tree Cutout Sugar Cookies 39 Christmas Wreaths 40 Egg Nog Bavarian Cream 41 Gingerbread Cupcakes With Pumpkin Cream Cheese Frosting 42 Gingerbread Cutouts 43 Holiday Almond Raisin Cookies 44 Holiday Chocolate Raisin Cookies 45 Holiday Cutout Cookies 46 Holiday Ginger Raisin Cookies 47 Holiday Orange Coconut Raisin Cookies 48 Holiday Pecan Cinnamon Raisin Cookies 49 Holiday Raisin Cookies 50 Holiday Torte with Maple Glaze 51 Light & Creamy Pumpkin Pie 52 Pumpkin Pie 53 Quick & Easy Pumpkin Cupcakes 54 Raspberry-Chocolate Cake 55 Sugar Cookie Snowmen 57 Sugar Cookies 59 Sweet Potato Pie 60 Thumbprint Cookies 62

Main Dish 63 Apricot Baked Ham 64 Chicken with Port and Figs 65 Corn Bread & Bacon Stuffed Pork Chops 67 Cranberry Stuffed Turkey Breasts 68 Deep-Fried Turkey 69 Garlic Prime Rib 70 Garlic-Roasted Lamb 71 Herb-Butter-Roasted Turkey 72 Herb-Roasted Cornish Hens with Root Vegetables 74 Holiday Shrimp Stir-Fry 75 Honey Baked Ham 76 Honey Glazed Ham 77 Perfect Turkey 78 Roast Turkey with Maple Herb Butter and Gravy 79 Roast Turkey With Tasty Chestnut Stuffing 81 Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust 82

Roasted Pork Tenderloin 83 Roasted Pork, Fennel, and Onions 84

Salads & Soups 86 Butternut Squash Soup 87 Harvest Pumpkin Corn Bisque 88 Holiday Cranberry Salad 89 Holiday Spinach Chowder 90 Honey Pumpkin Salad with Sage Croutons 91 Matzo Ball Soup 92 Triple-Corn Chowder 93

Side Dish 94 Basic Yankee Bread Stuffing 95 Berry Sausage Dressing 96 Cornbread Dressing 97 Crab Stuffing 98 Cranberry and Apricot Chutney 99 Cranberry Sauce with Lime and Ginger 100 Garlic Green Beans 101 Garlic Mashed Potatoes and Parsnips 102 Golden Acorn Squash With Raspberries 103 Guilt-Free Turkey Gravy 104 Holiday Green Beans 105 Holiday Stuffing 106 Pan Gravy 107 Roast Garlic Mashed Potatoes 108 Roasted Vegetables 109 Savory Turkey Gravy 110 Side Dish Dressing 111 Sour Cream Stuffing 112 Southern Fried Okra 113 Southwestern Jalapeno Cornbread Dressing 114 Squash Dressing 115 Stuffed Acorn Squash 116 Sweet Potato Casserole 117 Sweet Potato Fritters 118

Appetizers Artichoke Dip with Pretzels Festive Cheese Spread Holiday Cheese Tree Holiday Dip Provencale Tarts Spiced Nuts Stuffed Pinwheels The Best Cheese Ball

1

Artichoke Dip with Pretzels Surround this chunky dip with pretzels for Christmas treats.

1 14-ounce can artichoke hearts, drained and finely chopped 1 8-ounce container dairy sour cream 1/2 cup chunky blue cheese salad dressing 1/4 cup snipped chives or finely chopped green onion tops 40 large pretzel rods, small pretzel knots, and/or melba toast rounds

Stir together chopped artichoke hearts, sour cream, salad dressing, and chives. Place in serving bowl. Surround with pretzels and/or melba toast rounds for dipping. Makes about 2-1/2 cups (40, 1-tablespoon servings).

Serves 40

Nutrition Facts Nutrition (per serving): 31.0 calories; 77% calories from fat; 3.0g total fat; 4.0mg cholesterol; 56.0mg sodium; 1.0g carbohydrates; 0.0g fiber; 1.0g protein.

2

Festive Cheese Spread 2 (8 ounce) packages cream cheese, softened 1/4 cup butter or margarine, softened 2 Tbs Chives 2 tsp Parsley Flakes 1 tsp Garlic Pepper 1/2 tsp Dill Weed 1/4 tsp Thyme Leaves 1/2 red bell pepper, chopped

Beat together cream cheese and butter until fluffy with an electric mixer. Add remaining ingredients except red bell pepper; beat well. Place a piece of plastic wrap on a baking sheet. Spoon cheese mixture onto plastic wrap to form a candy cane shape, log or ball. Fold up plastic wrap over cheese to encase. Refrigerate until cheese is firm, about 4 hours or overnight. Unwrap cheese mixture. Place on serving plate. Smooth entire shape with spatula or knife. Decorate with bell pepper. May be covered and refrigerated overnight.

Serves 18 Ready in: 240 minutes

Nutrition Facts Nutrition (per serving): 30.0 calories; 93% calories from fat; 3.2g total fat; 4.7mg cholesterol; 33.8mg sodium; 13.1mg potassium; 0.3g carbohydrates; 0.1g fiber; 0.2g sugar; 0.2g protein.

3

Holiday Cheese Tree 8 oz cream cheese, softened 2 cup (8 oz.) shredded Cheddar cheese 3 Tbs finely chopped red bell pepper 3 Tbs finely chopped onion 1 Tbs lemon juice 2 tsp Worcestershire sauce 3/4 cup chopped fresh parsley Yellow bell pepper Baby cherry tomatoes Lemon peel

Combine cheese, chopped red bell pepper, onion, lemon juice and Worcestershire sauce in medium bowl; mix until well blended. Place on plate. Shape to form cone shape; about 6-inches tall. Press parsley evenly onto cheese tree. Using a cooie cutter or sharp knife, cut yellow bell pepper into star. Secure star, tomatoes and lemon peel (garland) with toothpicks. Serve with assorted crackers and breadsticks.

Serves 14


4

Holiday Dip 16 oz cream cheese, softened 1/2 cup mayonnaise or salad dressing 1/3 cup grated Parmesan cheese 1/4 cup sliced green onions - optional 10 bacon strips, cooked and crumbled

Beat cream cheese, mayonnaise and Parmesan cheese; add onions and mix well. Stir in bacon. Cover and refrigerate for 2 hours to allow flavors to blend. If desired - add diced pimentos and have a festive looking dip!

Serves 15


5

Provencale Tarts For a fast, fancy edge, use a fluted pastry wheel to cut the puff pastry for these elegant cheese first-course appetizers.

1 17.3-ounce package frozen puff pastry (1 sheet) 2/3 cup purchased tapenade 16 cherry tomatoes, quartered 1 8-ounce package crumbled feta cheese Fresh herb sprigs (optional)

Thaw puff pastry according to package directions. Cut into sixteen 2-1/2-inch squares. Place each square in a 2-1/2-inch muffin cup. Place about 1 teaspoon of the tapenade on each square. Top with two cherry tomato quarters and some of the feta cheese. Bake in a 425 degree F oven for 12 to 15 minutes or until pastry is puffed and golden brown. Remove from muffin cups. Garnish with fresh herb sprigs, if desired. Serve warm. Makes 16 appetizer servings.

Serves 32 Preparation time: 20 minutes Cooking time: 12 minutes


6

Spiced Nuts 2 Tbs (1/4 stick) butter or margarine 1 cup pecan halves 1 cup whole almonds 1 cup dry-roasted unsalted peanuts 1 Tbs Worcestershire sauce 1 tsp chili powder 1/2 tsp garlic salt 1/4 tsp cayenne pepper

Preheat the oven to 300°. In a 13- by 9-inch baking pan, place butter; set the pan in the oven to melt the butter. Remove the pan from the oven; add pecans, almonds, peanuts, and Worcestershire sauce to the melted butter. Stir until well mixed. Bake the nut mixture until it is toasted, stirring occasionally, about 30 minutes. Remove the nuts from the oven and sprinkle the mixture evenly with chili powder, garlic salt, and cayenne pepper. Toss until well mixed. Transfer the warm nuts to a bowl and serve immediately, or let cool and store them at room temperature in an airtight container until ready to serve.

Serves 12 Cooking time: 32 minutes

Nutrition Facts Nutrition (per serving): 220.0 calories; 77% calories from fat; 20.0g total fat; 5.0mg cholesterol; 116.0mg sodium; 7.0g carbohydrates; 6.0g protein.

7

Stuffed Pinwheels 1 env. Lipton Recipe Secrets Savory Herb with Garlic Soup Mix 8 oz cream cheese, softened 1 cup (4 oz.) shredded mozzarella 2 Tbs milk 1 Tbs grated Parmesan 2 pkgs. (10 oz. each) refrigerated pizza dough

Preheat oven to 425 F. Combine all ingredients except pizza dough; set aside. Unroll pizza crusts and top evenly with topping. Roll, starting at longest side, jelly-roll fashion. Cut into 32 slices. (If dough is too soft to cut - refrigerate or freeze so cutting is easier.) Spray baking sheet; place rounds, cut side down. Bake, uncovered, 13 minutes or until golden brown.

Serves 32


8

The Best Cheese Ball 2 - 8 oz packages of cream cheese 8 oz of your favorite French onion dip 2 small or one large can of black olives - sliced 1 lb of shredded Colby jack cheese 1 cup of chopped pecans

Allow the cream cheese to soften then combine with dip until smooth. Mix in the olives and Colby jack cheese. Form into a ball or log and roll in the chopped pecans. Serve with your favorite crackers. Serves 15


9

Beverages Classic Cooked Egg Nog Cranberry Punch Creamy Hot Chocolate Holiday Mimosa Hot Buttered Cider Hot Buttered Rum Hot Christmas Tea Hot Cranberry Toddy Noel Nog

10

Classic Cooked Egg Nog 6 Large Eggs 1/4 cup sugar 1/4 tsp salt, optional 1 quart milk*, divided 1 tsp vanilla Garnishes or Stir-Ins, optional

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 1600F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar. MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 1600F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above. GARNISHES AND STIR-INS: Choose 1 or several: Chocolate curls Maraschino cherries Cinnamon sticks Orange slices Extracts or flavorings Peppermint sticks or candy canes Flavored brandy or liqueur Plain brandy, rum or whiskey Fruit juice or nectar Sherbet or ice cream Ground nutmeg Whipping cream, whipped

Serves 12


11

Cranberry Punch 2 cups cranberry juice 2 cups pineapple juice 1 cup orange juice 3/4 cup triple sec (optional) 1 pint strawberries, hulled and sliced 1 lime, thinly sliced 4 cups ginger ale, chilled

In a large glass container, combine ingredients and chill thoroughly. Just before serving, slowly stir in the ginger ale. Pour into a punch bowl or large jug and add ice cubes.

Serves 10 Preparation time: 20 minutes


12

Creamy Hot Chocolate Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.

1 can (14 oz.) sweetened condensed milk 1/2 cup unsweetened cocoa 1 1/2 tsp vanilla extract 1/8 tsp salt 6 1/2 cup hot water Mini Marshmallows (optional)

In large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired. Serves 6


13

Holiday Mimosa 6 Tbs Grand Marnier or other orange-flavored liqueur 2 Tbs granulated sugar 1 bottle chilled Champagne 1 cup fresh orange juice

Pour the Grand Marnier in a small bowl. Put the sugar in a saucer. Dip the rims of Champagne glasses first in Grand Marnier, then in the sugar to form a crust. Fill each Champagne glass with three parts Champagne and 1 part orange juice.

Serves 6

Nutrition Facts Nutrition (per serving): 173.4 calories; 0% calories from fat; 0.1g total fat; 0.0mg cholesterol; 6.6mg sodium; 181.1mg potassium; 15.0g carbohydrates; 0.1g fiber; 0.4g protein.

14

Hot Buttered Cider 8 cups apple cider or apple juice 2 Tbs packed brown sugar 4 inches stick cinnamon 1 tsp whole allspice 1 tsp whole cloves 1 small lemon (peel only 2 Tbs butter 10 cinnamon sticks (optional)

Combine cider and brown sugar in a large saucepan. For a spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 15 minutes. Remove and discard spice bag. Top each serving with 1/2 teaspoon butter and serve with a cinnamon stick stirrer, if desired. Makes 10 to 12 servings.



15

Hot Buttered Rum 1 cup Butter 1 cup Brown sugar 1/2 cup Sifted fruit sugar 1 tsp Ground nutmeg 1 tsp Ground cinnamon 2 cup Vanilla ice cream, softened Rum Boiling water

In a small mixing bowl, beat together butter, both sugars and spices until well combined. Beat in the ice cream. Turn into a 4 cup freezer container. Seal and freeze. To serve, spoon about 1/3 cup mix into a mug, add one jigger of rum and 1/2 cup boiling water. Stir well.

Serves 4


16

Hot Christmas Tea 1 1/3 cups Water 6 Black tea bags 1 Cinnamon stick, broken 3 Whole cloves 1/3 cup Sugar 1 1/3 cups Cranberry juice cocktail 1 cup Burgundy wine Orange, pear, or apple slices, studded with Cloves, for garnish

In a saucepan, bring water to boil. Add tea and spices, cover, and let stand 5 minutes. Remove tea bags. Stir in sugar, cranberry juice, and wine. Return to medium heat and stir until sugar is dissolved and mixture is heated through. Serve in cups with fruit slices as garnish. This recipe yields about 8 servings. Serves 8


17

Hot Cranberry Toddy The rich scent of spices will fill the air if, after cooking, you leave the saucepan uncovered for a minute or two before transferring the drink to a carafe for serving.

1 48-ounce bottle cranberry juice (6 cups) 1/2 cup sugar 1/4 cup lemon juice 2 cups water 3 1-inch-long strips lemon peel 3 inches stick cinnamon 1 tsp whole cloves 1/3 cup bourbon, rum, or orange juice

Combine cranberry juice, sugar, lemon juice, and water in a 4-quart saucepan or Dutch oven. For spice bag, tie lemon peel, cinnamon, and cloves in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard spice bag. Add bourbon, rum, or orange juice. Transfer to a heatproof serving carafe or pot. Serve with a lemon peel strip in each cup, if desired. Makes about 12 (6-ounce) servings.

Serves 12


18

Noel Nog 10 large eggs 2 1/4 cups granulated sugar 2 cups half-and-half 2 cups heavy cream 1/4 tsp freshly grated nutmeg plus some for garnish 1 tsp pure vanilla extract 1/4 cup bourbon 1/4 cup brandy 6 large egg whites

In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half-and-half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F. Remove from the heat. Stir in the cream, nutmeg, vanilla, bourbon, and brandy. Cool, then cover and refrigerate until ready to serve. Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form, then fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg.

Serves 8


19

Breads Braided Challah Christmas Bread Cinnamon Swirl Loaf Pumpkin Bread Southern Egg Bread for Dressing

20

Braided Challah 2 packages active dry yeast 1/4 cup sugar 1 1/4 cups warm water 5 cups bread flour 2 tsp salt 3 large eggs 1/4 cup vegetable shortening Handful of sesame or poppy seeds Cornmeal for dusting

In a large container dissolve the yeast and a pinch of sugar in 1 cup of the warm water (105 to 115 degrees) and let stand for 10 minutes. Place the flour in a large bowl. Add the dissolved yeast and stir with a spoon. Add the remaining sugar, salt, 2 eggs,* and the vegetable shortening. Beat about one minute and then mix by hand. When the dough begins to leave the side of the bowl, turn it onto a lightly floured surface to knead. You can also use a dough hook in a mixer to blend and knead. Knead for about 15 minutes or until soft, adding more water or flour as necessary. Place the dough in a lightly greased bowl, turning the dough over so that the entire surface is lightly greased; cover the bowl with a cloth. Let rise in a warm place (75 to 8o degrees) for about an hour or until the dough doubles in size. Punch down and divide into 2 balls. Divide each ball into 6 snake-like pieces and roll out, about 12 inches long. Place all 6 strands on a board side by side, pressing the: 6 ends together. Divide into 2 groups of 3 strands. Now braid the 6 strands. Take the strand from the extreme left and place it over the other 2 and into the center. Take the second from the right and place it over the top to the far left. Take the one from the far right to what is now the center of your 6 strips. Then take the second one from the left and put it to the far right and take the far outside on the left to what is now the center. Go back to the right side and take the second from the right and put it over to the far left. Always work with the 2 outside strands. Continue braiding until the dough is used up. When you have finished squeeze the ends together. Repeat with the second loaf. For those who want less of a challenge, divide each ball into 3 strands and braid. Place the outside strip over the middle one, then under the third. Pull the strips tight. Continue braiding. (Braid half way through and then flips the challah, continuing to braid to the end. This way he gets a more even braid.) When finished braiding, tuck in the ends. Repeat with the remaining 3 strips. Using a pastry brush, brush the challah with the remaining egg mixed with water and sprinkle with sesame or poppy seeds. After you have brushed the bread, dip your second finger in the egg wash and indent the top of the braids. Then dip your finger in the seeds and touch the indented area again to make a more striking design. Sprinkle a cookie sheet with cornmeal and place the loaves on top. Cover with a plastic sheet and let rise for 30 minutes in a warm place. Bake in a preheated 375-degree oven for about 30 minutes or until golden.

21

Serves 40


22

Christmas Bread Maraschino cherries, bananas and macadamia nuts are a perfect trio in this holiday quick bread.

1 (10-ounce) jar maraschino cherries 1/3 cup butter or margarine, softened 2/3 cup firmly packed brown sugar 2 eggs 2 tsp baking powder 1/2 tsp salt 1 cup mashed ripe bananas 1/2 cup chopped macadamia nuts or walnuts 1-3/4 cups all-purpose flour

Drain maraschino cherries, reserving 2 tablespoons juice. Coarsely chop cherries; set aside. Put butter, brown sugar, eggs and reserved cherry juice in a large mixing bowl. Mix with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Combine flour, baking powder and salt; add to butter mixture alternately with mashed bananas, beginning and ending with flour mixture. Stir in cherries and nuts. Lightly spray a 9x5x3-inch baking pan with non-stick cooking spray. Spread batter evenly in pan. Bake in a preheated 350-degree oven 1 hour, or until golden brown and wooden pick inserted near center comes out clean. Remove from pan; let cool on wire rack. Wrap in plastic wrap or store in a tightly covered container.

Serves 16


Recipe Source Source: Cherry Marketing Institute

23

Cinnamon Swirl Loaf 6 cups all-purpose flour (6 to 6 1/2 cups) 1/3 cup granulated sugar 2 packages rapid rise yeast 1 1/2 tsp salt 1 cup milk 1/2 cup water 1/3 cup plus 6 tablespoons butter or margarine 2 eggs 1 egg white Cooking spray 1 1/2 cups 100% bran cereal 1 cup chopped walnuts 1/2 cup packed light brown sugar 3 tsp ground cinnamon

In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Heat milk, water and 1/3 cup butter until very warm (125 to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Meanwhile, process bran cereal in blender or food processor for 30 to 60 seconds or until ground and reduced to 1 cup (some coarse pieces will remain). Reserve. On lightly floured surface, divide dough in half. Roll each to 16 x 7-inch rectangle. Melt 3 tablespoons butter; brush on rectangles to within 1/2 inch of edges. Sprinkle evenly with 1/4 cup brown sugar, 2 teaspoons cinnamon, 3/4 cup ground bran and 3/4 cup nuts. Roll up tightly from short ends as for jelly roll; pinch seams and ends to seal. Spray two 8 1/2 x 4 1/2-inch loaf pans with cooking spray. Place loaves, seam sides down, in pans. Spray top of loaves with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Meanwhile, combine remaining 1/4 cup ground bran, 1/4 cup nuts, 1/4 cup brown sugar and 1 teaspoon cinnamon in small bowl. Cut in remaining 3 tablespoons butter until mixture is crumbly. Reserve. Lightly beat egg white; brush loaves. Sprinkle with reserved bran mixture. Bake at 375ºF for 40 to 45 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from pans; cool on wire rack.

Serves 30


24

Pumpkin Bread safflower oil, for coating loaf pan 1 1/2 cups whole-wheat pastry flour 1/2 cup raw oats, ground in blender 2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 2 tsp nutmeg 1/4 tsp allspice 2 tsp grated gingerroot 1/2 cup maple syrup 1/4 cup molasses 1/4 cup safflower oil or softened butter 2 egg whites 1 whole egg 2 Tbs lemon juice 1 Tbs grated orange peel 1 cup canned or cooked fresh pumpkin puree

Preheat oven to 350 degrees F. Lightly oil a 2-quart loaf pan. In a large mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and allspice. In a separate bowl combine gingerroot, maple syrup, molasses, oil, egg whites, egg, lemon juice, orange peel, and pumpkin. Combine contents of both bowls, mixing very lightly. Pour into prepared loaf pan and bake for 50 to 60 minutes. Let cool before slicing. Makes 1 large loaf.

Serves 8


25

Southern Egg Bread for Dressing 2 cups cornmeal, self rising 1 cup boiling water 2 tsp baking powder 1 tsp salt 2 tsp shortening 2 eggs 2 1/2 cups buttermilk

Scald the cornmeal with boiling water. Cool. Blend eggs, buttermilk, shortening and baking powder. When cornmeal is cool add milk mixture and thoroughly blend. Pour in a well greased pan and bake 25 minutes in moderately hot oven.

Serves 1


26

Breakfast Christmas Morning Cinnamon Rolls Ginger-Fruit Compote Good Morning Pumpkin Pancakes Lemon-Strawberry Waffles

27

Christmas Morning Cinnamon Rolls During the 1920s when baking yeast breads was an everyday occurrence, cinnamon rolls were a favored breakfast treat. Today, cinnamon rolls are often reserved for special occasions but they're still great anytime of the year.

3 1/2- 4 cup all-purpose flour 1 package active dry yeast 1 cup milk 1/3 cup butter 1/3 cup sugar 1/2 tsp salt 1 large egg 2 Tbs butter, softened 3/4 cup packed brown sugar 2 tsp ground cinnamon 1/2 cup raisins 1/2 cup chopped nuts 4 tsp half-and-half or light cream

Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal. Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes). Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly. Makes 12 rolls.

Serves 12 Preparation time: 45 minutes Cooking time: 25 minutes Ready in: 70 minutes

Nutrition Facts

28

Nutrition (per serving): 319.0 calories; 32% calories from fat; 12.0g total fat; 20.0mg cholesterol; 192.0mg sodium; 49.0g carbohydrates; 2.0g fiber; 6.0g protein.

29

Ginger-Fruit Compote Fruits such as oranges and apples were once cherished as holiday gifts. Rekindle the memory of such simple joys with this pleasing compote.

3/4 cup water 1/2 cup sugar 4 tsp lemon juice 1 Tbs snipped crystallized ginger 4 cups assorted fruit (such as sliced kiwifruit, orange sections, chopped apple, sliced banana, berries and/or seedless red grapes)

For syrup, combine water, sugar, lemon juice, and ginger in a small saucepan. Bring mixture to boiling; reduce heat. Cover and simmer for 5 minutes. Transfer to a bowl. Cool. Cover and chill up to 24 hours. Place fruit in a large serving bowl. Pour syrup over fruit, tossing gently to coat. Cover and chill up to 24 hours. Makes 6 servings.



30

Good Morning Pumpkin Pancakes 2 cups Biscuit mix 2 Tbs Packed light brown sugar 2 tsp Ground cinnamon 12 oz Carnation Evaporated Milk - (1 can), undiluted 1 tsp Ground allspice 1/2 cup Libby's Solid Pack Pumpkin 2 Tbs Vegetable oil 2 Eggs 1 tsp Vanilla extract

In a large mixer bowl, combine biscuit mix, sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter (depending on sizes of pancake desired) onto heated and lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden. Keep pancakes warm. Serve with syrup or honey. Yield is about 16 pancakes. Gilding The Lily: Add about 1/2 cup chopped pecans to the batter. Top the pancakes with a mixture of softened butter and orange marmalade. Comments: Delicious and handsomely colored, these pumpkin flapjacks are not just for holiday time. Year-round (as long as that essential canned pumpkin is in the cupboard), teamed with butter, maple syrup or honey, and ham or bacon, they'll have everyone wide awake and ready for seconds.

Serves 8


Recipe Source Source: Michael McLaughlin

31

Lemon-Strawberry Waffles 3 cups Strawberries 1/2 cup Margarine or butter, at room temperature 2 cups All-purpose flour 1 tsp Baking powder 1 tsp Baking soda 1/4 tsp Salt 2 cups Nonfat or lowfat lemon yogurt 2 Eggs

Turn on waffle iron, following manufacturer's instructions. Use utility knife to cut tops off strawberries on cutting board. Cut berries into thin slices and place in serving bowl. Place frying pan on burner, add margarine, and melt slowly over low heat. Turn off burner. Place flour, baking powder, baking soda, and salt in large bowl and mix with whisk until well blended. Place yogurt and eggs in medium-size bowl and mix with whisk until blended; add to flour mixture and mix with whisk until well blended. Add melted margarine to batter and mix with whisk until well blended. Use utility spoon to place about 3/4 cup batter on center of waffle iron; close iron and cook for about 5 minutes, until steaming stops. Carefully open iron and use fork to remove waffle to serving plate. Repeat until all batter is used. Turn off waffle iron. Serve waffles with strawberries. This recipe yields 12 waffles. Comments: No one will guess the secret ingredient in your waffles -- it's lemon yogurt! For variety, try another flavor of yogurt or use a different berry on top.

Serves 12


32

Desserts Almond Coconut Christmas Balls Candy Cane Ring Cake Cappuccino Crinkles Caramel-Apple Pudding Cake Christmas Rolled Oats Cookies Christmas Tree Cutout Sugar Cookies Christmas Wreaths Egg Nog Bavarian Cream Gingerbread Cupcakes With Pumpkin Cream Cheese Frosting Gingerbread Cutouts Holiday Almond Raisin Cookies Holiday Chocolate Raisin Cookies Holiday Cutout Cookies Holiday Ginger Raisin Cookies Holiday Orange Coconut Raisin Cookies Holiday Pecan Cinnamon Raisin Cookies Holiday Raisin Cookies Holiday Torte with Maple Glaze Light & Creamy Pumpkin Pie Pumpkin Pie Quick & Easy Pumpkin Cupcakes Raspberry-Chocolate Cake Sugar Cookie Snowmen Sugar Cookies Sweet Potato Pie Thumbprint Cookies

33

Almond Coconut Christmas Balls 1 1/2 cups confectioner's sugar 1 1/2 cups shredded coconut 2 Tbs cream 1/3 tsp almond extract 1/4 tsp melted butter red food coloring green food coloring

Mix together the confectioners' sugar, 1 cup coconut, cream, almond extract and melted butter. Stir until all are well combined. Now divide the mixture into three equal parts. color one pink to red, one green and leave the other one white. Shape into 3/4 - 1 inch fat balls. Now roll the balls in rest of coconut and let stand about 24 hours to firm up. Makes 2 to 3 dozen balls.,

Serves 12


34

Candy Cane Ring Cake 1 package betty crocker supermoist white cake mix 3 egg whites 1 cup water 1/4 cup vegetable oil 1/2 tsp peppermint extract 1/2 tsp red food color crushed peppermint hard candies

Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan. Beat cake mix (dry), egg whites, water, oil and extract in large bowl on low speed, scraping bowl constantly, until moistened. Pour about 2 cups of the batter into pan. Pour about 3/4 cup and the batter into small bowl; stir in food color. Carefully pour pink batter over white batter in pan. Carefully pour remaining batter over pink batter. Bake until cake pulls away form sides of pan and springs back when touched lightly near center 45 to 50 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool completely. Spread glaze over top of cake, allowing some to drizzle down side. Sprinkle top with peppermint candies.

Serves 8


35

Cappuccino Crinkles A double rolling in granulated sugar makes these crackled cookies extra sparkly.

1/3 cup butter (no substitutes), softened 1 cup packed brown sugar 2/3 cup unsweetened cocoa powder 1 Tbs instant coffee granules 1 tsp baking soda 1 tsp ground cinnamon 2 large egg whites 1/3 cup vanilla yogurt 1 1/2 cups all-purpose flour 1/4 cup granulated sugar

Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32 cookies.



36

Caramel-Apple Pudding Cake When you can not decide what kind of dessert to serve, this double-delicious pudding cake will please everyone. Served warm with a dollop of cinnamon ice-cream, it is perfection.

2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups) 3 Tbs lemon juice 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 1/4 cup raisins 1 cup all-purpose flour 3/4 cup packed brown sugar 1 tsp baking powder 1/4 tsp baking soda 1/2 cup milk 2 Tbs butter (no substitutes), melted 1 tsp vanilla 1/2 cup chopped pecans or walnuts 3/4 cup caramel ice cream topping 1/2 cup water 1 Tbs butter (no substitutes)

Preheat oven to 350 degrees F. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.



37

Christmas Rolled Oats Cookies 3 cups brown sugar 6 eggs 6 cups rolled oats, Old Fashioned 6 cups all-purpose flour 3 cups nut meat 3 cups raisins 1 1/2 cups candied mix fruit 1 1/2 cups milk 3 tsp baking soda 3 tsp cinnamon 1 1/2 tsp vanilla 3/4 tsp salt

Beat eggs until light add sugar and beat, add shortening and beat into first mixture. Add flour, cinnamon, salt and vanilla. Add and mix well. Add raisins. Dissolve soda in milk. Stir quickly into mixture. Add rolled oats, nuts and fruit and mix well. Drop from teaspoon on greased cookie sheet. top with red and green cherries, nuts and dates. Bake for 15 minutes at 375 degrees.

Serves 12


38

Christmas Tree Cutout Sugar Cookies Use as many colors of dough as you like--the decorating is done on these cookies before they even go in the oven! For a classic sugar cookie cutout, leave out the food coloring and special decorations.

1/3 cup butter, softened 1/3 cup shortening 3/4 cup granulated sugar 1 tsp baking powder 1/8 tsp salt 1 large egg 1 tsp vanilla 2 cups all-purpose flour 2- 3 assorted colors of paste food coloring

In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough into portions, tinting each portion of dough with a different color of food coloring. Knead coloring into dough until well mixed. Cover and chill about 1 hour or until dough is easy to handle. On a lightly floured surface, roll a portion of the dough at a time to 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut dough into desired shapes. (For 5-1/4-inch cookies, roll dough to 1/4-inch thickness.) Place cutouts on an ungreased cookie sheet. Refrigerate cutouts for 15 minutes. Using small cookie cutters, make smaller cutouts and fill each opening with another color of dough. Bake in a 375 degree F oven for 7 to 8 minutes for smaller cookies or about 10 minutes for larger cookies or until edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 48 (2-1/2-inch) cookies or 16 (5-1/4-inch) cookies. (Nutrition facts are per 2-1/2-inch cookie.)



39

Christmas Wreaths 1/2 cup light corn syrup 3 Tbs sugar 3 Tbs butter green food coloring 2 1/4 cups corn flakes red cinnamon candies shredded coconut

Combine corn syrup, sugar and butter in a saucepan. Bring to a boil over medium heat. Stir constantly. Continue boiling for 5 minutes, stirring constantly. Remove from heat and add a few drops of food coloring at a time until the mixture is about the color green that you want. Remember, you are trying to simulate the color of a Christmas evergreen wreath. Now stir the warm syrup into the dry corn flakes. Stir until well combined. Now drop by the teaspoons onto waxed paper. You want to make little round wreaths. They can be as small as an inch or you can use all the mixture and make one huge wreath to use as a centerpiece-dessert. Decorate you wreaths with cinnamon candies to look life ornaments or holly berries. You also may sprinkle on shredded coconut to look life snowy branches. Let cool to harden. Yield": This will depend on what size wreaths you make. You might get one big one or lots of tiny ones.

Serves 8


40

Egg Nog Bavarian Cream 2 envelopes unflavored gelatin 1/2 cup sherry wine 2 Tbs sugar 1/4 tsp salt 3 cups egg nog 1 cup whipping cream Walnut halves 1 small jar walnut sundae syrup

Soften the gelatin in the wine in a 2 cup glass measure Place the cup containing the gelatin in a pan of water. Heat until the gelatin completely dissolves. Add the sugar and salt to the gelatin. Then add 1 cup of the egg nog slowly to the gelatin mixture, stirring and heating until the mixture is blended. Blend the gelatin mixture with the remaining 2 cups of egg nog and chill until thickened but not set. Whip the cream until stiff and fold into the partially set egg nog mixture. Pour the completed cream into a 1 1/2 quart mold or into individual molds or sherbert glasses. At serving time, unmold if molded, and garnish with walnut halves and dribble walnut sundae over all. Serves 8 - 10.

Serves 8


41

Gingerbread Cupcakes With Pumpkin Cream Cheese Frosting 1 box prepared gingerbread mix, prepared to directions on package for cake 8 oz cream cheese, softened 1/2 cup canned pumpkin puree 1/4 tsp grated nutmeg 1 orange, zested 1/2 tsp vanilla extract 3 1/2 cups powdered confectioners' sugar Shaved crystalized ginger, for garnish

Preheat the oven to 375 degrees. Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool. Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger.

Serves 8


42

Gingerbread Cutouts Ginger is just one of the spices in this timeless cutout cookie recipe. Use your favorite cookie cutters to personalize the cookies.

1/2 cup shortening 1/2 cup sugar 1 tsp baking powder 1 tsp ground ginger 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 cup molasses 1 large egg 1 Tbs vinegar 2 1/2 cups all-purpose flour

In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl. Beat in the molasses, egg, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or until easy to handle. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8 inch thick. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet. Bake in a 375 degrees F oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies. Makes 36 to 48 cookies.



43

Holiday Almond Raisin Cookies 1/2 cup butter or margarine, softened 1/3 cup granulated sugar 1 Egg yolk 1/4 tsp almond extract 1/8 tsp salt 1 cup flour 1/2 cup natural raisins 1/3 cup toasted slivered almonds

Cream butter and sugar. Beat in yolk, almond extract and salt. Mix in flour just to blend thoroughly. Mix in raisins almonds to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container.

Serves 8


44

Holiday Chocolate Raisin Cookies 1/2 cup butter or margarine, softened 1/3 cup granulated sugar 1 Egg yolk 1/8 tsp salt 1 cup flour 3 Tbs unsweetened cocoa powder 1/2 cup natural raisins

Cream butter and sugar. Beat in yolk and salt. Mix in flour and cocoa just to blend thoroughly. Mix in raisins to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container.

Serves 8


45

Holiday Cutout Cookies 1 cup Unsalted butter, at room temperature 3/4 cup Sugar 3 Egg yolks 1 piece Vanilla bean - (abt 2" long) 2 1/2 cups All-purpose flour 1 tsp Baking powder 1/2 tsp Salt

In a bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time, beating well after each addition. Cut the vanilla bean in half lengthwise and, using a small, sharp knife, scrape the seeds into the butter mixture. Mix well. In a sifter, combine the flour, baking powder, and salt. Sift the flour mixture directly onto the butter mixture. Reduce the mixer speed to low and beat until well mixed. Divide the dough into 4 equal portions. Shape each portion into a ball and then flatten the balls into disks. Wrap the disks in plastic wrap and refrigerate overnight. (The dough can be prepared up to 3 days ahead.) Let it soften slightly at room temperature before continuing. Position a rack in the upper third of an oven and preheat to 350 degrees. Butter 2 large baking sheets. On a lightly floured work surface, roll out a dough disk 1/4-inch thick. Using cookie cutters, cut out the desired shapes. Transfer the cutouts to the prepared baking sheets. Gather up and reroll the scraps and cut out more cookies. Then repeat with the remaining dough disks. Bake until the cookies are golden on the edges, about 8 minutes. Transfer the cookies to racks and let cool completely. Store in an airtight container at room temperature for up to 1 week. This recipe yields 4 to 5 dozen cookies. Comments: These classic Christmas cookies can be decorated in a variety of ways. They can be sprinkled with colored sugar crystals before baking, or decorated with white icing using a pastry bag fitted with a plain tip or a plastic bag with a corner snipped off.

Serves 48


46

Holiday Ginger Raisin Cookies 1/2 cup butter or margarine, softened 1/3 cup packed brown sugar 1 Egg yolk 1/8 tsp salt 1 cup flour 2 tsp ground ginger 1/2 cup natural raisins 1/3 cup chopped candied ginger

Cream butter and sugar. Beat in yolk and salt. Mix flour and ground ginger, mix into yolk mixture just to blend thoroughly. Mix in raisins and candied ginger to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container.

Serves 12


47

Holiday Orange Coconut Raisin Cookies 1/2 cup butter or margarine, softened 1/3 cup granulated sugar 1 Egg yolk Finely grated peel of 1 orange 1/8 tsp salt 1 cup flour 1/2 cup golden raisins 1/2 cup toasted shredded coconut

Cream butter and sugar. Beat in yolk, orange peel and salt. Mix in flour just to blend thoroughly. Mix in raisins and coconut to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container.

Serves 12


48

Holiday Pecan Cinnamon Raisin Cookies 1/2 cup butter or margarine, softened 1/3 cup granulated sugar 1 Egg yolk 1/8 tsp salt 1 cup flour 1 1/2 tsp ground cinnamon 1/2 cup natural raisins 1/3 cup chopped pecans

Cream butter and sugar. Beat in yolk and salt. Mix in flour and cinnamon just to blend thoroughly. Mix in raisins and pecans to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container.

Serves 12


49

Holiday Raisin Cookies 1/2 cup butter or margarine, softened 1/3 cup granulated sugar 1 Egg yolk 1/8 tsp salt 1 cup flour 1/2 cup natural raisins

Cream butter and sugar. Beat in yolk and salt. Mix in flour just to blend thoroughly. Mix in raisins to distribute evenly. On lightly floured surface, roll into a 12" long. Wrap securely and refrigerate at least 1 hour and up to 1 week. With sharp knife, cut 1/3" thick slices, and place 1" apart on baking sheets. Bake in preheated 350 degree oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely. Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces. Allow to set before storing in layers between sheets of waxed paper in airtight container.

Serves 12


50

Holiday Torte with Maple Glaze safflower oil and flour, for coating pan 1 cup pureed sweet potato, cooked and peeled 1/4 cup safflower oil or melted butter 1 tsp vanilla extract 4 eggs, separated 2/3 cup light honey 1/4 tsp nutmeg 1/2 cup whole-wheat pastry flour or unbleached white flour 1 Tbs baking powder 1 tsp baking soda 3/4 cup ground walnuts 1 pinch salt grated rind of 1 orange 1/4 cup maple syrup walnut halves

Preheat oven to 350 degrees F. Lightly oil and flour 2 1/2- to 3-quart bundt pan. In a food processor or blender, puree sweet potato, the 1/4 cup safflower oil, vanilla, egg yolks, and honey until smooth. Set aside. Sift together nutmeg, flour, baking powder, and baking soda. Stir in ground walnuts and salt. Combine with sweet potato mixture and stir briefly. Add orange rind. Beat egg whites until stiff peaks form. Carefully fold into batter and pour into prepared bundt pan. Bake until a knife tip inserted in center comes out clean (about 40 minutes). Let cool for 10 minutes, then unmold. In a small saucepan over high heat, boil maple syrup for 3 minutes. Pour over top of cooled cake. Decorate with walnut halves. Makes 1 bundt cake.

Serves 10


51

Light & Creamy Pumpkin Pie 1 cup canned pumpkin 1/2 cup cold milk 1 package jello vanilla instant pudding and pie, (6 serving) filling 1 tsp pumpkin spice 3 1/2 cups Whipped Topping, thawed 1 Graham Cracker Ready-Crust Brand pie crust

Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl. Beat at lowest speed of electric mixer until well blended, about 1 minute. Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping.

Serves 12


52

Pumpkin Pie 4 servings cooking spray 4 sheets phyllo dough 1/2 cup dark brown sugar 1/4 tsp ground cloves 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp cornstarch 1/8 tsp table salt 1 1/2 cups canned pumpkin puree 1 1/2 cups fat-free evaporated milk 1/2 cup fat-free egg substitute 1 tsp vanilla extract

Preheat oven to 350 degrees. Lightly coat a 9-inch round pie pan with cooking spray. Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet's corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes. Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients. Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 pieces.

Serves 8


53

Quick & Easy Pumpkin Cupcakes Easy and delicious cupcakes using spice cake mix, canned pumpkin and a prepared cream cheese frosting. Great for dessert or snack!

1 pkg. (18.25 oz.) spice cake mix 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 3 large eggs 1/3 cup vegetable oil 1/3 cup water 1 container (16 oz.) prepared cream cheese or vanilla frosting Assorted sprinkles

Preheat oven to 350° F. Paper-line or grease 24 muffin cups. Blend cake mix, pumpkin, eggs, vegetable oil and water in large mixer bowl until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Spread cupcakes with frosting. Decorate as desired.



54

Raspberry-Chocolate Cake Impress your friends and family with this 4-layer decadent dessert at your next holiday gathering.

2 1/4 cups all-purpose flour 1 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt 2/3 cup butter (no substitutes), softened 1 3/4 cups sugar 2 large eggs 3 oz unsweetened chocolate, melted and cooled 1 tsp vanilla 1 1/4 cups water 3 Tbs raspberry liqueur or framboise (optional) 1/2 cup seedless raspberry jam 1 recipe Raspberry-Chocolate Frosting 1 cup fresh raspberries (optional)

Preheat oven to 350 degree F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, baking soda, and salt in a mixing bowl; set aside. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well-mixed. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Add the dry mixture and the water alternately to beaten mixture, beating on low speed after each addition, just until combined. Pour batter into the prepared pans; spread evenly. Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool cake layers thoroughly on racks. Place one cake layer, cut side up, on serving plate; spread with half of the raspberry jam. Top with second cake layer, cut side down. Spread with about 2/3 cup Raspberry-Chocolate Frosting. Place another cake layer, cut side up, on top of frosting; spread with remaining jam. Top with last cake layer, cut side down. Frost top and sides with all but 3/4 cup of the remaining frosting. Pipe remaining frosting on top of cake. If desired, garnish with raspberries. Makes 14 servings.


Nutrition Facts

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56

Sugar Cookie Snowmen These snowman cookies are fun for kids to shape and decorate.

1 cup butter, softened 1/2 cup granulated sugar 1 tsp vanilla extract 2 1/4 cups all-purpose flour 1/4 cup miniature semisweet chocolate pieces 1 cup sifted powdered sugar 3-4 teaspoons milk 2-4 assorted colors of paste food coloring 24 large gumdrops 1 package rolled fruit leather, cut into 3-inch-long-thin strips

Beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, vanilla, and 1/4 teaspoon salt; beat until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour with a wooden spoon. For each snowman you,ll need to shape 3 balls of the dough ^ one 1-inch ball, one 3/4-inch ball, and one 1/2-inch ball. Roll a portion of the dough between both hands ^ this is a job that the kids can do. Use a ruler to measure the size of dough balls. Place 3 balls for each snowman, on cookie sheet, in decreasing sizes with the edges just touching. Press the balls together slightly but not enough that you change the shape of the balls. Leave about 1-1/2 inches of space between each snowman cookie. Insert 2 miniature semisweet chocolate pieces in the smallest ball for the eyes, 1 chocolate piece in the middle ball for a button, and 2 chocolate pieces in the largest ball for two more buttons. Line up the buttons in the medium and large balls. Bake in a 325-degree F. oven for 18 to 20 minutes or until bottoms of cookies are very lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely. To make the icing, stir together sifted powdered sugar and enough milk to make an icing that is of piping consistency. Divide the icing into 3 small bowls. Tint 1 portion pink. This will be for the arms and the mouth. Tint another portion green. This portion is used for the broom. Tint the remaining portion orange; this will be for the nose. Place each color in a small, heavy plastic bag. Snip off a corner in the bag to make a small opening. The hats are made out of gumdrops. Sprinkle the work surface with a little granulated sugar. Flatten a large gumdrop to a thin oval shape that is about 1-1/2x1 inches with a rolling pin. You may also need to add a little sugar to the surface of the gumdrop to keep it from sticking to the rolling pin. With your fingers, shape the oval into a cone and pinch the edges together. Roll up the bottom edge of the cone to form a hat brim. For each scarf, cut rolled fruit leather into 3-inch-long thin strips. Carefully tie the strip around the snowman,s neck. Attach the gumdrop hat to the head with a little icing. Use the orange icing to add a carrot nose. Use the pink icing to add a mouth, and arms to each cookie. Use the green icing to add a broom to the side of the body. Makes 24 cookies.

57

Make-Ahead Tip: Bake and cool cookies completely; do not decorate. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label and freeze up to 1 month. Thaw and decorate as above.


Nutrition Facts Nutrition (per serving): 139.0 calories; 50% calories from fat; 8.0g total fat; 21.0mg cholesterol; 78.0mg sodium; 17.0g carbohydrates; 1.0g protein.

58

Sugar Cookies 1 cup (2 sticks) margarine or butter, softened 2/3 cup sugar 1/2 cup Light Corn Syrup 1 Tbs lemon juice 1 egg 3 1/2 cups flour 1/4 tsp salt Cooking Spray

In large bowl with mixer at medium speed beat margarine and sugar, corn syrup, lemon juice and egg until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle. Preheat oven 350°F. On lightly floured surface roll out dough, 1/3 at a time, to 1/8-inch thickness. Cut into desired shapes. Place on cookie sheets coated with cooking spray. Decorate as desired with colored sugar. Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks. Store in tightly covered containers.

Serves 48


59

Sweet Potato Pie Join the ranks of many southern families who make this nicely spiced pie -- instead of pumpkin -- their holiday dessert.

2 medium sweet potatoes (about 1 pound), peeled and cubed 1 1/4 cups all-purpose flour 1/4 tsp salt 1/3 cup shortening 4-5 Tbs cold water 1/4 cup butter or margarine 3/4 - 1 cup packed brown sugar 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp salt 3 large eggs, slightly beaten 1 12-ounce can evaporated milk 1 cup whipped cream (optional) 1/8 tsp ground nutmeg (optional)

In a large covered saucepan cook sweet potatoes in boiling water about 15 minutes or until tender. Meanwhile, in a medium mixing bowl combine flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle cold water, 1 tablespoon at a time, over part of mixture. Gently toss with fork just until all dough is moistened. Form dough into ball. On a lightly floured surface roll dough from center to edge into a 12-inch circle. Transfer pastry to a 10-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge as desired. Line unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake for 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 400 degrees F. Drain potatoes. In a large bowl combine potatoes and butter. Beat with electric mixer until smooth. Add sugar, cinnamon, nutmeg, and the dash salt. Beat until combined. Add eggs. Beat on low speed just until combined. Gradually stir in evaporated milk. Carefully pour filling into prepared pastry shell. Cover edge of pie with foil. Bake in the 400 degree F oven for 10 minutes. Reduce heat to 350 degrees F and bake for 40 to 50 minutes more or until knife inserted in center comes out clean. Cool on wire rack for 1 hour. Serve warm. (Or, cover and refrigerate after 2 hours.) If desired, serve with whipped cream sprinkled with ground nutmeg. Makes 8 servings.


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61

Thumbprint Cookies 1/4 Basic dough 2 Egg whites 3/4 cup finely chopped walnuts Jam or jelly

Heat oven to 350 degrees. Shape dough into 3/4" balls. Beat egg whites slightly. Dip balls into egg whites; roll in walnuts. Place about 1" apart on ungreased cookie sheet. Press thumb or finger gently into center of each cookie. Bake until set, 10 to 12 minutes; cool. Fill thumbprint with jam. Makes about 2 dozen cookies.

Serves 10


62

Main Dish Apricot Baked Ham Chicken with Port and Figs Corn Bread & Bacon Stuffed Pork Chops Cranberry Stuffed Turkey Breasts Deep-Fried Turkey Garlic Prime Rib Garlic-Roasted Lamb Herb-Butter-Roasted Turkey Herb-Roasted Cornish Hens with Root Vegetables Holiday Shrimp Stir-Fry Honey Baked Ham Honey Glazed Ham Perfect Turkey Roast Turkey with Maple Herb Butter and Gravy Roast Turkey With Tasty Chestnut Stuffing Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust Roasted Pork Tenderloin Roasted Pork, Fennel, and Onions

63

Apricot Baked Ham 1 (5 pound) fully-cooked, bone-in ham 20 whole cloves 1/2 cup apricot preserves 3 tablespoons dry mustard 1/2 cup packed light brown sugar

Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F. Serves 10 Cooking time: 100 minutes Ready in: 110 minutes


64

Chicken with Port and Figs Start fall off right with a scrumptious roasted chicken supper. Top the chicken with a heavenly sauce made from port wine, lemon zest, and dried figs, and you have turned an everyday meal into an extraordinary one. Look for ruby port; it is the lightest and fruitiest in flavor and will lend the richest color to your sauce. Black mission figs, with their purple-black color, will blend in perfectly; or for a contrasting green variety, try Calimyrna figs.

8 dried figs, tough stems removed 1 cup water 2/3 cup plus 1 tablespoon port 2 3-inch-long strips lemon zest 1 chicken (3 to 3 1/2 pounds), quartered 1 Tbs olive oil Salt Fresh-ground black pepper 1 Tbs butter, cut into four pieces

Heat the oven to 375 degrees F. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liquid. Cut the figs in half. Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the remaining 1 tablespoon port and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter. Cook until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Heat the broiler. Broil the chicken until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the fig-poaching liquid. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken.

Serves 4

Nutrition Facts

65


66

Corn Bread & Bacon Stuffed Pork Chops 6 pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 pounds) 4 slices bacon, cut into 1/2-inch pieces 1 medium onion, chopped ( 1/2 cup) 1 small green bell pepper, chopped ( 1/2 cup) 1 cup corn bread stuffing crumbs 1/2 cup water 1/2 cup shredded cheddar cheese (2 ounces) 1/2 tsp seasoned salt 1/2 tsp dried marjoram leaves 1/4 tsp pepper

Heat oven to 350 degrees. Make a pocket in each pork chop by cutting into side of chop toward bone. Cook bacon in a 12-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese. Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill each pocket with about 1/3 cup corn bread mixture. Cook pork in same skillet over medium heat, turning once, until brown. Place pork in ungreased 9-by-13 pan. Cover tightly with aluminum foil. Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.

Serves 6


67

Cranberry Stuffed Turkey Breasts 2 boneless and skinless turkey breasts 1 (12 ounce) package herb-seasoned dry bread stuffing mix 1 1/2 cups sweetened-dried cranberries 1 cup chopped pecans 1/2 cup pecan halves 2 Tbs olive oil

Prepare stuffing mix according to package directions, set aside and let cool. With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet. On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans. Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends. Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until a knife inserted draws clear juices. Do not let these get overly dry. Allow rolls to set for 15 minutes before slicing (don't forget to cut off strings) into 1/2 to 3/4 inch circles. Leave one roll whole and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, garnish by sprinkling with the whole pecans and some dried cranberries.



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Deep-Fried Turkey This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket.

3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion

In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.



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Garlic Prime Rib 1 (10 pound) prime rib roast 10 cloves garlic, minced 2 Tbs olive oil 2 teaspoons salt 2 tsp ground black pepper 2 tsp dried thyme

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Serves 15


70

Garlic-Roasted Lamb 1 shank half leg of lamb (about 3 pounds) 1/8 tsp each salt and pepper 8 cloves garlic, sliced in half lengthwise 2 large sprigs fresh rosemary or 2 teaspoons dried 2 tsp olive or canola oil 4 large sweet potatoes, peeled and cut into 1-inch cubes 6 parsnips, cut into 1-inch pieces

Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper. With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits. In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center. Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly. Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.



71

Herb-Butter-Roasted Turkey Surround the glorious baked bird with festive trimmings, including herbs, baby squash, Seckel pears, crab apples, quinces, and a sprinkling of pomegranate seeds.

1 14-pound turkey 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/2 cup butter (no substitutes), softened 2-3 tablespoons snipped fresh thyme, tarragon, marjoram, and/or rosemary 2 cloves garlic, minced

Preheat oven to 425 degrees F. Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper. For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast. Spoon some of the stuffing into the neck cavity. Skewer neck skin to back. Spoon more of the stuffing loosely into the body cavity. (If you pack stuffing too tightly, it will not get hot enough by the time the turkey is cooked.) Tuck drumsticks under tail skin, or tie to tail. Transfer any remaining stuffing to a 2-quart casserole; cover and chill in the refrigerator. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone. Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F. Continue roasting turkey for about 3-1/2 to 4 hours or until thermometer registers 180 degrees F. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. Bake casserole of stuffing alongside turkey during the last 40 minutes or roasting. During the last 30 minutes of roasting, uncover turkey. When done, remove turkey from oven; cover. Let turkey stand 20 minutes before carving. To serve, remove stuffing from turkey; transfer to a serving bowl. Carve turkey and serve warm. Makes 14 servings.


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73

Herb-Roasted Cornish Hens with Root Vegetables 2 1- to 1-1/2- pounds Cornish game hens 4 medium carrots, peeled and cut into 2-inch lengths 4 medium parsnips, peeled and cut into 2-inch lengths 2 small turnips, peeled and cut into wedges 1 medium onion, cut into wedges 3 Tbs olive oil or cooking oil 1 clove garlic, minced 2 tsp dried rosemary, crushed 2 tsp dried oregano, crushed 1/2 tsp salt

Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned. To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.



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Holiday Shrimp Stir-Fry 1 1/2 lbs fresh jumbo shrimp, peeled, deveined 1 tsp corn oil 2 scallions, minced 2 tsp minced ginger 2 garlic cloves, minced 3/4 cup low-sodium low-fat chicken broth 3 Tbs lite soy sauce 2 Tbs cider vinegar 2 tsp rice vinegar 1/4 tsp chili powder 1 Tbs cornstarch 2 Tbs water 3 cups hot cooked brown rice

Heat the oil in a large skillet or wok over medium-high heat. Add the scallions, ginger, and garlic. Stir-fry for 30 seconds. Add in the broth, soy sauce, cider vinegar, rice vinegar, and chili powder. Bring to a boil, then lower the heat to medium. Add the shrimp to the sauce and cook for 3 to 4 minutes until shrimp just turns pink. Mix together the cornstarch and water. Add to the skillet and cook until sauce thickens. Serve the shrimp over cooked rice.

Serves 6

Nutrition Facts Nutrition (per serving): 214.0 calories; 12% calories from fat; 3.0g total fat; 161.0mg cholesterol; 508.0mg sodium; 26.0g carbohydrates; 2.0g fiber; 2.0g sugar; 21.0g protein.

75

Honey Baked Ham 1/2 Spiral-cut smoked ham (about 7 lbs. fully cooked) 1/2 cup Pear Nectar 1/2 cup Orange juice 1/2 cup Firmly packed brown sugar 1/2 cup Honey

Preheat oven to 375 F. Place ham, cut end down, in a baking pan. Mix together pear nectar and orange juice in a bowl. Bake ham in a preheated oven for 15 minutes, basting twice with juice mixture. Mix together brown sugar and honey in a small bowl. Brush mixture over ham. Bake for about another hour, or until internal temperature measures 140°F on an instant read meat thermometer. Serve Immediately.

Serves 10


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Honey Glazed Ham 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!)

5 lbs ready-to-eat ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter

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.



77

Perfect Turkey 1 (18 pound) whole turkey, neck and giblets removed 2 cups kosher salt 1/2 cup butter, melted 2 large onions, peeled and chopped 4 carrots, peeled and chopped 4 stalks celery, chopped 2 sprigs fresh thyme 1 bay leaf 1 cup dry white wine

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.



78

Roast Turkey with Maple Herb Butter and Gravy This is the perfect turkey. The maple adds a sweet flavor that is just divine. A family favorite! Substitute 2 teaspoons dried marjoram if fresh marjoram is not available.

2 cups apple cider 1/3 cup real maple syrup 2 1/2 Tbs chopped fresh thyme 2 Tbs chopped fresh marjoram 1 1/2 tsp grated lemon zest 3/4 cup butter, softened salt and pepper to taste 12 lbs whole turkey, neck and giblets reserved 2 cups chopped onion 1 1/2 cups chopped celery 1 1/2 cups chopped carrots 3 cups chicken broth 1/3 cup all-purpose flour 1 bay leaf 1/2 cup apple brandy

To prepare the maple herb butter, boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat. Mix in 1 tablespoon thyme, half of marjoram, and lemon zest. Whisk in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated) Preheat oven to 375 degrees F (190 degrees C). Position rack in lower third of oven. Rinse turkey, and pat dry with paper towels. Place turkey on a rack set in a large roasting pan. Slide hand under turkey breast skin to loosen. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, loosely spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrots and reserved turkey neck and giblets around turkey in pan. Sprinkle vegetables with 1 tablespoon thyme and remaining marjoram. Pour 2 cups broth into pan. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with heavy-duty foil, and roast until meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C), about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes. Reserve mixture in pan for gravy. For the gravy: strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoon reserved maple butter and 1/3 cup flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add remaining thyme and bay leaf. Boil until reduced to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired.

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Season gravy to taste with salt and pepper. Brush turkey with any remaining maple butter and serve with gravy.



80

Roast Turkey With Tasty Chestnut Stuffing Simple but seriously yummy.

2 lbs chestnuts 2 cups butter 2 cups minced onion 2 cups minced celery 10 cups dried bread crumbs 1 tsp dried thyme 1 tsp dried marjoram 1 tsp dried savory 1 tsp dried rosemary 12 lbs whole turkey, neck and giblets removed salt and freshly ground black pepper to taste

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely. To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary. Preheat oven to 350 degrees F (175 degrees C). Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan. Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.



81

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust 1/4 cup whole-grain mustard 3 Tbs extra-virgin olive oil 1 Tbs dried savory, finely crumbled 1 Tbs dried thyme, finely crumbled 1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed) Vegetable oil for sautéing Coarse salt Freshly ground black pepper

In a small bowl, mix together the mustard, olive oil, savory, and thyme. Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You’ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals. Heat the oven to 450 degrees F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 min. per side (there are three or four sides per roast) to get a good sear. When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120 degrees F for medium rare, about 20 min. (Check after 15 min.; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in the warm spot for at least 15 min. before slicing. Serve warm or at room temperature.

Serves 10


82

Roasted Pork Tenderloin 1 pkg. (10 oz.) fresh red or white pearl onions 3 Tbs olive oil 1 pork tenderloin (1 1/2 lbs.) Salt, pepper 3 cup butternut squash, (1/2 inch pieces) 2 Tbs molasses 2 Tbs chopped parsley

Boil onions for 3 minutes; drain; cool; peel off skins. Heat oil; season and brown pork; transfer to baking pan. Add onions to skillet with squash and 2 T. water. Season and scrape up bits; cook for 4 minutes; add to roasting pan. Roast at 450 F. Brush with molasses during last 15 minutes of roasting. Let stand 10 minutes before cutting. Serves 4


83

Roasted Pork, Fennel, and Onions Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.

2 Tbs butter 1 cup fresh sage 1 1/2 Tbs whole black peppercorns 2 tsp cumin seeds 3 lbs fat-trimmed loin roast, rolled and tied with bone 4 red onions, halved 3 bulbs fennel, untrimmed 2 Tbs olive oil 1 1/2 cups orange juice 1/2 cup chicken stock 1 Tbs balsamic vinegar salt to taste

Melt butter in frying pan over medium high heat. Add 1/2 cup sage and stir until leaves are slightly darker green and crisp, about 1 minute. Transfer with slotted spoon to towels to drain. When leaves are cool, wrap in towels and seal in plastic bag. Save butter. Finely grind peppercorns and cumin in a spice grinder. Rinse pork and pat dry; rub pepper mixture all over the meat. Tuck remaining sage leaves equally under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a 10x15-inch pan. Cut onions in half crosswise; don't peel. Trim off feathery fennel tops and reserve. Trim any bruises or dark spots from fennel. Rinse, then slice each vertically to make 3 or 4 equal slices. Pour 2 tablespoons olive oil into a 10x12x15-inch rimmed pan and tilt to coat. Turn onions cut side down in pan. Turn fennel slices in pan to coat with oil. Put roast on middle rack in 400 degree F (205 degrees C) oven. Drizzle fennel with 3/4 cup orange juice. Set vegetables on rack beneath pork. Bake until fennel slices are browned lightly on the bottom, about 35 minutes, then turn slices. Continue to cook with onions until both vegetables are browned on the bottom, about 20 minutes longer. If drippings in the pan get dark enough to scorch, pour a couple tablespoons of water onto them and tilt pan to distribute moisture. Bake pork until thermometer inserted in the center reaches 145 degrees F, about 45 minutes. Transfer meat to large platter and keep warm; let stand at least 10 minutes. Add 2 tablespoons water to vegetables and tilt pan to distribute moisture; leave in pan and keep warm. Remove rack and discard fat, then add reserved butter, remaining 3/4 cup orange juice, broth, and vinegar to roast pan. Boil on high heat, stirring to release browned drippings, until reduced to about 1/2 cup, about 10 minutes. Drain juices from pork into pan.

84

Arrange onions and fennel with pork. If desired, add some of the feathery greens from fennel tops. Sprinkle with the fried sage leaves. Slice roast and serve with vegetables and sauce. Add salt to taste.

Serves 8


85

Salads & Soups Butternut Squash Soup Harvest Pumpkin Corn Bisque Holiday Cranberry Salad Holiday Spinach Chowder Honey Pumpkin Salad with Sage Croutons Matzo Ball Soup Triple-Corn Chowder

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Butternut Squash Soup 1 cup finely-chopped onions 1 butternut squash - (abt 3 lbs), peeled, cubed 4 cups defatted chicken broth 1 1/2 cups Mott's Natural apple sauce 1/2 tsp salt 1/4 tsp freshly-ground white pepper 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp curry powder 1/4 tsp ground coriander

Spray large saucepan or Dutch oven with nonstick cooking spray; heat over medium heat until hot. Add onions; cook and stir about 5 minutes or until transparent. Add squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Increase heat to high; bring mixture to a boil. Cover; reduce heat to low. Simmer 10 to 15 minutes or until squash is fork-tender, stirring occasionally. In food processor or blender, process soup in small batches until smooth. Return soup to saucepan. Cook over low heat 5 minutes or until hot, stirring occasionally. Refrigerate leftovers. Microwave Directions: In large microwave-safe bowl, combine onions, squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry powder and coriander. Cover; cook at High (100% power) 15 minutes or until squash is fork-tender, stirring once. In food processor or blender, process soup in small batches until smooth. Return soup to bowl. Cover; cook at High 3 minutes or until hot. Refrigerate leftovers.

Serves 8

Nutrition Facts Nutrition (per serving): 112.0 calories; 6% calories from fat; 1.0g total fat; 238.0mg sodium; 25.0g carbohydrates; 7.0g fiber; 5.0g protein.

87

Harvest Pumpkin Corn Bisque 1 (10 ounce) package frozen corn in butter sauce 1/4 cup sliced green onions 1 Tbs sugar 1/4 tsp cinnamon 1 (16 ounce can) pumpkin (2 cups) 1 (10 1/2 ounce) can condensed chicken broth 2 cups half and half

In medium saucepan, combine all ingredients except half and half. Bring to boil, stirring frequently. Reduce heat; cover and simmer for 5 minutes. Stir in half and half. Heat gently, stirring frequently. DO NOT BOIL. Serves 8


88

Holiday Cranberry Salad 1 lb Raw cranberries, ground 1 1/3 cups Sugar 2 cups Red grapes, halved and seeded 16 oz Crushed pineapple - (1 can), drained 1/2 lb Mini-marshmallows 1 cup Whipping cream, whipped 3 oz Cream cheese - (1 pkg), softened 1 cup English walnuts, chopped

Combine ground berries and sugar; mix well and refrigerate overnight. Add grapes, pineapple, and marsmallows to berry mixture; mix well. Add softened cream cheese to whipped cream and blend thoroughly. Just before serving add nuts and cream mixture to berry mixture. Serves 10


89

Holiday Spinach Chowder 1 Tbs Canola oil 1 large Yellow onion, diced 2 medium Red bell peppers, seeded and diced 2 Celery stalks, chopped 2 Garlic cloved - (to 3), minced 6 cups Water or vegetable stock 4 cups Peeled, diced white potatoes, - (abt 4 med) 2 Tbs Dried parsley 2 tsp Dried oregano 2 tsp Dried thyme 1 tsp Salt 1 tsp Freshly-ground black pepper 1 package Fresh spinach - (10 oz), rinsed, trimmed, and coarsely chopped - (abt 8 cups) 2 cups Milk, whole

In a large saucepan, heat the oil over medium-high heat. Add the onion, bell peppers, celery, and garlic, and cook, stirring, for 5 to 7 minutes. Add the water or stock, potatoes, parsley, oregano, thyme, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally. Stir in the milk and return to a gentle simmer. Remove from the heat and let stand for 10 minutes. To thicken, mash the potatoes against the side of the pan with the back of a spoon. Ladle the soup into bowls and serve hot. This recipe yields 12 servings. Serves 12


90

Honey Pumpkin Salad with Sage Croutons This unusual salad is a wonderful starter to the meal. Toasted bread slices are rubbed with sage and pumpkinseed oil, then topped with vinegary apples, honey-roasted pumpkin salad and finely chopped persimmons.

1 sugar pumpkin or butternut squash (1 1/2 pounds), peeled, seeded and cut into 1-inch dice 1/4 cup honey 2 Tbs unsalted butter, melted Eight 1/2 inch-thick slices of country bread Roasted pumpkin seed oil, for brushing 5 sage leaves 1/4 cup pumpkin seeds 1 Granny Smith apple, halved, cored and thinly sliced 2 Tbs apple cider vinegar 1 Fuyu persimmon, peeled and finely chopped (optional)

Preheat the oven to 375 degrees F. In a bowl, toss the pumpkin with the honey and the melted butter. Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool. Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted. Brush the toasts generously with pumpkin seed oil and rub with the sage leaves. Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant. In a bowl, toss the apple with 1/2 tablespoon of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 tablespoons of vinegar. Season both with salt and pepper. To Serve Set a crouton on each plate and top with the apple slices. Spoon the pumpkin salad and chopped persimmon over the apple slices. Garnish with the toasted pumpkin seeds and serve.

Serves 8


91

Matzo Ball Soup 2 large egg whites 1 large egg 1 Tbs vegetable oil 1/4 cup unflavored seltzer 2/3 cup matzo meal 2 Tbs minced parsley 3/4 tsp salt (or to taste) 1/4 tsp black pepper 6 1/4 cups chicken stock or low-sodium chicken broth

In a medium-size bowl, whisk together the egg whites, egg, and oil, then whisk in the seltzer. Add the matzo meal, 1 tablespoon of the parsley, the salt, and pepper, stirring until smooth. Cover and refrigerate for 30 minutes. While the matzo mixture chills, half-fill a large saucepan with cold water and bring to a boil over high heat. Using your hands, roll the matzo mixture into 1-inch balls (about 22) and drop them into the boiling water. Lower the heat, cover, and simmer for 40 minutes or just until the matzo balls are cooked through. In another large saucepan, bring the stock to a boil over high heat, adding additional salt to taste if you wish. Using a slotted spoon, transfer several matzo balls from the boiling water to each soup bowl, then ladle over the hot stock. Garnish with the remaining 1 tablespoon of parsley.



92

Triple-Corn Chowder A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup.

1 cup loose-pack frozen whole kernel corn 1/4 cup chopped green or sweet red pepper 1/4 cup water 2 Tbs chopped onion 1 tsp instant chicken bouillon granules 1/8 tsp pepper 1 cup milk 2 Tbs yellow cornmeal 1/4 cup chopped sliced dried beef or fully cooked ham 2 Tbs corn nuts or coarsely broken corn chips (optional)

In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain. In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through. To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips. Makes 2 side-dish servings.

Serves 2

Nutrition Facts Nutrition (per serving): 215.0 calories; 16% calories from fat; 4.0g total fat; 45.0mg cholesterol; 1267.0mg sodium; 33.0g carbohydrates; 14.0g fiber.

93

Side Dish Basic Yankee Bread Stuffing Berry Sausage Dressing Cornbread Dressing Crab Stuffing Cranberry and Apricot Chutney Cranberry Sauce with Lime and Ginger Garlic Green Beans Garlic Mashed Potatoes and Parsnips Golden Acorn Squash With Raspberries Guilt-Free Turkey Gravy Holiday Green Beans Holiday Stuffing Pan Gravy Roast Garlic Mashed Potatoes Roasted Vegetables Savory Turkey Gravy Side Dish Dressing Sour Cream Stuffing Southern Fried Okra Southwestern Jalapeno Cornbread Dressing Squash Dressing Stuffed Acorn Squash Sweet Potato Casserole Sweet Potato Fritters

94

Basic Yankee Bread Stuffing Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.

1 lb ground pork sausage 1 Tbs butter 6 stalks chopped celery 2 onions, chopped 2 (1 pound) loaves day-old white bread, torn into small pieces 1 1/2 tsp sage seasoning mixture salt and pepper to taste 2 eggs 1 cup chicken broth

Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender. In a large bowl, place the sausage, celery, onions, bread, sage, salt and pepper. Beat the eggs in small bowl and mix into the sausage mixture. Pour broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.



95

Berry Sausage Dressing 2 cups fresh cranberries 1 cup orange juice 1/3 cup sugar 1 lb pork sausage 8 oz cornbread stuffing mix, package mix 1/2 tsp baking powder 1 cup finely chopped celery 1/2 cup finely chopped onion 1 egg 2 Tbs water

In a saucepan, combine cranberries, orange juice and sugar. bring to a boil for 5 minutes. Cool. Break sausage into small pieces over stuffing mix in a large bowl and sprinkle with baking powder. add celery, onion and egg beaten with water. Toss gently to mix. Fold in cooled cooked cranberries. Spoon mixture into a 2 quart casserole. Cover tightly and bake in a 325 degree oven for 40 minutes. Remove cover and continue baking for 15 minutes more. Serves 8


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Cornbread Dressing This is a flavorful variation on traditional cornbread dressing. It's delicious even when cold. Try it in a sandwich with leftover turkey!

1 (9x9 inch) pan cornbread 8 slices white bread, lightly toasted 2 Tbs butter 1 onion, chopped 1/2 lb portobello mushrooms, sliced 2 tsp granulated garlic 2 tsp ground black pepper 1 egg, beaten 1 cup white wine 1/2 cup chicken broth

In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften. Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread. Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten. Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.

Serves 10


97

Crab Stuffing 1 lb crab meat, fresh or frozen 1/2 cup chopped onion 1/3 cup chopped celery 1/3 cup chopped green pepper 1/3 cup melted fat or oil 2 cloves garlic, finely chopped 2 cups soft bread cubes 3 Eggs, beaten 1 Tbs chopped parsley 1/2 tsp pepper

Thaw frozen crab meat. Drain crab meat. Remove any remaining shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in fat until tender. Combine bread cubes, eggs, parsley, salt and pepper, cooked vegetables and crab meat; mix thoroughly.

Serves 6


98

Cranberry and Apricot Chutney 1 1/4 cups granulated sugar 1/2 cup water 1 12-ounce package cranberries (3 cups) 3/4 cup snipped dried apricots 3 Tbs brown sugar 3 Tbs cider vinegar 1 Tbs minced fresh ginger

In a 3-quart heavy saucepan combine granulated sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring. Stir in cranberries, apricots, brown sugar, vinegar, and ginger. Reduce heat. Simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow to cool. Cover; refrigerate up to four days. Bring to room temperature 30 minutes before serving. Makes 3-1/2 cups (fourteen 1/4-cup servings).

Serves 14


99

Cranberry Sauce with Lime and Ginger The perfect accompaniment to the holiday bird, this maple-syrup-sweetened sauce cooks in less than 15 minutes and can be made several days before the feast.

1/2 cup water 1/2 cup sugar 1/2 cup maple syrup 1 1/2 tsp finely shredded lime peel 2 Tbs lime juice 1 12-ounce package cranberries (3 cups) 1 tsp minced fresh ginger

Stir together water, sugar, maple syrup, lime peel, and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2-tablespoon servings).

Serves 14


100

Garlic Green Beans Caramelized garlic and cheese! Is there anything better with green beans? You'd better make plenty for everyone!

1 Tbs butter 3 Tbs olive oil 1 medium head garlic - peeled and sliced 2 (14.5 ounce) cans green beans, drained salt and pepper to taste 1/4 cup grated Parmesan cheese

In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese. Serves 5 Preparation time: 10 minutes Cooking time: 15 minutes Ready in: 25 minutes


101

Garlic Mashed Potatoes and Parsnips 9 medium baking potatoes (3 pounds), such as russet 1 1/2 lbs parsnips 1 bulb garlic, unpeeled 2 tsp olive oil 3/4 cup milk 1/2 cup butter (no substitutes) 3/4 tsp salt 1/8 tsp freshly ground pepper

Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of peels. Mash with a fork, and set aside. Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in mashed garlic, the 3/4 teaspoon salt, and the 1/8 teaspoon pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately. Makes 14 servings.



102

Golden Acorn Squash With Raspberries 2 Golden acorn squash, halved and seeded 4 Tbs Butter or corn oil margarine 4 Tbs Brown sugar 1 cup Fresh or frozen raspberries (substitute blueberries or blackberries)

Preheat the oven to 350 degrees. Cut a thin slice off the bottom of the squash and stand them upright in a baking dish. Fill each half with 1 tablespoon butter and 1 tablespoon brown sugar. If you are using frozen raspberries, bake the squash for 35 minutes, add 1/4 cup berries to each half, and bake for another 10 minutes. Fresh raspberries can be added after squash have baked for 40 minutes. Cook them for another 5 minutes. Microwave Instructions: Cut each squash in half and scoop out the centers. Put the squash, cut side down, in a shallow baking dish and add 3 tablespoons water. Cover the dish with plastic wrap and bake on High for about 12 minutes, or until they are tender. Cut a thin slice off the bottom of each half and turn over. Stand the squash upright in the baking dish and fill each half with 1 tablespoon butter, 1 tablespoon brown sugar, and 1/4 cup raspberries. Microwave on High for 4 more minutes for frozen raspberries and 3 more minutes for fresh berries.

Serves 4


103

Guilt-Free Turkey Gravy 1/4 cup cornstarch 1/4 cup water 4 cups turkey broth and defatted pan juices salt pepper

In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil. Meanwhile, blend until smooth the cornstarch and water. Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened. Season to taste with salt and pepper. Provides 16 servings at 1/4 cup per portion

Serves 16


104

Holiday Green Beans 2 3/4 lbs green beans, trimmed, and strings removed 1 Tbs butter 3 Tbs heavy cream 3 Tbs finely-chopped mushrooms = (your variety choice) 1/4 cup walnuts, coarsly chopped 2 1/2 Tbs freshly-chopped scallions Salt, to taste Garlic, to taste 3 slices bacon, cooked, crumbled

In a 4 1/2-quart saucepan, bring 2 quarts of water to a rolling boil. Add green beans. When the water returns to a boil, cook green beans for 5 minutes. Drain water from beans. Set aside. In the same saucepan, add butter, cream, walnuts, scallions, garlic and salt. Heat to a small boil, stirring constantly. Heat until slightly thick. Return beans to pan and heat thoroughly. Top with bacon just before serving.

Serves 8


105

Holiday Stuffing 1 celery stalk, chopped 1 onion, chopped 1/2 cup chopped mushrooms 1 can sliced water chestnuts - (8 oz), drained 3 Tbs minced parsley 1 tsp dried sage 1 package herb-seasoned stuffing mix - (8 oz)

Preheat the oven to 350 degrees. Spray a 2-quart casserole with nonstick cooking spray. Spray a large nonstick saucepan with nonstick cooking spray; heat. Add the celery, onion and mushrooms; cook, stirring as needed, until softened, about 5 minutes. Stir in the water chestnuts, parsley, sage and 1 1/2 cups water; bring to a boil. Remove from the heat and stir in the stuffing mix. Transfer the mixture to the casserole. Bake until heated through and slightly crispy on top, about 20 minutes.

Serves 12

Nutrition Facts Nutrition (per serving): 87.0 calories; 10% calories from fat; 1.0g total fat; 277.0mg sodium; 17.0g carbohydrates; 2.0g protein.

106

Pan Gravy 1/4 cup pan drippings from roast turkey 1/4 cup all-purpose flour 1 1/2 cup chicken broth or water

After transferring roast turkey to a serving platter, pour pan drippings into a large measuring cup. Skim and reserve fat from drippings. Pour 1/4 cup of the fat into a medium saucepan (discard remaining fat). Stir in flour. Add enough broth or water to remaining drippings in the measuring cup to equal 2 cups; add all at once to flour mixture in saucepan. Cook and stir over medium heat until thick and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Makes 2 cups (8 to 10 servings).

Serves 8 Preparation time: 10 minutes


107

Roast Garlic Mashed Potatoes 8 to 10 cloves garlic, peeled 1 cup olive oil 4 russet potatoes 2 Tbs butter 1/3 cup heavy cream 1/4 cup Asiago cheese, grated 2 tbsp. Parmigiano-Reggiano cheese, grated Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Purée garlic; set aside. Meanwhile, prick potatoes with a fork and bake in a 400°F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in puréed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400°F oven for 12 to 15 minutes or until browned and bubbling.

Serves 14


108

Roasted Vegetables A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered 1 Tbs chopped fresh thyme 2 Tbs chopped fresh rosemary 1/4 cup olive oil 2 Tbs balsamic vinegar salt and freshly ground black pepper

Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.



109

Savory Turkey Gravy 5 cups turkey stock 1/4 cup all-purpose flour 1 cup water 1 tsp poultry seasoning 1 tsp salt 1/2 tsp ground black pepper 1/4 tsp celery salt

In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened. Serves 24 Preparation time: 5 minutes Cooking time: 15 minutes Ready in: 20 minutes


110

Side Dish Dressing 1 can english peas, drained 1 can mushrooms 1 can waterchestnuts 2 stalks celery 1 medium onion 1 dash accent. seasoning mix 2 cups Peperridge frarm dressing 3 sticks butter

Saute the celery and onions in 2 sticks butter. Drain juice off mushrooms and mix with 1 tablespoon flour. Slice waterchestnuts, mix dressing mix according to directions on back of package using 2 cups dressing. Line bottom of casserole dish with half of the dressing and pour rest of the ingredients in and finish off with remaining dressing on top., heat in 350 degree oven till good and warm. Serves 8


111

Sour Cream Stuffing 3/4 cup Chopped Celery 1/2 cup Chopped Onions 1/4 cup Fat, melted 1/4 cup Lemon, peeled, diced 1 quart Dry Bread Crumbs 1/2 cup Sour Cream 2 Tbs Lemon Peel, grated 1 tsp Paprika 1 tsp Salt

Cook celery and onion in fat until tender. Combine all ingredients and mix thoroughly. Makes approximately 1 qt. stuffing.

Serves 6


112

Southern Fried Okra 1 lb Fresh okra, cut 1 inch pieces 1 lg Green tomato, diced 1 med Onion chopped 1 Clove garlic, minced (optional) 1 Jalapeno pepper halved & sliced, remove seeds if too hot 2 Eggs beaten 1/4 tsp Salt 1/4 tsp Black pepper 1/2 cup Milk 1 cup Cornmeal 1/4 cup Vegetable oil

Combine okra, tomato, onion, garlic & jalapeno in large bowl. In separate bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the okra and at the bottom of the bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will have a gooey consistency. Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when dash of cornmeal sizzles. Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry till underside golden brown, 10-15 minutes. Then invert on plate and slide otherside up into skillet and cook uncovered 5-8 min until golden brown. Remove from skillet to paper towels to drain excess oil. Serve hot.

Serves 6


113

Southwestern Jalapeno Cornbread Dressing 4 cups cornbread crumbled 10 Slices dried bread cubed 1 lb mild italian turkey sausage 1-1/2 cups celery chopped 1 cup onion chopped 1-1/2 tsp salt 1 tsp poultry seasoning 1/4 cup Jalapeno peppers seeded and chopped 2 eggs slightly beaten 1 cup turkey broth

Preheat oven to 325. In large bowl combine cornbread and bread cubes. In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender; combine with cornbread mixture. Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth. Spoon dressing into lightly greased 3-quart casserole dish. Bake, covered, at 325 degrees F. 45 to 50 minutes.

Serves 12


114

Squash Dressing 3 cups yellow squash 1/2 cup chopped onion 1/2 green pepper, chopped 1/2 cup chopped celery 1/2 cup butter, melted 5 cups crumbled cornbread 2 cups milk 10 oz cream of chicken soup, canned 1 tsp salt 1/4 tsp pepper sage, to taste

Cook onions, pepper and celery in butter until soft. Add to cornbread, stir well. Stir in remaining ingredients, mix well. Pour into greased 9x13x2 dish. Bake 50 minutes at 400 degrees.

Serves 8


115

Stuffed Acorn Squash 2 acorn squash 2 carrots, grated 1 can (8 oz.) crushed pineapple 2 tbsp. dried white raisins 1/4 tsp ginger

Cut squash in half; scoop out seeds. Place in baking dish. Combine remaining ingredients and spoon into squash cavities. Bake at 350°F for 30 minutes or until squash is tender.

Serves 4


116

Sweet Potato Casserole 2 lbs sweet potatoes, boiled, peeled and mashed 2 eggs, beaten 2 oz. margarine, melted 1/2 cup brown sugar 1 cup buttermilk 1/4 tsp baking soda 1/2 tsp nutmeg 1/2 tsp cinnamon

Preheat oven to 350. Combine all ingredients and mix well. Will be very soupy. Bake at 350°F for 1 hour.

Serves 8


117

Sweet Potato Fritters 1 lb Sweet potatoes; peeled and coarsely shredded 3 lg Eggs 3 Tbs Flour 1 sm Onion; coarsely shredded Vegetable oil for frying

Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary.

Serves 8


118

Index

A Almond Coconut Christmas Balls ...... 34 Apricot Baked Ham ............................ 64 Artichoke Dip with Pretzels.................. 2

B Basic Yankee Bread Stuffing.............. 95 Berry Sausage Dressing ...................... 96 Braided Challah .................................. 21 Butternut Squash Soup........................ 87

C Candy Cane Ring Cake....................... 35 Cappuccino Crinkles........................... 36 Caramel-Apple Pudding Cake ............ 37 Chicken with Port and Figs................. 65 Christmas Bread.................................. 23 Christmas Morning Cinnamon Rolls .. 28 Christmas Rolled Oats Cookies .......... 38 Christmas Tree Cutout Sugar Cookies 39 Christmas Wreaths .............................. 40 Cinnamon Swirl Loaf.......................... 24 Classic Cooked Egg Nog .................... 11 Corn Bread & Bacon Stuffed Pork

Chops .............................................. 67 Cornbread Dressing ............................ 97 Crab Stuffing....................................... 98 Cranberry and Apricot Chutney.......... 99 Cranberry Punch ................................. 12 Cranberry Sauce with Lime and Ginger

....................................................... 100 Cranberry Stuffed Turkey Breasts ...... 68 Creamy Hot Chocolate........................ 13

D Deep-Fried Turkey.............................. 69

E Egg Nog Bavarian Cream ................... 41

F Festive Cheese Spread .......................... 3

G Garlic Green Beans ........................... 101 Garlic Mashed Potatoes and Parsnips102 Garlic Prime Rib ................................. 70 Garlic-Roasted Lamb.......................... 71 Gingerbread Cupcakes With Pumpkin

Cream Cheese Frosting ................... 42 Gingerbread Cutouts ........................... 43 Ginger-Fruit Compote......................... 30 Golden Acorn Squash With Raspberries

....................................................... 103 Good Morning Pumpkin Pancakes ..... 31 Guilt-Free Turkey Gravy .................. 104

H Harvest Pumpkin Corn Bisque............ 88 Herb-Butter-Roasted Turkey .............. 72 Herb-Roasted Cornish Hens with Root

Vegetables....................................... 74 Holiday Almond Raisin Cookies ........ 44 Holiday Cheese Tree............................. 4 Holiday Chocolate Raisin Cookies ..... 45 Holiday Cranberry Salad..................... 89 Holiday Cutout Cookies...................... 46 Holiday Dip........................................... 5 Holiday Ginger Raisin Cookies .......... 47 Holiday Green Beans ........................ 105 Holiday Mimosa.................................. 14 Holiday Orange Coconut Raisin Cookies

......................................................... 48 Holiday Pecan Cinnamon Raisin

Cookies ........................................... 49 Holiday Raisin Cookies ...................... 50 Holiday Shrimp Stir-Fry ..................... 75 Holiday Spinach Chowder .................. 90 Holiday Stuffing................................ 106 Holiday Torte with Maple Glaze ........ 51 Honey Baked Ham.............................. 76 Honey Glazed Ham............................. 77

Honey Pumpkin Salad with Sage

Croutons.......................................... 91 Hot Buttered Cider.............................. 15 Hot Buttered Rum............................... 16 Hot Christmas Tea .............................. 17 Hot Cranberry Toddy.......................... 18

L Lemon-Strawberry Waffles ................ 32 Light & Creamy Pumpkin Pie ............ 52

M Matzo Ball Soup ................................. 92

N Noel Nog............................................. 19

P Pan Gravy.......................................... 107 Perfect Turkey..................................... 78 Provencale Tarts.................................... 6 Pumpkin Bread.................................... 25 Pumpkin Pie ........................................ 53

Q Quick & Easy Pumpkin Cupcakes...... 54

R Raspberry-Chocolate Cake ................. 55 Roast Garlic Mashed Potatoes .......... 108

Roast Turkey with Maple Herb Butter and Gravy........................................ 79

Roast Turkey With Tasty Chestnut Stuffing ........................................... 81

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust .................... 82

Roasted Pork Tenderloin..................... 83 Roasted Pork, Fennel, and Onions...... 84 Roasted Vegetables........................... 109

S Savory Turkey Gravy........................ 110 Side Dish Dressing............................ 111 Sour Cream Stuffing ......................... 112 Southern Egg Bread for Dressing ....... 26 Southern Fried Okra.......................... 113 Southwestern Jalapeno Cornbread

Dressing ........................................ 114 Spiced Nuts ........................................... 7 Squash Dressing................................ 115 Stuffed Acorn Squash ....................... 116 Stuffed Pinwheels ................................. 8 Sugar Cookie Snowmen...................... 57 Sugar Cookies ..................................... 59 Sweet Potato Casserole ..................... 117 Sweet Potato Fritters ......................... 118 Sweet Potato Pie ................................. 60

T The Best Cheese Ball ............................ 9 Thumbprint Cookies ........................... 62 Triple-Corn Chowder.......................... 93

Recipe Secrets Forum - Apple Bran MuffinsChristmas Morning Cinnamon Rolls 28 Ginger-Fruit Compote 30...

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