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5 Delicious Christmas Cookie Recipes by Julie DeHart
Get a jump start on your Christmas baking with these classic Christmas cookies. You can make them ahead & pop them in the freezer. They freeze beautifully & will be resting nicely until you need them during the holiday festivities. Enjoy!
Peanut Butter Chocolate Kisses
Chocolate Kisses & Peanut Butter!
What a delicious combination!
These Peanut Butter Kisses deliver pure goodness.
Make sure not to cook the bottom cookie too much — you want it to be nice and chewy.
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter
1/2 cup peanut butter — you could use either creamy or chunky; whatever you prefer
1 egg
1 1/4 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Big Hershey’s kisses, unwrapped, of course.
1. Preheat oven to 375 degrees.
2. Mix the sugars, butter, peanut butter & egg.
3. In a separate bowl, sift the flour, baking soda, baking powder & salt.
4. Combine dry ingredients with wet ingredients. Mix until well blended.
5. Shape dough into 1-inch balls.
6. Place on an ungreased cookie sheet about 2 inches apart.
7. Bake until set, but not hard; about 8 – 10 minutes. But watch the first time you bake these, because everyone’s oven is a little bit different.
8. Toward end of baking, place a chocolate Hershey’s kiss in the middle of each cookie; press down slightly. Bake for a few more minutes.
Spritz Cookies
You will need a cookie press with a variety of tips for these spritz cookies. In our house, we shaped our spritz cookies into wreaths and then used green & red candied fruit for the bow. You could also use small cinnamon candy pieces.
1 cup butter
3/4 cup white sugar
1 egg
2 1/4 cups all-purpose flour
pinch of salt
1 tsp. almond flavoring
1/2 tsp. vanilla flavoring
1. Preheat oven to 375 degrees.
2. Cream butter & sugar; add egg & flavorings.
3. Sift together flour & pinch of salt. Combine with creamed mixture; mix well.
4. Fill cookie press with dough; press into shapes. Decorate with candied fruit and/or cinnamon candy. Bake for 8 – 10 minutes or until set & lightly baked.
Pecan Tarts
These pecan tarts are like mini pecan pies with a custard center & chewy topping. Delicious!
Pastry:
1/2 cup softened butter
3 oz. softened cream cheese
1 cup all-purpose flour
1. Cream butter & cream cheese with hand mixer.
2. Blend in flour.
3. Chill.
4. Form into 24 balls. Press into mini muffin tins or pastry tart pan. Grease pan well.
Filling:
1 cup brown sugar
1 egg
1 T. melted butter
1 tsp. vanilla
pinch of salt
2/3 cup finely chopped pecans
1. Mix filling ingredients together & fill tart shells 3/4 of the way full. If they are too full, they will cook over & make a big mess in your oven.
2. Bake 20 – 25 minutes in a 350 degree oven.
3. Cool slightly & remove carefully with a table knife to loosen edges.
Afghan Cookies
Afghan cookies are flavorful & chewy. The cornflakes give them a nice texture.
1 cup butter
1/2 cup sugar
1 1/4 cups all-purpose flour
1/4 cup cocoa
2 cups cornflakes
1. Cream the butter & sugar together until light & fluffy.
2. Sift together flour & cocoa.
3. Combine dry ingredients into the wet ingredients. Mix well.
4. Fold in cornflakes.
5. Spoon dough in tablespoon-sized mounds on greased cookie sheet; gently pressing together.
6. Bake for 10 – 12 minutes in 350 degree oven or until set.
Butter Cookies
These butter cookies are very festive looking without elaborate decorating.
You can change the jam to suit your tastes. Blueberry jam sounds yummy — really delicious!
These butter cookies are best when baked right before serving.
1/2 cup butter
3 T. sugar
1 cup flour
Pinch salt
1. Cream butter & sugar with hand mixer; add flour & pinch of salt. Blend well.
2. Roll dough into 3 long strips about 2 inches wide each.
3. Place on cookie sheet.
4. Place a strip of strawberry jam down the center of each strip.
5. Bake for 10 – 12 minutes in a 325 degree oven.
6. Cool briefly & drizzle with light frosting.
Frosting:
Combine 1/2 – 1 cup powdered sugar, 1 T. softened butter & enough milk to combine into a thin frosting.
To your Christmas baking!
Julie DeHart is the author of http://www.keep-your-home-cooking.com/ Visit her site for more delicious, easy recipes, home & kitchen organization tips, parenting tips, conversations starters, and cooking techniques. http://www.keep-your-home-cooking.com/cookie-recipes.html
Article Source: WAHM Articles
Easy Does it Christmas Recipes
By Monica Resinger
Since both my husband and I have family to see at Christmas time, we spend time with his family at our house on Christmas Eve and my family at their house on Christmas day. Since my mom always makes a big beautiful dinner and we have so much going on at the time, I usually make a snack buffet table for the Christmas Eve celebration at our house.
It is very simple and helps keep my stress level down. I can make all of it ahead of time and just set the table up later. I don’t get fancy with the table decorations, but do include a pretty poinsettia tablecloth and pretty holiday paper plates and napkins. It’s now a tradition that everyone looks forward to because it’s easy and provides delicious snacks all day long. The best part is that by using paper plates, there are no dishes or pots and pans to wash! The only clean up involved is putting away any leftovers, that is, if there is any!
Here are a few tips to plan your own snack buffet. When you have time, take out a piece of paper and start writing down some possibilities. Write down any recipes that come to mind as you read the following:
~ Trays of things to dip is always popular. I like to put out a veggie platter with ranch dip (I use the packet of `Uncle Dans’ found in the grocery store to make the dip) and an assortment of crackers with my popular recipe `clam dip’.
~ A tray of sandwich makings. I load a tray with deli meats and cheeses, and other sandwich makings such as onion, tomato, pickles, mayonnaise, and mustard. You might try a tray of club sandwich makings or Reuben sandwich makings. You can also experiment with different breads such as party rye or sourdough.
~ Cookies and Candies. Each year I make two or three of our family’s favorite recipes which are included below. What’s your family’s favorite cookie and candy recipes?
~ Beverages. The Irish Cream recipe below served over ice is wonderful and a special treat. We also buy pop and beer and this seems to make everyone happy. You might have a favorite punch, eggnog or hot buttered rum recipe you’d like to serve.
~ Crunchy things. I always have the Chex mix out.
Don’t forget that you can have family members or other guests contribute! This will give you more variety and less work! Just tell them to bring a snack type item.
Recipes
Clam Dip
1 (8-ounce) package cream cheese, softened
1 (6-ounce) can minced clams, save juice
1 small garlic clove, minced
1/2 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
salt to taste
Combine cream cheese and clams. Stir in just enough clam juice to make a nice consistency for dipping. Add remaining ingredients and thoroughly combine. Serve or cover and chill. Serve with crackers or chips.
Toffee Treats
1/4 Box Saltine Crackers
1 Cup Sugar
1 Cup Butter or Margarine
1 large bag Chocolate Chips
Chopped Walnuts-Opt.
Preheat oven to 350 degrees. Cover a large cookie sheet with aluminum foil. Grease with butter. Cover with saltine crackers. Bring 1 cup sugar and 1 cup butter to a boil & continue to boil for 2 1/2 minutes. Pour over crackers & spread fast. Bake 5-7 minutes. Spread a large bag of chocolate chips over, like icing. Top with chopped walnuts if desired.
Irish Cream
1 cup heavy whipping cream
1 14-oz. can sweetened condensed milk
1 2/3 c. Whiskey
1 tsp. instant coffee
2 Tbsp. chocolate syrup
1 tsp Vanilla
Put all the ingredients in a blender and mix on high for 30 seconds. Refrigerate. Shake well before serving over ice. Should keep for at least 2 months.
Peanut Butter Bon Bons
1 – 1 Lb Box Powdered Sugar
2 Cubes Margarine (1 cup)
1 Cup Peanut Butter
Chocolate Chips or Chocolate Almond Bark
Mix all ingredients except chocolate. Shape into round balls. Chill. Insert toothpick & dip into melted chocolate. Chill until set.
I know the recipes aren’t for the health conscious, but it’s only once a year. Here’s to hoping you have an `easy does it’ Christmas celebration this year.
Get ideas to make this Christmas the best ever with the ‘Frugal and Creative Christmas Ideas’ E-book! http://homemakersjournal.com/frugalchristmas.htm
Monica is the founder Homemaker’s Journal E-publications, the growing home of many fun and informative home and garden e-books, tip sheets, articles and more! http://homemakersjournal.com/ Get a FREE Slowcooker Recipe E-book when you subscribe to Monica’s FREE e-zine for homemakers! To subscribe and receive instructions for picking up your FREE e-book, just send a blank e-mail to: HomemakersJournal-subscribe@yahoogroups.com
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Christmas Gift Ideas – Easy Christmas Gifts From Your Kitchen
Author: Karen Ciancio
Some of the best Christmas gift ideas are heartfelt gifts from your own kitchen. There are many wonderful ideas for Christmas gifts to make that will delight friends and family alike and are not difficult at all.
Home made gifts from the kitchen appeal to young and old alike. After all, who wouldn’t appreciate a tin of your trademark holiday cookies (or soon to be trademark if you start now!), or a box of sweet and crunchy nut brittle?
Here are several Christmas gift ideas that may be inexpensive but look impressive and come from the heart.
You can create a “bake a treat” gift basket with a favorite recipe (or bake a batch of the actual cookies or mini loaf the recipe is for), along with a colorful tea towel, the baking pan or muffin tin required to make the recipe, plus any other necessary utensils, such as measuring cup, stirring spoons, a citrus zester, or a whisk. Wrap it all up in cellophane with a beautiful ribbon and it will look like it came from the best kitchen shop.
Buy a pretty mug or teapot and fill it with your friends favorite homemade candies or special cookies. As with the gift basket, taking care to wrap it beautifully makes it look like it came from a specialty shop.
Homemade truffles are actually quite easy and relatively inexpensive to make. Placed individually in festive paper or foil cups and packed in a pretty gold box with a red bow, they make a very tasty and thoughtful gift, perfect to take to any gathering as a hostess thank you gift. Here is an easy recipe for chocolate truffles, perfect as a hand made gift from the heart.
Chocolate Truffles
6 ounces semisweet chocolate chips
3 tablespoons unsalted butter
3 tablespoons powdered sugar
3 egg yolks
1 tablespoon rum
cocoa
Place the chocolate chips in the top of a double boiler and bring the water to a boil. Reduce the heat to low and cook until the chocolate melts. Add the butter and sugar, stirring until the sugar dissolves. Remove from the heat. Add the yolks, one at a time, beating with an electric mixer after each addition. Stir in the rum. Pour the mixture into a bowl. Cover and let sit for 12-24 hours in a cool dry place. (Do not refrigerate). Shape the mixture into 1 inch balls and roll them in the cocoa. Freeze for 1 hour. Store in an airtight container in the refrigerator.
Makes about 2 dozen.
Many of us visit friends and family during the holiday season and it is always thoughtful to bring along a little something for the hostess. In addition to truffles, consider baking one or more mini loaves of your favorite sweet breads, and presenting them nicely wrapped in cellophane. It makes a much appreciated gift.
You can see that with a little creativity and just a bit of effort you can make your own unique Christmas gifts and show the special people in your life just how much you care.
Article Source: http://www.articlesbase.com/holidays-articles/christmas-gift-ideas-easy-christmas-gifts-from-your-kitchen-1466117.html
About the Author
Karen Ciancio is a cook and lover of all things food and cooking related. Her website www.CookingNook.com contains hundreds of recipes, cooking tips, measurement conversions, kitchen product ideas and diet and nutritional information. Find more Christmas gift ideas here.
Easy Christmas Candy Recipes
Author: Karen Ciancio
Even if you are not a big candy eater, Christmas candy recipes are really welcomed during the holidays.
No matter how much we vow to eat healthy during the holidays, no matter how much we may swear off sweets, there is something quite wonderful about having at least a little bit of delicious Christmas candy now and then. It’s not all year after all.
I love making just a few of my favorite Christmas candy recipes at the beginning of the season. It is a busy time of year, so it is always best to use quick and easy candy recipes and make them when you have a few minutes.
Make things that are easily stored, so you can make them ahead of when they will be most needed. Of course not too far ahead or they’ll be sure to be gone by the big day.
These fantastic homemade Christmas candies will be such a hit at any event you host during the holidays. They are also a nice addition to a holiday dessert table with other Christmas desserts.
Almond Bark Candy
Almond bark is so easy to make! It has always been one of my favorite Christmas candy recipes.
You can vary the recipe to suit your taste. Don’t like raisins? Simply leave them out. If you like peanuts or pecans rather than almonds, use them instead. Try half the recipe made with white chocolate and half made with regular chocolate.
1 pound of white or regular chocolate
1/2 cups of raisins
1/2 cup of almonds, chopped
Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper – this will be a fairly thin candy. Let cool, then break into pieces.
Tip:
Try making the almond bark using 1/2 a pound of white chocolate and 1/2 a pound of dark chocolate and carefully stir them together with the end of a wooden spoon or some other utensil to marble your final product. Be careful though that you just mix it a bit or you will end up with tan colored almond bark.
Coconut Joys
Everyone seems to love coconut. This would be one of my mother’s favorite Christmas candy recipes.
1/2 cup of butter or margarine
2 cups of powdered sugar
3 cups of shredded coconut
2 squares (1 ounce each) of unsweetened chocolate
In the top of a double boiler melt the margarine. Remove it from the heat. Add the sugar and coconut and mix well. Shape rounded teaspoonfuls of the coconut mixture into balls. Make a depression in the center of each ball and place it on a platter or cookie sheet. Set them aside. Melt chocolate in the top of a clean double boiler. Fill the centers of the coconut balls with melted chocolate and chill until firm.
Tip:
You can also add color to the holidays by adding half of a candied cherry instead of the chocolate in the middle. Use half red cherries and half green for a really festive look
Rocky Road Fudge
Who doesn’t love rocky road fudge? There is something about the mix of smooth chocolate, peanuts and sweet soft marshmallows that brings a smile to most faces.
2 tablespoons of margarine
1 – 12 ounce package of semi-sweet chocolate chips
1 – 14 ounce can of Eagle Brand condensed milk
2 cups of dry roasted peanuts
1 – 10 1/2 ounce package of miniature marshmallows
In a saucepan, melt the chocolate morsels with the Eagle Brand milk and 2 tablespoons of margarine. Remove the mixture from the heat and add the peanuts and marshmallows. Stir it together thoroughly and spread it on to a waxed paper-lined 13×9 inch pan. Chill for 2 hours or until nice and firm before cutting the fudge into pieces.
These are some of my all time favorite Christmas candy recipes. I share them with you in the hope that your family and friends have as much fun over pieces of these sweet treats as mine do.
After all, that is what the season is about – celebrating with those we love.
Article Source: http://www.articlesbase.com/desserts-articles/easy-christmas-candy-recipes-5135022.html
About the Author
Karen Ciancio is a fan of all things cooking related. Her website Cookingnook.com contains recipes, cooking tips, diet and nutrition information. Visit the site for more holiday recipes.
Easy Christmas Cookie Recipes One Recipe – Many Variations
Author: Karen Ciancio
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.
The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.
Let’s start with the basics:
Basic Cookie Dough Recipe
1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.
Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350 F for about 12 to 15 minutes, until golden.
This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350 F).
Orange Cookies
(Makes about 32)
Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2″ in diameter and refrigerate for 4 hours.
Slice dough into 1/4″ thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.
Cherry Coconut Chocolate Squares
(Makes about 54 squares)
In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped
Line a 13″x9″ baking pan with foil.
Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.
In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.
Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2″ squares. Squares can be stored in an airtight container for up to 3 weeks.
Coconut Pineapple Cookies
(Makes about 36)
In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2″ balls and roll in the remaining coconut to coat them. Place the balls 1″ apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.
Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.
You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.
Christmas is such a wonderful time of year. Here’s hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.
Article Source: http://www.articlesbase.com/home-and-family-articles/easy-christmas-cookie-recipes-one-recipe-many-variations-221811.html
About the Author
Karen Ciancio is a fan of all things cooking related. Her website Cookingnook.com contains recipes, cooking tips, diet and nutrition information. Visit the site for a free copy of our Holiday Gift Guide, with great ideas for everyone on your list.
Turkish Delight Christmas Recipe and Traditional Christmas Cake
Author: Madhavi Porori
RECIPE 1
Turkish Delight Christmas Recipe
Ingredients :
- 2 3/4 cups granulated sugar
- 1/2 stick unsalted butter
- 2/3 cup water
- 1 1/2 cups lightly salted peanuts
Preparation:
- Grease and line a 9 x 13-inch pan with foil.
- In a large, heavy saucepan over moderate heat, cook the sugar, butter, and water, stirring occasionally, until the mixture becomes a golden-brown syrup, about 25 minutes. Remove to a cool surface.
- Stir in the peanuts and pour mixture into the pan, spreading the nuts evenly.
- Let peanut brittle set and cool before breaking into bite-size pieces. It can be stored in an airtight container in a cool, dry place for up to 1 month.
RECIPE 2
Traditional Christmas Cake
Ingredients :
- 2 sticks plus 2 tablespoons (9 ounces total) butter at room temperature
- 1 1/2 cups dark brown sugar
- 4 eggs
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups each currants, golden raisins, dark raisins
- 1 1/3 cups soft dried figs, chopped
- 1 1/4 cups dates, pitted and chopped
- 1 cup chopped stoned dried prunes
- 1 3/4 cups chopped dried apricots
- 3/4 cup blanched almonds, chopped
- 2/3 cup plus 4 tablespoons brandy
- 2 teaspoons instant espresso, mixed with 1 tablespoon water
Preparation:
- Preheat the oven to 300 F. Grease a round 9- or 10-inch cake pan, and line bottom and sides with several layers of waxed paper.
- In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.
- Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Reduce the temperature to 275 F and bake for 3 1/2 hours longer or until a tester inserted in the center of the cake comes out clean.
- Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly.
- When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3 months.
http://www.planyourdinner.com/special-recipes
Article Source: http://www.articlesbase.com/cooking-tips-articles/turkish-delight-christmas-recipe-and-traditional-christmas-cake-1598531.html
About the Author
Cooking is an art. I love to cook. http://www.planyourdinner.com
Simple And Delicious Goose Christmas Recipe
By Steven Ircha
The Christmas season brings so much traditional fare to tables around the world that some look forward to the amazing meal all year long. It’s no secret that weight gain is a concern of Christmas celebrations worldwide as well. There are always so many rich options of protein, potatoes, cheeses, and sweet treats that it is anyone’s guess how we managed to eat so much in a single day. Not including leftovers, of course.
One lovely meal that is quite popular in Europe is the Christmas goose. Goose and duck are enjoyed regularly around holidays and are prepared to accentuate their fatty flavor, which makes for a crispy skin and delightfully tasteful meat on the inside. Thanks to our European roots, we were always able to get a taste the delicious goose over the holidays, as our maternal grandmother insisted on it at her table, lamenting every year that turkey was so pedestrian, and improper. Her lovely accent made the Christmas recipe even more delightful to watch her execute year after year.
It took until around the age of ten to realize exactly what she was cooking, as her reference to the bird as a goose was simply slang, we thought. It was certainly smaller than a turkey, and it tasted incredible, but we all assumed it was the magic of her heritage that made it so. Besides, a goose wasn’t something you ate in our minds. It was a bird that actually flew — unlike the turkey or chicken — and moreover, a character in one of our favorite nursery rhymes, “Mother Goose.”
Our mother was never a fan of its preparation, or our grandmother for that matter, so when granny was gone, she would never entertain the idea of cooking it herself. Finally, as an adult, I found a traditional German recipe for its preparation, and wowed a group of friends with it at a dinner party. It’s super easy, and a great change of pace from the typical meals you would serve your dinner guests, whether around Christmas time or just as a fun departure from the ordinary.
Delicious Goose: The Christmas Recipe
It is certainly okay to brine a goose, much like you would a turkey. However, part of the deliciousness that is the goose comes from its own fatty existence, which is hard to duplicate with any other bird — although the duck is probably second in line in richness. For the purpose of this recipe, I’d say forgo the brining, and keep it simple and easy!
What You Need:
Roasting Pan with Rack
1 Young Goose (4-5lbs), Completely Thawed
2 Apples, Peeled, Cored & Quartered
1 Small Onion, Cut into 1/4″ Wide Strips
2 TSP Thyme
Plenty of Kosher Salt
Lots of Cracked Black Pepper
Water
What To Do:
Preheat oven to 350 degrees.
Clean the goose thoroughly, inside and out — removing and tossing anything in the cavity.
Pat the goose dry with paper towels, and apply kosher salt, cracked black pepper and thyme generously to the bird, inside and out.
Place the apples and onions inside the cavity.
Mix one tablespoon of kosher salt with one cup of water, and pour into the roasting pan.
Add the rack to the pan, and place the goose atop it — BREAST SIDE DOWN.
Pierce the goose’s skin in several places, front, middle and back to allow the fat to exit as it cooks.
Cook the goose for 50 minutes, using the salt water to baste 2-3 times during that period. You can add more salty water to the pan as needed.
Remove the pan and turn the goose over onto its back, and return to the over for an additional 50 minutes.
The goose should cook to a temperature of 150 degrees, so check the temperature before turning the oven off. The goose can cook for another 20 minutes, or until cooked thoroughly. Be sure to baste in between, and allow it to sit for five minutes before carving.
Serve the goose with fruity options of peach halves or Current jelly. The sweet and salt mixture will delight your senses, and beg an answer to the question, “Why is this the first time we’ve had goose?” Leftovers will store just like chicken or turkey, and can be added to bread the next day for a wonderful twist to the leftover sandwich you are used to.
Steven Ircha is the Senior Managing Director of Aegis Capital where he helps individuals and institutions manage their investments. He lives in Bronxville, NY with his wife and five children. Steven attended NYU, Brooklyn Law School and the Harvard Business School.
He is also the assistant Scoutmaster of Bronxville Troop 5 and the Friends of Scouting Chair for the Westchester Putnam Council Boy Scouts of America. He frequently watches Jet’s games with his brother-in-law,Woody Johnson,owner of the New York Jet’s football team.
To contact Steven, please call 914-361-1099 or email him at ircha@yahoo.com.
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The Essential Mulled Wine Recipe for Christmas
Author: Ronald Porkshner
Mulled wine on Christmas Eve is as much a part of Christmas as Kris Kringle, snow and presents. Although it’s readily available to buy in most shops and supermarkets around the Christmas period, it’s more fun to make your own unique blend to welcome family and friends in from the cold on the night before Christmas.
For an easy mulled wine recipe for the holiday season, brimming with Christmassy aromatic citrus spice, simply add the following ingredients to a bottle of red wine.
Ingredients
- 1 bottle red wine (Some say that a rough dark red wine is best.)
- 60g/2oz demerara sugar
- 1 cinnamon stick
- grated nutmeg
- 1 orange, halved
- 1 dried bay leaf
- 60ml/2fl oz sloe or damson gin (optional)
- Aniseed and fennel (optional)
Preparation method
1. Add slices of orange, the sugar, bay leaf and spices to a saucepan of wine.
2. Heat gently until the sugar has dissolved. Taste to see if you’d like the wine sweeter, and add more sugar to taste.
3. Take off the heat, and stir in the sloe or damson gin if you are using it.
4. Ladle into heatproof glasses as required.
The fact is, mulled wine can be as simple or complicated as you wish. In fact, don’t wait until Christmas Eve or Day; experiment by making up several batches using different ingredients and quantities. Either way, the different variations are likely to appeal to different people.
If you do experiment and produce a mulled wine blend that everyone enjoys, be sure to make a note of the ingredients and quantities so that it can be made again and enjoyed for years to come.
Homemade mulled wine is the perfect way to greet friends and relatives in from the cold, warming hearts and hands, and providing lots of festive cheer. Enjoy!
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Article Source: http://www.articlesbase.com/recipes-articles/the-essential-mulled-wine-recipe-for-christmas-3678743.html
About the Author
Ronald Porkshner is always on the lookout for new recipes and new ways of preparing old favourites. He enjoys foraging for wild mushrooms and other edible fungi.
Three Diet Friendly Christmas Cookie Recipes
By Ruth Butters
Cookies are as much a part of Christmas as lights on the tree. But for anyone watching their fat and calorie intake, that platter of beautifully decorated treats can be a diet disaster.
The solution? Try lower calorie cookies that won’t wreak havoc on your eating plan. Here are three healthy and delicious no-sugar cookie recipes that will be welcome at any holiday gathering.
Spicy Sugar Free Applesauce Cookies
* 1 cup flour
* 1-1/2 teaspoon baking soda
* 1-1/2 teaspoons cinnamon
* 1/2 teaspoon salt
* 1 teaspoon cloves
* 1 teaspoon allspice
* 1/4 teaspoon nutmeg
* 1 cup quick cooking rolled oats
* 1 cup unsweetened applesauce
* 1 cup raisins
* 1/2 cup vegetable oil
* 2 eggs
* 1-1/2 teaspoons vanilla
* 1/2 cup walnuts or almonds, chopped
Preheat oven to 375 degrees. Stir flour, baking soda, spices and oats together in large bowl, then add remaining ingredients and beat until well mixed (but don’t over beat!). Drop by teaspoons onto ungreased cookie sheets (batter will be on the thin side). Bake for 8-10 minutes. Makes about 4 dozen cookies.
Sugar Free Peanut Butter Cookies With Chocolate Glaze
* 1/4 cup butter
* 1/4 cup creamy peanut butter
* 6 tablespoons brown sugar substitute or artificial sweetener for baking
* 1 teaspoon vanilla
* 1-1/2 cups flour
* 1 egg
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup applesauce
For Chocolate Glaze:
* 1/3 cup milk
* 3 oz. unsweetened baking chocolate, chopped
* 9 – 12 packets sugar substitute (equal to 1 cup sugar)
Preheat oven to 375 degrees. Put butter, peanut butter, sugar substitute, egg, applesauce and vanilla into a large bowl and beat together with mixer (start at low speed, then change to high speed and cream until fluffy). In a separate bowl, whisk together baking powder, baking soda, flour, and salt.
Add flour mixture to butter mixture and stir well to thoroughly combine, but don’t over beat. Drop by spoonfuls onto an ungreased cookie sheet. Bake for 12 to 14 minutes. NOTE: watch baking cookies carefully to prevent over baking and remove from oven when they are just set.
While cookies are cooling, heat milk in a small saucepan until hot but not boiling. Remove saucepan from heat and add chocolate, stirring until chocolate has melted. Add the sugar substitute and return saucepan to low heat, stirring constantly until all ingredients are blended.
Remove from heat and cool to room temperature. Refrigerate the glaze about 15 minutes, or until thick enough to spread on the cooled cookies.
Sugar Free Ginger Snaps
* 1-1/2 cups butter
* 18 packets of sugar substitute
* 2 tablespoons water
* 1/2 teaspoon vanilla extract
* 1 egg, beaten
* 1-1/3 cups all purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon pumpkin pie spice
* 1/2 cup chopped walnuts (optional)
Preheat oven to 375 degrees and grease cookie sheet (or use a silicone liner). In a large bowl cream butter together with sugar, water, and vanilla, then add egg and mix to combine. In a separate bowl sift all dry ingredients together and add to butter mixture. Add nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake 10-12 minutes.
About the Author:
Sticking to your food plan doesn’t mean going without holiday treats. Everyone can enjoy sugar free cookies, so check out these great sugar free cookie recipes for diabetics.
Articles Source: Three Diet-Friendly Christmas Cookie Recipes
Vintage Recipes for the Thanksgiving and Christmas Holidays
Author: Grandma Linda
Here we are in October and already the Christmas decorations are hitting the stores. It may seem early to be thinking about the holidays but in actuality, we will be preparing holiday meals, or dishes to take to holiday meals, before we know it. If you are looking for something different to prepare this year for Thanksgiving or Christmas, let these recipes help you out. All of these recipes are from my vintage recipe collection. Most are from my mother’s estate but I have no idea where she got most of them. If you like seafood, try Oyster Dressing this year. Want to do something different with sweet potatoes? Try this Sweet Potato Apple Scallop. For a different touch to the dessert selection, add this tasty Cranberry Meringue Pie. Be bold, step out, and add a few new touches to your holiday table this year.
1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)
1 cup orange juice
3/4 cup water
1 1/2 cups sugar
1/3 cup quick cooking tapioca
2 tsp grated orange peel, optional
1/4 tsp salt
MERINGUE:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
1 baked 9-inch pie shell
Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.
In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.
2 lbs sweet potatoes (3 medium)
2 med apples, peeled and cored
1 tbsp lemon juice
1/2 cup packed brown sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp orange extract
2 tbsp butter
Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.
1 pint fresh oysters
6 to 7 cups dried bread crumbs
1 cup chopped onions
1 tbsp sage
1 tsp each of rosemary and thyme
Dash of salt and of pepper
2 to 2 1/2 cups turkey broth (or chicken broth)
1/4 cup melted margarine
Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.
Note: This recipe is from an old complimentary grocery store card.
Article Source: http://www.articlesbase.com/recipes-articles/vintage-recipes-for-the-thanksgiving-and-christmas-holidays-589035.html
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing them with others on her blog at http://grandmasvintagerecipes.blogspot.com