SPICY COCOA MIX

3 1/2 cups firmly packed brown sugar

2 cups unsweetened cocoa powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt

Combine the brown sugar, cocoa, cinnamon, nutmeg, cloves, and salt in a food processor and process until well blended.  Store in an airtight container.

Yield: 5 cups mix

To use as a gift, give in a decorative container with the following instructions.

To serve: Place 1 1/2 tablespoons of the mix into a cup.  Pour 6-ounces of hot milk over the mix and stir until dissolved and well blended.  Serve warm with miniature marshmallows if desired.

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Have A GREAT CHRISTMAS WEEK

 

MAY YOU ENJOY A GREAT HOLIDAY WEEK WITIH YOUR FAMILY AND FRIENDS.

PUMPKIN PIE WITH A SECRET

Let me state up front that I am not one who thrives on appearance, and I have very little patience.  So, I must tell you I have never made this pie nor do I intend to!  I am a slap in together, get it in the oven and hope it looks okay. I would never take a chance on flipping the custard into the shell, but I know there are those of you out there who would.  So, I am sharing this recipe that I got from McCall's Cooking School years ago. I hope those of you who make this will report back to us how it turned out for you.  Click on the pictures to enlarge for easier reading.

This is picture 1 and 3. The recipe and the final instructions.

Picture 2 - The beginning instructions.

The finished product.

CRANBERRY CUPCAKES AND FROSTING

Cupcakes:

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/8 to 1/4 tsp freshly grated nutmeg
6 tbsp unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup sour cream
1/2 cup canned whole-berry cranberry sauce

Preheat oven to 350 degrees.
Line a 12-cup muffin pan with paper liners; set aside.

Whisk flour, baking powder, salt, baking soda and nutmeg into a medium bowl; set aside.

Beat butter and sugar in a large bowl with electric mixer on medium speed until creamy, about 2 minutes. Add egg and vanilla and beat until fluffy, approximately another 3 minutes. Reduce mixer speed to low; add flour mixture and beat about a minute, just until fully incorporated. Add sour cream and beat another couple of minutes until light and fluffy.

Divide the batter evenly into the paper-lined muffin cups. Bake 22 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to sit until cool enough to handle then gently press the back of a small spoon into the centers of the cupcakes to make an indention. Fill each indention with a few teaspoons of cranberry sauce. Remove cakes to a wire rack to cool completely before frosting with the following:

Frosting:
2 sticks unsalted butter, room temperature
3 cups powdered sugar
1/4 cup canned whole-berry cranberry sauce
1/2 tsp pure vanilla extract
Pinch of salt
Dried cranberries for garnish, optional

Beat butter and 1 cup of the powdered sugar in a large bowl with mixer on medium speed until combined. Reduce mixer speed to medium low and gradually beat in the remaining powdered sugar, beating until fluffy. Increase speed to medium-high and beat in the cranberry sauce, vanilla and salt until combined. Spread frosting on cupcakes and top with some dried cranberries, if using.

Note: This is my version of an old Food Network recipe. Photo is from Food Network Magazine.

SNOWBALL COOKIES MADE WITH CREAM CHEESE

1 cup powdered sugar
1/2 cup finely chopped walnuts or pecans
1/2 cup vegetable shortening ie Crisco
1/2 cup butter, softened
1/2 cup cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (I use 1 cup all-purpose and 1/2 cup white whole wheat

Preheat oven to 350 degrees. 

Sift powdered sugar into a shallow bowl; stir in the nuts, and set aside.

Beat shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the extracts, and flour; stir to combine. 

Scoop up dough by rounded tablespoons and roll into balls about 1 inch in diameter. Place the balls about 1 1/2 inches apart on ungreased baking sheets. 

Bake in the preheated oven until cookies turn slightly golden at the edges, about 6 minutes. Let the cookies cool on the baking sheets for about 1 minute, then roll in the powdered sugar-nut mixture while still a little warm.

This basic recipe is from Delish with some adjustments to suit me.

The photo is a file photo.

ORANGE SLICE FUDGE

This fudge is great anytime but makes an especially perfect gift for Halloween, Thanksgiving, or Christmas.  In the picture following this recipe you will notice the Halloween tin for gifting.  This tin is made by spray painting in appropriate colors and using stickers to decorate the top.  The effect is highlighted by labels or ribbon.  This idea is also a great one for Christmas gifting.

1/2 cup butter
3 1/2 cups sifted powdered sugar
1 can (5-oz) evaporated milk
1/3 cup unsweetened cocoa powder
1 pkg (12-oz) milk chocolate chips
1 pkg (10 1/2-oz) miniature marshmallows
2 tsp vanilla
1/4 tsp salt
1 cup chopped orange slices candy

Line a 9 x 13-inch baking pan with aluminum foil; lightly butter the foil.

Place butter in a large microwave-safe bowl and melt in microwave.  Stir the powdered sugar into the butter along with the evaporated milk, and cocoa powder.  Microwave on high 4 minutes or until mixture comes to a boil, stirring every two minutes.  Cook another 4 minutes, stirring after 2 minutes.  Add the chocolate chips, mini marshmallows, vanilla and salt stirring until well blended.  Stir in the chopped candy; pour into the prepared baking pan.

Refrigerate candy 4 hours or until firm.  Cut candy into 1-inch squares, cleaning knife frequently to make cutting easier.  May be stored in the refrigerator in an airtight container.

Yield: 8 dozen squares

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CRANBERRY MERINGUE PIE

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.

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PUMPKIN DUMP CAKE II

Saved this recipe because my grandson Dustin absolutely loves anything pumpkin.  I am going to make myself a diabetic version by using 3/4 cup of Splenda brown sugar blend instead of the brown sugar and using a box of sugar-free cake mix.  I will use pecans rather than graham cracker crumbs and omit the toffee bits.  Anxious to try this!

Pumpkin Dump Cake
Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Serve with ice cream or whipped cream.

By the way, pumpkin is a healthy food. Don't just save it for holidays.

Recipe from Cookies and Cups

HOLIDAY PASTRY

This is a recipe from an old Marcia Adams book.  I would guess the book was from 21 or 22 years ago. Good pastry recipe for the cook who is afraid of making pie crusts.  This recipe is made with an electric mixer and is so easy.  The picture below shows this pastry being cut for small hand pies but this recipe makes enough for two regular two-crust pie.

4 cups all-purpose flour
1 tbsp sugar
2 tsps salt
1 3/4 cups butter-flavored solid vegetable shortening
1 large egg
1 tbsp cider vinegar
1/2 cup water

In large mixer bowl, place the flour, sugar, salt, and shortening; blend until it has the texture of coarse crumbs.

In a small bowl, beat together the egg, vinegar, and water; drizzle over the flour mixture and mix thoroughly.

Shape the dough into a 6-inch patty, wrap in plastic wrap, and freeze for 45 minutes or refrigerate overnight.

To prepare the dough for pies, form into a long roll, divide into fourths, and wrap each portion separately and refrigerate or freeze.
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the file photo

AUTHOR DEBBIE MACOMBER'S FIVE-MINUTE CRANBERRY WALNUT COBBLER

2 1/2 cups fresh or frozen cranberries

3/4 cup chopped walnuts
1/2 cup + 3/4 cup granulated sugar
2 large eggs
12 tbsp (1 1/2 sticks) unsalted butter, melted
1/4 tsp almond extract
1 cup all-purpose flour
Pinch of salt

Preheat oven to 350 degrees.
Combine the cranberries, walnuts and the 1/2 cup of sugar in a 9-inch pie pan; toss until coated.
In a medium bowl, whisk eggs, melted butter, remaining sugar and almond extract until blended. Fold in the flour and salt until combined. Pour the batter over the cranberry mixture.
Bake at 350 degrees for 40 minutes or until crust is golden brown and fruit is bubbly.
Cool on a wire rack.
To serve, dip into individual serving bowls and top with whipped cream, if desired.
Yield: 8 servings.

the file photo

HOLLY FUDGE

 Another recipe from Mr. Food where I have gotten some of my best recipes.

1 cup granulated sugar

1/2 cup (1 stick) butter
1/2 cup heavy cream
1/8 teaspoon salt
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup red and green candied cherries, chopped

Directions:
Coat 8-inch square baking dish with cooking spray.

In large saucepan, bring granulated sugar, butter, heavy cream, and salt to boil over medium heat, stirring frequently. Allow to boil 5 minutes, stirring constantly.

Remove from heat and slowly add confectioners' sugar and vanilla, stirring until smooth and well combined. Stir in cherries until evenly distributed.

Spoon into baking dish and chill 1 hour, or until firm. Cut into squares and serve or store in an airtight container.

Mr Food photo

PAULA DEEN'S ICEBOX FRUITCAKE

1 can (14-oz) sweetened condensed milk

1 bag (16-oz) miniature marshmallows
1 box (16-oz) graham crackers, crushed to crumbs
4 cups chopped pecans
1 can (3.5-oz) flaked coconut (1 1/3 cups)
2 (8-oz each) packages chopped dates
1 jar (16-oz) maraschino cherries, well drained and halved
1/2 cup bourbon

Spray 10 mini loaf pans with nonstick cooking spray; set aside.

In a 2-qt saucepan, heat the milk and marshmallows together over low heat. Stir constantly to prevent scorching until marshmallows are melted. Remove from the heat.

Combine cracker crumbs, pecans, coconut, dates, and cherries in a large bowl.

Add bourbon to the milk mixture; pour over crumb mixture. Using your hands, mix well. Scoop mixture evenly into the prepared pans; press down firmly to mold into the pans. Cover with plastic wrap and refrigerate 2 days or longer before serving.

file photo used for reference only

GINGERSNAP PUMPKIN DESSERT

2 1/2 cups finely crushed gingersnaps

1/2 cup butter, melted
1 block (8-oz) cream cheese, softened
1/2 cup powdered sugar
2 tbsp milk
3 cups cold milk
2 pkgs (3.4-oz each) instant vanilla pudding mix
1 can (15-oz) solid pack pumpkin
2 1/2 tsp pumpkin pie spice
2 cups whipped topping
Additional whipped topping for garnish, optional

In a small mixing bowl combine the crushed gingersnaps and butter; press into an ungreased 9 x 13 inch baking pan.

Bake at 325 degrees for 10 minutes.  Remove from oven and cool.

In a mixing bowl beat the cream cheese, powdered sugar, and 2 tablespoons milk until fluffy; spread over the cooled crust.

In another mixing bowl, beat the milk and pudding mix together for 1 minute.  Add the pumpkin and the pumpkin pie spice; beat until well blended. Fold in the whipped topping and spread the mixture over the cream cheese layer.

Refrigerate dessert for at least 3 hours.

To serve, cut dessert into squares and garnish with whipped cream, if desired.  Dust lightly with cinnamon or pumpkin pie spice, if desired.

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DOUBLE CHOCOLATE MOUSSE

1 1/2 cups cold milk, divided

2 squares semi-sweet baking chocolate
1 pkg (4 servings) chocolate flavored instant pudding and pie filling mix
2 cups thawed frozen whipped topping, divided
1/2 cup fresh raspberries or blueberries

In a large microwave-proof bowl, combine the chocolate with 1 cup of the milk.  Microwave on high for 2 minutes then stir until the chocolate is completely melted.  Stir in the remaining milk.

Add the dry pudding mix and beat with a wire whisk for a couple of minutes or until well blended.  Refrigerate for 20 minutes then gently stir in 1 1/2 cups of the whipped topping.  Spoon mixture into 6 individual dessert dishes.  Refrigerate, covered, until ready to serve.

To serve, divide the remaining whipped topping evenly between the 6 dishes placing a dollop atop each.  Garnish with the fresh berries.

File Photo

CANDIED POPCORN FOR GIFTING

Of course this is tasty to enjoy yourself but it makes great little gifts when packaged in airtight jars.

2 cups sugar
2 cups light brown sugar, packed firm
2 cups light cream
1 tsp soft butter
3/4 tsp vanilla extract
1/2 cup whole almonds or pecans
6 cups popped popcorn, with any unpopped kernels removed

Combine the sugars and cream in a saucepan; stir until sugar is dissolved. Boil without stirring, uncovered, until syrup reaches 235-240 degrees on a candy thermometer (soft-ball stage). Remove from heat and allow to cool for 10 minutes.

Beat syrup mixture with a silicone spatula or wooden spoon until thickened.  Add the vanilla extract, nuts, and popcorn; mix well. Pour onto sheets of parchment paper to cool. Break apart the larger pieces and package in airtight jars.

Tie a pretty ribbon suitable to the gifting occasion around the jar when giving as a gift.

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CHOCOLATE PUNCH BOWL DESSERT

1 (2-layer) chocolate cake mix

3 (4-serving size) chocolate instant pudding mix

2 cartons frozen whipped topping, thawed

6 Heath Bars or Skor Toffee Bars

Bake cake according to the package directions. Cool cake until you can handle, break into bite-size pieces.

Make the pudding according to the package directions.

To assemble:

In a punch bowl, place about half the cake pieces. Top with 1 carton of the thawed whipped topping. Lyer 1/2 of the pudding over the whipped topping. Sprinkle with half the crushed candy bars. Repeat the process with the remaining ingredients.

file photo for reference only - not this exact recipe

EGGNOG COFFEE CAKE

I got this recipe last year from a Food Network magazine.

Cake:
Cooking spray
2 cups all-purpose flour
1 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
10 tbsp unsalted butter, room temperature
1 cup granulated sugar
2 large eggs + 1 egg yolk
1 tbsp pure vanilla extract
1 cup sour cream

Topping and Glaze:
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
5 tbsp cold unsalted butter, cut into small pieces
1 1/2 cup confectioners' sugar
3 to 4 tbsp eggnog

To Make the Cake:
Preheat oven to 350 degrees.
Coat a 9-inch springform pan with the cooking spray.

Whisk flour, baking powder, nutmeg, cinnamon, soda, and salt in a medium bowl.

Beat butter and granulated sugar in a large bowl with mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk, and vanilla extract until combined.

Reduce mixer speed to low and add the flour mixture in three batches, alternating with the sour cream in two batches. Increase speed to medium high and beat until well combined, about 30 seconds. Pour batter into the prepared pan and set aside.

To make the topping:
Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter topping over the cake batter.

Bake at 350 degrees 1 hour to 2 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool 20 minutes, then remove the springform ring and allow to cool completely.

To Make the Glaze:
Whisk the confectioners' sugar with 3 tablespoons of the eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining tablespoon of eggnog as needed. Before serving, drizzle the glaze over the cake.

Yield: 8 servings
Note: Can be made ahead and glazed up to three days ahead of planned serving. Store covered at room temperature.

BROWN SUGAR-GINGER SNOWFLAKE COOKIES

I got this cookie recipe from a Woman's Day magazine several years ago.

2 3/4 cup(s) all-purpose flour

1/2 teaspoon(s) baking powder

1/4 teaspoon(s) kosher salt

1 cup(s) (2 sticks) unsalted butter, at room temperature

1/4 cup(s) granulated sugar

1/2 cup(s) firmly packed dark brown sugar

2 teaspoon(s) grated fresh ginger

1 large egg

1 1/2 teaspoon(s) pure vanilla extract

2 cup(s) confectioners' sugar

2 tablespoon(s) whole milk

 Sanding sugar, for decorating

In a large bowl, whisk together the flour, baking powder, and salt.

Using an electric mixer, beat the butter, granulated and brown sugars, and ginger until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla.

Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into 4 disks and roll each between 2 sheets of wax paper to 1/8 inch thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.

Heat oven to 350 degrees F. Line baking sheets with parchment paper. Using floured snowflake-shaped cookie cutters, cut out cookies. Place on the prepared sheets. Reroll, chill, and cut the scraps.

Bake, rotating the positions of the pans halfway through, until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

In a medium bowl, stir together the confectioners' sugar and whole milk until smooth. If desired, tint the icing blue. Transfer the icing to a piping bag fitted with a small round tip, and pipe patterns on the cooled cookies. While the icing is wet, sprinkle with sanding sugar, if desired.

CARAMEL BROWNIES FROM CAKE MIX

1 box German Chocolate Cake Mix

1 cup chopped nuts

1/3 cup evaporated milk

3/4 cup melted butter

Preheat oven to 350-degrees. Grease bottom of a 9" X 13" baking pan.

Combine the above ingredients and spread 1/2 the mixture in the prepared pan. Bake at 350-degrees 6 minutes.

1 bag (14-oz) caramels

1/3 cup evaporated milk

6-oz chocolate chips

Melt the caramels with the milk and spread over the baked layer. Sprinkle the chocolate chips over the caramel layer. Crumble the remaining cake mixture over the top.

Bake at 350-degrees for 15 minutes.

Cool before cutting into squares to serve.

clipart used for reference only - not this exact recipe

CRANBERRY PECAN PIE

Pastry for 1 crust pie (I recommend the Holiday Pastry on this blog)

1 cup fresh or frozen cranberries
3 large eggs
2/3 cup sugar
1 cup dark corn syrup
6 tbsps unsalted butter, melted
1 tsp vanilla extract
1/4 tsp mace
speck of salt
3/4 to 1 cup pecan halves

Prepare pastry and line a 9-inch pie plate; flute edges and set aside.

Preheat oven to 350 degrees.

Process the cranberries in a food processor or blender until finely chopped; arrange over the bottom of the pie shell; set aside.

In a large mixer bowl, beat the eggs until frothy.  Mix in the sugar, corn syrup, butter, vanilla, mace, and salt. Pour mixture over the cranberries and arrange the pecan halves decoratively over the top in a circular pattern.

Bake pie at 350 degrees 45 to 50 minutes or until golden brown and almost set (a little shaky but will firm up as it cools).

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