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.
\

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.

file photo

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.

file photo

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).

file photo 

PUMPKIN BUNS

I got this recipe from Woman's Day in 2014.

• 1 envelope (1/4 ounce) active dry yeast
• 1/4 cup  warm water (100 degrees to 110 degrees )
• 1 teaspoon plus 2 tablespoons granulated sugar
• 2 eggs
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 can (15 ounces) solid-pack pumpkin
• 5 1/2 cups  all-purpose flour
• 3/4 teaspoon  salt

Filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup  granulated sugar
• 1 cup  packed light-brown sugar
• 1 tablespoon  cinnamon

Glaze:

• 2 cups  confectioners' sugar
• 3 tablespoons  milk

Directions

1. Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

2. Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.

3. Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1-1/4 hours.

4. Coat two 13x9x2-inch baking pans with nonstick cooking spray. Make Filling: Mix butter, granulated and brown sugars, and cinnamon in a bowl.

5. Punch down dough. Roll out half onto a lightly floured surface to form a 16 x 10-inch rectangle. Spread with half of the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

6. Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, in each prepared pan. Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes. (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.)

7. Heat oven to 350 degrees . Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (thawed buns, 36 minutes). Transfer to a wire rack; let cool 10 minutes.

Glaze:

8. Blend confectioners' sugar and milk. Drizzle over buns (about 1/3 cup per pan). Serve warm.

file photo

APPLE-GINGERBREAD COBBLER

1 pkg (14-oz) gingerbread mix, divided

3/4 cup water
1/4 cup firmly packed light brown sugar
1/2 cup butter, divided
1/2 cup chopped pecans
2 (21-oz each) cans apple pie filling
Vanilla ice cream for serving
Ground cinnamon for garnish

Preheat oven to 375 degrees.
Lightly grease an 11 x 7-inch baking dish; set aside.

In a small mixing bowl, combine 2 cups of the gingerbread mix and 3/4 cup water until smooth; set aside.

In another small mixing bowl, stir the remaining gingerbread mix and brown sugar together; cut in 1/4 cup of the butter until crumbly. Stir in the pecans; set aside.

In a large saucepan, combine the pie filling and remaining butter; cook over medium heat, stirring often, for 5 mintes or until heated through.  Spoon the hot mixture evenly into the prepared baking dish. Spoon the gingerbread mixture evenly over the mixture and sprinkle with the pecan mixture.

Bake at 375 degrees for 30 to 35 minutes or until set.

To serve, dish up cobbler, top with ice cream and sprinkle a little cinnamon overall.

File photo 

CARAMELS

This is from an old Indiana school cookbook. The recipe belongs to my late friend and her son.

THE LATE MARY ENGELBREIT'S APPLE CIDER GINGERBREAD

As the title suggests, this is a recipe I got from a Mary Engelbreit book in 1998.

1 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1 tsp ground ginger
1 tsp baking soda
1/2 cup apple cider (or apple juice)
1/3 cup oil
1/4 cup molasses
1 tbsp cider vinegar
1 tbsp minced crystallized ginger

Lemon Sauce:
1 cup sour cream or plain yogurt
Grated zest of 1 lemon
2 tsp fresh lemon juice
1/4 tsp vanilla extract

Preheat oven to 350 degrees.

Into an 8-inch round cake pan, sift together the flour, sugar, ground ginger, and baking soda. Make a well in the center of the mixture and add the cider, oil, molasses, vinegar, and crystallized ginger. With a fork, stir just until the batter is smooth.

Bake at 350 degrees for 30 to 35 minutes, until a wooden toothpick inserted in the center comes out clean. Transfer cake to a wire rack.

Meanwhile, in a small bowl, stir together the sour cream, lemon zest, lemon juice and vanilla; refrigerate.

Cut the warm gingerbread into wedges and serve accompanied by the lemon sauce.

Yield: 8 servings