Apple Orchard Punch
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
Original recipe yield: 12 servings.
"This quick and easy punch would be delightful at a country wedding or any celebration. Champagne can be used instead of ginger ale for an adult punch."
Cranberry Pineapple Punch
1 (64 fluid ounce) bottle cranberry juice, chilled
1 (46 fluid ounce) can pineapple juice
1 (8 ounce) can pineapple tidbits
1 cup cranberries
In a punch bowl, combine cranberry juice and pineapple juice. Stir in pineapple tidbits and cranberries. Serve with ice. Original recipe yield: 14 (8 ounce) servings.
*This easy, fresh and fruity drink carries the Thanksgiving theme of cranberries throughout the entire meal. we don't eat the fresh cranberries, but they look pretty floating on top. Tastes as good as it looks.
Eggnog
2 egg yolks
1/4 cup white sugar
1 pinch salt
2 cups milk
2 tablespoons rum
1/2 cup heavy whipping cream
1 pinch ground nutmeg
In the top of a double boiler, whisk together the egg yolks, sugar and salt. Add milk and mix well.
Stir frequently and cook over hot water until mixture thickens to coat a metal spoon.
Mix in rum and chill.
Beat whipping cream until stiff peaks form. Fold into chilled egg mixture, pour into glasses and top with freshly grated nutmeg.
Original recipe yield: 5 to 6 cups.
"Sugar and milk are beaten into egg yolks over heat and then chilled before adding rum and whipped cream in this recipe for the traditional holiday beverage."
Eggnog Extreme
12 egg yolks
2 cups white sugar
1 (750 milliliter) bottle white rum
1 quart half-and-half cream
1 quart heavy cream
12 egg whites
1 cup white sugar
1/4 teaspoon ground nutmeg
In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.
Original recipe yield: 20 servings.
Garnet Sparkle
1 - 12 oz. can frozen grape juice concentrate
1 - 12 oz. Can frozen lemonade concentrate
2 - Quarts Cranberry Juice
6 - 2 liter bottles of Ice cold 7 Up
Blend grape juice, lemonade and cranberry juice. Gently add ice cold 7 Up.
Yields about 25 (8 oz.) Servings
Gold Punch
1 - 12- oz. can frozen concentrated orange juice
1 - 46 - oz. can apricot nectar
3 - 2 liter bottles 7 - Up
3 - 2 liter bottles Squirt
1 Quart Orange sherbet
Blend orange juice and apricot nectar. Gently add 7 - Up and Squirt. Float one quart orange sherbet on top of punch.
Yields: 25 - 8 oz. servings
Holiday Punch
4 cups cranberry juice cocktail
8 cups prepared lemonade
2 cups orange juice
1 (4 ounce) jar maraschino cherries
1 (2 liter) bottle ginger ale
1 orange, sliced in rounds
In a large punch bowl, combine cranberry juice cocktail, lemonade, and orange juice. Stir in the maraschino cherries. Refrigerate for 2 hours or more.
When ready to serve, pour in the ginger ale. Garnish each glass with an orange slice.
* Good for when friends drop by during the holidays. Quick and tasty. Add rum for a bit of a kick. Original recipe yield: 40 (4 ounce) servings.
Red Satin Punch
2 - 12 oz. can frozen apple juice concentrate
2 - 12 oz. can frozen cranberry juice concentrate
10 - 2 liter bottles of Ice cold 7 Up
Blend the two juice concentrates Gently add ice cold 7 Up.
Yields about 35 (8 oz.) Servings
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Banana Cranberry Bread
2 1/2 cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
1/2 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.
Recipe yield: 2 - 9x5 inch loaves.
Best Ever Banana Bread
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
Recipe yield: 1 - 9x5 inch loaf.
*This really is the best banana bread I have ever tasted. Very moist and it freezes well. I also bake this in 3 small loaf pans however you may need to shorten the baking time.
Cranberry Nut Bread 1
2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts
1 egg
2 tablespoons vegetable oil
3/4 cup orange juice
1 tablespoon orange zest
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Original recipe yield: 1 - 9x5 inch loaf.
* A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.
Cranberry Nut Bread 2
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powde
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.
Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.
Original recipe yield: 1 - loaf.
* This is a fast, festive bread for the Thanksgiving or Christmas holiday dinner table. Tart, fragrant and filled with nuts.
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Bing Cherry Gelatin Mold
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) package black cherry flavored gelatin mix
1 (15.25 ounce) can crushed pineapple, drained
1 cup chopped pecans
In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.
8 servings.
Cranberry Salad
2 (3 ounce) packages cherry flavored gelatin mix
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 cup chopped pecans
1 tablespoon mayonnaise
Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.
In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.
Recipe yield: 8 -10 servings
*A nice change from the traditional cranberry sauce.
Cranberry Waldorf Salad
1 1/2 cups chopped cranberries
1 cup chopped red apple
1 cup chopped celery
1 cup seedless green grapes, halved
1/3 cup raisins
1/4 cup chopped walnuts
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla low-fat yogurt
In a medium bowl, combine cranberries, apple, celery, grapes, raisins, walnuts, sugar, cinnamon, and yogurt. ( chop cranberries in a food processor, and it works great). Toss to coat. Cover, and chill 2 hours. Stir just before serving.
12 servings.
* I make this salad all year long, but it is especially great for Thanksgiving and Christmas. Just freeze a few bags of cranberries to use at a later date. Garnish with frosted cranberries and mint leaves, if desired. For frosted cranberries, wet cranberries with water, and roll in sugar.
Fruit Cocktail Salad
1 (15 1/4 ounce) can fruit cocktail, drained
˝ Pint Whipping Cream
1 teaspoon sugar
In a large mixing bowl, pour in whipping cream and 1 teaspoon sugar, whip the whipping cream until it forms medium stiff peaks. Remove bowl from mixer, fold in fruit cocktail Chill and serve.
4 servings.
* This recipe is simply delicious. Easy to fix and I serve it every year. You can double or triple the recipe according to your needs. Do not increase the sugar much though,
Fruit Salad
1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
1 (10 ounce) jar maraschino cherries, halved
1 (16 ounce) package miniature marshmallows
1 (16 ounce) container sour cream
In a large bowl, combine the pineapple, oranges, cherries, marshmallows and sour cream together. Chill and serve.
8 servings.
Pink Stuff
1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 (12 ounce) container frozen whipped topping, thawed
In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.
Recipe yield: 10 servings.
Turkey Salad
6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Customize this Recipe
Recipe Yield: 10 servings.
* This recipe can be made with leftover turkey, or a turkey breast. The cooking time will not include the baking of the turkey, just making the salad. Keeping the salad somewhat chunky is part of what makes it good. Serve this on a bed of red leaf lettuce and garnish with red and green seedless grapes and pecan halves. Cubed jellied cranberry sauce is very good with it, so I place that on the plate around the salad. Serve with assorted crackers or breads.
Waldorf Salad
2 cups chopped apple
1 ˝ teaspoons lemon juice
1/4 cup chopped celery
1/4 chopped walnuts or pecans
1/4 cup raisins or snipped pitted whole dates
1/4 cup seedless green grapes halved (optional)
1/3 cup whipping cream or 2/3 cup frozen whipped dessert topping thawed
1/4 cup mayonnaise or salad dressing
Ground nutmeg
In a bowl toss apple with lemon juice. Stir in
celery, nuts, raisins and, if desired, grapes.
For dressing, if using, whipping cream, in a
chilled mixing bowl whip cream to soft peaks.
Fold mayonnaise into the whipped cream or
dessert topping. Spread dressing over the top
of the apple mixture. Sprinkle with nutmeg.
Cover and chill for 2 to 24 hours. To serve,
fold dressing into fruit mixture.
4 to 6 side dish servings.
Watergate Salad
1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 (8 ounce) container frozen whipped topping, thawed
In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.
Yield: 8 servings.
"This chilly delight is an American classic."
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Candied Yams
1 (29 ounce) canned yams or sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
Preheat oven to 400 degrees F (200 degrees C).
Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
Original recipe yield: 6 servings.
Gourmet Sweet Potato Classic
5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.
Original recipe yield: 8 servings.
"Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave, and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works best for you!"
Praline Sweet Potatoes
4 cups mashed sweet potatoes
1/2 cup white sugar
2 tablespoons vanilla extract
4 eggs, beaten
1/2 pint heavy cream
1/4 pound butter
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/4 cups chopped pecans
DIRECTIONS:
Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
Bake for 30 minutes in the preheated oven.
Original recipe yield: 6 servings.
Southern Candied Sweet Potatoes
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter
6 sweet potatoes, peeled and sliced
1 tablespoon vanilla extract
In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat. Sprinkle sugar mixture over the sweet potatoes, and stir. Cover skillet, and reduce heat to low. Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied. They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.
Original recipe yield: 8 servings.
Sweet Potato Casserole
4 cups sweet potatoes, peeled and cubed
2 cups white sugar
4 eggs, beaten
3/4 cup margarine, melted
1 cup evaporated milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups miniature marshmallows
1 cup flaked coconut
1 1/2 cups crushed cornflakes cereal
1/2 cup packed brown sugar
1 cup chopped pecans
3/4 cup margarine, melted
In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.
Original recipe yield: 15 cups.
Spruced Up Mashed Potatoes
5 pounds potatoes, peeled and quartered
3 cups cauliflower florets
4 cloves garlic (oprional)
1 large carrots, chopped
1/2 cup skim milk
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh parsley, for garnish
Bring a large pot of salted water to a boil. Add potatoes, cauliflower, garlic and carrots. Cook until potatoes are tender but still firm, about 15 minutes. Drain.
Add the milk, butter, salt and pepper. Beat until smooth. Sprinkle with parsley and serve.
Original recipe yield: 10 servings.
Holiday Dressing
1 (7.5 ounce) package dry cornbread mix
1 cup butter
2 onions, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 pound pork sausage
16 slices white bread
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped fresh parsley
2 eggs
4 cups chicken stock
Prepare corn bread as directed on package. Cool, and crumble.
Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
Bake at 325 degrees F (165 degrees C) for 1 hour.
Original recipe yield: 16 servings.
Baked Pineapple
1 (20 ounce) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 ounces shredded Cheddar cheese
25 buttery round crackers, crumbled
Drain pineapple, reserving 3 tablespoons juice.
Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
Original recipe yield: 6 servings.
"This is a wonderful side dish to add a little something special to green beans and mashed potatoes. It is so delicious you will think you could eat it for dessert.
Southwestern Cranberries
2 cups fresh or frozen cranberries
2 cups white sugar
2 Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (12 ounce) container frozen whipped topping, thawed
Chop cranberries in an electric blender or food processor until they are almost mush; stir in sugar and refrigerate overnight.
A couple of hours before serving, stir the apples and walnuts into cranberry mixture and fold in the non-dairy whipped topping. This dessert will keep well in a covered container
Original recipe yield: 8 servings.
Spiced Apples
8 Granny Smith apples
2 tablespoons white sugar
1 teaspoon lemon juice
1/4 cup cinnamon red hot candies
Peel, core, and slice apples.
Place all ingredients in microwave-safe bowl. Microwave on high for 15 minutes, stirring each 5 minutes.
Cover with plastic wrap and let cool or serve warm.
Original recipe yield: 8 servings.
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Home Style Turkey
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Recipe Yield: 1 (12 pound turkey)
Perfect Roast Turkey
1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 1/2 quarts turkey stock
8 cups prepared stuffing
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Recipe yield: 24 servings.
* Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Baked Ham Glaze
1 lb. box dark brown sugar
1/4 lb. butter
1/4 c. water
1/4 c. orange juice concentrate Cinnamon and nutmeg to taste
Simmer first 3 ingredients. Add next two ingredients. Simmer until mixed together.
After ham is cooked, score and spoon glaze over it. Put in oven for 10 minutes. Remove from oven spoon on more glaze. Attach pineapple, cherries with whole cloves or toothpicks. Bake for 10 minutes.
Glazes for Baked Ham
For a glazed ham, remove ham 30 minutes before it is done. Pour drippings from pan. Remove any skin from ham. Score fat surface of ham lightly, cutting uniform diamond shapes. If desired, insert whole clove in each. Pat or brush on your choice of the following glazes (enough for 4-pound ham); continue baking 30 minutes.
Brown Sugar Glaze: Mix 1 cup brown sugar (packed), 1/2 teaspoon dry mustard and 1 tablespoon vinegar. About 3/4 cup.
Apricot Glaze: Mix 1/2 cup brown sugar (packed), 1 tablespoon cornstarch, 1/2 teaspoon ginger and 1/4 teaspoon salt in small saucepan. Stir in 1 can (12 ounces) apricot nectar and 1 tablespoon lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. About 1 1/2 cups.
Pineapple Glaze: Mix 1 cup brown sugar (packed), 1 tablespoon cornstarch and 1/4 teaspoon salt in small saucepan. Stir in 1 can (8 1/2 ounces) crushed pineapple (with syrup), 2 tablespoons lemon juice and 1 tablespoon prepared mustard. Cook over medium heat, stirring constantly, until mixture comes to a boil. Makes 1 3/4 cups.
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Apple Cranberry Crisp
1 1/2 cups quick cooking oats
1/2 cup brown sugar
1/3 cup all purpose flour
1 teaspoon ground cinnamon
1/3 cup butter flavored shortening, melted
1 tablespoon water
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons cornstarch
5 Granny Smith apples - peeled, cored and thinly sliced
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.
In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.
Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm.
Recipe yield: 1 - 8x8 inch dish.
*A great combination of apples and cranberries with a crispy topping. A favorite at Thanksgiving instead of plain cranberries.
Bread Pudding
10 slices white bread, cut into cubes
1/4 cup butter, melted
1 teaspoon ground cinnamon
1/2 cup raisins
6 eggs, beaten
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups scalded milk
1 pinch ground nutmeg
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
Sprinkle with nutmeg and bake for 25 minutes.
Recipe yield: 6 servings.
Cherry Fluff
1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.
16 servings
*A quick and easy salad that is great for any occasion. This cool, shimmering treat makes a wonderful dessert, too.
Colonial Pumpkin Bars
3/4 cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
1 (3 ounce) package cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.
Recipe Yield: 3 dozen
*Vanilla frosted pumpkin bars with walnuts are the best. These can also be frozen with or without the frosting, for later use.
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Recipe yield: 8 servings.
Macaroonies
2 eggs
1/8 teaspoon salt
3/4 cup sugar
1/2 cup all purpose flour
1 tablespoon butter (melted)
2 cups flaked coconut
1 cup (6 oz. pkg) Nestle’s Semi Sweet Chocolate Morsels
1 teaspoon vanilla
Beat eggs with salt until foamy. Gradually add sugar, continue beating until thick and ivory colored, 5 to 7 minutes. Fold in flour and butter.
Stir in coconut, semi-sweet morsels ans vanilla.
Drop by rounded teaspoonfuls onto lightly greased and floured cookie sheets.
Bake at 325 for 12 to 15 minutes until browned. Cool 1 minute, remove form cookie sheet.
Yields: 3 dozen
* These are delicious, they taste like mounds candy bars. Favorite in our house anytime of the year.
Maple Pumpkin Cheesecake
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1 (15 ounce) can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans
whipped cream (optional)
pecan halves (optional)
Preheat oven to 325 degrees.
Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch spring form pan.
With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans (optional). Pass remaining sauce. Store leftovers covered in refrigerator.
Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.
Original recipe yield: 1 - 9 inch cheesecake.
Pecan Pie Bars
3 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup margarine
4 eggs
1 1/2 cups light corn syrup
1 1/2 cups white sugar
3 tablespoons margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
Bake for 20 minutes in the preheated oven.
While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Recipe yield: 3 dozen.
Pumpkin Chip Muffins
4 eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.
Recipe yield: 24 - muffins.
Pumpkin Roll with Cream Cheese Filling
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
Preheat oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Recipe yield: 10 servings.
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