Christmas Recipes for the Diabetic or Gluten-Free Person

The Christmas holiday season must be difficult for the person suffering from diabetes or from an intolerance of gluten in their diet. All the good food and smells that tempt them to eat the foods they should not eat. Here are five recipes, two for diabetics and three for gluten-free people, for you to try this Christmas season.

Diabetic recipes

SUGAR FREE CHRISTMAS COOKIES

Ingredients

• 1/2 cup shortening
• 3 tablespoons Equal ® sugar substitute
• 1 egg
• Several drops of food coloring (optional)
• 2 1/2 cups cake flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup skim milk
• 2 tablespoons water
• 1 teaspoon vanilla extract

Directions

1. Cream shortening. Add sweetener, egg, and food coloring (if desired); beat well.
2. In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well.
3. Chill dough 2 to 4 hours.
4. Preheat oven to 325 degrees F.
5. Roll out 1/8 inch thick and cut the cookies into desired shapes. Bake for 8 to 10 minutes.
6. Cool. Store in air tight container.

Recipe Yield: Yield: 24 servings
diabeticgourmet.com

Ginger & Spice Crackles

These soft and moist cookies are spiked with ginger, cinnamon and a hint of clove and they crackle on top when they bake. Rolling them in powdered sugar gives them a lightly sweet coating on the outside that looks like a dusting of fresh fallen snow.

By Hilary Meyer 

 Tested by EatingWell Test Kitchen

Active Time: 25 mins
Total Time: 2 hrs
Servings: 36

Nutrition Profile: Low-Carb Diabetes-Appropriate Low-Sodium Low-Fat

Ingredients

• 1 cup all-purpose flour
• ½ cup white whole-wheat flour
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup packed dark brown sugar
• 6 tablespoons unsalted butter, softened
• 1 large egg
• 2 tablespoons molasses
• ⅓ cup confectioners’ sugar

Directions

1. Whisk all-purpose flour, whole-wheat flour, ginger, cinnamon, baking soda, cloves, and salt in a medium bowl. Set aside.
2. Beat brown sugar and butter in a large mixing bowl with an electric mixer on high speed until well combined. Beat in egg and molasses. With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Form the dough into a disk, about 1 inch thick, and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
3. Preheat oven to 350°F. Coat 2 large rimmed baking sheets with cooking spray.
4. Place confectioners’ sugar in a shallow dish. Roll the dough into 1-inch balls (a generous 1 Tbsp. each), then roll in the confectioners’ sugar to coat liberally. Place the cookies about 2 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, until the cookies crackle on top, 10 to 12 minutes. Transfer the cookies to a wire rack to cool.

Tips

To make ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Originally appeared: EatingWell.com, December 2020

Gluten-Free recipes

Festive Meringue Christmas Trees

TOTAL TIME: Prep: 20 min. Bake: 3 hours + standingYIELD: about 26 meringues

These meringues are eye-catching on the dessert table at a holiday party, and they taste heavenly! Look no further for the perfect treat to get you into the Christmas spirit. —Jenni Sharp, Milwaukee, Wisconsin

Ingredients

• 3 large egg whites
• 1-1/2 teaspoons clear or regular vanilla extract
• 1/4 teaspoon cream of tartar
• Dash salt
• 2/3 cup sugar
• Green food coloring
• Assorted sprinkles
• Star nonpareils
• Confectioners’ sugar, optional

Directions

• 1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
• 2. Preheat oven to 200°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes. Tint with green food coloring and mix thoroughly.
• 3. Cut a small hole in the tip of a pastry bag; insert a large #828 open star tip. Transfer meringue to bag. Pipe 2-in.-diameter tree shapes 2 in. apart onto parchment-lined baking sheets; top with sprinkles and a star nonpareil.
• 4. Bake until firm to the touch, about 3 hours. Turn off oven and open door all the way; leave meringues in oven until cool. Remove meringues from parchment. If desired, sprinkle lightly with confectioners’ sugar. Store in an airtight container at room temperature.

© 2024 RDA Enthusiast Brands, LLC

Gluten-Free Spritz Delights

TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + coolingYIELD: 8-1/2 dozen.

My daughter has Down syndrome and loves hosting parties, especially on holidays. Cookies always took center stage until she was diagnosed with celiac disease. I decided then to take on gluten-free baking, and these are the best yet—a cross between a shortbread and a sugar cookie. —Cheryl Costilow, Amherst, Ohio

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon almond extract
• 2-1/4 cups gluten-free all-purpose baking flour (without xanthan gum)
• 1-1/2 teaspoons xanthan gum
• 1/2 teaspoon salt
• 3/4 cup gluten-free vanilla frosting
• Food coloring, optional
• Gluten-free sprinkles

Directions

• 1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, xanthan gum and salt; gradually beat into creamed mixture.
• 2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
• 3. In a microwave, warm frosting to reach a drizzling consistency. If desired, tint with food coloring. Drizzle over cookies; decorate with sprinkles. Let stand until set.

© 2024 RDA Enthusiast Brands, LLC

Creamy Orange Caramels

TOTAL TIME: Prep: 10 min. Cook: 30 min.+ standingYIELD: about 2-1/2 pounds (80 pieces).

Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. —Shelly Bevington-Fisher, Hermiston, Oregon

Ingredients

• 1 teaspoon plus 1 cup butter, divided
• 2 cups sugar
• 1 cup light corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract

Directions

• 1. Line an 11×7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter.
• 2. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes.
• 3. Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm.
• 4. Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2×1-in. pieces. Wrap individually in waxed paper; twist ends.

© 2024 RDA Enthusiast Brands, LLC

Merry Christmas to all, and to all some good eating!

Belgian Christmas Recipes

Many Belgians may include some of the following recipes in their Christmas celebrations. Each recipe sounds so good. Perhaps I should make some of them this Christmas.

A recipe for the traditional Belgian Christmas Cookie, Speculoos, was given in this blog several months ago, https://customsofchristmas.wordpress.com/2023/06/26/. Here’s another website with a recipe you can try for these cookies, https://www.oliviascuisine.com/speculoos-cookies-recipe/.

If you wish to make a Buche de Noel (Yule Log Cake), try the recipe at this website, https://www.theflavorbender.com/buche-de-noel-yule-log-cake/. They give you step-by-step directions help you make each part of this wonderful cake.

These last three recipes sound so good. I am giving you the recipe and the link to the website they came from. Try them out, and enjoy!

BEST EVER POTATO CROQUETTES

How long will it take?
1 hour

What do I need?
700 g Dutch Cream potatoes
3 eggs, divided
3 cloves garlic, minced
½ cup grated parmesan
1 tbsp flat leaf parsley, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
¼ cup plain flour
1 tbsp water
¾ cup breadcrumbs
3 tbsp olive oil

How do I make it?

1. Peel and cook potatoes in a large pot of salted boiling water until fork tender. Drain, and mash well (or use a potato ricer). Lightly beat 1 egg and add to the potatoes along with the garlic, parmesan, parsley, salt, and pepper and mix until just combined; do not overmix or the texture will become “gluey”.
2. Using a tablespoon, scoop out some potato mixture and roll into a log-like croquette shape. Place on a lined baking tray and repeat until all mixture is used. Place croquettes in the fridge for 20 minutes.
3. Meanwhile, prepare 3 shallow bowls by adding the flour to one bowl, 2 lightly beaten eggs and 1 tablespoon of water to the second bowl, and the breadcrumbs to the third bowl.
4. Preheat oven to 190C/375F.
5. Roll each croquette in the flour, shaking to remove excess flour. Dip in egg wash, then roll in breadcrumbs.
6. Working in batches, pan-fry croquettes in olive oil until golden brown, then place all croquettes in a baking dish and cook in oven for 15 minutes.

https://hillstreetgrocer.com/recipes/entrees/best-ever-potato-croquettes/

POM KOEK (BELGIAN COFFEE CAKE)

INGREDIENTS
3 cups flour
1⁄2 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1⁄4 teaspoon ground cloves
1 teaspoon salt
1 cup honey
1 cup hot coffee
1 egg
1⁄3 cup corn oil

DIRECTIONS

1. Pre-heat oven to 350 degrees.
2. Prepare a 9″ by 4″ in loaf pan by lightly greasing the sides. Cut a piece of wax paper or parchment to fit the bottow for quick removal.
3. Mix together dry ingredients (flour, sugar, baking soda, cinnamon & cloves).
4. In a separate bowl, quickly mix 1 egg. Spoon in and mix the honey, coffee, and oil.
5. Quickly fold in the dry ingredients – mixing just enough to combine without toughening the batter.
6. Fold into pan and bake for 30 minutes. Use a tooth pick to see if center is done.
7. Slice thinly and serve warm plain or with butter.

https://www.food.com/recipe/pom-koek-belgian-coffee-cake-140852/

BELGIAN HOT CHOCOLATE

Ingredients
1 cup milk
3 ounces Quality Dark Belgian chocolate 56% min; 72% max.
1 1/2 ounces Quality Milk chocolate
1 pinch of salt
1 teaspoon vanilla
Whipped cream such as Reddi Whip in the can
Dash of cinnamon (optional)
1 Tablespoon White sugar (optional)

Instructions

1. Add half milk, chocolate and salt in pan and heat on low heat.
2. Stir until all chocolate is melted.
3. Add remaining ingredients.
4. Heat on Medium High heat.
5. Stir rapidly
6. Do not let boil
7. Once all ingredients are dissolved, serve warm.
8. Top with whipped cream and Chocolate curls/shavings.
9. Enjoy!

Belgian Hot Chocolate Recipe; Best Homemade Hot Chocolate Recipe.

Merry Christmas!

4 Diabetic Christmas Recipes

For many people with diabetes Christmas meals may be disappointing. They remember the good, sweet things they used to be able to eat. Here are four recipes that, hopefully, will bring eating enjoyment to a person with diabetes Christmas meal this year.

Horseradish-Encrusted Beef Tenderloin

Total Time

Prep: 35 min. + cooling Bake: 45 min. + standing

 Makes

8 servings

Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. —Laura Bagozzi, Dublin, Ohio

Ingredients

• 1 whole garlic bulb
• 1 teaspoon olive oil
• 1/3 cup prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/3 cup soft bread crumbs
• 1 beef tenderloin roast (3 pounds)

Directions

1. Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°.
2. Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan.
3. Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts

5 ounces cooked beef: 268 calories, 11g fat (4g saturated fat), 75mg cholesterol, 119mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 37g protein. Diabetic exchanges: 5 lean meat.

https://www.tasteofhome.com/recipes/horseradish-encrusted-beef-tenderloin/

Orange-Glazed Pork Loin

Total Time

Prep: 10 min. Bake: 1 hour 20 min. + standing

Makes

16 servings

This is one of the best pork recipes I’ve ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine

Ingredients

• 1 teaspoon salt
• 1 garlic clove, minced
• 2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1 boneless pork loin roast (5 pounds)

• glaze:

• 1 cup orange juice
• 1/4 cup packed brown sugar
• 1 tablespoon Dijon mustard
• 1/3 cup cold water
• 1 tablespoon cornstarch

Directions

1. Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour.
2. Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast.
3. Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

Nutrition Facts

4 ounces cooked pork with 1 tablespoon glaze: 199 calories, 7g fat (2g saturated fat), 71mg cholesterol, 212mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 28g protein. Diabetic exchanges: 4 lean meat, 1/2 starch.

https://www.tasteofhome.com/recipes/orange-glazed-pork-loin/

Fresh Apple Squares

One batch of dough does double duty as both the crust and streusel topping to make one of the easiest desserts around.

Ingredients

• ½ cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup packed light brown sugar
• 1 teaspoon grated lemon zest
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 tablespoons canola oil
• ¼ cup apple juice concentrate, thawed
• 2 pork tenderloins, trimmed of all visible fat and cut into 3×1/4-inch long strips
• ¼ cup coarsely chopped walnuts

Directions

• Step 1 : Preheat oven to 350°F. Coat a 9-inch-square baking pan with cooking spray.
• Step 2 : Combine flour, oats, brown sugar, lemon zest, baking powder, salt, cinnamon and nutmeg in a large bowl. Work in oil and apple juice concentrate with your fingers until coarse crumbs form.
• Step 3 : Firmly press 2 cups of the oat mixture into the prepared pan. Arrange apples over the crust in three rows. Mix walnuts into the remaining oat mixture. Sprinkle the walnut mixture evenly over the apples and pat firmly into an even layer.
• Step 4 : Bake until the top is golden brown and the apples are tender when pierced with a sharp knife, 30 to 35 minutes. Cool completely on a wire rack.

Nutrition Facts

Serving Size: 
1 square

Per Serving:
160 calories; protein 2g; carbohydrates 29g; dietary fiber 1g; sugars 17g; fat 4g; vitamin a iu 7IU; vitamin c 0.9mg; folate 4.4mcg; calcium 28.7mg; iron 0.9mg; magnesium 21.4mg; potassium 88mg; sodium 100mg; thiamin 0.1mg; added sugar 13g.

https://www.eatingwell.com/recipe/248536/fresh-apple-squares/

SUGAR-FREE SUGAR COOKIES

Sugar cookies are one of the most popular holiday cookies to bake. Parents and kids can team up for a fun baking session – kids love using cookie cutouts! This is a sugar-free sugar cookie recipe that is lower in carbs because it uses Equal instead of table sugar. Use it for Christmas cutout cookies, Halloween cookies and anytime you need to make cutout cookies.

Recipe Yield: 24 servings

Ingredients

• 1/3 cup unsweetened applesauce
• 1/4 cup butter, softened
• 1/4 cup whipped cream cheese
• 27 packets Equal sweetener*
• 1/4 cup egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Cooking spray
• Red and green sugar free gelatin

*Substitute 1 cup plus 2 tablespoons Equal Spoonful for the packets.

Directions

1. Beat applesauce, butter and cream cheese in a mixing bowl with an electric mixer on medium speed until well blended.
2. Mix in Equal, egg whites and extracts until combined.
3. Gradually mix in combined dry ingredients until blended.
4. Wrap dough in plastic wrap and refrigerate 1 to 2 hours.
5. Preheat oven to 350F.
6. Spray baking sheets with cooking spray; set aside.
7. Roll out dough on very lightly floured surface to 1/4th inch thickness.
8. Cut with your favorite holiday cookies cutters. Place on prepared baking sheets.
9. Sprinkle lightly with gelatin.
10. Bake 8 to 9 minutes.
11. Cool on pans 2 minutes.
12. Remove from pans and cool completely on wire racks.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 64
Fat:  3 grams
Sodium: 74 milligrams
Cholesterol: 7 milligrams
Protein: 1 grams
Carbohydrates: 9 grams

DIABETIC EXCHANGES

1/2 Fat, 1/2 Starch

https://diabeticgourmet.com/diabetic-recipe/sugar-free-sugar-cookies-cutouts

Two Philippine Christmas Recipes

There are a number of dishes that are traditionally eaten during the Christmas season in the Philippines.  I have chosen two recipes to present here.

Puto Bumbong is usually purchased from vendors outside churches and enjoyed by those returning home from Simbang Gabi masses held in the predawn hours each morning from December 16 to December 24.

Rellenong Manok is a deboned, stuffed chicken.  It is said that the proficiency of a cook can be determined by the presentation and deliciousness of their rellenong manok.

Maligayang Pasko! (Merry Christmas!)

Rellenong Manok

Ingredients:

• 1 whole chicken, deboned with shape kept
• 2 tablespoons calamansi juice
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sugar

Stuffing

• 1/2 kilo ground pork
• 1/2 cup bacon, diced
• 1 cup ham, diced
• 1 can Vienna sausage, drained and sliced
• 1/4 cup sweet green peas
• 1/4 cup carrots, minced
• 1/4 cup breadcrumbs
• 1/4 cup pickle relish
• 1/4 cup raisins
• 1/2 cup cheddar cheese, grated
• 5 whole eggs, beaten
• 1/2 cup butter
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• Salt and pepper to taste

Cooking Instructions:

• Marinate chicken in calamansi juice, soy sauce and sugar.
• In a bowl, mix all stuffing ingredients well.
• Stuff the chicken in all parts.
• Sew the cavity opening and truss the chicken.
• Wrap chicken in aluminum foil.
• Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
• Open the foil and rub chicken with butter and put back in oven until golden brown.

Puto Bumbong

Ingredients:

• 1 Pack (400 grams) glutinous rice flour
• 2 Packs (115 grams) purple yam powder
• 2 1/2 Cups of water
• Brown sugar or mascuvado (raw sugar)
• Banana leaves
• Grated coconut

Utensils:

• knife
• muslin cloth
• sifter or strainer
• 2 pcs bamboo tube (bumbong)
• steamer for making puto

Cooking Instructions:

• Prepare steamer with enough water for  steaming.
• In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined.
• Gradually add enough water to the rice flour to make a dough. Knead until smooth.
• Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.
• Spread margarine or butter in a  heat proof plate and layered the dough, steam for 3-4 minutes or until done.
• Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.

Traditional Canadian Christmas Dishes

Next month I hope to present Canada’s Christmas customs.  Therefore, I am giving you four recipes from the book Christmas in Canada from World Book that are traditionally found in a Canadian Christmas feast.

Fruit Fool

½ cup sweetened whipping cream
1 cup unsweetened applesauce or other fruit puree
¼ tsp almond extract

Whip cream until stiff.  Fold in fruit puree and almond extract.  Chill mixture in refrigerator.  Serve with fresh fruit or shortcake.

Makes 4 servings

 

Mulled Cider

1 quart apple cider
4 or 5 whole cloves
cinnamon stick

In a medium saucepan, mix together ingredients over medium heat; heat well, but do not allow to boil.

Makes 4 servings.

 

Maple Syrup Pie

Pastry for a 9-inch single-crust pie
¼ cup flour
½ cup water
1 cup maple syrup
1 egg, slightly beaten
2 tbsp butter whipped cream

Preheat oven to 450 degrees F.  Line 9-inch pie pan with pastry; prick several times with a fork.  Bake pie shell for 10 minutes or until lightly browned.  Allow pie shell to cool.  Mix flour and water until smooth.

In a medium saucepan, stir together flour mixture and maple syrup.  Stir in egg.  Cook over medium heat, stirring constantly, until thick.  Add butter and stir until melted.

Pour mixture into cooled pie shell.  Allow pie to cool at room temperature until set.  Serve topped with whipped cream.

Makes 8 servings.

 

Molasses Taffy

1 cup sugar
1 cup brown sugar
2 cups molasses
1 cup light corn syrup
1 cup water
¼ cup butter

In a large saucepan, mix together sugar, molasses, corn syrup, and water.  Cook over medium heat, stirring constantly, until temperature on a candy thermometer reaches just below the soft crack stage (268 degrees F) or until sugar is dissolved.

Continue cooking, stirring occasionally, until a small amount of mixture threads when dropped into cold water.  Remove from heat and stir in butter.  Pour slowly onto a buttered slab or buttered cookie sheet on a cooling rack.  Allow to cool slightly, then pull with your fingertips, allowing a spread of about 18 inches between your hands.  Fold mixture back on itself.  Repeat this motion rhythmically until the mixture forms a glistening ribbon and the ridges on the twist begin to hold their shape.  Roll mixture into long, thin strips.  Cut into pieces and place on buttered wax paper.

Makes about 2 pounds.

Christmas in Greece

Christmas in Greece tends to be a religious celebration following the traditions and rites of the Greek Orthodox church.

Preparation for the Christmas season begins on November 15 with a solemn forty-day period of fasting and reflection.  This period called Christmas Lent lasts until Christmas Eve.  People focus on preparing spiritually for the arrival of the Christ Child.  They attend church services, confess their sins, and take Communion.  They also fast abstaining from all meats, milk products, and rich foods.

On Christmas Eve, the last day of Christmas Lent, groups of children go from house to house singing the Kalanda, Greek Christmas carols.  It is considered good luck to have children come to one’s home and sing so often coins and treats are given to the children for their songs.  The Kalanda are also sung on New Year’s Eve and the Eve of Epiphany, January 5.

Decorations in the home are simple mainly involving the home’s altar.  The altar consists of a wall cabinet or table where people stand or kneel and pray while facing the east.  Religious icons, statues or pictures of saints, and other religious items are placed in or on the altar.  The most popular icons picture Mary, Nicholas, and Basil.  In addition to these icons family altars may contain wedding crowns, a cross, a prayer book, a censer, a light or candle, and other important items related to other religious holidays like Epiphany and Palm Sunday.

Christmas trees did not appear in Greece until 1839 when King Othon I put one up in his court.  It used to be that the tree of choice was the juniper tree decorated with walnuts, almonds, dried figs wrapped in tin foil and tied to branches with string, and tiny candles (lit only on Christmas Eve and Christmas Day).  Today Christmas trees come from Greek tree farms and are decorated with lights and tinsel and topped with a star.  Some homes put up the Christmas tree on Christmas Eve while others wait until New Year’s Eve.

Greeks who own boats will decorate them in honor of St. Basil’s bringing presents from Caesarea by boat on New Year’s Eve.  Children get into the act by decorating paper, tin, or wooden boats and placing them throughout the house.

On Christmas Day the Dodecameron, the 12 days, begins.  It is a joyful time of celebration that lasts from Christmas Day to Epiphany, January 6.  For many this is a time of decorating, cooking, and buying and wrapping presents.  Friends get together for parties, dances, and much fun and camaraderie.

Christmas Day is the celebration of Christ’s birth.  Many attend church services starting as early at 5:00 or 6:00 in the morning.

Each home enjoys a Christmas feast shared with the immediate family only.  Many families, as they gather around the table, will pause before sitting to lift the table three times in honor of God the Father, God the Son, and God the Holy Spirit.  The meal starts with the breaking of the christopsomo, a Christmas bread eaten with honey.  Roast pork, chicken, or rabbit may be found on the Greek Christmas table along with many delightful cakes, cookies, and pastries.

Here are 2 recipes that one would find on many Greek Christmas tables.

Kourabiedes (Greek Butter Cookies)

Author: Nicole-Cooking for Keeps

 Prep time:  45 mins
Cook time:  15 mins
Total time:  1 hour

Serves: 5 dozen

These Kourabiedes (Greek Butter Cookies) are a Greek classic. They’re buttery, crumbly, sweet, but not too sweet, and the perfect holiday treat!

Ingredients

1 pound unsalted butter, room temperature
1 large egg
3 teaspoons pure almond extract
8 tablespoons powdered sugar + another cup or so for coating
⅛ teaspoon baking soda
5 to 5 ½ cups flour
Pinch of salt

Instructions

Preheat oven to 350 degrees. Beat butter in the bottom of a stand mixer on a medium-high speed for 20 minutes. Add egg and almond extract, mix until combined. Sift 8 tbsp. powdered sugar and baking soda together in a small bowl. Add to butter and egg. Beat another 10 minutes on a medium high speed.

Sift five cups of flour and salt together in a large bowl. With the speed on low, add flour a little bit at a time until completely incorporated. If the dough is too sticky, add ½ cup more of flour.

To Form: Roll about 2 tablespoons of dough into crescents and place on a baking sheet lined with parchment paper or silt pad. There is no need to place cookies very far apart, as they do not spread much. Bake for 15-20 minutes until very pale brown and cooked through.

If serving cookies right away. Let them cool slightly and toss in powdered sugar. These will keep for 5 days. If you want to keep them for longer than five days, wait to toss in powdered sugar until just before serving.

*These can be frozen for up to 3 months in an airtight container.

Recipe by Cooking for Keeps at http://www.cookingforkeeps.com/kourabiedes-greek-butter-cookies/

 Baklava

Recipe By:NEONWILLIE

“A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired.”

Ingredients

·         1 (16 ounce) package phyllo dough
·         1 pound chopped nuts
·         1 cup butter
·         1 teaspoon ground cinnamon
·         1 cup water
·         1 cup white sugar
·         1 teaspoon vanilla extract
·         1/2 cup honey

Directions

1.       Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.

2.       Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

3.       Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

4.       Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5.       Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 9/17/2017

Our Silver Christmas

This year we experienced a special celebration at our house.  It was my wife and my 25^th anniversary.  It made me stop and think about the 25 Christmases that we experienced as a family.

Our first Christmas we did not have much money.  We got a Christmas tree, a star to top it, lights, and some garland; but we did not have ornaments.  My wife had some books with bead patterns for Christmas ornaments.  We must have made several dozen ornaments, bells, stars, ball ornaments filled with figures.  Many of these ornaments we still have and still put on our trees.

A few years later we had some little ones to enjoy our Christmas trees.  By this time we had some store-bought ornaments hanging from the branches.  We also had a train running around the tree.

Then came a major move from the Gulf states to the upper Midwest.  We no longer had room for the train.  The tall trees did not fit either.  We started using a 4-foot tree set on an end table.  The star and the bead ornaments were still there, and more children were enjoying Christmas with us.  We finally bought a slim 6-foot tree and started decorating the tree with color-themes.  Our favorites color themes are red and silver, blue and silver, and purple and silver.

Many of our Christmas traditions were set during this time.  Every year we set up our tree the day after Thanksgiving with all the children helping decorate.  We usually take a Saturday in December to make several kinds of cookies.  The family decides on 3 or 4 kinds of cookies to make. (At one time we let every child choose a cookie recipe to make on that day; but as more children arrived, cookie making day became a chore instead of being enjoyable so we cut down on the number of cookie choices.)  Every Christmas morning we have a hashbrown breakfast casserole.  Last year when my wife and I talked about doing something else for Christmas breakfast the children spoke up and made us know that they wanted the traditional hashbrown casserole.  Unlike many families who have turkey with all the fixings for Christmas dinner, we have an extra-cheesy, extra meaty lasagna.  It sure simplifies the clean up.

Then came another move, not so far this time.  Now we are able to comfortably set up two Christmas trees.  We decorate one tree with a color-theme and the other with our favorite ornaments.  The train has also reappeared.

The next 25 years will be full of surprises.  As the children grow and move on to make families of their own, I am sure we will be dropping some traditions and adding new ones.  The trees will lose some ornaments and gain others.  But, oh, the fun we will have getting there.

Merry Christmas!

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Hashbrown Breakfast Casserole
1 lb ground sausage ( “hot” or “sage” flavored)
¼ cup chopped onions
2 ½ cups frozen cubed hash brown potatoes
5 large eggs, lightly beaten
8 oz shredded sharp cheddar cheese (2 cups)
1 ¾ cups milk
1 cup baking mix
¼ tsp salt
¼ tsp pepper
1. Cook sausage and onion in large frying pan over medium-high
heat for 5 minutes or until meat crumbles.
2. Stir in hash browns, and cook for 5 to 7 minutes or until sausage
is no longer pink and hash browns are lightly browned.
3. Drain mixture well on paper towels.
4. Spoon mixture into a lightly greased 13×9-inch baking dish.
5. A stoneware baking dish works really well.
6. Stir together the lightly beaten eggs, shredded cheese, milk,
baking mix, salt, and pepper.
7. Pour evenly over sausage/hashbrown mixture.
8. Stir well.
9. Cover and chill for 8 hours.
10. Bake covered with foil at 350 degrees for 45 minutes.
11. Uncover and bake 10 to 15 minutes or until a wooden pick
inserted in the middle comes out clean.
12. Remove from the oven and let stand for 5 minutes.
13. You can also keep the casserole warm until you are ready to eat
by covering it with foil and putting it in a 200 degree oven.
14. Optional toppings: sour cream, favorite sauce of your choice
(picante, hot sauce). You can also garnish it with parsley.

Joy To The World

Joy to the world, the Lord is come!
Let earth receive her King;
Let every heart prepare Him room,
And heaven and nature sing,
And heaven and nature sing,
And heaven, and heaven, and nature sing.

In the days of Isaac Watts, the author of this hymn, there was in England extreme prejudice against newly-composed hymns.  Congregations were strictly devoted to singing the Psalms in worship.  So Watts reworked certain Psalms in freer and more spontaneous versions.  In 1719, he published Psalms of David, Imitated in the Language of the New Testament, creating a new style of church music.

“Joy to the World” is based on Psalm 98, which tells of the Messiah’s coming and kingdom.  The reader may be able to see Watts’s first stanza in Psalm 98:2-3—and the arrival of a victorious King.  The second stanza is drawn from verses 4-8—through the praise of all creation.  The fourth stanza is seen in verse 9 –God’s righteous and loving reign.

Watts strayed a little from Psalm 98 when he wrote the third stanza to this hymn—“No more let sins and sorrows grow/Nor thorns infest the ground.”  This seems to be a direct command from the divine King Himself.  Then Watts returns to the psalm, imitating the last sentence in verse 3—“He comes to make His blessings flow/Far as the curse is found.”

Set to a tune by the greatest of all English composers, George Friedrich Handel, “Joy to the World” can powerfully fill the heart with the joy of Christ’s coming, especially when sung standing with a congregation on Christmas Eve!

– From the book The Carols We Love by Daniel Partner, Published by Barbour Publishing, Inc

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Heavenly Mix

Ingredients

2 cups butter
2 cups white sugar
2 cups corn syrup
1 (17.5 ounce) package crispy corn and rice square cereal
1 (17.5 ounce) package crispy rice cereal squares
1 1/2 cups sliced almonds
1 cup sweetened flaked coconut

Directions

1. In a large bowl or disposable roasting pan, toss together the corn and rice cereal, rice cereal, almonds and coconut.
2. Combine the butter, sugar and corn syrup in a large saucepan and bring to a boil. Once boiling, continue to cook for 3 minutes. Pour over the cereals, using a large wooden spoon to stir the mixture until evenly coated. Spread out on a cookie sheet to cool. Store in an airtight container at room temperature.

Christmas in Ireland

Christmas in Ireland, with all its religious overtones, is a time for family.  The religious nature of an Irish Christmas begins with Advent.  Starting four Sundays before Christmas Advent is a time to ponder the birth of Christ and get ready for the celebration of His birth.  It is a time for confession of sins and for expressing sorrow for wrongdoing.  One must be holy when expecting a holy Visitor.

Much must be done to prepare for Christmas.  Houses must have a thorough cleaning.  The grounds and all out-buildings get a good tidying also.  Christmas cards are sent to neighbors, friends, and family members.  Most of these cards have religious themes but Santa Claus, reindeer, and snowy landscapes may also be seen.

Christmas trees did not become a regular part of Christmas decorating until the 1960s.  Some people put their trees up the first week of December while others wait until Christmas Eve.  Electric lights, tinsel and a variety of purchased and homemade ornaments adorn each tree.

Even churches get in the spirit of the season by decorating the pillars and the altar with garlands of holly leaves.  A nativity scene is also part of every church’s display usually found near the altar, in the back of the church, or outside in front of the church.

On Christmas Eve and Christmas Eve day final preparations are made for the Christmas celebration.  As expected, unmarried children, no matter their age or how far away they live, arrive at their parents’ house.  Most, if not all, Christmas shopping is done; but many shops stay open later than normal for those last-minute shoppers.  The house fills with glorious odors as food preparation begins in earnest.  The family goes through the house giving it a final tidying before the celebration begins.  Some of the more religious families fast on Christmas Eve until dinner when a simple meal of fish and potatoes is served.

Many families wait until Christmas Eve to put up their Christmas tree.  Candles are placed in the windows.  For many the Christmas season is about to begin, with the lighting of the candles.  Traditionally the main candle is lit by either the youngest child in the family or a daughter named Mary.  Some children hang their stockings before the family goes to Midnight Mass; others wait until after mass.  After returning from mass the children go to bed.  After the children fall asleep the parents place the children’s gifts under the tree or around the room often arranged in piles on chairs with the child’s name on the chair.

Christmas morning children awaken and rush to see what Santa Claus has left for them.  Most gifts are practical, but as Irish affluence increases the gifts become less practical.  Some who did not go to Midnight Mass, and some who did, attend “First Light” Mass at either 6:00 AM or 8:00 AM.  After mass the men and boys enjoy games of hurling (a game similar to field hockey), Gaelic football (a game like soccer), shooting competitions, and hunting rabbits with greyhounds.

The women prepare the Christmas feast and deliver gift baskets to less fortunate neighbors filled with the ingredients for a “proper” Christmas dinner.  The Christmas table is covered with a linen or lace tablecloth and set with the best china, polished silver, and cut-glass stemware.  The traditional Christmas dinner may consists of roast goose or turkey (often served with ham) stuffed potatoes heavily seasoned with black pepper, mashed or roasted potatoes with gravy, and one or two vegetable dishes.  Desserts may include Christmas cake, Christmas puddings such as bread pudding or plum pudding, mincemeat pies or tarts, sherry trifle, soda scones, fairy cake, and cookies.

After the Christmas feast families stay home relaxing, talking, singing and playing musical instruments, and telling stories.  Irish history was once passed from one generation to the next via stories told at family gatherings like Christmas.  Therefore, it is not surprising that some of these stories are of family ancestry, the famine, Irish heroes and villains, the countryside, as well as the Nativity.

Nollaig Shona Duit  (Merry Christmas!)

For more information about the Irish Christmas season visit CustomsOfChristmas.com.

Christmas Recipes from Ireland

I have been doing some reading on Christmas traditions from Ireland.  Here are some recipes that may be used in many Irish Christmas dinners.  Enjoy!

Christmas Roast Turkey with Sage and Onion Stuffing Recipe

Remove the turkey from the fridge several hours before cooking as it must be at room temperature before cooking to prevent the turkey drying out in the oven.

Ingredients

• 1 large onion, finely chopped
• 1lb/450g pork sausage meat
• 2 level tbsp fresh sage, finely chopped
• 2 level tbsp flat leaf parsley, finely chopped
• 1 oz/25g fresh white breadcrumbs
• Salt and pepper
• 1 14lb/6.3kg oven-ready turkey
• 4oz/110g soft butter
• 8oz/225g streaky bacon, thinly sliced
• 1¼ pints/1 liter poultry stock
• 2 tbsp all purpose/plain flour
• ¼ pint/150 ml Port
• 2 tbsp redcurrant jelly

• Prep Time: 45 minutes
• Cook Time: 280 minutes

• Total Time: 325 minutes
• Yield: Serves 8

Preparation

Heat the oven to 220°C/425°F/Gas 7

• Prepare the stuffing: In a large bowl mix together the onion, pork sausage meat, herbs, breadcrumbs and a pinch of salt and pepper.
• Slip your fingers under the skin at the neck end and loosen to create a cavity over the breast. Stuff the neck end with the onion and sage stuffing up to the breast. Tuck the loose skin underneath and secure with a fine metal skewer.
• Smear the soft butter evenly over the breast and legs of the turkey. Lay thin slices of bacon neatly across the breast and top surface of the legs. Sprinkle the whole turkey liberally with salt and pepper.
• Lay two large sheets of aluminum foil over a roasting tin large enough to hold the bird. Place the bird back down and fold the foil loosely over the bird leaving a roomy gap between the bird and the foil to allow steam to escape.
• Roast in the preheated oven for 40 minutes then lower the temperature to 325°F/160°C/Gas 3 and cook for 3½ hours basting from time to time.
• Remove the turkey from the oven, raise the temperature to 220°C/425°F/Gas 7. Fold back the foil on the turkey, remove the bacon and pour any juices into a jug or bowl. Return the turkey to the oven and cook for a further 30 mins to crisp the skin.
• Remove from the oven and check the temperature with a meat thermometer placed into the thickest past of the thigh, the turkey is cooked if the temperature is 175°F/80°C. If you don’t have a thermometer the turkey is cooked if the juices run clear when the thickest part of the thigh is pierced with a small sharp knife. If the juices are pink return to the oven and cook until they run clear. When cooked, leave the turkey to rest for 30 minutes wrapped loosely with fresh foil before carving. Meanwhile make the gravy.
• Pour all the juices from the roasting tin into the bowl or jug with the juices saved from the foil. Spoon off all the fat which will float to the surface and discard. Place the roasting tin on a high heat on the stove top, add the flour and stir to scrape up all the sediment from the tin. Cook for one minute. Pour in the port and stir well then add the stock. Bring to the boil and simmer for 5 minutes. Add the turkey juices, bring back to the boil and cook for a further 3 minutes. Add the redcurrant jelly stir until dissolved then strain into a gravy boat or serving jug.

Irish Christmas Cake

Ingredients
* 2 c. butter
* 2 c. sugar
* 8 well-beaten large eggs
* 1/2 c. brandy, optional
* 1 tbsp. rose water, optional
* 1 tsp orange extract
* 4 c. flour
* 2 tsp ground allspice
* 1 tsp salt
* 1/2 c. ground almonds
* 3/4 c. whole almonds
* 1 pkt (15-ounce.) raisins
* 3 c. currants
* 3/4 c. candied cherries
* 1/4 c. minced lemon peel
* 1/2 c. minced orange peel (candied peels)

Directions
* Cream butter and sugar; add in Large eggs, brandy, rose water and orange extract and beat till fluffy. Sift flour, all spice and salt. Stir in ground almonds and stir flour mix into creamed mix. Stir in whole almonds, fruits and peels. Grease a 19-inch springform (tube-type) pan and place on baking sheet. Pour batter into pan and bake at 300 degrees for 2 to 2 1/2 hrs.

* Cold in pan on rack. Remove sides from pan and cold cake on rack. Frost with almond paste as follows. Place of an 8-ounce. can of almond paste in layers of waxed paper and roll to 1/8- inch thick. Press pcs against side of half the cake, repeat with second half of can. Roll another 8-ounce. can of almond paste to a 10-inch circle, 1/8-inch thick, cut center away and place circle on top of cake. pat sides and top together. Finally, frost with Royal Icing. Make icing by combining 2 egg whites at room temperature, a lb. package of powdered sugar,1/2 teaspoon cream of tartar and 1 teaspoon vanilla in a small mixer bowl. Beat till very stiff.  Frost cake immediately because frosting gets very hard. Wrap cake well in tightly covered wrapping or possibly in container.

View this recipe online at http://cookeatshare.com/recipes/irish-christmas-cake-306703?ref=mail