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!

Ukrainian Christmas Recipes

Christmas Honey Balls

1 stick margarine
4 cups flour
1 cup honey
1 cup sour cream
4 eggs
2 tsp. baking soda
2 tsp. baking powder
48 walnut halves

Preheat oven to 350 degrees F.  Cut margarine into flour with a pastry knife.  Place honey in a microwave-safe bowl and heat on 50% power until bubbling.  (Alternatively, place honey in a heat-resistant glass cup and place cup in a pan of hot water; stir.)  Add honey to flour and margarine; stir well.  Add sour cream, eggs, baking soda, and baking powder.  Knead into a smooth dough.  Add more flour, 1 tablespoon at a time, until dough is no longer sticky.

Pinch off small pieces of dough and roll into 3/4-inch balls.  Place balls on greased cookie sheet.  Press a walnut half into the center of each cookie.  Bake for 15 to 20 minutes, until golden.  Cool on a wire rack.

Makes 48 cookies.

Uzvar (Dried Fruit Compote)
Prepare this dish ahead of time to allow the flavors to blend.

2 lbs. mixed dried fruit (apples, pears, prunes, apricots, raisins)
16 cups water
1 1/2 cups honey

Place dried fruit in a large saucepan.  Add water and honey.  Cover the pan and simmer the fruit mixture until fruit is soft.  Add more water, if necessary.  Allow compote to cool, then taste for sweetness.

Serves 10-12.

Pyrohy (Stuffed Dumplings)

5 cups flour
1 tsp. salt
1 stick margarine, softened
3 eggs
1 1/2 cups water
Potato and Cheese filling ( recipe below)

Mix flour and salt on a breadboard or in a wide bowl.  Make a well in the center of the mixture and add eggs, margarine, and ¾ cup water.  Mix well and knead lightly to make a smooth dough.  If dough is too dry, add more water, 1 tablespoon at a time, until dough is smooth and elastic.  Cover and let sit in a warm place for 10 to 15 minutes.  Prepare Potato and Cheese filling.  Refrigerate until needed.

Divide dough into three equal parts.  On a floured surface, roll one part of the dough to 1/8-inch thickness.  Cut 3-inch rounds with a large biscuit cutter or drinking glass.  Place 1 tablespoon of filling to one side of each round, moisten one edge, then press edges together firmly to seal.  Place filled pyrohy on floured surface and cover while preparing the remaining pyrohy.  Repeat with remaining dough.  Bring a wide pot of water to a boil.  Drop 8 to 10 pyrohy in the boiling water.  Cook gently for 3 to 4 minutes or until pyrohy float to the surface.  Lift out with a slotted spoon.  Place on a lightly greased plate or toss gently with melted butter.

Potato and Cheese Filling for Pyrohy

6 medium white potatoes
2 medium onions, chopped
2 tbsp. butter
8 oz. American cheese, grated
1 cup dry curd cottage cheese
salt and pepper

Boil potatoes in their skins until tender.  Cool, peel, and mash.  Melt butter in a large skillet.  Saute onions in butter until golden.  Combine cheeses, onions, and potatoes in a large bowl.  Season with salt and pepper to taste.  Use for filling in prepared pyrohy dough (see recipe above).

Recipes taken from Christmas in Ukraine Christmas Around the World From World Book, copyright 2014.

Memorial Day in the United States

The last Monday of May is known as Memorial Day in the United States.  It is a day where we remember those who have fought and died for our country in battle. 

I also remember our veterans who fought and returned home and those who are currently serving in our armed forces.  They sacrifice so much that I take for granted.  They do not get to return home for holidays like Thanksgiving, Christmas, Independence Day (4^th of July), or Memorial Day.  Their children grow and experience so much that their soldier parent(s) do not get to participate in or watch them experience.

Thank you, veterans, for serving, sacrificing, fighting for our freedom.  Thank you, current soldiers, for standing between us and those who would take our freedom from us.  Thank you to all who gave all defending our freedom and the freedom of those they fought with.  May we remember what they did and determine to protect the freedom they died to protect.

Happy Memorial Day!

Red, White, and Blue Dump Cake

Ingredients

1 (21 ounce) can strawberry pie filling
1 cup frozen blueberries
1 (18.25 ounce) package white cake mix (such as Betty Crocker® Super Moist Vanilla)
½ cup butter, melted

 
Directions

Preheat the oven to 325 degrees F (165 degrees C).

Dump the strawberry pie filling into a 9×12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.

Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.

https://www.allrecipes.com/recipe/273900/red-white-and-blue-dump-cake/

Patriotic Red, White, and Blue Layer Cake

https://www.pinkwhen.com/red-white-blue-layer-cake-recipe/

Firecracker Red, White, and Blue Cake

Ingredients

• 1 box Betty Crocker™ Super Moist™ white cake mix
• Water, vegetable oil and whole eggs called for on cake mix box
• 1 1/4 teaspoons Betty Crocker™ red gel food color
• 1 1/4 teaspoons Betty Crocker™ blue gel food color
• 1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
• 2 teaspoons Betty Crocker™ red, white and blue candy sprinkles, if desired

Directions

1     Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.

2     In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 cup of the batter; stir in 1 teaspoon of the red food color until blended. In another small bowl, place 1 cup of the batter; stir in 1 teaspoon of the blue food color until blended.

3     Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)

4     Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Let stand 10 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.

5     Place cake on cooling rack over waxed paper or cooking parchment paper. In small microwavable bowl, place 1/4 cup of the frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed frosting back and forth over cake in striping pattern. Divide remaining frosting between 2 small microwavable bowls. To 1 bowl, stir in 1/4 teaspoon red food color until well blended. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle over cake. Repeat with remaining bowl of frosting and 1/4 teaspoon blue food color. Sprinkle candy sprinkles on top. Let stand about 30 minutes or until frosting is set. Store loosely covered at room temperature.

https://www.bettycrocker.com/recipes/firecracker-red-white-and-blue-cake/bbbeeab8-2f8c-4aab-a837-a1a7fd7a7901

Christmas Recipes From Spain

Turrón de Alicante (Nougat with Marcona Almonds)

Notes:

To trim the rice paper or parchment paper to 8- by 8-inches, arrange 1 sheet on a cutting board. Set the baking pan on paper. With a sharp knife, slice the excess paper off. Repeat with second sheet.

Edible rice paper is available at most specialty cake shops.

YIELD:Serves 8 people
ACTIVE TIME:20 minutes
TOTAL TIME: 2 hours

Ingredients

Nonstick cooking spray
1 1/4 cups sugar
1/3 cup honey
2 tablespoons water
1 large egg white, room temperature
1/8 teaspoon salt
1/2 teaspoon finely grated lemon zest
2 sheets of wafer paper, trimmed to 8- by 8-inches (See Notes)
3/4 cup Marcona almonds, very coarsely chopped

Directions

1.  Line 8- by 8-inch baking pan with heavy-duty foil lengthwise with one sheet, then crosswise with a second sheet to create a sling. Lightly coat sides with spray.

2.  Combine sugar, honey, and water in a large, heavy-bottomed saucepan. Stir with wooden spoon over medium heat until sugar dissolves completely, 7 to 10 minutes. Increase heat to medium-high and boil syrup until thermometer registers 250°F, 2 to 3 minutes.

3.  Meanwhile, whip egg white and salt on medium speed until it holds soft peaks, about 2 minutes.

4.  With mixer running, add hot syrup to egg white in a slow, steady stream. Beat until mixture is thick and glossy and outside of bowl feels cool to the touch, about 10 minutes. Add lemon zest and beat just to combine.

5.  Lightly coat rubber spatula with cooking spray. Stir in almonds.

6.  Place one trimmed sheet of rice paper or parchment paper in prepared pan. Scrape turrón mixture into pan, spreading in an even layer with spatula. Top with second sheet of rice paper or parchment paper, and press down lightly with a flat-bottomed 1/2-cup measure to compress and flatten.

7.  Let stand at room temperature until set, 1 to 2 hours. Transfer turrón to cutting board with sling. Remove and discard sling, then cut into 8 pieces and serve.

Recipe from https://www.seriouseats.com/recipes/2011/12/dulces-turron-de-alicante-nougat-with-marcona-almonds-recipe.html

Croquetas de Jamón Serrano Recipe – Traditional Spanish Ham Croquettes

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24 croquettes

Ingredients

4 tbsp unsalted butter
¼ cup olive oil
1 scant cup flour (just under one cup)
1 medium onion very finely diced
¼ gallon whole milk at room temperature.
1 pinch nutmeg
½ pound jamón serrano diced into small pieces
flour for breading
2 beaten eggs
bread crumbs for breading (try Panko for non-traditional extra crispy croquettes!)

Directions

1.  Melt the butter and warm the oil in a medium sized pan over medium high heat.

2.  Add the onion and sauté for a few minutes, until it just starts to brown.

3.  Add a pinch of salt and the nutmeg. Don’t add to much salt as the serrano ham is already salty.

4.  Add the diced ham and sauté for 30 seconds more.

5.  Add the flour and stir continuously, until the flour turns a light brown color. You must not stop stirring or the flour will burn!

6.  When the flour changes color, add the milk little by little, always stirring until you incorporate the entire amount. It should take about 20 minutes to add it all.

7.  Turn off the heat and let the dough cool a bit.

8.  Butter the sides of a large bowl or plastic wrap and wrap the croquette dough inside, covered directly with plastic wrap. Refrigerate a minimum of 4 hours, but preferably overnight.

9.  To make the ham croquettes, shape them into little logs (or use a pastry sleeve if you have one.)

10. Next, while heating a pan full of olive oil on the stove, pass the croquettes through the breading process. First, cover them in flour, then in egg, and, finally, in the breadcrumbs.

11. Fry the ham croquettes in the hot oil and let them cool for a few minutes before enjoying!

Notes

•    The trick to creamy croquettes is to add the milk very slowly and to stir constantly.
•    You can substitute prosciutto or Iberian ham for the jamón Serrano — or any other high quality cured ham.
•    You can easily freeze the breaded prepared croquette logs.

Recipe from https://spanishsabores.com/croquetas-de-jamon-serrano-recipe-ham-croquettes/

Spanish Twelfth Night Bread (Roscon de Reyes)

Prep:3 hrs
Cook:30 mins
Total:3 hrs 30 mins
Servings:8 to 10 servings

Roscon de Reyes is a traditional dessert, served the night before or the morning of Reyes or Epiphany on Jan. 6. Dia de Reyes or simply Reyes is the day when children in Spain receive gifts from the Reyes Magos–Wise Men or Magi—the three kings who brought baby Jesus gifts. Instead of gifts from Santa Claus, the children receive them from the Reyes Magos.

It is traditional to put several surprises inside the roscon. A porcelain figure of a baby wrapped in foil and a dry bean are hidden in the dough. Whoever finds the baby will have good luck and be the king of the party, but if you find the bean, you pay for the cake.

Ingredients

4 cups unbleached flour
1/2 teaspoon salt
1 ounce active dry yeast
1/3 cup lukewarm milk (mixed with 1/3 cup lukewarm water)
6 tablespoons butter
6 tablespoons sugar
Grated rind of 1 lemon
Grated rind of 1 orange
2 large eggs
1 tablespoon brandy
1 tablespoon water
1 large egg white (lightly beaten)
2 cups candied fruit (assorted figs, oranges, lemons, mangos or cherries, chopped or left in large pieces)

Directions

1.        Gather the ingredients.

2.        Sift flour and salt together in a large mixing bowl. Make a hole in the center of the flour.

3.        In a small mixing bowl, stir and dissolve the dry yeast in the lukewarm milk mixed with the lukewarm water.

4.        Once dissolved, pour the dissolved yeast into the center of the flour. Stir in just enough flour from around the sides of the bowl to make a thick batter.

5.        With your hand, grab about a teaspoon of the flour from the side of the bowl and sprinkle it over the top of the batter.

6.        Cover the bowl with a kitchen towel and leave in a warm place, away from any draft. Allow batter to turn spongy, about 15 minutes.

7.        In a medium-size mixing bowl, use a hand mixer or whisk to beat together the butter and sugar. The mixture should be smooth and creamy. Set aside.

8.        Add grated orange and lemon rinds, eggs, brandy and water to the bowl with the flour mixture. Mix well. The dough will be sticky.

9.        Beat flour mixture until it is elastic and smooth. Beat in the reserved butter-sugar mixture and mix until the dough is smooth. The dough should be formed into a ball, then covered with oiled plastic wrap.

10.      Cover the bowl with a kitchen towel and leave it again in a warm place and allow to rise until doubled in size. This will take approximately 1 1/2 hours.

11.      While you are waiting for the dough to rise, grease a large baking sheet with vegetable shortening and set aside for later use. If you will use a baking stone, no need to grease it.

12.      Once the dough has doubled, remove the plastic wrap and punch down dough. Lightly flour a clean counter or cutting board and place dough on it.

13.      Knead for 2 to 3 minutes. Then, using a rolling pin, roll dough into a long rectangle, about 2 feet long and 5 to 6 inches wide.

14.      Roll the dough from the long side into a sausage shape.

15.      Carefully place the dough onto the large baking sheet or stone and connect the ends together, forming a ring. If you will hide a bean or a small foil-wrapped, ceramic figurine in the cake, now is the time to tuck it under the dough. Cover with oiled plastic wrap again. Leave in a warm place and allow to double in size. This will take about 1 to 1 1/2 hours.

16.      Heat oven to 350 F. Lightly beat the egg white in a small bowl. Uncover the dough and brush the top of the cake with the beaten egg white. Decorate the ring with the candied fruit pieces. Push them into the dough slightly so that they do not fall off.

17.      Place in oven and bake for about 30 minutes or until golden. Allow to cool on a rack before serving.

In the last half of the 20th century, filling the roscon with whipped cream or a thick custard became popular. Today about a third of the roscones sold in Spain are filled. If you want to fill yours, use a bread knife to slice the bread in half horizontally and carefully remove the top. Next, squeeze in the whipped cream or filling you’ve chosen and carefully replace the top. Keep refrigerated until serving if filled with cream or custard.

Recipe from https://www.thespruceeats.com/twelfth-night-bread-recipe-3083027

Feliz Navidad.

Christmas Recipes From Spain

Christmas recipes from around the world can be quite interesting and, at times, amusing. Just think about the Carbon Dulce candy recipe from Spain given below. I think it would be fun to have and give to others. Imagine going up to someone and say, “You are getting a lump of coal for Christmas.”

Feliz Navidad!

Chocolate a la Espanola
(Spanish-style hot chocolate)

½ lb sweet baker’s chocolate
1 quart milk (or ½ milk, ½ water)
2 tsp cornstarch

Break chocolate into small pieces.  Place in saucepan with liquid.  Heat slowly, stirring with whisk, until just before the boiling point.  Dissolve cornstarch in a few tablespoons of cold water.  Add dissolved cornstarch to chocolate mixture and stir constantly until the liquid thickens.  Serve hot in warmed cups.  Yield: 6 small or 4 large servings.

Churros
(fried pastry)

1 cup water
½ cup unsalted butter
¼ tsp salt
1 cup all-purpose flour
4 large eggs
oil for deep frying
confectioners’ sugar

In a heavy saucepan, bring water, butter, and salt to full boil.  Remove from heat and immediately add the flour all at once, stirring vigorously until the mixture leaves the sides of the pan and forms a ball.  Turn mixture into the bowl of an electric mixer.  On medium speed, add one egg at a time, beating only until egg is incorporated until adding the next.  After adding the last egg, beat for 1 minute more.

If using a pastry bag, fit it with a ½ inch open star tip.  (A cookie press can also be used.  It should have a star tip.)  Pipe out 5- to 6-inch lengths of dough into 2 to 3 inches of oil heated to 375 degrees F.  Fry, turning occasionally for 3 to 5 minutes or until golden brown.  Drain well and sprinkle with sugar.

Carbon Dulce
(lump of coal candy)

½ cup water
2 cups granulated sugar
¾ cup light corn syrup
1 tsp anise extract
½ tsp black paste food color
1 tsp baking soda

Line an 8-inch square baking pan with foil, extending edges over the sides of the pan.  Lightly grease foil with butter or baking spray.

Combine water, sugar, and corn syrup in a non-stick 2-quart saucepan.  Heat on medium-low, stirring until mixture comes to a boil and sugar is dissolved.  Clip a candy thermometer to side of pan (do not let it touch bottom of pan).  Cook for 15 minutes without stirring, until thermometer registers 290 degrees F.  Immediately remove from heat.  Stir in anise extract, food coloring, and baking soda.  Mix well.  Pour mixture into prepared baking pan.  Cool completely on wire rack.

Lift candy out of pan using foil.  Place on cutting board and cover with a sheet of heavy-duty foil.  Use a kitchen mallet to break into pieces the size of lumps of coal.  Store in a closed container or sealed plastic bag.

Halfway to Christmas

It’s official.  We passed the halfway mark to Christmas.

Here’s a cute, little animated Christmas show for you to enjoy.  I’m also including two microwave Christmas recipes.  We all need more time at Christmas, do we not?

Merry halfway-to-Christmas!

Tangy Mustard-glazed Ham

½ cup packed brown sugar
2 tablespoons dry mustard
2 tablespoons apple or orange juice
4 to 5 lb. fully cooked boneless whole ham
Whole cloves

In a small mixing bowl, combine all ingredients, except ham and cloves.  Mix well.  Set aside.

Score top of ham in 1-inch diamond pattern, cutting ¼ inch deep.  Insert 1 clove in center of each diamond.

Place ham scored-side up in 10-inch square casserole dish.  Cover cut surface with plastic wrap.  Insert microwave meat thermometer.  Microwave at 50% (Medium) for 30 minutes.

Brush ham with prepared glaze.  Microwave at 50% (Medium) for 10 to 15 minutes, or until internal temperature registers 130 degrees Fahrenheit.

Decorate ham with quartered orange slices during last 5 minutes, if desired.  Let stand, tented with foil, for 10 minutes before carving.  (Internal temperature will rise 5 to 10 degrees Fahrenheit during standing time.)

 

Orange Pumpkin Pie

1 pkg. (15 oz.) refrigerated prepared pie crusts
2 teaspoons sugar
1 ¼ teaspoons ground cinnamon, divided
1 tablespoon milk
1 can (16 oz.) pumpkin
1 can (14 oz.) sweetened condensed milk
2 eggs
1 teaspoon grated orange peel
¼ teaspoon ground nutmeg
Red and green candied cherries

Heat conventional oven to 425 degrees Fahrenheit.  Let pie crusts stand at room temperature for 15 to 20 minutes.  Unfold 1 crust, ease into 9-inch pie plate and flute edges.

Combine sugar and ¼ teaspoon cinnamon in small bowl.  Brush edges of crust lightly with milk.  Sprinkle about ½ teaspoon sugar mixture.  Bake for 8 to 10 minutes, or until lightly browned.  Cool.

Use remaining crust to form pastry bow and ribbon.  Cut 4 strips, each 8 inches by ¾ inch.  Place 1 strip on baking sheet.  Cross at center with another strip.  Secure strips together, using a small amount of cold water.  Form bow over center of crossed strips, squeezing gently in center.  Brush bow and ribbon lightly with milk.  Sprinkle with remaining sugar mixture.  Decorate center with red and green cherries.  Bake at 425 degrees Fahrenheit for 6 to 8 minutes or until lightly browned.  Cool.

Combine remaining 1 teaspoon cinnamon and the remaining ingredients in medium mixing bowl.  Beat at low speed of electric mixer until mixture is smooth.  Microwave at High for 4 to 5 minutes, or until mixture is very hot and starts to set, stirring once or twice.

Pour into prepared pie crust.  Place pie plate on saucer in microwave oven.  Microwave at 50% (Medium) for 15 to 21 minutes, or until center is set, rotating 3 or 4 times.  Using spatula, carefully loosen bow and ribbon from baking sheet.  Place on top of filling.  Cool.

Christmas Websites To Explore

The Christmas season will be upon us before we know it.  Here are some Christmas website for you to explore now so you can use the information they have to enhance your Christmas celebration and involve all the little ones, and the not-so-little ones also, in your life.

www.christmas.com – This is a fun little website that offers a lot of Christmas fun.  Get new recipes to try, play some Christmas games, listen to some music, and avail yourself of their planning tips for the Christmas season.  One of the nice features on this site are the free family pages.  Families can upload and share Christmas memories and photos.  Let other family members know what recipes you are using for this year’s Christmas feast.  Don’t forget to post your Christmas wish lists.

www.northpole.com – This fun website has been around a long time.  Established in 1996 it has grown to what it is today.  On it you will find fun things for the kids to do, crafts to make, and recipes to try.

www.allthingschristmas.com – This website is a treasure trove of Christmas information and articles.  They also have a presence on Facebook at www.facebook.com/AllThingsChristmas/.  Also look for some Christmas giveaways here.

www.customsofchristmas.com – Don’t forget our own little website.  Find out the origins of many of our Christmas customs and traditions.  In addition to all that you will find games, craft ideas, recipes, and free downloads.  Remember our advent calendar.  It starts on November 29 and goes through Christmas Eve.  Each day you can listen to a 15 minutes segment of the story The Adventures of The Cinnamon Bear.  This story has been loved by thousands of kids and kids-at-heart for many years.

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

4 Holiday Diabetic Recipes

As the Thanksgiving and Christmas holidays approach thoughts turn to the great foods to be served.  Some, however, dread this time because they have medical conditions that prevent them from enjoying the good, rich food.  Below we have 4 diabetic recipes: 2 beverage recipes, 1 dressing or stuffing recipe, and 1 cookie recipe.  The bonus is that the cookie recipe is the traditional rolled sugar cookie recipe.

Low-Calorie Eggnog

(Serves 8 – ½ cup per serving)

2 eggs, separated
4 cups skim milk
1 tsp vanilla extract
3 packets Equal sweetener
½ tsp brandy or rum flavoring
Ground nutmeg

Combine the egg yolks and milk in a saucepan.  Cook over medium heat until the mixture coats a metal spoon.  Cool.

Beat the egg whites until soft peaks form.  Add to the egg custard mixture with the vanilla, sweetener, and flavoring.  Mix lightly.  Cover and chill.  Pour into serving cups and sprinkle with nutmeg.

Hot Wassail

(Serves 18 – ½ cup per serving)

4 cups (1 quart) unsweetened apple juice
3 cups unsweetened pineapple juice
2 cups cranberry juice cocktail
¼ tsp ground nutmeg
1 cinnamon stick
3 whole cloves
lemon slices

Combine all the ingredients in a large kettle and simmer for 10 minutes.  Serve hot.

Apple and Prune Dressing

(Serves 16)

¼ cup vegetable oil
1 medium-size onion
2 celery stalks, cored and chopped
2 apples, chopped
16 prunes, snipped into pieces
1 cup water
10 slices fresh whole wheat bread cubes (6 cups)
1 tsp dried sage, crushed
¼ tsp ground cinnamon

Combine the oil, onion, celery, and apples in a large skillet.  Saute for about 10 minutes, or until the vegetables are tender.  Remove from the heat.  Add the remaining ingredients.  Toss gently to mix well.  Use to stuff a 12- to 18-pound turkey or spoon the stuffing mixture into an oiled 2-quart baking dish.  When baking the stuffing in a casserole, cover and bake in a 325-degree oven for about 1 hour.

Rolled Sugar Cookies

(Makes 72)

½ cup margarine
½ cup sugar
1 tsp vanilla extract
1 egg
2 cups flour
2 tsp baking powder

Cream together the margarine, sugar, vanilla, and egg until light and fluffy.  Add the flour and baking powder.  Blend until well mixed.  Chill the dough for 2 hours or overnight.  Roll out on a lightly floured surface until 1/8 inch thick.  Cut with a cookie cutter.  Place on an ungreased baking sheet.  Bake in a 375-degree oven until lightly browned, about 10 minutes.  Cool before serving.