Posts Tagged ‘recipes’

Halfway to Christmas

June 30, 2019

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.

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Christmas Websites To Explore

August 27, 2017

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

February 25, 2016

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

September 25, 2015

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.

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