Holiday Recipe Box

Christmas Festival

Wed, 14 Dec 2011 19:05:00 GMT

Ingredients:
1 Can Drained White Homoney
1 Can Drained Yellow Homoney
1 Can Cream of Mushroom Soup
1 Can Rotel (you can choose Mild or Hot)
1/2 Stick of the large Velvetta Cheese
1/2 Bag Fritoes (Crushed)

Directions:
Mix all the cans together, cut up cheese into chunks and add to mixture. Put in a 9x9 pan, place in oven (325) when the cheese is melted, bring out of the oven, stir the cheese in, cover with the Fritoes. Then sit back and watch everyone say "Wow, who made this?" Tell them, "it must be Santa Claus."

From MAGIC Loyal Listener Trish M.

Linzer Torte Cookies

Tue, 29 Nov 2011 19:16:00 GMT

Ingredients
3/4 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
3/4 cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup raspberry jam

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
2.In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
3.Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
4.Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

Beehive Cookies (Czech Traditional Vceli Uly)

Tue, 29 Nov 2011 19:15:00 GMT

Ingredients
Dough:
3 1/3 cups vanilla wafer cookies, crushed
2 tablespoons water
1 3/4 cups confectioners' sugar
1/3 cup butter, room temperature
1/4 cup rum
3 tablespoons unsweetened cocoa powder

Filling:
1/2 cup butter, room temperature
3/4 cup confectioners' sugar
2 tablespoons rum, or to taste
1 tablespoon sweetened condensed milk
1 egg yolk

unsweetened cocoa powder, for dusting (optional)
confectioners' sugar, for dusting (optional)
24 vanilla wafer cookies

Directions
1.Combine the cookie crumbs, water, 1 3/4 cups confectioners' sugar, 1/3 cup butter, 1/4 cup rum, and cocoa powder. Work the mixture into a smooth dough, wrap it in plastic, and refrigerate for 1 hour or until firm.
2.Beat the 1/2 cup butter with 3/4 cup confectioners' sugar. Mix in 2 tablespoons of rum, sweetened condensed milk, and egg yolk.
3.Grease a beehive mold or a walnut shell and coat it with cocoa or confectioners' sugar. Divide the chilled dough into balls to fit the size of your mold. Roll the balls in cocoa or sugar. Push the dough into the mold and make a hollow in the center.
4.Use a pastry bag or sandwich bag with the corner snipped off to pipe the filling in the cookie shell. Cover the filling with a vanilla wafer (the beehive "base"), and carefully remove the mold. Repeat with the remaining cookies. Store beehives in a cool place. Flavor will improve for 2 or 3 days.

Upside Down Pear Gingerbread Cake

Tue, 29 Nov 2011 19:14:00 GMT

Ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

1/4 cup butter
1/4 cup brown sugar
1 (29 ounce) can pear halves, well drained
1/2 cup white sugar
1/2 cup butter, softened
1 egg
1 cup molasses
1 cup hot water

Directions
1.Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
2.Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
3.Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
4.Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
5.Allow to cool completely in the pan before inverting on a serving dish and removing pan.

Danish Cinnamon Snails

Tue, 29 Nov 2011 19:13:00 GMT

Ingredients
Dough:
1 cup warm milk (110 degrees F/45 degrees C)
3 (0.6 ounce) cakes cake yeast
6 1/2 tablespoons butter, room temperature
2 eggs
1/2 teaspoon ground cardamom
2 tablespoons white sugar
1/4 teaspoon salt
4 cups all-purpose flour, or as needed

Filling:
2/3 cup butter, softened
1/2 cup white sugar
2 tablespoons ground cinnamon

Directions
1.Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
2.Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
3.Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling.
4.Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
5.Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
6.Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
7.Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.

Shortbread Christmas Cookies

Tue, 29 Nov 2011 19:13:00 GMT

Ingredients
3 cups all-purpose flour
3/4 cup white sugar
1/4 teaspoon salt
1 1/2 cups cold butter
1/2 teaspoon rum extract
1/2 teaspoon almond extract
2 tablespoons cold water

2 cups confectioners' sugar
2 tablespoons milk
2 teaspoons milk
1 drop food coloring, or to desired shade (optional)
1 tablespoon colored edible glitter, or as desired

Directions
1.Whisk together flour, sugar, and salt in a large bowl; with a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Stir the rum extract and almond extract into the water in a small bowl. Mix into the dry ingredients, a little bit at a time, until the mixture holds together in a ball when you squeeze it.
2.Place the dough onto a floured work surface, and sprinkle with flour; roll out into a sheet 1/4 inch thick. Cut into shapes with floured cookie cutters, and place 1 inch apart on ungreased baking sheets. Cover with a layer of plastic wrap, and refrigerate for 30 minutes.
3.Preheat oven to 325 degrees F (165 degrees C).
4.Bake the cookies just until the edges are lightly browned, 15 to 18 minutes. Allow to cool on sheets for 2 minutes before removing to wire racks to finish cooling. Cool completely before decorating.
5.For frosting, whisk the confectioners' sugar and milk in a bowl until smooth. If desired, divide frosting into small bowls, and tint each bowl a desired shade with food coloring. Frost fully cooled cookies, and sprinkle with edible glitter before the frosting sets.

Soft Gingersnaps

Tue, 29 Nov 2011 19:12:00 GMT

Ingredients
1 1/2 cups butter (no substitutes), softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar

Directions
1.In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
2.Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.

Sweet Potato Pie

Tue, 29 Nov 2011 19:11:00 GMT

Ingredients
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Directions
1.Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2.Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3.Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Downeast Maine Pumpkin Bread

Tue, 29 Nov 2011 19:10:00 GMT

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Restaurant-Style Prime Rib Roast

Wed, 16 Nov 2011 20:59:00 GMT

Ingredients
1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)
3/4 cup all-purpose flour
2 teaspoons freshly ground black pepper
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed

Directions
1.Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.

2.Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.

3.Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.

4.Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.

5.When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.