Need to Print Out a Certain Recipe
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Need to Print Out a Certain Recipe
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(1) Holiday Apple Cider Serves 10 2 quarts Apple Cider 1/4 cup Brown Sugar, firmly packed 8 in. square piece of Cheesecloth (double-thickness) 8 Allspice Berries 4 Cinnamon Sticks 12 whole Cloves 1 large Orange Blend together the apple cider or juice and brown sugar in a slow cooker. Rinse the cheesecloth and squeeze out the excess water. Wrap the allspice berries and cinnamon sticks in the cheesecloth, then tie with string and place in the crock pot. Stick the whole cloves into the orange in a random pattern and quarter the orange. Place the pieces in the crock pot. Cover and cook on high for 3 1/2 hours. Once mulled, the cider may be reduced to a low setting for up to 3 more hours. To serve, discard the spice bag and the orange pieces, and ladle the cider into mugs. If desired, add a cinnamon stick for garnish.  (2) Holiday Red Wine Serves 12 2 750 ml bottles Dry Red Wine 1 cup Light Corn Syrup 1 cup Water 8 in. square double-thickness Cheesecloth Peel of an Orange 1 Cinnamon Stick 8 whole Cloves 1 whole Nutmeg Blend together the red wine, light corn syrup, and water in a slow cooker. Rinse the cheesecloth and squeeze out the excess water. Wrap the orange peel, cinnamon stick, cloves, and nutmeg in the cheesecloth. Tie with string and place in the crock pot. Cover and cook on high for 2 to 2 1/2 hours. To serve, discard the spice bag and ladle the warm wine into mugs. (3) Christmas Oyster Soup Ingredients for 4 servings: 2 Carrots mediun peeled & grated in long thin shreds 1/2 cup Celery finely diced 4 cup Milk 4 cups Oysters Preparation: Peel and grate in long thin shreds, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk bring to a boil. Heat oysters in cast iron pan over medium heat; do not boil. Pour into milk and serve. Add salt and pepper to taste. The soup should be served as soon as ready, otherwise it tends to curdle. (4) Margarita 2 oz. Cuervo Gold Tequila 1 oz. Fresh squeezed lime juice 7/8 oz. Mexican Controy Liqueur Salt a cold champagne glass by wiping a cut lime around the rim and dipping into coarse salt to the depth of 1/8th inch. Put the ingredients into a shaker with an abundance of cold, fresh ice. Cap the shaker and shake the Margarita well. Strain into the prepared glass. French Contreau or even Triple Sec may be substituted for the Controy and any good Anejo Tequila will do. (5) Holiday Hot Fruited Tea 5 1/2 cups boiling water 1/4 teaspoon cinnamon 4 tea bags 10 whole cloves 1/4 to 1/2 cup sugar 2 to 4 tablespoons lemon juice 1/2 cup orange juice Orange slices Place the cloves, cinnamon and tea bags in a large teapot. Add the boiling water. Then cover and allow to soak for about 10 minutes. Strain tea into a medium saucepan. Then stir in sugar, orange juice, and lemon juice. Cook over medium heat until mixture simmers. Serve warm in cups or mugs. Garnish with orange slices. Makes just over 8 cups (6) Mexican Holiday Coffee Also a wonderful treat on cold winter days. 2 (3-inch) cinnamon sticks 4 whole cloves 1/3 cup firmly packed dark brown sugar 3 tablespoons instant coffee granules or crystals 6 cups water 1/2 teaspoon vanilla Break each cinnamon stick into 2 pieces and tie them up with cloves in cheesecloth (or a tea ball if you have one). In a large saucepan, combine brown sugar, coffee granules, and water. Add cheesecloth or tea ball. Bring to a boil on high heat. Then reduce to simmer. Simmer for 2 minutes. Stir in vanilla. Remove tea ball or cheesecloth. Makes Around 8 cups. (7) Christmas Eve and Day Eggnog Supreme 1 dozen Medium Eggs 1 cup Sugar 1 1/2 quarts Whole Milk 1 pint Heavy Cream, whipped 1 750-mi bottle Cognac Powdered Nutmeg Separate eggs; beat yolks in large serving bowl, adding sugar while beating. Stir in milk and cream. Slowly add cognac and refrigerate for 1 hour. Before serving, whip egg whites still. Mix into eggnog, dust with nutmeg. (8) Holiday Night Delight Blend the following ingredients in a mixer: 1/2 cup of orange juice 1/4 cup of frozen strawberries 1/4 cup of cranapple juice 1/4 cup of half and half 1/2 a banana Pour into a tall glass. (9) Christmas Eve Family Punch 1 quart cranberry juice 1 cup sugar 2 cups orange juice 1 cup pineapple juice 1/2 teaspoon almond extract 2 cups chilled ginger ale 1 pint pineapple sherbet Blend the cranberry juice, sugar, fruit juices, and almond extract. Refrigerate, covered, until well chilled about 3 hours. Just before serving, stir in the ginger ale and sherbet. (10) Sausage Balls 1 lb. sausage Hot or Mild 1 8oz. package cream cheese 1 cup Bisquick 1 cup shredded cheddar cheese Mix all ingredients together, roll into balls and bake at 400 degrees for approximately 20 to 25 minutes until browned. (11) Texas Christmas Time Chili Ingredients for 8 servings : 4 teaspoons Oil, olive 2 cups Onions; chopped 1 cup Celery; finely chopped 3 Garlic cloves 1 lb Beef, ground, lean; broiled 2 cups Tomatoes chopped 2 cups Tomato sauce 1 12oz can Beans, Kidney red drained 1 12oz can Beans Pinto Beans 2 tablespoons Sugar, granulated 3 Bay leaves 3 Allspice, whole 1 tablespoon Chili Powder 1 tablespoon Oregano, dried 1/2 teaspoon Pepper, black, freshly ground 1/4 teaspoon Cumin, ground 1/4 teaspoon Pepper, red ground Preparation: In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow cooker; stir to combine. Cook on low setting for 4 hours. Stir ever 1/2 hour. (12) Easy Egg Nog 6-8 servings 1 (3 3/4 ounce) package of instant vanilla pudding mix 2 eggs, beaten 1/3 cup sugar 1 teaspoon vanilla flavoring 6 cups milk Using mixer on medium speed, combine pudding mix, eggs, sugar and vanilla. Gradually add milk, beating until thoroughly blended. Chill until ready to serve. Stir and pour into glasses then sprinkle with nutmeg. (13) Wassail Holiday Toast 1 can of frozen cranberry juice 1 can of frozen apple juice 1 cup of orange juice, grapefruit juice or lemon juice or a combination of all three 1 cup of sugar 2 cinnamon sticks 12 whole cloves Cheese cloth Make the frozen juices according to package directions and add to a large pot. Add the citrus juice and sugar. Place the cinnamon sticks and cloves in a cheese cloth a wrap them loosely. Use plastic twist ties to secure the cheese cloth. Place the cheese cloth into the pot and bring the liquid just to a boil then reduce heat to very low and let simmer for at least 2 hours the longer it simmers the more the flavors blend. (14) Cheeseballed Olives 4 oz. Cheddar or American Cheese, grated or shredded 1 teaspoon Milk 8 oz. package Cream Cheese, softened 1 tablespoon Worcestershire Sauce 1/2 teaspoon Garlic Powder 1 tablespoon dried Onions 1 tablespoon dried Chives Pinch of dried Dillweed 1 can Green or Black Olives, drained and almost dry Toothpicks Grate or shred the cheddar or American cheese and let it sit at room temperature while you prepare the rest of the ingredients. In a small mixing bowl, blend together the milk, cream cheese, and Worcestershire sauce until thoroughly combined. Add the garlic powder, dried onions, chives, and dillweed, and blend again. Add the grated or shredded cheese to the creamed mixture and blend. Refrigerate until the cheese looks like it has melted in with the creamed cheese, then mix thoroughly again. To mold, surround each olive with about one and one-half teaspoon full of the cheese mixture, and stick each with a toothpick for easy serving. Cover with plastic wrap until serving time. (15) Peach Brandy Eggnog 6 large egg yolks 1 cup powdered sugar 1 2/3 cups peach brandy 1 cup cold milk 1 pint heavy cream, whipped freshly grated nutmeg In a large bowl, with an electric mixer set on medium speed, beat the egg yolks until light. Gradually beat in the sugar. Slowly pour in the brandy while beating constantly. Let it set about 10 minutes and then gradually beat in the milk. Refrigerate, covered, until well chilled about 3 hours. To serve, pour the brandy mixture into a chilled punch bowl. Gently fold in the whipped cream, just to blend. Grate nutmeg over the top. (16) Gourmet Caramel Apples 12 craft Sticks 1 dozen medium apples 3 bags (14 ounces each) caramels 6 tablespoons water 28 ounces semisweet or white baking chocolate, coarsely chopped 5 cups chopped pecans Insert craft sticks into stem ends of apples. In a medium saucepan, combine caramels and water. Stirring constantly, cook over medium to low heat until smooth. Remove from heat. Holding each apple over saucepan, spoon caramel mixture over apples. Cool completely on greased waxed paper. Melt desired chocolate in a small saucepan over low heat, stirring constantly. Remove from heat. Holding each caramel-coated apple over saucepan, spoon chocolate over apple. Roll in pecans. Return to waxed paper to cool completely. Store at room temperature in an airtight container. (17) Coffee Parfait 2 tablespoons cornstarch 3/4 cup sugar A pinch of salt 2 tablespoons milk 2 egg yolks, beaten 1 cup strong black coffee 1 1/2 cups whipping cream Additional whipped cream for topping Ground cinnamon Combine all ingredients except for the whipping cream in a saucepan and hold over another pot of simmering water. Stir constantly until the mixture thickens and coats the back of a spoon. Chill in the refrigerator for 1 to 2 hours. Whip the cream until it is light but not stiff and fold into the coffee mixture. Serve in parfait cups or stemmed wine glasses and top with additional whipped cream and a light dusting of cinnamon. Serves 4 to 6. (18) Holiday Red Punch 2ea 46oz. cans pineapple grapefruit juice ( 3 cups reserved for ice ring) 1/3 cup red cinnamon candies 1/3 cup sugar 1 quart ginger ale, chilled Heat 1 cup pineapple grapefruit juice with cinnamon candies and sugar. Stir until dissolved. Combine heated mixture with remaining pineapple grapefruit juice, chill. Add the ginger ale just before serving. Pour the 3 cups of pineapple grapefruit juice into Jell-O ring and freeze for ice ring. (19) Christmas Seven Wassail 1 cup brown sugar 12 whole cloves 2 tablespoons ground cinnamon 2 lemons, sliced thin 2 oranges, sliced thin 1 apple, sliced thin 1 gallon sweet cider 1 pint 7-Up Make syrup of brown sugar and 1 cup water then add cloves and cinnamon. Simmer for 10 minutes then add the fruit and sweet cider. Simmer for 10 more minutes do not let it boil. Then add the 7-Up and serve. Serve in mugs with a cinnamon stick stirrer. 20 servings. (20) Peanut Butter Fudge 1 cup peanut butter 1 cup marshmallow creme 2 cup sugar 2/3 cup evaporated milk 1 t. vanilla Bring milk and sugar to a rolling boil in a med. saucepan and boil for 7 minutes. Remove from heat, add remaining ingredients. Beat until smooth and pour into a buttered 8 X 8 pan. (21) Apple Eggnog 2 beaten eggs 3 cups milk 2 cups half and half or light cream 1/3 cup sugar 1/2 teaspoon ground cinnamon Just a dash salt 3/4 cup apple brandy Ground nutmeg In a large saucepan, combine beaten eggs, milk, half and half, sugar, cinnamon and salt. Cook and stir over medium heat until mixture is slightly thickened and heated through, but do not boil. Remove from heat then stir in apple brandy. To serve, ladle into 12 cups. Sprinkle each serving with nutmeg. Serve warm. (22) Champagne Cocktail 1 sugar cube A dash of Angostura bitters A twist of lemon peel 6 fl oz chilled champagne, sparkling white wine, or sparkling white grape juice Place the sugar cube, bitters, and lemon twist in the bottom of a champagne glass. Add the champagne. Serves 1. (23) Frozen Margaritas 1/2 cup tequila 1/3 cup lime juice 1/4 cup orange-flavored liqueur 1 cup sugar 4 cups ice cubes In blender container, combine all ingredients except ice and blend well. Gradually add ice, blending until smooth. Makes about 1 quart. (24) Fuzzy Navel 3 ounces peach schnapps 3 ounces orange juice Combine ingredients and pour over ice in a tall glass. Garnish with orange slice. (25) 6 cups water, divided 3/4 cup sugar 2 cinnamon sticks 6 whole cloves 1 large lime, thinly sliced 1 lemon, thinly sliced 3/4 cups fresh lemon juice In a large saucepan, bring 4 cups water, sugar, cinnamon and cloves to a boil. Reduce heat; simmer 10 min. Remove from heat; discard cinnamon and cloves. Cool. Pour into a large pitcher. Stir in lime, lemon, lemon juice and remaining water. Chill at least 1 hr. Can also be served warm. Makes 2 qts. (26) Hot Chocolate 4 cups milk 1 vanilla bean, split lengthwise 6 oz bittersweet chocolate Whipped cream for topping is Great Heat the milk and the vanilla bean in a pot over moderate heat just until bubbles start to form around the side of the pan. Reduce the heat to low and add the chocolate, whisking occasionally until melted. Remove from the heat and remove the vanilla bean. Just before serving, whish the milk vigorously to create foam on the surface. Serves 4 to 6. (27) Texas Good Time Coffee 4 cups strong hot coffee 1/2 cup sherry 1 tablespoon brown sugar, or to taste 1 teaspoon powdered ginger 1/2 teaspoon ground coriander Orange slices for garnish Combine the coffee, sherry, sugar, ginger and coriander, stirring to dissolve the sugar. Pour into mugs and serve garnished with a slice of oranges. Serves 4. (28) Tminnaia Vodka 2 tablespoons caraway seeds 1 Liter bottle of vodka Put the caraway seeds in the vodka and replace the cap. Let sit at room temperature for 1 to 3 weeks. Strain and return the vodka to the bottle. Serve well chilled. Makes 1 liter. (29) Easy FruitCake 4 and 1/2 cups chopped pecans 3 and 1/2 cups chopped walnuts not black walnuts 2 lbs. dates, chopped Note: if using pre chopped ones rinse in boiling water first to soften them and to remove the gunk they put on them to keep them from sticking 1 lb. candied red and green cherries chopped 1 lb. candied pineapple chopped 2 ea 14 oz. cans of Eagle Brand milk 8 oz. of shredded coconut Save some of the cherries for decorations Mix all ingredients in a LARGE bowl and mix with hands. Put in well greased and floured tub pan. Bake in preheated 225 degree oven about 1 and 1/2 hours. Cake is done when no milk oozes our when pressed with fingers. Decorate with reserved cherries Let it Cool then Turn out on foil and wrap snugly. Store in refrigerator or freezer about one month. You can make 1 large loaf and 5 small ones. (30) Bananas in Coconut Milk 3 to 4 slightly under ripe bananas 3 cups unsweetened coconut milk 1/4 cup sugar 1/2 teaspoon salt Ground cinnamon for garnish Peel the bananas and cut them into 1-inch pieces. Combine the coconut milk, sugar, and salt in a saucepan over moderate heat and stir until the sugar is dissolved and the mixture is heated almost to the boiling point. Add the bananas pieces and cook for 3 minutes. Do not stir. Serve warm or chilled, garnished with ground cinnamon. (31) Bailey's Irish Cream Makes 4 cups 1 cup whiskey your pick 1 cup thick cream 1 can sweetened condensed milk 2 tablespoons chocolate syrup 2 tablespoons instant coffee 2 tablespoons vanilla 2 large eggs In a large bowl, blend whiskey, syrup, coffee, vanilla and eggs. Add cream and condensed milk, blend thoroughly. Chill and refrigerate 24 hours to allow the flavors to blended. Keep refrigerated and shake or stir before using. (32) Christmas Spicy Apple Eggnog 2 beaten eggs 3 cups milk 2 cups light cream 1/3 cup sugar 1/2 teaspoon ground cinnamon Dash salt 3/4 cup apple brandy In a saucepan, combine eggs, milk, cream, sugar, cinnamon and salt. Cook and stir over medium heat until slightly thickened and heated through. Remove from heat and stir in brandy. Sprinkle with nutmeg. Serve Hot (33) Hot Crab meat Spread 2ea 8oz containers of whipped cream cheese, softened 12 oz of imitation crab (more if you like) one medium onion, chopped 1/4 cup dry sherry 2 tablespoons white horseradish paprika Your favorite crackers Mix softened cream cheese with crab, onion, sherry horseradish. Sprinkle a little paprika and stir well. Spread into a shallow casserole dish, sprinkle a little more paprika on top, and bake at 350 for about 30 minutes. Serve hot with your favorite crackers. (34) Warm Christmas Drink 1 and 1/2 qt. cranberry juice 2 qt. apple cider 2 cup orange juice 1 and 1/2 teaspoons whole cloves 4 cinnamon sticks 1/4 cup brown sugar Bring to boil, simmer 20 minutes. May remove spices and Serve. (35) New Year's Day Black Eyed Peas 3 ea 16 oz. cans black-eyed peas 1 and 1/2 cups chopped onion 1 and 1/2 cups chopped celery 1 ea 16 oz. can chopped tomatoes 1/2 cup real bacon bits or 1/2 cup Ham, chopped Salt and Pepper to taste 1 clove garlic minced Saute onion and celery until tender. Combine with black-eyed peas, tomatoes, bacon bits or ham, garlic, salt and pepper in baking dish. Bake for 30 minutes at 325 degrees. Serves 10 1 6-oz. can frozen orange juice concentrate, thawed 1/3 cup frozen lemonade concentrate, thawed 1-2/3 cups sweet white wine, chilled 1 cup cold water 1 750-ml bottle champagne, chilled 1 ice ring, optional lemon slices, optional lime slices, optional orange slices, optional Combine orange juice and lemonade in punch bowl. Add wine and water. Stir. Add champagne, but do not stir. Serve immediately. Float ice ring and fruit slices on top. Chill wine and champagne for 1 day prior to making punch. 4 cups cranberries 2 cups sugar 1 cup water Cook sugar and water over low heat until the sugar is thoroughly dissolved then add the cranberries. Cover pan and cook about 10 minutes. Pour into bowl and let cool thoroughly before serving. (38) Harvey Wallbanger 1 fl oz vodka 4 fl oz orange juice 1/2 fl oz Galliano Pour vodka and orange juice over ice cubes in a collins glass. Stir and float Galliano on top.
(39) White Russian |