Shirley's Christmas Recipes

the following are
all from our prolific leader, Shirley!!

Christmas Chocolate Logs

In France, the traditional Christmas cake is a log.

Ingredients:

18 sweet biscuits
1 teaspoon cocoa powder
small pot double cream
1 teaspoon icing sugar
knife and fork, whisk, basin, foil, plate

Preparation

Put the cream, sugar and cocoa in a basin.
Whisk cream until until it is just stiff enough to stand in peaks.

Spread the cream on the biscuits.
Sandwich them together in a long roll.
Use about half the cream.

Wrap the roll of biscuits in foil.
Put it in the fridge with the rest of the cream.

Next day, unwrap the roll, put it on a plate
and cover it with the rest of the cream.

Drag a fork over the cream to make a 'bark' on the 'log.'
Decorate it with icing sugar snow and holly.

6. This cake is rich so serve small slices.



Christmas Divinity
(it's not as difficult as you think!)

2 cups sugar
1/2 cup water
1/2 cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional)

Beat the egg white in a large bowl and set aside.
In a saucepan, boil the sugar,
water and syrup while stirring gently.
The mixture is done at 235 degrees or if it forms a
soft ball when a tablespoonful is dropped into cold water.

Pour the mixture over the beaten egg white, beating continually.
Add vanilla,nuts and a pinch of salt.
Add a few drops of red or green food coloring if desired.

Beat this mixture until it is almost hard,
then drop by the teaspoonful onto waxed paper.

Makes about 35 - 40 pieces.

Ham Loaf

Not only great for the Holidays, this ham loaf
has become a favorite "birthday meal."

Heat oven to 375 degrees.

1 lb. ground pork and 1 lb. ground ham
2 eggs
1 cup saltine cracker crumbs
1/2 can tomatoes
Milk to moisten

Mix the pork and ham and shape into 2 individual loaves.

In a saucepan, combine:

1 cup brown sugar
1 teaspoon dry mustard
1/3 cup vinegar
1/2 cup water

Bring to a boil, pour over the meat.
Bake 1 hour basting several times. Serves 6 - 8

Baked Spinach Casserole

If you like spinach, you will go crazy over this recipe.
Guaranteed to put a smile on everyone's face...

Heat oven to 325 degrees

3 Tablespoons butter
2 cups light cream
3 Tablespoons grated onion
2 packages frozen spinach, thawed and drained
1 lb chopped mushrooms
3 tablespoons grated Gruyere or Swiss cheese
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper

Saute' onions and mushrooms in butter for 5 minutes.
Blend in flour, salt, pepper and nutmeg.

Gradually add cream, stirring to boiling point.
Taste for seasoning.

In buttered casserole, spread half the spinach;
cover with half of the mushroom sauce, then repeat.
Sprinkle with the grated cheese. Set in pan of hot water.

Bake 40 minutes. Serves 6 - 8.



Easy Italian Dip
http://www.kraftfoods.com

Prep Time: 5 mins.
Ready In: 5 mins.
Serves: Makes 2 cups.


1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 envelope GOOD SEASONS Gourmet Parmesan Italian or Italian Salad Dressing Mix
Breadsticks
Assorted cut-up vegetables
Ham strips or cooked cleaned shrimp (optional)
Fresh oregano, basil leaves and roasted red peppers

MIX sour cream and salad dressing mix. Refrigerate.

SERVE with bread sticks, assorted cut-up vegetables,
ham strips or cooked cleaned shrimp.
Garnish with fresh oregano and basil leaves
and roasted red pepper.

A flavorful dip for veggies or breadsticks.
It's also low cholesterol.



Sparkling Raspberry Cranberry Punch
http://www.kraftfoods.com

1 tub CRYSTAL LIGHT Raspberry Ice Flavor
Low Calorie Soft Drink Mix
1 tub CRYSTAL LIGHT Cranberry Breeze Flavor
Low Calorie Soft Drink Mix
8 cups (2 qt.) cold water
2 bottles (1 liter each) chilled raspberry-flavored seltzer or seltzer
1 pkg. (10 oz.) frozen raspberries, thawed Raspberry sorbet

PLACE drink mixes in punch bowl. Add water; stir to dissolve. Refrigerate.

STIR in seltzer and raspberries just before serving.
Garnish with frozen ice ring and fresh cranberries.
Serve over small scoops of sorbet.



Bacon Pinwheels
http://www.kraftfoods.com

4 flour tortillas (6 to 8 inch)
1/4 cup PHILADELPHIA Soft Cream Cheese
1 pkg. (2.1 oz.) OSCAR MAYER Ready-to-Serve Bacon,
cut into 1-inch pieces
1 cup finely shredded leaf lettuce

SPREAD tortillas with cream cheese.

SPRINKLE bacon pieces and lettuce
on bottom three-fourths of each tortilla.

ROLL up tightly. Cut each roll-up into 5 equal pieces.
Pierce each piece with toothpick, securing loose edge of tortilla.



PHILADELPHIA® Creamy Salsa Dip
http://www.kraftfoods.com

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 Tbsp. chopped fresh cilantro (optional)

BEAT cream cheese with electric mixer until smooth.

ADD salsa; mix until well blended. Refrigerate.

SPRINKLE with cilantro, if desired.
Serve with assorted cut-up vegetables or tortilla chips.



Antipasto
http://www.kraftfoods.com

1 bottle (8 oz.) SEVEN SEAS VIVA Italian Dressing
1 can ( 14 oz.) artichoke hearts, drained, cut into quarters
1 pkg. (3 oz.) OSCAR MAYER Pepperoni Slices
1 cup halved cherry tomatoes
1 cup pitted ripe olives
10 pepperoncini peppers
4 oz. KRAFT Low-Moisture Part-Skim Mozzarella Cheese, cut into sticks

POUR dressing over artichoke hearts,
pepperoni, tomatoes, olives and peppers; cover.
Refrigerate overnight to marinate.
Drain, reserving dressing.

TOSS pepperoni, vegetables and cheese with reserved dressing.
Spoon onto serving platter.



Smoked Whitefish Spread
http://www.kraftfoods.com

1 pkg. (8 oz.) PHILADELPHIA Whipped Cream Cheese*
1/2 lb. smoked whitefish, skinned, boned and flakes
2 Tbsp. finely chopped scallions (green onions)
1 Tbsp. chopped fresh dill**
1 tsp. lemon juice
1/8 to 1/4 tsp. freshly ground pepper
Quartered lemon and lime slices (optional)
Fresh dill (optional)

*Or use 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened.
**Or use 1 teaspoon dill weed.


MIX all ingredients until well blended. Refrigerate.

SERVE with matzoh. Garnish with quartered lemon
and lime slices and fresh dill, if desired.



Garlic Breadsticks
http://www.kraftfoods.com

1 can (11 oz.) refrigerated breadsticks
1/2 cup PHILADELPHIA Soft Cream Cheese with Roasted Garlic

UNROLL breadstick dough into 8 pieces.
Spread each piece with 1 tablespoon of cream cheese.

FOLD each piece of dough and twist slightly.
Place on ungreased cookie sheet.

BAKE at 350°F for 15 minutes or until golden.



Hot Garlic Cheese Bread
http://www.kraftfoods.com

1 pkg. (8 oz.) POLLY-O All Natural Shredded Low-Moisture Whole Milk Mozzarella Cheese
1/2 cup (1 stick) butter or margarine, softened
2 cloves garlic, minced*
2 Tbsp. chopped fresh parsley or basil leaves*
1/4 tsp. black pepper
1 lb. unsliced Italian bread loaf

*1/2 tsp. garlic powder and 1 tsp. dried oregano leaves can be substituted for the garlic cloves and fresh parsley or basil.

MIX all ingredients except bread.

SLICE bread loaf at 3/4-inch intervals almost
to the bottom, but not all the way through.
Spread cheese mixture on 1 side of bread slices. Wrap in foil.

BAKE at 425°F for 25 minutes. Serve immediately.



Almond Cookies

1 ¾ Cups of all-purpose flour
1 Teaspoon of baking powder
½ Teaspoon of baking soda
1/8 Teaspoon of salt
½ Cup vegetable shortening
¾ Cup of sugar
1 Large egg
1 Teaspoon of almond extract
½ Teaspoon of vanilla extract

PLUS
1 Large egg, lightly beaten
36 Whole blanched almonds

Preheat the oven to 350F. Grease 2 cookie sheets.
Combine the flour, baking powder, baking soda and salt in a bowl.
Beat the shortening and sugar in mixer bowl until light.
Add the egg, beating until light and fluffy.
Beat in almond and vanilla extracts.
At a low speed, gradually add dry ingredients,
beating until blended. Roll the dough into 1 ¼-inch balls.

Arrange them 2 inches apart on prepared cookie sheets.
Flatten each slightly with the palm of the hand
and brush lightly with the beaten egg.
Gently press an almond in the center of each cookie.
Bake 10 to 12 minutes, until golden brown.
Cool on racks. Makes 36 cookies.
This Chinese cookie is a Christmas favorite
with its subtle flavor and almond on top.



Jodekager
(Makes 3 ½ dozen)

2 ½ Cups of all-purpose flour
1 ½ Teaspoons of cardamom
1 Teaspoon of baking powder
¼ Teaspoon of salt
1 Cup of unsalted butter (no substitutions)
1 Cup of sugar, divided
1 Large egg
½ Cup blanched almonds, ground
1 Large egg white, lightly beaten

Combine the flour, cardamom, baking powder, and salt in a bowl.
Beat butter and ¾ cup sugar in a mixer bowl until light.
Beat in the egg until light and fluffy. At a low speed,
gradually add dry ingredients, beating until blended.
Shape the dough into a ball; flatten into a disk.
Wrap and refrigerate 4 hours.

After 4 hours: Preheat the oven to 375F. Grease 2 cookie sheets. Combine the almonds and remaining 1/3 cup of sugar in a bowl.
Divide the dough into quarters. Between 2 sheets of
lightly floured wax paper, roll one quarter of the dough to an
1/8 inch thickness (keep the remaining dough refrigerated).
Remove the wax paper and cut the dough with a
floured 3 inch round or heart shaped cookie cutter.
Arrange the cutouts 1 inch apart on the prepared cookie sheet.
Brush the tops with the beaten egg white and sprinkle lightly with
the almond-sugar. Bake 8 to 9 minutes, until the edges are golden.
Cool completely on wire racks. Repeat the process with the remaining dough and almond-sugar, rerolling the scraps. Decorate if desired.

A recipe from Denmark, the secret ingredient in these Yuletide treats is cardamom - the quintessential Scandinavian spice.



Festive Apricot-Orange Punch
http://www.kraftfoods.com

2/3 cup TANG Brand Orange Flavor Drink Mix*
4 cups water
3 cups apricot nectar
2-1/2 cups cold club soda, ginger ale or lemon-lime carbonated beverage
Ice cubes
Pineapple tidbits, lemon slices and maraschino cherries,
small peppermint sticks
(optional)

*Or use 1 tub TANG Brand Sugar Free Drink Mix.

DISSOLVE drink mix in water in punch bowl.
Stir in nectar. Refrigerate.
Just before serving, stir in club soda and ice cubes.
Garnish with pineapple tidbits, lemon slices and maraschino cherries, skewered on small peppermintsticks, if desired.
Serve in punch cups.



Joseph’s Brown Bread
(Makes 8 loaves)

3 cups of whole wheat flour
1 teaspoon salt
1 ¾ cups of lukewarm water
Extra flour for kneading the dough
Sesame oil for the loaves

Mix flour and salt in large bowl then
add water and mix to make the dough.
Knead the dough on a counter surface until smooth,
using the additional flour to keep it from being sticky.

Return the dough to the bowl and cover,
allowing the dough to rest for 2 hours.
Cut the dough into 8 pieces and form 8 balls.
Roll each ball into a flat circle on a lightly floured surface.
Keep the dough not being used covered with plastic wrap.
Brush the flat loaves with sesame oil.
Preheat the oven to 500F. Bake on baking sheets
just a few minutes until you see the edges curl.

Unleaven bread was a common food source for Jews and
great for carrying on a trip since they lasted a long time.
Joseph would have carried these loaves on his journey to Bethlehem.
He and Mary would have probably eaten them with olive oil.



Jule Kake

2 Yeast cakes, ¼ cup of lukewarm water
2 Cups of milk, scalded
¼ Cup of shortening
1 Cup of light brown sugar
1 Teaspoon salt
2 Teaspoons ground cardamom seeds
1 Cup of raisins
4 Ounces of citron or mixed glace fruit
6 Cups of flour

Dissolve the yeast in ¼ cup of lukewarm and mix with the cooled milk which has been scalded. Cream the shortening with the sugar and add the salt. Combine the two mixtures. Mix the cardamom, raisin, and finely sliced fruit through the sifted flour and combine with liquid mixture. Beat with a wooden spoon until smooth and elastic, cover with tea towel and set to rise in a pan of warm water, first brushing the top with melted butter.

When risen, punch down with a wooden spoon and stir a minute, form into two loaves and put them in greased pans. Brush with butter, let rise and bake at 350F. for 45 minutes, turning down the heat if it browns too quickly.


This is a lovely Norwegian Christmas bread and will be as welcome in June as in December.



Amish Sugar Cookies

Part One Ingredients:

1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
2 eggs

Part One Preparation

Mix well.

Part Two Ingredients:

1 tsp vanilla
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
4 1/2 cups flour

Part Two Preparation:

Mix part two well.

Blend ingredients together, then chill.
Flour hands, then shape into balls and place on cookie sheet.
Flatten with bottom of chilled glass dipped in sugar.
Sprinkle with colored sugar.
Bake at 350 fahrenheit until edges are golden.



Christmas Fruit Bars

Ingredients:

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup rolled oats
1 cup brown sugar
3/4 cup margarine
3/4 cup fruit preserves

Stir dry ingredients together.
Stir in oats 7 sugar, cut in butter until crumbly.
Pat 1/2 crumbs in 11 x 7 pan.
Spread with preserves, top with crumbs.
Bake 375 farenheit for 35 minutes.
Makes 2 1/2 dozen.

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Christmas Fudge

Ingredients:

6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

Cook in heavy pan until boiling,
boil 10 minutes, stirring all the time.
Take off burner and add chips, marshmallow cream and nuts,
make sure you mix well, pour into 9 x 13 buttered pan.
It will make 6 pounds.



Christmas Wreath Cookies

Ingredients:

1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes

Melt butter, add marshmallows.
When mixture is smooth, add extracts, coloring and cereal.
Make into wreath shapes,
decorate with red cinnamon candies and silver balls.



Double Layered Pumpkin Pie

4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar
1 1/2 cups thawed cool whip
1 store bought graham cracker pie crust
1 cup cold milk or half and half
1 can (16 ounces) pumpkin
2 packages instant vanilla flavored pudding or pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1 tablespoon milk and sugar
in large bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.

Pour 1 cup cold milk into bowl.
Add pumpkin, pudding mixes and spices.
Beat with wire whisk until well mixed.
(Mixture will be thick.)
Spread over cream cheese layer.

Refrigerate 4 hours or until set.
Garnish with addtional whipped topping, if desired.
Store left over pie in refrigerator.



Holiday Ham Balls
from Sweden

3 cups buttermilk baking mix
10 1/2 cups smoked ham
4 cups sharp cheddar cheese
1/2 cup Parmesan cheese
2 teaspoons parsley flakes
2 teaspoons spicy brown mustard
2/3 teaspoon milk

Heat oven to 350 farenheit.

Lightly grease jelly roll pan, 15 1/2 x 10 1/2 inch.

Mix thoroughly the Bisquick, finely chopped,
fully cooked ham, and remaining ingredients.

Shape mixture into 1 inch balls.

Place about 2 inches apart in pan.

Bake 20 to 25 minutes or until brown.
Immediately remove from pan. Serve warm.

Makes: 16



Julegroed
(Christmas Porridge)
from Denmark

This is served as the first course of a Danish Christmas feast.

4 cups of milk
good teaspoon of butter
cup of washed white rice
1/2 cup of thick cream
an almond
1/4 cup of sugar
a pinch of cinnamon powder


Using a large saucepan, heat milk until boiling.
Add butter, then rice and turn down the heat.
Cover lid and let rice simmer slowly and gently for an hour,
or until all the milk is absorbed and swollen up.
When cooked, place in bowl and fold the cream and the almond.
Serve in small bowls sprinkled with sugar and cinnamon.



Nutmeg Rolls

Roll Ingredients:

1 cup butter, softened
2 tsp vanilla
3/4 cup sugar
1 egg
3 cups all-purpose flour
1 1/2 tsp nutmeg
1/4 tsp salt

Preparation:

Cream butter with vanilla, gradually beat in sugar, then blend in egg. Mix together with flour, nutmeg & salt.
Add to butter mixture & mix well. Divide into 14 equal portions.
On sugared board shape each piece in roll 12" long and 1/4" wide.
Cut in 2" lengths and put on greased cookie sheet.
Bake in preheated 350 farneheit oven for 12 minutes.
Cool on rack. Spread with frosting, sprinkle with nutmeg.

Glaze Ingredients

1/3 cup butter
1 tsp vanilla
2 tsp rum or rum extract
2 cups powdered sugar
2 tablespoons light cream


Glaze Preparation

Cream butter with vanilla.
Add rum and blend in sugar and cream.
Beat until smooth.



Santa's Punch

Ingredients:

1 quart pineapple juice
1 pkg (2 qt) lime Kool-aid
1 qt lime sherbet
2 qts ginger ale

Mix Kool-aid in punch bowl.
Add pineapple juice.
Just before serving, add sherbet by spoonfuls.
Add ginger ale. For red punch,
use raspberry Kool-aid and sherbet.



Snow Candy

Ingredients:

1 lb white bark candy
1 lb salted nuts
2 cups crispy rice cereal

Melt candy in a double boiler. Add nuts and cereal.
Mix well. Spoon onto waxed paper. Refrigerate until firm.
Break into pieces and store in air tight container.



Champagne Punch

Yield: 20 servings

•12-oz. can frozen lemonade concentrate, undiluted
•12-oz. can frozen orange juice concentrate, undiluted
•2 cups white grape juice
•2-liter bottle white soda
•2 bottles champagne (recommend dry white variety)
•1 large can pineapple juice, frozen into a mold
•6 lemon slices (optional)
•6 orange slices (optional)

-Mix lemonade, orange juice, white grape juice, white soda,
and champagne in punch bowl.
-Add frozen pineapple ring to chill 15 minutes prior to serving.
-Garnish with lemon and orange slices, if desired.

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