You know it is Christmas when all you hear on the radio is your favorite Christmas song; over and over in so many different versions you wonder how that is possible? Well, you see that is what makes the world go around. You have different artists giving us their version of what that song should sound like. They all have to cut, an obligatory Christmas album with their own slant on it, with their specific style. Since we have so many talented people in this world, you hear so many different versions. That sound simple doesn’t it? (That is what I do best, sound simple). Let’s look at the fact here; there are only so many songs about Christmas. What has happened to something new? I know the reason, it won’t get enough press and it won’t get enough commercial funding. You see what a stagnate race we are we only listen to what pleases us. Boy, do I sound like a cynic here? But, I am not. I would like to hear some new songs that make us feel good. Isn’t that what listening to songs is all about? Well, it is. It takes us back to fonder times. It brings back a “special” memory of something that formed our character. It also, relaxes us, let’s us think of ways to improve our lives. I really have a weakness in this area. I like music, don’t get me wrong. My wife is the “song” specialist”, in our family, (something my kids inherited), among her other talents. I can see her drift into wonderland, whenever she hears a song. I don’t know how she does it. Maybe thats why I can't carry a note and I sound like an “off keyed” frog. Well, you ask, what does this have to do with food? Well, to get back on track here. I feel that I love this time of year, it is so full of tradition, color, music, artwork, FOOD!!! You know out of all of those, I think food outranks the rest and should be the first thought, I know my stomach knows and after all of these years, I should know where my “first” thought originate. Yes that is right from my stomach. You would think it got tired or something, but next to the “s” (remember this is a “family” blog), word, it is the most sought after. But, since this is “My” blog we will go to where no man has gone before. (Isn’t that a Captain Kirk phrase?) You know that Christmas is always for giving, like Thanksgiving is always being thankful. Christmas is all about giving gifts to our loved one and our not so loved ones (those of who get a lump of coal and are on the naughty lists). Since we are going to that part of the “food chain”, I have some fantastic ideas for gifts----yes, that is right food! Now you know that wasn’t coming right?
Food-Christmas gifts 101
Chocolate Covered Raisin Cookies
Yields: 12 servings
"Chocolate Covered Raisin Cookie mix in a jar with tag attached with directions on how to prepare the mix. These make wonderful gifts to give any time of year and also for wedding favors, hostess gifts, baby showers or take to a cookie exchange and make sure to bake some up so people know what they taste like to. Store this in a cool dry place away from a heat source so condensation and clumping does not occur and by all means enjoy ..."
INGREDIENTS:
3/4 cup white sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
DIRECTIONS:
1. Mix together the flour, baking powder and baking soda.
2. Layer ingredients in order given in a quart size '' wide mouth '' canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
3. Attach instructions to the jar:
1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.2. Add 1/2 cup butter or margarine, softened at room temperature. (DO NOT USE DIET MARGARINE) Add 1 egg, slightly beaten and 1 teaspoon vanilla.
3. Mix until completely blended. You will need to finish mixing with your hands.4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
"Chocolate Covered Raisin Cookie mix in a jar with tag attached with directions on how to prepare the mix. These make wonderful gifts to give any time of year and also for wedding favors, hostess gifts, baby showers or take to a cookie exchange and make sure to bake some up so people know what they taste like to. Store this in a cool dry place away from a heat source so condensation and clumping does not occur and by all means enjoy ..."
INGREDIENTS:
3/4 cup white sugar
1/2 cup packed brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chips
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
DIRECTIONS:
1. Mix together the flour, baking powder and baking soda.
2. Layer ingredients in order given in a quart size '' wide mouth '' canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
3. Attach instructions to the jar:
1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.2. Add 1/2 cup butter or margarine, softened at room temperature. (DO NOT USE DIET MARGARINE) Add 1 egg, slightly beaten and 1 teaspoon vanilla.
3. Mix until completely blended. You will need to finish mixing with your hands.4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER.
5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Cowboy Cookie Mix in a Jar
Original recipe yield: 3 dozen.
Ingredients:
1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
(image placeholder)
Directions:
Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer. Include a card with the following instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.
Ingredients:
1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
(image placeholder)
Directions:
Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer. Include a card with the following instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.
Friendship Soup Mix in a Jar
"Your friends and family will love you for this! A soup mix in a jar recipe you can give out as gifts!" Original recipe yield: 16 servings.
Ingredients:
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons dried Italian seasoning
1/2 cup uncooked long-grain white rice
2 bay leaves
1/2 cup uncooked alphabet pasta
(image placeholder)
Directions:
In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
Attach a label to the jar with the following instructions:
Ingredients:
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons dried Italian seasoning
1/2 cup uncooked long-grain white rice
2 bay leaves
1/2 cup uncooked alphabet pasta
(image placeholder)
Directions:
In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
Attach a label to the jar with the following instructions:
Friendship Soup
ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, and then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.
ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water. TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, and then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.
Christmas Stollen
“This recipe is from the head baker at London's Dorchester Hotel. It's packed with dried fruit and filled with a marzipan surprise."
Original recipe yield: 1 loaf.
Ingredients:
1 tablespoon active dry yeast
2/3 cup warm milk (110 degrees F/45 degrees C)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisins
1/3 cup red candied cherries, quartered
2/3 cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
1 teaspoon ground cinnamon
(image placeholder)Directions:
In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
Ingredients:
1 tablespoon active dry yeast
2/3 cup warm milk (110 degrees F/45 degrees C)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisins
1/3 cup red candied cherries, quartered
2/3 cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
1 teaspoon ground cinnamon
(image placeholder)Directions:
In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
1 comment:
Christmas music is the BEST!! (And so is Stollen--yum yum, but I'd rather buy it than bake it!)
Am I bad?
:-)
Post a Comment