Holiday Recipe Thread

[Jolie Rouge]

for your own use or for gift-giving ....

Making your own citrus extracts to use in recipes will give you a much purer fruit flavor. You can do this with lemon, lime, orange, grapefruit, or tangerine. Peel the fruit in strips, leaving the pith behind. Place the strips in a jar, and cover them with good-quality vodka. Cover the jar tightly and let it stand at room temperature for two weeks, shaking the jar daily. Discard the peel, replace it with fresh peel, and let it stand for two more weeks. Remove the flavor, and use the flavored vodka in recipes calling for extract. It will keep indefinitely.

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[lameduch27]

Thank you soooooo much conniehunny!

[conniehunny]

You're very welcome lameduch, glad I could help! I might give some as gifts also!

I have a recipe (somewhere, gotta find it) for Russian Tea, that's delicious, but a bit more work, it has pineapple juice, orange juice, etc. but tastes sooooooo good!

If anyone wants the recipe, let me know and I'll find it and email or post it here!

Merry Christmas everyone! My Grandbaby is due any day now! That's what I want for Christmas!

[Jolie Rouge]

INGREDIENTS:
1-1/2 cups flour
1 cup sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup shortening
1 egg, slightly beaten
2 tablespoons sorghum molasses
1 teaspoon baking soda
Scant teaspoon salt
1 cup buttermilk (yes, buttermilk ! Do not substitute as it makes a big difference ! )

TO PREPARE:
Combine flour, sugar, ginger and cinnamon.
Cut in shortening. Reserve 1/4 cup of this mixture for topping.
Add egg to remaining flour mixture; stir in molasses.
Dissolve soda and salt in buttermilk; add to molasses mixture and pour into greased 8-inch square pan.
Sprinkle the reserved topping over batter and bake at 350 degrees for about 30 minutes.
Serve hot. (This is a coffee cake-type gingerbread.) SERVES: 8

[lameduch27]

YUMMY! I'll take that one too conniehunny. Either post it or you can email me : lameduch27@yahoo.com

[conniehunny]

RUSSIAN TEA

In large saucepan, fill 1/2 full of water, (about 2qts.) boil.
Add 3 single tea bags, cover & steep. (about 8 mins.)

Add: 1/2 c. sugar
1 Cinnamon stick
2 Cloves

Finish filling with 1/2 orange juice and 1/2 pineapple juice.

Add more sugar, if desired, to taste.
Enjoy!!

[~Roxy~]

CHOCOLATE FLUTED KISS CUPS (thought of flute when I seen this)

• PEANUT BUTTER FILLING (recipe follows)
• 24 HERSHEY'S KISSES Chocolates
• 1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate OR 1 HERSHEY'S Milk Chocolate Bar (7 oz.), broken into pieces


1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups.

2. Place small chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. With small brush, coat inside of paper cups with melted chocolate.

3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups.

4. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece. About 24 servings.


PEANUT BUTTER FILLING

1 cup REESE'S Creamy Peanut Butter
1 cup powdered sugar
1 tablespoon butter or margarine, softened

Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling

[Jolie Rouge]

Chewy Chocolate Chips
2 1/4 cups unsifted all-purpose flour
1-teaspoon baking soda
1-cup butter or margarine (softened)
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1-teaspoon vanilla
1 (4 ounce) package vanilla instant pudding or pie filling (I use
instant pudding mix)
2 eggs
1 (12 ounce) package chocolate chips
1-cup nuts (optional)

1 Preheat oven to 375 degrees.
2 Mix flour with baking soda in a bowl and set aside.
3 In a large bowl, combine butter, sugars, and pudding mix.
4 Beat until smooth and creamy.
5 Beat in eggs, and gradually add flour mixture.
6 Stir in chips and nuts.
7 Roll into balls and flatten slightly or drop by teaspoon full on a
non greased cookie sheet.
8 Bake at 375 degrees for 8-10 minutes.
9 Note: You may use instant chocolate pudding instead of vanilla
pudding for a chocolate chocolate chip cookie.

[Jolie Rouge]

* For 1 cup flour: Substitute 1 cup + 2 tablespoons cake flour

* For 1 cup self-rising flour: Substitute 1 cup minus 2 tablespoons
all-purpose flour, + 1 1/2 teaspoons baking powder and 1/8 teaspoon
salt

* For 1 cup sifted cake flour: Substitute 3/4 cup sifted bleached all
purpose flour + 2 tablespoons cornstarch

* For 1 cup light brown sugar: Substitute 1 cup granulated sugar + 1/4
cup unsulfured light molasses

* For 1 cup dark brown sugar: Substitute 1 cup granulated sugar + 1/2
cup unsulfured light molasses:

[WVTweety]

1 stick butter
1 cup water
1/4 cup oil
1 cup peanut butter
Bring this to a boil in large pan. Turn off
heat and add:
2 cups flour
2 cups sugar
3 eggs slightly beaten
1 tsp. vanilla
1/2 cup milk
1 tsp. baking soda
Mix until well blended with mixer, pour into
well greased & floured sheet pan.
Bake at 400* for 20 minutes.
Peanut Butter Icing
1 stick butter
1/2 cup milk
1 cup peanut butter
Cook until it boils, add:
1 tsp. vanilla
1 lb. powdered sugar
Frost cake when cooled.

[Jolie Rouge]

from Little Rock Cooks... Recipes Handed Down from Generation to Generation

INGREDIENTS:
3 to 5 pound rump roast (shoulder or chuck)
2 large onions, sliced
1 lemon, sliced
2 tablespoons sugar
1 teaspoon salt
12 peppercorns
1 tablespoon ginger
1-1/2 cups Dubonnet (red wine)
2 tablespoons bacon drippings
2 tablespoons melted butter
2 tablespoons flour

TO PREPARE:
Marinate roast in next 7 ingredients, covered in refrigerator for 18 to 24 hours. Turn meat occasionally.

When ready to cook, drain meat well, saving marinade liquid. Brown meat in bacon drippings in Dutch oven or deep skillet. Strain marinade; add liquid to meat and simmer approximately 3 hours, or until meat is tender. Remove meat and strain remaining liquid into a bowl. Blend flour and butter in pan and add strained liquid. Stir until smooth and slightly thickened. Add salt to taste. Place meat in gravy; heat for 5 minutes. Serve sliced meat on a hot platter, pouring gravy over the roast.

SERVES 6 to 8