Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Here is a selection of Australian Christmas recipes.

:: White Christmas ::

3 cups rice bubbles (Rice Krispies)
1 cup mixed fruit
1 cup dessicated coconut
1 cup dry powdered milk
3/4 cup of sifted icing sugar
225 grams copha
drop of vanilla essence

Put 3 cups of rice bubbles(krispies), 1 cup of mixed fruit, essence, dessicated coconut, dry powdered milk and 3/4 sifted icing sugar in a bowl. Melt 225 grams copha in saucepan. Add copha to dry ingredients in bowl
and mix well. Press mixture firmly into a biscuit tray. Set in a refrigerator. Cut into squares.

Makes a nice little christmas gift if placed in cellophane and decorated with ribbons.

(For our overseas friends, I believe you can buy copha online at auussieproducts.com or aussiecatalog.com.)


:: Leonie's White Christmas Recipe ::

2 cups rice bubbles
1/3 cup mixed peel
1/4 cup currants
1/3 cup flaked almonds
125g of butter, melted
250g of white chocolate, melted
Combine all dry ingredients, pour over it the separately melted chocolate
and butter, combine, pour into greased lined tray.
You may use a combination of cherries, peel, currants and even a little glace
ginger, a truly beautiful Christmas recipe.

Thanks Leonie for this different version. Leonie says "I make a lovely White Christmas but use white chocolate and butter instead of copha and powdered milk."



:: Christmas Wreath ::

1 large packet of Chocolate Ripple Biscuits *
500 ml thickened cream (approx 2 cups)
1/2 cup castor sugar (optional)
vanilla essence


Decoration

maraschino cherries
mint leaves
christmas lollies (candies)


Whip the cream with the vanilla essence(and sugar if preferred) until thick
and standing in peaks. Place cream on a biscuit and add another. Continue
working biscuits into a circle. Once the circle is complete, cover with remainder of cream and refrigerate.

To decorate place 3 or 4 mint leaves with 2 or 3 cherries at various places around the wreath to look like holly. Fill the centre of the wreath with christmas lollies.


Patricia says this can also be made to resemble a christmas tree by the way the biscuits are arranged and a little imagination. A cadbury's Flake bar can be used to make the tree trunk

* Chocolate ripple biscuits are chocolate cookies with a ripple effect. They are quite crunchy.


:: Frozen Fruit Christmas Pudding ::

Ingredients:-
1 cup raisins
1/2 cup sultanas
1/2 cup currants
100 grams glace cherries
1/4 cup chopped dried apricots
juice & finely grated rind of 1 orange
1/2 cup cream
2 litres chocolate icecream,softened
1/2 cup extra cream
1 litre vanilla icecream,softened.
Extra cream and cherries for decoration.
brandy or favourite liquer(optional)

Combine fruit and juice in bowl. (optional)add brandy or your favourite
liqueur. Fold cream and fruit into choc ice-cream.

Pour into a 12 cup ice-cream mould and then freeze until firm.

Whip extra cream and fold into vanilla ice-cream.Add this mixture on top
of the chocolate ice-cream. Refreeze until needed. Then unmould Frozen Fruit Pudding.Use a warm towel around the mould or dip the base of mould into warm water. Invert onto a plate.

Decorate with whipped cream and cherries.



:: Easy Icecream Xmas Pudding ::

2 litres good quality vanilla icecream
1 plain label xmas pudding
1/4 cup brandy

Pour brandy over pudding and allow to soak in... crumble pudding and stir through slightly softened icecream... line microwave cake ring pan with plastic wrap and fill with icecream mixture fold plastic wrap over top and cover with foil... put in freezer.. to serve put onto serving plate and fill centre with mixed fresh berries....


:: Chocolate Truffles ::

3/4 cup sweetened condensed milk
1 cup walnuts,chopped
12 oz. chocolate chips
1 teaspoon vanilla essence

Melt chocolate. Add all the other ingredients. Mix and cool in refrigerator for 10 minutes. Roll into balls. Then roll in toppings of your choice.

Topping suggestions: coconut, nuts, non-pareils, candy sprinkles.


:: Champagne Punch ::

10 cups fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle of chilled champagne or sparkling wine


(optional strawberry icecubes)

To make the strawberry ice cubes:
At least 6 hours before party time, wash the berries. Place 1 small, pretty berry (with leafy hulls attached)in each compartment of 2 standard-size ice cube trays, then fill with water and freeze.

To prepare the punch: Remove the hulls from the remaining berries and place them in a food processor.Process for 2 minutes or until pureed, then transfer to a punch bowl. Stir in the pineapple juice, lemon juice, and sugar; cover and refrigerate. Just before serving, pour in the champagne and float the strawberry ice cubes on top.



:: Christmas Damper ::

Damper is a scone/bread mixture which was made originally by cooking the dough in a campfire in the bush by stockmen, drovers in the early days .

2 cups of SR(self raising) flour
1/2 teaspoon of salt
2 teaspoons sugar
1 tablespoon butter
1 cup milk or water (enough to make a medium or soft dough)
1 teaspoon of bicarbonate soda

Rub the butter into the flour. Knead. Mould into a Christmas shape - a wreath, or a star.
Bake in hot oven (or in ashes if you are cooking it in a fire). Cook for 20 minutes until brown. Serve with butter and jam, honey or golden syrup.



:: PAVLOVA ::

A traditional Australian dessert and popular at Christmas as it is a real Summer dessert.

Ingredients:-
2 teaspoons cornstarch
4 egg whites (room temperature)
3/4 cup superfine sugar
1 teaspoon Vanilla extract
1 teaspoon vinegar
1 1/4 cups thick cream

Decoration on top:- Fresh Fruit such as sliced bananas, strawberries, passionfruit etc

Another popular decoration is grated Peppermint Crisp which is a chocolate bar with a crunchy peppermint filling.

You could also make up your own topping.Limit is your imagination.


preheat over to 250 Fahrenheit (150 celsius).

Brush large baking sheet with melted butter or oil. Line base with wax paper
Dust lightly with sifted cornstarch, shake off excess. Using a 7-8 inch (approx) round baking pan or lid as a guide, mark a circle in the centre of the prepared baking sheet. Place egg whites in a small dry mixing bowl. Using an electric beater, beat for 1 minute or until soft peaks form. Add the sugar gradually, 3 teaspoons at a time, beating constantly until mixture is thick and glossy and all the sugar has dissolved. Add vanilla extract and vinegar, beat until combined. Spread meringue onto the marked circle on the prepared baking sheet.Bake 1 and 1/4 hours or until pale and crisp. Cool completely on the tray in the oven, with door slightly ajar. When the pavlova shell is cooled slide a flat bladed knife underneath and carefully ease pavlova onto a serving plate Place cream in a mixing bowl. Using electric beaters, beat cream until stiff peaks form. Spread over the top of cooled pavlova shell. Decorate

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[Jolie Rouge]

Recipe Archives http://www.idos.com/Recipes/archives/recarc.htm
If someone's looking for recipes for Dutch Ovens here's a good site; I have used some of these and found them good.

[Jolie Rouge]

My Sister's Christmas Rum Cake


Every year around this time, my sister makes an attempt to create what she says is her masterpiece of culinary delight (in fact, she usually makes two or three attempts) but alas, I have yet to sample even a tiny morsel of it.

Here is the recipe she uses:

1 or 2 quarts rum
1t baking powder
1c. butter
1tsp. soda
1tsp. sugar
2t lemon juice
2 large eggs
1c brown sugar
1c. dried fruit
1c nuts


Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the rum is of the finest quality-- try another cup. Open second quart, if necessary. Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the rum again, checking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn't matter which). Sample the rum again. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add one babblespoon of brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gredees. Now pour whole mess into the coven and ake. Check the rum again, and bo to bed.






Now you know why.....

[the fugative]

French-Style Peas


• 1 (16-oz.) bag (about 31/2c.) frozen peas

• 4 tbsp. butter, divided

• 3 green onions (green parts only), chopped

• 2 to 3 c. (packed) coarsely shredded lettuce, divided

• Salt and freshly ground pepper, to taste

Cook the peas in a medium saucepan according to instructions on the bag, but for only about half the time specified; drain and set them aside. Heat 2 tablespoons of the butter in the same pan, and sauté the onions and half the lettuce 3 or 4 minutes. Without stirring, top with the peas, salt and pepper, dot with 1 tablespoon of the butter and top with remaining lettuce. Cover and cook over low-medium heat another 3 or 4 minutes. Stir gently and serve, topped with the remaining tablespoon of butter.




Cherry-Pistachio Crispers


• 13/4c. flour

• 1/4tsp. salt

• 3/4tsp. baking soda

• 3/4c. (11/2sticks) butter, softened

• 1/2c. packed light brown sugar

• 1/4c. granulated sugar, plus more for shaping cookies

• 3 tbsp. light corn syrup

• 2 tbsp. milk

• 2 tsp. vanilla

• 1 c. miniature-size semisweet chocolate chips

• 3/4c. shelled pistachio nuts (from 11/2c. in shells), chopped coarsely

• 3/4c. dried tart cherries, chopped coarsely

Preheat oven to 375 degrees. Set oven racks in upper and lower thirds of oven. Grease two baking sheets.

Sift together flour, salt and baking soda.

In the large bowl of an electric mixer, beat the butter at medium speed until it is light and fluffy. Add brown sugar and the 1/4cup of granulated sugar and beat until light and fluffy. Beat in the syrup until well blended; beat in the milk and vanilla.

Add half of the flour mixture and beat in at low speed. Add the other half and beat at low speed, scraping the sides and bottom of the bowl, just until all is well blended. Stir in the chips, nuts and cherries.

Drop the dough by heaping teaspoons onto the prepared baking sheets about 2 inches apart. Put some granulated sugar in a small bowl, and lightly grease the bottom of a flat-bottomed glass.

Dip the glass in the sugar and press down on a cookie, flattening it to about 3/8inch thick. Repeat with remaining cookies.

Bake about 4 minutes, then switch the positions of the baking sheets. Bake about 4 to 6 minutes more, until cookies are light golden brown.

Cool cookies on the pans for 3 minutes, then transfer them to racks to cool completely.

[Jolie Rouge]

Mustard-Crusted Pork Tenderloin

Serves 4

2 pork tenderloins
1 Tbl chopped garlic
1 Tbl French (not yellow) or spicy mustard

Put your pork tenderloins in a small oven-proof pan. Spread the top with the chopped garlic and then spread the mustard on top of that. Sprinkle with salt and pepper if you choose. Roast in your oven on 400 degrees for approximately 20 minutes. I check the temp on my meat thermometer at about 17 minutes. I don't like pork well done. If you cook it to 150 degrees it will be slightly pink and the pink will disappear probably before you cut into it at your dinner seat. At 135 degrees you've killed any dangerous germs, so you don't have to cook it a lot if you don't want to. At 170 degrees you'll have pork with no pink but it will still have juices. Anything above that and you're looking at dry pork.

Slice your pork into one-half inch slices and serve. Slice slowly or the mustard coating might fall off. If it does, just sprinkle it on your meat slices.

If you are having this with the creamed spinach, the modern thing to do is serve the meat fanned out on top of the spinach. If you want some more carbohydrates, serve with mashed potatoes on the side.

Creamed Spinach with Tomatoes and Mushrooms

Serves 4

8 oz fresh spinach (You can use the young or baby spinach in the bag. Don't use fully grown spinach.) (Notice you're not chopping this into morsels. This is the contemporary version.)
2 medium tomatoes cut into quarter-inch slices. Discard ends.
Olive oil
8 oz fresh button mushrooms, cleaned and cut in half
1 large shallot peeled and diced
1 Tbl butter
1 Tbl flour
1 cup milk (low fat or skim are okay)
3 Tbl sour cream
1/2 tsp grated nutmeg or to taste
1/3 cup grated mozzarella
1/4 cup finely grated parmesan cheese

Line the bottom of a 9-inch square glass baking pan (or other pan about the same size) with the tomato slices. Drizzle with olive oil (maybe one tablespoon) and sprinkle with salt if you want. Roast the tomato slices 10 minutes on 400 degrees. (If you are roasting the pork tenderloin to go with this, they can go in the oven together).

Meanwhile, in a large saute pan, melt the butter and one teaspoon olive oil. Put in the mushrooms. Cook on Medium High until the mushrooms are coated and starting to brown. Add the diced shallot and mix. Now add the flour. You are making a simple "roux." Stir until the flour coats many of the mushrooms and then start to whisk in your milk. Stir with a whisk or spoon as you cook on Medium Heat. Cook until the milk starts to thicken. Then add sour cream and nutmeg. (I like a little nutmeg. Some like more.) Now start to add your spinach by handfuls. Take a tongs or other instrument and turn the spinach over and over until the first handful begins to wilt. Then add the next batch of spinach and do the same. (Don't worry about small stems on the leaves. They are cooking just fine.) The third batch of spinach will probably be your last. Mix up the whole mass and then pour it on top of the roasted tomatoes. Sprinkle with mozzarella and then parmesan. Bake at 400 degrees for 10-12 minutes. You are basically melting the cheese and making sure the whole thing is heated. Serve as a side dish for 4.

[Jolie Rouge]

Veggie Dip

1 cup plain yogurt
1 clove garlic, minced
1/2 cup mayonnaise
1 cup sharp cheddar cheese, granted
1/4 cup Parmesan cheese, grated.

Combine all ingredients and chill for about two hours before serving. Serve with variety of fresh veggies such as broccoli florets, baby asparagus, celery and carrot sticks, cucumber slices and any other of your favorite veggies. This dip is quick and easy and very tasty. Get creative with your veggies and offer a wide selection of choices.



Ratatouille

2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups eggplant, chopped
3 cups zucchini, chopped
3 tomatoes, chopped
1/2 cup parsley, chopped
1 cup water
Salt and pepper
1 pound penne pasta
1 cup Parmesan cheese, grated

Heat olive oil in large pot. Cook onion and garlic in olive oil until tender. Add eggplant and simmer for 10 minutes. Add zucchini, tomatoes, parsley and about 1 cup of water. Salt and pepper to taste. Simmer on low/medium heat for about 30 minutes until vegetables are tender, stirring frequently. You may need to add just a little more water as the dish cooks down. Meanwhile cook pasta according to package directions until just al dente. Drain pasta and spoon into bowls. Spoon ratatouille over pasta and top with cheese. This dish is perfect for those cold winter nights when you want something nice and warm but also light so that you have plenty of energy to hang lights and wrap presents.



Potato Rolls

4 cups all-purpose flour
1 tsp. salt
2 Tbsp. baking powder
1 cup butter, cut into pieces
1 cup cooked, mashed potato
1 cup buttermilk
1 Tbsp. sugar

Combine flour, salt and baking powder. Add butter and mix until crumbly. Add remaining ingredients and mix well. Place dough on a floured surface and roll out to 1/2 inch thick. Cut rolls with round cookie cutter and place on a greased cookie sheet. Bake at 400 degrees for about 15 minutes or until lightly browned. These go great with the main course.



Fruity Tapioca

2 - 3 oz. packages tapioca pudding
2 cups orange juice
3/4 cup pineapple juice
1 can chunk pineapple, with juice
1 cup seedless or seeded tangerine sections
1 cup seedless green grapes
2 cups sliced bananas
3/4 cup whipped topping

Cook tapioca pudding then mix with orange and pineapple juice. Let it cool. Add remaining ingredients and refrigerate for several hours. This dessert is light and tasty.

[the fugative]

Cranberry Filled Cookies


• 11/2 c. sugar, divided

• 1 c. (2 sticks) butter, softened

• 2 tsp. vanilla extract

• 1 egg

• 21/2 c. flour

• 1 tsp. baking powder

• 1/4tsp. salt

• 11/2 c. sweetened dried cranberries or Craisins

• 1 tbsp. orange zest

• 11/2 c. water

• 2 tbsp. cornstarch

In bowl of an electric mixer on medium speed, cream together 1 cup sugar and butter. Add vanilla and beat until well blended. Add egg and beat for 2 minutes.

In a medium bowl, sift together flour, baking powder and salt. Stir flour mixture into butter-egg mixture. Cover and refrigerate at least 2 hours.

In a small saucepan over medium-high heat, combine remaining1/2cup sugar, cranberries, orange zest, water and cornstarch and cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and cool.

Preheat oven to 375 degrees. On a floured board using a floured rolling pin, roll out dough to 1/8-inch thickness. Cut dough into 3-inch circles, re-rolling and re-cutting dough until all is used. Place 1 heaping teaspoon of cranberry mixture into center of dough circles, Fold edges of dough towards center, leaving most of cranberry mixture uncovered.

Place dough on parchment-paper lined baking sheets and bake for 12 to 15 minutes or until lightly browned. Remove from oven, transfer to a wire rack and cool completely.

makes about 4 doz




Swiss Chocolate Buttersweets


filling:

• 1 (8-oz.) pkg. cream cheese, softened

• 1 c. sifted powdered sugar

• 1/4c. flour

• 11/2tsp. vanilla extract

• 1 c. chopped walnuts, optional

• 1/2c. coconut

For cookies:

• 1 c. (2 sticks) butter, softened

• 1 c. powdered sugar

• 2 tsp. vanilla extract

• 21/4c. flour

• 1/4tsp. salt

For frosting:

• 1 c. milk chocolate or semi-sweet chocolate chips

• 1/4c. (1/2 stick) butter

• 2 tbsp. water

• 1 tbsp. white corn syrup

• 11/2 c. powdered sugar

To make filling: In bowl of an electric mixer on medium speed, beat cream cheese and powdered sugar. Add flour and vanilla extract and beat until well blended. Stir in nuts (if desired) and coconut and reserve.

To make cookies: Preheat oven to 350 degrees. In bowl of an electric mixer on medium speed, cream together butter and sugar. Add vanilla and beat until well blended. In a small bowl, whisk together flour and salt. Stir flour mixture into butter-sugar mixture. Shape teaspoonfuls of dough into balls. Place on parchment-paper lined baking sheets and make an indentation in center of each cookie with your thumb. Bake 12 to 15 minutes, or until very lightly browned. Remove cookies from oven and transfer to a wire rack. While cookies are still warm, fill indentations with cream cheese mixture. Cool cookies completely.

To make frosting: In a double boiler over medium heat, melt chocolate chips and butter. Stir in water and corn syrup. Blend in powdered sugar and whisk until smooth. Frost each cookie

about 4 dozen





Nutmeg Sticks

cookies:

• 1 c. butter, softened

• 3/4c. sugar

• 1 egg

• 2 tsp. vanilla extract

• 2 tsp. rum flavoring (or 1 to 2 tbsp. rum, to taste)

• 3 c. flour

• 1 tsp. nutmeg

• 1/4salt

For frosting:

• 2 c. sifted powdered sugar

• 1/3c. (51/3tbsp.) butter, softened

• 2 tsp. vanilla extract

• 2 tsp. rum flavoring (or 1 to 2 tbsp. rum, to taste)

• 2 tbsp. heavy cream

• Nutmeg to garnish

To make cookies: Preheat oven to 350 degrees. In bowl of an electric mixer on medium speed, cream butter and sugar. Add egg and beat until well blended. Add vanilla extract and rum flavoring and mix well. In a small bowl, whisk together flour, nutmeg and salt. Stir flour mixture into butter-egg mixture.

Spoon dough into a cookie press fitted with a small (5/8-inch) star plate. Holding press in an almost horizontal position, form long rolls on parchment-paper lined baking sheets (rolls can be close together, as cookies do not spread when baked). Cut rolls into 3-inch sticks. Bake 10 minutes. Remove from oven and allow cookies to cool completely before transferring to a wire rack.

To make frosting: In bowl of an electric mixer on medium speed, cream sugar and butter. Add vanilla extract and rum flavoring and beat until well blended. Add cream and beat until frosting is light and creamy. Frost each stick and sprinkle with nutmeg

about 8 doz

[the fugative]

Alfajores


• 1/2c. (1 stick) butter, softened

• 3/4c. sugar

• 1 egg

• 1 egg yolk

• Grated zest of1/2lemon

• 1/2c. flour

• 11/4 c. cornstarch (see Note)

• 1 tsp. baking powder

• 1 (13.4-oz.) can dulce de leche

• 11/2 c. coconut flakes, preferably unsweetened and desiccated (see Note)

In bowl of an electric mixer on medium speed, cream together butter and sugar. Add egg and egg yolk and beat until well blended. Add lemon zest and mix well. In a medium bowl, sift together flour, cornstarch and baking powder. Add flour mixture to butter-egg mixture and thoroughly combine. Cover and refrigerate at least 2 hours.

Preheat oven to 350 degrees. On a floured surface using a floured rolling pin, roll out dough to 3/16-inch thickness. Cut in rounds of desired size (between 1 and 2 inches), re-rolling and re-cutting dough until all is used. Place dough rounds on parchment-paper lined baking sheets and bake 11 to 12 minutes, making sure they do not brown. Remove from oven and immediately transfer cookies to parchment paper or waxed paper and cool completely. (Cookies may be stored up to a week in an airtight container until ready to assemble).

To assemble, take 1 cookie and spread flat side with about1/2teaspoon dulce de leche (more for larger cookies). Place another cookie on top of spread, as if making a sandwich. Spread a very thin layer of dulce de leche onto sandwich edge, and roll edge in coconut flakes.


Note:

The amount of cornstarch is correct.

Dulce de leche (also called cajeta and manjar) is a thick caramel made from sweetened condensed milk. It can be purchased in the international foods aisles of many supermarkets; one brand name is La Lechera.

Unsweetened, desiccated (dried) flaked coconut can be purchased at most natural foods co-ops.

Makes about 5 dozen (1-inch) cookies.



Cashew-Lemon Shortbread


• 1 c. (2 sticks) butter, softened

• 1/2c. sugar

• 1 tsp. lemon extract (or 1 tsp. fresh lemon juice and 2 tbsp. fresh lemon zest, divided)

• 1 tsp. vanilla extract

• 2 c. flour

• 1/2c. roasted cashews, chopped

• Additional sugar for dough

Preheat oven to 325 degrees. In bowl of an electric mixer on medium speed, cream butter and sugar. Add lemon extract (or 1 tsp. fresh lemon juice and 1 tablespoon fresh lemon zest) and vanilla extract and beat until well blended. Add flour and mix until dough begins to form a ball. Stir in cashews.

Shape dough into 1 1/2-inch balls. Roll in additional sugar, flatten with bottom of a glass (and sprinkle with a bit of fresh lemon zest if desired). Bake 17 to 19 minutes or just until set and edges are lightly browned. Remove baking sheets from oven, transfer cookies to a wire rack and cool completely.



Cardamom Crescents


Makes about 5 dozen

• 1/2c. (1 stick) butter, softened

• 1 c. sugar

• 1 c. hazelnuts or blanched almonds, finely ground

• 2 eggs

• 1 tsp. instant coffee

• 1 tsp. ground cardamom

• 1/2tsp. baking powder

• 13/4 c. flour

• 1 c. semisweet chocolate chips

• 1 c. hazelnuts or blanched almonds, chopped

In a bowl of an electric mixer on medium speed, cream butter and sugar. Add 1 cup ground nuts and beat until thoroughly combined.

Add eggs, instant coffee, cardamom and baking powder and mix well. Stir in flour. Cover and refrigerate at least 1 hour.

Preheat oven to 350 degrees. Form rounded teaspoonfuls of dough into 2-inch crescent shapes. Place crescents 1 inch apart on parchment-paper lined baking sheets. Bake 12 to 15 minutes or until edges are golden brown.

Remove from oven, transfer to a wire rack and cool completely. In a double boiler or in a microwave oven, melt chocolate and stir until very smooth. Quickly dip one end of each crescent into chocolate, and then into chopped nuts. Transfer cookies to wire racks over waxed paper and cool completely

[the fugative]

CRACKLE-TOP MOLASSES COOKIES

about 45 (2½-inch) cookies.

2/3 cup vegetable oil

1 1/3 cups sugar, divided use

1 egg

¼ cup molasses

2 to 2¼ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

To make cookies: Preheat oven to 350 degrees. In large bowl, combine oil and 1 cup sugar. Add egg, beating well. Stir in molasses, 2 cups flour, baking soda, cinnamon and ginger. If necessary, add a little more flour to make firm dough.

To bake cookies: Shape dough into 1¼-inch balls. Roll in remaining 1/3 cup sugar. Place 3 inches apart on ungreased baking sheets. Bake for 12 to 14 minutes or until golden brown and tops crack. Remove cookies from baking sheets. Cool on racks




MOLASSES SOFTIES


about 40 (3-inch) cookies.

1 cup butter or margarine, at room temperature

1 1/3 cups sugar, plus additional for rolling cookies in

1 egg

1/3 cup molasses

3 tablespoons dark corn syrup

2 tablespoons milk

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1½ teaspoons ground ginger

1½ teaspoons ground cloves

To make cookies: Preheat oven to 350 degrees. In large bowl, beat together butter or margarine, 1 1/3 cups sugar and egg until light and fluffy. Beat in molasses, corn syrup and milk until blended. Add flour, baking soda, cinnamon, ginger and cloves, beating until well combined.

To bake cookies: Shape dough into 1½-inch balls. Roll balls in sugar. Place 3 inches apart on ungreased baking sheets. Bake for 12 to 14 minutes or until golden. (Note: Do not overbake or cookies will not be soft.) Cool for 1 to 2 minutes on baking sheets. Remove to racks to cool completely.





ALMOND STOLLEN


Makes 3 loaves.

Dough:

1 cup golden raisins

1 cup chopped dried fruits of your choice

2 tablespoons brandy, dark rum or apple or cranberry juice

3/4 cup milk

2 cups pastry flour

2 teaspoons instant yeast

3 large eggs

3 cups flour

1/3 cup sugar

1 teaspoon salt

1 tablespoon lemon zest

¼ teaspoon lemon oil

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

6 tablespoons butter, softened

½ cup slivered almonds, lightly toasted

Almond filling:

1 cup almond paste (see cook's note)

½ cup powdered sugar

1 cup fresh bread crumbs

2 tablespoons butter

1/8 teaspoon bitter almond oil or extract or 1 teaspoon almond extract

3 tablespoons butter

1 cup powdered sugar

To prepare fruit: In small bowl, toss together raisins, mixed fruit and brandy. Set aside for several hours.

To prepare yeast dough: In saucepan set over medium heat or in microwave, scald milk. Cool to lukewarm. In medium-size mixing bowl, stir together milk, pastry flour and yeast. Cover wet, sticky dough with damp cloth or plastic wrap. Set aside in warm place for 2 hours or until triple in size. (Note: Dough will become puffy but also look as if it's slightly curdled, which is OK.)

To complete dough: In large bowl of mixer with dough hook, combine eggs, flour, sugar, salt, lemon zest, lemon oil, cinnamon and vanilla. Add yeast dough. Mix on low speed. (Note: Dough will seem dry at first, but will start to come together after several minutes of mixing.) Add softened butter. Mix for 6 to 8 minutes or until dough becomes shiny and elastic. (If kneading by hand, it will take 10 to 12 minutes.) Add fruits and nuts. Knead until evenly distributed.

To let dough rest: Place kneaded dough in well-greased bowl. Cover bowl. Let dough rise for 45 minutes. (Note: Dough won't look much different from when it started its rise.)

To shape dough: Remove dough from bowl. Divide into 3 pieces. Round each into rough ball. Let rest, covered, for 15 minutes.

To make filling: In medium bowl, mix almond paste, sugar, bread crumbs, butter and almond extract. Divide filling into 3 pieces. Roll each piece into log 6 inches long and ¾ inch diameter. (Note: Use powdered sugar to dust mixture to keep it from sticking to fingers and work surface.)

To form stollen: Lightly dust work surface with flour. Pat each ball into 7-by-8-inch oval. Using rolling pin, make crosswise center of each oval thinner than edges. Place log of filling about a third of way from a short side of dough. Grasp short edge of stollen farthest away from filling, bring it across filling to meet other short edge. (Note: This will place trough you created with rolling pin on top of filling and allow front of stollen to open up somewhat, giving it its traditional shape.) Repeat with remaining pieces of dough.

To form stollen: Set stollen on lightly greased or parchment-lined baking sheet. Cover with damp cloth. Let rise for 45 minutes. (Note: This won't seem to do much, but this rising period is important for the slightly lighter texture as well as the tenderness it lends.

To bake the stollen: Preheat oven to 350 degrees. Bake stollen for 25 to 30 minutes or until very lightly browned. An instant read thermometer inserted into center of dough (not filling) should read 195 and stollen should feel firm. Remove from oven and transfer carefully (breads are very tender when hot) to wire rack to cool for 10 minutes. Brush with melted butter. Sprinkle with powdered sugar. Cool. Dust with sugar again. Wrap well, first in plastic wrap, then in aluminum foil. Stollen improves with mellowing for a few days in cool, dry place.

Cook's note: You may substitute marzipan for almond paste. If you do, omit sugar.





HONEYCOMB




1 cup sugar

1 cup dark corn syrup

1 tablespoon white vinegar

1 tablespoon baking soda

Chocolate coating:

1 package (12 ounces) semisweet chocolate chips

3 tablespoons solid vegetable shortening (like Crisco)

1 square (1 ounce) unsweetened baking chocolate, broken into small pieces

To prepare the honeycomb: Line 8-by-8-inch baking dish with foil. Butter generously. Set aside. In 2-quart microwave-safe bowl, combine sugar, corn syrup and vinegar. Cook on high (600-700 watts) for 3 minutes, stirring several times. Continue to cook for 7 to 10 minutes or until mixture has thickened and candy thermometer registers 300 degrees (or until small amount of mixture separates into hard and brittle threads when dropped into very cold water). Quickly stir in baking soda (mixture will foam), blending completely. Pour into prepared dish, tilting to cover bottom evenly. Cool at room temperature for 1 hour or until firm. (Note: Do not refrigerate.) Break honeycomb into pieces. Set aside.

To prepare chocolate coating: In 2-quart microwave-safe bowl, combine chocolate chips, shortening and baking chocolate. Using wood spoon, stir through to melt thoroughly. (Note: Chocolate will not appear melted until stirred; do not cook chocolate, just heat long enough to soften.)

To finish candy: Dip honeycomb pieces into chocolate, covering completely. Place on wax paper. Cool at room temperature.

[the fugative]

THICK AND CREAMY POTATO LATKES


Makes 14 (3-inch) latkes.

2 pounds Yukon Gold potatoes or russet potatoes, peeled

1 medium yellow onion, peeled and cut into eighths

1 egg

4 medium green onions, white and green parts, minced

3 tablespoons minced fresh parsley

2 tablespoons matzo meal (optional)

1½ teaspoons salt

Freshly ground black pepper

1 cup vegetable oil for frying

To make potato mixture: Grate potatoes in food processor fitted with coarse shredding blade. Place half of potatoes in fine mesh sieve set over medium bowl. Reserve. Fit food processor with steel blade, add onions. Pulse with remaining potatoes — 5 or 6 (1-second) pulses — until all pieces measure roughly 1/8 inch and look coarsely chopped.

To drain potato mixture: Mix with reserved potato shreds in sieve. Press against sieve to drain as much liquid as possible into bowl below. Let potato liquid stand for 1 minute or until starch settles to bottom. Pour off liquid, leaving starch in bowl. Beat egg, potato mixture, green onions, parsley, matzo meal, salt and pepper into starch.

To fry latkes: Meanwhile, heat ¼ inch of oil in 12-inch skillet or saute pan over medium-high heat until shimmering but not smoking. Working 1 at a time, place ¼ cup potato mixture, squeezed of excess liquid and pressed into ½-inch-thick disk, in oil. Press gently with nonstick spatula. Repeat until 5 latkes are in pan. Maintaining heat so fat bubbles around latke edges, fry for 3 minutes or until golden brown on bottom and edges. Using spatula, turn. Fry for 3 minutes or until golden brown all over. Drain on triple thickness of paper towels set on wire rack over a jellyroll pan.

Repeat with remaining potato mixture, returning oil to temperature between each batch and replacing oil after every second batch.

To serve latkes: Season with salt and pepper to taste and serve immediately.

To cool, reheat latkes: Cool latkes. Cover loosely with plastic wrap. Hold at room temperature for no more than 2 hours. To reheat, transfer to heated cookie sheet. Bake at 375 degrees for 5 minutes per side or until crisp and hot.

To freeze, reheat latkes: Or freeze latkes on cookie sheet. Transfer to self-sealing freezer bags. Freeze. To reheat, bake at 375 degrees for 8 minutes per side or until crisp.




TRADITIONAL POTATO LATKES


Makes about 24 latkes.

3 pounds russet potatoes (about 7 medium)

1 large onion

4 eggs

3 tablespoons all-purpose flour

Salt and pepper to taste

Vegetable oil for frying

To prepare potatoes: Peel potatoes if desired (recommended if skins are thick). Grate potatoes using medium hole on grater. Using hands or rolling in towel, squeeze out as much liquid as possible.

To make potato mixture: Grate onion. Add to potatoes. Mix well. Add eggs. Mix well. Add flour. Mix well. Add salt and pepper. Mix well.

To fry latkes: Heat ¼ inch of oil in frying pan until very hot (almost but not quite smoking). Shape potato mixture into patties. (Note: If mixture seems wet as it sits, squeeze out excess moisture before shaping into patties.) Drop into hot oil. Using spatula, flatten if necessary. (Note: Do not cover.) Fry for 2 to 3 minutes or until brown around edges. Flip carefully. Fry for 2 to 3 minutes or until bottoms brown. Remove. Drain on paper towels.

To serve latkes: Serve with salt and pepper, applesauce and sour cream.

To freeze, reheat latkes: Cool latkes. Place in single layer on cookie sheet. Cover with foil. Freeze. Once frozen, place in resealable freezer bags or leave on cookie sheets for reheating. When ready to reheat, thaw in refrigerator for several hours. Reheat in very hot oven (400 to 450 degrees) for 5 minutes or just until hot.



TIPS

The key is in the oil. The oil must be hot — just below the point of smoking. That's what makes cleaning up such drudgery, they say: If the oil doesn't splatter all over the stove, it's not hot enough.

Leave them alone - You should see brown all around the edges before you turn them

You can grate potatoes in a food processor, but I don't recommend it. With a grating attachment, The potato pieces will be too large. With a steel chopping blade, they can turn to mush. I prefer to grate by hand.

Once they're grated, the potatoes must be drained, use your hands to wring out copious amounts of liquid from the grated potatoes. You can use a dish towel or cheesecloth if you prefer, but I like to dig in with both hands.

[Jolie Rouge]

{{Hey, Fugie, I think I found Sis's "secret" recipe ....}}


Hey, Fruitcake!!!


I have a fruitcake which has been in my family for several years. Apparently, my family saves them for the following year and gives them as a gift to someone else. That's how the fruitcake that I gave my mother four years ago finally made its way back into my hands. (Mom gave it to brother, brother gave it to sister, then sister gave it to me).

Since the fruitcake tradition appears to be unstoppable, this year I've decided to replace our family's fruitcake with a more durable one which we will cherish for years.

[i]Items Needed
-------------
4 Oz. Fruit Bits
1 Railroad Tie
Wood Saw
Large Rubber Mallet
Safety Goggles

WEAR YOUR SAFETY GOGGLES.
(Children Get help from an adult!)

Cut a one-foot section from the middle of your railroad tie. The resulting block of wood should be the size and shape of a loaf of bread. Then, take some fruit bits and pound them into the block with your rubber mallet. Spread the colors around, or you might wind up with an ugly fruitcake. Don't be afraid to throw some elbow grease into that mallet! Good fruit bits should be much harder than the railroad tie, so you can't break anything.

For best result, you should pre-treat the fruit bits by setting them on top of your garage for a year (or by microwaving them on HIGH for 30 minutes).

Finally, cover it tightly in plastic wrap, and give your loved ones the time-less and enduring gift of fruitcake!