Christmas Wish List

Well the holidays are here! We had a wonderful Thanksgiving with family and friends this year. I always breath a sigh of relief to know I have successfully put one meal under my belt... Only 3 more to go before the new year. :)

Christmas Eve is traditionally always been a steaming pot of oyster stew. Christmas Day just depends on my mood. New years is always a German meal consisting of Sauerbraten, Sweet and Sour cabbage and Spaetzle. I am making my mouth water just thinking of these things. I will post recipes to all the succulent dishes mentioned above soon. Yummm...

Classic Shortbread

Ingredients: 

1/2 cup butter at room temperature
1/3 cup powder sugar
1/2 tsp. vanilla
1 cup flour
Pam oil spray

Directions: 

With your mixer cream the butter until it is light and fluffy. Next cream in powder sugar, then the vanilla. Now mix in the flour. You want to do this quickly and as soon as you get pea sized balls stop mixing. Lightly spray a ceramic shortbread pan with Pam then pour the pea sized crumbs into the pan and smooth level. With the palm of your hand, firmly press down on the dough. Prick the entire surface with a fork and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes. You want it nicely browned on top.

Let the shortbread cool in the pan for about 10 minutes. Using hot pads take the pan and flip over quickly onto a cutting board. Tap gently and it should fall right out. Cut shortbread right away, along the shortbread pan lines. Let cool and enjoy!

- I only wash these ceramic shortbread pans about once a year. You really don't need to wash them every time you use them. I gently wipe out with a damp paper towel. If you do wash it, DO NOT put a hot pan in water. It will crack and break!

These are beautiful pans. You can get them in octagonal or square shaped pans with a dozen designs. There are Christmas snowflakes, teapots, flowers or just the traditional Thistle. (which I love)

Spagetti Squash

Ingredients: 

1 squash
1/4 cup margarine or margarine

Directions: 

Take your squash and cut in half lengthwise. Since these can be hard to cut, I stick the tip of the blade in the center, push down and slice. Then turn it around and do the same to the other half. Much easier to get through the squash this way. Scoop out the seeds in the center and scoop the stringy bits out as well. (Don't through the seeds away though, these are yummy too.)

Take a baking sheet and place the squash face down so the meat in on the baking sheet. Place in a preheated 350 degree oven and bake for 1 1/2 -2 hours. You can tell it's done when the top of the squash starts to cave in or is soft too the touch. Take out of oven and flip over. You will be able to see that all the moisture was kept inside, by placing the squash face down. Take a large spoon and gently scoop out the meat, placing in a bowl. Put the margarine or butter in the squash and mix until melted.

Seeds:
Take your seeds and clean them, then pat dry on a paper towel. Place on a plate, salt to taste and place in the microwave. Cook for about 3 minutes, then take out and sift your fingers through them breaking them all apart. They will be hot! Place bake in a bake another 2-3 minutes and repeat. You'll be able to feel them drying out. When they feel dry enough try one, if it's a bit tough cook another couple minutes. They take about 6-8 minutes total.

-Eat or store in a airtight container for even a month or two.

Acorn Squash

Ingredients: 

1 squash
1/4 cup margarine or margarine
1/4 cup brown sugar if desired

Directions: 

Take your squash and cut in half. Since these can be hard to cut, I stick the tip of the blade in the top alongside the stem, push down and slice. Then turn it around and do the same to the other half. Much easier to get through the squash this way. Scoop out the seeds in the center and scoop the stringy bits out as well. (Don't through the seeds away though, these are yummy too.)

Take a baking sheet and place the squash face down so the meat in on the baking sheet. Place in a preheated 350 degree oven and bake for 1 1/2 -2 hours. You can tell it's done when the top of the squash starts to cave in or is soft too the touch. Take out of oven and flip over. You will be able to see that all the moisture was kept inside, by placing the squash face down. Take a large spoon and gently scoop out the meat, placing in a bowl. Put the margarine or butter in the squash and mix until melted.

This is very good with the brown sugar. It makes the squash a slightly sweet goodness.

Seeds
Take your seeds and clean them, then pat dry on a paper towel. Place on a plate, salt to taste and place in the microwave. Cook for about 3 minutes, then take out and sift your fingers through them breaking them all apart. They will be hot! Place bake in a bake another 2-3 minutes and repeat. You'll be able to feel them drying out. When they feel dry enough try one, if it's a bit tough cook another couple minutes. They take about 6-8 minutes total.

Eat or store in a airtight container for even a month or two.

Butternut Squash

Ingredients: 

1 squash
1/4 cup margarine or margarine
1/4 cup brown sugar if desired

Directions: 

Take your squash and cut in half. Since these can be hard to cut, I stick the tip of the blade in the top alongside the stem, push down and slice. Then turn it around and do the same to the other half. Much easier to get through the squash this way. Scoop out the seeds in the center and scoop the stringy bits out as well. (Don't through the seeds away though, these are yummy too.)

Take a baking sheet and place the squash face down so the meat in on the baking sheet. Place in a preheated 350 degree oven and bake for 1 1/2 -2 hours. You can tell it's done when the top of the squash starts to cave in or is soft too the touch. Take out of oven and flip over. You will be able to see that all the moisture was kept inside, by placing the squash face down. Take a large spoon and gently scoop out the meat, placing in a bowl. Put the margarine or butter in the squash and mix until melted.

This is very good with the brown sugar. It makes the squash a slightly sweet goodness.

Seeds:
Take your seeds and clean them, then pat dry on a paper towel. Place on a plate, salt to taste and place in the microwave. Cook for about 3 minutes, then take out and sift your fingers through them breaking them all apart. They will be hot! Place bake in a bake another 2-3 minutes and repeat. You'll be able to feel them drying out. When they feel dry enough try one, if it's a bit tough cook another couple minutes. They take about 6-8 minutes total.

-Eat or store in a airtight container for even a month or two.

Yum!

Pecan Pie

Ingredients: 

1 cup sugar
1/2 cup corn syrup
1/4 cup melted margarine
3 eggs, well beaten
1 cup shelled pecans
1 unbaked pie crust

Directions: 

Pie Crust - Only use 1/2 this recipe for this pie. Other 1/2 can be stored in refrigerator for about 1 week.

Roll pie crust out and place in your pie pan.

Combine sugar, corn syrup and melted margarine. Add egg that are alreadt beaten and pecans to syrup mixture, mixing throughly. Por filling into pie shell. Bake at 375 degrees for 40-45 minutes. Top should be nicely browned.
Cool and enjoy!

From: Glorious Grub Cookbook By. Joan Stewart

Joan's Bread Stuffing

Ingredients: 

8-12 cups of mixed bread (1 inch cubes)
1 onion chopped
1 tsp. pepper
2 tbsp. parsley
1 tsp. poultry seasoning
1 tsp. sage
1/2 tsp. garlic salt
1/4 cup olive oil
milk & chicken granules (bullion) mixed to taste

Directions: 

Take your bread and cut into 1 inch slices. I usually use a mixture of white and wheat bread, sometimes add rye if I have it on hand. You can use any thing you like even buns. Save your stale bread, everything works in this recipe. Put cut bread into a large bowl.

Finely chop your onion and add to the bread. Mix pepper, parsley, poultry seasoning, sage and garlic salt together and sprinkle 1/2 over the top of bread. Pour 1/4 cup of olive oil over the top as well. Mix with your hands for a few turns, then sprinkle the rest of the seasoning on. Mix well.

Mix up about 3/4 cup milk and 1 tsp. chicken granules (bullion). This is to moisten your stuffing so while cooking it doesn't dry out too much. This is a look and feel step. If your bread is really moist you may not need it all, if it's dry you may need more. I pour about 1/2 on, mix then pour the other 1/2 on and mix again. There should feel like there is a light moisture on all the bread. You don't want too much moisture because after cooking your stuffing will be one big lump.

After stuffing is mixed stuff the turkey with it. You will have extras so I always take a large piece of tin foil, lay it out, dump the stuffing in the center and fold up the sides. make sure you scrunch them together a bit so it won't come apart in the oven. Then while your still cooking the turkey place the foil packet along side the bird and cook for about 1 1/2 hours at 325 degrees.

If cooking alone, bake at 325 for 1 1/2 hours wrapped in the tin foil or in a oven safe bowl with foil on top. May want to wrap a string around the foil on the bowl to keep the moisture in though.

Pound Cake

Ingredients: 

2 3/4 cups sugar
1 1/2 cups margarine, softened
1 tsp. vanilla
6 eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. grated orange or lemon peel
1 cup sour cream

Directions: 

Heat oven to 350 degrees. Generously grease and lightly flour fluted tube pan or bread pan. In a large bowl, cream together sugar and butter until light and fluffy. Add vanilla and eggs one at a time, beating until well blended after each addition. Combine flour, baking powder, salt and orange peel; add alternately with sour cream, beating well after each addition. Pour into prepared pan.

Bake at 350 degrees for 55-65 minutes. Cool completely. Dust with powder sugar. Wonderful served with mashed strawberries and whip cream.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Pina Colada Cake

Picture: 

Ingredients: 

1 yellow cake mix
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup shredded coconut
2 tsp. rum flavoring
1 carton (8 oz.) Cool Whip
toasted coconut (you can mix food coloring of your choice before toasting to look festive)

Directions: 

Heat oven to 350 degrees. Grease and flour 2 round pans or 13x9 pan. Prepare cake mix as directed on package, except substitute pineapple for the water. Stir shredded coconut and rum flavoring into the batter. Pour into pans. Bake as directed. Cool 10 minutes. Remove from pans and cool completely. Fill and frost with Cool Whip. Sprinkle with toasted coconut. Keep refrigerated.

From: Glorious Grub Cookbook By. Joan Stewart

Mini Chip Pound Cake

Ingredients: 

1 cup margarine
2 cups sugar
1 1/2 tsp. vanilla
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 1/2 cups mini chocolate chips
Glaze: Glaze:
2 tbsp. sugar
2 tbsp. water
1/2 cup mini chocolate chips
1 tbsp. marshmallow cream
hot water

Directions: 

Combine margarine, sugar and vanilla in a large mixing bowl. Cream until light and fluffy. Add eggs; beat well. Combine flour, baking powder and salt; add alternately with milk, beating until smooth. Stir in mini chips. Pour into a greased and floured Bundt pan or a 10 inch tube pan.

Bake at 350 degrees for 1 hour until done. Cool completely; remove from pan. Glaze.

Glaze:
Bring sugar and 2 tbsp. water to boiling in small saucepan. Remove from heat and add mini chocolate chips; stir until melted. Blend in marshmallow cream; add hot water 1/2 tsp. at a time until desired consistency.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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