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Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking! Happy Holiday’s, Merry Christmas and let’s get down to business! We received a lot of e-mails requesting Goose, Turkey and other recipes for this Holiday Season, so folks get ready for some awesome, different and very tasty Holiday recipes, who knows, you may find a new Holiday favorite! Melody has been busy to finding just the right Desserts for the Holidays and to please Santa and his Elves this Christmas, so check them out and have a great Holiday. Please remember our troops and those less fortunate this Holiday Season, God Bless!
Check them out, anyone of these will make Santa, his elves, you and your guests very happy too, so make sure you leave plenty of room.
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com
Ride safe and always EAT WELL!
Happy Holidays
Chef Fat Boy & Melody
Christmas Roast Beef
Submitted by: Cher Brown, NC
Ingredients:
1/4 C. onions, chopped very fine
1/4 C. celery, chopped very fine
1/4 C. bell peppers, chopped fine
2 T. unsalted butter
1 t. salt
1 t. white pepper
3/4 t. black pepper
3/4 t. minced garlic
1/2 t. dry mustard
1/2 t. ground cayenne
4 lbs. boneless sirloin roast
Directions:
In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasting pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like.
Beefy Macaroni Casserole
Submitted by: Jim McGeorge, KY.
Ingredients:
1 1/2 pounds lean Ground Beef
1 cup chopped celery
1 cup chopped onion
1 can (14.5 ounces) tomatoes
3/4 cup uncooked macaroni, cooked and drained
1 1/2 cups shredded cheese
2 teaspoons Worcestershire Sauce
3/4 teaspoon salt
1/4 teaspoon pepper
Directions:
In a large skillet, heat oil over medium heat; add ground beef, celery, and chopped onion. Fry until beef is browned and onions are tender. Remove from heat and put into large casserole. Add the tomatoes, the cooked macaroni, shredded cheese, sauce, salt and pepper. Bake at 350° for 30 minutes, until hot and bubbly. Sprinkle beefy macaroni casserole with chopped parsley, if desired.
Cajun Meat Loaf
Submitted by: Jane Laroix, LA.
Ingredients:
Seasoning Mix:
2 Whole bay leaves
1 teaspoon Salt
1 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
1/2 teaspoon White pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Ground nutmeg
Main Ingredients:
4 tablespoons Unsalted butter
3/4 cup Finely chopped onions
1/2 cup Green bell peppers chopped
1/2 cup Celery chopped
1/4 cup Green onions finely chopped
2 teaspoons Minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup Evaporated milk
1/2 cup Catsup
1 1/2 pounds Ground Beef
1/2 pound Ground pork
2 Eggs -- lightly beaten
1 cup Very fine bread crumbs
Directions:
Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an un-greased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. Serves 6.
Beef and Zucchini Casserole
This zucchini and ground beef casserole is layered like lasagna, with ground beef and rice, zucchini, and ricotta cheese.
Submitted by: Mike Bentsen, Pa.
Ingredients:
4 cups thinly sliced zucchini
salt
2 tablespoons oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pound Ground Beef
1/2 teaspoon oregano
1/4 teaspoon pepper
1 cup cooked rice
1 can (8oz) tomato sauce
1 cup ricotta cheese
3/4 cup shredded sharp cheddar cheese
1 egg
Directions:
Toss zucchini with 1 teaspoon salt and let stand 20 minutes; drain. Place half of the zucchini in a buttered 2-quart casserole. Heat oil in skillet; sauté onion and garlic until tender; add ground beef and cook until no longer pink. Drain off excess fat; add oregano, pepper, and 1/2 teaspoon salt or more to taste. Stir in rice and tomato sauce. Spread over zucchini in casserole. Combine ricotta cheese, 1/2 cup Cheddar cheese, and egg; spoon over meat mixture. Top with remaining zucchini and sprinkle with remaining Cheddar cheese. Bake in preheated 350° oven 20-25 minutes, or until bubbly. Serves 4 to 6
Shipwreck Casserole
An old-fashioned "hamburger hot dish" from an old newspaper clipping.
Submitted by: Ray “Tippy” Mason, Me.
Ingredients:
1 cup chopped onion
2 medium potatoes, sliced
1 pound Ground Beef
1/2 cup uncooked long grain rice
1 cup diced carrots
1 cup chopped celery
Salt and pepper
Paprika
1 can tomato soup
1 cup boiling water
Directions:
Butter a 2-quart casserole. Layer with onions, potatoes, ground beef, rice, carrots, and celery, sprinkling each layer with salt, pepper, and paprika. Combine soup with boiling water; pour over all. Bake at 300° for 3 hours. Shipwreck casserole serves 4.
Ground Beef and Pasta Casserole
This is a basic but hearty and delicious casserole, made with pasta and ground beef, along with tomatoes and seasonings. Top this casserole with Monterey Jack cheese or use a blend shredded American and Jack or Cheddar cheeses.
Submitted by: Paul Milton, Ky.
Ingredients:
3 cups uncooked medium shells or mini penne pasta
1 pound Ground Beef
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes with juice
1 large can (15 ounces) tomato sauce
2 teaspoons granulated sugar
1 cup shredded Monterey Jack cheese
Directions:
Heat oven to 350°. Lightly spray or grease an 11x7-inch baking dish. Cook pasta according to package directions until just tender; drain well. In a large skillet over medium heat, sauté beef with onion and celery, breaking up with a spoon. Cook, stirring, until almost cooked through. Add garlic and salt and cook for 2 to 3 minutes longer. Stir in the tomatoes, tomato sauce, granulated sugar, and the cooked drained pasta. Spoon into the prepared baking dish and cover dish tightly with foil. Bake for 30 to 40 minutes, or until hot and bubbly. Remove foil. Sprinkle with the cheese and bake uncovered for about 5 minutes longer, or until cheese is melted. Serves 4 to 6.
Tim’s Salisbury Steak
Submitted by: Tim “Rennie” Baldwin, Ct.
Ingredients:
1 1/2 pounds Ground Beef
2 tablespoons grated onion
1 teaspoon salt
1/2 teaspoon dried marjoram leaves, crushed
1/8 teaspoon pepper
1 envelope mushroom gravy mix
1 can (3 to 4 ounces) sliced mushrooms, drained
2 tablespoons red wine, optional
Directions:
In a large bowl combine ground beef, grated onion, salt, marjoram, and pepper; mix well. Divide meat into 6 portions; shape into oval patties about 3/4-inch thick. Broil Salisbury steak 3 inches from heat for 3 to 4 minutes; turn and broil other side of Salisbury steak for about 4 minutes, or until done as desired. Prepare gravy mix as package directs; stir in mushrooms and wine, if using. Heat through. Pour gravy over Salisbury steak patties and serve with potatoes. Salisbury steak serves 6.
Mom’s Country Meatloaf
Submitted by: Darrel McEwen, NC.
Ingredients:
2 tablespoons butter or margarine
8 ounces sliced mushrooms
1 cup chopped onion
1 cup thinly sliced celery
3/4 shredded carrots
2 tablespoons water
2 pounds Ground Beef
1/2 cup flour
1 teaspoon salt
1 1/2 teaspoons seasoned salt
1/4 teaspoon dried tarragon or thyme
1 teaspoon dried parsley flakes
2 tablespoons soy sauce
Directions:
In a skillet, melt butter over medium heat; add mushrooms, onion, celery, carrots, and water. Heat to boiling; cover and cook for 10 minutes, or until vegetables are just tender-crisp. In a large bowl, combine ground beef, flour, seasoned salt, tarragon, thyme, soy sauce, and the cooked vegetables. Mix gently and shape into a loaf on a greased, shallow baking pan (with sides). Bade at 350° for 55 to 65 minutes, or until loaf is crusty and browned. Meatloaf serves about 8.
Ground Beef Casserole with Potatoes
Submitted by: Paula Simms, RI.
Ingredients:
1 to 1 1/2 pounds Ground Beef, browned
1/2 cup chopped onion
salt and pepper
3 large potatoes, sliced
2 Carrots, shredded
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
Directions:
Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350° for 40 to 50 minutes or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted. This easy ground beef and potato casserole serves 4 to 6.
Holiday Country Rice Dressing
Submitted by: Brenda Hopkins, Pa.
Ingredients:
1 pound Ground Beef
1 pound ground pork
1 large eggplant
1 large onion
1 medium bell pepper
1 clove garlic
1 tablespoon Tony Chachere's Seasoning
1 can cream of mushroom soup
1/2 cup water
4 cups cooked rice
Directions:
Brown ground meat well, then drain off most of the fat. Finely chop onions, bell peppers, eggplant and garlic. Add the chopped vegetables to meat and cook until all are tender, about 20 minutes. Then add soup and water. Cook under low heat for another 20 minutes uncovered; stir often, Add additional hot sauce and salt, to taste. Mix with 4 cups cooked rice
Mushroom Garlic Prime Rib
This is Christmas favorite at our house!
Submitted by: Ruth Brandy, NC.
Ingredients:
6 to 7 pound Prime Rib Roast
1/2 pound fresh button mushrooms, sliced thin
8 garlic cloves, minced
1 cup butter
1 cup cream (or milk)
1 teaspoon salt
1 teaspoon pepper
Directions:
Roast prime rib roast according to a basic prime rib recipe that you prefer. Let roast rest after taking out of oven for fifteen to twenty minutes. Melt butter in a medium pot. Add garlic and cook, stirring frequently, for 1 minute. Add sliced mushrooms and stir-cook an additional 2 minutes or until mushrooms are just tender. Slowly stir in cream. Add salt and pepper and simmer sauce slowly for approximately 1 1/2 minutes stirring occasionally. To serve, slice roast and spoon equal amounts of mushroom garlic sauce on top of each slice. If desired, add a couple of crispy fried onion rings on top of each serving. Creamy mashed potatoes and green beans make great side dishes with this recipe.
Bear’s Barbeque Prime Rib Steaks
Submitted by: Bear Hudson, KY.
Ingredients:
6 to 7 pound Prime Rib Roast
1 tablespoon black pepper
1 tablespoon mustard powder
1 tablespoon paprika
2 tablespoons soft brown sugar
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon salt
1/2 cup creamy horseradish
1/2 cup barbeque sauce (your favorite)
Directions:
Roast Prime Rib roast to a rare degree of doneness. Let roast rest after taking out of oven for fifteen to twenty minutes. Slice. Mix together dry ingredients. Rub into both sides of each prime rib steak. In a separate bowl mix together creamy horseradish and barbeque sauce. Grill steaks approximately 1 to 3 minutes on each side according to desired doneness. Serve grilled prime rib steaks with barbeque horseradish sauce on side. A large baked potato and salad make good additional accompaniments.
BoBo’s Xmas Prime Rib
Submitted by: Bobby “BoBo” Phalen, FL.
Ingredients:
6 to 7 pound Fairbury Steaks Prime Rib Roast
2/3 cup olive oil
6 garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons dried rosemary
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
Directions:
Place the roast in a shallow roasting pan and allow it to "rest" out of the refrigerator for 30 minutes. Preheat oven to 450 degrees F. Combine the olive oil, garlic and seasonings. Rub the meat surface with the olive oil mixture massaging it well into the meat. Place the roast in the preheated oven for 15 to 20 minutes to sear the roast and seal in the juices. Reduce the heat to 325 degrees F if you want the roast cooked quickly, or reduce oven temperature to as low as it will go (150 degrees to 200 degrees) and roast for up to eight hours.
Chin’s Marinated Prime Rib Roast
Submitted by: Coty “Chin” Neese, NC.
Ingredients:
6 to 7 pound Prime Rib Roast
3 teaspoons finely grated fresh ginger
1/3 cup orange marmalade
4 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon dry mustard
1 cup pineapple juice
1/4 cup olive oil
Freshly ground black pepper
Directions:
In a mixing bowl, combine ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce and mustard. Mix well and gently stir in pineapple juice. Prick holes in the roast with a two-pronged fork. Place roast in a large bowl or plastic container or in the roaster. Pour marinade over roast; cover and let marinate in the refrigerator for at least 2 hours, basting at least twice during the marinate. Leave about one cup of the marinade in the roasting pan. Pour the olive oil over the roast and cover roast with black pepper. Bake according to basic prime rib directions preferred. Allow roast to rest before carving. Serve sliced marinated prime rib roast with good mashed potatoes or steamed, fried rice and broccoli. Add a splash of soy sauce to each slice if desired.
Prime Rib Roast in Salt Crust
Submitted by: Pam Meese, FL.
Ingredients:
6 to 8 pound standing Prime Rib Roast
3 cups coarse kosher salt
3/4 cup water
Directions:
In a bowl, stir together the salt and water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the prime rib roast, fat side up, in a roasting pan and coat completely with the salt mixture, patting the mixture on about one-fourth-inch thick. Roast the rib roast in the middle of a preheated 325 degree oven for two hours (about 22 minutes per pound), or until it registers 130 degrees on a meat thermometer for medium-rare meat. Transfer the rib roast to a cutting board and let it stand for fifteen minutes. Remove the crust with a hammer and carve the meat. Serves 6 to 8.
X-mas Garlic-Roasted Ham
Submitted by: Marty Coffey, KY.
Ingredients:
1 (3 to 4-pound) center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper
Directions:
Heat oven to 300*F. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 to 2 hours or until internal temperature as measured with a meat thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice for sandwiches or cube for salads or main dishes. Makes 10 to 14 servings.
The One and Only Christmas Ham
Submitted by: Helen Mecum, NC.
Ingredients:
1 Precooked, tenderized ham
1 c. dark brown sugar
2 tbsp. flour
2 tbsp. brandy
1/2 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
Grapes
Directions:
Preheat oven to 325 degrees. Place ham fat side up, in an open roasting pan and roast until brown and tender, about 1/2 hour longer than the package calls for. Remove ham from oven and increase oven temperature to 425 degrees. Cut the skin off ham, leaving 1/2 inch of fat. Cut the skin off ham, leaving 1/2 inch of fat. Score the fat with a sharp knife in diagonal lines, running in opposite directions to make diamond pattern. Combine brandy, cloves, cinnamon, ginger, sugar and flour and rub well over ham. Return to oven, roast 20 more minutes. With wooden toothpicks, attach to top and side a small bunch of grapes. Serve with mustard sauce. Christmas Mustard Sauce: 1/2 c. mayonnaise, 1/2 c. sour cream, 3 tbsp. brown mustard. Beat mayonnaise and sour cream until light and fluffy. Stir in mustard.
Martha's X-mass Magic Meat Rub Pork Roast
Submitted by: Martha Renys, NC.
Ingredients:
2 tablespoons adobo seasoning
1/2 tablespoon crushed red pepper flakes
2 teaspoons chili powder
2 teaspoons celery salt
1 teaspoon ground black pepper
1 (4 pound) boneless pork shoulder roast, butterflied
6 slices bacon
9 green onions
Kitchen twine
Directions:
Prepare the grill for indirect heat. In a bowl, mix the adobo seasoning, crushed red pepper, chili powder, celery salt, and black pepper. Rub the mixture evenly over all sides of the roast. Arrange the uncooked bacon strips horizontally on a flat surface, and top with 3 green onions. Place the roast on top of the bacon and green onions. Place 3 green onions on top of the roast. Carefully fold over roast, wrapping with the bacon strips and green onions, and secure with kitchen twine. Place a drip pan inside the grill, and lightly oil grill grate. Position the roast on the grill grate over the drip pan, and top with remaining green onions. Cover, and cook using indirect heat for 4 hours, to a minimum internal temperature of 160 degrees F (70 degrees C).
FatBoy’s Lemon-Pepper Smoked Ribs
A Christmas Eve delight at our Home.
Ingredients:
Rub:
10 tablespoons lemon pepper
4 tablespoons salt
8 tablespoons white sugar
6 tablespoons paprika (Hungarian is best)
Mop:
3/4 cup canola oil
3/4 cup apple juice
2 tablespoons rub
2 tablespoons Montreal Steak Seasoning**
Glaze:
Honey
**Steak Seasoning:
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dill seed
1/2 teaspoon coriander seed
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
Directions:
Mix rub ingredients and store in air-tight container. If using spare ribs, cut off chine bone to turn them into St. Louis cut. Remove the membrane. Rub on spice mixture, place ribs in a zipper plastic bag and allow to sit 24 hours in refrigerator. Prepare smoker and get cooking section to 180-200F. Remove ribs from refrigerator and give them a rub with canola oil. Give the ribs another sprinkle of the rub, but do not rub it in. Place ribs in smoker and over the first hour gradually increase temperature to 240-250F. Each hour, turn ribs and give them a mop. Ribs should be done in 4-5 hours. They are done when the meat starts to pull away from the ends of the bones about 1/2 inch and they are limp when picked up in the middle. About 15 minutes before the ribs are done, paint them on both sides with some warm honey. Return the ribs to the smoker. If Steak Seasoning is unavailable in your area, you can use the substitute in the mop in place of the 2 TB of **Montreal Steak.
Denver’s Mustard Glazed Pork Ribs
Submitted by: Denver Madden, KY.
Ingredients:
6 pounds pork ribs
Vegetable oil
Mustard Rub:
1/2 cup spicy brown mustard
2 tablespoons dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Honey Mustard Glaze:
1 tablespoon spicy brown mustard
3 tablespoons honey
1/4 teaspoon cayenne
Directions:
One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit. Yield: 6 servings
My Southern Spareribs
Submitted by: Charles Mead, Tn.
Ingredients:
6 pounds ribs
1 cup ketchup
1/2 cup brown sugar
1/4 cup honey
3 tablespoons soy sauce
1 teaspoon salt
1 cup Dr Pepper
Directions:
Pierce meaty parts of ribs with a fork. Mix rest of ingredients. Soak ribs in marinade overnight in refrigerator. Remove from marinade and place ribs in smoker. Smoke 3-4 hours at 240-250F.
FatBoy’s Sweet Smoked Bourbon Ribs
This is another Holiday favorite, use a finger food or appetizers. Yummy!
Ingredients:
1 slab pork spareribs
Marinade:
1/2 cup firmly packed brown sugar
1/2 cup bourbon
1/4 cup soy sauce
Juice of one lemon
1/2 cup beer
1/2 teaspoon salt
1 tablespoon coarse ground black pepper
1/4 teaspoon onion powder
1 tablespoon garlic juice
Directions:
In a sauce pan combine all ingredients and bring to a boil. Let marinate cool. Marinate ribs for 6 to 24 hours, the longer the better. Take ribs out of marinate and BBQ your favorite way.
Barry’s Xmas Barbequed Ribs
Submitted by: Barry Shapiro, Fl.
Ingredients:
5 pounds pork loin back ribs
Dry Rub:
4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons pepper, black
2 teaspoons pepper, white
2 teaspoons pepper, red
BBQ Sauce:
6 tablespoons salt
6 tablespoons pepper, black
6 tablespoons chili powder
4 cups ketchup
4 cups vinegar, white
4 cups water
1 each onion, large, yellow, diced
1/2 cup molasses, sorghum
Directions:
Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. Dry Rub: Mix ingredients together thoroughly. Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.
Ray’s Xmass Vodka-Chocked Cherry Ribs
A Holiday favorite at the Konopka’s house! Hey he’s Polish and loves his Vodka!
Submitted by: Ray “Obiwan” Konopka, Fl.
Ingredients:
4 Full slabs Spareribs
Rub:
1 - 8 ounces Bag Leggs Hot Italian sausage seasoning
1 cup cane sugar
1/2 cup hot chili powder
Mop:
2 cups water
6 chicken bouillon cubes
1 cup olive oil
1/3 cup balsamic vinegar
Remaining rub
Finishing Sauce:
40 ounces Yoshida's spicy wing and rib sauce
1/2 pint chock cherry syrup
1 cup marcharino cherry juice with Vodka; (3 shots)
1 - 7 oz can El Mexicano, Chipotle Adobada peppers in sauce
1 cup grated onion White
2 tablespoons ground Dry Mustard
Directions:
Finishing sauce: Bring to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs. Rub olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wrap ribs in plastic and refrigerated for 30 hours. Smoked the ribs at 235F over Mesquite wood mopping every hour or so.
Apricot Wild Turkey or Pheasant
Submitted by: Bailey Robinson, Pa.
Ingredients:
One Wild Turkey or Pheasant cleaned and washed
1 onion cut up
Stuffing mix
Two apples
6 baby carrots
3 stalks of celery chopped
8 bacon Slices
1 apple chopped
Salt and pepper
Directions:
Stuff bird with mix, apple, carrots, celery, and onion and stuffing mix. You may cook the birds slowly at 350 degrees F or quickly at 450 degrees F. Wild Turkey is much dries than supermarket turkey. Be sure to baste often with a mixture of butter and wine or butter and broth. The time required will depend on the size of the bird and the desired amount of doneness. Turkey will need 20 minute t the
pound. at 350 degrees F. While Pheasant is cooking make a sauce of one jar of apricot preserves with added canned or dried apricots 1 tbsp. brandy.
Baked Xmass Cinnamon Baked Wild Goose
Submitted by: Randal Raeford, NC.
Ingredients:
1 wild Canadian goose
Salt, pepper
1 tbsp. Sugar
1 tbsp. cinnamon
1 tbsp. ginger
1/2 cup olive oil
3/4 cup cooking sherry
Directions:
Sprinkle salt, pepper, sugar, ginger and cinnamon over entire goose. Rub into skin. Combine vinegar, oil, and sherry. Pour over goose with breast down. Bake for 40 minutes at 450 degrees with top on roasting pan. Take top off; broil 8 minutes. Turn goose breast side up and broil 8 minutes. SAUCE: Pour off oil, add flour to make a very thin sauce. Pour over thinly sliced goose.
Baked Xmass Goose
Submitted by: Bobby Giantano, NY.
Ingredients:
1 wild Canadian goose
Salt, pepper, cinnamon
3/4 cup red wine vinegar
1/2 cup peanut oil
3/4 cup cooking sherry
Directions:
Sprinkle salt, pepper, and cinnamon over entire goose. Rub into skin. Combine vinegar, oil, and sherry. Pour over goose with breast down. Bake 40 minutes at 450 degrees with top on roasting pan. Take top off; broil 8 minutes. Turn goose breast side up and broil 8 minutes. SAUCE: Pour off oil, add flour to make a very thin sauce. Pour over thinly sliced goose.
Phil’s Goose a l'Orange
Submitted by: Phil Jennings, NY.
Ingredients:
One goose
1/4 cup flour
1 to 1 1/2 tsp. salt
2 tbsp. sugar
1 cup hot water
2 tbsp. orange marmalade
1 can (16 oz.) frozen orange juice concentrate, thawed
Directions:
Preheat oven to 375 degrees F. Prick bird skin with a fork around the lower half. Combine all ingredients except waterfowl and pour into the cavity of the goose. Place in a 2 inch deep
roasting pan. Cook goose at 350 degrees F. 2 hours or until or until it tests tender. Baste frequently. Pour drippings in bowl and skim off excess fat, gravy is ready to serve with fowl.
Bear’s Grilled Whole Turkey
Submitted by: Bear Hudson, Ky.
Ingredients:
1 - 12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika
Directions:
Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
My Wife’s Home Style Turkey
Submitted by: James King, Pa.
Ingredients:
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Directions:
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Megan’s Megaturkey
Submitted by: Meagan Reece, Tn.
Ingredients:
1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
1 cup chopped celery
1 1/2 cups toasted bread cubes
1/4 cup chopped onion
1 tablespoon garlic powder
1 pinch salt and pepper to taste
2 apples, cored and halved
2 cups apple juice
Directions:
Preheat oven to 350 degrees F (175 degrees C). Gently loosen the turkey skin on the breast by sliding your hand between the skin and bird. Insert pieces of butter between the skin and breast. In a medium bowl, toss together the celery, bread cubes, and onion. Season with garlic powder, salt and pepper. Stuff this mixture into the cavity of the turkey, and place the apple halves inside with it. Place the turkey into a roasting bag, and pour the apple juice over the inside and outside of the turkey. Close the bag, and place turkey into a large roasting pan breast side up. Bake for 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Open the bag, and remove turkey to a serving platter. Let stand for 20 minutes before carving.
The Greatest Grilled Turkey
Submitted by: Gary Kidder, Ct.
Ingredients:
12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Directions:
Prepare an outdoor grill for indirect medium-high heat. Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper. Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Don’s Turkey in a Bag
Submitted by: Don Caprio, BC. Canada.
Ingredients:
12 pounds whole turkey
salt and pepper to taste
2 tablespoons all-purpose flour
5 stalks celery
2 large onions, quartered
Directions:
Preheat oven to 350 degrees F (175 degrees C). Rinse turkey and remove giblets. Salt and pepper to taste. Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork. Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).
Turkey with Rye Dressing
Submitted by: Ray “Obiwan” Konopka, Fl.
Ingredients:
1 pound day-old light rye bread, cubed
8 ounces day-old dark rye bread, cubed
1 1/2 cups chopped onion
2 large cooking apples, peeled and chopped
1 cup chopped celery
4 garlic cloves, minced
1/2 cup butter or margarine
3/4 cup chopped salted mixed nuts
2 tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons dried thyme
1 1/2 teaspoons rubbed sage
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 1/2 cups chicken broth
1 turkey (12 to 14 pounds)
2 tablespoons vegetable oil
Directions:
Toss bread cubes in a large bowl. In a skillet, sauté onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add nuts, seasonings and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. Bake at 325 degrees F for 4-1/2 to 5 hours or until a meat thermometer reads 185 degrees F, brushing with oil occasionally. Remove all stuffing. Notes: Additional stuffing may be baked separately in a greased 2-qt. casserole. Cover and bake at 325 degrees F for 1 hour; uncover and bake for 10 minutes.
Wild, Wild Turkey
Submitted by: Randy Fletcher, Az.
Ingredients:
1 wild or domestic turkey breast
1/2 cup honey
2 tablespoons Worcestershire sauce
3 tablespoons hot Dijon mustard
2 cups Wild Turkey bourbon
All-purpose flour
Cajun seasoning to taste
Canola oil for frying
1 cup (8 ounces) grated cheddar cheese
1/2 cup chopped onion
Directions:
Slice turkey lengthwise into 2-inch wide strips, removing skin; wash and drain. Microwave honey at high for 1-1/2 minutes. Add Worcestershire sauce, mustard and bourbon to make marinade. Marinate turkey in mixture in refrigerator 2 to 4 hours. Remove turkey from marinade, shaking to remove excess liquid. Combine flour and seasoning in bag. Add turkey strips and shake to coat. Fry in canola oil till golden brown. Place on serving dish and sprinkle with cheese and onions. Microwave until cheese is melted. Serve with wild rice.
Desserts by Melody:
This Christmas Melody’s has the taste for Chiffon Cakes! So we hope you enjoy!! I sure DID!! YUMMY!
Melody’s Mocha Chiffon Cake
Ingredients:
2 1/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. instant coffee
3/4 c. water
1/4 tsp. salt
1 c. sugar
2 tbsp. baking cocoa
1/2 c. salad oil
5 egg yolks
1 c. egg whites
1/2 c. sugar
Directions:
Whip together all ingredients until stiff: check Vanilla to taste, Sugar to taste, add more to your taste. Sift together the flour, baking powder, salt, 1 cup sugar, instant coffee, and cocoa. Add the salad oil, egg yolks, and water. Beat on medium speed of an electric mixer until well blended. In another bowl, beat the egg whites and salt in mixer until foamy. Gradually beat in the half cup of sugar until glossy meringue is formed. Fold meringue into the cake batter. Pour into an ungreased angel food tube pan. Bake 1 hour at 350 degrees. Remove from oven and invert. Remove from pan. Cut into 3 layers and fill with whipped cream filling.
Melody’s Tropical Chiffon Xmas Cake
Ingredients:
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
3/4 c. (8) egg yolks
1 tsp. grated orange peel or 2 tsp. of grated lemon peel
3/4 c. orange juice
1 c. (8) egg whites
1/2 tsp. cream of tartar
1 (3 1/2 oz.) can (1 1/3 c.) flaked coconut
Directions:
Sift dry ingredients into bowl. Make well in center; add in order: salad oil, egg yolks, orange peel and orange juice. Beat until satin smooth. Beat egg whites with cream of tartar until very stiff peaks form. Pour batter in thin stream over entire surface of egg whites. Fold in gently. Fold in coconut. Bake in un-greased 10" tube pan in slow oven, 325 degrees, about 55 minutes. Invert and cool.
Rudolph’s Peanut Butter Chiffon Cake
Ingredients:
2 1/4 c. Wondra flour
3 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 c. packed brown sugar
1/3 c. chunky peanut butter
1/3 c. vegetable oil
1 1/4 c. milk, divided
2 eggs, separated
1/2 c. sugar
Directions:
Sift together flour, baking powder, baking soda, and salt. Add brown sugar, peanut butter, oil, and 1/2 cup milk and beat 1 minute. Add 2 egg yolks and remainder of milk and beat 1 minute. Beat 2 egg whites until frothy; gradually add sugar and continue beating until stiff. Fold into batter. Bake at 350 degrees in greased and floured 8-9 inch layer pans or a 13 x 9 x 2 inch pan. Bake 8 inch layers for 30-35 minutes, 9 inch layers for 25-30 minutes, and the 13 x 9 x 2 inch layer for 40-45 minutes. Cool and frost.
Icing:
1/2 c. chunky peanut butter
1/2 stick butter
3 c. sifted confectioners' sugar
1/4 c. milk
Mix ingredients until creamy.
Cherry X-mass Chiffon Cake
Ingredients:
2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
7 egg yolks
1/4 c. cherry juice
1/2 c. water
1 tsp. vanilla
1 c. egg whites
1/2 tsp. cream of tartar
3/4 c. chopped cherries (maraschino)
Frosting:
1 1/2 c. confectioners' sugar
2 tbsp. cherry juice
1 tsp. vanilla
3 tbsp. butter
1/4 c. chopped maraschino cherries
Blend all ingredients and frost.
Directions:
Preheat oven to 325 degrees. Sift first four ingredients together in a large bowl. Make a well and add oil, egg yolks, vanilla, juice, water and 1/2 cup cherries. Beat until smooth and set aside. In another larger bowl, mix egg whites and cream of tartar and beat until peaks are very stiff (3-5 minutes). Pour egg yolk mixture into egg white mixture gradually, and gently fold with a spatula until blended. Pour into an un-greased tube pan and bake 55 minutes. Let cool overnight upside down. Frost with above.
Orange Pineapple Chiffon Cake
Ingredients:
1 pt. whipping cream
1 lg. box instant vanilla pudding
8 oz. can crushed pineapple, drained
Maraschino cherries
Tangerines (1 sm. can)
Directions:
Cut the cake horizontally to make 2 layers. Whip the cream. Mix together with pudding and crushed pineapple. Spread some of the icing between the 2 layers. Spread the rest around the cake. Decorate with cherries and tangerines.
Melody’s Happy Holiday’s Fruit Chiffon Cake
Ingredients:
2 1/4 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 c. vegetable oil
5 egg yolks, unbeaten
3/4 c. cold water
2 tsp. vanilla
2 tsp. grated lemon rind
1 c. egg whites
1/2 tsp. cream of tartar
1 c. candied cherries, finely chopped
1/2 c. pecans, finely chopped
1/2 c. citron, finely chopped
Directions:
Preheat oven to 325 degrees. Blend flour, sugar, baking powder, salt, and cinnamon. Make a well and add vegetable oil, egg yolks, water, vanilla, and lemon rind. Beat with spoon until smooth. In large mixing bowl, beat egg whites and cream of tartar until stiff. Pour flour and egg yolk mixture over beaten egg whites; gently fold with rubber scraper just until blended. Pour into 10 inch tube pan. Sprinkle cherries, pecans, and citron over batter; gently fold in. Bake 55 minutes at 325 degrees; then bake 10 minutes at 350 degrees. Invert on pan's funnel. Hang until cold. Frost. Decorate with coconut and candied fruit.
Melody’s Pumpkin Patch Pound Cake
Ingredients:
2 c. flour
3/4 c. butter, softened
1 c. sugar
3/4 c. canned pumpkin
1/2 tsp. almond extract
1 egg
Directions: In a medium bowl, combine flour, butter and sugar; mix until light and fluffy. Add pumpkin and almond extract, mix well. Add eggs, one at a time, beat well. Pour batter in a greased 9x5 inch loaf. Tap on counter to remove air bubbles. Bake in a preheated 350 degree oven for 60 to 65 minutes until toothpick comes out clean.
Sarah’s Pumpkin Pound Cake
Submitted by: Sarah Wilson, Ky.
Ingredients:
1 c. oil
3 c. sugar
2 eggs
2 c. canned pumpkin
3 c. flour
1/2 tsp. soda
2 tsp. baking powder
3 tsp. pumpkin spice
Directions: Beat together first 4 ingredients; sift and measure rest of ingredients, sifting all twice. Blend dry into wet. Pour into greased and floured tube pan. Bake 1 hour at 350 degrees then 30 minutes then at 275 degrees. Cool in pan for 10 minutes.
Marci’s Sour-cream Pound Cake
Submitted by: Marci Konopka, Fl.
Ingredients:
2 sticks softened butter
1/2 cup Crisco shortening
5 eggs
8 oz. sour cream
1/2 cup buttermilk
3 cups plain flour
3 cups sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. butter flavoring
1 tsp. rum flavoring
1 tsp. brandy flavoring
1 tsp. lemon flavoring
1/2 tsp. orange flavoring
1/2 tsp. coconut flavoring
Directions:
Preheat oven to 325°F. Grease and flour or spray with Bakers Joy a tube pan. Beat Crisco, butter, sugar, and eggs until light and fluffy. Add all flavorings and sour cream, mixing until blended. Sift flour, baking soda, salt, and baking powder together. Gradually add dry ingredients, alternating with buttermilk. Beat ingredients on medium speed for 2 minutes. Pour into tube pan and bake for 1 hour and 20 minutes or until done in center. Allow to cool in pan for about 10 minutes before transferring to cake plate. This is a delicious and moist cake that gets better a day after baking.
Marci’s Sour-cream Coconut Pound Cake
Submitted by: Marci Konopka, Fl.
Ingredients:
2 sticks butter
1/2 c. butter Crisco
3 c. sugar
6 eggs
3 c. plain flour
1/4 tsp. salt
1 tsp. baking powder
Sm. pkg. coconut
1 tsp. vanilla
1 tsp. lemon flavoring
8 oz. sour cream
Directions:
Cream butter and sugar. Add one egg at a time. Mix flour, salt, baking powder and sour cream with cream mixture. Add 1/2 cup coconut to mixture. Then add vanilla and lemon flavoring. Mix and pour into pound cake pan that has been greased and floured. Bake at 300 degrees about 1 hour and 15 minutes. You can also use pineapple.
Christmas Spice Nut Cake
Submitted by: Fran Pappa, Fl.
Ingredients:
2 c. sifted all-purpose flour
1 c. granulated sugar
1 tsp. baking powder
1 tsp. salt
3/4 tsp. soda
3/4 tsp. ground cloves
3/4 tsp. ground cinnamon
2/3 c. shortening
3/4 c. brown sugar
1 c. buttermilk or sour milk
3 eggs
1/2 c. finely chopped walnuts
Directions:
Sift together first 7 ingredients. Add shortening and brown sugar and buttermilk. Mix until flour is moistened. Beat 2 minutes at medium speed on electric mixer. Add eggs, beat 2 minutes more. Stir in nuts. Bake in 2 greased and lightly floured 9 x 13 inch round pans in moderate oven at 350 degrees for 30-35 minutes or until done. Cool 10 minutes; remove from pans. Cool completely. Frost with Cream Cheese Frosting.
Holiday Raisin Nut Spice Cake
Submitted by: Gina LaBlanca, Ny.
Ingredients:
Sift into a bowl:
2 1/3 c. flour
1 c. sugar
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. cloves
Mix:
1 c. brown sugar, packed
2/3 c. high grade shortening
Add 1 cup buttermilk.
Directions:
Beat vigorously with spoon for 2 minutes or with mixer for 2 minutes at medium speed. Add 1/2 to 2/3 cup unbeaten eggs (about 3). Continue beating 2 more minutes, scraping bowl constantly. FOLD IN: 1/2 c. nuts, cut up, 1/2 c. seeded raisins, cut up and sticky. Pour batter into prepared pan(s). Bake in 13 x 9 x 2 inch pan for 45 minutes in moderate oven (350 degrees) or until top springs back when lightly touched. For layers bake 30 to 35 minutes. When cake is cool, frost with Creamy Nut Icing.
Creamy Nut Icing:
1/2 c. shortening, part butter for flavor
2 1/2 tbsp. flour
1/4 tsp. salt
1/2 c. milk
3 c. confectioners' sugar
1/2 tsp. vanilla
1/2 c. nuts, coarsely chopped
Directions:
Melt shortening in saucepan; remove from heat. Blend in flour and salt. Stir milk in slowly and bring to a boil stirring constantly. Boil 1 minute (if mixture curdles, do not be alarmed); remove from heat. Stir in sugar. Set saucepan in cold water. Beat until consistency to spread. Stir in vanilla and nuts.
Christmas Molasses Cake
Submitted by: Denise Konopka, Fl.
Ingredients:
1/2 c. butter
1/2 c. brown sugar
1/2 c. molasses
1 egg
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
3/4 tsp. soda
1 tsp. mixed spices
1/2 c. milk
Directions:
Cream butter and sugar. Stir in molasses beaten with egg. Resift flour with other dry ingredients. Add sifted ingredients alternately with milk. Bake cake in greased 9 inch tube pan in moderate oven 350 degrees for about 45 minutes. Serve warm with raisin sauce.
Raisin Sauce:
1 1/2 c. water
1/3 c. raisins
1/4 c. sugar
1/8 tsp. salt
2 tbsp. butter
1 tsp. flour
1 tsp. nutmeg or lemon rind
Directions:
Boil first 4 ingredients 15 minutes. Melt butter, stir in flour. Add sauce slowly. Stir until it boils. Add flavoring.
White Christmas Buttermilk Cake
Submitted by: Stephanie Byrd, Ky.
Ingredients:
1 c. butter or shortening
3 c. sugar
2 c. buttermilk
4 c. cake flour
2 tsp. baking powder
1 tsp. soda
1/4 tsp. salt
1 1/2 tsp. vanilla
1/4 tsp. lemon extract
6 egg whites
Directions:
(If cake flour is not available - sift all-purpose flour - measure 1 cup - lightly - remove 1 tablespoon and add 1 tablespoon cornstarch). Cream butter, add sugar gradually. Add alternately sifted dry ingredients and buttermilk. Stir in flavorings. Fold in stiffly beaten egg whites. Pour in three 9 inch greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until tests done. Cool before removing from pans.
Stephanie‘s Five Egg White Christmas Buttermilk Cake
Submitted by: Stephanie Byrd, Ky.
Ingredients:
2 c. sugar
1 c. Crisco
1 c. buttermilk
1 tsp. vanilla flavoring
1/2 tsp. lemon flavoring
1/4 tsp. almond flavoring
3 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
5 egg whites, separated
Directions:
Cream together sugar and Crisco. Sift flour, salt and baking soda together. Add flavorings to buttermilk. Add flour mixture and buttermilk alternately to creamed shortening and sugar. Add egg whites one at a time and beat at medium speed for 2 minutes after each addition. Grease and flour 9 x 13 inch sheet cake pan, or 2 (9 inch) round pans. Bake at 325 degrees for 45 minutes. Cool in pan for 10 minutes. Turn out on wire rack to cool completely. NOTE: If you beat this cake the amount that it calls for, it has a texture similar to an angel food cake. This cake is good with strawberries and whipped cream.
New Zealand Christmas Delight
Submitted by: cjhast45. New Zealand.
Ingredients:
20 oz. can sliced peaches, drained
1 can crushed pineapple
1 can pears, sliced and drained
1 can fruit cocktail
2 or 3 bananas
2 or 3 apples
2 or 3 oranges
1/2 c. raspberries or pkg. frozen
1 pkg. frozen fruit
2 tbsp. citrus juice
1 pkg. yellow cake mix
1/4 c. brandy
1 lg. pkg. Jello
Whipped cream
Directions:
Place all the fruit in a large fruit bowl. Make a yellow cake in 2 layer pans. Place the cooled layer cakes into the bowl on top of the fruit. Pour the brandy over the cake. Partially set the Jello and pour on top of the cake. Refrigerate until firm. When ready to serve, put whipped cream on top. Decorate with cherries, if desired. Fresh fruit in season may be substituted for the peaches, pineapples, and pears.
Citrus Christmas Cake
Submitted by: Pam Reese, Fl.
Ingredients:
1 pkg. yellow cake mix
1 (3 3/4 oz.) pkg. lemon flavored instant pudding
3/4 c. water
1/2 c. oil
4 eggs
Icing:
2 c. confectioners' sugar
2 tbsp. grated orange rind
Directions:
Beat eggs, add cake mix, pudding, water and oil. Beat 10 minutes. Pour into 10" greased and floured tube pan. Bake at 350 degrees for 50 minutes. When cake is cool, remove from pan. Drizzle glaze over cake. Garnish with orange slices.
Palm Coast Citrus Cake
Submitted by: Lynn Konopka, Fl.
Ingredients:
1 yellow cake mix
1 small lemon instant pudding
4 eggs
3/4 c. water
3/4 c. oil
Directions:
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. In a large bowl, combine all ingredients in order given. Beat with mixer until all ingredients are beaten well. Pour into a prepared pan and bake 50-60 minutes or until test done.
Frosting:
1 1/2 c. powdered sugar
2 tbsp. butter
1/3 c. orange juice concentrate
Directions:
While cake is still baking, mix all ingredients well. Pour and spread over cake while hot in the pan. Cool in the pan. Run a knife around the cake rim and the frosting will slide down the sides of the cake.
Christmas Rainbow’s Cake
Submitted by: Heidi Cassone, NC.
Ingredients:
3 1/2 c. sifted all purpose flour
2 1/4 c. sugar
5 tsp. baking powder
1 tsp. salt
3/4 c. vegetable shortening
1 1/2 c. milk
4 eggs
2 tsp. vanilla
2 tsp. each: lemon, orange and lime rind
Yellow, red and green food coloring
Directions:
Grease and flour 3 (9 inch) cake pans. Sift flour, sugar, baking powder and salt. Add shortening, milk, eggs and vanilla. Beat at low speed 1 minute. Beat 3 minutes more on high speed (scrape side of bowl several times). Divide batter into 3 bowls; add lemon rind and yellow food color to 1 bowl; add orange rind and yellow and red food color to 1 bowl; and add lime rind and green food color to the last bowl. Stir each just to blend. Bake at 350 degrees for 30 minutes. Put layers together with lemon filling; frost top and sides with orange cream frosting.
Lemon Filling:
Combine 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in large saucepan. Beat 2 egg yolks and 3/4 cup water with a wire whip until smooth. Cook, stirring constantly with a wooden spoon. Cook until mix thickens and bubbles 1 minute. Remove from heat, stir in 1/3 cup lemon juice and 2 tablespoons butter. Pour into glass bowl; cover with plastic wrap; cool completely. Spread between layers.
Orange Cream Frosting:
Beat 1/2 cup butter until soft. Beat in 1 package 10x sugar (sifted) and a dash of salt until all sugar is added. Beat in 2 tablespoon orange juice, 2 tablespoon corn syrup and 2 tablespoon vanilla until spread able. Tint orange with red and yellow food color. Frost top and sides of cake.
Golden Christmas Butter Cake
Submitted by: Fran Saunders, RI.
Ingredients:
1 box Duncan Hines Golden butter cake mix
1/2 c. sugar
3/4 c. Wesson oil
1 c. sour cream
4 eggs, beaten in one at a time
MIX NO. 2:
2 tsp. cinnamon
3 tbsp. brown sugar
1/2 c. chopped nuts
Directions:
Pour 1/2 of batter made from mix no. 1 in pan. Sprinkle 1/2 of mix no. 2 over batter. Add rest of batter and the balance of mix no. 2 over top. Bake at 350 degrees for 1 hour. Mix as written and bake in tube pan.
ICING:
1 c. sugar
4 oz. coconut "frozen bag"
8 oz. sour cream
1 sm. crushed pineapple, drained
Mix and spread on cake. Especially good on layer cake.
Peanut Butter Golden Brownies
Submitted by: Tina Cassone, Ct.
Ingredients:
2 1/4 c. un-sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter, softened
2/3 c. peanut butter
1 1/4 c. sugar
1 1/4 c. firmly packed brown sugar
1 tsp. vanilla
3 eggs
1 (12 oz.) pkg. chocolate pieces, divided into 2 (1 c.) servings.
Directions:
Combine flour, salt and baking powder and set aside. Combine butter, peanut butter, sugar, brown sugar and vanilla; beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup chocolate pieces. Spread evenly in greased 15"x10"x1" pan. Bake at 350 degrees for 35 minutes. Remove from oven; sprinkle top with remaining chocolate pieces. Let morsels stand about 5 minutes until they become shiny and soft. Spread evenly over top of brownies. Cool completely. Cut into 35 (2") squares.
Candied Ginger Shortbread
Submitted by: Anna LePointe, Pa.
Ingredients:
1 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground ginger
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped candied ginger
powdered sugar
Directions:
Cream butter, sugar and ground ginger until fluffy. Stir in flour and salt. Beat until just combined; beat in candied ginger. Divide dough in half. Roll out each half between sheets of wax paper to 1/4-inch thick. Freeze on banking sheets for 10 to 15 minutes or until very firm. Pre-heat oven to 300 F. One at a time, take pan from freezer and remove top sheet of wax paper. Cut out with heart or other shape cutter and place 2 inches apart on the baking sheet. Bake 25 to 30 minutes or until pale golden. Cool on wire racks. Gather scraps, re-roll dough & make more cookies in same manner. When cool completely, sift with confectioners' sugar. Will keep 5 days airtight container.
Chocolate Lemon Christmas Shortbread
Submitted by: Connie Hill, Mass.
Makes about 36
Ingredients:
1-1/2 cups butter
1/4 cup granulated sugar
1/4 cup confectioner's sugar (icing sugar or powdered sugar)
1 large egg
zest of 1 lemon
2 tablespoons fresh lemon juice
2-1/4 cups all-purpose flour
6 ounces bittersweet chocolate
Directions:
Beat butter with sugars and egg until light and fluffy. Beat in lemon zest and juice. Gently stir in flour until combined. Wrap dough in plastic wrap and chill in the refrigerator for about 2 hours. Lightly grease baking sheets or line them with parchment paper. Pre-heat oven to 350 F. On a lightly floured board, roll out dough to 1/4-inch thickness. Cut into 2-1/2" x 1" rectangles. Bake 10 to 12 minutes or until edges just start to turn golden. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely. Chop chocolate into small chunks and place in the top of a double boiler over hot (not boiling) water. Dip one end of the cookies in the melted chocolate. Scrape the excess chocolate off the bottom of the cookies by scraping it along the rim of a bowl. Place cookies on waxed paper to cool until chocolate sets.
Mary's Christmas Sugar Cookies
Submitted by: Mary Keller, Ct.
Ingredients:
1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
granulated sugar
Directions:
Mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking soda and cream of tartar. Cover and chill for 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes; sprinkle with granulated sugar. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edges.
Mary’s Cream Cheese Sugar Cookies
Submitted by: Mary Keller, Ct.
Makes about 60
Ingredients:
1 cup granulated sugar
1 cup softened butter
3 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 egg yolk (reserve white)
2-1/4 cup all-purpose flour
Directions:
In large bowl combine sugars, butter, cream cheese, salt, extracts and egg yolk; blend well. Stir in flour until well blended. Chill dough for 2 hours. Pre-heat oven to 375 F. On lightly floured surface, roll out dough, one-third at a time to 1/8-inch thickness. Cut into desired shaped with lightly floured cookie cutter. Place 1 inch apart on un-greased cookie sheet. Leave cookie plain, or brush with lightly beaten egg white and sprinkle with colored sugar. Bake for 7-10 minutes or until light golden brown. Cool completely on wire racks.
Kris’s Christmas Cookies
Submitted by: Kris Belmont, Ga.
Makes about 20
Ingredients:
1 cup plain flour
just under 1/2 cup butter
1/2 cup superfine sugar
1 large egg, separated
1-3/4 teaspoons cinnamon or ground cardamom
pinch of salt
blanched almonds to decorate
Directions:
Pre-heat oven to 300 F (150 C). Put aside the egg white, 1 ounce of the sugar and 1 teaspoon of cinnamon or cardamom for glazing. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the yolk of the egg, the sugar, salt and spice. Mix the dough with a wooden spoon and then knead until smooth. Roll the dough out on a floured surface until 1/4 inch thick. Cut out cookie shapes with your favorite cookie cutter. Mix the egg white with 1 level tablespoon of sugar and 1 teaspoon of spice and brush over the cookies. Put one blanched almond in the centre of each cookie. Bake 30 to 35 minutes or until light brown.
Donna's Sugar Cookies
Submitted by: motormama, GA.
Ingredients:
2 cups sugar
1 cup vegetable shortening
3 eggs
1 cup sour cream
2 teaspoons almond extract
6 cups all-purpose flour
1 1/2 tsp baking soda
colored sugars, jimmies, non-pareils or dragées (optional)
decorating icing (optional)
Directions:
In a mixing bowl, beat together sugar and shortening until light and fluffy. Stir in eggs, sour cream and almond extract; beat well. In another bowl, stir together flour and baking soda. Stir flour mixture into shortening mixture until well combined. If necessary, add enough extra flour so that the dough forms a ball. Divide dough into 4 parts. Wrap each part in plastic wrap and chill about 2 hours. Pre-heat oven to 350 F. Roll out to 1/4-inch thickness between two sheets of waxed paper. Cut into desired shapes with cookie cutters. Place on un-greased cookie sheet. If desired, decorate with colored sugars, jimmies, or dragées. Bake 8-10 minutes or until edges of cookies are golden. Allow to cool one minute on cookie sheets and then remove to wire racks to cool completely. If cookies were not decorated before baking, decorate with icing.
Fudge-Pecan Chewies
Submitted by: bigmama, Ky.
Makes about 60
Ingredients:
1/4 cup butter or margarine
14 ounces sweetened condensed milk
12 ounces semisweet chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped pecans
60 pecan halves
Directions:
Pre-heat oven to 350. Combine first 3 ingredients in a heavy saucepan; cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonfuls onto un-greased baking sheets. Press a pecan half into the center of each cookie. Bake for 7 minutes. (Do not over bake.) Remove cookies to wire racks to cool completely.
Cranberry Christmas Cookies
Submitted by: ruabiggirl, Del.
Makes about 72
Ingredients:
1/2 cup butter
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 tablespoons orange juice or orange liqueur (such as Grand Marnier) or 1/2 teaspoon orange extract plus 1-1/2 tablespoon water
1 large egg
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans
2-1/2 cups coarsely chopped frozen or fresh
cranberries, or dried cranberries
Directions:
Preheat oven to 375 F. Grease baking sheets. Beat together butter and sugars until creamy. Stir in milk, orange juice and egg. Mix in dry ingredients. Stir in nuts and cranberries. Drop dough by tablespoons about 2" apart on greased baking sheet. Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.
Happy Holiday’s!!
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http://www.chef-fatboy.com
to buy my biker cook books and hot sauces!
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