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Greetings everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Merry Christmas and welcome to a Bikers Christmas food fest and you’ll make Santa and his reindeer very happy when you serve one of Melody’s awesome Holiday Desserts, so Merry Christmas!
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.ny-biker.com/fatboy/index.htm you’ll be glad you did and so will we!
Ride safe and always EAT WELL!
Chef Fat Boy, Melody and Family
Veggies / Salads:
Scalloped Christmas Potatoes
Submitted By: Erla Burkholder
Ingredients
8 medium potatoes, peeled
1 1/2 cups shredded Cheddar cheese, divided
1/3 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.
Carrot Patties
By: Haggith Nadav
Ingredients
1 pound carrots, grated
1 clove garlic, minced
4 eggs
1/4 cup all-purpose flour
1/4 cup bread crumbs or matzo meal
1/2 teaspoon salt
1 pinch ground black pepper
2 tablespoons vegetable oil
Directions:
In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well. Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.
Carrot Casserole
By: Paula Z. Canada.
Ingredients
2 1/2 cups sliced carrots
1 tablespoon butter
3 eggs
1 cup white sugar
1/3 cup milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish. Place carrots and enough water to cover them in a small saucepan. Bring to a boil, and cook until carrots are very tender. Drain. Using a blender or food processor, puree carrots to a smooth consistency. In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. Spread mixture into the prepared casserole dish. Bake for 25 to 30 minutes in the preheated oven, or until set.
Herbed New Potatoes
By: Vi Neiding, NY.
Ingredients
3/4 pound small red potatoes
1 tablespoon butter, softened
1 tablespoon sour cream
2 teaspoons snipped fresh dill
2 teaspoons minced chives
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash lemon juice
Directions:
Remove a strip of peel from the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. In a small bowl, combine the remaining ingredients. Drain potatoes; add butter mixture and toss gently.
Onion-Roasted Potatoes
By: Schelby Thompson, Ill.
Ingredients
2 pounds red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil
1 envelope onion soup mix
Directions:
Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. x 2-in. baking pan. Cover and bake at 350 degrees F for 35 minutes, stirring occasionally. Uncover and 15 minutes longer or until potatoes are tender.
Roasted Spicy Mustard Potatoes
By: Shirley Glaab, Mass.
Ingredients
1/4 cup Dijon mustard
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds small red potatoes
Directions:
Spray a shallow roasting pan with nonstick cooking spray three times to coat well; set aside. In a large bowl, whisk the mustard, paprika, cumin, chili powder, salt and cayenne. Pierce potatoes with a fork several times; add to mustard mixture and toss to coat. Place in prepared pan. bake, uncovered, at 375 degrees F for 30-40 minutes or until tender.
Garlic Mashed Red Potatoes
By: Valerie Mitchell, NC.
Ingredients
8 medium red potatoes, quartered
3 cloves garlic, peeled
2 tablespoons butter or stick margarine
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
Directions:
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in Parmesan cheese.
Sauerkraut Salad
By: Joan Long, OH.
Ingredients
1 quart sauerkraut, drained
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 1/2 cups white sugar
1 cup vegetable oil
1/2 cup cider vinegar
Directions:
In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat. Pour sugar mixture over salad, cover, and leave it in the refrigerator for 2 days before serving.
Spinach Salad
By: Deedeecolby, TN.
Ingredients
6 eggs
1/2 pound bacon
2 pounds spinach, rinsed and chopped
2 3/4 ounces croutons
1/4 cup sliced fresh mushrooms
1 onion, chopped
2/3 cup white sugar
1 teaspoon salt
1 cup vegetable oil
1/3 cup cider vinegar
1/2 teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon prepared Dijon-style mustard
Directions:
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth. In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.
Jamie's Cranberry Spinach Salad
By: Jamie Hensley, NH.
Ingredients
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
Directions:
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
Spinach and Strawberry Salad
By: JerJer, FL.
Ingredients
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
Directions:
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Cranberry Gelatin Salad
By: Mary T. Moore, Mass.
Ingredients
2 (3 ounce) packages raspberry flavored gelatin mix
1 cup white sugar
2 cups boiling water
1 1/2 cups cold water
1 pound cranberries
1 orange
1 1/2 cups crushed pineapple, drained
2 cups seedless red grapes, halved
1 1/2 cups diced apples
Directions:
Add the sugar to the gelatin. Stir in the boiling water and stir until the gelatin is dissolved. Stir in the cold water or the pineapples juice. Chill until gelatin is thick. Finely grind the cranberries and the orange in food processor or run through the meat grinder. Add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. Pour mixture into one 9 x 13 inch pan or a large bowl. Refrigerate overnight before serving.
Christmas Red and Green Salad
By: ROSE GUNDY, OH.
Ingredients
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can kidney beans, drained
1/2 cup minced red onion
1/2 cup chopped celery
1/2 cup sliced radishes
1 cup creamy salad dressing
2 tablespoons milk
Directions:
Combine the corn, peas, beans, onions, celery and radish. Whisk together the salad dressing and milk or cream. Pour over salad, toss and refrigerate overnight.
Red and Green Apple Salad
By: Fayellen McFarlane, Ct.
Ingredients
3 medium unpeeled green apples, coarsely chopped
3 medium unpeeled red apples, coarsely chopped
2 tablespoons lemon juice
1 cup sour cream
1/4 cup mayonnaise
1 cup chopped dates
1 cup chopped walnuts
20 red maraschino cherries, halved
20 green maraschino cherries, halved
Directions:
In a large bowl, toss apples with lemon juice. Cover and refrigerate. Just before serving, combine sour cream and mayonnaise. Pour over apples and toss to coat. Stir in dates, nuts and cherries.
Red Rice Salad
By: ANGEL4LIFE110, KY.
Ingredients
2 small beets
1 tablespoon olive oil
8 ounces red rice
2 1/2 cups water
1 teaspoon salt
1 (14.5 ounce) can kidney beans, drained and rinsed
1 small red bell pepper, seeded and diced
1 small red onion, finely chopped
7 red radishes, thinly sliced
2 1/2 tablespoons chopped fresh chives
Salt and pepper to taste
Dressing:
2 tablespoons horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Directions:
Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice. Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature. In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper. In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth. With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.
Layered Salad
By: FRANCESWOOD, Del.
Ingredients
4 eggs
1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 pound bacon - cooked and crumbled
1 large tomato, chopped
Directions:
Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill. In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight. Peel and chop hard cooked eggs. Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.
Decembers Recipes:
Stuffed Pork Loin Roast
By: Sheliabee, OH.
Ingredients:
4-5 lbs. Pork Loin Roast
4 Breakfast Sausages
1 cup Bread Crumbs
1 Medium Onion Chopped
2 tsp. Parsley
1-2 cloves Garlic Chopped Fine
Seasonings of Choice Rosemary, thyme, sage, salt and pepper
Directions:
Mix all ingredients except the roast. Cut a spiral into the pork loin allowing you to spread it out flat on a board. Pound lightly to flatten enough to roll. Spread stuffing across entire piece of meat and roll carefully, tying with meat string to secure. Oil well and place in plan for 1 1/2 hours 350 degrees.
Herb-Roasted Turkey
By: reggie310, RI.
Ingredients
1 10-12-pound turkey
1/4 cup fresh herbs plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics onion, apple, lemon and/or orange, cut into 2-inch pieces (1 2-Jan cups)
3 cups water plus more as needed
Directions:
Position a rack in the lower third of the oven; preheat to 475°F. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 11/4 to 13/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F. Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.
Turkey and Perfect Gravy
By Alison Needham, Pa.
Ingredients
1 16-20 pound fresh free-range turkey
1 tablespoon salt, for every five pounds
1 1/2 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
Grated zest from one orange
1 stick butter, softened
Directions:
Rinse turkey and remove giblet bag (usually in the neck cavity) and neck (usually in the main cavity). Pat dry. Mix salt with herbs and zest and rub liberally on breast, then flip turkey and rub salt over thighs and back. Save some to sprinkle inside the turkey too. Place turkey in a large turkey-sized roasting bag and tie shut. Must be done at least 24 hours in advance, and up to 3 days in advance. Every 12 hours or so massage salt into skin. When you remove turkey from bag, the salt and seasonings should be absorbed into the flesh. If you have time, let turkey air dry, uncovered, in your fridge for 8 hours, then let sit at room temp for at least an hour before roasting. Tuck the wing tips behind the neck cavity. Secure the skin from the neck flap to the back of the turkey with toothpicks. Preheat oven to 325 degrees. Pat turkey dry, rub entire surface of the turkey with softened butter, and place breast down on a rack in a large roasting pan and place on the lower oven rack. Baste with drippings often. Turkey should roast for 4-5 hours. After 3 hours, turn turkey breast side up and insert a thermometer in the crease between the breast and thigh, making sure not to touch any bones. Continue to baste with the drippings. When the turkey registers 170 degrees in each thigh crease, remove from oven, remove turkey to a carving board, and cover with foil and allow to rest for up to 30 minutes. Make gravy. Carve and serve immediately. While turkey is roasting, make turkey broth. Brown turkey neck in some butter in a large saucepan. Add one chopped onion, one chopped stalk of celery, 1 chopped carrot, 3 peppercorns and 6 cups of low-sodium chicken broth. Cover partially, and simmer for at least one hour. Strain and set aside.
Baked Ham with Cranberry Curry Glaze
By Alison Needham
Ingredients
1 10-pound cooked ham, preferably shank end with bone
4 tablespoons butter
1/2 cup finely chopped onion
1 can whole cranberries
4 teaspoons curry
2 tablespoons light corn syrup
Directions:
Preheat oven to 350 degrees. Rinse ham and slice off the tough outer skin, but leave behind most of the fat underneath it. Score the ham, cutting diagonal lines about 1/4 inch deep, all over the outside. Place the ham, fat side up in a roasting pan and place it in the oven. Meanwhile, prepare the glaze. In a medium skillet over low heat, melt the butter. Add the onion, and cook, stirring occasionally, until onion is tender, about 5 minutes. Add cranberry sauce, curry and corn syrup and heat through. Set aside. After the ham has cooked for about 1 hour, remove it from the oven and coat it with the glaze, making sure it gets into all the scored portions. Pour any remaining glaze into the pan. Return ham to the oven and bake for about 1 hour more, brushing it with glaze every 20 minutes or so. If the ham begins to get too dark, cover it with foil. When the glaze is well browned and the ham has reached an internal temperature of 130 degrees, remove from the oven. Place it on a serving platter and serve immediately.
Roasted Beef Tenderloin with Gorgonzola Cream Sauce
By Alison Needham
Ingredients
Beef Tenderloin: 1 4-6 pound beef tenderloin roast
1 stick butter, softened
Cream Sauce:
2 cups heavy cream
1/4 cup crumbled soft blue cheese, like gorgonzola
1 pinch salt and pepper
1 pinch freshly grated nutmeg
1 handful fresh chopped parsley
Directions:
Preheat oven to 450 degrees. Spread butter liberally over the entire tenderloin, including the sides. Season tenderloin heavily with salt and pepper (about 2 teaspoons of each). Place meat, fat side up, in a shallow roasting pan. Place in the oven, reduce heat to 350 degrees and roast, 5-6 minutes per pound for rare (120-125 degrees), 7-8 minutes per pound for medium (130-140 degrees). Insert an instant read thermometer in the side of the roast to the middle to check for doneness. Do not overcook. Tenderloins should not be cooked beyond medium-rare. Remove from oven and cover with foil to rest for 15 minutes. Temperature will rise a bit when resting. While roast is baking, make cream sauce. In a large saucepan, bring cream to a boil. Reduce heat and simmer for about 30 minutes, or until cream is reduced by half and has become like a thick, white sauce. Add crumbled blue cheese, Parmesan cheese, salt, pepper, nutmeg and parsley. Taste for seasoning. Serve immediately.
Lamb Chops with Mint Pan Sauce
By: raeraeray696, Pa.
Ingredients
1/3 cup apple juice
1 1/2 teaspoons cornstarch
8 lamb loin chops , trimmed of fat (about 1 1/2 pounds total)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon canola oil
1 shallot , minced
1/3 cup reduced-sodium beef broth
2 tablespoons cider vinegar
2 tablespoons mint jelly
2 tablespoons minced fresh mint , divided
Directions:
Preheat oven to 450°F. Combine apple juice and cornstarch in a small bowl; set aside. Sprinkle lamb chops with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and tent with foil. Place the skillet over medium-high heat (take care, the handle will still be hot). Add shallot and cook, stirring constantly, until browned and softened, about 1 minute. Add broth, vinegar and jelly and bring to a boil, whisking to dissolve the jelly. Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes. Stir the cornstarch mixture; add to the pan and bring to a simmer, stirring constantly, until the sauce is thickened, about 30 seconds. Remove from the heat and stir in half the mint along with any accumulated juices from the chops. Serve the chops topped with the sauce and the remaining mint.
Pork Tenderloin with Dijon Masala Sauce
By: KOALAGIRL, Pa.
Ingredients
2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Masala wine
1 tablespoon Dijon mustard
1 cup heavy cream
Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Masala, mustard, and cream, and cook until volume of liquid is reduced by half. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Almond-Crusted Pork Loin
By: lisalisa24, Pa.
Ingredients
Vegetable oil spray
6 ounces slivered California almonds (1-1/4 cups chopped)
2 medium garlic cloves, crushed
Salt and freshly ground pepper to taste
2 egg whites
1 1/2-pounds boneless pork loin
SALSA:
2 medium tomatoes, diced (about 2 cups)
1/2 cup diced red onion
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
Salt and freshly ground pepper to taste (optional)
Directions:
Preheat oven to 375°F. Line a roasting pan with foil and place a meat rack on the foil. Spray with vegetable oil spray. Coarsely grind almonds in a food processor. Mix almonds, garlic and salt and pepper to taste in a bowl. Set aside. Whip egg whites to form soft peaks. Remove visible fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again. Place pork on the rack and press any remaining almonds onto the pork. Roast 1 hour, or until a meat thermometer reads 160°F. Remove from oven and let rest for 15 minutes. Mix the salsa ingredients together. Taste for seasoning. Add salt and pepper if needed. Serve with pork. Yield: 4 servings (2 cups salsa).
Herb-Crusted Pork Rib Roast with Red Wine Sauce
By: fredtammstone54, Pa.
Ingredients
1 8-rib loin rib, center cut, chine bone off
Salt and pepper
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
4 tablespoons fresh rosemary, chopped
1 cup dry red wine
1/3 cup heavy cream
2 shallots, finely diced
6 tablespoons unsalted butter, (3/4 stick), cut into 10-12 pieces
Directions:
Preheat oven to 375° F. Trim rib bones of roast of all extra meat (this is called "frenching"; you can do it yourself or ask the butcher to do it for you). Season roast on all sides with salt, pepper, sage, thyme, and rosemary. Place roast, fat side up, in shallow roasting pan. Roast for 1 1/4-1 3/4 hours (about 18 minutes per pound), or until internal temperature reaches 155° F. Meanwhile, in a medium saucepan over medium-high heat, combine wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper. Cover to keep warm and set aside. Remove roast from oven and let rest 10 minutes. Cut between rib bones. Serve sauce at the table. Yield: 8 servings. Tip: Remember! A little pink is ok.
Apple & Herb Roasted Turkey
By: papabear, KY.
Ingredients
1/4 cup minced fresh sage
1/4 cup minced fresh rosemary
1 turkey (14 pounds)
1 medium apple, quartered
1 medium onion, halved
1 celery rib, halved
1/2 cup butter, melted
1/2 cup apple jelly, warmed
Directions:
Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks. Place breast side up on a rack in a roasting pan. Stuff turkey with apple, onion and celery. Brush with butter. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Brush with apple jelly. Cover and let stand for 15 minutes before removing toothpicks and carving. Yield: 14 servings.
Roast Turkey
By: marlinchrism, Pa.
Ingredients
1 turkey (12 to 14 pounds)
2 cups water
2-1/2 cups chicken broth, divided
1-1/2 cups orange juice, divided
4 tablespoons soy sauce, divided
1 tablespoon chicken bouillon granules
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
Orange Giblet Gravy:
3/4 cup chicken broth
1/4 cup orange juice
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1/4 teaspoon pepper
3 tablespoons cornstarch
1/2 cup water
Directions:
Place turkey on a greased rack in a roasting pan. Add water, giblets and neck to pan. Combine 1-1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. Combine bouillon, onion and garlic powder; sprinkle over turkey. Bake, uncovered, at 325° for 3-1/2 hours, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Remove giblets and neck when tender; set aside for gravy. Combine remaining broth, orange juice and soy sauce. Remove foil from turkey; pour broth mixture over turkey. Bake 30 minutes longer or until a meat thermometer reads 180°. For gravy, remove meat from neck and discard the bones. Chop giblets and neck meat; set aside. In a saucepan, combine 2 cups pan juices, broth, orange juice and Worcestershire sauce; mix well. Stir in thyme, sugar and pepper. Combine cornstarch and water until smooth. Whisk into broth mixture; bring to a boil. Cook and stir for 2 minutes. Stir in reserved giblets and neck meat. Carve turkey; serve with gravy. Yield: 8 servings.
Juicy Roast Turkey
By: Becky Ablert, In,
Ingredients
1/4 cup ground mustard
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1/2 teaspoon white vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 turkey (10 to 12 pounds)
1 medium onion, quartered
2 celery ribs, quartered lengthwise
Fresh parsley sprigs
2 bacon strips
1/4 cup butter, softened
Additional olive oil
2 cups chicken broth
1 cup water
Directions:
Combine the first six ingredients in a small bowl; stir to form a smooth paste. Brush over inside and outside of turkey. Cover or place in a 2-gal. resealable plastic bag; refrigerate for 1-24 hours. Place turkey on a rack in a large roasting pan. Place the onion, celery and parsley inside turkey cavity. Lay the bacon across breast. Spread butter between legs and body. Tie drumsticks together. Brush the turkey with oil. Pour broth and water into pan. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 185°, basting frequently. Remove from oven; discard bacon. Let stand 20 minutes before carving. Thicken pan juices for gravy if desired. Yield: 10-12 servings.
Seasoned Roast Turkey
By; lilmisspink, OH.
Ingredients
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons seasoned salt
1-1/2 teaspoons paprika
1 teaspoon ground ginger
3/4 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
1 turkey (13 to 15 pounds)
1/4 cup butter, melted
Directions:
In a small bowl, combine the first eight ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with butter. Sprinkle with herb mixture.
Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving. Yield: 13-15 servings.
Cranberry Beef Brisket
By: normajeand, NC.
Ingredients
1 beef brisket (4 to 5 pounds)
2 tablespoons canola oil
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup beef broth
1/2 cup red wine or additional beef broth
1 envelope onion soup mix
Directions:
In a large skillet, brown beef in oil on both sides. Transfer to a greased roasting pan. In a small bowl, combine the remaining ingredients; pour over beef. Cover and bake at 350° for 3-4 hours or until meat is tender. Strain cooking juices if desired to serve with meat. Yield: 10-12 servings.
Beef Tenderloin Roast
By: Margret pa;in, FL.
Ingredients
2 tablespoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 beef tenderloin roast (3-1/2 pounds)
1 cup beef broth
Directions:
In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, at 425° for 45 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef. Yield: 12 servings.
Marinated Beef Tenderloin
By: klm442, OH.
Ingredients
1 cup soy sauce
3/4 cup beef broth
1/2 cup olive oil
2 tablespoons red wine vinegar
4 to 5 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 bay leaf
1 beef tenderloin roast (3-1/2 to 4 pounds)
Directions:
In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large re-sealable plastic bag; add bay leaf and tenderloin. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting often with reserved marinade. let stand for 15 minutes before slicing. Yield: 6-8 servings.
Stuffed Beef Tenderloin
By: Lisa Duke, Canada.
Ingredients
1 beef tenderloin roast (3 pounds)
Celery salt, garlic powder and pepper to taste
1/4 pound sliced provolone cheese
6 cups fresh spinach
1/2 pound thinly sliced fully cooked ham
Directions:
Cut a lengthwise slit down the center of the tenderloin to within 3/4 in. of bottom; open tenderloin so it lies flat. Flatten to 1/2-in. thickness. Sprinkle with celery salt, garlic powder and pepper. Layer with cheese, spinach and ham; press down gently. Roll up, starting with a long side; secure with string. Sprinkle with additional celery salt, garlic powder and pepper. Place in a shallow baking pan. Bake, uncovered, at 400° until meat reaches desired doneness, about 35-40 minutes for medium (160°) and 45 minutes for well-done (170°). Let stand 10 minutes before slicing. Yield: 10-12 servings.
Peppered Beef Tenderloin
By: Susan MacFarlane, Ill.
Ingredients
3 tablespoons coarsely ground pepper
2 tablespoons olive oil
1 tablespoon grated lemon peel
1 teaspoon salt
2 garlic cloves, minced
1 beef tenderloin roast (3 to 4 pounds)
Directions:
Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan. Bake, uncovered, at 400° for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cover and let stand for 10 minutes before slicing. Yield: 10-12 servings.
Roasted Beef Tenderloin
By: Gary Lee, Pa.
Ingredients
1 beef tenderloin roast (3 pounds)
1/2 cup port wine or 1/2 cup beef broth and 1 tablespoon balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 tablespoons olive oil
4 to 5 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon hot pepper sauce
Directions:
Tie roast at 2-in. intervals with kitchen string. In a bowl, combine the remaining ingredients; mix well. Pour 3/4 cup marinade into a large re-sealable plastic bag; add the tenderloin. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from beef. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered at 425° for 45-60 minutes or until roast reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Transfer to warm platter. Let stand 10 minutes before slicing. Serve with remaining reserved marinade. Yield: 12 servings.
Desserts from Melody and Friends:
Pumpkin Pecan Cheesecake
By: Eleanor Johnson, Del.
Ingredients
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
1/3 cup packed brown sugar
2 eggs
3/4 cup pumpkin butter
1 (9 inch) prepared graham cracker crust
Directions:
Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside. Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust. Bake at 350 degrees F. for 40 minutes. Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.
Marbled Pumpkin Cheesecake
By: Renee, Mass.
Ingredients
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonful’s onto the top. Swirl with a knife to create a marbled effect. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Holiday Left-Over Sweet Potato Cake
By: MLYIN770, Ga.
Ingredients
1 3/4 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup beer
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan. Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
Sweet Potato Cheesecake
By: MRSWILDTHING, Fl.
Ingredients
1 cup all-purpose flour
1/4 cup white sugar
1 1/2 teaspoons lemon zest
1 1/2 teaspoons orange zest
1/2 cup butter, chilled
1/2 cup flaked coconut
1 egg yolk, beaten
1 tablespoon water
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cooked and mashed sweet potatoes
4 eggs
1/4 cup heavy cream
Directions:
Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a medium bowl, stir together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest. Cut in butter until mixture resembles coarse crumbs; stir in coconut. Mix together egg yolk and water; stir into flour mixture. Form dough into ball. Press slightly less than half the mixture onto the bottom of a 9 inch springform pan with the sides removed. Place on shallow baking sheet and bake for 15 minutes or until lightly browned. Let cool. Attach sides onto pan and press remaining mixture all the way up the sides of the pan; set aside. To Make Filling: In a large bowl, combine cream cheese, 3/4 cup sugar, 3 tablespoons flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, cinnamon and nutmeg. Beat until smooth. Blend in sweet potatoes and eggs. Stir in heavy cream. Pour mixture into prepared crust. Place pan in a shallow baking sheet. Bake in preheated oven for 65 to 70 minutes or until center of the pie is nearly set. Cool in pan on wire rack for 15 minutes. Using a small spatula or knife, loosen the crust from the sides of the pan; cool for an additional 30 minutes. Remove sides of the pan and allow pie to cool completely. Cover and refrigerate for at least 4 hours before serving.
Sweet Potato Pecan Pie
By: Lorrie Sterling, Ga.
Ingredients
1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 eggs
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cups light cream
3 tablespoons butter, softened
2/3 cup packed brown sugar
2/3 cup chopped pecans
Directions:
Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary. Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell. Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack. To make Caramelized Pecan Topping: Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
Pumpkin Crunch Cake
By: Nora LaCroix, VT.
Ingredients
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan. Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top. Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.
German Chocolate Christmas Cookies
By Catherine Newman, Pa.
Ingredients
2 cups sweetened, shredded coconut
1 1/2 cups chopped pecans
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup packed brown sugar
3/4 cup (1 1/2 sticks) salted butter, softened
1 large egg
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 ounces of semi-sweet chocolate, finely chopped or grated
Directions:
Heat the oven to 350 and grease 2 baking sheets or cover them with parchment paper. Spread the coconut and pecans on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 10 minutes, or until they are lightly browned. Set them aside to cool. Meanwhile, in a bowl, whisk together the flour, baking powder, and salt and set it aside. In the bowl of a standing mixer, on medium speed, beat together the brown sugar and the butter until light and fluffy, then beat in the egg, corn syrup, vanilla and almond extracts. Beat in the flour mixture, then use a rubber spatula to fold in the coconut, pecans, and chocolate. Drop the dough onto the baking sheets by the heaping tablespoonful, spacing them a few inches apart, and use a table knife to flatten them slightly. Bake one sheet at a time, in the upper third of the oven, for 7 to 10 minutes, until golden all over and lightly browned at the edges (you may want to reverse the sheet from front to back during baking to ensure even browning). Transfer the sheet to a wire rack and let stand a minute or two to let the cookies firm up, then transfer the cookies to the rack to cool.
Molasses Cookies
By: Eleanor B, Ct.
Ingredients
14 tablespoons butter, melted
2 cups sugar, divided
1/3 cup molasses
1 large egg, lightly beaten
2-1/2 cups all-purpose flour
1-1/4 teaspoons ground ginger
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
Directions:
Preheat the oven to 350 degrees. In a medium-size bowl, mix the melted butter, 1 cup of the sugar, and the molasses. Beat in the egg. In a separate bowl, mix the flour, ginger, cinnamon, baking soda, and salt. Gradually add to the butter mixture, stirring until a soft dough is formed. Shape the dough into 1-inch balls, then roll each ball in the remaining sugar. Bake on an ungreased baking sheet for 10 minutes.
Orange Gingerbread and Chocolate Chunk Cookies
By Anne Coleman, OH.
Ingredients
1 cup unsalted butter - softened
1 1/2 cups packed light brown sugar
1/2 cup dark molasses
2 large eggs
2 teaspoons orange zest
3 teaspoons milk
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
2 cups semi-sweet chocolate chunks
Directions:
Preheat oven to 350 degrees F. Beat together butter, sugar and zest until fluffy. Add eggs, one at a time until well combined. Stir in molasses and milk. Add flour, baking soda, salt and spices and stir well until a thick, smooth batter forms. Stir in chocolate chunks and drop dough by rounded teaspoonful onto greased baking sheets, 2 inches apart. Bake for 10 minutes, or until bottoms are very lightly browned - do not over bake. Cool on racks.
Maple Spice Cake with Caramel Frosting
By: Karen Dillman, RI.
Ingredients
1/4 pound butter, 1 stick
1 cup sugar
1/2 cup dark-brown sugar
4 extra large eggs
1/2 cup sour cream
1/2 cup pure maple syrup, grade B preferable
2 1/4 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon pure vanilla extract
Toasted pecans, optional
Frosting:
1/4 pound butter, 1 stick
1/2 cup brown sugar
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon cinnamon
2 cups powdered sugar, sifted
Directions:
Preheat oven to 350 degrees. Butter and flour (or use cooking spray for baking) two 8-inch round cake pans. Cream butter with sugars until light and fluffy. Beat in the eggs, then add the sour cream and maple syrup, beating thoroughly. Mix together the remaining ingredients and add to the first mixture, beating until just combined. Pour the batter into the pans and bake for about 30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Cool in the pans for 5 minutes, before turning out to cool on a rack. Frost with Caramel Cinnamon Frosting and top with toasted pecans. To make the frosting, melt the butter and brown sugar in a heavy saucepan over moderate heat, stirring constantly. Bring to a boil and boil for 2 minutes. Add cream, vanilla and cinnamon and mix well. Cool completely. When cool, beat in sugar until thick enough to spread. You will have enough to fill and top one 2 layer 8-inch cake. If you wish to frost the sides, double the recipe.
Pumpkin Spiral Cake with Cinnamon Cream Cheese Frosting
Ingredients
1/4 cup powdered sugar, to sprinkle on towel
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin spice
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon pure vanilla extract
Filling:
8 ounces cream cheese, softened
1 stick (8 tablespoons) butter, softened
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Directions:
Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch baking sheet. Place a sheet of parchment paper on it, then grease the top of that. Spread a large (non-terry cloth) dish towel on a table and sift powdered sugar over it. In a large bowl beat the sugar and eggs together until pale yellow, about 2 minutes. Mix in pumpkin puree and vanilla extract and beat until smooth. In another bowl, sift together flour, baking powder, baking soda, pumpkin pie spice and salt. Add flour mixture to the wet ingredients and mix to combine. Spread into prepared baking sheet and bake for 10 minutes, or until cake is cooked through. Remove from oven and immediately invert onto prepared dish towel. Remove parchment paper. Starting from the short end, carefully roll up the cake in the dish towel, and set on a rack to cool completely. Meanwhile make the filling. Mix together cream cheese and butter until light and fluffy. Add powdered sugar, vanilla and cinnamon and mix until thoroughly combined. When cake is cool, unroll it and spread it with the filling. Carefully roll cake back up without the towel, starting at the short end. Trim off the ends and refrigerate to firm up for at least one hour. Sprinkle with additional powdered sugar, slice and serve.
Christmas Plum Cake
By Catherine Newman, Pa.
Ingredients
1 stick butter (I use salted), softened
3/4 cup sugar (plus 1 teaspoon)
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
12 plums, halved and pitted
Whipped cream or vanilla ice cream for serving (optional)
Directions:
Heat the oven to 350. Use an electric mixer (if you have one) to cream together the butter and sugar -- or do this all by hand, which is fine. Now add the eggs, one at a time, beating well after each, and add the extracts too. Beat in the flour, which you've either sifted or whisked together with the baking powder and salt, and mix until the batter is well combined. (Note: the original recipe has you add the eggs and flour all together, and it turns out I am just too uptight to do it that way, which is good to know about myself). Now scrape the very stiff batter into your pan: I use a spring form pan that seems to be 9 1/2 inches across, but you could butter and flour a regular cake pan and use that, need be. Use a rubber spatula to even it out; it will make a very shallow layer, and that's fine. Now onto the plums, which you've already halved, right? Arrange the plum halves skin-side-up in a fancy concentric pattern around the cake. Or else willy-nilly, if you prefer. You will be tempted to put the cut side up because it looks prettier that way - but don't. You want all that lovely plum flesh to bake its juicy way right into your cake. Now sprinkle the cake with a teaspoon of sugar and pop it in the oven to bake until it looks nice and brown and doesn't jiggle anywhere when you, uh, jiggle it -- the recipe says an hour, but mine is always done after 45 minutes; if your pan is smaller (and your batter therefore deeper) it may take a bit longer. Serve with whipped cream or vanilla ice cream.
Christmas Sugar Cake
By: Denise Casson, RI.
Ingredients
1 package active dry yeast
1/2 cup warm water
1 cup plain mashed potatoes
1 cup sugar
1/2 cup butter
1 teaspoon salt
2 eggs, beaten
*6 cups flour
Brown sugar
Cinnamon
Butter
Directions:
Dissolve yeast in warm water and add a teaspoon of sugar. Once the yeast has "proved" itself (gotten bubbly), mix potatoes, sugar, butter, and salt in a large bowl. Add yeast mixture and stir well. Stir in eggs and enough flour to make a soft dough -- this can be as little as 5 cups or as much as 6 1/2 depending on the humidity the day you make the cakes. Cover the dough and let rise until doubled, about 2 hours. Turn dough onto a lightly floured surface and knead 5 minutes or until smooth and elastic. Divide dough in four equal pieces and roll or stretch out to fit into 9x9 greased pans. Cover and let rise again. When doubled, make indentations in the top of each cake about 1 inch apart with your fingers. Sprinkle each cake with brown sugar, about a 1/4 cup per cake, sprinkle with cinnamon, about 1/2 teaspoon per cake, and set small cubes of butter into the holes in each cake. Bake in a 375-degree F oven for 20 minutes or until golden brown.
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