Jean & Sam at Adventure Foods mailed this to me and I want to share it with you.... some good eats.
Chuck
**********************************************************
We wish you a Merry Christmas and a Happy New Year
love, Jean and Sam
Crème Divinity
Prep Time: 5 min
Total Time: 25 min
Makes: About 2 dozen pieces or 24 servings, 1 piece each
1-1/2 cups sugar
1/3 cup water
1/4 tsp. cream of tartar
Dash of salt
1 jar (7 oz.) JET-PUFFED Marshmallow Crème
1 tsp. vanilla
1 cup chopped PLANTERS Pecans
PLACE sugar, water, cream of tartar and salt in heavy 1-quart saucepan. (Do
not stir.) Bring to boil on high heat, without stirring, until candy
thermometer registers 248°F.
BEAT marshmallow crème and vanilla in small bowl with electric mixer on low
speed until well blended. Gradually add hot sugar syrup, beating at medium
speed until well blended. Beat on high speed 5 minutes or until mixture just
begins to lose its gloss and hold its shape when dropped from spoon. Stir in
pecans.
DROP teaspoonfuls of the marshmallow crème mixture onto sheets of wax paper.
Cool completely. Store in airtight container at room temperature.
CHRISTMAS EAGLE BRAND MILK FUDGE
Ingredients:
1 can condensed Eagle Brand milk
2 pkgs. chocolate chips
Preparation:
Melt chocolate in double boiler, stir in milk and mix well.
Cook in double boiler.
Be sure and leave in double boiler when spooning out on wax paper.
Let cool gradually.
MICROWAVE PEANUT BUTTER FUDGE
3 c. sugar
3/4 c. evaporated milk
1 stick butter
1 c. peanut butter
1 (7 oz.) jar marshmallow crème
1 tsp. vanilla
Mix first 3 ingredients in large microwave safe bowl. Cook in
microwave on high for 3 minutes. Remove and stir well. Return for 3
minutes. Total 9 minutes cooking time. Add remaining ingredients
and mix well. Pour into a butter pan. Chill and cut into squares.
Lane Cake
1 cup unsalted butter, softened
2 cups granulated sugar
3 1/4 cups sifted all-purpose flour
2 tsp. baking powder
1 cup milk
1 tsp. vanilla extract
8 egg whites, beaten until stiff but still moist
1/2 cup unsalted butter, softened
1 cup granulated sugar
8 egg yolks, beaten
1 cup golden raisins, chopped
1 cup pecans, chopped
1 tsp. vanilla extract
2 1/2 cups granulated sugar
1/8 tsp. salt
1/3 cup light corn syrup
2/3 cup water
2 egg whites
1 tsp. vanilla extract
Preheat oven to 350. Grease and flour 3 9-inch round cake pans.
Line pan bottoms with waxed paper; grease waxed paper. In a large
bowl, cream butter; gradually add sugar and beat until light and
very well blended. Sift part of flour and baking powder into batter;
mix until well blended. Alternately, add milk and vanilla with
remaining flour, mixing after each addition. Carefully fold in
beaten egg whites. Divide batter evenly among prepared pans. Bake
in preheated oven about 30 minutes or until golden and pick inserted
into center comes out clean. Cool in pans on a wire rack 10 minutes.
Turn out of pan, remove waxed paper, and cool completely on the
racks. Prepare the filling and frosting. Spread top of 1 layer with
filling. Place second layer on top-spread with filling. Place third
layer on top. Frost sides and top of cake with warm frosting. Makes
1 ( 9") 3 layer cake.
In top of double boiler, cream butter and sugar until well blended.
Beat in egg yolks. Cook over simmering water, stirring constantly,
until thick. Remove from heat and stir in raisins, pecans and
vanilla. Cool to room temperature.
In a medium size saucepan, combine sugar, corn syrup, water and
salt. Boil over medium heat, without stirring, until mixture reaches
225:F. Immediately, using electric mixer, beat egg whites until
stiff in a large bowl. When syrup reaches 240:F. remove from heat.
Slowly pour syrup in a steady stream oven stiffly beaten whites,
continuing to beat egg whites at a high speed until frosting is
glossy. Beat at medium speed until frosting is stiff enough to hold
peaks; beat in vanilla. Use while frosting is still warm and easy
to spread.
If cake is not to be served the same day it is assembled, cover
loosely with foil or waxed paper. Store at room temperature up to
2 days.
JAPANESE FRUIT CAKE
Ingredients :
4 eggs
1 c. butter
2 tsp. baking powder
2 c. sugar
3 c. flour
1 c. buttermilk
FILLING:
1 grated coconut and juice
2 c. sugar
1 heaping tbsp. flour
2 grated oranges
2 grated apples
Preparation :
Bake in 3 layers, 2 plain and for the third layer, add 3 teaspoon
mixed spices and 1 cup nuts or raisins. Cook until thick and add 1
cup nuts and one large can crushed pineapple.
----------------------------------
JAPANESE FRUIT CAKE
Ingredients :
1 c. butter
2 c. sugar
4 eggs
3 c. flour, sifted
Cinnamon and allspice
1 c. milk
1 tsp. baking powder
1 tsp. vanilla
1 c. candied cherries
1 c. nuts
FILLING:
1 (#2) can crushed pineapple
2 1/2 c. pineapple juice
2 lemons, juice and rind
1/2 c. sugar
3 tbsp. flour or cornstarch
Preparation :
Cream sugar, add eggs, one at a time and beat well until fluffy.
Add baking powder to flour and vanilla to milk. Combine all
ingredients, alternating flour and milk. Divide the batter in half.
To one portion, add chopped nuts and candied cherries. Bake in 2
(9-inch) layers at 350 degrees for 25 minutes. To remaining batter,
add 2 teaspoons cinnamon, 1 teaspoon allspice, 1 cup candied
pineapple (1/2 cup citron, optional). May use raisins (scalded).
Bake in 2 layers at 350 degrees for 25 minutes. (There will be 2
white and 2 dark layers.) Mix well and cook until thick enough to
spread. Spread each layer alternating white layer and dark layer.
Spread remaining filling on top and sides. Sprinkle with 1 cup
grated coconut (fresh is best). Decorate with pecan halves, green
and red cherries. This recipe is 32 years old. It freezes well and
will keep in definitely in refrigerator where it must be stored
because of the coconut.
CHRISTMAS JELL-O
2 (3 oz.) pkgs. cherry Jell-O
2 c. boiling water
1/2 c. cold water
1 lb. raw cranberries
1/2 orange with rind
1 apple
1 sm. can crushed pineapple, drained
2 c. sugar
1/2 c. nuts, chopped
Make Jell-O according to instructions. Grind cranberries, orange
with rind and apple. Combine all ingredients and chill to set.
CHRISTMAS SWEET POTATO CASSEROLE
3 c. cooked mashed sweet potatoes
2 eggs
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 stick butter, softened
1 tsp. vanilla extract
1 c. light packed brown sugar
1/2 c. flour
1 c. finely chopped pecans
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2
stick butter and vanilla. In another bowl add brown sugar, flour,
nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato
mixture. Save 1/2 nut and flour mixture for topping. Place in
baking dish and add topping. Bake 350 degrees for 1/2 hour.
Dill Bread Rolls
1/2 c. warm water
2 pkg. yeast
4 tsp. brown sugar
2 c. large curd creamed cottage cheese
1/4 c. butter, melted
2 tsp. dried dillweed
2 eggs
1 T. salt
1/2 tsp. baking soda
5 c. flour
2 more eggs
2 T. milk
Combine 1/2 c. warm milk, yeast and sugar in a large bowl; whisk until
blended. Let stand until foamy, about 10 minutes. Generously grease another
bowl; set aside.
Mix cottage cheese, butter, dill, 2 eggs, salt and baking soda in the food
processor until smooth. Add to yeast, blending well. Stir in 1 c. flour; mix
thoroughly. Gradually add remaining flour, mixing until dough comes away
from sides of bowl. Turn dough out onto lightly floured board, and knead
until smooth and elastic. Transfer to greased bowl, turning to coat all
surfaces. Cover and let stand in warm area until doubled, about 1 1/2 hr.
Generously grease baking sheets. Punch dough down, then turn out onto
lightly floured surface. If dough feels sticky, knead again with a little
flour. Divide dough into 3 equal portions. Working quickly (dough is very
active), break off small walnut-sized pieces of dough from each portion and
shape into balls. Arrange side by side on prepared baking sheet. Beat last 2
eggs with 2 T. milk; brush this lightly on top of rolls. Let rise 15-20
minutes.
Preheat oven to 350F. Bake 5 minutes, brush with more of the egg mixture.
Repeat. Then continue baking, watching carefully and covering loosely with
foil in rolls brown too quickly. Transfer to rack and let cool.
Variation: Form rolls in shape of two grape clusters, using some of the
dough to form stems and leaves for decoration. Brush and bake as above.
Baked Glazed Ham
Ingredients:
2 tbsp. sugar
1 tbsp. chili powder
1 tbsp. paprika
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 6-7 pounds fully cooked -bone-in smoked ham
Glaze:
1/4 cup plum or peach preserves
2 tbsp. orange juice
Instructions:
Heat oven to 375 degrees. Combine sugar, chili powder, paprika, cumin,
cinnamon and cloves
in small bowl. Score top and sides of ham with knife in a crisscross
pattern. Sprinkle with spice mixture. Place ham in a 17x11-inch roasting
pan.
Bake 1 1/2 to 2 hours until instant-read thermometer in center registers
140. (After 1 hour, cover ham loosely with foil to prevent over-browning).
Combine preserves and orange juice in small
cup. Uncover ham; brush with preserves. Bake 5 minutes more. Let stand 15
minutes.
Makes 8 to 12 servings
Waldorf Salad
2 c. diced apples
1 c. chopped celery
1/2 c. Chopped walnuts or pecans
1/4 c. real mayonnaise
1 T. sugar
1/2 tsp. lemon juice
1/8 tsp. Salt
1/2 c. heavy cream, whipped
Combine apples, celery and nuts. Blend sugar, mayonnaise, lemon juice and
salt. Fold in whipped cream. Fold this mixture into the apple mixture; chill
well.
Serves 6.
Another version: add 2 c. miniature marshmallows to the mixture.
Wild Rice with Cranberries and Caramelized Onions
2 c. chicken broth
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter or margarine
3 medium onions, sliced into thin wedges
2 teaspoon brown sugar
1 cup Craisins(r) Sweetened Dried Cranberries
1/2 teaspoon finely grated orange zest
Combine chicken broth and both rices in a medium saucepan. Bring to a boil
over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or
until rice is tender and the liquid is absorbed. Meanwhile, melt butter in a
medium skillet over medium-high heat. Add onions and brown sugar.
Cook 6 minutes or until liquid is absorbed and onions are soft and
translucent. Reduce heat to low. Slowly cook onions, stirring often for 25
minutes or until they are caramel color. Stir in dried cranberries. Cover
and cook over low heat for 10 minutes or until cranberries swell. Gently
fold cranberry mixture and orange zest into cooked rice. Makes 4 to 6
servings.
I hope that you all have a wonderful Christmas .
Jean
Chuck
**********************************************************
We wish you a Merry Christmas and a Happy New Year
love, Jean and Sam
Crème Divinity
Prep Time: 5 min
Total Time: 25 min
Makes: About 2 dozen pieces or 24 servings, 1 piece each
1-1/2 cups sugar
1/3 cup water
1/4 tsp. cream of tartar
Dash of salt
1 jar (7 oz.) JET-PUFFED Marshmallow Crème
1 tsp. vanilla
1 cup chopped PLANTERS Pecans
PLACE sugar, water, cream of tartar and salt in heavy 1-quart saucepan. (Do
not stir.) Bring to boil on high heat, without stirring, until candy
thermometer registers 248°F.
BEAT marshmallow crème and vanilla in small bowl with electric mixer on low
speed until well blended. Gradually add hot sugar syrup, beating at medium
speed until well blended. Beat on high speed 5 minutes or until mixture just
begins to lose its gloss and hold its shape when dropped from spoon. Stir in
pecans.
DROP teaspoonfuls of the marshmallow crème mixture onto sheets of wax paper.
Cool completely. Store in airtight container at room temperature.
CHRISTMAS EAGLE BRAND MILK FUDGE
Ingredients:
1 can condensed Eagle Brand milk
2 pkgs. chocolate chips
Preparation:
Melt chocolate in double boiler, stir in milk and mix well.
Cook in double boiler.
Be sure and leave in double boiler when spooning out on wax paper.
Let cool gradually.
MICROWAVE PEANUT BUTTER FUDGE
3 c. sugar
3/4 c. evaporated milk
1 stick butter
1 c. peanut butter
1 (7 oz.) jar marshmallow crème
1 tsp. vanilla
Mix first 3 ingredients in large microwave safe bowl. Cook in
microwave on high for 3 minutes. Remove and stir well. Return for 3
minutes. Total 9 minutes cooking time. Add remaining ingredients
and mix well. Pour into a butter pan. Chill and cut into squares.
Lane Cake
1 cup unsalted butter, softened
2 cups granulated sugar
3 1/4 cups sifted all-purpose flour
2 tsp. baking powder
1 cup milk
1 tsp. vanilla extract
8 egg whites, beaten until stiff but still moist
1/2 cup unsalted butter, softened
1 cup granulated sugar
8 egg yolks, beaten
1 cup golden raisins, chopped
1 cup pecans, chopped
1 tsp. vanilla extract
2 1/2 cups granulated sugar
1/8 tsp. salt
1/3 cup light corn syrup
2/3 cup water
2 egg whites
1 tsp. vanilla extract
Preheat oven to 350. Grease and flour 3 9-inch round cake pans.
Line pan bottoms with waxed paper; grease waxed paper. In a large
bowl, cream butter; gradually add sugar and beat until light and
very well blended. Sift part of flour and baking powder into batter;
mix until well blended. Alternately, add milk and vanilla with
remaining flour, mixing after each addition. Carefully fold in
beaten egg whites. Divide batter evenly among prepared pans. Bake
in preheated oven about 30 minutes or until golden and pick inserted
into center comes out clean. Cool in pans on a wire rack 10 minutes.
Turn out of pan, remove waxed paper, and cool completely on the
racks. Prepare the filling and frosting. Spread top of 1 layer with
filling. Place second layer on top-spread with filling. Place third
layer on top. Frost sides and top of cake with warm frosting. Makes
1 ( 9") 3 layer cake.
In top of double boiler, cream butter and sugar until well blended.
Beat in egg yolks. Cook over simmering water, stirring constantly,
until thick. Remove from heat and stir in raisins, pecans and
vanilla. Cool to room temperature.
In a medium size saucepan, combine sugar, corn syrup, water and
salt. Boil over medium heat, without stirring, until mixture reaches
225:F. Immediately, using electric mixer, beat egg whites until
stiff in a large bowl. When syrup reaches 240:F. remove from heat.
Slowly pour syrup in a steady stream oven stiffly beaten whites,
continuing to beat egg whites at a high speed until frosting is
glossy. Beat at medium speed until frosting is stiff enough to hold
peaks; beat in vanilla. Use while frosting is still warm and easy
to spread.
If cake is not to be served the same day it is assembled, cover
loosely with foil or waxed paper. Store at room temperature up to
2 days.
JAPANESE FRUIT CAKE
Ingredients :
4 eggs
1 c. butter
2 tsp. baking powder
2 c. sugar
3 c. flour
1 c. buttermilk
FILLING:
1 grated coconut and juice
2 c. sugar
1 heaping tbsp. flour
2 grated oranges
2 grated apples
Preparation :
Bake in 3 layers, 2 plain and for the third layer, add 3 teaspoon
mixed spices and 1 cup nuts or raisins. Cook until thick and add 1
cup nuts and one large can crushed pineapple.
----------------------------------
JAPANESE FRUIT CAKE
Ingredients :
1 c. butter
2 c. sugar
4 eggs
3 c. flour, sifted
Cinnamon and allspice
1 c. milk
1 tsp. baking powder
1 tsp. vanilla
1 c. candied cherries
1 c. nuts
FILLING:
1 (#2) can crushed pineapple
2 1/2 c. pineapple juice
2 lemons, juice and rind
1/2 c. sugar
3 tbsp. flour or cornstarch
Preparation :
Cream sugar, add eggs, one at a time and beat well until fluffy.
Add baking powder to flour and vanilla to milk. Combine all
ingredients, alternating flour and milk. Divide the batter in half.
To one portion, add chopped nuts and candied cherries. Bake in 2
(9-inch) layers at 350 degrees for 25 minutes. To remaining batter,
add 2 teaspoons cinnamon, 1 teaspoon allspice, 1 cup candied
pineapple (1/2 cup citron, optional). May use raisins (scalded).
Bake in 2 layers at 350 degrees for 25 minutes. (There will be 2
white and 2 dark layers.) Mix well and cook until thick enough to
spread. Spread each layer alternating white layer and dark layer.
Spread remaining filling on top and sides. Sprinkle with 1 cup
grated coconut (fresh is best). Decorate with pecan halves, green
and red cherries. This recipe is 32 years old. It freezes well and
will keep in definitely in refrigerator where it must be stored
because of the coconut.
CHRISTMAS JELL-O
2 (3 oz.) pkgs. cherry Jell-O
2 c. boiling water
1/2 c. cold water
1 lb. raw cranberries
1/2 orange with rind
1 apple
1 sm. can crushed pineapple, drained
2 c. sugar
1/2 c. nuts, chopped
Make Jell-O according to instructions. Grind cranberries, orange
with rind and apple. Combine all ingredients and chill to set.
CHRISTMAS SWEET POTATO CASSEROLE
3 c. cooked mashed sweet potatoes
2 eggs
1 c. sugar
1/2 c. milk
1/2 tsp. salt
1 stick butter, softened
1 tsp. vanilla extract
1 c. light packed brown sugar
1/2 c. flour
1 c. finely chopped pecans
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2
stick butter and vanilla. In another bowl add brown sugar, flour,
nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato
mixture. Save 1/2 nut and flour mixture for topping. Place in
baking dish and add topping. Bake 350 degrees for 1/2 hour.
Dill Bread Rolls
1/2 c. warm water
2 pkg. yeast
4 tsp. brown sugar
2 c. large curd creamed cottage cheese
1/4 c. butter, melted
2 tsp. dried dillweed
2 eggs
1 T. salt
1/2 tsp. baking soda
5 c. flour
2 more eggs
2 T. milk
Combine 1/2 c. warm milk, yeast and sugar in a large bowl; whisk until
blended. Let stand until foamy, about 10 minutes. Generously grease another
bowl; set aside.
Mix cottage cheese, butter, dill, 2 eggs, salt and baking soda in the food
processor until smooth. Add to yeast, blending well. Stir in 1 c. flour; mix
thoroughly. Gradually add remaining flour, mixing until dough comes away
from sides of bowl. Turn dough out onto lightly floured board, and knead
until smooth and elastic. Transfer to greased bowl, turning to coat all
surfaces. Cover and let stand in warm area until doubled, about 1 1/2 hr.
Generously grease baking sheets. Punch dough down, then turn out onto
lightly floured surface. If dough feels sticky, knead again with a little
flour. Divide dough into 3 equal portions. Working quickly (dough is very
active), break off small walnut-sized pieces of dough from each portion and
shape into balls. Arrange side by side on prepared baking sheet. Beat last 2
eggs with 2 T. milk; brush this lightly on top of rolls. Let rise 15-20
minutes.
Preheat oven to 350F. Bake 5 minutes, brush with more of the egg mixture.
Repeat. Then continue baking, watching carefully and covering loosely with
foil in rolls brown too quickly. Transfer to rack and let cool.
Variation: Form rolls in shape of two grape clusters, using some of the
dough to form stems and leaves for decoration. Brush and bake as above.
Baked Glazed Ham
Ingredients:
2 tbsp. sugar
1 tbsp. chili powder
1 tbsp. paprika
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 6-7 pounds fully cooked -bone-in smoked ham
Glaze:
1/4 cup plum or peach preserves
2 tbsp. orange juice
Instructions:
Heat oven to 375 degrees. Combine sugar, chili powder, paprika, cumin,
cinnamon and cloves
in small bowl. Score top and sides of ham with knife in a crisscross
pattern. Sprinkle with spice mixture. Place ham in a 17x11-inch roasting
pan.
Bake 1 1/2 to 2 hours until instant-read thermometer in center registers
140. (After 1 hour, cover ham loosely with foil to prevent over-browning).
Combine preserves and orange juice in small
cup. Uncover ham; brush with preserves. Bake 5 minutes more. Let stand 15
minutes.
Makes 8 to 12 servings
Waldorf Salad
2 c. diced apples
1 c. chopped celery
1/2 c. Chopped walnuts or pecans
1/4 c. real mayonnaise
1 T. sugar
1/2 tsp. lemon juice
1/8 tsp. Salt
1/2 c. heavy cream, whipped
Combine apples, celery and nuts. Blend sugar, mayonnaise, lemon juice and
salt. Fold in whipped cream. Fold this mixture into the apple mixture; chill
well.
Serves 6.
Another version: add 2 c. miniature marshmallows to the mixture.
Wild Rice with Cranberries and Caramelized Onions
2 c. chicken broth
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter or margarine
3 medium onions, sliced into thin wedges
2 teaspoon brown sugar
1 cup Craisins(r) Sweetened Dried Cranberries
1/2 teaspoon finely grated orange zest
Combine chicken broth and both rices in a medium saucepan. Bring to a boil
over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or
until rice is tender and the liquid is absorbed. Meanwhile, melt butter in a
medium skillet over medium-high heat. Add onions and brown sugar.
Cook 6 minutes or until liquid is absorbed and onions are soft and
translucent. Reduce heat to low. Slowly cook onions, stirring often for 25
minutes or until they are caramel color. Stir in dried cranberries. Cover
and cook over low heat for 10 minutes or until cranberries swell. Gently
fold cranberry mixture and orange zest into cooked rice. Makes 4 to 6
servings.
I hope that you all have a wonderful Christmas .
Jean