Kitchen Delights 12/27/18
December 13, 2018
This time of year, each day I plan what I need to do. Getting ready for Christmas is a big deal at the Dixon house. Yesterday I baked all day, four different kinds of cookies; two of the kinds needed frosting. I didn’t get the one kind frosted. So, this morning, that was my plan; to frost those cookies that I didn’t get frosted. But first, I’m going to open some packages that came in the mail. To open these well-wrapped packages, I had to use my handy sharp scissors. As I was doing this, I cut myself, so it was bleeding like crazy. So, I guess, I won’t be frosting cookies today.
Plan two, I’m going to do some major cleaning, because Friday and Monday I’m having friends over.
6 bacon strips, cut into 1/2-inch pieces
2 c. frozen shredded hash browns, thawed
1 c. chopped broccoli
1/2 c. chopped green pepper
1/4 c. chopped red onion
3 T. water
1 tsp. dry mustard
1/2 tsp. dried rosemary, crushed
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 c. shredded Cheddar cheese
In a skillet, brown bacon until crisp. Drain, reserving 2 tablespoons drippings in skillet. Use slotted spoon to remove bacon to paper toweling.
To the skillet, add hash browns, broccoli, green pepper and onion. Cover and cook over low heat until hash browns are golden and vegetables are tender. Remove from heat and set aside.
Beat eggs, water, dry mustard, rosemary, salt and pepper. Grease a 1-1/2 quart casserole, add the cooked vegetable mixture, bacon, and pour egg mixture over. Top with cheese. Bake at 350 degrees for 30 minutes.
Yield: 8 servings
Special Fruit Bowl
2 c. water
1-1/2 c. sugar
1/3 c. lime or lemon juice
1 tsp. anise extract, opt.
1/4 tsp. salt
3 oranges, peeled & sectioned
2 pink grapefruit, peeled & sectioned
3 apples, sliced
1 qt. strawberries, halved
1/2 lb. red grapes
1/2 lb. green grapes
20 oz. can pineapple chunks, drained
In a saucepan, combine water, sugar, lime juice, anise and salt. Bring to a boil over medium heat; cook for 20 minutes, stirring occasionally. Remove from heat; cool. Pour into a container and chill overnight or 6 hours.
Combine fruit in a large bowl; pour the chilled syrup over. Toss to coat fruit. Chill until ready to serve.
Yield: 16 servings
2 pkgs. (1/4 oz. ea.) active dry yeast
1/2 c. plus 1 tsp. sugar, divided
1/2 c. warm water (110-115 degrees)
3/4 c. warm milk (110-115 degrees)
1/2 c. butter, softened
1 tsp. salt
1 tsp. cardamon or nutmeg
1 tsp. cinnamon
5-1/2 to 6 c. flour
1-1/2 c. fruit cake fruits or chopped candied cherries
1 c. golden raisins
In a mixing bowl, dissolve yeast with 1 teaspoon sugar in warm water; let stand 4-5 minutes. Add milk, butter, egg, salt and spices. Add in 2-1/2 cups of the flour and remaining sugar. Beat until smooth. Stir in fruits, raisins and enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place, until doubled, about 1-1/2 hours.
Punch dough down; shape into two loaves. Place in two 8x4x2 inch loaf pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 350 degrees for 30-35 minutes, or until golden brown. Brush tops of breads with butter. Remove from pans, place on cooling racks. If you like a glaze on top, don’t brush with butter.
1 c. powdered sugar
1 T. melted butter
1 T. milk
1/2 tsp. almond extract
Combine ingredients. Spread on top of breads. Decorate with cut-up glazed red and green cherries.
You can tell this is an old recipe by its name! It’s fast and easy to make.
14 oz. can sweetened condensed milk
16 oz. pkg. miniature marshmallows
16 oz. box graham crackers, crushed to fine crumbs
4 c. chopped pecans
1 (3.5 oz.) pkg. flake coconut (1-1/3 c.)
16 oz. pkg. chopped dates
16 oz. jar maraschino cherries, well drained, cut up
1/2 c. bourbon or apple juice
Spray 10 mini loaf pans with cooking spray. In a large Pyrex® bowl, place sweetened condensed milk and marshmallows. Cook in microwave for 1-1/2 minutes, until marshmallows are melted. Stir in the graham cracker crumbs, pecans, coconut, dates and cherries; mix well. Stir in the bourbon, mixing in. If it’s hard to get mixed well, mix with your hands.
Scoop the mixture into the prepared pans; press down firmly to mold into shape. Cover with plastic wrap. Refrigerate for 2 days.
Great to use the little foil pans, just wrap in plastic wrap. Tie a ribbon around, give to your friends for gifts.
Quick & Easy Chocolate Cookies
2 chocolate cake mixes
4 eggs, lightly beaten
2/3 c. vegetable oil
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large mixing bowl, combine the cake mixes, eggs and oil. Beat with an electric mixer on low speed, until completely combined. The batter will be very stiff.
Pinch off pieces of dough, roll into 1-inch balls. Place 1 inch apart on the lined cookie sheets. Flatten slightly with finger tips. Bake for 8 minutes. Remove immediately with a spatula. Cool.
8 oz. pkg. cream cheese, softened
3 c. powdered sugar
3/4 tsp. vanilla
Cream the cream cheese and powdered sugar until smooth and creamy. Stir in the vanilla. Spread frosting on the flat side of the cookies. Sandwich together with another cookie.
Yield: 4 dozen
• One cup cream whipped, yields 2 cups whipped cream. Whipping cream and heavy cream are the same. Do not confuse with half and half cream.
• Use 1/4 cup sugar to 1 cup whipping cream in most recipes. If it’s too sweet, use less sugar.
• To remove nut-meats, whole from the shell, soak the uncracked nuts overnight in salted water before cracking.
• When measuring sticky things like syrup, honey or jelly, spray the measuring cup with cooking spray.
“As the year comes to a close, we look back to the changes in our life. Now, it’s a New Year, and we look ahead: to face life’s changes, look to the unchanging God.”