Yule

Latkes 6 Medium raw Potatoes 2 Eggs, Beaten 1/2 tsp. Salt 1/8 scant tsp. Pepper 1/4 Cup dried Onions 1/4 tsp. Baking Powder Vegetable oil Grate the potatoes. Rinse with cool water in a colander for five monutes to remove excess starch. Shake periodically and swish them around a bit. Drain well.Meanwhile, combine all other ingredients in a seperate bowl (except oil). Put about 1/8th of an inch of oil in the bottom of a large skillet and heat. Combine the potatoes with other ingredients in the bowl and mix well. Form into small patties and fry in the oil on both sides until golden brown. Serve with sour cream, cream cheese or apple sauce. Easy Popcorn Balls 8 c. popped popcorn, 2/3 c. light corn syrup, 2/3 c. granulated sugar, 1/2 tsp. salt Combine the corn syrup, sugar and salt in a large kettle and heat on medium heat while stirring until dissolved. Add the popcorn to the kettle and toss. Cook for an additional 5 minutes until mixture becomes very sticky. Remove from heat. Shape popcorn into balls with clean hands and cool. Wrap the balls in plastic wrap and seal tightly with a twister. Eggnog 12 Large Eggs 1 ¼ Cups Sugar ½ teaspoon salt 2 Quarts milk, scalded 1 cup dark rum (or 1 Tblsp rum extract) 2 Tablespoons Vanilla 1 Teaspoon Nutmeg 1 cup heavy whipping cream In large saucepan, beat eggs, sugar and salt with a whisk until well blended. Gradually stir in one quart milk and cook over low heat until it turns into a custard and coats the back of the spoon (about 2 minutes) do not boil. Pour custard into a large bowl. Stir in rum, vanilla, nutmeg, and remaining milk. Cover and chill at least 3 hours. Gently fold whipping cream into custard mixture. If mixture separates, just stir or shake it up. Serve cold with a sprinkle of nutmeg.

Wassail 2 pint brown ale 1/2 pint dry sherry or dry white wine 3 ounces sugar 3-4 apples 1/2 lemon 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg Preheat oven to 350 degrees. Wash, peel and core apples, place apples, sugar, and 4 tbs brown ale into glass baking dish. Bake 25-30 minutes or until apples are tender. Peel lemon only removing the bright outer layer (only need the peel). Remove apples and juices from oven. Set a large pot on the stove. Mix all other ingredients and simmer gently over low flame for 10-15 minutes. Add apples and juices. Serve immediately. Non-Alcoholic Wassail 1 gallon apple cider 1 gallon orange juice 1 pint cranberry juice 24 Allspice berries 4 cinnamon sticks 36 whole cloves 1 orange, sliced 1 cup brown sugar Press cloves into orange, combine all ingredients in pot. Boil over high heat for 5-7 minutes. Reduce heat and simmer 45-60 minutess.

Plum Pudding This pudding can and should be made well in advance of the holiday. It mellows with age. Everyone in the family should stir it for luck Fruit Mixture (To be made 4 days ahead) 1 pound seedless raisins 1 pound sultana raisins 1/2 pound currants 1 cup thinly sliced citron 1 cup chopped candied peel 1 teaspoon cinnamon 1/2 teaspoon mace 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 teaspoon freshly ground black pepper 1 pound finely chopped suet - powdery fine 1 1/4 cups cognac Pudding 1 1/4 pounds (approximately) fresh bread crumbs 1 cup scalded milk 1 cup sherry or port 12 eggs, well beaten 1 cup sugar 1 teaspoon salt Cognac Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day. Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place. To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce. Serves 12 each To make hard sauce- Beating butter, sugar and brandy, run or whiskey together until smooth and creamy. The sugar can be confectioners', granulated or brown.

Rice Pudding 1/2 cup uncooked regular rice 1 cup water 1/2 cup sugar 1 Tablespoon cornstarch dash salt 2 eggs, separated 2-1/2 cups milk 1 Tablespoon lemon juice 1/2 cup raisins 1/4 cup sugar In a medium saucepan, stir together rice and water. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 15 minutes without removing cover or stirring. All water should be absorbed. Heat oven to 350 degrees. In mixing bowl, mix 1/2 cup sugar, cornstarch and salt. Beat egg yolks slightly. Add yolks and milk to sugar mixture; beat with rotary beater. Stir in cooked rice, lemon juice and raisins. Pour into ungreased 1-1/2 quart casserole. Place in pan of very hot water (1 inch deep). Bake about 1-1/2 hours, stirring occasionally or until pudding is creamy and most of the liquid is absorbed. Remove casserole from oven, but not from pan of hot water. Increase oven temperature to 400 degrees. Beat egg whites until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Drop by spoonfuls onto pudding. Bake 8 to 10 minutes or until meringue is golden brown. Serve warm. Serves: 6 to 8.

Gingerbread Cookies 1 cup butter 2/3 cup brown sugar 1/3 cup light corn syrup 2/3 cup honey 1 teasp grated lemon rind 1 teasp vanilla extract 1 teasp ground ginger 1/2 teasp ground cloves 1 teasp ground cinnamon 1 teasp salt 1 teasp baking soda 4 1/2 cups flour Cream butter and sugar. Add syrup, honey, lemon rind & vanilla, spices, salt & soda. Add enough flour to make soft dough. Chill until firm enough to roll. Set oven to 350 degrees. Grease & flour baking sheets. On floured cloth roll dough 1/8 inch thick. Cut shapes with cookie cutters. Bake 8 min or until puffed and dry. Cool on a rack and decorate with colored icing.

More Gingerbread Cookies 1 Cup Brown Sugar, packed 1 Cup Dark Molasses 3/4 Cup Shortening 1/4 Cup butter or margarine 4 Cups Flour 2 Eggs, slightly beaten 2 tsp. Cinnamon 3/4 tsp. Powdered Cloves 1/8 tsp. Allspice 4 tsp. Ginger 1 1/2 tsp. Baking Soda Preheat oven to 350 degrees F. Mix all ingredients except the flour. Add the flour slowly, mixing each additionthoroughly. The dough should be slightly stiff. If the mixture seems too dry, add a teaspoon or two of water; if too wet, add more flour. Roll out the dough on a floured cutting board to about a 1/4-inch thickness. Shape with cookie cutters. Place these on a lightly greased cookie sheet and bake for 10 minutes or until done. Transfer the cookies to wax paper to cool. . Makes about 3 dozen medium-sized cookies

Icing for Gingerbread 1 1/2 cup sifted confectioner's sugar 1 egg white 1 teasp lemon juice a few drops of vanilla extract various food colorings (Collect flavored extracts and food colorings and get creative) Beat everything but the colors and extracts until the icing peaks. If necessary add more sugan and egg white. Divide into separate bowls for each of the different colors and extracts...have fun!

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