Colette Thomas, Carole Cover, Pat Lenczewski, Karyn Thomas

Cookie Exchange .............................................................................3

Raspberry-Truffle Brownies .........................................................................................................3

Walnut & Chocolate Chip Bars .......................................................................................................3

Rugelach ............................................................................................................................................4

Cranberry Layer Bars .....................................................................................................................4

Oreo Truffles ..................................................................................................................................5

Lemon Bon Bons................................................................................................................................5

Sandies ..............................................................................................................................................6

Italian Donuts ..................................................................................................................................6

Salted Caramel-Pecan Bars ............................................................................................................6

Frosted Nutmeg Logs .....................................................................................................................7

Hershey’s Secret Kisses Cookies ..................................................................................................8

Lemon Cloud Cookies .......................................................................................................................8

Almond Poppy Tea Cookies .............................................................................................................9

Chocolate Transfer Cookies......................................................................................................... 10

Cinnamon-Almond Cookies ............................................................................................................ 10

Chai Shortbread ............................................................................................................................ 11

Mixed Fruit and Nut Cookies ....................................................................................................... 12

Holiday Fruit Drops ....................................................................................................................... 12

Luncheon Recipes – Colette Thomas December 18, 2010 ............................... 14

Warm Cranberry Wassail ............................................................................................................. 14

Old-fashioned Fruit Compote ...................................................................................................... 14

Special Occasion Salad ................................................................................................................. 14

Banana-Chocolate Chip Bread ...................................................................................................... 15

Apple Cheddar Bread .................................................................................................................... 15

Cranberry Orange Nut Bread ...................................................................................................... 16

2

Yorkshire Pudding .......................................................................................................................... 16

Cornish Pasties ............................................................................................................................... 17

Standing Rib Roast .................................................................................................................... 17

House Seasoning ........................................................................................................................ 17

Short-crust Pastry .................................................................................................................... 17

Pasty Filling................................................................................................................................. 18

Zesty Winter Vegetables............................................................................................................. 19

Baked Parmesan Broccoli .............................................................................................................. 19

Gingerbread Bites with Orange-Cream Cheese Frosting ....................................................... 20

Orange-Cream Cheese Frosting ............................................................................................. 20

Tiny Tim's Plum Pudding .............................................................................................................. 20

Hard Sauce ................................................................................................................................. 21

3

Cookie Exchange

Raspberry-Truffle Brownies

1 ¼ cups semi-sweet choc chips

½ Cup butter

¾ C all purpose flour

¾ C packed brown sugar

2 eggs, slightly beaten

½ tsp baking powder

In a large saucepan melt the 1-1/4 cup of chocolate chips and butter over low heat, stir

often. Remove from heat. Stir in flour, brown sugar, eggs & baking powder, mix well.

Pour into a greased 13x9x2" pan. Bake 350 for 15-20 minutes. Cool.

Part 2 1 Cup chocolate chips

1-8oz cream cheese, softened

¼ Cup sifted powder sugar

¼ Cup raspberry preserves

In a medium saucepan, melt 1Cup choc chips, then cool. Beat cream cheese fluffy. Stir

in melted chocolate, powdered sugar, & raspberry preserves. Spread mixture over cake.

Part 3 ½ cup chocolate chips

3tsp butter.

In a saucepan, melt 1/2 cup chocolate chips with butter. Blend well, drizzle or spread

on cake. Refrigerate at least 1hour, keep in frig.

Walnut & Chocolate Chip Bars

1 ¼ Cup All-Purpose Flour ¾ Cup Walnuts, chopped

3 tbs Brown Sugar ½ Cup Light Corn Syrup

½ Cup Butter (no substitutes) 2 tbs Butter, melted

2 Eggs 1 tsp Vanilla

½ Cup Brown Sugar, packed 1 cup chocolate chips

Combine flour and the 3 tablespoons brown sugar. Cut in the 1/2 cup butter till mixture

resembles coarse crumbs. Pat into an ungreased 11 x 7 x 1 1/2 inch baking pan. Bake in a

375 degree oven for 20 minutes. Meanwhile, beat the eggs with a fork. Stir in the 1/2 cup

brown sugar, Walnuts, chocolate chips, corn syrup, melted butter, and vanilla. Pour over

baked crust, spreading evenly. Bake 20 to 25 minutes more or till set. Cool. Cut into bars.

Chill to serve. Makes 24.

4

Rugelach

8 ounces cream cheese, at room

temperature

1/2-pound unsalted butter, at room

temperature

1/4 cup granulated sugar plus 9

tablespoons

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup light brown sugar, packed

1 1/2 teaspoons ground cinnamon

3/4 cup raisins

1 cup walnuts, finely chopped

1/2 cup apricot preserves, pureed in a

food processor

1 egg beaten with 1 tablespoon milk, for

egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle

attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer

on low speed, add the flour and mix until just combined. Dump the dough out onto a well-

floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and

refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2

teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with

2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling

lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in

quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge.

Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill

for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1

teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly

browned. Remove to a wire rack and let cool.

Cranberry Layer Bars

Bake these delicious bars made using Pillsbury® refrigerated sugar cookies sprinkled with

cranberries, chips and pretzels – perfect dessert for a bunch.

1 roll (16.5 oz) Pillsbury®

refrigerated sugar cookies

1 can (14 oz) sweetened

condensed milk (not

evaporated)

1 egg

1 cup chopped fresh cranberries

1 cup white vanilla baking chips (6 oz)

1 cup semisweet chocolate chips (6 oz)

1 cup coarsely crushed pretzels (2 oz)

5

2 teaspoons grated orange

peel

Heat oven to 350°F. Spray 13x9-inch pan with

cooking spray. Break up cookie dough into pan.

With floured fingers, press dough evenly in

bottom of pan. Bake 18 to 20 minutes or until

puffed and edges are golden brown.

In medium bowl, beat condensed milk, orange peel

and egg with whisk until combined. Remove

partially baked crust from oven. Spread milk

mixture evenly over crust; sprinkle evenly with

cranberries, chips and pretzels.

Bake 25 to 30 minutes longer or until center is

set. Cool 1 1/2 hours. Refrigerate 30 minutes or until chocolate is set. Cut into 6 rows by 4

rows.

Oreo Truffles 8 oz softened cream cheese,

1 pound of Oreo cookies crushed

8oz Bakers chocolate melted

Mix cream cheese and Oreo cookies until well blended. Form into 1 inch balls, dip in melted

chocolate. Place on wax paper on a cookie sheet. Top with remaining cookie mix and

refrigerate until hardened. Makes 48.

Lemon Bon Bons

Cream until fluffy: 1 cup butter

1/3 cup powdered sugar

Add and mix well: 1-1/4 cups flour

3/4 cups cornstarch

Refrigerate Until Chilled

Shape into 1" balls. Dip one side into 1/2 cup chopped pecans or walnuts. Place nut-side-up

on cookie sheet. Press your thumb into the center of the cookie, flattening to about 1/4"

and leaving a depression in the center. Bake at 350 degrees, 10 minutes.

6

When cool, use this lemon frosting to put a little mound of frosting in the depression in

the center of the cookie:

1 cup powdered sugar

1 teaspoon butter

1 tablespoon lemon juice

Add a little more lemon juice if too stiff.

Sandies

Cream 1 cup butter and 1/3 cup sugar

add 2 teaspoons vanilla and 2 teaspoons water

Add 2 cups sifted enriched flour; mix well

Stir in cup chopped pecans.

Shape into small balls or "finger"

Bake on ungreased cookie sheet in slow oven (325) about 20 minutes. Remove to rack. Cool

slightly. Roll in confectioners' sugar. If desired, dip one end of each "finger" in thin

chocolate icing. Makes 3 dozen.

Italian Donuts 1/3 of Grandma’s recipe: 4 cups flour 1 tsp. vanilla

4 egg yolks ¾ cups sugar

4 tsp. baking powder 1/3 lb. butter

2/3 cups milk

mix all ingredients .... knead until smooth ..... shape into donuts

Cook at 350 degrees for 25 minutes on a cookie sheet pan

Salted Caramel-Pecan Bars Total: 1 hour, 5 minutes

Yield: Makes 4 dozen

1 cup chopped pecans

12 whole graham crackers

1 cup firmly packed brown sugar

3/4 cup butter

2 tablespoons whipping cream

1 teaspoon vanilla extract

7

1/4 teaspoon kosher salt

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or

until toasted and fragrant, stirring halfway through.

2. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham

crackers in a single layer in prepared pan, slightly overlapping edges.

3. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over

medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour

butter mixture over crackers, spreading to coat.

4. Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.

5. Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely

(about 30 minutes). Break into bars.

Try This Twist! Chocolate-Pecan-Caramel Bars: Prepare recipe as directed through Step

4. Top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, and spread

chocolate over bars. Proceed with recipe as directed in Step 5. Chill 20 minutes before

serving.

Frosted Nutmeg Logs Recipe from Taste of Home

Makes 3 dozen

1 cup butter, softened 2 ½ cups all-purpose flour

¾ cup sugar 1 ¼ tsp ground nutmeg

1 egg Dash salt

2 tsp rum extract

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and

extract. Combine the flour, nutmeg and salt; gradually add to creamed mixture and

mix well.

Divide dough into three portions. Roll each portion into ¾-inch thick logs; cut into

2-inch pieces. Place on ungreased baking sheets; flatten slightly.

Bake at 350o for 12-16 minutes or until bottoms are lightly browned. Cool for 2

minutes before removing to wire racks to cool completely.

Frosting:

¼ cup butter, softened 2 tsp rum extract

3 cups confectioners’ sugar 2-3 Tbsp 2% milk

Ground nutmeg

8

In a large bowl, beat butter until fluffy. Beat in confectioners’ sugar, extract and

enough milk to achieve desired consistency.

Frost cookies. Press down with tines of a fork, make lines down frosting to simulate

tree bark. Sprinkle with nutmeg.

Hershey’s Secret Kisses Cookies Recipe from Hershey’s

Makes 3 dozen

1 cup (2 sticks) butter, softened 1 cup finely chopped walnuts or almonds

½ cup granulated sugar 36 Hershey kisses (any flavor)

1 tsp vanilla extract Powdered sugar

1 ¾ cups all-purpose flour

Beat butter, granulated sugar and vanilla in large bowl until fluffy. Add flour and

walnuts; beat on low speed of mixer until well blended. Cover; refrigerate 1 to 2

hours or until dough is firm enough to handle.

Remove wrappers from chocolate kisses. Heat oven to 375o. Using about 1 Tbsp of

dough for each cookie, shape dough around each chocolate; roll in hand to make ball.

(Be sure to cover each chocolate piece completely.) Place on ungreased cookie

sheet.

Bake 10 to 12 minutes or until cookies are set but not browned. Cool slightly;

remove from cookie sheet to wire rack. While still slightly warm, roll in powdered

sugar. Cool completely. Store in tightly covered container. Roll again in powdered

sugar just before serving.

Note: For variety, sift together 1 Tbsp cocoa with 1/3 cup powdered sugar. Roll warm

cookies in cocoa mixture.

Lemon Cloud Cookies Recipe from JS Online Recipe database

Makes about 4 ½ dozen

1 ½ cups (3 sticks) butter, room temperature

1 cup cornstarch

1 ½ cups flour

¾ cup powdered sugar

Preheat oven to 325o.

9

In bowl, cream butter. Add cornstarch, flour and powdered sugar. Cream all

ingredients until dough has a wet appearance.

Drop by tablespoon onto foil-lined cookie sheet (or use parchment paper or silicone

mat). Bake 18-20 minutes.

Cool cookies on sheet, or slide the foil to another surface to cool. (Cookies will be

fragile; sliding them from the cookie sheet on one of these surfaces will make them

easier to handle and less likely to crumble.)

Frosting:

5 Tbsp butter, room temperature

3 ½ cups powdered sugar

6 Tbsp lemon juice (fresh or bottled)

Place all ingredients in medium mixing bowl and stir until well combined.

Frost cooled cookies.

Almond Poppy Tea Cookies Recipe from Betty Crocker & allrecipes.com

Makes about 3 dozen

1 1-lb 1.5-oz pouch Betty Crocker Sugar cookie mix 2 tsp almond extract

1/3 cup all-purpose flour 1 egg

1 Tbsp poppy seeds ¼ cup sliced almonds, if desired

½ cup butter, softened 1 cup powdered sugar

1 3-oz pkg cream cheese, softened 3 tsp water, or as needed

Mix cookie mix, flour, poppy seeds, butter, cream cheese, 1 tsp of the almond

extract and egg in bowl until soft dough forms.

Roll dough into 1 ¼-inch balls; place 2-inches apart on ungreased cookie sheet. Press

balls slightly to flatten. If desired, top each flattened ball with 5 sliced almonds

arranged to form a star.

Bake at 350o for 9 to 11 minutes. Cool 3 minutes; remove from cookie sheet to

rack.

Blend powdered sugar, remaining 1 tsp almond extract and enough water in a bowl,

to spreading consistency. Spread glaze over warm cookies. Store tightly covered

at room temperature.

10

Chocolate Transfer Cookies

1 box Oreo Candy Cane cookies

1 box Ritz Snowflake crackers

1 pkg. vanilla candy coating

1 pkg. chocolate candy coating

chocolate transfer sheets

(order from Country Kitchen web site at shopcountrykitchen.com)

Melt chocolate, dip cookie or cracker in till well coated, lift out with fork & put

on parchment paper covered cookie sheet. Press one chocolate transfer on cookie & press

out any air bubbles. Let dry 5-10 minutes. Continue until you have made the amount you

desire. Lift off transfer sheet. When cookies are completely dry, trim off any uneven

edges with sharp paring knife. Place in cupcake paper & serve. (If you use all the

chocolate you will have about 90 cookies.)

Cinnamon-Almond Cookies

1/3 cup butter, softened

1/2 cup sugar

1/4 cup slivered almond, toasted

1 1/2 cups sifted cake flour

2/3 cup powdered sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 cup ice water

cooking spray

topping 2 teaspoons powdered sugar

1/8 teaspoon ground cinnamon

Place butter and granulated sugar in a medium bowl; beat with a mixer at

medium speed until well blended (about 2 minutes).

Place almonds in a spice or coffee grinder; process until finely ground.

Combine flour, ground almonds, 2/3 cup powdered sugar, salt, 1/4 teaspoon

cinnamon, and cloves.

Add flour mixture to butter mixture; beat until just combined.

Add 1/4 cup ice water; beat on low speed until moist.

Gently press mixture into a ball; wrap in plastic wrap. Refrigerate 1 hour or until

thoroughly chilled.

Preheat oven to 300°F Coat baking sheet with cooking spray.

Shape dough into 30 (1-inch) balls.

Place balls 2 inches apart on coated baking sheet.

Bake for 25 minutes.

11

Cool on a wire rack.

Combine 2 teaspoons powdered sugar and 1/8 teaspoon cinnamon.

Sprinkle sugar mixture evenly over cooled cookies.

Chai Shortbread

Yield: 3 dozen

1 1/2 cups all-purpose flour ( about 6 3/4

ounces)

1/8 teaspoon salt

1/8 teaspoon ground cardamom

1/8 teaspoon ground cinnamon

1 dash ground cloves

1 dash fresh ground black pepper

3/4 cup powdered sugar

10 tablespoons butter, softened

1 tablespoon ice water

Lightly spoon flour into dry measuring cups; level

with a knife. Combine flour and next 5 ingredients

(through pepper), stirring well with a whisk. Place

sugar and butter in a medium bowl; beat with a

mixer at medium speed until light and fluffy.

Gradually add flour mixture to butter mixture,

beating at low speed just until combined (mixture

will appear crumbly). Sprinkle dough with 1

tablespoon ice water; toss with a fork.

Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic

wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife.

Place dough circles 2 inches apart on baking sheets lined with parchment paper.

Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans;

cool completely on wire racks.

12

Mixed Fruit and Nut Cookies

2¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter,

room temperature

½ cup packed light-brown sugar

½ cup dark brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1½ cups shredded coconut

1 ½ cup dried apricots, chopped

1 ½ cup dried cherries

1 ½ cup blanched almonds

1 ½ cup chopped pistachios

Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set

aside.

Combine flour, baking soda and salt in a medium bowl; set aside.

In a mixer bowl, cream butter until smooth. Add the sugars, and beat until light and

fluffy, about 3 minutes.

Beat in the eggs one at a time until combined; beat in vanilla

Add the flour mixture all at once and beat on a low speed until combined

Add coconut, apricots, cherries, almonds and pistachios; beat until combined.

Drop batter 2 heaping teaspoons at a time onto prepared baking sheets, about 2

inches apart

Baked until golden brown, 12 to 15 minutes, rotating pan halfway through.

Remove from oven and transfer cookies to a wire rack for complete cooking.

You can try any combination of dried fruit and nuts to make a delicious variation of this

cookie. Bananas, mangos and macadamias lend a tropical note; hazelnuts and pecans go well

with figs, pears and cranberries

Holiday Fruit Drops

1 cup shortening

2 cups brown sugar packed

2 eggs

½ cup buttermilk or water

3 ½ cups all-purpose flour

1 tsp baking soda

1 teaspoons salt

1 ½ cups broken pecans

2 cups candied cherries, halved

2 cups cut up dates or 4 cups mixed fruit (in total)

13

Mix shortening, sugar and eggs well. Stir in buttermilk. Measure flour by dipping method

or by sifting. Blend dry ingredients, stir in. Stir in pecans, cherries, and dates or fruit.

Chill least 1 hour.

Heat oven to 400. Drop rounded teaspoons of dough about 2 inches apart on a lightly

greased baking sheet. Place a pecan half on each cookie, if desired. Bake 8 to 10 minutes

until almost no imprint remains when lightly touched. Makes about 8 dozen cookies.

14

Luncheon Recipes – Colette Thomas December 18, 2010

Warm Cranberry Wassail Recipe from Ocean Spray

Makes 14 6-oz servings

1 64-oz bottle Cranberry Juice Cocktail 3 3-inch cinnamon sticks

2 ½ cups apple juice 1 tsp whole allspice

¼ cup sugar, optional ½ tsp ground nutmeg

Orange slices, garnish Whole cloves, garnish

Combine all ingredients except garnishes in a large saucepan. Heat to boiling, reduce heat

and simmer 10 minutes. Strain punch to remove spices. Place in a heat proof punch bowl.

Garnish with orange slices studded with cloves.

Old-fashioned Fruit Compote Recipe from Taste of Home

Makes 8 cups

1 20-oz can pineapple chunks, undrained 1 6-oz pkg dried apricots

1 18-oz pkg pitted dried plums 2 3½-oz pkgs dried blueberries

1 15¼-oz can sliced peaches, undrained ½ cup golden raisins

1 11-oz can mandarin oranges, undrained 4 lemon peel strips

1 10-oz jar maraschino cherries, drained 1 3-inch cinnamon stick

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer

for 50-60 minutes or until fruit is tender. Serve warm or at room temperature.

Special Occasion Salad Recipe from Taste of Home

Makes 16 ¾ cup servings

1 6-oz pkg fresh baby spinach

1 5-oz pkg fresh arugula or additional baby spinach

½ cup dried cherries

1/3 cup sliced almonds, toasted

¼ cup olive oil

¼ cup balsamic vinegar

½ tsp salt

1 cup crumbled goat cheese

15

In a salad bowl, combine the spinach, arugula, cherries and almonds. Combine the oil,

vinegar, salt and pepper; drizzle over salad and toss to coat. Sprinkle with goat cheese.

Serve immediately.

Banana-Chocolate Chip Bread Recipe from Gooseberry Patch All Through the Seasons Recipes and Crafts

Makes 2 loaves

¾ cup butter, softened 3 bananas, mashed

1 ½ cups sugar 10-oz jar maraschino cherries

3 eggs - ¼ cup juice, reserved

3 cups all-purpose flour 6-oz pkg. chocolate chips

1 ½ tsp baking soda

Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one

at a time, beating just until blended after each addition. Combine flour and baking soda;

gradually add to butter mixture, beating at low speed just until blended. Stir in mashed

bananas, cherries, reserved juice, and chocolate chips. Pour into 2 greased 9”x5” loaf

pans. Bake at 350o for one hour.

Apple Cheddar Bread Recipe from Gooseberry Patch All Through the Seasons Recipes and Crafts

Makes 2 loaves

3 cups all-purpose flour ½ cup vegetable oil

2 Tbsp baking powder 1 egg, beaten

¾ tsp salt 1 egg yolk, beaten

½ cup sugar 1 small apple; cored, peeled and diced

1 ½ cups milk 1 cup shredded sharp Cheddar cheese

Combine flour, baking powder, salt and sugar in a large mixing bowl. Combine milk,

oil, whole egg and egg yolk in a medium bowl; add to flour mixture, stirring just until

moistened. Gently fold in apple and cheese.

Divide batter between 2 greased 8”x4” loaf pans. Bake at 350o for about 40

minutes or until a toothpick inserted in center comes out clean. Cool in pans on a

wire rack 10 minutes; remove from pans and cool completely on wire rack. Store in

refrigerator.

16

Cranberry Orange Nut Bread Recipe from Entertaining with Longaberger

Makes 2 loaves

3 large eggs 3 cups all-purpose flour

2 cups sugar ½ tsp baking powder

- ¼ cup reserved for glaze 1 tsp baking soda

1 cup vegetable oil ½ tsp salt

2 cups sour cream 1 ½ cups chopped fresh cranberries

Zest of 2 oranges ½ cup chopped walnuts

½ cup fresh squeezed orange juice

Preheat oven to 350o. Lightly mist two 8 ½”x4” loaf pans with vegetable oil spray.

Line each pan with parchment paper and mist the paper with the vegetable oil.

Whisk together the eggs and 1 ¾ cups sugar in a large mixing bowl. Add the oil and

combine thoroughly. Stir in the sour cream and orange zest.

Sift together the 4 dry ingredients in a bowl. Fold this mixture into the batter and

stir until just incorporated. Fold in the cranberries and nuts just to combine. Pour

half the batter into each prepared pan and bake for 45 to 55 minutes or until a

toothpick inserted into the center of the bread comes out clean. If the top of the

bread browns too quickly, loosely cover the loaf with aluminum foil. Transfer the

pans to a cooling rack.

Combine the orange juice and the reserved ¼ cup sugar in a saucepan and cook over

medium heat until the sugar dissolves. Brush the glaze over the hot bread. Cool 30

minutes, and then gently remove the loaves from the pans. Cool completely.

Covered with plastic wrap, the loaves can be refrigerated for 3 or 4 days or frozen

for 1 month.

Yorkshire Pudding Recipe from Emeril Lagasse, courtesy of Food Network

Makes 10 servings

1/3 cup + 4 Tbsp beef roast drippings 2 cups flour

6 eggs 1 tsp salt

2 cups milk

Preheat oven to 375o. Grease 10 cups of muffin tin with a teaspoon of the dripping fat. In

a mixing bowl, whisk the eggs until frothy. Whisk in the milk and remaining drippings. In a

mixing bowl, combine the flour and salt together. Whisk the egg mixture into the flour

17

mixture and mix well. Pour the batter into the prepared muffin cups. Bake the pudding

for about 50 minutes, undisturbed. Remove from the oven and serve hot.

Cornish Pasties Note: Cook Standing Rib Roast first; reserve drippings for Yorkshire Pudding, if desired.

Prepare pastry dough in advance of pasty filling as it must be refrigerated for 30 minutes.

Standing Rib Roast

Recipe from Paula Deen, courtesy of Food Network

1 5-lb standing beef rib roast

1 Tbsp House Seasoning

Preheat oven to 375o.

Allow roast to stand at room temperature for at least 1 hour. Rub roast all over with the

House Seasoning. Place roast on a rack in a pan with the rib side down and the fatty side

up. Roast for 1 hour. Turn off oven. Leave roast in the oven but do not open door for

another 3 hours. About 1 hour before serving time, turn oven to 375o to reheat the roast.

Chef’s Note: Do not remove roast or re-open the oven door from the time roast is put in

until ready to serve.

House Seasoning

Yield: 1 ½ cups

1 cup salt

¼ cup garlic powder

¼ cup ground black pepper

Mix ingredients together and store in an airtight container for up to 6 months.

Short-crust Pastry

Recipe from Emeril Lagasse, courtesy of Food Network

2 ¼ cups all-purpose flour 3 oz cold, unsalted butter, cut into pieces

2 tsp confectioners’ sugar 4 oz lard or vegetable shortening, cut into pieces

1 tsp salt 1 egg yolk

6 Tbsp cold water

Sift the flour, confectioners’ sugar, and salt into a mixing bowl and add the butter and

lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry

ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and

18

water together and add to the flour mixture. Mix quickly, and thoroughly, until mixture

just comes together to form a dough. Knead briefly until pastry is smooth with no cracks;

the trick to making this delicate pastry easy to work with is kneading it just enough so

that it can be rolled out and manipulated without breaking but yet retains its lovely

crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at

least 30 minutes and up to overnight before proceeding.

Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place

on a lightly floured work surface and roll the pastry to a thickness of ¼ inch. Using a small

plate or saucer as a guide, cut out six 6-inch rounds. Scraps may be combined and

reformed if you cannot get 6 rounds out of the first batch. Stack the pastry rounds onto

pieces of plastic wrap or parchment paper (with pieces between each round to keep them

from sticking together) and refrigerate while you prepare the filling.

Chef’s note: If you find that the pastry breaks when you try to roll it out, simply gather it

together, add a bit more water and knead lightly so that it comes together in a smooth

ball. Allow to rest briefly then try again. This pastry is delicate but worth the extra

effort.

Pasty Filling

Recipe from Emeril Lagasse, courtesy of Food Network

10 oz of Standing Rib Roast meat 1 ½ tsp salt

- trimmed and cut into ¼-inch dice ¾ tsp ground black pepper

1 small onion, finely chopped 1 egg, lightly beaten

1 medium carrot, cut into ¼-inch dice

1 small potato, cut into ¼-inch dice

Preheat oven to 400o.

Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat,

onion, carrot, potato, salt and pepper and mix thoroughly combined. Place the pastry

circles on a clean work surface and place about ½ cup of the filling in the center of 1 side

of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the

unfilled side over the filled side so that edges meet. Press edges together to seal and

then crimp using your fingers or a fork. Repeat with the remaining turnovers and then

transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and

then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is

golden brown around the edges. Reduce the heat to 350o and continue to bake until the

pasties are golden brown. Remove from the oven and allow to cool for 10-15 minutes

before serving.

19

Zesty Winter Vegetables Recipe from Taste of Home

Makes 9 servings

1 ¼ lbs pearl onions ¾ cup heavy whipping cream

1 ½ lbs fresh Brussels sprouts 3 Tbsp prepared horseradish

2 tsp all-purpose flour 3 Tbsp butter

1/8 tsp ground allspice 1 ¼ tsp minced fresh thyme or ½ tsp dried thyme

In a large saucepan, bring 6 cups water to a boil. Add onions; boil for 3 minutes. Drain and

rinse in cold water; peel.

Meanwhile, cut Brussels sprouts in half. In a large skillet, bring ½ inch of water to a boil.

Add Brussels sprouts; cover and cook for 5-8 minutes or until crisp-tender. Drain.

In a small bowl, combine the flour, allspice, cream and horseradish.

In the same skillet, melt butter over medium heat. Add the vegetables, cream mixture

and thyme. Cook and stir until cream mixture is thickened and vegetables are tender.

Baked Parmesan Broccoli Recipe from Taste of Home

Makes 12 ¾ cup servings

4 bunches broccoli, cut into florets 1 cup grated Parmesan cheese

6 Tbsp butter, divided ½ tsp salt

1 small onion, finely chopped 1/8 tsp pepper

1 garlic clove, minced ½ cup seasoned bread crumbs

¼ cup all-purpose flour 1 egg yolk, beaten

2 cups 2% milk

Place half of broccoli in a steamer basket; place in a large saucepan over 1 inch of water.

Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Place in a greased

13”x9” baking dish; repeat with remaining broccoli.

Meanwhile, in a small saucepan over medium heat, melt 4 Tbsp butter. Add onion; cook and

stir until tender. Add garlic; cook 1 minute longer.

Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes

or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan,

stirring constantly. Cook and stir 1 minute longer. Remove from the heat; stir in the

cheese, salt and pepper.

Pour over broccoli. In a small skillet, cook bread crumbs in remaining butter until golden

brown; sprinkle over the top.

Bake uncovered at 400o for 15-18 minutes or until heated through.

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Gingerbread Bites with Orange-Cream Cheese Frosting Recipe from Southern Living Christmas Cookbook

Makes about 6 dozen

1 ¾ cups sugar 2 cups all-purpose flour

1 ½ cups vegetable oil 2 tsp baking powder

4 large eggs 1 ½ tsp baking soda

2 large carrots, finely grated (about 1 cup) 1 ½ tsp ground cinnamon

1 cup minced fresh ginger (about ½ lb) ¾ tsp salt

1 ½ cups chopped pecans, toasted ½ tsp ground allspice

Orange-Cream Cheese Frosting ¼ tsp ground cloves

Garnishes: small pecan halves, crystallized ginger, orange rind strips

Beat sugar and vegetable oil at medium speed with an electric mixer 3 minutes or until

smooth. Add eggs, 1 at a time, beating well after each addition. Beat in grated carrots

and fresh ginger.

Combine all-purpose flour and next 6 ingredients; gradually add to egg mixture, beating at

low speed until moistened. Stir in 1 ½ cups chopped toasted pecans.

Pour batter into lightly greased miniature muffin tins, filling 2/3 full.

Bake at 350o for 12 to 15 minutes or until a wooden pick inserted in center comes out

clean. Cool in pan on a wire rack 5 minutes. Remove from pan, and cool completely on wire

racks. Spread tops evenly with Orange-Cream Cheese Frosting. Store in refrigerator.

Garnish, if desired.

Orange-Cream Cheese Frosting

Makes 2 cups

2 8oz packages cream cheese, softened

2 Tbsp orange liqueur (2 Tbsp orange juice may be substituted)

½ cup powdered sugar

Beat softened cream cheese and orange liqueur (or juice) at medium speed with an electric

mixer until blended. Gradually add powdered sugar, beating until light and fluffy.

Tiny Tim's Plum Pudding

1/2 cup butter, softened 1/4 tsp. ground cloves

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3/4 cup packed brown sugar

3 eggs

3/4 cup dry bread crumbs

1/2 cup all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. ground nutmeg

1/4 tsp. salt

2 cans (15 oz. each) plums - drained, pitted

and chopped

1-3/4 cups chopped dates

1 cup golden raisins

1 cup shredded carrots

1/2 cup dried currants

1 Tbsp. grated orange peel

Hard Sauce

1/2 cup butter, softened

3 cups confectioners' sugar

1/4 cup dark rum or orange juice

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs.

Combine the bread crumbs, flour, cinnamon, baking soda, nutmeg, salt and cloves; gradually

beat into the creamed mixture. Fold in the plums, dates, raisins, carrots, currants and

orange peel.

Pour into a well-greased 8 - cup pudding mold, metal gelatin mold or ovenproof bowl; cover

tightly. Place on a rack in a stockpot; add 3 in. of hot water to pot. Bring to a gentle boil;

cover and steam for 2 to 2 1/2 hours or until a toothpick inserted near the center comes

out clean, adding water as needed. Let stand for 5 minutes before unmolding.

In a small bowl, beat the butter, confectioners' sugar and orange juice until smooth.

Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.