Posted in Homestead Kitchen
With so much going on here at Grandma Rosie’s ( a wedding and Thanksgiving )I have fell behind in posting for you all. Please forgive me and I will do better!
Here are a few great Christmas recipes. Enjoy!
Eggnog Muffins
2 Cups Flour
2/3 Cup Sugar
1 Tablespoon Baking powder
1/2 Teaspoon Salt
3/4 Cup Prepared eggnog
1/2 Cup Dark rum
5 Tablespoons Butter, melted
1 Egg, beaten to blend
1/2 Teaspoon Freshly grated nutmeg
Preheat oven to 400F . Grease one l2-cup muffin tin. Sift flour; sugar;
baking powder and salt into large bowl. Stir in eggnog, rum, butter, egg
and nutmeg. Spoon into prepared tin. Bake until tester inserted in
center comes out clean, about 20 minutes. Cool muffins completely before serving.
Source: Bon Appetit.
Eggnog Pancakes
Start a new tradition by serving these eggnog-laced pancakes on Christmas morning. A hint of nutmeg and cloves permeates each tender bite.
12 (4-inch) pancakes
1 1/3 cups all-purpose flour
¼ cup sugar
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 ½ cups refrigerated eggnog
1 large egg, lightly beaten
1 tablespoon vegetable oil.
Combine first 6 ingredients in a large bowl. Combine eggnog, egg and oil; add to flour mixture, stirring just until dry ingredients are moistened.
Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle or skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
Freezing Note: These pancakes freeze and reheat with great results. Simply stack the cooked pancakes between sheets of wax paper; place in an airtight container and freeze up to 1 month.
To reheat: Place the frozen pancakes in a single layer on a baking sheet. Bake at 325 degrees for 10 minutes.
Source: Southern Living Christmas Cookbook
Soft Molasses Cookies
3 cups sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ginger
1 1/2 tsp. cinnamon
1/2 cup melted shortening
1 cup molasses
2 Tbsp. warm water
1 egg, beaten
Sift dry ingredients together. Combine remaining ingredients. Add sifted ingredients, mix thoroughly, and let stand about 10 minutes. Roll out on floured board, cut and bake in hot oven (400 degrees). about 15 minutes. Makes 4 dozen.
Snickerdoodles
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
For topping:
2 Tbsp. sugar
2 tsp. cinnamon
Mix shortening, sugar, and eggs. Stir in flour. Cream of tartar. Soda, and salt; Chill dough. Heat oven to 400 degrees. Roll dough in balls, then roll tops in the mixture of sugar and cinnamon. Bake at 400 for 8-10 minutes.
Chunky Coconut and Macadamia Nut Cookies
3 cups bleached all-purpose flour
1/8 tsp. baking powder
3/4 tsp. salt
1/8 tsp. nutmeg
8 oz. (2 sticks) unsalted butter, at room temperature
1/4 cup vegetable shortening
1 cup plus 2 Tbsp. granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
2 tsp. vanilla extract
14 oz. bag snack-size Peter Paul Mounds candy bars, each cut into small pieces
1 1/2 cups unsalted macadamia nuts, chopped
1 1/4 cups sweetened flaked coconut
Preheat the oven to 325 degrees.
In a large bowl, combine the flour, baking powder, salt, and nutmeg Set aside. In a large bowl with an electric mixer on medium-low speed, cream the butter and shortening for 3-4 minutes. Increase the speed to medium and add the granulated sugar in 2additions, beating for 1 minute after each addition. Add the light brown sugar and beat for 1 minute. Add the dark brown sugar and beat for 45 seconds. Add the eggs, 1 at a time, beating for 30-45 seconds after each addition. Blend in the vanilla. Reduce the speed to low and add the flour mixture in 2 additions, mixing just until the flour is incorporated after each addition. Using a spatula, mix in the candy bars, nuts, and coconut. Cover tightly and refrigerate for 1 hour. Line several baking sheets with parchment paper. Drop heaping 3-tablespoon mounds of dough 3 inches apart on the prepared baking sheets. For the best shape and baked appearance, make sure the mounds of dough are high and rounded, not flat. Bake the cookies for 16-18 minutes, or until just set and light golden. Cool the cookies on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen cookies.
Christmas Bread
1 1/4 cups warm water (110-115 degrees)
1 pkg. active dry yeast
2 Tbsp. soft shortening
2 tsp. salt
2 Tbsp. sugar
3 cups flour
1/4 cup raisins
1/4 cup cut-up candied fruit
1/4 cup chopped nuts
1/2 tsp. each cinnamon and cloves
1/4 tsp. vanilla
In bowl, dissolve yeast in water. Sift flour. Add shortening, salt, sugar, and half the flour to the yeast mixture. Beat 2 minutes at medium speed with an electric mixer or 300 vigorous strokes by hand. Scrape bowl frequently. Add remaining flour, along with remaining ingredients. Blend in with spoon. Scrape sides of bowl. Cover with cloth; let rise in warm place (85 degrees) until double, about 30 minutes. Stir down batter by beating about 25 strokes. Spread batter evenly in greased loaf pan, or, if desired, in 2 greased 1-lb coffee cans. Batter is sticky. With floured hand, smooth out top of loaf or loaves. Let rise until batter is 1/4 inch from top of loaf pan, 3/4 inch from top of coffee cans, about 40 minutes. Bake 45-50 minutes at 375 degrees (40 minutes for coffee cans). Immediately remove from pan, place on cooling rack. Brush top with melted butter or shortening. Cool before cutting.
(Betty Crocker's New Picture Cookbook, 1961 edition)
