Family Christmas Recipies

My family bakes.  We always have.  I don't actually remember not knowing how to bake.  My mom started my younger sister and I on Christmas cookies when were 3 years old - or maybe younger!  It was a wonderful intro to the art of baking.  Mom remembers baking her first pie at nine - and I remember putting colored sugar and red hots on cut out sugar cookies practically from the cradle.  (Red Hots are small candy buttons that are flavored with cinnamon and are probably the best thing about Christmas cookies...ever!)  The other strange item we had for decorating was a small ball, kind of like a tiny pearl except it was silver.  I rarely see them these days in stores, but when I do I get excited and extremely nostalgic.  They were perfect for buttons down the front of gingerbread men and women and beautiful as reindeer eyes.

Mom has a wonderful collection of cookie cutters for the sugar cookies: bell, stars, snowman, holly leaf, Christmas tree, reindeer, two different angels, a gingerbread boy and girl, and  more I'm sure I've forgotten.

The point is that this was not just a festive holiday confection - it was a creative art!  I am a creative person by nature and this was probably on of the first outlets for this dominating aspect of my personality.

Other traditional cookies in our household include Russian Tea Cakes, Chocolate Spice Bars, and Buckeyes.

In 1993, my family hosted a Russian exchange student for almost a year.  She said she had never heard of the Russian Tea cakes or seen anything like them at home; file the cookie's name away with french fries and English muffins.  Oh, well.  They are ridiculously delicious regardless of their unknown origin.  Some say they are very similar to the Mexican Wedding Cake.  They are simple, crisp, walnutty goodness - where ever the come from.

The Chocolate Spice bar is traditionally the first Christmas treat to be baked in our home.  Not because is an out-n-out favorite, for who could choose a winner among so many amazing pastries, but because it is dead easy.  It's very much like a brownie, but with the Christmas spices cinnamon, cloves and allspice.

The Buckeye seems to be peculiar to this part of the world.  Perhaps because we are the buckeye state?  My sister lives in Wisconsin and seems to be the only one in her circle of friends and acquaintances that makes this chocolate and peanut butter delight.  Needless to say she and they are very popular and well received each holiday season.

So pick one, or two recipes and try them at your house - or be brave and try them all!  Every year I make Christmas cookies and remember the wonder of childhood.

From my family to yours - Merry Christmas!

(Btw, I will be getting around to making some of these very soon!  Check back for pictures!)

CHRISTMAS  CUT-OUT  COOKIES

Cream:   ½ c. butter

                 ½ c. shortening

                 1 ½ c. sugar

Add:        2 eggs (add one at a time, beating well after each)

                 1 t. vanilla

BEAT UNTIL  LIGHT

Dissolve: ½ t. baking soda in

                       1T. milk (use a few drops of vinegar to sour the milk)

Sift:         4 c. flour

                 ½ t. salt

Add:        cream & flour to egg mixture.

BLEND  WELL

Chill:      until very cold.

Roll:        ¼”  thick on a floured board

Cut:         into desired shapes (dip cookie cutters in flour occasionally)

Bake:      350  for 8 min.

DON’T  BROWN  THESE  COOKIES!!

CHOCOLATE  SPICE  BARS

Ingredients:

¾ c. shortening                            

1 ½ c. brown sugar                      

¾ c. flour

3 eggs                                            

1 ½ t. cinnamon

½ t. allspice

½ t. cloves

2 t. vanilla                                    

3 sq. unsweetened chocolate

(substitute: 3T. cocoa powder &1t. oil for each choc. Square)

dash salt                                             

Optional: 1c. chopped walnuts

Directions:

1.    Grease a square pan.

2.    Work shortening until soft & light (I do it all with the mixer)

3.    Add sugar gradually & continue working till creamy.

4.    Add unbeaten eggs and beat hard.

5.    Dump in vanilla, spices, salt & flour.

6.    Mix well

7.    Stir in melted chocolate & nuts.

8.    Pour into pan

9.    Bake at 375  for 25-30 min.

10. Sprinkle with a little  powdered sugar.

11. Cut while still warm.

RUSSIAN TEA CAKES

Mix:

1 c. butter

½ c. powdered sugar

1 t. vanilla

Add:

1/4 t. salt

¾ c. chopped walnuts

2 ½ c. flour.

Chill:

Roll into walnut size balls.

Bake:

At 375 for 12-14 min.

Roll in powdered sugar while still warm and again when cool.

BUCKEYES

1 ¼ lbs. powdered sugar (4 ¼ c.)

½ lbs. butter (2 sticks) (melted)

1 /12 c. peanut butter

6 oz. chocolate chips

¼ cake paraffin or shortening

  

1. Mix sugar, melted butter & peanut butter.

2. Shape into balls the size of walnuts.

3. Melt in double boiler chocolate chips & paraffin.

4. Dip balls in chocolate using a toothpick & leaving a dime size area undipped.

5. Put on waxed paper.

6. When cooled, use your finger to fill in the hole.  Sometime a drop of water helps work the peanut butter better when filling over the toothpick mark.

BBQ Chicken in a Crock Pot

BBQ done easy.  

BBQ done to perfection!

A simple recipe that takes about 5 minutes to put together.  What's better than that?

• 1 1/4 cup of your favorite barbecue sauce.  (I like Baby Ray's Original.)
• 3 Tablespoons apple cider vinegar
• 1/4 cup plus 2 Tablespoons packed brown sugar
• 8 skinless, boneless chicken thighs (frozen or thawed)

Add all to a crock pot.  Cook on low for 8 - 12 hours.  I like to put mine on right before bed and serve it for lunch.

Serves 4.

I serve it over white or brown rice with plenty of the juices.

Pan roasted broccoli is an excellent side dish to complete this meal.  Even if you are no fan of broccoli, give this recipe a try.  My husband loved it, and he's never before like broccoli unless it's drowning in cheese sauce.

Best Bean Burritos

BEST BEAN BURRITOS

This was right on the first try!  I was blown away by the balance of flavor and the rapid rate at which I was wall satisfied by this meal.  Two small burritos and I was completely full - and what's more...my husband was full after two as well!

Heat a medium skillet over medium heat.

Spray it with cooking spray and then add 1 tablespoon of oil (I use coconut oil or omega 3 enriched canola).  Add 2/3 to 3/4 cup of chopped onion.  That's about 1/3 of a decent size yellow onion.  Add 1 small can diced green chilies.  Don't try and drain them, just throw it all in. Be sure to stir this frequently, so it turns brown, but does not stick to the pan.  

Brown food, is good food!  My own personal cooking mantra.

Add to the skillet 5 dashes of Frank's Red Hot Sauce.  Note that I do not like food overly spicy.  Feel free to add more if you wish.  My husband adds more hot sauce right before he eats it.  Also add 1/2 teaspoon ground cumin. Keep stirring!!

Now add 1/2 cup of your favorite salsa; this is another place you can turn up the spice of the dish if you want to.  Just add a hotter salsa.  I used Pace picante mild.  

At this point your kitchen smells AMAZING!  Trust me!!  

When the mix is a nice medium brown color and just beginning to stick in the pan, which of course your will not allow, add one can of refried beans.  I always use fat free.  When the beans are heated through it's ready!

Before the dish is hot, go ahead and heat your tortillas.  This recipe makes 5 to 6 burritos, so heat 5 to 6 medium flour tortillas.   I prep mine in the microwave for 60 seconds on a plate paper towel.  

Fill heated tortillas with bean mix.  Optionally, you can then top with shredded cheese (cheddar, cojack, montery jack, or etc.), tomato, and sour cream.  

For a lower Glycemis Index version, just scoop up bites of the filling with celery sticks.  It's delicious!!

Recap of ingredients:

• 1 tablespoon of oil 
• 2/3 to 3/4 cup of chopped onion
• 1 small can diced green chilies
• 5 dashes of Frank's Red Hot Sauce
• 1/2 teaspoon ground cumin
• 1/2 cup of your favorite salsa
• one can of refried beans
• 6 medium flour tortillas

For your listening enjoyment, I present a group of 6 very talented young people playing a traditional Mexican folk song on guitars.  It's really quite lovely and very impressive.

Pumpkin Ice Cream - An easy autumn treat!

 PUMPKIN ICE CREAM

An easy autumn treat!

This one is a bit of a cheat, but that just makes it quick and oh, so easy.  I started with store bought ice cream!!  I know?!?!  It's genius!!  I used Breyers No Sugar Added Vanilla, but any variety of vanilla will work beautifully for you, I'm sure.  I added one scoop of canned pumpkin to 2 scoops of ice cream, sprinkled on 1/4 teaspoon of cinnamon, a dash of nutmeg, and one packet of Splenda. (You could use 2 to 3 teaspoon of sugar - whatever tastes best to you.)  I mixed it all together and added a heaping tablespoon of walnuts.  YUM!!

Feel free to experiment if you wish.  Any spices used in pumpkin pie would be marvelous.  Depending on the recipe you use, you might see ginger, allspice, or cloves in addition to cinnamon and nutmeg.  The simplest way to do it would be to use a heaping 1/4 teaspoon of "pumpkin pie spice".

I did notice that the ice cream became less firm as I mixed it with the pumpkin.  I'm sure if you mix it ahead of time it could go in the freezer to firm up again.  I'll experiment and let you know.

PUMPKIN ICE CREAM - Single serving

2 - 3" scoops of vanilla ice cream

1 - 3" scoop of canned pumpkin

1/4 teaspoon of cinnamon

A dash of nutmeg

1 packet of Splenda. (or 2 to 3 teaspoon of sugar)

OPTIONAL - dash of ginger, cloves, allspice 

OPTIONAL - 1 heaping tablespoon chopped walnuts or pecans

Mix!  Place in freezer for an hour if it's not firm enough for your liking.

Here we have an autumn tune from the NEW Loreena McKennitt album "The Wind that Shakes the Barley".  She is astonishing, as usual.

Non-Al Champagne Punch

Non-Al Champagne Punch (also called "Golden Punch")

Yields: 40 servings

INGREDIENTS (full sugar version):

• 1 (2 liter) bottles ginger ale, chilled
• 1 (46 fluid ounce) can pineapple juice, chilled
• 1 (64 fluid ounce) bottle white grape juice, chilled

DIRECTIONS:

In a large punch bowl, combine all!

INGREDIENTS (less sugar version):

• 10 (12oz) cans white grape diet rite, chilled
• 1 (46 fluid ounce) can pineapple juice, chilled

The directions are the same!

If you like, you can serve it with an easy ice ring. Just pour some of all ingredients into a bundt pan and freeze overnight. For added color, only fill the ring 1/2 full and add a dozen maraschino cherries. Once it has frozen fill the pan with more liquid and freeze again.

Another chilling option is to serve with sorbet. I love it with lime sorbet, but orange is good, too.

Gotta love it when grown-ups put on a flash mob!

Homemade Graham Crackers

These are the best graham crackers ever! 100% natural and the flavor is outstanding. They are easy to make and truly amazing.

Homemade Graham Crackers

• 1/2 cup all-purpose flour
• 1 3/4 cups whole-wheat flour
• 1/2 cup sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold butter, cut into 1/2 inch cubes
• 2 tablespoons honey
• 2 tablespoon molasses
• 1/4 cup cold water
• 1 teaspoon vanilla extract

In a food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon.

Add the cold butter and process until the mixture resembles coarse meal, about 30 seconds or so. Add the honey, molasses, water, and vanilla. Mix until the dough startes to come together in a ball, another 30 seconds.

Scrape dough out of the mixer.

Between 2 sheets of waxed or parchment paper, roll the dough 1/8-inch thick.

Chill for at least 1 hour, until firm (I chilled for several hours).

Preheat oven to 350F. Retrieve dough and roll it a bit more if it is not yet 1/8-inch thick. With a sharp knife or pizza cutter, cut into 2-inch squares. Arrange the crackers on parchment lined baking sheets. With a toothpick or fork, prick several holes in each cracker.

Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool on the pan.

Yield: 48 crackers

Note: If you cut the dough through but leave the squares together, you can break them up after they're baked, just like a store-bought graham!

You can also roll them into a 1/2" thick cylinder and then cut them into 1" sections for a great bit size snack.

Caleb's Boneless Buffalo Wings

These are quite frankly as close to the Applebee's hot boneless wings as I could get. Caleb loves them and even though they take time to make, they are very worth it! These are tongue numbing, scalp sweating, sinus searing deliciousness smothered in cool and tangy blue cheese sauce.

BTW, these are not low cal or low fat. The hot oil won't soak into the wings as much as you would think, but still these are eat with restraint. I don't believe in banishing any foods entirely from the diet, but have some common sense. Eat these from just time to time and with share them friends.

BONELESS BUFFALO WINGS

Core Ingredients:

- 4-5 Boneless and skinless chicken breasts

- 4-6 cups of canola oil

- 1-2 eggs

- 1 cup milk

Breading Ingredients:

- 1 cup flour

- 2 teaspoons salt

- 1/2 teaspoon black pepper

- 1/4 teaspoon cayenne pepper

- 1/4 teaspoon paprika

Sauce Ingredients:

- 12 oz. Louisiana Hot Sauce

- 6 tablespoon butter (or butter sub without trans fats)

- 3 tablespoon white vinegar

- 1 tablespoon Worcestershire sauce

- 1 1/4 teaspoon cayenne pepper

- 1/4 teaspoon garlic powder

- 1 1/4 tablespoon flour

Additional Ingredients:

- Bleu Cheese dipping sauce (see recipe below)

- 4-5 stalks of celery, sliced

Directions:

1. Combine the breading ingredients in a medium bowl or plastic bag. I prefer the plastic bag, it makes coating it a lot easier and I highly suggest doing it this way.

2. In another bowl, whisk together milk and eggs.

3. Cut the chicken into the size desired and place into the milk and egg mixture. Coat each piece well and place into the breading mixture. Again, make sure each piece is well coated and take each piece out and put them onto a plate.

4. Place the pieces into the fridge for 15 minutes and begin to work on the sauce mixture.

5. Mix all of the sauce ingredients together in a saucepan on the stove. Cook over medium to low heat. You’ll come back to this sauce in a minute, just keep an eye on it.

6. After about 5-10 minutes have elapsed, begin heating up the oil for frying. Place enough oil to cover the bottom surface of the wok or pan, and add just a little extra. To test when it’s ready, cut off a thin piece of celery, long enough that you can dip it in and hold it. The oil will bubble around it when it’s hot enough. I usually do this on a burner set to medium heat.

7. Usually once the oil is hot enough to use, the wings have been in the fridge long enough. Take them out and drop in each piece carefully so as not to splash up any hot oil!

9. Now come back to the sauce. Once everything is homogenous, add the flour to thicken the sauce. Stir frequently.

10. Keep an eye on the wings, stirring often to make sure they don’t burn. There should be enough oil to prevent any burning. However, they will begin to get crispier and this is what you want. The wings will be done once they’re golden brown. When they are, make sure you’re ready for them. Place a few paper towels on a plate to soak up the excess oil. Place the wings onto the paper towels for a couple of minutes and then put them into whatever you will be serving them in.

11. Coat the wings with as much sauce as you’d like, and if you want, set some on the side to dip into. Also, add some Bleu cheese dipping sauce or other dressing to a bowl for dipping. Place the celery alongside the wings and enjoy!!

Bleu cheese dipping sauce

1 cup mayonnaise (I love mayo made with olive oil!)

1 cup sour cream (reg., light, or fat free)

4 green onions, finely chopped or 1 teaspoon dried minced onion

2 tablespoons dried parsley

4 ounces blue cheese, crumbled

garlic salt to taste

In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator at least 2 hours until serving.