Christmas, Hanukah & Kwanzaa Recipes

[Kitchen Witch]

MINI COCKTAIL MEATBALLS

1 env. Lipton Recipe Secrets Onion, Onion Mushroom, Beefy Mushroom or Beefy Onion Soup Mix
1 lb. ground beef
¼ c. dry red wine or water
2 eggs, lightly beaten

Preheat oven to 375 F.

In medium bowl, combine all ingredients; shape into 1-inch meatballs.

In shallow baking pan, arrange meatballs and bake 18 minutes or until done. Serve, if desired, with assorted mustards or tomato sauce.

Makes about 4 dozen meatballs.
KITCHEN WITCH


HOLIDAY SHRIMP MOLD

4 ½ t. unflavored gelatin
¼ c. cold water
1 can (10 ¾ oz.) condensed tomato soup, undiluted
3 oz. cream cheese
1 c. mayonnaise
1 bag (6 oz.) frozen small shrimp, thawed
¾ c. finely chopped celery
2 T. grated onion
¼ t. salt
White pepper to taste
Bell peppers for garnish

Dissolve gelatin in cold water in small bowl; set aside. Grease for 1-cup capacity holiday mold pans or one 5 ½-cup holiday mold pan; set aside.

Heat soup in medium saucepan over medium heat until hot. Add cream cheese; blend well. Add gelatin mixture, mayonnaise, shrimp, celery, onion and seasonings. Pour into prepared molds; refrigerate 30 minutes. Cover with foil and refrigerate overnight.

Decorate with bell peppers cut into holly leaves, if desired. Serve with assorted crackers.

Makes 12 servings
KITCHEN WITCH


CROSTINI

¼ loaf whole wheat baguette (4 oz.)
4 plum tomatoes
1 c. (4 oz.) shredded part-skim mozzarella cheese
3 T. prepared pesto sauce

Preheat oven to 400 F. Slice baguette into 16 very thin, diagonal slices. Slice each tomato vertically into four ¼-inch slices.

Place baguette slices on non-stick baking sheet. Top each with 1 T. cheese, then 1 slice tomato. Bake about 8 minutes or until bread is lightly toasted and cheese is melted. Remove from oven; top each crostini with about ½ t. pesto sauce. Garnish with fresh basil, if desired. Serve warm

Makes 8 appetizer servings
KITCHEN WITCH

SPINACH DIP

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
16 oz. sour cream
1 c. mayonnaise
1 pkg. Knorr Recipe Classics Vegetable Soup, Dip and Recipe Mix
8 oz. Can water chestnuts, drained and chopped (optional)
3 green onions, chopped

In medium bowl, combine all ingredients; chill at least 2 hours to blend flavors.

Stir before serving. Serve with your favorite dippers.

Makes 4 cups dip

VARIATIONS:
YOGURT SPINACH DIP: Substitute 10 oz. plain lowfat yogurt for sour cream.

SPINACH AND CHEESE DIP: Add 2 c. (8 oz.) shredded Swiss cheese with the spinach.
KITCHEN WITCH

HOLLYBERRY FRUIT DIP

8 oz. cream cheese, softened
½ c. light corn syrup
2 T. sugar
½ c. sour cream (lite sour cream is fine)
1 c. cranberries, chopped
1 T. grated orange peel

In a small bowl with wire whisk or mixer at medium speed, beat cream cheese, corn syrup and sugar until fluffy. Blend in sour cream. Fold in cranberries and orange pee.

Chill.

Serve with fresh fruit dipper or shortbread cookies.
KITCHEN WITCH

WHITE PIZZA DIP

1 env. Lipton Recipe Secrets Savory Herb and Garlic Soup Mix
16 oz. sour cream
8 oz. (1 c.) ricotta cheese
1 c. shredded mozzarella cheese (about 4 oz.), divided
¼ c. (1 oz.) chopped pepperoni, optional
1 loaf Italian or French bread, sliced

Preheat oven to 350 F. In shallow 1-quart casserole, combine soup mix, sour cream, ricotta cheese, ¾ c. mozzarella cheese and pepperoni.

Sprinkle with remaining ¼ c. mozzarella cheese.

Bake uncovered 30 minutes or until heated through. Serve with bread.

Makes 3 cups dip
KITCHEN WITCH

[Kitchen Witch]

PORK CHOPS WITH PEAR-MAPLE SAUCE
SERVES 4

4 chops, ¾-inch thick
½ t. salt
½ t. pepper
1 T. olive oil
¼ c. butter or margarine
3 T. maple syrup
3 T. peach, apricot or plum preserves or jam
½ t. basil
3 med. Pears, cored and thinly sliced

Season and fry chops; remove from skillet; keep warm. Using same skillet, melt butter. Stir in maple syrup, preserves and basil. Add pears. Cook, covered for 3 minutes or just till pears are tender and heated through. Serve with chops.
KITCHEN WITCH

ROASTED PORK TENDERLOIN
SERVES 4

1 pkg. (10 oz.) fresh red or white pearl onions
3 T. olive oil
1 pork tenderloin (1 ½ lbs.)
Salt, pepper
3 c. butternut squash, (½-inch pieces)
2 T. molasses
2 T. chopped parsley

Boil onions for 3 minutes; drain; cool; peel off skins. Heat oil; season and brown pork; transfer to baking pan. Add onions to skillet with squash and 2 T. water. Season and scrape up bits; cook for 4 minutes; add to roasting pan. Roast at 450 F. Brush with molasses during last 15 minutes of roasting. Let stand 10 minutes before cutting.
KITCHEN WITCH

TGIF POT STICKERS

DOUGH:
2 1/2 c. flour
1/2 t. salt
1 c. hot water
1 T. shortening or oil

FILLING:
1 lb. ground pork
2 T. soy sauce
1 T. sesame oil
1 t. grated ginger
Pinch sugar
Salt and pepper to taste
3 green onions, chopped
1 egg
1 T. corn starch
1 can water chestnuts, finely chopped
1 clove garlic, minced

DIPPING SAUCE:
1/2 c. soy sauce
1/4 c. white vinegar
1 t. chili oil
1 green onion, chopped

Combine flour, salt, hot water and shortening in bowl and incorporate into a smooth dough. Allow dough to rest for 20 minutes, covered. Combine filling ingredients. Combine dipping sauce ingredients. Roll dough about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 t. filling in center. Fold circles in half and press to seal, making sure to squeeze out any air. Stand dumplings up on the folded side and press slightly so that they stand up nice. To cook, bring a pot of salted water to boil, and boil until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. Heat a skillet with about 2 T. oil and fry dumplings on one side only, until nicely browned. Drain on paper towels. Serve with dipping sauce.
KITCHEN WITCH


HERB AND GARLIC PORK

1/4 c. olive oil
6 cloves garlic, minced
2 T. snipped fresh basil
2 T. snipped chives or chopped green onion
2 t. chili powder or 1/4 t. ground red pepper
1 t. snipped fresh sage or oregano
1 t. salt
1/2 t. pepper
1 3 to 4 pound boneless pork top loin roast (double loin, tied)

Marinate in refrigerator 2 to 24 hours, turning occasionally. Remove meat from bag and discard marinade. Grill in covered grill until done. Remove roast and cover with foil. Let stand 15 minutes before carving. (The internal temperature of the meat should rise 5 degrees F upon standing, to 160 degree F.)
KITCHEN WITCH

[Kitchen Witch]

BRAISED TUSCAN PORK
SERVES 6 TO 8

1 ¼ t. salt
2 t. pepper
1 4 to 5 lb. bone-in pork loin
Vegetable cooking spray
1 large sweet onion, coarsely chopped
1 can (28 oz.) crushed tomatoes
½ c. ketchup
¼ c. balsamic vinegar
2 T. brown sugar
2 cans (9 oz. each) cannelloni beans, rinsed and drained

Rub salt and pepper over roast; let stand 15 minutes. Brown in spray pan on all sides. Remove roast from pan; add onions and saute. Return roast to Dutch oven. Combine tomatoes, ketchup, vinegar and brown sugar. Pour over roast. Bake, covered, at
350 F. 45 more minutes. Stir in beans; bake 15 minutes more, uncovered. Let sit 5 to 10 minutes before slicing.
KITCHEN WITCH

MUSTARD GLAZED PORK LOIN
SERVES 8 TO 10

1 c. light or dark or with real brown sugar corn syrup
1/3 c. brown sugar
1/4 c. mustard
3 to 4 lb. pork loin
Variations: Add 1/2 t. rosemary or sage for added flavor.

In a small bowl combine corn syrup, brown sugar and mustard. Place pork loin in small roasting pan. Bake at 350 F. for 1 1/2 -2 hours (30 minutes per pound), or to desired doneness. Brush with glaze several times during last 30 minutes of cooking.
KITCHEN WITCH

APPLE BUTTER GLAZE FOR PORK

1/2 c. apple butter
1/2 c. corn syrup

Mix ingredients together and brush on pork loin roast during the last 20 minutes of roasting. Serve with remaining sauce.
KITCHEN WITCH

CURRANT GLAZED HAM
MAKES 1 ¼ CUPS

1/2 c. dark corn syrup
1 (canned (5 pounds) ready-to-eat ham
3/4 c. red currant jelly
1 t. vinegar
1 t. whole cloves

Trim and heat ham. Combine jelly, corn syrup, vinegar and powdered cloves in sauce pan. Cook over medium-low heat, stirring constantly until jelly is melted and mixture is smooth. Remove ham from oven; score diagonally, making cut about 1 inch deep, about 3/4 inch apart, across fat surface of ham. Stud with whole cloves, placing one in center of each diamond.
KITCHEN WITCH

MUSTARD GLAZE

1 c. light or dark corn syrup
1/3 c. brown sugar
1/4 c. brown mustard
Variations: Add 1/2 teaspoon of rosemary or sage for added flavor.

In a small bowl combine corn syrup, brown sugar and mustard. Brush with glaze several times during last 30 minutes of cooking.
KITCHEN WITCH

ORANGE GLAZED HAM
MAKES 1 CUP

1/2 c. light corn syrup
1/2 c. frozen orange juice concentrate
1/4 c. ketchup

Combine corn syrup, orange juice concentrate and ketchup. Baste ham with glaze. Roast basting every 10 minutes or until juices run clear.
KITCHEN WITCH

[Kitchen Witch]

ORIENTAL GLAZE
MAKES 1 CUP

1/2 c. light or dark corn syrup
2 T. brown mustard
1/4 c. prepared duck or plum sauce
1 T. soy sauce
2 T. rice wine or sake
1 T. dark oriental sesame oil
Cooking spray
1 (5 lb.) ham

In small bowl combine corn syrup, mustard, duck sauce, soy sauce, rice wine and sesame oil until well blended. Preheat oven to 350 F. Place ham on a rack in a shallow roasting pan. Pour glaze over ham and baste every 15 minutes. Let ham rest for 10 minutes before serving.
KITCHEN WITCH

PINEAPPLE GLAZE
MAKES 2 CUPS

1 c. light corn syrup
1/4 c. brown sugar
8 oz. can crushed pineapple

Drain and squeeze pineapple to remove juice. Stir together pineapple, brown sugar and corn syrup in small saucepan. Bring to boil over medium heat, stirring frequently. Remove from heat. Brush on ham every 30 minutes while baking.
KITCHEN WITCH

SALSA GLAZE

1/2 c. light or dark or with real brown sugar corn syrup
1 jar (12 oz.) thick and chunky mild salsa (about 1 1/3 c.)
1 T. chopped fresh cilantro

In 2-quart saucepan combine salsa and corn syrup. Stirring frequently, bring to boil over medium-high heat. Reduce heat to medium and boil gently until slightly thickened, 8 to 10 minutes. Stir in cilantro. Serve over grilled or broiled steak, pork or chicken.
KITCHEN WITCH

AMISH HAM

1 - 1" or 1¼" ham steak
¼ c. brown sugar
¼ c. muscadine jelly (or apricot or your favorite flavor)
Milk

Place ham steak in baking pan (fairly deep). Mix brown sugar and jelly and rub over ham. Cover with milk. Cover and bake at 325 F. until done. (40-45 minutes).
KITCHEN WITCH

SWEET N SOUR PORK

1 ½ lbs. pork shoulder, cut into ½-inch cubes
1 medium onion, sliced
1 can (8 oz.) pineapple chunks
¼ c. brown sugar
3 T. cornstarch
2 T. lemon juice
1 T. soy sauce
1 t. salt
1/8 t. pepper
1/8 ginger
1 small green pepper, cut into 1-inch pieces
1 pkg. (6 oz.) frozen pea pods

Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes.
KITCHEN WITCH

MAPLE-ORANGE PORK CHOPS

4 pork chops - ¾-inch thick
½ t. sage
½ t. salt
¼ t. pepper
2 T. butter or margarine
1/3 c. maple syrup
3 T. orange juice

Season chops; fry in 1 T. butter until browned - 3 to 4 minutes per side. Remove from skillet and reserve. To skillet, add syrup and juice; bring to boil. Reduce heat and add chops. Simmer until chops are done. Remove chops when done. Add remaining butter to pan juices to make sauce.

Serve with couscous, rice, potatoes or noodles.
KITCHEN WITCH

[Kitchen Witch]

PORK APPLE PIE

Pastry (recipe follows)
2 T. flour
¼ t. salt
1/8 t. allspice
1/8 t. sage
1/8 t. pepper
1 ½ lb. cooked, cubed pork (4 ½ c.)
2 medium tart cooking apples, peeled, cored, sliced
1 T. brown sugar
¼ c. apple cider or apple juice
1 T. butter, cut into small pieces
1 egg slightly beaten

Prepare pastry. Combine pork with seasonings; stir together apple and brown sugar. Place half of pork mixture in single layer in bottom of 2-quart casserole. Top with half of apples. Repeat layers. Pour apple cider over top; dot with butter. Place pastry on top; vent. Bake 350 F. 40 to 45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
KITCHEN WITCH

APPLE-SAGE STUFFED PORK CHOPS
SERVES 6

3 T. butter
½ c. finely chopped yellow onion
½ c. finely chopped celery
½ c. finely chopped apple
½ c. finely chopped mushrooms
1 ½ c. herb stuffing mix
1 can (14.5 oz.) chicken broth
½ t. sage
6 T. fresh parsley, chopped
1 t. salt, divided
1 t. pepper, divided
¼ t. ground red pepper
6 thick chops, slit
¼ c. olive oil, divided
1 c. water
Garnish: steamed baby carrots, pearl onions

Melt butter; add onion, celery, apple and mushrooms; saute 10 minutes or until tender and liquid evaporates. Remove from hat. Add stuffing mix and broth, sage, 2 T. chopped parsley, ½ t. salt, ½ t. pepper and red pepper. Let stand 20 minutes. Trim chops; stuff pockets,. Combine remaining 4 T. parsley, ½ t. salt and ½ t. pepper. Rub on sides of chops with 2 T. oil. Fry in remaining oil until done.

KITCHEN WITCH

[Kitchen Witch]

CHRISTMAS ROCK

1 scant c. butter
1 1/2 c. sugar
1 tsp. cinnamon
1 tsp. cloves
3 eggs
1 scant tsp. soda, dissolved in about 2 tbsp. hot water
1 lb. nuts, broken in pieces (English walnuts)
1 lb. raisins
1 lb. dates, chopped
1/2 c. green cherries
1/2 c. red cherries
3 c. flour

Mix all ingredients together. Drop with teaspoon on buttered pan. I bake at 350 degrees about 15 minutes or until slightly browned. If you double recipe, use only 5 eggs.

[Kitchen Witch]

CHRISTMAS JELLO

2 (3 oz.) pkgs. cherry Jello
2 c. boiling water
1/2 c. cold water
1 lb. raw cranberries
1/2 orange with rind
1 apple
1 sm. can crushed pineapple, drained
2 c. sugar
1/2 c. nuts, chopped

Make Jello according to instructions. Grind cranberries, orange with rind and apple. Combine all ingredients and chill to set.

[Kitchen Witch]

NORWEGIAN COOKIES


Baking is a big part of Christmas preparations for those of Norwegian background. This modern version uses chocolate chips.
1 1/3 c .sugar
1 c. plus 2 tbsp. margarine or butter, softened
1 tsp. vanilla
2 eggs
3 c. all-purpose flour
1 tsp. baking powder
1 (12 oz.) pkg. milk or semi-sweet chocolate chips (2 c.)
3 tbsp. sugar
3/4 tsp. ground cinnamon

Heat oven to 350 degrees. Beat 1 1/2 cups sugar, the margarine, vanilla and eggs in large bowl. Stir in flour, baking powder and chocolate chips. Divide dough into 4 equal parts. Shape each part dough on lightly floured surface into roll, 1 inch in diameter and about 15 inches long.

Place rolls on ungreased cookie sheets; flatten slightly with fork to about 5/8-inch thickness. Mix 3 tablespoons sugar and the cinnamon; sprinkle over rolls.

Bake 13 to 15minutes or until light brown on edges. Slice diagonally into about 1-inch strips while warm. About 5 dozen cookies. Served with coffee, of course - or cold milk.

[Kitchen Witch]

CHRISTMAS BALLS

1 c. margarine
2 tsp. vanilla
1/3 c. sugar
2 tsp. water
1 c. chopped walnuts
2 c. flour, sifted

Cream butter and vanilla then add sugar and cream until light and fluffy. Blend in water and then flour - mix well - add nuts. Take 1 teaspoon of dough and roll into ball. Dip in red or green sprinkles. Place cookies on ungreased pan. Bake at 325 degrees for 20 minutes. Makes 3 dozen.

[Kitchen Witch]

CHRISTMAS EVE PUNCH

1 (32 oz.) bottle cranberry juice cocktail
1 (46 oz.) can unsweetened pineapple juice
2 c. orange juice
2/3 c. lemon juice
1/2 c. sugar
2 tsp. almond extract
1 (33.8 oz.) bottle ginger ale, chilled

Combine first 6 ingredients; chill. To serve, add ginger ale, stirring well.

[Kitchen Witch]

CHRISTMAS HOLLY COOKIES - NO BAKING

1/4 c. margarine
10 oz. marshmallows (20 lg. or 160 sm. ones)
3/4 tsp. green food coloring
1 tsp. vanilla
2 1/4 c. corn flakes

Melt margarine and marshmallows. Add food coloring and vanilla. Remove from heat. Stir in corn flakes until corn flakes are well coated. Immediately spoon onto waxed paper (approximately 1 tablespoon each). It's easier if you put margarine on your fingers. Put some red cinnamon candies on top of "holly". Store between layers of waxed paper in a Tupperware container.

[Kitchen Witch]

CHRISTMAS FRUIT LOAF

1 c. walnuts, English
1 c. pecans
1 c. almonds
10 oz. pkg. whole pitted dates
8 oz. jar maraschino cherries, drained
4 oz. (1/2 c.) natural pineapple (Health Store)
4 oz. (1/2 c.) candied orange peel
3/4 c. reg. all purpose flour (unsifted)
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. baking powder
2 eggs, beaten
1 tsp. vanilla

In large bowl combine all fruits and nuts. Mix together flour, sugar, salt and baking powder. Pour over fruit and nut mixture. Mix well. Add vanilla to beaten eggs. Pour over fruit and nut mixture. Mix well.

Butter a 9 x 5 inch loaf pan. Line bottom and sides with wax paper. Butter paper, pour in batter, spread evenly, press into corners.

Bake at 300 degrees for 2 hours. Cool 10 minutes. Remove from pan. Peel off paper and cool. Wrap tightly and refrigerate for at least 24 hours. Makes 1 loaf.

[Kitchen Witch]

CRANBERRY MEATBALLS

2 lbs. of chopped meat
1/2 c. bread crumbs
salt, pepper, garlic powder to taste

Combine all the above ingredients and roll into meatballs

1 can ocean spray whole berried cranberry sauce
2 small cans tomato paste

In a sauce pan, heat cranberry sauce and tomato paste on a low flame and add meatballs. cook for about 30 minutes until done. Serve hot.

[Kitchen Witch]

GRANDMA'S CRANBERRY RELISH

12-16 oz. fresh cranberries (washed)
3 oranges (peeled)
3 apples (cored and peeled)
2 cups sugar

Using a food processor mince apples, oranges, and cranberries. Place in a large bowl. Stir in sugar. Cover and refrigerate overnight.

[Kitchen Witch]

GIANT CHRISTMAS-CARD COOKIES

1 1/2 c. (3 sticks) butter or margarine
2 c. firmly packed brown sugar
1 egg
4 c. flour
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. baking soda
Colored sugar or crushed sugar cubes (optional)
Decorate icing
Red cinnamon candies

Beat margarine and sugar until light and fluffy. Blend in egg. Add combined flour, seasonings and soda; mix well. Cover. Refrigerate 2 hours or overnight.

Heat oven to 350 degrees. For each cookie, place 3/4 cup chilled dough onto ungreased cookie sheet. Roll dough to 1/4 inch thickness. Keep remaining dough in the refrigerator.

Using floured cardboard pattern as a guide, cut out desired shapes. Remove excess dough. Sprinkle cookies with colored sugar or crushed sugar cubes, if desired. 10 to 12 minutes or until edges are lightly browned. Let cool on cookie sheets 8 minutes. Cool completely on wire rack. Decorate cookies as desired. Makes 8 to 10 large cookies.

Preparation time: 30 minutes plus refrigerating. Cooking time: 12 minutes.

[Kitchen Witch]

PLUM PUDDING CAKE

1 cup canned purple plums, drained
1 1/2 cups sugar
1 cup vegetable oil
3 eggs
1/2 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
1 cup chopped nuts

Topping:
1/2 cup (1 stick) butter
1/2 cup buttermilk
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour 2 9-inch square pans. Pit the plums and mash them. Beat together sugar, oil, eggs, plums and buttermilk. Stir together flour, baking soda, salt and pumpkin pie spice. Stir into the plum mixture; stir in vanilla and nuts. Divide between pans and bake 40 minutes. Prick tops of finished cakes all over with toothpick.

Bring butter, buttermilk and sugar to a boil in a heavy saucepan over medium-high heat. Remove from heat and stir in baking soda and vanilla. Pour over hot cakes. Serve warm or at room temperature. Makes 18 servings.

[tarynlvsjames]

hey everyone!

i was wondering if anyone had eaten at season's 52 and if you have, i was trying to get the recipe for their spicy shrimp flatbread.

if anyone knows this recipe or something similar let me know.

thanks so much!

[Kitchen Witch]

CRANBERRY TART

1 (10 inch) tart shell, baked and cooled
2 env. unflavored gelatin
1/2 c. cold water
2 (12 oz.) pkgs. of fresh cranberries
2 c. sugar
1 c. red currant jelly
2 tbsp. Kirsch or Brandy

Rinse and drain the cranberries and remove any blemished berries. In a small bowl, soften the gelatin in the cold water. In a 3 quart heavy bottomed saucepan, combine the berries, sugar, jelly and Kirsch (or brandy) and cook over LOW heat for 10 minutes, just until the cranberries are softened.

Remove from the heat and let cool 5 minutes. Stir in the gelatin and cool completely. Pour into the tart shell and chill until firm. Keep chilled until 1/2 hour before serving.

TART DOUGH:

1/2 c. (1 stick) unsalted butter, softened but still firm
1/4 c. sugar
1/4 tsp. salt
2 egg yolks, lightly beaten
1 1/4 c. flour
2 tsp. vanilla

In the bowl of a mixer combine the flour, sugar and salt. Cut the butter into pieces, and mix it into the flour on low speed, until the butter is the size of small peas. Combine the eggs and vanilla and add to the dough with the mixer running. Stop mixing just when the dough begins to come together. Knead gently into a ball and flatten into a disk. Wrap in plastic and chill for at least 1 hour. Remove for 20 minutes before rolling.

Roll out into a 14 inch round, and line a 10 inch tart pan with a removable bottom, making sure the sides are thick enough to stand up. Chill for 30 minutes. Line the tart shell with parchment paper and fill with pie weights (dry beans). Bake at 350 degrees for 10 minutes. Remove the pie weights and parchment, and bake 5 to 10 minutes more, until the bottom of the tart shell is browned. Cool.

[Kitchen Witch]

MINCEMEAT MUFFINS

2 c. all purpose flour
1 c. chopped pecans
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground allspice
1/3 c. canola oil or walnut oil
1/3 c. buttermilk
1 1/4 tsp. vanilla extract
2 lg. eggs
1 1/4 c. new fashioned mincemeat (see below)

Preheat oven to 375 degrees. Grease 12 cups of a standard 2 3/4 inch muffin tin. In medium bowl, combine flour, nuts, sugar, baking powder, baking soda, salt and allspice. In another bowl, whisk together oil, buttermilk, vanilla, eggs and mincemeat (wet ingredients may sit, covered, overnight in refrigerator). Make well in center of the dry ingredients and pour in wet ingredients, stirring until just moistened.

Spoon batter into muffin tin, filling each cup full to the rim. Bake in preheated oven for 25 to 30 minutes, or until tops are dry and springy to the touch and cake tester or toothpick comes out clean when inserted into centers. Serve warm or at room temperature with eggnog or hot apple cider. Freeze in plastic freezer bags up to 2 months. Makes 12 muffins.

QUICK MINCEMEAT:

1 (28 oz.) jar prepared mincemeat (3 c.)
1 finely chopped, peeled and cored apple or firm pear (1 c.)
1 tsp. grated lemon zest
1 tsp. grated orange zest
3 tbsp. orange juice, dry sherry or dark rum
1 tbsp. all purpose flour (omit if not using mincemeat for a pie)

Combine all ingredients and use without aging. Can be made the day ahead and refrigerated.

[Kitchen Witch]

EGGNOG CINNAMON SWIRL BREAD

CINNAMON SWIRL:

1/4 c. sugar
1/4 c. toffee bits (not chocolate covered)
1/4 c. chopped pecans
3 tbsp. butter, melted
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

BREAD:

2 c. all purpose flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
1 c. eggnog
1/4 c. vegetable oil
2 eggs, lightly beaten
1 tsp. vanilla extract

Preheat oven to 350 degrees. In a small bowl, combine cinnamon swirl ingredients; mix well. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In a medium bowl, combine eggnog, oil, eggs and vanilla; beat with a fork to combine. Stir eggnog mixture into dry ingredients, stirring just until smooth.

Pour half the batter into a greased 8 x 4 inch loaf pan. Spoon half of cinnamon swirl mixture over batter; cut through with a knife to swirl. Top with remaining batter. Spoon on remaining cinnamon swirl mixture; swirl with a knife. Bake for 60 to 65 minutes or until a wooden pick inserted in center tests clean. Cool for 10 minutes in pan before removing to a wire rack. Makes 1 loaf.

[Kitchen Witch]

CHEWY NOELS

2 tbsp. butter, melted
1 c. brown sugar
5 tbsp. all purpose flour
1/8 tsp. baking soda
1 c. chopped walnuts or pecans
2 eggs, beaten
1 tsp. vanilla extract
Confectioners' sugar

Preheat oven to 350 degrees. In a large bowl, mix together eggs, brown sugar, flour, baking soda, nuts, and vanilla extract. Pour melted butter into 7 x 11 inch pan. Pour batter over melted butter without stirring. Bake for 20 minutes. Cool, cut into squares, and roll in confectioners' sugar.

[Kitchen Witch]

GLAZED PFEFFERNUESSE

1 1/4 c. butter
1 1/4 c. brown sugar, packed
3/4 c. molasses
1/2 c. warm water
1/2 tsp. soda
Dasho f pepper
1/2 tsp. cloves
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. mace
1 1/2 tsp. cinnamon
1/8 tsp. crushed cardamom
6 c. sifted cake flour
1/2 tsp. salt
Few drops anise oil or 1 tsp. anise extract
2 c. chopped nuts

Cream butter; add sugar; cream well. Blend in molasses and half of water. Dissolve soda in remaining water. Add with sifted dry ingredients, anise and nuts to creamed mixture; mix well; chill. Shape dough into one inch balls. Place on greased cookie sheets and bake at 375 degrees for 10 to 12 minutes. Make Glaze. Makes about 12 dozen.

GLAZE:

1 c. powdered sugar
3 tbsp. hot milk
1/4 tsp. vanilla
Powdered sugar for coating

Blend powdered sugar, milk and vanilla. Dip top of hot cookie into glaze; coat with powdered sugar.

[Kitchen Witch]

HOLIDAY AMBROSIA

2 c. orange or tangerine sections, drained
1/2 c. miniature marshmallows
1/2 c. flaked coconut
2 bananas, sliced
1 c. heavy cream
6 tbsp. confectioner's sugar
1/2 tsp. almond flavoring
1/4 c. quartered red and green Marachino cherries

Combine orange or tangerine sections, marshmallows, coconut and banana slices. Refrigerate at least 2 hours for flavors to blend. A few minutes before serving time, heat heavy cream until it begins to thicken. Gradually add confectioner's sugar and almond flavoring, beating until cream stands in soft peaks. Fold whipped cream into orange mixture. Spoon into serving bowls and sprinkle with cherries.

[Kitchen Witch]

GLUWEIN

4 qts. dry red wine (such as zinfandel, pinot, burgundy, etc.)
1 qt. dry white wine
1 pt. Marc (or heavy brandy)
1 c. white sugar (more to taste)
6 sticks cinnamon
12 whole cloves
1/8 tsp. allspice
1/8 tsp. mace
2 oranges
1 lemon

Pour 6 ounces red wine from the first bottle into an appropriate glass for later quality control checks. This may need to be repeated from another bottle, at the cook's discretion. Pour the remaining wine from the first bottle into a 3 gallon pot (or larger) and begin gentle heating. As it begins to warm, add sugar and spices. Stir until sugar is dissolved. Add Marc (or brandy) and all remaining wine. (Note: if there were too many quality control checks, it is frequently necessary to purchase more wine.) Heat thoroughly but do not allow to boil! Add thinly slice lemon and 1 orange and allow mess, for mix to steep for about 1 hour over low heat. Add more sugar during this time if desired, but do it slowly and insure it dissolves. Frequent samples are usually required during this time, again for the sake of quality control. Serve hot and garnish with orange slices. Stick cinnamon could also be used. Serve about 12-15 folks, or two quality control inspectors.

[Kitchen Witch]

CHRISTMAS THUMBPRINT COOKIES

3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. red & green jelly

In large bowl combine first 5 ingredients on medium speed of mixer about 1 minute. Gradually add flour and blend at low speed until well mixed. Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts. Place on greased cookie sheet 2 inches apart. Make a deep impression in center of each cookie with fingertip. Bake at 350 degrees for 10-12 minutes. Immediately remove cookies from sheet. While still warm, fill centers with jelly. Allow jelly to set before storing cookies. Yield 3-4 dozen.

[Kitchen Witch]

BRANDIED BUTTER WREATHS


Brandy gives these Hungarian butter wreaths a delicate apricot flavor. With their green sugar coating, they are an attractive addition to any cookie platter.
1 1/3 c. butter, softened
3/4 c. sugar
1 egg yolk
1/4 c. apricot brandy
3 1/4 c. flour
Royal Icing (below)
Green decorating sugar

Cream butter and sugar, then beat in yolk and brandy. Blend in flour, little by little, mixing well after each addition. Wrap dough in waxed paper and chill for at least an hour.

Pinch off small pieces of the chilled dough and roll into 5 inch ropes about 1/4 inch in diameter. Twist pairs of these together and join ends to form circles. Bake on greased baking sheets at 350 degrees for 10 minutes. Cool on racks.

When cookie are cool, decorate lightly with royal icing and sprinkle with green sugar. Tiny red candies or colored sprinkles can be added to simulate berries. Makes 6 to 6 dozen cookies.

ICING:
Confectioners' sugar
Water

Mix small amounts of each until medium paste formed.

[Kitchen Witch]

BOURBON-PECAN HOLIDAY CAKE

2 c. whole red candied cherries
2 c. white seedless raisins
2 c. bourbon
2 c. softened butter or margarine
2 c. sugar
2 c. dark brown sugar, firmly packed
8 eggs, separated
5 c. sifted all-purpose flour
4 c. pecan halves
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. ground nutmeg

Combine cherries, raisins and bourbon in large mixing bowl. Cover tightly and let stand in refrigerator overnight. Drain fruits and reserve bourbon Place butter in large bowl of electric mixer and beat on medium speed until light and fluffy. Add sugars gradually, beating on medium speed until well blended. Add egg yolks, beating until well blended.

Combine 1/2 cup of the flour with the pecans. Sift remaining flour with the baking powder, salt and nutmeg. Add 2 cups of the flour mixture to the creamed mixture and mix thoroughly. Add the reserved bourbon and the remainder of the flour mixture alternately, ending with flour.

Beat well after each addition. Beat egg whites until stiff, but not dry; fold gently into cake batter. Add drained fruits and floured pecans to the cake batter. Blend thoroughly.

Grease a 10 inch tube pan; line with waxed paper. Grease and lightly flour waxed paper. Pour cake batter into pan within 1 inch of the top. Or bake in loaf pans prepared in same manner as tube pan. Place in 275 degree oven; bake tube cake 4 1/2-5 hours and loaf cake 2 hours or until a cake tester inserted in center of cake comes out clean.

Cool cakes in pans on cake rack 2-3 hours. Remove from pans, peel off waxed paper. Wrap cakes in cheese cloth saturated in bourbon, then wrap in aluminum foil or plastic wrap and store in tightly covered container in refrigerator for several weeks. Cut in thin slices to serve.

[Kitchen Witch]

FRUITCAKE COOKIES

1/2 c. shortening
1 c. brown sugar
1 egg
1 3/4 c. sifted flour
1/2 tsp. salt
1/2 tsp. soda
1/4 c. sour milk
3/4 c. broken pecans
1 c. cherries, cut in half (maraschino cherries)
1 c. chopped dates

Cream shortening and sugars well. Add well beaten egg. Sift flour, salt and soda together and add alternately with milk. Add pecans, cherries and dates. Remove several pieces of pecans to place on top of each cookie as it is dropped by teaspoon onto cookie sheet.

Bake until light brown in 350 degree oven. Cookies store well and retain moisture better if slice of apple is placed in container with cookies.

[Kitchen Witch]

VIENNESE COCONUT MACAROONS

1/3 c. butter
1/2 c. sugar
2 eggs
2 tbsp. heavy cream
1/2 tsp. vanilla
1/2 c. flour
4 tbsp. cornstarch
1/2 tsp. baking powder
1 c. coconut
6 crushed vanilla wafers

Cream butter and sugar. Add the well-beaten eggs, cream and vanilla. Sift the dry ingredients, and add to the first mixture. Add the coconut and wafers. Drop by teaspoonfuls, 1 inch apart, on a greased cookie sheet and bake in a moderate oven until brown on top. 8-10 minutes.

[Kitchen Witch]

CHOCOLATE NUT CLUSTERS

1/4 c. (1 stick) butter or oleo
1/2 c. sugar
1 egg
1/2 tsp. vanilla
2 sqs. (2 oz.) unsweetened chocolate, melted
1/2 c. flour
1/4 tsp. salt
1/4 tsp. baking powder
2 c. walnuts or pecan halves

Cream together butter, sugar, egg and vanilla. Stir in melted chocolate. Combine flour, salt and baking powder. Blend into chocolate mixture. Stir in nuts. Drop by teaspoonfuls on greased cookie sheet. Bake in 350 degree oven 10 minutes. Cookies should be soft when removed from oven. Cool on rack. Makes about 40 nutty cookies.

[Kitchen Witch]

MARSHMALLOW FUDGE

1 can evaporated milk
1 2/3 c. sugar
1/2 tsp. salt
2 c. mini marshmallows
1 1/2 pkgs. semi-sweet chocolate pieces
1 tsp. vanilla
1/2 c. chopped walnuts

Stir in saucepan 1 can evaporated milk, 1 2/3 cups sugar, 1/2 teaspoon salt. Cook over low heat until mixture boils, stirring constantly. Remove from heat add and stir until melted 2 cups mini marshmallows, 1 1/2 packages of semi-sweet chocolate pieces. Stir in 1 teaspoon vanilla, 1/2 cup chopped nuts. Pour into buttered square pan, 9 x 9 x 1 3/4 inches. Refrigerate until firm. Cut into squares. Makes 36 squares.

[Kitchen Witch]

HOLIDAY RIBBON RING

2 (4 oz.) pkgs. strawberry Jello
5 c. boiling water
2 (4 oz.) pkgs. lime Jello
2/3 c. sour cream or vanilla yogurt

1. Dissolve strawberry Jello in 2 1/2 cups boiling water. Pour 1/1 2cups into 5 cup ring mold. Chill until set but not firm, about 15 minutes. Chill remaining Jell in a bowl; gradually blend in 1/3 cup of sour cream or vanilla yogurt and spoon over Jello in mold. Chill until set but not firm, about 15 minutes.

2. Repeat Step 1 with lime Jello.

3. Chill at least 2 hours. Unmold. Serves 12.

[Kitchen Witch]

CREME DE MENTHE BARS

1/2 c. butter or oleo
4 tbsp. cocoa
1/2 c. powdered sugar
1 beaten egg
1 tsp. vanilla
2 c. crushed graham crackers
1 1/2 c. chopped nuts
1 c. coconut
1 1/2 c. butter
3 tbsp. creme de menthe
2 tsp. dry instant vanilla pudding
2 c. powdered sugar
1/4 c. butter
1 c. chocolate chips

Melt the 1/2 cup butter and cocoa, let cool. Then add the 1/2 cup powdered sugar, beaten egg, vanilla, graham cracker crumbs, nuts and coconut. Put in 9 x 13 pan and refrigerate.

Melt 1 1/2 cup butter, creme de menthe, pudding, 2 cups powdered sugar. Beat until smooth and spread over crust. Refrigerate until set.

Melt the 1/4 cup butter and chocolate chips. Spread on top. Refrigerate until firm. Cut into small bars.

[Kitchen Witch]

CEREAL CHRISTMAS TREES

3 tbsp. butter or margarine
32 lg. or 3 c. miniature marshmallows
1/2 tsp. vanilla
1/2 tsp. green food color
4 c. Cheerios cereal
Sm. gumdrops

In a large saucepan, heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in vanilla and food color. Fold in cereal until evenly coated.

On waxed paper, quickly shape warm mixture with buttered hands into Christmas tree shapes, using about 2/3 cup mixture for each large tree or 1/4 cup for each small tree. For ornaments, cut gumdrops into slices and press onto trees. Makes 6-8 large trees or 16-20 small trees.

[Kitchen Witch]

CHRISTMAS CASSEROLE COOKIES

2 eggs
1 c. sugar
1 tsp. vanilla
1/4 tsp. almond extract
1 c. flaked coconut
1 c. walnuts
1 c. snipped dates

Beat eggs well. Add sugar gradually. Beat until fluffy. Stir in the remaining ingredients. Turn into an ungreased casserole. Bake at 350 degrees for 35 minutes. Remove from oven and while hot, stir well with a wooden spoon. Cool and form into balls. Roll in white sugar. Makes about 3 dozen.

[Kitchen Witch]

SOUR CREAM CHRISTMAS COOKIES

1 1/2 c. sugar
1 c. shortening
1 egg
1 c. sour cream
2 tsp. vanilla
4 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
Dash of salt

Combine first 3 ingredients together, beat until light. Stir in sour cream and vanilla; mix. Combine dry ingredients, mix and add to creamed mixture; beat well. Chill dough 1 hour. Divide dough and roll out on a floured surface. Cut into desired shapes. Place cookies on ungreased cookie sheet. Sprinkle with colored sugar. Bake at 350 degrees for 8 to 10 minutes.

[Kitchen Witch]

WHITE HOUSE CHRISTMAS COOKIES

1 c. sugar
2 c. butter
1 tsp. pure vanilla extract
1/4 tsp. grated lemon rind OR
1/4 tsp. lemon extract
2 eggs

Cream sugar and butter together. Add vanilla extract, grated lemon rind OR lemon extract. Add 2 eggs, one at a time, beating well. Mix in, by hand, 6 to 7 cups of cake flour. Refrigerate at least 1 hour. Roll out 1/8 inch thick and cut out with cookie cutters. Bake at 375 degrees 7 to 8 minutes until lightly browned. Frost with your favorite icing.

[Kitchen Witch]

CHRISTMAS NUT THINS

1 c. butter or margarine, softened
1 c. sugar
2 eggs, well beaten
1 1/2 c. all-purpose flour
1/2 tsp. salt
1 c. pecans, chopped
1 tsp. vanilla extract
Pecan halves

Combine butter and sugar, creaming until light and fluffy. Add eggs, beating well. Add flour and salt, and mix until smooth; stir in chopped pecans and vanilla, mixing well. Drop dough by 1/2 teaspoonfuls about 2 inches apart on greased cookie sheets. Place a pecan half in center of each cookie. Bake at 375 degrees about 8 minutes or until lightly browned. Yield: 6 dozen.

[Kitchen Witch]

MERINGUE CHRISTMAS COOKIES

4 egg whites
1 c. sugar
1/2 tsp. vanilla extract
1 c. candied cherries (optional)
1/2 c. nuts, chopped

Beat egg whites until frothy; gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form. Beat in vanilla. Combine cherries and nuts; fold into egg whites. Drop meringue by rounded teaspoonfuls onto greased cookie sheets. Bake at 300 degrees for 30 minutes or until lightly browned. Cool before removing from pan. Yield: about 8 dozen.

[Kitchen Witch]

CHRISTMAS COOKIES

1 1/4 stick butter
1 c. sugar
1 egg
1 c. flour (plain)
1/2 tsp. salt
1/4 lb. green pineapple
1/4 lb. red cherries

Cream butter and sugar. Add beaten egg yolk. Stir in sifted flour and salt. Beat egg white and fold into mixture. Add 1 cup chopped nuts (pecans). Add chopped fruit fine). Preheat oven to 400 degrees. Put aluminum foil on cookie sheet, drop 1 teaspoonful 2 inches apart. Bake about 12 minutes.