My Parents Are Survivors Cook Book/Christmas Recipes Page Two

Christmas Recipes Two

Sliced Baked Apples

4 McIntosh apples
3 tablespoons fresh lemon juice
1/4 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, cut into bits
2 tablespoons light rum
four 3-inch cinnamon sticks
apple or mint leaves for garnish if desired

Preheat the oven to 450°F. Peel and core the apples, leaving them whole. Slice the apples horizontally into even 1/4-inch-thick slices, reassemble the slices to form whole apple shapes, and brush the apples with the lemon juice. Put the apples in a pie plate, fill the cavities with some of the brown sugar, butter, and rum, and sprinkle the apples with the remaining brown sugar, butter, and rum. Bake the apples in the middle of the oven, basting frequently, for 25 minutes. Reduce the temperature to 350°F., insert the cinnamon sticks in the cavities of the apples, and bake the apples, basting frequently, for 20 minutes more, or until they are tender and browned well and the juices are thick and syrupy. Divide the apples among 4 plates, spoon the syrup over them, and garnish the apples with the apple or mint leaves.

Serves 4

Recipe for Judi from Santa's Angel

Deviled Eggs

Can be prepared in 45 minutes or less.

10 hard-boiled large eggs
1/4 cup spicy brown mustard
3 tablespoons mayonnaise
1 teaspoon white-wine vinegar
1/4 teaspoon Tabasco
3 tablespoons minced fresh parsley leaves
1 tablespoon drained bottled capers
2 to 3 tablespoons water

Halves the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the mustard, the mayonnaise, the vinegar, the Tabasco, the parsley, and the capers. Stir in enough of the water to reach the desired consistency, add salt and pepper to taste, and mound the filling in the egg whites.

Makes 20 deviled egg halves.

Recipe for Judi from Santa's Angel

Gingerbread Men

1 (4-ounce) package cooked (not instant) butterscotch pudding and pie filling
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1/4 teaspoon Tabasco
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

Cream pudding and pie filling mix, butter, and sugar. Add egg and blend well.

In a separate bowl, combine flour, soda, ginger, and cinnamon; blend with pudding mixture.

Chill dough until firm. (Can be frozen at this stage until ready to use.)

Roll on floured board to about 1/8 inch thickness and cut with cookie cutter. Place on greased cookie sheets.

Bake at 350° F for 10-12 minutes. Decorate as desired.

Makes 2 -1/2 dozen

Recipe for Joy from Santa's Angel

Pumpkin Cheesecake

2 (8 ounce) packages of cream cheese
3/4 cup white sugar
1 (16 ounce) can pureed pumpkin
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1/4 teaspoon salt
2 -8 inch unbaked pie crusts

Preheat oven to 350° F. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two crusts. Bake for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Makes 2 - 8 inch cakes

Recipe for Joy from Santa's Angel

Vanilla Bavarian Cream Pie

1 1/2 tablespoons unflavored gelatin
8 tablespoons cold water
9 tablespoons white sugar
2 1/4 tablespoons corn starch
2 eggs
1 1/2 cups milk
3/4 cup vanilla ice cream - premium quality
1 teaspoon vanilla extract

Soften gelatin in cold water. In bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly. Cook in double boiler over hot water until custard thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly. Stir in the vanilla. Fold in 1 1/2 cups whipped cream. Pour filling into pie shell and garnish with remaining whipped cream.

Optional: Serve with sliced strawberries.

Makes 1 - 9 inch pie

Recipe for Joy from Santa's Angel

Baked Cream Cheese Appetizer

1 (4 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dill weed
1 egg yolk, beaten

Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.

Bake at 350° F for 15 to 18 minutes. Serve warm.

Makes 8 servings

Recipe for Joy from Santa's Angel

Banana Nut Bread

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup coarsely chopped pecans or walnuts
2 eggs
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350° F. Grease and flour two 8x4 inch loaf pans. Set aside. Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract. Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.

Makes 2 - 8x4 inch loaf pans

Recipe for Joy from Santa's Angel

"Fireman's Chicken"

1 cup vinegar
1/2 cup veg. oil
1 egg beaten
1/2 tsp. pepper
1 tbsp. poultry seasoning
1 tbsp. salt*

Bring all ingredients to a boil on stove. Remove from heat. Brush on while grilling chicken breasts.

*Salt may be reduced if marinade is too salty.

Recipe for Helen from Santa's Angel

"Mini Cheesecakes"

12 Nilla Wafers
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
2eggs

Line a cupcake tin with foil liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed. Add eggs and mix again. Pour over wafers to 3/4 full. Bake @
325° F for 25 minutes. Chill and top with favorite toppings.

Recipe for Helen from Santa's Angel

"Harvest Apple Squares"

2 cups flour
1 cup brown sugar
3/4 cup sugar
1 1/2 tsp. cinnamon
1/2 cup margarine
1/2 cup margarine
1 cup chopped nuts
8 oz. cream cheese
2 tbsp. milk
1/2 tsp. vanilla
1 egg beaten
3 1/2 cups chopped apples

Combine flour, brown sugar, 1/2 cups sugar, cinnamon. Cut in margarine to resemble pie dough. Stir in nuts. Reserve 2 cups. Press remaining into 9x13 pan. Beat cream cheese & milk. Add 1/4 cups sugar, egg, vanilla & beat again. Pour mixture in pan top with apples. Sprinkle remaining crumb mixture over apples. Bake at 350° F for 30 min. & chill.

Recipe for Helen from Santa's Angel

"Pistacio Cake"

1 package instant pistacio pudding
4 eggs
1 cup club soda
1 cup oil
1 package white cake mix

"Pistacio Frosting" Ingredients

1 small container cool whip

1 cup milk

1 package instant pistacio pudding

Cake - Mix all ingredients for 4 minutes. Pour into greased pan (9x13) Bake at 350° F. for 45-55 minutes.

Pistacio Frosting - Mix pudding & milk. Fold in cool whip. Top cooled cake & chill.

Recipe for Helen from Santa's Angel

"Fruit Dip"

1 cup milk
4 oz. thawed orange juice concentrate
4 oz. instant vanilla pudding
1 medium cool whip

Mix milk, orange juice, vanilla pudding. Fold in cool whip.
Dip any fruit in!

Recipe for Helen from Santa's Angel

"Cheeseburger Pie"

1 lb. ground beef
1 chopped onion
1 cup shredded cheddar cheese
1 cup milk
1/2 cup bisquick
2 eggs

Grease 9 in pie pan. Cook beef & onion in skillet on stove. Drain. Add salt & pepper to taste. In bowl, beat cheese, milk, bisquick & eggs. Pour into pie plate with beef. Bake at 350° F for 30 minutes. Quick & easy dinner.

Recipe for Helen from Santa's Angel

Angels on Horseback
(Appetizer)

12 oysters in shells
Coarse rock salt or aluminum foil
3 slices lean bacon
2 tablespoons minced parsley
1 clove garlic (minced)
1/4 cup dry white wine (with or without alcohol)
12 drops hot red pepper sauce

Introduction:
Oysters curl as they cook, resembling angel wings and giving this New Orleans appetizer its name.

Makes 12 appetizers.
Preparation time:15 minutes.
Cooking time: 3 minutes.

Step 1:
Buy the oysters the day you plan to cook. Ask your fishmonger to shuck them, leaving them on the half shell and reserving the liquor. Cover the oysters and liquor and refrigerate.

Step 2:
Preheat the broiler. Line a broiling pan or shallow baking pan with the rock salt or a layer of crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl, mix the parsley with the garlic.

Step 3:
Place the oysters in their shells in the prepared pan. Top each oyster with a piece of bacon, then about 1/2 teaspoon of the parsley mixture. Top each oyster with a little white wine, oyster liquor, and a drop of red pepper sauce. Broil 4 inches from the heat for 3 minutes or until the oysters curl at the edges and the bacon browns. Serve immediately.

Recipe for Donna from Santa's Angel

Roast Goose with Currant Stuffing
(Main Dish)

1 large yellow onion (chopped)
1 large tart apple (chopped)
1/4 cup lower-sodium chicken broth
6 cups toasted fresh bread crumbs
1/2 cup currants or chopped raisins
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1/3 cup lower-sodium chicken broth
1 goose (7 to 8 pounds), giblets removed

Makes 6 servings.
Preparation time: 20 minutes.
Cooking time: 8 minutes.
Roasting time: 2 hours.
Standing time: 15 minutes.

Step 1:
In a small saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.

Step 2:
In a large mixing bowl, combine onion mixture, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture.

Step 3:
Preheat the oven to 350°. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate.

Step 4:
Roast goose for 2 to 2 1/2 hours or until the thermometer registers 175°, drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin.

Recipe for Donna from Santa's Angel

Orange Eggnog Punch
(Drinks)

1 quart reduced-fat dairy eggnog or 1 can (1 quart) eggnog
1 can (12 ounces) frozen orange juice concentrate (thawed)
1 can (12 ounces) ginger ale (chilled)

Makes eight 7-ounce servings.
Preparation time: 5 minutes.

Step 1:
In a pitcher, stir eggnog and orange juice concentrate until well mixed. Pour in ginger ale and stir gently.

Recipe for Donna from Santa's Angel

Snowballs
(Cookies)

2 cups sifted all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup finely chopped pecans
3/4 cup sifted confectioners sugar

Makes about 4 dozen cookies. For more, just double the recipe.
Preparation time: 45 minutes.
Cooking time: 25 minutes.
Cooling time: 15 minutes.

Step 1:
Preheat the oven to 325° butter two baking sheets. Onto a piece of wax paper, sift the flour and salt. In a medium-size bowl, with an electric mixer on high, cream the butter and granulated sugar until light and fluffy. Blend in the vanilla.

Step 2:
Using a wooden spoon, stir in the flour mixture, then the pecans. Dust your hands with a little of the confectioners sugar and roll the dough into 1-inch balls. Place 2 inches apart on the baking sheets and bake for 25 minutes or just until light brown.

Step 3:
Transfer to racks to cool for 15 minutes, then roll in the confectioners sugar. These cookies keep well in an airtight container for up to 2 weeks. Do not freeze them.

Recipe for Donna from Santa's Angel

Christmas Rum Cake

1 c. chopped nuts
4 eggs
1 pkg. yellow cake
1/4 c. cold water
1 (3 3/4 oz.) pkg. vanilla instant pudding
1/2 c. dark rum
1/2 c. salad oil
Glaze 1/4 lb. butter
1 c. sugar

Preheat oven to 325°. Grease and flour a 12- cup bundt pan. Pour nuts only in bottom of bundt pan. Mix all other ingredients together. Pour over nuts. Bake 1 hour and cool. Invert on serving plate. Prick top. Drizzle and soak glaze over top and sides. Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, add rum, and drizzle over cake.