My Parents Are Survivors

Christmas Recipes Five

Christmas Spicy Apple Eggnog
2 beaten eggs 3 cups milk 2 cups light cream 1/3 c. sugar 1/2 tsp. ground cinnamon Dash salt 3/4 cup apple brandy
In saucepan, combine eggs, milk, cream, sugar, cinnamon and salt. Cook and stir over medium heat until slightly thickened and heated through. Remove from heat; stir in brandy. Sprinkle with nutmeg. Serve hot. To Deb Alleman from Santa's Angel

Palouse Soup Mix
2 1/2 cups green split peas 2 1/2 cups lentils 2 1/2 cups pearl barley 2 cups macaroni, or brown rice 1/2 cup celery flakes 1/2 cup parsley flakes 1/2 tsp thyme 1/2 tsp white pepper
Mix all ingredients together. Store in a jar with a tight fitting lid. Stir before using. Present these instructions on a nice card: Combine 1 cup of soup mix with 4 cups of water or seasoned stock in a large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 50 minutes, or until peas are tender. Add 1/2 teaspoon of salt if desired. To Deb Alleman from Santa's Angel

Christmas Party Cherry Pudding
1 can sour pie cherries 2 tsp. soda 2 eggs 2 cups flour 2 cups sugar 1 cup chopped nuts SAUCE 1 can sour pie cherries Juice from 1st can cherries 1/3 cup sugar 1/8 tsp. nutmeg 1/8 tsp. salt
Drain 1 can cherries and keep juice for sauce. Add soda to drained cherries, mix and let stand (they will turn gray). Beat eggs, adding sugar, flour, chopped nuts and cherries mixed with soda. Mix well. Pour in 9 x 13 inch pan in which you have melted 1 tablespoon butter. Bake at 350 degrees for 30 minutes. Cook sauce ingredients until thick, stirring constantly. Stir in 2 tablespoons butter. Serve cool but not cold. Serve it in squares with the sauce, whipped cream and a maraschino cherry on top. To Deb Alleman from Santa's Angel

Christmas Corn Bake
2 eggs, beaten 2 c. (1 can) cream style corn 1 c. Minute Rice 1/2 c. finely chopped onions 1/2 c. finely chopped green peppers 1 can Rotel tomatoes and peppers Cheese slices (enough to cover top of casserole)
Butter a casserole dish. Mix the ingredients, except cheese, and bake covered at 350 degrees for about 1 hour. Remove cover and top with cheese slices; bake for 10 more minutes. To Deb Alleman from Santa's Angel

Sweet Potatoes with Orange Sauce
1/3 cup Packed brown sugar 1/3 cup White sugar 1 tablespoon Cornstarch 1 pinch Salt 1 cup Orange juice 3 tablespoons Melted butter Sweet potatoes - cooked or canned can be used
Boil sweet potatoes in skins until tender, then skin, slice, and place in a casserole dish. Mix sugars and cornstarch in saucepan and stir. Stir in orange juice and butter. Cook until thickened over medium heat. Pour over sweet potatoes. To Deb Alleman from Santa's Angel

Chocolate Applesauce Bread in a Jar
1 c margarine -- softened 3 c granulated sugar 4 egg whites -- whipped 1 tbsp vanilla 1 tsp almond extract 2 c applesauce -- at room temperature 3 c unbleached flour 3/4 c cocoa powder -- sifted 1 tsp baking soda 1/2 tsp baking powder 1/8 tsp salt
Preheat oven to 325. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with margarine. In a mixing bowl, combine margarine, sugar, egg whites, vanilla, almond extract, and applesauce. In another mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet ingredients with dry ingredients just until moistened. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired; cut fabric edges with pinking shears, etc.. . To Deb Alleman from Santa's Angel

Holiday Cheese Ball
3 tablespoon finely chopped pecans 1 package (8 ounces) Neufchatel cream cheese (room temperature) 3 green onions (finely chopped with tops, 1/3 cup) 1 teaspoon Dijon mustard 1/4 teaspoon hot red pepper sauce 1/4 teaspoon minced garlic 1 cup shredded sharp cheddar cheese (4 ounces) 1/4 cup minced parsley
Preheat the oven to 350 degrees and spread out the pecans in a small pan. Bake, tossing once, for 8 minutes or until toasted. Meanwhile, in a small bowl, place the cream cheese, onions, mustard, red pepper sauce, and garlic. With an electric mixer at moderate speed, beat for 3 minutes or until well blended. Stir in the cheddar cheese. Wrap the mixture in plastic wrap, shape into a 4-inch ball, and chill for 15 minutes. On wax paper, toss the toasted pecans with the parsley. Unwrap the cheese ball and carefully roll it in the parsley mixture, coating it completely. Rewrap in plastic wrap and refrigerate until time to serve. Place the ball on a serving platter and surround with an assortment of crackers. 24 Servings

Coca-Cola Cake

2 cups unsifted flour
1 cup sugar
2 sticks butter or margarine
3 tbsp. cocoa
1 cup Coca-Cola
1/2 cup buttermilk

2 eggs, beaten
1 tsp. baking soda
1 tsp. vanilla
1 1/2 cups miniature marshmallows
Coca-Cola Icing, below

Sift flour and sugar into a large mixing bowl. In a saucepan, heat butter, cocoa and Coca-Cola until the mixture boils. Pour over the flour and sugar mixture, then mix thoroughly. Add butter milk, eggs, soda, vanilla and marshmallows; mix well. The batter will be thin and the marshmallows will float to the top. Pour into a greased sheet (12-by-14-inch) pan. Bake 30 to 35 minutes at 350 degrees. Frost with icing below.

Coca-Cola Icing

1 stock butter or margarine, melted
3 tbsp. cocoa
7 tbsp. Coca-Cola

1 box confectioners' sugar
1 cup toasted chopped pecans

Pour butter, cocoa and Coca-Cola over the confectioners' sugar and mix well. Pour over the cake while it is warm. Add toasted chopped pecans.

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Changes last made on: Tue Jul 21, 2009