RSS

Blog posts tagged with 'Christmas'

LEMON CAKE
Lemon Cake

INGREDIENTS:
  • Unsalted butter, softened (10.5oz/300gr.);
  • Sugar(10.5oz/300gr.);
  • 5 eggs;
  • Flour (10.5 oz/300gr.);
  • Double-acting baking powder (0.5tsp.);
  • 1 lemon (juice and zest);
FOR THE GLAZE
  • Icing sugar (1 cup);
  • Juice of 0.5 lemon;
STEPS:  
  1. Butter a cake mold;
  2. Preheat the oven to 275°F (140°C);
  3. Using electric mixer, stir together the butter and the sugar until smooth;
  4. Add eggs one by one;
  5. Sift the flour with baking powder into the mixture;
  6. Add the lemon zest and juice;
  7. Beat everything together until the batter has creamy consistency;
  8. Pour the butter into the cake mold;
  9. Bake for 90 minutes;
  10. If you wish to add the glaze to your cake, mix together one cup of icing sugar and juice of 0.5 lemon;
  11. Spoon the glaze over the cake;
CHOCOLATE PUDDING with VANILLA CUSTARD
Chocolate Pudding

INGREDIENTS:
  • Dark Chocolate (3.5oz/100gr);
  • 3 egg yolks;
  • Milk (6.5 cups);
  • Vanilla Extract (2 tsp.);
  • Sugar (6 tbsp.);
  • Cornstarch (3oz/80gr);
STEPS:  
  1. Mix 40gr. of the cornstarch with 0.5cup of the milk, 4tbsp of the sugar and 1tbsp of the vanilla extract. Whisk until smooth;
  2. In separate bowl beat the egg yolk;
  3. Add 1.5 cup of the milk to a pot, add chocolate broken into pieces and bring it to a boil;
  4. Stir in the cornstarch mixture;
  5. Cook for a couple of minutes until your pudding is thick;
  6. Remove from the heat;
  7. Beat in the egg yolk;
  8. Pour the pudding in the heatproof jars or bowls;
  9. To prepare Vanilla Custard beat two remaining egg yolks until they are smooth;
  10. In separate bowl whisk 0.5 cups of the milk with the remaining 40g of cornstarch;
  11. In a pot mix together the remaining 4 cups of milk, the sugar and the vanilla extract, bring it to a boil;
  12. Remove from the heat and mix in the cornstarch mixture;
  13. Return to the heat and cook for a couple of minutes, stirring, until the mixture is thick and smooth;
  14. Remove from the heat, beat in the yolks mixture;
  15. Return to the heat and, stirring constantly, let it boil for 30-40 seconds; Remove from the heat;
  16. Pour into the jars on top of the Chocolate Puddings.
GUGELHUPF
Gugelhupf

INGREDIENTS:
  • Raisins (3.5oz/100gr);
  • Dried cranberry (3.5oz/100gr);
  • Dried apricot (3.5oz/100gr);
  • Flour (14oz/400gr);
  • Active yeast (1oz/34gr);
  • Sugar (3.5oz/100gr);
  • Butter (9oz/250gr);
  • Lukewarm milk (1/3 cup);
  • 4 eggs;
  • Vanilla extract (1 tbsp.);
  • 1 pinch of Fleur de sel;
  • Zest of 1 lemon;
  • Icing sugar (2 tbsp.);
STEPS:  
  1. Cut the apricots in 4 pieces, put them in a bowl, add the cranberry and the raisins, cover with boiling water and leave aside for 20 minutes;
  2. Sift the flour in the second bowl, make a well in the center, crumble the yeast in the center of the well, add the sugar and milk;
  3. Incorporate a little bit of the flour into the liquid, cover and leave aside for 20 minutes until the yeast begins to bubble up;
  4. Grease a 9.5''/24 cm mold with butter;
  5. Using dough's attachment mix the dough in electric mixer, add the butter, vanilla extract, eggs, fleur de sel and lemon zest. Mix well;
  6. Drain the apricots, raisins and cranberries;
  7. Carefully fold it into the dough;
  8. Place the dough into the greased mold and leave for an hour in a warm place to let it rise;
  9. Preheat the oven to 350°F/180°C, place the Gugelhupf on the middle of the rack;
  10. Bake for 50 minutes. Use a wooden toothpick to verify the readiness of the cake. Check the surface of the toothpick; If it comes up with some wet batter, crumbs or stickiness on it, the cake needs to bake some more. If it is dry, then the cake is done.
  11. Remove the cake, let it cool for 20 minutes, turn the cake out on a cake rack;
  12. Brush it with melted butter and sprinkle with icing sugar;

Gugelhupf
POPPY SEED CAKE
POPPY SEED CAKE
INGREDIENTS (serves 6):
DOUGH:
  • flour 1 kg;
  • fresh yeast 30 gr;
  • 3 eggs;
  • milk 400 gr;
  • butter 100 gr;
  • sugar 3 tbsp;
  • pinch of salt;
FILLING:
  • poppy seeds 500 gr;
  • butter 100 gr;
  • honey 100 gr;
  • sugar 10 tbsp;
  • milk 1 cup;

 

 

STEPS:  
  1. ;
  2. ;
  3. ;
  4. ;
  5. ;
  6. ;

 

CHRISTMAS RECIPE CONTEST
WE HAVE WINNER!  

WINNER Recipe for Orechovy and Makovy Kolache (Slovak Tradition) from Alma C. Gershey (Gerši)


Yeast Dough:
Combine 1/2 cup sugar, 2 tsp salt, 2 pkg yeast (.25 oz softened in 1/2 cup warm water), 2 well-beaten eggs, 1/2 shortening (butter, oil, margarine) and 1 1/2 cups scalded milk (cooled). Add 4 cups flour and beat until smooth and elastic. Add an additional 3 - 3 1/2 cups flour and knead until elastic. Let rise in a greased bowl for about two hours or until doubled in bulk.
Kolache:
Divide dough into four even pieces. Roll to a rectangle about 1/4 inch thick. Spread with melted butter and cover with filling. Spread filling evenly and roll up like a jelly roll. Bake at 350 - 375 degrees F for 20-25 minutes until well browned on top.
Nut Filling (Orechovy):
For each loaf - Combine 2 heaping cups ground walnuts, 1/2 cup sugar, and 1 tsp cinnamon.
Poppy Seed Filling (Makovy):
Combine 2 scant cups ground poppyseed and 1/2 cup sugar.

 "The prize: GOLDEN GRASS" TEA SET for 6
Hand painted and hand decorated with 22K gold (US$ 382.50 retail value)

Golden Grass
Golden Grass

 

We thank the participants for sharing their wonderful recipes with us! Please try again in our next contest!

CINNAMON ROLLS from Laura Hegamyer
Ingredients:
1/3 cups sugar, 1 tbsp cinnamon, 2 c active sourdough starter, ½ cup warm milk, 1/3 cup sugar, 1/3 cup melted butter (cooled), 1 tsp salt, 1 egg slightly, beaten, 2-3 cups all-purpose flour, ¼ cup melted butter, ¼ cup melted butter, ¼ cup sugar.
Ingredients for desired icing:
powdered sugar, milk, vanilla, sour cream, cream cheese (I never measure, I just “taste as I go”).
Steps:
In a small bowl, mix the sugar with the cinnamon, set aside. In a large bowl, mix the milk, sugar, melted butter, tsp of salt and the egg Add yeast starter to the large bowl and 2 cups of flour. Beat until smooth. Add enough flour to make a stiff dough Turn dough onto a well-floured surface and knead for 8 minutes Place dough in a large greased bowl and let rise for 1 hour. Punch down and let rest for 5 minutes Roll dough out onto a floured surface to about 10x7 Brush ¼ cup of melted butter onto surface of dough and then sprinkle the cinnamon sugar evenly over the dough Tightly roll up dough and pinch edges to seal. Coat the bottom of baking pan with ¼ cup melted butter and sprinkle ¼ cup of sugar evenly in the bottom of the pan Cut the roll into slices and place the slices in the buttered pan close together. Allow to rise for 45 minutes. Bake in 350 F degree oven for 20-35 minutes or until golden brown. While baking make desired icing. Icing suggestion: powdered sugar, milk, touch of vanilla extract and cream cheese Enjoy! 
FAMILY SUNDAY BRUNCH QUICHE from Hope Ryckman
Ingredients:
3 tablespoons butter, 1 small onion (chopped), 1/4 cup fried italian sausage,1/4 teaspoon fresh parsley (chopped), 1/4 teaspoon fresh basil (chopped), 1/4 cup fresh mushrooms (chopped), 10 ounces (package) frozen chopped spinach, thawed 8 large eggs,1/4 cup cream, 6 ounces grated mozarella cheese, 6 ounces grated old cheddar cheese, 3 ounces of havarti cheese, pinch of salt and pepper, 9 inch unbaked deep-dish pie crust, 3 teaspoons grated Parmesan cheese.
Directions:
Preheat oven to 375 degrees F. Melt butter in skillet over medium heat. Add onion, parsley, basil and mushrooms and cut up pieces of italian sausage and salt and pepper and saute for 2 minutes, stirring until softened. Remove from heat. Squeeze excess liquid from thawed spinach; add to above mixture and stir. In bowl, whisk gently together eggs. and cream, add cheddar and mozarella & havarti cheese. Add into this bowl the above onion, mushroom etc mixture and pour into pie crust and spread evenly all over for even distribution. Then . Sprinkle Parmesan evenly over top. Bake for 30 minutes, until puffed and lightly browned and center is set. Serve with a tossed salad and buttered toast. Yield: 2 - 4 servings!
BUTTER TARTS from Pomeroy family
Ingredients:
1 1/2c brown sugar (packed tight), 2 eggs, 1/2c butter (I use a 1/4c each of butter and margarine), 2 tbsp cream (I've used 1% milk or 10% half and half - both turn out fine), raisins or nuts, bunch of unbaked tart shells (I stock up at Costco), 1/2 tsp vanilla.
Directions:
Preheat oven to 325 degrees F (170 degrees C). Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly. Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly.

ANTIPASTO FRESH PLATTER from Shell Smith
Directions:
This is my Antipasto platter and all my friends love it! Yes, there is turkey lurkey to follow, but this goes with the cocktails as people arrive and is remembered more than anything - year after year! 

Easy to make: Cook 1 pack of Tortellini (cheese filled) Grape tomatoes Olives Snow peas Fresh basil Hot peppers Italian Parsley or cilantro Italian dressing (olive oil, lemon, salt, pepper) Combine the dressing, shake well, toss all ingredients and assembly in any manner you like!

MAPLE HONEY ROASTED HAM from Lily Erlic
Directions:
Here's the recipe:

This was my favorite part of the meal last Christmas. This ham was delicious! It went great with potatoes and a broccoli cheesebake.

Maple Honey Roasted Ham, 1 large smoked ham (5lbs), 1 cup maple syrup, 1/2 cup honey, 1/2 cup brown sugar,1/3 cup oil.

Preheat oven at 375 degrees Fahrenheit. Place smoked ham in a roasting pan. In a bowl, mix maple syrup, honey, brown sugar and oil. Mix well. Brush over entire ham. Brush over ham every 20 minutes. Bake for one hour or until golden brown. Serves 10.

 

ROAST PORK WITH CRANBERRIES
 
ROAST PORK  WITH CRANBERRIES
INGREDIENTS (serves 8):
  • 3.3pounds (1.5kg) of boneless pork shoulder (ask the butcher to butterfly the pork for you);
  • 4oz.(125g) of dried cranberries;
  • 50ml brandy;
  • 5-6 sprigs of thyme;
  • Freshly ground black pepper, salt;
  • Olive oil;
STEPS:  
  1. Preheat the oven to 180°C;
  2. Wash the cranberries with warm water, add the brandy and leave for 30 minutes;
  3. Chop the cranberries in a blender into coarse puree;
  4. Lay the meat, fat side down on a working surface, sprinkle with thyme leaves;                
  5. Cover with a thin layer of cranberries puree;
  6. Roll the meat, tie it with a kitchen string and place in a large roasting pan;
  7. Bake in a preheated oven for 70-80 minutes, baste occasionally with pan juices;
  8. Serve with cranberry-apple jam;
CRANBERRY-APPLE JAM WITH THYME:
INGREDIENTS:
  • 2 big apples, seeded, peeled and roughly chopped;
  • 1,5 pounds of fresh cranberries;
  • 1 pound of sugar;
  • 3-4 sprigs of thyme;
STEPS:  
  1. Mix apples with cranberries and cover with sugar. Set aside for 2 hours;
  2. Add the thyme leaves, set over medium heat, bring to a boil and cook on low heat for 30 minutes, stirring occasionally;
  3. Chop the jam in a blender, return to heat and cook until desired thickness stirring;
Original recipe from http://laperla-foto.livejournal.com/110344.html