What’s Cooking [December 11, 2003]
Christmas Holiday Leaves
Let the little ones add the red cinnamon candies to the leaves.
1 package large marshmallows (about 60)
1 cup butter
1 teaspoon vanilla flavor
3 teaspoons green food coloring
7 cups corn flakes
red cinnamon candies
1 or 2 per leaf
In a heavy 4-quart saucepan, melt butter and marshmallows over low heat, stirring constantly. Add vanilla and food coloring and stir until well-blended. Fold in corn flakes. Drop by rounded buttered tablespoons onto waxed paper-lined cookie sheets. Shape into 2″ wreaths, or just little “clumps” of leaves. Decorate each with candies. Do not freeze. Makes about 50. This little “candy cookie” is tasty and looks great on your holiday cookie platter. It’s similar to rice cereal bars, but the corn flakes give it another texture.
Christmas Cane Cookies
Little ones will have fun helping with these!
1 tube refrigerated sugar cookie dough
red food coloring
Divide the prepared cookie dough into two halves. Add red food coloring to one portion, mixing the color in well. Roll the dough into long, narrow strips. Twist a red strip together with a white one and round the top to make a candy cane.
Bake on a greased cookie sheet, according to directions. Sprinkle with red sugar crystals while still hot.
Gingerbread Babies
1/2 cup butter, softened
3/4 cup brown sugar, firmly packed
1/4 cup dark molasses
1 large egg
2 2/3 cup flour
2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
Preheat oven to 350 degrees. In mixing bowl, combine butter and brown sugar until fluffy. Add egg and molasses. In separate bowl, stir together the dry ingredients. Gradually stir dry ingredients into the butter mixture.
Turn dough out onto well-floured board and roll out to 1/8 inch thickness. Cut out lots of gingerbread babies and bake on a well-greased cookie sheet for 9 to 10 minutes.
Yield: 18 large men or 50 babies.
Cinnamon Butter
1/2 pound butter, softened
2 or 3 teaspoons cinnamon
1/2 pound powdered sugar
Beat with a mixer. Spread on hot muffins, pancakes or toast.
Orange Butter
1 pound butter, softened
juice of 4 oranges
1 tablespoon orange rind grated
1/2 pound powdered sugar
Blend and chill. Yummy on muffins, cornbread or waffles.
Christmas Truffles
2/3 cup heavy cream
12 oz. chocolate chips
4 tablespoon unsalted butter, room temperature
Mini cupcake papers
Optional (for coating):
Coconut,
Ground nuts,
Powdered sugar,
Chocolate sprinkles,
Cocoa powder
In a heavy saucepan, heat cream until just coming to a boil. Remove from heat and whisk in the chocolate chips and the butter. Beat until smooth. Pour this into a glass dish and place plastic wrap directly on the chocolate mixture. Refrigerate for about 3 hours.
Then, working with clean hands or plastic gloves, take a spoonful of chocolate and roll it between your palms. Dip the ball into cocoa powder; coconut, etc. and place in a mini cupcake paper or on a sheet of waxed paper. Place in an airtight container and refrigerate.
Mexican Fiestas
1 cup margarine, softened
1/4 cup powdered sugar
1 teaspoon almond extract
2 cup flour
1/4 cup walnuts, finely chopped
Beat first three ingredients until creamy. Add flour and nuts. Chill for a couple of hours. Make small balls and bake at 375 degrees for about 17 minutes. Cool. Toss in powdered sugar.
Christmas Breakfast Strata
A great Christmas breakfast. This can be made the night before and popped in the oven the next morning!
1 loaf French bread, sliced and torn into pieces
4 cups cheddar and Monterey Jack cheese, shredded
2 rolls breakfast sausage, cooked
1 can green chilies, diced
1 small can black olives, sliced
mushrooms, sliced
6-8 eggs
4 cups milk
2 tablespoons oregano
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon onion powder
Butter a 9 x 13″ and 8 x 8″ baking pan and place torn and buttered bread in the bottom of the pans. Sprinkle cheeses over the bread. Sprinkle the cooked sausage, diced green chilies, olives, and mushrooms over the cheese. Beat the eggs and add milk, oregano, salt, dry mustard, and onion powder. Pour liquid over the mixture and sprinkle with any remaining cheese. Bake at 350 degrees for 1 hour or until a knife blade comes out clean. Serve with sour cream and salsa. Serve English muffins and fresh fruit alongside.