Carnival of the Recipes for Christmas Recipes Theme: “Countdown to Christmas”
Christmas Recipes presents Christmas Cookies
Read the rest of the Countdown to Christmas Edition of the Carnival of the Recipes by visiting this week’s Carnival.
Fudgy Pecan Pie
2 (1 ounce) squares unsweetened chocolate
1/4 cup butter or margarine
1 (14 ounce) can eagle brand sweetened condensed milk
1/2 cup hot water
2 eggs, well beaten
1 1/4 cups pecan halves or pieces
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (9in. ) unbaked pie crust
Preheat oven to 350º. In medium saucepan over low heat, melt chocolate and
butter. Stir in eagle brand, hot water and eggs; mix well.
Remove from heat; stir in pecans, vanilla and salt. Pour into pie crust.
Bake 40-45 minutes or until center is set. Cool slightly. Serve warm or chilled.
Garnish as desired. Store covered in refridgerator.
Creamed Peas And New Potatoes
1 pound new potatoes about the size of a walnut
1 cup boiling water
1 tsp. finely dliced green onion
2 Tbsp. butter
2 cans (10 oz.) or 1 1/2 cups shelled green peas
1/2 cup evaporated milk
1 1/4 tsp. salt
Scrape potatoes. put potatoes, shelled peas and onion in a sauce pan. Add
the boiling water and salt. Cover and cook for 15 to 20 minuts or until the
vegetables are tender. Add the milk and butter. Simmer very slowly until
liquid is somewhat thickened. Makes 4 servings.
Almond Bars Recipe
1 package white cake mix
1/2 cup butter or margarine — softened
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 Tbsp plus 1 tsp all-purpose flour
1 Tbsp milk
1. Heat oven to 350º.
2. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon.
3. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.
4. Immediately spread Topping over crust.
5. Set oven control to broil.
6. Place pan on middle rack in oven.
7. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily).
8. Cool completely. Cut into 8 rows by 4 rows.
Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.
Mrs. Mayhew’s Pound Cake Recipe:
4 cups plain flour .
3 cups sugar .
1 tsp. baking powder .
1 tsp. vanilla extract .
2 cups butter .
6 eggs separated .
pinch of salt .
3/4 cup sweet milk .
1 tsp. lemon extract .
Cream butter, add sugar, cream well then add egg yolks. Add flour
alternately with milk, beginning and ending with flour.
Last, fold in stiffly beaten egg whites.
Think this sounds too plain…believe me it is rich and good without any
frosting or icing.
From “Metropolitan Cook Book” (Metropolitan Life Insurance Company, 1955) as written in the cookbook:
Sweet Milk Doughnuts
2 Tbs. fat
1 cup sugar
1 cup milk
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon or nutmeg
Flour to make a soft dough (3 to 4 cups)
Cream fat, add sugar, add milk and well beaten egg. Add 3 cups flour mixed and sifted with dry ingredients, then enough more flour to make dough just stiff enough to roll. With knife, toss about 1/3 of dough on lightly floured board, knead slightly to make smooth. Roll to thickness of about 1/4 inch. Use floured spatula freely to prevent dough from sticking to board. Cut with floured doughnut cutter. Fry in deep fat about 2 minutes. They should come quickly to the top. Brown on one side, turn and brown on the other. Turn but once. Drain over fat and then on absorbent paper. When partly cool, or just before serving, sprinkle with powdered sugar, if desired.
1 lb. hamburger
1 tsp. salt
2 c. Del Gaizo plum tomatoes
1 c. bread crumbs
1/2 tsp. pepper
1/2 onion, finely chopped
Combine all ingredients and bake at 400 degrees for 45 minutes. Note: Oil
loaf pan slightly.)
1/2 c. catsup
3 tbsp. brown sugar
1 tsp. dry mustard
Mix all ingredients and spread on cooked meatloaf. Return to oven until sauce
topping is hot and bubbly (about 5 minutes).
1 lb. veal cutlets (from leg)
1 c. flour
3 eggs, beaten with 2 tbsp. water
1 1/4 c. crushed cornflakes
1 1/4 c. flavored bread crumbs
1 1/2 c. olive oil
1 lemon, cut into wedges
Place veal on cutting board, cover with plastic wrap, and pound thin (one at
a time). Dredge veal in flour, dip in egg mixture and dredge in cornflakes
mixed with bread crumbs. Heat oil in large skillet until very hot but not
smoking. Fry veal on both sides until golden brown. Drain on paper towels and serve
hot, garnished with lemon wedges. Serves 4-6.
1 tablespoon salt
1 tablespoon ground bay leaf
2 tablespoons white pepper
2 tablespoons black pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon allspice
1 tablespoon mace
1 teaspoon celery seed
1 tablespoon cloves
Mix thoroughly. Place in an airtight container and store in a cool, dark
place up to 4 months. Use to season poultry, fish, beef, vegetables, and sauces.
Yield: about 1/2 cup
90 gr. linguine pasta
1/2 cup carrots, grated
225gr. shrimp cooked and peeled and cut in 2
1 cup lettuce cut in thin
1/4 fresh cilantro(only leaf
2 TBS. toast peanuts and cut in half
3 tbs. lemon juice
2 tbs. soy sauce
2 tbs. fresh cilantro(leaf) chopped
1 tbs. green onion chopped(no greens only white parts)
2 1/2 tsp. sugar
2 tsp vegetable oil
1 tsp ginger(fresh) minced
2 garlic cloves, minced
cook the pasta in boiling wates with 2 tsp. salt al dente. and add the
carrots for 30 minutes and drained and add cold water, drain. In a large
bowl mix all ingrediants except dressing ingredients.
in a small bowl combine all dressing ingredients and add to the pasta mix.