Holidays

Birthday Shish-Ka-Bobs
2 pounds stew meat
1 pound skinless chicken
2 large peppers
3 large tomatoes
½ pound mushrooms
2 medium zucchini
3 ears corn
2 cans onions
2 cans potatoes
Marinade:
1 cup vegetable oil
¼ cup vinegar
4 tablespoons lemon juice
2 tablespoons dry mustard
2 tablespoons garlic or onion salt
1 teaspoon sugar
2 teaspoons poultry seasoning
2 tablespoons worcestershire
1 tablespoon salt and pepper

Marinade over night and grill on skewers.


Mallow Topped Sweet Potatoes
2 (15 oz) cans sweet potatoes
¼ cup butter
¼ cup orange juice
½ teaspoon cinnamon
2 cups large marshmallows

Mix together potatoes, butter, juice, and cinnamon. Place in cooking dish and top with marshmallows. Cook at 375°F until top is browned.


Creamed Turkey
3½ pounds turkey
1¾ turkey stock
4 tablespoon butter
⅓ cup flour
1½ cups whole milk
1 tablespoon lemon juice
Salt and white pepper to taste
2-3 pinches nutmeg

Mix and cook in Dutch oven.


Blueberry Cream Salad (Paula)
1 (3 oz) package lemon gelatin
1 cup boiling water
1 can (1.5 lb) blueberry pie filling
2 tablespoons lemon juice
½ cup sour cream
1 tablespoon sugar

Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill till partially set. Spoon half the gelatin mixture into an 8×4 loaf dish. Chill till set. (Keep remaining gelatin at room temperature.) Combine sour cream and sugar. Spread evenly over gelatin in loaf dish. Chill. Top with layer of remaining gelatin. Chill for 4 to 5 hours or overnight till firm. Makes 6 to 8 servings. (Double recipe for larger groups).


Pumpkin Chocolate Chip Bread (Lizzie)
3 cups sugar
4 eggs
½ teaspoon baking powder
2 teaspoons soda
1½ teaspoons salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
⅓ cup water
1 cup oil
3½ cups flour
1 (15 oz) can pumpkin
1- 1½ cups chocolate chips

Mix. Add chocolate chips and bake at 325°F for 55 minutes.


Sweet Pumpkin Spread
1 (8 oz) container cream cheese
¾ cup canned pumpkin
¼ cup sweetened condensed milk
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
½ cup pecans

Cream ingredients together. Store in glass jar.


Pumpkin Upside-Down Cake (Chele)
3 large eggs
1 large can pumpkin
1½ cups sugar
1 (13 oz) can evaporated milk
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
1 yellow cake mix
¾ cup margarine
1 cup pecans or walnuts

Slightly beat eggs. Add pumpkin, sugar, milk, and spices. Mix. Pour into 9×13 pan and sprinkle dry cake mix evenly over mixture. Drizzle margarine on top. Bake at 350°F for 30 minutes Serve hot with cream.


Pumpkin Cheesecake
1 Graham cracker crust
1 (4 oz) package cream cheese
1 tablespoon milk
1 tablespoon sugar
1 (8 oz) container cool whip
1 cup cold milk
2 small packages instant pudding
1 (16 oz) can pumpkin
1 teaspoon cinnamon
½ teaspoon ginger

Mix together cream cheese, milk, and sugar and spread over crust. Spread spices, milk, pudding, and pumpkin mixture over cream cheese layer. Chill for 4 hours and garnish with remaining whipped cream.




Pie Crust (for Crunch Apple Pie... and ALL Pies!!!)
4 cups flour
2 teaspoons salt
1¾ cups shortening

1 tablespoon vinegar
1 egg, well-beaten
½ cup cold water
1 tablespoon sugar

Combine flour, salt, and shortening. Blend with pastry knife. Combine vinegar, egg, water, and sugar. Toss with dry ingredients. Refrigerate for 20 minutes. Makes (4) 9” crusts. This crust freezes well.


Crunch Apple Pie (Miriam)
Filling:
⅔ cup sugar
6-8 apples peeled and sliced (Granny Smith or Mountain Land)
1 teaspoon cinnamon or nutmeg
Top Crust:
½ cup butter
1 cup flour
½ cup brown sugar, packed

Line pie pan with crust and fill with apple filling. Mix together top crust until it crumbles, then sprinkle over top of pie.
Cover with tin foil and Bake at 450°F for 15 minutes then reduce heat to 350°F and bake for another 45 minutes.

Pecan Pie
1 cup sugar
½ cup corn syrup
¼ cup butter
3 eggs
½ teaspoon vanilla
⅛ teaspoon salt
1 (5 oz) package pecans

Mix sugar and butter together. Add eggs one at a time. Mix in vanilla, salt, and syrup. Place pecans in crust and pour mixture over them. Bake at 350°F for about an hour.


Strawberry Rhubarb Pie
1½ cups sugar
2 tablespoons tapioca
¼ teaspoon salt
2 cups (½” cut) rhubarb
2 cups strawberries
1 egg yolk, slightly beaten

Combine ingredients and place in pie pan. Bake covered for 30 minutes and uncovered for 10-15 minutes at 425°F.


Jell-O Popcorn Balls
1 cup corn syrup
Add 1 small box Jell-O
½ cup sugar
4 quarts popped popcorn

Heat over medium heat until boiling. Pour over popcorn. Cool. Form.


Carmel Corn (or Balls)
2 sticks butter
2 cups brown sugar
½ cup light or dark corn syrup
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
6 quarts popped popcorn

Melt butter. Add sugar, corn syrup, and salt. Browning to a boil and stir constantly 1-2 minutes Remove from heat, add soda and vanilla. Pour over popcorn and mix well. Can add nuts or M&M’s.


Fruit Dip (Mom)
2 (12 oz) containers yogurt
1 (4 oz) package cream cheese
1 (8 oz) container cool whip
1 tablespoon powdered sugar

Mix cream cheese and sugar until creamy then add cream and yogurt.


Orange Julius
1 cup orange juice
1 cup milk
⅓ cup sugar
½ teaspoon vanilla
1 egg (optional)
6 ice cubes

Blend in mixer and serve.


Punch
1 container Sherbet
1 liter 7-up
1 cup mashed fruit

Keep cold.


Hot Spiced Cider
1 quart apple cider
3 tablespoons brown sugar
Orange and lemon peels, grated
Cinnamon, allspice, and cloves

Add spices to taste and serve warm.


Wassail
2¼ cups sugar
4 cups water
2 cinnamon sticks
8 allspice berries
10 cloves
1 can concentrated orange juice
1 cup lemon juice
8 cups cider

Boil sugar and water for 5 minutes. Cover for 1 hour then add cloves, cinnamon sticks, and allspice berries. Just before serving, add orange juice, lemon juice, and cider.


Cranberry Nut Bread
2 cups flour 1 cup sugar 1½ teaspoons baking powder ¾ cup orange juice
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon grated orange peel
2 tablespoons melted butter
1 beaten egg
1¼ cups chopped cranberries ½ cup chopped nuts

Mix dry ingredients together. Mix with orange peel, egg, butter, and juice. Add cranberries and nuts. Grease pan. Bake at 350°F for 1 hour.


Zucchini Bread
2⅔ cups sugar
⅔ cup shortening
3 cups zucchini
⅔ cup water
4 eggs
3⅓ cups flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
2 teaspoons vanilla
½ teaspoon baking powder

Bake at 350°F for 60-70 minutes.


Miriam’s Christmas Tree Bread
1¾ cups warm water
½ cup sugar
1 package dry yeast (2 tbsp)
2 teaspoons salt
¼ cup vegetable oil
5 cups flour
Filling:
1 (8 oz) package cream cheese
8 tablespoons margarine
1 teaspoon vanilla
2 cups powdered sugar

Mix well!
In large bowl combine yeast, warm water, and sugar. Let rest for a few minutes to proof yeast. Knead for 5 minutes. Roll out on back of large cookie sheet. Spoon out filling in shape of a tree. Fold tight upper corner over and add more filling. Fold left corner. Do same with trunk cutting off extra dough. Slit sides, alternating slits. Twist each piece, one turn. Bake at 350°F for 15 minutes until golden brown. Pour glaze on top. Sprinkle with candy decorations.


Bread Pudding
5 large split rolls or slices of bread (add 1 cup more milk if bread is dry)
1/3 cup raisins
4 tablespoons butter
Mix together:
2 cups milk
2 eggs
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla

Layer 5 split rolls into a baking dish. Add raisins and butter. Pour remaining mixture over it. In casserole dish, sprinkle with cinnamon, and Bake at 325°F for 1 hour.


Yorkshire Pudding
1 cup flour
½ teaspoon salt
½ cup milk
½ cup water
2 eggs

Preheat oven to 400°F. Ingredients must all be at room temp or they will not puff. Mix flour with ½ teaspoon salt. Make a well in the center into which pour: ½ cup milk. Stir in the milk. Beat eggs until fluffy. Beat eggs into batter. Add ½ cup water. Mix the batter well until large bubbles rise to the surface. You may permit this to stand covered and refrigerated for 1 hour and then beat again. Have 9×12 pan or muffin tins containing ¼”melted butter. Pour batter ½” high. Bake 20 minutes Reduce heat to 350°F and bake 10-15 minutes longer. Serve warm.


Yorkshire Pudding (simplified)
1 cup flour
½ teaspoon salt
1 cup milk
2 eggs

Mix and cook at 425°F for 30-45 minutes.


Prime Rib Roast
8 pounds rib roast
1 onion
1 teaspoon salt
1 teaspoon pepper

Let stand at room temperature for at least 1 hour before cooking. Preheat over to 375°F. Rub meat with salt, pepper, and onion. Place in shallow roasting open and do not cover or add water. Cook just 1 hour and turn oven off. Do Not open door at any time until ready to server. Regardless of the length of time the meat has been in the oven, 30 minutes before serving, turn oven on again.


Florentine Roast
3 pounds center-cut pork loin
4 cloves minced garlic
4 teaspoons rosemary
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon pepper

Place in a roaster and cook for 10 minutes at 450°F and for 45-80 minutes at 155°F.


Hallacas
1 pound masaharina
1 teaspoon salt
4 cups water
1 teaspoon sugar
⅓ cup vegetable oil
Filling:
1 pound pork
2 cups water
1 tablespoon vegetable oil
2 large onions
5 green onions
4 teaspoons salt
¼ teaspoon cumin
6 Italian tomatoes
2 bulbs garlic
1 green and 2 red peppers
1 tablespoon vinegar 2 hot peppers

*banana leaves are best but corn husks work.
Soak leaves in water and separate. Lay a square of aluminum foil under leaf to avoid leakage of filling. Garnish with sliced boiled eggs, and olives. Cut meat into chucks and boil ½ hour with ½ part salt. Chop vegetables and mix. Mash garlic. Take meat out and chop fine. Fry vegetable with seasonings. Boil in water for 15 minutes and add meat. Cook 15 minutes Add vinegar, picante, and masaharina. Cook until thick. Put balls of masa on 12×12 leaves and spread. Fill. Add garnishes, wrap, and tie. Boil 1½ hours in salted water.


Buche de Noel
2 cups flour
1 cup sugar
2½ teaspoons baking powder
¾ teaspoon salt
1 cup milk
½ teaspoon rum flavor
½ cup butter
3 eggs

Grease and flour loaf pan. Mix dry ingredients. Blend in the rest. Bake at 350°F for 1-1½ hours. Remove from the pan and trim off edges to make a log and cut lengthwise into 2 layers. Reassemble with French silk frosting. With some of the trimmings make a branch and secure on top. Frost edges of log with mocha frosting and rest of log with silk. Make lengthwise markings with a fork to resemble bark.

French silk Frosting:
Melt 3 squares of baking chocolate
Add 3 cups powdered sugar
¾ cups soft butter
1 egg
1 teaspoon vanilla. Beat till fluffy.

Mocha Frosting: Mix 1 teaspoon instant decaffeinated coffee in 1 teaspoon hot water. Add 1 cup powdered sugar.
Sugar Cookies
1 cup sugar
1 cup butter (softened)
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1½ teaspoon baking powder
½ teaspoon salt

Combine sugar, butter, milk, vanilla, and egg well. Add rest of ingredients and chill. Roll dough out onto floured surface approx ⅛” thick and cut with floured cookie cutters. Bake on un greased cookie sheet at 400°F for 8-10 minutes until edges are light golden brown. Cool and decorate.

Frosting: 4 cups powdered sugar, ½ cup shortening, 5 tablespoons milk, 1 teaspoon vanilla, extract food coloring (optional).


Date-Nut Pinwheel Cookies
½ teaspoon salt
2 cups brown sugar 3½ cups flour
1 cup shortening or margarine ½ teaspoon baking soda
3 eggs
1 teaspoon vanilla
Filling:
2 cups chopped dates
⅓ cup sugar
⅔ cup water
⅔ cup chopped pecans or walnuts

Cream shortening and sugar. Add vanilla and eggs. Add dry ingredients and mix well. Chill 1 hour. On floured wax paper, roll out until ½” thick. Spread filling on top and roll up like jelly roll. Freeze or chill. Cut into THIN slices and bake 350°F until lightly browned.


Russian Teacakes
1 cup butter
½ cup powdered sugar
1 teaspoon vanilla
2¼ cups flour
¼ teaspoon salt
¾ cup chopped pecans

Mix butter, sugar, and vanilla. Add rest of ingredients. Chill. Roll dough in 1” balls. Bake 400°F for 12-15 minutes until set but not browned. Remove from oven and let cool. Shake in bag of powdered sugar to coat.


Nutty Waffle Cookies
¼ cup butter ⅓ cup brown sugar 1 egg 2 tablespoons milk ⅔ cup flour ½ teaspoon baking powder
Frosting:
½ cup powdered sugar
10 drops vanilla
2-3 teaspoons milk
⅓ cup pecans or peanuts

Cook in waffle iron on medium.


Shoofly Pie (Dad)
½ cup molasses 1 cup brown sugar
1 cup boiling water ¾ cup butter
1½ cups flour
1 teaspoon baking soda
1 pinch salt ½ teaspoon cinnamon

In a medium bowl, dissolve the soda in the molasses and stir until it foams. Stir in the boiling water and pinch of salt. In a separate bowl, mix the flour, cinnamon, brown sugar and butter into crumbs. Pour ⅓ of the molasses mixture into an unbaked 9”crust. Sprinkle ⅓ of the crumbs over the molasses mixture and continue alternating layers, finishing with the crumbs on top. Bake at 375°F 30 minutes or until the crust and crumbs are golden brown.


Gingerbread Cookies (Scovil Bakery, Nauvoo)
1 cup sugar
1 cup sorghum or molasses
¾ cup lard
½ cup hot water
Add 2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1½ teaspoons ginger
6 or 7 cups flour-(use ⅓ whole wheat)

Combine sugar, molasses, lard, and water. Mix in eggs then gradually mix in dry mixture. Refrigerate dough. Roll out and cut with cookie cutter. Bake at 350°F for 10 minutes.

Gingerbread House Icing: 2 egg whites (room temp), 2 pounds powdered sugar, and ½ teaspoon cream of tartar. Beat for 7-10 minutes. Keep icing covered with a damp cloth when not using.


Anise Almond Biscotti
1 cup sugar
1 cup toasted almonds, sliced
½ cup butter, melted
2 tablespoons crushed anise seeds
1 tablespoon anise extract
1 tablespoon water
1 teaspoon vanilla
3 medium eggs
2¾ cups flour
½ tablespoon baking powder

Toast almonds at 350°F until beginning to brown. In a large bowl combine sugar, almonds, butter, anise seeds, anise extract, water, and vanilla. Beat in eggs, one at a time. In a medium bowl, combine flour and baking powder and stir into anise mixture. Cover and refrigerate for 3 hours. Divide dough in halves or thirds. On a well-floured surface, shape into logs. Transfer logs to parchment paper-lined baking sheet and bake at 375°F for 20 minutes or until lightly browned. Cool on a rack for at least 5 minutes. Cut logs on the diagonal into ¾” slices. Return slices to baking sheet and bake for another 15 minutes or until desired crispiness. Makes 36.


Caramel
1 can (14 oz) sweetened condensed milk
1½ cups real butter
1½ cups white sugar
1½ cups brown sugar
1½ cups light corn syrup

Combine all ingredients in a large heavy pan. Stirring constantly, browning to a boil over medium heat. Continue to stir candy, and depending upon the final use of the caramel, cook to the following stages: cook to firm to hard ball stage (about 250-265°F). Test caramels by dropping a small amount of syrup into cold water. Work candy between the fingers, testing desired firmness, candy should keep its shape. Pour candy into a shallow buttered pan (Pam sprayed waxed paper) and allow to cool. Cut into bite size pieces, wrap individual pieces in wax paper.


Velveeta Cheese Fudge
1 pound butter
1 pound Velveeta cheese
4 pounds powdered sugar
1 cup cocoa
1 teaspoon vanilla
¾ cup chopped nuts

Melt butter and cheese (cut into small pieces), stirring occasionally until smooth. Mix sugar and cocoa. Add cheese mixture, vanilla, and nuts. Spread into 2 ungreased 9×12 pans. Chill.


Cheese Ball (Target)
30 pounds Philidelphia Cream Cheese
3/4 Cup Bon Appetite (McCormick)
6-7 Cups Green Onion

Mix, then roll in sliced almonds.


Cheese Ball
1 (8 oz) package cream cheese
1 (5 oz) jar Roka cheese spread
1 (5 oz) jar Old English cheese spread
1 teaspoon onion juice
2 teaspoons worcestershire sauce
¼ cup parsley
½ cup chopped nuts

Combine all but nuts. Mix well and form a ball. Roll in nuts.