^^^Nope, not my table, but isn’t it beautiful?
How about a thread for party food and treats? Lots of people are entertaining in these last days running up to Christmas. Sometimes in our family we just have a night or two where we serve appetizers or favorite party treats, even if it is just a few of us here. Most of this is copied from last year. I took a look at it, expecting to juggle it around a bit, but I’d forgotten how much time I put into this one last year, with some really special (to me) recipes and ideas. I love all of these, as does my family, and I hope you will as well.
I shared this recipe last year for venison meatballs.
Of course you can use beef, but it isn’t nearly as good. I never have recipes, except for breads or cakes, so just have fun with this.
Saute an onion and several large cloves of garlic, finely chopped, in olive oil or butter until onions begin to be translucent. Add a tablespoon or two of red wine vinegar, salt, pepper, and seasonings you like to taste. I use three onion seasoning by Epicure.
Mix a pound and a half of ground venison with a half pound ground pork, an egg, bread crumbs or almond meal, and the onion mixture. Shape into small balls and bake at 375 until brown, which should take around 25 minutes, but check on them to be sure. Every oven is different. Drain and serve with your favorite sauce.
Here’s the link to a recipe for mini corn muffins with a cheddar filling. Being a Southern gal, I absolutely refuse to put sugar in my cornbread, so I’ll be leaving that ingredient out, but that’s an argument for another day. These would go very well with the meatballs.
Here’s a recipe shared with me by Treeper maryfrommarin. It’s from the cookbook Keeping the Feast, which is organized around the church’s liturgical feasts. It’s a collection of recipes from the women of St. Thomas Church, Episcopal, Abingdon, Virginia. I chose this recipe because when I was growing up, no southern hostess ever had a party or luncheon without these.
Miss Annie White’s Cheese Biscuits
1/2 pound cheese
1/2 pound butter
1/2 pound flour (about two cups)
1 teaspoon salt
1 teaspoon red pepper
1 egg white
75 whole pecans
Grind cheese. Cream cheese and butter. Add flour, salt, and pepper. Work well. Roll thin and cut with a small biscuit cutter. Brush with egg white and place one whole pecan on top of each biscuit. Bake on cookie sheet at 425 until light brown, about 7 minutes.
Yield: approximately 75.
On to sweeter things.
I am sharing some lengthier (and fancier) recipes below. I have copies of the pages from some old cookbooks, so I no longer even know where they came from, and I can’t credit the original authors. I tried to google these two recipes, and come up with similar things, but they just don’t look as good, or I’d just link them.
First, have you ever heard of a Croquembouche Christmas tree? I hadn’t either, and while this looks so elegant and beautiful, if you read the directions, it seems quite doable. It’s made from individual cream puffs around a white foam core, put together with melted white chocolate. I have kept this recipe for years, but I haven’t made it yet. Too good to get rid of though!
Since I’m typing this out, with the help of pictures provided by my favorite Pud, Ad rem, I am not including the recipe for pastry cream and making the cream puffs, you can google those. If I make it, I plan to just buy cream puffs, and start from there. I seriously doubt my guys would know, or care.
Ingredients and supplies:
white foam cone, white parchment paper or clear plastic wrap, six large white chocolate bars, shortening, white and silver edible glitter, cream puffs, serving tray.
Wrap the cone with white parchment paper and secure with straight pins, or wrap with clear plastic wrap. Place on large serving platter. Melt 6 cups white chocolate bars and 1 tablespoon plus 1 teaspoon shortening in saucepan over low heat.
Beginning at the base of the cone, dip puffs into melted chocolate and position them side by side, forming a ring. Continue layers, stacking each successive ring up the tree. You may need to reheat the chocolate.
Drizzle remaining chocolate over the tree and add edible silver and white glitter. Chill up to two hours before serving.
Next, we have a pine cone Christmas cake. This one is really cool, and delicious. I have made it, and if you’d like a very special dessert that just makes your table, this one is it! Practice on those pinecone petals! There’s a technique to learn.
This one is by Rose Levy Berenbaum. There are some videos out there, I didn’t have time to go through them. The only one I watched didn’t have the recipe on it, it was part of an old news clip. You may find one though.
Ingredients:
18 oz unsalted butter
1 1/2 cups semisweet chocolate chips
10 eggs
2 cups sugar
1/3 cup unbleached flour
1/4 cup brandy
Frosting: use your favorite dark chocolate frosting here. I’m too lazy to type the steps on this one, but the recipe has chopped nuts soaked in orange liqueur or cognac folded in, if you’d like to add that.
Melt the butter and chocolate in a double boiler. Separate the eggs into large bowls. Beat yolks lightly, gradually add sugar. Beat until fluffy, then stir into chocolate mixture, mixing well, and a beat in brandy and flour.
Clean beaters and mix egg whites until stiff peaks form. Gently fold in about 1/4 of them to the cake mix. Then gradually add the rest, gently folding in. Do not over stir it and deflate the egg whites.
Grease two 9×13 cake pans, line with parchment, and grease and flour parchment. Pour batter evenly into pans and smooth with spatula. Bake at 375 for 20 minutes or until cake puffs up and springs back when gently pressed. Let cake cool a few minutes on racks before unmolding, peeling off paper, and cooling on racks.
Use butcher’s paper to make two identical pinecone oval shapes, and cut out the cakes. Crumble the cake scraps and add them and nuts if desired to the frosting. Spread a generous third of the frosting on one cake layer, top with the second, then frost the sides and top with remaining frosting.
To make pinecone petals:
Tape a sheet of parchment paper to counter. Set out a small metal spatula or table knife. Chop 8 ounces semi or bittersweet chocolate coarsely and melt in double boiler to temp of 120 on candy thermometer. Stir vigorously to cool the chocolate slightly and keep over hot water as you work. I did the melting in two batches to keep it from setting.
Dab the spatula into chocolate and press down slightly on parchment, pressing down and drawing the spatula toward you into a petal shape, thinner on one end, about 1” x 3/4”. They won’t all be exactly the same size and shape, and that’s okay. Keep making petals until you’ve used all the chocolate. You need lots, and it takes awhile to make them all.
To place the petals, start at the base, using tweezers to keep from melting the chocolate. Stagger the rows like shingles on a house. If you like, place pine nuts under some of the petals.
The only problem with this cake is that it will break your heart when you have to cut it!
On the Thanksgiving recipe post last year I had numerous requests for a favorite cookie recipe in our family. As I said, I got this from my Aunt Gay, but it was not her original recipe. They are called chocolate buttersweets, and I used to find the recipe, which we modified, on Pillsbury’s site, but they’ve removed the link. Here’s the original recipe.
We always use pecans, and I do not add the coconut. I’ve had dozens of people, and that’s not an exaggeration, tell me over the years that they don’t like cream cheese, or pecans, or whatever. No one has ever been able to stop eating these, even when they say they don’t like those ingredients.
And here’s a tip for the time and cooking challenged. These are still really good if you use Pillsbury sugar cookies, make the filling, and top with chocolate almond bark. I put a lot more filling on the cookie than shown. I add unsweetened chocolate into the almond bark. The darker, the better on the chocolate topping. And I don’t just drizzle on chocolate, I cover the cookie. Not pretty, but wow, so good.
The recipe says to fill the cookies while warm, but actually I chill the filling and use a cookie scoop to top cold cookies. Often I make the cookies days ahead, then when I am ready, I put them out on a double layer of waxed paper, fill, and then top.
I usually make hundreds of these a year, so it gets to be an assembly line for me, and usually I wrangle family help. Make twice, nope, three or four times what you think you want. And like I said at Thanksgiving, don’t trust family to deliver someone else’s cookie box. Not ever gonna happen, not with these cookies.
Also, I promised Aunt Gay’s Chex Mix. She called it nuts and bolts. This is a buttery mix, so if you like your mix drier, reduce the butter and spices proportionately. The big challenge for me on this is getting the spice to stay mixed with the butter. I’ve tried everything. Any tips?
Mix together 4 sticks melted butter (I changed from margarine), 1 tablespoon each onion salt, celery salt, and garlic salt, 3/4 teaspoon garlic powder, 4 tablespoons Worcestershire sauce. Pour the above mixture over:
1/2 box Wheat Chex, 1/2 box Corn Chex, 1/2 box Rice Chex, 1/3 box Cheerios, 1/2 bag of pretzel sticks, 3-4 cups of nuts. I use pecan halves and cashews. You have to keep stirring the butter mixture as you are pouring. I use a big throwaway roasting pan for this. It’s a great gift!
Bake 2 hours at 250*, stirring every 15 minutes. Nowadays I smoke mine at 250.
This is my own wassail recipe. It makes a small crockpot full, and the non wassail fans inhaled it, and fought over the last drops! I plan to double it for Christmas. Which means I’ll double the spices too.
Clear American Pineapple Orange Sparkling Juice, 17 Fl Oz Bottle
Single serving bottle of apple juice
Quart of cranberry juice (unsweetened)
Agave nectar to taste
Cranberries (whole, added about a cup)
Two cinnamon sticks
1 tablespoon allspice berries
3 star anise
Combine in crockpot and heat on low 3-4 hours. I also plan to add pineapple or orange slices at Christmas. You can use the sweetener of your choice, of course. This was festive and delicious. I also like to add cognac.
I hope you find joy in your preparations and celebrations. Pause and remember the real reasons we have such a joy filled season of anticipation.
Thank you Menagerie. 💕.
That Croquembouche Christmas tree is beautiful.
I love old cookbooks and have several.
ps.. Re the Chex mix; try putting your butter and the spices in a small skillet. Melt slowly then let continue to heat gently for 2-3 minutes. The spices will perfume the butter with flavors that stay put on the mix.
Yummy . . . makin’ me drool, Menagerie.
At one time I had a side business of Custom Cakes and Weddings. Now, I only dream of tasty cakes and recipes. Sure enjoyed yours!
Thanks! Share a favorite recipe? I love to bake but I’m not very skilled at the making it pretty part.
Baking is interesting but too many recipes for the same thing and ingredients differ. How can one sort that out?
I found this excellent site that explains much of the mystery and errors in many recipes. Try the scones!
https://bakeschool.com/
Thank you, I’ll check it out. I just asked Stella to share a panettone recipe. I’ve never made it, and I can’t make heads or tails of which of the hundreds of recipes I see online would be A) most tasty and B) doable for me when I’ve never tried it before.
This is a good, easy one. There’s a note later in the instructions re sourdough. Basically you can swap it out for the sponge but it’ll double all your resting time. Be sure to use bread flour, you need the higher protein to have a strong dough. If you don’t have a mold or a wrapper(s) you can use a pan with a doubled parchment tube inside of it and strips of parchment at the bottom will keep the panettone from lifting the cone.
This is Liz Marek’s site and she’s a master baker and cake decorator. Her recipes are very good and her marshmallow fondant is easy to make and wonderful to work with. Tastes good too! I think she’s based in Seattle so her recipes should all be for sea level. If you’re at a higher altitude you’ll have to adjust them. I’m in CO at 5,000′ and I’ve developed all my recipes for that altitude.
https://sugargeekshow.com/recipe/homemade-panettone-recipe/
Thanks so much!
I bought a small cookbook from the late 1700’s. So much fun to read.
My oldest one is from 1901. It also contains a whole chapter on how to be a proper wife. 😇 It’s an interesting read.
Older ones seem to cover housekeeping too. I have a couple of Peterson’s Ladies Magazines from my great grandmother, 1864 and 1865. Fun to read, fashions, housekeeping, sewing, knitting, crocheting, embroidery (patterns provided too) and cooking, home remedies and many poems and stories are included. Fascinating look at the past!
And so should every cookbook!! 😉
I recently saw a subscription for historical recipes. All reproductions, of course, but interesting.
https://www.uncommongoods.com/product/recipes-by-mail-subscription?srsltid=AfmBOoqIQcqWDs_mmxS_VTlVRlFhEAyO-pOsepD5LJLn1GpDmsPOr_Y6
Thank you! I love old cookbooks too, and sometimes watch videos of old recipes being prepared. An old Betty Crocker kept us from starving until my in-laws taught me enough to get going.
I love old Julia Child videos. She made it look effortless.
She & her Mr. were CIA, did you know?
It’s why he was sent to France; she was an office asst.
Her old cooking videos are about cooking. They are fascinating, that is all.
I grew up watching JC and cooking with mom. But Graham Keher’s videos were the Bomb. “Alright, let’s add eight ounces of wine, one, two, three, (moves wine to mouth) glug, glug, glug, four, five . . . “
Lol!
A 94 year old friend gifted me her tin on 1910 recipes, and we had a lot to discuss about bringing them up to date. Family and friend time to cherish.
I used to make traditional croquembouche yearly for decades. It’s beautiful, but I don’t think it’s appreciated enough for all the work. Traditional is all cream puffs stuck together with a cooked sugar sauce sort of caramel. Then decorated with spun sugar.
Using a cone and store bought cream puffs and white chocolate sure sounds a whole lot easier and as stated I doubt many would know the difference.
One tip I’d add and something to think about, instead of covering the cone in plastic, why not coat it with melted white chocolate. Once it dries the chocolate will provide a barrier to the Styrofoam.
I have a recipe from the late 80’s for making edible Christmas trees from Styrofoam cones. There are variations, but you start by coating the cone in either white or regular chocolate. Then stick toothpicks in rows around cone, cutting the toothpicks as you near the top. How deep you insert them and how far apart depends on what you are sticking on them.
I usually applied tuxedo chocolate dipped strawberries, but you can use round or square chocolate candies. It looks pretty if you use decorated candies you simple stuff like a ribbon or you can get fancy and add tiny poinsettias like the kind you buy to put on cakes, stick them to candy with a dot of frosting. You can buy petit fours this time of year decorated. Mcacarons, fresh fruit cut into shapes with canapé cutters.
I’ve never tried it, but I could envision an appetizer tree. I’ve only ever used dessert type items. I’ve taken various kinds to various events and they always impress.
Thanks for all the recipes! I haven’t made nuts and bolts since I was kid, my mouth watered! I think I’ll make some this year, it’s sooo much better than store bought.
I’ve done a lot of the appetizer trees. Buffet tables need some height and they’re great for that. The Oliver cheese cubes cherry tomato ones are so colorful and sprigs of rosemary tucked in is a nice finishing touch. Seems everyone goes right to the cocktail shrimp ones though! On the appetizer and shrimp trees collard greens are perfect for covering the cone.
I used to do the traditional croquembouche too and it’s a lot of work and there’s always a certain amount of mess. I’ve done the cone with puffs and white chocolate, so much easier! And the tuxedo and bride cones were always popular but the assorted truffle ones were probably the ones requested most. Very elegant!
I’ve made the truffle trees myself and they do go quickly. Thanks for the tip on the shrimp trees, those sound lovely.
Years ago I used to do elaborate baking at Christmas.
We attended many holiday parties where I would make something for the hostess, and we had a big party every year.
I don’t want to do that much work now, lol. My grown granddaughter loves to bake and make pretty desserts now.
So I let her. 😂😇❤️🎄
I understand Alleycats, I don’t do the baking or entertaining I used to do either. My middle granddaughter is interested in baking, as soon as school is out she’ll be here as my assistant. However, she’s only 11 so not old enough to turn loose in the kitchen.
This little love of mine started in the kitchen beside me when she was only 2. I kept her a lot because her mom was trying to finish med school. She had her little step stool and a kid sized apron. We talked about food and absolutely everything else a 2 yr old could come up with. Letting her “help” me in the kitchen all day was easier than chasing her around the house. When she got bored with cooking, I would let her open my storage container cabinet and play with all the different size bowls and lids, lol.
My neighbor: “How are you?’
Me: “Terrible!”
Neighbor: “Why?”
Me: “Found out what I’m getting for Christmas.”
Neighbor: “What are you getting?”
Me: “I’m getting fatter.”
Neighbor (snickering): “I’m pretty sure we’re all getting a little fatter.”
Me: “See, I’m getting the same thing everybody else is getting!”
chuckling
Reminds me of the time I asked Mrs Wordman what she wanted for Christmas…
She said, ‘Nothing would make happier than a diamond necklace.’
So I got her nothing 🙂
… weeks later – anyone seen Mr Wordman lately?
HaHa!
The former Mrs. Wordman…
Bah humbug…
GINGER SPARKLES
3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp. soda
1/2 teaspoon salt
1 tsp.ginger
1 tsp. cinnamon 1/2 tsp. cloves
granulated (white)-sugar
cream butter,add sugar, molasses and egg. Mix well.
add dry ingredients. shape into small balls,dip in sugar. Press lightly with bottom of a glass
( May also have to dip glass in sugar if it gets too sticky)Bake at 375 degrees for 7-9 minutes—bottom should be lightly browned.
Don’t roll too big as they spead quite a bit while baking. Makes a ton too.
Merry Christmas!!
YUM. Thank you!
Sounds like a good one! If you can find the sparkling surgar, give that a try, really ups the wow factor. Even some of it mixed in with granulated sugar makes a difference.
Try a pinch(or two) of cayenne.
Ina Garten’s Chipotle and Rosemary seasoned mixed nuts recipe is a great party snack (which can be made ahead) … These also make great holiday gifts … I typically make a double batch using 2-lbs. of unsalted mixed nuts plus 2-lbs. of unsalted cashews … The directions are to toss all the ingredients togetherdirectly on the baking sheet pan before roasting, but I tend to splatter the ingredients onto my countertop … So, instead, I thoroughly mix all the ingredients together in a large and deep bowl before dumping them out and spreading them evenly onto the baking sheet … Here is a link to the recipe which you can paste into your URL (just remove the spaces before and after “/recipes/”):
https://barefootcontessa.com /recipes/ chipotle-and-rosemary-roasted-nuts
These nuts are seasoned with maple syrup, brown sugar, orange juice, chipotle powder, fresh rosemary leaves, and sea salt … In a pinch, I will substitute ground dried rosemary for the fresh leaves and folks still rave about the results.
Christmas Eve we traditionally do meatballs (plain meatballs/grape jelly/barbecue sauce) throw it all in a crockpot and let it simmer for 3 hours beforehand.
Pigs in a blanket..lil smokies wrapped in croissants.
Shrimp cocktail
cheese/crackers
Veggie tray
Fruit tray with dip
Sounds like the same menu we use at our Christmas Eve Sing-a-Long party! We call the Pigs in a Blanket “Teeny Weenies.”
I also make crab dip.
Oh. I love this!!!❤️❤️🫶
Thank you!
I can only skim right now but I’m coming back to copy, paste and print!!
You’re welcome!
Just bought a whole lot of stuff and…….managed to break a bottle of sherry over the lot. Now everything will smell faintly of sherry for a while.
My grandmother’s would always bake a lot of Christmas cookies. One of them has passed, and the other is far too old. I always remember a nice variety, so I try to mix it up every year. I’ll make 5 or 6 different kinds and give them away. Russian tea cookies are always my favorite this time of year. Very easy to make, no need to chill the dough, no eggs. I use pecans. The Betty crocker recipe is very good.
https://www.bettycrocker.com/recipes/russian-tea-cakes/3af8664b-6c3e-4022-b686-cd961521e59b
We just made this exact recipe last night. They are easy to make and so good.
I make those every year but I shape them into crescents. So good!
My grandma shaped them into crescents as well!
One of my favorites!
Requesting recipes for scratch-made eggnog …. Thanks in advance!
Here is one:
EGG NOG
4 cups milk
1 tsp. vanilla
1/8 tsp. nutmeg
1/8 tsp. salt
4 tbsp. lemon juice
1/2 cup cream
1/3 cup sugar (or to taste)
Beat eggs until thick and lemon colored. Add sugar, vanilla, nutmeg and lemon juice. Add ice cold milk and cream. Beat with an egg beater, stand mixer whisk attachment, or Vitamix Aer container until frothy.
If you prefer thicker egg nog, use heavy or whipping cream. Thicken-Up can also be used as desired. Whiskey, spicy dark rum, butterscotch schnapps or Malibu coconut rum may be added to taste.
Makes 6 large glasses.
How many eggs?
I use 6 Lg. eggs for 4 c. milk recipe.
Thank you!
Whoopsie…recipe calls for 4
🥰 I like mine really rich. It carries the Jameson very well.
🥃 Yes!
How many eggs?
4
I don’t know about the base recipe but I always add some Kahlua or Bailey’s Chocolate Crème, to the finished product. Leftovers here, save for pancakes. Maybe “Wolverine Holiday Pancakes”?
Make your own Coffee liquor at half the cost. Pretty easy too.
https://www.tasteofhome.com/recipes/homemade-kahlua/print/#
I made half recipe and substituted brown sugar for 1/2 cup of white, put a dash of cinnamon, and recommend espresso, but do not boil as the recipe says. Just warm it enough to melt the sugar. I also added a half cup chocolate liquour.
Very nicely balanced between sweet coffee, some caramel notes from brown sugar, and slightly chocolate.
Now I want a White Russian.
Thank you! And also alla yinz who added details, such as the Wolverine Holiday Pancakes (:>)
Captain Morgan’s Spiced Rum goes great in egg nog!
Our Fisherman’s Wives group has an annual Christmas ball where we bring pot luck. I always bring eggnog in quantity made from recipe in Joy of Cooking which remembers Mark Twain’s quote “too much of anything is bad, but too much whisky is just enough.”
Beat separately until light in color:
12 egg yolks
Beat in gradually 1 lb confectioner’s sugar
Add very slowly, beating constantly 2 cups dark rum, brandy, bourbon or rye (I use dark Jamaica RUM)
Let mixture stand an hour to dispel the EGGY TASTE. then
Add, beating constantly, 2 to 4 MORE cups of the liquor chosen (for me that is RUM) and
2 quarts heavy whipping cream and 1 cup peach brandy.
Refrigerate covered for 3 hours (I put it outside.) Beat until stiff but not dry 12 egg whites.
While the nog is refrigerated and before beating egg whites I sterilize the stainless steel milking bucket.
Just before we head out I pour the whipping cream, whiskey, sugar, egg yolk mixture into the old milking bucket, gently fold in the whipped egg whites and grate nutmeg over the top. THAT’S HOW I DO IT
Have husband check my earring are blinking red and green port and starboard and off we go.
Wow. Rum and peach brandy sound like a scrumptious combination!
along with the whipped cream and XX sugar. oh my! when milking bucket empty I once saw a big old fisherman pick it up and drain it into his mouth. cream all over his beard. pretended I didn’t see him. this is a real velvet HAMMER. don’t drink too much.
Do Boiled Custard instead. You’ll be happy you did.
Here is one I use. I use bourbon, rum, and brandy. I also find that grating fresh nutmeg on top takes it up a notch, could be I just like doing it, either way nutmeg is key. The nog keeps for weeks in the fridge and gets better w/age. In our youth we would take the old gallon glass jars and make batches of egg nog to last the whole holiday season whether it was for us to drink or take and share as a gift.
Ingredients:
*Note: You can adjust the amount of alcohol in this recipe or omit it altogether. Or, use a different alcohol on hand; common choices include brandy, rum, bourbon, or whiskey. One eggnog recipe we enjoy (from the 1950s) uses “1 cup bourbon and 1 cup Cognac” instead of the one-fifth bourbon.
Directions:
*We didn’t use a spoon w/the punch cup.
How about eggnog ice cream?
https://www.homesteadcreameryinc.com/our-products/ice-cream/eggnog-ice-cream/
Homestead Creamery mixes tremendous runs of egg nog and egg custard for the holiday season.
They produce chocolate, strawberry and orange milk during the year.
They have the best ice cream you will ever eat bar none. (Especially the chocolate pecan, double dark chocolate and strawberry.)
They sell Creamline milk which is pasteurized but not homogenized so the milkfat is not harmful like homogenized.
The link will provide where you can find their products in the mid Atlantic region up into new jersey and ohio. Lowes, Kroger, whole foods and fresh foods are just some of the places to find this product.
(disclaimer: I am in no way associated with Homestead Creamery)
Pro tip:
Add either or both of these to almost any handmade dish for a “wow” factor…
Jalapeños
Bacon
And, remember the holiday eating rule:
Between Thanksgiving and Jan. 2nd, you may have as much of anything you like and can tolerate, provided that you have maintained your eating self-discipline all year. This is the reward for your self-denial and discipline.
Have a very merry, blessed Christmas celebration of the birth of Jesus and bon appétit!
I approve!
How to pick a proper pepper:
Striations (Corking): Look for white lines or scars; more stress = spicier.
Color: Darker green or red peppers are typically spicier.
Size: Smaller jalapeños tend to have more heat.
Firmness: Choose firm, crisp peppers.
Aroma: Strong peppery smell suggests more spice.
Texture: Avoid smooth, shiny skin; stressed peppers are spicier.
I just made Maple Bacon fudge. It’s one of the mist requested of the 20+ varieties I make. I’ll be back later with the recipe, after I pick up my granddaughter.
Sounds wonderful!! Will be keeping an eye out for your recipe for this fudge. Thanks so much in advance!
What you propose is sort of Lent in reverse … !
Okay, here’s a jalapeno one! It’s one of my favorites. Sam Arnold, a Denver restaurateur, built a replica of Bent’s Old Fort in Morrison, CO, in the early 1960s. He named it The Fort and it’s right next to Red Rocks Amphitheater. Wonderful food, the original menu consisted only of food items available during the time of Bent’s Old Fort. Great steaks, buffalo marrow bones, drinks served in pint Mason jars.
Most popular appetizer there is jalapenos stuffed with peanut butter. Seriously. Will probably be the weirdest item in your holiday spread but really one of the most delicious.
You’ll need canned whole pickled jalapenos and creamy peanut butter. Slice the jalapenos in half, remove seeds and membranes, pat dry with a paper towel. Stuff each half with a tablespoon or so of peanut butter (amount depends on size of the jalapeno). Arrange on a platter and serve.
Ooooohhhhhh, the venison meatballs! Thank you. I will definitely try that one.
I am super blessed this year. A gift of venison from a neighbor, and a gift of various homemade hard cheeses made by a friend who buys milk from me and my beautiful Jersey cows. A labor of love! Just filled the freezers with beef from a home grown cow and I’m thinking standing rib roasts will be enjoyed by all.
We will definitely have a cheeseboard and venison meatballs. I have a daughter and her family visiting and she is just a joy of a gourmet baker and cook, so she shall own the kitchen this year! I think I’ll just wash dishes this year. LOL.
My kind of guest!
You notice…treepers and maga in general don’t do tofu
Mares eat oats and does eat oats
And little lambs eat ivy
A kid’ll eat ivy too, but not tofu.
Wrhymin’ Wordman arrives!
I remember that as a song (without the tofu!)! Hilarious, thanks for that, Boogy!
12-14 oz jar corn relish
8 oz block cream cheese
Mix with hand mixer
Serve with Fritos
Works with hot pepper jelly too.
I have a weakness for repurposing objects and fitting them into the decor. Many here probably remember repurposing big wooden electrical spools as coffee tables or if they were honkin’ monsters … dining room tables. They were easy to move via rolling but if taller than 36 inches it was tricky to get them through door frames.
That sled on the table will probably be remembered by all the guests at the party. Wooden children’s sleds are a perfect festive touch for a Christmas table and I’ll rate that as a minor stroke of genius!
“Rosebud!”
Everything looks delicious.
Yay👏🏻 for not putting sugar in the cornbread! Sugar in cornbread, imho, will ruin a good bowl of soup, beans, or chili!
Merry Christmas, Happy Hanukkah, Happy New Year, everyone.🎄
No Comment 😀
It jus ain’t fittin’!
More savory, less sweet
Restaurants here in Mississippi have sold out. Everywhere I’ve been that does cornbread, it’s sweet and loaded with jalapeños.
I had hush puppies a few months ago and even they were sweet. It’s so disappointing. Also sweetened collards are nasty. I just keep baking my own unsweetened buttermilk cornbread in a hot cast iron frying pan. And, my greens with ham hocks, garlic, onions, splash of vinegar and chili flakes.
Love your work Menagerie! Hohoho. God Bless and Love ya all! 🙏🏽❤️😁
Thank you!
Chex mix is always a good snack, the meatballs sound excellent, I’m partial to fresh snickerdoodle cookies.
Bourbon balls….with good Kentucky Bourbon. And always this:
https://www.gethsemanifarms.org/
I wonder if they have changed or outsourced their products as the website seems different…
It used to be that the monks did not cook out the bourbon in the fudge making process…one could get tipsy on a few pieces of their fudge….Ask me how I know! A nurse brought some in and after 3 pieces and on my way home, it finally hit me why I did not feel “right”…
Have a designated driver! Don’t fudge and drive!
Yeah, I will avoid that circumstance, Aggiegirl, don’t need the extra expenses. 😉
I’ll be clean and sober 25 years on 1-1-25 so I might avoid them ….
Congrats to you.
What a remarkable website! Many thanks! Now, where’s that credit card ….
I have been wanting Snickerdoodles for weeks now.
I have tried to insert the word snickerdoodles in conversations the past few weeks……do you know how hard that is to pull off?
I do not know how to bake…. or cook , if I truly keep it real.
I am hoping someone or anyone, “surprises” me with a batch…or two!!!
😉
Just in case, take a look at this. I looked at the directions, and I think even a novice baker could make these without much trouble.
https://www.food.com/recipe/snickerdoodle-cookies-super-easy-version-271023
Thank you , Menagerie! 😘😘
Not very many steps…I just might be able to pull this off!
Cream the butter?…I did have to look up….but turns out, that seems very doable.
I will let you know how it goes….or not…depending on how they turn out! 😂
Merry Christmas to you and yours!!
Just use a mixer to blend the butter and sugar until it’s light and fluffy!
Just in case, I’ve looked up “fold in” for you – here.
You’re welcome.
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Most grocery stores have the Betty Crocker premix snickerdoodles in the baking section. Hard to beat and super easy.
“I love to make quick sketches of famous candy bars on the margins of my Christmas cards. Snickers doodles seem to be everyone’s favorite.”
“Snickers doodles seem to be everyone’s favorite.”
I certainly understand why!
Merry Christmas to you and yours.
Easy Sausage stuffed mushrooms.
Wash the mushrooms.
Take out the stems.
Stuff with sausage.
Bake at 350 for 45 mins to an hour.
Also good with cream cheese, cream cheese and bacon, egg and whatever else, everyone gets the idea.
I make these every year and people absolutely LOVE them….and no one ever guesses the “secret” ingredient that makes them so creamy!! They are quick and easy to make and the recipe can easily be doubled.
Fudge Balls
1 cube butter
4 oz. Velveeta cheese (yes, really!)
3 ½ cups powdered sugar
¼ cup baking cocoa
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 Tablespoon Coconut Oil
(Melted together)
½ cup white chocolate chips
2 teaspoons Coconut Oil
(Melted together)
Mix sugar and cocoa together in large bowl. Melt together butter and cheese over low heat. Pour into bowl and then add vanilla. Stir all ingredients together and then let cool.
Once mixture is cooled, shape into small balls and roll into first chocolate mixture. Place onto wax paper lined tray and put into fridge. When completely set, melt together second chocolate mixture and drizzle over in a decorative pattern.
Store in refrigerator
I am going to try this! Velveeta, huh! Intriguing.
Let me know how it goes – no one has ever guessed what I put in them but they disappear every time I bring them out!!
You don’t have to tell everything you know, sis 😉🌲💕
I remember government cheese from the ’70s. I don’t know why the government had so much cheese to get rid of but I recall first they gave it out to welfare recipients and then they gave it to anyone who wanted it. I was working for the state at the time and someone brought in a lot of the stuff and tried to give it to anyone and everyone, a regular cheese pusher. Not many took the cheese. There were rumors of how long it had been stored in warehouses under less than ideal conditions and how fat the warehouse rats were getting.
One was woman took some and a couple of days later brought in this:
https://www.cooks.com/recipe/zg5920hu/government-cheese-fudge.html?k=rr5jmuax We were all pressured into trying it. All I can say is do not make the government cheese fudge, do not eat the government cheese fudge.
That Velveeta Fudge Balls recipe does look pretty good. Just say no to government cheese!
😄 🤣 LOL,to the government cheese. My father in law ( farmer) would get that cheese in the 1980’s. Everytime we would visit him, I would raid his stash. It was the BEST cheese 🧀 I have ever eaten 😋. But thanks for the warning any way…Now I know why I have stomach issues 😅
Hi vikingmom! I really want to try your recipe, but am confused about the “cube of butter”. Do you perhaps mean 1/4 cup?…or….????? Many thanks for your reply. Emily
Yes, one cube or 1/4 lb of butter…that’s 1/2 cup.
Thank you, VikingMom!!
I’ve made this. Easy
https://www.itsalwaysautumn.com/christmas-tree-spinach-dip-breadsticks.html#wprm-recipe-container-18972
Thank you Menagerie..
You are welcome, thanks for reading.
I love the sled on the table!
My family’s long time favorite. Use butter not margarine and only Philadelphia cream cheese. Try and get them out of the oven before they are brown on the edges…they still cook on the cookie sheet after removing from oven. Also check the weight of the package of pudding…3 oz versus 2 3/4 oz may make a difference.
https://www.allrecipes.com/recipe/10948/pistachio-cream-cheese-fingers/
Everything is better with butter, girl…
And onions….
Though not in sweets or cookies 😎
I’m going to try the pistachio cream cheese fingers. Looks yummy!
And – yes to the use of butter! The effort that goes into “from scratch” baking is better supported by “real butter”. Even for everyday use–butter only!
I haven’t bought margarine for years. I prefer butter from the Amish stores.
The superior product or even go with ghee – anything but margarine.
I’ve wanted to make my grandma’s Christmas cookies for several years now and just haven’t been able to make myself buy margarine (oleo in the recipe). I’d sub butter but I think it would change the cookie too much. It’s a thin, crisp cookie using egg yolks, rolled and Christmas shapes cut out. The egg whites are slightly beaten, brushed on the cookies, a combination of white sugar and crushed nuts is sprinkled on top before being baked “you know how” according to the recipe.
Philadelphia has recently started putting some kind of guar gum–or something– in their cream cheese! They call it a “stabilizer.” So does that mean that Philadelphia Cream Cheese has been unstable all these years? Yeah, I didn’t think so… Sorry, guys. I do confess to being unreasonably ticked-off about this. =)
Tillamook cream cheese (if you can find it) has no fillers in it, but it does have a different texture from the Philadelphia brand.
Good to know!!!
None of the mainstream staple food is safe anymore, I am unreasonably ticked off as well. I have noted that the Dollar Tree of all places has canned goods w/out the bioengineered food product on the ingredients list, not all, but some. Mostly stuff from other countries.
Basically left eating farm eggs and organic greens if I want to not eat altered food.
I know that’s right.
I bought 8 boxes of Dollar Tree Shortbread cookies today – I’m moving by the end of this month so no baking this year for me; only packing, boxing, toting, & stacking *too much stuff*.
The cookies are from Germany and have no nasty ingredients plus are delicious –
3 dozen $5/6 dozen $10
Best cookies-in-a-pinch deal in town.
Hmm. Maybe we need a MAHA post for New Year’s. I’m getting so many good tips on here.
Cocoanut Brittle
I found this in an old (1922) Dromedary cookbook (thus the title spelling), and it’s easy and wonderful. No need to worry about temperature: when it’s brown and a syrup, it’s ready for the coconut.
Great recipe! My similar one has double the sugar, shredded coconut instead of flaked and an equal amount of chopped hazelnuts. After being poured on the pan (buttered) it’s pressed down with a metal spatula.
Yes, I pretty much just use whatever coconut I have on hand. Even coconut powder (I use a little less then). But flakes (or shredded) give it a nicer texture, imo.
Retired Magistrate here: We are having our annual Christmas Open House this Sunday. This will be the 35th year that we have done this.
I will have to try some of these goodies to change things up a little bit. We provide all the food and drinks. Everyone has a good time and leaves with a gift. We live in a semi rural area with houses on several acre lots so the neighbors use our party to catch up. Each year I invite a few more different people to keep things interesting.
I am now 77 years old and it is a lot of work so I don’t know how many more years I will be able to do this. However, for right now my husband and I are looking forward to another successful party.
That’s so awesome.
I hope this year will be the best one yet!
Nice table but where do they eat?
At the table behind the photographer.
My wife and I always look forward to coming here this time of year…the table is just perfect….
Going to try some of those recipes for sure……I’ll take some pics
I hope you’ll share the pictures.
I’m looking forward to seeing everyone’s recipes.
I’m not posting any because mine are pretty generic… like the pecan off the Karo syrup bottle. 🙂
What I will suggest is watching for sales and planning ahead.
Near me Lidl has butter on sale 2/$6 and their crackers and cheese at good prices.
Another store has flour, sugar and chocolate on sale so that cookies from scratch aren’t too expensive. I’m even stocking up on some things for later in the year.
For this who love sourdough everything, like me, these are a treat. Double the recipe!
https://morethanmeatandpotatoes.com/parmesan-cheese-sourdough-crackers/
I am also addicted to these crackers. I use Townhouse usually.
https://thehonoursystem.com/alabama-firecrackers-best-picture-oscar-themed-recipes/
Smoked cream cheese. Use your favorite dry rub and cover a plate with it. Turn the cheese block until covered on all sides. Crosshatch with a knife and smoke at 250 in a disposable pan. I use rubs with chili powder and lots of paprika. I like it a little spicy too. Serve with pepper jelly and crackers.
Unless you make your own pepper jelly, I recommend Captain Rodney’s.
How long do you smoke it and what kind of wood?
Two hours and I use a blend of hickory, mesquite, and oak usually. For this, most any pellet will do.
Thanks.
https://theviewfromgreatisland.com/hot-pepper-cranberry-saucerelishjam/
Looks delicious!
Yes, that is a beautifully decorated table!
Here is my super easy appetizer to throw together at the last minute.
Easy Mexican Chicken Tortillas
Heavy oven to 350 degrees
Place soft tortilla shells on cookie sheets (usually 2 per sheet)
For 4 tortillas mix 1 large can of chicken and 1 small can of green chili sauce, and put that on the tortillas, dividing equally among the 4.
Sprinkle grated Mexican/Taco flavored cheese on top (go for it if you like a lot of cheese), and bake in preheated oven for 15 minutes.
Take out and immediately flip one side over on top of the other, then cut in half (or quarters) using a pizza slicer.
Serve with a side dish of picante sauce, or place pieces on a bed of shredded lettuce and chopped tomatoes.
Other than the lettuce and tomato, we always have the soft tortillas at home on the counter (what’s in those that they last so long without refrigeration?), always have canned chicken and green chilis, and keep different kinds of cheese in our freezer.
Yum, recipes!!!
First, a libation… Bourbon Milk Punch
a sweet alternative to eggnog during the holidays, serve ice cold… sugar is to taste
Ingredients
7 cups whole milk 1 cup half-and-half 1½ cups bourbon 2 cups powdered sugar 2 Tbsp. vanilla extract Freshly grated nutmeg, for servingInstructionsIn a large glass pitcher, stir together the milk, half-and-half, bourbon, sugar, and vanilla. Transfer to the freezer to chill until the mixture turns slushy, about 1 hour. Pour into chilled julep cups and garnish with the nutmeg.
I am going to make the cheese cracker and the cream cheese cookies…. can these be frozen? I wanted to make these ahead of time.
Thanks, Menagerie!
If you mean the Chocolate Buttersweets, I make the cookies a few days ahead, then the cream cheese filling later, and refrigerate it. Assemble them a day before serving. They keep well in plastic containers but do not freeze after they’re made.
Thanks very much!
Merry Christmas!
You’re welcome, and Merry Christmas to you as well!
Our family does this recipe but with yeast rolls instead of puff pastry (thawed and risen) and we add sausage (well drained), some lemon juice, and chopped nuts… the original recipe is so old I couldn’t find it so here’s something similar…
https://www.allrecipes.com/recipe/261162/spinach-rolls-with-puff-pastry/
wesome Eggnog
7 egg yolks
1-3/4 cups sugar
1 cup Bourbon
1 cup Gold Rum
1 cup Brandy
1 pint (2 cups) milk
1-1/2 pints (3 cups) Half and Half
1 1/2 pints (3 cups) Heavy Whipping Cream
4 tablespoons Sugar
splash vanilla
Nutmeg for the topping
(use white’s for something else or throw away)
Beat egg yolks and sugar until mixture is a light lemon color and fluffy. Continue beating at low speed while slowing adding:
1 Cup Bourbon
1 Cup Gold Rum
1 Cup Brandy
Chill eggnog mixture at least 3 hours or overnight if possible.
Add to eggnog mixture:
2 Cups milk
4 Cups Half and Half
splash vanilla
In separate bowl whip 3 cups heavy whipping cream until slightly fluffy but not too stiff. Fold whipped cream into eggnog mixture.
too foamy last time
Enjoy with a dash of nutmeg !!!
YES! Yours is so much easier to read. Sooo darn good.
Forgotten Cookies
1 C. Sugar
3 egg whites
1 t. vanilla
6 oz. package chocolate chips (I like to use the mini ones)
1/2 C. chopped pecans
Preheat oven to 350°. Line cookie sheets with cut open brown paper bags (that’s how old this recipe is). Now I use parchment. Beat egg whites until foamy, gradually add sugar while continuing to beat. Meringue should be thick and sugar should be dissolved. Beat in vanilla, then fold in chips and nuts. Drop by teaspoonfuls onto prepared cookie sheets. Put in oven and TURN OVEN OFF. Leave cookies in oven without opening oven door until oven is cold. Can put the cookies in in the evening and leave overnight.
Food coloring can be added to meringue and a different flavoring can be used. Red with peppermint extract is nice for Christmas. You can leave the nuts out and add more chips or vice versa. Different flavor of chips can be used or tiny m&ms baking chip. I’ve left out chips and nuts, left meringue plain and flavored it with mint, put it in a piping bag with red stripes painted on the inside of the bag and piped out stars and candy canes.
Note: save the egg whites, easy to freeze and you can always add them to scrambled eggs or an omelet.
Thank you so much Menagerie for sharing these sumptuous recipes!
You’re welcome, thanks for taking time to read and participate, all of you!
Merry Christmas Menagerie
Thank you, and Merry Christmas to you as well.
This is my recipe for making a versatile cookie base and the brands that I use.
Preheat oven 375 and cover baking sheet with parchment paper.
Bake 6 minutes rotate and bake 6 minutes more**
Remove from pan to cool on parchment paper.
A 2 inch cookie scoop makes 18 cookies.
Mix
2/3 cup of Crisco shortening
1/2 cup Domino granulated sugar
1/3 cup Domino light brown sugar
Add & Mix
1 x large egg Egg land’s Best
1 teaspoon McCormick’s Pure vanilla
Add & Mix
1/2 teaspoon Himalayan pink salt (sea salt may be substituted)
1/2 teaspoon A&H baking soda
1 & 1/2 cup Gold Medal or King Arthur flour
Add ins:
I just eye the amount of each add in depending on how many I use.
**Baking time can vary depending on your oven, I usually set my timer for 5 1/2 minutes after I rotate and watch for the last 30 seconds.
I always try to diet during the Christmas season 🙃
Does it work? I try to pick my “cheats” carefully but that’s the best I can do. My family mostly picks the menu..
Never…always too many temptations. But the older and sometimes wiser I get the easier it is.
I must be getting older & wiser too – I just ordered all organic: 20lb. of apples & 20/lb. carrots & 6 pomegranates & 5lb. blueberries & 2lb. of lemons and I’ll get celery locally… for juicing.
A few days ago on this thread a few of us were talking about juicing for regaining & maintaining robust health – I’ve been lax about the habit but now’s a good time.
Making a batch & keeping it handy to drink throughout the day eliminates the temptations for things I don’t want to regret eating… I can be satisfied with a bite or two (to be polite) -or none thanks – and feel zero deprivation whatsoever.
Fortunately (silver lining of a rather dark cloud) I’m too busy to bake this year, so this will be both easier & better.
If you need something really easy…. Pretzel Hugs
“Pretzel Hugs are an easy Christmas snack to make in a pinch. Just 3 ingredients and 15 minutes of your time. Skip the gourmet chocolate dipped pretzel rods and make your own Christmas pretzel shapes with mini chocolate kisses and candy. One bite of these chocolate pretzel hugs and you won’t be able to stop eating them.”
https://houseofnasheats.com/pretzel-hugs/
When are chocolate chip cookies ever not appropriate and appreciated? This one is a sourdough recipe, and I will never make another chocolate chip cookie recipe. If you aren’t interested in making up your own starter, beg some from a pal, or order a jar from King Arthur. These are worth it. Be sure to use the chocolate chunks, makes a big difference, and we all prefer the salted cookies. Dark brown sugar is better, and I add chopped pecans. I also prefer her suggestion for thicker cookies. Be sure to chill the batter, either in the freezer briefly like she suggests, or longer in the refrigerator.
This takes a simple favorite to a whole new level. This lady deserves big credit for her recipe! All her tips are excellent. Often we all hate long posts and pictures when we just want the recipe, but take time to read her post. Every suggestion makes a huge difference in the final cookie results.
https://www.pinterest.com/pin/107523509846990755/
Lots of good pins! Bookmarked it, I noticed a lot of recipes using sourdough discard.
Sounds delish — I will read it and make the recipe. Chocolate chip are my favorites and I’m still on the hunt for the best cookies.
Lots of treats to try. Thanks.
One of my favorites for holidays is variations on cheese and crackers. Lately I’m all in on tomato jam and cream cheese. I prefer my jam to have a bit of peppery spice and bacon background to balance the sweet.
Frozen summer tomatoes are better than flavorless store bought, and canned have too much salt. No peels. Recipes are on the www highway and it keeps in the fridge for months.
Requested this specific recipe from my sister who saved our mom’s recipes from her file box cards:
Mom’s Christmas Cutouts (Rolled Sugar Cookies)
2 c. gran. sugar
1 c. shortening
1 c. sour cream
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
4 to 5 c. flour
– Cream sugar and shortening
– Add slightly beaten eggs & vanilla
– Add sour cream mixed with baking soda
– Sift flour, cream of tartar, and salt together
– Add to mixture and stir until flour disappears
– Refrigerate dough for 1 hour.
– Roll out portions on lightly floured board to 1/8″ thickness and cut with cookie cutter(s).
– Bake at 375 – 400 F (depends on oven) for 5 to 7 minutes until lightly browned.
– Cool before icing.
Vanilla Buttercream Frosting
1 c. unsalted butter (2 sticks or ½ pound), softened, texture like ice cream
3 to 4 c., sifted confectioners (powdered) sugar
¼ tsp. table salt
1 tbsp. vanilla extract
Up to 4 tbsp. milk or heavy cream
– Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
– Add 3 cups of powdered sugar and turn your mixer to the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
– Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream; beat for 3 minutes.
– If frosting needs a more stiff consistency, add remaining sugar.
– If frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
She used Christmas themed cookie cutters and various food coloring for the frosting. Various sprinkles types were then dusted onto the icing. Brach’s Cinnamon Imperials were used as Rudolph noses, snow man / Santa buttons, etc.
This may be slightly off topic, but it’s something I have been wanting people to know about since I saw a woman on one of those health-type sites wondering how she could mike really moist, fudgey brownies if she didn’t use seed oil (back before seed oil use was common, brownies were a kind of dry thing. I’m old enough to remember).
One Christmas a few years back I was helping my daughter make a cake for her then-new boyfriend and his family. By helping I mean I made the cake, she doesn’t know a thing about scratch baking.
We decided on a Bacardi cake, because I had a fancy new bundt pan I wanted to try out.
I used coconut oil, and it didn’t make it any less delicious. If anything, it enhanced the flavor.
I have also made Cook’s Illustrated Olive Oil cake and it is delicious. My husband’s request for special occasions
Thanks. I’m trying to keep, and use, coconut oil more.
Nestle has a great recipe for Dark Chocolate Brownies on their website.
Uses no oil at all. Easy to make and delicious.
Thanks for taking the time to share with us once again.
👍👍👍
For the chocolate lover. A soft fudgie cookie with salted caramel chips.
My grandbabies love to put a scoop of ice cream between 2 cookies for a yummy ice cream sammich.
1/2 c. Softened butter
3/4 c. Packed brown sugar
1/2 c. Granulated sugar
1 tsp. Vanilla
2 Lg eggs
1 1/2 c. All purpose flour
**or use self rising flour and skip the baking soda**
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 c. Cocoa. (I prefer dutch cocoa but any will do).
1 2/3 c. Salted caramel baking chips. (10 oz)
Preheat oven to 350. Line baking pans with parchment paper.
Beat butter, brown sugar, granulated sugar and vanilla in mixing bowl until well blended. Add eggs, beat well.
Sift flour, baking soda, salt and cocoa together. Gradually blend dry mixture into egg mixture stirring well. Add chips mix in well.
Drop by teaspoonfuls onto pans, or use a cookie scoop if you have one.
Bake 8-9 minutes.
Do not overbake! Cookies will be puffed up and still look unset. They will set up as they cool. Makes 3 dozen.
Raw dough freezes well in a tightly sealed container for quick cookies at a later time.
I have made a version of the Croquembouche Christmas trees! We didn’t know they were called anything. We had a problem with people not wanting to eat them because they looked so pretty. We finally got some little kids to dig in and then they were gone.
One of my favorite things to make on Christmas is little cupcake cheesecakes. Very forgiving. Just use your favorite cheesecake recipe and put it into cupcakes or mini cupcakes. Easy peasy. No worries about cracking.
I did mini pecan pies in regular muffin pans but used mini muffin pans for the cheesecakes. So cute!
Panettone is my favorite Christmas bread, and I have my own way of making it – both the traditional method, and in a bread machine. The machine recipe is a bit dense, but delicious anyway. No true Italian would approve of either method that I use, but no matter how you make it, it will be delicious! I use whatever dried fruit that I have on hand – usually dried cherries, apricots and golden raisins. I most often use orange oil, but sometimes I use grated orange peel for flavoring. I also add anise seed.
First, here is the traditional recipe from King Arthur Flour: https://www.kingarthurbaking.com/recipes/overnight-panettone-recipe
As the recipe states, use a straight-sided 1-1/2 to 2 quart pan, or use disposable paper forms that you can buy at Amazon, or other places where baking supplies are sold.
The other (cheater) method is to use the bread machine recipe (which follows) and use the bread machine for the mixing and the first rise. The second rise and baking are done as for the traditional recipe. Here is the bread machine recipe that I use (makes a 2# loaf):
2/3 Cup milk, at room temp
1/3 Cup unsalted butter, room temp, cut into 1/2″ pieces
2 eggs at room temp
1 TB orange zest
1 tsp salt
1/3 Cup granulated sugar
3-1/3 Cups (14 ounces) bread flour
1-1/4 tsp anise seed
3/4 tsp ground nutmeg
2-1/4 tsp active dry, instant or bread machine yeast
1 Cup mixed dried and candied fruit
Put the ingredients (except the dried fruit) into the bread machine pan in the order listed. Follow your bread machine instructions. I select loaf size and crust color and the Sweet program on my Cuisinart machine. Start the machine. When the mix-in tone sounds, add the dried fruit. When the mixing is completed, remove the mixing paddle (optional) and let the dough rise the first time. After the first rise, place the dough in your baking pan, then rise again and bake as instructed in the traditional recipe.
NOTE: True Italian panettone is made with sourdough, and is quite tricky to get it right, so I hear! Purchased panettone is relatively affordable, and delicious. Costco sells one for $9.99, and Trader Joe’s is $6.99. It is delicious toasted with butter and/or honey.
Thanks! I may check out Trader Joe’s and compare it to mine, if I get brave enough to make it.
If you have the SAF gold yeast (made for sweet doughs), you will get a superior rise. I keep some in my freezer.
Thank you!
I love panettone. I find the small individual serving ones in the grocery stores and buy a bunch of them. Depends on the year, but I have found a dried fruit one, chocolate chip, and plain. They are all good. It is like cake and bread in one.
Wonderful as French toast as well!
I would love to find 2 recipes: Archway type wedding cookies and Italian nut rolls, sweet and in a little crescent crust. (NOT like a jelly roll shape). Thanks, gang!
I found this at allrecipes for the Italian nut rolls:
https://www.allrecipes.com/recipe/245335/moms-nut-horns/
This is a recipe I often make for Christmas Eve dinner. It is a steamed – not baked – cake-like “pudding”, as the Brits would call it. My Canadian grandma made a similar one for Christmas, with carrots instead of pumpkin. Serve with a warm custard sauce, or whipped cream. Very tender and moist.
Steamed Pumpkin Pudding
2-1/4 cups all-purpose flour
1-3/4 tsp baking powder
1/2 tsp salt
1-1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cups unsalted butter, room temperature
2 cups light brown sugar
3 whole eggs
1-1/2 cup canned solid pack pumpkin
1 cup coarsely chopped toasted walnuts
Butter a 2-1/2 quart (10 cup) steamed pudding mold with lid. Butter the inside of the lid. If you don’t have such a mold, use a bundt pan, but you must seal it thoroughly with aluminum foil, first buttering the inside or spraying with cooking spray. No water must get into the pan! Make sure you have a pot large enough to accommodate your mold.
Stir flour, baking powder, salt and ground spices in a medium bowl to blend. Set aside. Using an electric mixer, beat butter and brown sugar in a large bowl until blended. Add eggs 1 at a time, beating until blended after each addition. Mix in pumpkin. Add dry ingredients and mix just until blended. Stir in walnuts.
Transfer batter to your prepared mold, and smooth the top. Cover with lid, or seal thoroughly with aluminum foil (see above).
Place a rack inside a pot large enough to hold your mold with a 2″ margin all around. A canning kettle or large pasta pot works well. Add enough hot water to the pot to come halfway up the side of the mold. Cover the pot and bring water to a boil. Reduce heat to low, and simmer until a bamboo skewer inserted near the center of the pudding comes out clean, adding more hot water if necessary, about two hours.
Transfer the pudding mold to a rack and let stand for 20 minutes of so. Using a small knife cut around the edges of the mold to loosen the pudding. Turn the pudding out onto a plate.
Serve warm with whipped cream, or a warm custard sauce.
I often use a maple custard sauce for this cake. It is made with 8 egg yolks, 1/2 Cup of maple syrup, 2 Cup half and half, and 1 teaspoon vanilla. Whisk together all ingredients except the vanilla over medium-low heat for about 12-14 minutes, or until the sauce thickens enough to coat the back of a spoon. Using a double boiler is advised. When cooked, stir in vanilla. Spoon over your portions of pudding and enjoy.
That sounds so good! My family used to make Christmas puddings in coffee cans back when the cans were actual cans. The maple custard sauce sounds good too, will have to try both these recipes. Thanks!
All of these recipes sound delicious 😋