Whisky Eggnog

Ingredients

• 4 eggs
• 1/2 cup sugar
• 3 cups milk
• 1 teaspoon vanilla extract
• 1/2 cup whisky
• 1/2 teaspoon freshly grated nutmeg
• 1 cup heavy cream

Directions

1. In a saucepan, beat the eggs and sugar until creamy.
2. In a second saucepan over low heat, heat 2 cups of the milk until hot.
3. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened.
4. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.
5. In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.

Roasted New Potatoes

Ingredients

• 1 1/2 pounds small new potatoes (scrubbed)
• 3 cloves garlic (thinly sliced)
• 2 tablespoons olive oil or canola oil
• 1/2 teaspoon crumbled rosemary (optional)

Directions

1. Preheat the oven to 400°F. In a large bowl, combine the potatoes with the garlic, oil, and rosemary, if using.
2. Transfer to a roasting pan and roast about 45 minutes or until golden and cooked through.

Garlic-Roasted Lamb

Ingredients

• 1 shank half leg of lamb (about 3 pounds)
• 1/8 teaspoon each salt and pepper
• 8 cloves garlic, sliced in half lengthwise
• 2 large sprigs fresh rosemary or 2 teaspoons dried
• 2 teaspoons olive or canola oil
• 4 large sweet potatoes, peeled and cut into 1-inch cubes
• 6 parsnips, cut into 1-inch pieces

Directions

1. Preheat the oven to 325°F.
2. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.
3. With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.
4. In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.
5. Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.
6. Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes.
7. Slice the roast lamb and serve with the vegetables.

Holiday Roast Turkey With Corn Bread Stuffing

Ingredients

• 3 tablespoons butter or margarine
• 1 large yellow onion (chopped)
• 5 cups crumbled corn bread
• 5 cups toasted fresh bread crumbs
• 1 teaspoon baking powder
• 1 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 3/4 cup lower-sodium chicken broth
• 1 large egg (lightly beaten)
• 1 fresh or frozen and thawed turkey (12 pounds)
• 1 tablespoon vegetable oil

Directions

1. In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat.
2. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture.
3. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.
4. Preheat oven to 325°F.
5. Rinse turkey, drain and pat dry.
6. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey.
7. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone.
8. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.
9. Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary.
10. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry.
11. Let turkey stand for 15 to 20 minutes before carving.
12. Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy.
13. Prepare gravy.
14. Carve turkey, discarding skin. Serve turkey and dressing with gravy.

Cajun Christmas Gumbo

Ingredients

• 10 to 12 chicken thighs (4 to 5 pounds)
• 1/4 cup olive or vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/3 cup all-purpose flour
• 2 cloves garlic, crushed
• 1 can (28 ounces) whole peeled tomatoes
• 2 cups chicken broth or water
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme leaves, crushed
• 1 bay leaf
• 1/2 package (10 ounces) frozen sliced okra
• 24 ounces Seafood,chunk or flake style (canned or cooked)
• 1/2 pint standard oysters
• 1/2 cup fresh parsley, finely chopped
• Hot cooked white rice

Directions

1. Preheat oven to 350°F.
2. Place chicken thighs in single layer in shallow baking pan.
3. Bake 45 to 50 minutes or until chicken is no longer pink and juices run clear.
4. Meanwhile, heat oil in Dutch oven.
5. Add onion and bell pepper; cook over medium-low heat 10 minutes or until onion is translucent, stirring occasionally.
6. Stir in flour; reduce heat to low.
7. Cook 5 minutes, stirring occasionally.
8. Add garlic, tomatoes, chicken broth, red pepper, thyme and bay leaf.
9. Cook, uncovered, stirring constantly, until slightly thickened.
10. Cover; cook over low heat 30 minutes, stirring occasionally to prevent sticking.
11. Add cooked chicken with pan juices and okra to vegetable mixture.
12. Increase heat to medium-low; simmer 15 to 20 minutes.
13. Stir in Seafood, oysters and parsley; cook 5 to 10 minutes or until seafood is heated through and oysters begin to curl.
14. Remove and discard bay leaf.
15. Serve with rice

Tradtional Christmas Cake

Ingredients

10 oz plain flour
Pinch salt
½ baking powder
½ tsp mixed spice
1 tsp ground cinnamon
1 tbs cocoa powder
1 lb mixed fruit
½ lb glace cherries
½ lb currants
12 oz sultanas
4 oz chopped almonds
½ lb softened butter
½ lb soft dark sugar
4 beaten eggs
1 lemon (juice and grated rind)
1 tbs black treacle
3 tbs brandy
A little milk (if necessary)


Method
.

* Sift the flour and salt in a large mixing bowl
* Stir in the baking powder, cocoa, cinnamon and mixed spice.
* Add the dried fruit, currants, sultanas, glace cherries and nuts.
* In another mixing bowl cream the sugar and butter together until fluffy.
* Beat in the eggs, a little at a time.
* Fold in half the flour & fruit mixture a bit at a time.
* Mix in the lemon rind and juice, treacle and brandy.
* Stir all together until well-mixed.
* Add a wee bit milk if it seems too dry.
* Spoon the mixture into a deep tin (about 8" or 9" round or square) which has been been double-lined with well-greased greaseproof paper.
* Make a slight indentation in the centre of the mixture.
* Bake in a cook oven (150°C/300°F/Gas 2) for 1 hour.
* Reduce heat to 140°F/275°C/Gas 1) and continue baking fora further 3 - 3½ hrs.
* Test if cake is cooked by gently inserting a thin skewer in the centre - if it comes out 'clean' - then it is cooked.
* Cover the top of the cake with greaseproof paper if it becomes too brown during baking.
* When cooked, remove from the oven and leave to cool in the tin before turning out onto a wire tray.
* Carefully peel off paper.




The Marzipan (Almond Paste)

Ingredients

½ lb ground almonds
½ lb sifted icing sugar
½ lb castor sugar
1 beaten egg
2 tsp lemon juice
¼ tsp vanilla essence
¼ tsp almond essence
4 tbs sieved apricot jam


Method

* Thoroughly mix together the almonds, icing sugar, castor sugar.
* Beat in the egg, lemon juice, vanilla and almond essences until the paste is soft but not sticky
* Turn on to a board sprinkled with icing sugar and knead the paste lightly until smooth.
* Use immediately or wrap in clingfilm until ready for use.
* Divide the paste into 2.
* Roll out 1 half into 8" or 9" round or square to match the cake.
* Brush the top of the cake with the sieved jam.
* Place the cake upside down on the marzipan round or square and press down firmly.
* Roll the remaining marzipan in a strip wide enough to go round the sides of the cake.
* Cut in half for a round cake, divide into 4 for a square one.
* Brush the sides of the cake with the jam.
* Press the marzipan into the cake ensuring each piece joins with the other neatly.
* Leave to dry for 2 - 3 days.




The Icing

Ingredients

2 egg whites
1 lb sifted icing sugar
2 tsp lemon juice
2 tsp glycerine (optional - this creates a 'softer' icing if preferred)

Method

* Beat the egg whites in a large mixing bowl until frothy.
* Gradually beat in the icing sugar until it is completely mixed and the icing is stiff, standing in peaks.
* Beat thoroughly to ensure there are no lumps.
* Beat in the lemon juice and glycerine (if using).
* Use immediately or cover with polythene (or damp cloth)



To ice the cake with 'snow' effects.

* Place cake on a cake board and place icing on top.
* Spread icing all over top and sides.
* Using a palette knife, pull parts of the icing up using sharp and short movements.
* Do this all over the cake to create the traditional 'snow' effect.
* Decorate with Christmas cake ornaments.



To 'flat' ice the cake

* Leave some icing aside to make any edible decorations (eg berries, bells etc)
* Place cake on a cake board and put three quarters of the remainder on top (cover remaining with cloth/polythene as above)
* Using an 'icing' ruler or palette knife, spread the icing lightly over the top, backwards and forwards.
* Continue doing this until any air bubbles are out of the icing and the icing is looking flat.
* When it's looking smooth, draw the ruler across the top in one steady movement.
* Take off any icing that got on the sides and put back in the bowl with the rest and keep covered.
* Allow the top icing to set before icing the sides.
* Put the remaining icing on the sides and in the same way - use the ruler or palette knife to smooth it out and join the icing together.
* Decorate creative using some of the icing you left aside at the beginning or any left marzipan you might have left over.

Roast Chicken with Herbs and Vegetables

Ingredients:

* 1 roasting chicken, about 5 pounds, reserve giblets
* 2 tablespoons butter, soft
* dried leaf tarragon
* dried leaf oregano
* dried leaf thyme
* 2 teaspoons salt
* 1/8 teaspoon pepper
* 2 teaspoons dried parsley flakes
* 2 small onions, sliced
* 1 green bell pepper, sliced
* 1 red bell pepper, sliced
* 3 small zucchini, sliced
* 2 tomatoes, quartered
* 1/4 cup all-purpose flour
* 2 tablespoons butter

Preparation:
Wash chicken, pat dry. Refrigerate giblets. Combine 2 tablespoons butter with 1 teaspoon tarragon, 1 teaspoon oregano, and 1/2 teaspoon thyme. Rub butter over the outside of chicken. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper.

Put chicken in a shallow roasting pan. Roast chicken for 2 hours at 350°, basting frequently with pan juices. About 30 minutes before roast chicken is done, cook vegetables. In a large skillet, bring 2 cups of water, the remaining 1 teaspoon salt, 1/2 teaspoon tarragon, 1/2 teaspoon oregano, 1/4 teaspoon thyme, giblets, and parsley to a boil. Add onions. Cover and cook over medium heat for 15 minutes. Remove and discard the giblets. Place sliced peppers and zucchini in skillet over the onions. Cover and cook for 10 minutes; add tomatoes, cover and simmer 5 minutes longer, or until vegetables are tender. Drain; reserve cooking liquid. Set skillet with vegetables aside. In a 1-quart saucepan, combine 3/4 cup of the chicken pan drippings with flour; mix well until smooth and well blended. Add vegetable liquid. Bring to a boil, stirring, adding chicken broth or water if too thick. Return vegetables in skillet to heat; cook, uncovered, until liquid is cooked away and vegetables are hot. Toss with 2 tablespoons butter and serve with chicken and sauce.
Roast chicken serves 6.

Chicken with Stuffing

Ingredients:

* 1 whole chicken, about 5 1/2 pounds
* 6 cups toasted bread cubes
* 3 tablespoons chopped celery
* 1/4 cup finely chopped onion
* 1/4 cup finely chopped celery
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 1/2 teaspoons dried poultry seasoning
* 1/2 cup milk
* 1 egg, beaten

Preparation:
Wash chicken and pat dry. Cook chicken giblets in water until tender; reserve 3/4 cup of the stock. In a mixing bowl combine bread cubes, parsley, onion, celery and seasonings. Add milk, beaten egg, chopped giblets, and stock. Stuff chicken. Roast, uncovered, at 350° for about 22 minutes per pound, to about 175° on meat thermometer. Remove stuffing to a serving dish for serving. Store in a tightly covered container- do not store stuffing in chicken.

Simple walnut Christmas cake recipe

Ingredients:

* 1/2 cup butter
* 4 large eggs
* 2 cups all purpose flour
* 1 cup sugar
* 3/4 teaspoon salt
* 1 teaspoon vanilla extract
* 2 teaspoons baking powder
* 1/2 cup milk
* 1 cup walnut chopped

Directions:

Beat butter and sugar until creamy and fluffy. Add eggs, vanilla, salt, baking powder and milk. Mix well. Now add flour and beat until well mixed. Stir in 1 cup of chopped walnuts. Pour batter into an oiled and floured 9x5 inch baking pan. Bake at 350 degrees for 50-60 minutes or until a knife comes out clean. Cool on wire rack. Top with your favorite icing.

Christmas Coffee Punch Recipe

Ingredients:

• 1 1/4 cup sugar
• 1 gallon strong coffee
• 1 pint whipping cream whipped
• 1 pint vanilla ice cream softened
• 1 pint chocolate ice cream softened

Directions:

1. Stir sugar into hot coffee.
2. Chill thoroughly.
3. Fold in whipped cream and ice cream just before serving.

This recipe serves/makes 5 quarts

Easy As 123 Peanut Butter Cookies

This has got to be the easiest recipe yet for this wonderful cookie. Don't be put off by the simplicity of it...and despite challenges to the contrary, the recipe works WITHOUT flour.

Ingredients
1 cup sugar (you can cut this down to 3/4 cup, if you prefer)
1 large egg
1 cup peanut butter (crunchy or smooth)
Instructions
Combine sugar and egg in mixing bowl, stirring till smooth. Add peanut butter and mix in thoroughly.

Roll into walnut-sized balls.

Place the balls on ungreased cookie sheets at least 2" apart.

Flatten with the tines of a fork.

Turn 90 degrees and use fork again to create cross hatches.

Bake 10 minutes at 375F (or till done). Let cool in pan for 1 minute before removing to cooling rack.