erve.
Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden
o make any of the recipes in this collection.
Makes
irtight container.
To make holiday granola, start by preheating oven
Cook turkey carcass, skin and etc. and skim the fat off the broth.
Place in large kettle and add all the vegetables and rice. Simmer until vegetables are cooked and flavors blended.
You can add additional bouillon and salt and pepper to taste.
A very good way to use up leftover turkey and very good at the holiday season.
efore storing.
Note: For holiday trays you can also make
Mix all ingredients into a large bowl.
Beat eggs well; add butter, milk, brown sugar, vanilla and salt.
Stir until moist. Then add flour and baking powder.
Stir in mixed fruit, nutmeg, ground allspice, cinnamon and all other candied fruits and nuts. Pour into tube pan with heavy wax paper in bottom of pan.
Bake at 275\u00b0 to 300\u00b0 for 1 1/2 hours.
Decorate cake top with red and green cherries and pecan halves.
Dissolve the yeast in the warm water mixed with 1 teaspoon honey.
Beat together the oil, 1/2 cup honey and eggs (measure oil first, then honey).
Combine dry ingredients and beat in.
Add carrots.
Mix. Mix some of the flour with the nuts and fruit, then stir into the batter.
Pour into a well-oiled and floured pan (shake until flour coats the pan), and set in a warm place to rise for half an hour, covered with a cloth.
Meanwhile, preheat oven to 350\u00b0.
Bake for 55 minutes, or until a knife comes out clean.
Combine crushed pineapple with mixed chopped fruits and half the brown sugar.
Spread half the mixture over one ham steak and top with the other, sandwich fashion.
Place ham steaks on a large sheet of heavy-duty Reynold's Wrap.
Wrap loosely and place in a shallow pan.
Bake at 400\u00b0 for 45 minutes.
Remove from oven; spoon out fat.
Top with remaining fruit mixture, pineapple chunks, pecans, orange sections, cherries and remaining brown sugar. Return to oven for 20 minutes to glaze, basting occasionally with liquid in foil.
lour with the fancy diced mixed fruit and nuts and add
Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well. Discard soaking juice. Whisk oil, vinegar, orange peel and remaining 3 tablespoons juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. Cover and refrigerate. Bring to room temperature before serving. Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments and toss with remaining dressing. Top ...
Cream butter and sugar; add eggs.
Stir in milk.
Sift dry ingredients together and add to mixture.
Add nuts, cherries and dates, also the mixed fruits.
Chill at least one hour.
Drop by teaspoons about 2-inches apart on lightly greased baking sheet. Bake about 8 minutes at 400\u00b0.
Makes 6 to 8 dozen cookies.
Oven 250.
Whisk eggs and water until frothy. Stir in nuts. Mix well. Stir in remaining ingredients. Mix well. Spread nuts on lightly buttered cookie sheet. Bake until dry, about 45 minutes. Cool and break into chunks. (Can be made ahead and kept in an airtight container for 3 days.).
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add cereal.
Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray, in a layer about 1/2-inch thick.
When slightly cooled, use holiday cookie cutter to cut into shapes.
Decorate as desired with prepared frosting and candies.
Yields 9 (3 1/4-inch) cut-outs.
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper.
Toss mixed berries with liqueur and 1 tbsp powdered sugar.
Cut puff pastry into 8 rectangles. Place on prepared tray and dust with 2 tsp powdered sugar. Bake for 10 mins then let cool.
Whip mascarpone, heavy cream and 2 tbsp powdered sugar to soft peaks.
Sandwich mascarpone mixture, mixed berries and berry juices between puff pastry slices. Dust with remaining powdered sugar.
ith parchment paper. Sprinkle the mixed berries with the powdered sugar
In a large punch bowl, dump in frozen mixed berries.
Add gingerale and stir into berries.
Scoop entire container of raspberry sherbet on top.
Serve and enjoy!
Place mixed greens in a bowl. In a separate bowl, whisk together remaining ingredients and season to taste. Drizzle over salad and toss gently.
Combine strawberries, mango, avocado and mixed greens. Whisk together orange juice, orange zest, olive oil and vinegar. Drizzle over salad and toss to combine. Season.
lean.
Meanwhile, for the mixed berry sauce, combine 3/4
Distribute mixed greens, beets, asparagus and mint between 4 serving plates.
Heat a large frying pan over medium heat. Brush haloumi with oil and season. Sear for 1-2 mins per side, until golden. Arrange over salad.
Serve drizzle with olive oil and lemon wedges on the side.