The Aztec believed that chocolate was healthy and they used it as a medicinal drink. In sixteenth century Spain, chocolate was considered a health food. Chocolate is healthy for its antioxidants and brain stimulants. A 3 1/2 oz. dark chocolate bar will provide iron, magnesium, potassium, phosphorous, copper, and calcium. Naturally I did not have to tell you that. I have not found a person yet who did not love and crave chocolate all at the same time.
I have found a wonderful chocolate mocha recipe in a book published in 2007. The book is authored by Camilla V. Saulsbury and is titled, "Enlightened Chocolate". I have taken her advice and prepared the chocolate mocha mixture in a blender in batches so we always seems to have some around. I highly recommend that you do the same and be generous this Christmas season. Pass a warm chocolate mocha mug to all of your friends and family.
Christmas Chocolate Mocha
Makes 4 Servings
1/2 cup unsweetened cocoa powder (not Dutch process)
1/2 cup packed light brown sugar
2 1/2 tablespoons instant espresso or coffee powder
1 1/2 teaspoons vanilla
pinch of salt
4 cups 1% low-fat milk
1. In a large, heavy-bottomed saucepan, combine the cocoa powder, brown sugar, espresso powder, the vanilla, a pinch of salt, and water and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste.
2. Gradually add the milk. Heat the mixture over moderately low heat, whisking, until it is hot, but do not let it boil.
3. Divide between 4 mugs and serve immediately.
Nutrition Per Serving (1 Mug)
Calories: 233;
Fat: 3.7g;
Protein: 10.2g;
Cholesterol: 12.2mg;
Carbohydrates: 46g;
Be sure to visit our web site for more chocolate mocha recipes and other wonderful food creation ideas and practical cooking tips.
For more chocolate mocha recipes, register your email and receive weekly FREE recipes and other food creation information by directing yourself to my website, http://www.foodcreate.com. If you have recipes to share, comments, or questions, email me at info@foodcreate.com.
Author: Allen Wheeler
Article Source: http://EzineArticles.com/?expert=Allen_Wheeler
Thursday, December 25, 2008
Caramelized Onion Lime Chicken
This recipe was inspired by my current kick "caramelized onions" and a trip to the grocery store. As my wife and I cruised the local grocery store aisles, I spotted a bargain on limes (3 for a buck) So we bought 3. After getting back home I started thinking about how I could make something simple from the lime, chicken tenders and your guessed it "caramelized onions. The result was a very delicious chicken dish, which when accompanied by cole slaw and a baked potato makes a great meal for 2. The recipe is shown below, complete with the recipe for making the caramelized onion
Ingredients:
2 boneless, skinless chicken tenders, about 3 oz.
1 lime, juiced and zested
1/2 cup caramelized onion (recipe below)
Salt & freshly ground black pepper
Instructions:
1 - Make the caramelized onions using the recipe below, then deglaze the skillet with
the lime juice, then add the zest, and mix well.
2 - puree' the mixture in a food processor or blender.
3 - Place the chicken tenders in the bottom of the same skillet (must be oven proof).
4 - Top with the puree'd caramelized onion, lime juice/zest mix.
5 = Place in a preheated 350 degree oven for 15 minutes. (until chicken is done through)
Remove from the oven and serve immediately.
Caramelized Onions
1 - Peel 1medium yellow onion, cut off the ends and cut in half (top to bottom)
2 -Slice thinly and separate the thin strips formed by cutting .
3 - Heat a non-stick skillet and add 2 tbsp olive oil.
4 - When skillet is very hot but not smoking, add onions and turn heat down to low.
5 - Stir to coat all onion strips, and continue to cook for 20-30 minutes stirring frequently to avoid burning.
6 - When caramelized the onions should be a golden brown color when they are done.
Note: We had this dish for supper this evening and to me (remember I'm prejudiced because I cooked it) it was like going to heaven without having to die first.
Hope you enjoy it as much as we did! - Frank
The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart
Ingredients:
2 boneless, skinless chicken tenders, about 3 oz.
1 lime, juiced and zested
1/2 cup caramelized onion (recipe below)
Salt & freshly ground black pepper
Instructions:
1 - Make the caramelized onions using the recipe below, then deglaze the skillet with
the lime juice, then add the zest, and mix well.
2 - puree' the mixture in a food processor or blender.
3 - Place the chicken tenders in the bottom of the same skillet (must be oven proof).
4 - Top with the puree'd caramelized onion, lime juice/zest mix.
5 = Place in a preheated 350 degree oven for 15 minutes. (until chicken is done through)
Remove from the oven and serve immediately.
Caramelized Onions
1 - Peel 1medium yellow onion, cut off the ends and cut in half (top to bottom)
2 -Slice thinly and separate the thin strips formed by cutting .
3 - Heat a non-stick skillet and add 2 tbsp olive oil.
4 - When skillet is very hot but not smoking, add onions and turn heat down to low.
5 - Stir to coat all onion strips, and continue to cook for 20-30 minutes stirring frequently to avoid burning.
6 - When caramelized the onions should be a golden brown color when they are done.
Note: We had this dish for supper this evening and to me (remember I'm prejudiced because I cooked it) it was like going to heaven without having to die first.
Hope you enjoy it as much as we did! - Frank
The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com
Article Source: http://EzineArticles.com/?expert=Frank_Ernhart
Tuesday, December 23, 2008
Delicious Baked Desserts Recipes
Author: David Urmann
Desserts play a very significant role in our table and in different social gatherings. This last course of the meal encourages more bonding time with family, friends and guests.
The following baked desserts recipes will hopefully satisfy the palettes of your loved ones.
Swedish Apple Pie
This great tasty apple pie is easy and worth preparing. It has a crumbled topping with cinnamon, pecans and sugar. Its maximum preparation time is 15 minutes only. It makes 1/9 inch pie with 8 servings.
Ingredients:
1 cup all-purpose flour
2 ½ cups peeled, cored and sliced apples
¾ cup melted margarine
1 tsp ground cinnamon
1 pinch salt
1 teaspoon white sugar
1 egg, lightly beaten
1 cup white sugar
½ cup chopped pecans
Directions:
Heat the oven up to 350oF or 175oC. Use a 9 inch pie pan. Grease it with margarine.
Put the sliced apples in 2/3 of the pan. Dust with cinnamon and 1 teaspoon sugar.
Mix 1 cup sugar with the melted margarine in a medium bowl. Mix well the pecans, flour, egg and salt and spread the mixture over the apples.
Bake it for about 65 minutes. Wait until golden brown.
Gingerbread Cookies
This recipe yields 72 servings.
Ingredients:
1 tbsp ground ginger
6 cups all-purpose flour
1 cup melted and slightly cooled shortening
1/2 cup water
1 tsp ground cloves
1 tbsp baking powder
1 tsp vanilla extract
1 cup packed brown sugar
1 egg
1 cup molasses
1 tsp ground nutmeg
Procedure:
Sift together the flour, cloves, cinnamon, ginger, baking powder, and nutmeg. Then set aside.
In a medium bowl, mix up the shortening, brown sugar, egg, molasses, vanilla, and water until smooth. Slowly stir in the dry ingredients until they are totally absorbed.
Divide dough into 3 pieces. Pat down to 1 1/2 inch thickness. Then wrap in plastic wrap. Refrigerate for at least 3 hours.
Bake for about 10 to 12 minutes in the preheated oven. When the cookies are done, they look dry; yet, still soft to touch. Take out from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Mango Mala
This is a low fat delicious and quick to prepare dessert It is good for 4 servings.
Ingredients:
2 tsp lemon juice
1 cup non-fat plain yogurt
Pinch nutmeg
1/2pounds fresh mango, flesh only
2-3 tablespoon sugar
Pinch salt
2 oz. black grapes
Directions:
Put mango, sugar, lemon juice, yogurt, nutmeg and salt into a blender. Process them until smooth. Then spoon into 4 serving dishes. Divide grapes into halves, discard seeds, and decorate dessert with them.
Banana Crumb Muffins
Ingredients:
1/2 teaspoon salt
1 tsp baking powder
1 1/2 cups all-purpose flour
3 bananas, mashed
1 tsp baking soda
3/4 cup white sugar
1/3 cup melted butter
1 lightly beaten egg
2 tbsp all-purpose flour
1 tbsp butter
1/3 cup brown sugar
1/8 tsp ground cinnamon
Procedure:
Heat the oven up to 375oF. Gently lubricate ten muffin cups.
Combine the following: baking soda, 1 and ½ cups flour, baking powder and salt in a large bowl.
Then beat together bananas, sugar, egg and melted butter in a separate bowl. Blend the banana mixture into the flour just until moistened. Spoon batter into a set muffin cups.
Mix together 2 tablespoon flour, brown sugar and cinnamon in a small bowl. Cut in 1 tbsp butter until mixture appears like a coarse cornmeal. Then spread toppings on the muffin.
In the prepared oven, bake it for about 18 to 20 minutes until a toothpick inserted at the center of the muffin comes out clean.
For more information on Baked Vegetables and Toaster Oven Dessert Recipes please visit our website.
Article Source: http://EzineArticles.com/?expert=David_Urmann
Desserts play a very significant role in our table and in different social gatherings. This last course of the meal encourages more bonding time with family, friends and guests.
The following baked desserts recipes will hopefully satisfy the palettes of your loved ones.
Swedish Apple Pie
This great tasty apple pie is easy and worth preparing. It has a crumbled topping with cinnamon, pecans and sugar. Its maximum preparation time is 15 minutes only. It makes 1/9 inch pie with 8 servings.
Ingredients:
1 cup all-purpose flour
2 ½ cups peeled, cored and sliced apples
¾ cup melted margarine
1 tsp ground cinnamon
1 pinch salt
1 teaspoon white sugar
1 egg, lightly beaten
1 cup white sugar
½ cup chopped pecans
Directions:
Heat the oven up to 350oF or 175oC. Use a 9 inch pie pan. Grease it with margarine.
Put the sliced apples in 2/3 of the pan. Dust with cinnamon and 1 teaspoon sugar.
Mix 1 cup sugar with the melted margarine in a medium bowl. Mix well the pecans, flour, egg and salt and spread the mixture over the apples.
Bake it for about 65 minutes. Wait until golden brown.
Gingerbread Cookies
This recipe yields 72 servings.
Ingredients:
1 tbsp ground ginger
6 cups all-purpose flour
1 cup melted and slightly cooled shortening
1/2 cup water
1 tsp ground cloves
1 tbsp baking powder
1 tsp vanilla extract
1 cup packed brown sugar
1 egg
1 cup molasses
1 tsp ground nutmeg
Procedure:
Sift together the flour, cloves, cinnamon, ginger, baking powder, and nutmeg. Then set aside.
In a medium bowl, mix up the shortening, brown sugar, egg, molasses, vanilla, and water until smooth. Slowly stir in the dry ingredients until they are totally absorbed.
Divide dough into 3 pieces. Pat down to 1 1/2 inch thickness. Then wrap in plastic wrap. Refrigerate for at least 3 hours.
Bake for about 10 to 12 minutes in the preheated oven. When the cookies are done, they look dry; yet, still soft to touch. Take out from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Mango Mala
This is a low fat delicious and quick to prepare dessert It is good for 4 servings.
Ingredients:
2 tsp lemon juice
1 cup non-fat plain yogurt
Pinch nutmeg
1/2pounds fresh mango, flesh only
2-3 tablespoon sugar
Pinch salt
2 oz. black grapes
Directions:
Put mango, sugar, lemon juice, yogurt, nutmeg and salt into a blender. Process them until smooth. Then spoon into 4 serving dishes. Divide grapes into halves, discard seeds, and decorate dessert with them.
Banana Crumb Muffins
Ingredients:
1/2 teaspoon salt
1 tsp baking powder
1 1/2 cups all-purpose flour
3 bananas, mashed
1 tsp baking soda
3/4 cup white sugar
1/3 cup melted butter
1 lightly beaten egg
2 tbsp all-purpose flour
1 tbsp butter
1/3 cup brown sugar
1/8 tsp ground cinnamon
Procedure:
Heat the oven up to 375oF. Gently lubricate ten muffin cups.
Combine the following: baking soda, 1 and ½ cups flour, baking powder and salt in a large bowl.
Then beat together bananas, sugar, egg and melted butter in a separate bowl. Blend the banana mixture into the flour just until moistened. Spoon batter into a set muffin cups.
Mix together 2 tablespoon flour, brown sugar and cinnamon in a small bowl. Cut in 1 tbsp butter until mixture appears like a coarse cornmeal. Then spread toppings on the muffin.
In the prepared oven, bake it for about 18 to 20 minutes until a toothpick inserted at the center of the muffin comes out clean.
For more information on Baked Vegetables and Toaster Oven Dessert Recipes please visit our website.
Article Source: http://EzineArticles.com/?expert=David_Urmann
Vintage Recipes - Roasted Pork Tenderloin With Vegetables and Apple Spice Cake
Author: Linda Carol Wilson
Comfort food is making a big comeback and what says comfort better than this old-fashion recipe for roasted pork tenderloin with vegetables meal? Perhaps adding another old recipe for an Apple Spice Cake for dessert. Yep, that's it. Double comfort. Why not treat your family and friends to some good old-fashion comfort food right away?
ROASTED PORK TENDERLOIN AND VEGETABLES
2 pork tenderloins, about 3/4 lb each
2 lbs red potatoes, scrubbed and quartered
1 lb carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tbsp olive oil
2 tsp dried rosemary, crushed
1 tsp sage
1/2 tsp salt
1/4 tsp pepper
Place tenderloins in a shallow roasting pan that has been lightly greased. Arrange the vegetables around the pork; drizzle with the oil. Combine the seasonings and sprinkle of the pork and the vegetables. Bake, uncovered, in a 450 degree oven for about 40 minutes or until a meat thermometer reads 160 degrees. Stir the vegetables occasionally during the cooking process.
Makes 6 servings. 3-oz of meat + 1 cup of vegetables equals 331 calories, 40 g carbs, and 28 g protein.
APPLE SPICE CAKE
This is an old newspaper clipping from the Bedford Daily Times Mail of Bedford, Indiana. The clipping doesn't say but I imagine the recipe was in an "Appleacres" ad. Appleacres is a local business there that specializes in apples from their own apple orchards.
Mix together 2 cups chopped apples, 1 cup sugar and let stand for 15 minutes. Add:
1 egg
1 cup flour
1/2 cup nuts
1/2 cup raisins
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp soda
1/2 stick butter
Mix all together, pour into a greased pan and bake at 350 degrees for 25 to 30 minutes. Delicious!
Enjoy!
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipe collection, visit her blog at http://grandmasvintagerecipes.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
Comfort food is making a big comeback and what says comfort better than this old-fashion recipe for roasted pork tenderloin with vegetables meal? Perhaps adding another old recipe for an Apple Spice Cake for dessert. Yep, that's it. Double comfort. Why not treat your family and friends to some good old-fashion comfort food right away?
ROASTED PORK TENDERLOIN AND VEGETABLES
2 pork tenderloins, about 3/4 lb each
2 lbs red potatoes, scrubbed and quartered
1 lb carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tbsp olive oil
2 tsp dried rosemary, crushed
1 tsp sage
1/2 tsp salt
1/4 tsp pepper
Place tenderloins in a shallow roasting pan that has been lightly greased. Arrange the vegetables around the pork; drizzle with the oil. Combine the seasonings and sprinkle of the pork and the vegetables. Bake, uncovered, in a 450 degree oven for about 40 minutes or until a meat thermometer reads 160 degrees. Stir the vegetables occasionally during the cooking process.
Makes 6 servings. 3-oz of meat + 1 cup of vegetables equals 331 calories, 40 g carbs, and 28 g protein.
APPLE SPICE CAKE
This is an old newspaper clipping from the Bedford Daily Times Mail of Bedford, Indiana. The clipping doesn't say but I imagine the recipe was in an "Appleacres" ad. Appleacres is a local business there that specializes in apples from their own apple orchards.
Mix together 2 cups chopped apples, 1 cup sugar and let stand for 15 minutes. Add:
1 egg
1 cup flour
1/2 cup nuts
1/2 cup raisins
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp soda
1/2 stick butter
Mix all together, pour into a greased pan and bake at 350 degrees for 25 to 30 minutes. Delicious!
Enjoy!
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipe collection, visit her blog at http://grandmasvintagerecipes.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
Wednesday, December 17, 2008
Sweet Potato Recipes - Easy Potato Recipes
Author: Allen Wheeler
Sweet potatoes contain virtually no fat or sodium. Sweet potatoes are harvested in August through October and are available in supermarkets all year round. Many stores feature them at Thanksgiving and Christmas. There are two varieties of sweet potatoes; the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety.
I love to make this sweet potato recipe during the Christmas holiday period. This sweet potato recipe is easy, quick and uses only a few ingredients.
Sweet Potato Pecan Mix
Makes 8 Servings
1 12-inch skillet
8 medium sweet potatoes or yams (about 3 pounds)
1/2 cup packed brown sugar
1/4 cup (1/2 stick) margarine
1/4 cup water
3/4 teaspoon salt
1/3 chopped pecans
1. Heat the oven to 350*F. Scrub the sweet potatoes thoroughly with a vegetable brush, but do not peel. Pierce sweet potatoes on all sides with a fork to allow steam to escape while sweet potatoes bake. Place sweet potatoes directly on oven rack.
2. Bake sweet potatoes about 1 hour or until tender when pierced with a fork. Be sure to use a pot holder because the sweet potatoes will be very hot to the touch.
3. When sweet potatoes are cool enough to handle, gently peel off the skins using a paring knife. Cut sweet potatoes into 1/2-inch slices.
4. Heat the brown sugar, margarine, water and salt in the skillet over medium heat about 2 minutes, stirring occasionally, until mixture is smooth and bubbly. Add the sweet potatoes and pecans. Gently stir until potatoes are coated with sauce.
Substitute orange juice for the water in order to make orange sweet potato pecan mix. Add 1 tablespoon grated orange peel to the brown sugar in step 4. Remove the pecans.
Remember to use sweet potatoes in soups, casseroles, puddings, baked goods, or as a substitute for white potatoes in your favorite recipes. Visit our web site for more wonderful sweet potato recipes,cooking tips,and other food creation information.
I am the editor of a website devoted to all aspects of food and the creation of great food. You can find recipes, articles, cooking terms, and numerous other food related topics by directing yourself to my website, http://www.foodcreate.com
Register your email and receive weekly recipes and other food creation information. If you have recipes to share, comments, or questions, email me at info@foodcreate.com
Sweet potatoes contain virtually no fat or sodium. Sweet potatoes are harvested in August through October and are available in supermarkets all year round. Many stores feature them at Thanksgiving and Christmas. There are two varieties of sweet potatoes; the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety.
I love to make this sweet potato recipe during the Christmas holiday period. This sweet potato recipe is easy, quick and uses only a few ingredients.
Sweet Potato Pecan Mix
Makes 8 Servings
1 12-inch skillet
8 medium sweet potatoes or yams (about 3 pounds)
1/2 cup packed brown sugar
1/4 cup (1/2 stick) margarine
1/4 cup water
3/4 teaspoon salt
1/3 chopped pecans
1. Heat the oven to 350*F. Scrub the sweet potatoes thoroughly with a vegetable brush, but do not peel. Pierce sweet potatoes on all sides with a fork to allow steam to escape while sweet potatoes bake. Place sweet potatoes directly on oven rack.
2. Bake sweet potatoes about 1 hour or until tender when pierced with a fork. Be sure to use a pot holder because the sweet potatoes will be very hot to the touch.
3. When sweet potatoes are cool enough to handle, gently peel off the skins using a paring knife. Cut sweet potatoes into 1/2-inch slices.
4. Heat the brown sugar, margarine, water and salt in the skillet over medium heat about 2 minutes, stirring occasionally, until mixture is smooth and bubbly. Add the sweet potatoes and pecans. Gently stir until potatoes are coated with sauce.
Substitute orange juice for the water in order to make orange sweet potato pecan mix. Add 1 tablespoon grated orange peel to the brown sugar in step 4. Remove the pecans.
Remember to use sweet potatoes in soups, casseroles, puddings, baked goods, or as a substitute for white potatoes in your favorite recipes. Visit our web site for more wonderful sweet potato recipes,cooking tips,and other food creation information.
I am the editor of a website devoted to all aspects of food and the creation of great food. You can find recipes, articles, cooking terms, and numerous other food related topics by directing yourself to my website, http://www.foodcreate.com
Register your email and receive weekly recipes and other food creation information. If you have recipes to share, comments, or questions, email me at info@foodcreate.com
Vintage Recipes for Holiday Noodles and Raisin Apple Pie
Two wonderful old-fashion recipes to send you and your taste buds on a trip down memory lane! Holiday Noodles offers the old-fashion taste of grandma's noodles without all the hard work she put into them. And Raisin Apple Pie will surely bring back memories of those wonderful old dessert tables whether at grandma's house, family reunions, "dinner-on-the-grounds", etc.
Holiday Noodles
This is an old recipe from Reames Frozen Noodles. Mr. Reames was a personal friend of mine and he and his wife shared many recipes with me. Unfortunately, we lost Bill this year. But we will continue to enjoy his noodles forever. Thanks, Bill and Betty!
1/3 cup butter
1 cup thinly sliced celery
1/2 cup chopped onion
8 cups ready-to-serve chicken broth
1 pkg (16 oz) Reames Frozen Egg Noodles
1/2 tsp salt, if desired
1/4 tsp pepper
2 cups cubed cooked turkey (or chicken)
1/4 cup chopped fresh parsley
Parsley sprigs for garnish, if desired
1 tsp ground sage, optional
Heat butter in a Dutch oven over medium heat until melted. Add celery and onion; cook about 3 to 5 minutes or until tender; stirring occasionally. Add broth and bring to a boil. Stir in noodles, salt, and pepper. Simmer, uncovered, about 35 minutes or until the noodles are tender. Stir mixture occasionally during cooking. Stir in turkey and parsley; heat through. Garnish with parsley sprigs, if desired.
Add sage with salt and pepper, if desired.
Note: To thicken slightly, stir together 1 tablespoon flour and 1/4 cup cold water until smooth. Stir into turkey and noodles. Bring to a boil and cook about two minutes or until smooth and thickened, stirring constantly.
RAISIN APPLE PIE
This recipe is from an old grocery store give-away recipe fold-out. It is from some Lard Company. That tells you if has to be old. How long has it been since you saw something like that?
4 cups sliced tart cooking apples
1 cup raisins, plumped*
1/2 to 3/4 cup sugar (depending on sweetness of apples)
2 tbsp flour
1/4 tsp salt
1 tbsp lemon juice
1 tsp grated lemon peel
Pastry for a double-crust 9-inch pie
1 tbsp butter or margarine
1 tbsp milk
Combine apples and raisins. Mix sugar, flour and salt; add to apples and raisins. Add lemon juice and peel and mix well. Place the apple raisin mixture in a pastry lined 9-inch pie pan. Dot mixture with butter or margarine. Top with another pastry circle. Fold the bottom pastry over the edge of top pastry and crimp edges together to seal. Cut small slits in top pastry to allow pie to breathe. Brush top with milk and sprinkle lightly with sugar. Bake in a moderate oven, 375 degrees, for 45 to 50 minutes, until lightly browned and filling is bubbly.
*To plump raisins, cover with 1 cup loiling water and let stand for 10 minutes. Drain raisins thoroughly before using.
Enjoy!
Author: http://grandmasvintagerecipes.blogspot.com
Holiday Noodles
This is an old recipe from Reames Frozen Noodles. Mr. Reames was a personal friend of mine and he and his wife shared many recipes with me. Unfortunately, we lost Bill this year. But we will continue to enjoy his noodles forever. Thanks, Bill and Betty!
1/3 cup butter
1 cup thinly sliced celery
1/2 cup chopped onion
8 cups ready-to-serve chicken broth
1 pkg (16 oz) Reames Frozen Egg Noodles
1/2 tsp salt, if desired
1/4 tsp pepper
2 cups cubed cooked turkey (or chicken)
1/4 cup chopped fresh parsley
Parsley sprigs for garnish, if desired
1 tsp ground sage, optional
Heat butter in a Dutch oven over medium heat until melted. Add celery and onion; cook about 3 to 5 minutes or until tender; stirring occasionally. Add broth and bring to a boil. Stir in noodles, salt, and pepper. Simmer, uncovered, about 35 minutes or until the noodles are tender. Stir mixture occasionally during cooking. Stir in turkey and parsley; heat through. Garnish with parsley sprigs, if desired.
Add sage with salt and pepper, if desired.
Note: To thicken slightly, stir together 1 tablespoon flour and 1/4 cup cold water until smooth. Stir into turkey and noodles. Bring to a boil and cook about two minutes or until smooth and thickened, stirring constantly.
RAISIN APPLE PIE
This recipe is from an old grocery store give-away recipe fold-out. It is from some Lard Company. That tells you if has to be old. How long has it been since you saw something like that?
4 cups sliced tart cooking apples
1 cup raisins, plumped*
1/2 to 3/4 cup sugar (depending on sweetness of apples)
2 tbsp flour
1/4 tsp salt
1 tbsp lemon juice
1 tsp grated lemon peel
Pastry for a double-crust 9-inch pie
1 tbsp butter or margarine
1 tbsp milk
Combine apples and raisins. Mix sugar, flour and salt; add to apples and raisins. Add lemon juice and peel and mix well. Place the apple raisin mixture in a pastry lined 9-inch pie pan. Dot mixture with butter or margarine. Top with another pastry circle. Fold the bottom pastry over the edge of top pastry and crimp edges together to seal. Cut small slits in top pastry to allow pie to breathe. Brush top with milk and sprinkle lightly with sugar. Bake in a moderate oven, 375 degrees, for 45 to 50 minutes, until lightly browned and filling is bubbly.
*To plump raisins, cover with 1 cup loiling water and let stand for 10 minutes. Drain raisins thoroughly before using.
Enjoy!
Author: http://grandmasvintagerecipes.blogspot.com
Friday, December 12, 2008
Traditional Drink Recipes for Jamaican Rum Punch
Jamaica has a unique island cuisine made colorful by the many tropical fruits that thrive here.
Visitors to Jamaica will find the simple country cooking of the island to be delicious, hearty and satisfying.
It's food has a reputation for satisfying the soul, whilst their drinks are no disappointment!
These drinks found anywhere in Jamaica and are a cooling treat to complement any meal and the island’s year round summer temperatures.
Appleton Bird Cocktail
This creamy recipe comes from the Appleton Estate:-
Ingredients:
* 1 1/2 oz. Appleton Special Jamaica Rum
* 1/4 oz. Tia Maria
* 1/2 oz. creme de banana
* 4 oz. orange juice
Directions:
1. Pour ingredients into a cocktail shaker and shake well.
2. Pour into a tall glass over ice.
3. Garnish with a cherry or orange wedge.
An island adage, �oeOne of sour, two of sweet, three of strong and four of weak!”
Traditional Recipe for Rum Punch
Ingredients:
* 4 Cups water
* 1 Cup lime or lemon juice
* 3 cups strawberry-flavored syrup
* 2 cups Jamaican white rum
Directions:
1. Stir all ingredients together in a punch bowl.
2. Add slices of lemon or lime.
3. Serve with ice cubes.
For a traditional Jamaican dessert, try this recipe for
Papaya Cream
Papayas are fragrant and add vitamins to this creamy and delicious dessert that is quick and easy to make.
Ingredients:
* 2 fresh Papayas (papaws)
* Rum raisin ice cream
* warm caramel
* 3 tbsp. grated nutmeg
Directions:
1. Peel papayas and blend with ice cream and nutmeg.
2. Pour into dessert dishes and top with warm caramel.
Enjoy this tasty dessert and these traditional Jamaican drinks whilst relaxing and enjoying time with friends.
For further ideas for Jamaican cooking and Christmas Recipes , visit Worldwide Recipes.
Article Source: http://www.articlesnatch.com
About the Author: Jennifer Carter
Jen has travelled around the world and enjoys collecting and sharing recipes from other countries. For further ideas for Jamaican cooking and Christmas Recipes , visit Worldwide Recipes.
Visitors to Jamaica will find the simple country cooking of the island to be delicious, hearty and satisfying.
It's food has a reputation for satisfying the soul, whilst their drinks are no disappointment!
These drinks found anywhere in Jamaica and are a cooling treat to complement any meal and the island’s year round summer temperatures.
Appleton Bird Cocktail
This creamy recipe comes from the Appleton Estate:-
Ingredients:
* 1 1/2 oz. Appleton Special Jamaica Rum
* 1/4 oz. Tia Maria
* 1/2 oz. creme de banana
* 4 oz. orange juice
Directions:
1. Pour ingredients into a cocktail shaker and shake well.
2. Pour into a tall glass over ice.
3. Garnish with a cherry or orange wedge.
An island adage, �oeOne of sour, two of sweet, three of strong and four of weak!”
Traditional Recipe for Rum Punch
Ingredients:
* 4 Cups water
* 1 Cup lime or lemon juice
* 3 cups strawberry-flavored syrup
* 2 cups Jamaican white rum
Directions:
1. Stir all ingredients together in a punch bowl.
2. Add slices of lemon or lime.
3. Serve with ice cubes.
For a traditional Jamaican dessert, try this recipe for
Papaya Cream
Papayas are fragrant and add vitamins to this creamy and delicious dessert that is quick and easy to make.
Ingredients:
* 2 fresh Papayas (papaws)
* Rum raisin ice cream
* warm caramel
* 3 tbsp. grated nutmeg
Directions:
1. Peel papayas and blend with ice cream and nutmeg.
2. Pour into dessert dishes and top with warm caramel.
Enjoy this tasty dessert and these traditional Jamaican drinks whilst relaxing and enjoying time with friends.
For further ideas for Jamaican cooking and Christmas Recipes , visit Worldwide Recipes.
Article Source: http://www.articlesnatch.com
About the Author: Jennifer Carter
Jen has travelled around the world and enjoys collecting and sharing recipes from other countries. For further ideas for Jamaican cooking and Christmas Recipes , visit Worldwide Recipes.
Homemade Christmas Recipes
CHRISTMAS - PINEAPPLE CHEESE BALL
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve with assorted crackers.
CHRISTMAS PICKLES
10 pickles, sliced thin
1 cup of green peppers
1 cup of red peppers
1/2 cup of onions, diced
1 cup of vinegar
2 cups of white sugar
1 tablespoon of mustard seed
1 tablespoon of dill seed
1 tablespoon of salt
Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles, peppers and onions. Will keep without sealing for months in refrigerator.
HOLIDAY DIP
1 cup of mayonnaise
1 (8 oz.) pkg. of sour cream
1 (8 oz.) can of water chestnuts, drained, finely chopped
2 tablespoons of chopped pimiento
1 tablespoon of sliced green onion
2 teaspoons of beef flavor bouillon
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of garlic powder
Fresh vegetables and chips
In medium bowl combine all ingredients except vegetables and chips; mix well. Cover. Chill. Stir before serving. Garnish with additional green onion if you wish. Serve with vegetables and chips.
CRANBERRY CHRISTMAS PUNCH
1 - 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 - 1 quart bottle of cranberry juice cocktail, chilled
1 - 1 pint of ginger ale, chilled
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about 25 servings
CHRISTMAS PUNCH
2 cups of boiling water
3/4 cup of sugar
1/2 teaspoon of ground cinnamon
1 - 46 oz. can of pineapple juice, chilled
1 - 32 oz. bottle of cranberry juice, chilled
1 - 28 oz. bottle of ginger ale, chilled
Combine water, sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over ice. Yield 3 3/4 quarts.
CHRISTMAS CIDER
1 gal. of apple cider
1 - 48 oz. jar of cranberry juice
4 sticks of cinnamon
1 small pkg. of red hots candy
Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour liquid over. Serve hot.
CHRISTMAS RICE PUDDING
2/3 cup of raw rice
3 cups of milk
2 cups of water
1 teaspoon of salt
3 eggs
3/4 cup of sugar
2 tablespoons of butter
1 teaspoon of vanilla
1/4 teaspoon of nutmeg
Cinnamon
Boil rice in 2 cups milk and 2 cups water with salt until thick. Stir occasionally so it doesn't burn. Beat eggs with the last cup of milk and add to the hot mixture with the sugar, butter, vanilla and nutmeg. Pour into a buttered 2 quart casserole and sprinkle with cinnamon. Set in a pan of water to bake for 1 hour at 350 degrees (or until set). Serves 10.
CHRISTMAS FRUIT SALAD
3 apples, peeled & chopped
3 oranges, peeled (use pulp only)
1 sm. can of crushed pineapple
1 cup of miniature marshmallows
1 cup of pecans, chopped
1 box of strawberry Jell-O, soft jelled
2 teaspoons of sugar
2 teaspoons of mayonnaise
Mix well and refrigerate.
CHRISTMAS SWEET POTATO CASSEROLE
3 cups of cooked mashed sweet potatoes
2 eggs
1 cup of sugar
1/2 cup of milk
1/2 teaspoon of salt
1 stick of butter, softened
1 teaspoon of vanilla extract
1 cup of light packed brown sugar
1/2 cup of flour
1 cup of finely chopped pecans
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla. In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato mixture. Save 1/2 nut and flour mixture for topping. Place in baking dish and add topping. Bake 350 degrees for 1/2 hour.
CHRISTMAS PUDDING
2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
1/2 teaspoon of cloves
1/2 cup of butter
1/2 cup of sugar
4 eggs
1 lb. of dates, chopped
Oil
Sugar
Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. In a large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves. Cream the butter and sugar together with a mixer. Add the eggs one at a time, beating after each addition. Add the dates and beat well. Blend in the dry ingredients. Turn the batter into the prepared coffee cans. Place several layers of aluminum foil on the tops and tie securely with string. Place the cans on a rack in a large kettle and add boiling water to a depth of 3/4 the height of the cans. Cover the kettle and gently boil the puddings for 3 hours, replenishing the water as needed. Turn out onto a rack to cool. They may be frozen, or stored for several weeks in the refrigerator.
FOR THE SAUCE:
2 tablespoons of cornstarch
1/2 cup of sugar
1 cup of hot water
1 egg, beaten
Pinch of salt
2 tablespoons of butter
Red and green Maraschino cherries
Pineapple chunks
Raisins
Pecans
Sugar cubes
Lemon extract
In a saucepan, combine the sugar and cornstarch. Add the hot water, beaten egg and salt. Cook over medium heat, stirring constantly, until thickened. Drop in the butter and stir until melted. Add the fruit and pecans. Pour the sauce into a serving container. Drop the sugar cubes briefly in lemon extract. Place the pudding on a serving platter and surround with the sugar cubes, placing several on top of the pudding. Light the cubes, and bring the flaming pudding to the table. Slice the pudding, spoon on the sauce, and top with Cool Whip.
Article Source: http://www.articlesnatch.com
About the Author:
Digital Products Home has a variety of world class ebooks that will answer all your burning desires. Find more delicious Christmas Recipes and more in our Christmas Celebration section. http://www.digitalproductshome.com
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve with assorted crackers.
CHRISTMAS PICKLES
10 pickles, sliced thin
1 cup of green peppers
1 cup of red peppers
1/2 cup of onions, diced
1 cup of vinegar
2 cups of white sugar
1 tablespoon of mustard seed
1 tablespoon of dill seed
1 tablespoon of salt
Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles, peppers and onions. Will keep without sealing for months in refrigerator.
HOLIDAY DIP
1 cup of mayonnaise
1 (8 oz.) pkg. of sour cream
1 (8 oz.) can of water chestnuts, drained, finely chopped
2 tablespoons of chopped pimiento
1 tablespoon of sliced green onion
2 teaspoons of beef flavor bouillon
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of garlic powder
Fresh vegetables and chips
In medium bowl combine all ingredients except vegetables and chips; mix well. Cover. Chill. Stir before serving. Garnish with additional green onion if you wish. Serve with vegetables and chips.
CRANBERRY CHRISTMAS PUNCH
1 - 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 - 1 quart bottle of cranberry juice cocktail, chilled
1 - 1 pint of ginger ale, chilled
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about 25 servings
CHRISTMAS PUNCH
2 cups of boiling water
3/4 cup of sugar
1/2 teaspoon of ground cinnamon
1 - 46 oz. can of pineapple juice, chilled
1 - 32 oz. bottle of cranberry juice, chilled
1 - 28 oz. bottle of ginger ale, chilled
Combine water, sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over ice. Yield 3 3/4 quarts.
CHRISTMAS CIDER
1 gal. of apple cider
1 - 48 oz. jar of cranberry juice
4 sticks of cinnamon
1 small pkg. of red hots candy
Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour liquid over. Serve hot.
CHRISTMAS RICE PUDDING
2/3 cup of raw rice
3 cups of milk
2 cups of water
1 teaspoon of salt
3 eggs
3/4 cup of sugar
2 tablespoons of butter
1 teaspoon of vanilla
1/4 teaspoon of nutmeg
Cinnamon
Boil rice in 2 cups milk and 2 cups water with salt until thick. Stir occasionally so it doesn't burn. Beat eggs with the last cup of milk and add to the hot mixture with the sugar, butter, vanilla and nutmeg. Pour into a buttered 2 quart casserole and sprinkle with cinnamon. Set in a pan of water to bake for 1 hour at 350 degrees (or until set). Serves 10.
CHRISTMAS FRUIT SALAD
3 apples, peeled & chopped
3 oranges, peeled (use pulp only)
1 sm. can of crushed pineapple
1 cup of miniature marshmallows
1 cup of pecans, chopped
1 box of strawberry Jell-O, soft jelled
2 teaspoons of sugar
2 teaspoons of mayonnaise
Mix well and refrigerate.
CHRISTMAS SWEET POTATO CASSEROLE
3 cups of cooked mashed sweet potatoes
2 eggs
1 cup of sugar
1/2 cup of milk
1/2 teaspoon of salt
1 stick of butter, softened
1 teaspoon of vanilla extract
1 cup of light packed brown sugar
1/2 cup of flour
1 cup of finely chopped pecans
In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla. In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato mixture. Save 1/2 nut and flour mixture for topping. Place in baking dish and add topping. Bake 350 degrees for 1/2 hour.
CHRISTMAS PUDDING
2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
1/2 teaspoon of cloves
1/2 cup of butter
1/2 cup of sugar
4 eggs
1 lb. of dates, chopped
Oil
Sugar
Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. In a large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves. Cream the butter and sugar together with a mixer. Add the eggs one at a time, beating after each addition. Add the dates and beat well. Blend in the dry ingredients. Turn the batter into the prepared coffee cans. Place several layers of aluminum foil on the tops and tie securely with string. Place the cans on a rack in a large kettle and add boiling water to a depth of 3/4 the height of the cans. Cover the kettle and gently boil the puddings for 3 hours, replenishing the water as needed. Turn out onto a rack to cool. They may be frozen, or stored for several weeks in the refrigerator.
FOR THE SAUCE:
2 tablespoons of cornstarch
1/2 cup of sugar
1 cup of hot water
1 egg, beaten
Pinch of salt
2 tablespoons of butter
Red and green Maraschino cherries
Pineapple chunks
Raisins
Pecans
Sugar cubes
Lemon extract
In a saucepan, combine the sugar and cornstarch. Add the hot water, beaten egg and salt. Cook over medium heat, stirring constantly, until thickened. Drop in the butter and stir until melted. Add the fruit and pecans. Pour the sauce into a serving container. Drop the sugar cubes briefly in lemon extract. Place the pudding on a serving platter and surround with the sugar cubes, placing several on top of the pudding. Light the cubes, and bring the flaming pudding to the table. Slice the pudding, spoon on the sauce, and top with Cool Whip.
Article Source: http://www.articlesnatch.com
About the Author:
Digital Products Home has a variety of world class ebooks that will answer all your burning desires. Find more delicious Christmas Recipes and more in our Christmas Celebration section. http://www.digitalproductshome.com
A Delicious Christmas Recipe
I don't know about you but the one thing I especially look forward to at Christmas time is the food. And I mean really look forward to it. Don't get me wrong here, I'm not saying Christmas is just about food, the festive season is a great time for bringing families together and celebrating, but hey, like I said, I really do like the food.
Traditions Of A Recipe For Christmas
This goes way back and to most families is the main focal point of their Christmas. Waiting to see what that big juicy Turkey will taste like and how it will be presented on the table. Of course there are many other meals for Christmas with a lot of these recipes having been passed through generations of families. It's kind of eerie when we think of this; I mean just think, our ancestors were tucking into the same mince pie that we are eating now at our Christmas Soirée. Well, perhaps not the 'same' mince pie but certainly the same recipe perhaps.
Some Ideas For A Christmas Recipe
I think the fun recipes are desserts as these are a pleasure to create and everybody always loves a lovely Christmas pudding. The Christmas fruitcake is also a great choice and isn't too difficult to prepare.
A Simple Fruit Cake Recipe
Why not try this very easy fruit cake which doesn't take a great deal of time to prepare and tastes absolutely mouth watering. This is traditional recipe for Christmas time and will always be well received by your guests. To make this you will need to compile the following ingredients: -
One and a half cups of raisins
Three cups of sifted flour
One and a half cups of shredded dates
One cup of crushed nuts
Two cups of water that has been boiled
5 tablespoons of standard vegetable oil
One teaspoon of baking soda
Two cups of sugar
Two teaspoons each of cloves and cinnamon and add one teaspoon of salt.
Preparation
Now that we have all the ingredients measured as above, simply find a clear and clean surface and then proceed to lay them out. Take the sugar together with the vegetable oil and your raisins and place these in a pot and simmer for approximately twenty minutes or so. Make sure you allow the mix to cool down for approx 5 minutes. During this time the soda, salt and pour cloves can be mixed together in a sifting fashion and then incorporated onto the now cooled down mix. Now get your nuts and start stirring the designated amount into complete mix. An old trick to stop the nuts from sinking is to also add some flour at the same time of adding the nuts. Simply then pour the finished mix into pan which has been pre-greased and bake in your oven at three hundred and twenty degrees for approximately one and a half hours. Set your timer for this and additionally check from time to time.
Making a delicious Fruit cake is just one out of many many mouth watering Christmas recipes that you can make. If you browse the internet you will find all sorts of ideas that you can put to use. Whether you refer to a cookbook or browse the web in general, with a little digging and delving you are bound to find the Christmas recipe that is just right for you and your family.
Author: Clive Jenkins
Article Source: http://www.articlesnatch.com
About the Author:
If you require more Christmas Decoration info then be sure to visit the Outdoor Christmas Decoration Site which provides comprehensive help, advice and ideas on all aspects of Christmas Decoration. Clive thoroughly recommends this site so check it out today here: -http://www.outdoorchristmasdecorationsite.com
Traditions Of A Recipe For Christmas
This goes way back and to most families is the main focal point of their Christmas. Waiting to see what that big juicy Turkey will taste like and how it will be presented on the table. Of course there are many other meals for Christmas with a lot of these recipes having been passed through generations of families. It's kind of eerie when we think of this; I mean just think, our ancestors were tucking into the same mince pie that we are eating now at our Christmas Soirée. Well, perhaps not the 'same' mince pie but certainly the same recipe perhaps.
Some Ideas For A Christmas Recipe
I think the fun recipes are desserts as these are a pleasure to create and everybody always loves a lovely Christmas pudding. The Christmas fruitcake is also a great choice and isn't too difficult to prepare.
A Simple Fruit Cake Recipe
Why not try this very easy fruit cake which doesn't take a great deal of time to prepare and tastes absolutely mouth watering. This is traditional recipe for Christmas time and will always be well received by your guests. To make this you will need to compile the following ingredients: -
One and a half cups of raisins
Three cups of sifted flour
One and a half cups of shredded dates
One cup of crushed nuts
Two cups of water that has been boiled
5 tablespoons of standard vegetable oil
One teaspoon of baking soda
Two cups of sugar
Two teaspoons each of cloves and cinnamon and add one teaspoon of salt.
Preparation
Now that we have all the ingredients measured as above, simply find a clear and clean surface and then proceed to lay them out. Take the sugar together with the vegetable oil and your raisins and place these in a pot and simmer for approximately twenty minutes or so. Make sure you allow the mix to cool down for approx 5 minutes. During this time the soda, salt and pour cloves can be mixed together in a sifting fashion and then incorporated onto the now cooled down mix. Now get your nuts and start stirring the designated amount into complete mix. An old trick to stop the nuts from sinking is to also add some flour at the same time of adding the nuts. Simply then pour the finished mix into pan which has been pre-greased and bake in your oven at three hundred and twenty degrees for approximately one and a half hours. Set your timer for this and additionally check from time to time.
Making a delicious Fruit cake is just one out of many many mouth watering Christmas recipes that you can make. If you browse the internet you will find all sorts of ideas that you can put to use. Whether you refer to a cookbook or browse the web in general, with a little digging and delving you are bound to find the Christmas recipe that is just right for you and your family.
Author: Clive Jenkins
Article Source: http://www.articlesnatch.com
About the Author:
If you require more Christmas Decoration info then be sure to visit the Outdoor Christmas Decoration Site which provides comprehensive help, advice and ideas on all aspects of Christmas Decoration. Clive thoroughly recommends this site so check it out today here: -http://www.outdoorchristmasdecorationsite.com
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