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Well, here it is! The last issue of the year, packed with holiday recipe ideas. Yes, at great personal sacrifice (I think it took 20 minutes), I made sure to include a number of holiday treats for you as well as a few of your favorites from the Open Line. I hope you and your family enjoy them during the hectic holiday season.
Here's one the St. Luke's Dieticians shared with us at their recent Senior Advantage Fair.
APPLE AND SWEET PEPPER SLAW
¾ cup fat free buttermilk
ranch dressing
1 tsp. honey
2 cups shredded red and/or green
cabbage
1 small red or green sweet bell
pepper, cut into thin strips
1 carrot, shredded
¼ cup thinly sliced celery
1 small apple, chopped
In a small bowl, stir together dressing and honey. In a large bowl, combine cabbage, sweet pepper, carrot, celery and apple. Pour chilled dressing over cabbage mixture and toss to coat.
APPLE CARAMEL BARS
2 cups sugar
3 eggs
1½ cups oil
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup nuts
3-3½ cups diced apples
Cream the sugar and eggs together. Add oil. Stir in remaining ingredients. Spread onto greased cookie sheet. Bake 45 minutes at 350°.
1 cup sugar
½ cup margarine
¼ cup milk
¼ cup chopped nuts (optional)
Bring sugar, margarine and milk to a boil. Boil 2 minutes. Stir in nuts and drizzle over warm bars.
BUNSTEADS
¼ lb. American cheese
3 hard cooked eggs
3 tbsps. pickle relish
2 tbsps. stuffed olives
1 cup tuna
2 tsps. onion
½ cup salad dressing
Chop the first six ingredients. Blend in the salad dressing. Spread onto hot dog buns. Wrap individually in aluminum foil. Refrigerate until ready to serve. Heat 30 minutes at 300°. Serve in foil.
EASY BUTTERSCOTCH ROLLS
24 frozen dinner rolls
1 pkg. regular butterscotch pudding
¼ cup melted margarine
½ cup chopped nuts
½ cup brown sugar
Grease an angel food cake pan. Line the bottom with the dinner rolls in a single layer double circle. Sprinkle with nuts and dry pudding. Combine butter and brown sugar. Sprinkle over the top. Let sit in cold oven overnight. Bake 30 minutes at 350° until done.
CARAMEL APPLE BARS
¾ cup butter flavored Crisco
1 cup sugar (½ cup brown
& ½ cup white. if desired)
1 egg
1½ cups flour
½ tsp. baking soda
1¾ cups oats
½ tsp. salt (optional)
Combine together until crumbly. Reserve 1¼ cups. Press remaining crumbs into a greased 9"x13" pan. Combine 3-4 chopped apples with 2 tbsps. of flour and 1 tsp. of lemon juice. Press onto crust. Bake 350° for 10 minutes. Melt together 8 ozs. of caramels and 1 tbsp. of water. Drizzle over baked crust. Top with reserved crumbs. Bake another 30-35 minutes until light brown.
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BAKED CARAMEL APPLES
4 large apples
1 tbsp. butter or margarine
1 tbsp. flour
1 cup brown sugar
1 cup boiling water
1½ cups mini marshmallows
1 tsp. vanilla
Peel, core and quarter apples. Place apples in a 2 quart dish. Melt butter in saucepan. Blend in flour. Add sugar and water. Stir over a low heat until sugar is dissolved. Stir in marshmallows until melted. Bring mixture to a boil. Remove from heat and stir in vanilla. Pour over apples. Bake 25-30 minutes at 350°; basting 3-4 times.
WHITE CHOCOLATE CHUNK MACADAMIA COOKIES
1 cup butter, softened
1 cup light brown sugar
½ cup sugar
2 eggs
1 tsp. vanilla
2¼ cups flour
1 tsp. soda
1 tsp. salt
1 cup macadamia nuts, coarsely
chopped
2 cups chopped white chocolate
or almond bark
Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients and add to creamed mixture. Stir in nuts and chocolate. Drop on a greased sheet. Bake 350° for 10-12 minutes.
AMISH PUMPKIN BREAD
3 cups granulated sugar
1 cup vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3½ cups flour
2 tsps. baking soda
2 scant tsps. salt
½ tsp. ground cloves
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1/3 cup water
Mix sugar, oil and eggs together. Add pumpkin. Mix in dry ingredients and water; stirring until just mixed. Pour into 2 greased and floured 9x5" loaf pans. Bake 350° for 1 hour.
TAFFY APPLES FROM TWINS
1 cup sugar
1 cup brown sugar
¾ cup white syrup
1 cup sweetened condensed milk
½ stick butter
Combine and boil 5 minutes, stirring constantly. Cool 3-4 minutes before dipping apples.
EASY MEXICAN SPAGHETTI
1 lb. ground beef
1 small onion, chopped
3 cups water
8 ozs. tomato sauce
1 envelope taco seasoning
7 ozs. spaghetti
4 ozs. shredded cheddar
Brown beef and onion. Drain. Stir in water, tomato sauce and taco seasoning. Break raw spaghetti into thirds and add to meat mixture. Bring to a boil. Reduce heat, cover and simmer 20-25 minutes. Top with cheese.
BOILING BEEF SOUP
1 medium sized beef roast*
5-6 large carrots
5-6 celery stalks, plus the heart
3 large onions
Peel and quarter the carrots. Cut into 2" pieces. Halve the celery stalks and heart. Cut into 2" slices. Halve and cut the onions into ½ inch slices. Place roast in kettle and cover with cold water. Bring to a boil. Add vegetables and simmer until tender; about 2½ to 3 hours. Remove beef, allow to cool slightly and shred into bite sized pieces. Return beef to pot along with 2/3 pkg. of cooked fine noodles. Season to taste.
*Do not use chuck roast.
HOLIDAY CRANBERRY JAM
2 cups fresh or frozen cranberries
1 medium orange, peeled and broken
into sections
1 carton (16 oz.) frozen sliced
strawberries, thawed
3 cups sugar
3 ozs. liquid fruit pectin
In a food grinder or food processor, coarsely grind cranberries and orange sections. Place in a Dutch oven or large kettle with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in pectin. Quickly skim off the foam with a large metal spoon. Immediately pour into hot sterilized jars. Adjust caps. Process 10 minutes in a boiling water bath. Yield: 5 half pints.
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CRAN-PINEAPPLE SAGE STUFFING
(Serves 12)
½ cup celery, finely chopped
2 tbsps. minced onion
½ cup margarine
1 (8 oz.) pkg. seasoned stuffing
mix
1 cup cranberries, coarsely chopped
2 (8 oz.) cans crushed pineapple
in heavy syrup, undrained
1 (8½ oz.) can sliced water
chestnuts, drained
2 tsps. ground sage
½-1 tsp. salt
¼ tsp. pepper
Heat oven to 350°. Lightly grease 2 quart casserole. In small skillet, cook and stir celery and onion in margarine 4 to 5 minutes or until vegetables are tender. In large bowl, combine vegetable mixture with remaining ingredients; mix well. Spoon into greased casserole. Bake at 350° for 45 minutes or until thoroughly heated and top is crisp.
GRATEFUL MARY
3 cups tomato juice
1 cup plain yogurt
1 tsp. Worcestershire sauce
1 tsp. lemon juice
Tabasco sauce, 1 or 2 drops
4 celery sticks for garnish
Put tomato juice, yogurt, Worcestershire sauce, lemon juice and Tabasco in your blender. Blend on medium for about 2 minutes until smooth. Pour into 4 tall glasses over ice. Place a celery stick in each glass for garnish. Serve immediately.
MEAT MARINADE
½ cup COOKIES BAR-B-Q SAUCE
2 cups water
¼ cup lemon juice
¼ cup dark vinegar
1 cup corn oil
3 tbsps. Worcestershire sauce
2 tbsps. yellow mustard
1 tsp. pepper
1 tsp. garlic salt
½ tsp. Durkee's Smoke Salt
1 large onion, cut into wedges
Combine everything. Submerge meat for 24 hours. Cover and refrigerate. Drain and broil meat; basting with COOKIES BAR-B-QUE SAUCE.
MINNESOTA WILD RICE DRESSING
(Serves 8- 10)
4 slices turkey bacon, cut into
1" pieces
1 cup onion, chopped
1 cup celery, chopped
½ lb. mushrooms, sliced
1 pkg. (4 oz.) wild rice, cooked
according to package directions
2 cups bread crumbs
½ lb. turkey breakfast sausage,
cooked
1 tsp. dried oregano
½ tsp. dried sage
salt and pepper (optional)
In medium size skillet, over medium heat, sauté bacon until almost crisp. Add onion, celery and mushrooms; continue cooking until vegetables are tender. In large bowl, combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage. Season to taste with salt and pepper, if desired. Spoon dressing into lightly greased 2 quart casserole dish. Bake, covered, at 325° for 35 to 40 minutes.
A great before dinner drink!
CRANBERRY-PINEAPPLE APPETIZER
2 cups unsweetened pineapple juice
½ cup raw cranberries
Sprig of mint
Pinch of ground clove
Put ingredients in blender and blend for a minute or two.
TANGY CURRANT MEATBALLS
1 lb. ground beef
1 egg, slightly beaten
1 cup soft bread crumbs
¼ cup milk
¼ cup onion, finely chopped
1 tsp. salt
1 jar (10 oz.) red currant jelly
½ cup prepared mustard (or
more to taste)
In mixing bowl, combine ground beef, egg, bread crumbs, milk, onion and salt; mix well. Shape into 24 meatballs. Place meatballs in baking pan and bake at 350° for 15 to 20 minutes. Combine red currant jelly and mustard in medium size sauce pan. Heat slowly until jelly melts. Add meatballs and simmer gently 15 minutes. Serve in fondue pot or chafing dish. Recipe can easily be doubled. Yield: 24 meatballs.
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HOLIDAY SALAD
1 lb. 9 ozs. applesauce
2 pkgs. red gelatin, regular or
sugar free
12 ozs. lemon lime pop
3 oz. pkg. cream cheese or light
cream cheese
2 tbsps. regular or light salad
dressing
1 medium red apple
½ cup fresh parsley
Heat applesauce to boiling. Add gelatin. mixing well. Add lemon lime pop, stir and pour into 9"x13" pan. Refrigerate until set.
To Serve:
Whip together cream cheese and
salad dressing until smooth and fluffy. Quarter apple and slice into 12
slices. Wash parsley and snip into small sprigs. Cut salad into 12 pieces.
Place a dollop of topping on each piece. Add one apple slice and a sprig
of parsley to top. Serve at once.
SANTA'S SUPER SIMPLE STRATA
1 (10 oz.) pkg. frozen broccoli,
cooked and cut up
8 ozs. shredded sharp cheddar cheese
2 cups ham, cubed
16 slices bread, remove crust
6 eggs
½ tsp. dry mustard
½ tsp. salt
3 cups milk
2 cups corn flakes, crushed
½ cup margarine, melted
Butter a 9"x13" baking dish and line with 8 slices of bread. Sprinkle with cheese, ham, and broccoli. Put 8 slices of bread on top of mixture. Beat eggs, mustard, salt, and milk together. Pour over bread and cover with foil. Refrigerate overnight. Mix together corn flakes and melted margarine. Place on top of bread mixture. Bake uncovered at 350° for 1 hour. Yield: 15 servings.
GRASSHOPPER EGGNOG
6 eggs
¼ cup sugar
1 quart milk
2/3 cup green creme de menthe
1/3 cup white creme de cocoa
In large saucepan, beat together eggs and sugar. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled. Pour into bowl or pitcher. Blend in liqueurs just before serving. Yield: 1½ quarts or 12 (½ cup) servings.
DOUBLE CHOCOLATE GLAZED WAFERS
Cookies:
1¼ cups walnut pieces, divided
¼ cup unsweetened cocoa
½ cup (1 stick) plus 2 tbsps.
butter, softened
1/3 cup each: confectioners sugar
& granulated sugar
¾ cup all purpose flour
Glaze:
3 ozs. semi sweet chocolate
3 tbsps. butter, softened
½ tsp. each: light corn
syrup & vanilla extract
Preheat oven to 325°. Place walnuts on cookie sheet. Toast 8-10 minutes or until lightly browned, stirring once. Cool completely in pan on wire rack. Place ½ cup toasted walnuts and cocoa in work bowl of food processor or blender. Cover and process until nuts are finely chopped; set aside. Cream butter in small mixer bowl. Gradually add sugars to butter. Beat until light and fluffy. Stir in flour and chopped nut mixture; mix well. Shape dough into 1" balls. Place on unbuttered cookie sheets 2" apart. Flatten dough to about 1½" diameter. using a flat bottom glass dipped in granulated sugar. Bake 20 to 25 minutes or until edges of cookie are firm but center is still soft when lightly pressed. Let cool on cookie sheets a few minutes. Carefully remove cookies and cool completely on wire racks.
For glaze, melt chocolate in microwave in small bowl on High (100%) 2 to 2½ minutes, stirring every 15 seconds. Remove from microwave just before chocolate is completely melted. Stir in butter, 1 tablespoon at a time, until melted. Stir in corn syrup and vanilla. Coarsely chop remaining walnuts; set aside. Spread small amount of glaze on each cookie. Sprinkle with nuts. Allow glaze to set at room temperature overnight or refrigerate 30 minutes. Store in airtight metal containers in cool place up to 3 weeks. Freeze up to 6 months. Yield: approximately 3 dozen cookies.
MODIFY YOUR TRADITIONAL EGGNOG
Does your eggnog recipe contain raw eggs? If so, follow these simple steps to modify your recipe.
Combine eggs with a portion of the liquid (minimum of 2 tbsps. liquid for each egg yolk) listed in the recipe.
Warm over low heat, stirring constantly until the mixture reaches 160° or until it coats a spoon. Cool, if necessary, and add remaining ingredients.
Raw eggs may be replaced with pasteurized egg products.
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ITALIAN HOLIDAY COOKIES
½ cup (1 stick) butter
1/3 cup sugar
1 egg, separated
¼ tsp. vanilla extract
1 cup + 2 tbsps. all purpose flour
¼ tsp. salt
1 cup flaked coconut
Preserves
Cream butter. Gradually add sugar and continue beating until blended. Beat in egg yolk and vanilla. Combine flour and salt. Gradually add to creamed mixture. Chill dough for ease in handling. Preheat oven to 300°. Shape dough into 1 " balls. Dip balls in egg white; then roll lightly in coconut. Place on unbuttered cookie sheets. Press top of each ball gently with thumb to form an indentation. Bake 20 to 25 minutes. Remove to wire racks to cool. Fill centers with preserves. Yield: 3 to 4 dozen.
HOMEMADE CAKE FLOUR
7/8 cup all purpose flour + 1 tbsp. corn starch = 1 cup cake flour
EGG EQUIVALENTS
¼ cup egg substitute = 1 large egg
PUMPKIN CUSTARD PIE
3 eggs
1 can (16 oz.) solid pack pumpkin
or 2 cups mashed cooked pumpkin
¾ cup sugar
2 tsps. ground cinnamon
½ tsp. ground ginger
1/8 tsp. ground cloves
½ tsp. salt
1½ cups eggnog
1 (9") unbaked pie shell*
In large mixing bowl, beat together eggs, pumpkin, sugar, spices and salt. Stir in eggnog. Pour into pie shell.
Bake on bottom rack of preheated 400° oven until knife inserted near center comes out clean; about 50 to 55 minutes. Cool completely on wire rack. Garnish with whipped cream if desired. Serves 6-8.
*If you use a frozen pie shell, it must be deep dish style.
HOLIDAY EGGNOG SALAD
Cranberry Layer:
1 (3 oz.) pkg. raspberry flavor
gelatin
1½ cups boiling water
1 (10 oz.) pkg. frozen cranberry
orange relish
Eggnog Layer:
1 (8 oz.) can crushed pineapple
in juice
1 envelope unflavored gelatin
2 tbsps. fresh lime juice
1¾ cups dairy eggnog
1/3 cup celery, finely chopped
1/3 cup nuts, chopped
For cranberry layer: Pour boiling water over gelatin in mixing bowl, stirring until dissolved. Add cranberry orange relish, stirring until relish is thawed. Pour into 7 cup mold. Chill until just set.
For eggnog layer: Drain pineapple juice into saucepan, reserving crushed pineapple. Soften gelatin in juice. Add lime juice; heat until gelatin dissolves. Cool. Add eggnog; chill until partially set. Fold in reserved pineapple, celery and nuts. Pour over cranberry layer. Chill until firm. Yield: 8-10 servings.
ORANGE EGGNOG SOUFFLÉ
2 enveloped unflavored gelatin
¼ cup sugar
¼ tsp. salt
5 eggs, separated
1 cup water
¼ cup frozen orange juice
concentrate
1 tbsp. grated orange peel
2 cups dairy eggnog
1 tbsp. rum extract
¼ tsp. cream of tartar
½ cup sugar
2 cups whipping cream
Orange slice
Mix gelatin with ¼ cup sugar and salt. Beat egg yolks with water and orange juice concentrate. Add to gelatin mixture. Stir over low heat until gelatin is completely dissolved; 5 to 8 minutes. Remove from heat. Add orange peel, eggnog and rum extract. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites with cream of tartar until frothy; gradually add remaining ½ cup sugar and beat until soft peaks form. Fold in gelatin mixture. Whip ½ cups cream until soft peaks form; fold into gelatin mixture. Pour into 1 quart soufflé dish with collar. (See note.) Chill until set, at least 6 hours. Remove collar. Whip remaining ½ cup cream until stiff; garnish with whipped cream and orange slice.
NOTE: To make collar for soufflé dish, tear off a piece of foil 4" longer than the circumference of the dish. Fold it in thirds lengthwise. Place around top of dish and tape it together so that it fits snugly.
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APPLE-STUFFED TURKEY TENDERLOINS
1 medium apple, pared, cored, diced
½ cup orange juice
¼ cup jellied cranberry
sauce
2 tbsps. orange marmalade
3 whole, raw turkey tenderloins
(1½-2 lbs.)
1 egg, beaten
1 cup corn flake crumbs, or seasoned
dry bread crumbs
In small saucepan, combine the first four ingredients. Cook until apple is soft but holds its shape. Thaw turkey if frozen. Rinse tenderloins and pat dry. Slice them lengthwise, not all the way through, to form a pocket. Spoon some of apple mixture into pocket. Secure cut edges with toothpick or skewer pin. Dip tenderloins in beaten egg, dredge in crumbs. Place them in a casserole so that they do not touch. Bake 25-35 minutes at 350°. Heat remaining fruit mixture and serve over tenderloins. Cover leftovers to reheat and heat all the way through.
BEEF QUICHE AND HORS D'OEUVRES
Pastry for 9" 2 crust pie
1 lb. ground beef
1 tsp. salt
3 cups (12 oz.) natural Swiss cheese,
shredded
2/3 cup minced onions
6 eggs, well beaten
2½ cups half and half
¾ tsp. salt
¼ tsp. sugar
1/8 tsp. cayenne
Paprika
Heat oven to 425°. Prepare pastry and roll into 17"x12" rectangle. Ease pastry into jelly roll pan. Trim edges. In large skillet, over medium heat, brown ground beef. Drain on paper towels and sprinkle with 1 tsp. salt. Layer cheese. onion, and ground beef in pastry lined pan. Mix eggs, half and half, ¾ teaspoon salt, sugar, and pepper. Slowly pour over ground beef. Bake 15 minutes. Reduce oven temperature to 300°. Bake 15 minutes or until knife inserted in center comes out clean. Sprinkle with paprika. Let stand 10 minutes before cutting. Cut into 1¼" squares. Serve warm.
Optional: Put olive slice or whole black olive on each serving. Yield: 96 hor d'oeuvres.
FESTIVE STUFFED FRENCH TOAST
1 (21 oz.) can cherry pie filling
1 (8 oz.) carton light cream cheese
1 (8 oz.) carton cherry vanilla
yogurt
2 tsps. almond extract, divided
16 slices white bread
6 eggs
1/3 cup milk
1 tsp. vanilla
1 tbsp. butter
½ cup sliced almonds
Mix 1 tsp. almond extract into pie filling. Set aside. In food processor, blend cream cheese, cherry vanilla yogurt and 1 tsp. almond extract until smooth. Spread about 3 tbsps. cream cheese mixture between 2 slices of bread. Repeat for remaining bread. Beat together eggs, milk, and vanilla until well blended. Place filled bread slices in egg mixture. Turn to coat opposite side.
Melt butter in 10" skillet over medium heat or on griddle (350° for electric griddle). Place bread in pan and cook on each side until lightly browned. Top each bread slice with cherry topping and sprinkle with almonds. Yield: 8 servings.
ALCOHOL ALIASES
If the recipe calls for:
2 tbsps. Grand Marnier or other
orange flavored liqueur = 2 tbsps. unsweetened orange juice concentrate
or 2 tbsps. orange juice and ½ tsp. orange extract
2 tbsps. rum or brandy = ½ to 1 tsp. rum or brandy extract for recipes in which liquid amount is not crucial. Add water, white grape juice, or apple juice, if necessary to get the specified amount of liquid
2 tbsps. amaretto= ¼ to ½ tsp. almond extract
2 tbsps. sherry or bourbon=1 to 2 tsps. vanilla extract
2 tbsps. Kahlua or other coffee, or chocolate flavored liqueur= ½ to 1 tsp. chocolate extract plus ½ to 1 tsp. instant coffee in 2 tbsps. water
¼ cup or more port wine, sweet sherry, rum, brandy, or fruit flavored liqueur= Equal measure of unsweetened orange juice or apple juice plus 1 tsp. of corresponding flavored extract or vanilla extract.
¼ cup or more white wine= Equal measure of white grape juice or apple juice
¼ cup or more red wine= Equal measure of red grape juice or cranberry juice
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OVEN BAKED NUTMEG PRALINE FRENCH TOAST
8 slices Italian bread, cut about
¾" thick
4 eggs
1 cup milk or half and half
2 tbsps. granulated sugar
2 tbsps. orange flavored liqueur
or orange juice
½ tsp. each: vanilla and
nutmeg
¼ tsp. salt
1/3 cup butter
½ cup chopped pecans
¼ cup light brown sugar,
firmly packed
1 tbsp. butter, melted
Place bread in single layer in 13"x9"x2" baking dish. Whisk together eggs, milk, sugar, liqueur, vanilla, nutmeg and salt. Pour over bread, turning once to coat evenly. Refrigerate covered several hours or overnight. Preheat oven to 400°. Place 1/3 cup butter in 15"x10" jelly roll pan; place in oven to melt butter. Remove from oven; tilt pan to coat evenly with butter. Arrange bread in single layer in prepared pan. Bake uncovered about 25 minutes or until firm and golden brown. Meanwhile, combine pecans, brown sugar and 1 tbsp. butter in small bowl. Sprinkle over baked French toast. Broil, about 5" from heat, watching carefully, about 1 minute or until topping begins to bubble. Serves 4.
Variation: Omit praline topping (made with pecans, brown sugar and the 1 tbsp. melted butter). Bake French toast as directed, but carefully turn bread halfway through baking time. Do not broil.
NOTE: Other toppings include softened cream cheese combined with maple syrup, sweetened whipped cream or butter with fruit preserves.
DUTCH KRAKELINGEN
¾ cup (1½ sticks)
butter
½ cup sugar
1 tsp. vanilla extract
1¾ cups all purpose flour
2 tbsps. milk
1 egg, slightly beaten
Colored sugar
Cream butter. Gradually add sugar and vanilla and continue beating until blended. Gradually add flour and milk. Chill dough for ease in handling. Divide dough into 4 equal parts. Work with 1 part at a time; refrigerate remaining dough. Preheat oven to 400°. Divide each part into 8 pieces. Roll each piece to an 8" strand and twist into a pretzel shape. Place on buttered cookie sheets. Brush dough with egg. Sprinkle with sugar. Bake 8 to 10 minutes or until lightly browned. Remove to wire rack to cool. Yield: 32 cookies.
CRAN-RASPBERRY BUTTER BARS
Crust:
½ cup sliced blanched almonds
2 tbsps. confectioners sugar
½ cup (1 stick) plus 2 tbsps.
butter, softened
2 tbsps. granulated sugar
1 cup all purpose flour
Topping:
4 egg yolks
1 tbsp. sugar
½ cup cran raspberry juice
concentrate (thawed, if frozen)
¼ cup (½ stick) butter
Dash salt
10 drops red food coloring
Fresh raspberries, if desired
Fresh mint, if desired
Preheat oven to 325°. For crust, place almonds on a cookie sheet. Toast 6-8 minutes or until lightly browned, stirring once. Cool completely in pan on wire rack. Place almonds and confectioners sugar in work bowl of food processor or blender; cover. Process until nuts are finely chopped, set aside. Cream butter in small mixer bowl. Add granulated sugar and mix until light and fluffy. Stir in flour and nut mixture. Line bottom and 2 sides of an 8" square baking pan with a strip of aluminum foil 8"x16". Pat dough evenly into prepared pan. Prick dough all over with tines of a fork. Bake 30 to 35 minutes or until edges are light brown and top is still pale. (Do not brown.)
For topping, combine egg yolks and sugar in medium size heavy saucepan. Stir in juice concentrate, butter and salt. Cook over medium heat, stirring constantly with a wire whisk, 6-8 minutes or until thickened. (Do not boil.) A candy thermometer will register 180° to 185°. Remove from heat. Stir in food color. Spread mixture over crust. Return to oven. Bake 5 minutes. Remove from oven and cool completely in pan on wire rack. Loosen edges; use foil to lift from pan. Cut into bars. Store covered in refrigerator up to 1 week. Freeze up to 3 months. Serve garnished with fresh raspberries and mint.
SUBSTITUTING MAPLE SYRUP FOR SUGAR
Use ¾ cup of syrup per 1 cup sugar. Decrease liquid amounts by 3 tbsps.
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FESTIVE EGGNOG PIE
1 9" pie shell, baked*
1 pint light cherry nut ice cream
1 pint light mint chocolate chip
ice cream
1 1/3 cups light eggnog, divided
8 ozs. light Cool Whip, divided
2 tsps. vanilla, divided red maraschino
cherries and nuts for garnish
Scoop pint of cherry nut or pink colored ice cream into large mixing bowl. Add 1/3 cup of eggnog. Start mixer on low speed until ice cream breaks up. Blend on medium speed until smooth. Add 4 ozs. of Cool Whip and 1 tsp. vanilla. Mix until well blended. Fill bottom half of baked 9" pie shell. (You may have ½ cup left for you to taste!) Put in freezer.
After pink layer hardens (approximately 1 hour) prepare green layer using 1 pint mint chocolate chip ice cream, 2/3 cup eggnog, 4 ozs. Cool Whip, and 1 tsp. vanilla. Follow same directions as for pink layer. Pour green layer on top of the frozen pink layer. Fill pie shell until full. Return pie to freezer. Before serving or after pies have begun to harden, garnish with cherries and nuts. Yield: 8 servings.
*For a crisper crust, brush beaten
egg over pie crust before baking.
Substitute:
KEEP PIE CRUSTS FROM GETTING SOGGY
Beat one egg and brush on unbaked pie shell. Bake for 5 minutes at the designated temperature. Add filling and complete baking. Enjoy a nice, crisp crust!
CANDY CANE CAKE
1 angel food or vanilla cake mix
1 can sweetened condensed milk
¼ cup lemon juice
1 pkg. (10 oz.) frozen strawberries,
thawed
1 pint heavy cream, whipped
Prepare cake mix as directed on package and pour into greased 9" spring form pan. Bake cake according to directions, let cool. In medium bowl, combine condensed milk and lemon juice, blend well. Stir in strawberries. Cut cooled cake horizontally into two layers; spread strawberry filling on bottom, replace top layer. Frost top and sides of cake with whipped cream. If desired, garnish with whole strawberries, decorative candies or sprinkles. Refrigerate 1 hour before serving. Arrange small pieces of candy cane on top of cake.
As I write this, we have already had snow in Iowa, I am waiting until I can make my first snow angel.
Please note a correction in the September/October '95 Bulletin, on page 2. The Raspberry Gelatin should be Raspberry Jelly, no other change in the recipe other than the title.
Thank you to the hundreds of people sending The Best of the Open Line Bulletin to their friends and family. The first issue they will receive is the January/February issue. I hope each of them will enjoy every issue.
Dwayne and I hope you will enjoy this special Holiday issue and can try some of the new recipes.
I wish you happy memories for the holidays and good health for the new year!
Sharon Kaye Reeves
The Open Line
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