As I've mentioned, my favorite Christmas recipe is The Thumbprint Cookie (all caps are warranted- it is THAT MUCH my favorite). See again: http://cookingmywaytothe365.blogspot.com/2012/08/recipe-66-christmas-in-august-my-moms.html. Here are some pictures:
MY MOM'S SNICKERDOODLES (simplified)
Ingredients:
-2 2/3 c flour
-2 sticks of butter, melted in the microwave (forget about that "creaming the butter and sugar" step; it doesn't make a difference)
-2 t cream of tartar
-1 t baking soda
-1/2 t salt
-1/2 t vanilla
-2 eggs
-1 1/4 c sugar plus 2 T sugar (set aside the 2 T)
-2 t cinnamon
Instructions:
1) in a large bowl, mix together all ingredients except the 2 T of sugar and the cinnamon
2) shape the dough into a large ball and refrigerate for 2 hours
3) preheat the oven to 400 degrees
4) mix the cinnamon and sugar in a bowl
5) shape the dough into balls that are about an inch or so in diameter (makes approximately 36 cookies)
6) place the cookies about 2 inches apart on an ungreased cookie sheet
7) bake the cookies for about 10-12 minutes until lightly browned
TRISTAN'S MOM'S BEST FRIEND'S SHERRIED SWEET POTATOES
Ingredients:
-2 lbs medium yams
-2 lbs medium sweet potatoes
-1 1/4 sticks of butter (softened)
-1/4 c packed brown sugar
-5 T dry sherry
-salt and pepper, to taste
Instructions:
1) preheat the oven to 425 degrees
2) pierce the potatoes with a fork and bake until tender (about 55 minutes)
3) using a spoon, scoop the potatoes out of the skins and into a large bowl
4) add the butter and brown sugar to the potatoes
5) using an electric mixer, beat until smooth
6) beat in the sherry and season with salt and pepper
MY MOM'S ANJEUNETTE COOKIES (this recipe comes from my family's across-the-street neighbors and my mom has been making them since before I went to Bumblebee Nursery School, which I just tried to google only to find out that it no longer exists. No biggie, I didn't have a strong attachment as I dropped out after a mere three days and did not resume my education again until kindergarten).
Ingredients and Instructions (all mixed together- this recipe, which is a family favorite, epitomizes chaos):
1) cream the following with an electric mixer until smooth:
-1 c. sugar
-1 c. Crisco
-4 eggs
2) add:
-1 c. orange juice
-6 c. flour
-6 t baking powder
-1 t baking soda
3) mix above with beater. (Batter will be stiff). Add a bit more flour if
dough is too sticky.
4) with floured hands roll a small amount of dough (approx. a tablespoon) into a thin rope-like piece, approx. 3" long, a bit thicker than a pencil
5) swirl into a snail shape on hard surface and then place on an ungreased cookie sheet
6) at a mystery temperature to be ascertained from my next conversation with my mom, bake for 10-11 min. until the bottoms are light brown (the tops should not be brown at all)
7) remove the cookies from cookie sheet after a few minutes and continue to cool
8) dip the tops of each cookie into frosting.
Frosting:
1 box Confectioner's sugar
1/2 stick melted butter (or margarine)
1/2 tsp. vanilla, almond or orange extract
food coloring (optional)
sprinkles (optional)
1) add boiling water sparingly to other ingredients. Beat to make a thin sauce but not too runny.
2) dip the tops in sprinkles
TRISTAN'S MOM'S PEARS IN RED WINE SAUCE
Ingredients:
-3/4 c red wine
-3/4 c pomegranate juice
-1/2 c sugar
-1 cinnamon stick
-a little bit of grated orange peel
-6 bosc pears, somewhat ripe
Instructions:
1) preheat the oven to 350 degrees
2) cut a slice off the bottom of the pears so they stand uprights on their own
3) stir all other ingredients over medium high heat until the sugar dissolves (approx 3 minutes)
4) pour sauce over the pears and roast for about an hour (basting every 15 minutes)
5) remove the sauce from the pears and simmer until reduced to about 2/3 c (approx 5 minutes)
6) pour the sauce over the pears and serve
MY MOM'S POMEGRANATE SANGRIA
Ingredients:
-1 bottle of fruity red wine
-2 c pomegranate juice
-1/2 c brandy
-1/2 c triple sec
-1/4 c simple syrup (equal parts sugar and water; boiled until sugar dissolves and cooled)
-1 large orange, sliced with the rind on
-1 c red grapes, sliced in half
Instructions:
1) mix all ingredients
2) refrigerate at least 4 hours and up to 48 hours before serving; serve over ice
MY DAD'S CO-WORKER'S CHRISTMAS PARTY POTATOES
Ingredients:
-5 lbs potatoes, cut into chunks with the skins on
-1-2 sticks of butter
-2 shallots, chopped
-4 c of mixed cheeses (asiago, parmesan, romano... heavy on the asiago!)
-8 oz sour cream
-1-2 pints heavy cream
-salt and pepper to taste
-one stick of soppressata, cut into small cubes
Instructions:
1) boil the potatoes until fork tender, drain and mash with an electric mixer
2) add the butter, cheese, sour cream, heavy cream and continue mashing until creamy
3) fold in the meat and shallots
4) heat in the oven until bubbly
GREAT AUNT MILLIE'S CHERRY NUT CHRISTMAS CAKE
Ingredients:
-1/2 lb butter
-1 lb confectioner's sugar
-4 eggs
-3 c flour
-2 t baking powder
-1/2 t salt
-1 c milk
-1 t vanilla extract
-1 small jar maraschino cherries, chopped
-1/2 c chopped walnuts
-sugar and cinnamon, mixed together in a bowl in equal parts (for the topping)
Instructions:
1) cream the butter and sugar and add in one egg at a time while beating
2) sift the flour, baking powder, and salt together
3) alternate between adding the dry ingredients and the milk/vanilla to the first mixture while beating
4) stir in the cherries and nuts
5) bake for 60 minutes at 350 degrees in a greased tube pan
6) spread with butter immediately after taking out of the oven and sprinkle with the cinnamon/sugar mixture
TRISTAN'S MOM'S BEST FRIEND'S CORN PUDDING
Ingredients:
-24 oz canned corn, drained
-1 egg
-1/2 c light cream
-1/2 c heavy cream
-2 T brown sugar
-2 T snipped fresh chives
-pinch of nutmeg
-salt and pepper to taste
-1/2 c plus 3 T crumbled ritz crackers
-7 T melted butter
Instructions:
1) preheat oven to 350 degrees
2) beat the egg, heavy cream, light cream, and sugar
3) stir in chives, nutmeg, salt, pepper, corn
4) toss 1/2 c ritz crumbs with 3 T melted butter and stir in the corn mixture
5) pour into a buttered casserole dish
6) toss the remaining cracker crumbs with the remaining melted butter
7) bake uncovered until golden brown and slightly firm to the touch (45-50 mins)
MY MOM'S CHRISTMAS STRUFOLI (pronounced: stroo-feh-la)
Ingredients:
-2 c flour
-1/4 t salt
-3 eggs
-1/2 t vanilla
-1 c honey
-1 T sugar
-1 T multicolored sprinkles
-canola oil (literally a ton)
Instructions:
1) place the oil in a deep frying pan (a couple of inches or so)
2) mix the flour and salt and make a well in the center
3) add one egg at a time (mixing between) and the vanilla
4) knead the dough on a lightly floured surface
5) cut into strips and roll into "pencil sized" rolls
6) cut the rolls into 1/4 inch pieces
7) fry the dough one layer deep for 3-5 minutes per batch until lightly browned, remove from pan, and drain on paper towels (repeat this step until all of the dough is cooked)
8) cook the honey and the sugar over low heat for about 5 minutes, stirring while cooking
9) remove from the heat and add all of the fried dough until well-coated
10) remove the strufoli with a slotted spoon and chill in refrigerator
11) coat with multicolored sprinkles
TRISTAN'S MOM'S DOUBLE FUDGE BALLS
Ingredients:
-1/2 c chocolate chips
-1 1/2 T corn syrup
-1/4 c evaporated milk
-1/2 t vanilla
-1/2 c ground nuts
-1 1/4 c vanilla wafer crumbs
-chocolate sprinkles
Instructions:
1) melt the chocolate chips in the microwave
2) stir in the corn syrup, evaporated milk, and vanilla
3) add in the vanilla wafer crumbs and the buts
4) let this cool in the refrigerator for about 30 minutes
5) shape into 1 inch balls and roll in sprinkles
6) layer with wax paper
MY VERY OWN CHEESECAKE LOLLIPOPS
Ingredients:
-one very good, high quality cheesecake (I like Junior's: http://www.juniorscheesecake.com/)
-white chocolate chips
-chocolate chips
-chopped walnuts
-various sprinkles
-cocoa powder
Instructions:
1) make sure the cheesecake is thawed in the refrigerator
2) tear into the cheesecake, making balls about 3/4 of an inch in diameter
3) put toothpicks into the balls
4) freeze over night on a cookie sheet layered with wax paper
5) melt the chocolates in the microwave
6) remove the balls from the freezer and working quickly, dip in the chocolate, top with sprinkles or nuts or cocoa powder
7) place in mini-cupcake wrappers and refrigerate until ready to serve
MERRY CHRISTMAS!
To the families of the Newtown victims- my heart is with you.
