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For a Daze-Free Holiday Try These
Recipes!
by Deb Vaughn
Appetizers:
SAUSAGE ROLLS
1 lb. Bulk sausage
2 cans biscuits
Open sausage package and make the sausage into walnut-sized balls. Open
biscuits, separate biscuit dough and cut each piece in half. Form
biscuit pieces into ovals, and press the sausage balls into the center.
Allow sausage to poke through dough.
Bake on cookie sheets at 400 degrees until biscuit is lightly browned
and sausage is cooked all the way through.
Cool on rack. Flash freeze and then remove into freezer bag.
Reheat: Place on microwave-safe dish and heat until steamy (about 10
seconds per appetizer.)
SPINACH DIP IN GERMAN RYE BREAD
Bake or freeze store-bought rye bread. (See Deb's recipe below for
home-made rye.)
Thaw a 10 oz package of chopped spinach in a large bowl. (Can sit on
counter and thaw while you complete other tasks!) Add to thawed spinach:
12 oz. sour cream (can use no-fat sour cream), 1 cup mayonnaise, and 1
package dried vegetable soup mix. Mix well until vegetable soup mix is
incorporated into the wet ingredients. Add 1 8 oz can water chestnuts,
minced, and ½ cup minced onion. Stir very well. Chill at least one hour
before serving. For best results prepare the day before.
Take loaf and cut a large circular opening out of the top center of the
loaf. Cut out additional amounts of loaf as desired. Fill with dip. Cut
bread into pieces and pile around the loaf on a platter.
Breads:
DEB'S GERMAN RYE BREAD
3 1/4 c. rye flour
3 Cup bread flour
2 Tbsp active dry yeast
1/2 Cup warm water
1/4 Cup unsweetened cocoa powder
1 Tbsp sugar
2 Tbsp caraway seeds
1 Tbsp salt
2 tsp. Garlic powder
1 Tbsp dried onion
2 Cups additional warm water
2 Tbsp butter
1/2 Cup unsulfured molasses
Combine flours. Reserve ½ of flour mixture and set aside. Combine 1/2
flour mixture with cocoa, sugar, caraway and salt. Mix 2 cups water,
molasses and butter together. Add to cocoa-flour mixture and mix well in
stand mixer. Stir yeast into 1/2 cup water, then add to batter and mix
well. Stir in reserved flour mixture a cup at a time until dough no
longer sticks to the side of the bowl. Turn onto floured board and let
rest for 10 minutes. Dough will be sticky.
Knead until smooth and elastic, adding flour as needed. Put into a
greased bowl. Cover and let rise until doubled. Punch down and turn onto
floured surface.
Divide in half, shape into 2 balls. Place each ball in the center of a
well-greased 8" round cake pan. Cut 3 slashes on top with a sharp knife.
Let rise until doubled.
Bake at 375 for 25-30 minutes. Cool on wire rack. Wrap well and freeze.
CRANBERRY ORANGE BREAD ~ Bread Machine compatible
Note: If baking in bread machine, put ingredients in bread machine in
reverse order. Cook on 'medium crust' setting. Can also be kneaded in
bread machine, formed into a loaf and baked per directions below. Great
for breakfast or as an appetizer!
1 Tbsp yeast
3.25 Cups bread flour
1 tsp salt
1 Tbsp nonfat dry milk
2 Tbsp butter
1 Cup dried cranberries
1 Cup room temp. orange juice
Dissolve yeast into orange juice. Add remaining ingredients. Knead well.
Allow to rise. Bake in 400 degree oven approx. 30 minutes.
Maple Buttermilk Bread Bread Machine Compatible
Note: powdered buttermilk is a MUST for this recipe. It is found in most
groceries in the 'baking supplies' aisle. For baking in bread machine,
put ingredients in bread machine in reverse order. Cook on "medium"
crust setting. Can also be kneaded in bread machine, then formed into a
loaf, allowed to rise, and baked in 375 degree oven.
1.5 tsp yeast
3 Cup bread flour
4 Tbsp powdered buttermilk
1 tsp salt
1 Tbsp butter
4 Tbsp REAL maple syrup
1 Cup warm water
Desserts:
FRUIT IN PASTRY
2 cups frozen fruit in syrup, thawed (we prefer raspberries or
blackberries, but blueberries or strawberries also work!)
2 packages Pepperidge Farms pastry shell cups, baked according to
package directions.
Cool Whip
This is an ALL-FREEZER INGREDIENTS recipe!!! Shells can be baked the day
before and stored in an air-tight container once they are cool.
Take cooled, baked pastry shells. Fill with fruit and top with whipped
cream just before serving. If desired, accent with freshly grated
nutmeg.
Serves: 12
PEANUT BUTTER BARS
1 block package of graham crackers, crushed (about 2 cups of crumbs)
2 1/2 Cups confectioners sugar
1 Cup melted butter
1 Cup peanut butter
12 oz chocolate chips (2 Cups)
Grease a 9x13 pan. Mix graham cracker crumbs, confectioners sugar,
melted butter and peanut butter together. Scrape into pan and spread out
with the back of a spoon. Melt chocolate chips and spread over top. Set
in a cool place to let chocolate harden.
Cut into bars, freeze with waxed paper in between layers.
SUGAR COOKIES
1 Cup butter softened
1 1/2 Cups confectioner's sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp soda
1 tsp cream of tartar
Mix together. Divide into 2 or 3 sections. If desired, add food coloring
to dough sections. Wrap in plastic wrap, place in freezer bag and
freeze.
Heat oven to 375. Roll approx. 3/16 thick on floured board. Cut into
shapes and sprinkle with sugar or jimmies. Place on lightly greased
baking sheet.
Bake 7-8 minutes or until light brown on edge. Cool and store in
air-tight container. Can be frozen after baking if desired.
NOTE: If not freezing dough, allow to chill and become firm in
refrigerator for 3 hours. Bake as directed above.
CHOCOLATE DUMP CAKE
NOTE: This is a no-fail recipe, one that can quickly be thrown together
while dinner is in the oven. Delicious warm or cooled, with or without
frosting.
Dump into mixing bowl and blend well when all are added:
2 eggs
1/2 Cup cocoa powder
1/2 Cup butter
1 1/2 Cups flour
1/2 Cup sour milk
1 tsp vanilla
1 tsp soda
1 Cup sugar
1/2 Cup hot water
Pour into greased and lightly floured 8" cake pan. Bake at 350 for 30
minutes.
Options: Add 1 cup chocolate chips to batter just before serving.
STRAWBERRY FLUFF
Make and freeze ahead!!!
12 oz. package, low fat Pecan Sandies, crumbled
3 egg whites
1/2 Cup sugar
2 10 oz packages, frozen strawberries in syrup, thawed
8 oz Cool Whip Lite
Grease a 9X13 pan. Layer ½ package of cookie crumbs in pan. Beat egg
whites until stiff but not dry (about 10 minutes.) Add sugar and
strawberries and beat for 2 minutes. Fold in Cool Whip. Spread mixture
on top of cookie crumbs. Top with other ½ of crumbs. Press down lightly
on crumbs. Cover pan and freeze. Remove pan just before serving.
Can be frozen up to 2 weeks ahead!
Breakfast:
BREAKFAST BURRITOS
No one said I was a purist. These are great to make in large batches and
freeze for a quick meal on the go. To be honest, this recipe just kinda
"happens" and will vary greatly according to what we have on hand. A
great way to use up leftover turkey!
12 flour tortillas
6 eggs, beaten
1 small onion, finely chopped
1/2 bell pepper, seeded, cored and finely chopped
6 potatoes, peeled, and chopped into 1/4 inch cubes (HINT: use a food
processor!) optional: browned sausage, bacon, cooked chicken or turkey,
shredded cheese, chopped ham
Method:
Fry eggs until done in a small amount of butter. Remove from pan into a
large bowl. Fry the onion and green pepper and add to bowl. Fry potatoes
in butter until they are soft but not mushy and nicely browned. Add
everything else to the bowl (meat or cheese) and mix.
Warm tortillas in microwave (about 20 seconds) until they are very
flexible and warm. Put about 1/2 cup of egg mixture on each tortilla.
Fold up ends and roll burro style. Freeze on a lightly greased cookie
sheet. When frozen, remove from sheet, wrap well and place in a zip-shut
bag.
To Serve: Microwave about 2 minutes on HIGH (100% power) on a
microwave-safe dish. DO NOT overcook or they will be dry and inedible,
except to Fido.
MONKEY BREAD
A combination of ingredients from your freezer and your pantry make this
an easy treat. Enjoyed every Christmas morning at our house!
The night before:
In a greased bundt pan place
1 package (25 oz) Rich's roll dough pieces, frozen
Mixture of 1 package (4 serving size) instant butterscotch pudding, 1
tsp cinnamon, ½ tsp nutmeg, ½ cup brown sugar sprinkled over top of
dough pieces
4 Tbsp (1/4 cup) butter, sliced into small pieces and left on top.
Cover with tea towel and leave on counter overnight (minimum 6 hours).
Dough will thaw and rise. Bake 30 minutes in a 350 oven.
Side Dishes:
SQUASH AND APPLES
2 medium butternut squash
2 lbs tart green apples (Granny Smiths work well)
3/4 Cup dried currants or raisins
3/4 Cup REAL maple syrup
1/3 Cup butter cut into pieces
1 1/2 Tbsp lemon juice
nutmeg, salt and pepper to taste
Peel, quarter lengthwise, seed and cut cross-wise the squash into ¼"
thick pieces (about 6 cups). Cook squash in a large pot of boiling water
until almost tender, about 3 minutes. Drain well.
Pell, quarter, and cut crosswise apples into 1/4" thick slices (about 6
cups).
Combine squash, apples and dried fruit in a 13x9x2 glass pan. Season
generously with spices.
Combine maple syrup, butter and lemon juice in large Pyrex measuring
cup. Microwave at 10% power until butter melts. Stir and pour over pan.
Toss to coat evenly.
Bake in 350 oven until squash and apples are very tender, stirring
occasionally, about 1 hour. Cool 5 minutes before serving.
Can be made one day ahead, cooled and kept in fridge. Re-warm in 350
degree oven for 30 minutes. Can be frozen after baking half-way. Reheat
frozen for one hour in 350 oven.
MAKE-AHEAD MASHED POTATOES
This is the easiest way I know to make mashed potatoes ahead!
12 large potatoes, peeled and boiled until soft
8 oz package cream cheese, softened
8 oz sour cream
2 tsp powdered garlic
1/4 cup melted butter
Combine all ingredients except butter by whipping or mashing until
fluffy. Add a small amount of milk if necessary. Spread into 13x9 pan
and refrigerate or freeze until needed. When ready to bake, drizzle
melted butter over top. Bake up to 1 hour. Can also be topped with
grated cheese.
CHRISTMAS APPLES
6 large crisp apples
½ cup cinnamon candies
½ cup sugar
2 cups water
Mix cinnamon candies, sugar and water together in a saucepan. Boil until
candies dissolve. Pare apples and cut into quarters. Add to saucepan and
cook over simmering heat until soft. Scrape into serving dish. Let cool
and cover. Allow to sit overnight so that flavors meld. A beautiful
Christmas red!
MAMA STRAMBERG'S CRANBERRY RELISH
Susan Stamberg of NPR gives this recipe every year on the air. You might
think, "EEWWW! Horseradish and cranberries?" But it really tastes great
and compliments turkey or ham!
2 cups cranberries
1 small onion
1/2 cup sugar
3/4cups sour cream
2 tbsp pureed horseradish
Grind the cranberries and onion together. Add remaining ingredients and
mix well. Put in plastic containers and freeze. An hour before serving,
move the container from the freezer and set in fridge to begin thawing.
Scrape into serving bowl. The relish will be thick, creamy, chunky and
shocking pink!
About the author
Deb Vaughn is a wife and mother of two daughters (and three cats.) In
addition to volunteering at school and church, she attends a weekly
Bible study, and serves in a community AIDS ministry. A trained musician
and music therapist, she plays flute and piano, and sings on her
church's praise team. She maintains a web site for her family and her
younger child's school . Her web pages on once-a-month cooking reflect
her offbeat sense of humor, yet a very practical approach to cooking for
her family. Deb learned to cook at her Mom's elbow, and as one of 7
children, had many opportunities to 'practice' her kitchen skills. She
and her husband Ken have been married over 15 years. When she remembers
to sit and put her feet up, (that is, when the clutter and toys are
cleaned off the couch!) she enjoys cross-stitching and quilting.
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