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Celtic Radio Community > From Your Kitchen to My Plate > Traditional Christmas Recipes


Posted by: gaberlunzie 20-Nov-2005, 06:45 PM
I have done a search if this topic is existing already and couldn't find one. In case there is one though, please feel free to move it, Shadows.

I'd like to introduce you to some German specialities:

LEBKUCHEN

The sweet, spiced dough has a centuries-long history in German-speaking Europe. German Lebkuchen is different from the gingerbread known in the English-speaking world. First of all, it may or may not contain ginger. It also has a somewhat different consistency, both because it is chewier and contains nuts and fruits. And the German confection has a lemon glaze or icing on the top and is sometimes dipped in chocolate.

Ingredients:

3 cups flour
1 1/4 tsp. nutmeg
1 1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. cloves
1/2 tsp. allspice
1 egg
3/4 cup packed brown sugar
1/2 cup honey
1 cup dark molasses
1/2 cup slivered almonds
1/2 cup mixed chopped candied fruits & peels


Lemon glaze:
1 slightly beaten egg white
1 1/2 cups powdered sugar
1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
dash salt

Preparation:

Stir together dry ingredients. In a separate bowl, beat the egg. Add the brown sugar and beat until fluffy. Stir in honey and molasses and beat until well mixed. Add dry ingredients to the mixture, stirring well until combined. Stir in nuts and fruits. Chill overnight.

Roll chilled dough on a floured surface into a 14-inch square. Cut into 3 1/2 x 2-inch rectangles or use cookie cutters to form the desired shapes. Place 2 inches apart on greased cookie sheet and bake at 375°F for 12 to 14 minutes. Let cool 1 minute before moving to wire rack.

While Lebkuchen is baking, make the lemon glaze. Combine all ingredients and mix well. Brush onto the cookies while they are still warm.

When cooled, store in a tin box.




Posted by: gaberlunzie 20-Nov-2005, 06:48 PM
ZIMTSTERNE

Cinnamon stars are classic German Christmas cookies. They are rolled and cut into star shapes and are traditionally topped with white sugared icing. Unusual about these cookies is that they don't use flour. That makes them a good holiday alternative for anybody with wheat allergies.

Ingredients:

3 egg whites
pinch of salt
1 cup + 2 Tbsp. sugar
2 1/2 cups almonds, ground (with skin)
2 tsp. cinnamon
1/2 Tbsp. lemon juice
2 cups powdered sugar, for rolling


Preparation:

Beat egg whites together with salt until stiff. Slowly add sugar and beat until stiff but not dry. Set aside about 1/2 cup of the sugar and eggwhite mixture. Add to the remaining mixture the ground almonds, cinnamon, and lemon juice. Form into a ball and allow to chill for 1 hour.

Remove 2 cups of dough from the refrigerator. Spread a 1/4-inch layer of powdered sugar over the work surface and roll the ball in the sugar until covered. Roll into a flat disk about 1/4-inch thick. The dough will have a sticky consistency; continue to add powdered sugar as needed to make the mass workable. Use a star-shaped cookie cutter, or other forms if desired, and place cut shapes on a baking sheet covered with baking paper. With a pastry brush, brush a small amount of the reserved egg white mixture onto the top of each cookie. Bake at 300° F for 25 minutes.

Store in a tin box.




Posted by: gaberlunzie 20-Nov-2005, 06:50 PM

VANILLEKIPFERL...vanilla crescents

These crescent-shaped cookies are a traditional German holiday specialty.




Ingredients:

1 1/2 cups flour
2/3 cup butter
1/2 cup powdered sugar plus 1/3 cup for dusting
3 Tbsp. vanilla sugar**
1/2 cup ground hazelnuts, walnuts, or almonds
1 egg

Preparation:

Sift the flour into a large bowl.Cut the cold butter into the flour. Add the 1/2 cup of powdered sugar, ground nuts, and egg. Dampen hands with ocold water and knead mixture into a dough. Chill for 1/2 hour I chill it in the fridge over night for bettr results in baking the crescents).

Roll chunks of the chilled dough between your palms to form 1/2-inch thick ropes. Cut and form crescents and place on baking sheet. Bake at 325° F for 10 to 15 minutes or until the tops are lightly golden brown. Roll the crescents in powdered sugar while still hot.

Mix the 1/3 cup of powdered sugar together with the vanilla sugar. Roll the crescents in this mixture while they are still hot.

When they have cooled, store in a tin box.

** If vanilla sugar is unavailable where you live, you can make your own by placing a vanilla bean and 1 lb. of granulated sugar in an airtight container for 1 week.

Posted by: gaberlunzie 20-Nov-2005, 07:08 PM
DRESDNER STOLLEN

Stollen has been sold at the Dresden Christmas market since the 15th century. Each year the city puts on a Stollen Festival to celebrate the food that takes its name from the Saxon city. In imitation of the gigantic Stollen baked in the city in 1730 on the occasion of Augustus the Strong's grand festival of baroque proportions, each year the bakers of Dresden produce a 3000 to 4000 kg stollen. It is cut into half-pound sections and served to the festival visitors. The following recipe won't supply an entire city but the two 12-inch loaves it produces will feed a good-sized family.


Ingredients:

1/2 cup raisins
1/2 cup currants
1 cup candied lemon & orange peel
1 1/2 oz. candied angelica
1/3 cup glacé cherries
1/2 cup rum
1/4 cup warm water
3 packets active dry yeast
2/3 cup sugar
5 1/4 cups flour
3/4 cup milk
1/2 tsp. salt
1/4 tsp. almond extract
1/2 tsp. finely grated lemon rind
2 eggs
3/4 cup (1 1/2 sticks) softened butter, cut small
1/2 cup (1 stick) butter, melted
3/4 cup slivered almonds, blanched
2 Tbsp. powdered sugar


Preparation:

Place the candied and dried fruits in a bowl. Pour the rum over the fruit, mix well, and let soak for 1 1/2 hours.

In a small bowl, combine the warm water, yeast, and 1/2 tsp. of the sugar. Stir and allow to stand for about 5 minutes or until frothy.

Drain the fruit, setting the rum aside, and dry it on a paper towel. Sprinkle with 2 Tbsp. flour and allow the flour to become absorbed. Set aside.

Heat the milk, 1/2 cup of the sugar, and salt in a saucepan, stirring constantly until the sugar has dissolved. Add the rum, almond extract, and lemon rind. Remove from heat and allow to cool slightly before adding yeast mixture.

In a large mixing bowl, combine the 4 1/2 cups of the flour with the milk/yeast mixture. Beat the eggs until frothy and add to the dough. Mix in the softenend butter. Form the dough into a ball and turn out onto a board sprinkled with the remaining flour. Knead the dough for about 15 minutes or until all the flour is incorporated and the dough is smooth and elastic. Gradually add the fruit and almonds, kneading just enough longer to incorporate them. Place the dough in a buttered mixing bowl. Cover with a towel and let stand in a warm place for 2 hours or until doubled.

Punch the dough down and divide in half. Let stand 10 min. Roll the halves into 12 x 8-inch slabs approximately 1/2 inch thick. Brush each with 1 1/2 Tbsp. melted butter and sprinkle with 1 1/2 Tbsp. of the remaining sugar. Fold each strip by bringing the edge of one long side to the center of the strip and pressing down the edge. Repeat on the other side, overlapping the folded edges by about 1 inch.

Place the loaves on a buttered baking tray and brush the tops with the rest of the melted butter. Let rise in a warm place about 1 hour or until doubled in volume.

Bake the loaves on the baking tray at 375°F for 45 minutes or until they are golden brown and crusty. Let cool on a wire rack. Sprinkle with powdered sugar and cut into 1/2-inch slices before serving.

**The Stollen is getting even better if you give him a rest for a couple of days, wrapped in aluminium foil. It's getting crispier then.




Posted by: gaberlunzie 20-Nov-2005, 07:14 PM
GLUEHWEIN - Hot mulled wine

Literally, "glow wine", this hot, mulled wine is a favorite beverage at the Christmas markets. It is often served in commemorative mugs that you can optionally purchase as a souvenir of your visit to the market. Europeans have been drinking mulled wine since the 5th century.

The beverage consists of red wine and spices heated to just below boiling point before drinking. The Swedish variety, called Glögg, also includes raisins and almonds. At the markets, vendors will offer optional additions to the mulled wine, such as a shot of rum, amaretto, or elderberry cordial.

Gluehwein is a perfect drink for those dark, cold December days. It warms the body and the spirit and sets the perfect holiday mood.

Ingredients:

1 bottle red wine
1 small lemon
16 cloves
1 cinnamon stick
4 to 6 Tbsp. sugar
nutmeg (optional)

Preparation:

Pour the wine into a saucepan. Peel the rind from the lemon in one continuous strip. Add the lemon rind, cloves, cinnamon, and sugar to the pan. Heat over low heat until hot but not boiling. Strain and pour into tea cups. Top each glass with a pinch of nutmeg for an extra spicy punch. Serves 6.

Posted by: Dreamer1 21-Nov-2005, 09:56 PM
Thank you, Thank you, Thank you Gaberlunzie!! laugh.gif Can't wait to show all of these to hubby - wonder which one he'll want first?? They all look so wonderful!

Good to see you again!
Dreamer1

Posted by: gaberlunzie 22-Nov-2005, 11:58 AM
You're welcome, dreamer! I'm starting tonight with doing the doughs and will bake my cookies tomorrow. Quite the job as there are always friends and of course family who are waiting to get a filled box to take home but it's fun though. wink.gif

Oh, and one wee hint, dreamer...don't start on the "Gluehwein" BEFORE you did the cookies... tongue.gif smile.gif

Posted by: Shadows 24-Nov-2005, 07:13 AM
Look here:

http://www.celticradio.net/php/forums/index.php?showtopic=2098

at the Stuffed French Loaf recipe... it has been traditional for years in my house!

Posted by: stoirmeil 26-Nov-2005, 06:12 PM
Oooohhhh, gaberlunzie! Gluehwein! That really brings me back to the year I spent in Bonn! biggrin.gif I had such a wonderful Christmas season there, because my birthday happens to be St. Nicholas Day, and we had a real Nicholas on a white horse come to the circle I lived in for all the kids. And Bonn Centrum had a beautiful Weihnachtsmarkt, and I had my share of goodies there.

How do you make Pfeffernuesse? I know the recipe uses Hirschhornsalz, which I don't know if you can even find here, but I love those cookies!!

Posted by: gaberlunzie 26-Nov-2005, 07:52 PM
Hi stormeil; great you have so good memories of your Christmas time in Bonn...Bonn still has a very nice Christmas Market (I'm living about one hour from Bonn)...
Well, the original recipe for "Pfeffernuesse" needs Hirschhornsalz (hartshorn crystals) but I have another one without this ingredient and they still taste great and quite "original" this way.

I'll post both for you:

HARTSHORN PFEFFERNUESSE (peppernuts)

Ingredients:

1 pound sugar
1 pound flour
1/4 pound citron
1/4 pound almonds
4 eggs
1 teaspoon each cinnamon, cloves and nutmeg [ground]
1 lemon, grated rind of
1/2 teaspoon hartshorn crystals [avail. at drugstores]

Method:

Beat together the eggs and sugar until light. Sift together the dry ingredients and add the hartshorn crystals which have been crushed well. Let dough stand overnight. Next day, form balls the size of a large walnut.

Make a thin mixture of powdered sugar and milk and brush it on the cookies . Flatten them slightly, bake at 300 F until brown, possibly 20 minutes.




PFEFFERNUESSE (German Peppernuts)


Ingredients:

3-1/2 cups flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. mace
4 eggs
2 cups sugar
1 lemon, grated peel of
1/2 cup finely chopped candied citron
1/2 cup ground unblanched almonds
3 tbsp. Brandy

METHOD:

Stir together flour, cinnamon, basking powder, nutmeg, allspice, cloves, salt, pepper and mace; set aside. In a large bowl beat eggs at medium speed of mixer until fluffy. Gradually beat in sugar. Continue beating 15 minutes longer or until thick and fluffy.

Add flour mixture in thirds, adding lemon peel, citron, and almonds to last third and blending thoroughly after each addition. Turn half the dough out onto lightly floured surface. Roll out 1/2 inch thick. Cut with 1-inch round cutter (inside of doughnut cutter works well) and place 1 inch apart on greased cookie sheets. Reroll scraps. Let stand uncovered at room temperature overnight.

When ready to bake, turn cookies over so moist side is up; put drop of brandy in center of each. Bake in preheated 300°F oven 20 minutes or until cookies "pop" and are baked through. (Break one in half; if not sticky, it's done.) Remove to racks to cool.


Useful remarks:


Cookies improve with age. Store in tightly covered container. Add a piece of apple to container a few days before serving to soften them.
A drop of brandy on the top before baking causes them to "pop," giving them a characteristic topknot.






Posted by: stoirmeil 26-Nov-2005, 08:21 PM
Thanks SO MUCH!! I thought they would be much harder to make than that. It just occurred to me -- this is New York, and there is a part of the city over on the east side that was a German enclave once, and still has the restaurants and shops. I can probably get the hartshorn crystals here if I really try. I will let you know how they turn out! biggrin.gif

MMMMMMMMM!!!! I can't wait. You can buy packaged pfeffernuesse here, but it's not the same.

Posted by: MDF3530 27-Nov-2005, 04:34 PM
Here's one I found in an old copy of Betty Crocker's Good & Easy Cook Book. I'm going to make it for the first time this year...

EGG NOG PIE

Ingredients:

Baked 9" pie shell
1 envelope unflavored gelatin
3 tbsp. cold water
2 cups egg nog
1 cup whipped cream
1/4 cup sugar
1/4 tsp. salt
2 tsp. vanilla flavoring (extract)
1/2 tsp. almond extract

Directions:

Soften gelatin in cold water. Warm egg nog over direct low heat; stir in gelatin and continue heating until dissolved. Chill until partially set. Then beat until smooth. Into whipped cream, beat sugar, salt & flavorings; fold into egg nog mix. Pour into baked pie shell. Chill 2-4 hours

Posted by: stoirmeil 05-Dec-2005, 05:35 PM
Looks real good, Mike. But you know -- I can't figure out where I'd put the extra rum -- in the eggnog itself, or in the whipped cream. wink.gif

Posted by: Shadows 05-Dec-2005, 07:38 PM
How about in the cook!?!!

Posted by: Shadows 09-Dec-2005, 08:52 AM
Recipe Name: GRAND MARNIER BROWNIES
Category: CAKES , COOKIES
Serves: 16

4 (1 ounce) squares
unsweetened chocolate
1/2 cup butter
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
4 tables brandy-based
orange liqueur (Grand Marnier ®)
1 teaspo vanilla extract
1 teaspo orange zest
1/8 Tsp. red pepper, powder
3/4 cup all-purpose flour
1/8 teaspo salt
1/2 cup semisweet chocolate
chips

Brownies for adults and those who think they are.

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking pan.
2. Over low heat, melt chocolate and butter in a medium saucepan. Stir until smooth. Remove from heat and cool slightly.
3. In a large bowl, beat sugars and eggs until light and fluffy (about 2 minutes with electric mixer). Add melted chocolate, 3 tablespoons of the Grand Marnier, vanilla and the orange peel, mixing until well blended. Mix in the flour, salt, red pepper and chocolate chips (on low speed if using an electric mixer).
4. Pour batter into prepared pan. Smooth the top. Bake for 30-35 until sides look done and top feels firm. Inserting a toothpick 2 inches from center should come out clean; however, center will jiggle and look undercooked.
5. Remove from oven and brush top with the remaining 1 tablespoon Grand Marnier. Cover pan with foil or wax paper and cool completely. Cut into 2 inch squares. Store covered at room temperature or they may be frozen. Defrost covered at room temperature.

_________________
Beasts feed, man eats, only a man of intellect eats well.

Posted by: stoirmeil 15-Dec-2005, 01:30 PM
Absolutely splendid, Shadows! One of my favorite flavor combinations, orange and chocolate -- and the addition of the red pepper is inspired! It really does suggest a recipe for Yule, at the juncture of the year where fire meets earth. biggrin.gif

I do an "adult" cookie that this reminds me of: to an ordinary oatmeal cookie recipe (all my cookie variations are oatmeal cookies) minus the sweet spices like cinnamon, etc., add 1/4 cup unsweetened cocoa powder and 2 Tbsp finely ground coffee (adjust the flour amount to make room for the cocoa powder as a dry ingredient), and a drift of ground coriander. Add in some coarsely chopped hazelnuts. If you put a "thumbprint" in it before baking to make a little depression, you can fill that with a dollop of fresh whipped cream before serving. It's like the dessert and the coffee together!

Posted by: MDF3530 19-Dec-2007, 04:22 PM
I'm making two pies this year: the above egg nog pie (it's been a hit the past two years) and a banana cream pie.

Directions for banana cream pie:

Get in car. Drive to grocery store. Get a cart or basket. Go to baking aisle. Pick up two packages of Jell-O instant banana cream pudding and a graham cracker pie crust. Put items in cart or basket. Pay cashier. Get back in car. Drive home. Prepare as instructed on box.

Posted by: Rindy 19-Dec-2007, 06:11 PM
lol..Mike..I bet that will be yummy. Don't forget the nanners or do you use those in it? Some people don't

I am going to try making a cheese cake with a rum sauce... now where is that rum?? lol

All of these look so good..thanks for posting these.

Slainte

Posted by: MDF3530 23-Dec-2007, 03:36 PM
QUOTE (Rindy @ 19-Dec-2007, 06:11 PM)
lol..Mike..I bet that will be yummy. Don't forget the nanners or do you use those in it? Some people don't

No, no fresh bananas. I don't often have them on hand.

I used a bit of a different recipe this time because I wanted the pie to have more body. I bought some Dream Whip and followed the directions on the box.

Also, when it comes to cream pies, I prefer a graham cracker crust instead of a traditional pie crust.

Posted by: Rindy 25-Dec-2007, 09:14 PM
QUOTE (MDF3530 @ 23-Dec-2007, 03:36 PM)
No, no fresh bananas. I don't often have them on hand.

I used a bit of a different recipe this time because I wanted the pie to have more body. I bought some Dream Whip and followed the directions on the box.

Also, when it comes to cream pies, I prefer a graham cracker crust instead of a traditional pie crust.

Thats sounds really good Mike. I agree with you when it comes to cream pies and the crust...no matter how tender..I like graham crackers or cookie crust.

Slainte

Posted by: MDF3530 26-Dec-2007, 06:57 PM
QUOTE (Rindy @ 25-Dec-2007, 09:14 PM)
QUOTE (MDF3530 @ 23-Dec-2007, 03:36 PM)
No, no fresh bananas. I don't often have them on hand.

I used a bit of a different recipe this time because I wanted the pie to have more body. I bought some Dream Whip and followed the directions on the box.

Also, when it comes to cream pies, I prefer a graham cracker crust instead of a traditional pie crust.

Thats sounds really good Mike. I agree with you when it comes to cream pies and the crust...no matter how tender..I like graham crackers or cookie crust.

Slainte

I just think it tastes better.

Posted by: stoirmeil 26-Dec-2007, 07:24 PM
QUOTE (MDF3530 @ 26-Dec-2007, 07:57 PM)
QUOTE (Rindy @ 25-Dec-2007, 09:14 PM)
QUOTE (MDF3530 @ 23-Dec-2007, 03:36 PM)
No, no fresh bananas. I don't often have them on hand.

I used a bit of a different recipe this time because I wanted the pie to have more body. I bought some Dream Whip and followed the directions on the box.

Also, when it comes to cream pies, I prefer a graham cracker crust instead of a traditional pie crust.

Thats sounds really good Mike. I agree with you when it comes to cream pies and the crust...no matter how tender..I like graham crackers or cookie crust.

Slainte

I just think it tastes better.

Yes, it does! My dad always made his banana pies that way. Here's an idea -- crush up a few ginger snaps, if you like ginger, or coconut cookies (like a very dry macaroon), or fine-crushed walnuts and scatter them around over the graham crust before you pour in the pudding. Adds a subtle flavor boost, and you still have that nice crumb crust.

Posted by: Shadows 12-Nov-2008, 04:10 PM
Bumping to the top.

Posted by: Leelee 15-Nov-2008, 02:34 PM
Christmas Morning Wife Saver


This is a dish that my Sister-in-Law & I prepare on Christmas Eve. It is ready for the Oven on Christmas Morning, when all of the Family rushes in. It serves 8, so we double the recipe and make two pans.

16 Slices White Bread with Crusts removed
16 Slices of Canadian Back Bacon or Ham
16 Slices of Sharp Cheddar Cheese
6 Eggs
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 to 1 tsp. Dry Mustard
1/4 Cup Minced Onion
1/4 Green Pepper, finely chopped
1 to 2 tsp. Worcestershire Sauce
3 Cups Whole Milk
Dash of Tobasco Sauce
1/4 lb. Butter
Special K or crushed Corn Flakes

In a 9” x 13” buttered, glass baking dish, put eight (8) pieces of bread. Add pieces to cover dish entirely. Cover bread with slices of back bacon, sliced thin. Lay slices of cheddar cheese on top of the bacon and then cover with slices of bread to make it like a sandwich. In a bowl beat eggs, salt and pepper. To the egg mixure add dry mustard, onion, green pepper, worcestershire sauce, milk and tobasco sauce. Pour over the sandwiches. Cover and let stand in the fridge overnight.

In the morning, melt ¼ lb butter, pour over the top of pan ingredients. Cover with Special K or crushed Corn Flakes. Bake, uncovered, 1 hour at 350 degrees. Let sit for 10 minutes before serving. Serve with fresh, cut up fruit and hot cinnamon rolls (on the side, of course).

Posted by: Leelee 16-Nov-2008, 10:36 PM
Tia Maria Cake


1 Large Angel Food Cake
1/2 Cup Tia Maria Liqueur
2 Tbsp Whipping Cream
2 Cups Whipping Cream
2 Tbsp Tia Maria Liqueur
2 Tbsp Icing Sugar
6 Almond Roca Chocolate Bars

Cut cake into two layers. Place each on a plate. Combine 1/2 cup Tia Maria and 2 Tbsp cream. Prick cake all over with skewer, both layers. Drizzle Tia Maria mixture over all parts of each layer, bottom and top. Cover with saran wrap and chill several hours. Two hours before serving, whip two cups of cream and fold in 2 Tbsp of Tia Maria and the icing sugar. Ice cake, including layers. Crush Almond Roca and toss over top and side of cake. Chill until serving time.

10 - 12 Servings

Posted by: Leelee 16-Nov-2008, 10:44 PM
English Trifle


1 Sponge Cake, stale
20 oz Pkg. Frozen Raspberries or Strawberries
1/2 Cup medium Sherry
1 Cup Whipped Cream
Toasted Almonds
Maraschino Cherries
Sherry Custard

Cut sponge cake into slices and arange in a layer in the bottom of a large glass serving bowl. Spoon a layer of semi-thawed fruit over cake. Spoon a layer of sherry custard over fruit and repeat layers finishing with a layer of custard. Pour 1/4 cup sherry over all and refrigerate for 2 hours. Pour remaining sherry over all inserting a silver knife to the bottom in several places so the sherry will soak through. Allow to mellow in the fridge for at least 24 hours. Just before serving, whip cream and spread over the top. Decorate with almonds and cherries.

Sherry Custard


4 Egg Yolks
1/2 Cup Granulated Sugar
Pinch of Salt
1 Tbsp Flour
1/2 to 1 Cup Medium Sherry
4 Egg Whites, beaten stiff

In top part of double boiler, combine egg yolks, sugar, salt, flour and sherry. Cook over hot water and stir constantly until mixture thickens, about 7 minutes. Remove from heat immediately and fold in stiffly beaten egg whites. This is now ready to be added to the English Trifle.

Posted by: Leelee 27-Nov-2008, 08:29 AM
Kutia (Wheat Delicacy)


A Traditional Dish for Ukrainian Christmas Eve from Baba's Cookbook


2 Cups Wheat
1/2 Cup Sugar
1/2 Cup Honey
1/2 Chopped Nuts
1/2 Cup Poppyseed

Pick out foreign grains from wheat. Rinse well and put wheat in a pan and dry in the oven for 1 hour at 225 degrees. Stir occasionally. Sprinkle with hot water, put in a sturdy sack or bag and pound it with a rolling pin to loosen the outer layer of bran.

Wash the wheat thoroughly by allowing the bran to rise to the top and remove it. Keep rinsing untilthe wheat is free from bran. Soak wheat overnight in 7 cups of water. Cook the wheat in the same water in which it was soaked. Stir frequently and add more water. Cook about 6 to 7 hours. About the last 2 hours, it will thicken so stir often and cook on very low heat.

Wash poppyseed, pouring boiling water over it, rinsing off until it looks clean. Put it on the stove on simmer for about 10 minute and keep the lid on. Grind the poppyseed in the blender or use the finest blade on the food chopper; also nice to leave it whole.

Mix together cooked wheat, poppyseed, nuts, sugar and honey. Serve chilled or warm from the pot.

Posted by: Leelee 30-Nov-2008, 10:51 AM
3 Layer Poppyseed Cake


Mom always gave us a choice of Birthday Cake to choose for our Celebration. This one was one of my favourites. It's also delicious with Chocolate-Mocha Icing. smile.gif

3/4 Cup Poppyseed
3/4 Cup Butter
3/4 Cup Milk
1 1/2 Cups Sugar
2 tsp. Vanilla
4 Egg Whites
3 tsp. Baking Powder
2 Cups Flour

Soak poppyseed in milk for 5 - 6 hours or overnight. Cream butter & sugar then add vanilla, poppyseed and the milk in which the poppyseed was soaking in. Add flour which has been sifted with baking powder. Mix well. Last, beat egg whites and mix slightly into the batter. Pour in three layer pans, which have been greased and lined with paper. Bake in preheated 350 degree F oven for 25 minutes.

Filling:

1 Cup Sugar
Pinch of Salt
2 Tbsp. Cornstarch
1 tsp. Vanilla
4 Egg Yolks
1 Cup Chopped Walnuts
2 Cups Milk, scalded

Mix sugar, cornstarch and salt. Add beaten egg yolks, then add scalded milk. Boil this until mixture begins to bubble. Remove from stove, add nuts and cool. Spread between layers of cake. Frost with Marshmellow Frosting.

Marshmallow Frosting:

2 Cups Sugar
2/3 Cup Water
1/4 tsp. Cream of Tartar
2 Eggs (Whites only)
1 Cup Marshmallows (cut into small pieces)
1 tsp Vanilla

Combine sugar, water and cream of tartar; stir over low heat until sugar is dissolved. Bring to a boil and cook without stirring until syrup spins in a thread. Remove from heat.

Beat 2 egg whites beaten into soft peaks. As soon as the syrup stops bubbling, pour it slowly in a thin stream into the beaten egg whites. Beat with an electric mixer while adding the syrup. Add 1 cup marshmallows cut small and continue beating until the frosting is of spreading consistency. Then fold in 1 tsp vanilla. This is enough frosting to cover this cake.

Posted by: Shadows 17-Dec-2008, 05:10 PM
The holidays are here and this topic is dead! Christmas or what ever you celebrate at this time of year...

What do you cook?????

Posted by: Rindy 22-Dec-2008, 04:03 PM
Date Fingers

1 Cup Butter
1 Cup Sugar
1 1/2 Cup Chopped Dates
1 Egg- beaten
7oz Coconut shredded
2 Cups Rice Krispies cereal
1 Teaspon Vanilla
! 1/2 Cups Chopped nuts.

Cook butter sugar and dates on stove top for about a minute til butter is melted. Add 1 beaten egg. Cook a few minutes longer. Add 1 teaspoon

vanilla. Add Rice Krispies and nuts.
Roll in shredded coconut until about the size of your finger.

Slainte

Posted by: MDF3530 23-Dec-2008, 05:42 PM
I'm reposting this in case some of you would like to try this!

EGG NOG PIE

Ingredients:

Baked 9" pie shell
1 envelope unflavored gelatin
3 tbsp. cold water
2 cups egg nog
1 cup whipped cream
1/4 cup sugar
1/4 tsp. salt
2 tsp. vanilla flavoring (extract)
1/2 tsp. almond extract

Directions:

Soften gelatin in cold water. Warm egg nog over direct low heat; stir in gelatin and continue heating until dissolved. Chill until partially set. Then beat until smooth. Into whipped cream, beat sugar, salt & flavorings; fold into egg nog mix. Pour into baked pie shell. Chill 2-4 hours.

Posted by: MDF3530 18-Nov-2009, 06:03 PM
Repost again!

EGG NOG PIE

Ingredients:

Baked 9" pie shell
1 envelope unflavored gelatin
3 tbsp. cold water
2 cups egg nog
1 cup whipped cream
1/4 cup sugar
1/4 tsp. salt
2 tsp. vanilla flavoring (extract)
1/2 tsp. almond extract

Directions:

Soften gelatin in cold water. Warm egg nog over direct low heat; stir in gelatin and continue heating until dissolved. Chill until partially set. Then beat until smooth. Into whipped cream, beat sugar, salt & flavorings; fold into egg nog mix. Pour into baked pie shell. Chill 2-4 hours.

Posted by: Shadows 21-Dec-2009, 01:27 PM
We have many talented cooks/chefs here on Celtic Radio!

Please share your holiday favorites/creations with us all!!!

BUMP

Posted by: englishmix 21-Dec-2009, 10:35 PM
Please send samples to my address in Henderson, KY. Thank ye! tongue.gif

Posted by: Shadows 02-Dec-2011, 06:54 PM
Bumping this back to the front of the list for the yule season.

Posted by: Vixie 03-Dec-2011, 09:14 AM
This is one of those recipes in which the uninitiated says "ewww" (until they try it), but the family says, "HEY! Where is the baked pineapple??" if it's not present at Christmas dinner wink.gif


BAKED PINEAPPLE

Make a sauce of:
1/4 C flour
2 T butter
1/2 C sugar
1 egg
Juice from large can of crushed pineapple

Cook over med-low heat, stirring, until thickened. Then add:

1/2 pound chopped American cheese
Pineapple from drained can of pineapple

Stir until cheese is mostly melted, then pour into casserole dish and top with large marshmallows. Then broil, watching constantly, until marshmallows are slightly brown.

Posted by: Vixie 03-Dec-2011, 09:43 AM
Here is one for Scottish Fudge (you will need a candy thermometer):

1-1/4 C milk
2-1/2 C sugar
2 T butter
3 T Coffee essence **

Pour the milk into a heavy saucepan. Slowly bring to a boil over med-high heat. Add the sugar and butter. Heat, stirring continuously, until the sugar dissolves and the butter melts. Bring to a boil, cover and let boil for 2 minutes.

Uncover and attach a candy thermometer to side of pan so it will touch pan's contents without making contact with bottom of pan. Continue to boil steadily, stirring occasionally, for 15-20 minutes, until the temperature reaches the soft ball stage, 240 °F / 116 °C, or when a little of the syrup dropped into a cup of cold water forms a soft ball when rolled between finger and thumb.

Remove from the heat. stir in the coffee essence and leave to cool for 5 minutes. Beat the fudge until it just begins to lose its gloss and is thick. Transfer to a greased small 8" square tin. Mark into 50 squares when almost set. When firm and set, cut along the marked lines. Store in an airtight container.

** Coffee essence is available in many specialty areas in large supermarkets or in specialty stores. You can also make your own by boiling 2 C cold water, then remove from heat and add 1/4 C finely ground dark coffee. Cover and let sit for 12 hours. Strain. Keep in refrigerator. Use this as a concentrate to make coffee house style drinks!

Posted by: Vixie 06-Dec-2011, 08:43 PM
Morning Kisses (A Christmas morning treat)

1 c ricotta cheese
2 eggs
1/2 c flour
1 1/2 t baking powder
1/8 t salt
1/2 t nutmeg
2-3 T sugar
1 T orange zest
1 t orange extract
1/2 t vanilla extract
safflower oil
2 T powdered sugar

In a medium bowl combine ricotta and eggs; mix until smooth. Add flour, baking powder, salt, nutmeg, sugar, orange zest, orange extract and vanilla; combine until smooth.

Fill a large, shallow skillet with approximately 3/4 inch of safflower oil. Place over medium-high heat (the oil is hot enough when a bit of batter sizzles when dropped in). Drop small rounded teaspoons of batter into the hot oil, 8 to 10 at a time. The batter will puff and undersides will turn golden brown, after about 1 to 2 minutes, flip the "kisses" over and cook for 1 to 2 more minutes until golden brown.

Place cooked "kisses" on a tray lined with paper towels. Continue making them until all the batter is gone.

Place these delicate little puffs on a serving plate and sprinkle liberally with powdered sugar. Serve immediately.

Posted by: Vixie 24-Dec-2011, 10:01 AM
Prime Rib

Large roast, at least 3 ribs
Garlic powder
pepper
salt

Heat oven to 450 degrees (232 C). Place roast in large roasting pan, rib bones down. Rub top and sides of roast with butter and garlic powder and black pepper (do not salt just yet). Bake 15 minutes, then turn oven down to 325 degrees (163 C). Bake according to chart below, to an internal temperature of 120 degrees, basting every half hour with juices from bottom of pan. Remove from oven, salt roast then cover with foil and let sit 30 minutes. This last step is crucial for the perfect juicy rib roast, so don't skip it!

3 Ribs, 7 to 8 lbs. 15 minutes at 450° then 1 to 1 ½ hours at 325°
4 Ribs, 9 to 10 lbs. 15 minutes at 450° then 1 ½ to 2 hours at 325°
5 Ribs, 11 to 13 lbs. 15 minutes at 450° then 2 to 2 ½ hours at 325°
6 Ribs, 14 to 16 lbs. 15 minutes at 450° then, 2 ¾ to 3 hours at 325°
7 Ribs, 16 to 18 lbs. 15 minutes at 450° then, 3 to 3 ¾ hours at 325°

Posted by: Shadows 28-Nov-2012, 12:50 PM
Come on people you have to have traditional Yule favorites from your family!

Post them here.

Posted by: Cattee 05-Dec-2012, 10:28 PM
WALNUT CRANBERRY COFFEE CAKE

Ingredients
1 cup butter, softened
1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup whole-berry cranberry sauce
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla. Combine the flour, baking powder, baking soda and salt. Gradually add to the creamed mixture.
Pour half of the batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the walnuts, cranberry sauce, orange peel and cinnamon; spoon over batter. Top with remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool for 15 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Posted by: Cattee 05-Dec-2012, 10:30 PM
APPLE AND HERB ROASTED TURKEY

Ingredients
1/4 cup minced fresh sage
1/4 cup minced fresh rosemary
1 turkey (14 pounds)
1 medium apple, quartered
1 medium onion, halved
1 celery rib, halved
1/2 cup butter, melted
1/2 cup apple jelly, warmed

Directions
Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks.
Place breast side up on a rack in a roasting pan. Stuff turkey with apple, onion and celery. Brush with butter.
Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Brush with apple jelly. Cover and let stand for 15 minutes before removing toothpicks and carving.

Posted by: Cattee 05-Dec-2012, 10:36 PM
BAVARIAN MINT FUDGE
(I love this!! It is super good!)

Ingredients
1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract

Directions
Line an 11-in. x 7-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
In a microwave-safe bowl, melt chocolate chips and remaining butter; stir until smooth. Stir in milk and extracts until well blended. Spread into prepared pan. Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

Posted by: Shadows 29-Nov-2013, 12:41 PM
Man how time flies! It is time again to start thinking about your holiday meals ! Please share with us all!

Posted by: Shadows 04-Dec-2016, 08:13 AM
Bumping this back to the front of the list for the yule season.

Posted by: FloridaCracker 04-Dec-2016, 07:12 PM
Homemade Eggnog


Ingredients
6 Large Eggs
1 Cup Heavy Cream
2 Cups Whole Milk
1 Cup Sugar
1 Cup booze of your choice
Cinnamon Sticks


Instructions


Separate the egg yolks from the egg whites.
Mix the sugar and egg yolks until creamy.
In a separate bowl add your heavy whipping cream and blend until it begins to thicken. Slowly, add in the milk, then booze.
Add the blended sugar/egg yolk to the milk and cream mixture until well blended.
In a separate bowl, whisk the egg whites until they begin to form stiff peaks.
Fold the egg whites into the eggnog.
Serve with a cinnamon stick.

Over the years, I have tried several eggnog recipes and this is the result of that experiment!

Posted by: Melissa45300 13-Dec-2016, 11:23 AM
Mid-19th Century Christmas Pudding

Hopefully one of these video links work. This one is for tumblr: https://tmblr.co/Z47POq2FX-T08

and this one is FB: https://www.facebook.com/HRPalaces/?fref=ts

And if neither one of those work, the recipe is as follows:

3oz flour
3oz breadcrumbs
6oz raisins, chopped
6oz dried currants, chopped
4oz fresh apple, chopped
2 oz candied orange peel, chopped
nutmeg (use judgment, but shown is about 1tsp)
3 eggs (beaten)

Combine above ingredients and stir well. Then add:
1 gill brandy
salt (go with about 2 tsp).
5 oz white sugar
6 oz suet (this is KIDNEY FAT, not the stuff sitting in the meat department. Ask for it specifically at your butcher)


Take a large piece of cloth, such as muslin (natural fiber), and flour the top side. Scoop in contents of the bowl. Tie the cloth up in a ball, and place into boiling water to cover the batter. Boil (keep replenishing the water, so keep an eye on it) 3 hours. Remove from cloth to a plate; allow to cool some before serving.

From Historic Royal Palaces (UK)

Posted by: Sekhmet 11-Dec-2017, 10:46 AM
*bump* C'mon kids, time to make the goodies!

Posted by: mikkelkasper 15-Nov-2018, 01:11 PM
QUOTE (MDF3530 @ 27-Nov-2005, 04:34 PM)
Here's one I found in an old copy of Betty Crocker's Good & Easy Cook Book. I'm going to make it for the first time this year...

EGG NOG PIE

Ingredients:

Baked 9" pie shell
1 envelope unflavored gelatin
3 tbsp. cold water
2 cups egg nog
1 cup whipped cream
1/4 cup sugar
1/4 tsp. salt
2 tsp. vanilla flavoring (extract)
1/2 tsp. almond extract

Directions:

Soften gelatin in cold water. Warm egg nog over direct low heat; stir in gelatin and continue heating until dissolved. Chill until partially set. Then beat until smooth. Into whipped cream, beat sugar, salt & flavorings; fold into egg nog mix. Pour into baked pie shell. Chill 2-4 hours

Haha, being a food junkie, i have already started collecting my Christmas recipes one month early, i guess i will try this out and learn to perfect the final product before time catches up on me.. looks yummy, i love anything with an egg in it. tongue.gif

Posted by: Sekhmet 14-Dec-2018, 09:00 AM
I'm pretty sure this is the recipe my mother used at Thanksgiving. It wasn't bad, as far as custard pies go. I happen to like them, but I'm in the minority in my family. If anything I think I would've seen if I could get away with a slightly deeper pie dish.

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