theCooksCorner

Christmas Pudding

Incredients :
1 cup all-purpose flour
Pinch of salt
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon finely grated nutmeg
1 cup vegetable shortening, such as Crisco, frozen and finely grated
1 apple, grated
2 cups fresh white bread crumbs
2 cups brown sugar
2 ounces slivered almonds
1 1/2 cups seedless raisins
1 1/2 cups currants
1 1/2 cups golden raisins
4 ounces dried apricots
1/4 cup chopped mixed candied citrus peel
Finely grated rind and juice of 1 lemon
2 tablespoons molasses
3 large eggs
1 1/4 cups milk
2 tablespoons dark rum
Fresh holly sprigs, to garnish

Procedure :
Sift together the flour, salt and spices into a large bowl. Stir in the grated vegetable shortening and apple, and other dry ingredients, including the grated lemon rind.

Heat the molasses until runny and pour into the dry ingredients.

In a separate bowl, combine the eggs, milk, rum and lemon juice and stir into the dry mixture.

Spoon the mixture into two medium size earthenware bowls or pudding molds. If using bowls, cover the puddings with wax paper, pleating the paper to allow for expansion, and tie with string. If using molds, fill about two thirds full and cover tightly with the lid.

Steam each pudding on a trivet in a large pot of boiling water for 10 hours. Replenish the water frequently (use boiling water) to keep the pots from boiling dry.

When ready to serve the pudding, steam for 3 hours. Cool slightly and turn out onto a serving platter.

Garnish with holly.

Cook\’s Tip: Let a pudding rest long enough for most of the steam to escape before unmolding it. Then it will be less likely to crack.

Makes 6 servings.

Christmas Porridge (Julgrot)

Incredients :
1 cup rice
2 quarts boiling water
2 tablespoons butter
1 teaspoon salt
2 tablespoons granulated sugar
5 cups milk
1 blanched whole almond
Cinnamon or grated almonds
Granulated sugar
Cold milk

Procedure :
Add washed and drained rice to boiling water. Again bring to a boil and cook, uncovered, 1 minute. Drain rice thoroughly; add butter. Add rice, salt and sugar to milk in top of double boiler. Cover and cook over gently boiling water until rice is tender and milk is absorbed, about 2 hours.

Pour into serving dish and stir in almond. Sprinkle top generously with cinnamon and sugar or grated almonds and sugar.

Serve with cold milk.

Yield: 8 servings.

Christmas Plum Pudding with Brandied Cider Sauce

Incredients :
1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine (at room temperature)
4 large egg whites
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (see recipe below)

Procedure :
Step 1: Lightly grease a 1 1/2-quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.

Step 2: In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.

Step 3: Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.

Step 4: Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a wooden pick inserted in the center comes out clean.

Step 5: Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding–it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through.)

Brandied Cider Sauce

In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine.

Makes about 3/4 cup.

Christmas Plum Pudding

Incredients :
1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
6 eggs, at room temperature
1/2 cup chopped citron
1 1/2 cups pitted prunes, chopped
1/2 cup dark raisins
1 cup pecans, coarsely chopped
1/2 cup all-purpose flour
1 1/2 cups fine bread crumbs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Whipped cream for garnish

Procedure :
Cream the butter and sugar together in an electric mixer. Beat the eggs in, one at a time.

Combine the citron, prunes, raisins, and pecans in another bowl. Add the flour to the fruit and nut mixture and toss together so that everything is coated with flour.

Add to the butter and egg mixture along with the remaining ingredients. Blend for 1 minute so that all is incorporated.

Grease and flour a souffl� dish, about 7 x 4 inches. Add the heavy batter and bake in a preheated 350 degree F oven for 50 to 55 minutes, or until nicely browned.

Serve warm by spooning out or cool and cut into pieces.

Garnish with the whipped cream.

Serves 8.

Christmas Marshmallow Squares

Incredients :
1 can sweetened condensed milk
1 teaspoon vanilla extract
Few grains of salt
1/3 cup maraschino cherries (half red, half green)
30 large marshmallows cut into quarters
2 cups graham cracker crumbs (or vanilla wafer crumbs)
2 1/2 cups coconut

Procedure :
Blend together milk, vanilla extract and salt. Add cherries, marshmallows and wafer crumbs. Line an 8- or 9-inch pan with half the coconut. Add marshmallow mixture, spreading evenly over the pan. Top with remaining coconut. Press firmly. Place in refrigerator for 24 hours to ripen. Unmold and cut into squares.

Christmas Eve Rainbow

Incredients :
1 (8 ounce) container Cool Whip
1 cup chopped almonds
18 vanilla wafers, crumbled
1 gallon rainbow sherbet, slightly softened so spreadable
Optional – cherries, coconut, etc.

Procedure :
Mix Cool Whip, nuts and wafers. Spread 1/2 of mixture in a 9 x 13-inch pan. Spread sherbet on top of mixture. Spread remaining mixture on top of sherbet. Cover. Place in freezer at least 8 hours. Decorate with cherries or coconut, etc. Keep frozen and covered.

Christmas Eggnog Ice Cream

Incredients :
4 cups milk
8 eggs, beaten
2 1/4 cups granulated sugar
1/2 teaspoon salt
4 cups whipping cream
10 tablespoons brandy
2 tablespoons vanilla extract
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Procedure :
Warm milk; add eggs, sugar and salt. Cook, stirring constantly, until temperature reaches 155 degrees F or until mixture coats the back of a spoon. Do not overcook. Remove from heat and add cream. Stir occasionally while mixture cools.

In separate bowl combine brandy, vanilla extract, nutmeg and cinnamon. Beat flavorings into cooled custard mixture. Freeze in ice cream freezer. Pack to let ice cream set up.

Makes 1 gallon.

Christmas Chocolate Mousse

Incredients :
3 cups miniature marshmallows
1/2 cup milk
1 (4 ounce) Hershey chocolate bar, broken
1 cup whipping cream
6 small candy canes

Procedure :
Put marshmallows, milk and Hershey bar in the top of a double boiler. Stir over hot water until melted and cool.

Whip whipping cream and fold into cooled chocolate mixture. Pour into 6 small dessert dishes and chill.

When ready to serve, garnish with a daub of whipped cream and a small candy cane or a piece of fresh holly.

Serves 6.

Chocolate Candy Cane Trifle

Incredients :
1 (18.25 ounce) box chocolate cake mix
2 small boxes regular vanilla pudding
6 peppermint candy canes, crushed
1 pint heavy cream, whipped

Procedure :
Bake cake as directed on the package in a 13 x 9-inch pan. Cool and pierce all over with a fork.

Cook and cool vanilla pudding.

Whip heavy cream, sweetening to taste with confectioners\’ sugar.

In a large glass bowl, put in a layer of chocolate cake that has been cut into small squares. Pour some vanilla pudding over cake layer. Spread with a layer of whipped cream. Sprinkle with crushed candy canes. Continue to add layers until the bowl is filled, ending with the whipped cream layer. Garnish with crushed candy canes.

Bolitas (Sweet Christmas Tamales)

Incredients :
2 pound hojas (corn husks)
2 pounds masa
1/2 cup solid vegetable shortening
1 cup granulated sugar
1/4 cup warm water, as needed
2 tablespoons cinnamon
1 cup dry raisins
4 teaspoons aniseed

Procedure :
Soak corn husks in hot water for 20 or 30 minutes until pliable. Stand in a pan to let them drain.

Mix masa with shortening, then add sugar, kneading and adding a little warm water at a time to make a smooth dough. Then add cinnamon, raisins and aniseed, blending into dough.

Lay softened husks on a large table. Put 4 tablespoons of mixture on bottom half of each husk. Fold as for regular tamales. Stand assembled tamales in a small roaster pan half filled with water. Cover with lid, bring water to a boil, and cook over medium heat for 1 hour. Masa will separate from husks when cooked.