Cinnamon Cream Syrup

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Cinnamon Cream Syrup

Author: Rob of Kentucky

Ingredients

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 3/4 teaspoon ground cinnamon
  • 1 5 ounce can evaporated
  • milk

Instructions

  • In a saucepan, combine the first four ingredients. Bring to a boil over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk. Serve over pancakes, waffles or French toast.

 

Party Punch

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Party Punch

Servings: 50
Author: Joyful of Northeast USA

Ingredients

  • 3 quarts ginger ale
  • 2 12 oz frozen lemonade (do not mix with water)
  • 2 12 oz frozen orange juice (do not mix with water)
  • 2 1 quart orange sherbet
  • 2-3 cups sugar I adjust the amount of sugar to taste
  • 3 pkgs. unsweetened Kool-Aid cherry or strawberry
  • 2 46 oz Hawaiian Punch
  • 2 quarts water

Instructions

  • Mix together and serves 50!

 

Raspberry Marshmallow Cake

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Raspberry Marshmallow Cake

Servings: 12 -16
Author: Rob of Kentucky

Ingredients

  • 2 10-ounce packages frozen red raspberries
  • 1 3-ounce package raspberry gelatin
  • 1 teaspoon lemon juice
  • 2-1/4 cups sifted flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup milk
  • 3 eggs
  • 1 cup miniature marshmallows

Instructions

  • Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. Mix together raspberries, gelatin and lemon juice. Set aside. Sift together flour, sugar, baking powder and salt in mixing bowl. Add butter, milk and eggs. Beat on low speed until blended then beat on medium speed until smooth. Distribute marshmallows evenly over bottom of prepared pan. Spread batter evenly over marshmallows. Spread raspberry mixture evenly over batter. Bake for 50 to 55 minutes. Serve with a dollop of whipped topping.

 

Baked Alaska

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Baked Alaska

Author: Sayerfoods.com

Ingredients

  • 1 layer of sponge cake Homemade or store bought
  • 1 qt. ice cream
  • 4 egg whites
  • 1/2 c. sugar
  • 1 tsp. vanilla

Instructions

  • Beat egg whites until stiff and then beat in sugar slowly. To the mixture, add vanilla and continue to beat until whites are stiff. On a cookie sheet, place the sponge cake and place ice cream on the top, leave about 1 inch of cake showing all around. Next, cover the ice cream with egg mixture (meringue). Place as close to the broiler as possible and broil until meringue begins to brown. Remove from the oven and do not let overcook or ice cream will melt.

 

Apple Dumplings

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Apple Dumplings

Servings: 10 -12
Author: Bradmac of Bellville, GA USA

Ingredients

  • 1 - Stick of Butter
  • 1 - 12 oz. can of 7-Up
  • 2 - Large Granny Smith Apples peeled & cored
  • 2 - 8 oz. Cans Refrigerated Crescent Rolls
  • 1 - Cup Sugar
  • 2 - Tbsp. of Cinnamon

Instructions

  • Cut each apple into eight pieces, and wrap each piece in a crescent roll.
  • Melt butter in a large dutch oven, and roll each dumpling in the butter before leaving in the dutch oven.
  • Mix the sugar and cinnamon together, and sprinkle over the top of the dumplings.
  • Slowly and carefully add the 7-Up so that you do not wash the sugar-cinnamon mixture off of the dumplings.
  • Bake on 350° for approximately 30 minutes.

Notes

Check the apples with a toothpick after 30 minutes to make sure they are soft (if so desired). Great served with vanilla bean ice cream! My mom started making this a couple years ago during the holidays, and I can never turn it down. It always reminds me of fall, and the approaching holidays.

 

Garlic Mashed Potatoes

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Garlic Mashed Potatoes

Servings: 8
Author: Lauriebear

Ingredients

  • 3 pound red or Yukon gold potatoes I like the red
  • 1 whole bulb of garlic peeled
  • 1/2 cup half and half or heavy cream I like the heavy cream
  • 1/2 cup butter
  • Cooking spray
  • salt and pepper
  • Paprika

Instructions

  • Clean all potatoes (leave the skins on)
  • In a large pot bring potatoes to a boil (make sure your water covers all the potatoes and use cold water)
  • Once boiled turn the heat down a bit and let the potatoes simmer until they are done (this can be about 20 to 25 minutes – you want them tender enough to put a fork through them)
  • Drain the potatoes and put them back on low heat so even more water evaporates. Watch them do not let them burn.
  • In a sauté pan spray bottom & sides (cover completely)
  • Take all your peeled garlic cloves and over medium heat slightly brown garlic – once tender and browned mash them and set aside.
  • Melt butter
  • Heat cream (just make it warm)
  • Salt & Pepper to taste
  • Paprika for garnish
  • In a large bowl or in the pot you cooked the potatoes in; I usually use the pot I cooked the potatoes in makes it easier to clean up. Pour your melted butter over the potatoes and with a masher or potato ricer mash butter & potatoes, add garlic and slowly add cream, salt, and pepper.

Notes

Sometimes I don’t use all the cream and sometimes I do as you are mashing you decide if you want them creamier add it is it looks and feels right don’t. Also the garlic is optional in a sense you can do this recipe without the adding the garlic for really special creamy potatoes or add less or more garlic this is to taste and I should note I love lots of garlic!!!! After you are done mashing put it a serving bowl or platter, I’ll put a few extra pats of butter and sprinkle with paprika for color.

 

Orange & Cranberry Dressing

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Orange & Cranberry Dressing

Servings: 8
Author: DoubleA of Fillmore,CA

Ingredients

  • 1 1/4 Cup Orange Juice - fresh
  • 1/4 Cup Crisp White Wine
  • 1 Cup Butter 1 Bag of Pre-Seasoned stuffing mix about 14 oz.
  • 3 Cups Cranberries
  • 1/2 Cup Sugar
  • 3 Tablespoons Orange Marmalade
  • 3 Cups Celery - rough chop
  • 2 Cups Onion - rough chop
  • 1 Tablespoon Ancho Chile Powder
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Pepper
  • 1/2 Tsp. Coriander

Instructions

  • Place a splash of oil in the pan and saute the onions and celery over medium high heat. Cook until it starts to color lightly. Add the wine to de-glaze.
  • Add the butter and let it melt.
  • Once melted add the juice and cranberries, stand back because the berries can pop. Add the rest of the ingredients and cook till the sugar dissolves.
  • Grease up a casserole pan and cook at 325 degrees for about an hour.

Notes

You can cook this covered then take off the cover with about 15 min left to crisp up the top.

 

Christmas Goose with Apple Stuffing

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Christmas Goose with Apple Stuffing

Servings: 8
Author: Lauriebear of New York

Ingredients

  • 1 whole goose 8 to 10 pounds
  • 2 cups water
  • 1 onion diced small
  • cup butter melted
  • 3 to 4 apples chopped - I like to use the Macintosh
  • 2 celery stalks with leaves, chopped (try to get it to about 1 cup)
  • 1 onion chopped/diced should be really fine (1/2 cup)
  • 1 ½ teaspoon salt
  • 9 slices of toast cut up to make it easy to mix bite size
  • 1 ½ teaspoons chopped fresh sage leaves or ½ teaspoon dried sage leaves
  • teaspoon chopped fresh thyme leaves or ¼ teaspoon dried thyme leaves
  • teaspoon pepper
  • 1/4 cup all-purpose flour

Instructions

  • Remove excess fat from goose.
  • Heat giblets, water, 1 diced onion and 1 teaspoon salt to boiling in 1-quart saucepan; reduce heat once it boils. Cover and simmer about 1 hour or until giblets are tender. Strain broth; cover and refrigerate the meat and any bits of onion put aside. Remove meat from neck and finely chop with the giblets (and bits left over from broth). In a large bowl toss this giblets mixture with the toast, sage, thyme, rest of the salt, pepper, apples, celery, onion, and butter; until completely incorporated.
  • Heat oven to 350°F.
  • Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack it in the stuffing expands.) Fasten opening with skewers, and lace with string.
  • Pierce skin all over with fork.
  • Place goose, breast side down, on rack in shallow roasting pan.
  • If you use a meat thermometer insert it so tip is in thickest part of inside thigh muscle and do not allow it to touch bone.
  • Roast uncovered 3 to 3 1/2 hours (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning/burning) if I remember I’ll spray that foil with some cooking spray so it doesn’t stick, removing excess fat from pan occasionally while it is cooking (this is a fatty bird).
  • Once your thermometer reads 180 degrees (F) and juice of goose is no longer pink when the thigh is cut.
  • The center of the stuffing should be 165 degrees (F). Your goose is cooked (funny).
  • Let stand 15 minutes for easier carving. Remove stuffing and crave; place carved goose & stuffing on heated platter. (This I do with all “roasts” it helps keep it warm and does not cook it) You can garnish with apple slices, cinnamon sticks, etc.
  • Gravy:
  • Pour drippings from pan into bowl; skim off fat.
  • Return 1/4 cup drippings to pan
  • Stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat.
  • In a sauce pan add enough water and/or remaining drippings to reserved broth, to measure 2 cups.
  • Stir into flour & broth mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Notes

As you are cooking this bird breast side down you won’t have the beautiful browned look so carve this bird before bring to the table it may not look pretty but it is very moist and taste. If you like the skin browned at about a ½ hour before it is done you should try to flip the bird with oven mitts and brown in the oven. I really like this but don't be worried if it doesn't "look" pretty because you are cooking it breast down (which by the way I do with all my birds now) it doesn't look pretty but the taste sure makes up for it. Heating the platter for any type of meat/poultry is a nice touch, one of the ladies I did meal-on-wheels for taught me that trick. She said the key was not to let the platter get hot, just warm to the touch. You can also save time and draw out the drippings and prepare the gravy while the bird is still in the oven, keeping it in the pot covered will keep it nice and warm. If you do not like stuffing the bird you don't have too just adjust your cooking time (it may save 45 minutes to a half hour) you can bake the stuffing in the oven in a glass dish covered.