What Brings You Joy Around the Holidays?
Entries
This contest ended on Monday, December 03, 2007, 5PM PST.
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Hot Apple Cider
votes 1 Entered by JenniferI pour one gallon of apple cider in a crock pot and add 4 cinnamon sticks. I set it to warm and a few hours later my house smells like Christmas. My family loves to drink it!
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Three-Spice Orange Scented Sweet Potato Muffins with Coconut-Pecan Streusel
votes 0 Entered by LorieThese muffins carry me from Thanksgiving to Christmas and well on into winter with their fragrant aroma and comforting taste. The smell of the spices and the citrus combined invite my family to sit down, take a deep breath and enjoy each other's company for a while in the midst of the hustle and bustle of the holidays.
Three-Spice Orange Scented Sweet Potato Muffins with Coconut-Pecan Streusel
1/4 cup light brown sugar
3 tablespoons butter, cut into small pieces
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
2 tablespoon all-purpose flour2 cups all-purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 tablespoon fresh orange zest
3/4 cup buttermilk
¼ cup fresh orange juice
1/3 cup vegetable or canola oil
1 large egg, beaten
1 cup cooked, mashed sweet potatoes
Non-stick cooking sprayPreheat oven to 400 degrees. In a medium mixing bowl, cut 1/4 cup light brown sugar into 3 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans, the coconut, and 2 tablespoons flour. Set aside.
In a large mixing bowl, stir together 2 cups flour, 1/2 cup light brown sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, the cinnamon, nutmeg, and ginger. Make a well in the center. In a medium mixing bowl, whisk together the orange zest, buttermilk, orange juice, oil, egg, and sweet potatoes. Pour into the well in the center of the dry ingredients and stir until just moistened.
Spoon the batter into paper-lined muffin pans that have been lightly sprayed with non-stick cooking spray, filling about 3/4 full. Sprinkle the batter evenly with the streusel mixture, pressing mixture gently into the batter. Bake for 20 minutes or until lightly browned. Muffins should spring back when touched lightly in center. Remove to wire racks to cool for about 10 minutes before serving. About 22-24 muffins.
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Homemade Eggnog
votes 0 Entered by CynthiaINGREDIENTS
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmegDIRECTIONS
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving. -
Spiced Honey Loaf Cake
votes 0 Entered by MaryThis recipe has a fabulous aroma, and the cake is perfect with coffee, tea, cocoa or milk! It's also appropriate both for Christmas, with its spices, and for Chanukkah, since it contains oil. The cake is easy to make, and absolutely delicious -- what more does anyone need around the holidays???
2 large eggs
1/4 cup smooth applesauce
1 cup brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup light olive oil
1 cup honey
zest and juice of 1 large orange
1 cup brewed coffee, at room temperature
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unbleached flour
1 cup whole wheat flourPreheat oven to 325F. Grease an 8"x4" glass loaf pan.
In a large bowl, beat together eggs, applesauce, brown sugar, cinnamon, nutmeg, ginger, olive oil, honey, zest and juice fro orange, and coffee. Combine baking soda, baking powder, flour and whole wheat flour; mix into liquid ingredients until well blended.
Pour batter into prepared pan, and bake for 2 hour until a tester inserted into the center comes out clean.
Let cool completely, then slice.
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Apple Cider Apple Cinnamon Dumplings
votes 1 Entered by BarbaraI think I should win because my recipe while cooking smells as good as Glade Scented Oil Candles. The only problem is that I can only bake these goodies so often, but I can enjoy the great scent of apple and cinnamon all during the holidays with the Glade Oil Candles.
Smell is an important part of my Holidays in my home. It puts me into the feel of the season as welll as my family and friends.1 package (15 ounce) of two ready to bake rolled pie crusts
2 large Fuji apples or other apples
4 tablespoons butter
4 tablespoons brown sugar
4 teaspoons cinnamon
3 cups apple ciderPreheat oven to 325 degrees. Spray 4 – 2” deep and 5” in diameter baking dishes with no stick cooking spray. Set aside.
Cut the two pie crusts in half and lay out on flat surface.
Cut apples in half, core, and peel. Place one half of apple in center of one of the laid out pie crusts. In center of apple, place 1 tablespoon butter, 1 tablespoon brown sugar, 1 teaspoon cinnamon. Wrap pie crust over apple and use cold water to seal pie crust.
Place each apple dumpling in one prepared pan. Pour ¾ cup apple cider over dumpling.
Repeat procedure with remaining three apple halves.
Bake for 1 hour or until golden brown.
Serve warm.
Serves 4.
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Apple Cider Apple Cinnamon Dumplings
votes 0 Entered by BarbaraI think I should win because my recipe while cooking smells as good as Glade Scented Oil Candles. The only problem is that I can only bake these goodies so often, but I can enjoy the great scent of apple and cinnamon all during the holidays with the Glade Oil Candles.
Smell is an important part of my Holidays in my home. It puts me into the feel of the season as welll as my family and friends. -
Brandied Cranberry Orange Christmas Bread
votes 0 Entered by ZANThis is a fragrant bread that is beautiful and delicious. The bread can be prepared ahead of time and popped into the oven on Christmas morning for a no hassle delicious treat. Waking up to the combination aromas of orange, maple, brandy, cinnamon, nutmeg, cardamom, butterscotch and bacon is a joyous way to begin the activities of Christmas day.
Brandied Cranberry Orange Christmas Bread
2 cans orange sweet rolls
24 pecan halves
6 red maraschino cherries
6 green maraschino cherries
1/4 cup shredded coconut
1 lb. bacon
2 cups maple syrup
1 stick butter
1 1/2 teaspoon brandy flavoring, divided
1/2 teaspoon apple or pumpkin pie spice
1/2 teaspoon ground cardamom
1 cup dried cranberries
1 cup butterscotch or caramel baking bits
1 cup chopped pecans
Reserve icing from orange rolls, pecan halves and cherries and set
aside to use for garnish. Cook bacon, drain & crumble. Cut orange rolls into fourths and place one third of the pieces in bottom of a tube or bundt pan that has been sprayed with cooking spray. Sprinkle with one third of the crumbled bacon, cranberries, butterscotch (or caramel) bits and chopped pecans. Melt butter and syrup together over low heat. Stir in 1 teaspoon brandy flavoring and the spices. Pour one third of mixture over orange rolls and toppings. Repeat process with remaining ingredients, using one third of each at a time. Refrigerate until ready to bake. On Christmas morning, preheat oven to 375°. Bake for 25 minutes. Remove from oven. Flip pan over and put on plate. Place reserved icing in a small bowl. Add remaining brandy flavoring and microwave for 15 seconds. Drizzle icing over bread. Garnish with red and green maraschino cherries and pecan halves and sprinkle with coconut. -
Pumpkin Fluff Dip
votes 1 Entered by LynINGREDIENTS
1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spiceDIRECTIONS
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.For a lower fat version, use FF Whipped Topping and Sugar Free Instant Pudding. Great for Weight Watchers too!
The holidays have always been a time for wonderful treats for me but this year is different. I am struggling with my weight so most of the tempting goodies are off limits to me. Well, this dip/dessert is right on the mark for me with WW...low in points but a wonderful sweet treat and most important, it's pumpkin!! Pumpkin pie is my favorite holiday dessert! Now I wont have to miss it this year!
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Pineapple Pleasure Steak
votes 1 Entered by KarenThis recipe is not only tasty, but has a lovely tropical aroma that tantalizes you and makes you feel as though you are vacationing somewhere beautiful and warm.
Pineapple Pleasure Steak
4 rib eye steaks
1 can chunk pineapple (20 ounce)
1 tsp. cumin
1/2 cup minced onion
1 tbs plus 2 tsp. teriyaki sauce
1 tbs. Worcestershire sauce
1 pkg. French Onion SoupReserve 1/2 cup pineapple and blend in blender Add 2 tsp. teriyaki sauce. Place in covered bowl in refrigerator.. Mix remaining ingredients in large zip loc bag.
Marinate in refrigerator at least 8 hours
Remove steaks from bag
Grill 5-6 minutes per side, depending on degree of doneness preferred. Marinate with reserved pineapple and teriyaki sauce. Serve! -
Uptown Caramelized Pear Gingerbread w/ Meyer Lemon Sauce
votes 1 Entered by MiltonFor gingerbread:
½ cup sugar
¼ cup orange juice
3 Bosc pears, peeled and diced
½ cup unsalted butter
½ cup firmly packed brown sugar
1 cup molasses
3 eggs
3 cups flour
2 tbsp crystallized ginger, chopped finely
1 tbsp ground ginger
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1 cup crème fraiche
1 cup ground toasted pecans
shortening for greasing pan
For Meyer Lemon Sauce:
¾ cup freshly squeezed Meyer lemon juice
½ cup water
1 ½ cup sugar
zest from 1 of the Meyer lemons
¼ tsp vanilla
1 tbsp cornstarch
3 tbsp water
1 tbsp unsalted butter1. For gingerbread, place orange juice and sugar in large sauté pan and cook over high heat until sugar turns golden, about 4 minutes. Do not stir until sugar starts to brown. Add the pears and cook until they are tender and caramelized, about 4 minutes.
2. Preheat oven to 350 degrees. Grease a 9x13 inch baking pan and set aside.
3. In mixing bowl, beat butter, brown sugar, and molasses, beat well, on high speed. Add eggs to mixture, one at a time, beating well after each addition. Toss in caramelized pears, set aside.
4. In medium bowl, combine the flour, crystallized ginger, ginger, cinnamon, nutmeg and baking soda. Add half the flour mixture to the egg mixture, mix well. Add half of the crème fraiche, mix well. Repeat process with remaining flour and crème fraiche. Next add ground pecans and mix well. Pour batter into prepared pan and place in oven to bake for 50 minutes. Cake should test clean when pierced with toothpick. Remove from oven and let cool for 10 minutes.
5. Meanwhile, prepare Meyer lemon sauce by placing lemon juice, water, sugar, zest and vanilla in a medium saucepan and bring to a boil. Put cornstarch in small bowl, stir in water to make paste. Whisk cornstarch into boiling lemon mixture, then whisk in butter. Keep sauce warm until ready to serve.
6. To serve, slice gingerbread and place on individual serving dishes and drizzle Meyer lemon sauce over each slice.
