yulerecipes

Yule Recipes

Eggnog

12 large eggs
1 1/4 cups sugar
1/2 teaspoon salt
2 quarts milk, scalded
1 cup dark rum
2 Tablespoons vanilla
1 teaspoon nutmeg, plus extra for sprinkling
1 cup heavy whipping cream

In heavy 4-quart saucepan with wire whisk,
beat eggs, sugar and salt until blended.
Gradually stir in 1 quart milk and cook over low heat, stirring constantly until custard thickens and coats the back of a spoon well, about 25 minutes,
but do not boil, or it will curdle.
(Mixture should be about 160 degrees F)
Pour custard into large bowl, stir in rum,
vanilla, nutmeg and remaining milk.
Cover and chill, at least 3 hours.
whisk, gently fold whipped cream into custard.
Pour eggnog into chilled 5 quart bowl,
sprinkle with nutmeg.
Makes about 16 cups (32 servings.)
NOTE***Keep this eggnog in a container you can shake because the cream and custard may separate. If this happens just shake it up again and enjoy.

Mulled Cider

2 quarts apple cider
2 quarts of apple juice
1 cup of honey
1 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1 teaspoon ground nutmeg
1 large seedless orange sliced with peel 1 large green apple sliced with peel
5 cinnamon sticks approx. 3-5 inches

Place all in either a large crock pot on high heat for approx. 4 hours or in
a saucepan over medium heat for ½ hour.
Do not allow to boil.
You may wish to strain the spices out but some people prefer to leave them in and carefully drinking around them and eating the fruit once the cider is
consumed.

Praline Nuts

1 1/2 cups dark brown sugar
1 1/2 cups white sugar
2 Tbsps. margarine
1/8 tsp. salt
1 1/2 cups evaporated milk
2 cups whole pecans, walnuts, cashews or other nuts-you may mix nuts if you prefer
1 tsp. vanilla extract
1 cup very cold water (to test "hard-ball" stage)
1 tsp. oil (for cookie sheets)

In a large saucepan, combine above ingredients except water.
Stir constantly with a wooden spoon over a medium-low flame.
Mixture should be at a low boil. Stir bottom and sides continuously.
Cook for about 4 minutes until a drop of the mixture forms a "hard-ball" drop when placed in
a cup of cold water, or mixture reaches 260 degrees F.
Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes
creamy.
On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop 2 or 3 nuts with a tablespoon of mixture for each praline.
When all of mixture has been poured, let cool thoroughly. Store in airtight containers.

Sun Shine Sugar Cookies with Orange Frosting

1 cup white sugar
1 cup packed brown sugar
1 cup shortening
2 eggs
1 cup milk
1 tablespoon distilled white vinegar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon ground nutmeg

Combine milk with vinegar to make sour milk.
Let stand for 5 minutes.
In a large mixing bowl, combine sugars, shortening, eggs, and vanilla.
Add flour, soda, baking powder, salt, and nutmeg.
Stir in sour milk and mix well.
NOTE: Dough will be very sticky and hard to handle so be sure to refrigerate either several hours or overnight.
Roll on well floured board to 1/2 inch thickness.
Cut with cookie cutters to desired shapes-a sun shape or large round circles are best to signify the sun with large cutters working best.
Bake at 350 degrees F (180 degrees C) for 8 to 10 minutes or until lightly brown on bottom. Frost with frosting (see recipe) and decorate.

Frosting

3 egg whites
4 cups sifted confectioners' sugar
1 teaspoon orange extract
1 Tablespoon of orange rind
1 Tablespoon of Orange Juice

Beat egg whites in clean, large bowl with mixer at high speed until very foamy
Gradually add sugar, rind, orange juice and extract.
Beat at high speed until thickened.
Spread over cooled cookies or put in a pastry bag with a piping tip attached and pipe onto cookies

Yule Log Cake

1 cup sifted cake flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup sugar
1/3 cup cold brewed coffee
1 teaspoon vanilla

Line jelly-roll pan with waxed paper and grease. Sift flour, cocoa, baking powder and salt together in a small bowl; set aside.
In separate bowl beat eggs until thick and creamy. Gradually add sugar, beating constantly until mixture is very thick.
Stir in coffee and vanilla. Fold in flour mixture. Spread batter evenly in pan.
Bake at 375 degrees for 12 minutes.
Sprinkle kitchen towel with powdered sugar,
invert cake onto towel, remove waxed paper and roll cake and towel jelly roll fashion. Cool.
When cake has cooled unroll, spread with filling, reroll.

Filling

1 1/2 cups heavy cream
2 teaspoons instant coffee
1/2 cup powdered sugar

Beat cream until stiff. Add instant coffee and powdered sugar.

Frosting

1 cup semi-sweet chocolate chips
1/4 cup strong coffee
1 cup butter
3/4 cup light corn syrup
4 egg yolks

Melt chocolate chips with coffee over hot, not boiling water. Cool.
Beat butter in small bowl until light and fluffy.
Beat corn syrup and egg yolks into butter. Stir in cooled chocolate mixture.

Yule Log Cookies
Lil_Glitter_Girl7

Ingredients
1/2 cup Brown sugar, firmly packed
3 TablespoonsButter or margarine, softened
1 Egg
1 cup All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Ground cardamom
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Ground nutmeg
Red and green decorator icing

Procedure
Preheat oven to 375 degrees.
In a medium bowl, beat the brown sugar and margarine until blended. Add the egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking powder, baking soda and spices; mix well. Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4-inch intervals. Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 1 minute. Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines. Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries.

Yule Moon Cookies
Lil_Glitter_Girl7

Ingredients:
1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup. flour
1 1/2 cups grated almonds (blanched)
1 tsp. vanilla

Icing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 T. water

Procedure:
Cream together butter and sugar until fluffy and light. Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly. Place dough in bowl. Cover and chill thoroughly. When dough is well chilled; or next day, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter. Place 1/2" apart on ungreased baking sheet. Bake in preheated 375 degree oven for 8 to 10 minutes.

Icing:
While cookies bake, combine confectioner's sugar, vanilla and water. Spread over tops of cookies while still warm, but not too hot as icing will melt. Thin with additional drops of water if glaze is too thick. Allow cookies to cool. Yield: 10 dozen cookies.

Gingerbread Kids

INGREDIENTS
4 1/2 cups all-purpose flour
1 tbsp. ground cinnamon
2 tsp. ground ginger
1/4 tsp. ground cloves
1 1/4 tsp. baking soda
1/2 cup butter, softened
1/2 cup packed brown sugar
2 large eggs
3/4 cup molasses
Tubes of white decorator's frosting
Red and green M & M's and Skittles

It wouldn't be Christmas without the chance to dress gingerbread cookies in frosting finery.

1. In a medium-sized bowl, sift the flour, cinnamon, ginger, cloves and baking soda. Set aside dry ingredients.
2. In a large bowl, blend the butter and brown sugar. Add the eggs, one at a time, and then the molasses. Slowly add the flour mixture to the molasses mixture, stirring after each addition with the wooden spoon or mixer (the dough should be stiff).
3. Divide the dough in half, flatten into a thick pancake (a fun step for kids set up with a rolling pin) and cover with plastic wrap. Refrigerate for 2 hours, or until the dough is firm enough to roll (if it becomes too stiff, soften for 10 minutes at room temperature).
4. Preheat the oven to 350 degrees. On a floured counter, roll out the dough to a 1/4-inch thickness. Use cookie cutters to cut out gingerbread men and a spatula to transfer them to a greased cookie sheet, spacing them 1 inch apart. Bake for 10 minutes, or until light brown.
5. Once the gingerbread men have cooled, invite your kids to pipe on frosting features and clothing (they can make both boys and girls?or even a whole gingerbread family). Add red and green candies for buttons.
Makes about 25 cookies.
© FamilyFun. All rights reserved.

Candy Cane Cookies

INGREDIENTS
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring
With peppermint extract and red food coloring, your kids can turn this simple dough into edible ornaments for the tree.

1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.
2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.
3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown.
Makes about 25.
© FamilyFun. All rights reserved.

SUGAR COOKIE WINDOWS AND DOORS
With a little icing and a few candies, it's easy to turn plain sugar cookies into gala windows and doors--just the project to tap your child's culinary creativity.
Kids' Cooking Skills: This recipe teaches kids how to keep cookie dough from sticking while rolling it out.
INGREDIENTS

1/2 cup unsalted butter, softened
3 tablespoons vegetable shortening
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioner's Sugar Icing <famf1202_feat_sampler5.html>
Assorted candies and fruit leather
1. Using an electric mixer, cream together the butter and shortening. Gradually add the sugar, beating until fluffy. Beat in the egg and the vanilla extract, scraping down the sides of the bowl as needed.
2. Sift the flour, baking powder, and salt into a separate bowl. Using a wooden spoon, stir the dry mixture into the creamed ingredients, about a third at a time, until well blended. Divide the dough in half and pat it into 2 thick disks. Individually wrap the disks in plastic and refrigerate them for 2 to 4 hours, until firm.
3. Heat the oven to 350°. Lightly grease 2 baking sheets. Working on a flour-dusted piece of waxed paper, roll out 1 dough disk at a time until it is 1/8 to 1/4 inch thick. (Tip: On flour-dusted waxed paper, roll out the dough starting in the middle and working out toward the edges.) Then cut out rectangles (3 by 4 inches for windows, 2 1/2 by 4 1/2 inches for doors). If the dough gets too soft to handle, slide the waxed paper and dough onto a third (ungreased) baking sheet and refrigerate for 10 minutes. Arrange the prepared cookies on the baking sheets, leaving about 1 inch between them. To make cookie ornaments, cut holes at the tops.
4. Bake the cookies on the center oven rack for about 12 minutes or until the edges start to brown. Use a spatula to transfer the cookies to a wire rack and let them cool completely.
5. Now your child can use the Confectioner's Sugar Icing to frost the windows and doors before adding details: candy cane candles, gumdrop doorknobs, cookie wafer door panels, fruit leather curtains, or any other adornment he may dream up. Store the decorated cookies in an airtight container. Makes 12 to 14 cookies.
MORE WINNING WINDOWS AND DOORS

For inspiration, here are a few more decorating ideas your child can use to make her cookie ornaments dazzle.
•Create a flower box by using icing to glue on a chocolate candy bar or cookie wafer. Then fill it with piped-on chrysanthemums.
•Use green icing to pipe on a door wreath. Add Red Hots holly berries and a shoestring licorice bow.
•Pipe on icing mullions and door casings, then stick lots of M&M's Minis Christmas lights to the icing before it sets.
© FamilyFun. All rights reserved.

Morning Julegroed

4 cups milk
A couple of almonds, finely chopped
1 rounded teaspoon of butter/margarine
1/4 cup sugar
1 cup washed white rice
A pinch of cinnamon powder
1/2 cup thick cream

In a large saucepan, heat the milk until boiling. Add butter/margarine, then add the rice and turn down the heat. Cover with lid, and let rice simmer slowly for about one hour or until the milk is absorbed. Transfer to a non-metal bowl and fold in the cream and almonds. Serve in small bowls with sugar and cinnamon sprinkled on top.
http://www.wicca.com/celtic/akasha/
yuletnrecip.htm

Shortest Day Ham Loaf

1 pound ground pork
1/2 cup fine bread crumbs
1 pound ground ham
1 medium tomato, chopped
2 eggs
1/4 cup milk

Mix all ingredients above and shape into 2 individual loaves. In a saucepan combine:
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dried mustard
1/2 cup water

Bring sauce to a boil, pour over the loaves, place loaves in a 350 degree oven and bake for 1 hour, basting regularly. Makes 10-12 servings.
http://www.wicca.com/celtic/akasha/yuletnrecip.htm

Yuletide Slaw

4 cups red cabbage, shredded
1/4 cup lemon juice
1/2 teaspoon black pepper, corse ground
1 teaspoon salt
1/2 cup green onions, chopped
2 teaspoons sugar
1/4 cup salad oil
2 tablespoons parsley
1 green bell pepper, chopped

Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings.
http://www.wicca.com/celtic/akasha/
yuletnrecip.htm

Festive Ham Balls

3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese

Lightly grease a 15 1/2" x 10 1/2" baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1" balls. Place the balls about 2" apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.
http://www.wicca.com/celtic/akasha/
yuletnrecip.htm

Brighter Day Cheese Ball

3 tablespoons finely chopped pecans
1/4 teaspoon red hot pepper sauce
1 pkg. (8-oz) Neufchatel cream cheese
1/4 teaspoon minced garlic
3 green onions w/tops, finely chopped
1 cup shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup minced parsley

Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once. In a small non-metal bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese. Wrap in plastic wrap and shape into approx. 4" ball, refrigerate for 15 minutes. After, on a sheet of waxed paper, toss the pecans and parsley. Unwrap the cheese ball and carefully roll it around in the mixture, covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables. Makes 24 servings.
http://www.wicca.com/celtic/akasha/yuletnrecip.htm

Solstice Surprise Salad

1 large unpeeled cucumber
1 15 1/2 ounce can whole chestnuts
4 ounces cheddar cheese
3 tablespoons French dressing

Wash and dry cucumber. Cut into quarters, lengthwise, then thinly slice into a non-metal bowl. Grate cheddar cheese and add to cucumber. Break up the chestnuts into fairly large pieces and add. Toss well to mix, adding the French dressing. Chill for one hour before serving. Makes 6 servings.
http://www.wicca.com/celtic/akasha/
yuletnrecip.htm

Hot Spiced Wassail (non-alcoholic)

4 cups cranberry juice
6 cinnamon sticks
5 cups apple cider
1 orange, studded with whole cloves
1 cup water
1 apple, cored and sliced
1/2 cup brown sugar

Mix juice, cider, and water in large saucepan or crock pot. Add cinnamon sticks, clove studded orange, and apple slices. Simmer mixture for 4 hours. Serve hot. Makes 12 servings.
http://www.wicca.com/celtic/akasha/yuletnrecip.htm

All Purpose Holiday Cookies

(Makes about 2 1/2 dozen cookies)

2 Cups All purpose Flour
1/4 tsp. Ground Nutmeg
1/8 tsp. Ground Allspice
1 1/4 tsp. Baking Powder
1/4 tsp. Salt
1 1/2 tsp. vanilla
1 Egg, beaten
1/3 Cup vegetable oil
1/4 Cup Milk

Preheat oven to 400 degrees F. Mix the dry ingredients
and the oiltogether in a large mixing bowl. Beat remaining
ingredients until lightand fluffy. Add to the mixing bowl with the mixture and
stir together.Allow the mixture to chill for at least two
hours overnight is better.Divide the mixture into four sections for easier
handling. Roll the dough out on a generously floured
cutting boarduntil it is about 1/8th of an inch thick. Cut with
cookie cutters andplace the cut-outs onto an ungreased cookie sheet. Bake
for 7 to 8minutes, until cookies are stiff and a light golden
color. Do not bakeuntil brown or cookies will become hard and brittle.

Recipe from The Sabbats written by Edain McCoy.