Welcome to my Gifts from the Holiday Kitchen page. Please feel free
to share these detectable treats with all your kin .
1/2 lb. shelled almonds
3 dried apricots1 tsp. orange zest
1 tsp. lemon zest
1 tsp. fresh-squeezed lemon juice
1 1/2 c. 80 proof vodka
1 1/2 c. brandy
1 c. sugar
½ c. water
2 tsp. almond extract
1 tsp. pure vanilla extract
1 tsp. glycerin (optional)
Caramel coloring
Coarsely chop almonds and apricots in food processor. Place in clean
1quart container and add orange and lemon zest, lemon juice, vodka, and brandy.
Cover and let stand in a cool, dark place for 6 weeks.Use a coarse sieve
or colander to strain out solids. Discard. Strain again using a fine-mesh
strainer. Transfer liqueur to clean container,cover and let stand for 2 days.
Rack or filter into clean container.Make a simple syrup by bringing sugar
and water to a boil over medium-high heat, stirring constantly to prevent
scorching. When clear,remove from hear and let stand until just warm. Add
syrup, almond extract, vanilla, and glycerin (if using) to racked liqueur.
Add
caramel coloring a drop at time , stirring after each addition, until
desired color is achieved. This cordial may be served immediately, but it’s
better if allowed to age for 1 to 2 months in a covered container.
10 lbs. LEAN ground beef (ground round, chuck, deer, turkey)
5 tsp. mustard seed
3 tsp. garlic salt
5 tsp. liquid smoke and/or worcestershire sauce
5 tsp. crushed peppercorn (or leave whole)
5 tsp. ground black pepper
10 tsp. Morton Quick Cure Salt
Mix all ingredients thoroughly in a LARGE bowl. Refrigerate for 24 hours.
Remove and knead thoroughly, mixing ingredients well; refrigerate for another
24 hours. Remove, knead again and shape into logs approximately 2" round
and 5" long. Bake on foil covered cookie sheets for 10 hours in a 150' oven,
turning once about half way thru cooking time. Wipe each log and wrap in
foil. Refrigerate 48 hours before serving if at all possible. (that is if
the family will let you!) This recipe freezes well.
Cheese Logs
1-2 lbs. grated cheddar cheese
1-2 8 oz. packages cream cheese
garlic salt to taste liquid smoke or worcestershire sauce (optional)
paprika chopped nuts (pecans, walnuts, etc.) scant milk
In a food processor grate the cheddar cheese. Add cream cheese to make
pliable, using a bit of milk to soften if needed, mixing until blended well.
Garlic salt, liquid smoke or worcestershire sauce may be added if a smoked
flavor is desired. (or other flavorings such as crushed pineapple, port wine,
olives, pimentos etc. Your tastes will dictate the end result). Remove mixture
and form into logs or balls, roll into paprika for color, then into nuts.
Wrap in plastic wrap and refrigerate until serving time (at least one hour).
Serve with Beef Stick, slicing each and placing on crackers or bread rounds.
2 c epson salts
1/2 c sea salt
4-6 drops peppermint oil
2-3 drops red food coloring
Place one cup epson salt & 1/4 c sea salt in a bowl. Add 2-3 drops
peppermint oil. Place remaining ingredients in a second bowl. Mix well. Layer
in a clear jar, red & white. Cover the lid with matching fabric and tie
Amount Measure Ingredient -- Preparation Method- -
1 c Applesauce
1 oz Cinnamon
1 oz Grd. cloves
1 oz Grd. nutmeg
1 oz Grd. ginger
Cinnamon for cutting board
Combine ingredients to make a stiff dough. Roll out on board dusted
with ground cinnamon. Cut with cookie cutters of your choice. Put hole in
top for string. Lay out flat to dry. Turn over every 12 hours until completely
dry. a mini candy cane on with raffia.
1 envelope unflavored gelatin
1 cup cold water
3/4 cup cornstarch
2 cups hot water
1/2 cup mild laundry soap flakes
liquid tempra paint
Stir gelatin into 1/4 cup of cold water. Set aside. Stir cornstarch
into remaining cold water in a saucepan, until mixture is smooth. Add hot
water. Cook over medium heat, stirring constantly, until mixture comes to
a boil and is smooth and clear. Remove from heat. Add gelatin mixture and
stir. Add soap flakes and stir until dissolved. Separate mixture into containers.
For each color, add 1/2 tablespoon tempra paint to 1/2 cup of finger paint.
Use or store in tightly sealed container in a cool dark place.
9 oz Semisweet baking chocolate-chopped-
60 Espresso beans
Place espresso beans about 1 inch apart on a piece of aluminum foil.
In a small saucepan, melt chocolate over low heat, stirring constantly until
smooth. Spoon about 1/2 teaspoon chocolate over each espresso bean. Cool
completely. Store in an airtight container in a cool, dry place.
Serving Ideas : Wrap each candy in a foiled wrapper, or in a coffee
mug
1 qt Water
1 Bar castille soap -- grated
2 oz Glycerine
3 dr Perfume
ROSE BUBBLE BATH
1 qt Water
1 Bar grated castille soap
3 oz Glycerine
3 dr Lilac perfume
LAVENDER BUBBLE BATH
1 qt Water
1 Bar grated castille soap
2 oz Coconut oil
1 oz Glycerine
3 dr Violet perfume -- or 2 dr Violet floral oil
Any good soap can be used to make bubble bath, but castille generally
is preferred. Before the soap can be made into bubble bath it must be converted
to a liquid. To do this grate 1 bar of castille soap into 1 quart of water
(warm water helps dissolve the soap faster). Allow the soap and water to
mix well so that you have a liquid soap solution. There are two ingredients
that can convert liquid soap into bubble bath. These ingredients can be used
together or independently of each other. An old-fashion way to make bubble
bath is to add glycerine to liquid soap (soap shaving and water.) Glycerine
has the ability to make bubbles and increase suds. Coconut oil is often used
as a substitute for glycerine, which is usually much higher priced. Coconut
oil is very effective at creating lather. Both glycerine and coconut oil
are known for their special skin-softening properties.
1 c Margarine
1 1/2 c Powdered sugar
1 Egg
1 ts Vanilla
2 1/2 c Flour
2 Envelopes (1 oz. each)Premelted chocolate
(or you can substitute Cocoa)
1 ts Cinnamon
Mix butter, sugar, egg and vanilla. Blend in flour. Heat oven to 375
degrees. Mix in chocolate and cinnamon. Using star plate in cookie press,
form 4-inch fingers on ungreased baking sheet. Bake 5 to 7minutes or until
set. Cool. Drizzle with chocolate glaze and sprinkle with colored sprinkles
or finely chopped nuts if desired.Chocolate Glaze: 1 cup powdered sugar,
1 package (1 oz.) pre-melted chocolate, and 4 tsp. milk.
Amount Measure Ingredient -- Preparation Method
2 Eggs
1/2 cup Melted butter
1 cup Sugar
2 ounces Unsweetened chocolate melted
1/2 teaspoon Peppermint extract
1/2 cup Flour
1/2 cup Ground almonds
-----PEPPERMINT FILLING----
2 tablespoons Butter
1 tablespoon Heavy cream
1 cup Confectioners sugar (sifted)
1 teaspoon Peppermint extract
-----FROSTING-----
1 ounce Semi-sweet chocolate
1 tablespoon Butter
1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs.
Add melted butter and sugar. Beat well. Add melted chocolate and peppermint.Beat.
Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake
25-30 minutes until toothpick inserted in center comes out clean.Remove from
oven and set on trivet or rack to cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream.
Add sugar and peppermint. Mix well. Spread evenly overcooled baked layer.
3. Prepare frosting. Melt chocolate and butter together in small pan
over low heat.
4. When filling is completely firm, spread frosting mixture on top.
5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch
strips.
Ingredients:
1/4 c. baking soda
2 tlbs. citric acid or absorbic acid (powdered vit. C)
1 tlbs. Borax powder (for softening)
2 tlbs. powdered sugar (for binding)
2 tlbs. sweet almond oil
1 tsp. Vitamin E oil (preservative)
1/4 tsp. fragrance or essential oil
Combine dry ingredients in a bowl and stir until well blended. Drizzle
in almond oil and stir until mixture is moistened. Add Vit. E oil and fragrance
and stir until well mixed. Take teaspoon size globs of mixture and form into
ball shapes with fingers. (mixture will be VERY crumbly and fragile , so
do the best you can. Add a little bit more of the vit. E. oil I find that
helps.) Place the balls on a sheet of wax paper and leave alone for 2-3 hours.
After 2-3 hrs, reshape balls. Let the balls air-dry and harden for 10 days.
Store balls in a closed container to protect from moisture. To use, plop
a ball into your bathtub in warm water!
For an orange bath bomb:
Mix together 6 drops of orange essential oil, 2 teaspoons of sweet almond
oil, 5 drops of red food colouring and 7 drops of yellow food colouring.
Mix well using the teaspoon.
For a lemon bath bomb:
Mix together 6 drops of lemon essential oil, ½ teaspoon of sweet
almond oil and 15drops of yellow food colouring. Mix well using the
teaspoon.
For a lime bath bomb:
Mix together 6 drops of lime essential oil, ½ teaspoon of sweet
almond oil and 15drops of green food colouring. Mix well using the
teaspoon.
Pour the oil mixture of your choice into the medium bowl containing
the ½ cup of base mixture. Stir very quickly so that the mixture
doesn’t start to fizz.
Continue mixing with your fingertips, working the oil mixture into the
base mixture until it starts to come together and stays compressed when squeezed
(about 30 seconds).
Wipe some sweet almond oil around the inside of the mould. This will
make sure the bath bomb will slip out easily from the mould. Now press the
mixture into the mould.
Fill the mould 1/3 at a time with the mixture, pressing down firmly
as you go. When you reach the top of the mould, neaten the edges, turn the
mould over, bang firmly on a flat surface and the bath bomb will slip out.
Let it set for 24 hours. It is then ready to use!
These bath bombs make great Christmas presents.
Amount Measure Ingredient -- Preparation Method-
1/4 Cup Distilled Water
2 Tbs Shampoo Concentrate ( or substitute with1/4 cup unscented shampooand
increase ssalt to 1/2 tsp.)
2 Tbs Rose Water
1 Tbs. Liquid Glycerin (From Drug Store First Aid Section)
1/4 Tsp. Table Salt
10 Drops Vanilla Fragrance Oil
4 Drops Rose Frangrance Oil
Warm distilled water in a saucepan and pour into a ceramic bowl. Add
shampoo concentrate and stir with a wire whisk until well blended. Add rosewater,
glycerine, salt and fragrance oils. Stir until blended and thick. Pour into
a bottle.
Apple cake that is sealed in jars and can be given as
gifts, or stored for emergencies. Makes 8 pint jars ( 16 servings).
2/3 cup shortening
2-2/3 cups white sugar
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
8 straight-sided
wide-mouth pint canning jars with l
Directions
1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease the
insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour,
baking soda, salt, nutmeg and cinnamon. Set aside.
2 Cream shortening and sugar until fluffy. Add eggs and beat in well.
Add flour alternately with water and mix until smooth. Fold in apples, raisins
and nuts.
3 Fill jars 1/2 full of batter, being careful to keep the rims clean.
Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees
C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling
water.
4 As soon as cake is done, remove from oven one at a time, wipe rims
of jars and put on lid and ring. Jars will seal as cakes cool. Place the
jars on the counter and listen for them to "ping" as they seal. If you miss
the "ping", wait until they are completely cool and press on the top of the
lid. If it doesn't move at all, it's sealed.
5 Unsealed jars should be eaten or kept in refrigerator for up to a
week. Sealed jars can be stored with other canned food for up to a year.
1 pound white chocolate
1 cup toasted almonds
1 cup crushed candy canes or starlight mints
Microwave the chocolate on high for 1 min. Stir. Microwave another 20-30
seconds to finish melting. Stir in the almonds and the candy. Spread out
onto a piece of waxed paper to desired thickness. Cool. break into
pieces.
1 3/4 cups graham cracker crumbs, about 20 squares
1 cup flaked coconut
1/4 cup cocoa
2 tablespoons granulated sugar
1/2 cup margarine or butter, melted
2 tablespoons water
2 cups powdered sugar
1/4 cup margarine or butter, softened
2 tablespoons milk
1 teaspoon vanilla
Mix cracker crumbs, coconut, cocoa, and granulated sugar. Stir in 1/2
cup margarine and the water. Press into a ungreased square baking dish, 9x9x2.
Refrigerate while making topping.
Mix remaining ingredients. If necessary, stir in 1 to 2 teaspoons additional
milk for spreading consistency. Spread over crumb mixture. Refrigerate 1
hour. Cut into 1 inch squares.
Makes about 5 dozen cookies.
There are all sorts of spice blends on the market for use in many kinds
of cooking or baking. Some are very good, but quite expensive, and I tend
to use them so seldom I end up wasting an unacceptable portion when they
get old. Others have one or several ingredients to which I object, especially
the high sodium content. I prefer to find out what is in them and then use
the various ingredients to my own taste. Of course, that means I need to
have more of a variety of spices and dried herbs on hand, but many of the
items are in the average cook's pantry. Sometimes the ingredients are listed
on the cans, and reading spice catalogs has been very helpful. You will have
to do like I did...decide which of the ingredients you like or dislike and
adjust accordingly, even omit those which you find objectionable. I adjust
amounts according to the dish I am making. Add your own salt as desired.
Use your sense of smell as well as taste. Have fun and experiment. And remember,
always start with less and add more as desired. These make great homemade
gifts. Recipes Below
Cajun Seasoning - No list of spice blends would be complete without
a Cajun mix. Cajun-style cooking has become very popular, but often the spice
ingredients are not listed with the recipes. If you watch cooking shows or
read cookbooks, you know that several famous chefs market their own blends.
At least one of them gives free access to the ingredients for those of us
who are connected to the web. As with all blends, the products are quite
expensive so make your own. From what I have been able to determine, although
some of the spices in Cajun Seasoning are common to all brands, there are
others that differ according to the manufacturer's preference. The common
ingredients are: paprika, garlic powder, onion powder, black pepper, cayenne
pepper, oregano and thyme. Other ingredients include, but are not limited
to: celery, sugar, turmeric, cumin, bay leaf, mace, cardamon, basil, marjoram
and rosemary.
Chili Powder - Chili powder should not be confused with dried or powdered
chiles. It is a blend, consisting mostly of powdered chiles, with other spices
and herbs included. Unfortunately, many packaged chili powders also contain
too much salt and not enough of the other spices for my taste. The ingredients
in a basic chili powder are: ground chiles and/or cayenne pepper, ground
cumin, garlic powder and oregano. Crushed hot peppers could be used in place
of, or in addition to, powdered chiles.
Crab Boil - The spices used in a crab boil are similar to pickling spice.
It is used for boiling shrimp, lobster, crayfish and crab. The ingredients
are: mustard seed, peppercorns, cloves, allspice, coriander, bay leaves,
ginger, dill seed and caraway seed. For a hotter blend, add some crushed
hot pepeprs.
Curry Powder - There are so mnay different types of curry powders and
pastes, hot or mild, depending on the country or the dish. I am not going
to get into all of that since I have read about, but have no experience using
them. I will deal with the curry powder that most of us can purchase in our
grocery stores. The ingredients are: turmeric, coriander, cumin, fenugreek,
ginger, nutmeg, fennel, cinnamon, cardamon, cloves, black pepper and cayenne
pepper.
Pickling Spice - Pickling spice is most often used for canning pickles,
but in some other dishes as well. The ingredients are: mustard seed, bay
leaves, allspice, dill seed, cloves, ginger, peppercorns, coriander, juniper
berries, mace, and cardamon. For a hotter mix, add some crushed hot peppers.
Poultry Seasoning - I have never cared for poultry seasoning, maybe
because it is often used in excessive amounts and in some foods to substitute
other flavor that is missing. A good example is the crab cakes served in
many restaurants that taste more like poultry stuffing than crab. That's
because there is very little crab in the mixture. However, I often use the
3 herbs in combination that are most prominent in poultry seasoning: rosemary,
sage and thyme. Other ingredients include: savory, marjoram, dill, allspice
and ginger.
Pumpkin Pie Spice - The spices in pumpklin pie spice can be used in
all sorts of baking, as well as some main or side dishes. Try it in a pumpkin
stew or baked winter squash. The ingredients are: cinnamon, allspice, nutmeg,
mace, ginger and cloves.
Taco Seasoning - I really do object to the sodium content in most packaged
taco seasonings. And many of them contain MSG. Making your own is very simple.
The ingredients are: cumin, onion powder, garlic powder, oregano, paprika,
allspice, black pepper and cayenne pepper. Flour is often added as a thickening
agent.
Amaretto
Beef Stick with Cheese
Log
Candy Cane Bath
Salts
Christmas Cinnamon
Ornaments
Finger
Paints
Chocolate-Covered
Espresso Beans
Bubble
Bath
Chocolate Swizzle
Sticks
Chocolate Mint
Sticks
Fizzing Bath Oil
Balls
Bath
Bomb
Vanilla_Rose Shower
Gel
Apple Cake in a
Jar
Candy Cane Bark
Fudge
Meltaways
Mix Your Own Spice
Blends