Category = Christmas

10 Servings Ingredient

           1 Lb Mascarpone Or Soft Cream Cheese
           Black Coffee (Approx)
           9 Oz Ladyfingers Or 14 Oz. Angel Food Or Sponge Cake, Thinly Sliced
           3/4 Cup Sugar
           8 Large Egg Yolks
           1/2 Cup Sweet Wine
           1 Tbl Unsweetened Cocoa
           2 Cup Expresso Or Very Strong

                                          Preparation

           1. In a small bowl, using a fork, beat the cheese until creamy. Set aside. 2. Place a large
           (about 10-12 cups capacity) metal bowl over a pot of boiling water. Using a hand-held
           electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute,
           or until the mixture is well blended. With the mixer set on low speed to prevent splashing,
           gradually add the wine. Continue to cook and beat the mixture, increasing the speed to
           medium and then to high as the mixture thickens. Cook and beat for 5-7 minutes, or until
           the mixture is thickened and light, scraping down the sides of the bowl frequently with a
           rubber spatula. 3. Remove the bowl from the heat and continue to beat the mixture for 1
           minute  longer. Beat in the cheese just until blended (makes about 5 cups). 4. Pour one
           cup of the expresso into a small shallow bowl that is large enough to hold a ladyfinger if it
           is placed horizontally in the bowl. 5. Quickly dip the rounded top side of each ladyfinger
           into the expresso. Only the top hlf of the ladyfingers should be soaked with the expresso.
           If the ladyfingers get too wet, they will fall apart! Add more coffee to the bowl as needed.
           6. Place  the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan.
           Do not use a  metal pan. Form one layer. Pour half of the custard mixture over the
           ladyfingers and spread to cover them. Dip the remaining ladyfingers in the expresso
           (there will be a few remaining ones and form a second layer over the custard mixture.
           Pour the remaining custard mixture over the ladyfingers and spread to an even layer. 7.
           Place the cocoa in a strainer and dust the top of the tiramisu evenly. Cover and
           refrigerate for at least 10 hours. Makes: 10-12 servings.
 
 

Category = Christmas

8 Servings Ingredient

           1 Lb Frozen Bread Dough
           1 Cup Confectioners Sugar
           1/2 Cup Candied Mixed Fruit
           4 Tsp Milk
           1/2 Cup Walnut,Chopped
           1/8 Tsp Cardamom ,Ground
           1/4 Cup Mincemeat

                                          Preparation

           Thaw frozen bread dough according to package directions. On a lightly flowered board
           pull dough out until it is 12 inches long. Knead in the fruit,mincemeat and the nuts into
          the dough.
          With a sharp knife cut dough into 3 ropes, 12 inches long. Press the 3 ropes together on
          one end and braid on a greased cookiesheet. Let rise in a warm (90) degree place until
          double in bulk, about 1 1/2 hours. Bake in a preheated oven at 350 degrees F for 25-30
          minutes. Cool.
           Combine the sugar,milk and cardamom, spread this glaze over bread.
 
 

Category = Christmas

1 Serving Ingredient

           1/2 Cup Shortening
           1/2 Tsp Baking Soda
           1/2 Cup Cream Cheese, Softened
           1/2 Tsp Salt
           1 Cup Light Brown Sugar,*
           1 Tbl Vanilla
           1/2 Cup Granulated Sugar
           2 Cup Candied Fruit, Mixed
           2 Eggs
           2 Cup Broken Pecans Or Almonds
           3 Cup Flour

                                          Preparation

           * firmly packed The cream cheese gives these cookies a smooth texture, while the fruits
           sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into
           the fruit cake. Preheat oven to 350. In a large bowl, cream shortening and cream cheese
           until smooth and fluffy. Add sugars and eggs, mixing well. In a seperate bowl, sift flour,
           baking  soda and salt together. Add flour mixture to egg and sugar mixture; add vanilla.
          Mix well. Add candied fruit and nuts. Drop by rounded spoonfuls onto lightly oiled cookie
          sheet and bake at 350 for about 10-12 minutes. The cookies will be just browned at the
          edges. Hint: You may have to mix candied fruit and nuts in with your hands; a little
          shortening on your fingers will keep the mixture from sticking. Yield: 3 dozen.
 
 

Categories: Christmas, Beverages

                    Yield: 16 Servings

                    2 c  Water
                    8 ea 3 inch cinnamon sticks
                    6 ea Large egg yolks
                    3 ea 12 oz Cans of Evaporated Milk
                    2 ea Cans Coconut milk
                    3 ea 14oz Cans sweetened Condensed milk
                    3 c  White rum (a touch less if
                         You use 151 proof,!!Burp!!)
 

In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat.  Reduce heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid  aside to cool to room temperature.

In a 3 quart saucepan with a wire whisk, beat egg yolks and
evaporated milk until well-mixed.  Cook over low heat, stirring constantly until mixture thickens and coats a spoon - about 10 munutes (DO NOT BOIL). Set aside to cool slightly.

When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed.  In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum.  Chill well and serve.
 
 

 
 

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