Sunday, January 3, 2021

Recipes December 2020

 Homemade eggnog (I used whole milk which makes it thinner, but still delicious): 

https://www.melskitchencafe.com/homemade-eggnog/


Cranberry Jalapeño Cream Cheese Dip:

Peanut Butter Blossom Cookies:

Soft Gingerbread Swig Cookies: (no cutting, no rolling out) these taste great without the frosting, but the frosting and crush peppermint candies really sets them off

Chocolate-dipped Cranberry Cookies:

The Best Swig Sugar Cookies {copycat recipe}:
https://www.melskitchencafe.com/the-best-swig-sugar-cookies/

Gingersnaps Corinne Adams Messner’s recipe from An Adams Family Legacy of Cooking family cookbook


1 ½ cups shortening

2 cups sugar, plus extra for dipping

½ cup light molasses

2 eggs, beaten

4 cups flour

½ teaspoon salt

4 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons cloves

2 teaspoons ginger


Cream shortening and sugar. Add molasses and eggs. Beat well. Sift together the flour, salt, soda, and spices. Gradually add to creamed mixture. Roll into small balls and dip in sugar.


Cookies will expand, so don’t place them too close together on sheet. Bake at 350° for 8-10 minutes.



Alton Brown's Granola Bars (but don't need to bake the finished product):


Aunt Margaret's Wonderful Fudge:


Use a heavy kettle 4 quarts or larger.

INGREDIENTS:

   ½ cup (1 stick) butter

   1 tall can evaporated milk (original recipe used 14 ½ oz but AM used the current 12 oz size)

   2 lbs sugar (4 ½ cups)

   8 oz marshmallows (if you wish a softer fudge, use 10 oz marshmallows)

   26 oz chocolate (AM used 2 oz unsweetened baking chocolate, one 12 oz pkg (2 cups) semi-sweet chocolate chips, 12 oz Hershey milk chocolate bars

   1 tablespoon vanilla

   2 cups walnuts (use large pieces)


DIRECTIONS:

   Stir together in a large heavy pot over moderate heat, the butter, canned milk and sugar. Bring to a boil. Cover.

   Boil 5 minutes and turn off heat. Add marshmallows and stir until melted. Add the chocolate, one kind at a time, stirring as it melts. Add vanilla and nuts. Blend. Pour into buttered pan and smooth out evenly. This quantity is exactly right for a jelly-roll pan 10” x 15”

   Let stand. (AM usually put it into the freezer to set up). Cut into 1” squares. Store in airtight tins in the freezer. “Will keep for several months in the freezer as long as family members don’t find it.”




Paula Dean's Gumbo:

served with Easy Homemade French Bread:


Denise's Cheese Fondue:

2 cups half & half (I used whole milk)
3 tablespoons flour
1 tablespoon worcestershire sauce
2 teaspoons dry mustard
1 garlic clove halved
1 1/2 lbs sharp cheddar cheese, shredded (~6 cups)
salt
crusty bread cut into chunkc

Over low heat, heat milk, worcestershire sauce, mustard, and garlic, stirring until hot but not boiling. Discard the garlic.

Meanwhile, toss cheese and flour until mixed. Gradually whics the cheese into the hot milk mixutre. Over low heat, stir constantly until cheese is melted and the mixture is smooth and bubbling.


Chicken Cordon Bleu casserole:
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