Christmas Gingerbread Spice Blend

Christmas (or Anytime) Gingerbread Spice Blend

This spice blend is good any time of the year, not just Christmas, and it can be used in so many food dishes.  It can be used to make gingerbread dishes or gingerbread cookies.  Using ground cinnamon, cloves, and allspice plus other spices, makes this a very versatile blend. 

Ingredients

8 Tbs. cinnamon
2 Tbs + 2 tsp. allspice
2 Tbs + 2 tsp. cloves
2 Tbs + 2 tsp. ground star anise
4 tsp. ground anise seeds
4 tsp. ground coriander seeds
4 tsp. cardamon
2 tsp. ground fennel seeds
2 tsp. nutmeg
2 tsp. ginger

Directions

In a jar that has a tight-fitting lid, combine cinnamon, allspice, cloves, star anise, anise seeds, coriander seeds, cardamon, fennel seeds, nutmeg, and ginger.  Place the lid on the jar.  Shake the jar until the contents are thoroughly combined.  

Use this spice blend in hot chocolate, oatmeal, or granola.    Sprinkle some in the pancake or waffle batter, cookie dough or in sweet breads. 

Notes:

You can grind up the spices using a pestle and mortar, or a spice grinder.

Cherry Sweet Roll Christmas Trees

The weather may be cold and snowy, but it is the perfect time to start baking. These sweet rolls formed in the shape of a Christmas tree, are a perfect way to keep your house warm and provide a delicious home-baked treat. 

Ingredients

2 pkg. yeast
1/2 c. very warm water (110° to 115°)
3 Tbs. sugar
2 c. milk, warmed to 110° to 115°
1/2 c. cooking oil
2 tsp. salt
1 egg
7 to 8 c. flour
1/4 tsp. cinnamon (optional)
1 can cherry, or blueberry or apple pie filling
1/4 c. pecans, chopped, (optional)

Glaze

2 c. powdered sugar
2 Tbs.milk
1 Tbs. butter, softened
1 tsp. vanilla
red and green candied cherries
red and green colored sugar

Directions

Preheat oven to 350°.  Grease 2 baking sheets.  You can line the baking sheets with foil. Grease the foil well.

In a large bowl, dissolve yeast, and sugar in the warm water. Set aside for about 8 to 10 minutes to allow the yeast to bloom. 

Add warmed milk, 2 c. flour, oil, salt, and egg. Beat well with a wooden spoon, or you can use the electric mixer with a dough hook attachment and beat on medium speed for 2 minutes. 

Stir in the remaining flour or until it becomes too stiff to mix the dough with a spoon.  Turn the dough out onto a floured surface.  Knead in enough flour to for a soft dough. Knead for about 8 to 10 minutes, or until the dough is smooth and elastic. 

Place the dough in a greased bowl, I use the same bowl that I mixed the dough in, and cover with a tea towel or sheet of plastic wrap. Set the bowl in a warm location and let rise until doubled in size.

Punch the dough down. Turn out onto a lightly floured surface. Divide the dough in half.  Roll out one dough ball into an 11 x 9-inch rectangle. 

Mix the cinnamon in the cherry pie filling. Spread half of the pie filling to within 1/2-inch of the edges.  Sprinkle half of the nuts over the top, if desired. Starting at the long end, roll up the dough.  Pinch seam to seal. 

Cut the dough into 11 equal slices. Place the rolls on a baking sheet in the shape of a tree.  Place one roll at the top. Then arrange 2 rolls with sides touching just under that one. The next row will have 3 rolls, and then the next row will have 4 rows. Place one roll at the bottom to be the trunk of the tree, centering it where the middle two rolls meet. 

Repeat with the second dough ball.

Cover and let rise until doubled in size. This can take about 30 minutes or more.

Bake for 20 to 25 minutes, or until the rolls are golden brown. 

While the rolls are baking, make the glaze by combining powdered sugar, milk, butter, and vanilla until smooth. Beat with a hand mixer or whisk.  You will want the glaze to be a little thicker than pancake batter.  If you need the glaze thicker, add more powdered sugar. If you require a thinner glaze, add more milk. 

Decorate the trees with candied cherries.  Drizzle the glaze over the tops of the warm rolls.  Sprinkle some colored sugar over the top.

Serve and enjoy!

Cornflake Candy

This is an old-fashioned candy recipe that has been around for many years.  It is very easy to make and tastes great.

Ingredients

5 c. corn flakes
2 c. crispy rice cereal
2 c. salted peanuts (optional)
1 c. sugar
1 c. whipping cream
1 c. white corn syrup

Directions

Butter a 9 x 13-inch cake pan.

In a large heatproof bowl, combine corn flakes, crispy rice cereal and peanuts. Set aside.

In a large saucepan, combine sugar, whipping cream and corn syrup.  Stirring constantly, bring to a boil and cook until the mixture reaches the hard ball stage or 260° on a candy thermometer.  

Pour the hot mixture over the cereals and nuts.  Mix well.

Spoon into prepared pan.  Carefully pat the mixture evenly in the pan.  Cut into squares before the mixture cools completely.

Cherry Bing Mash Candy

This is our favorite candy to make every Christmas.  This recipe can be easily doubled and spread in a 9 x 13-inch cake pan.

Ingredients

1 c. sugar
4 Tbs. butter
1/4 tsp. salt
1/3 c. evaporated milk
1 c. mini marshmallows or 6 large marshmallows
1 c. cherry chips
1/2 tsp. vanilla
1 c. semi-sweet chocolate chips
1/2 c. creamy peanut butter
1 c. peanuts, chopped

Directions

Line a 8 or 9-inch square pan with waxed paper. 

Combine sugar, butter, salt, and evaporated milk.  Stirring constantly, bring to a boil.  Boil for 5 minutes, stirring constantly. Remove from heat.

Add marshmallows, cherry chips and vanilla.  Stir until the marshmallows and cherry chips are melted. 

Spread in prepared pan.   Place the pan in the refrigerator or if you live in a cool climate, place the pan in the porch to cool down and start to harden.

In the same saucepan that you made the cherry candy in, combine chocolate chips and peanut butter. Turn the heat to low and stir until the chocolate chips are melted. 

Add peanuts if desired.  

Spread the melted chocolate and peanut butter over the cherry layer.

Cool in the refrigerator, or if you live in a cold location, place outside on your porch to harden. Cut into squares.

Slow Baked Honey Glazed Ham

 

We love making this ham for Christmas dinner or Easter, or any time of year for that matter. 

There are two ways to bake this ham.  Bake in the oven overnight to eat the next day, or bake in a hotter oven and eat it that same day. We like the low and slow way as it tenderizes the meat, and stays moist. The meat just falls off the bone.

Ingredients

1 (8 to 10 lb.) ham
1/3 c. water
2 Tbs. butter
1 c. dark brown sugar
1/4 c. honey
1/4 c. pineapple or orange juice
1 to 2 Tbs. mustard
1/2 tsp. onion powder
1/2 tsp seasoned salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. paprika
1/8 tsp. allspice

Directions

Preheat oven to 250°.

Using a sharp knife, score the ham. Make 1-inch wide diagonal cuts in a diamond pattern, about 1/4 inch deep, around the top and sides of the ham.  Each diamond should be about 1-inch wide. Just score through the fat and skin part. 

In the center of each diamond, insert a whole clove. 

In a small saucepan, combine brown sugar, honey, pineapple juice, mustard,  seasoned salt, onion powder, cinnamon, nutmeg, ginger, cloves, paprika, and allspice. Cook and stir until the sugar is completely dissolved.  Remove from heat.

Place ham in a roasting pan. Pour 1/3 c. water into the base of the pan. Pour the honey glaze over the top of the ham.

Cover the ham with sheets of foil, or a lid.

Bake for 1 hour at 250°. 

Reduce heat to 200° and bake for 12 to 15 hours.  The internal temperature of the ham should register 145°. Make sure the thermometer is not touching the bone, because you will not have an accurate reading.

At least 3 hours before serving the ham, baste the ham every 30 minutes with the ham juices. 

Remove from the oven and allow the ham to rest 15 to 20 minutes before slicing.

If you want to serve the ham the same day, follow the above recipe, but heat the oven to 325°. Bake for 2 hours, or until a meat thermometer registers 145°. Make sure the thermometer is not touching the bone. Baste the ham with the ham juices every 30 minutes while the ham is baking.

Baked Acorn Squash

When I was growing up, the only way I would eat baked acorn squash was with brown sugar mixed in. Now that I am older, I love serving acorn squash with only butter and salt and pepper.  Either way, it is simply delicious.

Ingredients

3 acorn squash
3 Tbs. butter, divided
6 Tbs. brown sugar, divided, (optional)
salt and pepper

Directions

Preheat oven to 350°. Get out a heavy baking sheet.

Cut the acorn squash in half. Scoop out the seeds. 

Place the acorn squash upside down in the baking sheet.  

Place in the oven and bake 30 to 45 minutes, or until the acorn squash begins to soften. 

Turn the squash right side up so the cut side if facing upwards. Put in a half tablespoon butter, 1 tablespoon brown sugar, and season with salt and pepper. 

Return to the oven and bake another 30 minutes, or until the flesh is soft and pierces easily with a fork.

You can also leave out the brown sugar and just bake it with the butter and salt and pepper!  It is so good.

Chicken with Creamy Tomato Sauce

Ingredients

1 c. flour
1/4 c. cornstarch
1 1/2 lbs. chicken tenders
1/2 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
4 tbs. olive oil
1 onion, chopped
3 cloves garlic, minced
1 sweet bell pepper
2 Tbs. flour
2 1/2 c. chicken stock
1 Tbs. sugar
1/2 Tbs. Italian seasoning
2 1/2 Tbs. tomato paste
1 c. heavy whipping cream
1 Tbs. butter
1 Tbs. parsley
1/4 c. Parmesan cheese, shredded
salt and pepper to taste

Directions

In a low sided dish or bowl, combine flour, cornstarch, salt, pepper, and garlic powder. 

Dredge chicken tenders in the flour mixture, shaking off the excess. 

In a heavy cast iron skillet, heat olive oil over medium high heat.  Cook chicken on both sides until browned. Remove from pan and set aside.

Add the onion, garlic, and sweet bell pepper to the skillet. Sauté until the onion is translucent. Stir in 2 tablespoons flour.  Cook and stir for 1 minute to remove the flour taste. 

Pour in the chicken stock, stirring to keep the flour from clumping.  Make sure to scrape the bottom of the skillet to remove the flavorful bits at the bottom.

Stir in 2 tablespoons flour, sugar, Italian seasoning, and tomato paste.  Mix in the heavy whipping cream.  Bring to a simmer.  Add butter.

Cut chicken into bite-sized pieces. Add the chicken into the sauce.  Taste and add salt and pepper if needed. Stir in parsley and Parmesan cheese. 

Serve over noodles or linguine.