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Ebooksitenet
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Christmas Recipes - 11/12/07 19:40 Filled Christmas Cookies


For The Dough:

1/2 cup of shortening
1 cup of sugar
1 egg, beaten
1/2 cup of milk
1 teaspoon of vanilla extract
3 1/2 cups of all-purpose flour
1 teaspoon of soda
2 teaspoons of cream of tartar

For The Filling:

1 cup of raisins
1 cup of shredded coconut
1 cup of brown sugar
1/2 cup of water
3 tablespoons of flour
1/2 cup of black walnuts

For The Filling:
Mix all ingredients together and cook 5 minutes.

For The Cookies:
Cream shortening and sugar until light and fluffy; stir in egg. Combine milk and vanilla; set aside. Combine flour, soda and cream of tartar; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture and mixing well after each addition. Roll half of dough on lightly floured board to 1/8 inch thickness, cut with 2 inch round cookie cutters. Place on lightly greased baking sheets; spread 1 teaspoon filling over each. Roll remaining dough to 1/8 inch thickness; cut with 2 inch round cookie cutters and place over filling. Lightly press outer edges together. Bake at 350 degrees for 10 minutes or until lightly browned.

Enjoy!!!

Post edited by: Ebooksitenet, at: 11/12/07 19:42 e-booksite.net - All our ebooks are $2.99 or less
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Re:Filled Christmas Cookies - 11/12/07 19:41 Christmas Butter Cookies
1 cup of butter
1 cup of sugar
1 egg
1 tablespoon of milk
1 teaspoon of vanilla
2 3/4 cups of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt

Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes. Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool. Makes 4-5 dozen. e-booksite.net - All our ebooks are $2.99 or less
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Re:Christmas Recipes - 11/12/07 19:44 CHRISTMAS FRUIT PUNCH
1 - 6 oz. can of frozen orange juice
2 - 6 oz. cans of frozen limeade
1 - 6 oz. can of frozen lemonade
1 large can of pineapple juice
1 pint of cranberry juice cocktail
8 cups of cold water
2 quarts of chilled ginger ale
1 quart of plain chilled soda water
1 quart of frozen strawberries
Mint garnish

Empty frozen juices, pineapple and cranberry juice, and water in a large container. Let
stand until frozen juice is thawed; stir well. Add frozen strawberries. Pour mixture into
punch bowl. Add ice cubes. Just before serving, gently pour in ginger ale and soda water.
Top with fruit ice ring and sprigs of mint. Fruit Ice Ring: Use any combination of lime,
lemon or orange slices. Arrange in pattern in ring mold; add water to cover fruit and
freeze. e-booksite.net - All our ebooks are $2.99 or less
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Re:Christmas Recipes - 11/12/07 19:47 HOMEMADE TURKEY DRESSING

Turkey drumsticks
4 stalks of celery
3 med. onions
2 tablespoons of black pepper
Lowery seasoning salt
3 med. green peppers
2 tablespoons of salt
Self-rising cornmeal
Self-rising flour
4 tablespoons of butter
1/2 cup of Miracle Whip
2 tablespoons of garlic powder
1 doz. unsalted crackers
4 eggs
1/2 cup of sugar

Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, ½ tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter.

Pour mixture re into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers.

Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture.

Add 1 tablespoon butter. Sauté new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown. Serves 20 people. e-booksite.net - All our ebooks are $2.99 or less
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Re:Christmas Recipes - 11/12/07 19:51 Roast Turkey with Herbal Rub


Ingredients:
1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

Instructions:

Preheat oven to 325.
Remove giblets and neck from turkey and reserve for broth.

Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.

In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.

Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.

Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.

Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.

Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.

Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.

Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy. e-booksite.net - All our ebooks are $2.99 or less
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sharon
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Re:Christmas Recipes - 12/12/07 21:37 Thank you for those recipes i think it's a great idea we can now share cooking tips and recipes

So here some tips on freezing: Everything you need to know

These simple dos and don'ts will help you keep your freezer full of dinner options.

Freezing DOS
DO label items before adding them to your freezer. Include a description, the serving size and the date.
DO keep a list of what is in your freezer and the dates things were added. Cross things off as you remove them.
DO store similar foods together – staples on one shelf, casseroles and prepared food on another.
DO freeze foods in individual portions. You can thaw only what you need and your thawing time is shortened.

Freezing DON'TS
DON'T choose containers that are too large for the food. Squeeze excess air from freezer bags before sealing.
DON'T fill your freezer with baking dishes. Line dishes with foil before assembling a casserole, wrap and freeze the finished casserole and then lift from dish and store in a resealable freezer-weight plastic bag.
DON'T fill containers of soups, stews and sauces to the very brim. Leave 1 inch of space to allow for expansion during freezing
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