I usually write posts about being positive and positive work choices. In celebration of the holidays here are some recipes that I thought I would share from the Farmers' Almanac. Recipes were from My Recipes, Martha Stewart and Cooking Light.
- Homemade Hot Chocolate
- 3 1/2 cups sugar
- 2 1/4 cups cocoa
- 1 tablespoon table salt
- Whole milk for serving
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
For individual servings, pour 1 cup whole milk into a
microwave-safe mug, and microwave on high just until hot. Add 2
tablespoons of cocoa mix, and stir to dissolve. For a larger batch of
cocoa, warm the milk in a saucepan set over medium-low heat, taking care
not to let the milk boil; as it warms, stir in 2 tablespoons of mix for
each cup of milk.
Christmas Breakfast Sausage Casserole:
Ingredients: Makes 8 servings
1 pound pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 Eggs Beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces of mild cheddar cheese, shredded
- Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
- In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
Chai Tea Eggnog Cookies:
- 1 chai tea bag
- 1 (17.5-oz.) package sugar cookie mix
- 1/2 cup melted butter $
- 1 large egg $
- 4 tablespoons eggnog, divided
- Parchment paper
- Cinnamon sugar
- 1 cup powdered sugar
- 1/2 teaspoon freshly grated nutmeg
- 1. Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.
- 2. Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.
- 3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
- 4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).
- 5. Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.
- Note: We tested with Tazo Chai Organic Black Tea.
- 7.5 ounces all-purpose flour (about 1 1/2 cups plus 2 tablespoons), divided $
- 1 cup whole blanched almonds $
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup granulated sugar $
- 1/2 cup unsalted butter, softened $
- 1/2 teaspoon grated lemon rind
- 4 large egg yolks $
- 6 tablespoons raspberry preserves with seeds
- 2 teaspoons powdered sugar
- 1. Weigh or lightly spoon 2.25 ounces (about 1/2 cup) flour into a dry measuring cup; level with a knife. Combine 2.25 ounces flour and almonds in a food processor; process until finely ground. Weigh or lightly spoon remaining 5.25 ounces (about 1 cup plus 2 tablespoons) flour into a dry measuring cup. Combine almond mixture, remaining 5.25 ounces flour, baking powder, cinnamon, and salt, stirring well with a whisk.
- 2. Place granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg yolks; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Turn dough out onto a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour.
- 3. Preheat oven to 350°.
- 4. Roll each dough portion into a 1/8-inch thickness on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat procedure with remaining dough portion; use a 1-inch rectangular fluted cutter to remove centers of 36 rectangles. Arrange 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.
- 5. Spread center of each whole cookie with about 1/2 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.
Butterscotch Bars Recipe
- 1 cup packed brown sugar $
- 5 tablespoons butter, melted $
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten $
- 9 ounces all-purpose flour (about 2 cups) $
- 2 1/2 cups quick-cooking oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Cooking spray
- 3/4 cup fat-free sweetened condensed milk $
- 1 1/4 cups butterscotch morsels (about 8 ounces)
- 1/8 teaspoon salt
- 1/2 cup finely chopped walnuts, toasted
- 1. Preheat oven to 350°.
- 2. Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray; press into bottom of pan. Set aside.
- 3. Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.
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