Rum Balls

(Photo: Merlot)

 

 

 

This year, I made a lot of homemade baked gifts. Rum balls (first time I've ever made them) were by far my favorite treat and evidently, everyone else's because I got a lot of requests for the recipe. The extra nice thing about rum balls ... they require no baking!

 

When I went looking for a recipe, I found that Aunt Lee has a recipe for rum balls in her church recipe book and there is another recipe in our church recipe book .... both are very similar. The recipe below is a combination of the two after my experience(s) making them - yes, I made more than one batch!

 

Ingredients (see Cook's Notes for options):

• 1 cup very fine vanilla wafer crumbs
• 1 cup powdered sugar
• 1 cup finely chopped pecans
• 2 Tablespoons Dutch Cocoa (Hershey's works fine)
• 1-1/2 Tablespoons light corn syrup (Karo)
• 1/4 cup rum (I personally like the dark rum)

 

Directions:

1. Crush vanilla wafers very fine - I used a blender to get a very fine crumb.
2. Chop nuts very fine - again, I used a blender to get them quite fine.
3. Mix together all the dry ingredients (cookie crumbs, nuts, powdered sugar, cocoa) and make sure you have them well-combined before you add the wet ingredients.
4. Add corn syrup and rum and mix until all the dry ingredients are incorporated with the wet.
5. Roll the mixture into small balls (about a rounded teaspoon per ball - marble size) in the palm of your hands. If the mixture is too sticky to form a nice ball or is really sticking to your hands, just add more crumbs.
6. Roll the balls in powdered sugar.

Makes about 3 dozen rum balls.

 

Rum balls freeze beautifully and because of the liquor in them, they never get rock hard so you can pull them out of the freezer and serve (or snack!) immediately.

 

Cook's Notes:

This is a very versatile recipe and you can vary ingredients and combinations of ingredients to suit your own taste ..... some options are below:

• Crumbs: vanilla wafers, ginger snaps (my favorite), or chocolate wafers (leave out cocoa if using chocolate wafers)
• Nuts: pecans (my favorite), walnuts, almonds, or any other nuts you like
• Liquor: rum, or you could use bourbon/whiskey, even a liqueur you like (just a thought .... perhaps Almond Amaretto combined with almond nuts? Yum!)
• Coating: powdered sugar (more or less the 'standard') or chopped nuts instead or sugar, or cocoa.

 

♦ ♦ ♦

Almond Cranberry Squash Bake

Beautiful cranberries

(Photo Source) 

INGREDIENTS:

• 4 cups hot mashed butternut squash
• 4 tablespoons butter or margarine,softened, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup sliced almonds
• 1/4 cup packed brown sugar 

DIRECTIONS:

1. In a large bowl, combine:  the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg
2. Mix well. transfer to a greased 2-qt. baking dish.
3. Stir cranberry sauce until softened; spoon over squash.
4. Combine almonds, brown sugar and remaining butter; mix well.
5. Sprinkle over cranberry sauce.
6. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.

The sign says 'yellow onions, but these are definitely

 butternut squash!

(Photo Source)

(Recipe Credit: FReeper 'Stand Watch Listen')

Slow Cooker Stuffing

Photo Source

Prep Time: 25 Min Cook Time: 4.5 - 6.5 Hrs Servings: 16 – 18

Ingredients:

• 1 cup butter or margarine
• 2 cups chopped onion
• 3 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2-3 cups chicken broth, (as needed !!)
• 2 cans of water chestnuts (diced fine)
• 2 eggs, beaten

Directions:

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. NOTE: everything can be sautéed the night before and combined with store bought bread cubes and about 1/4 of the chicken stock and refrigerated.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Add water chestnuts and season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour ( just enough) broth to moisten at the beginning and mix in eggs. Do add a drizzle of broth as needed throughout the cooking process broth to moisten, Transfer mixture to slow cooker, and cover.
3. Cook on High for 30 minutes, then reduce heat to Low, and cook for 4 to 6 hours (stir a few times throughout).

OPTION: can add a pound of browned sage sausage, and a 1.5 cup of dried cranberries

(Photo Source)

(Recipe Credit: FReeper 'Stand Watch Listen')

Venison Mincemeat

Mincemeat

(Photo Source)

Originally, mincemeat contained real meat. The kind you buy in a jar now does not have meat in it. Granny K. made 'real' mincemeat and that is where Opa developed his love for Mincemeat Pie.  A little history on mincemeat in general:

English recipes from the 15th, 16th, and 17th centuries describe a mixture of meat and fruit used as a pie filling. These early recipes included vinegars and wines, but by the 18th century, distilled spirits, frequently brandy, were being used instead. The use of spices like clove, nutmeg, mace and cinnamon was common in late medieval and renaissance meat dishes. The increase of sweetness from added sugars, and those produced from fermentation, made mincemeat less a savoury dinner course and helped to direct its use toward desserts.

By the mid-twentieth century the term was also used to describe a similar mixture that does not include meat, but that might include animal fat in the form of suet or butter, but could also substitute solid vegetable fats, making it vegetarian. Many recipes continue to include suet, venison, minced beef sirloin or minced heart, along with dried fruit, spices, chopped apple, and fresh citrus peel. Zante currants, candied fruits, citron, and brandy, rum, or other liquor. Mincemeat is aged to deepen flavours, activate the preserving effect of alcohol, which over time changes the overall texture of the mixture by breaking down the meat proteins. Preserved mincemeat may be stored for up to ten years.

Mincemeat can be produced at home, often using a family recipe that varies by region or ancestry. Commercial preparations, primarily without meat, packaged in jars, foil lined boxes, or tins are commonly available.

Mincemeat is frequently consumed during the Christmas holiday season when mince pies or mincemeat tarts are served. In the northeast United States, mincemeat pies are also a traditional part of the Thanksgiving holiday, sometimes served with a piece of Cheddar cheese. (Source: Wikipedia)

When I found a recipe for venison mincemeat in the Virginia Wildlife Magazine, it was a happy day! The recipe is fairly straightforward. Although it calls for ground venison, real mincemeat had minced (very small) meat so that is what I'm going to do to make this recipe.

Ingredients:

• 1 pound ground deer meat (or elk or bison) or used meat minced very finely.
• 2 lbs. apples, peeled, cored and chopped
• 1/4 lb. butter (1 stick)
• 2 cups white sugar
• 2 cups packed brown sugar
• 8 oz. raisins
• 5 oz. currants
• 1-1/2 cup of sweet, fresh apple cider
• 1/2 cup apple cider vinegar
• 2 teaspoons nutmeg
• 2 teaspoons ground cloves
• 2 teaspoons cinnamon
• 2 teaspoons mace
• 3 Tablespoons brandy

Directions:

1. Combine all ingredients, except brandy, in a large deep kettle and boil slowly uncovered for two hours.
2. After the mixture cools, add brandy.
3. Pour mincemeat into jars or plastic containers and freeze until ready to use. 
4. Makes 2 quarts or pies.

Pork Chops in Orange Sauce

This recipe came from an article on 'Christmas Traditions' that was in the local paper. It was the family's favorite traditional meal and being a crock pot dish, you can put it on and go do other things during the Holiday season ..... or any other time you have a hankering for pork chops.

(Makes 4 servings)

Ingredients:

• 4 thick center-cut pork chops
• pepper to taste
• 1 tablespoon butter or margarine
• 1/3 cup orange juice
• 1/3 cup ketchup
• 1 Tablespoon orange marmalade
• 1/2 teaspoon grated orange peel
• 1 orange, sliced

Directions:

1. Season chops with pepper.
2. Add butter to a large frying pan and brown the chops well. Transfer the chops to a slow cooker, reserving any liquid in the pan.
3. Pour orange juice and ketchup in the pan with the reserved juice.
4. Stir in marmalade and orange peel.
5. Boil one minute.
6. Pour mixture over the chops in the slow cooker.
7. Cover and cook the chops on low (200 degrees) for 6-8 hours.
8. To serve, place the chops on a warm platter.
9. Slash orange slices to the center & twist.
10. Arrange one slice on each chop.
11. Spoon extra sauce over the chops.

Green Bean Casserole (Traditional)

This is the "old standby" green bean casserole that has probably been around as long as the dinosaurs ....... and I love it. It's just not a Thanksgiving or Christmas meal without it.

There is one surprise, however ....... this dish is a great CROCK POT dish! Since nothing really needs to cook (no eggs in it or other raw products), all it needs to do is warm up. Last Thanksgiving, I needed the stove for more important dishes (like the turkey!) so I mixed this recipe up and put it in a large crock pot (6 qt.) and turned it on low for a couple of hours until it was time to eat. I put the French Fried Onion topping on the casserole in the crock pot 1/2 - 1 hour before serving time.  Keeping food warm/hot until time to eat is often a problem if you are making multiple dishes, but the crock pot is the answer - the casserole was piping hot when it was served.

Green Bean Casserole

(Serves 12)

Ingredients:

• 2 cans (10-3/4 oz. each) Campbell's Condensed Cream of Mushroom Soup(regular, 98% fat free or Healthy Request)
• 1 cup milk
• 2 tsp. soy sauce
• 1/4 tsp. black pepper
• 8 cups cooked, cut green beans
• 1 can (6 oz.) French's French Fried Onions (2-2/3 cup) - this is the large size container

Directions:

1. Stir soup, milk, soy sauce, black pepper, beans and 1-1/3 cups onions in a 3 qt. casserole (9 x 13 dish)
2. Bake at 350 degrees for 25 minutes or until hot.
3. Top with the remaining onions. Bake for 5 minutes more.

Sweet Potato Casserole

This is the sweet potato casserole that I make if I'm taking one to a family gathering.  It is a traditional recipe and I love the pecan/brown sugar topping.

Sweet Potato Casserole

(Serves 6-8)

Ingredients

• 3 cups cooked sweet potatoes (3-4 boiled sweet potatoes, mashed)
• 1 cup sugar
• 1 tsp. vanilla
• 1/3 cup milk
• 2 eggs, beaten
• 1/2 cup butter, softened

Directions:

1. Mix all ingredients and put in a greased, 2-quart casserole.
2. Bake at 350 degrees for 30-40 minutes.

Topping

(yield 1-1/3 cups)

• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 2-1/2 tablespoons of melted butter
• 1/2 cup chopped nuts (preferably pecan)

Mix topping ingredients, cover top of sweet potato casserole and bake (see note 3 below).

Recipe notes:

1. For a smooth, fluffy texture, put all ingredients in a food processor or blender & blend until smooth.
2. For a very rich casserole, substitue half & half for the milk.
3. To prevent scorching the topping if your stove runs hot, leave it off and bake the casserole for 30 minutes, then put the topping on for the last 10 minutes or until browned - watch carefully.

Southern Corn Pudding

This is the corn pudding that I bring to the family dinners. It's easy to make and I've never had it not turn out. I make a large pan of it, but you can cut it in half for a smaller group.

Southern Corn Pudding

(serves 12)

Ingredients:

• 6 eggs
• 3 cups milk (see Note 1)
• 6 cups fresh corn, cut from the cob (see Note 2)
• 1/4 cup plus 2 tablespoons butter or margarine, melted
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper (white pepper looks best) 

Directions:　

1. Lightly grease a 9 x 13 pan (Crisco works great)
2. Spread drained corn evenly in the bottom of the pan
3. Combine eggs & milk, & melted butter, beating well (I give it a quick whirl in a blender)
4. Add flour, sugar, salt & pepper & give another quick whirl to combine
5. Pour blender contents evenly over corn
6. Do not panic when it looks like corn soup!
7. Bake at 375 degrees for 40-45 minutes or until set and top is a nice golden color.

Recipe notes:

• Note 1 - frozen or canned corn (drained) works fine
• Note 2 - substitute half & half for all or part of 3 cups milk for a very rich recipe
• This recipe is easy to cut in half (serves 6) - use 1-1/2 quart baking dish

　

　

　

Turkey or Baking Hen - How to Cook

This past Thanksgiving, I found myself with the task of preparing The Turkey. Believe it or not, this is the first whole turkey I've ever baked and I was nervous .... really nervous. Fortunately for me, my Aunt Helen has been raving for years about her daughter-in-law's turkeys. Here's a direct quote from the recipe she wrote out for my mom:

"This is an unbelievably delicious recipe obtained by Esther's mother when Reynolds Aluminum foil first became available. The turkey/hen will be nice and moist (from the steam). Esther said she always buys the cheapest turkey on the shelf in the grocery store".

So, armed with this recipe and after obtaining a very large, incredibly cheap ( on sale for 39 cents a pound!!!) 20 lb. turkey and a box of 18" Heavy Duty Reynolds Wrap Foil, I set out to cook The Thanksgiving Turkey. Did I mention that I was nervous .... really nervous? I decided to make sure I was doing it 'just right' so I went online and checked for any instructions Reynolds might have posted and sure enough, they had a video. The video demonstrated leaving openings in the foil for the steam to escape ...... hmmmm, this was confusing. Very confusing.

Fortunately for me, Esther was in town for Thanksgiving Day and I managed to catch her by phone just before she left for church, at 9:00 in the morning. She assured me that the turkey should be completely sealed in the foil ..... no escape vents for steam.

The final result of using Esther's method of cooking the turkey was an absolutely delicious turkey in 3.5 hours. When my brother went to carve it and grabbed a leg, the leg fell off in his hand. I forgot to open the foil the last 20-30 minutes and the turkey was golden brown anyway. Since I have no idea how this happened, I would suggest following the directions from Esther! I used butter to rub on the skin. The stuffing was baked separately, not in the bird. I did cut an apple in half and placed both halves in the turkey cavity for extra moisture - I read this tip somewhere and they also suggested putting in a stick of butter with the apple, but that seemed like overkill on grease.

Finally, here's how to do it ....

Esther's Recipe for How to Cook a Turkey or Baking Hen

 (via Aunt Helen)

Totally defrost turkey/hen

Bake at 450 degrees - open heavy foil the last 20-30 minutes to brown.

Lbs.             Bake Time
6-8            1.5 - 2.0 hours 
8-12          2.0 - 2.5 hours
12-16         2.5 - 3.0 hours
16-20         3.0 - 3.5 hours
20-22         3.5 - 4.0 hours

To Prepare:

• Mix stuffing the night before and refrigerate
• Wash turkey/hen in cold water
• Wipe with paper towels
• Rub skin with margarine, salt and pepper - place empty margarine wrappers on wing tips
• Use HEAVY DUTY foil (2 large sheets put together by french seam in middle). Totally enclose turkey and fold foil (french seam again) so steam cannot escape. Note: I modified this instruction so there was no doubt there should not be any 'venting' of steam going on.
• Follow cooking times in chart.

On a rating scale of 1-5, I give this recipe a "10"!!

Cranberry Sauce (Chunky with Ginger)

I was house-sitting for my friend Claudia in 2010 and looking through a magazine on her coffee table when I spied this recipe. What struck me, besides the fact it had ginger in it (I love ginger), was the short list of ingredients and the simplicity of the directions. I scribbled down the bare essentials on a tiny scrap piece of paper in my pocketbook and somehow managed not to lose it. I made it for Thanksgiving that year and this past Thanksgiving as well. The cloves give off the most wonderful spicy smell so I like to make this before I start cooking any other holiday dishes - it's definitely a holiday mood enhancer.

Ingredients:

• 2 bags cranberries
• 2 cups apple cider
• 2 cups brown sugar
• 1/4 cup finely chopped crystalized ginger
• 1/4 teaspoon cloves
• 2 teaspoons cider vinegar

Directions:

1. Put the cranberries, apple cider and brown sugar in a pot and bring to a boil, then simmer for 15 minutes or until the cranberries pop.
2. Add the ginger, cloves and cider vinegar to the cranberries off heat.

This is a good make-ahead sauce .... one less thing to do while preparing a big holiday meal. It also freezes well - just thaw, give it a stir, and it's ready to go.