Cranberry Bread

This became a staple for Christmas when Rose Marie started cooking:

Cranberry Bread

2 cups sifted all purpose flour
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups fresh or frozen cranberries, chopped

Mix wet ingredients, Mix dry ingredients, add cranberries last.  Bake in bread pans (not too big) at 350 F until a toothpick comes out clean.

Mexican Butter Balls

Similar to Russian tea cakes - we love our almonds:

Mexican Butter Balls

1 cup butter
2 cups flour
1/4 tsp Almond flavoring
1/2 cup powdered sugar
1 tsp vanilla
1/2 cup finely chopped nuts (almonds)

Mix all ingredients.  Roll into balls - walnut-sized.  Bake on greased cookie sheet for 15-20 minutes at 350 F.  Shake cookies in powdered sugar when still hot.  Repeat when cooled.

Candied orange peels

Usually one of the first Christmas desserts to be made - and in large quantities, since the peels can be chopped and used for other items, like Stollen or fruit nut squares.  Delicious sweet, sour taste.

Candied Orange Peel

Peels from 3 large oranges or grapefruit
3/4 cup water
2 Tbsp corn syrup
2 3/4 cup sugar

Cut the peel on each fruit into quarters.  Pull the peel off in these quarter sections.  Slice peel into 1/4" wide strips.

Put the strips into a 3 quart non aluminum saucepan and add water (about 2 inches in depth).  Bring to a boil, reduce heat, and simmer 15 minutes.  Drain.

Boil syrup, water, and 2 cups sugar.  Keep stirring until sugar dissolves.  Add peels.  Simmer 40 minutes, stirring occasionally.

Remove peels with a slotted spoon.  Put on rack over baking pan.  Drain for 5 minutes.  Separate peels, and dry for another hour (we use wax paper).

Toss peels in plastic bag with the remaining sugar.  Allow to air-dry 3 more hours, spread out on waxed paper.  Overnight is also fine.

Store in airtight container.  Keeps one month or can be frozen.

Biscotti

We could probably dispense with all other Christmas cookies, but would still have to have these.  The name comes from the fact that these cookies are baked [at least] twice.

Biscotti

1/2 cup sugar
1/4 cup margarine
2 eggs
1 tsp almond extract
1/4 tsp anise extract
1 3/4 cup flour
1/2 cup ground almonds
1/4 tsp salt
1 tsp baking powder

Mix first 5 ingredients with a mixer.  Combine 1 1/2 cup of the flour, ground almonds, salt, and baking powder.  Add to egg mixture, beating well.  Stir in remaining 1/4 cup flour.  Cover and chill for 2 hours.

Coat 2 sheets of heavy-duty plastic wrap with cooking spray.  (Not sure we've ever done this - just use two sheets of waxed paper, no grease usually necessary.)  Divide dough in half and shape each half into a 12" log using the plastic wrap/waxed paper.  Remove wrap/paper and transfer to a greased cookie sheet.  Flatten the logs to a 3/4" thickness.  Careful the logs are not too wide (5" is usually a good width), or dipping will be difficult later.  Bake at 350 degrees for 20 minutes.

Slice loaves diagonally into 1/4" slices.  Lay slices flat on cookie sheet and bake at 300 F for 15 minutes.

Turn the slices over and bake an additional 15 minutes, or until dry.

Once cooled, the top edge of the cookies can be dipped in melted chocolate chips (use double boiler, or a mug in a pan of boiling water).

Russian tea cakes

Yet another essential Christmas cookie:

Russian tea cakes

Mix thoroughly:

1 cup soft butter
1/2 cup sifted confectioner's sugar
1 tsp almond extract

Sift together and stir in:

2 1/4 cup sifted flour
1/4 tsp salt

Mix in:

3/4 cup finely chopped nuts (almonds)

Chill dough.

Roll into 1 inch balls.  Place on ungreased cookie sheet.  Bake at 400 F for 10-12 minutes, or until set but not brown (there should be cracks). 

While still warm, roll in powdered sugar.  Cool, and roll again.

Fudge

Classic for Christmas:

Fudge

Place in large bowl:

3 cups (or three 6 oz) packages of semisweet chocolate chips
2 cups English walnuts
1/2 lb butter
1 Tbsp Vanilla

Cook in large pan:

4 1/2 cups white sugar
1 (13 oz) can evaporated milk

Stir constantly until boils.  Boil 7 minutes from start of rolling boil, stirring constantly.  Pour into bowl of other ingredients and mix thoroughly.  Pour into greased 9x13 inch baking pan.  Cool.  Cut into pieces.

Fettucine Alfredo

A great meal to make on Fridays during Lent, especially if you are not a fan of lentils (which I'll be posting soon.  Stealing this recipe off my brother's website - he's a much better cook than I am:

.5 lb fettucine noodles
1 pint heavy cream
1 stick of butter
salt
pepper
nutmeg
parmesan cheese

Get this meal started by filling a large pot with water and bringing it to a boil.(add salt to water)

In a sauce-pan add the heavy cream and butter over medium heat. Let the the cream reduce by a fourth.... not too much or this sauce with be like sludge. Stir constantly Salt and pepper to taste. Add a generous sprinkle of nutmeg and stir.

Cook noodles in boiling water. Do not overcook.
Add noodles to sauce-pan and toss with alfredo sauce. Begin to sprinkle parmesan cheese as you are tossing the noodles. Add cheese to taste.....usually about a cup.

This meal is tasty.... but be warned, it will go straight to your hips.
This fettucine alfredo can be easily modified. I love adding slices of grilled chicken breast or brocolli or both. This sauce is also very good with mushrooms although the color of the sauce changes when the mushrooms are cooked in the sauce. (Great flavor though)
Enjoy.