Post by Allan on Aug 1, 2007 23:49:23 GMT -5
Christmas Nut Cake
Submitted by: Richard Reisner
"This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!" Original recipe yield: 8 to 10 servings.
INGREDIENTS:
1/2 pound blanched whole almonds
5 ounces Brazil nuts
2-1/2 ounces walnut halves
2-1/2 ounces pecan halves
1/2 pound pitted dates
2 ounces red candied cherries
2 ounces green candied cherries
1/3 cup all-purpose flour
1/3 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/3 eggs
3/4 teaspoon vanilla extract
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DIRECTIONS:
Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper.
Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.
Beat eggs and vanilla, add to nut and flour mixture and mix well.
Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.
Soft Ginger Bread
1 cup Sugar
1 cup Molasses
1/2 cup Butter or other shortening
3 cups Flour
1 cup Milk, sour
2 teaspoons Ginger
2 teaspoons Cinnamon
1 teaspoon Cloves
1/4 teaspoon Nutmeg
2 Eggs, well beaten
1 teaspoon Soda - dissolved in 1/4 cup boiling Water
Cream the shortening and sugar, add the eggs and molasses, and mix well. Sift the flour and spices, and add alternately with the milk to the first mixture.
Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes.
Orange Cranberry Chicken with Sweet Potatoes
1 Orange
1 4lb.Roasting Chicken
1/2 teaspoon Pepper
1 pound Sweet Potatoes
1 Tablespoon Olive Oil
1 cup Chicken Broth
1 cup Whole berry Cranberry Sauce
2 Tablespoons White Wine Vinegar
Preheat oven to 375. Grate rind from orange(don’t include the bitter white part). Rinse chicken & pat dry. Sprinkle with salt, pepper & 1/2 the grated orange rind. Place, breast side up,on a rack in large roasting pan. Roast for 30 minutes.
Meanwhile pare & cut the sweet potatoes into 1 inch slices, then toss with Olive oil. Place in single layer in the bottom of roasting pan. Continue roasting 1 hour and 45 minutes, turning potatoes occasionally & basting chicken and potatoes frequently, until the chicken juices run clear when the thickest part of the thigh is pierced with fork & leg moves freely.
During the last 1/2 hour of roasting, combine chicken broth, cranberry sauce and vinegar in a small saucepan. Bring to boiling over medium heat; boil 20 min. or until reduced to 1 1/2 cups. Peel white pith from orange, seed flesh & chop. Stir remaining rind & chopped orange into saucepan; simmer 5 min. Let chicken rest for 20 minutes before carving. Cut chicken in half lengthwise down the middle. Spoon cranberry sauce mixture over chicken & serve with sweet potatoes.
Submitted by: Richard Reisner
"This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!" Original recipe yield: 8 to 10 servings.
INGREDIENTS:
1/2 pound blanched whole almonds
5 ounces Brazil nuts
2-1/2 ounces walnut halves
2-1/2 ounces pecan halves
1/2 pound pitted dates
2 ounces red candied cherries
2 ounces green candied cherries
1/3 cup all-purpose flour
1/3 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/3 eggs
3/4 teaspoon vanilla extract
------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper.
Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.
Beat eggs and vanilla, add to nut and flour mixture and mix well.
Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.
Soft Ginger Bread
1 cup Sugar
1 cup Molasses
1/2 cup Butter or other shortening
3 cups Flour
1 cup Milk, sour
2 teaspoons Ginger
2 teaspoons Cinnamon
1 teaspoon Cloves
1/4 teaspoon Nutmeg
2 Eggs, well beaten
1 teaspoon Soda - dissolved in 1/4 cup boiling Water
Cream the shortening and sugar, add the eggs and molasses, and mix well. Sift the flour and spices, and add alternately with the milk to the first mixture.
Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes.
Orange Cranberry Chicken with Sweet Potatoes
1 Orange
1 4lb.Roasting Chicken
1/2 teaspoon Pepper
1 pound Sweet Potatoes
1 Tablespoon Olive Oil
1 cup Chicken Broth
1 cup Whole berry Cranberry Sauce
2 Tablespoons White Wine Vinegar
Preheat oven to 375. Grate rind from orange(don’t include the bitter white part). Rinse chicken & pat dry. Sprinkle with salt, pepper & 1/2 the grated orange rind. Place, breast side up,on a rack in large roasting pan. Roast for 30 minutes.
Meanwhile pare & cut the sweet potatoes into 1 inch slices, then toss with Olive oil. Place in single layer in the bottom of roasting pan. Continue roasting 1 hour and 45 minutes, turning potatoes occasionally & basting chicken and potatoes frequently, until the chicken juices run clear when the thickest part of the thigh is pierced with fork & leg moves freely.
During the last 1/2 hour of roasting, combine chicken broth, cranberry sauce and vinegar in a small saucepan. Bring to boiling over medium heat; boil 20 min. or until reduced to 1 1/2 cups. Peel white pith from orange, seed flesh & chop. Stir remaining rind & chopped orange into saucepan; simmer 5 min. Let chicken rest for 20 minutes before carving. Cut chicken in half lengthwise down the middle. Spoon cranberry sauce mixture over chicken & serve with sweet potatoes.