| Holiday Recipes 2002 |
| Christmas Eve Ham & Cheese loaf Andy always makes this loaf on Christmas Eve. We love it! 2 � cups white flour 1 � cups rye or whole wheat 2 tbs. sugar � tsp. salt 2 pkg. rapid rise yeast 1 c water � cup Dijon mustard 2 tbs. butter or margarine 1 to 1.25 LB cooked ham cut into small cubes 1 cup shredded cheese (Swiss or cheddar or combo) � to 1 cup chopped onion 1 egg beaten Set aside 1 cup of flour. Mix remaining 3 cups flour, sugar, salt and yeast. Heat water, mustard and butter to 125 �130 degrees F; stir into flour mixture. Mix in enough reserved flour to make a soft dough. Knead 4 minutes. (You can let double in size and then punch down before proceeding, but not required.) On a greased baking sheet, roll dough to 15 x 12�. (You can add � t of dried basil or oregano to meat mixture if you want.) Sprinkle ham, cheese and onion down the center third of dough (15�) length. Make cuts from filling to dough edges at 1 inch intervals along sides of filling. Bring strips from opposite sides of filling together; twist and place ends at an angle across filling; cover with towel. Place large shallow pan on counter; half fill with boiling water. Place baking sheet over pan; let dough rise 15 minutes. Brush loaf with egg. Bake at 375 degrees F for 30 to 35 minutes. Serve warm. Refrigerate leftovers; if any: reheat to serve. |
| Cranberry pecan bars These are a special favorite of Lara and Ceci 1 cup flour 2 Tbs. sugar 1/3 cup butter or margarine 1 cup finely chopped pecans 1 � cups sugar 2 tbs. flour 2 beaten eggs 2 tbs. milk 1 tbs. finely shredded orange peel 1 tsp. vanilla 1 cup chopped cranberries � cup coconut Heat oven to 350 degrees. Mix flour and 2 tbsp. sugar. With a pastry cutter, cut butter into the flour mixture till the mixture resembles coarse crumbs. Stir in � cup of the pecans. Press the flour mixture into the bottom of an ungreased 11x9x2 inch baking pan. Bake for 15 minutes. Meanwhile, combine 1 � cups sugar and 2 tbs. flour. Stir in the eggs, milk, orange peel, and vanilla. Fold in cranberries, coconut, and the remaining chopped pecans. Spread over partially baked crust. Bake for 25 to 30 minutes more or until top is golden. Cool in the pan on a wire rack. Cut into bars while warm. Cool completely. Makes 36 bars. |
| Triple Fruit bars A new favorite full of good things! 1 cup golden raisins � cup dried apricots chopped � cup dried cranberries (craisins) 1 can (14 oz.) sweetened condensed milk 1 tbs. grated lemon peel 1 tbs. lemon juice 1 cup (2 sticks)butter or margarine, softened 11/3 cup firmly packed brown sugar 1 � tsp. vanilla 2 � cups Oats (quick or old fashioned, uncooked) 1 cup flour 1 � cups chopped walnuts � tsp. baking soda � tsp. salt Heat oven to 375 degrees. Grease 11x9 inch baking pan. In a medium saucepan, combine the first 6 ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly; set aside. Beat butter, sugar and vanilla until fluffy. Add remaining ingredients; blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread fruit mixture to within � inch of edge. Sprinkle with the remaining oat mixture; pat gently. Bake 25 to 30 minutes or until golden. Cool. Cut into 4 dozen bars |