Holiday Countdown: Gifts from the Kitchen

When my husband and I were first married, money was tight because I ended up getting laid off five weeks before our wedding. I either baked or made crafts for our Christmas gifts that year and many other years as well. I found out people love gifts from the kitchen whether it's cookies, candy, bread or anything they know was made and given with care and love.

The recipes I'm sharing today can be made according to directions and placed in clean jars with lids. IF you want to process and seal the jars please do it according to the latest safe methods from the USDA: http://nchfp.uga.edu/ . Otherwise keep the jar refrigerated and give instructions with your gifts so everyone knows how they should be stored too.

The candy recipes are pretty straight forward, but a candy thermometer is something you can't really do without. Fortunately they are available in most grocery stores and will come in handy for a very long time.

Pear Chips

Home Comfort Cook Book

8 pounds firm pears

4 pounds sugar

1/4 pound chopped ginger root

4 lemons

Peels pears, remove stems, quarter and core. Cut into small pieces. Add sugar and ginger and allow to stand overnight. In the morning, quarter lemons, remove seeds and cut into small pieces. Add lemons to pears and cook very slowly for 3 hours. Pack in jars and seal. Peaches may also be used.

Note: I would peel the ginger root before using.

Apricot and Pineapple Marmalade

Home Comfort Cook Book

1 pound dried apricots

2 1/2 cups crushed pineapple

3 tbsp. lemon juice

sugar

Was apricots, soak 12 hours in water to cover. Bring slowly to boiling point. Strain. Reserve juice. Press apricots through ricer or coarse sieve. Add juice and pineapple. Measure fruit and add 3/4 cup sugar to each cup of pulp and juice. Add lemon juice. Bring to boil and cook slowly about 20 minutes or until mixture thickens. Seal in jars.

Pralines

Rumford Complete Cookbook

2 cups confectioners' sugar

1 cup maple syrup

1/2 cup cream

2 cups nut meats

Boil the sugar, maple syrup and cream together till a little dropped in cold water forms a soft ball (238 F.) Cool and beat till creamy; add the nuts and drop the mixture by spoonfuls on greased paper or plates.

January Thaw

Rumford Complete Cookbook

2 cups brown sugar

1/2 cup milk

1 cup nuts, chopped

butter size of a walnut

Put sugar and milk in a saucepan and let it dissolve slowly; add butter and let boil until it forms a ball when dropped into cold water (238 F.) Remove from stove, add the chopped nuts and beat well. Turn into a buttered pan, and when cool, cut in squares.

Butterscotch

American Woman's Cookbook

1 cup granulated sugar

1 cup brown sugar

1/4 cup light corn syrup

1 cup water

1/3 cup butter

1 tsp. vanilla extract

Put sugar, syrup and water into a saucepan and set over direct heat. Stir until sugar is dissolved, then cook without stirring to the stiff ball stage (250 F.). Add butter and cook to the medium-crack stage (280 F.) for soft butterscotch, or to the hard-crack stage (300 F.) for brittle candy. Remove from heat, add the flavoring and pour on a greased slab. Mark while still warm and when cold break into pieces.

On OFL we have some great ideas for gifts from the kitchen!

Favorite Fudge Recipes

http://oldfashionedliving.com/fudge.html

Savory Gifts from the Kitchen

http://oldfashionedliving.com/holidays/savory.html

Muffin Mixes to Give as Gifts

http://oldfashionedliving.com/holidays/muffinmixes.html

~Brenda

Thanksgiving: New Side Dishes

Every family has their favorite holiday side dishes. At our table we always have mashed potatoes, sweet potatoes, gravy, cranberry sauce and rolls. I like to mix it up each year and add a new side dish to the dinner table too. Below are several recipes that go well with just about any holiday meal.

Spinach Bacon Salad

Ingredients:
8 strips bacon
3 tbsp. bacon drippings
4 tbsp. vinegar
1 tsp. Worcestershire sauce
1 tsp. spicy mustard
2 tbsp. brown sugar
1 tsp white sugar
1 red onion, very thinly sliced
2 cloves garlic, minced
2 hard boiled eggs
1 pound spinach leaves, washed and dried
Optional: Dried cranberries or cherries

Cook the bacon until crisp; remove from pan, draining on paper towels. When cooled crumble and set aside. Pour off excess bacon drippings, leaving 3-4 tablespoons in pan. Measure out 4 tbsp. of the bacon grease, remove the remainder and return the 4 tbsp. to the pan. Add the vinegar, Worcestershire sauce, spicy mustard and sugars to the pan, simmering until the sugars are dissolved. In a large bowl place the spinach and red onion. Pour over the warm dressing, tossing very lightly. Top with chopped boiled eggs and the cranberries or cherries.

Bean Salad with Herb Dressing

Dressing Ingredients:
1/2 c. granulated sugar
1/2 c. olive or vegetable oil
1 tsp. salt
1/2 tsp. hot pepper sauce OR
1/8 tsp. cayenne pepper
1/4 tsp. dried basil
1/4 tsp. garlic powder
1/2 c. wine vinegar
1/2 tsp. dry mustard

Combine the ingredients and whisk until mixed. Set aside.

Salad Ingredients:
1 (16 oz.) can wax beans, drained
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1/2 c. diced green bell pepper
1/4 c. diced red onion

Combine the salad ingredients. Whisk the dressing again and mix with the salad ingredients. Cover and refrigerate at least 4 hours.

Broccoli Bacon Salad

Ingredients:
1 lg. bunch fresh broccoli
5 hard-boiled eggs, chopped
1/2 lb. bacon, cooked, drained,crumbled
1 1/2 cups frozen peas
1 cup shredded sharp cheddar cheese
1 cup mayonnaise (light or regular)
1 tbsp. sugar

Cut broccoli into small pieces. Mix with the eggs, bacon, peas and cheese. Stir the sugar into the mayonnaise. Add to the salad ingredients and toss gently to mix. Keep refrigerated until serving time.

Dilled Brussel Sprouts

Ingredients:
1 lb. fresh brussel sprouts
2 tbsp. oil
1/2 tsp. salt
1/4 tsp. ground black pepper
3 tbsp. chopped fresh dill
1/3 cup water
2 tbsp. lemon juice
1 tsp. butter
3 tbsp. grated Parmesan cheese

Slice off ends of the brussel sprouts and remove any damaged leaves. Cut each brussel sprout into slices,. Heat the oil in a skillet, add the sprouts, cooking until coated with oil and bright green in color. Add the salt, pepper, dill, water and lemon juice; cover and cook 2-4 minutes or until tender. Remove from heat to a serving bowl. Toss with butter and Parmesan cheese. Serves 4.

On OFL we have fresh cranberry recipes:

http://oldfashionedliving.com/cranberry.html

~Brenda

Tea and Sandwiches For Mother's Day

Who ran to help me when I fell, and would some pretty story tell,or kiss the place to make it well? My mother.
~Ann Taylor

Mother's Day is a wonderful time to plan a simple afternoon tea for your mother or grandmother. Serve tea sandwiches, cake or cookies and their favorite tea with cream and sugar. Give each guest a flower or small gift to take home. If you have little ones attending make sure to allow time to read a story too. I found this little tidbit on "Dainty Sandwiches" in my copy of The Ladies Union Cook Book from 1903.

Fashion has approved of the sandwich--probably because it is so English. Both white and fine grained brown bread are used and the sandwich is either rolled and tied with ribbon or cut in some fancy shape. Here are a few of the most popular sandwiches of the present moment.

Peanut sandwiches are perhaps the newest. Spread the thin slices of white bread with mayonnaise dressing and cover well with ground peanuts that have been well roasted. Served with sherry they are delicious.

Raisin sandwiches are quite the thing to serve with lemonade or sweet punch and are made by cutting large raisins in half with scissors and removing the seeds. Lay the fruit closely together between the thin buttered white bread and moisten with a suspicion of brandy or sherry, but not enough to reach the bread and make it soggy. Cut the bread in fancy shapes.

Hot cheese sandwiches are particularly nice for Sunday evening tea and are a great favorite with men. Slice the bread very thin and cut it round with a large biscuit cutter. Put a thick layer of grated cheese between the two forms, sprinkle with salt and a dash of cayenne pepper, and press the round pieces of bread well together. Fry them to a delicate brown on each side, in equal parts of lard and butter, and serve very hot.

(This is my favorite)

Between thin slices of white bread, buttered, place tender nasturtium leaves well covered with mayonnaise dressing. These are to be eaten soon after being made, as the leaves soon wither.

On OFL we have an adorable plan for a Mommy and Me Tea:

http://oldfashionedliving.com/teaparty2.html

I hope you all have a very special Mother's Day.

~Brenda

New Year's Eve Recipes

We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year's Day. ~Edith Lovejoy Pierce

I hope everyone had a special Christmas celebration. This year we spent a quiet Christmas with our three kids at home. It was nice because for the first time in years my husband had Christmas Eve and Christmas off from the hospital. This week is chaotic as we visit my family and his family for our holiday celebrations, then come home to have a quiet New Year's Eve.

I thought I would share some nice recipes from an old book I've had in my collection for years, entitled The Wine Cook Book by Cora, Rose and Bob Brown, published in 1960. It's a quirky little cookbook that I love because a lot of the recipes use herbs. The following recipes would work wonderfully for New Years Eve.

Mussels in White Wine

Ingredients:

2 quarts mussels

1 onion chopped

3 garlic cloves, chopped

parsley, chopped

1 cup wine

1 tsp. butter

salt

pepper

Wash mussels in water several times; make sure the shells are clean. Put them in a deep pot, sprinkle with parsley, onion and garlic chopped together, add butter, salt, pepper and wine. Cook for 15 minutes over a brisk fire, keeping closely covered. When mussels are open, dish out into soup plates, serving the liquor in cups into which each mussel is dipped before eating.

Shrimps a' la Marinera

Ingredients:

18 large shrimps

2 tbsp. olive oil

1 bay leaf, minced

1 onion, chopped

1 garlic clove, minced

1 tsp. minced parsley

salt

pepper

1 cup dry white wine

Thoroughly wash and shell the shrimps. Slowly fry the onion in olive oil, add garlic, bay leaf and parsley; add pepper and shrimps and fry for 3 minutes. Then add wine and a little salt. Cook gently for 20 minutes. The sauce may be thickened with a teaspoon of cornstarch, melted in a little water if desired.

Oysters in Champagne

Ingredients:

3 dozen oysters

1/3 cup toasted bread crumbs

1/4 cup butter

1 tbsp. minced parsley

salt and pepper

1 pint champagne

Drain oysters well. Melt butter in a wide saucepan, lay in the oysters, baste with the butter, sprinkle with toasted crumbs, salt, pepper and parsley. Pour in the champagne and heat slowly until the oysters plump and edge crinkle. Do not boil. Serve on hot toasted bread, or in hot soup plates.

Champagne Punch

Ingredients:

4 cups sugar

juice of 12 lemons

1 pineapple, in cubes

3 quarts ice water

1 quart strawberries or raspberries

1 quart white wine

1 quart champagne

Dissolve 3 cups sugar in lemon juice. Dredge pineapple cubes with 1 cup sugar and allow to stand. Pour ice water into punch bowl, stir in sugar and lemon, then the berries, slightly crushed, and the sugared pineapple. Stir in wine and champagne and serve cold.

What dish is served traditionally on New Years? We have recipes!

http://oldfashionedliving.com/holidays/blackeyedpeas.html

Christmas Dinner: Salads & Side Dishes

Our hearts grow tender with childhood memories and love of kindred, and we are better throughout the year for having, in spirit, become a child again at Christmas-time. ~Laura Ingalls Wilder

Whether you have turkey, ham or beef, every dinner needs a good salad and side dishes. It's easy to load up on the starches. Who doesn't love potatoes and rolls? Try to add one or two dishes that are a little healthier. You don't have to sacrifice taste, and you don't have to use cream soups. I have a few dishes to pick from today.

Cranberry Waldorf Salad

Ingredients:

3 apples, cored and chopped

3/4 cup celery

1/3 cup dried cranberries

1/4 cup chopped pecans or walnuts

1/3 cup mayonnaise, regular or light

1/4 tsp. cinnamon

1/8 tsp. ground nutmeg

1/8 tsp. ground ginger

Combine the apples, celery, cranberries and nuts in a large bowl. In a small bowl

combine the mayonnaise and spices. Fold into the apple mixture. Cover and chill

until serving time. Makes 6 servings.

Ginger Fruit Salad

Ingredients:

2 oranges, peeled and sectioned

2 apples, cored and chopped

2 peaches, sliced

1 cup sliced strawberries

1 cup vanilla yogurt

1/2 tsp. ground ginger

In a large bowl toss the fruit. Combine the yogurt and ginger, then

fold into the fruit. Serves 8.

Mediterranean Style Corn

Ingredients:

5 tsp. olive oil

1 clove peeled, minced garlic

4 cups frozen corn, cooked in microwave and drained

1/2 tsp. minced fresh thyme or 1/2 tsp. dried, crushed thyme

Ground black pepper

Salt to taste

Combine the oil and garlic in a large skillet and heat over low heat just enough

to heat the two together until they start to sizzle. Do not brown garlic. Add

the corn and stir to heat through, about 2-3 minutes. Add the thyme, pepper

and salt to taste. Serve warm.

Notes: You can use this same recipe but substitute in whole green beans, or peas-- it's really good with all three.

Spinach Salad

Ingredients:
1 (5 ounce) bag baby spinach
1/2 cup dried cranberries
4 ounces fresh goat cheese, crumbled
3/4 cup roughly slivered almonds
Dressing: Italian or other vinaigrette

In a large bowl combine the ingredients. Serve with a couple kinds of dressings.

Notes: this would also be good served with a bag of mixed greens instead of spinach.

Pear and Pecan Salad

Ingredients:
1 (10 ounce) bag mixed salad greens
1 ripe firm pear, peeled, cored and diced
1/2 cup pecan halves
1/2 cup crumbled feta cheese
1/3 cup Italian-style salad dressing

Toss the ingredients in a bowl, and serve with the dressing on the side.

Do you need more side dish recipes? Try these:

http://oldfashionedliving.com/cranberry.html

~Brenda

Holiday Entertaining: Breakfast & Brunch

Christmas may be a day of feasting, or of prayer, but always it will be a day of remembrance - a day in which we think of everything we have ever loved. ~Augusta E. Rundel

Today I wanted to share recipes that are perfect for a holiday breakfast or brunch. I will admit that I don't often get to vary breakfast for my husband and kids because they LOVE pancakes, waffles and French Toast. Casseroles or anything too "different" have them making faces before they even try it. Actually, waffles are a newer favorite since they boldly bought me a waffle maker last spring. I love that every family has their favorite breakfast dishes and favorites.

Apple Waffles

Ingredients:

2 cups pancake mix

2 cups milk

2 eggs

1/3 cup butter, melted

1 cup finely diced apples

Beat the milk, eggs, pancake mix and melted butter until smooth. Stir in the apples. Bake in a waffle maker until steam stops. Serve with butter and syrup.

Orange Muffins

Ingredients:

1/2 cup butter

1 cup granulated sugar

2 eggs

1 tsp. baking soda

1 cup buttermilk

2 cups all purpose flour

1/2 tsp. salt

1 orange, zest

Glaze:

Juice of 1 orange

1/2 cup sugar

1/4 tsp. cinnamon

This recipe makes 18 muffins-- I use a muffin tin with 12 cups, and one with 6 cups. Spray the tins with pan spray or grease. In a large bowl cream the butter and sugar together, add eggs and beat well. Add the baking soda to the buttermilk. Sift the flour and salt together. Add the buttermilk and the flour to the first mixture, alternating each one until combined. Using a zester or a grater-- add the zest (skin) of the orange to the batter. Save the orange to juice for the glaze. Pour the batter into the tins, dividing evenly. Bake in a 400 degree F. oven for 15 minutes. Remove and brush the glaze on while they are warm. Glaze: combine the orange juice, sugar and cinnamon together to make the glaze. If it's not thin enough you can use a little water to thin.

Apple Cheese Bread

Ingredients:

2/3 cup granulated sugar

2 cups all-purpose flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon

1/2 cup chopped pecans

2 eggs, slightly beaten

1/2 cup melted butter, warm not hot

1/2 cup finely chopped or grated apple

1/2 cup Cheddar cheese, shredded

1/4 cup milk

Grease or spray a 9x5 loaf pan. In a large bowl combine the sugar, baking powder, salt, flour, cinnamon and nuts. In another bowl combine the eggs, butter, apple, cheese and milk. Add to the dry ingredients. Pour into the loaf pan. Bake in a 350 degree F. oven for 50-60 minutes or until a toothpick comes out clean.

Cinnamon Ginger Pancakes

Ingredients:

2 1/2 cups all-purpose flour

4 tbsp. granulated sugar

1 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

2 large eggs

2 1/2 cups buttermilk

4 tbsp. vegetable oil

In a large bowl sift together the flour, sugar, baking powder, soda, salt and spices. In another bowl beat together the eggs, buttermilk, and oil. Add to the dry ingredients and stir until just

moistened. Don't over beat. On a hot griddle that has been coated with pan spray pour 1/4 cup batter. When the top is bubbly flip the pancake over and cook until lightly browned. Butter the pancakes as you remove them to a platter. Serve with maple syrup. Makes 16 pancakes.

Notes: Diced apples are very good added to this recipe.

Do you need more brunch recipes? Try these:

http://oldfashionedliving.com/brunch.html

Holiday Entertaining: Christmas Cookies

Christmas is not as much about opening our presents as opening our hearts. ~Janice Maeditere

Today I wanted to share cookie recipes from some of my older cookbooks. The first two are from The Christmas Cookie Book by Virgina Pasley. My husband's grandmother gave me this book years ago. It was published in 1949.

Nut Kisses

6 egg whites

1 pound confectioners' sugar

pinch of salt

1 pound nuts, finely grated or ground

(almonds, pecans or walnuts)

Beat egg whites until stiff, add sugar gradually, beating all the while, salt, then grated nuts. Drop from teaspoon on tins lined with letter paper (parchment) and bake in a slow oven for about 15 minutes. (300 degree F.)

Garnish with a piece of whatever type of nut you used for the cookies.

Cinnamon Almond Stars

4 egg whites

1 pound granulated sugar

1 pound (3 cups) ground almonds

1 tsp. cinnamon

Beat egg whites until stiff but not dry. Add sugar gradually beating all the while and continue beating for 10 minutes. Stir in almonds and cinnamon and let mixture stand for several hours. Roll out on a board sprinkled with confectioners' sugar or flour to about a half-inch thickness and cut with a star shaped cutter. Bake on a lightly greased cookie sheet or one lined with paper in a moderate oven (350 degrees F.) for about 15 minutes.

This next recipe is from The Good Housekeeping Cook Book, published in 1944.

Chocolate Coconut Kisses

3 egg whites

1 1/2 sifted confectioners' sugar

1 tbsp. sifted all purpose flour

1/2 cup shredded coconut

1 tsp. vanilla extract

7 ounces semi sweet chocolate chips

Beat the egg whites until they are stiff but not dry. Gradually beat in the sugar and flour, which have been sifted together. Fold in coconut, vanilla, and chocolate, mixing thoroughly. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. for about 12 minutes or until lightly browned and firm. Allow cookies to cool before removing with a spatula. Makes about 4 dozen.

I love gingersnaps and this recipe is a simple basic one from the Modern Priscilla Cook Book, published in 1924.

Ginger Snaps

1 cup molasses

1/2 cup sugar

1/2 cup shortening

1 tsp. baking soda

1 1/2 tsp. ground ginger

1 egg, beaten

Flour

Beat all the ingredients together, using enough flour to make a soft (not stiff) dough. Roll thin, cut, and bake in a moderate oven (350 degrees F.) for 12 minutes. Makes 40.

Looking for more holiday cookie recipes? Try these:

http://oldfashionedliving.com/holidays/cmascookies.html

~Brenda

Christmas Entertaining: More Appetizers

Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart. ~Washington Irving

I always have good intentions of posting more often during the holidays but things never seem to settle down. Since I have a lot of last minute recipes and ideas I'll be posting today and the next three days. A mini-marathon of holiday blogs:) Today I'm starting with more appetizer recipes. I can seriously never have too many appetizer or snack ideas. Between my teens, our family get gatherings and friends dropping by I always need quick finger food.

Rueben Appetizers

1 cup diced cooked corned beef, roast beef or chipped beef
8 ounce cream cheese, room temperature
1 cup mayonnaise

1/8 tsp. garlic powder
8 ounces (1 cup) sauerkraut
2 cups grated Swiss cheese
Loaf Party Rye Bread

Combine the beef, cream cheese, mayonnaise, sauerkraut and garlic powder. Set up the pieces of bread, and spread each one with the cheese/beef mixture. Sprinkle with the Swiss cheese on top of each appetizer and broil until bubbly. Serve warm.

Notes: You can also add a pickle to this appetizer, or serve pickles on the side near it.

Pepperoni Bread

1 loaf frozen bread dough

1 tbsp. dried oregano

1 package sliced pepperoni (small pack)

2 eggs

1/2 cup Parmesan cheese

1 cup shredded mozzarella

Lightly rub the frozen loaf with oil, place it in a bowl or on a cookie sheet with a clean tea towel over it. Allow the dough to thaw and double in size. Roll out the dough. In a small bowl beat the eggs, Parmesan and oregano. Spread about 2/3 of this mixture on the dough. Sprinkle with the mozzarella and place the pepperoni evenly on the bread dough. Roll up the dough with the cheese/pepperoni etc. inside. Seal the edge by pinching with your fingers then brush the rest of the egg mixture over the bread on the outside. Place the rolled bread on a greased cookie sheet. Bake for 30 minutes or until lightly browned. Brush with butter after removing from the oven.

Slice and place on a platter to serve.

Notes: I like adding a little garlic powder to the butter before brushing.

Jalapeno Poppers

12 whole Jalapeno peppers

12 cubes Colby Jack cheese (or Cheddar)

1 cup Bisquick

1 egg

1/2 cup beer

Cut the tops off of the peppers with a very sharp knife and clean out the seeds. Stuff with the cheese cubes. Set aside. Mix the Bisquick, egg and beer. Dip in each pepper to coat it and deep fry in grease for 2-4 minutes. Drain on paper towel before serving.

Herb Deviled Eggs

12 hard boiled eggs

6 tbsp. Parmesan Cheese

4 tbsp. Mayonnaise

1 tsp. dried basil, crushed

1/2 tsp. garlic powder

1/4 tsp. black pepper

Peel the eggs, then cut in half lengthwise. Remove the yolks, and set the whites aside. Mash the yolks with a fork, in a medium sized bowl. Stir in the cheese, mayonnaise, basil, garlic and pepper until smooth. Spoon or use a pastry bag (or plastic bag with the corner tip cut off) the yolk mixture into the egg white halves. For garnish you can sprinkle with paprika, or a few snipped chives. Serve on a platter after they've been chilled.

By the way, do you need tips on caring for your poinsettia?

http://oldfashionedliving.com/holidays/poinsettia.html

Christmas Entertaining: Chicken Wings

Last time I wrote about saving money on holiday entertaining and today I have some recipes for chicken wings or drumsticks you can make yourself. They are very expensive when buying from restaurants or the deli.

You can take off the pointy part of the wing at the joint with a very sharp knife before cooking or leave it as is. Either way is fine, and depends on your preference.

Grilled Chicken Wings

Ingredients:
1/4 cup vegetable oil
2 Tbsp. spicy mustard
2 Tbsp. lite or regular soy sauce
6-8 cloves garlic, minced
2 lb. chicken wings
3/4 cup BBQ Sauce (no for marinade)

Combine the first four ingredients; pour over the chicken in a shallow dish. Turn the chicken over a couple of times to evenly coat both sides of the wing. Refrigerate the wings for at least 30 minutes to marinate. Preheat the grill to medium-high heat. Remove chicken from marinade and discard the marinade. Grill the chicken for 15 minutes, turning occasionally. Brush lightly with the barbecue sauce. Grill 5 minutes longer or until chicken is done, turning and brushing frequently with remaining sauce.

Slow Roasted Chicken Wings

Ingredients:
5 pounds frozen chicken wings
10 oz. soy sauce
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons honey
1/8 teaspoon cayenne pepper
5 cloves garlic, minced
1/8 tsp. ground ginger

In a blender, combine soy sauce, sugar, honey, cayenne pepper, garlic and ginger. In a 9x13 baking pan lined with foil, pour the blended mixture over the chicken wings. Place on center oven rack and bake at 250°F for 2 1/2 hours, turning and basting every 30 minutes. Bake until chicken is tender.

Sweet and Sour Chicken Wings

Ingredients:
16 chicken wings or legs
4 eggs, beaten
1/2 cup all-purpose flour
salt and pepper
oil

SAUCE
6 tablespoons soy sauce
6 tablespoons orange juice, any type
1 cup white sugar
1 cup white vinegar

Season the flour with salt and pepper. (for an extra spicy chicken, add cayenne pepper). Dip the chicken in egg, then the flour. Fry the chicken in a large skillet using oil, until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish. Preheat oven to 350 degrees F.

In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over the fried chicken. Bake for 30 minutes, or until cooked through and juices run clear.

Spicy Wings and Drumsticks

1/2 cup Mexican-style hot sauce (such as Valentina)
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon brown sugar, or more to taste
4 chicken thighs

Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish. Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil. Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

~Brenda

Christmas Entertaining: Saving Money on Food

The best of all gifts around any Christmas tree: the presence of a happy family all wrapped up in each other. ~Burton Hillis

I've been chatting with several people, like myself, that are on a tight budget for Christmas this year. I was looking over a couple of the inserts in our Sunday paper from local grocery stores with the expensive "holiday food" available. I truly do understand wanting to buy special food items for the holidays, but when you think about cutting corners, it's a good place to start. Presentation of your food can make it special, even if it's not the most expensive.

1. Boneless Beef Tenderloin: this can be $12.99 a pound or more. Why not substitute a pork loin which can be as low at $2.00 a pound. It can be served with the same sides, and spices or rubs, and roasted in the same way.

2. Seafood: Jumbo scallops or shrimp are easily $10.00 a pound. For half the price you can buy the medium size, and use them in the same way. The taste is the same, and the only difference would be in the length of time you cook them.

3. Spiral or Honey type hams: These type of hams can run $4.00 a pound and up. Watch sales for a "butt" cut of ham. They are very lean, and meaty, but sometimes they can be as low as .99 cents a pound. Glaze it yourself if you wish, or roast it plain, but I've used this cut of ham for years and it's delicious.

4. Wings: Buffalo, Asian, BBQ etc. are around $4.99 a pound. Make them yourself and a fraction of the cost. I'll share some recipes this week or next week.

5. Pre-made Cheese balls: Run $5.00 a ball and up. Cheese balls are SO easy to make. We have a lot of dips and spread recipes on OFL that are inexpensive and just as tasty. Anything that is premade is more costly, so consider making your own.

6. Breads: All types of quick breads, muffins and cupcakes are available in the stores, but for a fraction of the cost you can make your own. Below is the recipe I'm using to make breads for my husband to take to work, and as gifts for friends and teachers.

Poppyseed Bread

Ingredients:

1 box cake mix *see below

1 small box instant vanilla pudding

1 cup water

1/2 cup vegetable oil

4 eggs

1/4 cup poppy seeds

Optional: 1 tsp. juice or extract *see below

Basic instructions:

Beat together all the ingredients in a large bowl on slow to start, then on medium speed for 2-3 minutes. Pour into 2 regular size bread pans that have been sprayed with pan spray, or you can coat in a very light coating of margarine or butter. Bake for 50 minutes in a 350 degree F. oven .

Notes: I am using several cakes flavors this Christmas. Banana, pineapple, orange, and lemon cake mixes. You can add a tsp. of lemon, orange or pineapple juice if you wish or a tsp. of an extract like vanilla for extra flavor.

Presentation: I use Christmas themed trays, and cut the bread ahead of time. (I don't include the ends of the bread because the kids and I eat them to taste test.). I place a row of one flavor, then a row of another, etc. on the tray. When it's filled (don't squash the pieces together) I cover with foil or plastic wrap. I also send a knife and butter with the tray.

As gifts: To give as a gift, I wrap the bread in colored plastic wrap, and tie a bow with a name tag around the bread. Another nice presentation is to place the wrapped bread in a gift bag, then add a box of holiday tea to the bag as well.

I wrote an article for OFL last month sharing ideas for making your own party platters.

Click here for the article: Do-it-Yourself Holiday Entertaining

~Brenda

Thanksgiving: Are You a Gravy Snob?

Friday I went over tips for stuffing your turkey, which is a tradition for almost everyone who serves turkey. My mom makes the best gravy, and we always have mash potatoes, gravy, and dressing when we go over there for the holidays. My husband's family tends to go more for dumplings along with mashed potatoes, cornbread dressing and whatever side dishes people bring that year. When I have Thanksgiving dinner just for us and our three kids I tend to go with the potatoes and gravy, and if I do makes dumplings, I use the leftover turkey and gravy the next day for dinner to make them.

So, I wonder, do you make your own gravy? I'm kind of a gravy snob, and I'll admit it. I love homemade gravy and really don't like anything using an envelope, can or jar that is premade. I know many, many people that do, and that's okay. I'm going to share how I make mine, plus give you a recipe from a vintage cookbook. Let's do the cookbook first. I did shorten the instruction somewhat because they were very long.

The Good Housekeeping Cook Book
1944 by J.J. Little and Ives Company
Basic Gravy Recipe

3 tbsp. drippings from chicken or turkey
3 tbsp. flour
2 cups cold water or stock
salt
pepper

Remove the poultry to a platter when it's finished roasting. Pour the fat and drippings into a bowl, but don't scrape the pan bottom. Measure 3 tbsp. of the fat back into the pan it was roasted in. Stir in the flour, place the heat on low, and cook until it forms a paste. Stir in the cold water or stock very slowly, stirring constantly. Allow the mixture to boil gently until it thickens, then season with the salt and pepper. Serve hot. This makes about 2 cups. For more gravy than 2 cups add 2 tbsp. fat and 2 tbsp. flour to each cup of cold water or stock.

My Gravy Recipe

You'll need:
Turkey
Water
cornstarch
Salt, pepper, garlic powder
Chicken or turkey broth, 2 15 ounce cans

I season my turkey very simply with salt, pepper and a dusting of garlic powder. I pour in about 2 cups of water into the bottom of the roaster, put on the lid, and roast according to the weight instructions. The last half hour I take the lid off, and add another cup or two of water if it's dried out. I remove the turkey to a platter and sit the roaster on the front burner on medium heat. I add the two cans of broth to the pan, and more water. I can't give instructions on the amount of water- I add enough to make enough gravy, but not so much that it waters it down.

In a cup I put about 2 tbsp. of cornstarch and I add about a 1/2 cup cold water. I mix it up well with a fork. By this time the broth in the roaster should be boiling. I slowly add the cornstarch mixture to the pan while it's boiling, and mix it in really well with a whisk as I'm pouring it in. I simmer it and IF it's not thick enough I had the same amount of cornstarch again, using the same method.

I taste to see if it's seasoned well enough, if it needs a little salt, I'll add it, but usually it's fine.

Notes: I know this is not an exact recipe. It's what I've done for years and I've never had lumpy gravy. My gravy isn't thin, but it's not really thick either. I like using the cornstarch SO much better than the flour because if you don't have a lot of stock or drippings it can end up with a flour taste to it. This happens more with ham or beef gravy I've found.

What type of gravy do you prefer?

I have a menu on OFL for an alternative to turkey here:

http://oldfashionedliving.com/holidays/dinner.html

~Brenda

Simple Mother's Day Recipes

Becoming a mother makes you the mother of all children. From now on each wounded,abandoned, frightened child is yours. You live in the suffering mothers of every race and creed and weep with them. You long to comfort all who are desolate. ~Charlotte Gray

Every Mother's Day my husband and all three kids cook me breakfast and dinner. Breakfast is always French Toast because I love it, and it's easy for the kids to help with. Dinner is the surprise meal of the day. If it's nice they grill for me, if not, they adjust the menu. I can't tell you how much I look forward to Mother's Day. I thought I would share a nice, but simple menu that can be made for Mother's Day dinner. If you are a mom you could pass it along, if not, then print the menu out and stop at the store before Sunday!

Menu:
Herbed Crab Dip
Orange Lemonade
Grilled Shrimp with rice or noodles
Simple Salad
French or Italian Bread
Dessert

Notes: Serve the dip and beverage on the porch, deck or living room where mom can snack and enjoy the day while the dinner is being prepared. Serve the shrimp dish with the salad, bread, butter and more of the Orange Lemonade. Dessert can be dishes of mom's favorite ice cream, or a cake from the local bakery.

Herbed Crab Dip

Ingredients:
2 8 ounce packages cream cheese (light or regular)
2 tablespoons light mayonnaise
2 tablespoons finely chopped chives or green onions
2 teaspoons lemon juice
1 tsp. or so chopped fresh dill or 1/4 teaspoon dried dillweed
1/8 teaspoon salt
1/8 teaspoon pepper
2 cans (8 oz each) crabmeat, well drained

In medium bowl, combine cream cheese and mayonnaise. Stir until very smooth. Add the chives or green onions, lemon juice, dill, salt, and pepper. Stir to mix thoroughly. Stir in crab. Cover and refrigerate several hours before serving. Serve with crackers and raw vegetables.

Notes: If you don't have dill you can leave it out and put in a little garlic powder, or I've used capers that have been smashed and minced too. It's a really flexible recipe.

Orange Lemonade from Sunkist

Ingredients:
1 cup Sunkist® freshly squeezed lemon juice
3 cups water
1/2 cup sugar
2 cups Sunkist® freshly squeezed orange juice
4 Sunkist® fresh orange slices, 1/2" thick
4 Sunkist® fresh lemon slices, 1/4" thick

To make one portion: Combine Sunkist fresh-squeezed lemon juice, water and sugar, and blend well to dissolve sugar. Add Sunkist fresh-squeezed orange juice. Mix well and chill. Place 1 orange slice and 1 lemon slice with ice cubes in a tall glass. Pour chilled Orange Lemonade over ice. Ready to serve. Makes 4 servings

Grilled Shrimp Scampi

Ingredients:
1/4 cup olive oil
1/4 cup lemon juice or wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper or 1/8 tsp. cayenne pepper
1 1/2 pounds raw, cleaned, shelled shrimp

In a plastic or glass bowl, combine the olive oil, lemon juice, parsley, garlic, and crushed red pepper. Stir in the shrimp and marinate for 20-30 minutes. Preheat grill. Remove shrimp from the marinade, and thread onto skewers. Grill for about 2 to 3 minutes on each side, or until done. Makes 6 servings.

Notes: We've made this with a grilling bowl too. They are a good investment for cooking vegetables and shrimp. I've also seen disposable pans for using on the grill. If you use either of these you won't need the skewers. Serve the shrimp over rice or pasta if you wish.

On OFL we also have a breakfast menu and beverage recipes for mom.

~Brenda

Easter Recipes For Brunch

The story of Easter is the story of God's wonderful window of divine surprise. ~Carl Knudsen

It's always fun to shake things up and plan a brunch instead of a dinner for a holiday meal. Serve it up buffet style and ask for everyone to bring their favorite muffin, bagel or fruit while make other dishes yourself. Here are some suggestions:

Asparagus Frittata

Ingredients:
1 green bell pepper, diced
12 thin asparagus stalks
3 green onions, ends removed, and chopped
1/4 pound Parmesan cheese, grated
8 large eggs
5 fresh thyme sprigs or a tsp. of dried thyme
salt and freshly ground black pepper
1 teaspoon butter or olive oil

Preheat the oven to 400 degrees. Gently break the asparagus stalks off approximately 2 inches from the end. Slice into 2-inch pieces. Beat the eggs into a large bowl until frothy. Add the green onion, bell pepper, asparagus and grated cheese by the handful into the beaten eggs. Strip the thyme leaves from the stems and add to the bowl with salt and pepper to taste.

In a large skillet, melt the butter over high heat. Add the egg mixture and cook until the eggs begin to set, approximately 1 minute. Reduce the heat to medium and cook for 2 more minutes. Place the skillet in the preheated oven and cook approximately 5 more minutes or until the eggs are set on top. Remove from the heat, cut into wedges and serve.

Celery Appetizer:
Stuff celery hearts with a mixture of 3 ounces cream cheese, 3 tsps. mustard, 1/4 tsp. salt, 1/2 tsp. Worcestershire Sauce, 2 tsp. butter, a dash of cayenne pepper, white pepper and paprika. Mix with fork until creamy. ~1930 Ladies' Home Journal

Strawberry Salad

Ingredients:
4 cups torn salad greens
1 cup watercress (sprouts are nice too)
1 cup sliced, hulled strawberries
1/2 half of a small red onion, thinly sliced
Poppy seed Dressing (homemade or bought)
Edible flowers such as nasturtiums or chive blossoms

In a salad bowl, place greens, watercress, strawberries onion. Top with dressing and toss to coat. Garnish with edible flowers. Chive blossoms and nasturtiums are
peppery in taste. If they are not available to you, fresh mint can be used for garnish. Caution: Be sure that all herbs and blossoms are free of pesticides.

Lemon Fluff

Ingredients:
1 cup flour
1 stick butter
1 tablespoon sugar
1 large tub frozen whipped topping (16 oz.)
2 cups confectioners' sugar
1 tablespoon lemon rind-outer layer only
2 tablespoons fresh squeezed lemon juice
2 8 ounce blocks cream cheese, softened
2 small boxes instant lemon pudding mix
3 3/4 cups milk

Mix together flour, sugar, and butter. Press into a lightly greased 13 x 9 pan. Bake crust for 15 minutes. Let cool completely. Blend together the sugar, cream cheese and 2 cups of whipped topping. Spread onto cooled crust. Mix together the pudding and milk. Pour over the cream cheese mixture. Top with remaining cool topping.
Refrigerate overnight before serving.

On OFL we have recipes for lovely lemon desserts.

~Brenda

Enjoying Your Family Celebrations

Where man sees but withered leaves, God sees sweet flowers growing. ~Albert Laighton

Family celebrations should be about creating lasting memories with the people we love. Don't let yourself become wrapped up in the perfect menu or trying to impress everything with your entertaining skills, especially if it takes away from the enjoyment of the day. Keep several things in mind as you plan your holiday:

1. Don't do it all yourself. Ask everyone to bring a dish for the holiday table. Use this as an opportunity to make family members feel good about contributing a dessert or dish to the celebration. Try to include everyone, even teenagers who can bake a batch of cookies. I loved to bake when I was a teen, and I have a nephew who makes an awesome chocolate chip cookie.

2. Keep the food simple enough that you won't be spending the entire day in the kitchen instead of visiting with family.

3. At the celebration itself involve children of all ages in some part of preparation. This may be as simple as carrying napkins to the dining area to be put on the table, to setting the table itself. Teenagers are the perfect age for carrying food to the table, rounding up extra chairs etc.

4. If you have little ones coming for the day stop by the dollar store or somewhere else and pick up cheap coloring books or activities to keep them busy before and after dinner.

I have a couple of easy recipes for Easter celebrations:

Crock Pot Ham and Scalloped Potatoes

Ingredients:
9 medium potatoes peeled and sliced
1 small sweet onion, sliced very thin
4-5 cups chopped cooked ham *see note
1 1/2 cups grated sharp cheddar cheese
1 can cream of mushroom soup
1/2 cup milk
salt and pepper to taste
dash or two of paprika

Saute the onion until soft and set aside. Layer HALF of the ham, potatoes and sauted onions in the crock pot. Season with paprika, salt and pepper, sprinkle with half of the cheddar cheese. Start over and layer the second half of the same ingredients. Pour the soup into a bowl, add the 1/2 cup milk and mix it well with a whisk. Pour over the top of all the ingredients. Cover and cook on low for 8-10 hours or high for 4-5 hours.

Note: Any diced ham can be used. It can be leftover from a bone-in or boneless ham, you can buy it at the deli, asking for it to be sliced thickly, or you can buy the large ham slices and chop.

Creamy Jalapeno Dip

This dip can be served while everyone is waiting for dinner, or later if you need a snack.

1-2 jalapeno peppers, seeded and minced
16 ounces low fat or regular sour cream
1 package dry ranch salad dressing mix
2 tsp. garlic powder (not garlic salt)
Optional: 1-2 tbsp. fresh cilantro, minced

Place all ingredients in a blender and process until smooth. You can make this the night before or first thing in the morning. Refrigerate and serve with tortilla chips or crackers.

On OFL I have several articles I've written with more Easter tips and recipes:

A Light & Festive Easter Dinner:
http://oldfashionedliving.com/easterdinner.html

Easy Ham Recipes
http://oldfashionedliving.com/ham.html

~Brenda

Black Eyed Peas for New Year's Day

Blackeyed peas have long been a tradition for the New Year's table. They supposedly bring good luck for the coming year, and eating them shows "humility". Some Southerners have been rumored to eat one pea for each day of the year to insure good fortune! They are a humble food, therefore, eating them represents humility. The taste of blackeyed peas are unlike other beans, and unless you've grown up eating them, as my husband did, you may find the taste a bit "earthy". In our house, we cook blackeyed peas with ham hocks, or a ham bone, and water. That's it. No fooling with the recipe is allowed! However, I do have several recipes you can use if you prefer a spicy version. They make a nice side dish served with cornbread, ham and greens, if your family enjoys a Southern style meal. The spicy versions are good served with fajitas, tamales or similar dishes.

Blackeyed Peas and Ham

1 pound dried blackeyed peas
2 ham hocks or a ham bone with ham left on it
Pepper to taste
onions, sliced
hot sauce

Place the ham bones or hocks in a crockpot, add the peas after they have been rinsed (but not soaked), and cover with water completely. Cook all day on low, or 4 or 5 hours on high. Crockpots vary, so keep checking. You may need to add more water. Stir a couple of times while checking. Some people like them almost mushy, but I like them not quite that soft. Season with pepper if you wish. Serve with slices of onion and hot sauce-a smooth cayenne variety.

Spicy Blackeyed Peas

olive oil
1 cup chopped onion
1 large clove garlic, chopped
1 tsp. cumin
1 tsp. dry mustard
2 tsp. chili powder
1 16 oz. can blackeyed peas (drained)
1 16 oz. can diced tomatoes with chilies
1 tsp white vinegar
salt, pepper

Sauté onion, garlic, and spices in a little oil until the onions are soft. (Be very careful not to brown the garlic). Add the peas and tomatoes. Simmer for 20 minutes Add the vinegar, salt, and pepper. Serve over rice, with soft tortillas or cornbread.

Stove Top Blackeyed Peas

1 1/2 cups dried blackeyed peas
1/2 teaspoon garlic powder
1 tablespoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon chopped onion
1 small piece salt pork or thick bacon piece

Soak the peas overnight in enough water to cover. Drain them, and add to a large pan or Dutch oven, covering with about 2 1/2 cups hot water. Add other ingredients and stir. Simmer for 1 1/2 hours or until peas are soft.

Here's another recipe you might like: Black Eyed Pea Soup

Last Minute Holiday Recipes

Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us. ~Hal Borland

I hope everyone had a lovely Christmas. We have one more family celebration to go to on Saturday and then we officially finished our celebrations! I thought I'd share a few last minute recipes today. We are pretty laid back on New Year's Eve and New Year's Day. We stay at home with the kids, watch movies or football and play board games. It's quiet but fun:)

Garlic Herb Cheese Dip

Ingredients:
1 tablespoon fresh thyme leaves
1 garlic clove, peeled
1/2 teaspoon kosher or sea salt
1/4 teaspoon ground black pepper
8-ounces cream cheese
1/4 cup sour cream

Blend first four ingredients in a food processor until garlic is finely chopped, occasionally scraping down sides of bowl. Add cream cheese and sour cream and blend well. Season with more salt and pepper, if needed. Transfer to serving bowl; chill 30
minutes or longer. Serve with crackers.

Feta Cheese Dip

Ingredients:
1 minced small jalapeno pepper
1 sprig fresh dill weed--or 1/2 tsp. dried dill
1 clove garlic, chopped
4 ounces Feta cheese
4 ounces cream cheese
1/2 teaspoon salt
2 tablespoons buttermilk

Combine all ingredients, except buttermilk in a blender or food processor. Blend till combined. Add buttermilk and mix. Serve with vegetables and crackers.

Crock pot Spiced Hot Chocolate

Ingredients:
8 ounces Semi-sweet chocolate chips
3 cups Half & Half
2 cups milk
1 cup strong coffee
2 tablespoons brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
pinch salt
Frozen whipped topping

Add the chocolate chips, half & half, milk, coffee, brown sugar, vanilla, spices and salt to the crock pot. Stir and cover. Cook on the high setting, stirring every 15 minutes, until the chocolate has melted, about 1 hour. Serve immediately, or
turn crock to low (or warm if yours has that setting). Serve with the thawed whipped topping.

On OFL we have recipes for the holiday season from all around the world:
http://oldfashionedliving.com/holidayfood.html

~Brenda

No Fail Cookies to Make This Week

Our hearts grow tender with childhood memories and love of kindred, and we are better throughout the year for having, in spirit, become a child again at Christmas-time. ~Laura Ingalls Wilder

I made a big batch of cookies that I call Cupboard Cookies last night for a friend that is delivering cookies to the Veteran's Home, and today I'll make another batch for my kids to take to school. I've been making these for 20 years now, and they are a "no fail" recipe that never fails to please people.

The great thing about this recipe is that you can substitute for many of the ingredients as long as the quantities remain the same. You can substitute finely chopped nuts for the coconut, or use white, butterscotch,or peanut butter chips instead of chocolate chips. The cup of cereal can be any variety such as frosted flakes, crispy rice, corn flakes, or bran flakes. The key is to crush whatever kind of cereal you use before measuring out the one cup. Also, as far as the oatmeal, I use whatever I have on hand. This time I opened packets of instant that no one was finishing until I get one cup or you can use old fashioned oats. This cookie is crispy yet chewy. I give them in tins with circles of wax paper between layers.

You'll notice it has oil and margarine, which is not a typo. They are not a low fat or low calorie cookie:)

Ingredients:
1 cup butter or margarine
1 cup granulated sugar
1 cup brown sugar, packed
1 egg
1 cup vegetable oil
1 tsp. vanilla extract
1 cup oatmeal, old fashioned or instant
1 cup crushed cereal, flakes, crispy types; anything crunchy
1/2 cup coconut
1 cup semi-sweet chocolate chips
3 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
granulated sugar

Preheat the oven to 325 degrees. In a large bowl cream the butter and sugars with a mixer. Add egg, oil, and vanilla; beat well. Stir in next 5 ingredients with a wooden spoon. Sift flour, baking soda and salt into the mixture. Stir until all the dry ingredients are mixed in.


Shape into 1 1/2 inch loose balls. Flatten the cookies with a fork dipped in granulated sugar.

Place on an ungreased cookie or baking sheet lined with parchment paper. Bake 10-12 minutes or until VERY lightly browned around edges. These are better when not browned too much unless you want them to be extra crispy. Cool on sheets before removing to wire racks. Makes about 8 dozen.


Enjoy! ~Brenda

Friday Recipes: Ham

This holiday season, thousands of ovens will be stuffed with Christmas hams. We've put together several recipes for you, and we hope you have a joyous family meal!


Country Baked Ham

1 8 lb. ham
3 quarts sweet cider
2 cups maple sugar(or brown sugar)
2 teaspoons dry mustard
1 teaspoon powdered cloves
1 1/2 cup water
2 cups raisins

Simmer ham in cider for 2 hours; drain. Cover with paste made from sugar, mustard, cloves and water. Place in baking dish. Pour cider over ham. Add raisins to pan bottom. Bake for 2 1/2 hours at 325* basting frequently.

Glazed Baked Ham

1 12 lb. ham
1 cup firmly packed brown sugar
1 tablespoon mustard
1/4 cup pineapple juice
6 slices fresh or canned pineapple
6 maraschino cherries

Place ham, fat side up on rack in open roasting pan. Bake in 350* oven for 3 to 3 1/2 hours. Combine sugar, mustard and pineapple juice. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices and cherries on the glaze, pressing firmly. Return to oven and baste with remaining glaze at 15 minute intervals.

Crusty Pineapple Ham

1- 3 lb. canned ham
1 tsp. dry mustard
1/4 tsp. ground cloves
1 flat can pineapple slices
1 can refrigerated flaky biscuits

Remove ham from can and remove jelly. Place in a shallow roasting pan. Mix mustard and cloves with juice drained from pineapple slices; spoon over ham. Roast in preheated 350 F oven for 40 minutes, spooning pan juices over ham every 10 minutes. Remove from oven, top with halved pineapple slices. Open biscuits and separate. Place on pineapple in overlapping rows. Raise oven temperature to 400 F and bake another 20 minutes or until rolls are richly browned. Cut into slices to serve

Ham With Spiced Fruits

2 bananas cut into fourths
1 8 oz can sliced peaches
1 8 oz can sliced pears
12 maraschino sherries, halved
1/4 teaspoon pumpkin pie spice
1 1/2 lb fully cooked boneless smoked ham
1 23 oz can sweet potatoes, drained and halved
1 cup firmly packed brown sugar
1 teaspoon dry mustard

Mix the bananas, peaches and pears (both with syrup), cherries and pumpkin pie spice. Remove 1/2 cup syrup from the fruit mixture and reserve. Refrigerate fruit mixture. Place the ham in an ungreased baking dish. Arrange sweet potatoes around the ham. Mix brown sugar, reserved fruit syrup and the mustard and pour over ham and potatoes. Cook uncovered in 350* oven for 30 minutes - occasionally spooning the sauce onto the ham and potatoes. Drain fruit mixture and arrange around and on top of ham. Cook uncovered an additional 15 minutes. Serves 6.

Maple Glazed Ham

4-6 pound fully-cooked ham
Whole cloves
1/4 cup packed brown sugar
1/4 cup maple or maple flavored syrup
1 tablespoon prepared mustard

Preheat oven to 325 degrees. Insert cloves into ham. Bake uncovered 1-1 1/2 hours until temperature reaches 140 degrees. While ham is baking, combine brown sugar, syrup and mustard; spoon over ham during the last 1/2 hour of cooking. Let stand 10 minutes before slicing.

Honey Ham Glaze

1 cup honey
1/2 cup orange juice
4-5 pound ham

Bake ham 30 minutes for every pound at 325 degrees. Combine ingredients in a small bowl. The last 45 minutes baste with glaze several times.

Cherry Ham Glaze

1 jar (12 ounce) cherry preserves
1/4 cup vinegar
2 tablespoons corn syrup
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
3 tablespoons water

In a saucepan combine all ingredients. Bring to a boil. Reduce heat; simmer 2 minutes; stirring frequently. About 15 minutes before your ham is done, spoon 1/4 to 1/3 cup glaze over ham. Repeat is desired. Stir water into remaining glaze; heat through and serve with ham.

Sage and Apple Ham

1 ham
dried sage
1 cup apple cider or juice
apple jelly

Rub dried sage over the entire ham. Place in roasting pan; add cider or juice. Bake according to directions on ham; basting occasionally with juice. The last 20 minutes of cooking spread a thick coating of apple jelly over the surface of the ham.


Maple Baked Ham

One-half boneless precooked smoked ham (appox. 5 pounds)
1 Cup maple syrup for each 5 pounds of ham
1/4 cup all-purpose flour
1 Cup water
1/2 teaspoon powdered mustard
2 teaspoons Worcestershire sauce
Maple extract (optional)

Preheat oven to 325 degrees. Place the ham fat side up on a rack in a shallow roasting pan. Do not cover or add water. Insert a meat thermometer and bake the ham. (For a precooked ham, the internal temperature should be 130 degrees when finished). When the ham is about half baked, approximately 45 minutes, pour the pan juices into a medium saucepan. Skim off excess fat and set the drippings aside. Pour the maple syrup over the ham, and return to the oven. Occasionally baste the ham with the syrup from the pan while it finishes baking; the total cooking time for a 5 pound precooked ham is about 1 1/2 to 1 3/4 hours.

To make the sauce, remove the ham from the pan and set aside on a carving board. With a whisk, blend the flour into the reserved drippings in the saucepan. Add the water, mustard, Worcestershire sauce, and maple syrup drippings from the roasting pan and combine. Add a bit of maple extract if desired. Bring to boil, stirring constantly, then remove from the heat and keep warm.

Carve the ham into thin slices. Pour the hot maple sauce into a gravy boat and pass with the ham. This is my favorite pie and I enjoy making it for family and friends at Easter. Everyone loves this pie and it is simple (it's mixed right in the shell) and fun to make.

Ham with Brown Sugar Glaze

1 fully cooked, boneless ham half (4-5 pounds) ( I like bone-in hams best)
1/3 cup firmly packed light brown sugar
1/3 cup orange juice
Grated peel of 1 orange or tsp. dried orange peel
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice

Preheat oven to 325 degrees F. Place ham on a rack in a roasting pan. Bake, uncovered, for 20 minutes per pound or until a meat thermometer reaches 125 degrees F. Prepare the glaze: in a small saucepan combine brown sugar, orange juice, orange peel, cloves and allspice; simmer on low heat for 15 minutes, stirring occasionally. Brush the glaze over the ham. Bake the ham for 20 to 30 minutes more or until it reaches 135 degrees F. Allow it to stand for 15 minutes before carving. Makes 8 servings.

More from Grand Union Tea Company

Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful. ~Norman Vincent Peale

A few of you emailed me about "forcemeat" from my post last week. In the cookbook they had it as "forceMENT", which is what confused me. It may have been a typo in the cookbook though. Several readers kindly sent me a definition. This one is from Jennie:

The Beef Olives recipe is *really* old, I think -- a survival of one that's much older than 1902. Try forceMEAT - hard to say if the usage had changed or if it was misspelled at the time:

force⋅meat [fawrs-meet, fohrs-] –noun Cookery.
a mixture of finely chopped and seasoned foods, usually containing egg
white, meat or fish, etc., used as a stuffing or served alone.
Also, farcemeat. Origin: 1680–90; force, var. of obs. farce stuffing + meat

Thanks for your interesting posts! ~Jennie in Ohio

Since so many of you enjoyed the recipe and tips from the 1902 The Grand Union Tea Company cookbook, I thought I would share a few more that can be used as holiday appetizers.

Baked Oysters
For baked oysters choose fine, large ones, and lay two or three together on a nice round of buttered toast. Put a little pepper and salt and a few bits of butter on them, and heat in a very hot oven till the edges of the oysters curl a little.

Anchovy Sandwiches
The easiest way to make anchovy sandwiches is to use anchovy paste, which is sold in all large cities. For anchovies, caviare or pate de foie gras use brown bread, buttered. The only seasoning is cayenne. Care must be taken to spread such paste very thinly. Watercress with fine leaves should be stripped from the stems and laid on one half the sandwich, while the other is spread with anchovy, then put the two together.

Notes: Anchovy paste is very easy to find now. Ask if you don't see it in your grocery store. Caviare is the same as caviar. Pate de foie gras is made from the livers of geese or duck that have been specially fattened. If you can't find watercress in your local store, try substituting spinach or another green like arugula.

Salmon Sandwiches
One can of salmon (remove all bones), two tablespoonfuls crisp pickles, three hard boiled eggs; chop all together and add one teaspoonful mustard, juice of one lemon, one tablespoonful melted butter and one tablespoonful vinegar. Mix thoroughly and spread between very thin slices of bread.

Deviled Ham
Mince ham very fine and season highly with pepper. Add a little curry powder and a little chopped garlic. (Note: use this on crackers or small pieces of bread.)

~Brenda

Friday Recipes: Fresh Cranberry Recipes and Tips

Don't miss out on using fresh cranberries this holiday season! When purchasing, choose berries that are bright red in color and they shouldn't be soft. Fresh cranberries can be stored in the refrigerator without washing for up to 14 days and they can be frozen up to a year. Frozen cranberries should not be thawed before using in a recipe.

Cranberry Apple Pie

2 bought or homemade 9" pie crusts (one top, and one bottom)
8 apples, peeled, cored and sliced
1/2 cup fresh or frozen cranberries
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/4 tsp. nutmeg

Place the apple slices in the pie crust. Blend the cranberries in a blender and spoon over the apples. Mix sugar, cinnamon and nutmeg and spoon over apples and cranberries. Place the top crust on the pie and cut slits in the crust. Brush the tops with a little milk. Bake in oven at 425° F for 50 minutes.

Cranberry Cake

1 egg
1/2 cup plus 3 tablespoons granulated sugar (divided)
1/2 cup milk
1 tablespoon vegetable oil
1 tablespoon orange juice
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour (divided)
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces fresh cranberries (2 cups)
2 tablespoons butter

Preheat oven to 375° F. Coat an 8-inch square baking pan with cooking spray. Beat the egg; then add 1/2 cup sugar, milk, oil, orange juice and extract; mix and set aside. Combine 1 cup flour, baking powder and salt; add to egg mixture and mix. Pour into the prepared pan. Chop the fresh cranberries in a blender or a food processor; spoon over batter. Mix the remaining 1/2 cup flour the 3 tablespoons sugar and cut in 2 tablespoons butter. Sprinkle over cranberries. Bake 25 to 30 minutes. Serve warm sprinkled with confectioners' sugar.

Cranberry Yams

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup oatmeal (not instant)
1 tsp. cinnamon
1/3 cup butter
2 17-oz cans yams, drained
2 cup fresh cranberries

Combine flour, sugar, oatmeal and cinnamon. Cut in butter with fingers or a fork. Mix a cup of the oats mixture with yams and cranberries. Place in a sprayed or buttered baking dish. Top with the remaining oat mixture and bake for 35 minutes at 350 degrees F.

Cranberry Waffles

2 cups buttermilk baking mix
1/4 cup granulated sugar
3 eggs, beaten
1 1/2 cups milk
3 tbsp. shortening, melted
1 cup fresh cranberries

Place the fresh cranberries in a blender and process. Combine biscuit mix and sugar; stir in eggs and milk. Add the melted shortening, mixing well; fold in cranberries. Bake in a preheated waffle baker as directed.

Cranberry Stuffed Acorn Squash

2 medium acorn squash
1 apple, peeled, seeded and chopped
1/2 cup fresh or frozen cranberries
1 orange, peeled and chopped
1/2 tsp. ground cinnamon
2 tsp. honey

Cut the squash in half and remove the seeds. Combine the other ingredients, except the honey. Place the squash in a baking dish. Fill the squash halves with mixture. Drizzle the honey over squash. Cover with aluminum foil and bake for 25 minutes in a 400 degree F oven. Remove the foil and continue baking until the squash is tender, about 20 minutes. Serves 4

More recipes such as fresh cranberry sauce, relish and jelly can be found here.