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Recipes from
Past and Present Round Table Members and Me

Chococlate Covered Pretzels
Chocolate Covered Ritz Crackers
Candied Orange Peel
NEW!! 3 Pines Special Fruitcake
Christmas Fruitcookies
Thumb Print Cookies
Frosted Orange Cookies
Cream Cheese Christmas Cookies
Christmas Jewels
Pecan Caramel Cookies
Matthew's Oatmeal Cookies
Christmas Tree Cake
Fresh Apple Cake
Strawberry Bread
Nut Rolls
Poppyseed Holiday Bread
Krumkaker
Wine Jelly
Apple Cinnamon Syrup
Pumpkin Butter
Flavored Coffees

CHOCOLATE COVERED PRETZELS
From Brenda: "These go like crazy, so be sure to make a lot and try all the variations, too."
Pretzels
Chocolate for melting (white or milk)
Melt the chocolate. Dip the entire pretzel into the chocolate. Using a fork, lift the pretzel up and let the excess chocolate drizzle off. Place onto waxed paper and place in the fridge or freezer to set.
VARIATIONS:
  • Dip the pretzel into milk chocolate, after it's set drizzle with white chocolate.
  • Dip the pretzel into white chocolate, after it's set drizzle with milk chocolate.
  • Dip into milk chocolate, before it sets, sprinkle with crushed pieces of peppermint.
  • Using white chocolate, flavor the chocolate with lemon flavoring and color the chocolate yellow.
  • Using white chocolate, flavor the chocolate with peppermint and color the chocolate green.


    CHOCOLATE COVERED RITZ CRACKERS
    From Brenda: "These are easy and fun to make."
    Peanut Butter
    Ritz Crackers
    Chocolate for melting (white or milk)
    Spread the peanut butter between two ritz crackers. Dip half of the cracker into the melted chocolate. Lay on waxes paper and put in the frig to set. (The freezer works well also.)
    VARIATIONS:
    Color your white chocolate green and add peppermint flavoring. Dip one side in white chocolate and the other in milk chocolate.

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    CANDIED ORANGE PEEL
    From my Forty-Up Pal, Connie:
    3 large oranges (about 2-1/4 pounds)
    3/4 cup water
    2 tablespoons light corn syrup
    2-3/4 cups granulated sugar
    Cut the peel on each orange into quarters; then remove the peel in sections (or use the peeled halves from juiced oranges). Slice peel into 1/4-inch wide slices. Place peel in medium non-reactive saucepan with enough water to cover; bring to boil. Cover and cook over medium-high heat 15 minutes. Drain peels in colander. In a saucepan, boil water, corn syrup, and 2 cups of the sugar, stirring until sugar is dissolved. Add drained orange peels; simmer uncovered 35-55 minutes, stirring occasionally, until transluscent and tender. Remove peels with slotted spoon to a large rack placed over a baking pan; let drain 5 minutes. Separate peels; dry until tacky, about 1 hour. Place remaining 3/4 cup sugar into a large bowl; add peels and toss until evenly coated. Transfer to racks to air-dry, about 2 hours. Store in airtight contain for up to 1 month (or bad and freeze).

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    SHABOOM'S SPECIAL HOLIDAY FRUITCAKE
    Many years ago, I adopted and adapted King Arthur's Fruitcake recipe in their 200th Anniversary Cookbook. This is not your ordinary fruitcake! No awful candied citrus, etc. to turn you off. This cake is moist, flavorful and totally enjoyable! Make it early and baste it frequently---then wrap with a flourish for Christmas gifts from your heart!
    Recipe By: King Arthur Flour and Shaboom (updated November 15, 2007)

    FRUIT: Total of 5-1/2 cups *
    Sultanas, raisins, currants, chopped dates, dried cranberries, or other dried fruit of yiour choice. Add candied red and green cherries if desired.
    1-1/2 to 2 cups brandy or rum to cover for soaking
    BATTER:
    1 cup unsalted butter (2 sticks) -- at room temperature (no substitute)
    1 cup granulated sugar (I substituted half of the sugar with Splenda)
    1/2 cup packed brown sugar (light or dark)
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon baking soda
    4 large eggs
    1/4 cup honey
    1 teaspoon vanilla extract
    3 cups all-purpose flour
    3/4 cup milk
    2 cups chopped pecans or walnuts -- optional
    Brandy or rum for soaking
    Additional candied fruit and nuts topping -- optional

    FRUIT: 3-12 hours before making the cake, combine all of the fruits in a non-reactive bowl; add brandy or rum and mix to coat well. Cover and set aside at room temperature to soak at leeast 3 hours or overnight.

    Preheat oven to the proper temperature for the size pans you are using (see below). Spray bottom and sides of pan(s) with non-stick spray. Line the pan(s) wax paper or parchment paper cut to fit and spray the paper as well.
    BATTER: Put butter into a large mixing bowl. Add the brown sugar, granulated sugar, baking powder, salt, cinnamon, ginger, nutmeg and baking soda. Cream the ingredients thoroughly, making sure to get the lumps out, and then beat on medium speed until well-blended. Add the eggs, one at a time mixing well after each addition; then add the honey and vanilla and beat on medium speed until well incorporated. Add the flour and milk alternately, ending with milk, and beat until smooth, about 2 minutes. Using a large sturdy spoon, fold in the fruits and remaining liquid, and nuts if using.

    Spoon the batter into the prepared pan(s), filling them about 3/4 full. Bake the cake(s) on middle shelf of oven for the required time for the size pan(s) you are using. The cakes are done when a light golden brown and a cake tester inserted into the center comes out clean. Cool in the pan(s) 10 minutes, and then turn out of the pans onto a wire rack to cool completely. While cooling in the pan(s), brush the cakes with some of the preferred soaking liquid (rum, brandy, etc.) while still warm.

    When completely cool, brush cake again with soaking liquid of choice and then wrap them in a double layer of cheesecloth soaked in the soaking liquid. Then wrap in heavy duty foil and place in a cool dry place. At least once a week, unwrap and brush thoroughly with brandy, rum, whisky or apple cider until the cake(s) have absorbed as much liquid as they're able. They'll keep for several weeks this way, as long as they're tightly wrapped. The flavor improves and mellows over time.
    ------------------------------------------
    NOTES: This batter makes enough for:
    - one large 10-inch tube pan
    - two 9-1/2x5-1/2 inch loaf pans
    - three 8-1/2x4-1/2 inch loaf pans
    - six small loaves
    - 12 mini loaves
    Baking temperatures and times are:
    - 275 degrees F. for 2-1/2 hours for one large tube pan
    - 300 degrees F. for for 60-70 minutes for both sizes loaf pans
    - 325 degrees F. for for 40-50 minutes for small or mini loaves

    Click here for printer version

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    CHRISTMAS FRUITCOOKIES
    From Debra Collins: "These are really pretty easy to make, the hardest part is gathering up all the ingredients. They are so cute and colorful, and just scream "Christmas". For the fruitcake lovers, they taste fabulous, and are highly portable. Put them in a holiday basket or tin, and you've got a neat, and unusual gift. Add some fudge, and maybe a little divinity, and who could ask for more. It's a big recipe, but it doesn't last too long in a crowd."
    1/2 cup butter
    1 cup unsweetened applesauce
    1 cup sugar
    1 pound candied fruit mix
    2 eggs
    2 cups chopped white raisins
    2-1/3 cups all-purpose flour
    1 cup chopped dates
    1 teaspoon baking soda
    2 teaspoon vanilla
    1/2 teaspoon ground nutmeg
    2 cups chopped pecans
    1 teaspoon ground cinnamon
    Preheat oven to 325 degrees; grease cookie sheets. Cream butter and sugar; beat in eggs. Combine fruit mix, raisins, pecans and dates; coat with 1 C. flour. Blend with creamed mixture. Sift together remaining flour, soda, and spices. Add alternately with applesauce to mixture. Add vanilla, mix thoroughly. Refrigerate till chilled. Drop by rounded teaspoonfuls onto greased cookie sheet, don't flatten. Bake for 10-15 minutes. Yields 10 dozen.
    For Fruitcakes: Delete 1/3 cup flour, and bake in two loaf pans for one hour at 350 degrees.

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    THUMB PRINT COOKIES
    From Gandalf the Gray (the Ole Wizard): "During the Christmas Holiday's, My wife's Grandmother always bakes an a large amount of cookies. She has to, she has 8 grandchildren, (and their husbands and wives) and 10 Great-grandchildren. And believe me, we can sure eat and enormous amount of her cookies."
    1 cup butter, softened
    1/2 cup brown sugar
    2 large eggs yolks
    1 teaspoon vanilla extract
    1/2 teaspoon salt
    2 cups all-purpose flour
    1 can icing
    In a mixing bowl, combined the salt and flour together and mix well. In a large mixing bowl, combine the butter, brown sugar, egg yolks and the vanilla extract and mix thoroughly. To this mixture, add the salt and flour mixture to create a cookie dough. Form the cookie dough into balls about the size of a walnut. Place the balls on an ungreased cookie sheet and, using your "thumb", indent the center of each ball. Bake the cookies in a 375 degree oven for 12 to 15 minutes. After the cookies have cooled, fill the indention in the cookie with your favorite icing. Mine just happens to be chocolate but Dana uses red and green icing; the colors of Christmas.

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    FROSTED ORANGE COOKIES
    From Gandalf the Gray (the Ole Wizard): "This is one of my wife's Grandmother's Christmas cookies. It is undoubtedly the favorite of all the kids. "
    1 cup Crisco shortening
    2 cups white sugar
    2 Each eggs
    4 cups all-purpose flour
    1 heaping teaspoon baking powder
    1/4 teaspoon salt
    1 cup sour milk
    1 level teaspoon baking soda
    1/2 cup orange juice
    1 teaspoon grated orange rind
    ICING:
    1 box powdered sugar
    2 tablespoons butter, softened
    teaspoon grated orange rind
    Orange Juice, as needed
    Cream the shortening and the sugar together. Add the eggs to this mixture, one at a time, and beat well. Mix together the flour, the baking powder and the salt. Mix together the sour milk, baking soda, orange juice and the orange rind. Combine the three mixtures together alternating dry ingredients and the liquids to form a cookie dough. Drop cookie dough by teaspoonfuls on ungreased cookie sheets and bake in a 350 degree oven for approximately 14 minutes. When they have completely cooled, ice them with the following orange icing.
    ICING: Mix together the box of powdered sugar, 2 tablespoons of butter, 1/2 teaspoon of orange rind and enough orange juice gradually to make the Icing a good spreading consistency.

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    CREAM CHEESE CHRISTMAS COOKIES
    From my good friend DeeDee: "These look so nice for Christmas".
    1 cup butter
    1 package cream cheese (8 oz.), softened
    1 cup sugar
    1/2 teaspoon vanila
    2-1/2 cups flour
    1/2 teaspoon salt
    1/2 cup finely chopped pecans
    Red and green sugar crystals
    Pecan halves
    In a large bowl, cream butter and cream cheese. Add sugar and vanilla; with electric mixer at medium speed, beat until light and fluffy. In medium sized bowl, combine flour and salt; gradually add to creamed mixture, beating until well blended. Stir in chopped pecans. Cover bowl with plastic wrap and refridgerate for 15 minutes. On four sheets of aluminun foil, shape dough into four 6-inch rolls, 1-/2 inches in diameter. Wrap each roll tightly in foil and refriderate over night.
    Preheat oven to 325 degrees F. Line cookie sheets with foil. Remove rolls of dough from fridge one at a time. Coat each roll with red or green sugar crystals; cut dough into 1/4-inch slices. Place on prepared cookie sheets; top each cookie with a pecan half. Bake for 15-18 minutes, or until bottom of cookie is lightly browned when lifted.

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    CHRISTMAS JEWELS
    From my good friend DeeDee:
    1-1/2 cups flour
    1 teaspoon baking powder
    1/8 teaspoon baking soda
    1/8 teaspoon ground nutmeg
    1/2 cup butter
    1/4 cup brown sugar
    1/3 cup sugar
    1 egg
    1/2 teaspoon vanilla
    1/2 cup candied pinapple
    2 tablespoons almond slivers
    Cream butter and sugar, add egg and mix well. Add all the other ingrediants. Mix well. Put into a wax paper linen loaf tin. Freeze overnight. Slice crosswise and bake at 350* for 10 to 12 minutes.

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    PECAN CARAMEL COOKIES
    From my good friend DeeDee:
    1 cup butter
    1 cup sugar
    1 cup brown sugar, firmly packed
    2 large eggs
    2-1/4 cups all-purpose flour
    3/4 cup cocoa
    1 teaspoon baking soda
    2 teaspoons vanilla
    1 cup chopped pecans
    1 tablespoon sugar
    1 package chewy carmels in milk chocolate, or caramilk chocolate bars
    BEAT: softened butter at medium speed until creamy, add sugars, beating well; add eggs, beating well.
    COMBINE: flour, cocoa, and baking soda; add to butter mixture,beating well. Stir in vanilla and 1/2 of the pecans. Cover and chill 1 hour.
    COMBINE IN A SEPERATE BOWL: remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
    PRESS: 1 tablespoon cookie dough around each chocolate coated carmel, forming a ball, Dip one side of each ball in pecan mixture; and place pecan side up , 2 inches apart on ungreased cookie sheet.
    BAKE: at 375 degrees for 8 minutes ( cookies will look soft ) Cool on baking sheet one minute, remove to wire racks to continue cooling. Makes 4 dozen......these are so good!!!

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    MATTHEW'S OATMEAL COOKIES
    From my dear friend Lareine: "This is an old family recipe, and now are very special cookies! I made a big tub full the day new grandson born and took it to the nurses station at the hospital. WOW! Everyone was chowing down!"
    3/4 cup peanut butter
    3/4 cup honey
    3/4 cup sugar
    4 tablespoons butter
    1 egg
    1/4 cup milk
    2 teaspoons vanilla
    3 cups quick-cooking oatmeal (not instant)
    1-3/4 cups all-purpose flour
    1 teaspoon baking soda
    1 cup raisins
    Preheat oven to 375 degrees. In a large bowl, beat peanut butter, honey, sugar and butter until creamy. Add egg, milk and vanilla and mix well. Add oatmeal, flour and baking soda and mix until well combined. Stir in raisins; cover mixture and chill 30 minutes. Drop by teaspoonfuls onto ungreased cookie sheets; bake until light brown. Cool on a wire rack. Yields 5 dozen.

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    CHRISTMAS TREE CAKE
    From Julie G.: "If you're not sure the children (or your inner child) are up to the challenge of making and decorating a gingerbread house, a Christmas tree cake is easier and almost as much fun. Make two and give one as a gift!"
    1 box cake mix, any flavor
    1 butter cream frosting recipe, spices omitted (or purchase frosting)
    Green food coloring
    Assorted candies, including 3 small candy sticks
    Red candles, if desired
    Prepare cake mix and bake according to directions in a 9 x 13 pan. Remove and cut into triangles according to diagram. Prepare frosting and tint with food coloring. Assemble and frost cake according to diagram. Decorate with candies. Insert candy sticks into cake to make the "trunk."

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    FRESH APPLE CAKE
    From Debra Collins: "This is one of our family favorites for the holidays. They make good holiday gifts for people who don't like fruit cakes. It's our Fresh Apple Cake, baked in a tube or bundt pan. The bundt pan really makes it look nice."
    3/4 cup vegetable oil
    1 teaspoon baking soda
    2 cups sugar
    3 cups diced peeled fresh apples
    1/2 teaspoon ground cinnamon
    1/2 cup buttermilk
    Pinch salt
    1 teaspoon vanilla
    2 eggs
    1/2 teaspoon ground nutmeg
    3 cup all-purpose flour
    1/2 cup chopped nuts
    Preheat oven to 325 degrees; grease and flour a 10" tube pan or bundt pan. Mix together the oil, eggs, and buttermilk. Mix and add the sugar and flour. Add flavorings. Add apples and nuts last. Mix well; transfer mixture to prepared pan and bake about 1 hour or until a toothpick inserted comes out clean. May be glazed with 1 cup powdered sugar, 1/2 teaspoon vanilla, and a small amount of milk, combined and mixed well. Chopped nuts and cherries on top make it pretty, too.

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    STRAWBERRY BREAD
    From Kim: "This bread is definitely a Family favorite!"
    3 cups mashed strawberries
    3 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    2 cups sugar
    1 teaspoon salt
    1-1/4 cups vegetable oil
    4 well-beaten eggs
    Drain strawberries; save 3/4 cups juuice. Combine all dry ingredients and make a hole in the center of the mixture. Add strawberries, the juice, oil and eggs. Mix by hand until thoroughly combined. Pour into two greased 9 x 5 loaf pans and bake at 350 degrees 50 to 60 minutes. Cool thoroughly on a wire rack.

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    NUT ROLLS
    From Tio Will: "This recipe ended up in the family and no one really seems to remember it's origin. That aside, it has a very nice dough to work with and lends itself well to Holiday occasions. These "finger size" rolls are excellent pre- or apres-holiday delights. Enjoy!"
    Recipe will yield approximately 60 rolls and is easily halved.
    DOUGH:
    1pound Butter
    2 packages (8 oz.each) Philly Cream Cheese
    5 cups All-Purpose Flour
    FILLING:
    3 Eggs
    1teaspoon vanilla extract
    1pound Light Brown Sugar
    4 tablespoons melted butter
    1pound Chopped Pecans or substitute
    Place all ingedients in Food Processor and mix until Pecans are chopped finely.
    ICING:
    1 Box Powdered Sugar
    1tablespoon vanilla extract
    1tablespoon clear Karo Syrup
    Add hot water by tablespoonfuls until desired consistency is reached.
    Prepare dough and refrigerate overnight. The next day prepare filling. Take dough and cut into pieces that will yield a THIN 8" round "pie". Cut the pie into 8 slices. Add small amount of filling to the back (longer) edge of the "slice". Roll toward point, like a croissant. Arrange on ungreased cookie sheet. Bake @ 350 for 30 mins or until tops are golden. Remove, allow to cool. Drizzle with icing and serve.

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    POPPYSEED HOLIDAY BREAD
    From my Forty-Up Friend, "LedZepp":
    3 cups flour
    2 cups sugar
    3 eggs
    1-1/2 cups milk
    3/4 cup olive oil ( i prefer it , you can use any oil )
    1-1/2 teaspoons baking powder
    1-1/2 teaspoons poppy seeds
    1-1/2 teaspoons vanilla
    1-1/2 teaspoons almond extract, or lemon extract
    1-1/2 tsp. butter flavoring
    GLAZE:
    Confectioners sugar
    Water
    Mix all ingredients in a large bowl. Beat 2 minutes. Spoon into 2 greased and floured loaf pans . Bake 350 for one hour , or until toothpick inserted in center comes out clean. When loaves are cooled to warm, spoon glaze over loaves, allow bread to cool on racks.

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    KRUMKAKER
    From my Forty-Up Pal, "Connie":
    1 cup melted butter (no substitute)
    1 cup granulated sugar
    1 cup all-purpose flour
    1 cup potato flour (can be cornstarch)
    1 teaspoon baking powder
    1 teaspoon pure vanilla extract
    4 eggs, well-beaten
    Preheat Swedish-style or other waffle iron. In a mixing bowl, combine all ingredients and mix until smooth. Ladle onto hot waffle iron and cook until golden brown on both sides (according to manufacturer's instructions). (You may have to thin the batter a tiny bit with water.)

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    WINE JELLY
    From Trudy P. "A really unique gift with a beautiful color and an intriguing flavor. Use inexpensive wine glasses instead of jelly jars for a sophisticated and appropriate container.
    1 cup Claret, Burgundy or other fruity wine
    1 cup cranberry or grape juice
    3 1/2 cups sugar
    Juice of 1 lemon
    1/2 bottle (3 fluid oz.) liquid pectin
    Combine juice, wine & sugar in top of double boiler. Heat until sugar is dissolved, stirring constantly. Stir in pectin and pour into wine glasses. Seal with thin layer of melted paraffin and cover with clear plastic wrap, tie with curly ribbon for a festive look.

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    APPLE CINNAMON SYRUP
    From Brenda: "Ooooh, you will totally love this over waffles or pancakes!"
    6 cups apple juice
    3 sticks cinnamon, broken
    5 cups sugar
    4 cups water
    3 cups corn syrup
    1/4 cup lemon juice
    Combine apple juice and cinnamon sticks in a medium saucepan. Simmer 5 minutes, set aside. Combine sugar and water in a pan and boil to 260F. Add apple juice and corn syrup to sugar mixture and boil 5 minutes. Remove cinnamon and stir in lemon juice. Ladle into hot pint jars, leaving 1/4 inch headspace. Screw on lids and process in hot water bath 10 minutes. Yields approximately 6 pints.

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    PUMPKIN BUTTER
    From Brenda:
    1 6-pound pumpkin (or 2 smaller pumpkins), peeled & cut in cubes
    1 quart apple cider
    1 cup honey
    1/4 cuo frozen orange juice concentrate, thawed
    2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon nutmeg
    Cook pumpkin in cider until tender, about 15-20 minutes. Mash pumpkin, or process in blender with some of the cooking liquid. Then return pumpkin, the cider in which it was cooked, and the orange juice concentrate to an open kettle & simmer the mixture until it forms a mound when dropped from a spoon on a cool saucer. Add spices. Pour into clean jars & label. Keep cool & use within 4 weeks. Yield: About 3 pints.

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    FLAVORED COFFEES
    This is from a friend here in the Shenandoah Valley.
    Base for each coffee (all amounts may be doubled):
    • 1/4 cup powdered creme
    • 1/3 cup sugar
    • 1/4 cup instant coffee
    CAFE SWISSE MOCHA - add 2 tablespoons baking cocoa
    CAFE VIENNESE - add 1/4 teaspoon ground cinnamon
    CAFE BAVARIAN MINT - add 2 tablespoons cocoa & 2 sticks of crushed peppermint candy
    CAFE CAPPUCCINO - add 1 stick orange flavored candy crushed
    Put mixes into small attractive jars or tie in bundles of plastic wrap tied with ribbon and put into a nice basket. For an extra special gift add a festive mug or cup and saucer.

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