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Christmas Cookies

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I think most people will agree that an essential ingredient to the
recipe for an “old fashioned Merry Christmas” (or even a contemporary
one) is the baking of homemade cookies.  Old favorites are always a
must and adding new ones is also fun, as are cookie swaps where each
person brings their favorites and samples everyone else’s.  If you
haven’t done this in a while, you might want to consider it for this
holiday season.

This buttery almond cherry cookie recipe is one I came by in such
manner,  and it has remained as a “keeper” ever since.  These “cheery”
little creations are great to have on hand for unexpected holiday
guests, or scheduled ones. They can make an attractive gift as well.
However you use them, you will never have too many, so make plenty of
them when you do.

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Christmas Cookies
SERVINGS
60
CHANGE SERVING SIZE
COOK TIME
7-9minutes
PREP TIME
1hour
READY IN
3.15 hours

Ingredients

Instructions

  1. Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes.
  2. In food processor, process almonds until finely chopped; set aside.
  3. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy.
  4. Add egg and almond extract. On medium speed, beat until smooth.
  5. On low speed, beat in flour, baking powder, and salt until dough forms. Stir in cherries and chopped almonds.
  6. Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
  7. Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Homemade Granola with Yogurt

1

If you should be up and around at 5:30 every a.m. you are apt to see two young sisters making their way down the road to the barn to milk our 3 cows. These gorgeous brown guernseys keep us well supplied with quality fresh milk every day. This makes it possible for us to produce our own yogurt and soft cheeses which we have doing for some time. Only recently however, have we begun to use the Crockpot method which results in a wonderfully thick satisfying yogurt with little to no effort. Combine this with our homemade granola and some fresh fruit and you have a beautiful, bright, healthy breakfast that is a favorite at the convent.

We decided to offer it for our last oblate retreat and it was met with such overwhelmingly positive response from so many we have decided to serve it again in the near future. Perhaps you would like to give it try even if you don’t have any cows of your own. Healthy Summer Breakfast!

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Homemade Granola with Yogurt
Granola -
Serves: 12
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Cool Time: overnight
Ready In: Next day

Crockpot Yogurt -
Serves 16
Prep Time: 10 minutes
Cook Time: 20 minutes approximately
Cool Time: 3.5-4 hours
Cure Time: 10-12 hours
Drain Time: 2 -4 hours (if thicker yogurt is desired)
Ready In: Next day

What You will Need:
Electric Crockpot
Some Type of Cooking or Dairy Thermometer
A Wisk or Fork
A Colander
Muslin, Plyban Cheescloth or some woven type of woven cloth
Bath towel or woolen scarf
Oven or Other draft free warm location
SERVINGS
12(for granola)
CHANGE SERVING SIZE
(for granola)
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

Granola
  1. Heat the first four ingredients (through the vanilla) in a skillet, then add the next 2 items (oats and cinnamon) and mix well
  2. Spread evenly on paper lined sheet pans. Bake 1 hr 15 min on 225 degrees Fahrenheit.
  3. Leave granola in oven overnight and package the following day -- mixing in the raising first and breaking up chunks
Crockpot Yogurt
  1. Place the gallon of milk into the crock pot and cover. Heat the milk slowly until the milk is between 180 Fahrenheit - 190 Fahrenheit it is vital to heat the milk to at least 180 Fahrenheit.
  2. Allow the milk to cool to 110 Fahrenheit (takes 3.5 - 4 hours). Milk should not be a higher or lower temperature. There may be a skin formed on the milk (if you are using non homogenized or raw milk). If so, carefully remove it.
  3. Place 1 cup of the warm milk in a separate small bowl. Add 2 Tablespoons of starter yogurt to the cup of milk. (no more than 2 Tablespoons - that is all you need)
  4. With a fork or whisk, gently stir the starter yogurt into the milk.
  5. Next, pour the milk back into the crock pot and stir gently from side to side. Do not stir in circles, use a careful and slow up and down lifting motion across the length of the crock.
  6. Lift it out of the electric base and place it in a cool oven. Lay a bath towel or shawl around the crock and leave it undisturbed overnight or for 10 - 12 hours. You want the milk to stay nice and warm. An oven with a pilot light or electric light turned on works great. Do not disturb the milk and keep the oven door closed. After 10 -12 hours your yogurt should be solid with a layer of whey on the top. If you like thicker yogurt, you'll need to drain or carefully pour off the whey by pouring it into a colander lined with cheesecloth that has been set on top of a large pot.
  7. It takes about 2 hours of draining to make a thick natural yogurt, and about 3 or 4 hours to make a Greek style yogurt. Next, yogurt can be stored in a refrigerator or cooler to keep it sweet tasting. Some people prefer a tart yogurt and leave it out at room temperature for over 24 hours. The longer it stays at room temperature, the tarter it will become. Save a little back for the next batch!

*(any kind of yogurt, but must have both the active
and live cultures of lactobacillus bulgaricus and streptococcus
thermophilus. Read the label to be sure that you have the right
starter bacteria)

Yogurt can be sweetened with jam, sugar, honey, or whatever you like.
At the convent, we received a wonderful donation recently of Agave
nectar. This natural sweetener has made some lovely batches of yogurt
for our guests!

Citrus Cabbage Salad with Crispy Tofu

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Leaving the noon church service today I got into a conversation that resulted in my late arrival for lunch. As  I entered the refectory I heard happy exclamations regarding the meal…”What a great lunch!  I loved this…so fresh and beautiful so colorful and tasty.”

What was  it they were raving about?  It was a brand new crisp, crunchy tofu recipe and it was all they described it to  be! Truly sensational and remarkably satisfying.

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Citrus Cabbage Salad with Crispy Tofu
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
15-20mins
PREP TIME
45mins
READY IN
1hr (approx)

Ingredients

Instructions

Tofu
  1. Drain tofu of excess water. Let sit 20 minutes to drain.
  2. While waiting for tofu, mix together the first 7 ingredients and set aside.
  3. Heat a skillet on medium with about a 1/2 inch of vegetable oil inside. While heating, slice tofu into 1/2" slices, then cut each slice into thirds. Coat each cube lightly with cornstarch using a sifter and then place into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from frying pan sprinkle with salt and pepper to taste and set aside on paper towels.
  4. Wipe pan clean with paper towel and add sesame oil, onions, and chopped ginger. Cook about 1 minute, until fragrant. Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Top with green onions if desired.
Cabbage Salad
  1. Put the cabbage in a large bowl, with the celery, cut the skin and pulp from the oranges ...slice them into wheels (cut out any seeds) and add to the cabbage. Whisk the oil, lemon juice, balsamic and oregano and salt and pepper and pour over the cabbage.
  2. Mix well. Let it settle then mix through a few more times so that it is completely coated. Toss prepared tofu over salad before serving.

Bacon Asparagus Roll-Ups

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Springtime is asparagus time! When I was just a young novice  one of my most favorite morning responsibilities was to check the asparagus patch. What a way to start the day!  The sight of new spears shooting up through the soil was an absolute delight. Then to calculate how many would reach their full height by the end of the day was a “lifegiving” exercise.

Because their growth is so rapid and so obvious from hour to hour, it is unlike most other growing edibles except perhaps mushrooms. In any case, the sight, as well as the taste, of asparagus still pleases me to no end.
Whether it be out in the garden straight from the soil, whether it be simmered and slightly salted right out of the pot at the stove  or  topped with hollandaise at the dinner table, I always welcome them.

Now that they are so popular roasted I have come up with this simple version that many people seem to like ……bacon wrapped and roasted with a touch of brown sugar and crispy crumb topping.

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Bacon Asparagus Roll-Ups
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
15-20mins
PREP TIME
10mins
READY IN
25-30mins

Ingredients

Instructions

  1. Heat oven to 400º Fahrenheit. In small bowl, mix bread crumbs, salt and pepper. Add parsley, lemon peel; toss well.
  2. Microwave bacon till fat is melted and the slices are easy to roll around the asparagus.
  3. Divide asparagus into 4 equal bundles. Loosely wrap each bundle with one slice of bacon. Press brown sugar onto bacon. Press crumbs onto sugared bacon. Place prepared asparagus into shallow baking dish. Brush asparagus tips with oil. Bake uncovered until bacon is crisp – 15”-20”.

Fabulous Roasted Fruit Platter

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This Sunday after church the sisters, along with some invited guests, enjoyed a sumptuous southern breakfast, the perfect holiday treat especially for those who have southern roots.

The menu was extensive……..baked ham, grits, sausage, bacon, buttermilk biscuits and gravy, scrambled eggs, sticky buns and more than anyone could sample at one sitting. My favorite of all the dishes was a fabulous fruit platter consisting of a combination of roasted fresh and dried fruits and nuts that had been coated with a rich glaze of brown sugar, butter and Calvados.

This winter fruit and nut combination was “Out of this world”…and not only for a southern breakfast, but as a wonderful accompaniment to any number of other meals, especially at this time of year.

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Fabulous Roasted Fruit Platter
SERVINGS
6-8people
CHANGE SERVING SIZE
people
COOK TIME
30-40mins
PREP TIME
20mins
READY IN
50-60mins

Ingredients

Instructions

  1. Cut fruit to desired size and shape. Spread out on sheet pan and brush with a little oil and cover with foil and roast about 15-20 minutes at 350 degrees Fahrenheit or until softened.
  2. Uncover and sprinkle with nuts and generously brush with glaze. Return to oven uncovered at 50 degrees higher and cook until nice and golden.
  3. Sprinkle with pecan and walnut halves and serve.
Glaze
  1. To make glaze melt butter and brown sugar together until sugar is thoroughly dissolved. Add cider, cinnamon, nutmeg, and Calvados and simmer till thick enough to spread.

Notes

If dried fruit needs softening soak in warm cider to reconstitute before roasting.
We used firm pears and apples, and pineapple for fresh fruit, along
with dried figs and apricots. Craisins could also be an interesting addition.

Fantastic Apple Pecan Fantans

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I seem never to tire of anything that made from apples. This fruit is delicious in all its forms…cold and crunchy, or hot and spicy baked in desserts, sautéed, or simmered into a sauce. Apples are one of the most versatile fruits that lend themselves to most any form of preparation.

I am always eager to try any new apple recipe, such as the one that follows. I have named these Fantastic Apple Pecan Fantans, and that is absolutely what they are!

With practice one can become adept at producing perfectly shaped fans. However first attempts often result in irregular shapes, which I personally prefer. No matter what shape they turn into, they taste so fantastic that shape becomes incidental. The fact that they include whole wheat flour is comforting and always makes me feel like I’m enjoying a “healthy treat!”

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Fantastic Apple Pecan Fantans
SERVINGS
1dozen
CHANGE SERVING SIZE
dozen
COOK TIME
18-20mins
PREP TIME
2 hrs25 mins
READY IN
2 hrs45 mins

Ingredients

Instructions

  1. Prepare Dough: Combine first three ingredients in bowl of a heavy-duty mixer; let stand 5 minutes. Stir in egg, next three ingredients, and 1 1/2 cups bread flour. Beat at medium speed, using paddle attachment for one minute or until smooth. Gradually beat in whole wheat flour and enough remaining bread flour to make a soft dough.
  2. Turn dough out onto a well-floured surface, and knead until smooth and elastic (6 to 8 minutes), sprinkling surface with bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (85º Fahrenheit), free from drafts, 45 to 55 minutes or until doubled in bulk.
  3. Meanwhile, prepare Filling: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add apples and brown sugar, and sauté 4 to 5 minutes or until apples are crisp-tender. Cool completely (about 30 minutes).
  4. Punch dough down; turn out onto a lightly floured surface. Roll into a 20- x 12-inch rectangle. Spread remaining 8 tablespoons softened butter over dough. Stir together 3/4 cup granulated sugar and cinnamon; sprinkle over butter, and top with pecans and apple mixture.
  5. Cut dough into 5 (12- x 4-inch) strips; stack dough strips. Replace any apples and pecans that fall out. Cut stack into 6 (4- x 2-inch) rectangles; cut each rectangle in half crosswise to form 12 (2-inch) squares. Place stacked squares, cut sides up, into cups of a lightly greased 12-cup muffin pan. Cover loosely with plastic wrap; let rise in a warm place (85º Fahrenheit), free from drafts, 45 minutes to 1 hour or until rolls rise about 3/4 inch above rim of pan.
  6. Preheat oven to 375º Fahrenheit. Bake 18 to 20 minutes or until deep golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.
  7. Optional: Prepare Glaze: Bring 1/3 cup butter and 1/3 cup brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat; drizzle over top of warm rolls.