Christmas Eve Carnival of the Recipes - 71st Edition

Carnival of the Recipes

71st Edition

This edition of the recipes carnival has quite a variety. There are some cookie, candy, and fudge recipes for the holidays, some quick meals, some condiments, a funny story, and even a recipe for “Fart Fuel.”

Hal from A Geezer’s Corner presents Roasted lemon herb cornish game hens

Kathleen at Chicken Recipes presents Pineapple-Stuffed Chicken Breasts

GrrlScientist at Living the Scientific Life (Scientist, Interrupted) presents How to Stuff a Lory During the Holidays

A humorous look at the process of cooking a holiday meal with the help of a companion parrot.

Punctilious at Like News but Tasty presents Nanaimo Bars

Taleena at Sun Comprehending Glass provides a nice selection of Fudge Recipes

muse at me-ander presents No Fuss Applesauce

Shoelimpy at Shoelimpy™: The Blog presents Combat Zone Burgoo

Hal from A Geezer’s Corner presents motacoa spanish anise cookies

Kathee from Recipes Recipe presents Nifty Fifties Rice Pudding Recipe

Jill at Purple Fish Guts presents a couple of tasty Christmas treats to answer the question - What Does Christmas Taste Like to You?

Laughing Wolf presents Powers Pepper Jelly - a recipe for homemade hot pepper jelly.

Seven Deadly Sins presents Gluttony: Dinner - a bit of magic with leftover pork chops and tofu.

Bill at World Famous Recipes presents Cherry Chocolate Kisses Cookies

James at Arizona Reporter Christmas Recipes presents BLACK BEAN & CHORIZO BURRITOS

Joan at Oasis of Sanity presents whole lotta lemons

æryk at Geek Can Cook presents Carr Family Clam Dip Trackback

michele at Meanderings presents Scrambled Eggs - Splendid Sage-Scented Scramble

Richmond at presents Grandy’s English Toffee

Dave Schuler at The Glittering Eye presents Apricot Strudel Trackback

Triticale at triticale - the wheat / rye guy presents My Father-In-Law’s Famous Fart Fuel

Annie Angel at Princess Annie’s Blogdom of Peace presents Christmas Popcorn

Anna Kovacs at bunny? presents Hungarian Kifli Cookies

Kim C at Life in a shoe: a peek into the methods and madness of one mother of 7 presents Effortless Eggnog (no eggs) and Chai Tea mix

The Thomas at Food for The Thomas presents Bestemor’s Julekage - Bread Machine Version ala James
This is “Christmas Bread” for the Holidays.- Julekage, Julecage, or Yulecage - The original recipe came down through the family from his father’s Bestemor (Grandmother), his Oldemor.

Christine Torres at Morning Coffee & Afternoon Tea presents Almond Sugar Cookies

Trackback

Marsha Hudnall at A Weight Lifted presents Raspberry Cheesecake

Trackback

DeputyHEadmistress at The Common Room presents Cheese Fondue

Jennifer Kelly at Keeweescorner presents Pavlova
Pavlova - A traditional New Zealand dessert, made at any time of the year, but especially at Christmas

Jay at Accidental Verbosity presents The Famous Sugar Cookies of Doom™

Martin at EGO presents STIR FRY QUIZ

Riannan at In the Headlights presents Beef Stroganoff
Host Note: This sounds good. I will have to make this one without the pond of mushrooms since I am violently allergic to them.

Carnival of the Recipes 72 Edition

Carnival of the Recipes #72 will be hosted at Caterwauling and that theme is Holiday balls as in round food (rumballs, meatballs etc.) (A lot of people will be attending New Year’s Eve Balls.)

You can submit to the next Carnival of the Recipes using this form

The TTLB ÜberCarnival

Christmas Recipes and other Christmas Sites

Christmas Weblog

Christmas Recipes

Christmas Recipes Page

Christmas Recipes

Christmas Recipes Search

Recipes - World Famous Recipes

Christmas Recipes Category

Recipes � Christmas Recipes - World Famous Recipes

Other Christmas Sites

Christmas Stockings

Christmas Quotes

Christmas Quotes

Christmas Quotes

A Christmas Carol by Charles Dickens

Christmas Quotes

Christmas Carol Lyrics

The Life and Adventures of Santa Claus

Christmas Tree Clipart

Christmas

Christmas Gifts Shopping Online

Christmas Songs Lyrics

Christmas Sites Search

Christmas Jokes

Christmas Music

Bread machine Garlic Bread Recipe

INGREDIENTS:

* 1 cup warm water (110 degrees F)
* 1 tablespoon butter
* 1 tablespoon dry milk powder
* 1 tablespoon white sugar
* 1 1/2 teaspoons salt
* 1 1/2 tablespoons dried parsley
* 2 teaspoons garlic powder
* 3 cups bread flour
* 2 teaspoons active dry yeast

DIRECTIONS:

1. Place ingredients in the pan of the bread machine dry ingredients first (separate salt and yeast).
2. Select Basic Bread cycle;
3. Press Start.

Sugar Free Peanut Butter Bars
1 cup margarine
2 TBSP granulated sugar replacement (Splenda, Sweet & Low, Equal,
etc.)
1 tsp. vanilla
2 TBSP water
2 cups all purpose flour
1 egg white
1 cup chopped peanuts
1. Preheat oven to 350.
2. Beat margarine and sugar till fluffy. Add vanilla, water, and
flour, mixing well. Refrigerate for 1 hour.
3. Form into 1″ balls, dip into beaten egg white and roll into
peanuts. Place on ungreased cookie sheets. Bake 10-12 minutes. Cool.

Dark Chocolate Cake

Sift together

3 cups of flour
1/2 tsp salt
3/4 cup cocoa
2 tsp baking soda

Add

2 tsp vanilla
3/4 cup oil
2 Tbl. vinegar
2 cups cold water.

Mix all together with a spoon.

Don’t use mixer…………

Bake at 350 degrees for 35 minutes

Dark Chocolate Cake

Funny Jokes Quotes

Cherry Chocolate Kisses Cookie

1 cup powdered sugar
1 cup (2 sticks) butter, room temperature
2 teaspoons maraschino cherry juice
1/2 teaspoon almond extract
Red food coloring, just a few drops
2 1/4 cups flour
1/2 teaspoon salt
1/2 cup maraschino cherries, drained and chopped
48 chocolate kisses, unwrapped

Preheat oven to 350°F.

In large bowl, combine powdered sugar, butter, cherry juice, almond extract and food coloring; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Add cherries and mix well.

Form dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in preheated oven 8 to 10 minutes or until lightly brown around edges. Immediately top each cookie with a chocolate kiss. Remove from cookie sheets and cool.

Makes 48 cookies.

Famous Quotes

Homemade Liverwurst

Ingredients
1 pound fresh pork liver, cubed
3/4 pound lean pork butt, cubed
1/4 pound pork fat, cubed
1 large sweet white onion, about 1-1/2 cups, finely diced
3 tablespoons powdered dry milk
1 teaspoon freshly fine ground white pepper
1 1/2 teaspoons salt, or to taste
2 teaspoons paprika
1 teaspoon sugar
1/2 teaspoon marjoram
1/2 teaspoon finely ground coriander
1/4 teaspoon mace
1/4 teaspoon allspice
1/4 teaspoon ground cardamom

Instructions
You will need a piece of unbleached muslin about twelve inches long and eight inches wide. As an alternative, you can use large collagen casings. Fold the muslin lengthwise and tightly stitch a seam across one of the short ends and continue along the open side. Keep the stitching about an eighth of an inch from the edge of the material. The short side of the seam can be curved in a semicircle to give the finished product a rounded end. Turn the casing inside out so that the stitching is on the inside. Set it aside until you are ready to stuff it.

Put the cubes of liver, pork, and fat through the fine disk or the grinder separately and then mix and grind together. Sprinkle the remaining ingredients over the ground meat and mix thoroughly with your hands. Put the mixture through the fine blade of the grinder twice more, chilling the mixture for half and hour between grindings.

Pack the mixture into the casing. It helps to fold the open end down over itself to get things started. This makes it easier to reach the bottom. Pack the meat as firmly as possible. Stitch the open end closed or firmly secure it with a wire twist tie.

In a large kettle, bring enough water to a boil to cover the liverwurst by two or three inches. Put the sausage in the boiling water and place a weight on it to keep it submerged. Two or three large dinner plates work just fine. When the water returns to a boil, reduce heat so that the water barely simmers.

Cook for three hours. Drain out the hot water and replace it with an equal quantity of ice water. When the liverwurst has cooled, refrigerate it overnight, and them remove the muslin casing.

Store the liverwurst in the refrigerator and eat it within ten days.

Herbed Grilled Vegetables

1 small eggplant, cut into 1/4 inch slices
1 red, green and yellow bell pepper, cut into 1/4 inch slices
2 Italian squash, cut lengthwise and into 1/4 inch pieces
2 tablespoons olive oil
1/4 cup fresh herbs minced (basil, oregano, rosemary, etc)

Place vegetables in a large container. Drizzle with oil and toss
vegetables to coat. Sprinkle with fresh herbs and salt and pepper to taste.
Spray grill with nonstick cooking spray and heat over medium low heat.
Place vegetables on grill and cook 8-10 minutes or until crisp-tender
and lightly browned on both sides.

Makes 8 servings
Serving size: 1/8 of ingredients (varies with size of vegetables)

Nutrients per serving:
Calories: 64
Total fat: 4 grams (47% of calories)
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 4 mg
Carbohydrate: 8 grams (44% of calories)
Protein: 2 grams (9% of calories)
Dietary fiber: 3 grams

Apricot-Coconut Balls

4 cups finely chopped dried apricots
4 cups coconut
2 cups chopped walnuts, pecans, or almonds
1 14 ounce can sweetened condensed mlk
1 cup powdered sugar, if desired.

In large bowl, combine apricots, coconut, walnuts and condensed milk. Mix well.

Shape mixture into one inch balls. Roll balls in powdered sugar. Store in
refrigerator. Makes 8 to 10 dozen cookies

MAKING BUTTERMILK FROM SCRATCH

For this, you need fresh raw milk because pasteurization destroys the needed bacteria.
Allow a cup of filtered fresh raw milk to sit covered at room temperature until it has clabbered (usually several days).
Place 1/4 cup of the clabbered milk in a pint mason jar, add a cup of fresh milk (does not have to be raw at this point), cover, shake to mix, allow to sit at room temperature until clabbered.
Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24 hours. Taste a small amount to confirm that it is tart, thickened, and has no off flavors.
To then make a quart of buttermilk with this culture, add 6 ounces of the buttermilk to a quart jar, fill with fresh milk, cover, shake to mix, allow to sit at room temperature until clabbered.
Refrigerate.