Christmas Baking

 Yesterday was a very fun day of Christmas baking with dear friends.  Jodi and I have been friends for many years, she is a treasure to me!  We met long ago in MOPS when all of our kiddos were little, Mitchell was 4, Isabelle was just 6 weeks old and her two, Alyssa and Riley were just 6 & 2!  The Lord has knit our hearts together over the years, and through the ebb and flow of life He has created a strong and deep friendship between us.  I am so grateful for the sovereign hand of the Lord intertwining our lives together as sisters in Christ and dear friends!  Years ago we did Christmas baking together but as our families got bigger and busier our baking together slid by the wayside.  I am happy to say we resurrected the tradition this year and have all intentions to reinstate the baking as an annual event … hopefully! J

 

We made lots of nummy stuff….  Frosted Sugar Cookies, Caramel Filled Chocolate Cookies, Peanut Butter Balls, a perpetual favorite…..Rolo Turtles and our new absolute favorite … Cranberry Pistachio Biscotti from allrecipes.com … wow those are CRAZY GOOD!

  

 Cranberry Pistachio Biscotti

 

1/4 cup olive oil                1 3/4 cup flour             

3/4 cup white sugar           1/4 tsp. salt

2 tsp. vanilla extract          1 tsp. baking powder

1/2 tsp. almond extract      1/2 cup dried cranberries

2 eggs                                 1 1/2 cups pistachio nuts

 

 Directions:

 

- Preheat oven to 300 degrees

- In a large bowl, mix together oil and sugar until well blended.  Mix in the vanilla and almond extracts, then beat in the eggs.  Combine flour, salt and baking powder; gradually stir into egg mixture. 

- Mix in cranberries and nuts by hand

- Divide dough in half.  Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper.  Dough may be sticky; wet hands with cool water to handle dough more easily. 

- Bake for 35 minutes in the preheated oven, or until logs are light brown.  Remove from oven, set aside to cool for 10 minutes. Reduce oven heat to 275 degrees.

- Cut logs on diagonal into 3/4 - 1 inch thick slices. Lay on sides on parchment covered cookie sheet.  - Bake approximately 8-10 minutes or until dry.  Cool. 

                                                       

*A couple notes- the dough is VERY wet and seems almost too wet to form into a log but it does work.  Also, we dipped ours in chocolate for extra yumminess!

 

 

 

 



A Gathering of the Who's

Izzzy-Lou Who and Shelley-Sue Who off to a Whoville Party with some nummy Who-Pop!

 

Much fun was had by all! 

 

 

 

 

 

The original recipe for the candied popcorn was found here … Fruity Kool-Aid Candied Popcorn … but I will share the Honey Who - Pop recipe with my adjustments. Since this recipe was somewhat similar to my caramel corn I knew how I wanted to adjust it.  I halved everything in the recipe except the baking soda and I didn’t use a candy thermometer.  Having made my caramel corn so often I know you simply get it to a boil and boil for 5 minutes.  We used Tropical Punch flavored Kool-Aid so the popcorn had a “fruity pebbles” flavor, but you could use any flavor you want! 

 

 

Honey Who - Pop

 

1 cup granulated sugar

1/2 cup light corn syrup

1/3 cup butter

1 envelope Kool-Aid any flavor

1 tsp. baking soda

15+ cups popped popcorn (I popped 3 batches of popcorn in our Whirly Pop)

 

 

Preheat oven to 250 degrees

 

Be sure to remove all of the popcorn kernels and place popcorn into a large bowl. 

 

Lightly grease a large turkey roaster pan or a jelly roll pan.  A turkey roaster pan with sides just makes it easier when stirring the popcorn during baking but I use both kinds of pans all the time. 

 

In a small bowl combine the Kool-Aid packet with 1 tsp baking soda, set aside.

 

In a medium size saucepan melt the sugar, corn syrup and butter over medium heat. 

Bring to a boil and boil for 5 minutes. 

 

Remove from heat and stir in the Kool-Aid and baking soda mix. Stir for a solid 20 - 30 seconds until all is mixed well.  The mixture will foam but that is expected.  

 

Pour the hot sugar mixture over the popped popcorn. 

Work carefully but quickly and mix until well combined. 

 

Spread popcorn into the turkey roaster or jelly roll pan.

 

Place in pre-heated oven and bake for 40 minutes, stirring every 10 minutes. 

 

Remove the popcorn and immediately spread it out onto waxed paper or foil to cool.  Break it apart into pieces as you lay it out.  Store in an airtight container to maintain crunch. 

 

 

 

 

Happy Thanksgiving

Whereas it is the duty of all nations to acknowledge the providence of Almighty God, to obey His will, to be grateful for His benefits, and humbly to implore His protection and favor; and Whereas both Houses of Congress have, by their joint committee, requested me to "recommend to the people of the United States a day of public thanksgiving and prayer, to be observed by acknowledging with grateful hearts the many and signal favors of Almighty God, especially by affording them an opportunity peaceably to establish a form of government for their safety and happiness. Now, therefore, I do recommend and assign Thursday, the 26th day of November next, to be devoted by the people of these States to the service of that great and glorious Being who is the beneficent author of all the good that was, that is, or that will be.
—George Washington

 

We have had a fun day in the kitchen preparing for Thanksgiving tomorrow.  We enjoyed listening to the The Legend of Squanto from Focus on the Family Radio Theatre while we worked, it was excellent!

The kids had a whole lot of fun making these Oreo Turkeys!  Ours  look quite different than her perfect examples, but memories were made nonetheless! I spent most of  the morning and afternoon preparing some sides for tomorrows dinner and baking pies; two pecan and a favorite of ours, a Bourbon Cherry pie.  

I am excited about tomorrow’s menu as it is pretty traditional but with a couple of fun twists.  I found most of my recipes for tomorrow’s meal on www.thepioneerwoman.com and www.food.com  and we look forward to each delectable bite!  She makes her food look so inviting so I thought I would link to her recipes rather than try to repost them myself! 

 

Praise God from Whom all blessings flow... Happy Thanksgiving!

 

 

Perfect Turkey in an Electric Roaster Oven

Creamy Mashed Potatoes

Brussel Sprouts with Balsamic and Cranberries

Sweet Roasted Rosemary Acorn Squash Wedges

Green Bean Casserole

Buttered Rosemary Rolls
And some of our traditional favorites...
Sweet Potato Casserole
Simple Stuffing

 

 

 

Bourbon Cherry Pie

3 cups pitted cherries ( I add in some rhubarb)

1 cup sugar

1/4 flour

1 tsp. almond extract

4 T. butter

2 T. bourbon (I double the bourbon)

1/2 cup brown sugar

1 tsp. tapioca (I actually used 2 T. cornstarch)

1 double pie crust

1 dash salt

 

Combine cherries, sugars, flour, tapioca (or cornstarch), salt and almond extract.  Pour into a pie shell.  Dot mixture with butter and distribute bourbon over the to.  Add top crust and crimp around edges.  Cut slits in top crust.  Bake for 45 minutes in a 425 degree oven.  Sprinkle a little bit of sugar and cinnamon on the top of the crust when there is about 10-12 minutes of baking left. 

 

 

 

 

One of JD's turkeys.... I wonder where his chocolate "skin" went!! :-)

RECIPE UPDATES :

So, I wanted to do a quick update on the recipes for Thanksgiving.  I realized after I posted that I would be doing my turkey in my big electric roaster rather than the oven so I went searching for the perfect cooking instructions.  I DID find an excellent set of cooking instructions and our turkey was probably the best one ever done in our roaster!

Both myself and my dear friend Sara tried did the Brussel Sprouts with Balsamic and Cranberries and we both came to the same conclusio n.... way too sweet! Our opinion is that we would cut the sugar in the balsamic mix by half (or maybe even a little more than half) and let the cranberries be the sweetener. 

A couple notes on the Bourbon Cherry pie.  The first time I did the pie was last summer and I put in some rhubarb because I did not have enough cherries.  After doing only all cherries this time I would add rhubarb in if I have it next time. It just seems to add a great texture to the pie that was missing a little this time.  Also, I forgot to say I doubled the bourbon, and I definately like the extra flavor the doubled bourbon gives.  A note for those of you not used to cooking with alcohol ... no worries!  The alcohol cooks away but the residual flavor is outstanding!