A to Z Christmas food with recipe game

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luludou

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Dec 28, 2007
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How about it? Finding a word with the next letter of the alphabet and posting a recipe with it?

I'll get us started:

A: Apple-Cranberry Casserole Recipe

Ingredients:
3 cups Granny Smith or other tart apples
2 cups cranberries
3/4 cup sugar
1 cup oats
1 stick margarine, melted
1/3 cup plain flour
1/2 cup brown sugar
1/2 cup chopped pecans or walnuts
Preparation:
1. Combine apples and cranberries; place in 2-qt. casserole dish.
2. Sprinkle with sugar.
3. Combine remaining ingredients.
4. Sprinkle over fruit and bake at 350 degrees for about one hour.

Source: http://www.myrecipesource.com/all-recipes/applecranberry-casserole-recipe.html


Next, B....
 

Kim Loves Snow

Santa's Elves
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Aug 3, 2008
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Richmond, Virginia
B: Banana-Blueberry Buttermilk Bread

The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries. To make muffins instead, see Muffin Variation.

Makes 10 servings | Active Time: 20 minutes | Total Time: 3 hours 20 minutes (including 2 hours cooling time)

Ingredients
•3/4 cup nonfat or low-fat buttermilk
•3/4 cup packed light brown sugar
•1/4 cup canola oil
•2 large eggs
•1 cup mashed ripe bananas (about 3 medium)
•11/4 cups whole-wheat pastry flour
•1 cup all-purpose flour
•11/2 teaspoons baking powder
•3/4 teaspoon ground cinnamon
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/4 teaspoon ground nutmeg
•11/4 cups blueberries, fresh or frozen
Preparation
1.Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray.
2.Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
3.Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
4.Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.
5.Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.
Nutrition
Per serving : 278 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 43 mg Cholesterol; 49 g Carbohydrates; 5 g Protein; 3 g Fiber; 298 mg Sodium; 195 mg Potassium

3 Carbohydrate Servings Carbohydrate Serving

Exchanges: 2 starch, 1 carbohydrate (other), 1 fat

Tips & Notes
•Make Ahead Tip: Wrap and store at room temperatre for up to 2 days or freeze for up to 3 months.
•Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
•Muffin Variation: Preheat oven to 400°F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Source: http://www.eatingwell.com/recipes/banana_blueberry_bread.html
 

Lana

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Oct 13, 2007
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These are nice threads for ideals. Love it! Would of been good for Christmas in July activity!

I saw these in a book. A lady who posted one of them said she uses them as a favor and puts name tags on them at the table. Would be nice for little giveaways.




C...is for

Cinnamon Apple Jelly

7 cups unsweetened bottled apple juice
1 package ( 1 3/4 ounces) powdered fruit pectin
2 teasoons butter
1 cup red-hot candies
9 cups sugar

Place the apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar, return to a full rolling boil. boil for 1 minute, stirring constantly. Remove fromt he heat, skim off foam.

Pour the hot mixture into hot sterilized jars, leaving 1/4" headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

Yield: About 13 half pints

Another version

Candy Apple Jelly

4 cups apple juice
1/2 cup red-hot candies
1 package (1 3/4 ounces) powdered fruit pectin
4 1/2 cups sugar
In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. stir in sugar, return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat, skim off any foam and discard any undissolved candies. Careully ladle hot mixture into hot sterilized half pint jars, leaving 1/4" headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Yield: about 6 half pints
 
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luludou

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Lana, I thought about these games last night? in the middle of the night! go figure, instead of sleeping :)

D = Double chocolate mint bars
Yield: 2 to 3 dozen bars
Nutrition: See Below
Prep Time: 15 Minutes
Cook Time: 30 Minutes


Ingredients
Crisco® Original No-Stick Cooking Spray
3/4 cup butter
8 (1 oz.) squares semi-sweet chocolate
2 cups sugar
2 teaspoons mint extract
4 large eggs, beaten
1 1/4 cups Pillsbury BEST® All Purpose Flour
FROSTING
2 tablespoons butter
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 teaspoon mint extract


Instructions
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
MELT 3/4 cup butter and chocolate squares in large saucepan over low heat, stirring frequently. Remove from heat. Stir in sugar and 2 teaspoons mint extract. Add eggs, stirring until well mixed. Stir in flour just until blended. Spread batter into prepared baking pan.
BAKE 30 minutes. Cool 15 minutes.
MELT 2 tablespoons butter and chocolate chips in large saucepan over low heat. Stir in sweetened condensed milk and 1/2 teaspoon mint extract. Spread over baked brownies. Let stand until set. Chill. Cut into bars. Garnish as desired

Source: http://www.eaglebrand.com/recipes/details/?RecipeId=4469&categoryIndex=1



woohooo! 1st time I get a picture in!!

E?
 

luludou

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E = Holiday EGGNOG cake

Holiday Eggnog Cake

INGREDIENTS:
1 package yellow cake mix
1 cup eggnog
1/3 cup water
1/4 cup butter, melted and cooled slightly
3 eggs
1/2 teaspoon nutmeg
***Glaze***
1 cup powdered sugar
2 tablespoons hot melted butter
1 1/2 tablespoon hot milk
grated nutmeg
Sweetened whipped cream (optional)

DIRECTIONS:
In a large bowl, combine cake mix, eggnog, water, butter, eggs and nutmeg. Beat at medium speed with an electric mixer for 2 minutes. Pour batter into a well-greased and floured 10 inch bundt cake pan. Bake at 350 degrees F for about 50 minutes, or until cake is golden brown and comes away slightly from edge of pan. Transfer to a wire cooling rack; let stand 10 minutes. Invert cake onto rack and cool completely.

For glaze, combine powdered sugar, butter and milk; mix until smooth. While still warm, spoon glaze over cake, letting excess drip down sides of cake. Sprinkle with nutmeg. Let stand until glaze is set, about 10 minutes. Serve with sweetened whipped cream, if desired.

Source: http://www.cdkitchen.com/recipes/recs/2373/holiday-eggnog-cake148920.shtml
 

luludou

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F: Fiesta Bites

2 (8 oz.) cream cheese
sm. jar green olives with pimento
1 can black olives
lg. jalapeno pepper
green onions
2 c. grated sharp cheddar cheese
8 lg. flour tortillas
salsa


Chop and combine cream cheese, green olives, black olives, jalapeno pepper, onions, and grated cheddar cheese. Spread a thin layer of mixture over tortillas, ending up with a plain tortilla on top. Cover tightly with foil and refrigerate overnight for easier cutting. Right before serving, cut on a diagonal into diamond shape. Just before serving, spread a little salsa over the top to keep the tortillas from drying out and to add a little color.
 

luludou

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J: Jello cake

http://www.tony4greathomes.com/tag/cake-recipes-fourth-of-july/


Ingredients
•White cake mix
•One big box or two little boxes of flavored gelatin
•Water
•Creamy whipped topping of any flavor
•Candy sprinkles (optional)

Steps
1.Prepare an ordinary white cake mix according to box directions. Use a sheet cake (9 x 13) baking pan.
2.Poke holes with a fork or a pair of chopsticks when the sheet cake gets cool. Holes should not go all the way through cake to the bottom of the pan. The entire cake should be perforated this way with holes every 1/2 – 3/4 inch (1-2 centimeters).
3.Prepare a large box of flavored gelatin. Do not chill.
4.Pour cooled gelatin liquid evenly over entire cake. Holes in the cake allow gelatin to seep into the cake.
5.Place the cake in the refrigerator until gelatin firms, about 3-4 hours.
6.Spread a whipped topping over top of cake, decorate with colorful candy sprinkles (optional) and serve!

Tips
•You can make the layers with different colors or flavors. Use 1 small box of gelatin for each layer. You could also alternate stripes or patterns on a 9 x 13-inch cake with different flavors. You could coordinate for holidays such as red and blue gelatin for the 4th of July.
•If you want to get really creative, use different flavors of cake mix too.
•Whipping together some cool whip with some regular white frosting makes a good frosting for jello cake.
•Some people prefer the taste of angel food cake, experiment with other flavors to find what you like
 

luludou

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Premiere Member
Dec 28, 2007
26,298
9,192
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Québec - Canada
Last edited:

luludou

Well-Known Member
Premiere Member
Dec 28, 2007
26,298
9,192
113
58
Québec - Canada
L = Latte.... Pumpkin (no coffee) Latte


Source: http://allrecipes.com/Recipe/Famous-No-Coffee-Pumpkin-Latte/Detail.aspx?evt19=1

Ingredients Edit and Save
Original recipe makes 4 servings Change Servings Makes servings US Metric Adjust Recipe (Help)

1 cup pumpkin puree
1 quart milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract

Directions
1.Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.

M?
 
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