Christmas Cookies 2

Time to make:
40 minutes

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp lemon or almond extract
  • 2 1/4 cups flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • Colored sugars, jimmies, dragees and food coloring for decoration

STEP BY STEP:

  1. Cream shortening until soft. Add sugar gradually, until the shortening is light and fluffy
  2. Add the egg and lemon extract, and beat on medium high speed. Sift together the flour, salt and baking powder
  3. Add the dry ingredients in three additions. Beat well on medium speed after each addition
  4. Preheat oven to 400 degrees. Chill dough 10 to 20 minutes
  5. Taking a large handfull of the chilled dough, shape into a log about two to three inches in diameter. Place log of dough in the spritz gun, and return remainder of dough to the refrigerator
  6. Squeeze dough onto an ungreased cookie sheet. Decorate with colored sugars, dragees and jimmies
  7. Bake 8 to 10 minutes until golden brown
  8. To color dough, add a few drops of food coloring to a large handful of dough. Knead dough between hands or on a washable surface; the food coloring will stain your hands and the counter, but this will wash off. At first the dough will have a nice marbled effect, but the dye will distribute evenly after a bit of kneading

Christmas Cookies

Servings:
2 1/2 dozen

Time to make:
32 minutes cooking

Calories per Servings:
Each cookie: About 140 calories, 3 g protein, 19 g carbohydrate, 7 g total fat (2 g saturated), 14 mg cholesterol, 65 mg sodium.

INGREDIENTS:

 

  • 1 1/2 cups quick-cooking or old-fashioned oats, uncooked
  • 2/3 cup butter flavor shortening
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 cups oven toasted rice cereal
  • 1 cup flaked coconut
  • 1 cup all purpose flour
  • 1 cup packed light brown sugar
  • 2 large eggs

STEP BY STEP:

  1. Preheat oven to 350 degrees F. In large bowl, with mixer at low speed, beat oats, coconut, flour, brown sugar, shortening, baking soda, baking powder, salt, and eggs until well blended, occasionally scraping bowl with rubber spatula. With spoon, stir in cereal
  2. Grease 2 large cookie sheets. Drop dough by heaping tablespoons, about 2 inches apart, onto cookie sheets. With hand, pat cookies into 2-inch rounds
  3. Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time
  4. Allow cookies to cool slightly on cookie sheets. With pancake turner, remove cookies to wire racks to cool completely. Repeat with remaining dough.

Chocolate Eggnog

Servings:
8 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 4 eggs, separated
  • 1/2 cup packed brown sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 tbsp pure vanilla extract
  • 1 1/2 cup milk
  • 1/2 cup light rum or brandy
  • 1/8 tsp salt
  • 1 1/2 cup whipping cream, whipped to soft-peak stage
  • 1/3-1/4 cup grated semisweet chocolate

STEP BY STEP:

  1. In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until thick and smooth
  2. Slowly stir in milk and rum, mixing well. Cover refrigerate until just before serving, at least 2 hours so mixture becomes very cold
  3. Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.
  4. For non alcoholic version, you can substitute 1/2 cup more milk for the rum.

Chicken Santa Fe

Servings:
4-6 persons

Time to make:
7-8 hours cooking

Calories per Servings:
Not Available

INGREDIENTS:

  • 4 to 6 skinless, boneless chicken breast halves (2 pounds)
  • 2 cups chunky salsa
  • 1 can black beans, rinsed and drained
  • 2 cans whole kernel corn, drained
  • Grated cheese, sour cream, chopped green onion and/or chopped cilantro (optional, for garnish)

STEP BY STEP:

  1. Spread about 1/2 cup salsa in the bottom of the crockpot. Layer chicken over the salsa
  2. Top with beans, corn and the remaining salsa. Cook on low for 7 to 8 hours or all day, until chicken is very tender
  3. With a fork, break apart chicken to make a chunky chili. Serve topped with garnishes as desired. Provide crusty bread and a salad on the side.

Basic Egg Nog

INGREDIENTS:

 

  • 1 tbsp sugar
  • 2 oz Cognac
  • 10 oz milk
  • 1 egg
  • ground nutmeg
  • a Maraschino cherry

STEP BY STEP:

  1. Shake well all, except nutmeg and cherry, with cracked ice. Strain into a chiled Highball glass and sprinkle with nutmeg.
  2. Garnish with the cherry.

Crab Balls

Servings:
About 30 balls

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 lb Crabmeat
  • 3 tbsp Self-rising flour
  • 1 Egg
  • 3 drop Drops hot pepper sauce
  • 1 tbsp Prepared mustard
  • 2 tbsp Mayonnaise
  • 1 tbsp Old Bay seasoning

STEP BY STEP:

  1. Put crabmeat in bowl, removing shell pieces.
  2. Add all ingredients and mix gently until blended.
  3. Form into balls.
  4. Deep fry until golden.

Country Crab Soup

Servings:
4 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 tbsp unsalted butter
  • 1 tbsp finely minced celery
  • 1 tbsp finely minced onion
  • 1 tbsp all purpose flour
  • 2 1/2 cup heated milk, or more
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp worcestershire sauce
  • 1/16 tsp mace or nutmeg
  • 3 cup jumbo lump crab meat
  • 1/4 cup amontillado sherry
  • dash white pepper
  • dash cayenne pepper

STEP BY STEP:

  1. Melt butter in the top of a boiler set over boiling water
  2. Add the celery and onion, cook 2 minutes
  3. Stir in the flour and cook 1 to 2 minutes
  4. Whisk int the warm milk and cook, whisking often, until the mixture thickens, 10-12 minutes
  5. Stir in the cream, salt, worcestershire sauce, mace, white pepper and cayenne pepper. Just before servings, stir in the crab meat, stir 1 tbsp sherry into the saoup. Serve at once.

Callaloo With Meat

INGREDIENTS:

  • 1/4 lb salt beef or ham bone
  • 1/4 lb salt pork
  • 1 cup boiling water
  • 2 cups coconut milk
  • 1 tbsp butter
  • 12 dasheen leaves
  • 1 green pepper
  • 2 crabs
  • 8 ochroes
  • 2 sprigs thyme
  • 1 onion
  • 4 chives

STEP BY STEP:

  1. Strip the stalks and midrib from the dasheen leaves and wash well
  2. Wash and cut up the ochroes and seasonings
  3. Soak and cut up the meat. Scald and clean the crabs
  4. Put all the ingredients except the butter, into a pot with the boiling water and simmer until everything is soft
  5. Swizzle and add the butter. Serve with rice.

Callaloo

Servings:
4 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 2 lb crabs
  • 1 bunch dasheen bush or 2 bunches of spinach
  • 4 oz coconut milk or cream
  • 3 tbsp oil
  • 6 ochroes, cut in quarters
  • 1 green congo pepper
  • some rum or beer
  • salt to taste

STEP BY STEP:

  1. Heat the oil in a fairly large pot until hot. Add crab claws and fry for 3 mins. Remove and set aside
  2. Add dasheen bush and ochroes to the pot and stir to coat with oil. Fry for 1 minute
  3. Add salt, coconut and 8 cups of water and stir. Cover the pot and let it come to a boil then cook on med-low heat
  4. Cover the pot and let it come to a boil then cook on med-low heat
  5. Add the pepper by gently pushing it under with a spoon
  6. Cook for 20 mins and drink rum or beer. Remove pepper Swizzle , blend the calalloo until fairly thick and like a soup
  7. Add crab into the pot and let simmer for 15 minutes
  8. Turn off the stove you are all done. Serve with rice, stew chicken or beef, some provisions, salad etc

Black Bean Crab

Servings:
2 persons

Time to make:
15 minutes

Calories per Servings:
Not available

INGREDIENTS:

  • 3 lb crab
  • 3 tbsp oil
  • 1/2 cup fresh ginger
  • 2 cups chicken broth
  • 2 tbsp fermented black beans
  • 1 tsp sugar
  • 1/2 tsp hot red pepper flakes
  • 11/2 tbs cornstarch mixed with 2 tbs water
  • 4 green onions
  • 1 tbs butter
  • 1 tbs chopped Chinese parsley

STEP BY STEP:

  1. Rinse crab. Remove the top shell and separate the claws from the body, discarding head and innards. Crack the claws and quarter the body
  2. Heat oil and stir-fry crab with half the ginger for 1 minute. Add half the broth and the pepper flakes, cover and steam for 5 minutes. Remove crab to a heated serving platter
  3. Add remaining broth, the black beans, the sugar and bring to a boil. Blend cornstarch with water to make a smooth paste and stir into broth
  4. Reduce heat and simmer, stirring frequently, until thickened. Stir in remaining ginger, green onions, and Chinese parsley. Fold in butter
  5. Pour over crab and serve immediately.