Holiday Recipes


Scottish Christmas Pudding
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1 1/3 cups carrots - grated
1 1/3 cups potato - grated
1 1/3 cups suet (See Note)
1 1/3 cups dark brown sugar
1 1/3 cups raisins
1 1/3 cups currants
1/4 cup candied orange rind
1 1/3 cup all-purpose flour
1 teaspoonbaking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon vanilla
2/3 cup sour milk

Add the baking powder, cinnamon and cloves to the flour. Stir in the first 7 ingredients. Put soda and vanilla into the milk and mix thoroughly; combine with the flour mixture. Mix thoroughly.

Put in a greased oven-proof glass bowl, put in steamer. Steam for 4 hours. Keep water boiling.

Top with Pudding sauce.

Pudding Sauce

1/2 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
1 teaspoon vanilla extract
Dash salt

In small saucepan combine sugar and cornstarch. Stir in 1 cup boiling water. Simmer, stirring constantly, for 5 minutes. Stir in 2 tablespoons butter, vanilla extract and salt; blend well. Serve warm.

NOTE: You can substitute solid vegetable shortening for the suet. Do NOT use butter or oil.

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Yorkshire Pudding
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1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
2 eggs

Beat all ingrediets with a rotary beater just until smooth.
Preheat oven to 425 degrees. Heat square 9x9x2-inch pan in oven. Place 1/2 cup drippings from roast into pan. Pour in pudding batter. Bake 35 minutes. To serve, cut pudding into 9 squares.

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Irish Christmas Cookies
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1 cup butter, softened
1 cup sugar
3 large eggs
2 cups all-purpose flour
1/4 cup Black Bush Irish Whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, blanched and chopped
1/4 cup almonds, chopped

Preheat oven to 375. Line two cookie sheets with parchment; set aside.

In a small mixing bowl, cream together the butter and the sugar. Beat in eggs until well blended. Add flour and whiskey and beat the dough until smooth. Add the fruit and nuts and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets. Bake each sheet of cookies for 8 to 10 minutes.

Remove cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool. Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

NOTE: Christmas 2003

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Irish Christmas Pudding with Guinness
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5 ounces seedless raisins, chopped
1 ounce mixed peel, chopped
5 ounces fresh breadcrumbs
4 ounces soft brown sugar
4 ounces currants
4 ounces sultanas
5 ounces softened butter
1/4 teaspoon salt
1/2 teaspoon mixed spice
Grated rind 1/2 lemon
1 teaspoon lemon juice
1 large egg
2 ounces milk
5 ounces Guinness

Place all the dry ingredients in a large bowl and mix well.

Add the lemon juice, eggs, milk and Guinness and mix well with a wooden spoon until thoroughly incorporated.

Turn into a greased 2-pint mold or pan, cover with greaseproof paper and secure with string. Leave to stand overnight.

The next day, place the pudding in a pan with sufficient boiling water to come just below the rim of the mold/pan. Steam for 3 hours, adding more boiling water as necessary.

Serving: In a saucepan heat 1/2 cup Black Bush Irish Whiskey or a good cognac until boiling. Ignite and pour over pudding while still flaming. Serve with dollops of whipped cream.

NOTE: Christmas 2003

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Irish Boiled Fruitcake
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1 large (20 ounces) can crushed pineapple
8 tablespoons (1 stick) butter
1/2 cup brown sugar
2 cups sultanas or golden raisins
4 ounces candied cherries
4 ounces mixed peel
1 cup self-rising flour
1 cup all-purpose flour
1 teaspoon soda
1 teaspoon mixed spice
2 eggs, beaten
2 or more tablespoons Irish whiskey

In a large saucepan over medium heat, combine the pineapple, butter, brown sugar, and fruit. Bring to a boil and stir continually for about 5 minutes. Remove from heat and cool completely.

Preheat the oven to 325° F. Generously grease one 8-inch loaf pan.

In a large bowl, combine flours, soda, and mixed spice. Stir in the beaten eggs. Add to fruit mixture and blend thoroughly. Spoon mixure into pan and smooth top with a wet spatula. Bake 8-inch cake 60 to 75 minutes (test with a toothpick after 60 minutes). When the cake is done, remove and cool on rack. Prick the top with a skewer, and drizzle with the whiskey while cake is still warm.

Cool completely, wrap in plastic wrap, then in aluminum foil. Unwrap and drizzle with more Irish whiskey as desired. Cake can be kept at room temperature for several days, refrigerated for a week, or it can be kept in freezer.

NOTE: Christmas 2003

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Rib Eye Roast
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1 boneless prime rib eye roast of beef, about 10 pounds after boning

Preheat the oven to 350 degrees. Place the meat on a rack in a shallow roasting pan.

Roast the meat until meat thermometer reads 130 degrees (about 14 minutes per pound) for rare meat. For medium-rare meat, roast until a meat thermometer reads 140 degrees.

Remove from the oven and let rest for 15 minutes before carving .

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Irish White Fruitcake
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4 ounces whole candied red cherries
4 ounces whole candied green cherries
4 ounces golden raisins
4 ounces candied pineapple
4 ounces chopped walnuts
2 cups all-purpose flour
3/4 cup butter
1 cup sugar
5 eggs
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice

Preheat the oven to 300°F. Generously grease and flour a 10-inch tube or bundt pan.

In a large bowl, combine cherries, raisins, pineapple, and walnuts. Stir in 1/4 cup of the flour. Set aside. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs, one at a time, beating well and scraping the bowl after each addition. Combine remaining flour, baking soda, salt, and allspice. Gradually add flour mixture to butter mixture. Fold into the fruit mixture. Spoon into prepared pan and bake for 60 to 75 minutes, or until a skewer inserted into the center comes out clean. Cool 10 minutes. Invert pan onto a serving plate and cool completely. Slice and serve immediately, or wrap in plastic wrap, then in aluminum foil and refrigerate for 2 to 6 weeks. Serves 12 to 14.

NOTE: Christmas 2003

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Rum Balls
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2 tablespoons cocoa
1 cup powdered sugar
1/4 cup rum
2 tablespoons light corn syrup
2 cups crushed vanilla wafers (must be crushed very, very fine)
1 cup finely chopped walnuts

Sift cocoa and sugar into a bowl. Stir in rum which has been combined with syrup. Mix well; add crumbs and nuts and mix well again. Roll into small balls about 3/4 inch in diameter. Drop into a bowl of powdered sugar, roll around to coat on all sides, and allow to dry on racks several hours before using. Makes about 36 cookies.

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White Fruitcake
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1 pound diced mixed fruit and peels
1 1/2 cups chopped walnuts
1/2 cup seedless raisins
2 1/4 cup all-purpose flour
1 cup butter
1 1/2 cups sugar
5 eggs
1/2 cup orange juice or milk
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 ounce rum or brandy

Cream shortening and sugar, add unbeaten eggs slowly, mixing well. Add fruit mix, nuts and orange juice. Sift together flour, baking powder, spices and salt and fold into first mixture. Mix thoroughly. Pour into a greased, wax-paper lined tube pan. Bake in 275 degree oven 3 hours or until done. After baking cake sprinkle rum or brandy over it.

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Guinness Ginger Fruitcake
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1/2 pound butter
2 cups brown sugar
2 tablespoons dark molassess
1 teaspoon fresh ginger, grated
10 ounces Guinness Stout, at room temperature
1 teaspoon baking soda
4 eggs
4 cups all-purpose flour
10 ounces Sun-Maid Tropical Trio - papaya, mango, and pineapple
10 ounces Mariana tropical fruit mix
6 ounces crystallized ginger, minced

Preheat oven to 340 degrees. Grease and line 9-inch tube cake pan or two loaf pans

Cream together the butter and sugar until light and fluffy. Add the grated fresh ginger and the molasses; beat again until incorporated. Combine the Guinness with the soda and beat in the eggs. Sift the flour and fold into the creamed butter and sugar alternately with the Guinness mixture, ending with flour. Stir in the dried fruit and crystallized ginger; mix well. Spoon into prepared cake pan. Bake in a 340 degree oven for 1 hour, reduce oven to 250 degrees and cook for 1 1/2 hours or until a wood skewer inserted in the center comes out clean.

Cover loosely with a towel and cool in pan. Wrap in plastic wrap and then aluminum foil and store in a cool place. (This cake is best stored for at least 1 week before eating.)

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German Apple Torte
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------Almond Pastry------
1 package almond paste, softened
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup sugar
1 cup butter, softened
1 tablespoon lemon juice
Dash rum extract
3 tablespoons butter, melted
5 large Granny Smith apples, peeled and sliced
1/4 cup sugar
3 tablespoons dry white wine
1/2 cup walnuts, chopped
1/2 cup golden raisins
2 teaspoons tapioca, quick-cooking OR 1 1/2 tablespoons flour
Whipped Cream, optional

PASTRY: Combine first 5 ingredients; cut in butter with a pastry blender until mixture resembles coarse meal. Add egg, lemon juice, and rum flavoring; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.

Yield: Pastry for one double-crust 9-inch pie.

CAKE: Press two-thirds of almond pastry into bottom and 2 inches up side of a 9-inch springform pan.

Combine butter and next 3 ingredients in a Dutch oven. Cook over medium heat until apples are tender, stirring occasionally. Stir in walnuts, raisins, and tapioca. Spoon mixture evenly into prepared pastry shell.

Roll remaining pastry to 1/8-inch thickness; transfer to top of pie. Trim excess pastry along edges; seal and flute. Use extra pastry to shape decorative apple cutouts. Cut slits in top crust for steam to escape.

Bake at 350 degrees for 40 to 45 minutes or until cake is golden brown. Serve with whipped cream, if desired.

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Christmas Pecan Cake
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1 pound butter
1 pound light brown sugar
2 cups pecans
8 ounces candied cherries
8 ounces candied pineapple
4 cups all-purpose flour, sifted
1 teaspoon baking powder
1 1/4 ounces lemon extract
6 eggs, separated

Cream butter and sugar, add egg yolks one at a time, beating after each. Add 2 cups of flour and sifted baking powder alternately with lemon extract. Use remaining 2 cups of flour to dredge fruits and nuts. Fold this into creamed mixture. Beat egg whites stiff and fold into batter. Let stand overnight in the refrigerator. Next morning, place in greased and floured pan without stirring. Bake 2 1/2 hours at 300 degrees. Place pan of water in oven while cake is baking.

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No-Bake Fruitcake
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2 cups heavy cream
1 pound marshmallows, chopped
2 cups graham cracker crumbs
1/2 pound candied pineapple, diced
1/2 pound candied cherries, diced
1 pound mixed fruits and peels, diced
2 cups pecans
2 tablespoons rum
1/2 pound chopped dates

Put cream and marshmallows in top of double boiler. Heat over boiling water, folding marshmallows into cream, until marshmallows are half melted. Remove from heat and continue folding until marshmallows are completely melted. Cool.

Combine cracker crumbs, pineapple, cherries, dates, fruits & peels, and pecans. Add cream mixture and sherry. Mix thoroughly. Pack in 2 greased (buttered) loaf pans.

Refrigerate at least 3 days before cutting.

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My Own Fruitcake
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1 pound candied fruit, diced
1 1/2 cups walnuts
1/2 cup seedless raisins
2 1/4 cups flour
1 cup butter
1 1/2 cups sugar
5 eggs
1/2 cup orange juice
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 tablespoon rum extract
1 ounce rum

Cream shortening and sugar, add unbeaten eggs slowly, mixing well. Add fruit mix, nuts and orange juice. Sift together flour, baking powder, spices and salt and fold into first mixture. Mix thoroughly. Bake in well greased, paper lined 10x6x4 loaf pan or 10-inch tube pan. Bake in 275 degree oven 3 hours or until done. After baking cake sprinkle with rum.

Yield: About 5 pounds

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Pumpkin Dump Cake
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1 15-ounce can pumpkin puree
1 yellow cake mix
1 12-ounce can evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped pecans
1 cup (2 sticks) butter, melted

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.

Combine pumpkin, milk, eggs, sugar, salt and cinnamon. Mix well. Pour pumpkin mixture into bottom of baking dish. Top with dry cake mix evenly. Sprinkle with pecans. Pour butter on top. Do not mix. Bake for 50-55 minutes or until a toothpick comes out clean.

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Turkey Stuffing Casserole
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1 cup chopped onion
1 cup chopped celery
1/2 cup butter or margarine
2 quarts Pepperidge Farm bread stuffing mix
1 9-inch square pan cornbread, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon poultry seasoning
1/2 teaspoon summer savory
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Accent
1 1/2 pounds hot Italian sausage (I used Johnsonville brand unstuffed)
2 cans chicken broth* (14-oz size)
2 eggs, well beaten
1/4 cup chopped fresh parsley
*Can use homemade broth

Cook sausage over medium heat until no longer pink, breaking up as you go. Drain to remove grease. Sauté onions and celery in 1/2 cup melted butter until soft. Combine bread cubes, crumbled cornbread, 1 tsp salt, sage, poultry seasoning and pepper in large bowl. Add onion mixture and toss gently. Add chicken broth and eggs. Mix until well blended. Add sausage and parsley. Adjust seasonings to taste. Spray pan well with Pam and add mixture. Cover and bake in 350 degree oven for 30 minutes. Uncover and continue baking 15 additional minutes.

This is the recipe that the folks at Titan like so much.
You can roast three or four turkey drumsticks to make a good broth. The meat can either be chopped and added to this casserole or used for a great turkey salad.

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Sausage and Herb Bread Pudding
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8 cups bread, cubed and toasted in oven (I use a mixture of French bread, croissants, brioches, etc)
1/4 cup butter
1 cup white onion, diced
1 pound Italian pork sausage, sweet or spicy (I prefer the spicy/hot)
1 tablespoon sage, chopped
1 teaspoon rosemary, chopped
3 tablespoons fresh parsley, chopped
3 cups milk
6 large eggs, beaten
1/2 teaspoon Accent
1/2 teaspoon salt
Freshly ground black pepper to taste

Position a rack in the center of the oven and preheat to 350 degrees. Spray a 9 x 13-inch baking dish with Pam.

In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens, about 10 minutes. Transfer to a large bowl.

In the same skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until it loses its pink color, about 10 minutes. Transfer to the bowl of onions. Stir in the milk. Gradually beat in the eggs, then add the sage, rosemary,parsley, Accent, salt, and pepper. Stir in the bread cubes. Let stand for 5 minutes. Pour into the prepared dish.

Bake until the top is browned and a knife inserted in the center comes out clean, about 1 hour. Serve immediately. Makes 8 to 10 servings.

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