Holiday Ham

 

Ingredients:

1 (8 -12 lb) precooked ham, bone-in (whole or half)
20 whole cloves, as needed
1 teaspoon mustard powder
1/2 cup molasses (Brer Rabbit)
pineapple ring, as needed (optional)
maraschino cherry (optional)

Directions:

Preheat oven to 325°F.
Remove rind from ham and score the fat with a sharp kife, creating diamond shapes all over the surface.
Stud ham with cloves (and pineapple & cherries, if desired- attach with either toothpicks or cloves).
Place ham in roasting pan so that the wide flat cut side is down.
Bake 2 1/2-3 hours for a whole ham, 1 3/4-2 hours for a half ham (or use the heating instructions provided on your ham wrapper, changing the cook temp if necessary as well).
Mix dry mustard powder with the molasses and brush all over ham 30 minutes before the ham is done, returning ham to oven to contiune cooking at 325°F.
TIP: Do not baste ham with pan drippings as this will make the glaze look dull.
Once ham is cooked, let rest 10 minutes before carving.
Do not eat the cloves- they provide flavoring as they bake, but should be discarded after cooking.
 

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Topside Roast

 

Ingredients:

1 kg topside roast
1 tablespoon mustard
1 tablespoon soy sauce
1 tablespoon oil

Directions:

Preheat oven to 150°C.
Mix mustard, soy and oil into paste.
Spread over topside.
Cook uncovered, 25 minutes for each 500grams.
Stand for 15 minutes before serving.

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Black Raspberry Glazed Chicken With Wild Rice Stuffing

Ingredients:

8 boneless skinless chicken breast halves, flattened
salt
paprika
garlic powder
1/2 cup flour
1/2 cup butter
7 ounces long grain and wild rice blend
2 cups chicken broth
1/2 cup slivered almonds, toasted
1/2 cup seedless black raspberry jam
2 tablespoons frozen orange juice concentrate
1/2 cup honey
1 teaspoon finely grated orange rind

Directions:

Sprinkle chicken with salt, paprika and garlic powder. Set aside.
Prepare rice according to package directions, substituting broth for water.
Toss rice with almonds. Set aside.
Heat jam, oj concentrate, honey and orange peel in saucepan until blended.
Place some rice on one breast,.
Roll and secure with toothpicks.
Dust with flour.
Repeat with remaining breasts.
Melt butter in 9x13 pan and roll breasts in butter.
Bake 40 minutes at 325º.
Baste with glaze and continue baking and basting until tender, approximately 30 minutes.
Serve with additional rice, if desired.

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Herbed Turkey Breast

 

Ingredients:

1 (5 lb) bone in turkey breast
3 tablespoons lemon juice, divided
2 tablespoons olive oil or 2 tablespoons corn oil, divided
1 garlic clove, minced
1 tablespoon lemon pepper
2 carrots, chopped in large pieces
1 stalk celery, chopped coarsely
1 onion

Directions:

Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
In a small bowl, combine 1 T lemon juice, 1 T oil, garlic and lemon pepper.
Spread evenly under skin.
Combine remaining oil and lemon juice and set aside.
Place turkey on rack in roasting pan, with vegetables under cavity of breast.
Baste breast with combined oil and lemon juice.
Bake uncovered at 350 degrees for about 2 1/2hours or until juices are clear, basting occasionally with juices.
Shield loosely with foil, if browning too quickly.
Let stand covered for 10 minutes.
Discard vegetables, and make a gravy with juices.

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Rib Roast Beef With Fresh Garlic and Rosemary

 

Ingredients:


1 (5 lb) boneless beef rib roast (bone optional)
1 -3 teaspoon coarse salt (generous amount)
1 -3 teaspoon fresh cracked pepper
1 tablespoon chopped fresh rosemary
10 garlic cloves

Directions:


Allow roast to stand at room temperature for at least 1 hour.
Meanwhile mix salt pepper and rosemary together.
Preheat the oven to 375 degree F.
Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
Place roast on a rack in the pan with the fat side up.
Roast for 1 hour.
Turn off oven.
Leave roast in oven but do not open oven door for 3 hours
About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
Remove roast 20 minutes after heating.
Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.
 

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English Toffee

Ingredients:

• 1 cup butter (only real butter can be used in this recipe)
• 1 cup sugar
• 1/4 cup water
• 1/2 teaspoon salt
• 3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips
• 1 cup coarsely broken pecans

Directions:

1. In heavy saucepan, combine butter, sugar, water, and salt.
2. Cook to hard-crack stage (300°F) stirring constantly and watching carefully.
3. Immediately pour into ungreased 13"x9" pan.
4. Cool until hard.
5. Melt chocolate over hot, but not boiling water.
6. Spread over toffee; sprinkle with nuts, pressing them into chocolate.
7. Let stand 2-3 hours or chill 30 minutes.
8. Break into bite-size pieces.

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Santa Cookies

Ingredients:

• 2 (6 ounce) packages white chocolate baking squares, chopped
• 1 (1 lb) package Nutter Butter sandwich cookies
• red sugar crystals
• 32 vanilla chips or 32 white chocolate chips
• 64 miniature semisweet chocolate chips
• 32 red-hot candies

Directions:

1. In a heavy saucepan over low heat, melt white chocolate, stirring occasionally.
2. Dip one end of each cookie into melted chocolate.
3. Place on wire racks.
4. For santa's hat, sprinkle red sugar on top part of chocolate.
5. Press one vanilla chip off-center on hat for pom-pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom-pom.
6. Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered.
7. Place on wire racks.
8. With a dab of melted chocolate, attach semisweet chips for the eyes and a red-hot for the nose.
9. Place on waxed paper until chocolate sets.

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Christmas Carrot Pudding

Ingredients:

• 1 cup grated carrot
• 1 cup grated potato
• 1 cup flour, divided
• 1 cup sugar
• 1 cup fruit cake fruit
• 1/2 cup butter
• 1/2 teaspoon clove
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 egg
• 2 -3 tablespoons rum (optional) or 2 -3 tablespoons brandy (optional)

Directions:

1. Sprinkle a tablespoon of flour over fruit & mix, set aside.
2. Grate carrot & potato, set aside.
3. Cream sugar & butter, add egg & beat.
4. Add carrot & 1/2 of potato.
5. Mix well & add remaining flour & spices.
6. Dissolve baking soda in remaining 1/2 of potato.
7. Add to pudding & mix lightly.
8. Add floured fruit & mix lightly.
9. Add rum or brandy if using.
10. Pour into large buttered pudding bowl.
11. Cover with greased parchment or waxed paper.
12. Cover with clean cotton cloth, tied down.
13. This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
14. Steam on stovetop for three hours, watching water level.
15. Water should not come more than halfway up the bowl.
16. At this point you can either serve it, refrigerate for a few days or put in the freezer.
17. I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
18. Steam for one hour before serving.
19. Serve with egg nog sauce, or your favorite hard sauce.

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Christmas Rum Balls

Ingredients:

• 1 cup chopped pecans or 1 cup chopped walnuts
• 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
• 1 (92 g) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup dark rum or rum
• Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum or rum

Directions:

1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. Stir together cake mix, pudding mix, eggs, water, oil and rum.
3. Pour batter over nuts.
4. Bake at 325 in oven for 1 hour.
5. Cool 10 minutes in pan.
6. Invert onto serving plate and prick top.
7. Glaze
8. Melt butter in saucepan.
9. Stir in water and sugar.
10. Boil 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in rum.
13. Brush glaze evenly over top and sides of cake.
14. Allow cake to absorb glaze.
15. Repeat until glaze is used up.

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Bacardi Rum Cake

Ingredients:

• 1 cup chopped pecans or 1 cup chopped walnuts
• 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
• 1 (92 g) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup dark rum or rum
• Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum or rum

Directions:

1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. Stir together cake mix, pudding mix, eggs, water, oil and rum.
3. Pour batter over nuts.
4. Bake at 325 in oven for 1 hour.
5. Cool 10 minutes in pan.
6. Invert onto serving plate and prick top.
7. Glaze
8. Melt butter in saucepan.
9. Stir in water and sugar.
10. Boil 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in rum.
13. Brush glaze evenly over top and sides of cake.
14. Allow cake to absorb glaze.
15. Repeat until glaze is used up.

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Christmas Cupcakes

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
• Icing
• 4 ounces butter (8 table spoons)
• 1 1/2 cups icing sugar
• 2 tablespoons milk
• Decorations
• colored crystal sugar
• candy sprinkles
• candy
• marshmallow

Directions:

1. Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners.
3. Combine flour, sugar, baking powder, and salt in a large mixing bowl.
4. Add shortening, milk, and vanilla.
5. Beat for 1 minute on medium speed.
6. Scrape side of bowl with a spatula.
7. Add eggs to the mixture.
8. Beat for 1 minute on medium speed.
9. Scrape bowl again.
10. Beat on high speed for 1 minute 30 seconds until well mixed.
11. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
12. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
13. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
14. Once cupcakes are completely cooled, frost and decorate as you desire. Let your imagination run wild!

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