Christmas Desserts

Spiced Rum Cake

From the Kitchen of: Jessica Brainard

SPICED RUM CAKE

1 stick of butter

2 scoops of crisco shortning

1 3/4 cups of sugar

1 tablespoon of vanilla

4 eggs

1 1/2 cups of white flour

1/4 cup of corn starch

1 tablespoon baking powder

1 cup of Captain Morgan Spiced Rum

SPICED RUM SYRUP

1 cup Log Cabin Syrup

1/4 cup of Captain Morgan Spiced Rum

Mix the butter, crisco, sugar, eggs and vanilla in a small bowl. In a large bowl mix the flour, corn starch, and baking powder stir in the wet mixture from the small bowl. Add the rum blend well with the mixer. Scrape the sides pour into the greased bunt cake. Bake for 60 minutes at 350. After the cake is cooled, microwave the syrup and 1/4 rum together for 2 minutes. Pour over the cake and let it cool again. The syrup mixture will settle towards the bottom.

Hot Fudge Sour Cream Cherry Pie

From the Kitchen of: Jessica Brainard

Hot Fudge Sour Cream Cherry Pie

3/4 cup butter

3/4 cup sugar

6 tablespoons unsweetened cocoa

2 tablespoons flour

3 eggs seperated

2 tablespoons of water

1/4 cup of sugar

1 cup of sour cream

2 tablespoons sugar

1 teaspoon of vanilla

1/2 cup canned cherry

Melt the butter and stir in 3/4 sugar, and coca. Stir in flour. Beat in egg yolk by hand one at a time stir in water. Beat the egg whites on high in a medium bowl an stir in 1/4 sugar and stir in chcolate mix. Pour into pieshell and bake 40 minutes. Cool. Stir sour cream sugar and vanilla in a small bowl mix well. Smooth the cream over the fudge layer. Top with cherry topping and bake 5 more minutes.

Dips For Chips

From the Kitchen of: Jessica Brainard

Try to buy ingredients from your local farmer’s market. It will be fresh and the planet will love you for it.

Fresh Habanero Salsa 

1-Lime squeezed

1-shallot onion

2- cloves garlic

1-Habanero

1- jalapeno

1- bunch fresh cilantro also called Chinese parsley

5- tomatoes

1- avocado

2 table spoons of salt

1 tablespoon of raw sugar

Combine ingredients in the food processor. Mix and add to a serving bowl. Chill in the refrigerator for 1 hour. Use as a topping for your mexican food or eat with tortilla chips.

 

 

Guacamole Dip

3-Ripe avocados pitted peeled and mashed

2- garlic cloves

2-Jalapeno chilies, seeded and finely chopped

2-medium tomatoes finely chopped

1- lime squeezed

1-dash of pepper

2-diced green onion

Peel and slice avocados, chop tomato remove seeds, combine with the other ingredients in a medium size bowl. for extra hot add a diced habanero pepper. Cover and chill in the refrigerator for 1 hour to blend flavors. Use as a garnish on your favorite Mexican food dish serve with chips. Makes 3 cups dip

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Mexican Cheese Dip

1 cube of butter

Red onion chopped

1 pound Mexican Velveeta Cheese

Microwave until melted

Add a chopped tomato and spinach

Serve with chips

 

 

Crowd Pleasing Bean Dip

1-30 oz. can of Rosarita Refined Beans

1-cup of salsa

8-oz of Velveeta Cheese cut into small cubes

6-slices of cooked and crumbled bacon

1-4 oz can of green chilies

Cube and place the cheese in the crock pot. Heat on a medium. Cook the bacon on the stovetop and place on a paper-towel-lined plate. Crumble the bacon and stir into cheese, add the chilies, beans and salsa. Heat on medium high until the cheese is melted. Mix well and serve with chips.

Christmas Cookie Recipes

 

 

Christmas Cookie Recipes

From the Kitchen of: Jessica Brainard

CHOCOLATE CHIP COOKIES

2-¼ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) Tillamook sweet cream unsalted butter, softened

¾ cup organic sugar

¾ cup packed brown sugar

1 tsp. vanilla extract

2 large eggs

1 ¾ Nestle Toll house chocolate chips

PREHEAT oven to 375

COMBINE flour, baking soda and salt in small bowl. Beat butter, organic sugar, brown sugar, and vanilla in a large brown until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto an un-greased baking sheet. BAKE for 8 minutes. There is nothing worse than a burnt cookie and I like mine gooey in the center.Cool on the baking sheet for 1 minute. The cookies still continue to cook on the sheet while cooling.Remove with a spatula and place on a decorative plate.  Makes 5 dozen.

 

 

GINGER COOKIES

2 ¼ cups all –purpose flour

1 cup packed brown sugar

¾ cup Tillamook sweet cream unsalted butter, softened

¼ cup pure Vermont Maple syrup

1 egg

1 tsp. baking soda

1 tsp. ground ginger

1 tsp ground cinnamon

½ tsp crushed cloves

¼ cup organic sugar

1 chunk fresh ginger finely grated

PREHEAT oven to 375

COMBINE  half of the flour, brown sugar, butter, maple syrup, egg, baking soda, ginger, cinnamon, cloves. Beat with an electric mixer until combined. Stir in the rest of the flour and the fresh grated ginger. Chill the dough in the refrigerator for 5 hours. Shape cough into 1-inch balls. Roll balls in the organic sugar to coat. Place balls 2 inches apart on an un-greased cookie sheet. Bake for 8-10 minutes or until the edges are set and tops are crackled. Cool cookies on a cookie sheet for 1 minute. Makes about 48 cookies.

 

 

 

 

 

 

 

 

COCONUT MACAROONS

2 egg whites

½ tsp. vanilla

2/3 cups organic sugar

1 1/3 cups flaked coconut

Lightly grease a cookie sheet. Set aside. In a medium mixing bowl beat egg whites and vanilla with an electric mixer on high-speed for 2 minutes. Fold in coconut. Drop mixture by rounded teaspoon and Bake at 325 degrees for 20 minutes. Transfer to cooling rack. Makes 30 cookies. Dip half in melted chocolate and cool again.

 

SUGAR COOKIE CUTOUTS

1/3 cup Tillamook sweet cream unsalted butter, softened

1/3 cup vegetable oil

¾  organic sugar

1 tsp. Baking powder

1 egg

1 tsp. vanilla

2 cups all-purpose flour

Beat butter and oil on a medium speed for 30 seconds. Add sugar, baking powder, and a dash of salt. Beat until combined. Beat in egg and vanilla. Beat as much of the flour in as you can with the mixer. Divide dough in half. Chill dough for 3 hours. Roll half of the dough out at a time on a floured surface. Use desired cookie cutter to cut out shapes. Place on an un-greased cookie sheet and bake for 7-8 minutes at 375 degrees. After they are cool decorate with frosting and add sprinkles. Makes 48 cookies.

MISTLETOE HOLLYS

1 Large package of marshmallows

1 stick of butter, softened

1 ½ tsp. Vanilla

4 drops of green food coloring

4  cups of cornflake cereal

1 pack red hots or sprinkles

In a saucepan over a low heat melt the butter and marshmallows. Add the vanilla and food color. Stir in the corn flakes. Spoon drop on wax paper and decorate with red hots or red sprinkles. Let cool.

CHURCH WINDOWS

(a.k.a SNOWMAN POOP)

1 12 oz bag of Chocolate Chips

1 stick of Butter

1 large bag of Miniature Colored Marshmallows

1 1/2 cup of Nuts or 1 can flaked Coconut

Melt chocolate chips and butter over a low heat. Then cool 10 minutes. Pour over marshmallows and coat well. On two pieces of wax paper divide nuts. Then pour half of the chocolate mixture on each sheet. Make logs and roll up and chill. Slice.

Pineapple Glazed Ham

From the Kitchen of: Jessica Brainard

Pineapple Glazed Ham

1 half ham

Slice in crosshatch grid

Insert  about 10 cloves into the ham slice

Secure Pineapple ring with a toothpick.

Sprinkle with brown sugar. Cover with Foil

Bake for 30 Minutes.

Reapply brine juice as needed. GLAZE: Brush, spread or drizzle an ingredient (meat stock, jam, melted chocolate) on hot or cold food to give it a glossy appearance or hard finish.

Brine: Ham spices, 1/2 cup hot water, 1/2 cup orange juice.

Ham Glaze

Ingredients:

Half Ham (but end) Roast, cook in liquid

15 cloves

1 can rings

Secure with toothpicks

Mix together:

Pineapple Juice

Spice pack

3 pinches of brown sugar

a splash of beer

1 cup of warm water

Pour liquid over ham

Bake 30 Minutes