Taste of Home shares their holiday fruitcake recipe.
||3 cups whole red and green candied cherries
||3 cups diced candied pineapple
||1 package (1 pound) shelled walnuts
||1 package (10 ounces) golden raisins
||4 tablespoons vanilla extract
||3 teaspoons baking powder
Read more: http://www.tasteofhome.com/recipes/holiday-fruitcake#ixzz3KgbSwRcI
- Preheat oven to 300°. In a large bowl, combine cherries, pineapple, walnuts and raisins; set aside.
- In another large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit mixture and stir to coat.
- Transfer to a greased and floured 10-in. tube pan. Bake 2 hours or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
- Wrap tightly and store in a cool place. Slice with a serrated knife; bring to room temperature before serving. Yield: 16 servings.
Originally published as Holiday Fruitcake in Country December/January 2001, p51
Martha Stewart shows us how to make Gingerbread Cheesecake for the holidays.
- All-purpose flour, for dusting
- 1/4 recipe of the dough for Molasses-Gingerbread Cookies
- 4 tablespoons unsalted butter, melted
- 1 3/4 cups granulated sugar
- 2 pounds cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1/4 cup unsulfured molasses
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon finely grated lemon zest
- 6 gingerbread men (see above)
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
- On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
- Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
- Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
- Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
- Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).
Cranberry Flowers: this This simple and sweet centerpiece will not get in the way of dinner or conversation. Simply lay a table runner in the center of your table, place three cognac glasses on top of the runner, fill the glasses with cranberries to the rim, and place one flower on top of the glass. Try to pick a flower that is full in appearance to cover the entire top of the glass. Try a Carnation, Chrysanthemum, Phlox, Queen Ann’s Lace, or Statice, all of which are in season.
Turkey Leg: This playful turkey leg is perfect for letting the kids know where to sit at the kid’s table! Using a brown paper bag, push in the bottom corners twisting the bag into desired shape. Use carstock to create the “bone” and precut letters to spell out each guest’s name. You can fill these “legs” with newspaper, popcorn, or candy!
Organic Napkins: This simple napkin display also doubles as a place setting. Place the wheat onto your rolled napkin, tie it together with twine (wrap it at least 2 times to keep the pinch). Before you tie a knot with your twine, attach a name charm.
You can also replace the wheat with mini ears of dried Indian corn for a more colorful display.
Source: Wheat: http://www.libbyjamesblog.com/2010/11/30/wheat-is-sweet/
Printed Leaf: Love your napkin rings and want to show them off this thanksgiving? Add a bit of an earthy tone to them by inserting a leaf with your guests’ names written on it with a white paint pen.
Thanksgiving: Thank you for the food before us, the friends beside us, and the love between us.
Perfect for Thanksgiving, Lauren Conrad shows us how to make Pilgrim Punch!
1 cup of organic apple juice
1 cup of sugar-free cranberry juice
1/4th a cup of vodka
1 ½ cups of ginger ale
Sprig of rosemary
- Combine apple juice and cranberry juice
- Pour vodka and ginger ale into the juices and stir.
- Serve chilled and garnish with one sprig of rosemary and cranberries.