Recipes for Winter
Festive Muffins
1/2 cup soft butter or margarine
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup milk
2 Tbsp rum
1-1/4 cups flour
1/2 cup ground pistachios
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp grated lemon peel
1/2 cup chopped pistachios
Preheat oven to 350 degrees F. Beat butter with sugar and vanilla until creamy and light-colored. Beat in eggs one at a time. Beat in milk and rum.
In a separate bowl, mix flour, ground pistachios, baking powder, salt, spices and lemon peel. Add this mixture to the butter-sugar mixture just until blended (don't over-mix). Lightly fold in 1/4 cup chopped pistachios.
Grease 12 muffin cups or line cups with muffin papers. Evenly portion batter into cups. Sprinkle with remaining 1/4 cup chopped pistachios. Bake at 350 degrees F for 30 minutes or until done.
Tip: Pulse pistachios in a food processor until coarsely ground.
Solstice Morning Cinnamon Rolls
4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1 egg
2 tablespoons butter, softened
1/2 teaspoon salt
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts
4 teaspoons half-and-half or light cream
Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal.
Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes).
Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly.
Make-Ahead Tip: Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature. Uncover and puncture any surface bubbles with a greased wooden toothpick.
Makes 12 servings
Yule Eggnog Bread
4 cups all-purpose, unbleached flour
1/2 cup sugar
1 tsp. salt
3 Tb. butter
1 6 oz. packet dried mixed fruit (I see bagged mixes in shops alongside raisins that would work well)
1/2c. chopped pecans
1 1/2 cup egg nog
1 pkg. dry yeast, in 1/2 cup warm water
All ingredients must be at room temperature. Add yeast to warm water, with a pinch of sugar. Mix flour, sugar, and salt; cut in softened butter. Mix in fruit and nuts. When yeast is foamy, mix in egg nog and flour mixture and knead, adding flour as necessary. Let rise about an hour, punch down dough, form into a ball, and let rise again
Preheat oven to 350. Bake approximately 30-45 minutes until done
Winter Solstice Pumpkin Soup
2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 carrots, peeled and chopped
2 celery stalks, chopped
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/2 teaspoon curry powder
Sea salt
White pepper, freshly ground
1 can (1 pound) pumpkin, or 2 cups fresh, peeled, and cubed
1 Yukon Gold (or yellow) potato, peeled and cubed
5 cups vegetable broth
2-3 tablespoons dry sherry
1/2 cup half-and-half or soy cream (optional)
In a heavy soup pot, heat the olive oil over medium heat and saute the onion for about 5 minutes, until softened. Add in the chopped carrots and celery and stir in the spices. Lower the heat and gently cook for about 10 minutes, being careful not to overbrown the onions.
Add in the pumpkin, potato, and vegetable broth and stir. Add in the dry sherry, stir, and bring to a slow simmer, cooking the soup for about 25-35 minutes, until the vegetables are tender. Remove from heat.
Carefully ladle the soup into a blender. Cover and puree the soup until it is smooth and creamy. Return the puree to the soup pot and adjust the seasoning to your taste. Stir in the half-and-half, if desired, and blend until smooth. Serve at once in a festive bowls with a basket of warm bread or muffins.
Serves 4-6
Solstice Stew
1 lb. beef stew meat
2 Tbsp. cooking oil
3 1/2 cups V-8 juice
1/2 cup chopped onion
2 tsp. instant beef bouillon granules
2 cloves of garlic, minced
1/2 tsp. basil
1/2 tsp. thyme
2 1/4 cups cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
In large saucepan, heat cooking oil and brown stew meat and onion. Once brown add V-8 juice, onion, bouillon granules, garlic, basil & thyme. Bring to a boil. Reduce heat to low and simmer for about an hour. Add potatoes, carrots and celery. Cover and simmer for at least 30 minutes. I usually let it simmer for an hour because I like mushy potatoes!
Solar Cookies
Note: this dough has to chill for four hours before cooking. Preheat oven to 350 degrees
Lightly grease two cookie sheets
Ingredients
1 Cup vegetable shortening
1 Cup sugar
4 egg yolks
2 Tbsp. lemon juice
1 Tbsp. lemon extract
3 Cups flour
In large bowl, cream shortening and sugar. Beat in egg yolks. Beat in lemon juice and extract. Next slowly add in the flour. When all mixed cover and chill for at least four hours.
On floured table, roll dough to about one eighth inch thickness. Use your sun cookie cutter then place on cookie sheet about an inch apart. Sprinkle with your yellow sugar and then bake for about ten minutes.
Candy Cane Cheesecake
1 1/3 c Chocolate Cookie Crumbs
2 tb Sugar
1/4 c Butter or margarine
1 1/2 c Sour Cream
1/2 c Sugar
3 Eggs
1 tb Flour
2 ts Vanilla
1/4 ts Peppermint extract
3 8oz packages of Cream Cheese
2 tb Butter
2/3 c Crushed peppermint candy
Preheat oven to 325 degrees F. Combine first 3 ingredients and press into a 9-inch springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and 2 T butter. Stir in crushed candy.
Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve.
Top with sweetened whip cream and garnish with candy cane if desired.
Sausage Apple Quiche
1/2 pound Bulk pork sausage
1 1/2 cups Finely chopped apple
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1 cup Shredded sharp Cheddar
Cheese
4 Eggs, beaten
1 cup Half & Half
1/2 cup Biscuit mix
Cook sausage until browned, stirring to crumble; drain fat off and set aside.
Combine chopped apple, spices, cheese and sausage. Spoon into 9-inch quiche dish or deep-dish pieplate.
Combine eggs, half&half, and biscuit mix in a mixing bowl; mix well. Pour over apple mixture then bake at 375 degrees for 40 minutes or until set.
Solstice Wreath Coffee Cake
Batter
1 1/2 c. sifted cake/pastry flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, slightly beaten
3/4 c. sugar
1/3 c. melted shortening
1/2 c. milk
1 tsp. vanilla
Streusel
1/2 c. firmly packed brown sugar
2 tbsp. cake/pastry flour
3/4 tsp. cinnamon
2 tbsp. butter or shortening
Sift together flour, baking powder, salt. Combine remaining ingredients. Stir all at once into flour mixture just until blended.
Combine sugar, flour, cinnamon; cut in butter or shortening until crumbly.
Preheat oven to 375 degrees F. Place half of streusel in greased 1 quart ring mold; top with half of batter. Repeat layers. Bake for about 30 minutes. Cool 10 minutes in mold. Invert on wire rack; cool. Drizzle with confectioners' glaze and decorate.
Pumpkin Coffeecake
2 pkg Pound cake mix (16oz each)
2 teaspoon Pumpkin pie spice
2 teaspoon Baking soda
2/3 cup Water
1 3/4 cups Solid pack pumpkin
4 Eggs
Topping:
3/4 cup Brown sugar, packed
3/4 cup Chopped nuts
1/2 cup Flour
1/3 cup Butter or margarine
Combine pound cake mixes, pie spice and baking soda in a large mixing bowl. Add water, pumpkin and eggs; beat on medium speed for 3 minutes. Spread half of batter into greased 9x13-inch baking pan; sprinkle with half of the topping. Carefully spread remaining batter; sprinkle with remaining topping. Bake in preheated 325 degree oven for 50-55 minutes or until tested done.
Topping: Combine brown sugar, nuts and flour in a medium bowl. Cut in butter with pastry blender or two knives until crumbly.
Gingerbread Pancakes
3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil
In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside. In a medium bowl whisk together milk, egg whites and molasses.
Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Makes 9 servings
1/2 cup soft butter or margarine
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup milk
2 Tbsp rum
1-1/4 cups flour
1/2 cup ground pistachios
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp grated lemon peel
1/2 cup chopped pistachios
Preheat oven to 350 degrees F. Beat butter with sugar and vanilla until creamy and light-colored. Beat in eggs one at a time. Beat in milk and rum.
In a separate bowl, mix flour, ground pistachios, baking powder, salt, spices and lemon peel. Add this mixture to the butter-sugar mixture just until blended (don't over-mix). Lightly fold in 1/4 cup chopped pistachios.
Grease 12 muffin cups or line cups with muffin papers. Evenly portion batter into cups. Sprinkle with remaining 1/4 cup chopped pistachios. Bake at 350 degrees F for 30 minutes or until done.
Tip: Pulse pistachios in a food processor until coarsely ground.
Solstice Morning Cinnamon Rolls
4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1 egg
2 tablespoons butter, softened
1/2 teaspoon salt
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts
4 teaspoons half-and-half or light cream
Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal.
Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes).
Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden. Invert rolls onto a wire rack or serving platter. Cool slightly.
Make-Ahead Tip: Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature. Uncover and puncture any surface bubbles with a greased wooden toothpick.
Makes 12 servings
Yule Eggnog Bread
4 cups all-purpose, unbleached flour
1/2 cup sugar
1 tsp. salt
3 Tb. butter
1 6 oz. packet dried mixed fruit (I see bagged mixes in shops alongside raisins that would work well)
1/2c. chopped pecans
1 1/2 cup egg nog
1 pkg. dry yeast, in 1/2 cup warm water
All ingredients must be at room temperature. Add yeast to warm water, with a pinch of sugar. Mix flour, sugar, and salt; cut in softened butter. Mix in fruit and nuts. When yeast is foamy, mix in egg nog and flour mixture and knead, adding flour as necessary. Let rise about an hour, punch down dough, form into a ball, and let rise again
Preheat oven to 350. Bake approximately 30-45 minutes until done
Winter Solstice Pumpkin Soup
2 tablespoons extra-virgin olive oil
1 medium onion, diced
4 carrots, peeled and chopped
2 celery stalks, chopped
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/2 teaspoon curry powder
Sea salt
White pepper, freshly ground
1 can (1 pound) pumpkin, or 2 cups fresh, peeled, and cubed
1 Yukon Gold (or yellow) potato, peeled and cubed
5 cups vegetable broth
2-3 tablespoons dry sherry
1/2 cup half-and-half or soy cream (optional)
In a heavy soup pot, heat the olive oil over medium heat and saute the onion for about 5 minutes, until softened. Add in the chopped carrots and celery and stir in the spices. Lower the heat and gently cook for about 10 minutes, being careful not to overbrown the onions.
Add in the pumpkin, potato, and vegetable broth and stir. Add in the dry sherry, stir, and bring to a slow simmer, cooking the soup for about 25-35 minutes, until the vegetables are tender. Remove from heat.
Carefully ladle the soup into a blender. Cover and puree the soup until it is smooth and creamy. Return the puree to the soup pot and adjust the seasoning to your taste. Stir in the half-and-half, if desired, and blend until smooth. Serve at once in a festive bowls with a basket of warm bread or muffins.
Serves 4-6
Solstice Stew
1 lb. beef stew meat
2 Tbsp. cooking oil
3 1/2 cups V-8 juice
1/2 cup chopped onion
2 tsp. instant beef bouillon granules
2 cloves of garlic, minced
1/2 tsp. basil
1/2 tsp. thyme
2 1/4 cups cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
In large saucepan, heat cooking oil and brown stew meat and onion. Once brown add V-8 juice, onion, bouillon granules, garlic, basil & thyme. Bring to a boil. Reduce heat to low and simmer for about an hour. Add potatoes, carrots and celery. Cover and simmer for at least 30 minutes. I usually let it simmer for an hour because I like mushy potatoes!
Solar Cookies
Note: this dough has to chill for four hours before cooking. Preheat oven to 350 degrees
Lightly grease two cookie sheets
Ingredients
1 Cup vegetable shortening
1 Cup sugar
4 egg yolks
2 Tbsp. lemon juice
1 Tbsp. lemon extract
3 Cups flour
In large bowl, cream shortening and sugar. Beat in egg yolks. Beat in lemon juice and extract. Next slowly add in the flour. When all mixed cover and chill for at least four hours.
On floured table, roll dough to about one eighth inch thickness. Use your sun cookie cutter then place on cookie sheet about an inch apart. Sprinkle with your yellow sugar and then bake for about ten minutes.
Candy Cane Cheesecake
1 1/3 c Chocolate Cookie Crumbs
2 tb Sugar
1/4 c Butter or margarine
1 1/2 c Sour Cream
1/2 c Sugar
3 Eggs
1 tb Flour
2 ts Vanilla
1/4 ts Peppermint extract
3 8oz packages of Cream Cheese
2 tb Butter
2/3 c Crushed peppermint candy
Preheat oven to 325 degrees F. Combine first 3 ingredients and press into a 9-inch springform pan. Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and 2 T butter. Stir in crushed candy.
Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve.
Top with sweetened whip cream and garnish with candy cane if desired.
Sausage Apple Quiche
1/2 pound Bulk pork sausage
1 1/2 cups Finely chopped apple
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1 cup Shredded sharp Cheddar
Cheese
4 Eggs, beaten
1 cup Half & Half
1/2 cup Biscuit mix
Cook sausage until browned, stirring to crumble; drain fat off and set aside.
Combine chopped apple, spices, cheese and sausage. Spoon into 9-inch quiche dish or deep-dish pieplate.
Combine eggs, half&half, and biscuit mix in a mixing bowl; mix well. Pour over apple mixture then bake at 375 degrees for 40 minutes or until set.
Solstice Wreath Coffee Cake
Batter
1 1/2 c. sifted cake/pastry flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, slightly beaten
3/4 c. sugar
1/3 c. melted shortening
1/2 c. milk
1 tsp. vanilla
Streusel
1/2 c. firmly packed brown sugar
2 tbsp. cake/pastry flour
3/4 tsp. cinnamon
2 tbsp. butter or shortening
Sift together flour, baking powder, salt. Combine remaining ingredients. Stir all at once into flour mixture just until blended.
Combine sugar, flour, cinnamon; cut in butter or shortening until crumbly.
Preheat oven to 375 degrees F. Place half of streusel in greased 1 quart ring mold; top with half of batter. Repeat layers. Bake for about 30 minutes. Cool 10 minutes in mold. Invert on wire rack; cool. Drizzle with confectioners' glaze and decorate.
Pumpkin Coffeecake
2 pkg Pound cake mix (16oz each)
2 teaspoon Pumpkin pie spice
2 teaspoon Baking soda
2/3 cup Water
1 3/4 cups Solid pack pumpkin
4 Eggs
Topping:
3/4 cup Brown sugar, packed
3/4 cup Chopped nuts
1/2 cup Flour
1/3 cup Butter or margarine
Combine pound cake mixes, pie spice and baking soda in a large mixing bowl. Add water, pumpkin and eggs; beat on medium speed for 3 minutes. Spread half of batter into greased 9x13-inch baking pan; sprinkle with half of the topping. Carefully spread remaining batter; sprinkle with remaining topping. Bake in preheated 325 degree oven for 50-55 minutes or until tested done.
Topping: Combine brown sugar, nuts and flour in a medium bowl. Cut in butter with pastry blender or two knives until crumbly.
Gingerbread Pancakes
3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil
In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside. In a medium bowl whisk together milk, egg whites and molasses.
Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Makes 9 servings
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