Wednesday, December 17, 2008

Lion House Wassail

I made this for our RS Christmas dinner last night and it was easily the best Wassail recipe I've ever tried. I found it on Once I finished the first step, I put it aside and then put everything in the crockpot. I also used cheesecloth for the spices so I didn't have to strain them out later. This was so good! It tasted just like the Stephen's Citrus Spice drink... my very favorite Stephen's drink.

2 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root (I didn't use this because I couldn't find any... and it was just as good!)
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves

1. In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.

2. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.

Aunt Linda's Frog Eye Salad (or Acini de Pepe Salad)

I can't believe we don't have this recipe up here! This is definitely a family classic. I made it last night for a RS Dinner and because it makes so much, I had a ton leftover. And I will probably eat it all by myself. The entire bowl. I like it that much. I think it's best with lots of fresh fruit, especially nectarines, strawberries, peaches, and grapes.

½ cup sugar
1 Tbs flour
1¼ tsp salt
7/8 cup pineapple juice (I can usually drain enough from the pineapple chunks I add later)
1 beaten egg
1/2 tsp. lemon juice
8 oz. acini de pepe (found with the pasta; little tiny pasta balls; you'll only need 1/2 the package!)
1 1/2 tsp. oil
1-2 cans drained mandarin oranges
1 cup pineapple chunks
½ cup crushed pineapple
1 regular size carton frozen topping, thawed
½ cup miniature marshmallows (colored ones are good for adding a bit more color)
Any other fruits desired –grapes, bananas, peaches, nectarines strawberries, etc.

1. Cook Acini de pepe according to package directions, adding 1 1/2 tsp. oil. Drain and rinse with cold water.

2. Mix sugar, flour, and salt together. Add the pineapple juice, and egg and cook over stove until thick. Remove from heat and stir in lemon juice and allow to cool. Once it's cooled, add acini de pepe and refrigerate mixture 8 hours or overnight.

3. Just before serving add drained mandarin oranges, pineapple chunks, crushed pineapple, frozen topping, marshmallows and any other desired fruits.

Tuesday, December 16, 2008

Soft Sugar Cookies

Cream together:
½ cup butter
1 cup sugar

Add and Cream:
1 tsp vanilla
1 egg

½ cup sour cream

Sift separately and then combine with the mixture:
3 ¼ cup flour
1 tsp baking soda
½ tsp salt

Roll them out thick and bake in 400 degree oven for 8-11 minutes

Pumpkin Chocolate Chip Cookies

6 cups flour
3 cups sugar
3 eggs
3 tsp baking powder
3 tsp vanilla
1 ½ tsp soda, salt, clove, nutmeg, cinnamon
1 ½ cup shortening
29 oz can of pumpkin
2 bags milk chocolate chips

Cream shortening and sugar, add eggs, then pumpkin and vanilla. Sift flour and seasonings. Gradually add to pumpkin mixture. Mix in Chocolate chips. Bake about 10-15 minutes at 375, depending on the size. They're best if you cover and let them sit for several hours...they get softer.