4 Cups Balsam Fir Needles 6-1/2 oz 4 Cups Coriander-Whole -- (Spice Section) -- 9-1/4 oz 2 Cups Allspice -- (Jamaican) Whole -- 6-1/2 oz 2 Cups Cellulose Fiber Fixative 8 oz 2 Cups Cinnamon Chips - Small cut 6-1/2 oz 2 Cups Cloves - Whole 6-1/2 oz 1 Cup Calamus Root 2-1/2 oz 1 Cup Rosemary - Whole -- (Spice Section) -- 1-3/4 oz OIL: Christmas or Evergreen or Bayberry Blend all. Posted To Fabfood Buster 2.0 <[email protected]> |
------------------------1 1/2 POUND------------------------ ---------------------------DOUGH--------------------------- 7/8 c Buttermilk; for Welbilt/DAK -and Zojirushi, add 2 tb. -more buttermilk) 1 Egg 3 c All-purpose flour 1 ts Salt 4 tb Butter or margarine 1/4 c Sugar 1 1/2 ts Red Star active dry yeast ---------------------------ICING--------------------------- 1 c Powdered sugar 1 tb Milk or eggnog; up to 1.5 Tb 1/2 ts Vanilla Green food coloring --------------------------GARNISH-------------------------- Cinnamon red hot candies 1. Place dough ingredients in bread pan, select Dough setting, and press Start. 2. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope. Grease a large baking sheet(s). With a sharp knife, divide the dough into 17 pieces. Roll each piece into a ball and place it on the greased baking sheet in the shape of a Christmas tree, spaced about a half-inch apart; 5 balls for the bottom roll, 4 balls for the next row, 3 balls for the next row, 2 balls for the next row, and 1 ball at the top. Combine the remaining 2 balls into 1 large ball, gently roll it into a thick rope and shape it into an "S" to form the tree trunk. VARIATION: This recipe makes one large Christmas tree coffee cake. To create 2, 4, or 6 smaller trees, simply divide the dough into 2, 4, or 6 pieces initially and then follow the directions for dividing up the dough and shaping each tree. 3. Cover and let rise in a warm oven for 30 to 45 minutes until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove from oven to preheat.) Remove baking sheet(s) from oven. Preheat oven to 375 F. 4. Bake 20 to 25 minutes until golden brown. Cool on a cake rack. 5. When the coffee cake(s) is cooled, in a small bowl, combine the icing ingredients, adding enough liquid to make the icing thin enough to spread over the coffee cake. Spread each roll with icing, then decorate with cinnamon red hot candies. Yields 1 Christmas tree coffee cake. Nutritional information per Christmas tree: Calories 149, Fat 3.4 g, Carbohydrate 26.3 g, Protein 3.2 g, Fiber .7 gm, Sodium 166 mg, Cholesterol 20.5 mg. Joyce's Notes: For a cinnamon nut coffee cake, I added 1 tsp. of cinnamon and about 1/2 cups chopped pecans. Good!! I also made 2 trees by dividing the dough in half, then making 12 balls, using 10 for the tree and 2 for the trunk. Source: "The Bread Machine Magic Book of Helpful Hints" by Linda Rehberg and Lois Conway. |
3 Cinnamon Sticks -- 4" 2 Bay Leaves 1/4 c Whole Cloves 1/2 Lemon -- Cut In 2 Pieces 1/2 Orange -- Cut In 2 Pieces 1 qt Water Combine all ingredients in a kettle or saucepan. Bring to a boil. Reduce heat and simmer for as long as desired. Check water level frequently and add more as needed. Mixture may be stored in refrigerator and re-used. Recipe By : |
1 ea Pair White gloves (available At drug store) Flexible headband Ribbon Bells Fiberfill Straight pins White thread Needle Scissors Fabric paints Cut each glove into 2 sections, making a straight cut through the palm between the middle & ring finger. Start with 3 fingered sections. Turn inside out. Stitch the cut edges together. Turn right side out. Stuff fingers with fiberfill, making sure they are packed tight & leaving a short section at the cuff unstuffed. Wrap cuff tightly around headband. Pin in place to the stuffed part of the glove. Using double thread, stitch the cuff to the glove, pulling thread tightly so antlers stand up. Repeat with other glove. Paint. Make bows from ribbons & stitch onto base of antlers. Stitch a few bells in center of bows. |
-LISA CRAWLEY (TSPN00B) 2 tb Sugar 1 pk Active dry yeast 2 1/2 c All-purpose flour 2 tb Butter 1 ts Salt 1/4 ts Nutmeg 3/4 c Eggnog; at room temp.* I adapted a recipe from my food processor bread book for my b/m for the eggnog bread which you read about. Here is what I did; you may need to make adaptations for whatever type of b/m you have. Play with it, if it looks too sticky, add flour (1 tbsp. at a time.) If too dry, add liquid, also one tbsp. at a time. Then let her rip!!!!!!!! * Maybe as little as 1/2 c; (I took the chill off of it in the microwave) Place ingred. in the B/M according to your manufacturers' directions. Then adjust by adding flour or liquid as needed This made a real moist, light lg. loaf. It rose to the top of my breadmaker. I used the SWEET BREAD cycle and turned the lightness or darkness button slightly lighter than the center mark (I have a Welbilt). Let me know your results, we sure enjoyed it! FROM: LISA CRAWLEY (TSPN00B) |
1 qt Milk 1 Vanilla bean OR 1 tb extract 12 Egg yolks 2 c Sugar 1 c Dark rum 2 c Bourbon 1 c Cognac or other brandy 8 Egg whites 3 tb Sugar 1 qt Cream Freshly grated nutmeg FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beens split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked). Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice. Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute. Whisk in the hot vanilla milk. Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula. In time, foam will subside. The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes. Immediately pour through strainer, stirring to cool. When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too). Store eggnog base in refrigerator overnight or up to three days, to ripen. TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl. Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture. Beat cream to stiff peaks and fold it in, too. Let some lumps of the cream and egg whites float on surface. Sprinkle with nutmeg. Serve immediately, using a ladle. Source: "Gooey Desserts" by Elaine Corn |
24 oz Frozen strawberries -- thawed 6 oz Lemonade, frozen concentrate 1 qt Ginger ale 1 c Raisins 1 c Blueberries -- fresh or frozen Recipe by: Creepy Cuisine, Lucy Munroe Place the strawberries in a bowl and mash with a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins and blueberries (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. To quench a creepy crowd's thirst, double or tripple this recipe and serve in a punch bowl. Drape some gummy worms over the rim of your bowl for a particularly swampy-looking effect! Penny Halsey (ATBN65B). |