Yuletide bakers share yummy recipes

December 03, 2003

Christmas Punch

courtesy of Janice Frye

  • 4 cups cranberry juice

  • 1 1/2 cups sugar

  • 4 cups pineapple juice

  • 2 quarts ginger ale

Mix together.

Date Cream Cheese Roll Ups

courtesy of Evelyn Madden

  • 1 cup butter

  • 1/2 pound cream cheese

  • 2 cups sifted flour

  • 1/4 teaspoon salt

  • Confectioners' sugar

*Pitted dates

Cream butter and cheese together. Blend in flour and salt. Chill for several hours, or until firm enough to roll. Roll dough 1/8 inch thick on board sprinkled with confectioners' sugar. Cut into 1-by-3-inch strips. Put a date in center of each strip, and roll up. Place, folded side down, on cookie sheet. Bake at 375 degrees for about 15 minutes.

*Nuts or candied cherries may be substituted for the dates.

Praline Cookies

courtesy of Evelyn Madden

For cookie dough:

  • 1 2/3 cups sifted flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup butter

  • 1 1/2 cups firmly packed brown sugar

  • 1 unbeaten egg

  • 1 teaspoon vanilla

  • 1 cup pecan halves

For frosting:

  • 1 cup firmly packed brown sugar

  • 1/2 cup cream

  • 1 cup sifted confectioners' sugar

Sift flour with baking powder and salt; set aside. Cream butter. Add brown sugar gradually, creaming well. Blend in egg, vanilla and flour mixture. Mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Cool. Break pecan halves into two to four pieces. Place four to five pieces of pecan atop each cookie. Drizzle teaspoonful of frosting over each cookie.

For frosting, combine brown sugar and cream in small saucepan. Bring to boil, stirring constantly. Boil two minutes. Remove from heat. Blend in confectioners' sugar, and beat until smooth. If frosting thickens, thin with cream.

Makes 3 1/2 dozen cookies.

Royal Crowns

courtesy of Evelyn Madden

  • 2 hard-cooked egg yolks

  • 1/4 teaspoon salt

  • 1/2 cup butter

  • 1/4 cup sugar

  • 1/4 teaspoon almond extract

  • 1 cup sifted flour

Red and green candied cherries

Force egg yolks through coarse sieve; add salt. Cream butter; add sugar and almond extract. Beat until light and fluffy. Add egg yolks and flour; mix well. Force dough through a crown design on a cookie press, or drop by rounded teaspoonfuls onto cookie sheets. Decorate with candied cherries. Bake at 375 degrees for 7 to 10 minutes.

Makes about two dozen cookies.

Melt-In-The-Mouth Cookies

courtesy of Evelyn Madden

  • 1/2 cup butter

  • 1 cup light brown sugar, packed

  • 1 teaspoon vanilla

  • 1 egg

  • 3/4 cup sifted flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup finely chopped nuts

Cream butter; add sugar, vanilla and egg. Beat until light and fluffy. Add sifted dry ingredients and nuts. Drop by scant teaspoonfuls onto cookie sheets. Bake at 400 degrees for about 5 minutes. Cool for 30 seconds before removing to wire rack.

Makes about eight dozen cookies.

Shrimp and Crabmeat Salad on Sweet Potato Biscuits

courtesy of Mary Ashe-Mahr

For salad:

  • 12 large cooked shrimp, peeled, deveined and diced into 1/2-inch cubes

  • 1/3 pound jumbo lump crabmeat, picked clean of shell and cartilage

  • 1 1/2 cups mayonnaise

  • 1/3 cup buttermilk

  • 1/4 cup chopped pecans

  • 1/2 small red pepper, seeded and membranes removed, diced into 1/4-inch cubes

  • 1 stalk celery, trimmed and diced into 1/4-inch pieces

  • 1 shallot, peeled and finely chopped

  • 1 clove garlic, peeled and minced

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon dry mustard

  • 1/2 tablespoon Worcestershire sauce

  • 1/4 teaspoon hot sauce, or to taste

  • 1/2 teaspoon celery seed

  • Salt to taste

  • Fresh lemon juice to taste

  • Watercress

Combine shrimp and crabmeat in a medium bowl. Combine remaining ingredients in a small bowl and stir to combine. Pour mixture over shrimp and crabmeat; toss to blend.

Place a sweet potato biscuit on each of four serving plates and split it open. Spoon the salad on the bottom half of the biscuits, and let it spill off onto the plate. Garnish with sprigs of watercress.

Sweet Potato Biscuits

  • 1 1/2 cups all-purpose flour

  • 4 teaspoons baking powder

  • 3/4 teaspoons salt

  • 2 tablespoons sugar

  • 1/2 cup vegetable shortening

  • 1/4 cup milk

  • 1 1/2 cups mashed, cooked sweet potatoes

Preheat oven to 375 degrees. Sift dry ingredients into a mixing bowl. Cut shortening into dry ingredients until the size of small peas. In a separate bowl, combine milk and sweet potatoes, then blend into flour mixture until dough just comes together. Roll out dough on a floured surface to 1/2-inch thickness. Cut with a small biscuit cutter, and place biscuits on an ungreased baking sheet. Bake in preheated oven for 12 minutes or until lightly browned.

The Herald-Mail Articles