EGGNOG BREAD

This came from a friend from highschool. It sounds delicious! Let me know! Very easy to do. Rich bread can be topped with a cream cheese/confectionary sugar...but is rich enough on it’s own. Recipe was found from a lady in the Blue Ridge Mts., Virginia. Has been New England-ized with less fat and New England cranberries. Enjoy! EGGNOG BREAD ----------------------- 1/4 cup BUTTER, melted (– or margarine) 3/4 cup SUGAR 2 EGGS, beaten 2 1/4 cups FLOUR( – any type I use unbleached) 2 teaspoons BAKING POWDER 1 teaspoon SALT 1 cup EGGNOG (any type, even less fat type works same) 1/2 cup RAISINS ( – any type dark or golden, your preference) 1/2 cup PECANS (can use Walnuts but pecans help make sweeter) 1/2 cup CHOPPED RED & GREEN CANDIED CHERRIES - (I used chopped CRANBERRIES mixed with a tablespoon of sugar to make less tart and often mix with chopped pineapple tidbits) In a large bowl combine butter, sugar & eggnogs; mix well. Combine the flour, baking powder & salt. Stir in into butter mixture alternately with eggs; mix only until dry ingredients are mositened. Fold in pecans, raisins & cherries. Spoon into greased 8 1/2 x 4 1/2 x 2 1/2 im loaf pan....I used a bundt pan. BAKE 350 degrees Bundt pan took 45 minutes (check first) Loaf pan takes 60-70 minutes. Yields one large loaf In the event you’re in a hurry, throw it all in the bowl, mix it up and pour in a loaf pan....taste the same!

JO ELLYN'S DEVILED EGGS

This is from a friend,Joey. She made and brought these eggs to our house for Thanksgiving.....THEY WERE DELICIOUS! I just made this up ~ it's not a recipe I found anywhere. Basically I just take the egg yolks, some Greek yogurt and sour cream, Dijon mustard, pickle relish and some jarred horseradish. I mix it up with a fork to a nice consistency. I add in there - fresh ground black pepper. Some times I use salt and sometimes not, depending on who I am serving. But when I've used the salt I've used a sea salt, or sea salt with garlic or this Himalayan pink mineral salt.

SPICED CRANBERRY TARTS

This is from my Facebook Friend Dan Noxon-these Spiced Cranberry Tarts just sounded SOOOOOO YUMMY!!! We will all have to try them together!!! Dan Noxon- I use wonton wrappers. Two per tart. Push them into muffin tins and bake for six or seven minutes. Sprinkle shredded monterrey jack cheese in each and bake a couple of more minutes, til the cheese is melted. (Original recipe calls for cheddar, but I thought that might be too overwhelming for this). Into each, add a spoonful of the cranberry mixture: 2 cups of whole cranberries, 2 tbsp balsamic vinegar, 1/3 cup of brown sugar and 1/4 cup of pepper jelly ~ heated through ahead of time. I am thinking they will make a LOVELY aside to a grand Thanksgiving turkey or even served along with a Christmas Goose!

SCOTCH EGGS

I have used this recipe from the STMICHAEL ALL COLOUR COOKERY BOOK by Jeni Wright for many years.Anyone who loves eggs in any fashion and has a passion for sausage stuffing will definately love these little gems! They not only make great appetizers, served hot with a sadad is a wonder light lunch! SCOTCH EGGS 1 LB PORK SAUSAGE(GROUND) 1 ONION –PEELED AND DICED 1 TSP DRIED HERB MIX (I USE ITALIAN HERB MIX) 4 HARD BOILED EGGS – SHELLED FLOUR(APPX 1 CUP IN A LARGE SHALLOW BOWL) 1 EGG- BEATEN IN A DIFFERENT SHALLOW BOWL FINE BREAD CRUMBS MIX PORK AND ONION AND HERBS TOGETHER THEN PACK AROUND EGGS ROLL THE EGG N FLOUR ROLL AGAIN IN EGG ROLL AGAIN IN BREAD CRUMBS REFRIGERATE FOR AT LEAST AND HOUR DEEP FRY UNTIL GOLDEN BROWN CHILL…. I SLICE IN QUARTERS AND SERVE AS AN APPETIZER WITH hp OR a-1 SAUCE FOR DIPPING CAN ALSO BE SERVED HOT AND CUT IN HALF WITH A NICE SALAD FOR A LIGHT AND DELICIOUS LUNCH

GRILL CAKE

From Vicki Shirits,my neighbor and GREAT FRIEND:iT IS SUMMERTIME!!! At least it FEELS like summer...Time to light the grill and keep her lit until the second or third snowfall! Vicki knows how much grilling I do and as soon as I revamp the innards of mine,I am going to give this a whorl.

> Ingredients:
> - 1 3/4 cup of all purpose flour
> - 1 cup of sugar
> - 1 cup of Quik chocolate milk powder mix
> - 1 stick of room temp butter
> - 16oz of sour cream
> - Coconut ice cream (only for topping later)
> - 2 eggs
> - 1/2 tbsp of vanilla extract
> - 1 1/2 tsp of baking soda
> - 1 tsp of salt
> - Cooking spray>
> Instructions:>
> 1. Mix together all ingredients in a bowl.>
> 2. Spray a baking tin with cooking spray. Pour the batter into a baking tin (half way up).
> 3. Grill in the BBQ on low (350-400), lid closed for 20-45 minutes, or until a toothpick comes out clean.>
> 4. Serve hot or warm with a scoop of coconut ice cream on top. Or let it cool to room temp, cover with plastic wrap and refrigerate over night. The cake will become moist and dense, and it's a sugary breakfast of champions with a tall glass of milk!>
> NOTE: If you can, switch off the gas burner on one side of the grill and put the cake tin on that side. If you can't, just make sure the fire is low. On a charcoal grill, just make sure that there is no flames hitting the tin and that the heat is not too intense.>

MAY TIME DELIGHT

May Time Delight was passed on to me by my friend Dusty..As we are two peas in a pod when it comes to old-fashioned Ne3w England Cooking-I always look forward to new recipes from her! I also happen to LOVE RHUBARB!!!
3 Cup Rhubarb
1 Egg
3/4 Cup Honey
2 Tablespoons Flour
1 Tablespoon Lemon Juice
Mix these ingredients in a 8 X 8 baking dish.
Make a topping of 1/3 Cup Butter, 1/2 Cup Brown Sugar, 1 Cup Flour,1/2 Teaspoon nutmeg.
Spread topping over fruit mix.
Bake in 350 degree oven for 40 minutes.
Serve warm with milk or ice cream.

Nana's Switchel

My Dear Friend Dusty sent me this recipe-it is an oldy,but goody healthy thirstquencher! Years ago this simple concoction was kept on hand to quench thirst,sooth an achy stomach and generally keep yer innards balanced!!! My general feeling is-it is the precurser to Gator-Ade!!!
Mix it up and keep in the fridge for the hot summer days to come!!!
Pour off a cup full and use as a "starter" for marinades of all sorts too!


Nana's recipe for 'Switchel'.


2/3 Cup Honey

1/3 Cup Apple Cider Vinegar

2 Quarts Water

Mix honey & vinegar & add to water to make 2 Quarts.

3 2 1 CAKE

My good friend and a WONDERFUL COOK in her own right,found this recipe and has passed it on!!! I envision making several flavors in individual molds,stacking them on a tiered dish and using as an edible center-piece during the Holidays.

3, 2, 1 CAKE
These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
Makes 1 serving. (Keep reading)
DIRECTIONS:
In a zip-loc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake!
KEEP remaining cake mixture stored in the zip-loc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need to remember is:
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!

KUMQUAT PIE

My friend and neighbor Vicki brought this with her to my house mthe other night. I can honestly say, I had never had a kumquat never mind a Kumquat pie!!! It was DELIGHTFUL!!! Light sweet/tart,HEAVENLY!!!!
Vicki graciously sent the recipe this AM along with permission to share it with all of you!!!

Remember-with kumquats,whether you just eat them off the tree or use them in pies or marinades...ALWAYS puree,chop or eat with the peels on!!

KUMQUAT PIE (NO-BAKE)
Ingredients:
14 ounce can sweetened condensed milk
8 ounce container whipped topping, defrosted
1/2 cup lemon juice
2/3 cup pureed kumquats*
9-inch baked pie shell or graham cracker crust

Preparation:

Combine sweetened condensed milk and whipped topping. Beat until completely combined. Stir in lemon juice and Kumquat Puree. Pour into prepared crust. Refrigerate Kumquat Cream Pie overnight or for at least 2 hours.

Makes one 9-inch Kumquat Cream Pie.

Chocolate Chip Cookie Dough Dip

From Vicki!!! My friend Vicki has come through again with an unusual,but great sounding recipe!!! It sounds like a perfect dip for fruit-trays!!!! or cinnamin graham crackers!
Chocolate Chip Cookie Dough Dip

Ingredients:
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
Fruit, cookies, crackers -- whatever you want to serve this with

Instructions:
1. Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

2. Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Fold in the chocolate chips.

3. Garnish with additional chopped chocolate. Serve with fruit, cookies, crackers, pretzels, or just a spoon.

CHERRY BREAD

This recipe was mailed to me by my neighbor and friend Vicki Shirits. It appears to be a simpler recipe than the one I have...I am going to try it! I suggest you all try it too and let me know what you think!



Cherry Bread
Ingredients
3 eggs, beaten
1/2 cup vegetable shortening
1/2 cup milk
1/4 cup cherry juice
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 pinch salt
1 cup maraschino cherries (cut up)
Directions
Preheat an oven to 325 degrees F (165 degrees C).
Whisk together the eggs, shortening, milk, cherry juice, and vanilla extract in a bowl until evenly blended; set aside. Stir together the flour, sugar, baking powder, and salt in a separate large bowl; make a well in the center of the flour mixture. Pour the cherry juice mixture into the well and stir just until combined. Fold in the cherries. Pour the batter into a loaf pan.
Bake in the preheated oven until golden and the top springs back when lightly pressed, about 1 hour. Allow to cool completely on a wire rack before cutting to serve.