Taceas
USW = UB313
Well this season I thought I'd share a couple of old family recipes, and a new one I picked up this year, that so far looks like a winner. If you have all that's necessary, you may still have time to make one before family and friends show up. :santa:
Mom's Mandarin Jello
One 11oz can mandarin oranges
1/4 tsp salt
One 6" stick cinnamon (approx. 2 sticks from the store)
1/2 tsp whole cloves
2 - 3oz or 1 - 6oz package orange jello
2 cups cold water
3 Tbs lemon juice
Drain oranges, reserve the syrup into a measuring cup. Add enough water to make 1¾ cup. In pan, mix syrup, salt and all spices. Cover and simmer for 10 minutes. Remove from heat and let stand covered for 10 minutes more.
Strain the hot liquid into a bowl with the jello, mix thoroughly until all of the gelatin is dissolved. Add in the 2 cups cold water and lemon juice.
Meanwhile, arrange the mandarin oranges in a glass casserole dish. Pour the gelatin mixture over the oranges, sprinkle ground cloves on top, and place into fridge until set. Cut into squares and serve.
Cranberry Relish
One 12oz bag cranberries
4 navel oranges - 2 peeled, 2 with rinds cut into eighths
3 - 3oz or 1 - 3oz and 1 - 6oz package Jello (I typically use raspberry and cranberry flavored)
One 20oz can crushed pinapple
1 cup chopped pecans
3 cups boiling water
2 cups sugar
Grind the cranberries and oranges in a food processor till you get the desired texture you want. Place the ground mixture in a large mixing bowl. Drain the pineapple and add it to the cranberry mixture. Add to it the nuts and sugar. Mix well.
In a separate bowl, add the Jello and 3 cups boiling water. Mix until all of the gelatin is thoroughly dissolved. Add the jello to the cranberry mixture and incorporate it well.
Pour into a large glass casserole dish, cover with saran wrap and put in the fridge to set. You may want to stir it around when it halfway sets, to make sure you didn't get a bunch of fruit floating to the top. That way the fruit and nuts are thoroughly distributed throughout the jello. When set, cut into squares and enjoy.
And my new recipe for the year. We're huge Maker's Mark bourbon fans, and I am an ambassador to the distillery, so I receive quite a few e-mails with recipes. This year I thought I'd give this one a try, and so far it smells and looks delicious.
Maker's Mark Bread Pudding
1/4 cup dark raisins
12 slices white bread
1 quart milk (I used 3 cups whole milk and 1 cup of the eggnog the dairy companies put out)
6 eggs
2 cups sugar
2 Tbs vanilla
1/8 tsp nutmeg
1/8 tsp cinnamon
Soak the raisins overnight in enough Maker's Mark to cover them. I just used a pint jar and lid.
Tear up the bread and let set on a cookie sheet for a few hours or overnight to dry. In a large mixing bowl, soak the bread in the milk.
Beat the eggs, sugar, vanilla, and spices and add to the soggy bread and mix around good.
In a large glass casserole melt 2 Tbs butter, make sure you run it around so it covers everything. Then pour in the bread mixture and even it out.
Place in a 350 degree oven for 1 hour.
They always say the secret is in the sauce...and this one sounds like a killer.
Maker's Mark Secret Sauce
Cook 1 stick of butter, 1 cup of sugar, and 1/4 cup of water in a small pot for 5 mins. In a small mixing bowl, beat one egg. Slowly pour the hot mixture over the egg while beating, to temper the egg. When all is incorporated, whisk in 1/3 Maker's Mark. Pour this mixture over the bread pudding and serve!
Please enjoy these recipes and let me know what you think! :santa:
Mom's Mandarin Jello
One 11oz can mandarin oranges
1/4 tsp salt
One 6" stick cinnamon (approx. 2 sticks from the store)
1/2 tsp whole cloves
2 - 3oz or 1 - 6oz package orange jello
2 cups cold water
3 Tbs lemon juice
Drain oranges, reserve the syrup into a measuring cup. Add enough water to make 1¾ cup. In pan, mix syrup, salt and all spices. Cover and simmer for 10 minutes. Remove from heat and let stand covered for 10 minutes more.
Strain the hot liquid into a bowl with the jello, mix thoroughly until all of the gelatin is dissolved. Add in the 2 cups cold water and lemon juice.
Meanwhile, arrange the mandarin oranges in a glass casserole dish. Pour the gelatin mixture over the oranges, sprinkle ground cloves on top, and place into fridge until set. Cut into squares and serve.
Cranberry Relish
One 12oz bag cranberries
4 navel oranges - 2 peeled, 2 with rinds cut into eighths
3 - 3oz or 1 - 3oz and 1 - 6oz package Jello (I typically use raspberry and cranberry flavored)
One 20oz can crushed pinapple
1 cup chopped pecans
3 cups boiling water
2 cups sugar
Grind the cranberries and oranges in a food processor till you get the desired texture you want. Place the ground mixture in a large mixing bowl. Drain the pineapple and add it to the cranberry mixture. Add to it the nuts and sugar. Mix well.
In a separate bowl, add the Jello and 3 cups boiling water. Mix until all of the gelatin is thoroughly dissolved. Add the jello to the cranberry mixture and incorporate it well.
Pour into a large glass casserole dish, cover with saran wrap and put in the fridge to set. You may want to stir it around when it halfway sets, to make sure you didn't get a bunch of fruit floating to the top. That way the fruit and nuts are thoroughly distributed throughout the jello. When set, cut into squares and enjoy.
And my new recipe for the year. We're huge Maker's Mark bourbon fans, and I am an ambassador to the distillery, so I receive quite a few e-mails with recipes. This year I thought I'd give this one a try, and so far it smells and looks delicious.
Maker's Mark Bread Pudding
1/4 cup dark raisins
12 slices white bread
1 quart milk (I used 3 cups whole milk and 1 cup of the eggnog the dairy companies put out)
6 eggs
2 cups sugar
2 Tbs vanilla
1/8 tsp nutmeg
1/8 tsp cinnamon
Soak the raisins overnight in enough Maker's Mark to cover them. I just used a pint jar and lid.
Tear up the bread and let set on a cookie sheet for a few hours or overnight to dry. In a large mixing bowl, soak the bread in the milk.
Beat the eggs, sugar, vanilla, and spices and add to the soggy bread and mix around good.
In a large glass casserole melt 2 Tbs butter, make sure you run it around so it covers everything. Then pour in the bread mixture and even it out.
Place in a 350 degree oven for 1 hour.
They always say the secret is in the sauce...and this one sounds like a killer.
Maker's Mark Secret Sauce
Cook 1 stick of butter, 1 cup of sugar, and 1/4 cup of water in a small pot for 5 mins. In a small mixing bowl, beat one egg. Slowly pour the hot mixture over the egg while beating, to temper the egg. When all is incorporated, whisk in 1/3 Maker's Mark. Pour this mixture over the bread pudding and serve!
Please enjoy these recipes and let me know what you think! :santa:
