2 cups Flour
4 teaspoons Baking powder
1 teaspoon Salt
4 Tablespoons Shortening
1 cup Milk
6 Medium sized apples
Sugar
1 teaspoon Cinnamon

Start by peeling the skin from the apples and removing their cores.
Next sift the flour, add in baking powder and salt, cut in the shortening, add the milk and mix until it becomes a smooth dough. Place the dough on a floured board and divide it in six portions.
Roll each portion out till it is large enough to cover one apple.
Place an apple in the middle of each piece of dough and fill it with cinnamon and sugar. Then lightly wet the edges of the dough then gently fold the dough over apple. Place the apples on a greased baking sheet, and bake at 350-F It will take about 40 mins until your apples are tender. Once they are tender remove from the oven and enjoy. As these will be hot you may want to let them cool a bit before digging in.

2 Butternut Squash, cut in half with the seeds removed
Margarine or Butter
Salt
1/2 Cup of firmly packed Brown Sugar
1/2 Cup Honey
1/2 teaspoon Ground Ginger
1 teaspoon Pumpkin Pie Spice
4 Tablespoons of melted Butter or Margarine

Preheat oven to 400 degrees F. Next Place your squash onto a shallow greased baking pan with the cut-side down. Leave uncovered and bake for about 45 minutes or until tender enough for a fork to easily pierce it. Once they are tender take some butter, and salt and gently coat the inside of the squash (cut side). Ruturn to the oven and bake for about 10 minutes with the cut side facing upward or until it is soft and brown. Once you have removed the squash reduce the oven temperature to 325 degrees.

Next, into a mixing bowl scrape out the middle of the squash and add sugar, honey, ginger, pumpkin pie spice and butter. Mix at a medium speed until the mixture is smooth. Return the mixture to a buttered casserole dish. Cover the dish and place in the oven for for 30 more minutes.

1 cup Shortening
1 cup Brown sugar
2 each Egg, well beaten
1 cup Molasses
4 cups Flour
1 teaspoon Soda
1 Tablespoon boiling Water
1 teaspoon Ginger
1 pinch Salt

Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes.

2 cups Shortening
2 1/4 cups Brown sugar
1 quart Molasses
8 cups Flour
1 Tablespoon Cloves
1 Tablespoon Cinnamon
1 teaspoon Ginger
1/2 teaspoon Baking soda dissolved in 1 teaspoon Vinegar


Use a mixture of butter and lard for the shortening. Sift the flour and spices together. Add sugar and mix well. Work in the shortening with the finger tips or with a pastry blender. Add baking soda and molasses and mix thoroughly. Chill. Roll very thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 10 minutes.

1 1/2 cups Butter
1/2 cup Sugar
4 cups Flour
2 teaspoons Caraway seeds

Mix the flour, caraway seeds and sugar together. Work in the butter with the finger tips until well blended. Roll out about 1/3 inch thick on floured board. Cut in small squares. Bake on a greased cookie sheet at 325-F about 15 minutes. When cold, cover with boiled icing and sprinkle with colored sugar.

1 Orange
One 4 pound Roasting Chicken
1/2 teaspoon Pepper
1 pound Sweet Potatoes
1 Tablespoon Olive Oil
1 cup Chicken Broth
1 cup Whole berry Cranberry Sauce
2 Tablespoons White Wine Vinegar

Preheat oven to 375 Degrees F.
Take your orange and grate the outer rind from it. Do not add the bitter white part of the rind. Next rinse your chicken and pat it dry. Lightly sprinkle it with salt, pepper and half of the orange rind you just grated. Then Place the chicken breast side up on a rack in large roasting pan the place it in the oven for about 30 minutes.

While the chicken is cooking take your sweet potatos and remove the skin. Cut the sweet potatoes into 1 inch slices and toss them with Olive oil till each slice is coated. Take another roasting pan and place them in a single layer at the bottom. Take the chicken and place it on top of the potatos. Return to the oven for 1 hour and 45 minutes. Make sure to baste your chicken and potatos often. You will need to turn the potatos occasionally too, once every 15-20 minutes should be fine. Continue doing this until the juices from the chicken run clear,and the thickest part of the thigh moves freely when pierced by your fork.

Once your are down to the last 30 minutes of roasting take a small saucepan and combine the broth, cranberry sauce and vinegar. Place on the stove over a medium heat, bring to a boil. This should take about 20 minutes. Take the orange and peel the white pith from it, remove the seeds and chop.Stir the remaining rind and the chopped orange bits into a saucepan and simmer for 5 minutes. Let Chicken cool for at least 20 minutes before you start your carving. After this time has passed cut your chicken in half down the middle (between the breasts lengthwise).

Spoon your Cranberry sauce mixture over chicken & serve with your Sweet Potatoes.

 

Children and grown-ups alike enjoy rosehip soup as a dessert or a snack. Its vitamin C content makes it excellent for treating a sore throat. The soup is served hot or cold. Hot soup is often served with vanilla ice cream and/or macaroons. Cold soup can be somewhat diluted to make a nice thirst-quencher. Makes 6-8 servings.

1 litre (1 liquid quart) fresh rosehips or
8 Deci litre (3,5 cups) dried ones
2 litre (2 liquid quarts) water For litre (1 liquid quart) of rosehip pulp:
15-30 milli litre (1-2 tbsp) sugar
10-15 milli litre (1 tbsp) potato flour
50 grammes (1/4 cup) almonds

Rinse the rosehips. Crush dried hips. Boil in water till soft. Press through a colander. Measure the pulp and dilute with water if necessary. Bring the pulp to a boil and add sugar. Add more sugar if it is too tart. Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond.

1 cup Sugar
1 cup Molasses
1/2 cup Butter or other shortening
3 cups Flour
1 cup Milk, sour
2 teaspoons Ginger
2 teaspoons Cinnamon
1 teaspoon Cloves
1/4 teaspoon Nutmeg
2 Eggs, well beaten
1 teaspoon baking soda dissolved in 1/4 cup boiling Water

Cream the shortening and sugar, add the eggs and molasses, and mix well. Sift the flour and spices, add alternately with the milk to the first mixture. Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes.

1 1/2 c Milk; scald/cool to lukewarm
3 1/2 Yeast; dry/envelopes
3/4 cup Water; lukewarm
3 cups Flour; sifted
1/2 cup Eggs; yolks/lightly beaten
3/4 cup Sugar
2 teaspoons Salt
1 cup Flour
1/2 cup Butter; softened
Flour; 10-11 cups, as needed
5 cups currants
1 1/2 c Almonds; chopped or slivered
1 cup Citron; chopped
1/2 Lemon; rind only/grated
2 teaspoons Rum


Milk should be cooled to about 100 degrees. Dissolve the yeast in the lukewarm water and add 1/4 cup of the cooled milk and 3 cups sifted flour. Cover the sponge with a cloth and let it ripen until bubbles appear on the surface and it is about to drop in the center. Pour the remaining milk over the sponge. Add the egg yolks, sugar and salt and beat until the ingredients are well blended. Add 1 cup flour and beat well. Blend in the butter. Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added. Some flours absorb more liquid than others. Knead in the currants, almonds, and citron, along with the lemon rind which should be mixed with the rum. Knead the dough until the fruits and nuts are dispersed well through it and it is smooth. Dust the top lightly with flour and let it rise in a warm place about 45 minutes.

Punch it down and let stand for 20 minutes. Divide the dough in half and knead the pieces until smooth. Let them stand for 10 minutes longer. Place one ball of dough on a lightly floured board, and with a rolling pin, press down the center of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6 inches long and 3 1/2" wide. The center rolled part should be 1/8" thick and 4 inches long. Both ends should remain untouched, resembling rather thick lips. Place this rolled out piece of dough on a buttered baking sheet and brush the center part with melted butter. Fold one lip toward the other and on the top of it. Press the fingertips down near and below the lips, pulling somewhat apart. Give a pull away from each end, pointing them toward the lips. The shape should resemble a waning moon. Repeat the process with the second piece of dough.

Let the Stollen rise, covered in a warm place until they double in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks. Brush them with butter and cover with vanilla sugar.

12 eggs, separated
1 cup sugar
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground allspice
2 cups apricot nectar
2 cups half-and half
1 (12-ounce) can evaporated milk
2 tsp rum flavoring Grated orange rind (optional)

Combine egg yolks, sugar, and spices in top of a double broiler. Place over simmering water and cook, stirring constantly with a wire whisk, until mixture reaches 165. Remove from heat and cool to room temperature. Combine yolk mixture, egg whites, apricot nectar, half-and half, evaporated milk, and rum flavoring: beat at medium speed of an electric mixer until well blended. Cover and refrigerate until thoroughly chilled. Pour chilled not into serving cups and sprinkle
with orange rind, if desired. (Makes about 2 quarts)

2 thick slices of lemon
2 thick slices of orange
2 slices of peeled fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison, at room temperature
2 Tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons freshly ground pepper
3/4 teaspoon finely chopped juniper berries
2 cups dry red wine
2 cups beef or venison stock
2 Tablespoons cold butter, cut into pieces
Fresh thyme sprigs, for garnish

In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes.

Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, cover and refrigerate for 1 to 2 days, stirring once or twice during that time.

Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135 degrees F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.

Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 minutes. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat.

Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Slice the venison thinly (stir any juices into the sauce) and serve with the sauce, reheated if necessary.

1 Dozen apples; baked
1 cup Water
4 cups Sugar
1 Tablespoon Freshly grated nutmeg
2 teaspoons Ground ginger
1/2 teaspoon Ground mace
6 Whole cloves
6 Allspice berries
1 Stick cinnamon
1 Dozen eggs, separated
4 Bottles sherry or Madeira wine
2 cups Brandy


Ancient England gave us the custom of "wassailing". It is based on the tradition of friends gathering in a circle, whereupon the host drinks to the health of all present. He sips from a glass of hot punch or spiced ale, then passes the glass. A special bowl was used as the vessel. As each friend raises the vessel, before sipping he or she proclaims the Saxon toast "Wass hael!" meaning "be whole" or "be well." Although many versions exist, this one contains the symbolic
ingredients: apples, representing fertility and health; spices, signifying riches and variety; eggs, a symbol of life and rebirth; as well as wine and brandy.

The beverage is served hot, so plan on a heatproof punchbowl. This makes enough for a crowd. Just how large a crowd depends on your group's taste for rich, spicy wine drinks. Figure on at least 16-18 servings.

Cook's notes: This also can be made with a combination of beer and wine, preferably sherry, with roughly 4 parts beer to one part sherry. The resulting flavor is authentic to the Colonial period, but far less familiar to contemporary palates.

Prepare the punch: Combine water, sugar, and spices in a large stainless steel, enamel or glass saucepan. Bring to a boil over medium-high heat, and boil for 5 minutes. Meanwhile, beat the egg whites until stiff but not dry. In a separate bowl, beat the egg yolks until light in color. In separate pans, bring the wine (and beer,
if used) and the brandy almost to the boiling point. Fold the whites into the yolks, using a large heatproof bowl. Strain the sugar and spice mixture into the eggs, combining quickly. Incorporate the hot wine with the spice and egg mixture, beginning slowly and stirring briskly with each addition. Toward the end of this process, add the brandy. Now, just before serving and while the mixture is still foaming, add the baked apples.

Presentation: Serve in heatproof cups or punch glasses. Guests are welcome to take part or all of an apple.

2 Quarts apple juice
2 1/4 cups Pineapple juice
2 cups Orange juice
1 cup Lemon juice
1/2 cup Sugar
1 (3-inch) stick cinnamon
1 teaspoon Whole cloves


Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer an additional 20 minutes. Strain and discard cinnamon and cloves. Serve hot.
(Makes about 3 quarts)

1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup. flour
1 1/2 cups grated almonds (blanched)
1 tsp. vanilla

Icing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 T. water


Cream together butter and sugar until fluffy and light. Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly. Place dough in bowl. Cover and chill thoroughly. When dough is well chilled; or next day, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter. Place 1/2" apart on ungreased baking sheet. Bake in preheated 375 degree oven for 8 to 10 minutes.

Icing: While cookies bake, combine confectioner's sugar, vanilla and water. Spread over tops of cookies while still warm, but not too hot as icing will melt. Thin with additional drops of water if glaze is too thick. Allow cookies to cool. Makes about 10 dozen cookies.

1/2 cup Brown sugar, firmly packed
3 Tablespoons Butter or margarine, softened
1 Egg
1 cup All-purpose flour
1/2 teaspoon Baking powder
1/2 teaspoon Ground cardamom
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Ground nutmeg
Red and green decorator icing


Preheat oven to 375 degrees.
In a medium bowl, beat the brown sugar and margarine until blended. Add the egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking powder, baking soda and spices; mix well. Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4-inch intervals. Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 1 minute. Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines. Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries.