Yule Recipes

Eggnog
12 large eggs
1 1/4 cups sugar
1/2 teaspoon salt
2 quarts milk, scalded
1 cup dark rum
2 Tablespoons vanilla
1 teaspoon nutmeg, plus extra for sprinkling
1 cup heavy/whipping cream

In heavy 4-quart saucepan with wire whisk, beat eggs, sugar and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly until custard thickens and coats the back of a spoon well, about 25 minutes, but do not boil, or it will curdle. (Mixture should be about 160 degrees F) Pour custard into large bowl, stir in rum, vanilla, nutmeg and remaining milk. Cover and chill, at least 3 hours. whisk, gently fold whipped cream into custard. Pour eggnog into chilled 5 quart bowl, sprinkle with nutmeg. Makes about 16 cups (32 servings.) Keep this eggnog in a container you can shake because the cream and custard may separate. If this happens just shake it up again and enjoy.

Wassail
4 cups apple cider
1 jar crabapples (undrained) 16oz
2 cups golden sherry
4 lemon slices
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon

Place cider into sauce pan, bringing to a boil and then add other ingredients. Stir until sugar is dissolved. Serve immediately

Yule Cocktail
Muddle in a serving glass:
1 tablespoon sugar
1 tablespoon whole, cranberries
5 mint leaves
Small scoop ice
Add to the sugar, cranberry, and mint:
2 ounces gin
3 ounces tonic
2 ounces cranberry juice
Top with ice

Optional Garnish:
Twist orange zest

Popcorn Balls
2 cups white sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vanilla extract
5 quarts popped popcorn
1 teaspoon distilled white vinegar
1/2 teaspoon salt

Butter the sides of a large saucepan. In the sauce pan combine the sugar, water, salt, corn syrup and vinegar. Cook over medium heat to the hard ball stage 250 degrees F (120 degrees C). Stir in the vanilla and slowly pour the hot mixture over the popped popcorn, stirring just to mix well. Butter hands lightly and shape into balls. Mixture will be hot so be careful. Place balls on waxed paper to cool.

Praline Nuts
1 1/2 cups dark brown sugar
1 1/2 cups white sugar
2 Tbsps. margarine
1/8 tsp. salt
1 1/2 cups evaporated milk
2 cups whole pecans, walnuts, cashews or other nuts-you may mix nuts if you
prefer
1 tsp. vanilla extract
1 cup very cold water (to test “hard-ball” stage)
1 tsp. oil (for cookie sheets)

In a large saucepan, combine above ingredients except water. Stir constantly with a wooden spoon over a medium-low flame. Mixture should be at a low boil. Stir bottom and sides continuously. Cook for about 4 minutes until a drop of the mixture forms a “hard-ball” drop when placed in a cup of cold water, or mixture reaches 260 degrees F. Remove from stove and beat briskly for 2 minutes until mixture cools, thickens, and becomes creamy. On large pieces of waxed paper, aluminum foil, or oiled cookie sheets, drop 2 or 3 nuts with a tablespoon of mixture for each praline. When all of mixture has been poured, let cool thoroughly. Store in airtight containers.

Roast Chestnuts
1 pound chestnuts
1/4 cup butter
salt to taste
1 pinch ground cinnamon

Preheat oven to 375 degrees F (190 degrees C). Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding. Place the nuts in a shallow baking pan and bake for 25 to 30 minutes. Allow to cool and peel off the shell. Place nuts in a skillet with butter and sauté over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

Sun Shine Sugar Cookies with Orange Frosting
1 cup white sugar
1 cup packed brown sugar
1 cup shortening
2 eggs
1 cup milk
1 tablespoon distilled white vinegar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon ground nutmeg

Combine milk with vinegar to make sour milk. Let stand for 5 minutes. In a large mixing bowl, combine sugars, shortening, eggs, and vanilla. Add flour, soda, baking powder, salt, and nutmeg. Stir in sour milk and mix well. NOTE: Dough will be very sticky and hard to handle so be sure to refrigerate either several hours or overnight. Roll on well floured board to 1/2 inch thickness. Cut with cookie cutters to desired shapes-a sun shape or large
round circles are best to signify the sun with large cutters working best. Bake at 350 degrees F (180 degrees C) for 8 to 10 minutes or until lightly brown on bottom. Frost with frosting and decorate.

Frosting
3 egg whites
4 cups sifted confectioners’ sugar
1 teaspoon orange extract
1 Tablespoon of orange rind
1 Tablespoon of Orange Juice

Beat egg whites in clean, large bowl with mixer at high speed until very foamy. Gradually add sugar, rind, orange juice and extract. Beat at high speed until thickened. Spread over cooled cookies or put in a pastry bag with a piping tip attached and pipe onto cookies.

Yule Log!
Cake:
1 pre-made chocolate jelly roll cake
Filling and frosting:
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
Cocoa powder, for dusting

Forest Mushrooms:
10 miniature marshmallows
10 chocolate kiss candies, unwrapped
1/4 cup confectioners’ sugar

Special Equipment: 10 toothpicks

Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate.

For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form “mushroom.” Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners’ sugar. Slice and serve.

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