Holiday cooking tips from the Naked Chef!!

http://www.msnbc.msn.com/id/6468412/

Help for your holiday meal? Class is in session!
Celebrity chef Jamie Oliver offers expert tutelage that'll help you prepare a magnificent Thanksgiving dinner. Here are the recipes

Thanksgiving is just around the corner, and what better way to prepare than with expert advice from Jamie Oliver, aka the Naked Chef. He was invited on the “Today” show for a special week-long holiday-cooking school series to offer tips and dishes to help you with that holiday meal. Here are the recipes:

Lesson 1: Day 1
Mozzarella and Butternut Squash Skewers
Serves a few

A butternut squash
A teaspoon of dried chili, crushed
A tablespoon of coriander seeds, crushed
Finely grated nutmeg
Dried oregano
3 balls of buffalo mozzarella
A few leaves of basil
A fresh red chili, 4 inches, chopped
Wooden skewers, 4 inches
Olive oil
Preheat your oven to 400ºF. Chop the squash in half and scoop out the seeds with a teaspoon. Slice each half into 4 parts lengthways and place in a bowl. Sprinkle with the chili, coriander, nutmeg, oregano and a little salt and pepper. Toss with a splash of oil, place on a roasting tray, and then roast in the pre-heated oven for 40 minutes or until softened, cooked through and lightly browned.

Carefully cut the squash into large cubes, and tear the mozzarella up into similar-sized pieces. Make a skewer with a piece of chili, a basil leaf folded in half, a piece of mozzarella and a chunk of squash. Repeat until all the bits of squash and mozzarella are used up, and drizzle with olive oil before serving.

Smoked Trout With Potato Served in Lettuce Cups
Hot smoking is done in a smoker with heat as well as smoke — unlike smoked salmon, which is cold smoked. I don't know exactly why, but trout seems to hot smoke very well — I love it. The lettuce cups make the dish really easy to serve at parties, as you can just pick up a leaf and pop it in your mouth.

Makes about 20 pieces

Baby new potatoes, boiled and sliced
4 fillets of hot smoked trout
A lemon
A small bunch of chives
2 tablespoons of crème fraiche or sour cream
2 small heads of Boston lettuce
2 tablespoons of horseradish

Boil the potatoes until cooked, drain, cool and slice into 1/8-inch pieces.

Separate the lettuce leaves and wash well in cold water. Drain well and then put the 15 to 20 best ones aside.

Mash the trout fillets lightly in a bowl with a fork. Add the zest and juice of half a lemon, the crème fraiche and the horseradish. Stir to combine but try not to break up the fish too much. Fold in the potatoes until they are coated with the fish mixture. Season with salt and pepper and extra lemon juice if you think it's needed.

Spoon it into the prepared lettuce leaves. Sprinkle with finely chopped chives and serve.

Lesson 2: Day 2

Steamed Vegetables With Flavored Butters
Serves a few

8 ounces of unsalted butter, cut into 2-ounce sticks
Half a fresh red chili
2 sundried tomatoes
2 tablespoons of chopped black olives
3 anchovy fillets
Half a tablespoon of chopped rosemary
The zest and juice of half a lemon
A tablespoon of picked thyme leaves
The zest of a quarter of an orange
A pinch of cumin seeds
A clove of garlic
A tablespoon of chopped parsley

1 pound baby carrots
1 pound baby turnips
1 pound broccoli, cut into florets
1 pound snow peas

Pound the chili with a pinch of salt in a mortar and pestle until it becomes a paste. Add 2 ounces of butter and pound well.

Drop onto a sheet of waxed paper and roll up into a cylinder, twisting the ends like Christmas crackers. Place in the freezer to firm up.
Repeat with each of the other flavors (sundried tomatoes, black olives, etc.).

In a four-layer steamer, place carrots at the bottom, baby turnips next, broccoli florets next and snow peas at the top. Steam for 10 minutes and then serve each vegetable with circles of flavored butter melted over the top.

Carrots are nice with the orange butter; turnips with the chili, tomato and olive; broccoli with anchovy; and snow peas with the lemon, garlic and parsley.

Jamie’s Thanksgiving Stuffing
Makes enough for a 9- to 10-pound turkey

You can make the stuffing a day or two in advance to help lighten the load on Thanksgiving Day.

2 celery sticks, finely chopped
4 shallots, finely chopped
Small handful of fresh sage, finely chopped
6 strips pancetta, finely chopped
2 ounces butter
Big handful of fresh breadcrumbs (bread stuffing), coarsely chopped
Handful dried apricots, coarsely chopped
Salt and pepper
5 or 6 chestnuts (roasted or jarred), coarsely chopped
3/4 pound freshly ground pork
Pinch of grated nutmeg
1 egg

Finely chop the celery, shallots, sage, and pancetta and add with butter to a hot frying/sauté pan. Fry gently on medium heat until everything is lightly golden brown. Take off the heat. To prepare the fresh breadcrumbs, take a loaf of day-old bread, remove the crust and place the chunks of bread in a food processor until the bread is coarsely chopped. Add the breadcrumbs and coarsely chopped apricots and chestnuts to the celery, shallots, sage, pancetta and butter mixture. Season well to taste with salt and pepper. Mix well and chill.

When the stuffing is cold, add the pork, nutmeg, and egg. Refrigerate until ready to use.

Lesson 3: Day 3

Roast Turkey
Serves 6 to 8

The big problem with cooking turkey is that the legs take longer to cook than the breasts. This means the breasts dry out in the oven waiting for the legs to catch up. In this recipe, I push sage and apricot stuffing up under the turkey breast skin, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!

Some people brine the turkey, some people don't. Personally, I like to rub the turkey with table salt inside and out and put it in a clean plastic bag and refrigerate it overnight (12 to 24 hours). This removes all the excess moisture and allows it to cook beautifully.

12 small fresh rosemary sprigs, plus few extra
At least 8 cloves of garlic, 2 peeled
6 strips pancetta (smoked bacon)
9- to 10-pound organic free-range turkey
4 shallots, roughly chopped
2 carrots
1 big orange
Olive oil
1 teaspoon flour
1 quart or vegetable stock, for the gravy
A little white wine or sherry (optional)

Preheat the oven to 350ºF. To prep the turkey, rub it with salt inside and out 12 to 24 hours before cooking; table salt is fine. Store the salted turkey in a plastic bag and refrigerate. When ready to cook, rinse or wipe off excess salt. Pat it dry with paper towels and place on a board. Make a bed of roughly chopped shallots, 6 unpeeled garlic cloves, and carrots in your roasting pan to act as a rack.

Slice the strips of pancetta in half and slice the peeled garlic into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.
Stab the thighs and drumsticks of the turkey in 6 places on each side. Push your finger into each slit to create a gap. Place each pancetta roll into the holes until it just peeps out. Find the edge of the skin at the turkey neck and with a rubber spatula or large spoon separate the skin from breast meat so that you can put the stuffing under the skin of the turkey breast. If you're careful you should be able to separate all the skin from the meat, keeping it attached at the sides but without ripping any holes in it.

From the neck end of the turkey, spoon the stuffing up between the skin and the breast, tucking the flap of skin underneath to stop any leaking out during cooking. Microwave the orange for 30 to 60 seconds to get it nice and hot. Poke a hole in the hot orange and stuff it into the turkey cavity. You can also add some rosemary to the cavity.

Place the bird in roasting pan filled with the vegetables, season well with salt and pepper, and rub olive oil all over. Weigh the stuffed bird, cover with foil, and roast for 18 minutes per pound, or until the juices run clear from the thigh if pierced with a knife or a skewer. Remove foil for the last 45 minutes to brown the bird.

Remove the turkey and rest on a board for 20 minutes.

Remove most of the fat from the roasting pan. Mash the roast vegetables right in the pan with a potato masher. Add the flour, sherry and stock and bring to a boil on a high heat. When the gravy thickens, strain into a bowl. Serve the turkey with the gravy.

Lesson 4: Day 4

Apple Pie
Serves 6

For sweet pastry
2 cups flour
10 tablespoons butter
1/3 cup sugar
Finely grated rind of 1 lemon
2 egg yolks
Water

For the filling
A small knob of butter
Flour, for dusting
1 large Bramley or Rome (or any cooking apple)
2 eating apples (try Granny and Braeburn, one tart, one sweet)
3 tablespoons Demerara or Muscovado sugar (you can substitute with raw or brown sugar)
Zest of 1/2 a lemon
1/2 teaspoon ground ginger
A handful of sultanas or raisins (you can substitute with any dried fruit)
1 egg yolk mixed with a splash of milk

Preheat the oven to 300ºF. To make the pastry, in a food processor, whiz up the flour, butter, sugar and lemon rind, then add the egg yolks and a tiny drop of water to bind the mix together. Butter an 8-inch metal pie dish (metal conducts heat better than glass, so the bottom of the pie will cook at the same time as the top).

Divide your pastry dough into two and roll half of it out on a flour-dusted surface until 1/4 inch thick. Lay the pastry in the pie dish and gently push it down into the sides. Don’t worry if it tears or breaks — just patch it up — as it will look nice and rustic! Pop the pie dish and the remaining half of your pastry into the fridge while you peel your apples. Quarter the Bramley apple and cut the eating apples into eighths. Toss the apples in a small pan with the sugar, lemon zest, ginger, sultanas or raisins, and a tablespoon of water. Simmer gently for 5 minutes or until the apples are just tender. Remove from the heat and allow to cool completely.

Remove the pie dish and pastry from the fridge and pack the apple mix tightly into the pie dish. Egg-wash the pastry rim (using the yolk mixed with milk), then roll out the other half of the dough. Drape this over the top of the pie and roughly pinch the edges together using your finger and thumb, then trim any excess pastry. Egg-wash the top, make a couple of small incisions in the top crust, and bake for 45 to 50 minutes. Spoon out the portions of apple pie and serve with some custard!

Pecan Tart
Serves 6 to 8 people

1 sweet pastry (see recipe above)
1-1/2 cups maple syrup
3 tablespoons golden syrup
4 tablespoons butter
3 cups breadcrumbs, half fine, half coarse
Zest of 2 oranges
1 thumb-sized piece of ginger, finely grated
2 Cox or Granny Smiths (tart) apples, grated
2 handfuls pecans
Optional: crème fraiche
Optional: 1 handful thyme flowers

Pre-heat the oven to 350ºF. Roll out the pastry, then line a 28cm/11-inch loose-bottomed flan tin with it. Place in the freezer for at least half an hour, until it is firm.

Take the pastry case out of the freezer, then place in the pre-heated oven and bake for around 15 minutes, until the pastry is lightly golden. Remove from the oven and allow to cool slightly.

Heat the butter, maple syrup and golden syrup together in a pan, then mix with the breadcrumbs, orange zest, apple, ginger and half the pecan nuts. Spoon into the pastry case, then sprinkle the top with the remaining pecans. Place back in the oven and bake for around 20 minutes. Lovely served with some crème fraiche and sprinkled with some thyme flowers.

Recipes excerpted from “Jamie's Dinners: The Essential Family Cookbook,” by Jamie Oliver. Copyright © 2004 by Jamie Oliver. Published by Hyperion. No part of this excerpt can be used without permission of the publisher.

© 2004 MSNBC Interactive

What is a traditional Christmas meal like on the other side of the world where it is summer-like Australia and New Zealand? I used to have a friend who would boast she always spent Christmas Day on the beach - sounds great right now with the freezing rain and snow in Canada !

Hi DLM, When I was a kid, my mum would always insist on a hot lunch for Christmas- turkey, roast veggies, plum pudding and custard. There are still some people who eat this way, but a great many people have changed tradition and eat a cold meal. This year I am having my family over, and we will have cold roast chicken, ham, prawns,green salad, pasta salad, potato salad, coleslaw. For dessert we will have fresh fruit salad and ice cream , trifle, and pavlova.

One year we went to the beach and had Christmas Day there- it was great. We just filled the Esky with chicken, salad and fruit, and lots of beer!

Hope this helps!

kezcat-Your typical Christmas Day sounds wonderful! Are the usual Christmas songs still played (like 'I'm Dreaming of a White Christmas 'etc) and do you put a tree up? I want to visit so much- maybe someday!

What a disappointment! I was expecting at least a roasted kangaroo!!! LOL! You eat the same food as us with the possible exception of the "pavlova", which I'm guessing is not some exotic animal?

LOL sickofprisons!! :D Pavlovas are delicious! As kezcat is not here right now to respond here is some info and a recipe-

Pavlova-In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. Whilst it has been suggested this dessert was created in New Zealand, it has become recognized as a popular Australian dish.
TRADITIONAL PAVLOVA
4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour

Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
Turn oven off, leave pavlova in oven until cool.

Top with whipped cream and decorate with fruit as desired.

Ha! I know a recipe for meringue when I see it!!! So much for foreign lands and exotic locales!! :blah: But thanks for the info- if this question ever comes up on Trivial Pursuit, I'm all over it!!

Hi again!
To answer your question, DLM, yes we do put up a tree and decorate our homes inside and out. In the past decade, outdoor fairy lights have become very popular. From what I have seen on TV, you guys do this in the US too...I think we stole the idea from you! lol
Believe it or not, we sing the same Christmas songs as you..."White Christmas" etc. I always find that quite funny, because the only 'white' in our Christmas is the sand on Bondi Beach (a popular Christmas destination)
Our Santa wears the heavy red suit, has reindeer, and looks the same as yours. You would think we would dress him slightly less 'winterish', but we haven't worked that out yet.
Sickofprisons, you are right! Pavlova is meringue, but the inside is like marshmallow, and it is topped with lots of fresh cream and fruit. It's rather yummy!
Traditionally, Christmas Day is very hot and humid here. I would LOVE to experience a White Christmas- it would be truly beautiful!

Sickofprisons
What a disappointment! I was expecting at least a roasted kangaroo!!!!

LMAO Awwww gross, thats something that we get the dog at the Pet food store, Kangaroo meat. :(

We live near the beach here, but in Sydney, we used to have to fight for a place if we went to the beach. It is more a family event in my family, and we dont normally go down the beach until late afternoon (its to hot). We normally cook the meat the night before, like a turkey, chicken, we have cold ham, all kind of salads and christmas pudding and custard. And we have heaps of "nibbly" foods before, like nuts, candy (we call candy lollies here) and savoury snacks. I know there is a few people that still have the hot traditional christmas lunch, but it is so hot here to do that so most Australian people stick to the cold lunches.
And Skippy gets to hop another day :D
Oh yeah we are in the future this side of the world, so we celebrate Christmas day (the 25th) while it is still your christmas Eve.!! That confuses alot of people cause they think we celebrate on a different day.

I think we should set up a House Exchange Forum- whoever wants to experience a White Christmas and whoever wants to experience a Warm Christmas can exchange houses for a couple of weeks- good idea?? :)

Here's one Christmas drink that sounds really refreshing and is non-alcoholic. Does anyone else have other recipes?

CRANBERRY-TANGERINE CHRISTMAS COOLER This refreshing, sunrise-tinted juice can be blended and chilled one day ahead.

48-ounce bottle cranberry juice cocktail, chilled
3 cups freshly squeezed tangerine juice or purchased tangerine juice
1/2 cup fresh lime juice
2 tangerines, unpeeled

Combine cranberry juice and tangerine juice in large pitcher. Add lime juice and stir to blend. (Can be made 1 day ahead. Cover and refrigerate.)
Cut thin slice off tops and bottoms of tangerines. Cut each horizontally into three 1/4- to 1/3-inch-thick rounds. Divide cooler among 6 tall glasses. Garnish with tangerine rounds and serve.

Serves 6.

(from www.epicurious.com (http://))

We're going to have a different form of a christmas cooler. You canadians seem to want to share your cold blasts and we"re getting hit as we speak and temps are dropping quit.
Can you send some firewood with that.

We're going to have a different form of a christmas cooler. You canadians seem to want to share your cold blasts and we"re getting hit as we speak and temps are dropping quit.
Can you send some firewood with that.

LOL busman!! Instead of the firewood how about:
Winter Cider
Dissolve 1/4 cup sugar in 1 cup boiling water. Add 2 cinnamon sticks, peel of 1/2 lemon, 4 cloves and 1/2 tsp. ground allspice. Reduce heat and stir. Add 1 1/2 cups apple cider and stir for 3-5 minutes. Pour into a punch bowl or individual mugs and sprinkle with nutmeg.

The wife loves the idea but I don't think it'll warm her feet. We use to tease her to put her feet in the ice chest to keep the beer cold. Thick sock are ok until we want some play time.

I haven't ever posted on this thead but I am always browsing for recipes. I just would like to know what people where cooking on saturday. What's your Christmas Menu?

My sister is having parts and bits of several families together for turkey dinner.

Usually, I would do a pork or beef roast dinner. Nothing as big or fancy as Thanksgiving, but lots more sweets and cookies!!

JJT

I personally will NOT cook anything, but that's what I'll have with my family on Christmas Eve :

Apéritif:

Champagne + appetizers

Dinner:

Oysters

Foie gras

Rooster + chestnuts + sauté potatoes

Salad

Cheese

Christmas log (traditional X-mas cake)

Coffee

Cognac

Wines:

White Ménetout Salon with the oysters

White sweet Sauternes with the foie gras

Red Bordeaux Graves with the rooster/salad/cheese

Champagne with the Christmas log

Phil

ham, scalloped potatoes, dinner rolls, green bean casserole, pies, and whatever else my mom decides to make. it works though.

Traditional New Years foods are thought to bring good luck.

Many cultures believe that anything in the shape of a ring is good luck, because it symbolizes "coming full circle," completing a year's cycle.

For that reason, the Dutch believe that eating donuts on New Year's Day will bring good fortune.

Many parts of the United States celebrate the New Year by consuming black-eye peas. These legumes are typically accompanied by either hog jowls or ham. Black-eyed peas and other legumes are considered good luck in many cultures. The hog, and thus its meat, is considered lucky because it symbolizes prosperity.

Cabbage is another "good luck" vegetable that is consumed on New Years Day by many. Cabbage leaves are also considered sign of prosperity, being representative of paper currency.

In some regions, rice is a lucky food that is eaten on New Year' day.

http://wilstar.com/holidays/newyear.htm


JJT

http://www.suite101.com/article.cfm/scrumptious_recipes/87851

In Japan, eating noodles at midnight is customary at Buddhist temples - it's for good luck from what I understand.

In Cuba it's a tradition to eat 12 grapes right at midnight when the clock strikes twelve. The 12 grapes signify the last twelve months of the year. German folklore says that eating herring at the stroke of midnight will bring luck for the next year. (I have a hard time with that, as I hate herring, but hey, for all you herring lovers eat up! Eating pickled herring as the first bite of the New Year brings good luck to our Polish friends.

In the Deep South of the United States, it is believed eating black eyed peas on New Year's eve will bring luck for the coming year. And I firmly believe that! And I do love black eyed peas! Also from the deep south comes the custom of eating greens such as cabbage, collard greens, mustard greens, kale or spinach to bring the all mighty green backs your way!

Oh! Also, how could I forget! Another gem from the South! eating cornbread will bring wealth. The Southern custom of eating greens can be found in other cultures as well, although the cabbage can take many forms, such as sauerkraut or even kimchee.

In the Philippines, it is imperative to have food on the table and ready to eat at midnight in order to insure an abundance of food in the upcoming year.

Boiled Cod is a New Year's Eve is one of those "must haves" in Denmark. Olie Bollen which is a donut or perhaps it's a fritter, I am not sure is popular in Holland for New Year.

Black-eyed peas, fish, apples, and beets are eaten for luck at the Jewish new year's celebration - but that's not celebrated on January 1st.



Corn Beed and Cabbage


This is a traditional Irish recipe and a must have for any St. Patrick's Day party. I like to prepare it, because it's so filling, and hearty. It does take several hours to cook, which is okay -- you can put it on and forget about it for about 4-5 hours. When it's finished -- it's fabulous!


1 onion
3 whole cloves
4 lb. corned beef
4 parsley sprigs
8 whole black peppercorns
2 lbs. cabbage
1 C sour cream
1 T prepared horseradish
Serves 8
Peel onion and stick with cloves. Put corned beef, onion parsley and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours. Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes. Combine sour cream with horseradish. Serve the meat and cabbage with some of the broth ladled over all and the horseradish on the side.


When I make this I omit the cloves---it's just personal preference on my part. I also cook mine 4-5 hours not 2- 1/2 to 3 -- as I find it's much more tender the longer it cooks.


Cream Cheese Stuffed Mushrooms
Here is a classic cocktail party favorite appetizer that is always a hit.


24 oz. large mushroom caps
1 tsp. butter
1 tsp. minced garlic
1 oz. white wine
12 oz. cream cheese, cut into small chunks
5 oz. sour cream
4 oz. mushrooms, finely chopped (use some of the stems from the caps)
4 T butter
1/4 C flour
1 tsp. lemon juice
salt and pepper to taste
Serves 6


Sauté garlic in 1 teaspoon butter in a medium saucepan. Add wine, sour cream, cream cheese and chopped mushrooms, and cook over low heat until mixture is smooth.


Meanwhile, make a roux in a separate saucepan by melting 4 tablespoons butter and stirring in the flour until smooth. Cook over low heat, stirring constantly, for about 10 minutes. Add roux to cheese mixture. Add salt and pepper to taste and 1 teaspoon lemon juice. Allow mixture to cool.


Preheat oven to 350° F. Put mixture into a pastry bag fitted with a large star tip. Pipe into mushroom caps. Bake for about 12 minutes or until lightly browned.
Recipe courtesy www.FabulousFoods.com(printed with permission) </FONT>

New Year Traditions- Scottish New Year

In Scotland New Year's Eve is called Hogomanay or Night of the Candle. Food such as three cornered biscuits called hogmanays are eaten. Other foods that are special at this time of year are wine, cordials, whiskey,cheese, bread, shortbread, oatcake, currant loaf and scones, Haggis and traditional black buns.

The first person to rise in the morning used to take Het Pint a spiced ale to those members who were still in bed.

Oh no. I am Dutch and Scottish. So I guess I should eat round and triangle foods.

Hmmmmmm.... A pizza starts off round, but each slice is a triangle!!! Would that work???


Oh!!!!!!!!!!!!! A pie!! Key lime pie!!


LOL

JJT

LOL JJT :D !!! I have been trying to find some traditional Canadian New Year's Eve foods but am not having much luck (besides the Maritimers liking seafood dishes) so here are some more international traditions-

Greece
This day is also the Festival of Saint Basil, the founder of the Greek Church. Vassilopitta or St. Basil's Bread is served. Small trinkets are baked inside the bread. The people who find the trinkets in their pieces will have good luck. Greek children leave their shoes by the fireplace in hopes that Saint Basil will fill them with gifts. The "Baby New Year" is believed to have originated in ancient Greece. During the Feast of Dionysus, the god of Wine, a baby in a basket was taken about representing the rebirth of the land.

Holland
The Dutch consume lots of wonderful food on New Years Eve and drink spicy warm wine as they "eat out the old year and eat in the new".

Iran
No-ruz meaning “New Day, New Life” is celebrate on March 21st or 22nd and lasts 13 days. It is celebrated with new clothes, symbolic foods, bountiful feasts, and exchanging gifts. It is bad luck to stay indoors on the 13th day so many folks picnic. A ceremonial table called sofreh-e haft sinn , meaning “cloth of seven dishes” is set. Seven dishes are prepared, each beginning with the letter ‘s’ in Farsi, sinn: samanoo (wheat pudding), sumac (berries), serkeh (vinegar), seeb (apple), sekkeh (gold coin), sombol (flower), and sear (garlic). Each dish represents one of the seven angelic heralds of life: rebirth, health, happiness, prosperity, joy, patience, and beauty.

Italy
A popular sweet treat is Chiacchiere. It is made of tiny balls of dough that resemble little lentils, the balls are drizzled with honey so the year will be sweet.

Japan
Rice is always served and usually as mochi, a cooked glutinous rice cake shaped like a round ball.

Poland
People stay up until midnight when then they drink champagne and wish each other well. Then people go outside and watch the fireworks.

Russia
Grandfather Frost and Snow Girl shake jingle bells on New Year's Day, when toys and cakes are given to children.

Wales
Children go door to door singing and wishing people a Happy New Year. They receive mincemeat pies, fruit and coins in return. In Pembrokeshire special buns are given to each child.

Well, we know what our favorite French Man is doing tonight! Parting and drinking champagne!!!

Wonder if that is French Tradition, or Phil tradition!!!

JJT

Please feel free to add on your Fall Season recipes, including

• Oktoberfest
• Rosh Hashanah and Yom Kippur
• Los Dias de los Muertos
• Halloween
• Canadian Thanksgiving
• Thanksgiving
• Ramadan
and Football Season!

Happy Cooking!

Celebrate The Days of the Dead! Los Dias de los Muertos

Is one holiday at the end of October not enough for you? We don't blame anyone for wanting to celebrate as many holidays as possible, especially when the holidays are as interesting as Los Dias de los Muertos (The Days of the Dead)! On these special days, beginning on October 31 and ending on November 2, treats are offered to the dead in celebration of their past lives. It is customary to offer the dead a delectable bread called 'Pan de Muertos' and cover their graves with fruits and wines to keep them happy throughout the year to come! Celebrate Los Dias de los Muertos and eat a simple Mexican meal while attending to your doorbell's constant Halloween ringing:

Pan de Muertos (Mexican Bread of the Dead)
Submitted by: Lola@allrecipes.com
"This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals."

Original recipe yield: 1 large round loaf.


INGREDIENTS:
1/4 cup margarine
1/4 cup milk
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar

DIRECTIONS:
Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Pico de Gallo Chicken Quesadillas
Submitted by: Tony Cortez@allrecipes.com

INGREDIENTS:
1 tomato, diced
1/2 onion, finely chopped
1 lime, juiced
1 tablespoon chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
salt and pepper to taste
1 tablespoon olive oil
1 skinless, boneless chicken breast halves - cut into strips
1/4 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1 clove garlic, minced
2 (12 inch) flour tortillas
2 ounces shredded Monterey Jack cheese
salt and pepper to taste
2 tablespoons sour cream, for topping

DIRECTIONS:
In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper. Set the pico de gallo aside.
In a large skillet, heat 1/2 tablespoon olive oil. Add the chicken breast meat, and saute until cooked through and juices run clear. Remove chicken from skillet, and set aside.
Put the remaining 1/2 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic, and saute until the aroma is strong. Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat. Set this mixture aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture. Sprinkle remaining cheese over the chicken, and top with the remaining tortilla. Flip, and cook on the opposite side. Remove quesadilla from skillet, and cut into quarters. Serve with sour cream and remaining pico de gallo.

INGREDIENTS:
5 eggs
1 cup white sugar
1 cup self-rising flour
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup milk
1 tablespoon vanilla extract
3 egg whites
1 cup white sugar
1 teaspoon vanilla extract


DIRECTIONS:
Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.

September 17, 2005 - October 2, 2005

On September 17, 2005, flower-studded horse carts, honorable dignitaries, raucous oompah bands, world-class beer brewers and thousands of thirsty revelers decked out in lederhosen and dirndls will parade through 4 miles of Munich to Theresa Fields to celebrate Oktoberfest, a gigantic annual two-week party full of carnival rides, food tents, gargantuan beer tents and just about every other diversion imaginable. If you can't make it to Munich this year, brew up your own fun at home with our fun Oktoberfest articles and hearty recipes.

Bratwurst, Potato and Cabbage Soup
Submitted by: Holly
"Italian sausage or regular pork sausage also work well with this soup. Serve hot with chunks of good crusty bread, if desired." Original recipe yield: 8 servings.

INGREDIENTS:
16 ounces bratwurst, casings removed
2 potatoes, peeled and cubed
1 onion, chopped
2 cups water
1 medium head cabbage, chopped
3 cups milk, divided
3 tablespoons all-purpose flour
4 ounces Swiss cheese, diced


DIRECTIONS:
In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.)
In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.)
When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.

This is a delicious German recipe.
Prep Time: approx. 30
Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 1
Hour 5 Minutes. Makes 1 - 9x13 inch pan (12 servings).

1 (18.5 ounce) package yellow
cake mix
1/4 cup margarine, softened
1/2 cup flaked coconut
4 large Granny Smith apples
1/2 cup white sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 egg


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour a 9x13 inch pan. Peel, core, and cut each apple
into 8 wedges. Set aside.
2 In a medium bowl, combine the cake mix, coconut and
margarine until crumbly. Pat mixture lightly into prepared pan,
building up the edges slightly to form a crust. Arrange the
apple wedges on top.
3 Mix together the cinnamon and sugar and sprinkle over
the apples and the cake mixture. In a small bowl, whisk
together the egg and sour cream. Drizzle over the top of the cake.
4 Bake in the preheated oven for 35 minutes, or until the
edges of the cake are golden and the apples are tender.

Celebrate Jewish High Holy Days

September 15th - 25th, 2004
When a solid, lengthy trumpeting song echoes through a synagogue's halls on September 15th, it can only mean one thing-Rosh Hashanah, the first of the Jewish High Holy Days, has begun! The days and nights, beginning with Rosh Hashanah and culminating in Yom Kippur, are intense ones for practicing Jews, because every day is dedicated to introspection and prayer as well as to celebration. Many aspects of the High Holy Days are symbolically represented in the foods that have been served around the holidays for generations. Time set aside between Rosh Hashanah and Yom Kippur for baking traditional foods and preparing the meals before and after the Yom Kippur fast is the perfect opportunity to relish the beauty, traditions and flavors of the Jewish High Holy Days.
Join us as we explore and explain some High Holy Day traditions!

Yom Kippur
Every religion has a day, week or month that is considered the holiest of the year. For the Jewish religion, the High Holy Days (beginning with Rosh Hashanah and ending with Yom Kippur) mark the year's pinnacle of holiness. On these ten days, Jewish people prepare themselves for the coming of a new year by atoning for sins committed in the past year. Atonement is a complicated process that involves, among other things, repentance, asking forgiveness from others, a commitment to change harmful habits, increased charity and prayer. To focus more completely on prayer during the holiest of Hebrew days, Yom Kippur, Jewish people take part in a 24-hour fast so that their mind, body and soul may be free from the distraction of physical desires. This fast begins at sunset the day before Yom Kippur and ends at the next sunset.

The Meal Before the Fast
Well before sunset on the day before Yom Kippur, families gather around their dining room table to participate in an extra-special mitzvah (a good deed). This particular mitzvah involves eating a delicious, sustaining meal that will prepare the body for the coming fast. Generally, salty or spicy foods and alcoholic drinks are avoided because they will make the coming fast more difficult. We've devised a perfect pre-fast menu that will help keep you going throughout Yom Kippur

Baked Honey Mustard Chicken
INGREDIENTS:
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Herb Roasted Vegetables

INGREDIENTS:
1 1/2 pounds new potatoes, quartered
1/2 cup baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon dried oregano
salt and pepper to taste
1/2 small eggplant, quartered and cut into 1/2-inch st
1 red bell pepper, cut into 1/2-inch wide strips

DIRECTIONS:
Preheat oven to 450 degrees F (230 degrees C).
Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
Bake for 20 minutes.
Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

Yom Kippur cont'd.

Remember to drink lots of water and juices before the fast, to keep you well hydrated throughout the fast.

Not Breaking the Fast
One of the most difficult aspects of the fast occurs when everyone returns home to rest between the morning and afternoon services of Yom Kippur. At this time, the cook of the house will often begin cooking and baking to prepare for the evening meal. The house fills with delicious smells and the 2-hour break quickly turns into 2 full hours of hunger pangs for everyone in the household. Arguably, the person who bears the brunt of this difficulty is the cook. So in order to help make the Yom Kippur fast as easy and comfortable as possible for everyone, we've developed a meal that can be prepared (almost completely) days before the fast begins. With a 2-phased Yom Kippur meal plan as clever as this, all you'll have to do is come home, set the food out and eat:

Yom Kippur Meal Phase I: Appetizers and Drinks
Pre-Fast Prep: Well before the fast begins, make appetizers that will keep well in the refrigerator.

Smoked Salmon Spread

INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
12 ounces smoked salmon, chopped
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion


DIRECTIONS:
In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.

Invariably, someone in your household will be suffering from caffeine withdrawal. Coffee and tea enthusiasts will be extremely grateful if you've taken the time to prepare a pot of coffee (or tea) before leaving for the afternoon service. When you return home from the services, all you (or your guests) will have to do is press START on the coffee pot and caffeine will be on its way!

Post-Fast Prep: Upon returning from services, arrange crackers and vegetables (carrot sticks, cucumbers and cherry tomatoes, perhaps) onto a platter, place a pitcher of water on the table and let your guests dive into the appetizers that you made ahead of time. Make sure the cook gets a few bites, too, before heading back into the kitchen to get the main meal moving!

Yom Kippur Meal Phase II: Main Meal

Pre-Fast Prep: Commonly, the Yom Kippur meal is a light one. Because there isn't time to cook before the feast, many families will serve a deli-style buffet. A few days before the fast, make dishes for the main meal that will keep well in the refrigerator. Here are some recipes:

Glazed Corned Beef
INGREDIENTS:
4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
4 tablespoons brown sugar
2 tablespoons soy sauce

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
Slice corned beef across grain and serve.


Post-Fast Prep: Once the appetizers are on the table and the family has had satisfied their initial hunger pangs, the cook can take his or her own time getting around to setting out the main meal. Slice the corned beef into deli-thin slices, arrange them on a platter and recruit the kids to help arrange the condiments on the dining room table. You'll need all of the typical deli fixings: mustard, mayonnaise, olives, pickles and any other family favorites. Have the condiments arranged to follow the pre-made platters of corned beef, sliced bread and bowl of salad. It's time to eat!


This article written by Tammy Weisberger

High Holy Days Favorites
The Jewish New Year, Rosh Hashanah, is a major Jewish holiday with lots of wonderful culinary traditions that can be enjoyed by all. And since just about everyone seems to have a sweet tooth, we're sure you'll find a recipe that speaks to you.

Get to Know your Honey
There are hundreds and hundreds of different flavors of honey. This is because the flavor of honey comes from the source of the nectar and not the bee. Some honeys, like clover and orange blossom, have a delicate mild flavor while others, like buckwheat and eucalyptus, can have a strong biting flavor. The color of honey is a good indicator of its flavor. Generally, the darker the honey the stronger the flavor. When measuring honey be sure to coat your measuring cup or spoon with non-stick cooking spray or oil. That way the honey will slide out lickety split! Also remember that honey should not be given to children under the age of one.

Special Symbols
During Rosh Hashanah, Jews reflect upon the year, reunite with family members and friends, and celebrate the happy year to come. It is a time for both joy and self-examination. The New Year brings a clean slate -- and what better way to start the year than with sweet and delicious foods! It is customary to set a festive table and one favorite tradition is the practice of eating apples dipped in honey. On this special day, there are many symbolic foods: the Challah (egg bread) is round, signifying the cycle of the year, and can have raisins added, symbolizing joy! Apricots and honey are also staples on the snack or dinner table. Fish has long been a symbol of prosperity and abundance, and on this holiday, is often prepared with a sweet sauce or stuffed with nuts and fruits. For dessert you can't escape the sweets: Cookies! Cookies! Cookies!

Some musts for a Rosh Hashanah meal are:
Challah I
Tayglach
Honey Cake II
Jewish Apple Cake

Plan Your Menus
The holiday that seals the beginning of the New Year, Yom Kippur (Day of Atonement), is a holiday of prayer and fasting. On Yom Kippur, in addition to attending services from morning until sundown, Jews refrain from eating or drinking. It is traditional, however, for Jews to eat a large meal before the fast begins and to break the fast with a buffet of light, but satisfying, savory and sweet foods. There are so many opportunities to make great dishes over the Jewish High Holy days that it is best to start planning your menus early. You can rely on Allrecipes.com to supply you with excellent ideas! Oh! And don't forget to wish all of your friends and family members "L'Shana Tova!" It's the traditional way to say "Happy New Year!" in Hebrew.

Sweet Dishes for a Sweet Year!
Honey, carrots, apples and other sweet foods are a perfect way to get the New Year off to a yummy start! Here are few of our staff's favorites to add some sweetness to your life.

Honeybee Cookies
Aaragu Carrot Cake
Muesli-Applesauce Muffins
Marshmallow Apple Pie
Curried Carrot Soup
Peanut Butter Noodles
Honey Fried Chicken
Sea Bass with Honeyed Apples
Sweet Potato and Prune Casserole
Orange Vinaigrette Brown Rice Salad

http://allrecipes.com/advice/coll/entertain/articles/108P1.asp

Football season goodies!

Hot Artichoke Dip
2/3 cup Parmesan cheese
2/3 cup mayonnaise
1/3 cup heavy whipping cream
1 (14 ounce) can artichoke hearts, drained and chopped
2 tablespoons thinly sliced green onion
1 tablespoon chopped pimento peppers

Preheat oven to 325 degrees F Lightly grease a medium baking dish.
Blend together the cheese, mayonnaise and whipping cream. Stir in the artichokes, green onions and pimentos. Mix well, and transfer to the prepared baking dish.
Bake 25 minutes in the preheated oven, until lightly browned.

Serve with bread,crackers or tortilla chips

Seven layer dip

1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (6 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions

In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
You can serve this dish immediately, or refrigerate it over night and serve cold.

Ramadan: Asslamu Alaikum! -- May Peace be Upon You!

Ramadan is one of the most important holidays in the Muslim religion; it is also one of the most anticipated and exciting holidays of the year. Just like any other large holiday, excitement starts to build weeks before the month actually begins! The holiday officially begins when the first silver crescent of the Islamic calendar's 9th month's moon is spotted in the night sky. Family and friends walk outside of their homes, and often into the hills, to scan the star-studded sky for the new moon. Sometimes people will scan the sky for a week before the new moon begins! When the moon comes into sight, celebration and excitement can be heard throughout the night. If you are the first to see the moon, be sure to say "Ramadan Mubarak!" -- this means, "Have a blessed and happy Ramadan!"

During the holy month of Ramadan, Muslims abstain from eating, drinking and smoking during daylight hours. Fasting in this way allows Muslims and their families time to revitalize many of the teachings of the Qu'ran ( the Muslim holy book) in their lives. By fasting, Muslims have an opportunity to focus on many lessons that make up the very tenets that their religion is based upon; some of the most important lessons are self-control, inner reflection and the importance of charity. Fasting is very directly linked to learning the final lesson, the importance of charity. By denying themselves food, Muslims begin to understand what people less fortunate than they may feel when food is not available. Muslims often make a special effort to donate money, food and goods to charities or people in their community during the month of Ramadan.

Suhoor and Iftar
Just as fasting is an opportunity to learn the lessons of Qu'ran, so is the daily ritual of breaking the fast. Suhoor (breakfast) and Iftar (evening meal) are times to bask in the importance of community and family, and to experience thankfulness for the good things that are in their lives. During Ramadan, the morning and evening meals are treasured not only because they are the time for eating, but also because they offer the chance for family and friends to eat and celebrate together. Because everyone eats at the same time (and are HUNGRY after a day of fasting) there are often many, many dinner parties over the month's course. People meet at the Mosque or in each other's homes and eat delicious feasts. Nowadays, traditional foods meld with present day favorites to make for a fantastic looking dinner table.

Eid ul-fitr
Although there are dinner parties over the course of the month, none of them compare with the celebration called Eid ul-fitr that is kicked off on the first night after the Ramadan fast has been completed. This celebration is a huge community event, complete with piles of food, music, gifts and fun! Often, families will invite their non-Muslim friends and neighbors to join in the festivities. It is said in the Qu'ran that Ramadan is "better than a thousand months"; it is also said that Eid ul-fitr is better than a thousand celebrations!

As you can see, although Ramadan is a holiday of fasting and reflection it is also a holiday filled with cooking, baking and getting together with friends and family to eat loads of food! How about exploring some of the traditional (and not so traditional) foods that find their way into at least one of the many Ramadan feasts?

Need some Ramadan meal ideas? Take a look at our Ramadan Menus for suhoor, iftar and eid ul-fitr!


This article written by Tammy Weisberger

Spotlight on the Skies: Ramadan Meal Ideas
This November, the twilight sky will transform into a spiritual and temporal atlas for Muslims around the world. When the first sliver of the new moon cuts through the inky sky, the Islamic calendar's holy 9th month, called Ramadan, will begin. Forecast for the 15th of October this year, the new moon heralds a month of religious and personal reflection, family and community revitalization and, of course, fasting and feasting. Excited calls of "Ramadan Mubarak!" (Have a blessed and happy Ramadan!) will ring between the houses once the eagerly-awaited crescent moon is spotted. In honor of this holy month, we've put together some festive and fortifying meal ideas to help make both the fasting and the feasting meaningful and enjoyable.


Suhoor: Early Morning Meal
Since eating is forbidden during the day, Ramadan meals are eaten early in the morning (suhoor) and again at night (iftar). The first meal of the day is Suhoor, which should be eaten as close to dawn as possible. Traditionally, the Suhoor might include porridge, bread or fruit. It is said that the Prophet Mohammad himself recommended including dates as part of the Suhoor meal!

Fig and Date Bread
INGREDIENTS:
1 cup chopped pitted dates
1 cup chopped dried figs
1/4 cup unsalted butter, softened
1 1/2 teaspoons baking soda
1 cup boiling water
1/2 cup white sugar
1/2 cup chopped walnuts
2 eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Pomegranate Jelly
Fereni Starch Pudding
Syrian Bread
Black Glutinous Rice Porridge

Iftar: Evening Meal
Once the sun begins to set, the daily fast is slowly broken with a simple snack-like bread, cheese or fruit. Now that everyone is not quite so hungry, evening prayers are said, followed by the big evening meal, called Iftar, which often includes a hearty stew or spiced vegetable dish. Once Iftar is over, people will usually meet at the mosque or at each other's houses for visiting and discussion.

Moroccan Lentil Soup

INGREDIENTS:
2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

dIRECTIONS:
In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!



Spicy Pakistani Zucchini
Fig and Lemon Chicken
Ghraybeh Cookies

Eid Ul-Fitr: Feasting Finale
When the new moon arrives to signal the end of Ramadan, there is a colossal celebration called Eid ul-fitr. The feasting and revelry of Eid ul-fitr are unparalleled by any of the other dinners held during Ramadan. Eid ul-fitr is a time when the whole community comes together to rejoice and, of course, eat! Platters of steaming food, music, games and general merriment last until the moon's silvery reflection begins to fade in the sky.

Figs Oozing with Goat Cheese
Sambousa
Pakistani Potato Chicken
Pakistani Spicy Chickpeas
Fresh Fig Cake



Chicken Biryani Original recipe yield: 6 to 8 servings.
"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste." I LOVE THIS!!!

INGREDIENTS:
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks

2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt


DIRECTIONS:
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.


This article written by Karen Stern

Halloween

Roasted Pumpkin Seeds


1 cup pumpkin seeds, cleaned
1 tablespoon butter, melted
1/4 teaspoon salt
Heat oven to 350°F. Combine pumpkin seeds, butter and salt in medium bowl.
Place mixture onto ungreased 15x10x1-inch jelly-roll pan. Bake for 30 minutes, stirring every 10 minutes, until seeds are dry and begin to brown.
Makes 4 (1/4-cup) servings.

VARIATION: Garlic Roasted Pumpkin Seeds: Omit salt. Prepare as directed above except use 1/4 teaspoon garlic salt. Bake as directed above.


Pumpkin Cookies

Ingredients:
1 cup Shortening
3/4 cup Sugar
1 cup Cooked, strained Pumpkin(or canned)
1 Egg
2 cups Flour
1 cup Raisins
1/2 cup Molasses
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt



Preparation Directions:
Pre-heat oven to 375.
Cream shortening and sugar.
Mix in pumpkin ,egg, and molasses.
Stir in dry ingredients, spices and raisins.
Drop by the spoonful onto an ungreased baking sheet.
Bake 10 to 12 minutes.



Pumpkin Nut Bread

Ingredients:
1 cup Fresh or Canned Pumpkin
2 cups Sifted Flour
1 cup Sugar
2 Eggs
1/2 cup Milk
1/4 cup Soft Butter or margarine
1 cup Chopped Walnuts
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Salt



Preparation Directions:
Preheat oven to 350 degrees.
Stir together the flour, baking powder, baking soda and spices.
In a separate large bowl, combine pumpkin, sugar, milk and eggs.
Add dry ingredients, and butter to pumpkin mixture until well blended.
Mix in chopped nuts.
Pour into greased loaf pans(9x5x3).
Bake in oven for 45 to 55 minutes.
Check with a toothpick. It is done when it comes out clean.

It's Apple Season!
By Jennifer A. Wickes

Did you know that Johnny Appleseed was born John Chapman on September 26th, 1774? He was known as Johnny Appleseed for spreading apple seeds all over Ohio, Michigan, Indiana and Illinois! Apples are part of the Rosaceae family. There are over 7000 varieties of apples all over the world. They are grown in a temperate climate across the world for over 3000 years! Washington State produces over 50% of the apples in the United States!
Varieties and Their Uses

Applesauce or Canning: Golden Delicious, Paula Red, Rhode Island Greening and Spartan. Baked: Braeburn, Gala, Gravenstein, Rome Beauty and York Imperial.
Pies: Granny Smith, Jonagold, Macintosh, Northern Spy, Romes and Winesap.
Raw: Baldwin, Braeburn, Cortland, Criterion, Fuji, Gala, Golden Delicious, Granny Smith, Gravenstein, Jonagold, Jonathan, Lady Apple, Macoun, Macintosh, Newton Pippin, Northern Spy, Pink Lady, Red Delicious, Rhode Island Greening, Stayman, Winesap, and York Imperial.
More Apple Tidbits

Because of all the varieties available from all over the world, apples are available all year round, with a peak season from September to November. Select firm and bright colored fruit with smooth and shiny skin. Avoid bruised, soft or shriveled fruit. It should have a fresh scent. The color of the apple depends on the variety, from yellow to red. Also, the sweetness or tartness ranges on the variety as well.
Storage: Keep at room temperature for a few days. Place unwashed fruit in a plastic bag in the refrigerator for a longer period of time. If you prefer crisp apples, then apples will maintain their crispness better in the refrigerator.
Spices: Allspice, cardamom, cinnamon, cloves, coriander, ginger, mace and nutmeg.
Preparation: Depending on how you enjoy your apples, they can be eaten with the skins on or off! The core is never eaten.
Suggested Wines: Cabernet Sauvignon, French Colombard and Zinfandel Blanc.
Health Benefits: Eating apples can keep the doctor away! Apples help lower bad cholesterol and high blood pressure. It helps protect the arteries and the heart. It also boosts good cholesterol, and helps stabilize blood sugar. It has an ingredient that works as an appetite suppressant, and contains flavonoids that are cancer-fighting antioxidants. Because of its high fiber content, it helps relieve constipation, but applesauce helps relieve diarrhea! Apples also help remove plaque from our teeth. It contains Vitamins A & C.
Applesauce

4 Servings 8 apples (pref. Gravenstein) peeled, cored and cut into eighths
1/2 cup water
Sugar, to taste
2 tablespoons lemon juice
1 tablespoon grated lemon peel
COMBINE APPLES AND WATER IN heavy-bottomed pan. Place over low heat and cook, stirring occasionally. When apples begin to get tender, add sugar to taste but be sparing until apples mash easily--that's when you can tell just how sweet you want the applesauce. Add lemon juice and cook until applesauce is ready to be mashed with fork. Remove from heat and add lemon peel. Mash with tines of fork, leaving some coarse texture. Serve warm. Source: Public domain recipes converted from Meal Master format
Candied Apples For Halloween

10 Servings 1 1/2 cups sugar
2 teaspoons vinegar
2/3-cup water
1 package cherry kool-aid
10 apples
Mix sugar, vinegar and water. Boil until mixture reaches 300-degrees; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. Source: Public domain recipes converted from Meal Master format
Scotch Apple Pie

8 Servings 1 cup sugar
1 1/2 cups water
1 teaspoon cream of tartar
1/8 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon butter
1 tablespoon lemon juice
18 soda crackers
TOPPING
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/2 cup flour
Boil everything together but the soda crackers for one minute. Add crackers and boil again for one minute. Pour into regular piecrust. Add topping before baking. Topping: Mix together and add 1/4 cup melted butter. Blend with fork until crumb consistency. Sprinkle over filling. Bake at 425 degrees for 10 minutes, reducing temperature to 325 degrees and bake 15 minutes longer. Source: Public domain recipes converted from Meal Master format
Easy Apple Cake

12 Servings FIRST STEP
4 Peeled And Sliced apples
1/4-cup sugar
1/2-teaspoon cinnamon
SECOND STEP
1/2-cup sugar
2-tablespoons butter or margarine, Soft
1 egg
1/4-teaspoon vanilla
1-cup flour
1-teaspoon baking powder
Preheat oven to 350F. Mix together 1/4-cup sugar and 1/2 t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can. Bake 30 minutes. Best served warm, with vanilla ice cream. Source: Public domain recipes converted from Meal Master format
Rich Baked Apples

12 Servings 12 whole peeled cored apples
1-cup chopped walnuts
1-cup sugar
1/4 cup seedless raisins
1 to 2 slightly beaten egg whites
1-cup finely ground dry breadcrumbs
1/3-cup light brown sugar
1-teaspoon ground cinnamon
3/4 cup melted unsalted butter
Combine walnuts, sugar, raisins, and egg whites-mix well spoon into the cavities of the apples. Combine breadcrumbs, brown sugar, and cinnamon in a shallow bowl-mix well. Moisten apples with melted butter. Coat evenly with the breadcrumb mixture. Place into individual buttered ramekins or custard cups bake @ 425 degrees for 20-25 minutes. Serve hot, topped with whipped cream or drizzled with cream. Source: TJ Hill - Appetites Catered
This article was originally published at Suite 101.
Copyright 2001 Jennifer Wickes
About the author
Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With The Seasons", which has been voted to be one of the Top 100 Culinary Sites on the Internet! For more information about Jennifer Wickes or her columns, please go to HERE (http://www.suite101.com/profile.cfm/CulinaryJen)

Pumpkins for Fall Eating
By Mary Emma Allen

"When the frost is on the pumpkin you know that fall is here," my mom was fond of saying. At this time of year when the air is nippy, the skies are autumn blue, and the leaves are turning orange, bronze, and scarlet, we begin to think of pumpkin recipes old and new.
We see the pumpkins piled beside the roadside stands, among the cornstalks in farmers' fields, and on front porches. History of Pumpkins

Pumpkins first were grown in tropical America. The Indians in the northeast used this vegetable, too, so when the first colonists arrived they became acquainted with this food.
Soon the settlers were growing pumpkins in their fields of corn, using them fresh and dried. They learned from the natives various ways to cook the pumpkins, such as boiling, drying, grinding into meal, and making soup. The ground pumpkin meal was used like cornmeal in making puddings and breads. A Nutritious Food

Pumpkins are nutritious. Rich in minerals such as phosphorus, calcium, and iron, the pumpkin also is high in carbohydrates. It contains Vitamin A as well. And roasted pumpkin seeds make a good snack. Used In Many Ways

Pumpkin can be cooked, mashed, and then frozen for use in cookery throughout the winter. Or you can cut pumpkin into rings and hang to dry for later use, like the native people used to do.
Today, throughout the fall months, pumpkin dishes galore come from New England kitchens. For the pumpkin is a versatile food which can be used in breads, cakes, cookies, pies, casseroles, and even jam. To Prepare Pumpkin

To prepare pumpkin for use in cooking, scoop out the seeds and cut into pieces. You can peel it before or after cooking. Boil the pumpkin until tender, then mash it.
Or you can cut the pumpkin into quarters, scoop out the seeds, and lay the pieces in a pan of water, filled to about one inch. Then bake at 350 degrees F. until the pumpkin is tender. Peel and mash it. It's best to put the mashed pumpkin through a strainer or sieve to eliminate the stringy portions. Early Pumpkin Pie

One of the earliest recipes for PUMPKIN PIE didn't call for a crust. The pioneer cooks cut the stem end from the pumpkin, as you do for a jack-o-lantern, and saved it. Then they scooped out the seeds and fiber.
They next filled this hole 2/3 full of milk. Sweeten with honey, maple syrup or molasses. Add some spices you have on hand, such as ginger, cinnamon, and nutmeg.
Then the cook put the end back on and baked the pumpkin in a brick oven for 5 or 6 hours. For serving, the pumpkin was placed on the table the pulp was scooped out and served with butter and more sweetening. Modern Pumpkin Souffle

For a more modern dish, try PUMPKIN SOUFFLE. Combine 1 cup mashed cooked pumpkin with 1/2 teaspoon ground cinnamon and 1/2 cup firmly packed brown sugar; mix well. Beat 3 egg whites until stiff and add 1/8 teaspoon salt.
Fold into the pumpkin mixture. Then pour into greased 1-quart baking dish and set in a pan of hot water. Bake at 350 degrees F. for about 40 minutes. Makes 4 to 6 servings.
(c)Mary Emma Allen About the Author
Check out Mary Emma Allen's for more cooking information and recipes. E-mail: me.allen@juno.com. "Country Kitchen"

~Herbed Bread Stuffing~

Ingredients:
1/2 cup chopped celery with leaves
1/4 cup finely chopped onion
1/3 cup margarine or butter
3 cups soft bread cubes (about 5 slices)
1 tsp. fresh sage leaves (1/2 tsp. dried)
1/4 tsp. salt
1 tsp. fresh thyme (1/4 tsp. dried)
1/8 tsp. pepper Cook Celery and onion in margerine or butter in skillet, stirring occasionally, until onion is tender. Stir in about 1 cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff before roasting your choice of fowl, or cook 30-45 minutes in casserole dish.

Oyster Dressing

Ingredients:
1 1/2 cups each chopped onions and celery
2 tablespoons chopped parsley
1 cup butter
2 tablespoons poultry seasoning
1 tsp. salt
3/4 tsp. pepper
16 cups day old bread cubes, light toasted in skillet
1 quart shucked oysters, drained (reserve liquid) In large heavy skillet saute onion, celery and parsley in butter until tender but not brown. Add seasonings. Stir over low heat for 2 minutes. Place bread cubes in large bowl; stir in sauteed vegetables. Chop oysters coarsely. Toss gently with bread mixture. Add some reserved oyster liquid if dressing seems dry. Makes 16 cups, enough for a 14 to 16 pound turkey.

Almond Apple Stuffing

Ingredients:
2 cups chopped Granny Smith apples
1 1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 Tablespoons butter or margarine
1 tsp. cinnamon
1/2 tsp. poultry seasoning
1/4 tsp. salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice Saute apples, almonds, onion and celery in butter for 5 minutes, stirring. Remove from heat. Stir in seasonings. Toss together with bread cubes and raisines; add apple mixture. Stir egg in 1/3 cup apple cider; toss into bread mixture. Add more cider if moister stuffing is desired. Will stuff a 15 to 20 pound turkey, or two large roasting chickens. Makes 10 cups. Recipe can be halved, but still use 1 egg.

A Tropical Stuffing

Ingredients:
1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup chopped celery
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1 1/2 tsp. sage
1 tsp. poultry seasoning
1/8 tsp. pepper
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 14 1/2 ounce chicken broth Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss. Stuff a 10 pound bird just before baking. Makes 2 quarts.

CRANBERRY SAUCE

2 cups fresh cranberries
1 stick cinnamon
2 cups sugar
3 slices candied ginger, chopped fine
1-1/2 ounce brandy
1 cup orange juice
6 whole cloves (in cheesecloth bag for ease of removal)

In saucepan, bring sugar and orange juice to boil. Add cloves and cinnamon stick. Boil 5 minutes. Remove cloves, add ginger, cranberries. Cook until cranberries have popped. (Be careful...pot will foam and can boil over. Lower heat if necessary or remove pot from heat source for a moment.) After berries have popped, remove from heat, remove cinnamon stick. Stir in brandy. Serve warm or cold.

Note: letting cranberry sauce chill in the refrigerator overnight will help the sauce firm up a bit.

Cranberry Relish

1 large can crushed pineapple with juice
1 small pkg. raspberry Jello (I use sugar free)

In a large skillet heat pineapple and juice to boiling. Remove from heat and add dry jello, stir to dissolve.

Add:

1 can whole cranberry sauce
1 can mandarin oranges, drained
1 red apple with peel, chopped
1 cup finely diced celery
1 cup red seedless grapes, halved if large

Mix all together and chill until time to use, will set

Taffy Apple Dip
Ingredients:
8 oz. softened cream cheese
3/4 cup brown sugar
l Tbsp. vanilla extract
Optional: chopped peanuts
Mix all together until well blended. Try serving this in a scooped out mini pumpkin!


Marshmallow Candy Corn Treats
Ingredients:
1/2 cup butter or margarine
10 cups crispy rice cereal
9 cups miniature marshmallows
2 cups candy corn
3/4 cup miniature chocolate chips
Candy pumpkins
Orange food coloring
Melt butter and marshmallows over very low heat stirring until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together-set aside. Add orange food coloring to marshmallow mixture, stir into the bowl of cereal Stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares


Apple Orchard Punch

1 cup orange juice
1 (32-ounce) bottle apple juice, chilled
1 (12-ounce) can frozen cranberry cocktail concentrate
1 1/2 quarts (6-cups) ginger ale, chilled
1 red apple, uncored, thinly sliced
Combine orange juice, apple juice and cranberry juice concentrate in large punch bowl; stir to dissolve.
At serving time, add ginger ale; float apple slices on top.
Makes 24 (4-ounce) servings.

Here is a link to FoodTV's Fall Menu favorites.

http://www.foodnetwork.com/food/et_pa_harvest_party/article/0,1972,FOOD_9859_1740561,00.html

Halloween

Witches Brew Cider
4 Cups Apple Cider
2 Cans Frozen Lemonade Concentrate, Thawed
2 Cups Water
8 Cinnamon Sticks
Lemon Slices
1. Into a large saucepan, pour cider, lemonade concentrate, and water; stir.

2. Over medium heat, bring cider to a simmer.

3. Pour into cups.

4. Place a cinnamon stick and a lemon slice in each cup.

Halloween Punch
1.25 litre orange juice frozen
1.25 litre grape juice, white
2 litres lemonade
1 pt sherbet, lemon or lime
green food coloring
Mix together orange juice, white grape juice, lemonade, lemon or lime sherbet, and several drops of green food coloring.

Halloween Black Cat Cupcakes

1 cup chocolate cookie crumbs
1 packet chocolate cake mix
24 pieces cookies
1 cup milk chocolate frosting
black string licorice
jelly beans
chocolate chips
1. Preheat oven to 200 Degrees Celsius.

2. Prepare 24 muffin cups with cooking spray and flour, set aside.

3. Prepare cake mix according to package directions, stirring in cookie crumbs.

4. Spoon batter into prepared muffin cups. Bake for 25 minutes.

5. Remove from pans then cool on a wire rack.

6. Make cat faces on each of the remaining 24 cookies by:
a/ Using some frosting, attach 4 small approx 2" licorice strings for whiskers
b/ 2 jelly bean halves for eyes and 2 chocolate chips for ears.

7. Let set for at least 1/2 an hour.

8. Frost cupcakes with remaining frosting.

9. Place on top of each cupcake a cat face.

10. Place 3" piece of licorice stick in back half of each cupcake for the cats tail.

Black Halloween Punch

INGREDIENTS:
1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale


DIRECTIONS:
To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Pumpkin Cake

INGREDIENTS:
1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts



DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
Cream oil, beaten eggs, pumpkin and vanilla together.
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

Luscious Four-Layer Pumpkin Cake

Ingredients
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped Pecans

PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

BAKE 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.

CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans.

Store leftover cake in refrigerator.

***Note***

How to Slice and Stack Cake Layers
Place one of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make two layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with one-third of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into two layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.

Tarte Tatin
Product Type: 9" Cake Pan
Tarte Tatin is a staple dessert in France. It was originally created by mistake when two sisters, the Tatin sisters, who ran a bakery, forgot to put the bottom pastry crust down before adding the apple filling to a pie. They solved their problem by turning the pie upside down when they went to serve it. Voilà! I particularly like Tarte Tatin because you never have the problem of a soggy bottom crust.
If youd like to make this dessert in a skillet, check out the Pear Tarte Tatin variation.
Recipe:
Quantity
Ingredient
1 cup
sugar
2 Tbsp.
water
8 each
Granny Smith apples, peeled, cored and quartered
2 Tbsp.
sugar
4 Tbsp.
butter
pastry for 9" circle

Combine 1 cup of sugar and water. Cook over medium high heat until sugar melts and starts to brown. When sugar is light brown color, quickly pour into the bottom of the 9" cake pan. Using oven mitts, tilt the pan around so that the sugar coats the bottom.
Combine apples and sugar. Toss well. Place in the pan on top of the sugar. Dot with butter.
Roll out pastry to fit 9" cake pan and drape over the apples, tucking the edges into the pan.
Bake in a 375° F oven for 45 – 60 minutes, or until pastry is brown. Drain off juice from apples carefully.
When ready to serve, invert tarte onto a plate. Be careful for extra hot juice.
__________________
Momma Ann

Pumpkin Pie Cake
1 (16 ounce) can pumpkin
3 large eggs, beaten
3/4 cup white sugar, 3/4 cup brown sugar
2 teaspoons. pumpkin pie spice
1 (13 ounce) can evaporated milk
1 teaspoon salt
1 (18,25 ounce) yellow cake mix
1 and 1/2 sticks of butter, melted

Preheat oven 350 degrees. Set out 9 by 13 inch cake
pan. Do not oil pan, mixture will not stick to pan.

Combine pumpkin, eggs, sugars, spice, milk and salt in
a mixing bowl and beat with an electric mixer until
smooth and creamy. Pour into baking pan.
Spread dry yellow cake mix over batter. Pour melted
butter over cake mix.
Bake 1 hour and 15 minutes at 350 degrees. Cool
before cutting.
Top with cool whip. Serves 12.



Mmmmm Good

I just saw this forum for the first time while passing through and LOVE!!! it already! nothing like cooking and getting chubbier while waiting for him to come home lol! Happy Holidays all!~