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5 loaves
Koehn Auto


WIld Mountain 12-8-13

home : news : news
January 18, 2022

12/3/2021 11:27:00 AM
Holiday favorites from some readers
by JEFF NORTON


I hope everyone had a wonderful Thanksgiving and all of your gatherings were fun, festive and full of good food.

I smoked 25 pounds of turkey for my dad’s side of the family and it turned out ahhh-maaay-ziiing! I was a little worried when the temps on the smoker crept up faster than I would’ve like, but I was able to hold it at the right temperature to stretch it out.

In the holiday season, there’s always fretting about getting main dishes to another location while keeping them hot. If you’re cooking a large slab of meat like turkey, ham, prime rib or pork roasts, just double wrap the  meat in foil and place it in a cooler and pack the extra space in the cooler with towels and it will rest and stay hot for extremely long periods of time.

For Thanksgiving, my turkeys got done at 1 p.m., I drove almost an hour to North St. Paul and then we didn’t eat until almost 3:15 p.m. and when I took the turkey out to carve it, the insides were still too hot to handle without gloves.

I rested a pork shoulder roast for over four hours with that method one time, and I still couldn’t shred it by hand when it came out of the cooler.
But, I digress.

I have some readers who have suggested a few recipes to me, including an Alice Nelson holiday favorite, and I’d be remiss not to start on the holiday season recipes! Thanks for the suggestions Swansons! Congratulations on the birth of your son and happy birthday to your twins!

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EGG NOG SNICKERDOODLES
1/2 c. each, butter and shortening, softened
1-3/4 c. sugar, divided
2 eggs
1/4 to 1/2 t. rum flavoring
2-3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
2 t. nutmeg

In a mixing bowl, cream butter, shortening and 1-1/2 cup sugar. Beat in eggs and rum. In a separate bowl, combine next four ingredients, mixing well. Gradually add to the creamed mixture.
In a small dish, combine nutmeg and remaining sugar. Transfer to a shallow dish. I use a pie tin. Set mixture to the side. Roll dough into one inch balls, but no larger. Roll balls in sugar mixture. Place two inches apart on ungreased cookie sheets. Bake at 400 degrees for 9-11 minutes or until lightly browned. Don’t let them get too brown. Remove to wire racks and cool.  Makes 6-1/2 dozen cookies.

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This one may not be holiday themed so much, but might be a little bit of a surprise to a certain reader whose wife said this was his favorite recipe of all time.

CREAMED EGGS
4 eggs
2 tbsp. butter, melted
1/4 c. flour
1/2 c. milk
Toast

Boil eggs, peel and chop into fourths and then into smaller pieces.
For the cream, melt two tablespoons of butter in a saucepan. Add flour and stir, and then add milk and stir.
Use wire whisk to stir together until medium thickness. Add chopped eggs and serve over toast, broken into pieces.

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Disclaimer: This is a LARGE recipe for cookie exchanges. It makes nearly 100 cookies. You can certainly cut it in half or even a quarter for more manageable recipe, but if you’re looking for a unique spiceness in your cookie exchange this year, look no further!

HOLIDAY SPICE CUTOUT COOKIES
2 c. molasses
2 c. dark corn syrup
1/2 c. shortening, melted
2 tbsp. white vinegar
1 tbsp. cold water
10 c. all-purpose flour
1 tsp. baking soda
1 tsp. powdered star anise
1/4 tsp. ground cloves
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Dash salt

Combine the first five ingredients. Whisk together remaining ingredients; add to molasses mixture and mix well. Refrigerate, covered, three hours or overnight.
Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters; place one inch apart on greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool.
These also can be combined with any sort of cream cheese-based frosting, and that kicks them up a notch! But I understand frosting 100 cookies is tough.

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BROWN SUGAR & PINEAPPLE HAM
1 fully cooked bone-in ham (7 to 9 pounds)
1 can (20 oz.) crushed pineapple, undrained
1 c. packed brown sugar
1 tbsp. Dijon mustard
1/4 tsp. ground cloves

Preheat oven to 325 degrees. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Cover and bake 1-1/2 hours.

In a small bowl, mix remaining ingredients. Spread over ham, pressing mixture into cuts. Bake ham, uncovered, 30-60 minutes longer or until a thermometer reads 140 degrees.

TFD: There’s something special about the holidays, and it’s not all about the money you spend!



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WIld Mountain 12-8-13

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