Advent and the Christmas season are here. It is a time of preparation, expectation and hope. We get together with family, colleagues and friends for parties, Christmas dinner, and school and church services. They all give us a feeling of renewal and well-being, and bring us closer to the people important in our lives.
For example, if it wasn’t for Christmas cards, contact with some friends and family members would likely disappear. I do enjoy this time of the year. Hopefully, you too will enjoy every minute of the preparations and the times with family and friends.
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Preparing and serving dishes, whether new or old family favourites, are part of Christmas festivities. Try this carrot recipe as a Christmas dinner side dish.
Hot carrot ring
2 pounds carrots, cut up (about 3 1 kg
cups/750 mL, cooked and mashed)
1/2 teaspoon salt 2 mL
1/2 cup milk 125 mL
1 cup fine dry bread crumbs 250 mL
11/2 cups grated medium cheddar 375 mL
cheese
2 teaspoons parsley flakes 10 mL
1 teaspoon seasoned salt 5 mL
3 large eggs, beaten
1/4 teaspoon pepper 1 mL
Cook carrots in water and salt until tender. Drain. Mash until no lumps remain. Transfer to large bowl. Add remaining seven ingredients. Mix well. Turn into well-greased ring-shaped pan. Bake in 350 F (180 C) oven for 45-50 minutes until knife inserted in centre comes out clean. Let stand in pan for 10 minutes before turning out onto serving plate. Serves 10-12.
Variations: Fill the centre of the carrot ring with cooked broccoli and cheese sauce, sautéed sprouts or other vegetables.
Bake in a casserole bowl and serve from it.
Source: Company’s Coming, Home For The Holidays, 2002.
This fall Company’s Coming released its 100th title, Baking – Simple to Sensational, a cookbook that could be a Christmas gift or to use when baking for gifts and holiday treats. The ideas look great, especially because of the coloured pictures of each recipe.
Company’s Coming, formed in 1981, originally planned to produce 10 cookbooks. Today, author Jean Pare says she can’t imagine she will ever run out of cookbook ideas.
Unbaked fruit cake
Dear TEAM: I am looking for a recipe for an unbaked Christmas cake made with Eagle Brand condensed milk. I made one years ago but lost the recipe. – A. M., Nipawin, Sask.
Dear A. M.: I found this recipe on the internet. I hope it is like the one you made years ago. I found it good for those who have a sweet tooth.
Unbaked fruit cake
1 can (11/4 cups) sweetened 300 mL
condensed milk
2 cups raisins 500 mL
2 cups chopped almonds 500mL
2 cups chopped 500 mL
marshmallows
2 cups candied 500 mL
pineapple chunks
1/2 teaspoon ground 2 mL
cinnamon
1/2 teaspoon ground nutmeg 2 mL
1/2 teaspoon ground allspice 2 mL
2 cups dates, pitted and chopped 500 mL
1 cup dried currants 250 mL
1 cup chopped walnuts 250 mL
4 cups graham cracker crumbs 1 L
1/4 cup chopped candied cherries 60 mL
1/2 teaspoon salt 2 mL
1/2 teaspoon ground cloves 2 mL
Combine all the ingredients and mix well. Press firmly into two loaf pans nine by five inch (22 x 12 cm) lined with wax paper. Let cake stand in a cool place and age for at least one week before serving. Source: www.allrecipes.com.
Christmas cookbook draw
You will have to hurry to get your name into our Christmas cookbook draw because the deadline for entries is Dec. 7. Send your favourite cleaning or home management hint along with your name and address to: TEAM Resources Christmas Cookbook Draw, Box 2500, Saskatoon, Sask. S7K 2C4 or e-mail team@producer.com.
We will be giving away 18 cookbooks. You may be the lucky winner of: The Rest of the Best and More: Volume II from The Best of Bridge; Grandma’s Soups and Salads with Biscuits and Breads by Irene Hrechuk and Verna Zasada; Not Just for Vegetarians: Delicious Home-style Cooking, The Meatless Way by Geraldine Hartman; or Atco’s 2004 Blue Flame Kitchen Cookbook, 2004 A Holiday Collection.
If you are not lucky enough to win one of these cookbooks, you can buy them.
- For Atco cookbooks, call the order desk at 800-840-3393, www.atcoblueflamekitchen.com.
- The other three cookbooks are available at bookstores or from Centax Books at 800-667-5595 or visit www.centaxbooks.com.
One of the cookbooks we are giving away in our draw is The Rest of the Best and More, from the Best of Bridge Series. Its first printing was released in August 2004 and it sells for $29.95. It is described as the rest of the most-asked-for from the complete collection of Best of Bridge cookbooks, plus 100 new recipes.
One of the many appetizer recipes in Restof the Best and More is this dip.
Mexican dip
1 pound Velveeta cheese, cubed 500 g
8 oz. sharp cheddar cheese, grated 250 g
3-4 jalapeno peppers, seeds removed,
finely chopped
4 large tomatoes, finely chopped
1 medium onion, finely chopped
4 garlic cloves, minced
Preheat oven to 350 F (180 C). For easier mixing, soften cheeses in microwave. Combine ingredients and spoon into an ovenproof serving dish. Bake 40 minutes or until bubbly. Serve with corn or tortilla chips. Source: Not Just for Vegetarians by Geraldine Hartman.
Eating more vegetables
Another cookbook we will be giving away in the cookbook draw is Not Just for Vegetarians by Geraldine Hartman, 2004, produced by Centax Books. She describes it as a cookbook for everyone, no matter what your diet preferences are. It is for everyone wanting to add more vegetable dishes to their everyday menus. Recipes include soups and stews, main dishes, casseroles and quiches, breads, scones and muffins, snacks, salads and desserts. It sells for $21.95.
My sister loves rosemary and liked these buns from the vegetarian cookbook. For my tastes, I might use less rosemary the next time. They are good with your favourite soup or burger.
Bread machine rosemary flax buns
1 cup warm (not hot) water 250 mL
1/2 cup milk (no substitutes) 125 mL
2 tablespoons butter 30 mL
2 tablespoons brown sugar 30 mL
1 teaspoon sea salt 5 mL
1/4 cup flax seeds 60 mL
1 cup whole wheat flour 250 mL
2 tablespoons finely chopped 30 mL
fresh rosemary (or 2 teaspoons /10 mL dried)
2 cups unbleached white flour 500 mL
2 teaspoons dry yeast 10 mL
1 egg, beaten
poppy or sesame seeds (optional)
Place all ingredients, except egg and seeds, in bread machine in the order given. Do not stir. Add yeast last so it does not get wet. Select the dough cycle and start the machine.
At the end of the cycle, remove dough and knead lightly on a floured board for about two minutes. Cover dough with a damp tea towel and allow it to rest for 10 minutes. Divide into equal portions, depending on how many buns you want to make. Makes 10 large hamburger buns or 20 small dinner rolls.
Grease a cookie sheet or baking pan. Roll each dough portion into a ball, flatten for burger buns, only slightly for dinner rolls. Place on baking sheets, allowing about one inch (2.5 cm) between each bun. Cover with damp tea towel and allow to rise in a warm, draft-free place until buns are doubled in size, about 30-40 minutes. Preheat oven to 350 F (180 C) for last 10 minutes of rising time. Beat egg and brush lightly on risen buns, sprinkle with poppy or sesame seeds, if desired. Bake for 20-25 minutes until golden brown. Cool slightly before serving.
- When dough is mixing in machine it should form a smooth ball and not stick to sides of container in bread machine. Add a bit more flour or water during mixing cycle only to achieve the right consistency. Do not lift lid during rising cycle.
- The author prefers sea salt but regular table salt can be substituted. Also, bleached white flour can be used instead of unbleached flour, if you wish.
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
