December 14, 2007
Getting Ready for the Holidays
This has been a great morning....up very early....turned on the Christmas music in the kitchen and started baking. First on the agenda was angel biscuits ....I made the dough last night and after being refrigerated overnight, the dough is perfect to roll out. Remember that it is sticky....just scoop part of it out onto a heavily floured board.....sprinkle heavily with flour and press with the palm of your hand before you finish rolling with the rolling pin. Tomorrow or the next day, they will be stuffed with country ham, wrapped in foil and put in the freezer.....Do you think 24 dozen is enough??? Maybe not. TIP: Kathy S. reminded me .. use cold water to wash a bowl with dough remnants.....it just rinses away!
Next project.....Raspberry Muffins...page 48 of Mary James dishes it out I LOVE these muffins...light...not too sweet. These are a real treat on Christmas morning. They freeze great! When I freeze them, I usually
bake them in greased and floured muffin tins.....no paper liner.
The pictures are just a petite dejeuner (breakfast) set-up from these goodies that I had in my freezer at the time....
Speaking of Christmas......there are 2 favorite holiday breakfast casseroles in THE book.....pages 123 for Hash and Sausage Casserole (can do ahead and it freezes, uncooked) and the #1 requested breakfast casserole is on page 124 French Toast Casserole (can do a couple of days ahead and cook on Christmas morning, but does not freeze).
I could go on and on with suggestions but will save my quick entree ideas for a later blog...
Here is a popular recipe from one of the Gifts of Food classes....
1 1/2 CUPS SUGAR
1 7-OUNCE JAR MARSHMALLOW CREAM
2/3 CUP EVAPORATED MILK
1/4 CUP BUTTER
1/4 CUP KAHLUA
1/4 TSP. SALT
2 CUPS SEMISWEET CHOCOLATE CHIPS
1 CUP MILK CHOCOLATE CHIPS
1 TSP. VANILLA
3/4 CUPS CHOPPED NUTS
Combine first 6 ingredients in 3-quart saucepan. Bring to rapid boil and cook stirring constantly for 5 minutes. Remove from heat. Add chocolate chips. Stir until melted. Add vanilla. Stir. Pou into greased 8-inch square pan. Refrigerate until set.