We have been cooking and baking up a storm here, anxiously awaiting the arrival of the entire family for Christmas. We will have 23 in our home some of the time, including 10 who are 8 and under in age! It ought to be a crazy Christmas and I can’t wait for the cousins to see each other again. Right now my cat peacefully sleeps under the Christmas tree, not a care in the world, visions of catnip dancing in his head. He has no idea of how his world will soon be rocked!
I thought it might be fun to share a couple recipes today in case you are looking for inspiration.
Two 12 ounce packages of white chocolate chips
2 c. small pretzels
2 c. apple-cinnamon cereal
2 c. graham cracker cereal
2 c. pecans
Melt white chocolate chips over low heat in a pan on stove top or in microwave, stirring frequently and being careful mixture does not burn. Toss all other ingredients together in bowl, drizzle with melted chips. Spread on a cookie sheet lined with wax paper. Place in fridge or freezer until firm. Break apart and store. This recipe will fit into a one gallon Ziploc freezer bag and I freeze it until ready to serve.
Farm Journal Cranberry Bread
3 cups chopped raw cranberries
3 TBS. grated orange peel or dried lemon peel
6 TBS. sugar
6 c. silfted all-purpose flour
2 TBS. baking powder
1 tsp. baking soda
½ TBS. salt
½ TBS. nutmeg
1 ½ c. orange juice
1 ½ c. water
1 c. vegetable oil
2 c. chopped walnuts
Mix together cranberries, 6 TBS. sugar, and orange or lemon peel. Set aside.
Beat together eggs, orange juice, and milk. Mix together dry ingredients and add to wet. Mix well. Add cranberries and gently mix.
Pour into 2 greased loaf pans (can use the mini-loaf pans and adjust baking time).
Bake at 350 degrees for about 1 ½, covering with foil if loaves begin to brown. Cool completely on wire rack. Can freeze. Allow to sit for 24 hours before slicing. Can also be drizzled with a butter cream icing before serving.