Pattianne's Christmas Recipes - Appetizers
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Pumpkin Patch Dessert
2 cans pumpkin (15-ounce),
1 teaspoon salt,
4 eggs,
12-ounce evaporated milk,
1½ cups sugar,
3 teaspoons pumpkin pie spice,
1 box yellow cake mix,
1 cup melted butter,
1/2 cup chopped nuts, (optional).
Mix together pumpkin, salt and eggs. Beat well and add
evaporated milk. Stir in sugar and spice. Pour into a 9 x
13 pan (no need to grease). Sprinkle cake mix over the top.
Pour melted butter over the cake mix. Sprinkle on nuts.
Bake at 350° for 1 hour. Top each serving with whipped
cream. "ENJOY"!
From my friend Faith in Nebraska, U.S.A.
Thank-you Faith! This cake sounds real "YUMMY"!:-)
Pattianne's Country Kitchen
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Pattianne's Crustless Pumpkin Pie
3 eggs,
1/2 tsp. ginger,
1/2 tsp. cinnamon,
1 3/4 cups Pumpkin,
3/4 cup Honey,
1/2 tsp. nutmeg,
1/2 tsp. salt,
1 cup undiluted Evaporated Milk.
Beat eggs slightly. Add honey, spices, salt and pumpkin. Mix well,
then add undiluted evaporated milk. Butter or oil deep 9 inch pie
dish. Pour pumpkin custard into dish. Bake at 325 deg. F. for 1 hour
or untill knife blade comes out clean. Cool thoroughly before
cutting. Serve in pie shaped wedges, topped with Honey-sweetened
whipped cream, if desired. Serves approx. 6.
Pattianne's Country Kitchen
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Chocolate Cream Cheese Rolls (with Marshmallows)
4 onz. cream cheese (softened),
2 tbsp. milk,
2 cups icing sugar,
2 squares unsweetened chocolate (melted),
1/4 tsp. vanilla,
pinch salt,
3 cups coloured minuture Marshmallows,
fine coconut.
Blend cream cheese and milk, add melted chocolate, icing sugar,
vanilla, salt and mix well. Fold in marshmallows; Form into balls,
and roll in coconut. Place on waxed paper and harden in fridge.
Makes about 40 rolls. "ENJOY"!
Pattianne's Country Kitchen
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Pattianne's Low Calorie "Cheesecake"
Diabetic/Low calorie
Crust:
1 1/4 cups vanilla wafer crumbs,
3 tbsp. butter or margarine, melted,
2 tbsp. sweetener,
Filling:
3 pkges. (250 g each) light cream Cheese (room temp.),
3/4 cup sweetener,
3 eggs,
2 tsp. vanilla.
Combine crust ingredients. Press evenly on bottom and sides of baking
dish or springfoam pan. Bake at 325 F. (160 C.) 8 mins. Cool.
Beat cream cheese and sweetener in a large bowl. Beat in eggs, one at
time. Blend in vanilla. Pour unto crust. Bake 30-35 mins. or untill
just set in center. Lossen cheesecake from edge of pan. COOL.
refidgerate 6 hours or overnight. Serve with fruit, light Peach,
Raspberry Freezer Spread or light sour cream with bit of sweetner if
desired. Serves 16.
Per Serving: 111 Calories; 2.5 g protien; 7.8 g fat; 7.5 g carb
Pattianne's Country Kitchen
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"Easy Quick Cheesecake"
1 1/2 cup graham wafer crumbs,
1/4 cup white sugar (I use Brown),
1/4 cup butter or margarine,
8 onz. cream cheese,
2 cups milk,
1 large instant lemon pudding mix,
1 can cherry pie filling 1-19oz. size.
Combine first 3 indredients and pat into a 9 inch square pan. Bake
for 8 minutes at 350 degrees. Cream the cheese with 1/2 cup of the
milk. Beat until well blended and smooth. Add the instant pudding
powder and 1 1/2 cups milk. Beat until blended . Pour over crust and
refridgerate until set. When set, pour cherry pie filling over and
refridgerate until serving time.
From my cousin Fay in Raymore Saskatchewan, Canada
Thank-you Fay!
Pattianne's Country Kitchen
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Christmas Plum Loaf
2 pkgs. yeast,
4 cups water or milk scalded,
1 tsp. sugar,
1/2 cup molasses,
1 cup brown sugar,
2 tbsp. fat,
1 tsp. ginger,
1 tsp. cinnamon,
1 tbsp. salt,
10 cups flour,
2 cups raisins.
Dissolve yeast in lukewarm water or milk. Sprinkle 1 tsp. sugar over
yeast mixture and let stand for 20 mins. Add all other ingredients.
Knead lightly untill smooth. Let rise 1/2 hour. Knead and put in 4
9x5 in. pans. Let rise to top of pans. Bake for 1 hour at 375 F.
(Optional: glaze and garnish with red and green cherries.
Pattianne's Country Kitchen
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Chocolate Shortbread
Makes 5 dozen!
2 cups All-purpose Flour,
1 1/4 cups Confectioner's Sugar,
1/2 cup unsweetened Cocoa Powder,
1 1/2 cups (3 sticks) Butter, softened.
Pre-heat oven to 325-F degrees. Sift together the flour, one
cup of sugar and the cocoa powder in a mixing bowl. Mix in the
softened butter with an electric mixer or wooden spoon
until smooth. Transfer dough to an ungreased jelly roll
pan or a 15-inch by 11-inch baking sheet. Press the
cookie dough into the pan with your hands to form a smooth,
even cookie.
Refrigerate the cookie dough in the pan for at least
10-minutes, then cut the dough lengthwise into four
strips. Cut the strips crosswise into 32 rectangular
sections. Cut each rectangular section on an angle to
create 2 cookie wedges from each section.
Bake for about 20-minutes, or until the top is dry.
Remove the baking sheet to a wire rack and re-cut the
cookies while still warm.
Let cool completely, sift the remaining confectioner's
sugar over the top of the cookies. Their flavor improves
with time after being stored in an airtight container.
Pattianne's Country Kitchen
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Pumpkin Bread Pudding (With Ginger Cream)
Pudding:
3 eggs,
1 1/4 cups sugar,
1 1/2 teaspoons cinnamon,
1/2 to 1 1/2 teaspoons nutmeg,
1/4 cup butter or margarine, melted,
1 1/2 teaspoons vanilla,
1 3/4 cups Plain Bread Crumbs,
2 cups milk,
1 cup canned pumpkin,
1/2 cup raisins.
Ginger Cream:
1 cup whipping cream,
3 tablespoons sugar,
1/2 teaspoon ginger.
Heat oven to 350°F. Spray 8 or 9-inch square pan with nonstick
cooking spray. In large bowl, beat eggs until well blended. Add
1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well.
Add bread crumbs, milk and pumpkin; mix well. Let stand 10 minutes.
Add raisins to batter; mix well. Spread evenly in sprayed pan. Bake
at 350°F. for 37 to 47 minutes or until knife inserted 1 1/2 inches
from edge comes out clean. Cool 30 minutes.
In small bowl, beat whipping cream, gradually adding 3 tablespoons
sugar and ginger until soft peaks form. To serve, cut pudding into
squares. Serve warm or cool topped with ginger cream. Store in
refrigerator. Makes 9 servings.
Nutrition per serving: Calories 460, Fat 170.
Pattianne's Country Kitchen
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Christmas Snowballs
2 cups sifted flour.
1/4 tsp baking powder,
1/4 tsp salt,
1 cup butter, softened,
1/2 cup confectioners sugar,
1-1/2 cups chopped walnuts,
confectioners sugar to roll cookies in.
Sift flour, baking powder, and salt. Mix butter with sugar until very
light and fluffy. Mix in flour mixture. Stir in walnuts. Refrigerate
until easy to handle. Make balls in the palm of your hand by
tablespoons. Place on a lightly greased cookie sheet, and bake in a
350F. oven until golden brown, being careful bottoms do not burn.
Place confectioners sugar in a large bowl. Take cookies from oven and
gently put into bowl. Carefully, they are hot, toss cookies in sugar
until they are coated. Makes 50-60
Pattianne's Country Kitchen
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Marshmallow Pumpkin Pie
1 envelope plain gelatin,
1/3 cup brown sugar (packed),
1/2 tsp. salt,
1/2 tsp. cinnamon,
1/2 tsp. nutmeg,
1/4 tsp. ginger,
1 1/4 cups canned pumpkin,
2 eggs separated,
1/3 cup milk (or light cream),
1/3 cup sugar,
2 cups minature marshmallows,
1 9" baked pastry shell (can use frozen pie crust).
Combine gelatin, brown sugar,salt,spices, pumpkin,egg yolks and milk
in saucepan. Cook over med. heat, stirring constantly untill mixture
comes to a boil and slightly thick. Cool to room temperature. Beat egg
whites untill stiff. Gradually add the sugar while continuing to beat.
Folf into the pumpkin the pumpkin mixture together with marshmallows
CHILL untill firm. "ENJOY"!
Pattianne's Country Kitchen
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Palatschinken (stuffed pancakes)
"YUMMY" for Dessert,
Bruch or Breakfast!!
3 eggs beaten,
1 cup flour,
1/4 tsp. baking soda,
1/8 tsp. salt,
1 1/2 tbsp. sugar,
3/4 cup milk,
sour cream.
FILLING:
1 1/2 tbsp. butter or margarine,
1/2 cup sugar,
3 egg yolks,
2 tbsp. raisins,
1 lb. (500 g.) cottage cheese,
1/8 tsp. salt,
3 tbsp. sour cream.
Mix together the eggs, flour, baking soda, salt. sugar and milk.
Beat thoroughly. Make "THIN" pancakes using a well-buttered frypan.
Set aside. To make filling, cream together the butter or margarine
and sugar. Add the egg yolk and milk. Add raisins, cottage cheese,
salt and sour cream. Spread the filling on each pancake. Roll the
pancakes up and place in a well-buttered ovenproof dish. Pour sour
cream (thinned with a little milk, if necessary) over the pancakes
and heat in a hot oven. Serves 6-8. "ENJOY"!
Hi Pattianne these are my favorite "Dessert pancakes"!
You have a "GREAT" site! I really enjoyed my visit to-day:)
From Chrissy San Jose California U.S.A.
Thank-you Chrissy! They sound delicous!
Pattianne's "Christmas Kitchen"!!
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Cherry Cheese Cake
Easy and very "rich"!
1/3 cup butter or margarine (softened),
1 1/3 cup graham cracker crumbs,
1/2 cup whipping cream,
8 onzs. cream cheese,
1 cup powdered sugar,
1 tsp. vanilla,
1 can cherry pie filling.
Pre-heat oven to 370 F. To make crust cream butter until soft, add
cracker crumbs mix thoroughly into butter. Press into a baking dish
approx. 2 1/2" by 7" by 11". Pack sides and bottom well. Bake 8 mins.
and cool well. For the filling, whip cream until stiff. In a
separate bowl beat cream cheese, powdered sugar and vanilla. Fold
cheese mixture into whipped cream, pour into crust and chill at least
2 hours. Pour the can of cherry pie filling over the cheesecake and
chill 2 more hours before serving.
Greetings Pattianne! My friend told me about your website great recipes here!
Lynn from Manhattan N.Y. U.S.A.
Thank-you Lynn!
Pattianne's "Christmas Kitchen"!!
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Cranberry Swirl Coffee Cake
1/2 cup butter,
1 cup white sugar,
2 eggs,
1 teaspoon almond extract,
2 cups all-purpose flour,
1 teaspoon baking powder,
1 teaspoon baking soda,
1/2 teaspoon salt,
1 cup sour cream,
1 (8 ounce) can whole cranberry sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease and
flour one 9 or 10 inch tube pan. In a large bowl, cream
together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the almond
extract. Combine the flour, baking powder, baking soda,
and salt; stir into the creamed mixture alternately with
the sour cream. Pour 1/3 of the batter into the prepared
tube pan. Swirl 1/2 of the cranberry sauce into the batter.
Repeat, ending with the batter on top. Bake 55 minutes in
the preheated oven, until golden brown. Makes 14 servings.
Per serving Calories 249 Protein 3.3g Total Fat 10.9g
Sodium 296mg ** Cholesterol 55mg Carbohydrates 34.7g
** Fiber 0.7g
Pattianne's "Christmas Kitchen"!!
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Candy Apple Pie
This pie tastes as good as a candy apple without the mess.
Serve with a dollop of whipped topping and a sprinkle of
cinnamon.
1 3/4 cups unsweetened apple juice,
20 cinnamon red hot candies
1/4 teaspoon red food coloring,
1/2 teaspoon vanilla extract,
5 Granny Smith apples,
3 tablespoons cornstarch,
1 (9 inch) pie crust, baked.
Peel and core the apples. Slice thinly. Combine 1 1/2 cups
apple juice, candies, food coloring, vanilla, and apples in
a saucepan. Bring to a boil. Simmer until apples are tender,
stirring frequently. Combine remaining 1/4 cup apple juice
and corn starch; stir into apple mixture, and cook until
thickened. Remove from heat, and let cool. Spread apple
mixture into pie shell, and chill for several hours.
Before serving, top with whipped topping and sprinkle with
cinnamon if desired.
Pattianne's "Christmas Kitchen"!!
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