Eat at Bett's

Our Passion for Food came from our Mom

Archive for the category “Holidays”

Traditional Wassail

This recipe comes from a good friend. The drink is delicious and the aroma fills the air. A great drink this time of year.


1 3/4 cup sugar
1 qt water
1 qt OJ

1 c lemon juice
1/2 gallon apple cider
3 sticks of cinnamon
1/2 tsp whole cloves

Mix, heat on low in a crockpot or on stovetop.

Delicious and a wonderful aroma.

And you get the added bonus of being able to sing
“Here we come a-wassailing among the leaves so green…” đŸ™‚

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The Best—and Easiest!— Cranberry-Orange Relish

Cranberry sauce was always an afterthought at our Thanksgiving meal growing up. The “SLUUP!” of the sauce coming out of the can. Half-hearted efforts to run a spoon through it to get rid of the ridges molded into the side. A single can more than supplied enough for our holiday table of at least 15 people (and many times over 20).

I never touched the stuff.
I moved to New England for college, and discovered fresh cranberries along the way. I was still suspect, of course, as is almost everyone who grew up with canned cranberry sauce. And then at some point I received The Women’s Day Cookbook, which had menus for “celebrations” from Tex-Mex gatherings to full-blown planning for Turkey Day. Included in that menu was a Fresh Cranberry-Orange Relish. It was so dang easy, I figured I’d give it a try.
It was amazing. I’ve added walnuts to mine along the way, a slight variation to the original recipe. I’ve even tried it with a granny smith apple too.
I can’t imagine Thanksgiving without this relish now. It’s a family favorite.
Fresh Cranberry-Orange Relish
1 navel orange (about 8 oz) unpeeled and cut into small chunks
1 bag (12 oz) cranberries, washed and stemmed
3/4 cup granulated sugar
1/3 cup walnuts (optional)
For garnish, orange twist and whole cranberries (optional)
Process all ingredients, except garnish, in a food processor, using pulsating setting, or on/off alternations until finally chopped.
Cover and chill for at least 1 hour. Garnish, if desired, before serving.

Mint Squares

I found these bars on a bloggy friend’s website. Kim over at My Journey, posted this recipe during the Christmas season. They are very minty (is that even a word?) and chocolaty and made a big splash over the holidays. I took them to my in-laws as well as down south when we visited family and had several requests for the recipe. Because I didn’t want to lose the recipe, I decided to post it now even though it is not the holidays. If you love mint and chocolate together, you will love these. The only thing was that green food coloring made them look a tad bit unnatural, so it is up to you if you want to use it. (Sorry my camera is broken so I found a picture of a mint plant on-line) ; )

Mint Squares

(For the Cookie)
4 eggs
2 C sugar
1 C cocoa powder
1 C flour
1/2 tsp peppermint extract
1 tsp vanilla
2 sticks butter, melted

(For the Frosting)
2 3/4 C confectioner’s sugar
1 stick melted butter
1/2 tsp peppermint extract
3-5 drops green food coloring (optional)
milk (adjust as needed)

(For Glaze)
2 (1 oz) squares unsweetened chocolate
2 TBSP butter

(For Cookie Base)
Beat eggs & sugar until thick. Add remaining ingredients in order. Spread in greased (11 x 17) jelly roll pan. Bake at 350* for 15 minutes. (***In my oven the cookie baked much faster.)

(For the Frosting)
Mix all ingredients. Frost cookie (which does not need to be completely cool).

(For Glaze)
Melt chocolate and butter together. Pour on frosted cookie. Cool in refrigerator for 10 minutes before cutting.

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