Cookbook2002

MOBsters 2002
Holiday
Recipe Cookbooklet

Compiled for you by Lin Fields with love
Christmas 2002

This file is also available for download by
clicking the following link: (It is a Word 2000 document)

Christmas Cookbook 2002

The following are recipes from the Queen of the Cookbooks, Lin J

Ho Ho Cake
Yield: 15 slices

2 T Cornstarch
1 c Milk
1 pk Chocolate cake mix
1 c Sugar
1/2 c Shortening
1/2 c Butter, softened
1 t Vanilla
1/2 c Plus 2 T melted butter
6 T Baking cocoa
3 c Confectioner's sugar
1 Egg
2 1/2 T Hot water
1 t Vanilla

1. Combine the milk and cornstarch in a saucepan, and cook over medium
heat until thickened, stirring constantly. Set aside and let cool at room
temperature.
2. Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake.
3. Cream sugar, shortening, and butter in a mixing bowl until light and
fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let
cool completely!
4. Combine melted butter and cocoa in a bowl; mix well. Add confectioners
sugar, egg, hot water and vanilla. Mix well. Pour over cooled frosted
cake. Chill in refrigerator until set.
Calories per serving: 601

-----

Eggnog Bread Pudding
Yield: 8 servings

For the pudding:

3 lg Eggs
1 lg Egg yolk
3/4 c Sugar
4 tb Unsalted butter; melted
1 3/4 c Half-and-half
3 tb Brandy
2 tb Pure vanilla extract
3/4 ts Freshly grated nutmeg
1/8 ts Salt
6 slices Dry cinnamon raisin bread quartered

For the Cranberry-Maple Sauce:

1/3 c Pure maple syrup
2 tb Sugar
1 1/2 c Cranberries - if frozen, do not thaw
3 tb Unsalted butter
1 1/2 tb Bourbon

PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center
of the oven. Butter a 6-cup soufflé dish. Have a kettle of boiling water
ready and a baking pan large enough to hold the soufflé dish. Whisk the
eggs, egg yolk and sugar until light. Mix in the butter, the half-and-half,
brandy, vanilla, nutmeg and salt. Place the bread in the soufflé dish and
pour the custard over it. Press the bread into the custard so it gets well
soaked. Let rest 20 minutes. Put the soufflé dish in the baking pan and
place on the oven rack. Pour boiling water into the baking pan so it comes
halfway up the sides of the soufflé dish. Bake until the custard is softly
set in the center, about 1 hour. Remove from the water bath. Serve warm or
at room temperature with Cranberry-Maple Sauce. Once cooled, the pudding
can be refrigerated for up to 3 days. To reheat, cover with aluminum foil
with several slits in it. Bake in a preheated 350F oven for 20 minutes.
Serve warm, or at room temperature with Cranberry-Maple Sauce.

CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small
non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook
until their skins burst and they begin to pop, 6 to 8 minutes, or slightly
longer if they are frozen. Cut the butter into 3 pieces. Remove the pan
from the heat and whisk in the butter, 1 piece at a time, waiting until
each is incorporated before adding another. Add the bourbon. Sauce can be
served immediately or refrigerated for up to a week. Reheat gently and thin
with 2 to 3 tablespoons water before serving.

-----

Santa’s Snickers Surprises

2 sticks of butter, softened
1 cup creamy peanut butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tsp. Vanilla
3 ½ cups all purpose flour, sifted
1 tsp baking soda
½ tsp. Salt
1 package (13 oz). Snickers Miniatures
1 package Dove Brand Milk or Dark Chocolate candies or 1 cup semisweet chocolate chips

1.        Combine the butter, peanut butter, and sugars using a mixer of a medium to low speed until
light and fluffy.
2.       Slowly add the eggs and vanilla until thoroughly combined. Mix in flour, salt and baking soda.
3.       Cover and chill dough 2-3 hours.
4.       Unwrap all Snickers miniatures
5.       Remove dough from refrigerator. Divide into 1 Tbsp. pieces and flatten.
6.       Place a Snickers miniature in the center of each piece of dough – if you have purchased larger
Snickers bars, be sure to cut them appropriately.
7.       Form the dough into a ball around each Snickers bar.
8.       Place on a greased cookie sheet at bake at 325 degrees for 10-12 minutes or until golden
brown.
9.       Let cookies cool on baking rack or waxed paper. Melt the Dove chocolate or chips and drizzle on each cookie.

Makes about 2 dozen, depending on the size of the cookies. Many thanks to our dear friend Paula Adams for this recipe!

-----

Cranberry Pie
Yield: 8 servings

3 Eggs
1 1/2 c Sugar
2 tb Grated orange zest
1 ts Vanilla extract
1/2 c Flour
6 oz Butter; melted
1 c Fresh cranberries

Here's a filling that should work nicely with cranberries. You may want to
adjust sugar--the filling is tart, but you might like it sweeter. This
recipe is enough for a 10-inch tart, about 1-inch deep.

PREHEAT OVEN TO 350F. Whisk together eggs, sugar, zest and vanilla. Add the
flour until well mixed. Set aside. In a small saucepan, heat the butter
over high heat until foamy and brown. Pour the butter in a steady stream
over the egg mixture, beating to incorporate. Add the cranberries and pour
the mixture into your tart shell. Bake for 45 to 50 minutes. Let cool
completely before serving.

-----

Chocolate Wreath Cake
Yield: 12 servings

3 c All-purpose flour
1 tb Baking powder
1 tb Baking soda
1 1/2 ts Salt
3 c Sugar
3 c Water
6 oz Semisweet chocolate -finely chopped
1 lb Unsalted butter; softened
3 Large eggs; lightly beaten
2 1/4 c Confectioners' sugar
1/2 ts Vanilla extract
Few drops green food coloring
Fresh raspberries, dried cranberries, or cherries for garnish

Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a
Non-removable bottom. In a large bowl, sift together the flour, baking
powder, baking soda, and salt. In a medium pot, combine the sugar and water
and bring them to a boil. Remove the pot from the heat and stir in the
chocolate and 1 stick of butter. When the chocolate and butter have
completely melted, whisk the mixture to combine completely. Whisk in the
beaten eggs. Pour about half the chocolate mixture into the dry ingredients
and whisk vigorously to thoroughly combine the ingredients and remove any
lumps. Working quickly, add the remaining chocolate mixture and whisk to
combine. Pour the batter into the prepared pan and bake for about 60
minutes, until a cake tester inserted in the center comes out clean. Let
the cake cool in the pan for about 15 minutes, then turn out onto a rack to
cool completely. In a medium bowl, cream together the remaining 3 sticks of
butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup
of the icing, place in a small bowl, and color it with a few drops of the
green food coloring. Put the remaining icing in a pot, add the vanilla.
Over low heat, stir the icing until it becomes a pourable consistency. (If
it overheats, causing the butter to separate, put the icing in the
refrigerator to chill and stir to bring it back together.) Pour the icing
over the cooled cake so that it drips down the center and outside. Cluster
the red berries in groups of 3 on top of the cake. Fill the green icing
into a pastry bag fitted with a leaf tip and pipe a few leaves around each
cluster of berries. Serves 12 to 16.

-----

Mincemeat Cookies

3/4 c Shortening, margarine or butter
3/4 c Brown sugar
1/2 ts Vanilla
1 Egg, well beaten
2 3/4 c Flour, sifted
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1/2 c Milk or sour cream
1/2 c Mincemeat

Cream together shortening, sugar and vanilla. Beat until fluffy. Add the
well beaten egg. Add sifted dry ingredients alternately with the sour
milk/cream. Chill batter and divide. Cut on lightly floured board with a 2
inch cutter. Put together in pairs, moisten the undercrust with egg and
use 1 1/2 tsp. of mincemeat as filling on each cookie. Pinch edges together
and put on a greased cookie sheet and bake in hot oven 425 degrees for10-12
minutes.

-----

Fudgy Hanukkah Cake
Yield: 12 servings

1 1/2 c Brown sugar; packed
1 1/4 c Flour; all purpose
1/2 c Cocoa powder; unsweetened and sifted
1 1/2 ts Baking soda
3/4 ts Baking powder
1 pinch Cinnamon
1 pinch Salt
1 Egg
1 Egg white
3/4 c Buttermilk
3/4 c Coffee; strong
1/3 c Vegetable oil

-----------------------------------ICING-----------------------------------

1/4 c Cocoa powder; unsweetened and sifted
4 ts Sugar; granulated
4 ts Cornstarch
1/2 c Skimmed milk
1/4 c Corn syrup
1 ts Vanilla
Edible gold glitter -optional

In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder,
cinnamon and salt. In separate bowl, beat together egg and egg white; beat
in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee
mixture into well and whisk just till blended. Pour into greased 8" square
cake pans. Bake in 350F oven for 30 to 40 min or till tester inserted into
centre comes out clean and cake springs back when pressed. Let cool in pan
on rack for 20 minutes. (Cake can be frozen up to 2 months)

ICING: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in
milk until blended, then corn syrup and vanilla. Bring to boil over
medium-high heat, whisking constantly, reduce heat to low and cook,
whisking for 1 to 2 minutes or till thickened and glossy. Let cool for 5
minutes. Spread evenly over cake. Sprinkle with glitter if using. SERVES:12

It is traditional to give children small gifts of money ('gelt'); foil
wrapped coins may be tucked into the batter. This cake is low in fat.

-----

Excellent Holiday Fruitcake
Yield: 16 servings

1 lb Raisins
1 1/3 c Water
1 1/2 c Sugar
1/4 c Shortening
2 1/2 c Flour
1 t Salt
1/2 t Cloves, ground
1/2 t Nutmeg, ground
1/2 t Allspice
1 t Cinnamon
1 t Baking soda
1 t Baking powder
1 t Salt
1/2 c Chopped walnuts
1 lb Holiday fruit
2 Eggs

1. In a medium sized saucepan, combine the sugar, raisins and water,
and bring to a boil. Boil for 5 minutes. (Note, you may substitute
3/4 cup light brown sugar and 3/4 cup granulated sugar; you may
also substitute 1 cup of water and 1/3 cup light rum).

2. Meanwhile, while the raisin mixture is boiling, add 1/4 cup shortening.

3. In a large mixing bowl, combine flour, spices, soda and powder.
Mix well, and add the holiday fruit and nuts.

4. In a small bowl, beat the eggs well. When the raisin mixture has
boiled for 5 minutes, QUICKLY add the egg mixture to the raisin
mixture and then QUICKLY add all to the flour mixture and blend
well.

5. Pour into a lightly greased tube pan and bake at 300F for 1 1/2
hours.

6. Cool completely.

-----

Light Custard Eggnog
Yield: 12 servings

1 1/2 c Sugar
1/4 c Flour
1/8 ts Salt
4 Eggs
2 Egg whites
8 c Skimmed Milk
2 ts Vanilla extract
1/8 ts Nutmeg, ground
1 c Whiskey (optional)

Scald milk. Whisk together sugar, flour, and salt in heavy 6-qt saucepan.
Add eggs and egg whites and whisk until smooth. Gradually whisk in milk.
Cook over low heat, stirring with wooden spoon, 15 minutes or until custard
is thickened and just coats the back of the spoon. Remove from heat and
refrigerate. The custard will thicken as it cools. When cold, stir in vanilla, nutmeg, and whiskey.

Nutritional information: 187 calories, 9 gm protein, 2 gm fat, 34 gm carbohydrate, 137 mg sodium, 74 mg cholesterol.

-----

Whiskey Balls
Yield: 36 servings

3 c Vanilla wafer crumbs (1 box)
1/2 c Finely chopped pecans
1/2 c Unsweetened cocoa
2 c Confectioner's sugar
1/2 c Bourbon
3 tb Light corn syrup
Salt, if desired

1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar,
bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts.

2. Roll each ball in the remaining 1 cup confectioner's sugar and place on
a cookie sheet. Chill in the refrigerator for several hours or overnight.

Note: It is traditional in the South to use bourbon, but rye may also be
used. This confection -- or at least a version of it -- was an early
Southern version of those chocolate truffles that became the rage for
chocolate lovers during the 1980s in this country. The whiskey balls are
made, of course, with cocoa rather than chocolate.

-----

Mulled Cider
Yield: 6 servings

5 c Cider
1/4 c Lemon juice
1/4 c Lightly packed brown sugar
4    Whole cloves
1    1 1/2" piece cinnamon stick
1    1 1/2" piece dry ginger root
Freshly grated nutmeg

Combine the cider, lemon juice and brown sugar in a stainless steel pot.
Heat the mixture slowly to the simmering point. Meanwhile, tie the cloves,
cinnamon stick and ginger root together in a piece of cheesecloth. Add the
bag of spices to the simmering liquid and heat over low heat for 15
minutes. Remove the spice bag. Serve hot with a sprinkling of nutmeg in
mugs. Yields 6 servings.

-----

Cranberry Steamed Pudding
Yield: 8 servings

1 1/2 c Flour
2 ts Baking powder
2 c Cranberries, fresh, halved
1/2 c Molasses
1/3 c Hot milk
1/2 c Chopped nuts

Sift flour with baking soda. Stir in cranberries. Combine molasses with milk. Stir into cranberry mixture until well blended. Stir in nuts. Pour into 6 cup buttered mold. Cover with aluminum foil, buttered, press tightly. Place mold on a rack in pan with tight fitting cover. Pour about 1/2 inch of water into the pan. Bring water to a boil and cover, reduce heat to simmer and steam for 2 hours. Cool for 10 minutes, unmold. Serve with vanilla sauce.
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Georgia Pecan Candy
Yield: 1 batch

1 c Light brown sugar
1/2 c White sugar
1/2 c Heavy cream
2 tb White corn syrup
1/8 ts Salt
3 tb Butter
1 ts Pure vanilla
2 c Large pecan halves

Put sugars, cream, corn syrup, salt and 2 tb. of the butter in a bowl. Mix until sugars are saturated with cream. Put in a heavy pan over medium heat. Stir occasionally and wipe down crystals from the sides of the pan with a small, damp piece of cloth wrapped around the handle of a wooden spoon, or put a lid on the pan and allow the steam to evaporate the crystals.

Cook syrup until it registers 236 F. on a candy thermometer or a teaspoon of the syrup dropped in cold water forms a soft ball. Remove from heat and add remaining butter and vanilla. When the candy has cooled to 110 F., beat it until it begins to lose its transparency.

Add nuts. Drop by tablespoonfuls on a buttered marble or pastry sheet in the form of clusters. Let cool and store in a tight tin. Yield: About 24 candies, depending on size.

Variation: This can be poured and made into fudge squares. In this case, use only 1 cup pecans or less.

-----

Christmas Fruitcake Cookies
Yield: 36 servings

1/2 c Vegetable oil
1/2 c Brown sugar
1 Egg
1 1/4 c Whole wheat flour
1/2 ts Baking powder
1 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground allspice
1/4 c Milk
1/2 c Chopped walnuts
1/2 c Raisins
1/2 c Snipped dried apricots
1/2 c Chopped dates

Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container.

1 cookie - 77 calories, 1/2 fruit exchange, 1 fat exchange 9 grams
carbohydrate, 1 gram protein, 4 grams fat 7 mg sodium, 70 mg potassium, 8 mg cholesterol

-----

Baked Plum Pudding
Yield: 10 servings

1/2 c Butter
1 c Sugar
6 Eggs
1 c Raisins & currants
1/4 c Pecans
Flour
2 c Bread crumbs
2 ts Cinnamon
1/2 ts Cloves
1/2 ts Allspice
Sauce to top(see directions)

Preheat oven to 375F. Beat the butter until soft. Gradually add and cream in the sugar. Beat the eggs in one at a time. Combine the raisins, currants, and nut meats. Sprinkle lightly with flour. Add to the butter mixture. Combine the bread crumbs, cinnamon, cloves and allspice. Stir into the butter mixture. Bake in a greased pan or baking dish for about 30 minutes. Serve with either Lemon Sauce, Hard or Hot Wine sauce.

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English Wassail
Yield: 20 cups

6 c Apple cider
1 Cinnamon stick
1/4 t Nutmeg
2 T Lemon juice
2 T Honey
1 t Lemon rind
2 1/2 c Pineapple juice, unsweetened
Orange slices

Heat cider and cinnamon stick in a large pan. Bring to a boil and simmer covered for 5 minutes. Add
remaining ingredients and simmer uncovered for 5 minutes. Keep warm over low heat.

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Bread Pudding with Strawberry Sauce
Yield: 6 servings

-------------------------------BREAD PUDDING-------------------------------

French bread (preferably day -old), sliced 1/2-inch thick
1/2 c Currants
2 Eggs, beaten
3/4 c Sugar
1 qt Skim milk
1/2 c Margarine, melted
1 tb Vanilla
1 ts Ground nutmeg

------------------------------STRAWBERRY SAUCE------------------------------

1 pt Fresh strawberries or one package (16-oz) frozen strawberries, thawed
1/4 c Orange juice
3 tb Lemon juice
1/4 c Sugar
2 tb Cornstarch

Pudding ~------ Place one layer of sliced French bread in the bottom of a greased 9-inch cake pan. Sprinkle with half of the currants. Place another layer of bread on top and sprinkle with the remaining currants.

Mix together the eggs, sugar, milk, margarine, vanilla, and nutmeg and pour gently over the bread and currants, making sure all the top layer is saturated. Cover and refrigerate at least 8 hours. Bake in a preheated 350 F. oven, uncovered, until the custard is set and the top is lightly
browned, about 45 minutes. Cut into servings and top with strawberry sauce.

Strawberry Sauce ~--------------- Place the strawberries, orange juice, and lemon juice in a saucepan and cook on low until the strawberries are softened. Puree one-third of the strawberry mixture and return to the whole strawberry mixture. Combine the sugar with the cornstarch and add to the strawberries. Cook, stirring, until slightly thickened.

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Mother's Mince Meat Bars
Yield: 1 pan

------------------------------CRUST & TOPPING------------------------------

2 c Flour
1 ts Salt
1/2 c Pecans; chopped
2 1/2 c Quick oats; uncooked
1 1/2 c Brown sugar; packed
1 c Margarine; melted

----------------------------------FILLING----------------------------------

1 1/2 c Prepared mincemeat
1/4 c Sugar
1 tb Corn starch
1 tb Lemon juice

Oven 350~.
CRUST & TOPPING:

Grease a 7x11x2 inch baking pan. Combine above ingredients and mix well. Press half of mixture into pan.

FILLING:

Simmer above ingredients until thick. Cool. Spread over dough in pan, and cover with remaining dough. Pat down well. Bake at 350~ for 25-35 minutes. Cool in pan. Cut in squares. Store in tin box between layers of wax paper.

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Festive Peppermint Pie
Yield: 8 Servings

1 9" baked pie shell
34 oz Fruit cocktail
1 1/8 ts Peppermint extract
1 c Whipping cream
2 tb Butter
2 oz Unsweetened choc. squares
1 c Granulated sugar
6 oz Evaporated milk
1/4 c Miniature marshmallows
1 ts Vanilla

-----meringue-----

3 Egg whites; room temp.
1/2 ts Vanilla
1/4 ts Cream of tartar
6 tb Granulated sugar
1/4 c Crushed peppermint candy

Drain the fruit cocktail, reserving liquid for other uses. Stir peppermint extract into drained fruit. Whip cream until stuff. Folk in fruit cocktail. Spread half of the fruit mixture into a cooled, baked pastry shell. Freeze until firm. Refrigerate the other half of the fruit mixture. Combine butter, chocolate, sugar, evaporated milk and marshmallows in medium saucepan. Heat, stirring continuously, until melted and thickened. Stir in vanilla; cool. Cover fruit mixture with one half chocolate mixture. Freeze until set. Repeat layers once more, freezing after each addition. Freeze completed pie overnight. Meringue: Beat egg whites with vanilla and cream of tartar until soft peaks form. Add sugar 1 tbsp. at a time, beating until stiff and glossy peaks are evident and sugar is dissolved. Fold in 3 tbsp. crushed peppermint candy. Remove pie from freezer. Spread meringue over chocolate layer sealing it to the crust. Sprinkle top with remaining peppermint candy. Bake on a cutting board at 475~ for 5-6 minutes or until golden. Serve immediately.

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Mincemeat Cheesecake
Yield: 10 Servings

1 c Graham wafer crumbs
1/4 c Brown sugar
1/4 c Butter or margarine, melted
1 lb Cream cheese, softened
2/3 c Granulated sugar
2 tb All-purpose flour
2 tb Lemon juice
1 tb Grated lemon rind
1/2 ts Vanilla
2 Eggs
1 c Mincemeat

Combine crumbs, brown sugar and butter. Press onto bottom of 9-inch springform pan. Bake in 325F oven for 10 minutes. Transfer to wire rack. In mixing bowl, cream together cheese, granulated sugar, flour, lemon juice, rind and vanilla. Beat until well blended and smooth. Add eggs one at a time, beating well after each addition. Pour mixture over crust. Spoon mincemeat over top. Draw spoon lightly through mixture for marble effect, making sure you don't cut through crumb crust. Bake in 450F oven for 10 minutes. Reduce heat to 250F and bake for 20 minutes longer. Transfer to wire rack. Carefully run knife around rim of pan to loosen cake; let cool completely before removing sides of pan. Chill before serving. Makes 8 to 10 servings.

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The Ultimate Tourtiere
Yield: 6 Servings

1 1/2 lb Ground pork -Lean or Medium
3/4 c Water
3/4 c Finely chopped onion
1/4 c Finely chopped celery
2 Cloves garlic, minced
3/4 ts Salt
1/2 ts Dried savory
1/4 ts Each dried thyme, pepper and ground cloves
1 Bay leaf
1/2 c Mashed potato
Pastry for double crust 9 Inch pie

Glaze:

1 Egg yolk beaten with 1 tbsp milk

In large; heavy saucepan, combine pork, water, onions, celery and garlic. Cook over medium high heat until bubbling, stirring to break up meat. Add salt, savory, thyme, pepper, cloves and bay leaf. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes. Remove bay leaf. Stir in mashed potato, mixing well. Taste and add more salt and pepper if needed. Let cool, stirring occasionally (mixture will thicken as it cools.) Line pie plate with pastry. Fill with meat mixture. Cover with remaining pastry; seal and crimp edges; cut a few steam vents. Brush top with glaze. Bake in 425øF oven for 15 minutes; reduce heat to 375øF and bake for 20 to 25 minutes longer or until golden brown.

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Buche De Noel (Yule Log)
Yield: 16 Servings

-------------------------------BUCHE DE NOEL-------------------------------

3/4 c Cake flour
3/4 ts Baking powder
1/4 ts Salt
5 ea Eggs
3/4 c Sugar
1 ts Vanilla extract

------------------------CHESTNUT BUTTERCREAM FILLING------------------------

1/2 c Sugar, superfine
1 ea Egg yolks
1 pn Salt
1 1/2 ts Vanilla extract
2 tb Cream, heavy
1/2 c Butter
2 c Sugar, powdered
30 ea Chestnuts, whole cooked
2 tb Butter
4 tb Cream, heavy
1/3 c Sugar, powdered

----------------------------MOCHA SILK FROSTING----------------------------

1 1/4 c Sugar, powdered
3 tb Cocoa powder
2 ts Instant coffee
5 1/3 tb Butter
1 1/2 tb Corn syrup
1 ts Vanilla extract
2 tb Cream, heavy

Have ready: clean lint-free dish towel and cookie sheet larger than jelly roll pan. Preheat oven to 400; prepare 10"x15"x1" jelly roll pan by greasing it, lining bottom and sides with wax paper, and greasing wax paper. Bring eggs to room temperature and separate. Mix flour, baking powder, and salt; set aside. Beat yolks until thick and pale. Gradually add 6T sugar, beating well after each addition. Mixture should fall in thick ribbon when beaters are lifted. Add vanilla and beat again. With clean dry beaters, beat egg whites until foamy. Gradually add remaining sugar, beating constantly, until whites stand in firm, glossy, moist peaks. Fold 1/3 whites into yolk mixture to lighten it, then fold remaining whites in too. Gradually fold dry ingredients into egg mixture; fold in gently but thoroughly. Spread batter evenly in prepared pan, making sure to get it into the corners. Put pan into oven immediately. Bake 10-12 minutes, just until cake is golden on top and tester comes out clean. Do not overbake. Remove from oven; working quickly, cover jelly roll pan FIRST with clean towel, then with inverted cookie sheet. Turn over pan, towel, and sheet to turn out cake. Remove jelly roll pan; peel off wax paper. Slide towel and cake onto counter; cake is wrong side up. Cut off any crisp edges, fold one end of towel over short end of cake, and roll cake in towel. Place rolled cake seam side down on wire rack or cookie sheet to cool completely.

CHESTNUT BUTTERCREAM FILLING: combine sugar, egg yolk, salt, vanilla, and cream; beat for 8 minutes at medium speed. Without washing beaters, cream butter until light. Add yolk mixture a little at a time, beating well after each addition. Gradually add powdered sugar, beating well after each addition. Set basic buttercream aside. Puree chestnuts with butter, cream, and powdered sugar. Stir chestnut puree into buttercream, blending thoroughly. If necessary, thin with a little more cream to bring to very spreadable consistency.

MOCHA SILK FROSTING: powder instant coffee by placing in plastic bag and crushing with rolling pin. Mix together sugar, cocoa, and coffee. Add remaining ingredients and beat for 1 minute at medium speed. If necessary, add a little more cream to make frosting easy to spread. Unroll cooled cake, leaving it on towel; don't worry about the cake looking deflated, it will perk up soon. Spread 1/2 c frosting evenly over cake, all the way to the edges. Spread 2 c filling over thin layer of frosting, pushing generous amount into curved end. Roll up again, without towel but using it to help roll. Place cake, seam side down, on cake plate or tray. Remove any excess filling from ends and seam edge. Refrigerate for 1 hour to firm filling. Trim and discard (or eat!) a thin slice from one end of chilled cake; cut and reserve wedge from other end. Spread a small amount of filling on top center of cake and press reserved wedge on it to make the "knothole." Frost entire cake with remaining frosting, building frosting up around sides of "knothole." Do NOT cover knothole top! Work frosting as far under roll as possible. Repeatedly draw narrow metal spatula lengthwise through frosting to simulate rough texture of bark. Snip pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations. Keep cake refrigerated until serving; it is much easier to slice when cold and firm. Before serving, surround cake with holly and cranberries.

-----

Christmas Peppermint Candy Cheesecake
Yield: 1 Cheesecake

1 c Graham cracker crumbs
3/4 c Sugar
1/4 c Melted butter plus 2 tb Melted butter
1 1/2 c Sour cream
2 ea Eggs
1 tb Flour
2 ts Vanilla
16 oz Cream cheese, softened
1/2 c Coarsely crushed candy canes
Whipped cream, chocolate leaves, and more coarsely chopped candy canes

Preheat oven to 325. Blend graham cracker crumbs, ¼ cup sugar, and ¼ cup melted butter in bottom of ungreased 8" springform pan; press mixture evenly over bottom. In blender or food processor, blend sour cream, remaining 1/2 cup sugar, eggs, flour and vanilla until smooth. Add cream cheese and blend; then blend in 2 tablespoons remaining melted butter until completely smooth. Stir in crushed candy canes, then pour mixture over crust in pan. Bake in lower third of oven for 45 minutes. Remove; allow to cool, then refrigerate for at least 4 hours, preferably overnight. The chocolate leaves will form the petals of a poinsettia flower, with the crushed candy canes in the very center.

-----

Mincemeat Muffins
Yield: 12 Servings

1 c All purpose flour
3/4 c Whole wheat flour
1/4 c Granulated sugar
2 ts Baking powder
1/4 ts Salt
1/4 ts Nutmeg
1 Egg
1 c Mincemeat
1 c Milk
1/4 c Butter, melted
1/2 c Chopped walnuts

TOPPING:

2 tb Packed brown sugar
1 tb All purpose flour
1/2 ts Cinnamon
1/4 ts Nutmeg
1 tb Butter

Topping: In small bowl, combine sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside. In large bowl, stir together all-purpose and whole wheat flours, sugar, baking powder, salt and nutmeg. Stir together egg, mincemeat, milk and butter. Add to flour mixture along with nuts; stir just until combined. Spoon into well-greased muffin cups; sprinkle with topping. Bake in 400øF oven for 20 minutes or until tops are firm to the touch. Makes 12 muffins.

-----

Elegant Beef Wellington
Yield: 8 Servings

4 lb To 4 ½ lb beef filet
Salt to taste
Pepper to taste

Butter Pastry:

3 ¾ c Flour; sifted
1 ts Salt
1 c Butter; cold
2 tb Shortening
3/4 c -(about) ice water

Duxelles:

1 lb Mushrooms; finely chopped
¼ c Green onion; finely chopped
¼ c Butter
½ ts Salt
½ ts Marjoram
2 ts Flour
dash Pepper
¼ c Beef broth
2 tb Parsley; chopped
½ c Ham; cooked; finely chopped

Tomatoes w Horseradish Cream

8 small Tomatoes
½ c Whipping cream
1 tb Horseradish
½ ts Dijon mustard
dash Salt

Place beef on rack in shallow baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 30 minutes. Let stand until cool. Trim off all fat. Roll pastry to rectangle large enough to wrap around beef, about 3 inches longer than roast and 12 to 13 inches wide. Press cool Duxelles into pastry, leaving an inch uncovered on all edges. Place beef on pastry. Moisten pastry edges; enclose beef, pressing edges firmly together. Trim off excess pastry from ends so single layer covers ends of roast. Place roll, seam side down, on baking pan. Cut decorations from pastry trimmings; place on top. Brush pastry with egg beaten with 1 tablespoon water. Sprinkle with sesame seeds. Bake at 400-degrees for 30 to 35 minutes until browned. Let stand for 15 to 20 minutes to cool slightly before slicing.

Butter Pastry: Combine flour and salt. Cut in butter and shortening until particles are fine. Add water, 1 tablespoon at a time, to make stiff dough. Shape dough. Cover and chill.

Duxelles: Sauté mushrooms and onion in butter until liquid evaporates. Stir in salt, marjoram, flour, pepper and broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat; stir in parsley and ham. Cool.

Tomatoes with Horseradish Cream: Cut tops from tomatoes; hollow out slightly, scooping out seeds. Drain upside down. Whip cream until stiff; fold in horseradish, mustard and salt. Fill tomatoes with cream just before serving. Serve around Elegant Beef Wellington.

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Panettone Bread for the Breadmaker
Yield: 1 Small loaf

2 1/2 ts Yeast
2 c Plus 1 tbsp. Bread Flour
3/4 ts Salt
5 tb Sugar
3 tb Dry skim milk
3/4 c +1 tbsp. Lukewarm Water
5 tb Sweet Butter
1 Egg
3/4 ts Vanilla Extract
1/2 c Raisins soaked in rum or water
3 tb Candied Orange peel pieces
1/2 c Chopped walnuts

Put in order as above into machine or as your machine calls for. Bake on 1 pound or 1 1/2 pound loaf on light or sweet bread.

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Our very own MOBster Swap Lady, Terri Dwyer contributed the following:

Pumpkin Cheese Cake Brownies

For pumpkin cheese cake layer you need:
2 packages 8 oz (225 g) each cream cheese.
½ cup (100 g) sugar.
2 eggs.
4 tablespoons all purpose flour.
¾ cup (190 ml) pure pumpkin from can.
½ teaspoon cinnamon.
¼ teaspoon mace or nutmeg.

For a successful pumpkin cheesecake, all ingredients should be at room temperature.
Prepare Brownie batter as directed in recipe for Pumpkin Cheese Swirl Brownies. Do not bake.

To prepare pumpkin cheese layer:
Preheat oven 325º F (160º C)
In a mixer bowl cream cheese until fluffy.
Gradually add sugar, beat until smooth.
Add pumpkin, eggs and beat until combined.
Slowly add flour beating until all flour is not visible.
At last add cinnamon and mace.
Delicately spread pumpkin cheese mixture on top of brownie batter.
Bake 50 minutes or until toothpick inserted in center comes out clean.

Cool completely before cutting.

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Grilled Portobello Mushroom Salad

Ingredients:

4 large Portobello mushrooms
2 tablespoons olive oil
Emeril's Creole Seasoning (*see below)
1 1/2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
2 teaspoons minced garlic
2/3 cup small diced grilled eggplant
1/2 cup chopped Calamata olives
2 tablespoons finely chopped basil
Salt and pepper
1 tablespoon chopped parsley
8 cups fresh spinach, stemmed and cleaned
1 cup Feta Cheese
4 Italian Roma tomatoes, split in half and roasted
10-inch round of grilled flat bread
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*Emeril's Creole Seasoning (or Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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-Preheat the grill. Season the Portobello mushrooms with the olive oil and Emeril's Creole Seasoning.
-Place on the hot grill and cook for 3-4 minutes on each side. Remove from the grill and slice on the bias.
-In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper.
-Toss the spinach. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley.

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Moose Cookie Recipe

1 cup sugar
1 cup brown sugar
1 cup butter, softened
1 cup smooth peanut butter
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons baking soda
3 cups flour
Pretzel twists (broken to resemble antlers)
Brown M&Ms

Cream the butter and sugars, eggs and peanut butter, salt and vanilla. Add the soda and flour and mix well. Roll into balls and flatten into a triangle shape.

Make antlers by pressing pretzel pieces into two of the triangle corners. Place one brown M&M at the other corner for the nose and two brown M&Ms above it for the eyes. Bake at 375 degrees Fahrenheit for 10-15 minutes or until golden brown.

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Applesauce Sandwich ;o)

1 tablespoon butter
2 slices bread
3 tablespoons applesauce

Heat a skillet over low heat. Spread butter on one side of each slice of bread. Place bread slices, buttered side down, in skillet. Divide applesauce onto both slices of bread, and spread to the edges.

Cook until lightly browned, about 5 minutes. Fold slices together, and cool 5 minutes. Cut into quarters.

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Apple Cinnamon Cranberry Sauce

1 cup Unsweetened apple juice
1/3 cup honey
2 tbl Granulated sugar
3 cup Cranberries, fresh or frozen
1 Golden delicious apple, peeled and chopped
1 Cinnamon stick

-In saucepan, bring apple juice, honey and sugar to boil. Add cranberries. apple, and cinnamon stick.

-Reduce heat to medium; cook, stirring occasionally, for about 10 minutes or until sauce is thick enough to mound on spoon. Let cool completely. Cover and refrigerate for about 1 hour or until chilled.

-Discard cinnamon stick. (Make-ahead: Refrigerate in airtight container for up to 5 days.) Makes about 2 cups.

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CHRISTMAS WREATH FROZEN SALAD

2 (3 oz.) pkgs. cream cheese, softened
1 c. mayonnaise
1/2 c. red maraschino cherries, halved
1/2 c. green maraschino cherries, halved
1 (20 oz.) can crushed pineapple, drained
1/2 c. chopped pecans
2 1/2 c. miniature marshmallows
1 c. whipping cream, whipped

Combine cream cheese and mayonnaise, mixing well. Stir in cherries, pineapple, pecans and marshmallows; fold in whipped cream. Pour into 8-cup ring mold; freeze. Yield: 8-10 servings.

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And for our canine friends, Terri gives us…

Good Dog Goodies

2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk
1 egg
1/2 cup vegetable oil
2 beef bouillon cubes which have been dissolved in 3/4 cup boiling water
2 Tblsp brown sugar

Preheat oven to 300 degrees. Combine all ingredients in a large mixing bowl, stirring until well blended. Knead dough for about 1 minute. On a floured surface roll out dough to about 1/4" thickness. Cut out bones and place on greased cookie sheet. Bake for 30 minutes. Cool before placing in a jar.

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Rosemary Roast Potatoes with Garlic

10 medium potatoes
4 x 5ml spoons dried rosemary, crushed
1 wine glass of olive oil (extra virgin)
4 Garlic cloves, crushed

Scrub potatoes in their skins and cut into four.
Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic.
Place the potatoes on a warmed baking tray and roast in hot oven for 30 minutes at 375°F.
Serve immediately, the outside should be crunchy.

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White Christmas Cookies

3 cups Rice Krispies
1 cup desiccated coconut
3/4 cup powdered milk
1/2 cup powdered sugar
60 g (2 oz) mixed candied fruit, chopped
60 g (2 oz) red and green candied cherries, chopped
1/4 cup raisins
125 g (4.5 oz) white vegetable shortening
125 g (4.5 oz) white chocolate chips

Brush a 9 x 13" pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispies mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife.

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EGGNOG FUDGE

3/4 cup Eggnog
2 tb Corn syrup
2 tb Butter or margarine
2 c Sugar
1 ts Vanilla

-1. Butter 8-inch square pan. Lightly butter sides of heavy, medium saucepan.
-2. Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over medium heat, stirring constantly, until sugar is dissolves and mixture comes to a boil. Wash down sides of pan with pastry brush frequently dipped in hot water to remove sugar crystals.
-3. Add candy thermometer.
4-Continue to cook until mixture reaches the soft-ball stage (238 F).4. Pour into large heat-proof mixer bowl. Cool to lukewarm,. about 110 F)
5-Add vanilla and heat with heavy-duty mixer until thick.
6-Spread into prepared pan. Score fudge into squares with knife.
7-Refrigerate until firm. Cut into squares. Store in refrigerator. Makes about 1 pound.

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Asian-Spiced Pot Roast Recipe

Reynolds Oven Cooking Bag
2 tablespoons flour
1 Top Round Roast, 3 to 4 pounds
1/3 cup honey
1/3 cup soy sauce
1 teaspoon curry powder
1/2 teaspoon ginger
1/2 teaspoon garlic powder Put flour in cooking bag; shake. Add roast and shake to cover. In a cup or bowl, combine remaining ingredients. Pour over roast. Cover pot roast and cook on low for 9 to 11 hours.
Pot roast recipe serves 6 to 8.

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Christmas Float

1 can coke or Dr Pepper
3 scoops of ice cream - chocolate or vanilla
4 cherries
2 red and green gum drops
red and green M&M's
whipped cream topping

Put ice cream in cup. pour soda on it. then add the whipped cream, cherries and candy.

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Three Layer Brownies

First layer - Fudge Brownie:
1 package Pillsbury Fudge Brownie Mix.
3 eggs.
½ cup (125 ml) vegetable oil.
¼ cup ( 60 ml) water.

To make: Heat oven 350º F (180º C).
-Make Brownie batter according to package instructions and pour to 13 x 9 inches (33 x 23 cm) baking pan.
Pour to pan. Do not bake yet..

Second layer - Cheese Cake.

2 packages 8 oz (225 g) each cream cheese.
1/3 cup (70 g) sugar.
1 egg.
1/4 cup sour cream.
1 tablespoon all purpose flour.
1/2 teaspoon vanilla.

To make: In mixer bowl cream cheese until fluffy gradually adding sugar.
-Add the egg and beat until blended.
-Beat in: first sour cream, next flour and finally vanilla until blended.
-Do not over beat. Spread cheese mixture on top of brownie batter.
-Bake in preheated oven at 325º F (160º C) for 45 to 50 minutes or until toothpick inserted in center comes out clean. 15 minutes before brownie batter is fully baked, start preparing third layer.

Third layer - Pumpkin Cream.
4 egg whites.
1 ½ cup (150 g) powdered sugar.
¾ cup (180 ml) pure pumpkin from can.
½ teaspoon cinnamon.
¼ teaspoon nutmeg.

To make: In mixer bowl whip egg whites until stiff peaks form. Add powdered sugar and whip 3 seconds more. Turn off the mixer. Blend cinnamon and nutmeg with pumpkin and very delicately mix by spoon into whipped egg whites. Important! -Remove brownie from oven. DO NOT turn off the oven.
-Spread equally pumpkin cream on warm brownie cheese cake. Return brownie to oven and immediately turn OFF the heat. Let pumpkin cream settle for 15 -20 minutes or until it feels firm when touched with finger.

Cool completely before cutting.

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C hristmas Cookies

1 cup Butter, softened
1 cup Granulated Sugar
3 large Eggs
2 cups All-purpose Flour
1/4 cup Irish Whiskey
1/4 cup Candied Citron -- chopped
1/4 cup golden Raisins -- blanched and chopped
1/4 cup Almonds -- chopped

Preheat oven to 375 F. and prepare two greased cookie sheets; set aside. In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets. Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool. Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

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From Donna Kuzmicz (Dmom30), we have this delicious recipe!

Pumpkin Crunch

1 box yellow cake mix
1 can (15 oz) Solid pack pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tspn cinnamon
1/2 cup chopped Pecans
1 cup butter
whipped topping

Preheat oven to 350 F. Grease bottom of a 9x13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into the pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake at 350 F. for 50-55 minutes, or until golden brown. Cool...serve chilled. Top with whipped topping when served.

Lin's note – I made it with Carrot cake and it was yummy too!

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And Donna also donated…

Bean Casserole

1lb ground beef
1 tsp salt
16 oz can pork and beans
3/4 cup Barbeque sauce
2 Tablespoons brown sugar
1 tablespoon instant minced onion
1 (9.5oz) can refrigerated Flaky Biscuits
1 cup shredded Cracker Barrel cheddar cheese

Preheat oven to 375 degrees. Brown ground beef, drain. Stir in next 5 ingredients, heat till bubbly; pour into a 2 quart casserole dish. Cut biscuits in half to form 20 half circles. Place cut- side down around the edge of casserole. Sprinkle with cheese. Bake at 375 degrees for 25 to 30 minutes. Till biscuits are golden brown.

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And this one too!

Pistachio Surprise   (this is awesome, trust me )

Crust: 1 cup chopped walnuts
          1 cup flour
          1 stick melted butter

Mix & spread on bottom of 9x11 pan Bake at 350 degrees for 20 minutes and cool

Filling: 8 oz cream cheese
          1 cup cool whip
          1 cup sugar

Beat until creamy and spread on cooled crust (note: if you do this before the crust is cool it will break the crust apart). Mix 2 pkg of Pistachio pudding with three cups of milk and beat on lowest speed for 2 minutes. Pour this over the cream cheese mix and allow to set, spread cool whip topping on it and sprinkle with nuts.

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And this one too!

Polish Pound Cake   (this is the BEST )

3 cups of sugar                        1/2 cup of shortening
3 cups of flour                           a small can of evaporated milk
2 sticks of margarine                  5 large eggs
1 cup of chopped nuts               1/4 teaspoon of salt
2 Tablespoons of Vanilla butternut flavoring ( this is hard to find so plain vanilla works too )
10 oz. jar of maraschino cherries ( diced )

Cream: margarine & shortening, sugar & salt, then add eggs, one at a time, beating after each addition. Add flour & milk alternately, ending with flour. Fold in flavoring with a spoon. With a spoon stir in cherries & nuts, until all used up.

Bake in a greased, lightly floured, tube pan. Start in a cold oven on bottom shelf.   Bake 2 hours at 325 degrees. Do not open door while baking. Remove from pan immediately. You can sprinkle confectioner sugar on top if you desire.
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Our cat lady, Kathy Meowcats, donated this…

Pumpkin Chocolate Chip Cookies

1/2 C Margarine
1 1/2 C Sugar
1 egg
1 tsp Vanilla
1/2 C Nuts (optional)
1 C Chocolate chips (semi-sweet)
2 1/2 C Flour
1 tsp Baking Soda
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 C Pumpkin (the kind in a can)

Cream butter and sugar together until light and fluffy. Add egg, pumpkin, vanilla and beat. Sift together four, baking powder, baking soda, salt, nutmeg, and cinnamon in a separate bowl. Add to creamed mixture and mix well. Add nuts and chocolate chips. Mix thoroughly. Drop by teaspoon on a well greased cookie sheet. Bake at 350 degrees or until slightly browned. Remove from cookie sheets while still warm and cool on racks.
(For softer, moister cookies, bake for 12 minutes.)

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Linda (Shell1327) gave us…

PUMPKIN-CHOCOLATE CHIP COOKIES

    MIX:   2 Cups Pumpkin (1 can)
    2 Cups Sugar
2 Eggs
1 Cup Oil
ADD: 5 ½ Cups Flour
4 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Salt
2 tsp. Baking Soda mixed in 2 tsp. milk
2 tsp. Vanilla
2 cups Chocolate Chips

Batter will be very thick… Bake at 350 degrees        12-15 minutes.

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Our newlywed Debs (MsSter) donated this yummy recipe..

Eggplant Sticks

1 Medium Eggplant
¾ Cup Seasoned Bread Crumbs
½ Cup Grated Parmesan
¾ tsp Garlic Salt
3 Eggs
1 Cup Spaghetti Sauce

Cut Eggplant lengthwise into ½" slices. Then cut into ½" strips. In a shallow dish combine the bread crumbs, parmesan and garlic salt. Dip eggplant into beaten eggs, then coat with bread crumbs. Arrange on a sprayed baking sheet. Sprits sticks with cooking spray, and broil 4" from heat for 3 minutes. Turn sticks and again sprits. Return to broiler until golden brown. Serve immediately with spaghetti sauce.

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She also feeds Geoff these!

Apricot Oat Bars

1 Cup Quick Cooking Oats
1 Cup Flour
2/3 Cup Packed Brown Sugar
¼ tsp Baking Soda
¼ tsp Salt
¼ Cup Oil
3 tbsp Apple Juice
1 Jar Apricot Spreadable Fruit.

In a bowl combine oats, flour, brown sugar, baking soda and salt. Drizzle with oil and apple juice. Stir until moistened. Set aside ½ cup for topping. Press remaining mixture into an 11x7 pan coated with no stick. Spread apricot to within ¼" of edges. Sprinkle with reserved oat mixture. Bake at 325° for 30 minutes or until golden brown. Cut into bars.

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And for dinner, Geoff has…

Honey Orange Chicken

1 Cup chicken Broth
1 cup orange juice
½ cup honey
1 tbsp lemon juice
1 tbsp cider vinegar
1 tbsp soy sauce
½ tsp salt
4 bone in chicken breasts
1 tbsp cornstarch
2 tbsp water
4 cups cooked hot rice

In a saucepan combine first 7 ingredients. Bring to a boil. Pour 1 1/3 cups marinade into a large sealable plastic bag and add chicken. Turn to coat and refrigerate overnight. Refrigerate remaining marinade. Drain chicken and discard marinade. Grill until juices run clear. In a small saucepan Combine cornstarch and water until smooth,. Stir in reserved marinade and bring to a boil. Cook and stir until thickened. Serve chicken over rice and drizzle with marinade. Top with green onions if desired.

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