1/2 cup butter or margarine -- melted
1/2 cup honey
1/3 cup light brown sugar -- packed
2 large eggs
2 1/2 cup whole-wheat flour
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoon sugar
In large bowl, with wire whisk or fork, beat margarine or butter, honey,
brown sugar, and eggs just until blended. With spoon, stir in whole-wheat
flour and remaining ingredients except sugar. Divide dough into 3 balls.
Wrap 2 balls in plastic wrap; refrigerate until ready to use. Preheat oven
to 350`F. On floured large cookie sheet, with floured rolling pin, roll
remaining ball of dough into a rectangle slightly larger than 15x13-inch.
Trim side to make 15x12 inch rectangle. Using dull edge of knife, score
rectangle lengthwise into 3 strips; score each strips crosswise into 5
rectangles. Decorate center of each rectangle by pressing favorite holiday
cookie cutter into dough by making sure not to cut all the way through.
(Use the same cookie cutter for all rectangles or choose as many different
ones to decorate rectangles as you like.) Sprinkle with 1 tablespoon sugar.
Bake 8 to 10 minutes until edges begin to brown. Cook on cookie sheet on
wire rack 2 minutes; slice onto rack to cook completely. Repeat with
remaining dough and sugar. When cool, break each large rectangle into 15
smaller rectangle along scored line. Makes 45 crackers.
Recipe By : Jo Merrill
Christmas Delight Candy
1/2 lb marshmallows
1 pkg figs; small package
1/2 lb dates; stoned
1/2 lb almonds; blanched
1/2 cup pecans; or walnuts
1 cup cocoanut; shredded
1 maraschino cherries; small bottle
Melt marshmallows over hot water until very soft. Grind figs, dates,
nuts and cocoanut. Chop and drain cherries. Mix and pat out to 1/2
inch thickness. Cut in squares, roll in granulated sugar.
Source: Lillian Dake, Hinckley Grange, Medina County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
1 quart hot tea; (made with 4 tea bags)
1 quart cranberry juice
1 quart apple juice
3 sticks cinnamon
10 whole cloves
1 cup sugar
2 cup orange juice
1 orange; sliced
1 lemon; sliced
Mix hot tea, cranberry juice, apple juice, cinnamon, cloves, sugar and
orange juice in a large kettle; float lemon and orange slices on top of
wassail. Simmer 20 minutes. Strain spices off. Pour into mugs and serve.
Yields 4 quarts or about 20 servings. This is a must for Christmas!
8 quail; boned
4 tablespoon unsalted butter; melted
2 tablespoon dijon mustard
2 teaspoon wild honey
1 tablespoon roasted garlic
1 teaspoon fresh savory or oregano; minced
2 teaspoon fresh lemon juice
1 salt and freshly ground pepper
1/3 cup dry white wine
2/3 cup rich quail or chicken stock
1 wild rice pancakes
1 roasted wild mushrooms
1 watercress sprigs
Combine the butter, mustard, honey, garlic, savory and lemon juice and coat
quail. Season lightly with salt and pepper. Marinate for 4 hours
Preheat the broiler to high heat. Remove quail from the marinade and place
breast side down in a broiler pan. Broil the birds for 3-4 minutes. Turn
over, paint with marinade mixture and broil 3 minutes more or until the
quail are golden brown but still juicy. Remove and keep warm. Add wine,
stock and remaining marinade to the broiler pan juices and reduce quickly
to a light sauce consistency over high heat. Whisk constantly.
Arrange birds on top of wild rice pancakes on warm plates and surround with
mushrooms and watercress sprigs. Drizzle reduced pan juices over and serve
To roast garlic: Cut off top quarter of garlic head and drizzle with the
olive oil, salt and pepper. Wrap securely in foil and bake in a 325 degree
oven for 30-40 minutes or until the garlic is very soft and creamy.
Yield: 4 servings
1 cup non-fat milk
1 cup sifted flour
1/2 teaspoon salt
Butter 6 six-oz. custard cups with straight sides (popovers rise better in
straight-sided container). Beat eggs slightly with rotary beater; add other
ingredients. Continue beating briskly 1 to 2 minutes. Mixture will be
smooth and thin.
Pour into custard cups, about 1/2 full. Place cups on cookie sheet, not
touching. Cook at 400 for 50 minutes or until puffed up and golden brown
(do NOT peek until they are done - this may cause them to fall!) 110
calories per popover.
Yield: 6 servings
Zaporozhste Yogurt Chicken
1 tablespoon lemon juice
2 teaspoon yellow mustard
2 bay leaves
1 cup carrots shredded
1 teaspoon dill fresh, chopped
2 large cloves garlic, crushed
1 teaspoon nutmeg
1/2 teaspoon thyme
1 1/2 cup yogurt,plain
1 1/2 cup plain breadcrumbs
4 skinless, boneless chicken breasts
1 salt and pepper to taste
Put yogurt in medium-sized bowl. Add lemon juice, mustard, garlic, and
other spices. Mix thoroughly. Place breadcrumbs in separate bowl. Rinse
chicken and pat dry. Dip each breast first into yogurt mixture, covering
top and bottom. Next, roll each piece in breadcrumbs, coating the chicken.
Bake in a 350 degree F pre-heated oven for 45 minutes. Serve with either
rice or noodles.
Yield: 4 servings