Holiday Baking Party

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Just as  Im sure you feel the same,   one cant  truly  celebrate  Thanksgiving without  certain  holiday favorites...  for me, it is   the family  dressing  that  came down from  my grandma and mom!

I have updated the recipe  by adding  the  fresh apple and  dried cranberries   which I think  makes everything taste better..

Thanksgiving dressing

1 bag Pepperidge farm stuffing

I  pone of  day old  cornbread, crumbled

 ½ c. onion chopped

½ c. celery, chopped

1 tsp.  dried sage

1 tsp. salt

1 tsp. pepper

4 T. cooking oil or bacon grease

2  cups  good stock...homemade with  the  giblets is best... I  strain them out and  dont use them in the dressing as my personal  preference,  but mom used them.

3 or 4 eggs as needed

  1 large apple chopped  and  ½ c dried cranberries( or more as   desired)

In a large pan sauté onions and  celery in oil  add stock and simmer for  30 minutes

  Put bread, sage, salt, pepper in large bowl, pour onion mixture  over  bread and mix well 

Beat eggs and add to mixture  mix well, I usually use my hands to mix this well.

Add  chopped apples and cranberries

Place all in a greased baking dish  and bake 45 minutes or until   browned in 350 oven,  covered.

Can be made in well greased  crockpot on low in about 3 hours..   one recipe  said this which would be good  if  you are lacking  oven  space... but I actually have never tried this.

Roasted Sweet Potato Medley
Ingredients
3 Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons Olive Oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Directions
Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally.Yield: 7 servings.And  Now I must share my favorite  Christmas  baked  item..

Everyone I know  loves these!

 Cranberry  Walnut Scones

3 c  Virginia’s best  self rising flour

1 T baking powder

½ c sugar

¾ c butter…slice in  tablespoon  slices  to make  working it in  easier

1 c fresh  works best cranberries… I have added golden raisins to make a cup

½ c chopped  English walnuts.. I have used pecans

1 1/2 T orange zest

1 c buttermilk  I used  clabbered milk  

( 1 cup milk  with 1 table of  white vinegar)

To top  unbaked scones.

1 T cream or milk

1 T sugar mixed with ¼ teaspoon cinnamon..finish with a sprinkle of  powdered sugar

Stir together all dry ingredients at top  of list..   Rub the butter  slices into the mixture until  only coarse crumbs form…   Like  cornmeal….  Incorporate the butter evenly.. no large  chunks….Stir in cranberries, nuts, and  zest. Add buttermilk and mix with a fork until evenly moistened.  I  didn’t  mix  it too much  and  as soon as I saw it coming together  I  poured it out on a floured surface and  shaped it into a  ball.   Pat the ball into a  ¾ inch thick circle.    Don’t work the dough too much…   it should be  fairly easy to  work with   you will have a lot on your fingers 

   As it will be moist. So  incorporate just enough flour     so not so sticky

   But  keep it   pliable.

Cut  rounds with a biscuit cutter and place on a greased sheet. Brush tops with the cream or milk and  sprinkle the sugar mixture on top.    Bake at 400 for 14-16 minutes or until  golden…  if you desire  lightly sprinkle with  powder  sugar.

 Cream topping:

8 oz  cream cheese.  I used mascarpone and thought it was much  better.  But  it is  much more expensive

  1 T  zest

  2 T honey  but I didn’t have honey so I sued 1 T of orange Marmelade  This is a fine  spread for any  specialty bread!
Here is a very yummy  recipe for  

Cookie Dough Cheese Ball

8 ounce pkg  cream cheese, softened

½ cup of butter softened

¼ tsp vanilla

3 Tbs Brown sugar packed

½ cup powdered sugar

¾ to 1 cup mini semi-sweet chocolate chips

¾ cup pecans, finely chopped

Method:

Blend first 3 ingredients together until creamy. Add powdered sugar and brown sugar, blending well. Fold in chocolate chips. Cover and refrigerate 3-4 hours. Shape into a ball; wrap in plastic wrap and refrigerate until firm. Roll in pecans before serving.