Category: Xmas

Christmas Sunrise Drink

~ kgladmon ~ Leave a comment

Ingredients

1 1/2 cups of granulated sugar
3/4 cup of water
1 1/2 cups of cranberry juice cocktail
1/4 cup grenadine
4 cups tangerine/orange juice
2 cups chilled sparkling water or prosecco

Step 1
Cook sugar and water in a saucepan over medium-high, stirring occasionally, until sugar dissolves and mixture comes to a boil, 2 to 3 minutes. Boil, stirring occasionally, 2 minutes. Remove syrup from heat; let cool about 30 minutes. Stir together cooled syrup, cranberry juice, and grenadine until incorporated. Cover and refrigerate until well chilled, 4 hours or overnight.

Step 2
Fill 8 tall 12-ounce glasses with ice cubes, and pour 1⁄3 cup cranberry-syrup mixture in each glass. Slowly pour about 1/2 cup tangerine juice over the back side of a spoon into each glass. Do not stir. Slowly pour 1/4 cup chilled sparkling water into each glass. Garnish with tangerine slices.

https://www.southernliving.com/recipes/christmas-sunrise-recipe

Apricot Fold Ups Cookie

~ Robbie Gladmon ~ Leave a comment

From: Fran

  • 12 – 16 ozs. dried apricots  (can use dried peaches)
  • 2 cups water
  • 1 1/2 cups granulated sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 8 oz. soften cream cheese
  • 1 cup (room temp.) butter
  • 1 tablespoon milk
  • 1 tablespoon white vinegar

Glaze

  • 3/4 cup 10x sugar
  • 1 tablespoon water

Apricots

Put 1st three ingredients into a sauce pan and bring to a boil      remove from heat. Let apricots cool in water. Drain when cooled.

Pastry

  1. Using a pastry blender, cut butter and cheese into flour & salt
  2. Add: milk & vinegar
  3. Work dough with hands until it holds together
  4. Divide dough into 4 balls – wrap with wax paper refrigerate at least 2 hours
  5. Using a lightly floured board – roll dough to 1/8″ thickness – cut into 2 1/2″ squares
  6. Place an apricot in center of square – fold up coners- pinch to hold
  7. Bake on an ungreased cookie sheet for 15 minutes at 400 degrees
  8. when cool drizzle with glaze
  9. Store in an air tight container

CHOCOLATE RUM BALLS

~ Robbie Gladmon ~ Leave a comment

From: Nana

  • 3/4 cup Crisco
  • 1 1/4 cup sugar
  • 3 eggs
  • 1/4 cup rum
  • 1/8 cup OJ   2 tablespoons
  • 1 tablespoon vanilla
  • 4 cups flour
  • 2 teaspoons powder cloves
  • 5 teaspoons coco
  • 1 teaspoon baking powder
  • 1/2 cup chopped walnuts
  • grated rind 1 orange
  1. Preheat oven 325         Bake 13-14 minutes
  2. Cream: Crisco & sugar
  3. Add: eggs beat well
  4. Add: rum, OJ, vanilla, cloves, flour
  5. Add: rind & nuts
  6. roll about 1 inch balls
  7. place on ungreased cookie sheet

Gallet Cookies 1/2 Batch

~ Robbie Gladmon ~ Leave a comment

From: Nina/Bob

  • 1 cup butter
  • 2 1/2 cups white sugar
  • 1/2 cup brown sugar
  • 6 large eggs
  • 7 cups flour or more
  • 1 tablespoon butter nut vanilla
  1. warm iron on stove -till hot-water will sizzle- #7.5 mom”s stove
  2. Cream: butter & sugars
  3. Add: eggs -1 at a time – beat well, butternut vanilla
  4. Gradually add the flour you may need ten cups- go by feel- they may be a little
    sticky (I have used as many as 9 and as little as 7 – 8 works well)
  5. Refrigerate 2 hours      place in Tupperware w cover       may sit over night
  6. Roll dough into 1 inch deep x 3/4 inch-1 inch long log
  7. Cook 20 secs Flip
  8. Cook 30 secs
  9. Remove cookie to to cooling rack

Biscotta Cookies

~ Robbie Gladmon ~ Leave a comment

From: Elisa/Aunt Marie

  • 1 Stick of margarine or butter
  • 8 tablespoons of crisco (unflavored)
  • 1 1/2 cups 10x sugar
  • 3 eggs
  • 3 teaspoons of vanilla
  • 3 teaspoons of baking powder
  • 3 cups flour or more
  1. Pre heat oven 350
  2. Cream: margarine/butter and crisco
  3. Add: 10x sugar & eggs (1 at a time), vanilla
  4. Mix: flour with baking powder
  5. Add: gradually to mix – till the dough does not stick to your hands (you will
    need to roll it, you may need to use up to 5 cups of flour) I usually add a 1/2 cup
    at time, one of these batches had 3 1/2 cups and one 4 1/4 cups
  6. Bake on ungreased cookie sheet till golden on bottom. 10-12 minutes
  7. The top may or may not get brown. We used to put them under the broiled for a few
    seconds when I was little, that was when the broiler was located at the bottom of
    the oven in a separate area.
  8. Cool on rack
  9. I icing them the next day or hours later. I have stored them
    for several days in an air tight container and then add the icing

ICING

  • 2 teaspoons lemon juice
  • 1 tablespoon melted butter (10-15 sec. in microwave)
  • 1 cup of 10x sugar (1/4 cup at a time)
  • 1 teaspoon of water for each 1/4 cup (3 teaspoons = 1 tablespoon)
  • Sprinkles any kind will do

 

  1. I mix the juice and butter by hand till well blended then add sugar a little bit
    at a time so it is easier to mix. The icing will be a liquid – not to thin you want it to leave a coating
  2. Brush, spoon, dip any way you want to get the icing on the cookie I have tried
    it several ways and it is still messy I usually put them back on the cookie sheet (on
    a rack) to sprinkle them with colored sugars or multi colored beads, all
    of it works.       Let them dry
  3. Store in an air tight container. They seem to freeze well.

Sweet Potatoes/Judi

~ Robbie Gladmon ~ Leave a comment

From: Judy Melendick

  • 3 lbs. sweet potatoes  cooked, skinned,cubed
  • 2 eggs
  • 1 c. sugar
  • 1 teaspoon vanilla
  • 1/3 c. milk
  • Topping
  • 1 c. brown sugar
  • 1/3 c. flour
  • 1/3 c. butter
  • 1 c. pecans – chopped
  • cinnamon to taste 2 teaspoons
  1. Pre heat oven 350
  2. Spray 9 x 13 baking dish
  3. Large Bowl: mash/beat cooked sweet potatoes
  4. Add: eggs, sugar, vanilla & milk
  5. Beat till blended
  6. Pour into baking dish
  7. Topping:
  8. Mix all ingredients spread on top of potatoes
  9. Bake uncovered 30 minutes

 

  • 5 lbs. sweet potatoes cooked, skinned,cubed
  • 3 eggs
  • 1 c. sugar
  • 1 1/2 tea. vanilla
  • 1/2 c. milk
  • Topping
  • 1 2/3 c. brown sugar
  • 3/4 c. flour ?
  • 1 stick butter
  • 2 c. pecans
  • cinnamon to taste 2 teaspoons