12 Days of Christmas: Recipe #12 Martha's Mac & Cheese

recipe: Marthat Stewart Living

INGREDIENTS
· 8 tbsp. unsalted butter (1 stick), plus more for dish
· 6 slices of good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
· 5 1/2 cups milk
· 1/2 cup all purpose flour
· 2 tsp. salt
· 1/4 tsp. freshly grated nutmeg
· 1/4 tsp. freshly ground black pepper
· 1/4 tsp. cayenne pepper
· 4 1/2 cups grated sharp white cheddar cheese (about 18 oz.)
· 2 cups grated Gruyere cheese (about 8 oz. or 1 1/4 cups grated Pecorino Romano cheese (about 5 oz.)
· 1 lb elbow macaroni

DIRECTIONS
· heat oven to 375°
· butter a 3 qt. casserole dish, set aside
· place bread in medium bowl
· in a small saucepan over medium heat, melt 2 tbsp. of butter
· pour butter into bowl with bread and toss, set aside
· in medium saucepan set over medium heat, heat milk
· melt remaining 6 tbsp. of butter and a high skillet over medium heat
· when butter starts to bubble, add flour and cook, whisking for 1 minute
· while whisking, slowly pour in hot milk
· continue cooking, whisking constantly, until the mixture bubbles and becomes thick
· remove pan from heat
· stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups of Gruyere- set cheese aside
· fill large saucepan with water, bring to boil
· add macaroni and cook 2-3 minutes less than the directions on the package (al dente)
· transfer macaroni to a colander, rinse under cold running water and drain well
· stir into the reserved cheese sauce
· pour mixture into prepared dish
· sprinkle remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyere and breadcrumbs over top
· bake until browned on top, about 30 minutes
· serve hot

Mac & cheese will forever be one of the best comfort foods there is. And the holidays are all about comfort. Serve this mac & cheese alongside any main coarse and your guests will not want to leave. The creamy pasta with melted cheese and the crunchy crust leaves you wanting more.

Enjoy!

12 Days of Christmas: Recipe # 11 Free Range Fruitcake

I have never understood the fascination with fruitcake around the holidays. Do people really like it and eat it- or is it just a way to share holiday kitsch with those closest to us? Fruitcakes have never had a place in any holiday celebration that I've attended, but after watching Alton Brown's Good Eats about fruitcake, I might be changing my my ways. Maybe he knows something I don't...

recipe: Alton Brown
INGREDIENTS
· 1 cup golden raisins
· 1 cup currants
· 1/2 cup dried cranberries
· 1/2 cup dried blueberries
· 1/2 cup dried cherries
· 1/2 cup dried apricots
· zest of one lemon, chopped coarsely
· zest of one orange, chopped coarsely
· 1/4 cup candied ginger
· 1 cup gold rum
· 1 cup sugar
· 5 oz. unsalted butter (1 1/4 sticks)
· 1 cup unfiltered apple juice
· 4 whole cloves
· 6 allspice berries
· 1 tsp. ground cinnamon
· 1 tsp. ground ginger
· 1 3/4 cups all purpose flour
· 1 1/2 tsp. baking soda
· 1 tsp. baking powder
· 2 eggs
· 1/4 to 1/2 cup toasted pecans, broken
· Brandy for basting

DIRECTIONS
· combine dried fruits, candied ginger and both zests
· add rum and macerate overnight, or you can microwave for 5 minutes to re-hydrate fruit to save time
· place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices
· bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes
· remove from heat and cool for at least 15 minutes (batter can be completed at this point, then covered and refrigerated for up to 2 days- bring to room temp. before completing cake)
· preheat oven to 325°
· combine dry ingredients and sift into fruit mixture
· quickly bring batter together with large wooden spoon and then stir in one egg at a time until completely integrated
· fold in nuts
· spoon mixture into 10 inch non-stick loaf pan and bake for 1 hour
· check for doneness with the toothpick test
· remove cake from oven and place on cooling rack or trivet
· baste top with brandy and allow to cool completely before turning out from pan
· when the cake is completely cooled, seal in a tight food safe container
· check the cake every 2 to 3 days for dryness- baste with brandy to re-moisten

This recipe does require a lot of ingredients, but it is probably the best fruitcake recipe that you'll find. Wholesome ingredients make a better product. This may be the start of my new culinary holiday tradition.

12 Days of Christmas: Recipe # 10 Winter Sangria

recipe: Cooking Light

INGREDIENTS
· 1 cup fresh satsuma orange juice (about 4 satsumas)
· 1 cup satsuma orange sections (about 2 satsumas)
· 1/3 cup Triple Sec (orange flavored liquer)
· 1/4 cup sugar
· 2 whole cloves
· 1 cinnamon stick
· 1 lemon, cut into 8 wedges
· 1 lime, cut into 8 wedges
· 1 bottle of fruity red wine

* If you cannot find satsumas at your local grocer, use tangerines instead

DIRECTIONS
· combine all ingredients in a pitcher, stirring until sugar dissolves
· cover and refrigerate for 4 hours or overnight
(10 servings of 2/3 cup each)

Sangria is not just for the those scalding summer days anymore. This recipe will whisk you away to a winter wonderland! These familiar holiday tastes come alive in this Winter Sangria. Mix up your own combination with flavors you enjoy during the holidays. Cranberries could be an interesting addition to this drink.

Drink up!

12 Days of Christmas: Recipe # 9 Pumpkin Fudge

recipe: All Recipes

INGREDIENTS
· 2 tbsp. butter
· 1 1/2 cups white sugar
· 2/3 cup evaporated milk
· 1 cip white chocolate chips
· 7 oz. marshmallow creme
· 3/4 cup canned pumpkin
· 1 tsp. ground cinnamon
· 1 tsp. vanilla extract

DIRECTIONS
· line a 9x9 inch pan with aluminum foil, set aside
· in a 3 qt. saucepan, heat milk and sugar over medium heat
· bring to a boil, stirring occasionally with a wooden spoon
· mix in pumpkin puree and cinnamon, bring back to a boil
· stir in marshmallow creme and butter
· bring to a rolling boil
· cook, stirring occasionally for 18 minutes
· remove from heat and add white chocolate chips and vanilla
· stir until creamy and all chips are melted
· pour into prepared pan
· cool, remove from pan and cut into squares or shapes by using mini cookie cutters
· store in a cool dry place.

This holiday confection will have you singing Christmas Carols all winter long. Its smooth and creamy texture is the best way to end any holiday meal.

Enjoy!

12 Days of Christmas: Recipe # 8 Whole-Wheat Crostini with White Beans

Recipe: Shape Mag
January 2010

INGREDIENTS
· 2 tbsp. evoo
· 1/2 cup chopped onion
· 1 tsp. dried rosemary
· 1/2 cup low sodium chicken broth (or veggie stock)
· 1- 15 oz. can of white beans, rinsed and drained
· salt and freshly ground black pepper to taste
· 1/4 cup chopped fresh parsley
· zest of 1 lemon
· 8 slices (1/2 inch each) whole-wheat baguette, toasted
· 2 plum tomatoes
· 1/4 cup pine nuts, toasted

DIRECTIONS
· combine olive oil and onion in skillet over medium heat for about 5 minutes or until tender
· add rosemary, broth, and beans to the onions- simmer gently for another 5 minutes or until the broth has reduced or thickened
· remove from heat and season to taste with salt and pepper
· fold in parsley and lemon zest
· top each baguette slice with a tomato slice and 2 tbsp. of the bean mixture
· garnish with pine nuts and serve.

This is a healthy dish to serve as an appetizer or alongside soup for lunch. You could also add the bean mixture to any pasta or rice for an easy dinner. I have always liked the use of beans to replace meat. It's still hearty, just not heavy. Beans are also easier for your body to digest. One of my goals for 2010 is to eat less meat. I would like to find alternatives. Beans are a great replacement. Beans, Beans the're great for your heart....that's all we need to know.

Enjoy!

12 Days of Christmas: Recipe # 5 Coconut Almond Crunch Granola

INGREDIENTS
· 8 cups of rolled oats
· 1 cup sliced almonds
· 3/4 cup of unsweetened shredded coconut
· 1/2 cup raw sesame seeds
· 1/2 cup raw pumpkin seeds
· 1/2 cup raw sunflower seeds
· 3/4 cup pure maple syrup
· 1/2 cup sunflower oil
· 1/4 cup honey
· 1 tbsp. organic unsulphured molasses
· 1 tbsp. pure vanilla extract
· 2 tsp. ground cinnamon
· 1/2 tsp. sea salt

DIRECTIONS
· preheat over to 350 degrees
· combine all ingredients in a large mixing bowl and toss together until evenly combined
· lightly brush a rimmed baking sheet with oil.
· spread granola mixture in a 1/4 to 1/2 inch think layer on baking sheet
· bake for 45-60 minutes, stirring every 15 minutes, until golden brown

This is a wonderfully healthy breakfast to serve guests during the holidays. Some of the ingredients might be hard to find in a regular grocery store; Whole Foods or other health food markets would be your best bet. There is so many ways you can serve this homemade granola: yogurt parfaits layered with fresh fruit or served with milk and strawberries. Raisins would pair extremely well with this hearty granola. The crunchy granola could also act as a topping over ice cream for dessert.

Begin 2010 with a healthy start and give this recipe a "go"!

12 Days of Christmas: Recipe #4 Chicken Posole

INGREDIENTS
· 2 tbsp. vegetable oil
· 1 large onion, chopped
· 4 cloves galric, minced
· 1 jalapeno, chopped
· 1 tbsp. ground cumin
· 2 tbsp. chopped fresh thyme
· 1 small can of diced green chilies
· coarse salt and pepper
· 1 cup beer
· 16 tomatillos, peeled and coarsely chopped in food processor
· 1 (15 oz.) can of white hominy
· 1 can of great northern beans
· 1 quart chicken stock
· 2 lbs. of chicken, cooked and shredded
· 1 lime, juiced
· for garnish- lime wedges, fresh chopped cilantro, tortilla strips

DIRECTIONS
· add vegetable oil to medium soup pan over medium high heat
· add onion, garlic, jalapenos, cumin, thyme salt and pepper, and green chilies
· cook for about 5 to 6 minutes to soften the onions
· add beer and cook it off for a few minutes
· stir in tomatillos and cook for 5 minutes
· stir in hominy, great northern beans, chicken stock, and chicken
· heat through and simmer the posole for another 15 minutes
· add salt and pepper to taste
· stir in lime juice

This recipe came from watching Rachel Ray the day after Thanksgiving. She made a Turkey Posole with leftover turkey from Thanksgiving. I looked at her ingredients and changed few ingredients and added a few. I like to do that quite often. Not every recipe suits me and my pantry. I like to make use of the things I have around the house. The worst is when you have to buy 40 dollars worth of ingredients to make a soup.

This soup is similar to a white chili but feels fresher and lighter because of the addition of the tomatillos, lime and cilantro. The hominy adds a nice sweetness. This was the first time I have ever used hominy when cooking. I really enjoy it.

Try this soup when you have some leftover chicken or turkey around. After the holidays is a perfect time to use up leftovers instead of making a day old dry sandwich.

Try this recipe- you will be happy you did!

12 Days of Christmas: Recipe #3 Crabby Patties

INGREDIENTS
· 1 pkg. English muffins
· 1 can drained crab meat (reserve liquid)
· 1 stick butter (room temp.)
· 1 jar Old English Cheese spread
· Dash hot sauce
· 1/2 tsp. garlic salt

DIRECTIONS
· cut English muffins in half and toast prior
· mix the rest of the ingredients together and spread over the toasted English muffin halves
· if the mixture is too dry, add a bit of the reserved crab liquid
· Bake at 350 degrees until bubbly (about 20 minutes)
· Cut each English muffin half in quarters (triangles)

I also made this recipe for our Holiday Housewarming Party and they went like hot cakes! I would say it had something to do with the amount of butter and cheese in them, but the crab meat adds such a great flavor. The crab is the true star of this appetizer. The English muffins are nice and crunchy and the cheesy crab spread is creamy and salty and perfect. My mom used to make these for parties and gatherings when I was young and I remember the flavor profile well. Making them for my party was such a nice nostalgic treat.

Enjoy!

12 Days of Christmas: Recipe #2 Pecan Tassies

INGREDIENTS
(torte)
· 1 large pkg. cream cheese (room temp.)
· 1/2 lb. butter (2 sticks- room temp.)
· 2 cups flour
(filling)
· 4 eggs
· 1/2 lb. butter (2 sticks)
· 2 cups of chopped nuts (pecans or walnuts)
· 2 cups raisins
· 1 tsp. vanilla
· 1 1/2 cups sugar

DIRECTIONS
(torte)
· cream together cream cheese & butter
· blend in flour slowly until a dough is created
· flour flat surface and roll out like crust (1/8- 1/4 inch thick)
· cut out circles - (2 inch diameter to fit crusts in mini cupcake tin)
· push each rolled-out dough circle in the mini cupcake tin
(filling)
· cream butter and sugar together
· beat eggs and add to creamed mixture
· add nuts, raisins, and vanilla
· mix well
· fill pastry cups 1/2 full

Bake @ 350 degrees for 20 minutes.
(makes 7 dozen)

When the pecan tassies come out of the oven they are warm and bubbly and delicious. You can serve them at room temperature, but they are best when warm. I made these little bite size wonders for our Holiday Housewarming Party. I got the recipe from my mom and was excited to make them because they are like little individual mini-pies. The cream cheese torte is nice and crusty. The filling is sweet and crunchy and keeps you coming back for more. This recipe makes a lot of them, so make sure you share!

Enjoy!

12 Days of Christmas: Recipe #1 Carrot Ginger Soup

INGREDIENTS
· bag of carrots (If they are large carrots, they need to be peeled and cut into smaller pieces to cook evenly)
· 3 inches of grated fresh ginger
· 16 oz. of chicken stock
· salt & pepper to taste

DIRECTIONS
- boil carrots and grated ginger in chicken stock until tender.
- once tender, transer to blender or food processor to puree.
- add salt and pepper to taste
- be creative with the garnish

I topped my soup with homemade tortilla strips. I picked up fresh corn tortillas at the grocery store that were made with just corn, water, and lime. I brought oil to medium heat in a saucepan and threw in portions of chopped fresh corn tortillas to fry up. Once they were crispy, I took them out of the hot oil with a slotted spoon and added salt, lime juice, and lime zest to them. I then placed them on a paper towel to soak up extra oil to allow them to dry. These tortilla strips added such a nice crunch and another element of flavor.

This soup is very simple to make and the flavor is somewhat refined. I enjoy recipes like this when there is not much around the house. They use up fresh ingredients in the best way- by making them shine.

This soup could also be served chilled (in the summertime).
Enjoy!

12 Days of Christmas: Recipe # 12 Breakfast Casserole

This casserole is a hearty and delicious way to start Christmas day. To ensure that you are not slaving in the kitchen while the rest of your family is relaxing and opening presents, assemble it the night before. Once you have everything in the pan, stick the prepared casserole into the fridge overnight and then just bake it in the morning. Serve it with fresh fruit and an orange julius (read last blog). 

INGREDIENTS

1st layer
· 1 lb. grated monterey jack cheese
· 1 lb. cheddar cheese ( I use mild)
· 2 4oz. can of diced green chilies
2nd Layer
· 5 eggs
· 1 can of evaporated milk
· 1 tbsp. of flour
3rd Layer
· 1 lb. of sausage.

INSTRUCTIONS
· Mix all ingredients for the 1st layer in a bowl and then pour the mixture into the casserole dish. Mix all ingredients in the 2nd layer and then pour evenly over the 1st layer of cheese. Brown the pound of sausage distribute evenly over first 2 layers.

· Bake for 50-60 minutes in a 325 degree oven. Can be served with salsa for a kick.

Mangia!

12 Days of Christmas: Recipe #11 Orange Julius

Growing up, my mom always made the best Orange Juliuses with brunch. They are a bright start to any morning and especially Christmas morning. This frothy and sweet drink pairs well with a savory or sweet breakfast. You could even add some vodka to create a "suped-up" screwdriver.

INGREDIENTS
· 1/3 can of concentrated orange juice
· 1/2 cup milk
· 1/2 cup of water
· 2 tbsp. sugar
· dash of vanilla extract
· 2 cups of ice
· 1 orange (for garnish)

INSTRUCTIONS
· Mix well in Blender and serve in glasses with an orange slice.

Merry Christmas!

12 Days of Christmas: Recipe # 10 Morning-After Coffee Cake

I found this recipe in the Ex-boyfriend Cook Book and thought it sounded amazing. It is a perfect breakfast dish for Christmas morning with some fresh fruit. It serves many and stays fresh for a few days.

INGREDIENTS
batter
· 1 cup butter (room temp.)
· 2 cups sugar
· 2 cups flour
· 1 tsp. salt
· 3 eggs
· 1 tsp. vanilla extract
· 8 oz. sour cream
filling
· 1 cup pecans (chopped)
· 2 tsp. cinnamon
· 3 tbsp. brown sugar

INSTRUCTIONS
· Preheat oven to 325 degrees.
· Cream butter and sugar.
· Sift dry ingredients. Mix in each egg by itself, completely.
· Mix batter at slow speed while adding vanilla and sour cream.
· Pour half of the batter into a well-greased bundt pan. Add half of the filling.
· Pour the remaining batter and then top with the remaining filling.
· Bake for 65-70 minutes.

Happy Holidays!

12 Days of Christmas: Recipe # 8 Cranberry Meatballs

In the spirit of Christmas, I thought I would share with you a recipe that brings cranberries to life, along with your taste buds. Normally, cranberries are used in sweet dishes, but this dish really plays with the savory side of this seasonal berry. The chili sauce and red pepper flakes really give the meatballs a little kick. This is great for seasonal parties as an appetizer or as the main course for four when paired with veggies.

INGREDIENTS
· 2 lbs. ground turkey
· 2 large eggs
· 1/3 cup dry bread crumbs
· 1 tsp. salt
· 1/2 tsp. pepper, garlic powder, onion powder, and thyme
· 2 tbsp. cooking oil
· 16 oz. can jellied cranberry sauce
· 12 oz. jar of chili sauce
· 1/4 cup of orange marmalade
· 1/2 cup water
· 1 tbsp. spy sauce
· 2 tbsp. red wine vinegar
· 1 tsp. red pepper flakes

INSTRUCTIONS
· Combine first 8 ingredients to make the meatballs. Roll into small to medium size meatballs with hands. Heat cooking oil in pan over medium heat. Cook the meatballs in the pan until fully cooked (browned on the outside). Drain oil and put aside.
· Keep the pan over medium heat and add the remaining ingredients over medium heat for 5 minutes. Add meatballs and simmer for 20 minutes, reducing heat.
· These can be transferred to a dutch oven to stay warm through out the night or just served on toothpicks.

Mangia!

12 Days of Christmas: Recipe #6 Bacon Wrapped Dates

This is another one of those dishes that is a good "go-to" when you need a quick and easy recipe for that last minute dinner party. Let me tell you, it's a crowd pleaser! It is one of my staples. There are never any left on my serving platter at the end of the night. The sweetness of the date mixed with the smoky and saltyness of the bacon is a perfect match. Try and you will see!

INGREDIENTS
·bacon
·dates (pitted)

INSTRUCTIONS
· grease a cooking pan and preheat the oven to 350 degrees.
· cut each slice of bacon in half length wise.
· roll a date in a bacon slice and secure it with a toothpick
· place on baking sheet about 1 inch apart
· bake at 350 for about 10-12 minutes and flip sides
(they should be crispy and dark when fully cooked)

They can be served at room temperature, so you do not have to worry about cooking them right in time for serving. You could also create variations by stuffing the dates with blue cheese or by using apple smoked bacon. Mix it up!

Merry Christmas!

12 Days of Christmas: Recipe #5 Cookies for Santa

Leave these adorable cookies out for Santa and he will not skip over your house this year! You may even get every thing on your list, that is, only if you were nice...

for cookies
INGREDIENTS
· 3 eggs · 2 sticks margarine · 1 cup sugar · 1 1/2 tsp. vanilla plus 1/2 tsp. vanilla for frosting · 2 tsp. baking powder · 1/2 tsp. salt · 3 1/2 cup flour · 2 cup powdered sugar · 2 tbsp. butter, melted · 3 tbsp. milk

INSTRUCTIONS
·With mixer, cream together margarine and sugar until fluffy. Slowly add in eggs, one at a time. When blended completely, add in vanilla. Sift together flour, salt, and baking powder. Slowly add it to margarine mixture. Cover and chill for one hour.

·Roll 1/4 of the dough about 1/4 inch thick on a dusted flour surface. Cut out with floured cookie cutters. Bake on cookie sheet at 350 degrees for 7 minutes. Cool.

for icing
INGREDIENTS
· 2 cup powdered sugar
· 2 tsp. butter, melted
· 3 tsp. milk
· 1/2 tsp. vanilla

INSTRUCTIONS
·Blend completely. Separate into divided bowls. Leave one white. Add 2-3 drops food coloring to make the whole palette of color choices. Also you may use gum drops, red hots and other candies to decorate. Be creative! Most of all, have fun!

Mangia!

12 Days of Christmas: Recipe #4 Gingerbread Cookies

"Run, run as fast as you can. You can't catch me, I'm the gingerbread man!" This recipe isn't as quick as the gingerbread man, but it is the best one that I have come across and it is a holiday classic.

INGREDIENTS
· 6 cups all purpose flour
· 1 tbsp. baking powder
· 1 tbsp. ground ginger
· 1 tsp. ground nutmeg
· 1 tsp. ground nutmeg
· 1 tsp. ground cloves
· 1 tsp. ground cinnamon
· 1 cup shortening, melted and cooled slightly
· 1 cup molasses
· 1 cup brown sugar
· 1/2 cup water
· 1 egg
· 1 tsp. vanilla extract

INGREDIENTS
· Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.

· In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to a 1 1/2 inch thickness, wrap in plastic and refrigerate for at least 3 hours.

· Preheat oven to 350 degrees. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an un-greased cookie sheet.

· Bake for 10-12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Mangia!

12 Days of Christmas: Recipe #3 Warm Crab and Pepper Dip

During the holidays, there are always so many parties to attend that require you to bring an appetizer to share. Working and Christmas shopping do not leave much time for slaving in the kitchen. This recipe is a quick and easy solution to the "bring an app" blues.

INGREDIENTS
· 1 cup of 2% shredded mozzarella cheese (divided in half)
· 1 pkg. (8 oz) of cream cheese, softened
· 1 tsp. garlic powder
· 1 tsp. Italian seasoning
· 1 medium red pepper, chopped
· 1 small onion, chopped
· 1 can (6 oz) crab meat, drained
· fresh parsley for garnish
· crackers for serving

INSTRUCTIONS
· Preheat the oven to 375 degrees. Remove 1/2 cup of the mozzarella cheese; cover and refrigerate until ready to use. Mix all ingredients until well blended.
· Spread into 9-inch pie plate.
· Bake for 20 minutes or until crab mixture is heated through and top is lightly browned. Sprinkle with reserved 1/2 cup of mozzarella cheese. Garnish with fresh parley. Serve hot with crackers.

Mangia!

12 Days of Christmas: Recipe # 2 Spiked Egg Nog

No holiday celebration is complete without a few drunk relatives. To make that happen here is recipe for a delicious homemade Egg Nog that will knock those cozy slippers right off!

INGREDIENTS
· 3 pt. milk
· 2 cups superfine sugar
· 16 oz. cognac or brandy
· 16 oz. cream
· 16 oz. dark rum
· 12 eggs
· grated nutmeg

INSTRUCTIONS
Separate eggs and beat yolks and sugar together until thick. Stir in cognac (or brandy), rum, milk, and cream. Chill in fridge until cold. Just before serving, transfer the egg mixture from fridge to a chilled punch bowl. Beat egg whites until stiff and carefully fold whites into the egg nog without beating or stirring. Sprinkle the top with nutmeg.

Mangia!

12 Days of Christmas: Recipe #1 Struffoli

This recipe I am about to share with you brings back fond memories of Christmases at my Aunt's house in Scarsdale, NY. Growing up, we would travel to New York every year for Christmas. My family would pack up my mom's Volvo station wagon and drive from Charlotte to Scarsdale in one trip. I always looked forward to this trip because it meant good Italian food and playing card games with my Grandma. I would save up all of my change for the whole year so that I could play cards with her and lose it all. I didn't particularly like that part, but I loved spending time with her. My Aunt would have a variety of Italian pastries and cookies out in the dining room to munch on throughout the day. My sweet of choice was always Struffoli. I love how festive it looks and the sweetness of the pastry dipped in honey is just delightful. I have the recipe for it and have yet to make it because I am trying to watch my waistline. Horrible time to try to watch your figure, I know... so maybe you can try out the recipe for me!

INGREDIENTS
·3 cups all purpose flour
·4 eggs, beaten
·1/4 cup butter
·1/2 cup sugar
·1/2 tsp. salt
·2 tsp. baking powder
·1 tbsp. lemon zest
·1 1/2 cups honey
·3/4 cup pine nuts
·2 1/4 oz. colored sprinkles

INSTRUCTIONS
·Melt the butter or margarine over low heat. Mix together in a large bowl 2 & 1/2 cups of the flour. Add sugar, baking powder, lemon rind, and salt. Make a depression in the middle. Drop the eggs and melted butter or margarine into the depression made. Mix with a wooden spoon and then with your hands, until the dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface.

·Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.

·In deep frying pan, heat oil about 2 inches deep. Fry ball until golden brown. Drain on paper towels.

·In a large saucepan over medium heat, bring 1 1/2 cups of pure honey to a boil. Let honey boil gently for 3 minuted before adding little dough ball, stirring gently with a wooden spoon until the are well-coated.

·Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multi-colored sprinkles. Let cool.

Mangia!