Brown Butter Pecan Granola aka "Christmas Granola"

Brown Butter Pecan Granola

from Mel's Kitchen Cafe

I made 6 double batches of this granola to give as neighbor gifts this Christmas.  The orange zest and cinnamon make it perfect for this time of year.  I left out the dried cranberries but I'm sure they would be a delicious addition. 

Buche de Noel

Buche De Noel
adapted from Allrecipes
Serves 8

Cake:
6 egg yolks, room temperature
1/2 c granulated sugar
1/3 c unsweetened cocoa powder
1 1/2 t vanilla extract
1/8 t salt
6 egg whites
1/4 c granulated sugar
powdered sugar for dusting

Filling:
1 c heavy cream
1/2 c powdered sugar
1 T unsweetened cocoa powder
1/2 t vanila extract
1/4 - 1/2 t peppermint extract

Ganache:
2/3 c. whipping cream
8 oz. semi sweet chocolate

Preheat oven to 375 degrees.  Spray a 10x15 inch jellyroll pan with cooking spray, line pan with parchment paper and spray again.

In a large bowl, beat egg yolks with 1/2 c sugar until thick and pale, about 5-6 minutes.  Blend in the cocoa, vanilla, and salt.  In a separate bowl, using clean beaters, whip egg whites to soft peaks.  Gradually add 1/4 c sugar and beat until whites form stiff peaks.  Immediately fold the yolk mixture into the whites.  Spread batter evenly into prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.  Allow cake to sit in pan and cool slightly for 10 minutes before turning out.  Dust a clean dishtowel (or silpat) with powdered sugar.  Run a knife around the edge of the pan and turn the warm cake out onto the towel.  Remove and discard parchment paper.  Starting at the short edge of the cake, roll the cake up with the towel.  Cool for 30 minutes.

While cooling, prepare the filling by beating the heavy cream with the powdered sugar, cocoa and extracts.  Prepare ganache topping by gently warming the cream over low heat. When hot, remove from stove top and add chocolate.  Stir until chocolate melts and mixture is smooth and shiny. Cool.

Unroll the cake and spread prepared filling to within 1 inch of the edge.  Gently roll the cake up and place seam side down onto a serving platter.  Frost with cooled ganache, making it look like bark on a log.  Decorate as desired using crushed candy canes, rosemary sprigs, whole cranberries, or powdered sugar.

Lemon Cheese Braid

Lemon Cheese Braid
Yield 12-14 servings

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110 to 115 degrees)
1/4 cup sugar
1/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour, divided

FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon grated lemon peel

ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla extract

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sugar,milk, butter, eggs, salt, and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14 inch by 12 inch rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1 inch wide strips, 3 inch into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread.

Cereal Stuff

This delicious treat is a must during the Christmas season.  My mom always made it during the holidays and it has become a favorite with my kids as well.  It is very hard to resist the gooey, sweet, crunchy goodness.  I think it might be impossible to eat just one handful of this addictive snack.  You've been warned!

Cereal Stuff

8 oz. Corn Chex 
8 oz. Rice Chex 
8 oz. whole raw almonds
1 1/2 c. corn syrup
1 1/2 c. sugar
2 cubes butter
1 1/2 t. vanilla

Combine cereals and almonds in a large bowl and set aside.  In a medium saucepan combine corn syrup, sugar, butter and vanilla.  Bring to a boil and let boil 2 minutes.  Pour syrup over cereal and mix well.  Spread mixture on a large cookie sheet and bake at 250 degrees for 20 minutes.

Clam Chowder

This clam chowder is a recipe of my Grandma's.  I remember eating this as a child.  When I got married and my husband and I were trying to combine our Christmas traditions, we settled on this soup as the perfect fit for our family's Christmas Eve candlelight dinner.  It is especially fitting since we are raising our children in New England, home of clam chowder!  I have made a few alterations from Grandma's original recipe (more clams and potatoes.....a bit less butter and half and half!) but it is essentially the same.  It is simple but so creamy and delicious. 

Clam Chowder
Serves 8-10

3 (6 oz.) cans minced clams
1 c. chopped onions
1 c. celery
3 c. diced potatoes
1/2 c. butter
1/3 c. flour
2 c. milk
2c. half and half
1 1/2 t. salt
1/4 t. pepper
1/2 t. sugar

Chop vegetables and place in stockpot.  Drain juice from the clams and pour over chopped vegetables.  Set aside clams.  Add enough water to just cover the vegetables.  Cook until potatoes are tender.  In a separate saucepan, melt butter.  Add flour, blend well and cook for 1 minute.  Add milk and half and half and sir until smooth and thick.  Add cream mixture and clams to undrained vegetables.  Heat through. 

Funeral Potatoes

These are a delicious variation on the classic!

Funeral Potatoes
from Cook's Country
Serves 8-10

Ingredients:

3 T. unsalted butter
2 onions, chopped fine
1/4 c. all-purpose flour
1 1/2 c. low-sodium chicken broth
1 c. half-and-half
1 3/4 t. salt
1/2 t. dried thyme
1/4 t. pepper
2 c. shredded sharp cheddar cheese
8 c. frozen shredded hash brown potatoes (30 oz. bag)
1/2 c. sour cream
4 c. sour cream and onion potato chips, crushed

Instructions:

1.  Heat oven to 350 degrees.  Melt butter in Dutch oven over medium-high heat.  Cook onion until softened, about 5 minutes.  Add flour and cook, stirring constantly, until golden, about 1 minutes.  Slowly whisk in broth, half-and-half, salt, thyme, and pepper and bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 3-5 minutes.  Off heat, whisk in cheddar until smooth.

2.  Stir potatoes into sauce, cover, and cook, stirring occasionally, over low heat until thawed, about 10 minutes.  Off heat, stir in sour cream until combined.

3.  Scrape mixture into 9x13 in. baking dish and top with potato chips.  Bake until golden brown 45-50 minutes.  Let cool 10 minutes.  Serve.

Make ahead:  Potato mixture can be refrigerated in baking dish, covered with aluminum foil, for 2 days.  To finish, bake potatoes 20 minutes.  Remove dish from oven and uncover.  Top with potato chips and bake until golden brown, 45-50 minutes.

Christmas Wassail

This is the wassail we always had around Christmas time growing up.  I love to make it now for my own kids during the holiday season.  


1 1/2 cups sugar
2 cups water
4 cinnamon sticks
1 1/2 gallon of orange juice
64 oz (2 qt) cranberry juice
24 cloves
Cook SLOWLY