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by author Grace Augustine

Candy Cane Macarons

Photo courtesy of pbs.org

My goodness, is it my imagination, or do we start with an epic food fest that begins the last Thursday of November and doesn't end until food comas set in on the evening of January 1st?

We've all been a bit turkey-ed out, I think. Thanksgiving (here in America...and Canada) celebrations bring turkey and all the yummy things that go with it--dressing, mashed potatoes and gravy, green bean casserole, dinner rolls, cranberry sauce, and, of course, pumpkin pie with whipped topping!  Left overs are made into sandwiches, soups, and various meals--my favorite is turkey enchiladas.

Photo courtesy of foodnetwork.com

I have a very easy recipe:

    Dice up turkey and toss in a pan (usually use 3-4 cups)with a bit of butter. Mix in 3 TBSP flour, 2 packets McCormick dry taco seasoning, and one large box of chicken stock. Simmer until thickened and remove from heat.  Drain and add small can of green chilis and an 8 oz container of sour cream. Spoon mixture into large flour tortilla shells and top with a bit of shredded cheddar cheese. Roll into burritos and place in glass pan. Top with remaining mixture and shredded cheese. Bake at 350 degrees for 30 minutes or until cheese is browned. This makes 12 enchiladas.

So, now that we have the turkey taken care of...what about all those holiday goodies???

Photos courtesy of Pinterest

And...along with those we need some holiday drinks, too, don't you think?

Photos courtesy of Pinterest

I will share a couple favorite drink recipes with you. They are ones you can have throughout winter...guaranteed to take the chill off...and you can mix your favorite liqueur with, too.

Homemade Cappuccino

1-1/3 C granulated sugar

1-1/3 C powdered French Vanilla Creamer

2/3 C powdered milk

2/3 C instant coffee

Mix all ingredients and store in airtight container. Use 2-4 Tbsp per cup (depending on size of cup/mug) mix with boiling/hot water.

(Author's Note: Godiva liqueur or kahlua are great mixers.)

Russian Tea

1 C instant tea (regular or decaf)

1 C powdered orange drink (Tang is best if you can find it)

3/4 C powdered lemonade (Country Time is best)

1 C granulated sugar

1 tsp ground cloves

1/2 tsp ground cinnamon

Mix all ingredients and store in airtight container. Use 2-4 Tbsp per cup (depending on size of cup/mug) and mix with hot/boiling water.

(Author's note:  Cointreau or Grand Marnier are great mixers.)

Whatever holiday you celebrate, may you be happy, healthy, and blessed. From my home to yours...Merry Christmas and Happy Holidays!!!!! 

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Food for Autumn and beyond

by Grace Augustine

Don't you just love the cooler temperatures? Looking outside your window at the beautiful reds and yellows and oranges that dress the maples? The smell of hot spiced cider?

Hot spiced cider

1 gallon apple juice

1 C granulated sugar

1Tbsp cloves (whole)

1 Tsp. allspice

7 cinnamon sticks broken into chunks

6-8 thin slices of oranges

In a heavy pan, pour apple juice and add spices. Bring to a boil. Cover pan and turn temperature to low and simmer at least one hour.  Uncover and add orange slices. Cool for 5 minutes before serving.

One of my most favorite breakfasts on a cold morning is a warm pecan roll. I found this recipe in a magazine collection and over the years have added my own spin on it. It is the easiest and most delicious recipe I've found.

2pkg dry active yeast

2-1/2C lukewarm water

1 tsp sugar

1 pkg white cake mix

6 C all-purpose flour

1 egg

1/3 C canola oil

1/2 tsp salt

1/4 C melted butter (no substitutes)

2/3 C sugar

4 tsp cinnamon

4 C powdered sugar

2 tsp vanilla

3-4 Tbsp milk

1. In large mixing bowl, stir yeast into 1/2 C warm water and 1 tsp sugar. Let stand 5 minutes or until foamy.

2. Stir in cake mix, 1C flour, egg, oil, salt, and remaining water to the yeast mixture. Beat with electric mixer on high for 3 min, scraping sides of bowl constantly. Using wooden spoon, stir in remaining flour to form a moderately soft dough (dough will be sticky).

3. Cover and let rise in refrigerator over night or until double in size.

4. Lightly grease two 9 x 13 pans and set aside.

5. Remove dough from refrigerator and stir. Divide dough in half and turn one portion of dough onto well-floured surface. Turn to coat lightly with flour. Roll into 12 x 8 rectangle and brush with 1/2 of the melted butter.

6. In separate bowl, mix together 2/3 C sugar and 4 tsp cinnamon. Sprinkle half of this mixture on dough and roll jelly roll style, beginning at one of the long sides. pinch edges to seal. Repeat with remaining dough, butter, and sugar mixture.

7. Cut each roll crosswise into 12 pieces (usually makes more) and arrange cut side down in prepared pans. Cover loosely and let rise in a warm place til nearly doubled...will take close to 60 minutes.

8. Uncover pans and place baking sheets under each. Bake at 350 degrees for 25-30 minutes or until lightly browned and rolls sound hollow when lightly tapped. Invert on serving plates and drizzle with icing.

POWDERED SUGAR ICING

Mix 4 C powdered sugar, 2 tsp vanilla, and 3-4 Tbsp of milk to drizzling consistency.

VARIATION...GERMAN CHOCOLATE PECAN ROLLS (MY VERY FAVORITE)

1. Prepare dough as for traditional, only use 1 pkg German Chocolate Cake mix instead of white cake mix.

2. Filling will be 2/3C sugar, 1-1/4C mini chocolate chips and 1C shredded coconut.

3. In saucepan melt 2/3 C butter (no substitutes) 1-1/3C packed brown sugar, 1/3C light corn syrup. Cook until sugar melts. Remove from heat and stir in 2C coarsely chopped pecans.

4. Divide sugar/pecan mixture between the two pans. Slice dough and place on top of mixture and bake as directed.

5. Cool 3-5 minutes before inverting onto serving plates.

Now it's time to sit back with a cup of mocha (freshly brewed coffee, a scoop of hot chocolate mix and topped with whipped cream) and enjoy a good book.

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Ginger Farnsworth grew up in the 70's, a very interesting, unique time in history. She was the captain of the cheer squad, led the dance and flag teams, and aspired to be the best chef in the world. We journey with Ginger through the next forty years as she lives life on the edge. Her penchant for cooking takes her to France and turns her into an award-winning pastry chef. We travel through the adversities and joys of her life from beginning a successful business to finally finding Mr. Right.  Mystic Capers, Book 2 of The Acorn Hills Series, will tug at your heart strings as you remember the milestone events of your life. It's funny, romantic, and brutally realistic. Look carefully, you may just see a wee bit 'o ye between the lines.

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