Holiday Brunch Beverage Serves 12 (3/4 c servings)
1 c sugar
1 c water
4 rosemary springs
4 c cranberry juice cocktail, chilled
2 c orange juice, chilled
3 c club soda, chilled
Combine sugar and water in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until sugar dissolves. Add rosemary and simmer 5 minutes. Remove from heat. Pour sugar syrup into a bowl, cover and refrigerate overnight.
Remove rosemary. Combine sugar syrup with juices and soda. Serve immediately over ice. White wine can be substituted for all or part of the club soda.
Chicken with Stuffing Serves 10
4 half chicken breasts, cooked and cubed
1 6 oz package Stove Top stuffing mix (or equivalent)
1 15 oz can Cream of Chicken soup
1 c sour cream
1 c French fried onions, crushed
Prepare stuffing according to directions. Lightly grease baking dish and layer with stuffing. Add chicken as next layer. Combine soup and sour cream and spread over chicken. Top with crushed onions.
Bake 350 30-40 minutes or until bubbly.
Can be made ahead. Allow more time to heat if chilled.
Harvest Dinner Pumpkin Pie with Warm Caramel Sauce Serves 16
1 29 oz can of pumpkin pie mix
1 5 oz can evaporated milk
3 eggs, lightly beaten
1 c sugar
½ tsp salt
2 tsp cinnamon
1 package yellow cake mix with pudding
½ pound (2 sticks) butter, melted and cooled slightly
½ c chopped pecans
Preheat over to 350. Line 2 9" pie pans with WAXED PAPER (so that paper hangs over the pie rim for easier removal). Mix together the pumpkin, milk, sugar, eggs, salt and cinnamon. Pour into lined pans. Sprinkle cake mix over the top (do not mix in). Distribute chopped pecans over the cake mix and drizzle melted butter over all. Bake 1 hour. Chill. Invert onto a platter, remove waxed paper and cut into wedges. Serve with warm caramel sauce and a dollop of whipped cream.
Caramel Sauce (2 cups)
2 sticks sweet butter
2 c light brown sugar
1 c heavy cream
Cut butter into pieces and melt in a small heavy bottomed pan. Stir in the brown sugar and cream. Cook over very low heat, stirring constantly until all is melted and blended. Refrigerate what is not used…reheat on low heat or in microwave. (Also great on ice cream.)
Whipped Cream
2 c heavy whipping cream
3 T powdered sugar
1½ tsp vanilla
Whip into soft peaks. Refrigerate until ready to use (best if not made too far ahead of time).
by Libby Varty
| Updated 1/24/2005 |
|