FROMONLINE | 2012-12-05

By Daphne Ross
December 5, 2012
323

Family traditions; The Christmas stocking Column Summary At Christmastime celebrating family traditions are greatly multiplied. Passing on a well-loved and greatly practiced tradition defines your family; we are a family of stuffers, stocking stuffers. When I was a child we hung our stockings from the fireplace mantel several weeks before Christmas Day. Their only purpose for the time was to decorate the family room. Come Christmas morning, the first sibling up would find the stockings hanging no more. Santa had filled them so full they could no longer hang from the knick-knack that weighted them. The stockings rested on the hearth, much easier for our small hands to grab. Unlike the days of Christmas past, our stockings were larger than socks and not actual stockings; they would never comfortably fit anyones foot. But of course traditions had to start somewhere. I recall one of my most favorite television episodes of Little House on the Prairie (based on the books written by Laura Ingalls Wilder), the girls were about to celebrate their first Christmas after leaving their home in the big woods. Their yellowed stockings hung above the fireplace, they waited for Christmas Day. The girls had their doubts that Santa would find them, but he did; a candy stick, an orange, a scarf, and a cup of their very own; their excitement filled the little cabin. It was genuine. Our stockings were not thick and fuzzy red fur, our childhood stockings, probably considered vintage by now were more like flannel and all three were the same. A gift tucked in the top often gave hint to which sibling the stocking belonged to. I certainly didnt want my brothers Matchbox car or his Twizzlers. I hang stockings for my husband and our two adult children, and have for our now new son-in-law for several years. I also hang one for my own self in hopes, as did Laura Ingalls that Santa will fill it, too. He has his helpers and I do appreciate them. My mom likes to fill stockings for each one of us and that will be nineteen to fill this year! Since she so loves to shop for stocking stuffers the stockings are gift bags and have been for many years; we call them stocking bags. Some of us like to add gifts to each others stockings as well, not just mom and Santa. She sets them up in a back room where only a chosen few have access to add items to the stocking bags, and like myself and Laura Ingalls, mom always gets hers filled, too. God Bless the Stocking Stuffers of Santa! The chill is in the air and upon entrance to your home the aroma of fresh coffee and something from the oven warms the body and comforts I the soul. Send your winter warm-ups to; Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome; thewritecook@sssnet.com Peanut Brittle (Rhoda Nolt, Shiloh) 2 cups sugar 1 cup water 3/4 cup syrup 2 cups unroasted peanuts 2 tablespoons butter or oleo Dash of salt 1 teaspoon vanilla 2 level teaspoons baking soda Boil sugar, water and syrup until thread spins. Add peanuts, butter or oleo and salt. Cook until golden brown and peanuts are roasted. Remove from heat and add vanilla and baking soda. Stir well and pour onto a greased surface. When coo and hard, break into pieces. Store in a closed jar. Apple Crisp (Amanda Ringle, Greenwich) 4 medium unpeeled or peeled cooking apples, sliced (about 4 cups) 3/4 cup all-purpose flour 3/4 cup packed brown sugar 1/2 cup quick cooking or regular oats 1/3 cup chopped nuts 1 1/2 teaspoons ground cinnamon 1/2 cup margarine or butter, softened Heat oven to 375 degrees. Spread apple slices in an ungreased 8-inch square pan. Mix remaining ingredients with fork. Sprinkle over apples. Bake uncovered until the topping is golden brown and apples are tender. About 30 minutes. Makes about 6 servings. Icy Holiday Punch (Juliann Ringler, Greenwich) 1 package (6 ounces) cherry gelatin 3/4 cup sugar 2 cups boiling water 1 can (46 ounces) pineapple juice 6 cups cold water 2 liters ginger ale, chilled In a 4 quart freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving. Yield: 5 3/4 quarts. Enjoy! Sweet Potato Pancakes 1 cup sifted flour 1 teaspoon baking powder 2 tablespoons sugar 1/2 teaspoon ground cinnamon Pinch ground cloves 2/3 cup cooked, mashed sweet potatoes 2 tablespoons butter, melted 1 egg, beaten 1 1/4 cups milk In a large bowl, combine flour, baking powder, sugar and spices. In a separate bowl, whisk together remaining ingredients until smooth. Add potato mixture to flour mixture and mix until blended. Spray a griddle with non-stick spray or brush with vegetable oil. Drop 2 large tablespoons for each pancake onto sizzling hot griddle. Lower heat and cook until bottom of pancake is nicely browned and tiny bubbles form along top edges; flip with spatula. Brown other side. Serve with melted butter and syrup or strawberry sauce and whipped cream. Note: Adjust batter if needed, adding milk if batter is too thick and flour if batter is too thin. A thicker batter will make for thicker pancakes that will take longer to bake in the centers. For wide, thin pancakes, use a thin batter. Creamed Onions 2 pounds small white boiling onions 4 tablespoons butter 4 to 5 tablespoons flour 2 cups hot milk 1/2 cup heavy cream 1 package onion soup mix Salt, to taste In a small bowl, pour enough boiling water over onions to cover and allow to sit for 2 minutes. Drain and cover with cold water. Using a sharp paring knife, cut away the top and bottom of each, removing as little as possible. Slip off the outside skin and the first layer of onion. Pierce the root ends twice, forming a cross; this will help prevent the onions from bursting apart as they cook. In a large saucepan, add 1/2 teaspoons salt and the onions with boiling water to cover. Simmer, uncovered, until the onions are tender when pierced with a fork and are tender through about 30 minutes. While the onions are cooking, make a smooth cream sauce of the flour, milk, and 1 tablespoon of the onion soup mix. Simmer until the sauce is very thick. Season to taste with salt and pepper and maybe a little onion powder, grated onions, or sliced onions browned in butter may be added for extra flavor. When the onions are done, remove them from the water using a slotted spoon, transferring them to a serving dish. Bring the water the onions were cooked in to a rapid boil and reduce it to just about 1/4 cup. Add this to the sauce. Taste, adjust seasonings and pour over the onions in the serving bowl. Leftover Sweet Potato Casserole Muffins 2 cups leftover sweet potato casserole 1 Box Cake Mix, can use chocolate 1 cup milk or enough to thin out enough to pipe into muffin cups Mix the sweet potatoes with cake mix to make a thick batter. I confess that I add milk until it is a little thinner consistency so that I can scoop the batter into a Ziploc bag, cut off the corner and pipe the batter into lined muffin cups. Bake at 350 degrees for 18 to 22 minutes or until toothpick comes out clean. Makes 12 muffins. Cocktail Smokies In a Crock-Pot, add 2 packages of Little Smokies. Cover with enough ketchup to suit, and then for the surprise, pour 1 can of Classic Coke over the Smokies and ketchup mixture. This is a great way to make your bbq sauce. Cook on high for 2 to 3 hours. Simmer on low for an additional 30 minutes. 2 packages Lil Smokies 1 can of Classic Coke Ketchup, enough to cover Lil Smokies If sauce is too soupy, can add brown sugar and store brand bbq sauce to suit your needs. Easy Hot Crab or Shrimp Dip 1 small onion 1 can crab meat or shrimp, drained 1 large package cream cheese In a food processor, finely chop onion, add cream cheese, pulse to process again. Add crab meat and quickly process for a few seconds. Dill weed and paprika may be added for extra color. Place in a pie pan type dish and bake at 350 degrees for approximately 20 to 25 minutes or until heated through. Serve with crackers. Holiday Brunch Casserole 1 package Jimmy Dean Sausage, cooked, drained and crumbled 4 cups cubed day old bread 2 cups shredded sharp Cheddar cheese 10 eggs, slightly beaten 4 cups milk 1 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon onion powder Fresh ground pepper to taste Place bread in well-buttered 9 x 13 baking dish. Sprinkle with cheese. Combine the next six ingredients. Pour evenly over the bread and cheese. Layer sausage over top. Cover and chill overnight. Bake uncovered, at 350 degrees for about 1 hour. Tent with foil if top begins to brown too quickly.

FROMONLINE | 2012-12-05

Baltic Mill Winery

The Wallhouse Hotel