Welcome to My Kitchen

Snow on the ground, the last days of school for the year, company coming and the bustle of the season seems to make kitchens the hub of activity. Let’s start off with an easy but a bit unusual, Apple Cranberry Salad, quick to prepare at a moments notice, from ingredients you can keep on hand. I came across this recipe in my dads recipe box. It was written out in his own hand using a fountain pen, but no notation of where or when he got the recipe. My guess would be around 1935.

Apple Cranberry Salad

1 can (16 ounces) whole berry cranberry sauce

2 sweet tart apples, cored and diced

1/2 sweet onion, chopped

1/4 tsp celery salt

Combine all ingredients in a medium bowl and mix well to break up sauce and thoroughly combine. Refrigerate 2 hours or overnight before serving. Yield: 8-10 side servings

Shari Wilson of Davenport shared her recipe for Cheese Log. The cheese and seasoning variations suggested make this an ideal recipe for adjusting to please your families tastes, from mild to adventurously spicy. Make for gifts or to have on hand for last minute gatheringss of family and friends.

Cheese Log

16 ounces cream cheese, softened

1 1/2 cups shredded cheddar or Mexican combo cheese

1/3 cup drained, finely chopped pimento

1 Tbsp Worcestershire sauce

1 cup chopped, toasted almonds or pecans

Beat softened cream cheese, onion, pimento and Worcestershire sauce together until well blended. Add shredded cheese and mix in until fluffy. Cover and refrigerate over night.

Next day, shape mixture into a roll, using waxed paper to keep it from sticking to your hands. Place nuts in a pie pan and roll log in nuts to completely coat. Refrigerate another 2 hours until firm. Serve with crackers or celery sticks. Yield: 12 servings.

Note: before refrigerating over night, gently shape mixture to a log shape in the bowl to make forming a log easier when chilled. Also, if you would like a spicier log, add 1/8-1/4 tsp chili powder to the mixture or use smoked or spiced nuts for the log coating.

Additional note: finely crushed pretzels or corn chips may be used in place of nuts if desired. I found chili flavored corn chips to be especially colorful, adding just the right amount of spice. Also you can divide the mixture into two balls and roll each in a different coating for variety.

Cheese Cake is always a hit at any meal. Marlys Kissler shared her recipe for M M M Impossible Cheese Cake, easy to prepare and festive on the table. Though it calls for a cherry topping, any fruit that appeals to your family or guests will work. With just a few minutes of preparation time and 45 minutes baking, plus cooling time you can have a fabulous and delicious dessert for any occasion.

M M M Impossible Cheese Cake

Cheese cake:

3/4 cup milk

2 tsp vanilla

2 eggs

1 cup granulated sugar

1/2 cup Bisquick

2 (8 ounce) packages cream cheese, cut into 1/2 inch cubes and softened.

Topping:

1 cup dairy sour cream

2 Tbsp granulated sugar

2 tsp vanilla

1 can (20 ounces) cherry pie filling

Preheat oven to 350 degrees. Grease a 9 inch by 1 1/4 inch deep pie plate and set aside.

Place milk, vanilla, eggs, sugar and Bisquick in blender container. Cover and blend on high for 15 seconds. Add cream cheese, cover and blend on high for 2 minutes.

Pour mixture into prepared pie plate. Bake 40-45 minutes until center is firm. Remove from oven and cool.

When cheesecake is cool, prepare topping by combining sour cream, sugar and vanilla, mixing until blended and smooth. Spread carefully over top of cheesecake. Garnish with cherry pie filling. Chill until serving time. Yield: 8-10 servings.

Note: fresh fruit such as raspberries, strawberries, blueberries or Kiwi could be used as garnish. Also, I think this bakes best in a glass or ceramic pie plate.

Eggnog is in season, and besides being a yummy beverage, it is a flavorful addition to recipes so buy extra and freeze to use in recipes over the remaining winter months. Substitute it for milk or half and half in almost all cake and quick bread recipes. French toast or pancakes made with eggnog in place of milk are delicious.

Though there are many recipes for homemade eggnog, my advice is to purchase the pasteurized varieties for holiday gatherings, but if you really want homemade here is the recipe I use when time allows. Note, you must stir constantly and use a candy thermometer.

Holiday Egg Nog

12 large eggs

1 1/2 cups granulated sugar

1/2 tsp salt

2 quarts milk

1 cup brandy (optional)

2 Tbsp vanilla extract

ground nutmeg

2 cups heavy whipping cream

About 4 hours before serving combine eggs, sugar and salt in a heavy 4 quart non-reactive saucepan. Beat with a wire whisk until blended. Gradually stir in 1 quart of the milk and cook over low heat stirring constantly, until mixture thickens and coats the back of a metal spoon well, and reaches 170-175 degrees, about 25 –30 minutes.

Do not allow mixture to boil or it will curdle. Pour custard into a large bowl; stir in brandy, vanilla extract, 1 tsp ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about 3 hours.

To serve, in a small bowl, with mixer at medium speed, beat whipping cream until soft peaks form. With a wire whisk, gently fold whipped cream into custard mixture.

Pour eggnog into chilled 5 quart punch bowl; sprinkle with ground nutmeg. Makes about 16 cups or 3- 1/2 cup servings.

Share your favorite winter recipes by sending them to Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email to: therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Mist cut greenery, wreathes and even your fresh cut Christmas tree if decorations allow, to preserve them longer, throughout the holiday season.