Ozark Mountain Christmas

Happy New Year!

2009-12-31T21:31:00.000-08:00

May you have a wonderful 2010! Heartfelt wishes to each and every one of you... yes, you know who I'm talking to...

2010 is going to take me in a different direction but you'll be hearing from me... yes, maybe in all those old familiar places...

Ahhhh... nostalgia on New Year's Eve... the ball has dropped in New York and I'm about to catch up here in the rolling hills of the Ozarks!

Thank God and Greyhound that 2009 is in the rear view mirror!

May many blessings of the New Year be knocking on your door!

Thanks again for your support in 2009,
Jan McCracken
Personal Chef & Author

Merry Christmas to All...

2009-12-25T11:46:00.000-08:00

Hello, to all of my wonderful friends and blog followers!

I wanted to take a moment to thank you all for following me in my journey of writing A Taste of Ozark Mountain Christmas, for this 2009 Christmas season. It's been great hearing from you throughout my journey... the book turned out more beautiful than I even imagined.

I have a great layout artist at the Printed Page in Phoenix. Not only is she a "jewel" but she is a very, very talented "jewelry maker!" Please see and order online some of Lisa's beautiful jewelry from her Etsy store. In addition, my printer has developed a tremendous amount of patience over the years and I think that he has ME to thank for that! A big thanks to Phil for everything and a beautiful final product!

In my estimation of all of my over 40 self-published works, A Taste of Ozark Mountain Christmas is the most beautiful and with its over 300 great recipes... well, it's truly a treasure! Of course I still consider my Dummies book, the Healthy Carb Cookbook for Dummies, my pride and joy for so many reasons...

And, if you're thinking of dropping a few pounds the first of the year, the Dummies book is a great book that's not really about "low carb" but I make it very clear that losing weight is all about "lifestyle." My mantra for the book (and well before the penning of that work)... "Change Your Mind, Change Your Heart, Lose Weight for Life!"

As promised, all of the recipes from the Ozark Mountain Christmas Recipe Collection, are now posted right here on my blog. As I've said in an earlier post... just cut and paste them into a Word doc and you can print out the entire book. I am going to be turning it into an e-book soon and you'll be able to download it!

FYI, there won't be regular posts on the Ozark Mountain Christmas blog as my journey is almost complete here... I'll be jumping back over to one of my passions, KidsCooking411.com, and posting regularly on that blog as well as on an all new blog TBA! I'll be making that announcement here so please check back...

Well, that about wraps up Ozark Mountain Christmas from me and the hills of the Ozarks. I close my "Ozark Mountain Christmas season" with thanks best wishes to all for a wonderful 2010!

Blessings,
Jan McCracken, Personal Chef & Author
A Taste of Ozark Mountain Christmas

Cookies Galore... Merry, Merry!

2009-12-20T20:18:00.000-08:00

Tucked in my new book, A Taste of Ozark Mountain Christmas, with over 300 mouth-watering recipes that are wonderful year 'round, the big chapter on cookies is named, Cookies Galore... You can check out the Contents of the book and even read an excerpt from the new cookbook here: http://bookwomanpress.com/
or drop by my main website for a visit @ www.janmccracken.com

Meanwhile, here's the very last chapter that I have to post from the Second Edition of the Ozark Mountain Christmas Recipe Collection. Now you can print out the entire book... the recipes are favorites of times gone by and the new book has a sprinkling of times gone by as well as new and exciting goodies...

Enjoy the Candy, Cookies & Breads Chapter as well as the rest of the book... please drop me a note or post a comment here on the Ozark Mountain Christmas blog and let me know your favorite recipes for either book!

Merry, Merry,
Jan McCracken, Author & Personal Chef
A Taste of Ozark Mountain Christmas

Candy, Cookies & Breads!

Islands in the Stream
Here’s a special recipe from Dolly Parton and the Dixie Stampede...

3 eggs, separated
2/3 cup sugar
2 heaping teaspoons flour
1 quart milk
1 teaspoon vanilla
Nutmeg, optional

Cream egg yolks with sugar and whip until smooth, add flour and mix well. Scald the milk, and when hot enough, add the cream mixture. Stir constantly 20 to 25 minutes until it thickens, remove from heat and add vanilla. Boil some water. Whip egg whites and add to water until hardened. Remove with spatula and put on top of the cream mixture. Sprinkle with nutmeg. Chill.

Candy Mints for Santa

2 ounces cream cheese
1 2/3 cups powdered sugar
1/4 teaspoon peppermint flavoring

Combine all ingredients, mixing well. Shape into ball or squares; refrigerate until serving time.

Divine Divinity

2 cups sugar
1/3 cup white syrup
1/2 cup water
Pinch of salt
2 beaten egg whites
1 teaspoon vanilla
1 cup nuts (optional)

Put first 4 ingredients in pan; bring to boil. Boil until candy thermometer reaches 270°. Remove from heat; pour over beaten egg whites and vanilla. Beat with mixer until gloss leaves candy. Add nuts. Drop by spoonfuls onto waxed paper or pour candy onto greased platter. Cut into squares after cool. Not good to make divinity on a rainy day—it will not set up!

Ginger Sticks

2 cups sugar
2 cups grated carrots
1 cup finely chopped nuts
Juice and grated rind of 1 orange
1 teaspoon ginger

Combine all ingredients; cook slowly to softball stage. Cool 20 minutes. Stir until mixture can be made into small balls. Roll in additional sugar. Slice in 1-inch pieces after rolls become firm.

Date Loaf Candy

3 cups sugar
1 cup milk
1 8-ounce package dates, cut up
1 cup nuts

Mix sugar, milk and cut up dates in a saucepan and bring to a boil, boiling until mixture makes a soft ball when dropped in water. Take from heat and put in nuts and vanilla. Beat until it begins to get thick and hard. Pour on cold, wet cloth and roll up. Place in refrigerator until hardened. Remove and cut into small slices.

Hint: This is a very old family recipe—thus the “old fashioned” instructions! After you remove from heat and add the nuts and vanilla, place the saucepan in a bowl of ice water while beating until very thick and not very hard!

Homemade Chocolate Covered Cherries

60 maraschino cherries with stems
3 Tablespoons margarine
3 Tablespoons corn syrup
1/4 teaspoon salt
2 cups sifted powdered sugar
12 ounces chocolate chips
1/2 block paraffin or chocolate for candy dipping

Drain cherries, let stand on paper towels. Combine margarine, corn syrup and salt. Stir in sugar. Knead until smooth. Chill, if too soft. Shape about 1 teaspoon sugar mixture around each cherry. Place on waxed paper lined baking sheet. Chill. Melt chocolate chips and paraffin, stirring constantly. Dip cherries 1 at a time into melted chocolate mixture by holding stem. Place on waxed paper. Place in refrigerator to harden. Store in covered container in cool place. Better if they ripen a couple of weeks!

Bourbon Balls

1 cup pecans
3 cups vanilla wafers
1 cup confectioners’ sugar
1 1/2 Tablespoons cocoa
3 Tablespoons light corn syrup
1/2 cup bourbon whiskey

Grind pecans and vanilla wafers in food processor. Mix with remaining ingredients thoroughly. Pinch off enough mixture to roll into balls the size of a big cherry. Dust with confectioners’ sugar. Store in tightly closed container.

Peanut Brittle

1 cup white sugar
1/2 cup light corn syrup
1/4 cup water
Pinch of salt
1 1/3 cup raw peanuts
1 Tablespoon butter
1 teaspoon soda

Combine sugar, syrup, water and salt in 10-inch skillet. Stir until well blended. Cook over medium high heat until mixture comes to a rolling boil. Add peanuts. Cook until syrup is light golden brown in color—about 10 to 20 minutes. Add butter and then add soda. Stir and pour into buttered baking dish. When cool, run knife blade under candy and turn over. Break into pieces and store in tightly covered tin.

Hard Rock Candy

2 1/2 cups sugar
1 cup light syrup
1/2 cup water
1 teaspoon flavoring—your favorite!
Food coloring—choose your favorite color!

Cook sugar, syrup and water to hard crack stage. Remove from heat; add food coloring and flavoring. Lightly butter a cookie sheet and pour mixture into cookie sheet. Cool. Break with a knife when cool. Wrap in plastic wrap for gifts.

Peanut Butter Balls

1 pound box powdered sugar
2 cups peanut butter
1/4 pound margarine, melted
3 cups Rice Krispies
6 ounces chocolate chips

Mix powdered sugar, peanut butter and melted butter. Add cereal. Shape into walnut size balls and chill. Dip balls in melted chocolate chips. Place on waxed paper.

Pralines

4 cups white sugar
1 cup white corn syrup
1 quart pecans
2 cups whipping cream
1/4 teaspoon salt
1/2 teaspoon vanilla

Use a thick saucepan. Combine all ingredients and cook at rapid boil until sugar is dissolved. Lower heat and cook to soft ball stage. Remove from heat; add 1/3 stick butter and vanilla. Beat until it loses its transparency. Drop on waxed paper in flat circles.

Candy Sugar Plums

3/4 cup coconut
12 ounces vanilla wafer crumbs
3/4 cup confectioners’ sugar
1/2 cup orange juice concentrate

Combine first three ingredients; add orange juice, mixing well. Form into 1-inch balls, roll in sugar and refrigerate.

JC’s Easy Peanut Clusters

These are a great gift and sooooooo easy!

2 pounds white almond bark
2 12-ounce packages chocolate chips
2 pounds mixed nuts

Melt bark and chocolate chips in crock pot on low. Stir in nuts (use the inexpensive ones!). Drop on waxed paper and allow to dry. Store in tin boxes. Makes 200+

Nut Butter Crunch

1 cup butter
1 1/3 cups sugar
1 Tablespoon white corn syrup
3 Tablespoons water
1 can coarsely chopped pecans
4 (4 1/2 ounce) chocolate bars, melted
1 cup finely ground nuts

Melt butter; add sugar and water, stirring constantly until mixture reaches hard crack (300°). When at hard crack, stir in nuts and pour into ungreased pan and cool thoroughly. Turn out on waxed paper. Spread top with half melted chocolate. Sprinkle with half the finely ground nuts. Cover with waxed paper. Invert again and spread with remaining chocolate and sprinkle with nuts. Chill and break into pieces. Store in tightly covered container.

Melt-In-Your-Mouth Caramels

1 cup butter
1 pound brown sugar
Dash of salt
1 cup light corn syrup
1 15-ounce can sweetened condensed milk
1 teaspoon vanilla

Melt butter in a 3-quart saucepan. Add brown sugar and salt. Stir until thoroughly combined. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage, about 12 to 15 minutes. Remove from heat. Stir in vanilla. Pour in buttered 9×9×2-inch pan. Cool and cut into squares. Individually wrap in waxed paper, twisting each side of wrap.

Layered Peanut Butter Chocolate Fudge

1st Layer:
1 1/2 cups sugar
1/2 cup margarine
1/3 cup chocolate chips
1/2 teaspoon vanilla
1/2 jar marshmallow creme

Second Layer:
1 1/2 cups sugar
1/2 cup margarine
1/3 cup evaporated milk
1 cup peanut butter
1/2 jar marshmallow creme

Combine sugar and milk in pan and bring to boil (use two separate pans). Cook each mixture for approximately 5 minutes. Add chocolate chips to one mixture and peanut butter to second mixture. Add vanilla and marshmallow creme. Layer chocolate mixture and peanut butter mixture. Allow to get firm and cut into squares.

Old Fashioned Fudge

3 cups sugar
1 envelope unflavored gelatin
1 cup milk
1/2 cup light corn syrup
3 squares unsweetened chocolate
1 1/4 cups butter
2 teaspoons coarsely chopped walnuts

Butter 8×8×2-inch pan. In 3 1/2 quart saucepan mix sugar with dry gelatin. Add milk, corn syrup, unsweetened chocolate and butter. Cook over medium heat, stirring frequently to soft ball stage. Remove from heat. Pour into large mixing bowl. Stir in vanilla. Cool 25 minutes. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool and cut into squares.

Raspberry Divinity

3 cups sugar
3/4 cup light corn syrup
1/2 cup hot water
2 egg whites
1 3-ounce package raspberry gelatin
1 cup chopped nuts

Cook sugar, syrup and water together over moderate heat to hard-ball stage, stirring often. Beat egg whites until foamy; add gelatin and continue beating until egg whites form peaks. Slowly beat in hot syrup mixture. Continue beating until a test spoonful will hold shape. Add nuts; drop quickly onto waxed paper.

Buttery Toffee

2 1/4 cups sugar
1 teaspoon salt
1/2 cup water
1 1/4 cups butter
1 (6-ounce) package chocolate chips
1 cup chopped macadamia nuts

Combine sugar, salt, water and butter in heavy 3-quart saucepan. Bring to a boil over medium heat, stirring frequently. Continue cooking, to hard crack stage. Immediately pour into buttered 15 × 10-inch jelly roll pan and spread evenly. Cool until firm. Melt chocolate and spread evenly over top of candy; sprinkle with nuts. Chill until chocolate is set. Break into bite-sized pieces.

Heavenly Hash

1 pound semi-sweet chocolate chips
2 teaspoons vanilla
2 Tablespoons paraffin
2/3 stick butter

Using double boiler mix all ingredients well over medium heat until melted. Add chopped nuts. Grease cookie sheet. Take large marshmallows and dip into warm chocolate mixture. Let cool on waxed paper.

A Little About Cookies …

Cookie baking is an easy skill to master. Even if you are not an experienced baker you can turn out fast and festive treats! Christmas is a very special time of the year and we all love homemade cookies. If your budget is tight but your heart wants to give those special people on your list something really special—spend a day baking cookies for gifts. It will warm your heart and it is guaranteed to bring a smile and a hug from the recipient!

J.C.’s Cookie Hints:

Always thoroughly cream your butter and sugars—be sure that the butter is at room temperature for easy creaming either in the mixer or with a wooden spoon. Creaming takes about 5 minutes and mixture should be light and fluffy.

Do not overmix cookie dough once the flour is added or it will make “tough cookies”!

Cookies that are baked on greased cookie sheets will spread more than those baked on ungreased cookie sheets. This is helpful when placing your cookie dough on the sheets. Also if you make your cookies the same size, they will bake in the same amount of time. Easy, huh?

Wipe your cookie sheet between bakings and cool to prevent the second batch from baking too quickly—don’t forget those cookie sheets are hot!

Do not ever cool cookies on the cookie sheets they will continue to cook and usually stick to the cookie sheets.

Crisp cookies should be stored in containers with loose-fitting lids while soft cookies need to be stored in containers with tight-fitting lids.

Ginger Snaps

2 cups flour
2 teaspoons baking soda
3/4 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
Sugar

Sift together flour, baking soda, cloves, ginger and cinnamon; set aside. Cream together butter and 1 cup sugar in bowl until light and fluffy, using electric mixer at medium speed. Add egg and molasses, beating well. Gradually stir dry ingredients into creamed mixture, blending well. Cover and chill in refrigerator at least 4 hours or until dough is firm enough to shape. Shape dough into 1´´ balls. Roll in sugar. Place balls about 2´´ apart on greased baking sheets. Bake in 350° oven for 8 to 10 minutes or until there is not imprint on cookie when lightly touched with finger.

Forgotten Kisses

Beat 2 egg whites until foamy.

Add and beat until quite stiff:

Pinch of salt
1/2 teaspoon cream of tartar

Add gradually:

3/4 cup sugar
1/2 teaspoon vanilla

Beat until stiff and glossy. Fold in 6 ounces chocolate chips. Preheat oven to 350°. Drop cookies by teaspoonfuls onto greased cookie sheet. Turn off oven and bake cookies for 5 hours in cooling oven.

Cream Cheese Cookies

1 stick butter, softened
1 cup sugar
3 ounces cream cheese, softened
1 cup flour
1/2 cup chopped pecans

Cream together butter, sugar and cream cheese. Gradually stir in flour. Add pecans. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° until brown around the edges.

Vanilla Sugar Cookies

1 cup margarine
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Cream margarine and sugar. Add eggs and vanilla and blend. Sift dry ingredients. Add to mixture. Chill dough at least 1 hour. Roll, cut and bake at 350° until lightly browned.

Date Skillet Cookies

1 8-ounce package dates, diced
1 cup brown sugar
1 stick butter
1 egg, beaten
4 cups Rice Krispies
Powdered sugar
Coconut
Chopped pecans

In a large electric skillet on low heat, stir the dates, brown sugar, and butter until bubbly and makes a sauce. Remove from heat and cool. After mixture has cooled, stir in beaten egg. Return to heat and bring to bubbly stage again. Stir in Rice Krispies and nuts. Mix until well coated. Turn out onto waxed paper. Make into balls when cool enough to handle. Roll in powdered sugar or shredded coconut.

Extra Easy Drop Sugar Cookies

These are J.C.’s favorite cookies and so easy! Everyone will love them and they make great Christmas gifts tied with a couple of tea bags as they are great to “dunk” in tea on a cold day!

1 cup white sugar
1 cup powdered sugar
1 cup margarine
1 cup oil
2 eggs
2 teaspoons vanilla
1 teaspoon cream of tartar
1 teaspoon soda

Mix all together and beat well. Then add 4 cups flour. Drop on lightly greased cookie sheet. Press down with fork dipped in cold water. Sprinkle with red and green sugar before baking. Bake at 350° for 10 to 12 minutes until done but not brown!

Betty’s Santa Barbara Peanut Butter Cookies

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 well beaten eggs
1 cup peanut butter
1 teaspoon vanilla
1 teaspoon baking soda
2 1/2 cups flour

Cream together butter, sugars and add well beaten eggs. Add peanut butter and vanilla. Sift flour and soda together and add to mixture, mixing well. Drop by level teaspoonfuls onto an oiled baking sheet about 1 inch apart. Press into shape with a fork, leaving imprint of fork for a decorative touch. Bake at 375° for about 10 minutes.

Old Fashioned Sugar Cookies

1 1/2 cups sifted flour
1/2 cup margarine
1/2 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon soda
1 egg
2 Tablespoons milk
1 teaspoon vanilla

Cut in margarine until mixture looks like corn meal. Blend in egg, milk and vanilla. Roll out to 1/16-inch thickness. Cut out with festive cutters. Place on ungreased baking sheet. Bake at 400° for 4 to 6 minutes. Decorate with icing and festive sprinkles!

Chocolate Snowflakes

1/2 cup oil
4 squares unsweetened chocolate, melted
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream together oil, melted chocolate and sugar beating well. Add eggs one at a time and vanilla. Sift together dry ingredients and add a little at a time. Refrigerate overnight. Drop by teaspoonfuls in confectioners’ sugar onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes being careful to not over bake.

Lemon Whippersnaps

1 box lemon cake mix
2 cups Cool Whip
1 egg
1/2 cup powdered sugar

Combine mix, Cool Whip and egg; mix well. Drop by teaspoonfuls in powdered sugar. Roll to coat. Place 1 1/2&inch apart on cookie sheet. Bake at 350° for 10 to 15 minutes.

Peppermint Puffs

2/3 cup butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crushed hard peppermint candy

Beat butter at medium speed; gradually add sugars, beating well. Add egg, beating well. Combine flour, baking powder, and salt; add to creamed mixture. Stir in peppermint candy. Shape dough into 1-inch balls; place on greased cookie sheets. Bake at 350° for 12 minutes.

Katie’s Molasses Cookies

1/2 cup margarine
1 cup sugar
1/2 cup Brer Rabbit molasses, melted
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger

Beat margarine and sugar until fluffy. Add molasses and egg, beating well. Sift dry ingredients and add to mixture. Mix well. Chill overnight. Roll into 1-inch balls and roll in sugar. Bake in 350° oven for 8 to 10 minutes.

No-Bake Holiday Cookies

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 pound butter
1 teaspoon vanilla
1/2 cup peanut butter
3 cups quick oats
Pinch of salt
1/2 cup coconut

Combine sugar, cocoa, milk and butter in saucepan. Cook for 1 minute. After mixture reaches a full rolling boil, remove from heat. Add vanilla, salt, peanut butter and oatmeal. Drop by teaspoonfuls onto waxed paper. Let cool and store.

Candy Cane Cookies

3 cups sifted flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup butter
1 1/2 cup sugar
2 eggs
1 1/2 teaspoon vanilla
1 Tablespoon milk
1/2 teaspoon red food coloring

Sift flour, baking powder and salt together. Cream butter and sugar until light and fluffy; beat in eggs, one at a time. Stir in vanilla and milk; add flour gradually. Divide dough in half tinting half with red food coloring. Wrap each half in waxed paper and chill for 2 hours. Shape dough into 6 × 1/4-inch rolls on lightly floured surface. Place plain roll and tinted roll together and twist to form “candy cane”. Place on baking sheet. Repeat with remaining rolls. Pre-heat oven to 375° and bake for 8 to 10 minutes being careful not to brown. Remove from pan immediately.

Reindeer Cookies

1 (20-ounce) package refrigerated peanut butter cookie dough
60 (2-inch) pretzels
60 semi-sweet chocolate chips
30 red candy-coated chocolate pieces

Freeze cookie dough for 15 minutes. Cut dough into 30 1/4-inch slices. Place on ungreased cookie sheets about 4 1/2 inches apart. Shape round at bottom to make like reindeer face using thumb and forefinger. Press a pretzel on each side of round for antlers. Press in a chocolate chip for eyes. Bake at 350° for 9 to 11 minutes until lightly browned. Remove from oven and press in a red candy for reindeer’s nose.

Giant Snickerdoodles

1 1/2 cups sugar
1 cup butter, softened
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
2 Tablespoons sugar

Cream butter, 2 1/2 cups sugar and eggs until light and fluffy. Combine flour, cream of tartar, baking soda and salt in separate bowl. Add to creamed mixture until well blended. Refrigerate 30 minutes. Preheat oven to 375°. Combine remaining sugar and cinnamon, making sugar and cinnamon mix. Roll cookie dough in hands and in cinnamon-sugar mix. Place 3 inches apart on ungreased cookie sheets. Bake 12 to 15 minutes.

Almond Holly Leaves

1 pound butter, softened
1 cup sifted confectioners’ sugar
2 eggs, beaten
4 cups flour
1 cup almonds, finely chopped

Cream butter; gradually add confectioners’ sugar, beating well. Add eggs one at a time, beating well after each. Stir in flour and almonds. Roll dough to 1/4-inch thickness on a floured surface with floured rolling pin. Cut into holly-leaf shapes with cookie cutter. Place on ungreased cookie sheets and bake in 350° oven for 10 minutes or until edges become golden.

Merry Macaroons

2 2/3 cups flake coconut
2/3 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 egg whites, beaten to stiff peaks
1 teaspoon almond extract
1 cup chopped pecans

Combine coconut, sugar flour and salt in mixing bowl. Stir in egg whites and almond extract. Stir in almonds, mix well. Drop from teaspoon onto lightly greased baking sheets. Garnish with candied cherry half. Bake at 325° for 20 to 25 minutes or until edges are slightly golden brown. Remove from baking sheets immediately.

Ray’s Favorite—Peanut Butter Yummies!

1 roll refrigerated peanut butter cookie dough
1 large package Reese’s miniature peanut butter cups

Use muffin tins and place baking cup in each. Cut cookie dough in 1/4-inch slices. Place in muffin tin. Place miniature peanut butter cup in center of each cookie, pressing into cookie. Bake at 350° until cookies are just done. Yummy!

Holiday Strawberry Bread

3 cups flour
3 Tablespoons cinnamon
1 teaspoon soda
1 teaspoon salt
2 cups sugar
2 cups strawberries, crushed
4 eggs, well beaten
1 1/2 cups oil
3 1-pound coffee cans

In a mixing bowl, sift together the flour, cinnamon, soda and salt. Add the sugar, strawberries, eggs and oil, mixing well. Pour into well-greased and floured coffee cans, filling each can 1/2 full. Bake 1 hour at 350°. Serve with cream cheese for a real treat!

M.J.’s Favorite Biscuits

A foolproof recipe from a great lady! Can freeze on cookie sheet and bake.

2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening
2/3 cup milk

Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening till mixture resembles coarse crumbs; stir only until dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Pat or roll 1/2-inch thick; cut with biscuit cutter. Bake on ungreased cookie sheet in very hot oven at 450° for 10 to 12 minutes.

Pumpkin-Pecan Bread

3 cups flour
2 teaspoons baking powder
Pinch of salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
2 eggs
1 16-ounce can pumpkin
1 cup brown sugar
1/2 cup maple syrup
1/4 cup salad oil
1/2 cup seedless raisins
1/2 cup chopped pecans

Mix all together. Pour into 9´´ × 5´´ loaf pan. Preheat oven to 350°. Bake 1 1/4 hours or until toothpick inserted comes out clean. Cool bread on wire rack for 10 minutes before removing from pan.

Gingerbread

1 1/2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ginger
1/3 cup shortening
1/2 cup sugar
1 egg
1/2 cup molasses
3/4 cup boiling water

Sift dry ingredients. Cream shortening and sugar, add egg. Beat briskly. Add dry ingredients and molasses. Add boiling water last. Bake in a greased 8-inch pan at 350°. Batter will be thin. Serve warm with whipped cream.

Cakes & Desserts!

2009-12-20T18:56:00.000-08:00

It's time to be thinking of Cakes and Desserts for the week of Christmas... and the week between Christmas and New Year's... and the week of New Year's! Ha!

It's like Visions of Sugarplums time is here! So... here's the entire chapter from the Second Edition of the Ozark Mountain Christmas Recipe Collection that is out of print...

Merry, Merry!
Jan McCracken Author & Personal Chef
A Taste of Ozark Mountain Christmas

Stone Hill Winery's Wine Cake
Betty Held’s favorite!
1 (1-pound 2 1/2-ounce) package yellow or white cake mix
1 (3-ounce) package raspberry or strawberry-flavored gelatin
3/4 cup Stone Hill sweet white wine
1/2 cup salad oil
4 eggs, unbeaten

Combine all ingredients in bowl and beat for about 3 minutes with electric mixer. Pour into lightly greased and floured 10-inch tube pan or bundt pan (you may want to put a ring of paper in the bottom). Bake in a moderate oven (350°) for 55 to 60 minutes. Remove from oven, let stand 5 minutes. Turn out on cake rack. When cool, spread with thin Wine Glaze.

Wine Glaze: In a small saucepan, heat together 1/3 cup Stone Hill sweet white wine and 2 Tablespoons butter or margarine. Remove from heat and stir in gradually 2 cups sifted powdered sugar. When cooled and slightly thickened, spread over top of cake.

Cranberry White Chocolate Cheesecake
From the Silver Dollar City Kitchen of Chef Moose Zader...

1 pound cream cheese softened
1/2 cup sugar
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla
2 eggs

Cream the above ingredients.

8 ounces cranberries
1/2 cup water
1/4 cup sugar

Cook down the cranberries, water and sugar, and strain. 1 pound white chocolate, melted 1 prepared graham cracker crust Divide cream cheese mixture in half. Pour half into the cranberry mixture and the other half into the melted white chocolate. Pour the cranberry/cream cheese mixture into the prepared graham cracker crust, then pour white chocolate/cream cheese mixture on top. Bake at 350° for 35 to 40 minutes, or until center is almost set. Cool, then cover and refrigerate overnight.

No-Bake Fruitcake

Put into bowl and let stand until needed:

1/2 cup canned milk 16 finely cut marshmallows
3 Tablespoons orange juice

Roll into fine crumbs: 4 dozen graham crackers

Put in another bowl:
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup raisins
1/2 cup finely cut dates
3/4 cup broken walnuts
3/4 cup candied fruit

Add milk mixture. Mix all together. Press firmly into pan. Chill for 2 days. Decorate top as desired.

Alice’s California Carrot Cake

2 cups flour (1/2 stone ground & 1/2 white)
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoon cloves
2 teaspoons nutmeg
1/4 teaspoon salt
3 eggs
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
2 cups grated carrots
3 1/2 ounces coconut
1 cup chopped nuts
1 small can pineapple with juice
1 cup raisins

Sift dry ingredients together. Beat eggs well and add oil. Add milk, sugar and vanilla. Mix thoroughly and add dry ingredients. Mix in pineapple, carrots, nuts and coconut. Pour into a lightly greased and floured 13×9×2-inch pan. Bake at 350° for about 55 minutes.

Cream Cheese Frosting:

1 package cream cheese
1 1/2 cups confectioners’ sugar
1 Tablespoon warm water
1 Tablespoon vanilla

Mash cheese; add sugar, water and vanilla and beat until creamy; add confectioners’ sugar and mix well. Frost cool cake.

Ozarks Blackberry Jam Cake

3 eggs
1/2 cup butter
1/2 cup buttermilk
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 cup sugar
1 cup blackberry jam
2 cups cake flour
1 teaspoon cloves
1 teaspoon cinnamon

Cream the sugar and shortening together well so the sugar does not feel grainy. Add eggs one at a time, beating well after each. Sift cake flour before measuring and sift again with all the soda and spices. Add flour alternately with buttermilk, ending with flour.

Fill two 9-inch layer cake pans that have been well-greased and floured. Bake at 350° for 20 to 30 minutes or until the cake tests done. Cool 20 minutes and remove from pans. Put together with more blackberry jam and dust top of cake with powdered sugar. If you have a paper doily, lay the doily on top of the cake and dust with powdered sugar. Remove doily and you have a beautiful snowflake design on top of your cake!

Caramel Cake

1 package German chocolate cake mix
14-ounce package caramels
1/2 cup butter
1/3 cup milk
3/4 cup chocolate chips
1 1/2 cups chopped nuts

Prepare the German chocolate cake mix as directed. Pour 1/2 batter into 9×13-inch buttered pan. Bake 15 minutes at 350°. While cake is baking melt caramels with butter and milk. Pour caramel mixture over cake. Also pour chocolate chips over the caramel. Add nuts. Cover with the remaining batter. Reduce heat to 250° and bake 20 minutes. Turn heat back to 350° and bake 10 more minutes.

Heath Bar Chocolate Cake

1 cup chocolate chips
German chocolate cake mix
14-ounce can sweetened condensed milk
2 Heath candy bars
Small container of Cool Whip

Grease 9×13-inch cake pan. Pour chocolate chips in bottom. Mix cake as directed. Pour over chocolate chips and bake as directed. While still warm, punch holes on top with fork and pour the sweetened condensed milk over it. When cool, spread Cool Whip on top. Crumble the candy bars and sprinkle on top. Refrigerate until serving time.

Gloria’s Cheesecake

4 eggs
1 cup sugar
1 teaspoon vanilla
3 8-ounce packages softened cream cheese

Prepare graham cracker crust according to box and bake in springform pan. Allow to cool while mixing cheesecake. Combine all ingredients and mix on high speed for 15 minutes. Bake at 350° for 45 minutes or until cake begins to “crack” on top. Cool and refrigerate until serving. May serve plain or with fruit topping.

Coffee Can Cake

3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
4 eggs
2 cups pumpkin
2/3 cup water

1 cup vegetable oil
1 cup raisins
1 cup nuts
1 cup candied cherries

Sift flour, baking soda, salt, cinnamon and nutmeg together in bowl. In separate bowl, mix eggs, pumpkin, water and oil. Slowly stir in dry ingredients. When all ingredients are mixed, add raisins, nuts and cherries. Pour mixture into large, well greased coffee cans. Fill only 1/2 full. Bake at 350° for about 1 hour. This cake is similar to fruitcake and is great served with a hard sauce and makes a great Christmas gift!

Angel Delight
From the Silver Dollar City kitchen of Chef Moose Zader...

Angel food cake
2 cup package vanilla pudding, cook-type
1 cup whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 can cherry pie filling
1 jar green maraschino cherries
Green creme de menthe (non-alcoholic)

Prepare your favorite angel food cake recipe in individual bundt cake pans. Cool. Prepare the vanilla pudding using package directions. Refrigerate till firm, preferably overnight. Whip the cream to a stiff consistency, adding powdered sugar and vanilla while whipping. Fold half of the whipped cream into the pie filling, being careful not to stir vigorously. Hollow out the angel food cake and fill with pudding. Top with the cherry pie mixture and place a dollop of whipped cream on top. Garnish with a green cherry and drizzle with creme de menthe.

Stone Hill Winery's Harvest Grape Pie

Pastry for 2 crust pie
1 cup sugar
3 Tablespoons flour
3 Tablespoons Stone Hill Concord
4 cups grapes
1 teaspoon lemon juice
Dash of salt

Slip skins from grapes and bring pulp to boil. Put pulp through a strainer to remove seeds. Mix strained pulp with grape skins and add sugar, flour, lemon juice, salt and wine. Pour mixture into a pastry lined pie pan. Add top crust. Bake at 400° for 40 minutes.

Peach Delight from Stone Hill Winery

4 peach halves, fresh or canned
Vanilla ice cream
1/2 cup Stone Hill Vignoles
4 maraschino cherries

Place a peach half in bottom of each of 4 sherbert glasses. Cover with ice cream. Pour 2 Tablespoons of wine over each serving, top with cherry.

Cherries Jubilee

3/4 cup currant jelly
1 1-pound can pitted
Bing cherries
1 teaspoon grated lemon rind
1 Tablespoon brandy flavoring
1/2 cup brandy
Vanilla ice cream

Melt jelly in chafing dish over direct heat; add cherries, lemon rind and brandy flavoring. Heat slowly to simmering point; pour brandy over mixture without stirring. Ignite; serve immediately over vanilla ice cream.

Peppermint Stick Ice Cream Pie

1 small package chocolate chips
3 Tablespoons flour
2 cups Rice Krispies
1 cup sliced almonds
1 quart peppermint stick ice cream
1 Hershey candy bar

Melt chocolate chips and butter together; pour over Rice Krispies. Add almonds, saving a few to sprinkle over pie. Press firmly into 10-inch pie plate. Fill with ice cream. Shave chocolate bar over top; add remaining almonds. Freeze. Remove from freezer a few minutes before serving.

Christmas Pie

1 can pie cherries, drained
1 small can crushed pineapple with juice
1 1/2 cups sugar
2 Tablespoons cornstarch
1 Tablespoon red food coloring

Cook all of the above until thickened. Then stir in 1 small package strawberry Jello. Cool. Add 3 chopped bananas and 1 cup pecans. Put in baked pie shells. Top with whipped cream.

California Mud Pie

1/2 package Nabisco chocolate wafers
1/2 cube butter, melted
1 gallon coffee ice cream
1 1/2 cup fudge sauce

Crush wafers; add butter, mixing well. Press into 9´´ pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce. Store in freezer overnight before serving. At serving time top with whipped cream and slivered almonds.

Steamed Cranberry Pudding

2 cups fresh cranberries
1/2 cup molasses
2 teaspoons baking soda dissolved in 1/2 cup boiling water
1 1/2 cups flour
1/4 teaspoon salt

Wash cranberries and cut into halves. Stir in molasses. Add dissolved baking soda. Combine flour and salt. Add to berry mixture. Butter a 1 1/2-quart pudding mold with lid. Pour mixture into mold. Cover. Place on a rack in a large pot. Pour hot tap water into pot high enough to reach half the height of mold. Simmer and steam the pudding for 1 1/2 hours. Unmold. Serve hot with Pudding Sauce.

Pudding Sauce: In top of double boiler, combine 3/4 cup sugar, 1/2 cup butter, 1/2 cup half and half, and 1 teaspoon vanilla. Heat over simmering water until sugar is dissolved and sauce is hot.

JR’s Pumpkin Pie

1 16-ounce can pumpkin
Refill can with milk and add 1 cup sugar
1/2 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
2 Tablespoons flour
2 eggs
4 Tablespoons butter
Pinch of salt Combine all ingredients and pour into unbaked pie shell. Bake at 450° for 10 minutes. Reduce heat and cook 30 to 40 minutes at 350° until knife comes out clean.

Dogwood History & Recipes with Honey...

2009-12-17T06:46:00.000-08:00

The Dogwood is very prevalent in the Ozarks and absolutely beautiful! I did an entire chapter in the Second Edition of the Ozark Mountain Christmas Recipe Collection with Dogwood Honey recipes. Of course, ANY honey can be substituted for this specialty honey of Ozark-Land and there are some mighty good ones in this chapter!

So... here you are... we're getting close to the entire book being posted now... stay tuned... just a few more chapters! I hope you're enjoying this as much as I am! Please write me and let me know what your fave recipes are, k?

Merry, Merry!
Jan McCracken, Author & Personal Chef
A Taste of Ozark Mountain Christmas

A Little About the Dogwood Tree…

If you have come to the Ozarks in celebration of Christmas and to participate in the festivities of Ozark Mountain Christmas, you must promise to come back in the Spring!

This special place of the Ozarks has been blessed with multitudes of dogwood trees. Of course, at Christmas time, the dogwood trees are dormant but the Legend of the Dogwood is not and it appropriately fits in the celebration of the area and the celebration of Christ!

So tucked in these pages I wanted to share with you the Legend of the Dogwood and some special recipes that use honey made from the dogwood tree and other flowering trees of the area which is a local specialty of the Ozarks.

The Legend of the Dogwood…

There is a legend, that at the time of the Crucifixion the dogwood tree had been the size of the oak. So firm and strong was the tree that it was chosen as the timber for the cross. To be used thus for such a cruel purpose greatly distressed the tree, and Jesus, nailed upon it, sensed this, and in His gentle pity for all sorrow and suffering said to it: “Because of your regret and pity for My suffering, never again shall the dogwood tree grow large enough to be used as a cross. Henceforth it shall be bent and twisted and its blossoms shall be in the form of a cross … two long and two short petals. And in the center of the outer edge of each petal there will be nail prints, brown with rust and stained with red, and in the center of the flower will be a crown of thorns, and all who see it will remember.”

Ozark Dogwood Christmas Coffee Cake

2 cans crescent rolls
1/3 cup chopped candied fruit
1/4 cup chopped nuts
1 Tablespoon brown sugar
1 Tablespoon Ozark Dogwood Honey
1/2 teaspoon lemon juice

Set aside crescent rolls and combine all other ingredients. Spread mixture on each crescent roll and roll up. Arrange crescent rolls in spoke-fashion with each roll touching. Bake at 275° for 20-25 minutes until lightly browned. Cool and frost with powdered sugar frosting. Top each with red cherry.

Ozark Dogwood Mocha Hot Chocolate

2 squares unsweetened chocolate
1 cup water
1/3-1/2 cup Ozark Dogwood honey
1/4 teaspoon salt
2 Tablespoons instant coffee powder
3 cups milk
1 teaspoon vanilla

Place chocolate, honey, salt and water in medium size saucepan; bring to a boil, stirring until chocolate is melted. Continue boiling, stirring frequently, 3 minutes. Add coffee powder and milk; heat until very hot (do not allow to boil). Stir in vanilla. Makes 4 to 6 servings. Each serving may be topped with whipped cream and chocolate sprinkles.

Ozark Dogwood Orange Cranberry Punch

1/3 cup Ozark Dogwood honey
1/2 cup hot water
2 cups chilled fresh orange juice
1/4 cup chilled fresh lemon juice
6 cups cranberry juice, chilled
1 (12-ounce) can pineapple juice, chilled
1 (28-ounce) bottle lemon-lime carbonated beverage, chilled
Orange and lemon halves

Thoroughly combine hot water and honey until well blended. Add fruit juices and chill until ready to serve. Pour over block of ice in punch bowl. Add carbonated beverages. Garnish with orange and lemon slices.

Ozark Dogwood Fruit Cake Cookies

1/4 cup butter
1/2 cup Ozark Dogwood honey
2 eggs
1/3 cup pineapple juice
1 1/2 teaspoons baking soda
2 Tablespoons milk
1 1/2 cups sifted flour
1/2 cup candied pineapple, finely chopped
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
3 cups coarsely chopped walnuts
1 cup chopped candied cherries
1 cup golden raisins
3/4 cup chopped, candied orange peel

Cream butter add honey and continue to cream. Beat in eggs and pineapple juice mixing well. Dissolve soda in milk; add to honey mixture. Sift together flour and spices. Stir half the flour mixture into honey mixture. Coat nuts and fruits well with remaining flour; fold into dough. Chill for 30 minutes. Drop by rounded teaspoonfuls onto greased cookie sheet. Preheat oven to 250° and bake 25 to 30 minutes until lightly browned.

Ozark Dogwood Divinity

1/4 cup Ozark Dogwood honey
2 1/2 cups sugar
2/3 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla

Combine sugar, water, honey and salt in 2-quart saucepan. Stir over low heat until sugar is dissolved. Continue cooking slowly without stirring to 265° on candy thermometer (brittle stage). In large mixing bowl, beat egg whites at high speed until very stiff. Slowly pour on hot syrup, beating constantly at high speed until mixture looses gloss and a small amount dropped from a spoon holds its shape. Add vanilla and drop by teaspoonfuls onto waxed paper.

Ozark Dogwood Peanut Clusters

1 (6-ounce) package chocolate chips
3 Tablespoons Ozark Dogwood honey
1 teaspoon water
1 1/2 cups unsalted peanuts

Melt together chocolate, honey and water over low heat. Stir in peanuts. Cool 10 minutes then drop by teaspoonfuls onto cookie sheet covered with waxed paper. Chill to harden.

Ozark Dogwood Honey Dressing

2/3 cup sugar
1 teaspoon paprika
1/4 teaspoon salt
1/3 cup vinegar
1 teaspoon grated onion
1 teaspoon dry mustard
1 teaspoon celery seed
1/3 cup Ozark Dogwood honey
1 Tablespoon lemon juice
1 cup salad oil

Mix sugar, mustard, paprika, celery seed and salt. Add vinegar, lemon juice, onion and honey. Pour oil into mixture very slowly, beating constantly with electric mixer.

Ozark Dogwood Fruit Cake

2 cups candied cherries
2 cups candied pineapple pieces
2 cups golden raisins
2 cups coarsely chopped walnuts
1 1/2 cups brandied mincemeat
2 Tablespoons flour
2 eggs
1 cup Ozark Dogwood honey
1 cup flour
1 teaspoon salt
1 teaspoon baking powder

Save 1/4 cup candied cherries for decorating. In large bowl combine all fruits, nuts and mincemeat. Mix in the 2 Tablespoons of flour. Beat eggs well. Continue beating, adding honey. Fold into fruit mixture. Sift together remaining dry ingredients folding carefully into fruit. Spoon batter into 9-inch greased and floured tube pan. Heat oven to 300° and bake 1 1/2 hours. Cool and wrap cake tightly. Freezes well.

Ozark Dogwood Sweet Potatoes with Mincemeat

1 (1 lb. 13 oz.) can sweet potato pieces in syrup
2 Tablespoons butter
1/2 teaspoon vanilla
1/2 cup Ozark Dogwood honey
3/4 cup prepared mincemeat
1/2 teaspoon salt
1/2 cup coarsely chopped pecans

Drain sweet potatoes, reserving liquid. Cook syrup down to about 1/2 cup. Add butter, vanilla and honey simmering approximately 5 minutes. Add salt, mincemeat, sweet potatoes simmering 15 minutes, basting occasionally with sauce. Sprinkle with chopped nuts just before serving.

Homemade Gifts from the Heart....

2009-12-17T06:09:00.000-08:00

You still have time to make some homemade gifts for those special people on your list... homemade is just the best.

Here's the whole chapter (it's a short one) with some recipes for "homemade gifts!"

Merry, Merry,
Jan McCracken, Author & Personal Chef
A Taste of Ozark Mountain Christmas

Homemade Gifts...

Homemade gifts are the very best and something homemade from your kitchen at Christmas time is the true spirit of giving. So do yourself a favor and spend a little time making something really special for some of your favorite people on your Christmas list. Everyone is just too busy in the 90’s and some of that old fashioned Christmas spirit will do your heart good as the giver and the receiver will love it.

Enjoy some of the old fashioned as well as the new recipes in this little Christmas book and have yourself a Merry Little Christmas and make someone smile!

Aunt Pat’s Sugared Pecans

1 egg white
1 Tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 pound pecan halves

Beat egg white and water to froth. Mix sugar, salt and cinnamon. Dip pecan halves in egg white mixture; roll in sugar mixture. Place in shallow pan. Bake at 300° for 30 to 45 minutes, stirring every 15 minutes. Place in clear plastic bags and tie with a festive ribbon for a thoughtful and tasty gift!

Caramel Popcorn

1 cup sugar
2 Tablespoons molasses
2 Tablespoons butter
1/2 cup water
1/2 cup corn syrup
1 1/2 teaspoons vinegar
2 quarts popped corn

Combine sugar, molasses, water, butter, corn syrup and vinegar; cook to 290°. Pour over popped corn, stirring well. Cool. Keeps well in airtight container. Give as gifts in a pretty Christmas tin.

Katie’s Homemade Christmas Ornaments

1/2 cup flour
1/2 cup salt
1/4 cup water

Roll and cut with cookie cutters in festive shapes. Poke hole with a small nail for hanging. Let dry for 24 hours then paint and decorate. Use as a special Christmas package tie-on or as ornaments for the tree. DO NOT EAT!

Hot Chocolate Mix

2 cups powdered milk
Dash of salt
1/4 cup cocoa
1 cup powdered sugar

Mix ingredients all together and store in a jar. Put about 4 Tablespoons in a cup and fill with boiling water for a rich cup of hot chocolate. Top with a dollop of whipped cream. To give as a special gift, buy an inexpensive Christmas mug, place hot chocolate mix in a plastic bag that will fit in the mug; tie top with a festive bow and attach directions for making hot chocolate!

Gingerbread Cookie Mix

Mix the following “dry ingredients”. Place in a zip lock bag with pretty label. Include recipe for mixing and baking. Tie with a red ribbon and attach a gingerbread cookie cutter.

Cookie Mix:

2 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon ginger

Recipe to attach with mix:
Place ingredients in the bag in a large bowl and add the following ingredients:

1/4 cup hot water
1/2 cup Brer Rabbit molasses
1/2 cup butter

Mix with mixer until smooth; refrigerate at least 2 hours. Work with 1/3 dough at a time keeping remaining dough in refrigerator. Roll to 1/4´´ thickness on floured surface. Cut with cookie cutter that is attached to mix. Bake on ungreased cookie sheets for 8 to 9 minutes at 375°. Cool and frost as desired. These cookies are very special Christmas ornaments as well as yummy!

Cinnamon Spiced Nuts

2 sticks butter
1 Tablespoon light corn syrup
1 cup walnut halves
2 cups pecan halves
1 cup almonds
3 cups powdered sugar
2 Tablespoons ground cloves
2 Tablespoons nutmeg
2 Tablespoons cinnamon

Melt butter in iron skillet with corn syrup over very low heat. Add nuts. Cook about 10 minutes, stirring constantly. Mix sugar and spices in a large bowl.
Drain nuts on paper toweling. Add nuts to sugar mixture and stir, coating well. Place nuts in a large colander over sink and shake off excess sugar. Spread on paper towels and allow to cool. Give as wonderful and thoughtful gifts in small Christmas tins. You will be on people’s list every year awaiting your thoughtful gift!

Spiced Tea Mix

1 pound jar Tang
1/2 cup instant tea
1 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon

Mix ingredients and store in a jar. Use 3 teaspoons of tea mixture to a cup of hot water. Place mixture in small, pretty Christmas tin with instructions for making a hot cup of spiced tea!

And tomorrow, because it will be the day after Christmas, I shall still wish you happiness. I may not be able to tell you about it every day, because I may be far away or we may be very busy. But that makes no difference—my thoughts and my wishes will be with you just the same. Whatever joy or success comes to you will make me glad. Clear through the year … I wish you the spirit of Christmas.

—Van Dyke

It's time for Candy, Cookies and Breads!

2009-12-14T19:04:00.000-08:00

It's time for stirring things up... and this snowman just turned BLUE! Oh my...

So here's the entire Candy, Cookies and Breads Chapter from the Second Edition of the Ozark Mountain Christmas Recipe Collection!

Merry, Merry!
Jan McCracken, Author & Personal Chef
A Taste of Ozark Mountain Christmas

Islands in the Stream

3 eggs, separated
2/3 cup sugar
2 heaping teaspoons flour
1 quart milk
1 teaspoon vanilla
Nutmeg, optional

Cream egg yolks with sugar and whip until smooth, add flour and mix well. Scald the milk, and when hot enough, add the cream mixture. Stir constantly 20 to 25 minutes until it thickens, remove from heat and add vanilla. Boil some water. Whip egg whites and add to water until hardened. Remove with spatula and put on top of the cream mixture. Sprinkle with nutmeg. Chill.

Here’s a special recipe from Dolly Parton and the Dixie Stampede.

Candy Mints for Santa

2 ounces cream cheese
1 2/3 cups powdered sugar
1/4 teaspoon peppermint flavoring

Combine all ingredients, mixing well. Shape into ball or squares; refrigerate until serving time.

Divine Divinity

2 cups sugar
1/3 cup white syrup
1/2 cup water
Pinch of salt
2 beaten egg whites
1 teaspoon vanilla
1 cup nuts (optional)

Put first 4 ingredients in pan; bring to boil. Boil until candy thermometer reaches 270°. Remove from heat; pour over beaten egg whites and vanilla. Beat with mixer until gloss leaves candy. Add nuts. Drop by spoonfuls onto waxed paper or pour candy onto greased platter. Cut into squares after cool. Not good to make divinity on a rainy day—it will not set up!

Ginger Sticks

2 cups sugar
2 cups grated carrots
1 cup finely chopped nuts
Juice and grated rind of 1 orange
1 teaspoon ginger

Combine all ingredients; cook slowly to softball stage. Cool 20 minutes. Stir until mixture can be made into small balls. Roll in additional sugar. Slice in 1-inch pieces after rolls become firm.

Date Loaf Candy

3 cups sugar
1 cup milk
1 8-ounce package dates, cut up
1 cup nuts

Mix sugar, milk and cut up dates in a saucepan and bring to a boil, boiling until mixture makes a soft ball when dropped in water. Take from heat and put in nuts and vanilla. Beat until it begins to get thick and hard. Pour on cold, wet cloth and roll up. Place in refrigerator until hardened. Remove and cut into small slices.

Hint: This is a very old family recipe—thus the “old fashioned” instructions! After you remove from heat and add the nuts and vanilla, place the saucepan in a bowl of ice water while beating until very thick and not very hard!

HAVE AN OLD FASHIONED CHRISTMAS!

Homemade Chocolate Covered Cherries

60 maraschino cherries with stems
3 Tablespoons margarine
3 Tablespoons corn syrup
1/4 teaspoon salt
2 cups sifted powdered sugar
12 ounces chocolate chips
1/2 block paraffin or chocolate for candy dipping

Drain cherries, let stand on paper towels. Combine margarine, corn syrup and salt. Stir in sugar. Knead until smooth. Chill, if too soft. Shape about 1 teaspoon sugar mixture around each cherry. Place on waxed paper lined baking sheet. Chill. Melt chocolate chips and paraffin, stirring constantly. Dip cherries 1 at a time into melted chocolate mixture by holding stem. Place on waxed paper. Place in refrigerator to harden. Store in covered container in cool place. Better if they ripen a couple of weeks!

Bourbon Balls

1 cup pecans
3 cups vanilla wafers
1 cup confectioners’ sugar
1 1/2 Tablespoons cocoa
3 Tablespoons light corn syrup
1/2 cup bourbon whiskey

Grind pecans and vanilla wafers in food processor. Mix with remaining ingredients thoroughly. Pinch off enough mixture to roll into balls the size of a big cherry. Dust with confectioners’ sugar. Store in tightly closed container.

Peanut Brittle

1 cup white sugar
1/2 cup light corn syrup
1/4 cup water
Pinch of salt
1 1/3 cup raw peanuts
1 Tablespoon butter
1 teaspoon soda

Combine sugar, syrup, water and salt in 10-inch skillet. Stir until well blended. Cook over medium high heat until mixture comes to a rolling boil. Add peanuts. Cook until syrup is light golden brown in color—about 10 to 20 minutes. Add butter and then add soda. Stir and pour into buttered baking dish. When cool, run knife blade under candy and turn over. Break into pieces and store in tightly covered tin.

Hard Rock Candy

2 1/2 cups sugar
1 cup light syrup
1/2 cup water
1 teaspoon flavoring—your favorite!
Food coloring—choose your favorite color!

Cook sugar, syrup and water to hard crack stage. Remove from heat; add food coloring and flavoring. Lightly butter a cookie sheet and pour mixture into cookie sheet. Cool. Break with a knife when cool. Wrap in plastic wrap for gifts.

Peanut Butter Balls

1 pound box powdered sugar
2 cups peanut butter
1/4 pound margarine, melted
3 cups Rice Krispies
6 ounces chocolate chips

Mix powdered sugar, peanut butter and melted butter. Add cereal. Shape into walnut size balls and chill. Dip balls in melted chocolate chips. Place on waxed paper.

Pralines

4 cups white sugar
1 cup white corn syrup
1 quart pecans
2 cups whipping cream
1/4 teaspoon salt
1/2 teaspoon vanilla

Use a thick saucepan. Combine all ingredients and cook at rapid boil until sugar is dissolved. Lower heat and cook to soft ball stage. Remove from heat; add 1/3 stick butter and vanilla. Beat until it loses its transparency. Drop on waxed paper in flat circles.

Candy Sugar Plums

3/4 cup coconut
12 ounces vanilla wafer crumbs
3/4 cup confectioners’ sugar
1/2 cup orange juice concentrate

Combine first three ingredients; add orange juice, mixing well. Form into 1-inch balls, roll in sugar and refrigerate.

JC’s Easy Peanut Clusters

These are a great gift and sooooooo easy!

2 pounds white almond bark
2 12-ounce packages chocolate chips
2 pounds mixed nuts

Melt bark and chocolate chips in crock pot on low. Stir in nuts (use the inexpensive ones!). Drop on waxed paper and allow to dry. Store in tin boxes. Makes 200+

Nut Butter Crunch

1 cup butter
1 1/3 cups sugar
1 Tablespoon white corn syrup
3 Tablespoons water
1 can coarsely chopped pecans
4 (4 1/2 ounce) chocolate bars, melted
1 cup finely ground nuts

Melt butter; add sugar and water, stirring constantly until mixture reaches hard crack (300°). When at hard crack, stir in nuts and pour into ungreased pan and cool thoroughly. Turn out on waxed paper. Spread top with half melted chocolate. Sprinkle with half the finely ground nuts. Cover with waxed paper. Invert again and spread with remaining chocolate and sprinkle with nuts. Chill and break into pieces. Store in tightly covered container.

Melt-In-Your-Mouth Caramels

1 cup butter
1 pound brown sugar
Dash of salt
1 cup light corn syrup
1 15-ounce can sweetened condensed milk
1 teaspoon vanilla

Melt butter in a 3-quart saucepan. Add brown sugar and salt. Stir until thoroughly combined. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage, about 12 to 15 minutes. Remove from heat. Stir in vanilla. Pour in buttered 9×9×2-inch pan. Cool and cut into squares. Individually wrap in waxed paper, twisting each side of wrap.

Layered Peanut Butter Chocolate Fudge

1st Layer:
1 1/2 cups sugar
1/2 cup margarine
1/3 cup chocolate chips
1/2 teaspoon vanilla
1/2 jar marshmallow creme

Second Layer:
1 1/2 cups sugar
1/2 cup margarine
1/3 cup evaporated milk
1 cup peanut butter
1/2 jar marshmallow creme

Combine sugar and milk in pan and bring to boil (use two separate pans). Cook each mixture for approximately 5 minutes. Add chocolate chips to one mixture and peanut butter to second mixture. Add vanilla and marshmallow creme. Layer chocolate mixture and peanut butter mixture. Allow to get firm and cut into squares.

Old Fashioned Fudge

3 cups sugar
1 envelope unflavored gelatin
1 cup milk
1/2 cup light corn syrup
3 squares unsweetened chocolate
1 1/4 cups butter
2 teaspoons coarsely chopped walnuts

Butter 8×8×2-inch pan. In 3 1/2 quart saucepan mix sugar with dry gelatin. Add milk, corn syrup, unsweetened chocolate and butter. Cook over medium heat, stirring frequently to soft ball stage. Remove from heat. Pour into large mixing bowl. Stir in vanilla. Cool 25 minutes. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool and cut into squares.

Raspberry Divinity

3 cups sugar
3/4 cup light corn syrup
1/2 cup hot water
2 egg whites
1 3-ounce package raspberry gelatin
1 cup chopped nuts

Cook sugar, syrup and water together over moderate heat to hard-ball stage, stirring often. Beat egg whites until foamy; add gelatin and continue beating until egg whites form peaks. Slowly beat in hot syrup mixture. Continue beating until a test spoonful will hold shape. Add nuts; drop quickly onto waxed paper.

Buttery Toffee

2 1/4 cups sugar
1 teaspoon salt
1/2 cup water
1 1/4 cups butter
1 (6-ounce) package chocolate chips
1 cup chopped macadamia nuts

Combine sugar, salt, water and butter in heavy 3-quart saucepan. Bring to a boil over medium heat, stirring frequently. Continue cooking, to hard crack stage. Immediately pour into buttered 15 × 10-inch jelly roll pan and spread evenly. Cool until firm. Melt chocolate and spread evenly over top of candy; sprinkle with nuts. Chill until chocolate is set. Break into bite-sized pieces.

Heavenly Hash

1 pound semi-sweet chocolate chips
2 teaspoons vanilla
2 Tablespoons paraffin
2/3 stick butter

Using double boiler mix all ingredients well over medium heat until melted. Add chopped nuts. Grease cookie sheet. Take large marshmallows and dip into warm chocolate mixture. Let cool on waxed paper.

A Little About Cookies...

Cookie baking is an easy skill to master. Even if you are not an experienced baker you can turn out fast and festive treats! Christmas is a very special time of the year and we all love homemade cookies. If your budget is tight but your heart wants to give those special people on your list something really special—spend a day baking cookies for gifts. It will warm your heart and it is guaranteed to bring a smile and a hug from the recipient!

J.C.’s Cookie Hints:

Always thoroughly cream your butter and sugars—be sure that the butter is at room temperature for easy creaming either in the mixer or with a wooden spoon. Creaming takes about 5 minutes and mixture should be light and fluffy.

Do not overmix cookie dough once the flour is added or it will make “tough cookies”!

Cookies that are baked on greased cookie sheets will spread more than those baked on ungreased cookie sheets. This is helpful when placing your cookie dough on the sheets. Also if you make your cookies the same size, they will bake in the same amount of time. Easy, huh?

Wipe your cookie sheet between bakings and cool to prevent the second batch from baking too quickly—don’t forget those cookie sheets are hot

Do not ever cool cookies on the cookie sheets they will continue to cook and usually stick to the cookie sheets

Crisp cookies should be stored in containers with loose-fitting lids while soft cookies need to be stored in containers with tight-fitting lids.

Ginger Snaps

2 cups flour
2 teaspoons baking soda
3/4 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
Sugar

Sift together flour, baking soda, cloves, ginger and cinnamon; set aside. Cream together butter and 1 cup sugar in bowl until light and fluffy, using electric mixer at medium speed. Add egg and molasses, beating well. Gradually stir dry ingredients into creamed mixture, blending well. Cover and chill in refrigerator at least 4 hours or until dough is firm enough to shape. Shape dough into 1´´ balls. Roll in sugar. Place balls about 2´´ apart on greased baking sheets. Bake in 350° oven for 8 to 10 minutes or until there is not imprint on cookie when lightly touched with finger.

Forgotten Kisses

Beat 2 egg whites until foamy.

Add and beat until quite stiff:

Pinch of salt
1/2 teaspoon cream of tartar

Add gradually:

3/4 cup sugar
1/2 teaspoon vanilla

Beat until stiff and glossy. Fold in 6 ounces chocolate chips. Preheat oven to 350°. Drop cookies by teaspoonfuls onto greased cookie sheet. Turn off oven and bake cookies for 5 hours in cooling oven.

Cream Cheese Cookies

1 stick butter, softened
1 cup sugar
3 ounces cream cheese, softened
1 cup flour
1/2 cup chopped pecans

Cream together butter, sugar and cream cheese. Gradually stir in flour. Add pecans. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° until brown around the edges.

Vanilla Sugar Cookies

1 cup margarine
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Cream margarine and sugar. Add eggs and vanilla and blend. Sift dry ingredients. Add to mixture. Chill dough at least 1 hour. Roll, cut and bake at 350° until lightly browned.

Date Skillet Cookies

1 8-ounce package dates, diced
1 cup brown sugar
1 stick butter
1 egg, beaten
4 cups Rice Krispies
Powdered sugar
Coconut
Chopped pecans

In a large electric skillet on low heat, stir the dates, brown sugar, and butter until bubbly and makes a sauce. Remove from heat and cool. After mixture has cooled, stir in beaten egg. Return to heat and bring to bubbly stage again. Stir in Rice Krispies and nuts. Mix until well coated. Turn out onto waxed paper. Make into balls when cool enough to handle. Roll in powdered sugar or shredded coconut.

Extra Easy Drop Sugar Cookies

These are J.C.’s favorite cookies and so easy! Everyone will love them and they make great Christmas gifts tied with a couple of tea bags as they are great to “dunk” in tea on a cold day!

1 cup white sugar
1 cup powdered sugar
1 cup margarine
1 cup oil
2 eggs
2 teaspoons vanilla
1 teaspoon cream of tartar
1 teaspoon soda

Mix all together and beat well. Then add 4 cups flour. Drop on lightly greased cookie sheet. Press down with fork dipped in cold water. Sprinkle with red and green sugar before baking. Bake at 350° for 10 to 12 minutes until done but not brown!

Betty’s Santa Barbara Peanut Butter Cookies

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 well beaten eggs
1 cup peanut butter
1 teaspoon vanilla
1 teaspoon baking soda
2 1/2 cups flour

Cream together butter, sugars and add well beaten eggs. Add peanut butter and vanilla. Sift flour and soda together and add to mixture, mixing well. Drop by level teaspoonfuls onto an oiled baking sheet about 1 inch apart. Press into shape with a fork, leaving imprint of fork for a decorative touch. Bake at 375° for about 10 minutes.

Old Fashioned Sugar Cookies

1 1/2 cups sifted flour
1/2 cup margarine
1/2 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon soda
1 egg
2 Tablespoons milk
1 teaspoon vanilla

Cut in margarine until mixture looks like corn meal. Blend in egg, milk and vanilla. Roll out to 1/16-inch thickness. Cut out with festive cutters. Place on ungreased baking sheet. Bake at 400° for 4 to 6 minutes. Decorate with icing and festive sprinkles!

Chocolate Snowflakes

1/2 cup oil
4 squares unsweetened chocolate, melted
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream together oil, melted chocolate and sugar beating well. Add eggs one at a time and vanilla. Sift together dry ingredients and add a little at a time. Refrigerate overnight. Drop by teaspoonfuls in confectioners’ sugar onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes being careful to not over bake.

Lemon Whippersnaps

1 box lemon cake mix
2 cups Cool Whip
1 egg
1/2 cup powdered sugar

Combine mix, Cool Whip and egg; mix well. Drop by teaspoonfuls in powdered sugar. Roll to coat. Place 1 1/2&inch apart on cookie sheet. Bake at 350° for 10 to 15 minutes.

Peppermint Puffs

2/3 cup butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crushed hard peppermint candy

Beat butter at medium speed; gradually add sugars, beating well. Add egg, beating well. Combine flour, baking powder, and salt; add to creamed mixture. Stir in peppermint candy. Shape dough into 1-inch balls; place on greased cookie sheets. Bake at 350° for 12 minutes.

Katie’s Molasses Cookies

1/2 cup margarine
1 cup sugar
1/2 cup Brer Rabbit molasses, melted
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger

Beat margarine and sugar until fluffy. Add molasses and egg, beating well. Sift dry ingredients and add to mixture. Mix well. Chill overnight. Roll into 1-inch balls and roll in sugar. Bake in 350° oven for 8 to 10 minutes.

No-Bake Holiday Cookies

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 pound butter
1 teaspoon vanilla
1/2 cup peanut butter
3 cups quick oats
Pinch of salt
1/2 cup coconut

Combine sugar, cocoa, milk and butter in saucepan. Cook for 1 minute. After mixture reaches a full rolling boil, remove from heat. Add vanilla, salt, peanut butter and oatmeal. Drop by teaspoonfuls onto waxed paper. Let cool and store.

Candy Cane Cookies

3 cups sifted flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup butter
1 1/2 cup sugar
2 eggs
1 1/2 teaspoon vanilla
1 Tablespoon milk
1/2 teaspoon red food coloring

Sift flour, baking powder and salt together. Cream butter and sugar until light and fluffy; beat in eggs, one at a time. Stir in vanilla and milk; add flour gradually. Divide dough in half tinting half with red food coloring. Wrap each half in waxed paper and chill for 2 hours.

Shape dough into 6 × 1/4-inch rolls on lightly floured surface. Place plain roll and tinted roll together and twist to form “candy cane”. Place on baking sheet. Repeat with remaining rolls. Pre-heat oven to 375° and bake for 8 to 10 minutes being careful not to brown. Remove from pan immediately.

Reindeer Cookies

1 (20-ounce) package refrigerated peanut butter cookie dough
60 (2-inch) pretzels
60 semi-sweet chocolate chips
30 red candy-coated chocolate pieces

Freeze cookie dough for 15 minutes. Cut dough into 30 1/4-inch slices. Place on ungreased cookie sheets about 4 1/2 inches apart. Shape round at bottom to make like reindeer face using thumb and forefinger. Press a pretzel on each side of round for antlers. Press in a chocolate chip for eyes. Bake at 350° for 9 to 11 minutes until lightly browned. Remove from oven and press in a red candy for reindeer’s nose.

Giant Snickerdoodles

1 1/2 cups sugar
1 cup butter, softened
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
2 Tablespoons sugar

Cream butter, 2 1/2 cups sugar and eggs until light and fluffy. Combine flour, cream of tartar, baking soda and salt in separate bowl. Add to creamed mixture until well blended. Refrigerate 30 minutes. Preheat oven to 375°. Combine remaining sugar and cinnamon, making sugar and cinnamon mix. Roll cookie dough in hands and in cinnamon-sugar mix. Place 3 inches apart on ungreased cookie sheets. Bake 12 to 15 minutes.

Almond Holly Leaves

1 pound butter, softened
1 cup sifted confectioners’ sugar
2 eggs, beaten
4 cups flour
1 cup almonds, finely chopped

Cream butter; gradually add confectioners’ sugar, beating well. Add eggs one at a time, beating well after each. Stir in flour and almonds. Roll dough to 1/4-inch thickness on a floured surface with floured rolling pin. Cut into holly-leaf shapes with cookie cutter. Place on ungreased cookie sheets and bake in 350° oven for 10 minutes or until edges become golden.

Merry Macaroons

2 2/3 cups flake coconut
2/3 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 egg whites, beaten to stiff peaks
1 teaspoon almond extract
1 cup chopped pecans

Combine coconut, sugar flour and salt in mixing bowl. Stir in egg whites and almond extract. Stir in almonds, mix well. Drop from teaspoon onto lightly greased baking sheets. Garnish with candied cherry half. Bake at 325° for 20 to 25 minutes or until edges are slightly golden brown. Remove from baking sheets immediately.

Ray’s Favorite—Peanut Butter Yummies!

1 roll refrigerated peanut butter cookie dough
1 large package Reese’s miniature peanut butter cups

Use muffin tins and place baking cup in each. Cut cookie dough in 1/4-inch slices. Place in muffin tin. Place miniature peanut butter cup in center of each cookie, pressing into cookie. Bake at 350° until cookies are just done. Yummy!

Holiday Strawberry Bread

3 cups flour
3 Tablespoons cinnamon
1 teaspoon soda
1 teaspoon salt
2 cups sugar
2 cups strawberries, crushed
4 eggs, well beaten
1 1/2 cups oil
3 1-pound coffee cans

In a mixing bowl, sift together the flour, cinnamon, soda and salt. Add the sugar, strawberries, eggs and oil, mixing well. Pour into well-greased and floured coffee cans, filling each can 1/2 full. Bake 1 hour at 350°. Serve with cream cheese for a real treat!

M.J.’s Favorite Biscuits

A foolproof recipe from a great lady! Can freeze on cookie sheet and bake.

2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening
2/3 cup milk

Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening till mixture resembles coarse crumbs; stir only until dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Pat or roll 1/2-inch thick; cut with biscuit cutter. Bake on ungreased cookie sheet in very hot oven at 450° for 10 to 12 minutes.

Pumpkin-Pecan Bread

3 cups flour
2 teaspoons baking powder
Pinch of salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
2 eggs
1 16-ounce can pumpkin
1 cup brown sugar
1/2 cup maple syrup
1/4 cup salad oil
1/2 cup seedless raisins
1/2 cup chopped pecans

Mix all together. Pour into 9´´ × 5´´ loaf pan. Preheat oven to 350°. Bake 1 1/4 hours or until toothpick inserted comes out clean. Cool bread on wire rack for 10 minutes before removing from pan.

Gingerbread

1 1/2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ginger
1/3 cup shortening
1/2 cup sugar
1 egg
1/2 cup molasses
3/4 cup boiling water

Sift dry ingredients. Cream shortening and sugar, add egg. Beat briskly. Add dry ingredients and molasses. Add boiling water last. Bake in a greased 8-inch pan at 350°. Batter will be thin. Serve warm with whipped cream.

Little Iron Skillet Corn Bread

1/2 cup corn meal
1/2 cup flour
1 egg
1 1/2 teaspoons baking powder
1/2 cup milk
2 Tablespoons oil
1/4 teaspoon salt

Mix together corn meal, flour, baking powder and salt. Add egg, milk and oil. Pour into an 8´´ iron skillet which has been pre-heated with a tad of oil in the bottom. Bake in 425° oven until lightly browned. Serve in skillet.

Main Dishes...

2009-12-13T16:30:00.000-08:00

All righty... the time is quickly approaching and I promised you all of the recipes from the Second Edition of the Ozark Mountain Christmas Recipe Collection that's out of print.... So here you have all of the recipes in the Main Dishes Chapter!

Merry, Merry,
Jan McCracken, Personal Chef/Author
A Tatse of Ozark Mountain Christmas

Main Dishes

Asparagus Stew

1 pound smoked ham, cubed
1 stick sweet cream butter
1 small-medium yellow onion, diced
1 pint half & half
2 cans cut asparagus (do not drain)
3 cans cream of asparagus soup
1 pound fresh asparagus spears

In a Dutch oven, brown ham, add butter and chopped onion. Cook for 2-3 minutes. Remove from heat and stir in half and half. Add canned, cut asparagus (with juice) and cream of asparagus. Return to medium heat and stir until all is blended. Now cut fresh asparagus in half and lay across top of stew like bicycle spokes. Reduce heat, cover and let simmer until fresh asparagus is tender. Can be served immediately, or as I like, let to stand over night in refrigerator, reheated and served the following day. Sooooo Goooood!

A Favorite recipe from … Jeff Brandt—“Branson’s Premier Impressionist” Jeff is known as “The Afternoon Voice of the Ozarks” on hometown country radio, KRZK. Jeff designs and makes Wayne Newton’s stage clothing.

Vineyard Leg of Lamb

5 to 6 pound leg of lamb, trimmed of excess fat and with the fell (the parchment-like covering) removed
2 medium-sized garlic cloves, peeled and cut lengthwise
1 cup brandy
1 teaspoon ground cumin
1 1/2 Tablespoons salt
2 teaspoons freshly ground black pepper
1/4 cup dry sherry
1/4 cup Stone Hill Seyval wine
Sprigs of watercress for garnish

With the point of a small sharp knife, cut a dozen or more 1-inch-deep slits all over the surface of the leg of lamb and insert a sliver of garlic into each slit. Cut a double thickness of cheesecloth and drench it thoroughly with 1/2 cup of the brandy. Wrap the cheesecloth around the leg of lamb and cover it tightly with plastic wrap to prevent the brandy from evaporating. Let set at room temperature for about 2 hours.

Preheat the oven to 450°. Mix the cumin, salt and pepper in small bowl, and combine sherry and white wine in another bowl. Unwrap the leg of lamb and place fat side up, in a shallow roasting pan. Press the cumin mixture into the surface of the lamb. Insert a meat thermometer 2 inches into the thickest part of the leg, being careful not to touch the bone. Roast the lamb in the middle of the oven for 20 minutes. Then reduce the heat to 350° and baste with a tablespoon or so of the wine mixture.

Continue to roast 40 to 60 minutes longer, or until the leg is cooked to your taste, basting two or three times more with the remaining wine mixture. The thermometer will register 130° when rare, 140° when medium and 150° when well done. Transfer the lamb to a heated platter and let rest for 15 minutes for easier carving. Just before serving, warm the remaining 1/2 cup of brandy in a small saucepan. Ignite the brandy with a match and pour it flaming over the lamb. When the flame dies, garnish the platter with sprigs of watercress and serve at once. Serves 6 to 8.

From Thomas Held at Stone Hill Winery.

Poppyseed Chicken
1 can cream of mushroom soup
1 can cream of chicken soup
4 cups chicken, cooked and cut into pieces
1 cup sour cream 1 roll butter crackers, crushed
1/2 cup margarine, melted
2 Tablespoons poppyseeds

Mix together soups and sour cream. Add chicken pieces and stir well. Pour into ungreased 9×13-inch casserole; stir cracker crumbs into margarine and spread over casserole. Sprinkle with poppyseeds. Bake at 350° for 30 minutes.

Missouri Baked Ham

1 12-pound ham
Cinnamon to taste
Whole cloves
1/2 pound brown sugar
1 Tablespoon prepared mustard
1 1/2 cups vinegar

Place ham in large container; add water to cover. Bring to a boil. Reduce heat and simmer for 1 hour. Drain ham, reserving 1 1/2 cups broth. Remove skin and trim fat. Place ham in baking pan, fat side up; score. Sprinkle ham with cinnamon; stud thickly with cloves. Pat brown sugar evenly over fat. Place reserved broth in saucepan; stir in mustard and vinegar. Bring to a boil; pour into baking pan. Cover pan tightly. Bake at 325° for one hour.

“Gone Shoppin’ Stew”

Place in crock pot in order:
2 pounds uncooked beef stew meat
2 medium onions, diced
6 medium carrots, sliced
1 cup celery slices
5 potatoes, cut into cubes
2 cups tomato juice
Salt and pepper
3 Tablespoons instant tapioca
1 slice bread

Cover; cook on HIGH for 5 hours while Christmas shopping at the mall. Discard bread slice before serving—it is used to absorb any excess fat. Pick up a loaf of French bread while shopping to serve with stew!

Ozark Trout Barnee
1 cup wild rice
6 boned rainbow trout
Salt to taste
White pepper to taste
Paprika to taste
6 large slices tomato
6 large mushroom caps
12 small strips crab meat

Melted butter 1 cup macadamia nuts Cook rice according to package directions; drain. Arrange trout in shallow well-buttered pan. Season lightly with salt, pepper and paprika. Spoon rice into opening of each trout; top each with tomato slice and 1 mushroom cap. Arrange 2 thin strips of crab meat on each. Brush lightly with melted butter. Bake at 350° for about 20 minutes or until trout meat is white and juicy, basting occasionally with butter. Brown macadamia nuts in 1/4 cup melted butter. Serve trout with macadamia nut sauce.

Chicken Poinsettias

2 cups diced cooked chicken
1/2 cup diced celery
2 pimentos, diced
1/2 cup salad dressing
1/2 teaspoon dry mustard
1/2 teaspoon salt 1/4 teaspoon red pepper sauce
4 large tomatoes
Salad greens
2 sprigs fresh dill

Combine chicken, celery and pimentos. Blend salad dressing, mustard, salt and red pepper sauce. Toss 2/3 of the dressing mixture lightly with chicken mixture. Chill. Reserve remaining dressing. Cut tomatoes in sixes forming flowers and not cutting through to the bottom. Fill centers with chicken salad; serve on fresh salad greens. Very festive!

Cranberry Pot Roast

1 4-pound rolled chuck roast
Flour
2 Tablespoons shortening
Salt and pepper
2 cups tart cranberry sauce

Dredge roast in flour; brown in hot shortening. Season with salt and pepper. Cover with cranberry sauce. Place roast in Dutch oven; pour 1 cup water into oven. Cover tightly. Bake at 325° for about 3 hours or until tender, adding water as necessary. Remove roast to platter. Blend flour with small amount of water to form smooth paste; stir into pan drippings. Cook over low heat, stirring constantly, until thickened. Serve gravy with roast.

Remington Mallards

Ducks
Season each duck with:
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1/2 teaspoon celery seed
1/4 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon pepper

Let duck stand in pan 1/2 to 1 hour. Chop 1 small onion and 1 stalk celery and place in pan. Add 1/4 to 1/2-inch water. Bake at 500° until breast is brown. If stuffing is desired, use any favorite poultry stuffing recipe.

Sherry Chicken

2 boiling hens, cut in 10 pieces
Butter
Flour
Salt
Paprika
6 medium onions, sliced
2 cups water
1 can chicken stock
1/2 cup sherry
1/2 pound fresh mushrooms, chopped
1 green pepper, sliced

Season flour with salt; roll chicken in flour, reserving any remaining flour. Brown chicken well on all sides in butter in large skillet. Place chicken in single layer in baking pan; sprinkle generously with paprika. Spread onion over chicken. Melt small amount of butter in skillet drippings; blend in about 3 Tablespoons reserved flour. Add water; cook, stirring, until thickened. Stir in chicken stock; heat through.

Reduce heat; stir in cream slowly. Add sherry; pour mixture over chicken. Bake for 3 hours at 325°. Saute mushrooms and green pepper lightly in butter. Remove chicken to serving platter; pour pan liquid over chicken. Garnish with mushrooms and green pepper.

Christmas Day Standing Rib Roast

1 standing 4-rib beef roast
Salt
Fresh ground pepper

Sprinkle ribs with salt, pepper and bay leaf. Insert meat thermometer so tip is in center of roast. Bake at 325° until meat thermometer reads 120° for rare, 140° for medium rare or 150° for well done. Remove from oven; cover. Let set for 20 minutes before carving.

Winter Quail

Quail
Salt
1 package dry onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup

Soak quail overnight in salted water. Place quail, breasts up, on large sheet of heavy-duty aluminum foil in roasting pan. Sprinkle onion soup mix over quail. Mix mushroom soup, chicken soup and celery soup; pour over quail. Fold foil up and over quail, sealing edges well. Bake at 350° until quail are tender. Serve with wild rice if desired.

Roast Christmas Goose

1 7-pound goose
1 teaspoon salt
1 Tablespoon caraway seeds
1/2 teaspoon pepper
1 large peeled onion
1 quart water

Clean goose cavity, remove wings and thoroughly wash goose. Season inside and out with salt, pepper and caraway seeds. Stuff cavity with whole, peeled onion. Place wings and neck bone in roaster and place goose on top with one quart water—breast side up. Cover and bake at 350° for 3 hours. Pull legs of goose in opposite directions to test doneness. When goose is tender, drain off fat and water and return to oven, uncovered for 10 minutes until skin is crisp and dry. Serve with cranberry sauce.

Good Old Fashioned Chicken and Noodles

1 chicken fryer
1 package (4) thighs
5 medium eggs
1/2 cup milk
1/2 teaspoon baking powder
Flour

Cook chicken until done. Remove from broth and when cool, skin and remove meat from bones. Noodles: Beat eggs. Add milk and start adding flour Add baking powder. Keep adding flour until you have a very stiff dough. Roll out think and cut in narrow strips. Heat broth. Add good amount of salt as chicken and noodles are unsalted. Add pepper and a bit of sugar. When boiling start adding noodles. When all noodles are in broth, add chicken. Scrape the flour from the dough board and add to the broth. Nothing like homemade chicken and noodles!

Venison Sausage

5 pounds ground venison
5 Tablespoons Tender Quick
1 1/2 teaspoons garlic salt
2 teaspoons salt
1 teaspoon liquid smoke
2 1/2 teaspoons dry mustard
3/4 teaspoon dry red pepper
2 teaspoons whole peppercorns

Mix well and refrigerate for 24 hours. Mix well again and refrigerate 24 hours more. Form into long rolls on cookie sheets. Bake 6 hours at 200°.

Angel Hair Tomato-Basil Toss

1/2 cup olive oil
2 cloves garlic, minced
1/4 cup sliced green onions
3 large tomatoes, peeled and diced
2 Tablespoons chopped fresh bail
1 teaspoon salt
1/4 teaspoon coarse ground pepper
6 ounces angel hair pasta, uncooked
Grated Parmesan cheese

Heat oil in skillet. Add garlic and green onions. Stir fry for 1 minute. Stir in tomatoes, basil, salt and pepper. Cook 2 minutes, stirring frequently. Prepare pasta, drain, toss tomato mixture and sprinkle with cheese.

Brunch Eggs for Christmas Morning

Prepare on Christmas Eve for Christmas morning. This dish can be baking while you are opening gifts on Christmas morning!

4 slices bacon, diced
1/2 pounds chipped beef, chopped
1/4 cup margarine
2 4-ounce cans sliced mushrooms

Saute bacon and remove from heat. Add beef, margarine and mushrooms. Sprinkle with 1/2 cup of flour and pepper to taste. Gradually stir in 1 quart milk. Cook until thick and smooth stirring constantly—do not allow to get too thick.

Combine:

16 eggs
1/2 teaspoon salt
1 cup milk

Scramble in 1/2 cup melted margarine. Alternate 4 layers ending with sauce. Garnish with reserved mushrooms. Cover and bake at 275° for 1 hour.

Easy Stuffed Green Peppers

6 green peppers
1 1/2 pounds ground beef
1/2 cup chopped onion
2 cups stewed tomatoes (1 lb. can)
1 cup pre-cooked rice
2 Tablespoons Worcestershire sauce
Salt and pepper
1 cup shredded sharp cheddar cheese

Cut off tops of peppers. Pre-cook in boiling salted water for 5 minutes. Drain. Sprinkle inside with salt. Brown meat and onion in margarine. Add tomatoes, rice, Worcestershire sauce, salt and pepper. Cover and simmer till rice is almost tender (about 5 minutes). Add cheese. Stuff peppers standing them upright in baking dish. Bake uncovered at 350° for 25 minutes. Sprinkle with more shredded cheese for garnish and return to oven to melt before serving.

Glazed Ozark Bass

1 1/2 pounds bass
1 teaspoon salt
2 Tablespoons lemon juice
1/2 teaspoon dried thyme leaves
1/4 teaspoon Dijon-style mustard
1/2 cup sour cream
2 Tablespoons chopped pimento
1 Tablespoon minced green onion

Sprinkle fillets with salt, lemon juice and thyme. Place in lightly buttered baking dish. Cover tightly. Bake at 400° for 8 to 10 minutes. Uncover and glaze with a mixture of mustard, sour cream, pimento and green onion. Return to oven and bake 2 to 3 minutes longer.

Hot Chicken Salad

2 cups cooked chicken cut up in small pieces
2 cups diced celery
2 Tablespoons chopped onion
1 Tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon Accent seasoning
1/2 cup slivered almonds
1 cup mayonnaise

Combine above ingredients in a baking dish. Cover with 1/2 cup grated cheese and 1 cup crushed potato chips. Bake 40 minutes in 325° oven.

Pineapple Upside Down French Toast Casserole

Bread Batter:

1 loaf Italian or French bread—cut in slices at an angle
8 eggs
1 1/2 cups milk
1 Tablespoon brown sugar
2 teaspoons vanilla
1 fresh pineapple cut into chunks
1/2 cup raisins

Syrup:

1/2 cup butter
1/2 cup brown sugar
1/4 cup maple syrup

Melt above ingredients together for syrup. Grease 11´´ × 14´´ baking pan; pour syrup into bottom of pan and spread. Sprinkle pineapple and raisins evenly over bottom of pan. Prepare batter and soak bread in batter. Lay bread evenly on top of syrup and pineapple mixture. Bake at 350° for 35 minutes. Merry Christmas! A real treat for Christmas morning from Chef Robert at Big Cedar Lodge!

Soups of the Day...

2009-12-06T20:02:00.000-08:00

Soups are magical infusions of winter sustenance! Soups sometimes seem to cure all ills... With all the Christmas bustle, a cup or bowl of hot soup can be the perfect snack or meal.

Here are all of the soup recipes in the Ozark Mountain Christmas Recipe Collection... enjoy!

Merry, Merry!
Jan McCracken, Personal Chef/Author
A Taste of Ozark Mountain Christmas Recipe Collection

Strawberry Soup

This recipe comes from the restaurant at Jim Stafford’s Theatre, “Upstairs at Jim’s”. It’s almost like a dessert, but is served as a cold soup!

5 pound carton sour cream
6 1/2 pounds frozen strawberries
1 cup grenadine
1 cup vanilla
2/3 cup powdered sugar

Puree all ingredients then add 3 quarts of Half and Half. Makes two gallons.

Farm Soup

1/2 pound hamburger
1 onion, diced
2 cans minestrone soup
4 cans chili beans
1 can Rotel tomatoes

Brown hamburger and onion. Place all ingredients in crock pot and simmer on high for 5 hours. Add a little tomato juice if more liquid is required.

Broccoli Cheese Soup

6 medium potatoes, diced
1 large onion, diced
1 package shredded carrots
2 1/2 quarts water
2 cans chicken broth
1 large package frozen broccoli

Cook all ingredients together until you can mash with potato masher. After mashing ingredients, add 1/2 carton Velveeta cheese while hot, stirring to melt. Add 2 cans chicken soup. Stir when heating.

Chicken Soup

1 chicken
2 carrots
2 stalks celery
3/4 cup Minute Rice
1 can cream of mushroom soup
1/2 pound Velveeta cheese

Boil chicken and remove from broth. Debone chicken. Chop carrots and celery. Combine all ingredients and cook until thick. Serve with crackers or fresh bread.

Old Fashioned Corn Chowder

1/2 cup bacon
3 Tablespoons onion, chopped
1/2 cup celery, chopped
3 Tablespoons green pepper, chopped
1 cup raw potatoes, diced
2 cups water
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 bay leaf
3 Tablespoons flour
2 cups milk
2 cups corn

Saute bacon with onion, celery and green pepper. Add potatoes, water, salt, paprika and bay leaf. Simmer. When potatoes are tender, add flour and 1/2 cup milk. Heat for 5 minutes and add 1 1/2 cups milk and corn. Heat thoroughly and serve.

Grandma’s Potato Soup

10 medium potatoes
8 slices crispy fried bacon (optional)
2 heaping Tablespoons diced onion
2 cans cream of chicken soup
3 1/2 cups milk
1 stick margarine
1 8-ounce carton sour cream
10 ounces shredded Swiss cheese
1 1/2 teaspoons pepper
2 teaspoons salt

Boil potatoes in salted water. Drain. Add to all other ingredients and let simmer 15-20 minutes. Serve with corn bread or muffins!

French Onion Soup

5 cups thinly sliced onion
6 Tablespoons butter
1 teaspoon salt
3 teaspoons flour
2 quarts bouillon
1/2 cup dry white wine
1 teaspoon sugar
Salt and pepper
French bread, toasted
Grated Parmesan cheese
Butter

Saute onions in butter until golden in color, stirring often. Sprinkle with salt, sugar and flour; stir for a minute or so. Add stock and wine; simmer for approximately 4 hours. Season with salt and pepper. Toast French bread in a 325° oven for 20 minutes while soup is simmering. Cut bread in small rounds. Pour soup in soup bowls over rounds of bread. Sprinkle with Parmesan cheese and dot with butter as desired.

Cold Walnut Cream Soup

1 (6-ounce) package walnuts, unsalted
1 green onion, chopped
1/4 cup sour cream
1/4 teaspoon white pepper
2 Tablespoons fresh lemon juice
Dash curry powder
1 (14-ounce) can chicken broth
1 cup half and half
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce

In a food processor whirl nuts, broth and green onion until chopped very fine. Transfer to large saucepan and simmer for approximately 15 minutes. Cool and add remaining ingredients. Season to taste. Chill. Garnish each serving with ground walnuts and paprika. A very festive soup!

Baked Bean Soup

3 cups baked beans (leftovers or canned)
4 cups water
2 Tablespoons minced onion
3 Tablespoons finely chopped celery
1 teaspoon instant coffee in 1 teaspoon water
4 cooked frankfurters
2 Tablespoons cooking sherry
1 lemon, sliced
2 hard-cooked eggs, diced

Divide into 4 batches the beans, water, onion and celery. Place each batch in food processor until smooth; add coffee. Combine puree and simmer on low heat for 35 minutes. Cook frankfurters separately and add to simmering mixture. Add sherry just before serving. Ladle into hot bowls and garnish with lemon slice and a sprinkle of hard-cooked eggs bits.

Cabbage Patch Stew

1 pound ground chuck
1 medium onion, diced
1/2 cup diced celery
1/4 cup diced green pepper
1 (16-ounce) can stewed tomatoes
1 (10 3/4-ounce) can tomato soup
2 cups water
1 1/2 cups coarsely chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper
1-2 teaspoons chili powder
1 Tablespoon brown sugar

Cook and stir ground chuck in Dutch oven until light brown. Add onion, celery and green pepper, cooking several minutes. Stir in stewed tomatoes, soup, water, cabbage, salt, pepper, brown sugar and chili pepper to taste. Heat to boiling. Reduce to simmer until cabbage is tender.

Never Fail Clam Chowder

3 quarts milk
2 cans cream-style corn
2 cooked potatoes, cubed
1/2 pound bacon, cubed
1 medium onion, chopped
1 8-ounce can clams
Salt and pepper
Cornstarch

Combine milk, corn and potatoes in large saucepan. Bring to a slow boil. Fry bacon and onion in skillet; add to milk mixture. Add clams; heat through. Add salt and pepper; thicken with cornstarch just before serving.

Yummy "Before's"...

2009-12-03T07:44:00.000-08:00

All righty... it's time for "appetizing!"

Here are ALL of the appetizers from the Ozark Mountain Christmas Recipe Collection and a little hint for you to keep all of these recipes together...

Since I'm giving them to you now in "blocks" of categories instead of "one recipe at a time"... just cut and paste them into a Word doc, then when you have the whole book either make a file for you to grab recipes from or print this puppy out and put it with your cookbooks!

Merry, Merry!
Jan McCracken, Personal Chef/Author
A Taste of Ozark Mountain Christmas

Trim the Tree Cheese Fondue

1 can frozen shrimp soup
1 roll garlic cheese
1 small can mushroom pieces
1 Tablespoon Worcestershire sauce

Heat soup and cheese in double boiler until melted. Drain mushrooms; add mushrooms and Worcestershire sauce to cheese mixture, blending well. Pour into fondue pot or chafing dish. Serve with crackers or melba toast for dipping.

Barbecued Meatball Appetizer

1 can evaporated milk
3 pounds hamburger
2 cups quick oatmeal
2 eggs
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon garlic salt or powder
2 teaspoons salt
1/2 teaspoon pepper

Sauce:
2 cups catsup
1 cup brown sugar
2 Tablespoons liquid smoke
1/2 teaspoon garlic salt
1/2 cup chopped onion

Mix ingredients and dissolve. Pour over meat balls. Bake at 350° for 1 hour. Mix and shape into balls.

Baked Cream Cheese Appetizer

1 4-ounce package refrigerated crescent dinner rolls
1 8-ounce package cream cheese
1/2 teaspoon dill weed
1 egg yolk, beaten

Unroll dough on lightly floured surface; press together seams to form 12 × 4-inch rectangle. Sprinkle top of cream cheese with half of dill (1/4 teaspoon); lightly press dill into cream cheese. Place cream cheese, dill side down, in center of dough. Sprinkle cream cheese with remaining dill. Enclose cream cheese in dough by bringing sides together, pressing edges to seal. Place on lightly greased cookie sheet; brush with egg yolk. Bake at 350° for 15-18 minutes or until lightly brown. Serve with assorted crackers and apple slices. Makes 8 servings.

Shrimp Christmas Tree

3 pounds fresh shrimp
1/2 cup salt
2 quarts water
4 large bunches curly endive
1 2 1/2-foot styrofoam cone
1 12×12×1-inch styrofoam square
1 small box round toothpicks
Cocktail sauce

Place shrimp in boiling salted water. Cover; simmer for about 5 minutes or until shrimp are pink and tender. Drain. Peel shrimp, leaving last section of shell. Chill. Separate and wash endive. Chill. Place cone in center of styrofoam square; draw a circle around base of cone. Cut out circle; insert cone in square. Cover base and cone with overlapping leaves of endive. Fasten endive to the outside edge of base and work up. Cover fully with greens to resemble Christmas tree. Attach shrimp to tree with toothpicks. Serve with cocktail sauce.

Individual Pizzas

A real treat for the little shoppers at your house!

1 can Hungry Jack biscuits
1 Pizza Quick sauce
1 Package mozzarella cheese
Toppings as desired

Roll out each biscuit to a 5-inch diameter. Spread with pizza sauce. Top with pizza sauce. Top with choice of toppings. Then top with mozzarella cheese. Bake on cookie sheet at 400° for approximately 10 minutes.

Layer Bean Dip

2 15-ounce cans refried beans
1 16-ounce tub of sour cream
1 large jar salsa
1 jar of regular Cheez Whiz (melted)
1 small can black olives, sliced
1 green onion top (chopped)

Layer above ingredients in order in a large, deep pizza pan or oblong container. Enjoy with salsa chips or other favorite chips.

Herbed Yogurt Cheese Dip

16-ounce plain non-fat yogurt
1/2 cup reduced calorie mayonnaise
1 Tablespoon dill weed, crushed
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

Line large strainer with double thickness of 18×20-inch cheese cloth, place strainer over large bowl. Combine all ingredients in bowl; mix well. Spoon mixture into prepared strainer. Put up corners of cheesecloth, twisting to enclose yogurt completely. Place strainer in refrigerator. Let stand in refrigerator for 24 hours or until all liquid has drained into bowl and yogurt is of spreadable consistency. Place cheese on serving plate, discarding cheesecloth and liquid. Serve with vegetables and crackers.

Snappy Cheese Sticks

2 sticks pie crust mix
1 cup shredded sharp cheddar cheese
1/8 teaspoon dry mustard
1 teaspoon paprika

Preheat oven to 425°. Prepare pie crust mix according to package directions, thoroughly mixing in the shredded cheese. Add mustard and paprika until the mixture forms a ball. Roll dough on lightly floured surface to 12 by 8-inch rectangle. With a knife, cut into sticks 1/2-inch wide and 4 inches long. Place on ungreased baking sheet. Bake in oven for 10-12 minutes.

Cheese Stuffed Mushrooms

40 fresh mushrooms
3/4 cup Parmesan cheese
1 8-ounce package softened cream cheese
Milk
Slivered almonds

Pull stems out of mushrooms, wash, drain and dry. Combine cream cheese, Parmesan cheese and enough milk to make a thick paste. Fill mushroom caps and top with an almond. Broil 3-5 minutes. Serve hot.

Miniature Mushrooms

See following BBQ Sauce recipe that goes with this!

2 pounds ground beef
2 teaspoons salt
1/4 teaspoon pepper
Stuffed olives
Pickled onions
Barbecue sauce (see recipe following)

Combine beef, salt and pepper in mixing bowl. Measure 1 Tablespoon seasoned beef for each ball. Mold beef around stuffed olive or small pickled onion. Place in shallow baking dish. Bake at 300° for 20 minutes. Serve hot with barbecue sauce. Yield: 80 meatballs.

Barbecue Sauce

4 Tablespoons shortening
1 cup chopped onion
4 Tablespoons vinegar
4 Tablespoons brown sugar
1/2 cup lemon juice
6 Tablespoons Worcestershire sauce
2 cups water
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 cups catsup

Heat shortening in skillet. Add onion and brown. Pour off drippings. Add remaining ingredients and cook over low heat, stirring frequently for approximately 25 minutes or until thickened.

Hot Crab Dip

1 8-ounce package cream cheese
1 pound fresh imitation crab
2 Tablespoons finely chopped onion
2 Tablespoons sherry
1/2 cup toasted almonds
1 Tablespoon milk
1 teaspoon horseradish
1/4 teaspoon salt
Dash Tabasco sauce

Cream cheese with milk. Add crabmeat and other ingredients except almonds. Pat in ovenproof dish and bake for 20 minutes at 375°. Top with almonds. Serve with crackers.

BBQ Chicken Wings

5 1/2 pounds chicken fryer wings
1 1/2 cups honey
3/4 cup soy sauce
3 Tablespoons vegetable oil
3 Tablespoons ketchup
1 clove garlic, minced

Cut off wing tips and reserve for stock. Cut wing at joint and salt and pepper to taste. Place wing pieces in a shallow pan. Mix together remaining ingredients and spoon over wings, making sure they are well-coated. Bake in a 350° oven for 1 hour, basting several times. Remove wings and place in broiler. Brown slightly and serve.

Brie With Fruits & Nuts

1 (4 1/2-5 pound) Brie
1 cup golden raisins
1 cup sliced almonds, lightly toasted
1 cup dried apricots, coarsely chopped
1 cup filberts, coarsely chopped
1/2 cup dried currants
1/2 cup walnuts, coarsely chopped

Wrap Brie in plastic wrap and freeze for 1/2 hour. Remove and carefully cut away rind from top. Using a ruler, measure and with knife mark 10 equal wedges on top of Brie.

Carefully place half the raisins on one of the wedges, lightly pressing them into the Brie. Press half the almonds on the next wedge, continuing this procedure around Brie with apricots, filberts and remaining ingredients. Place whole walnut halves in center of Brie.

Tightly cover with plastic wrap and refrigerate for at least 3 hours before serving. Remove from refrigerator and allow to sit at room temperature for about 30 minutes prior to serving.

Bacon-Wrapped Chestnuts

2 cans water chestnuts
1/2 cup soy sauce
18 slices bacon, cut in half

Marinate water chestnuts in soy sauce for 1 hour. Wrap each chestnut with bacon. Secure with toothpick. Place in pan and bake at 400° for 30 minutes. Drain on paper towels. Serve.

Fancy Dogs

1 (6-ounce) jar mustard
1 (6-ounce) jar currant jelly
1 pound miniature hot dogs

Combine mustard and jelly in fondue pot; mix well. Heat to boiling point. Add hot dogs. Heat until warm. Place over fondue flame, stirring occasionally.

Deviled Turkey Bonbons

1 cup cooked, finely chopped turkey
1 cup finely chopped nuts
1 Tablespoon chopped onion
2 Tablespoons chopped pimento
1/4 teaspoon salt
Hot pepper sauce
1/4 cup cream of mushroom soup

Combine turkey and 1/2 cup nuts. Add remaining ingredients except remaining nuts, mixing well. Shape into small balls and roll in remaining chopped nuts. Chill until serving time.

Dill Weed Dip

2/3 cup mayonnaise
2/3 cup sour cream
1 Tablespoon dried onion
1 Tablespoon dried parsley
2 teaspoons dill weed
1 teaspoon Lawry’s seasoning salt
Dash pepper
2 drops Tabasco sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Accent

Mix together and let set at least 2 hours before serving.

Let the Merriment Begin!

2009-11-29T19:22:00.000-08:00

Ahh... Thanksgiving is over... Black Friday 2009 is now retail history... and the bustle and merriment are about to begin! It's time for holiday parties, Christmas coffee dates, family gatherings and the list goes on.

So here are ALL of the "Beverage Recipes" from the Ozark Mountain Christmas Recipe Collection to kick off the season! Fa la la!

Hot Mulled Cider

From the Silver Dollar City kitchen of Chef Moose Zader
10 whole allspices
5 whole cloves
1 2-inch cinnamon stick, broken into pieces
4 lemon slices
2 cups water
4 tea bags (regular size)
3 cups apple cider
1 1/2 cups cranberry juice cocktail

Tie allspices, cloves and cinnamon in a cheesecloth bag. Place spice bag, lemon slices and 2 cups water in a pan and bring to a boil. Simmer for 10 minutes, then remove from heat. Add tea bags, cover and steep for 5 minutes. Discard tea bags, spice bag and lemon slices. Add cider and cranberry juice, heat thoroughly and serve hot. Makes one and half quarts.

Eggnog Supreme

12 eggs, separated
1 1/2 cups sugar
1 quart apple brandy (optional)
2 quarts milk
1 pint light cream
1 pint heavy cream
Nutmeg

Blend egg yolks with sugar. Add brandy. Add milk and light cream. Beat egg whites to soft peak. Whip heavy cream until fluffy. Fold egg whites and whipped cream into yolk mixture. Chill. Serve sprinkled with nutmeg. Yield: 40 servings

Fresh Cranberry Tea

Boil together until berries are soft:
1 quart cranberries
1 quart water

Boil together and add to first mixture:

1 quart water, 3 cups sugar, 1 cup red hots, 12 cloves (tied in cloth).

Add juice of 3 oranges and 3 lemons. Add 3 more quarts of water. Heat and serve hot. Will keep for days! A festive treat that can be prepared in advance and kept for surprise holiday guests!

Chocolate Marshmallow Punch

3 13-ounce cans evaporated milk
2 cups chocolate syrup
2 cups water
12 large marshmallows
1 teaspoon vanilla

Mix milk, chocolate syrup, water and marshmallows in large saucepan. Heat over medium heat, stirring until marshmallows are melted. Stir in vanilla. Pour into cups; garnish with marshmallows and grated chocolate. Yield: 12 servings

Christmas Wreath Punch

6 6-ounce cans frozen orange juice
1 1/2 cups light corn syrup
1/4 cup lime juice
5 quarts ginger ale, chilled

Combine all ingredients except ginger ale in punch bowl, mix thoroughly. Add ginger ale just before serving. Float ice ring in punch.

Carolyn’s Christmas Wassail

2 cups pineapple juice
1 cup apricot juice
2 cups orange juice
3 cups apple juice
3/4 cup brown sugar
2 sticks cinnamon
1/4-1/2 teaspoon cardamom spice

Combine all ingredients. Bring to boil and simmer for one hour. Serve hot. Makes approximately 16 servings.

Cinnamon Holiday Drink

2 quarts cranberry juice cocktail
12 ounces orange juice (frozen—do not add water)
8 ounces red hots
1/2 cup lemon juice
2 orange juice cans of water
1 cup sugar
2 cinnamon sticks
1 Tablespoon whole cloves

Put some of the cranberry juice in a sauce pan with the red hots and let them melt. Then mix in a coffee maker or crock pot the rest of the cranberry juice, orange juice, lemon juice, water and sugar. Put the cinnamon sticks and the cloves in cheese cloth; drop in drink while brewing and keep in pot for flavor.

Snow Punch

3 cups mashed ripe bananas
1 cup lemon juice
2 cups sugar
2 cups light cream
6 7-ounce bottles lemon-lime carbonated beverage
1 pint lemon sherbert
1/3 cup flaked coconut

Beat bananas, lemon juice and sugar together; chill well. Pour banana mixture into punch bowl; stir in cream. Pour in carbonated beverage slowly. Float spoonfuls of sherbet in punch. Sprinkle coconut on top. Yield: 40 servings

Hot Spiced Percolator Punch

This recipe is for a 10-cup percolator and great for holiday open house!

3 cups unsweetened pineapple juice
3 cups cranberry juice cocktail
1 1/2 cups water
1/3 cup brown sugar

Combine all of the ingredients in an automatic percolator. Place 1 1/2 teaspoons whole cloves, 1 stick cinnamon and 1/8 teaspoon salt in the percolator basket. Allow to go through the perk cycle and serve piping hot.

Hot Cranberry Sipper

This is a great “warm-up” and quick in the microwave when you come in from Christmas shopping and are chilled to the bone—it’s part of the season!

1/2 cup sugar
1 cinnamon stick
3 cups cranberry juice
1 (6-ounce) can frozen orange juice concentrate, undiluted
3/4 cup water
1 Tablespoon lemon juice

In 8-cup glass measure combine all ingredients. Cook on High for 8 minutes in the microwave oven while you’re building a fire in the fireplace!

Orange Eggnog

1 egg
1/2 cup orange juice
1 Tablespoon lemon juice
Crushed ice
2 Tablespoons sugar
Dash nutmeg

Dissolve sugar in the fruit juices. Add egg and crushed ice. Shake until egg is thoroughly beaten and foamy. Strain and serve over crushed ice. Sprinkle a little nutmeg on top.

Candy Cane Surprise

2 10-ounce jars strawberry jelly
14 bottles Seven-Up
4 pints soft peppermint stick ice cream
Small candy canes

Beat jelly until smooth. Heat 2 bottles of Seven-Up to boiling point; add to jelly. Stir well; chill. Spoon 3 pints ice cream into punch bowl; add jelly mixture. Stir lightly. Add remaining chilled Seven-Up slowly. Float scoops of remaining ice cream on top. Serve with candy cane in punch glass. Yield: 45 servings

Merry, Merry! Jan McCracken, Personal Chef & Author
A Taste of Ozark Mountain Christmas Recipe Collection

Stuffings...

2009-11-23T07:32:00.000-08:00

We all have our favorite "stuffings" and "dressings" but it's fun to add a new twist once in a while... so experiment by using a new recipe or using some new ingredients to your own recipes this year!

This first recipe is similar to what is tradition in my family... we always had "Oyster Dressing" and splurged for a jar of fresh oysters only to be found in the meat case... we were very poor and fresh oysters were quite a delightful splurge... but then so was the dressing! I'd be making some substitutions to this recipe as I use butter in all of cooking, for starters! Stuff away!

Holiday Oyster Dressing

6 Tablespoons margarine
6 Tablespoons oil
1 1/2 cup chopped onions
1 1/2 cups chopped celery
6 to 8 slices bread
3 Tablespoons minced parsley
Salt and pepper
3/4 teaspoon thyme
3/4 teaspoon sage
3/4 teaspoon marjoram
3/4 teaspoon oregano
1/2 cup chopped oysters
2 eggs, lightly beaten

Melt margarine in skillet; add oil, onions and celery. Cook, covered, until onions are soft but not browned. Crumble bread into large bowl; add just enough water to moisten bread. Stir in onion mixture, parsley, seasonings, oysters and eggs; mix well. Spoon into greased casserole. Bake at 400° until top is browned.

Traditional Cranberry Stuffing

1 cup chopped fresh cranberries
1/4 cup sugar
1 cup chopped tart apples
1 cup finely chopped celery
1 1/2 cups boiling water
1 teaspoon salt
2 Tablespoons minced parsley
1/4 cup butter, melted
8 cups stale bread cubes

Combine cranberries, sugar and apples. Cook celery in boiling water until tender. Turn into large bowl; cool. Add salt, parsley, butter and bread cubes; blend well. Stir in cranberry mixture. Use to stuff turkey or other game fowl.

Southern Pecan Stuffing

1 cup chopped onions
1 cup chopped celery
1/2 cup butter
1/2 teaspoon pepper sauce
1/2 teaspoon poultry seasoning
Salt
2 Tablespoons minced parsley
1/4 cup white cooking wine
1/2 cup sliced fresh mushrooms
1/2 cup chopped pecans

Cook onions and celery lightly in butter; stir in seasonings. Place bread cubes and parsley in large bowl; add onion mixture, wine, mushrooms and pecans. Toss lightly to mix. Enough to stuff a 12-pound turkey.

Enjoy your Thanksgiving stuffings and dressings!
Jan McCracken, Author/Personal Chef, A Taste of Ozark Mountain Christmas

Winter Quail...

2009-11-23T07:19:00.001-08:00

I know a lot of you in the Heartland are hunters and I hunted with my grandfather when I was a girl... his very favorite, and very rare, delight was getting a quail!

I have such fond memories of spending time in the woods with my Grandad... they some of the fondest memories I have of my childhood...

No, I don't hunt any more, but still respect those that do and fill their freezers for their families... don't even asked me what I think of "trophy hunters"... it isn't pretty... but here's a happy remembrance recipe for you....

Winter Quail Quail

Salt
1 package dry onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup

Soak quail overnight in salted water. Place quail, breasts up, on large sheet of heavy-duty aluminum foil in roasting pan. Sprinkle onion soup mix over quail. Mix mushroom soup, chicken soup and celery soup; pour over quail. Fold foil up and over quail, sealing edges well. Bake at 350° until quail are tender. Serve with wild rice if desired.

Happy Cooking!
Jan McCracken, Author/Personal Chef, A Taste of Ozark Mountain Christmas

Thanksgiving is Coming...

2009-11-23T06:55:00.000-08:00

Hey all of you Ozark Mountain Christmas Recipe Collection "collectors!" I'm going to give you just a whole bunch of recipes today, just in time for your Thanksgiving shopping from the "original" Ozark Mountain Christmas Recipe Collection...

I've been signing the brand new and very beautiful book, A Taste of Ozark Mountain Christmas, and running into old friends... I mean really old friends, from my hometown of Litchfield, Illinois... I'll save those stories for later as I want to get these recipes posted and then I'm off to another signing today!

Okay... following is a handful of recipes for you to add to your Thanksgiving or Christmas table! Let me know what you think!

Wishing you and yours a very blessed Thanksgiving!
Jan McCracken, Author, A Taste of Ozark Mountain Christmas

Ginger Snaps

2009-11-16T17:43:00.000-08:00

More recipes from the Ozark Mountain Recipe Collection... we still have quite a few more to post before Christmas so stay tuned! When was the last time that you had homemade "ginger snap" cookies? If you have enough left, they make a great crust for a yummy cheesecake!

Ginger Snaps

2 cups flour
2 teaspoons baking soda
3/4 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
Sugar

Sift together flour, baking soda, cloves, ginger and cinnamon; set aside.
Cream together butter and 1 cup sugar in bowl until light and fluffy, using electric mixer at medium speed. Add egg and molasses, beating well. Gradually stir dry ingredients into creamed mixture, blending well. Cover and chill in refrigerator at least 4 hours or until dough is firm enough to shape.

Shape dough into 1´´ balls. Roll in sugar. Place balls about 2 inches apart on greased baking sheets. Bake in 350° oven for 8 to 10 minutes or until there is not imprint on cookie when lightly touched with finger.

Merry, Merry!
Jan McCracken, Author, A Taste of Ozark Mountain Christmas

Stone Hill Winery's Green Beans with Cheese Sauce

2009-11-11T19:44:00.000-08:00

The folks at Stone Hill Winery in Branson are among some of my favorite people coupled with fond memories of days gone by! I remember my very first visit to the winery when I came to Branson to open the bed and breakfast... they have grown so much.

Stone Hill was my very first wholesale delivery when the new A Taste of Ozark Mountain Christmas books arrived. The parking lot was stacked with buses full of visitors for Ozark Mountain Christmas... Stone Hill Winery is one of the favored stops on the bus tours...

So... it's time for some more recipes from the Ozark Mountain Christmas Recipe Collection and then I've got some very fun book signing stories to share with you over the next few days...

Meanwhile, here's another great recipe from Stone Hill Winery!

Stone Hill Winery’s Green Beans with Cheese Sauce

2 cans (No. 2) green beans, whole or cut
1/4 cup Stone Hill Vidal wine
1 (10 1/2-ounce) can condensed cream of mushroom soup, undiluted
3 Tablespoons grated Parmesan cheese

Drain liquid from beans; reserve liquid to use later in sauces and soups. In saucepan combine wine with undiluted mushroom soup and grated cheese; heat to boiling point, stirring constantly to smooth. Add beans, heat and serve in individual dishes.

Food and wine is a “marriage” of taste... from Thomas Held, Stone Hill Winery

Merry, Merry,
Jan McCracken, Author, A Taste of Ozark Mountain Christmas

Singing Cowboy in Branson!

2009-11-06T09:03:00.000-08:00

And here's Tucker... the singing cowboy of Branson! I told you he was like 7 feet tall! The boy can sing and they do the breakfast show at the Stone Castle Hotel and Convention Center and an afternoon show in the Branson Mall at 2 p.m., Monday thru Thursday with A Little Bit of Branson at the Yeary Show!

If you're in Branson, catch the show... you won't be disappointed! Visit Tucker at his website for more info: www.TheTuckerShow.com and he's all over Facebook!

Oh... and I'll get a pic of those neon green boots for all to see and post it here on my blog! They are a hoot! All righty... I gotta run.. I'm out the door for another book signing! More fun news from the breakfast show and signing this morning when I come back!

Merry, Merry! Jan McCracken, Author, A Taste of Ozark Mountain Christmas

First Book Signing!

2009-11-05T19:46:00.000-08:00

Woo Hoo! I did my first book signing as part of the "Breakfast Show" this morning at Stone Castle Hotel and Convention Center. What a blast! I met some wonderful people from as far away as Pennsylvania and as close as Illinois... that's Branson for you this time of year... folks are from every where.

And buses... oh my... they are everywhere! The weather was beautiful in the Ozark Mountains today and the hills are full of fall color... even though I had to scrape the frost off my windshield this morning at 5:45 a.m.... that was an ouch! It's been a very long time since I've had to do that and I'm going to have to break down and acquire a real ice scraper... sigh!

The new book, A Taste of Ozark Mountain Christmas Recipe Collection, is a beautiful book. I'm tickled pink with it in all of it's elegance of gold foiled embossing on the cover and the spine. It just oozes Christmas before you even open the book and then all of those 300+ recipes fall out in your lap! And the recipes are just the best!

I'll be doing more posting on my signings and the people I meet... I'll tell you more about the morning show at the Stone Castle Hotel and introduce you to a tall, singing cowboy, Tucker, that was great to work the room with this morning! And, he wears "neon green" cowboy boots... I guess you can do whatever you want when you're like 7 feet tall, huh? I'll be posting a photo of Tucker here on my blog... I'll try to get a photo of his boots for y'all to see!

Stay tuned for more Ozark Mountain Christmas news from Branson... it's in full swing with a huge celebration coming next week for the Veteran's! Tony Orlando is in town at the Welk Theater doing a brand new Christmas show with the Lennon Sisters... I hope to get time to go take it in... Tony is a great entertainer and has and does so much for our troops! When he sings "Tie a Yellow Ribbon" there's never a dry eye in the house!

All righty... I'm signing off for now as tomorrow will another "before dawn" day for me! Check back often and I'll entertain you with Ozark Moutain Christmas news and more recipes... it's Christmas recipes to the rescue!

Oh... and you better be hittin' the PayPal "buy now" button and placing your order for your autographed copy of A Taste of Ozark Mountain Christmas... it's a limited edition this year!

Merry, Merry!
Jan McCracken, Author, A Taste of Ozark Mountain Christmas

Giant Snickerdoodles!

2009-11-04T05:45:00.000-08:00

Hey, if you're going to make old fashioned "Snickerdoodles" why not live large? Here's a recipe to make them "over size"... they're great add on gifts or gifts for a bunch! Have fun!

Giant Snickerdoodles

1 1/2 cups sugar
1 cup butter, softened
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
2 Tablespoons sugar

Cream butter, 2 1/2 cups sugar and eggs until light and fluffy. Combine flour, cream of tartar, baking soda and salt in separate bowl. Add to creamed mixture until well blended. Refrigerate 30 minutes.

Preheat oven to 375°. Combine remaining sugar and cinnamon, making sugar and cinnamon mix. Roll cookie dough in hands and in cinnamon-sugar mix. Place 3 inches apart on ungreased cookie sheets. Bake 12 to 15 minutes.

Merry, Merry!
Jan McCracken, Author, A Taste of Ozark Mountain Christmas

A Taste of Ozark Mountain Christmas is Born!

2009-10-28T11:06:00.000-07:00

An update on the progress of A Taste of Ozark Mountain Christmas... she is on the presses as we speak. And, she's more beautiful than I ever imagined... think I might be just a tad prejudice?

The cover is so elegant and with the addition of the glitz of gold-foiling on the cover and the spine, she's over the top! Yes, I would be very proud of this book!

All wrapped up in sheer elegance are 300+ recipes that I've been hand picking for several years just for A Taste of Ozark Mountain Christmas Recipe Collection. I've had a ton of fun with the recipes and picked out some dandies for you! It's everything Christmas and yet, I think you'll find some recipes that are keepers for all year round!

I'll be posting the Table of Contents very soon so you can have an idea of the dazzling and versatile collection of homemade holiday goodies with 300+ treasured recipes to renew your holiday cooking traditions. All 234 pages are overflowing with a broad variety of festive recipes to satisfy every holiday occasion. Spotlighted chapters are dedicated to some very special foods and ingredients that come but once a year!

This book is going to help you save precious time this holiday season with shortcuts and overnight recipes that will free up hours for you to spend with friends and family. It's full of hints and tips and fun as well as serious quotes that are sure to make you smile.

Some of the recipes are spelled, "Yum, it's Christmas"... and some look and act like Christmas... what can I say... it's a Christmassy-kind of book! From nibbles to the new ideas for the "noble bird" and dazzling sweet treats of every kind from cookies and candies to cheesecakes, bread puddings, sweet breads and a special "Peppermint Twist" chapter... YULE love it!

With getting to press later than anticipated, I'll only have a limited number of copies for the 2009 season, so order your copy and your gift copies as soon as possible. We'll be ready to ship on or before November 9th! And, if you'll drop me an email or a note with your PayPal order, I'll be glad to personally autograph all of the copies that are bought through any of my websites or my blogs!

Merry Ozark Mountain Christmas!
Jan McCracken, Author, A Taste of Ozark Mountain Christmas
www.janmccracken.com
Order on my Blog: Ozark Mountain Christmas

Old-Fashioned Fudge

2009-10-28T06:57:00.000-07:00

Some things never change and the combination of Christmas and homemade fudge seem to go hand in hand! This is a great recipe that's been around for a very long time so it's tried and true. May your holiday sweet tooth thank you! Here ya' go...

Old-Fashioned Fudge

3 cups sugar
1 envelope unflavored gelatin
1 cup milk
1/2 cup light corn syrup
3 squares unsweetened chocolate
1 1/4 cups butter
2 teaspoons coarsely chopped walnuts

Butter 8 × 8 × 2-inch pan. In 3 1/2-quart saucepan mix sugar with dry gelatin. Add milk, corn syrup, unsweetened chocolate and butter. Cook over medium heat, stirring frequently to soft ball stage. Remove from heat.

Pour into large mixing bowl. Stir in vanilla. Cool 25 minutes. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool and cut into squares.

Merry, Merry!
Jan McCracken
Author, A Taste of Ozark Mountain Christmas Recipe Collection

Homemade Chocolate Covered Cherries

2009-10-26T15:07:00.000-07:00

Let the suh-weet times roll! Here's more homemade sweet treats... why not spend a couple of days in the kitchen making homemade gifts this year instead of going out and buying something that the receiver already has or won't use? Homemade is just the best!

Homemade Chocolate Covered Cherries

60 maraschino cherries with stems
3 Tablespoons margarine
3 Tablespoons corn syrup
1/4 teaspoon salt
2 cups sifted powdered sugar
12 ounces chocolate chips
1/2 block paraffin or chocolate for candy dipping

Drain cherries, let stand on paper towels. Combine margarine, corn syrup and salt. Stir in sugar. Knead until smooth. Chill, if too soft. Shape about 1 teaspoon sugar mixture around each cherry. Place on waxed paper lined baking sheet. Chill.

Melt chocolate chips and paraffin, stirring constantly. Dip cherries 1 at a time into melted chocolate mixture by holding stem. Place on waxed paper. Place in refrigerator to harden. Store in covered container in cool place. Better if they ripen a couple of weeks!

Merry, Merry!
Jan McCracken, Author

Peanut Butter Balls

2009-10-26T05:25:00.000-07:00

Another easy recipe to add variety to your holiday "sweet trays!" Peanut butter lovers will thank you for these! Roll 'em...

Peanut Butter Balls

1 pound box powdered sugar
2 cups peanut butter
1/4 pound butter, melted
3 cups Rice Krispies
6 ounces chocolate chips

Mix powdered sugar, peanut butter and melted butter. Add cereal. Shape into walnut-size balls and chill. Dip balls in melted chocolate chips. Place on waxed paper to dry.

Merry, Merry!
Jan McCracken, Author

JC's Easy Peanut Clusters...

2009-10-25T14:20:00.000-07:00

These are a great gift and are soooooo easy! They've been a favorite of mine for many years! You throw everything in the crock pot and just stir often!

JC's Easy Peanut Clusters

2 pounds white almond bark
2 (12-ounce) packages chocolate chips
2 pounds mixed nuts

Melt bark and chocolate chips in crock pot on low. Stir in nuts (use the inexpensive ones!). Drop on waxed paper and allow to dry. Store in tin boxes. Makes 200+

Merry, Merry!
Jan McCracken, Author

A Little About Cookies...

2009-10-20T19:22:00.001-07:00

Cookies and Christmas just naturally go together... Christmas cookies are just the best... both giving and receiving! In the new book, A Taste of Ozark Mountain Christmas, I wanted to share so many fun and festive cookie recipes... the name of the Chapter is "Cookies Galore!" And... galore they are!

Meanwhile, here's a little something about cookies from the Second Edition of the Ozark Mountain Christmas Recipe Collection that will come in handy when you're baking the holiday season...

A Little About Cookies...

Cookie baking is an easy skill to master. Even if you are not an experienced baker you can turn out fast and festive treats! Christmas is a very special time of the year and we all love homemade cookies. If your budget is tight but your heart wants to give those special people on your list something really special—spend a day baking cookies for gifts. It will warm your heart and it is guaranteed to bring a smile and a hug from the recipient!

J.C.’s Cookie Hints:

Always thoroughly cream your butter and sugars—be sure that the butter is at room temperature for easy creaming either in the mixer or with a wooden spoon. Creaming takes about 5 minutes and mixture should be light and fluffy.

Do not overmix cookie dough once the flour is added or it will make “tough cookies!"

Cookies that are baked on greased cookie sheets will spread more than those baked on ungreased cookie sheets. This is helpful when placing your cookie dough on the sheets. Also if you make your cookies the same size, they will bake in the same amount of time. Easy, huh?

Wipe your cookie sheet between bakings and cool to prevent the second batch from baking too quickly—don’t forget those cookie sheets are hot!

Do not ever cool cookies on the cookie sheets they will continue to cook and usually stick to the cookie sheets.

Crisp cookies should be stored in containers with loose-fitting lids while soft cookies need to be stored in containers with tight-fitting lids!

Merry, Merry Cookie Baking!
Jan McCracken, Author

Little Iron Skillet Corn Bread

2009-10-19T18:44:00.000-07:00

Corn bread is one of my all time favorites... hot out of the oven with butter melting on it... I can eat as a snack or when I'm writing late at night... yum! Here's a great little quick recipe!

Little Iron Skillet Corn Bread

1/2 cup corn meal
1/2 cup flour
1 egg
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons oil
1/4 teaspoon salt

Mix together corn meal, flour, baking powder and salt. Add egg, milk and oil. Pour into an 8-inch iron skillet which has been pre-heated with a tdof oil in the bottom. Bake in 425 degree oven until lightly browned. Serve in skillet.

A note from the author...

2009-10-16T15:43:00.000-07:00

If you've been following my blog, I owe you a big apology for my absence... however... me being "away" will be worth it... I've been penning the all new, A Taste of Ozark Mountain Christmas Recipe Collection.

The new book is now in the "done basket" and hitting the presses just in time for the exciting Ozark Mountain Christmas traditional celebration in Branson!

I'll be giving you a sneak peak at the new book but will give you these little tidbits... I got writing and couldn't seem to stop... I had been collecting all kinds of awesome recipes for years to include in this book but didn't plan on including 300+ recipes... yep, there's over 300 recipes in A Taste of Ozark Mountain Christmas... each one more delicious and delightful than the next...

So, it's "Recipes to the Rescue" the make your Christmas holiday merry and bright.

Meanwhile, I'll be back shortly with another recipe from the Ozark Mountain Christmas Recipe Collection.

Stay tuned as you'll be able to pre-order A Taste of Ozark Mountain Christmas through PayPal real soon and I'll autograph the earliest orders!
Holiday Blessings,
Jan McCracken, Author

Branson Cafe's Thousand Island Dressing..

2009-09-02T20:30:00.000-07:00

Established in 1910, the Branson Cafe has been serving Branson and its visitors almost 100 years! Is that amazing or what?

I have eaten many a bowl of delicious blackberry cobbler at the Branson Cafe! It was one of my favorite "getaways" during my innkeeping days... I would run errands nearby at the Branson post office and do my banking down the street and if I had 15 or 20 minutes to stop for a bowl of blackberry cobbler before time for a guest to arrive at the Inn... I was there! And it made the day a better day! So here's one of the Branson Cafe's favorite recipes shared with me from the owner at the time, Ken...

Branson Cafe's Thousand Island Salad Dressing
(Soon to be world famous!)

16 ounces cultured buttermilk
16 ounces mayonnaise
1/3 cup sweet relish
1/4 cup chopped onion, medium fine
1/8 cup sugar
A pinch of salt
Add catsup to color (to suit)

Mix all ingredients well. Suggested that dressing be prepared ahead as flavor is enhanced with a few hours in the refrigerator.

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author,
A Taste of Ozark Mountain Christmas, 2009
www.BookWomanPress.com

Candy Cane Surprise...

2009-09-01T21:22:00.000-07:00

Candy canes and Christmas... ahhh... Candy canes are such a part of the Christmas season that I've dedicated an entire chapter in A Taste of Ozark Mountain Christmas Recipe Collection to recipes with peppermint and candy canes of some sort as ingredients! Stay tuned for the red and white striped fun!

Meanwhile, here's a simple and easy recipe for a great punch. It's a Candy Cane Surprise!

Candy Cane Surprise

2 10-ounce jars strawberry jelly
14 bottles Seven-Up
4 pints soft peppermint stick ice cream
Small candy canes

Beat jelly until smooth. Heat 2 bottles of Seven-Up to boiling point; add to jelly. Stir well; chill. Spoon 3 pints ice cream into punch bowl; add jelly mixture. Stir lightly. Add remaining chilled Seven-Up slowly. Float scoops of remaining ice cream on top. Serve with candy cane in punch glass. Yield: 45 servings.

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author

Gloria's Cheesecake

2009-08-28T19:02:00.000-07:00

When I lived in Springfield, Illinois, many years ago, both my professional career and I were very young. As an executive assistant for a university computer consortium, I was very fortunate to work with the presidents of the 13 state universities as our board of directors. That was back in the days when computers took up entire buildings!

My boss was a great man and his wife made the best cheesecake ever! I'll never forget when I asked Gloria for her recipe I looked at it and said, "This is it? That fabulous cheesecake has this few ingredients and the secret to it's success is beating it on high speed for 15 minutes?" Gloria smiled at me as she shared a family secret recipe that had been handed down for generations.

I shared Gloria's Cheesecake recipe in the Second Edition of the Ozark Mountain Christmas Recipe Collection and now I'm going to share it with the world. Gloria would be tickled that anyone who wants to close their eyes and think they must be in New York because this is truly cheesecake, New York style!

Gloria and Michael, wherever you are today, I think of you often and fondly. Now, let's whip up some awesome cheesecake!

Gloria’s Cheesecake

4 eggs
1 cup sugar
1 teaspoon vanilla
3 (8-ounce) packages softened cream cheese

Prepare graham cracker crust according to box and bake in springform pan. Allow to cool while mixing cheesecake. Combine all ingredients and mix on high speed for 15 minutes. Bake at 350° for 45 minutes or until cake begins to “crack” on top. Cool and refrigerate until serving. May serve plain or with fruit topping.

Note: This cheesecake can be served plain, with fresh fruit, or a variety of homemade fruit toppings and sauces... let your culinary imagination soar!

Merry Ozark Mountain "Cheesecake" Christmas,
Jan McCracken, Author

Homemade Christmas Gifts!

2009-08-25T19:24:00.000-07:00

Homemade gifts are the very best and something homemade from your kitchen at Christmas time is the true spirit of giving. So do yourself a favor and spend a little time making something really special for some of your favorite people on your Christmas list. Everyone is just too busy and some of that old fashioned Christmas spirit will do your heart good as the giver and the receiver will love it. Enjoy some of the old fashioned as well as the new recipes in this little Christmas book and have yourself a Merry Little Christmas and make someone smile!

Aunt Pat’s Sugared Pecans
1 egg white
1 Tablespoon water
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 pound pecan halves

Beat egg white and water to froth. Mix sugar, salt and cinnamon. Dip pecan halves in egg white mixture; roll in sugar mixture. Place in shallow pan. Bake at 300° for 30 to 45 minutes, stirring every 15 minutes. Place in clear plastic bags and tie with a festive ribbon for a thoughtful and tasty gift!

Merry Ozark Homemade Christmas!
Jan McCracken, Author

Wine Cake from Stone Hill Winery

2009-08-22T20:47:00.000-07:00

Stone Hill Winery has won more than 3,400 medals since 1993! Their wines are made from estate-grown grapes, supplemented with grapes from selected Missouri vineyards.

The Branson winery was Stone Hill's third winery and was opened in 1965. Complete with a guided tour of Stone Hill Winery's sparkling wine production and, since 1995, Cream Sherry production. With 12,000 square feet of merchandising space and six tasting rooms, the Branson winery receives an average of 2,000 visitors a day.

Owned and managed by the Held family, I was fortunate to develop a great friendship with the family and they shared many of their favorite recipes in the Ozark Mountain Christmas Recipe Collection. The following recipe for Wine Cake just happens to be Betty Held's favorite!

Wine Cake 1 (1-pound 2 1/2-ounce) package yellow or white cake mix
1 (3-ounce) package raspberry or strawberry-flavored gelatin
3/4 cup Stone Hill sweet white wine
1/2 cup salad oil
4 eggs, unbeaten

Combine all ingredients in bowl and beat for about 3 minutes with electric mixer. Pour into lightly greased and floured 10-inch tube pan or bundt pan (you may want to put a ring of paper in the bottom).

Bake in a moderate oven (350°) for 55 to 60 minutes. Remove from oven, let stand 5 minutes. Turn out on cake rack. When cool, spread with thin Wine Glaze.

Wine Glaze:
In a small saucepan, heat together 1/3 cup Stone Hill sweet white wine and 2 Tablespoons butter or margarine. Remove from heat and stir in gradually 2 cups sifted powdered sugar. When cooled and slightly thickened, spread over top of cake.

Enjoy, and be sure to stop by Stone Hill Winery for a tasting when you're in Branson!
Merry Ozark Mountain Christmas,
Jan McCracken, Author

Angel Delight from Silver Dollar City Kitchens!

2009-07-15T05:41:00.000-07:00

Silver Dollar City is a highlight during Ozark Mountain Christmas in Branson. It's a step back in time and you can truly experience the spirit of an old fashioned Christmas!

The photo with this recipe is at night when the City comes to life with twinkling lights creating a magical atmosphere.

This recipe was shared with me from the Silver Dollar City kitchen of Chef Moose Zader and it's just like the name of the recipe.... deeee-lightful!

Angel Delight
Angel food cake
2-cup package vanilla pudding, cook-type
1 cup whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 can cherry pie filling
1 jar green maraschino cherries
Green creme de menthe (non-alcoholic or spirited!)

Prepare your favorite angel food cake recipe in individual bundt cake pans. Cool. Prepare the vanilla pudding using package directions. Refrigerate till firm, preferably overnight.

Whip the cream to a stiff consistency, adding powdered sugar and vanilla while whipping. Fold half of the whipped cream into the pie filling, being careful not to stir vigorously. Hollow out the angel food cake and fill with pudding. Top with the cherry pie mixture and place a dollop of whipped cream on top. Garnish with a green cherry and drizzle with creme de menthe.

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author

A Taste of Ozark Mountain Christmas 2009!

2009-07-09T08:45:00.000-07:00

It all began in Branson, Missouri!

Years ago, I was a full-time, 24/7 bed and breakfast innkeeper. Everything was simply lovely... uh, except the cash flow! It was impossible for me to get a part-time job away from the Inn. I needed to generate some extra income while Branson was at one of its low spots in its ongoing roller-coaster-boom-town ride.

With the huge celebration of Ozark Mountain Christmas every year in the hills of the Ozark Mountains, Branson had become the focal part of the celebration. The entire town turns into a magical wonderland of Christmas celebration. Today, Ozark Mountain Christmas has been named one of 100 event destinations in the entire nation!

With my passion for cooking and unending collection of recipes, I decided to pen an Ozark Mountain Christmas cookbook. I got busy and called all my celebrity friends and asked them to contribute a recipe for my book. The response was great. I designed the cover with a foil imprint of the logo for Ozark Mountain Christmas at the time. It was to be an incredible "gift book"!

Today, the celebration of Ozark Mountain Christmas begins around Halloween, but back in the 90s, the little town almost shut down the first week in November to prepare for the festivities, rehearsals and fine tuning of the Christmas shows.

This created quite a challenge with my book, because not only was I dealing with a local, regional book but also a seasonal book with a window of no longer than an 8-week selling cycle!

In the adventures of self-publishing this book, as the book hit the presses I lay awake wondering if I could develop a recipe to eat these books with salt and pepper if they didn't sell.

Thousands of copies of the Ozark Mountain Christmas Recipe Collection were sold and it became a year-round seller. I've had many requests for the book, published in 1996, which is out of print. I'm currently posting the entire book , a couple of recipes at a time, at no charge on this blog. Please check back often and you'll see why I love the recipes from this book as so many others did!

That brings us to what is going on in my writing world today. I'm currently in Branson on a writing sabbatical. I've had so many requests for the Ozark Mountain Christmas Recipe Collection year after year that I'm penning an all new Branson Christmas Cookbook to be released for the 2009 Ozark Mountain Christmas celebration season.

So much in Branson has changed since I was an innkeeper, and I'll be writing about some of these changes on my blog. Some things, however, never change, and one of those is my love of the beautiful Ozark Mountains and Ozark Mountain Christmas! Born and raised in a farming community in Illinois, right here in the Heartland, I'm no stranger to great food and fabulous recipes!

Cookbook lovers and collectors are going to love the new book, A Taste of Ozark Mountain Christmas Recipe Collection. All 224 pages will be overflowing with a broad variety of festive recipes to satisfy every holiday occasion. Spotlighted chapters will be dedicated to some very special foods that come but once a year! A Taste of Ozark Mountain Christmas Recipe Collection will be a great keepsake and a thoughtful gift. I've even designed the cover with elegant gold foiling, to reflect the original 1996 book.

I'll be scheduling book signings, tastings and some cooking classes around Branson during October, November and December. I'll be tickled to sign your copy of A Taste of Ozark Mountain Christmas, whether it's for you or a special gift! Please follow me and the progress of the book on my blog and check out my website to place your pre-press order for a signed copy of A Taste of Ozark Mountain Christmas!

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author

Dolly Parton's Islands in the Stream!

2009-06-30T21:05:00.000-07:00

The Dixie Stampede in Branson is a very fun evening! It was such a treat to have a recipe in my cookbook from Dolly Parton, especially with the title of the song that she and Kenny Rogers sang together... ah, memories, memories!

Here's that special recipe from Dolly Parton and the Dixie Stampede... can't you hear Dolly singing?

Islands in the Stream

3 eggs, separated
2/3 cup sugar
2 heaping teaspoons flour
1 quart milk
1 teaspoon vanilla
Nutmeg, optional

Cream egg yolks with sugar and whip until smooth, add flour and mix well. Scald the milk, and when hot enough, add the cream mixture. Stir constantly 20 to 25 minutes until it thickens, remove from heat and add vanilla.

Boil some water. Whip egg whites and add to water until hardened. Remove with spatula and put on top of the cream mixture. Sprinkle with nutmeg. Chill.

Merry Ozark Mountain Christmas all year 'round!
Jan McCracken, Author

Roy Clark's Whole Wheat Muffins

2009-06-13T06:27:00.000-07:00

Roy smiles that familiar, warm smile of his as he says, "It's required that you be jolly for Ozark Mountain Christmas! What a fun and great requirement!

Roy will be back in Branson this fall for some very special appearances. Here's a great recipe from Roy for healthy whole wheat muffins. These are yummy when served warm!

Roy's Whole Wheat Muffins

2 cups whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup cooking oil
1 egg
1 teaspoon granulated sugar substitute
Non-stick spray

In a mixing bowl, combine the flour, baking powder and salt. Stir together the milk, oil, egg and sugar substitute. Add to flour mixture and stir till just moistened. Spoon the batter into muffin pans sprayed with non-stick spray. Bake at 400 degrees for 20-25 minutes till golden brown. Serve muffins warm.

Merry Ozark Mountain Christmas all year 'round,
Jan McCraken, Author

Miss Pat's Chocolate Supreme...

2009-06-04T20:56:00.000-07:00

This recipe was fondly given to me years ago from Presley's Mountain Jubilee. The Presley's were an Ozark’s family who played the underground stages of the Missouri hills. Folks from all over would pack the caves to hear their legendary family performances. So many, in fact, the caverns couldn’t hold ’em any more.

So the Presley's left the caves and bought themselves a piece of land out on an isolated two-lane stretch of asphalt just outside of town. Wasn’t long after that when their show opened in a brand new theater.

It was Branson’s original country music theater. The Presley's were a smash hit. People from across the country lined up every night for a chance to hear the country and gospel music the Presley family loved to perform.

Pretty soon, other theaters started popping up around the Presley's. The years passed and Highway 76 became a glittering mecca of country music stars. And smack dab in the middle of it all, from the very start, were the Presley's.

I'm glad to share with you Miss Pat's Chocolate Supreme... it's yummy!

Crust:
1 1/2 sticks softened margarine or butter
1/4 cup brown sugar
1 1/2 cups flour
1 cup chopped nuts

Filling:
1 8-ounce package cream cheese
1 cup powdered sugar
1/2 of a large container of Cool Whip
1 (3.9-ounce) package instant chocolate pudding
1 (3.9-ounce) package of vanilla instant pudding
2 1/2 cups cold milk

For crust, crumble together the flour, brown sugar, butters and nuts. Press mixture into a 13 x 9 x 2-inch baking pan. Spread the mixture so that the crust is not extremely thick.

Mix together the cream cheese, powdered sugar and Cool Whip. Spread over the crust.

Mix together the puddings and the milk. Top with remaining 1/2 container of Cool Whip and garnish with chocolate curls. Refrigerate for at least two hours before serving.

What fun to treat your friends after a trip to Branson with one of the favorite family recipes of the Presley family... the very first theater in Branson!

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author

The Baldknobber's Holiday Cider Brew!

2009-06-03T17:33:00.000-07:00

Yup... this came directly from the Baldknobbers... it's Stub & Droopy Drawers, Jr.'s Holiday Cider Brew... and the kids can drink it too!

Here are the fixin's for the Cider Brew:
2 quarts cider
1 1/2 quarts cranapple juice
1/2 cup brown sugar
4 sticks of cinnamon
1 1/2 teaspoon cloves
1/8 teaspoon salt

Mix together. Heat in a coffee pot. Serve with cinnamon sticks for stirrers.
Merry, Merry!
Jan McCracken, Author

It's Branson's Golden Anniversary!

2009-06-03T09:06:00.001-07:00

A tad of Branson history for you...

This year, 2009, Branson is celebrating a year-long golden anniversary of 50 years in music entertainment! Is that not amazing?

The earliest form of musical entertainment was just local folks getting together playing music and singing on their front porches or lawns. Tourists staying in the little resorts along the waterfront would gravitate to the sounds and were welcomed with open arms by the local folks. Charging for this entertainment was out of the question back then... visitors felt they were part of the family and would return again and again, year after year.

The Baldknobber's were Branson's first music show! The Mabe family and the cast of the Baldknobbers, began the Branson family entertainment phenomenon in 1959 when the four Mabe brothers began entertaining visitors on the Branson lakefront. Now fifty years later, the family legacy continues their hilarious entertainment with a variety of great country music and side-splitting comedy in their theater.

Although the Baldknobber's had the first show, they did not have the first theater in Branson! The Presley's Country Jubilee Theater built by the Presley family in the early 1960's is still entertaining thousands of people a year, and millions through the past four decades. The great entertainer and country music legend, Roy Clark, is to be given much credit for bringing many of the stars to Branson. Roy hosted such stars as Mel Tillis, Box Car Willie, Ray Stevens and Jim Stafford in those early years.

Branson's theater development in the 1980's found entertainment stars putting down roots and the 1990s created the "boom era" in Branson! Branson became an "entertainment mecca" with Time magazine dubbing Branson "country music's new mecca," while 60 Minutes compared it with Nashville.

In 1991 there were only 22 theaters in operation in Branson, and one of major turning points occurred in December of that year when the 60 Minutes television program proclaimed Branson as the “live music capital of the entire universe.”

The town was named after Rueben Branson, the owner of The Branson General Store in 1881. A line that says it all is from Harold Bell Wright s book, Shepherd of the Hills: "When God made these here hills, He shore did some of His best work."

Branson and 76 Country Music Boulevard became known for it's traffic jams and impossible traffic back in those "boom days"... however, today there are nearly 20 miles of new roads and streets in Branson... not to mention a brand new four-lane Highway 65 from Branson to Springfield, Missouri that is absolutely gorgeous. Mountains had to be blasted through and it was tough building but the end result is astounding and presents the Ozark Mountains as you drive into Branson as they well deserve!

This little town of about 6500 permanent residents entertains close to 8 million visitors today and the genuine, heartfelt keywords in Branson are "Welcome, we're so glad you're here!" That part of Branson hasn't changed!

So plan a Branson trip and I almost forgot... Branson just opened it's very own airport the first of June with direct flights from all over the nation and they are so reasonable... if those flights don't work for you, the list is now long with flights into Springfield, MO which is only a 30-minute drive with the new roads!

Your Branson vacation doesn't have to be expensive and it is good family fun! I'm thrilled that they have kept it that way all these years. I want to offer to you my help in any way that I might be of assistance to you in planning a trip to Branson... Yep, I'm right in the middle of it for the entire season, finishing the new Ozark Mountain Christmas Cookbook, doing food presentations and book signings...

So... I hope to see you in Branson! Stay tuned as the next postings will be recipes from some of these famous "first timers" that were included in the Ozark Mountain Christmas Recipe Collection...

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author

I'm back...

2009-06-01T08:09:00.000-07:00

Hellloooooooo....

I am so sorry that I've been missing in action... a little road trip across the nation called my name and I just couldn't keep up with blog postings... but I promise to make up for it now as I'm settling in for lots of attention to what's happening in Branson and writing the all new Ozark Mountain Christmas Recipe collection.

We are really close to finalizing the cover design which is going to be elegant and beautiful with gold foiling. The book will be a perfect gift from Branson as well as a memory-making keepsake of Ozark Mountain Christmas. As soon as the cover is finalized, I'll post it on the blog so you can see the treat you're in for!

Recipes will be coming more regularly now so stay tuned and check back often! I'm really glad to be back!

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author

Ozark Dogwood Honey Recipes...

2009-05-18T09:49:00.001-07:00

All righty.... I promised you some recipes with honey after I posted the Dogwood History. So here are a couple for starters.... we'll jump back and forth in the recipe postings of the Ozark Mountain Christmas Recipe Collection, Second Edition... meaning that I'll be coming back to this chapter and posting more honey recipes down the road....

Yep, you're going to get every recipe in the Ozark Mountain Christmas Recipe Collection, Second Edition, right here on this blog... so stay tuned! And, now... here's a honey of a recipe...

Ozark Dogwood Divinity
1/4 cup Ozark Dogwood honey (any good honey can be substituted)
2 1/2 cups sugar
2/3 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla

Combine sugar, water, honey and salt in 2-quart saucepan. Stir over low heat until sugar is dissolved. Continue cooking slowly without stirring to 265° on candy thermometer (brittle stage). In large mixing bowl, beat egg whites at high speed until very stiff. Slowly pour on hot syrup, beating constantly at high speed until mixture looses gloss and a small amount dropped from a spoon holds its shape. Add vanilla and drop by teaspoonfuls onto waxed paper.

Ozark Dogwood Peanut Clusters

1 (6-ounce) package chocolate chips
3 Tablespoons Ozark Dogwood honey (any good honey can be substituted)
1 teaspoon water
1 1/2 cups unsalted peanuts

Melt together chocolate, honey and water over low heat. Stir in peanuts. Cool 10 minutes then drop by teaspoonfuls onto cookie sheet covered with waxed paper. Chill to harden.

Yum!

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author

A Little About the Dogwood Tree...

2009-05-10T09:12:00.000-07:00

The dogwood tree is prevalent in the Ozarks and there's a beautiful legend about dogwood trees. Honey is made from the dogwood tree in addition to it's colorful history... and, in the Second Edition of the Ozark Mountain Christmas Recipe Collection, I included a short chapter of recipes made with honey. Here's the fascinating Legend of the Dogwood Tree... Some great recipes with honey will follow now and then as I post the entire Second Edition of the Ozark Mountain Christmas Recipe Collection to this blog for you to enjoy!

Dogwood History and Recipes With Honey

If you have come to the Ozarks in celebration of Christmas and to participate in the festivities of Ozark Mountain Christmas, you must promise to come back in the Spring!

This special place of the Ozarks has been blessed with multitudes of dogwood trees. Of course, at Christmas time, the dogwood trees are dormant but the Legend of the Dogwood is not and it appropriately fits in the celebration of the area and the celebration of Christ!

So tucked in these pages I wanted to share with you the Legend of the Dogwood and some special recipes that use honey made from the dogwood tree and other flowering trees of the area which is a local specialty of the Ozarks.

The Legend of the Dogwood …

There is a legend, that at the time of the Crucifixion the dogwood tree had been the size of the oak. So firm and strong was the tree that it was chosen as the timber for the cross. To be used thus for such a cruel purpose greatly distressed the tree, and Jesus, nailed upon it, sensed this, and in His gentle pity for all sorrow and suffering said to it: "Because of your regret and pity for My suffering, never again shall the dogwood tree grow large enough to be used as a cross. Henceforth it shall be bent and twisted and its blossoms shall be in the form of a cross … two long and two short petals. And in the center of the outer edge of each petal there will be nail prints, brown with rust and stained with red, and in the center of the flower will be a crown of thorns, and all who see it will remember."

Merry Ozark Mountain Christmas all year 'round!
Jan McCracken, Author

Chocolate Snowflakes

2009-04-26T09:49:00.000-07:00

Snowflakes melt in your mouth and so do these deeeeee-lightful chocolate Christmas cookies.

When you roll them in powdered sugar they just pop out of the oven looking like chocolate snowflakes... each one with it's own design and personality!

These are fun... so have fun making and baking them. Ummm... have fun eating them too! Yummmmy!

Chocolate Snowflakes

1/2 cup oil
4 squares unsweetened chocolate, melted
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream together oil, melted chocolate and sugar beating well. Add eggs one at a time and vanilla. Sift together dry ingredients and add a little at a time. Refrigerate overnight. Drop by teaspoonfuls in confectioners’ sugar onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes being careful to not over bake.

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author

Katie's Molasses Cookies

2009-04-21T07:13:00.000-07:00

We are talkin' old fashioned cookies! And... my daughter's very favorite.

I don't usually call out brand names in my cookbooks but I did this time in the original Ozark Mountain Christmas Recipe Collection so it is what it is... Let me know if you bake these, k? They are quite yummy!

Btw, with all of the cookies recipes that I'm going to be giving you here and the new ones coming this season, you best go buy a new cookie jar!

Here's the recipe... oh, it calls for "margarine"... I'd substitute butter... your choice...

Katie’s Molasses Cookies

1/2 cup margarine
1 cup sugar
1/2 cup Brer Rabbit molasses, melted
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger

Beat margarine and sugar until fluffy. Add molasses and egg, beating well. Sift dry ingredients and add to mixture. Mix well. Chill overnight. Roll into 1-inch balls and roll in sugar. Bake in 350° oven for 8 to 10 minutes.

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author

Brie with Fruits and Nuts

2009-04-18T09:18:00.000-07:00

It's always amazed me in hosting parties that no matter what appetizers I choose, the recipes with Brie usually get the prize! Watch for a couple show stopper recipes with "warm Brie" in the new Ozark Mountain Christmas Recipe Collection coming this 2009 season.

Here's a favorite from the Second Edition...

Brie with Fruits and Nuts

1 (4 1/2 or 5-pound) Brie
1 cup golden raisins
1 cup sliced almonds, lightly toasted
1 cup dried apricots, coarsely chopped
1 cup filberts, coarsely chopped
1/2 cup dried currants1/2 cup walnuts, coarsely chopped

Wrap Brie in plastic wrap and freeze for 1/2 hour. Remove and carefully cut away rind from top.

Using a ruler, measure and with knife mark 10 equal wedges on top of Brie. Carefully place half the raisins on one of the wedges, lightly pressing them into the Brie. Press half the almonds on the next wedge, continuing this procedure around Brie with apricots, filberts and remaining ingredients. Place whole walnut halves in center of Brie.

Tightly cover with plastic wrap and refrigerate for at least 3 hours before serving. Remove from refrigerator and allow to sit at room temperature for about 30 minutes prior to serving.

Merry Ozark Mountain Christmas all year 'round,
Jan McCracken, Author

Pineapple Upside Down French Toast Casserole

2009-04-16T09:10:00.001-07:00

This recipe is from Big Cedar Lodge... yes, another one of my favorite haunts when I was innkeeping.

What a treat it was to slip away to the Lodge for a late Sunday brunch... this didn't happen very often except in the winter time. I loved the rustic wood floors at Big Cedar and the fires blazing in the open fireplaces in the winter time... truly a delight... and so is this French Toast.

This recipe was given to me form Chef Robert Strickland... it's a great special treat for the holidays!

Pineapple Upside Down French Toast Casserole

Bread Batter:
1 loaf Italian or French bread—cut in slices at an angle
8 eggs
1 1/2 cups milk
1 Tablespoon brown sugar
2 teaspoons vanilla
1 fresh pineapple cut into chunks
1/2 cup raisins

Syrup:
1/2 cup butter
1/2 cup brown sugar
1/4 cup maple syrup

Melt above ingredients together for syrup.

Method:
Grease 11 × 14-inch baking pan; pour syrup into bottom of pan and spread. Sprinkle pineapple and raisins evenly over bottom of pan. Prepare batter and soak bread in batter. Lay bread evenly on top of syrup and pineapple mixture. Bake at 350° for 35 minutes.

Merry Christmas... A real treat for Christmas morning from Chef Robert Strickland at Big Cedar Lodge.
Merry Ozark Mountain Christmas all year 'round,
Jan McCracken

Forgotten Kisses

2009-04-10T08:16:00.000-07:00

This meringue cookie recipe is fun when kids are around because it's kinda magical! Make them before the kids go to bed and let them have an extra special treat... a cookie for breakfast? Yikes!

I took this recipe (and all of the others) right out of my book, the Ozark Mountain Christmas Recipe Collection... and, you'll notice that this one is written in a rather old-fashioned way... the way old cookbooks were written many years ago. They were in narrative form... not like today with the ingredients listed first and then the steps in preparing the recipe.

Anyway... don't forget your kisses!

Fogotten Kisses...
Beat 2 egg whites until foamy.

Add and beat until quite stiff:
Pinch of salt
1/2 teaspoon cream of tartar

Add gradually:
3/4 cup sugar
1/2 teaspoon vanilla

Beat until stiff and glossy. Fold in 6 ounces chocolate chips. Preheat oven to 350°. Drop cookies by teaspoonfuls onto greased cookie sheet. Turn off oven and bake cookies for 5 hours (or overnight) in cooling oven.

Merry Ozark Mountain Christmas,
Jan McCracken, Author

Extra Easy Drop Sugar Cookies...

2009-04-08T19:32:00.000-07:00

These are J.C.’s favorite cookies and so easy! Everyone will love them and they make great Christmas gifts tied with a couple of tea bags as they are great to “dunk” in tea on a cold day!

1 cup white sugar
1 cup powdered sugar
1 cup margarine
1 cup oil
2 eggs
2 teaspoons vanilla
1 teaspoon cream of tartar
1 teaspoon soda

Mix all together and beat well. Then add 4 cups flour. Drop on lightly greased cookie sheet. Press down with fork dipped in cold water. Sprinkle with red and green sugar before baking. Bake at 350° for 10 to 12 minutes until done but not brown!

Merry Ozark Mountain Christmas,
Jan McCracken

A Little About Cookies...

2009-04-07T21:28:00.000-07:00

Cookies and Christmas... what a magical combination! I've been baking cookies and giving them as gifts at Christmastime as long as I can remember. Cookies are such a huge part of Christmas that I dedicated an entire page about "making cookies" in the Ozark Mountain Christmas Recipe Collection, Second Edition. I'm going to share those cookie hints with you here... and then I'll be bringin' on the cookies recipes!

A Little About Cookies …

Cookie baking is an easy skill to master. Even if you are not an experienced baker you can turn out fast and festive treats! Christmas is a very special time of the year and we all love homemade cookies. If your budget is tight but your heart wants to give those special people on your list something really special—spend a day baking cookies for gifts. It will warm your heart and it is guaranteed to bring a smile and a hug from the recipient!

J.C.’s Cookie Hints from the Ozark Mountain Christmas Recipe Collection, Second Edition, Branson, MO:

Always thoroughly cream your butter and sugars—be sure that the butter is at room temperature for easy creaming either in the mixer or with a wooden spoon. Creaming takes about 5 minutes and mixture should be light and fluffy.

Do not overmix cookie dough once the flour is added or it will make “tough cookies!"

Cookies that are baked on greased cookie sheets will spread more than those baked on ungreased cookie sheets. This is helpful when placing your cookie dough on the sheets. Also if you make your cookies the same size, they will bake in the same amount of time. Easy, huh?

Wipe your cookie sheet between bakings and cool to prevent the second batch from baking too quickly—don’t forget those cookie sheets are hot!

Do not ever cool cookies on the cookie sheets they will continue to cook and usually stick to the cookie sheets.

Crisp cookies should be stored in containers with loose-fitting lids while soft cookies need to be stored in containers with tight-fitting lids.

Merry Ozark Mountain Christmas,
Jan McCracken