Hot Spiced Cider Recipe

This recipe comes from one of my favorite Christmas cookbooks, Williams Sonoma Christmas. Even if you aren't a cider drinker, this will make your entire house smell heavenly! I've made this a couple times this year already and will be making it again on Christmas Day, but this is a wonderful drink for any gathering-New Year's, a skating or sledding party, or just because it's so good!

Hot Spiced Cider

1 orange

8 whole cloves

8 cups apple juice (I use apple cider)

zest of 1 lemon

2 T. fresh lemon juice

cinnamon sticks (for recipe and for garnishing)

Cut zest from 3/4 of he orange and set aside. Cut the orange into quarters so that one quarter contains all the intact zest. Insert the cloves into the skin of the quarter that still has zest and put it in a large, non-aluminum saucepan. Squeeze the juice from the remaining orange quarters into the pan. Add the cider, reserved orange zest, lemon zest and juice and cinnamon stick and bring to a gentle simmer over low heat Simmer for 20 minutes. Strain the cider and ladle into cups. Garnish with cinnamon sticks and serve warm. Makes 8-10 servings.

I always double this recipe and make it in the crockpot so it can simmer all day and make that wonderful smell. I also put the cloves in the orange before I cut it, it's easier (and since I double the recipe I usually put the cloves into a small orange with both ends cut off).

For an adult gathering, I set out spiced rum and Cinnamon Schnapps for people to add if they'd like. I love it with the spiced rum!

Scandinavian Almond Bars

One year I went to a bake and take cookie class and this recipe was one of the cookies they had. Now they are a staple on my holiday cookie tray, they are SO good! Maybe it's because I'm Norwegian and Danish, but even if you don't have a Scandinavian heritage, you have to try them.

1 3/4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter or margarine
1 c. sugar
1 egg
1/2 tsp. almond extract
milk
1/2 c. sliced almonds, coarsely chopped

Stir together flour, baking powder and salt. In a large mixer bowl, beat butter or margarine til softened. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat til well mixed.

Divid dough into fourths. Form each into a 12 in. roll. Place 2 rolls 4-5 inches apart on an ungreased cookie sheet. Flatten til 3 inches wide. Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds bake in a 325 oven for 12-14 minutes or til edges are lightly browned. While bars are still warm, cut them crosswise at a diagonal into 1 inch strips. Cool. Drizzle with almond icing.

Almond Icing:
Stir together one cup sifted powdered sugar, 1/4 tsp. almond extract and enough milk (about 3-4 tsp.) to make icing of drizzling consistency.

Virtual Cookie Exchange-Candy Cane Cookies

Happy first day of December to everyone! Not only is it Cyber Monday, a great online shopping day, it's also the day of Melinda's virtual cookie swap! If you want to participate post a favorite cookie recipe and link back to her site. Then you can go to her blog and leave a link to your recipe! And be entered to win a cool Southern Living Cookie Book! Here is a fun recipe that isn't too hard but always looks great on a cookie tray. I've been making them for years. The picture is from Betty Crocker because the recipe I use is from my Betty Crocker Cookbook.

Candy Cane Cookies

Ingredients:

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar


Directions:


1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
2. Heat oven to 375ºF.
3. Stir together peppermint candy and 2 tablespoon sugar; set aside.
4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack and cool completely.


This recipe makes 4 1/2 dozen cookies.

I can't wait to see the other recipes today. Happy baking and shopping to you! :)

The Happy Mom's Fettuccine Alfredo Recipe

We went out for a family dinner at Olive Garden last night (where once again I ate so much salad and bread sticks that I was full when my meal arrived) and I had their chicken alfredo which is one of my favorites there. That, and did I mention I love their salad? That inspired me to post this recipe for fettuccine alfredo which is my very favorite alfredo recipe EVER! I've been making this for about 10 years now, I found the recipe on a box of cream cheese and just made a few adjustments (because if nutmeg in alfredo sauce is good for Rachael Ray, then it's good for me!). I usually make it with chicken or crab but it's nice on it's own with a salad and some french bread.This is a high calorie, once-in-a-while type recipe, so use with caution, the Happy Mom does not want to induce any heart attacks. :) But if you're looking for a delicious special occasion meal, then this is for you!

The Happy Mom's Fettuccine Alfredo

1/2 cup butter-make sure it's REAL butter!
1 pkg. cream cheese, cubed
2/3 cup grated Parmesan cheese (fresh)
1/2 c. heavy cream (I sometimes use half and half)
1/2 tsp. garlic powder
1/4 tsp.salt

1/4 tsp. white pepper

nutmeg
1 lb cooked fettuccine (I like to use the fresh kind from the refrigerated section)

*Directions

In a medium saucepan, mix cream cheese, parmesan cheese, heavy cream, butter, white pepper, salt and garlic powder in medium saucepan; cook on low heat until cream cheese is melted and mixture is well blended.

Toss with hot fettuccine. Sprinkle with nutmeg.

Apple Brown Betty

One of my favorite things about fall is visiting the apple orchard. This is a picture I took from an orchard trip a few weeks ago. We bought Honeycrisp apples because they are the best to eat and Haralsons because they are my favorite to bake with (I also like Cortlands for baking). Apple orchards are a great place for a family picnic and it's been a tradition in our family for many years now. I'm making this apple brown betty recipe this week, it's a recipe that's been in my family for 3 generations. I warn you though, if you try it, it's VERY rich so serve small pieces.

Apple Brown Betty

*apples (peeled, cored and sliced thin)

*cinnamon & sugar (I use Pampered Chef Korintje Cinnamon)

Topping:

* 1 c. flour

* 1 c. oatmeal

*1/2 c. butter

*1/2 tsp. baking powder

*1/2 tsp. salt

*1/2 c. brown sugar

*1/2 c. white sugar

* whipped cream

Butter baking dish and fill almost to the top with sliced apples. As you put each layer in, sprinkle generously with cinnamon and sugar. Prepare topping by blending ingredients with a fork. Pat topping over aples. Bake @ 350 until tip is brown and apples are tender (do NOT overbake or topping will become hard). Serve warm with whipped cream or ice cream.

There is nothing like the smell of apple desserts baking on a fall afternoon. Enjoy!