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Common favorites for the holidays

Corinne Powell

Corinne Powell

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Updated: January 20, 2013 6:02AM



The holidays are filled with family traditions when it comes to food. There are certain foods that I only make over the holidays that my family looks forward to having each year. Here are several recipes you may want to try that are commonly prepared over the holidays in the United States.

CHOCOLATE FUDGE

4 cups sugar

1 stick butter

1 (12-oz.) can evaporated milk

1 teaspoon vanilla

1 (7-oz.) jar marshmallow crème

1 (12-oz.) package semi-sweet
chocolate chips

1 cup black walnuts

In heavy 6-quart saucepan, cook first three ingredients to a temperature of 232 degrees on a candy thermometer. Remove from heat. Add chocolate chips, marshmallow crème, vanilla and nuts. Beat 1 minute with mixer. Pour into two buttered 8-inch-square pans.

SPICED CIDER (WASSAIL)

2 quarts apple cider

1 teaspoon whole cloves

1 teaspoon whole allspice

1 3-inch stick cinnamon

1/3 cup sugar

1 orange, sliced into “wheels”

Heat cider, spices and sugar to boiling in large pot. Cover and simmer 20 minutes; strain to remove whole spices. Float orange slices on top. Serve.

PERSIMMON PUDDING

2 cups strained persimmon pulp

3 eggs

11/2 cups sugar

11/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup melted butter

21/2 cups milk

2 teaspoons cinnamon

2 teaspoons ginger

1/2 teaspoon nutmeg

Combine all ingredients and blend well. Raisins or nut meats may be added. Pour into greased 9-inch-square baking dish and bake at 325 degrees for 1 hour, or until firm.

HOLIDAY EGGNOG

1 quart of 2 percent milk

6 eggs

1/4 teaspoon salt

1/2 cup sugar

1 teaspoon vanilla

1 cup whipping cream, whipped

Ground nutmeg

Heat milk in large saucepan until hot (do not boil or scald). While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar.

Gradually add the hot milk mixture to the egg mixture while continually stirring.

Transfer the mixture back to the large saucepan and cook on medium-low heat. Stir constantly with a whisk until the mixture thickens and just coats a spoon. The food thermometer should register 160 F. Stir in vanilla.

Cool quickly by setting pan in a bowl of ice or cold water and stirring for about 10 minutes.

Cover and refrigerate until thoroughly chilled, several hours or overnight.

Pour into a bowl or pitcher. Fold in whipped cream. Then dust with ground nutmeg and serve.

Note: And no, a dash of rum won’t make uncooked eggnog safe! Alcohol cannot be relied upon to kill bacteria.

CRANBERRY SAUCE

4 cups cranberries

1 cup sugar

1 cup water

Bring water and sugars to boil. Add cranberries and simmer until berries “pop.” Cool.



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