Holiday Recipes

Russian Tea

1/2 cup instant tea
1 cup Tang
1 package Wyler’s lemonade
1 tsp.cinnamon
10 whole cloves
1/2 cup sugar
Mix all ingredients together and store in a glass jar with a tight fitting lid. Use 2 tablespoons of tea per 8 ounces of boiling water.

Wassail

1 stick cinnamon
16 whole cloves
1 orange
1/2 tsp.allspice
6 cups apple cider
1 cup orange juice
2 cups cranberry juice
Stick cloves in orange. Combine orange, cinnamon and allspice. Tie up in cheesecloth. Simmer with remaining ingredients on low for two hours. You can make this in a crockpot and double the recipe.

Bavarian Beef

2 pounds of boneless chuck roast cut in cubes
2 T. vegetable oil
2 cups of canned beef broth
1 large onion, sliced
1 garlic clove, minced
1 tsp each, dill seed, paprika, caraway seed, sea salt
1/2 cup water
3 T. flour
1 cup of sour cream
In Dutch oven, brown beef in oil. Add broth, onions, garlic and seasonings. Cover and simmer for 2 hours or until beef is tender. Reduce heat. Combine water and flour, mixing with a fork until smooth, gradually stir into beef. Cook another ten minutes, stir in the sour cream, cover and remove from heat. Serve over hot cooked rice.

Best Ever Lemon Pound Cake

1 box of Betty Crocker lemon cake mix
1 small box of Jello instant pudding-lemon flavor
1 cup of vegetable oil
4 large eggs
1 cup of water
1/2 tsp lemon extract
Preheat oven to 340. Spray a bundt cake pan with Bakers Joy. In a large bowl, combine all ingredients, mix for 3 minutes on medium speed. Pour into prepared pan and bake at 340 for about 50 to 55 minutes, or until cake springs back when touched in the center. Allow the cake to cool 20 minutes before turning out on a plate. You can make a glaze for the cake with 1 cup of confectioners sugar and 2 tablespoons of hot water. Mix well, and drizzle over cooled cake.

Quick and Easy Christmas Cookies –

You’ll need a box of lemon cake mix, 1 small container of cool whip thawed, and 2 eggs. In a bowl add the three ingredients, and stir well to blend. Preheat oven to 365 and line a cookie sheet with parchment paper. Drop teaspoons full onto the cookie sheet, and bake for 8 to 10 minutes or until the edges are lightly brown. Allow to cool on the cookie sheet before removing. Transfer to a wire rack or wax paper and dust with confectioners sugar.

2nd recipe for Quick and Easy Christmas Cookies:

A box of carrot cake mix, 1 small container of cool whip, thawed,  1/2 cup chopped pecans, and 2 eggs. Mix all ingredients, and bake in a preheated 365 oven on a parchment lined cookie sheet for 8 to 10 minutes. Cool and transfer to wax paper. To make a glaze for the cookies, add 2 tablespoons of hot water to one cup of confectioners sugar. Mix well, and drizzle over the cookies.

Seasons Greetings !

~ Meadow Walker