Coffee time with Auntie E- And The Winner is......

Thank you all for linking your Holiday recipes during the Holiday Flare contest.
The voting was not a success, Only had one vote on a couple of them. However what I did was go to each recipe site with one vote and check on the Rules compliance. If they did not follow the rules for entering the contest, then they were disqualified.

Well I have a winner. Only one so she will get the top prize. A $50 Visa Gift Card.

Now the Winner is........

Cranberry sauce with Ruby Port and Cinnamon
entered by Stacy Uncorked.

Now if you would like to view the recipes entered you can follow this link...
Holiday Flare

Congratulations to Stacy.

Thursdays Holiday Flare- Holiday Traditions

From Morning traditional food to the night time treats, there is always that family tradition recipe. The one that is a must every year at this time of year.
For us it is a Danish Puff that my hubby's mother made each year at Christmas(I will linked that one for you). Now for me it is Stollen. While living in Germany I fell in love with the Treat.

German Stollen (Weihnachtsstollen)

(recipe from Breslau an area in Silesia[Germany] Now part of Poland)

About 7 cups of White Bread flour
1 Tablespoon of flaked sea salt
7 packages(171/2 teaspoons) Active dry yeast.
1 1/4 cups granulated sugar
2/3 cup lukewarm milk(95F-105F)
2 cup blanched almonds-chopped
4 cup Raisins
2 cup candies candied citrus peel
1 cup Currants
1 Tablespoon grated Lemon rind.
2 teaspoons freshly grated nutmeg
3/4 teaspoon Ground Cardamom
1 3/4 cup unsalted butter-softened
6 large eggs-lightly beaten
unsalted butter for brushing- this could be about 3 cups.
confectionery sugar for dusting.
Two large heavy baking sheets lined with 3 sheets of Parchment paper.

1. In a large mixer bowl mix dry yeast and 1 Tablespoon sugar and add to Lukewarm milk. Let stand for 5 to 10 minutes until foamy.
2. Sift flour into large bowl and set aside.
3. Mix the Fruits and almonds together add 2 tablespoon of flour, coating the fruits and nuts. Stir in spices. Set fruit mixture aside.
4.To Yeast mixture add a little of the flour to make a thick paste. Sprinkle top with a little flour, cover with cloth and place in a warm place for 20 minutes until Spongy.
5. Add the rest of the sugar to the sponge, stir. Add the softened butter mixer on a folding setting of mixer using a batter paddle. Change paddle to dough hooks. Fold 6 cups of flour in to the sponge, one cup at a time. Continue folding until flour is almost mixed in.
6. Add beaten eggs, about 1/2 cup at a time. folding well each time.[If dough is too sticky add 1 Tablespoon reserved flour at a time. If dough to too dry add 1 Tablespoon milk at a time]. continue to fold until dough is still soft and holds it's shape.
7. Turn out onto a well floured surface and knead until Blisters start to appear (about 10 minutes). Pat into a 18"x12" shape and about 3/4" thick.
8.Sprinkle one fourth of the fruit Mixture on top. Start folding in this pattern:
The Folding Pattern

• Fold the short to the other
• Next fold the long sides to meet in the middle
• Fold the ends in.
• Fold the right half over the left half, making to small rectangle package.
• Give the Rectangle a quarter of a turn.
• Press on the package out into a 18"x12" shape again. ( flouring surface as needed)
• Spread another quarter of the fruit mixture in to center and repeat Folding Pattern above. do this four times.
• Then fold over two more time pressing gently, turning after each fold over itself.

9. Now shape dough into a ball, return to a lightly buttered bowl. Sprinkle top with flour cover and set in a warm area for 2 hours.

10. Turn dough out onto a floured surface. Knead lightly one minute. Divide dough in half. Pat each half in a 10"x6" rectangle, about 1 3/4" thick. with short side facing you fold in bottom third in and top third down, making a three layered rectangle. Round ends to form a nice shape.

(a photo to help in this fold).

11. Place stollen on prepared baking sheet.( If you are not using a heavy baking sheet, use a another baking sheets under the main one, this will prevent the bottom from browning too much.)
12. Cover each Stollen with a dry dish towel and left rise for 2 hours in warm place.
During the last 15 minutes of rising Preheat oven to 325F.
13. Bake in middle of oven for 45 minutes. Then cover with foil, turn pan around and continue to bake for 30 minutes. Until Stollens are golden brown and Firm to the touch, and an inserted skewer in the center should come out clean.
14. Immediately brush 1/2 cup of melted butter on each Stollen. Let it soak in. Transfer to wired rack- cool completely.
15. Once cool wrap in foil and leave at room temp.
16. The next day, preheat over to 350F, place wrapped Stollen on Baking sheet for 10 minutes.
In the meantime melt 1 cup butter. Remove Stollen from oven, unwrap and brush with butter until they will not absorb any more. cool completely on wire rack.Wrap in New foil
17. Repeat the process in 16 for the next two days. On the last day brush the bottom of the Stollen with the butter.
18. When the Stollens have cooled , Sift a thick layer of confectioners sugar over the tops.
19. Keep the Stollen in a cool place , but not the Refrigerator, for at least 2 weeks
20. Use within six weeks.

A Printable version

Thursdays Holiday Flare- Appetizers

We need to prepare for those Holiday parties coming up. The next three weeks will be filled with them. Our schedules will be filled with Family and Friends party time. Now we must always bring a little something, for you know it is always nice to have something we know you will eat!
So for today's entries we will link up our... Favorite Appetizers.
Here is one I like to bring.
Just think 1920's and the Great parties and food there were. Now let's step back in time and make a....

Vintage Cheese Ball.

We will need:

1(8oz) package of Cream cheese,Room temp.
1 cup Vermont Sharp cheddar cheese, shredded
1 cup Mild cheddar cheese,shredded.
1 Tablespoon minced Onion.
1 teaspoon Worcestershire Sauce
Dash of Garlic powder
Dash of Tabasco Hot sauce.
1/2 cup chopped Pecans
3 Tablespoon Fresh Minced Parsley

1. Beat all cheeses in mixer on Medium speed until smooth and creamy.
2. Stir in Onion,Worcestershire, Garlic powder and hot sauce, mixing evenly
3. Divide mixture in half. Shape each one to your desired shape ( trying a bell, Holly ball or snowman)
4. Combine Pecans and Parsley, mix together well.
5. Roll the cheese shapes into Pecan mixture
6. Chill for several hours.
7. Serve with associate Crackers.

Recipe Printable View(without graphics)


You can still link up your Desserts, Side Dishes, Breads,Main Meats, & Cookies.Just click on the category you wish to link a recipe. All entries will be taken until 25th December. voting starts on the 26th and last through the 31st of December 2010. winners will be notified by e-mail. Be sure to check out the Contest rules so you will not miss out.

Thursday Holiday Flare- Cookie time

It is time to link up your favorite cookie recipe.
We are still in the contest phase. You can still link up your desserts, main dishes, side dishes and bread. Just choose the appropriate colored link above and link it up. You will be able to come back until December 25th to link up, Then on the evening of the 26th voting will begin. Oh I hope you will come back to vote. for more info on the contest see the side bar "Holiday Flare Contest Rules".

I think you will love this recipe. It has become the holiday cookie in our family. As I stated before this is the one in the 1992 SouthenLiving Annual Cookbook. I sent it in the they published it that same year I created it.


Almond Snaps
1/2 cup shortening
1/2 cup Almond paste
1/2 cup Sugar
1/2 cup Firmly Packed Brown Sugar
1 large egg
2 tablespoon Milk
1 teaspoon vanilla extract
1 3/4 cup All-purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1/4 cup Sugar

Beat shortening and almond paste at medium speed with an electric mixer. Add 1/2 cup sugar and the next 4 ingredients, beating well. Combine Flour,Soda, and Salt: Gradually add to shortening mixture, mixing well.

Roll into 1-inch balls; Roll in 1/4 cup of sugar, and place 2-inch apart on lightly grease cookie sheets (Nowadays I use a silicone mat-no greasing necessary).
Bake at 375 Fahrenheit for 12 to 14 minutes or until lightly browned; cool about 2 minutes on cookie sheets. Remove to wire racks to cool.
(We have a hard time letting them cool! They get eaten warm in our home).

Thursday Holiday Flare- Main Meats

So here we are into our fourth week of this contest. Today's Entries are for Main Meats. Whatever you have over the holiday season. It might be Turkey, Ham, Pheasant, Lamb, Cornish Hens are maybe Roast beef. Trying something new will be fun.
We usually have Ham, Lamb, and Turkey during this time. We celebrate Four different holidays. This year, I will be Serving a Brine Turkey. Here is the recipe I will be using.

Apple Spice Turkey.

1.Purchase a good Brine spice in a jar, I am using Williams Sonoma Turkey Brine.

[Now if you prefer you can make your own brine, Just add Coarse kosher sea salt to water.The ratio is 1 cup salt to one gallon of liquid. Add some sage and dried apples,juniper berries, lemon peel, star anise, garlic, rosemary, thyme, black pepper, dried onion flakes and a bay leaf. the amounts will vary according to amount of liquid.]

This is a mixture similar to the one in the jar that I will be using.

• 2 cup of Coarse sea salt...
• 2 tablespoon chopped fresh sage,
• one 16oz package of dried apples chopped,
  
• 24 juniper berries.
  
• lemon peel from two lemon,
  
• 2 whole star anise.
  
• 2 clove garlic chopped.
• 2 teaspoon each of fresh rosemary, thyme, black pepper, dried onion flakes.
• Last 2 bay leaf

2. Now in a a large soup pot add 1 gallon of water and bring to a boil
Add 1 (517g) Jar of Brine spices (or the recipe brine recipe mixture, as listed above in blue.) Stirring until salt is dissolved. Remove from heat cool to room temp and place in refrigerator until well chilled.
3. Remove from refrigerator and add 1 gallon of water, 2 cups of ice and 6 cups of apple cider. It is important to let the brine come to room temp before pouring over the turkey.

4. Place your turkey, about a 15 -20 pound one, in a 5 gallon stock pot.Pour the brine over it, cover and refrigerate for 12 to 36 hours. Turn the turkey once, halfway through the brine process.

5. When the time comes to cook the turkey, Take turkey out of brine. Rinse well under running cold water. Dry the inside and outside of the turkey well. Roast as you would normally do. You really do not have to baste it with this brine turkey method. Just tent cover with aluminum foil in the beginning of cooking and in the last 45 minutes remove the foil for browning the skin. Check the turkey wrapper for the cooking time allotted per pound.

Well that's it. I will be doing this process for this Thanksgiving Turkey. Will let you know how it works out.
**One note, do not stuff a brine turkey. The Stuffing could turn out way too salty. It is said that the turkey does not have a salty taste its self.**

Now it is time for you to link up your favorite meat recipes. All Holiday Flare links will remain open until Dec 26th. Then the voting will begin, and remain open until Dec 31st. Be sure to try some of the contest recipe and make a note to come back to vote on them. There will be Three winners.

Next week we will take a break, Have a Happy Thanksgiving every one.

Holiday Blueberry Scones- Bread Week!

Welcome to Thursday Holiday Flare,
This weeks category is Breads.

Oh those holiday breads,so many to choose from. This year I wanted to do a Breakfast Scone.
I love scones with a cup of coffee or tea. Scones are really easy to make. Do not have much prep time and the cooking time is about 30 minutes. Time to make and have in the oven before the folks are up. I guarantee that the smell will get everyone up and going.

Holiday Blueberry Scones.Photo scones shown with Cranberry cream cheese

Preheat oven to 350 Fahrenheit.

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
4 Tablespoons fine organic sugar
1 Tablespoon Cinnamon

• in a large bowl Mix the above ingredients together I use a whisk, to get it some air.

114gm Cold unsalted butter(about 1/2 cup)

• with a pastry cutter, cut the butter into the flour mixture. just until incorporated well.

Mix together in a small container.
1 cup Fresh buttermilk
1 large Egg.

Beat well.

• make a well in the flour/butter mixture.
  
• Pour the buttermilk mixture in the well.
  
• With a wooden spoon start at the sides and fold in, continue until all the milk is incorporated in flour mixture. DO NOT OVER MIX.

Fold in 3/4 cup Frozen blueberries.

• Turn out unto of floured surface.
  
• Pat down to about 1 inch thickness.
• Cut into squares and then cut the squares in half diagonally.
  
• You will have 12 pieces.

Line a jelly roll pan with Parchment paper and transfer square using a flat spatula on to pan. leave as lest a inch around each one.

• Cook at 350 F for 30 minutes.

Now it's time for you to link up your Holiday Bread Recipes. Remember leave a photo and the recipe link. Voting will open tomorrow. Remember your can still link your holiday Desserts and Side dishes up, just click on the Holiday flare link under the blog title. That will bring up the other links.
Want to join in, grab the Holiday Flare button on top side bar, check the rules and enter your recipes on the appropriate links.

Any one can come back to vote on their favorite ones. You are allowed to vote up to five times on each category. Only one vote per recipe will be allowed. Be sure to check back on Monday for Coffee time and the next weeks category.

Recipe Printable View- no graphics.

Thursday Holiday Flare- Desserts

As I have mentioned I have been taking some cooking technique classes at William-Sonoma. This week she had a dessert that was adapted from another recipe. Their Food products are very good. This recipes uses their Cranberry relish. I found it not to be too sweet, yet had that holiday flare taste to it. My teen daughter went with me and she really liked this recipe. So, we came home and made it. I did add my Flare to it,however it is a basic dessert square bar recipe. Now I will share it with you, we think it will make that perfect ending to a Thanksgiving Meal.

Holiday Cranberry Dessert Bars

You will need:

1(18.25oz) package Yellow cake mix.(divided)
1 tablespoon Pumpkin Pie spice
1/2 cup Sweet unsalted butter (Melted)
3 large eggs.(divided)

1 (18oz)Jar Williams Sonoma's Cranberry relish
2 Tablespoon 1%Milk
2 Tablespoon all purpose Flour
2 tablespoon sugar.
1/4 cup Unsalted Butter (at room temperature, however not too soft)

Preheat oven to 350 degrees Fahrenheit.

First Layer.

• Mix yellow cake mix and pumpkin pie spices together, Set 1 cup aside for later(for the topping part);
• Combine the rest of the cake mixture with Melted butter and 1 egg in a bowl, Mix well and press into the bottom of a 9x13 inch pan. {You do not need to grease the pan.However you can brush a little of the melted butter on the pan's bottom, if you want to make sure it won't stick. I used an insulated non stick pan}.
  

Second Layer

• In another bowl combine the jar of cranberry relish, 2 eggs and milk.
  
• Mix well and pour evenly over the Pressed cake layer in the pan.

Third layer(topping)

• Stir the remaining 1 cup of Cake mix with flour, sugar and softened butter. Using a pastry cutter or two knives, cut in butter til crumbly.
  
• Sprinkle over the relish layer.

Bake in 350F preheated oven for 40-45 minutes or until golden brown on top.
Cool for about 10 minutes and cut into 1 1/2 inch squares.
Makes about 48 pieces.
Printable view

Holiday Flare Contest-Join In the Fun.

I am starting a Holiday Flare recipe Link. It is on Thursday's for the next several weeks. Thursday November the 4th 2010, it will be Holiday Desserts. Last week was Thanksgiving Side Dishes, you can still link yours up (the link is in the side dish words).

How this works is each Thursday up until Dec the 23rd, we will have a theme dish link, you can go back and link up on any theme dish post until December the 25th. There will be a Link to all the Holiday Flare recipe posts on the top, just above the recent post, starting next Thursday. The link will take you to the correct place to link up your recipe, just in case you are not linking the one for the current week theme. This is great because you can come back and link more recipes later. There is no limit to how many recipes you can link. The only thing is, the recipe itself needs to be linked. All links should take the visitor to your site and the recipe mentioned. More traffic for you, as well as a long stay on your site!

Each Monday I will announce in my "Coffee time with Auntie E" the Next weeks Theme dish. Be sure to stop be to see what it is.

There will be voting on the best one during the time of the "Holiday Flare" recipes link. You can start voting on the 26th of December. You do not have to link up a recipe to vote on your favorites. If you try them and like it come back to vote on it. It's that easy! Then around January the 4th the winner will be revealed. The winner will receive a great gift. More on that in the coming weeks. So spread the word, meet me here on Thursdays and link up your Holiday recipes.

The Prizes:

• First place: 50 dollar visa gift card.
  
• Second place 25Dollars visa gift card.
  
• Third place a winter scent candle in a reusable container.

The Rules For the Contest:
On the side bar is the Holiday flare icon, you must place this on your blog for Thursday's Holiday Flare. Just copy the HTML in the box and paste it on your blogs side bar,(not on the bottom of your page). Next thing, you will need to link at least one Holiday recipe to be voted on. These are really the only rules for participating and being eligible for the prize at the end of the Holiday Flare contest.

That's it, Hope you will join in and share those Holiday recipes.

Have you heard of the Holiday Open house give away? Visit Mrs Marine and the tiny troops to find out more,click on the button on the right. Hurry the contest end in 7 days!

Thursday's the Potluck Club.-Side Dishes.

It is that time for Holiday Flare. We have four weeks until Thanksgiving, five weeks til Hanukkah, eight weeks before Christmas and nine weeks to New Years. Now where has the time gone? Before you know it we will be in full swing of the holiday seasons.
This year each week will be a theme week. Thursday's the PotLuck Club will be Thursday's Holiday Flare for the next nine weeks. I will start the week with a Thanksgiving side dish. Have one? Link it up below. For this one I will use a thumbnail link. You can post a photo with the recipe's name. For the whole holiday Season I will put a Recipe Holiday Flare link in the side bar. That way every one will be able to get to all the recipe Links in one click (I will start that next week). You can view it as a holiday resource page leading you to all the holiday flare recipes from around the world. I am so looking forward to trying some new dishes this holiday season.
So let's start sharing those recipes and have a marvelous a Holiday Feast!