Desserts and drinks for the holidays
Dec. 10, 2009
By Ginger Isham
I love trying new recipes that are quick, easy and attractive, especially when they come from sources in the area as “tried and true” recipes. There are some favorites in our house at Christmas, but as I like to cook, I need something different — sometimes known as “spice in my life.”
1 quart of fresh raspberries
1 cup sugar
2 tablespoons water
10 to 12 slices day old bread (homemade type)
6 tablespoons butter, melted
1 cup heavy cream
Stir 1/2 cup raspberries, sugar and water in saucepan and bring to a boil over medium heat. Stirring, cook for 3 to 4 minutes. Remove from heat and pour over rest of berries. Trim the crusts from the slices of bread and butter both sides of bread. Layer some bread slices in 8- or 9-inch baking dish. Pour raspberries over top and continue layering bread and raspberries with bread last on top. Cover with plastic wrap and place a heavy dish on top for weight. Refrigerate and chill overnight. Whip cream and sweeten lightly. Cut into squares and serve. Add a piece of chocolate on the side.
Peppermint Cookie Canes
2 cups flour
1/2 cup sugar
1 cup butter
1/4 cup milk
1/4 teaspoon peppermint flavoring
1 cup rolled oats (instant or regular)
Mix flour and sugar and cut in butter to look like coarse crumbs. Stir in milk and flavoring. Add oats. Mix well and chill 1 or 2 hours. Divide dough into 4 parts. Cut each part into 9 pieces. Roll each piece into a rope about the size of a pencil. Shape into a candy cane. Bake at 375 degrees for about 8 minutes. Cool. Frost each cane with a thin, powdered icing. Right away sprinkle with red sugar to look like stripes.
Mexican Hot Chocolate
1/2 cup semisweet chocolate chips
1/4 teaspoon cinnamon
1/2 tablespoon instant coffee powder
2 to 2 1/2 cups scalded milk
Put chips, coffee and cinnamon in blender. Add hot milk and blend until smooth. Will serve 2 to 3 people.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.