While some of these recipes are certainly considered 'holiday recipes,' there is no reason you can't enjoy them year-round. For instance, pumpkin is a very healthy food yet it is often set aside for just Thanksgiving and Christmas. This Pumpkin Chiffon Pudding with Coconut should be enjoyed as a healthy dessert year-round. The pickles are just as good at your Fourth of July picnic as they are at Christmas. The Pineapple Wassail should be enjoyed more than once or twice a year.
PUMPKIN CHIFFON PUDDING WITH COCONUT
This is a little different way to enjoy that healthy pumpkin. Now that I am diabetic I have updated my use of this recipe by replacing the sugar with Splenda granulated. No need to hunt for unsweetened coconut since you use fresh grated! But here is the original recipe for those of you who can still enjoy sugar.
1 cup sugar
2 tbsp butter
2 large eggs, separated
2 tbsp flour
3 cups cooked, mashed pumpkin
1 tsp vanilla
1/2 cup grated fresh coconut
In a large bowl cream the sugar, butter, an egg yolks. Add the flour, pumpkin, vanilla and mix together well. Beat the egg whites until stiff and gently fold into the pumpkin mixture. Pour into a lightly greased 9-inch square baking dish or pan. Sprinkle the coconut over the top. Bake at 350 degrees for 30 minutes.
Serves 6
CHRISTMAS PICKLES
1-gallon of dill pickles
2-oz Tabasco sauce
3 garlic cloves. chopped
5 lb granulated sugar
Drain pickle juice and discard.
Slice the pickles lengthwise and place back in the jar. Add the Tabasco sauce and the garlic. Add approximately 1 1/2 pounds of the sugar. Screw lid tightly back on the jar. Gently tip the jar back and forth several times to allow the sugar, garlic, and Tabasco to blend. Leave sitting out a room temperature for a week. As the sugar dissolves, add more until all the sugar has been used. Tip jar each time you add sugar so it can mix in. By the time all the sugar has dissolved, the pickles will be bright green and crisp.
PINEAPPLE FLAVORED WASSAIL
6 cups apple cider or apple juice
1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 (18-oz) can unsweetened pineapple juice
1 small can frozen orange juice, diluted according to container directions
1 orange sliced into thin rings
In a large saucepan heat the cider and cinnamon stick to boiling. Cover, reduce the heat and simmer for 5 minutes.
After 5 minutes are up, remove the lid and add the nutmeg, honey, lemon juice and peel, pineapple juice, and the orange juice. Simmer another 5 minutes.
To serve, arrange the orange slices on the top and serve in a heat-proof punch bowl.
Yield: 16 servings of 1/2 cup or 8 servings of 1 cup.
Note: A crockpot or slow cooker is a great way to keep the Wassail warm, if desired. Just pour the hot wassail into the cooker and set on the Keep Warm setting. This also makes a good chilled beverage during the warmer weather.
Enjoy!
For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com
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