Yummy Old Fashion Recipes For the Holidays and More - Pumpkin Pudding, Christmas Pickles, Wassail

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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Recipes for Yummy Cranberry Breads - Glazed Berry Nut and Upside Down Raisin Muffins

Whether to enjoy with friends over coffee, give as gifts, breakfast on the go, loved ones lunchboxes, etc, tasty sweet breads are always a hit. Try these breads featuring delicious tangy healthy cranberries for a real treat. The Glazed Cranberry-Nut Tea Bread is a tasty combination of cranberry, orange, and pecans with an orange glaze; yummy! The Upside Down Muffins combine the tartness of cranberries with the sweetness of raisins.

GLAZED CRANBERRY-NUT TEA BREAD
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup orange juice
3/4 cup coarsely chopped pecans, toasted
3/4 cup sweetened dried cranberries
2 tsp grated orange peel
Glaze, optional (recipe follows)

Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch pan; set aside.

In a large mixer bowl beat the butter and sugar together at medium speed of electric mixer until fluffy. Add the egg beating until blended in.

Combine the flour, baking powder, salt, and baking soda together and add to the butter mixture alternately with the buttermilk and orange juice. Begin and end the alternating process with the flour. Stir in the pecans, cranberries, and orange peel. Pour the batter into the prepared pan.

Bake bread at 350 degrees for 55 to 60 minutes until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. If desired, use toothpick to poke some holes in the top and pour the following glaze over the still warm bread. Remove from the pan to a wire rack to cool.

Glaze:
1/2 cup powdered sugar
1 tsp grated orange peel
2 tbsp freshly squeezed orange juice

Combine all the ingredients in a small bowl, stirring with a whisk until smooth. Pour over the warm bread.

CRANBERRY UPSIDE DOWN RAISIN MUFFINS
1 cup cranberries
1/2 cup butter, melted
1/2 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1/4 cup raisins
1 egg
1 cup low-fat milk

Preheat oven to 400 degrees.

Lightly grease or spray with nonstick cooking spray, 12 muffin cups.

Cut cranberries in half; divide evenly among the 12 prepared muffin cups. Spoon 1 teaspoon of the melted butter into each of the cups, over the berries. Divide the brown sugar evenly over the berries and butter.

In a large mixing bowl stir together the flours, baking powder, granulated sugar, salt, and raisins.

In a smaller mixing bowl, beat the egg; mix in the milk and remaining butter. Add egg mixture to the flour mixture, stirring just until moistened. Spoon the batter evenly over the berries, etc in the muffin cups.

Bake at 400 degrees approximately 30 minutes until golden brown. Allow the muffins to sit in the pan on a wire rack for a few minutes until the bubbling stops. Carefully turn muffins out and serve upside down.

Enjoy!

For more of Linda's dessert and sweet recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic recipes visit her at http://diabeticenjoyingfood.blogspot.com

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