A FEW OF MY CHRISTMAS RECIPES

BANANA PUMPKIN TART

This is a new one for me this year. I like it.

Originally from The Barefoot Contessa via my friend Bobby T.

Crust:

2 cups graham cracker crumbs

1/3 cup sugar

1/4 tsp. cinnamon

1/4 cup melted butter

Filling:

1/2 cup half & half

1-15 ounce can pumpkin

1 cup light brown sugar

3/4 teaspoon kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 large egg yolks

1 pkg. (2) teaspoons unflavored gelatin

1 ripe banana mashed

1 teaspoon grated orange zest

1/2 cup cold heavy cream

2 tablespoons sugar

Decoration:

1 cup heavy cream 

1/4 cup sugar

1/2 teaspoon vanilla

Orange zest

Oven 350

Crust:

Combine cracker crumbs, sugar, cinnamon and melted butter. Mix well and press into bottom and sides of an 11 inch tart pan with removable bottom (I used a spring form). Bake 10 minutes then cool to room temp.

Filling:

Heat half & half, pumpkin,brown sugar, salt, cinnamon and nutmeg in heat proof bowl set over a pan of simmering water until hot. (I used a double boiler) About 5 minutes.

Whisk the egg yolks in another bowl and stir some of the pumpkin mixture into the eggs, then put it all into the pumpkin mixture and stir well. Heat the mixture over simmering water another 5 or more minutes until  it begins to thicken, stirring constantly so eggs won't scramble. Remove from heat.

Dissolve the gelatin in 1/4 cup cold water and add it with Mashed banana and orange zest to pumpkin mixture. Mix well and set aside to cool. Whip heavy cream to form soft peaks then add 2 tablespoons white sugar. Carefully fold whipped cream into cooled pumpkin mixture and pour into cooled tart shell. Cool overnight. I covered it and put it in the freezer so it would be easier to cut and serve. Remove from freezer a few hours before serving and whip 1 cup heavy cream to soft peaks, then add  1/4 cup sugar and continue whipping to firmer peaks. Add 1/2 teaspoon vanilla and using piping tube, decorate sides and center of tart. Sprinkle with orange zest and serve.

Note: Next time I would use two bananas for a stronger banana flavor.

 GUMDROP CAKE

My Mother-In-Love gave me this recipe way back in the 60s. It was originally from a Workbasket magazine. I have been making this for my family since then but use more walnuts than the recipe calls for.

1 cup butter

2 cups white sugar

2 eggs beaten

4 cups flour

2 teaspoons cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/4 teaspoon salt

1-1/2 cups applesauce

1 teaspoon soda

1 Tablespoon hot water

1 teaspoon vanilla

16 ounces small gumdrops cut in half (no black ones)

2 cups rasins

1 cup chopped walnuts

1 Tablespoon butter

Oven 325

Line two 9X5 loaf pans with greased parchment paper or heavy paper.

Sift flour, cinnamon, cloves, nutmeg and salt. Fry walnuts in 1 Tablespoon butter. Mix nuts, raisins and gumdrops together with 3/4 cup of the flour mixture Set aside to cool.

Cream butter & sugar. Add eggs. Mix in flour and spices alternately with applesauce. Dissolve soda in hot water and stir into batter, add vanilla and nut mixture. Bake 11/2 to two hours. Test with toothpick. Don't over bake. cook and wrap in foil.

TWO LAYER WALNUT BARS

I found this recipe in a very inexpensive little baking book several years ago. I love these things!

1/2 cup butter

1 cup flour

1  tablespoon water

2 eggs

11/2 cups brown sugar

1 teaspoon vanilla

2 tablespoons flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup flaked coconut

1 cup chopped walnuts

Oven 350

Cut butter into flour mix in water and press into a 9"square pan. Bake 15 minutes.

Beat together the eggs, brown sugar, vanilla, flour, baking powder, and salt. Add coconut and walnuts and spread over bottom crust. Bake 25 to 30 minutes longer.

GINGERBREAD PEOPLE

Many years ago my Mother-In-Love gave me a gingerbread cookie cutter that she used to make cookies for her children. It was very old then. I used it to make cookies for my children and then my grandchildren and this year for my great grandchildren. I can't tell you how it delighted me to watch the little ones hold these up, look them over then bite the heads off just as the generations before them have done. LOL I am expecting a picture from my grandson of his little boy Ethan enjoying his and will post it when it comes.

3 cups flour
1/4 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons ginger
11/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening
1/2 cup sugar
1 large egg
2/3 cup unsulphered molasses
Cream shortening and sugar, add egg and beat well, then add molasses, then dry ingredients. You can chill it if you want but I didn't. Roll out and cut in shapes. bake about 10 minutes then set on rack to cool. It's really fun to mix up different colors of royal icing and decorate these. You could put names on them if you want.

Oops!

Well this is what happens when you find the one recipe that everyone loves.

I found this one so long ago I can't even remember when it was but they have always been a family favorite. We make them every Christmas and Thanksgiving and sometimes just when we have a craving.

OATMEAL CARMELITA'S

1cup flour

1/2 teaspoon soda

1 cup quick oats

3/4 cup brown sugar

1/4 teaspoon salt

6 ounces chocolate chips

1/2 cup walnuts

3/4 cup caramel topping

3 tablespoons flour

Oven 350

Combine flour, soda,salt,oats, brown sugar and butter. Mix well. Press half into the bottom of a greased 9X9" pan and bake for 10 minutes,

Remove from oven and sprinkle with chocolate chips and walnuts then mix caramel topping with 3 tablespoons flour and drizzle caramel topping over chocolate chips. Be sure it doesn't touch the pan sides or it will stick.

 Cover with remaining oat mixture and pat down gently. Bake another 15 minutes. Let cool before cutting.

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I hope you all had a wonderful Christmas and will have a super new year!

God Bless

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