The
Taste of Home Cookbook by Catherine
Cassidy
Mulled Cider
3 cinnamon sticks (3 inches)
3 whole cloves
2 whole allspice
1 bay leaf
3 quarts apple cider or apple juice
¼ cup orange juice
¼ cup lemon juice
1 tablespoon grated orange peel
2 tablespoons brown sugar
dash salt
1 to 1½ cups brandy, optional
-
Place
the cinnamon sticks, cloves, allspice and bay leaf on a double thickness
of cheesecloth; bring up corners of cloth and tie with kitchen
string to form a bag.
-
In
a large saucepan, combine the apple cider, juices, orange peel, brown
sugar, salt and spice bag. Bring to a boil.
Reduce heat to medium-low;
simmer, uncovered, for 30 minutes to blend flavors.
-
Discard
spice bag. Strain cider mixture and stir in brandy if desired. Serve
immediately.
Spice Coffee
8 cups brewed coffee
1/3 cup sugar
¼ cup chocolate syrup
½ teaspoon anise extract
4 cinnamon sticks (3 inches)
1½ teaspoons whole cloves
Additional cinnamon sticks, optional
-
In
a 3-qt. slow cooker, combine the coffee, sugar, chocolate syrup and
anise extract.
-
Place
cinnamon sticks and cloves in a double thickness of cheesecloth;
bring up corners of cloth and tie with string to form a bag.
Add to slow cooker. Cover and cook on low for 2-3 hours.
-
Discard
spice bag. Ladle coffee into mugs; garnish each with a cinnamon stick
if desired.
Old-Fashioned Chocolate Malted Milk
2 cups vanilla ice cream
2/3 cup cold milk
2 tablespoons malted milk powder
2 tablespoons chocolate syrup
2 to 4 tablespoons whipped cream
-
In
a blender, combine the ice cream, milk, malted milk powder and chocolate
syrup; cover and process until smooth.
-
Pour
into chilled glasses. Top with a dollop of whipped cream; serve immediately.
Cream of Carrot Soup
4 cups chicken broth
4 large carrots, cut into chunks
½ cup heavy whipping cream
1 teaspoon sugar
-
In
a large saucepan, bring broth and carrots to a boil. Reduce heat;
simmer, uncovered, for 15 minutes or until carrots are tender. Cool for
10
minutes.
-
In
a blender, cover and process soup in small batches until smooth; return
to the pan. Stir in cream and sugar; heat through.
-
Cream
of Asparagus Soup: Substitute 1½ pounds fresh asparagus
for the carrots. Cut asparagus into 1-in. pieces. Simmer for 5-7 minutes
or until tender.
-
Cream
of Broccoli Soup: Substitute 3 cups chopped fresh broccoli for
the carrots. Simmer 7-10 minutes or until tender.
-
Cream
of Cauliflower Soup: Substitute 3 cups cauliflower florets for the
carrots. Simmer for 7-10 minutes or until tender.
French Onion Soup
6 cups thinly sliced onions
1 tablespoon sugar
½ teaspoon pepper
1/3 cup vegetable oil
6 cups beef broth
8 slices of French bread (3/4 inch thick), toasted
½ cup shredded Parmesan or Swiss cheese
-
In
a Dutch oven, cook the onions, sugar and pepper in oil over medium-low
heat for 20 minutes or until onions are caramelized, stirring frequently.
Add the broth; bring to a boil. Reduce heat; cover and simmer
for 30 minutes.
-
Ladle
soup into ovenproof bowls. Top each with a slice of French bread;
sprinkle with cheese. Broil 4-6 in. from heat until cheese
is melted. Serve immediately.
Cheese Sausage Strata
1½ pounds
bulk pork sausage
9 eggs, lightly beaten
3 cups milk
9 slices bread, cubed
1½ cups (6 ounces) shredded cheddar cheese
½ pound sliced bacon, cooked and crumbled
1½ teaspoons ground mustard
-
In
a large skillet, cook sausage over medium heat until no longer pink;
drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer
to
a greased shallow 3-qt. baking dish. Cover and refrigerate
overnight.
-
Remove
from the refrigerator 30 minutes before baking. Cover and bake at 350
degrees for 60-65 minutes or until a knife inserted
near the center comes out clean. Let stand for 5 minutes before serving.
