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Christmas Pie
1 (9 inch) pie shell, baked
1/4 cup water
1 tablespoon unflavored gelatin
1/2 cup white sugar
1/4 cup all-purpose flour
1 1/2 cups milk
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 cup shredded coconut
1/2 teaspoon almond extract
Directions:
1. Pour cold water into a small bowl. Sprinkle gelatin on top of water
and allow to soak 5 minutes.
and allow to soak 5 minutes.
2. In a medium saucepan, mix together 1/2 cup sugar, flour, and milk.
Cook over medium heat until mixture thickens and boils, stirring constantly.
Boil and stir 5 minutes. Cool slightly. Stir in gelatin mixture and allow to
cool completely.
Cook over medium heat until mixture thickens and boils, stirring constantly.
Boil and stir 5 minutes. Cool slightly. Stir in gelatin mixture and allow to
cool completely.
3. In a large glass or metal bowl, beat egg whites until foamy. Add
cream of tartar. Continue to beat while gradually adding 1/2 cup sugar,
until stiff peaks form. Fold in whipped topping, coconut, and almond
extract.
cream of tartar. Continue to beat while gradually adding 1/2 cup sugar,
until stiff peaks form. Fold in whipped topping, coconut, and almond
extract.
4. Pour cooled milk mixture into pastry shell. Top with meringue
mixture. Refrigerate pie for at least 2 hours before serving. Enjoy.
mixture. Refrigerate pie for at least 2 hours before serving. Enjoy.
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Christmas Plum Pudding
1 cup whole wheat flour
2 1/2 cups fresh bread crumbs
4 ounces shredded suet
3 eggs, beaten
1 small carrot, grated
1 apple - peeled, cored and shredded
1/2 cup dark brown sugar
1/2 cup chopped blanched almonds
2 ounces preserved stem ginger in syrup, chopped
1/8 cup ground almonds
1/2 cup chopped walnuts
3/8 cup halved candied cherries
1/3 cup raisins
3/8 cup dried currants
3/8 cup golden raisins
4 ounces candied mixed fruit peel, chopped
4 plums, pitted and chopped
1 lemon, juiced and zested
1 1/2 teaspoons mixed spice
3/4 teaspoon baking powder
1/2 cup ale
2 1/2 cups fresh bread crumbs
4 ounces shredded suet
3 eggs, beaten
1 small carrot, grated
1 apple - peeled, cored and shredded
1/2 cup dark brown sugar
1/2 cup chopped blanched almonds
2 ounces preserved stem ginger in syrup, chopped
1/8 cup ground almonds
1/2 cup chopped walnuts
3/8 cup halved candied cherries
1/3 cup raisins
3/8 cup dried currants
3/8 cup golden raisins
4 ounces candied mixed fruit peel, chopped
4 plums, pitted and chopped
1 lemon, juiced and zested
1 1/2 teaspoons mixed spice
3/4 teaspoon baking powder
1/2 cup ale
Directions
In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.
Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.
Taste Of Home Country Cooking Collection 1996
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Do You Hear What I Hear
Said the night wind to the little lamb,
"Do you see what I see?
Way up in the sky, little lamb,
Do you see what I see?
A star, a star, dancing in the night
With a tail as big as a kite,
With a tail as big as a kite."
Said the little lamb to the shepherd boy,
"Do you hear what I hear?
Ringing through the sky, shepherd boy,
Do you hear what I hear?
A song, a song high above the trees
With a voice as big as the sea,
With a voice as big as the sea."
Said the shepherd boy to the mighty king,
"Do you know what I know?
In your palace warm, mighty king,
Do you know what I know?
A Child, a Child shivers in the cold--
Let us bring him silver and gold,
Let us bring him silver and gold."
Said the king to the people everywhere,
"Listen to what I say!
Pray for peace, people, everywhere,
Listen to what I say!
The Child, the Child sleeping in the night
He will bring us goodness and light,
He will bring us goodness and light."
"Do you see what I see?
Way up in the sky, little lamb,
Do you see what I see?
A star, a star, dancing in the night
With a tail as big as a kite,
With a tail as big as a kite."
Said the little lamb to the shepherd boy,
"Do you hear what I hear?
Ringing through the sky, shepherd boy,
Do you hear what I hear?
A song, a song high above the trees
With a voice as big as the sea,
With a voice as big as the sea."
Said the shepherd boy to the mighty king,
"Do you know what I know?
In your palace warm, mighty king,
Do you know what I know?
A Child, a Child shivers in the cold--
Let us bring him silver and gold,
Let us bring him silver and gold."
Said the king to the people everywhere,
"Listen to what I say!
Pray for peace, people, everywhere,
Listen to what I say!
The Child, the Child sleeping in the night
He will bring us goodness and light,
He will bring us goodness and light."
The Clay Nativity is a simple and easy-to-make craft for a broad age range.
You will need: 3 mini clay pots (2"), 3 large wooden beads, straw or moss, a gold ring of ribbon or a circle of gold chenille stem, strips of fabric, and tacky glue.
Turn two pots upside down and glue a bead on top of each one, (representing Mary and Joseph). Place one of the fabric strips over Mary's head, the other around Joseph's shoulders. Place straw into the third pot, (represents the manger). Place the third bead (represents Jesus' head) into the straw, then place the gold ribbon or chenille stem around the head for Jesus' crown.
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Things to do at Christmas time, Pick up extra canned goods for the food bank. A can of any thing you enjoy is sure to also be enjoyed by a family struggling to make ends meet.
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