Lena Austin
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Archive for the 'Holidays' Category
It’s a Wonderful Sangria
Author: Lena Austin12 27th, 2009
It's a Wonderful Sangria
By Stephen Phillips
Keep your New Year's Eve party guests smiling with a flavor-filled, spiced-pear sangria with a champagne twist. I recommend you prepare this the day before the big event. It's well worth it.
Serves 8-10
Ingredients:
1 bottle chilled dry white wine
1 bottle chilled champagne (modestly good champagne will do)
3 oz. Damiana liqueur (herbal liqueur with citrus and vanilla flavors)
2 freshly sliced pears
2 apples (sliced and cored)
20 whole cloves
1 tsp. ground nutmeg
Preparation:
In a large pitcher, add the pears, apples, cloves and nutmeg.
Add the Damiana liqueur and stir.
Add the wine and stir gently.
Refrigerate overnight.When you're ready to serve, pour in your champagne, stirring it slowly within the mixture. Serve in an ice-filled wineglass.
read comments (0)It’s a Wonderful Sangria
Author: Lena Austin12 27th, 2009
It's a Wonderful Sangria
By Stephen Phillips
Keep your New Year's Eve party guests smiling with a flavor-filled, spiced-pear sangria with a champagne twist. I recommend you prepare this the day before the big event. It's well worth it.
Serves 8-10
Ingredients:
1 bottle chilled dry white wine
1 bottle chilled champagne (modestly good champagne will do)
3 oz. Damiana liqueur (herbal liqueur with citrus and vanilla flavors)
2 freshly sliced pears
2 apples (sliced and cored)
20 whole cloves
1 tsp. ground nutmeg
Preparation:
In a large pitcher, add the pears, apples, cloves and nutmeg.
Add the Damiana liqueur and stir.
Add the wine and stir gently.
Refrigerate overnight.When you're ready to serve, pour in your champagne, stirring it slowly within the mixture. Serve in an ice-filled wineglass.
Recipe for a Holiday Morning
Author: Lena Austin12 17th, 2009
OMG!! Even a “I can barely cook” type could make this delicious treat! It’s easy, inexpensive (monetarily, though carb-wise, you’d better have just one wedge and confess your sins later), and fast. From start to finish, it’s a mere thirty minutes of light work. So beyond decadent, especially with morning coffee. I’m going to serve this on Christmas morning, for sure.
http://www.bettycrocker.com/recipes.aspx/gingerbread-wedges/bb52b89d-bfb6-416d-a099-d61b3a6604f1
Majesty Mysteries: Silver Spider-- Coming in December
Http://www.changelingpress.com
Frosty the Caramel Apple Pie Cocktail
Author: Lena Austin12 9th, 2009
Frosty the Caramel Apple Pie
Go to Cocktails for more comforting, cold-weather recipes and videos.
By Stephen Phillips
This festive holiday cocktail draws inspiration from decadent caramel-apple pie.
This festive holiday cocktail draws inspiration from decadent caramel-apple pie.
Single Serve Recipe
Ingredients:
1-1/2 oz. vodka or tequila
1 oz. Hiram Walker Butterscotch Schnapps
1-1/2 oz. apple cider
1 tsp. fresh lemon juice
Apple slice for garnish
Crushed graham crackers
Preparation:
First, rim the lip of a chilled cocktail glass with your crushed graham crackers.
Pour all the liquid ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into your chilled cocktail glass.
Garnish with an apple slice.
Note: Serve over ice in a large wine goblet.
See More Holiday Cocktails
Frosty the Caramel Apple Pie Cocktail
Author: Lena Austin12 9th, 2009
Frosty the Caramel Apple Pie
Go to Cocktails for more comforting, cold-weather recipes and videos.
By Stephen Phillips
This festive holiday cocktail draws inspiration from decadent caramel-apple pie.
This festive holiday cocktail draws inspiration from decadent caramel-apple pie.
Single Serve Recipe
Ingredients:
1-1/2 oz. vodka or tequila
1 oz. Hiram Walker Butterscotch Schnapps
1-1/2 oz. apple cider
1 tsp. fresh lemon juice
Apple slice for garnish
Crushed graham crackers
Preparation:
First, rim the lip of a chilled cocktail glass with your crushed graham crackers.
Pour all the liquid ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into your chilled cocktail glass.
Garnish with an apple slice.
Note: Serve over ice in a large wine goblet.
See More Holiday Cocktails
Frosty the Caramel Apple Pie Cocktail
Author: Lena Austin12 9th, 2009
Frosty the Caramel Apple Pie
Go to Cocktails for more comforting, cold-weather recipes and videos.
By Stephen Phillips
This festive holiday cocktail draws inspiration from decadent caramel-apple pie.
This festive holiday cocktail draws inspiration from decadent caramel-apple pie.
Single Serve Recipe
Ingredients:
1-1/2 oz. vodka or tequila
1 oz. Hiram Walker Butterscotch Schnapps
1-1/2 oz. apple cider
1 tsp. fresh lemon juice
Apple slice for garnish
Crushed graham crackers
Preparation:
First, rim the lip of a chilled cocktail glass with your crushed graham crackers.
Pour all the liquid ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into your chilled cocktail glass.
Garnish with an apple slice.
Note: Serve over ice in a large wine goblet.
See More Holiday Cocktails
Another Funny Picture
Author: Lena Austin12 3rd, 2009
This cat reminds me of my DH. Dante and I act like fools at holiday time, but DH just grumbles. However, don't you even think about someone else stringing the holiday lights on the house or tree! He claims we don't do it correctly. LOL! Dante and I ignore his grumbles and cheerfully celebrate as much as we wish.
Do you have a Grinch at your house? How do you handle them?
Cherry Splash Cookie Cocktail
Author: Lena Austin12 2nd, 2009
Cherry Splash
Recipe courtesy Jill Davie
Cherry Splash
RELATED LINKS12 Days of Cookie Cocktails
Holiday Cocktail Party Guide
Top 10 Holiday Cocktails
Fine Giving Holiday Gift Guides
Food Network’s 12 Days of Cookies
Ingredients:
2 oz. Silver rum
1/2 oz. amaretto, almond-flavored liqueur
1/2 oz. Luxardo maraschino cherry liqueur
Ice
Wedge of lime
Splash of maraschino cherry juice
Maraschino cherry for garnish
Preparation:
Pour rum, amaretto and cherry liqueur in a cocktail shaker with ice. Shake until ingredients are well combined and chilled. Pour into a highball glass filled with ice. Squeeze a lime wedge over drink and drop into glass. Add a pour of cherry juice and garnish with a maraschino cherry.
Recipe courtesy Jill Davie
Cherry Splash
RELATED LINKS12 Days of Cookie Cocktails
Holiday Cocktail Party Guide
Top 10 Holiday Cocktails
Fine Giving Holiday Gift Guides
Food Network’s 12 Days of Cookies
Ingredients:
2 oz. Silver rum
1/2 oz. amaretto, almond-flavored liqueur
1/2 oz. Luxardo maraschino cherry liqueur
Ice
Wedge of lime
Splash of maraschino cherry juice
Maraschino cherry for garnish
Preparation:
Pour rum, amaretto and cherry liqueur in a cocktail shaker with ice. Shake until ingredients are well combined and chilled. Pour into a highball glass filled with ice. Squeeze a lime wedge over drink and drop into glass. Add a pour of cherry juice and garnish with a maraschino cherry.
Yule Eggnog Truffles from Wilton.com
Author: Lena Austin12 1st, 2009
Eggnog Truffles
Source: 2006 Yearbook
Ingredients:
1 pkg (14 oz.) White Candy Melts® coarsely chopped
Dark Cocoa Candy Melts® melted, or
Light Cocoa Candy Melts® melted, or
White Candy Melts®
1/4 cup prepared eggnog
1/4 cup heavy whipping cream
1/4 teaspoon nutmeg ground
Christmas Sprinkles Assortment
Makes: Each truffle serves 1. Makes about 5 dozen candies.
Instructions
Filling: In microwave safe container or on top of stove, melt Candy Melts with eggnog and cream. Stir in nutmeg. Pour into shallow pan. Refrigerate 1-2 hours or overnight until firm but pliable. Roll into 1-inch balls. Dip into melted candy; roll in sprinkles.
*Brand confectionery coating
Source: 2006 Yearbook
Ingredients:
1 pkg (14 oz.) White Candy Melts® coarsely chopped
Dark Cocoa Candy Melts® melted, or
Light Cocoa Candy Melts® melted, or
White Candy Melts®
1/4 cup prepared eggnog
1/4 cup heavy whipping cream
1/4 teaspoon nutmeg ground
Christmas Sprinkles Assortment
Makes: Each truffle serves 1. Makes about 5 dozen candies.
Instructions
Filling: In microwave safe container or on top of stove, melt Candy Melts with eggnog and cream. Stir in nutmeg. Pour into shallow pan. Refrigerate 1-2 hours or overnight until firm but pliable. Roll into 1-inch balls. Dip into melted candy; roll in sprinkles.
*Brand confectionery coating
Dante’s Ultimate Carrot Cake for his Birthday
Author: Lena Austin11 28th, 2009
Ultimate Carrot Cake
1 box Betty Crocker Super Moist carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded or flaked coconut
1/2 cup raisins
1 container Betty Crocker Rich and Creamy cream cheese frosting
1. Heat oven to 350F or 325F for dark or non-stick pans. Wait patiently for the light to go off before you begin mixing. You want those oven walls hot and ready. Grease and flour (or spray with baking spray with flour) bottoms only of cake pans. I'm lazy and use a Bundt pan, but you can use what pleases you.
2. Put raisins in water in a microwave safe container and nuke for 1-2 minutes until water is very hot. Set aside to allow raisins to plump, then separate. Save the water and raisins separately. You'll need both.
3. In a large bowl, beat eggs. Add cake mix, raisin water (1/2 cup only), oil, and pineapple. Add in nuts, coconut, and raisins. Stir to combine. Get out the major lumps, but don't over beat. Do not wait! Pop it directly in the hot oven, or the nuts, raisins, and coconut will settle in the bottom and burn. Bake 30-45 minutes. A Bundt takes about 40, cake pans less. Cool at least ten minutes. Remove onto a cooling rack and allow to cool completely, at least one hour. (I usually just leave the cake in the Bundt pan and wander off for an hour. Then I can thump it once onto a serving platter and it pops out nicely.)
4. If you like frosting, go for it. I don't like a lot. I take a small amount, nuke it for about 10-15 seconds, then drizzle over the cake for a pretty look. Allow it to cool a bit.
Tip: Use the electric knife to cut the cake, if you have good blades for it. Smile and laugh maniacally. Not only is it fun, it scares people. They leave, and you get the whole thing to yourself.
If you want the original recipe, it's on the box of the carrot cake mix. It may even be on BettyCrocker.com.
1 box Betty Crocker Super Moist carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded or flaked coconut
1/2 cup raisins
1 container Betty Crocker Rich and Creamy cream cheese frosting
1. Heat oven to 350F or 325F for dark or non-stick pans. Wait patiently for the light to go off before you begin mixing. You want those oven walls hot and ready. Grease and flour (or spray with baking spray with flour) bottoms only of cake pans. I'm lazy and use a Bundt pan, but you can use what pleases you.
2. Put raisins in water in a microwave safe container and nuke for 1-2 minutes until water is very hot. Set aside to allow raisins to plump, then separate. Save the water and raisins separately. You'll need both.
3. In a large bowl, beat eggs. Add cake mix, raisin water (1/2 cup only), oil, and pineapple. Add in nuts, coconut, and raisins. Stir to combine. Get out the major lumps, but don't over beat. Do not wait! Pop it directly in the hot oven, or the nuts, raisins, and coconut will settle in the bottom and burn. Bake 30-45 minutes. A Bundt takes about 40, cake pans less. Cool at least ten minutes. Remove onto a cooling rack and allow to cool completely, at least one hour. (I usually just leave the cake in the Bundt pan and wander off for an hour. Then I can thump it once onto a serving platter and it pops out nicely.)
4. If you like frosting, go for it. I don't like a lot. I take a small amount, nuke it for about 10-15 seconds, then drizzle over the cake for a pretty look. Allow it to cool a bit.
Tip: Use the electric knife to cut the cake, if you have good blades for it. Smile and laugh maniacally. Not only is it fun, it scares people. They leave, and you get the whole thing to yourself.
If you want the original recipe, it's on the box of the carrot cake mix. It may even be on BettyCrocker.com.