Heavenly Ambrosia

This recipe comes from the November 1990 Redbook magazine. Ambrosia is a favorite around our family table during the holidays.

Heavenly Ambrosia

1 fresh, ripe pineapple, 3 to 3 ½ lbs., peeled, cored and cut into about ten ½-inch slices, or one 20-oz. can sliced pineapple, drained
10 seedless oranges
2 large, firm, ripe bananas, about 1 lb., cut into ½-inch slices, about 1 ½ cups
1 ½ cups grated coconut, fresh or frozen, or one 3 ½-oz. can flaked coconut, toasted
¼ cup maraschino cherries, stemmed and halved

Place pineapple in large bowl.

Peel oranges with small sharp knife, removing orange skin and all white pith; slice thinly and add juice and all to bowl with pineapple.

Toss bananas, coconut and cherries gently but thoroughly with fruit in bowl.

Serve ambrosia in large, deep platter or bowl.

Makes 8 to 10 servings.

To prepare fresh grated coconut, pierce “eyes” of one small coconut with ice-pick or nail; drain off and discard clear liquid. Bake coconut in preheated 375 degree oven about 20 minutes until shell cracks. Tap shell with hammer to loosen meat; tap hard to crack shell open. Remove coconut meat from shell; peel off brown skin with small sharp knife or vegetable peeler. Cut meat into 1-inch chunks; grate in food processor or with hand grater. Store unused coconut in airtight plastic bag in freezer up to 6 months.

To toast coconut, heat dry 12-inch skillet over medium heat; add coconut; cook 5 to 6 minutes, stirring frequently until golden. Cool before using.

Peppermint Dream Pie

Got this recipe from the Dixie Crystals website. It looked so yummy, I just had to share it.

Peppermint Dream Pie

Crust

½ cup butter, softened
2 tablespoons Dixie® Confectioners Powdered Sugar
1 ½ cups chocolate wafer crumbs
(You can also cheat and use a ready chocolate crust from the store.)

Cream 1/2 cup butter with 3 tablespoons powdered sugar.


Mix with 1 1/2 cup chocolate wafer crumbs

Pat into pie pan and chill.


Filling

1 package gelatin
1/4 cup cold water
3 egg whites (beaten stiff and dry)
1 cup heavy whipped cream
1/2 teaspoon vanilla
1/2 cup sugar
1 cup crushed peppermint stick candy, loosely packed
1/2 teaspoon peppermint extract

Soften gelatin in cold water and dissolve over hot water.


Beat egg whites until stiff and fold in the sugar gradually.

Combine the gelatin with the egg whites.

Fold in whipped cream, flavoring, and crushed candy.

Pour into crumb crust and chill for one to two hours.


Decorations
Crushed peppermints
Round peppermints
Sweetened heavy whipped cream
Chocolate for molding into leaves
Mint sprig

Chocolate Leaves


Select either plastic or real leaves as your mold. If you use real leaves, be careful to select non-poisonous leaves. Good examples are rose leaves or lemon leaves. Wash and dry thoroughly. Make sure to leave the stem on so you can peel the leaf off when the chocolate is hardened. Plastic leaves work well too.

Melt your chocolate in a double boiler.

Using a pastry brush, spread your chocolate over the underside of the leaf all the way to the edges. Keep the thickness to about 1/8".

Put the leaves on a wax or parchment paper-lined tray and put the tray into the refrigerator for about 20 minutes until the chocolate hardens.

When you are ready to decorate the pie, carefully peel off the leaf from the chocolate. Try not to handle the chocolate too much, as the warmth from your fingers will melt the chocolate.

Makes one 9-inch pie.

Baked Ham

Has everyone had a wonderful Christmas? I did. I ate my way through. It was fabulous! I've never been one to run around during the holidays telling everyone what I can't eat or even what I shouldn't eat. I choose to eat too much. It's Christmas!!!

One staple of al lSouthern holiday dinners is Baked Ham. I supposed everyone has their own recipe for this. I got mine from my Mother years and years ago. I always used it and people love eating at my house. Well, this year she decided to use a different recipe. I didn't even know that was allowed! I thought there was some kind ofrule that says mothers always have to use the same, good recipes they've always used. The new recipe was fine. But not the same. Christmas is filled with traditions. So here's my recipe for Baked Ham!I know you'll love it!

Baked Ham

Ham -- I prefer the pre-sliced kind
brown sugar
coke -- the real stuff, no diet or cherry flavored allowed

Use two sheets of tin foil to make a "nest" for the ham. Place in a baking pan with at least 2" sides. Put ham in its nest. Place brown sugar on the ham. I pat it all over so that the ham is coated in brown sugar. Pour the coke on top of this. Now you know why you needed a pan with sides on it.

Bake in a 325 degree oven 20 minutes for each pound of ham. Serve warm.

If you're lucky you can use leftovers for sandwiches. Just take sliced ham and place on a croissant. Add mustard, lettuce, cheese. Even tomato, if you must. Watch everyone around you eye your lunch with envy. Enjoy!

Ice Box Fruitcake

'Tis the season for the great Fruit Cake debate. It's one of those things where you either love them or hate them. Sometimes. As with most foods, some recipes are better than others. I've never been a fan of those packaged fruit cakes that are baked. You know what I'm talking about. You buy them in a box, stick them in the refrigerator and slice at the appropriate time. No fuss. No time involved. Not much taste involved either. I grew up on Ice Box Fruitcake. I love it. So does my Dad. No one else seems to care for it in our family. However, a number of friends who "knew" they didn't like Fruit Cake like this one. It takes a little time to put together but it truly is worth the effort.

 

Ice Box Fruit Cake

1 quart chopped pecans

1 can Eagle Brand milk

1 lb. candied cherries, finely chopped 

1 lb. candied pineapple, finely chopped 

1 lb. raisins

1 lb. graham crackers, crushed

5 tablespoons lemon juice 

Stir pecans, cherries, pineapple, graham crackers and lemon juice together. Gradually stir in the milk. This mixture is very, very sticky so be prepared. I place wax paper on the bottom and sides of a bread loaf pan. Put the cake mixture in this. Fold the wax paper over the top of the mixture. Cover this with tin foil. Place in the refrigerator at least overnight. You can do this a week or more ahead of time. It's Fruit Cake. It keeps. Just slice what you want when you want it and store the remaining Fruit Cake in the refrigerator.