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!

M and M Party Cookies

I've been baking these cookies for longer than I care to admit. They're one of my Mother's favorites. They're good to eat any time of the year but I love to use the red and green M & M's that come out during Christmas. It just makes them extra special. And who can resist M & M's? Not me for sure.

M & M Party Cookies

1 cup shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla flavoring
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups M & M plain candies

Using a mixer, blend the shortening, brown sugar and granulated sugar together. Mix thoroughly. Beat in vanilla and eggs.

Mix together flour, salt and baking soda. The original recipe called for sifting the flour and then sifting the salt and baking soda with it. I've never done the sifting part. It works just fine without that step.

Slowly add the flour mixture to the sugar/shortening mixture. Blend thoroughly. Using a spoon or spatula, stir in 3/4 cup of the M & M candies.

Use a teaspoon to drop the batter onto an ungreased cookie sheet. Decorate the tops with the remaining candies. I always try to make sure I have a mixture of red and green candies on top.

Bake at 375 degrees to about 10 minutes. The cookies should be golden brown. Remove the cookies with a spatula and cool completely on a wire rack.

Rice Krispies Treats

Has everyone seen that commercial where the two small children and their grandmother are mixing Rice Krispies Treats? It's one of those "awhhhh" moments. The kids are so cute as they help stir the ingredients. It makes you want to rush into the kitchen and make some Rice Krispies Treats right away. If you can find the recipe.

Well, here it is! Fortunately, my Mother eats Rice Krispies and Kellogg's is kind enough to put the recipe on the inside of the box. It's almost as if the company anticipated that everyone would need this recipe as soon as he or she saw that commercial.

Just be sure to let the melted stuff cool a bit before allowing kids to stir. They always make a mess and get it everywhere -- including on themselves. But it all washes up and the pride they feel in helping us "cook" is worth the extra time.

Rice Krispies Treats

3 tablespoons margarine or butter (use only the real stuff; nothing reduced calorie)
1 package (10 oz) large marshmallows or 4 cups miniature marshmallows
6 cups Rice Krispies cereal

Melt the butter or margarine in a large saucepan over low heat. Add marshmallows and stir until melted. Obviously, don't let the kids help with this part.

Add the cereal and stir until it's well-coated. Kids love to do this. Just make sure the butter and marshmallow mix is cooled to the point it won't burn them.

Use a buttered spatula to press the mixture evenly into a 13 x 9 x 2-inch pan that you've coated with cooking spray.

Cut into squares as soon as it is completely cool. This tastes better if you eat it the same day. Who could resist doing anything else? In face, Kellogg's says to store it in an airtight container (think Tupperware) for no more than two days. What a wonderful excuse to eat it all in one sitting!

You can also use the microwave to make this recipe. Melt the butter and marshmallows in a microwave container on HIGH for two minutes. Stir. Heat another minute. Stir until smooth. Then just stir in the cereal, etc.

Snickerdoodles

I love to bake Snickerdoodles when Christmas is almost here. I don't know why I wait. Maybe it's the smell of cinnamon that fills the air while they bake in the oven. It just seems festive somehow.

I was feeling festive yesterday. The Christmas tree lights were finally hooked up correctly. (Read about that affair at bouffantblonde.blogspot.com) I wanted to celebrate the twinkling lights and vibrant ornaments. So I baked. Doesn't everyone bake when they're happy?

And when they're sad? And when they're angry? Baking is a really good outlet for your emotions. I used to bake bread when I was really, really upset. I did it the old-fashioned way where you knead the dough rather than have the mixer do it for you. It was wonderful.

But that's a whole other recipe for a different day. This is a happy recipe. I know you'll love Snickerdoodles. In fact, you might want to go ahead and bake two makings. They really don't last long.

Snickerdoodles

1 tablespoon plus 1 teaspoon sugar
1 tablespoon plus 1 teaspoon ground cinnamon
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar
1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract

Combine the tablespoon plus teaspoon of sugar and cinnamon. Stir together in a small bowl and set aside.

Combine the flour, baking soda, salt and cream of tartar. Stir together and set aside.

Cream the shortening. Gradually add the 1 1/2 cups sugar. Add the eggs, one at a time, beating thoroughly after each. Add the vanilla.

Slowly add the flour mixture to the creamy mixture. Be sure to blend completely.

Shape the dough into 1-inch size balls. Roll the balls in the sugar and cinnamon mixture. Place the balls onto a lightly greased cookie sheet. Bake at 400 degrees for about 6 minutes. Don't overcook. The cookies should be lightly browned. If you cook them too long, they're hard and Snickerdoodles are not supposed to be hard. Place them on a wire rack to cool. Enjoy.

Hot Chocolate

It's really chilly around here today. Of course, this is the Deep South. We think we're having a cold, cold day when it's only in the high 50's. That would be today. It is, however, the perfect day for Hot Chocolate.
This recipe is quick, easy and delicious. A friend taught me years and years ago and it has served me well. This recipe makes two servings. You can double or triple it easily. I know you'll enjoy it.

Hot Chocolate

2 1/2 cups milk
2 tablespoons sugar
2 heaping tablespoons Nestle Nesquik Chocolate Drink Mix

Place all ingredients in a boiler. Heat on high, stirring constantly, until it comes to a boil. Pour into two mugs. I prefer to enjoy my Hot Chocolate with nothing added. Some folks like to add those little marshmallows. They do look festive sprinkled on top of the Hot Chocolate. Others like to add Reddi Whip topping. Just squirt a little on top and 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.

Pecan Delights

This is the season for pecans in the Deep South. Pecans are falling from their trees. Which is a good thing. It is so not fun to try and knock the pecans from the limbs. I know. Some folks have expensive tree shakers. Really. They hook up to the tractor and then the tree. They shake the tree, sort of like one of those body vibrators. Before you know it, you've got a shower of pecans coming down. Better duck. Pecans can hurt.

We don't have expensive equipment like that. My father only has about 50 trees. So we gather then the old-fashioned way -- we use our hands or this little roller thing. Can you say back-ache?

Yesterday we finished gathering pretty much all that we're going to gather. This afternoon we finished sorting through the buckets, discarding the bad or "light" ones along with the rubbish that comes along for the ride. And, yes, there is some expensive equipment to do that too. And, no, we don't have it either. What we have is a system. I go through and get the worst ones. My father goes behind and gets the light ones. My mother prefers to operate independently. We're all happier that way.

Why go through it all? Well, we do sell some of the pecans. But they are also excellent for eating and baking. This recipe is something my mother baked when I was a child. I carried the recipe away from home with me and have always used it. It's not too sweet but don't worry. There are plenty of calories.

Pecan Delights

1 cup margarine, softened
1/2 cup sugar
1 tablespoon water
1 teaspoon vanilla
2 cups all-purpose flour
1 cup chopped pecans

Using a mixer, cream butter. Gradually add sugar until well blended. Mix in water and vanilla. Slowly add flour. Then stir in the chopped pecans.

It's okay to mix this up ahead of time and chill it in the refrigerator. If you're in a hurry, just go ahead and bake.

Use a teaspoon to drop the dough onto an ungreased cookie sheet. Leave about an inch between each drop.

Bake for 25-30 minutes in a 325 degree oven. These cookies taste much better if you don't get them too brown.