Mulled Wine

 Homemade mulled wine is easy to make on the stovetop (or simmer in the slow cooker), it's easy to customize with your favorite spices and add-ins, and it so cozy and delicious.  Perfect for winter and holiday entertaining!

Mulled Wine

Ingredients:

• 1 (750 ml) bottle dry red wine
• 1 orange, sliced into rounds (also peeled, if you would like a less-bitter drink)
• 8 whole cloves
• 2 cinnamon sticks
• 2 star anise
• 2-4 T. white or brown sugar, honey or maple syrup to taste
• 1/4 cup brandy (optional)

Directions:

1. Combine wine, orange slices, cloves, cinnamon, star anise, sweetener and brandy in a large saucepan.  Stir to combine.
2. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble - you don't want to boil off the alcohol.) 
3. Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.
4. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks and star anise.
5. Give the mulled wine a taste, and stir in extra sweetener if needed.
6. Can keep warm in a slow cooker.

Brunch Eggs

 I was going through some old recipes and found this one from my mom. She had typed it on her old script typewriter! This needs to be refrigerated overnight.

Brunch Eggs

Ingredients:

• 7 slices of bread, preferable white of some sort
• 1 lb. bacon
• 1 pkg. smokies or diced ham
• 10 beaten eggs
• 3 1/2 cups milk
• 2 cups American cheese (or Velveeta)
• 1 cup Monterey Jack cheese
• Salt and pepper

Directions:

1. Cut up bacon and fry until crisp. Drain on paper toweling.  
2. Cut bread in cubes and put in bottom of a greased 9 X 13 inch pan.
3. Cut up smokies or ham.  Sprinkle over bread.
4. Cover with cheese.
5. Combine beaten eggs and milk. Add salt and pepper as desired.
6. Pour over everything in pan. Cover pan.
7. Refrigerate overnight.
8. In the morning, bake at 350 degrees for 1 hour.

Strudel

 Strudel is a dumpling made of dough that has been stretched, then rolled up and steamed.  And can be fried.  My grandmother made the best strudel, she covered the stretched out dough with sauerkraut and steamed and fried them.  They were so good, I always wanted them for my Birthday!  Mix the dough for the strudels about 2 hours before you intend to cook them.

Strudels

Ingredients:

• 2 cups water
• 2 eggs
• Flour to make a soft dough.  
• Lightly fried sauerkraut (optional)
• 1/3 cup butter
• Salt

Directions:

1. Mix ingredients together in a bowl.
2. Cover bowl and let set for 2 hours.
3. On a lightly floured cloth or board, roll pieces of the dough into circles 8 inches in diameter.  With this recipe you could get 3 or 4 circles. Spread with melted vegetable shortening. Let dough rest 15 minutes.
4. With your hands, stretch the dough real thin.  This takes practice, you want it thin so you can see through it, but try not to tear it.  I usually put a sheet on my table on stretch it out on the table.  Cover with a coating of sauerkraut if using.  
5. Roll the right and left sides of each in, toward the middle until they meet.  Cut between the 2 rolls, separating them. We cook them as long rolls, you can cut them in 2 inch lengths if you would rather.
6. In a large non stick frying pan with a tight lid, bring 1 1/2 cups water, 1/3 cup butter and some salt to a boil.  Put in the strudels and cover tightly.  Cook for 20 to 30 minutes until you hear them frying.  
7. Do not raise the lid while the strudels are cooking!

This recipe serves 4.

Mint Chocolate Chip Pie

 I love a light and creamy mint pie.  This one was made with mint flavoring and green food coloring.  It could also be made with peppermint and pink food coloring. I had to improvise a bit, as I had no mini chocolate chips, so I used a 8 oz. bittersweet chocolate bar, chopped up.  Also I had no Andes Mints, but had a few little York mint bars, and chopped those up to use.  Makes a nice pie for the Christmas season. 

Mint Chocolate Chip Pie

Ingredients:

For the crust:

• 24 oreos
• 1/4 cup melted butter

For the Filling:

• 1 1/4 cups heavy cream
• 8 oz. cream cheese, softened
• 1 1 /4 cups powdered sugar
• green gel food coloring
• 3/4 tsp.  pure vanilla extract
• 3/4 tsp.  mint extract
• 1 cup mini chocolate chips, plus more for the garnish
• 1 cup Andes mints, roughly chopped, plus more for garnish
• Melted chocolate, for drizzling

Directions:

1. Make Crust:  In a food processor, pulse Oreos until they form coarse crumbs.  Add butter and blend until combined.
2. Press crumb mixture into bottom and evenly up sides of a 9 inch pie dish. Refrigerate at least 1 hour before adding filling.
3. Make Filling:  Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form.  Transfer to a bowl.
4. To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and mint extracts and mix until combined.  With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
5. Pour filling into prepared crust and smooth top.  Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. 
6. Refrigerate until firm, 5-6 hours.

Cranberry Orange Scones

I love scones and quite often order them when I see them at a coffee or breakfast place.  I had some fresh cranberries to use up and decided to try this scone recipe.  Delicious!

Cranberry Orange Scones

Ingredients:

For the scones:

• 3 cups flour
• 1/2 tsp. salt
• 1 T. baking powder
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 T. orange zest, finely grated
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cardamom
• 1/2 cup (4 ounces) unsalted butter
• 1 large egg
• 3/4 cup heavy cream
• 2 tsp. vanilla extract
• 1/2 tsp. orange extract (optional)
• 1 and 1/2 cups fresh or frozen cranberries, do not thaw

For the egg wash:

• 1 large egg, beaten
• 1 tsp. water
• 2 T. sparkling sugar, optional

For the Glaze:

• 1 cup confectioners' sugar, sifted
• 2 T. orange juice
• 1 tsp. orange zest, finely grated
• 1/2 tsp. vanilla extract
• 1/8 tsp salt

Instructions:

For the scones:

1.  Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper and set aside.
2.  In a large bowl, combine flour, salt, baking powder, granulated sugar, brown sugar, orange zest, cinnamon, and cardamom, mix well to combine.
3.  Cut the butter into small cubes then, using your finger, two forks or a pastry cutter, work it into the dough until it resembles a coarse meal.  The chunks of butter should be about the size of peas.
4.  In a glass measuring cup whisk together the egg, cream, vanilla and orange extract.
5.  Pour the liquid mixture into the center of the flour mixture. Then add the cranberries.  Use a  spatula to stir everything together until just moistened.  Don't worry if the dough looks shaggy!
6.  Empty the loose dough out onto a clean, lightly floured work surface.  Knead the dough a few times, then shape it into an 8 inch disc.
7.  Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them, 2 inches apart.
8.  Lightly brush each scone with the egg wash.  Then sprinkle with sparkling sugar, if using.
9.  Bake for 18-20 minutes, or until light golden brown.
10.  Allow scones to cool for 5 minutes, then drizzle with glaze (if using), and serve warm!

For the egg wash:

1.  In a small bowl whisk together the egg and water until well combined.

For the Glaze:

1.  In a small bowl combine the confectioners' sugar, orange juice, orange zest, and vanilla. Drizzle over scones.