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You are here: Home / Archives for Christmas Recipes

Christmas Recipes

The Unofficial Narnia Cookbook: This One’s Special

December 13, 2012 By Joi Sigers

The links in this post are affiliate links, meaning I earn a small amount when you click through and make a purchase. This (of course) costs you nothing extra – it simply allows me to support my cat in the lifestyle they’ve become accustomed to!

The Unofficial Narnia CookbookIf you love the Chronicles of Narnia books and movies, you’ll want to add the cookbook I’m reviewing today to your collection asap.  As a Narnia fan, I know I cherish my copy.

I was sent a copy of The Unofficial Narnia Cookbook to review on the food blog and it’s my pleasure to do just that.

From the Back Cover:

Bring the Majesty of Narnia to Your Table!

Have you ever wished you could travel through the wardrobe with Lucy, Edmund, Susan and Peter, simply to taste some of the wondrous food they eat? Ever tried tucking a piece of toffee in the ground, hoping a toffee tree would grow so you could eat sweets for breakfast?

Now you can recreate the delicious meals from Narnia in the comfort of your own home without worrying about the White Witch or epic battles. Menus include more than 150 easy-to-make recipes for breakfast, snacks, lunch, dinner, and of course dessert.

Relive the magical and glorious world of Narnia as you cook your way through foods so good you’ll think Aslan delivered them himself.

•Breakfast with Trumpkin the Dwarf — Fire roasted pavenders
•Tea with Tumnus the Faun-soft — Boiled eggs and sugar-dusted tea cake
•Snack with the White Witch — Turkish Delight
•Dinner with the Beavers — Fried trout and homemade sandwich bread
•Dessert from Father Christmas — Plum pudding and Christmas biscuits

“Eating and reading are two pleasures that combine admirably.”—C.S. Lewis

Dinah Buchloz is the author of the New York Times bestselling Unofficial Harry Potter Cookbook. She lives in Philadelphia with her husband and four children. She had never been to Narnia but plans to visit as soon as she finds the right wardrobe.

The author, Dinah Bucholz, combines two of the most amazing things in the world (literature and food!) in a way that makes this much more than just a cookbook.  Each recipe includes a “snippet” which allows you to revisit Narnia before you get to the meat of the matter… the recipe.  I don’t know about you, but I’m always MORE than ready to visit Narnia.

Leaving’s the problem.

Before a couple of recipes in Chapter Two: “Snacks, Teas, and Meals on the Run,”  the reader enjoys a brief visit Prince Caspian:

Doctor Cornelius wakes Prince Caspian in the dead of night to tell him he must flee, now that his usurping uncle King Miraz has had a son whom he will wish to see on the throne.  Caspian’s tutor puts together a bundle of food and money for him to take on his flight to Archenland to seek the aid of its king. (Prince Caspian, Chapter 5)

In Chapter Three: “lunch and Dinner Menus,” there is a wonderful set of recipes for “Christmas Dinner From Father Christmas.”   The recipes include Roast Goose with Fall Fruit Stuffing (the stuffing sounds completely out of this world, but this goose lover would definitely go with a different bird), Plum Pudding, Christmas Biscuits, Mashed Potatoes, and Onion Gravy.  (See below for the Onion Gravy Recipe).

A few of the other recipes in The Unofficial Narnia Cookbook:

  • Boiled Lobster
  • Hearty Mushroom Soup
  • Strawberry-Banana-Orange Drink
  • Roast Chestnuts (Recipe Below)
  • Steamed Bread and Butter Pudding
  • Raisin-Stuffed Baked Apples
  • Strawberry Sorbet
  • Vanilla Mousse
  • Whipped Cream Frosting
  • Sponge Cake
  • Vermicelli Soup
  • Battle Biscuits
  • Cold Roast Venison
  • Homemade Sandwich Bread
  • Best Ever Ham Sandwiches
  • Chewy White Nougat
  • And many, many more fun (and delicious) recipes.

 

Roasted Chestnuts Recipe

2 pounds chestnuts

  1. Preheat the oven to 350 degrees F.
  2. Wash the chestnuts well and line them up on a baking sheet. Score an X on each nut with a sharp knife.
  3. Roast for 45 to 50 minutes, until the shells peel away and the nuts feel soft when pressed

Serves: 6

Th Onion Gravy recipe, below, is ideal with a big gorgeous heap of fresh mashed potatoes.  No biscuit in its right mind would complain about wearing it either.

 

Onion Gravy Recipe


3 Tablespoons Vegetable Oil
1 Onion, Chopped
2 Tablespoons All Purpose Flour
2 Cups Beef Broth
Salt, to Taste
Freshly Ground Black Pepper, to Taste

  1. Heat the oil in a small saucepan.
  2. Add the onion and cook until browned.
  3. Add the flour and stir to combine.
  4. Pour in the beef broth and stir until combined.
  5. Bring the mixture to a boil, stirring constantly.
  6. Cook over medium heat for another 5 minutes, until the raw flour taste disappears.  Taste and season with Salt and Pepper.

See The Unofficial Narnia Cookbook: From Turkish Delight to Gooseberry Fool-Over 150 Recipes Inspired by The Chronicles of Narnia for more information about this wonderful, unique, and thoroughly enjoyable cookbook. If you act fast, Amazon can have this cookbook in your hands before Christmas.

Also from Dinah Bucholz: The Unofficial Harry Potter Cookbook and The Unofficial Harry Potter Sweet Shoppe Kit!

The Unofficial Harry Potter Cookbook  The Unofficial Harry Potter Sweet Shoppe Kit

Filed Under: Best Cookbook Recipes, Cookbook Reviews, Gift Ideas Tagged With: Christmas Recipes, cookbook review, Cookbook Reviews, gravy recipe, roasted chestnuts recipe

Homemade Eggnog Recipe: Easier Than You’d Think

December 11, 2012 By Joi Sigers

After just one taste, folks will know this holiday treat is homemade, not a store-bought variety. – Pat Waymire, Yellow Springs, Ohio, Field Editor Taste of Home Best Loved Recipes

Homemade Eggnog

12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts whole milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional

1. In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes.

2. Pour into a large heatproof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

3. When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired.

Editor’s Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.

Yield: 3-1/2 quarts
Prep: 50 min. + chilling

The recipe above is just one of the gazillion recipes in one of the best cookbooks of all time, Taste of Home Best Loved Recipes. Click the above link to order your copy or click the following link to read my Taste of Home Best Loved Recipes Review. Not only would this cookbook make an EXCELLENT Christmas (or Wedding, birthday, Mother’s Day or Father’s Day…) gift – it’s one you’ll want to add to your own cookbook collection.

Whether you’re new to the wonderful world of cooking or have been cooking for more years than you care to count, you can consider this a must have cookbook.

About Taste of Home

Taste of Home is America’s connection to the personal recipes of people who cook at home as a way to bring family and friends together, particularly at the holidays. Each year, thousands of people from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published. Every recipe that is published is carefully evaluated and selected by the Taste of Home Test Kitchen, which ensures that it can be prepared with affordable, everyday ingredients. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest. Obtain a subscription at www.TasteofHome.com or on your favorite digital download device.

Filed Under: Best Cookbook Recipes, Beverages, Christmas Recipes, Taste of Home Tagged With: Beverages, Christmas Recipes, eggnog recipe, Holiday recipes, homemade eggnog

Christmas Cookbook You Have to Order Today!

November 26, 2012 By Joi Sigers

Pillsbury Christmas 2011.

Pictured above is one of my favorite Christmas cookbooks, Pillsbury Christmas 2011. I actually use this cookbook year round – not just during the holidays. Recipes for Pot Roast, Herbed Alfredo Sauce Over Linguine, Chili, Bread, Soups, salads, etc. make this a cookbook you’ll find on my counter throughout the year.

The recipe below is for Almond Holly Wreaths, one of the prettiest and most delicious Christmas cookies you’ll ever bake or eat. These make exquisite gifts and will steal everyone’s attention when arranged on a platter.

I strongly recommend clicking on the link above (or the picture of my own cookbook at the top) and buying your copy on Amazon.  If you act fast (as in TODAY), you can take advantage of Cyber Monday. Buy the cookbook for yourself, then shop around for gifts for everyone else! See all the Cyber Monday Deals on Amazon.

Almond Holly Wreaths Christmas Cookie Recipe

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup all-purpose flour
3/4 teaspoon almond extract
Granulated Sugar
15 red gumdrops (1/2 inch)
8 green gumdrops (1/2 inch)
Blue and green colored sugar

  1. Heat oven to 350 degrees F.  In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended. Work with half of dough at a time; refrigerate remaining dough until needed. In cookie press fitted with 1/2 inch star template, place dough.  On ungreased cookie sheets, press dough into 7 inch strips. Shape each strip into a 2-inch ring, crossing ends slightly.
  2. Sprinkle small amount of sugar onto flat surface.  Flatten green gumdrops with thumb. Using a paring knife, cut out shapes that resemble holly leaves, two for each cookie.  Sprinkle more sugar onto flat surface and flatten red gumdrops; use paring knife to cut out shapes that resemble small berries, three for each cookie.  Arrange 3 red gumdrop “berries” on top of each wreath where ends cross; arrange 2 green gumdrop “leaves” next to and touching “berries” on each cookie.  Press firmly into dough.  Repeat with remaining dough and gumdrop pieces. Sprinkle wreath with colored sugar.
  3. Bake 7 to 9 minutes or until edges just begin to brown.  Cool 1 minute; remove from cookie sheets. Cool completely, about 10 minutes. Store in tightly covered container.

Yield: 2-1/2 Dozen Beauties!

Christmas Gift Ideas for Foodies:


Filed Under: Best Cookbook Recipes, Christmas Baking, Christmas Shopping, Cookbook Reviews, Cookies, Food Blog, Gift Ideas, Shop Tagged With: Christmas Cookbook, Christmas cookie recipe, Christmas Recipes, easy cookie recipe, fast cookie recipe

Easiest Holiday Dish You’ll Ever Serve: Relish Tray Salad

December 8, 2011 By Joi Sigers

Relish Tray Salad

A holiday tradition in my kitchen (whether it’s Christmas, Thanksgiving, Easter, or the first day of baseball season… definitely a holiday in our house) is based on a recipe I saw Emeril do years ago on Emeril Live. He made a Relish Tray Salad and I was instantly intrigued. One of my daughters, Brittany, and I are HUGE relish tray fans. There are few things we appreciate more than a great looking, thoughtful, and colorful relish tray.  So when I saw Emeril combine some of our favorite relish tray guests into one huge, beautiful salad, I knew it was something I had to try.

The beautiful thing about making a relish tray salad is that you can pretty much add or take away anything your heart and personal tastes desire.

And easy? Trust me, nothing’s easier. I have made versions where I didn’t add the blanched vegetables which made it even quicker and just as delicious.

You typically don’t drain any of the ingredients, but I (personally) always drain the cocktail onions and, when I add baby corn, I drain that as well. Some flavors can be overpowering and onions and corn are two of them!

Basically, you buy jars of your favorite relish tray delicacies such as:

  • Baby Dill Pickles
  • Gherkins
  • Pickled cocktail onions
  • Blanched baby carrots
  • Blanched green beans
  • Cauliflower
  • Olives
  • Pickled Cherry Peppers
  • Pickled Okra

Place everything into a large glass bowl (or any bowl for that matter, glass simply looks spectacular).    The colors are beautiful, the flavors are Heavenly, and everyone has a lot of fun finding their favorites lovelies.

 

Filed Under: Appetizers, Christmas Baking, Emeril, Happy Holidays! Tagged With: appetizers, Christmas Recipes, easy holiday recipes, holiday appetizers

Christmas Doughnuts

December 10, 2010 By Joi Sigers

I used to make homemade doughnuts several times a month – before becoming more health conscious. That was right around the time, oddly enough, that my metabolism quit working full-time.  In my teens and twenties, she worked full-time while I got the benefits. When the thirties and forties came, my metabolism apparently switched to a part-time office job.

No benefits.

Alexa on presents

Alexa – my much loved cat with her much loved belly…

Sad story, but true. Suffice to say there are fewer fried doughnuts in our household – but when I do throw caution to the wind and promise hours on my treadmill, homemade doughnuts are a favorite culinary sin.  Try the Christmas Doughnuts recipe below and join me in walking on the risky side of eating healthy.

Christmas Doughnuts


6 eggs
2 cups sugar
1/4 cup vegetable oil
1 teaspoon almond extract*
7-1/2 cups all-purpose flour
6 teaspoons baking powder
2 teaspoons salt
1 teaspoon nutmeg
1 cup milk
oil for frying
confectioner’s sugar

In a large bowl, combine the flour, baking powder, salt, and nutmeg. In another bowl, beat the eggs, sugar, and 1/4 cup oil. Add the extract and mix well.

Stir the flour mixture into the egg mixture alternately with the milk.

Cover and refrigerate overnight.

Divide the dough in half. Roll out one half to 1/4 inch thickness and cut with a floured 1-1/2 inch round cookie cutter. Repeat with the other half of dough.

In a deep skillet (or deep-fryer), heat oil to 375 degrees. Fry doughnuts for about 4 minutes – or until golden brown, turning once with a slotted spoon. Drain on paper towels and dust with powdered sugar.

Yield: About 8 dozen.

* Feel free to substitute vanilla extract for the almond extract. Vanilla extract produces doughnuts that are every bit as delicious. For that matter, let your imagination go wild and substitute any flavored extract that catches your eye!

Filed Under: Breakfast and Brunch, Christmas Baking, Happy Holidays! Tagged With: Christmas Recipes, doughnut holes recipe, doughnut recipe, doughnuts

Rich Corn Bread Recipe

November 4, 2010 By Joi Sigers

Rich Corn Bread

1-1/2 cups yellow cornmeal
1/2 cup unbleached flour, sifted
1 teaspoon each salt and sugar
3 tablespoons baking powder
2 teaspoons Madagascar Bourbon Pure Vanilla Extract
3 eggs
1 cup milk
1/4 cup heavy cream
1/3 cup melted butter

Directions:
Preheat oven to 375 degrees. Grease a 12 x 16 inch pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar, baking powder and vanilla. Add eggs lightly beaten with milk and beat until the batter is thoroughly blended. Stir in heavy cream and butter. Spread the batter into baking pan and bake for 20 minutes, or until well browned.

Recipe Credit: Nielsen-Massey Vanilla

Filed Under: Christmas Baking, Happy Holidays!, Homemade Bread, Thanksgiving Recipes Tagged With: Christmas Recipes, Corn Bread, Thanksgiving Recipes

A Holiday Tradition: Campbell’s Green Bean Casserole Recipe

December 14, 2009 By Joi Sigers

Campbells  Green Bean Casserole

Campbell’s Green Bean Casserole Recipe: A Delicious Holiday Tradition

Prep: 10 minutes|Bake: 30 minutes | Makes: 12 servings

2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s® French Fried Onions

1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-quart casserole.

2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3. Bake 5 minutes or until the onions are golden brown.

TIP: Use any of the following – 2 bags (16 to 20 ounces) frozen green beans, 4 packages (9 ounces each) frozen green beans, 4 cans (about 16 ounces each) green beans or about 3 pounds fresh green beans for this recipe.

Extra Tips!

  • For added crunch, add ½ cup sliced almonds to the onion topping.
  • For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
  • For a festive touch, stir in 1/2 cup chopped red pepper with soup.
  • For cheese lovers, stir in 1 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with an additional 1/2 cup additional Cheddar cheese when adding the remaining onions.
  • For Golden Green Bean Casserole, substitute Campbell’s Condensed Golden Mushroom soup for Cream of Mushroom soup. Omit soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.

**********
I LOVE Holiday traditions. My family can certainly attest to that. There are certain things we eat each Thanksgiving, each Easter, each Christmas, New Years, etc. On Thanksgiving morning, for example, I make delicious cream puff pastries. New Year’s Day always means a new soup recipe and our traditional New Year’s Punch. Every holiday meal features a family favorite: Campbell’s Green Bean Casserole. I was trying to think how long I’ve been enjoying this remarkable casserole and, guess what, I can’t remember ever NOT having it at Christmas, Thanksgiving, and Easter. Even before I was old enough to cook, my mother and grandmothers fixed it.

We all look forward to this casserole each holiday. We certainly aren’t the only ones who love Campbell’s® Green Bean Casserole with a passion. In fact, after 54 years it has not only become synonymous with the Christmas season, it is expected to be part of the holiday meal on nearly 30 million tables across the U.S.

The traditional Green Bean Casserole recipe includes a creamy, crunchy combination of green beans, Campbell’s Cream of Mushroom soup and French’s® French Fried Onions. Over the years, holiday hosts have added their own custom touches, including garlic, red pepper, hot sauce, bacon, almonds or cheese. No matter how you choose to serve it, this is one side that generates rave reviews each and every time.

And Cream of Mushroom soup is not just for Green Bean Casserole! This year, Campbell’s Cream of Mushroom soup has reached a true milestone – 75 years of helping America’s cooks create memorable meals. This versatile ingredient can also help transform holiday leftovers. Two easy recipes to try are Turkey & Stuffing Casserole and Turkey & Broccoli Alfredo. For these and other great tasting recipes, visit www.CampbellsKitchen.com.

Filed Under: Casseroles, Christmas Baking, Christmas Recipes, Fall Favorites, Happy Holidays!, Thanksgiving Recipes, Vegetables, Winter Favorites Tagged With: Casserole recipes, Christmas Baking, Christmas Recipes, green bean casserole

Holiday Baking Begins with Carnation Evaporated Milk

October 31, 2009 By Joi Sigers

Thanksgiving and Christmas Holiday Recipes

Thanksgiving and Christmas are on the doorstep – two of the most welcomed guests of the year. If I loved this time of year any more, I’d probably explode.  From September to January, everywhere you look in our home (and yard), you see pumpkins, happy ghosts (I collect the smiling ones, not the grumps), scarecrows, bats, Pilgrims, Native Americans, turkeys, cranberries, snowmen, santas, angels, Christmas mice, Christmas trees, and or general hoopla.

The room, of course, with the most excitement, is the kitchen – It’s a non-stop party!

An ingredient that I can’t imagine anytime without, let alone the holidays, is Carnation evaporated milk.  Not only does it add richness to every recipe it graces, it has a sentimental bond with me as well.

When my husband and I first started dating, I met his adorable mom (Frances) and stepfather (J.L.). They’ve moved on to Heaven now – I guess Heaven needed some extra cuteness.  They were an older couple and he looked an awful lot like Abe Vigoda (“Fish” remember him?).  When we first started going to their house, J.L. often had coffee made up (loved that about him).  I normally put cool whip or whipping cream in my coffee – after all, I was 18-19 and probably didn’t even know what calories were.  J.L. always put Carnation evaporated milk in his coffee.   The first time he made me a cup, he asked if I wanted “creamer.” I said, “You bet!”  To my horror, he reached in the fridge and pulled out a can of Carnation evaporated milk.   My mind said, “Whoa, he’s lost it. That’s what my mom  puts in Pumpkin pie!”

Never one to hurt someone’s feelings OR turn down a cup of coffee, I graciously accepted the alien cup of coffee.  And not only drank every drop – went back for more WITH the evaporated milk.

I still, to this day, love Carnation Evaporated milk in my coffee.  It reminds me of afternoons around the table with loved ones – and it tastes fantastic.

I also love evaporated milk in my recipes.  Did you know that you can replace whole milk with evaporated milk in just  about any recipe.  I’ve never run into one that it didn’t work beautifully and richly.

Below is a fantastic recipe from Carnation Evaporated Milk.  You have to try it as soon as possible… how about now?!

Carnation Evaporated Milk Recipe - Pear Oven Pancake

PEAR OVEN PANCAKE

Ingredients:

  • 2 tablespoons butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar, divided
  • 1/4 teaspoon salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3 large eggs
  • 1 ripe pear, cored and thinly sliced
  • 1/2 teaspoon ground cinnamon

Directions:

PREHEAT oven to 450º F.

POUR melted butter into 9-inch deep-dish pie plate or cake pan. Swirl to coat bottom and sides of plate.

COMBINE flour, 1/4 cup sugar and salt in medium bowl. Whisk evaporated milk and eggs in another medium bowl until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange pear slices on top of batter in pinwheel design, pushing down slightly. Combine remaining 2 tablespoons sugar and cinnamon in small bowl. Sprinkle top with sugar mixture.

BAKE for 15 to 20 minutes or until puffed and golden brown. Serve warm.

TIP: For a harvest twist on this fabulous recipe, substitute sautéed apples for pears. YUM!

This recipe is from Carnation Evaporated Milk’s Holiday Recipe Guide, Full of Flavor. Click the link for your FREE copy.  I love mine and have plans to make each recipe over the next 2 months.

Visit The Cooking Milk.com for more recipes as well as an awesome Virtual Kitchen with a friendly and lovely guide filled with great ideas and information.

TIP: Use Carnation Evaporated Milk the next time you make Hot Chocolate.  I’d be willing to bet it’s a “secret” ingredient at a lot of coffee houses.  It makes it richer and creamier somehow.  Don’t forget the marshmallows!

Filed Under: Breakfast and Brunch, Christmas Baking, Christmas Recipes, Fall Favorites, Fruit Recipes, Happy Holidays!, Recipes, Thanksgiving Recipes, Winter Favorites Tagged With: Carnation evaporated milk, Christmas Recipes, Holiday recipes, Thanksgiving Recipes

A Jam Cake With Caramel Icing That’ll Never Let You Down

December 17, 2008 By Joi Sigers

Jam Cake makes an excellent Christmas present.  My grandmother used to make one for my mom each Christmas.  Momma would take it to work with her for the annual Christmas party and share the wealth.  It was absolutely one of her favorite gifts to receive each year.

The following Jam Cake Recipe will be a hit whether you make it for your family or make it as a gift for someone extra special.

Jam Cake Recipe

1 cup (2 sticks) butter, at room temperature
1-1/2 cups sugar
3 eggs
2 cups all-purpose flour
1/2 tsp salt
2 teaspoons ground cinnamon
1 tsp grated nutmeg
1 tsp baking soda
1 cup buttermilk
1 cup blackberry jam
1 cup chopped pecans
2/3 cup raisins

Preheat the oven to 350 degrees. Butter and flour two 9 inch cake pans.

In a mixing bowl, cream the butter. Add the sugar, then cream again. Add the eggs – 1 at a time, beating well after each addition.

Sift together the flour, salt, and spices. Stir into the creamed mixture.

Dissolve the soda in the buttermilk. Add half of the buttermilk and mix well. Add the remaining buttermilk and mix again. Fold in the jam, nuts, and raisins. Mix well.

Divide between the cake pans. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the layers cool for 5 to 10 minutes. Run a knife around the edges of the pans to loosen and invert the layers onto a rack to cool completely before icing (Caramel Icing Recipe below).

Jam Cake Caramel Icing Recipe

2-1/4 cups packed light brown sugar
1 cup heavy cream
2 tablespoons light corn syrup
1/3 cup butter
1/2 tsp vanilla extract

In a heavy saucepan, combine the sugar, cream, and corn syrup. Cook to the soft ball stage (234 – 238 degrees), or until the mixture forms a soft ball when dropped into a glass of ice water. Remove from the heat and add the butter and vanilla. Beat until creamy.

This never-fail recipe is from a wonderful 1988 cookbook called Charles Patteson’s Kentucky Cooking.”  If you use the link I just tossed your way, you can actually buy this cookbook for, like, $7! That’s an absolutely ridiculous steal – trust me. This book is incredible. Below are just a few of the amazing, Southern recipes in this 217 page collection.

Bluegrass Waffles
Cornmeal Biscuits
Fried Green Tomatoes (trust me, trust me, trust me)
Yeast Buttermilk Biscuits
Blackberry Jam
Pecan Tarts
Butterscotch Pie
Cucumber Pickles
Giblet Gravy
Green Pepper Jelly (On cornbread…amazing!)
Corn Pudding
Applesauce Muffins
Lentil Soup
Creamed Onions
Asparagus with Raspberry Hollandaise
Corn Fritters
Brown Hotel Chicken Chow Mein
Creamy Pralines
and many more outstanding Southern Recipes!

Filed Under: Buttermilk, Cake Recipes, Christmas Baking, Cookbook Reviews, Happy Holidays! Tagged With: cake recipes, Caramel Icing, Christmas cakes, Christmas desserts, Christmas Recipes, Jam Cake

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