So...it is progressively progressing ever closer to the holidays: Christmas and New Years! And boy oh boy I cannot wait! But, this years holiday season comes with a little bit of bitter news mixed in...my hubby is NOT going to be around for Christmas or New Years...Yes, SAD, sad day indeed.
He is deploying yet again, and this time to Afghanistan. Oh joy! I do not know much about where he is going and what exactly he will be doing, but I know that this time there is much greater risk involved in what he is doing, and communication will be very little. Dang! But, it comes with the job description, and he is fighting for our freedom and for that of our children's as well. So, I am VERY VERY PROUD of him and PROUD to be a military wife and support him in every which way I can!
Well, enough of all this sappy sap...I have some Holiday Themed Recipes! One is for a Kringle that I always remember being made at our family's Christmas morning get together. The other is for a Cinnamon Stick Cookie that my mother says her mother used to make all the time, but she has not had it for ever! I am determined to make both of these recipes at some time this holiday season, and I will have new pictures to prove that I did so! Well, here ya go!
~Myrna's Cinnamon Stick Cookies~
1 c. butter
5 tbsp. sugar
2 1/4 c. AP flour
1 tsp. vanilla
1 c. cinnamon sugar
Preheat oven to 375 F. In a large bowl, cream together the butter and sugar. Add in vanilla and combine. Gradually incorporate the flour. Roll into 3 in. sticks. Bake for 21 min. on an ungreased cookie sheet. Let cool slightly and roll in cinnamon sugar while the sticks are still warm so it will stick. Let cool completely and ENJOY!!
2 c. flour
1 c. butter, divided
1 c. water, plus 1 tbsp.
1/2-1 tbsp. almond extract
1 tbsp. butter
1 c. powdered sugar
1/2 tsp. almond extract
4 tbsp. cream or milk
Preheat oven to 350 F. In a large bowl, combine 1 c. flour, 1/2 c. butter, and 1 tbsp. water. Mix by hand until totally combined and pat onto a greased or tinfoil lined cookie sheet and form into 2 3in. strips. Set aside.
In a med. sauce pan bring 1/2 c. butter and 1 c. water to a boil and stir in 1 c. flour, eggs, one at a time, and almond extract. Spread on the prepared strips. Bake for 60 min. Let cool.
Prepare the glaze by mixing the butter, powdered sugar, almond extract, and cream or milk in a large bowl until combined and smooth. Pour over the Kringle. Cut and ENJOY!!
This is a Chocolate Peppermint Kringle from O&H Danish Bakery in Racine, WI. Racine has one of the largest Danish populations in the U.S. and this Danish Kringle is similar to the Swedish one.
...Family Tradition!! Each nad every year for Thanksgiving since before I can remember my mother, or someone, has ALWAYS made wild rice for the holiday. I like the recipe that my mother uses the best, and I have altered it to make it my own!
I have been in a different state for the past two years for Thanksgiving and I have always offered to make some old school Minnesota Wild Rice to represent!!
Well, consider yourself lucky, here is the recipe that I use most!
To cook the wild rice I use the microwave. Place the wild rice into a microwaveable strainer and place the strainer and rice into a larger bowl. Cover the rice with water. (It is okay if it is not all covered) Cover the bowl with a large plate or plastic wrap. There needs to be an opening so that steam can escape. Set microwave for 45 min. One done, leave in the microwave over night or for several hours. In the morning strain the rice and stir to see if all the kernel have burst. If not, replace water and return to the microwave for another 30 min. (mine usually takes two more 30 min. installments to ensure all the kernels have burst)
While the wild rice is cooking, place a saute pan over med. heat. Coat with olive oil and cook the onions until translucent, add in the garlic and mushrooms and heat until warmed through. Once the wild rice is done, strain it and place in a large serving bowl. Stir in the onion, mushroom, and garlic mixture. (and any other ingredients that are used) Add the butter, and season with the Lawry's, salt, pepper, and garlic powder. Stir to combine. Reheat if needed, server warm and ENJOY!!
This recipe makes a lot of Wild Rice, so there will most likely be leftovers, and the best thing to make with the leftovers is...
~Creamy Wild Rice Soup~
**I thought I had this recipe but I don't. I'll get it to ya though!!
There was a little booklet that came with the package of Wild Rice that I used, and It had some other recipes for the rice that i would someday like to try so I am going to post them here and hopefully be able to update my readers with pictures!
~Wild Rice Pancakes~
1 c. AP flour
1 tbsp. sugar
1/4 tsp. salt
1 tbsp. baking powder
1 c. milk, plus extra
2 tbsp. sour cream
2 tbsp. butter, melted to room temp
Cooked Wild Rice
Sift the dry ingredients. Beat egg, milk, and sour cream in another bowl; pour into dry ingredients and beat until smooth. Add butter and wild rice. Add more milk until the consistency is right. Drop batter by tbsp. onto a preheated, lightly-greased griddle. Cook until golden brown. ENJOY!!