Christmas Menu

Yummy Yule Ham

The new year will bring some changes to My Country Kitchen. Please stay tuned for more information.

Enjoy this last recipe.

Happy Holidays,

Blessings,

Betty

Peppermint Bark Brownies Recipe

1 cup butter, plus more for greasing dish

4 squares unsweetened baking chocolate, chopped

2 cups sugar

1 cup all-purpose flour

4 eggs, lightly beaten

2 teaspoons vanilla extract

1 cup chopped peppermint bark, recipe follows

Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish. Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the 2 wide sides of the dish and lightly grease the parchment. The paper will serve as handles when you are ready to remove the brownies from the pan.

In the top of a double boiler or in a microwave, melt the chocolate and butter until completely smooth. Add the sugar, flour, eggs, and vanilla and stir to blend. Stir in the peppermint bark and transfer to the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center just comes out clean - it’s ok if there are a couple of small fudgy crumbs adhering to the toothpick. It’s better to undercook these slightly than overcook them - these brownies are meant to be fudgy.

Transfer to a cooling rack and allow to cool completely. Using your hands, lift up firmly on the parchment paper pieces and transfer to a flat surface. (If the paper is stubborn, run a thin knife around the edge of the pan, or loosen the brownies slightly with the help of an offset spatula.) Cut the brownies into 2 1/2-inch squares and serve at room temperature.

Peppermint Bark:

12 ounces good quality white chocolate, chopped

24 hard peppermint candies

Melt the white chocolate in a double boiler over medium heat or in a microwave, stirring every 30 seconds, until smooth. Be careful not to scorch the chocolate.

Place the peppermints in a re-sealable food storage bag and, using a rolling pin, tap the candies to break into small pieces. Place the crushed candies into a strainer with medium holes and shake over another bowl - only the very large pieces should remain in the strainer. Add the melted chocolate to the small pieces and stir to combine.

Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper. Using a rubber spatula, spread smooth to a thickness of about 1/4-inch. Press the large peppermint pieces onto the top of the mixture and transfer to a refrigerator to firm.

When firm, break the bark into bite-size pieces and place in an attractive serving bowl or package in airtight containers to give as gifts. Serve at room temperature.

This is best refrigerated if kept for any length of time.

1-pound loaf French or Italian bread, cut into cubes (about 15 cups)

3 cups milk

1/4 cup heavy cream

1/2 cup coffee-flavored liqueur

1 cup granulated sugar

1 cup packed light brown sugar

1/4 cup cocoa powder

1 tablespoon vanilla extract

2 teaspoons pure almond extract

1 1/2 teaspoons ground cinnamon

6 large eggs, lightly beaten

8 ounces semisweet chocolate chips

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.

Serve it warm or cold, with whipped cream or a dessert sauce.

Happy Holidays,

Betty

1 cup flour

1 tsp. baking powder

¼ tsp. salt

½ cup margarine

½ cup sugar

2 eggs separated

3 tbsp. lemon juice

1 tsp. grated lemon peel

2 tbsp. sugar

¼ tsp. cinnamon

Sift flour, baking powder & salt. Cream butter and sugar till smooth and lemon colored.

Add flour mixture alternately with lemon juice. Beat egg whites until stiff peaks form.

Carefully fold in egg whites and lemon peels into batter. Fill greased muffin tins 2/3 full with batter.

Combine 2 tbsp. sugar and cinnamon. Sprinkle ½ tsp. over each muffin. Bake at 375 for 15-20 minutes.

 Merry Christmas!

Betty

1 pound plus 3 1/2 teaspoons unsalted butter

2 cups unsweetened cocoa powder

2 cups hot brewed coffee

1 cup sour cream

1 1/2 tablespoons pure vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

3 1/2 cups sugar

4 large eggs

Chocolate Icing, recipe below

1 recipe Butter Toffee, recipe follows

Preheat the oven to 350 degrees F.

Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.

Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool.

In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.

Sift the flour, baking soda, and baking powder together onto a sheet of waxed paper or into a bowl.

In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.

Divide the batter among the 3 prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.

Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.

Chocolate Icing:

4 1/2 cups heavy cream

3 sticks unsalted butter

1/2 cup plus 2 tablespoons unsweetened cocoa powder

1/2 cup light corn syrup

2 pounds semisweet chocolate, chopped into pieces

1 tablespoon pure vanilla extract

1 teaspoon almond extract

Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.

Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)

Butter Toffee:

8 tablespoons (1 stick) unsalted butter

1 1/2 cups granulated sugar

1 packed cup light brown sugar

3/4 cup plus 2 tablespoons heavy cream

1/2 teaspoon pure vanilla extract

Line a baking sheet with parchment or wax paper.

Combine the butter, granulated sugar, and brown sugar in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).

Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.

Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.

Yield: 4 cups

10 ounces frozen apple slices

2 tablespoons apple juice

1/2 cup fat free caramel topping

1 tablespoon lemon juice

2/3 cup unbleached all-purpose flour

1/4 cup brown sugar

1/2 teaspoon cinnamon

Cool Whip Free

Thaw apples. In medium glass bowl, combine apple juice and caramel topping. Microwave, uncovered, on HIGH for 2 minutes, stirring twice during cooking. Add apples and lemon juice, stirring until coated; set aside.

In medium bowl, combine flour, sugar and cinnamon. Sprinkle over apple mixture. Microwave, uncovered on HIGH for 7 minutes or until heated through. Sprinkle apple mixture with additional cinnamon. Chill for 1 hour.

Top with Cool Whip just before serving.

 Enjoy!

Betty

1 (18.25 ounces) lemon cake mix (with pudding), divided use

4 eggs, divided use

2 Tbsp vegetable oil

1 cup buttermilk

1/2 cup butter or margarine, melted

3/4 cup sugar

1 tsp vanilla

Preheat oven to 350 degrees F. Reserve 1 cup dry cake mix and set aside.

In large bowl, combine remaining cake mix, 1 egg and oil; blend well. Press batter into bottom of greased 9 x 13-inch baking pan.

In medium bowl, beat remaining eggs, buttermilk, butter, sugar and vanilla until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth (about 2 minutes).

Pour over batter in cake pan, and bake for 35 to 40 minutes, until lightly browned on top. Cool and cut into bars.

Happy Holidays,

Betty

½ cup packed brown sugar

1 egg

1 ½ teaspoon vanilla

1 can (14oz) sweetened condensed milk

3 tablespoons creamy peanut butter

1 ½ cup all-purposed flour

1 cup graham cracker crumbs

1 teaspoon baking soda

1 teaspoon salt

2 cups (1 lb) plain M&M candies

½ cup chopped pecans

In a mixing bowl, cream shortening and brown sugar; beat in egg. Add vanilla and milk. Blend in peanut butter. Combine dry ingredients; add to the creamed mixture. Stir in M&Ms and nuts. Drop by teaspoonfuls 1 inch apart on ungreased baking sheet. Bake at 350 degree for 10 to 12 minutes or until golden brown. Cool on wire rack. Yield 7 doz (2 inch cookies)

Happy Holidays,

Betty

1 cup confectioners’ sugar

½ cup cocoa

1 cup cold butter or margarine

1 (14 oz) can sweetened condensed milk (NOT evaporated milk)

1 egg

2 teaspoons vanilla extract

1 ½ cups chopped pecans

Preheat oven to 350 degrees (325 for glass dish). In a large bowl, combine flour, sugar and coca; cut in butter until crumbly (mixture will be dry). Press firmly on bottom of 13×9 baking dish. Bake 15 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, egg and vanilla, mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned. Cool completely. Cut into bars. Store in covered dish in refrigerator. Yield: 24 to 36 bars.

Happy Holidays,

Betty