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  RECIPES FOR CHRISTMAS

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HOT AND SPICY WINE

DANISH GLOGG

PINEAPPLE BROWNIES  

 

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HOT AND SPICY WINE

two cups of water

1 to2 cups sugar

1/2 teaspoon ground nutmeg

4 cinnamon sticks

18 whole allspice berries

18 whole cloves

rind of 1 lemon

2 bottles dry red wine

Combine water,sugar, and spices in saucepan on top of stove. Heat,stirring occasionally,until sugar is dissolved.Add lemon rind ;simmer five minutes.let stand 30 minutes. Strain spiced syrup into slow cooker. Add wine,stirring to combine.Cover and heat on low setting for two hours.Serve in heated mugs or glasses garnished with lemon twist or cinnamon stick. Makes 24 serving

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DANISH GLOGG

3 sticks(2 to 3 inches long) cinnamon

20 whole cloves

1 cup water

1cup raisins

2/3 cup slivered almonds

1/4 cup sugar

3 (750ml) bottles burgundy wine

1(750ml) bottle port wine

1 cup light rum

1 cup brandy or akvavit

thinly sliced orange

In small saucepan, combine cinnamon sticks ,cloves and water. Cover and bring to a boil. Reduce heat and simmer about 30 minutes. Strain and discard spices. In four-quart pan,combine spiced water with remaining ingredients except orange slices. Heat over medium heat, but do not boil.Serve inwarm punch bowl. Garnish with orange slices. Makes 16 to 20 serving.

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PINEAPPLE BROWNIES

 

1/2 cup butter or marg. 2 - 1 oz squares unsweetened chocolate 2 eggs 1 cup w. sugar 1/2 cup crushed pineapple, well drained (reserve juice) 1 cup flour 1/2 tsp vanilla 1/2 tsp. b. powder 1/2 tsp. b. soda 1/2 tsp salt 1/2 cup walnuts, chopped Frosting: 1 1/2 cups icing sugar 3 tbsp. butter or marg. 3 tbsp. reserved juice from pineapple Prep: Combine butter and chocolate in saucepan; melt over low heat. In a mixing bowl, beat together eggs, sugar.  When combined add chocolate mixture.  Stir.   Add pineapple and blend.  Add flour, vanilla, b. powder, b. soda, salt and nuts.  Stir well to combine. Pour batter into a greased 9 X 9 inch baking pan.   Bake in preheated oven at 350F for 30 minutes until edges show signs of pulling away from the pan.  Cool. To make frosting, combine sugar, butter and pinapple juice in bowl and beat well, adding juice as need to achieve spreadable consistency. Spread over top of cooled brownies. Cut brownies into individual portions when frosting is set.   Makes 16 - 20

 

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