Archive for the ‘Holidays’ Category

Things to do with your Holiday Fruitcake!

Ever thought about Fruitcake? Why buy it, you keep it around for a year or two and finally toss it out! Well, after the Holidays, here’s some great idea’s I came up with to use your old Fruitcake to reconstruct it into a whole new dessert!
1. When crumbled, it makes a great addition to bread pudding!
2. Slice thin and serve in the middle of an ice cream sandwich between the ice cream and the cookie!
3. Crush in a blender and you can use it to top almost any dessert!
4. Slice thin and treat it as you would French Toast, you’ll have a great breakfast!
5. Blend it up and cook it down in some heavy cream to create a new sauce for pork, chicken, almost anything!
6. When crumbled, use it as an ice cream topping!
7. Finely crumbled, it makes a great ingredient in any cake, especially Rum cake!
8. Cut out stars, moons, xmas trees, santas, whatever and brush down in thin icing and cookie confetti for some awesome cookies!
9. Use a melon baller and make little balls, coat in confectioner sugar and serve with party toothpicks at any gathering.
10. Deep fried! Cut in to planks, dip in batter with a little vanilla in it for flavor and deep fry…

Pineapple and Cranberry Glazed Ham Sauce

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

Ingredients:
1/4 cup cane syrup
1/4 cup honey
1/2 stick butter
1/4 cup of crushed pineapple (drained well)
1 – 10 can peach nectar
1 tablespoon grated ginger
2 ounces of imitation rum flavoring
2 tablespoons of dark brown sugar

Directions:
Preheat oven to 325 degrees
In a 3 qt. sauce pan, heat all ingredients and cook until slightly thickened (you can use a little arrow root to thicken in needed) do not cook down more than 25 % of the mixture. Once glaze is done, keep it warm while baking your ham.
Brush glaze over ham, and bake.

To glaze ham once it is sliced and on your plate, add a 1/4 cup of dehydrated cranberry’s in the rest of the  sauce after glazing during cooking, and cook for a couple of minutes to soften the cranberry’s and use it as a garnish! It’s really tasty…

 

Old-Fashioned Bread Pudding with Rum and Vanilla Sauce

This recipe is perfect for the colder months!

Bread Pudding with Rum and Vanilla Glaze

Bread Pudding with Rum and Vanilla Sauce

Pudding Ingredients:

• 4 cups chopped bread (white)

• 1/2 cup raisins

• 2 cups milk

• 1/4 cup butter

• 1/2 cup sugar

• 2 eggs, slightly beaten

• 1 tablespoon Imitation Rum Flavoring! (2 tablespoons for a rich Rum flavor)

• 1/2 teaspoon ground nutmeg or cinnamon

 

Sauce Ingredients:

• 1/2 cup butter

• 1/2 cup sugar

• 1/2 cup firmly packed brown sugar

• 1/2 cup heavy whipping cream

• 1 tablespoon vanilla extract and Rum or Imitation Rum Flavoring!

 

Directions for Pudding:

Heat oven to 350°F. Combine crumbled bread and raisins in a large bowl and allow to sit for an hour uncovered. Combine milk and butter eggs, sugar and vanilla or rum in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce poured over the tops of each individual serving. Store refrigerated!

Holiday Rum Cake

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I package of Duncan Hines Moist Yellow Cake mix. Follow instructions on mixing and baking. In the mix, add a couple of tablespoons of Happy Home Imitation Rum Flavor, depending on taste! This is a non-alcoholic flavoring.

Make your standard confectioner sugar glaze but add a shot of real rum, dark is better! That is if you are serving to adults only!

Glaze:

Ingredients:
1 1/4 cups confectioners’ sugar
3 tablespoons milk and/or butter
1/2 teaspoon vanilla extract (option) add 1 oz of Rum or Imitation Rum Flavoring

A Bundt pan is perfect for this cake when you see how the glaze drizzles down the sides! The glaze may be thickened with confectioners’ sugar or thinned with milk or other flavored liquids.

Suggestions:

You can add a tiny drop of food coloring to the glaze and follow any holiday theme party you are serving this cake for!

  • Red for Valentines, drizzle around the top of the cake
  • Green for St.Patricks Day, drizzle around the top of the cake
  • Three glazes of, red, white and blue for the 4th and Veterans Day, Labor Day, and drizzle around the top of the cake
  • Three glazes of red, green and blue for Christmas, drizzle around the top of the cake
  • White or any color combination for News Years!