Holiday Roast Goose

1 10- to 12-lb.  domestic goose
1 tsp.  dried marjoram, crushed
1/4 to 1/2 tsp.  coarsely ground black pepper
1 recipe  Herb Glaze or Ginger-Honey Glaze

Preheat oven to 350 degrees F. Rinse goose; pat dry with paper towels. Remove excess fat from cavity and neck. Sprinkle body cavity and rub the outside of the skin with marjoram and pepper.
Skewer neck skin to back; tie legs to tail using 100 percent cotton kitchen string. Twist wings under back. Prick entire surface of bird with a fork.

Place goose, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into thigh meat (bulb should not touch the bone).

Roast, uncovered, for 3 to 3-3/4 hours, or until the thermometer registers 180 degrees, drumsticks move easily in sockets, and juices run clear. Using a basting bulb, carefully remove and discard the hot, liquid fat as it accumulates during roasting.

Baste goose with about 1/3 cup of Herb Glaze or Ginger-Honey Glaze during the last 15 minutes of roasting. Add vinegar or broth to remaining glaze as directed.

Reheat glaze to serve as a sauce. Cover goose; let stand for 15 minutes before carving.
To serve, carve goose; pass remaining glaze to drizzle over sliced goose. Makes 12 to 16 servings.

Herb Glaze
In a small bowl, stir together 3/4 cup orange marmalade, 1/4 cup snipped fresh flat-leaf parsley, and 1 teaspoon ground black pepper. After glazing goose, stir 1 tablespoon white vinegar into remaining mixture before passing as a sauce.

Ginger Honey Glaze
In a small saucepan stir together 1 cup honey, 1/4 cup Dijon-style mustard, and 2 to 3 teaspoons grated fresh ginger. Heat through. After glazing goose, stir 1 to 2 tablespoons chicken broth into remaining glaze before passing as a sauce.

Breakfast Pizza

1 recipe or frozen pizza dough
Red or white pizza sauce
1 16-ounce tub whole milk ricotta
Several handfuls of fresh herbs
2-3 eggs per pizza
Salt and pepper
Any other toppings you would like 

Make the dough and separate into individual balls. Mist with spray oil, cover, and leave overnight. If you're going to cook it the next morning there is no need to refrigerate.
Heat the oven as high as it will go - hopefully at least 550°. Shake out each ball of dough and lay it on a sheet of parchment.

Top with everything except the eggs. Put in the oven for 4-5 minutes or until it just begins to brown. Crack the eggs into a cup and slip them onto the pizza. 

Shake on a little salt and pepper and put back into the oven for another 5 minutes or until the yolk is just set and golden.
Let cool for five minutes then eat! photo :Faith Hopler

Patchwork Mitten Cookies

1/2 cup  butter, softened
1 3-ounce package  cream cheese, softened
1-1/2 cups  sifted powdered sugar
1/2 teaspoon  baking powder
1/4 teaspoon  salt
1   egg
1/2 teaspoon  vanilla
2-1/4 cups  all-purpose flour
  Paste food coloring

In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour

Divide dough into five equal portions; place each portion in an individual bowl. Add desired paste food coloring to four portions, stirring or kneading until dough is evenly colored. Wrap each portion in plastic wrap or waxed paper. Chill dough about 1 hour or until easy to handle.

On a lightly floured surface, roll one portion of the dough at a time until 1/8 inch thick. Cut into 1-inch-wide strips with a fluted pastry wheel; cut dough strips into squares, diamonds, and triangles. Overlap dough pieces in groups of about 10 on an ungreased cookie sheet until the group of pieces is slightly larger than a 3-inch mitten-shaped cookie cutter. With the floured mitten-shaped cutter, cut out dough. (Reserve scraps; reroll to make marble cutouts.)

Bake in a 375 degrees F oven for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack and let cool. Makes about 18 cookies.

To Store
Layer between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Carrot Saute with Ginger & Orange

2 teaspoons  canola oil
3 cups  grated carrots, (6 medium-large)
2 teaspoons  minced fresh ginger
1/2 cup  orange juice
1/4 teaspoon  salt, or to taste
  Freshly ground pepper, to taste

Heat oil in a large nonstick skillet over medium-high heat. Add carrots and ginger; cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1 to 2 minutes. Season with pepper and serve.

From: EatingWell photo:

Pineapple-Mustard Glazed Ham

1/2 cup  bottled pineapple spreadable fruit jam
1/4 cup  Dijon mustard
1/4 cup  packed dark-brown sugar
3 tablespoons  vegetable oil
1 teaspoon  garlic powder
1/4 teaspoon  ground allspice
1   pre-sliced smoked ham (5 to 6 pounds)

In small bowl, whisk together spreadable pineapple jam, mustard, brown sugar, oil, garlic powder and allspice until smooth.

Heat oven to 350 degrees F. Place ham in large roasting pan. Add 3/4 cup water to pan. Cover pan loosely with foil.

Bake ham in 350 degree F oven for 30 minutes.

Brush ham generously with some of glaze, about 1/2 cup. Return to oven. Bake, uncovered, for 20 minutes. Brush with additional glaze, about 1/4 cup. Bake, uncovered, for 10 minutes.

Oatmeal Cream Pies

1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats



Cream Filling

2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.  Combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture; mix in the oats. 

Drop dough by TBSP on ungreased sheets.  Bake at 350°F for 10-12 minutes, or until just starting to brown around the edges.  They will look moist; don’t overcook.

While the cookies bake prepare the filling.  In small bowl, dissolve the salt in the hot water. Allow this to cool.  Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy.  Add the cooled salt water and mix well. 

Spread filling on flat side of one cookie, press 2nd cookie on top.


Soft Snickerdoodle Cookies

1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.

From: Photo: beachgirl92087

Curry Chicken

3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional

Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.

Taste the curried chicken and adjust the seasoning if desired. Sprinkle the ground coriander over top.

From: Photo:

Toasted S'More Snowballs

12   graham cracker squares
12 small scoops  rocky road or chocolate fudge ice cream (about 1 1/2 cups)
1 7.2-ounce package  fluffy white frosting mix

Line a baking sheet with waxed paper. Arrange cracker squares on waxed paper. Use a small ice cream scoop to place scoops of ice cream on each cracker square. Cover and freeze while preparing frosting.

Prepare frosting mix according to package directions. Place frosting in a large pastry bag fitted with a large round tip (1/4-inch). Pipe frosting over each ice cream mound to cover. Or use a spoon to spread frosting over each ice cream scoop, spreading to cover. Freeze at least 1 hour (cover loosely after frosting is firm).

Preheat oven 500 degree F. Transfer squares to a greased baking sheet. Bake, uncovered, for 3 to 4 minutes or until frosting is golden brown. Serve immediately. Makes 12 servings.

Raspberry Diamonds

For the cookies:
11-1/4 ounces  (2-1/2 cups) all purpose flour
1/4 teaspoon  cream of tartar
1/8 teaspoon  table salt
8 ounces  (1 cup) unsalted butter, softened at room temperature
1/2 cup  granulated sugar
2 tablespoons  confectioners' sugar
1 large  egg, at room temperature
1/2 teaspoon  pure vanilla extract
1/4 teaspoon  pure almond extract
6 tablespoons  raspberry jam (I prefer seedless)
For the almond glaze:
1 cup  sifted confectioners' sugar
  Pinch table salt
1 tablespoon  plus 1 teaspoon water
1/4 teaspoon  pure almond extract

In a medium bowl, whisk the flour with the cream of tartar and salt until well blended. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, sugar, and confectioners' sugar in a large bowl on medium speed until light and fluffy, about 4 minutes, scraping the bowl as needed. Add the egg, vanilla extract, and almond extract and beat until blended. Add the flour mixture and mix on low speed until just blended.

On a lightly floured surface, divide the dough into six equal pieces. If the dough is very soft, wrap each portion in plastic and refrigerate until firmer, about 1 hour.

Heat the oven to 350 degrees F and have ready two large ungreased baking sheets (or line them with nonstick baking liners). If the dough is in the refrigerator, remove it and unwrap it. Using your hands or a rolling pin (or both), shape each piece into a flat 12x1-1/2-inch strip about 1/4 inch thick, dusting with flour if needed. Transfer the strips to the prepared baking sheets, spacing them about 3 inches apart.

Using the butt end of a knife handle dipped lightly in flour, make an indentation down the middle of each strip (this will widen the strip to about 1-3/4 inches and make a depression about halfway down into the strip). Spread 1 tablespoon of the jam evenly down the indentation of each strip.

Bake until the cookie strips are lightly browned on the bottom and edges, about 20 minutes. Let the strips cool on the sheets on racks for 5 minutes before carefully transferring them to racks to cool completely (a long offset metal spatula is good for this). Before glazing, set the rack over a baking sheet or a sheet of waxed paper. If you plan to freeze these cookies, do it before glazing.

In a small bowl, mix the confectioners' sugar with the salt, water, and almond extract. The glaze should be thick enough to hold its shape when drizzled; add more confectioners' sugar or water if needed. Using the tines of a fork, drizzle the glaze over the tops of the cooled cookie strips. (Or transfer the glaze to a sturdy zip-top plastic bag, snip off a tiny bit of one corner of the bag and drizzle.) Leave the cookies on the rack until the glaze is set, about 30 minutes, and transfer to a cutting board. With a serrated knife, cut each bar on the diagonal into 1-inch-thick diamond shapes.

Store at room temperature or freeze (unglazed) in an airtight container, separating the cookie layers with waxed paper.