- 3 cups miniature marshmallows
- 1 cup cool whip
- 1 cup ground cranberries
- 1/2 cup sugar (can use sugar substitute per the package directions)
- 1 cup chopped walnuts
- 1 can (9 ounce) crushed pineapple (drained)
Fold marshmallows into cool whip. Chill for two hours. Combine cranberries and sugar and let that stand for two hours at room temperature. Then add the drained pineapple into the cranberry mixture. Fold all into the cool whip and marshmallows. Chill overnight.
Recipe from Terry Schuessler (the featured stitcher)
Every Christmas my husband makes Scottish Shortbread. It melts in your mouth and is gone by the third day! It is our all-time favorite.
(Note: The trick in making successful shortbread is the kneading. The more it is hand-kneaded*, the better it gets!).
*I wouldn’t use a stand mixer as it doesn’t incorporate the ingredients as well as they should be.
- 1 pound of butter (don’t use margarine…I did this the first time I made it, and it was awful!)
- 1 measuring cup (heaping) fine Baker’s sugar
- 5 measuring cups (could be sifted if you wish) flour (I used King Arthur’s ™ all-purpose flour (the best flour around!), or the flour of your choice.
- 1. Put butter and sugar in a very large bowl. Add 2 cups flour and knead in bowl (you could also add one cup of flour at a time).
- 2. Add 2 more cups flour and knead.
- 3. Add the final cup of flour and knead until nothing is sticking to the bowl.
- 4. Using a rectangular glass pan (8″ x 12-1/2″), line the bottom of the pan with heavy-duty aluminum foil of your choice (I use Reynolds ™ foil) to 3/4 in” thick. (This prevents burning on the bottom).
- 5. Scrape the mixture onto the glass pan, making sure that the dough fills the bottom of the pan. Pick the dough with a fork across the width and length of the pan.
- 6. Bake in a 350 degree oven until the top is light brown. Make sure you bake the shortbread for no longer than 45 minutes.
- 7. Cut the shortbread immediately into squares (whatever size you choose), and let it cool. It is now ready to eat! (We only make this shortbread during the Christmas season because it is so rich and also gives us a special food to think about the rest of the year! (I was given this recipe in 1972 by an acquaintance who got it from a Scotsman).
The recipe this week comes from the featured stitcher, Margaret Attrill. She write, "One of my favourite recipes is below.
- 4 Weet-Bix crushed. (in the USA you can find British Weetabix in stores like World Market or Harris Teeter)
- 3 tablespoons of butter or margarine
- 1 teaspoon of bicarbonate of soda
- 1 cup of boiling water
- 1 cup raw sugar
- 1 cup chopped pitted dates
- 1 cup self raising flour
- 1 egg
Mix Weet-Bix, butter or margarine, bicarbonate of soda, boiling water sugar and dates together.
Stand for five minutes
Add flour and egg to date mixture and mix well.
Pour into a greased and floured loaf tin.
Bake for 1 hour approx at between 150 c and 175 c Varies according to different ovens.
Hope you can understand all these ingredients Roz. We eat it cut into slices and buttered."
Weet-Bix is a high-fiber and low sugar breakfast cereal biscuit manufactured in Australia and New Zealand by the Sanitarium Health and Wellbeing Company, and in South Africa by Bokomo. – Wikipedia
The recipe this week comes from my youngest brother, Dean. He’s become quite the cook in recent years. When we gave him some of our delicious Cherokee potatoes, he came up with this recipe and calls it: "Super Galactic Garlic Mashed Potatoes"
- 5 pounds of Potatoes, peeled and cut into chunks
- Three-fourths cup fresh garlic (about 3 full bulbs) sliced or chopped but large enough to not fit through strainer
Boil these items in water or chicken stock or half and half (I prefer chicken stock or half water half stock)
When done, drain the potato water and keep it
Smash the garlic and the potatoes and add:
- Three-fourths to one cup of sour cream
- Stick of softened butter (half cup)
- Salt and pepper
- Three-fourths cup of thinly sliced scallions (not onions – they are too strong)
- Cup of freshly grated parmesan cheese
Preheat oven to 400 .Mix them together so they are slightly mushy but not soupy, adding the potato water to get that consistency. These will firm up with further baking as well raise in the casserole pan. Place in a buttered casserole pan. Drizzle olive oil (EVO is the best) over the top. If you want you can put some cut up chives on top as well. Bake for 30 minutes until the top is golden. Freezes well, comes alive with butter on top (what does not come alive with butter?).
Blend in a heavy pan or double boiler and mix thoroughly:
- One and one-half cup white sugar (or a little less)
- One-fourth tsp. salt
- One-third cup corn starch
- Add grated rind of 1 lemon
- One-third cup freshly squeezed lemon juice
Separate whites from yokes of three eggs. Set aside the whites. Stir the yokes and mix in with the rest of the ingredients.
Boil one and one-half cups water. Pour this in and mix well. Stir over heat until mixture thickens. Stir continually so it doesn’t form lumps or scorch.
Add one Tablespoon butter and stir so it melts. Remove from heat.
Pour into a baked pie shell or a graham cracker crust. Set aside as you prepare the meringue. Beat the three egg whites with one-fourth tsp. cream of tartar. Gradually add five to six Tablespoons sugar. Beat until peaks form. Spread over the top of the lemon pie, sealing to the crust so it doesn’t shrink away from the edges. Bake at 375 degree for 8-10 minutes, on center rack, watching carefully so it doesn’t burn.
Cool and serve. YUM.
- 3 to 4 lb. beef roast (boneless, rump, bottom round or tip)
- 1/2 cup soy sauce
- 2 cloves garlic, minced
- 1 1/2 tsp. browning sauce
- 1 pkg. (1 1/4 oz.) dry onion soup mix
- 1 large sweet onion, cut in 1/4 ” slices
- 1/4 cup butter
- 4 French or Kaiser rolls
- 1 cup grated Swiss Cheese
Lightly brown onion in butter. Combine soy sauce, garlic, browning sauce, onion soup mix, and 5 cups of water. Place roast in a 4 quart casserole or Dutch Oven. Add soy sauce mixture and onions. Cover tightly; bake 2 1/2 hours at 325 degrees or until beef is tender. Remove the roast and allow to stand 20 minutes before carving, keep broth hot. Slice roast thinly across grain; return sliced roast to liquid. Toast rolls under broiler. To serve, place hot beef slices on top of toasted bread, sprinkle with grated cheese and broil until melted. Serve with Au Jus.
Slow cooker: Place roast in slow cooker. Add soy sauce mixture and onions. Cook 8 to 10 hours. Finish as above.
Serve the French Onion Beef Au Jus with potato salad and a fresh fruit salad, you have a tasty meal.