Yule Mule

The most popular "holiday mule cocktail," also known as a Christmas Moscow Mule or Yule Mule, is a festive variation of the classic drink featuring cranberry juice and seasonal garnishes. It offers a perfect balance of sweet, tart, and spicy flavors. 

Classic Holiday Mule Recipe

This recipe makes one cocktail and uses a traditional Moscow Mule copper mug, which helps keep the drink cold. 

Ingredients: 

• 2 oz vodka
• 2 oz cranberry juice (unsweetened for a tarter flavor, or cranberry juice cocktail for sweeter)
½ oz fresh lime juice
4-6 oz ginger beer
Ice cubes
Garnish: Fresh cranberries and a rosemary sprig (mimics a pine branch) 

Instructions:

1. Fill a copper mug or glass with ice cubes.
2. Pour in the vodka, cranberry juice, and fresh lime juice.
3. Top the mixture with ginger beer and gently stir to combine the ingredients.
4. Garnish with a sprig of fresh rosemary and a few frozen or fresh cranberries before serving. 

Variations and Tips

• Make it a Mocktail: Simply omit the vodka for a delicious non-alcoholic drink that still has a festive kick from the ginger beer.
• Add Spice: Incorporate a few drops of bitters or a splash of ginger liqueur for a deeper flavor profile.
• Alternative Spirits: While vodka is traditional, gin can also be used for an herbal twist that pairs well with the holiday spices.
• Batch for Parties: Mix the vodka, cranberry juice, and lime juice in a pitcher ahead of time. When ready to serve, guests can pour the mixture over ice in individual mugs and top with fresh, cold ginger beer to maintain fizz.
• Garnish Options: Other festive garnishes include a cinnamon stick, orange slices, or candy canes. 

Frozen Ice Cream Dessert

Recipe from Berlin High School foods class (1998??)

1 stick of butter, melted
1 cup light brown sugar
2 1/2 cups crushed riced chexs
1 pkg (3 1/2 oz) Angel flake coconut
1/2 cup chopped nuts
2 quarts vanilla ice cream

Stir all ingredients EXCEPT ice cream together in medium sized bowl.  Spread half of the mixture in a 9x13 pan.  Cover with 2 quarts of softened ice cream.  Spread the remaining crumbs on top and freeze.  Cut into squares to serve.

Winter Sangria

 

WINTER SANGRIA 2 (750-ml) bottles of Dry red wine 1 cup Cranberries (thawed if frozen) 1 cup Orange liqueur 1/2 cup Aperol 2 oranges, thinly sliced and quartered 2 apples, cut into 1-inch pieces   In a large pitcher or punch bowl, combine the wine, cranberries, orange liqueur, Aperol, oranges, and apples. Refrigerate the sangria for 2 to 6 hours before serving.

Festive Cranberry Torte

From a 1979 issue of Better Homes and Gardens. recipe revised in 1996 - egg whites
replaced with powdered eggs white, equivalent to 3 egg whites.

Yields 8 to 10 servings

bhg november 1979

Ingredients:

Crust

1-1/2 cups graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup granulated sugar

6 Tbsp. butter, melted

Filling

1-1/2 cups ground fresh cranberries (2 cups whole)

1 cup granulated sugar

2 egg whites (see above)

1 Tbsp. frozen orange juice concentrate, thawed

1 tsp. vanilla

bhg december 1996

1/8 tsp. salt

1 cup whipping cream

Glaze

1/2 cup granulated sugar

1 Tbsp. cornstarch

3/4 cup whole fresh cranberries

2/3 cup water

1 orange

Stir together crumbs, pecans, 1/4 cup of sugar, and butter:
press onto bottom and 2" up side of an 8 inch springform pan. Chill.
(Set aside 1/4 cup cranberry for glaze.)

in a food processor bowl process 1 1/2 cups cranberries till coarsely ground.
In a large bowl, combine ground cranberries, 3/4 cup sugar, the juice concentrate, and vanilla.
Set aside.

Reconstitute egg whites according to package directions.  In a medium mixing bowl beat
reconstituted egg whites to soft peaks with an electric mixer on slow to medium speed.  Gradually add the remaining 1/3 cup sugar, beating to stiff peaks; fold into ground cranberry mixture.

Beat whipping cream to soft peaks; fold into cranberry mixture.  Spread into crust.  Cover, freeze until firm.

Glaze:
In a small saucepan combine 1/2 cup sugar and 1 T cornstarch:
stir in 1/2 cup water and the 1/4 of the reserved cranberries. Cook and stir till thick
and bubbly. Cook and stir 2 minutes more. Cover surface with plastic wrap.
Cool but do not chill.

To serve, use spatula to loosen torte from pan..  Spoon Cranberry Glaze over each serving.
Serves 12

328 calories
16 G total fat (6 saturated fat)
27 mg chol.
128 mg sodium
45g carbohydrates
2 g fiber
2 g protein

Irish Soda Bread

from Jill Norton...the best I've ever had.

Preheat oven to 350 degrees. Grease 9” cake pan.

3 1/4 c flour

¼ c sugar

1 tsp baking soda

1 tsp baking powder

¾ tsp salt

1 stick butter (freeze and grate)

½ - ¾ cup raisins

2 Tbsp caraway seeds

1 ⅓ cups buttermilk
(1 cup of milk +  a tablespoon or two of lemon juice OR vinegar. let sit 5 minutes. Since recipe calls for 1 1/3 cups i add a heaping T of lemon juice.)

Whisk together dry ingredients; cut in butter (use a box grater on frozen butter)  Stir in raisins and seeds.  Add buttermilk, mix to moisten and shape into ball.  Knead 10 times.

Roll ball in raw sugar and place in greased 9” cake pan. Cut a 1/2 “ cross on top and bake for 1 hour.

Crazy Cake (made for Valentine's Day) - VG chocolate cake for anytime

2 cups sugar
2 eggs
1 cup milk
1 cup cocoa
1 cup shortening (or use oil)
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla
3 cups flour
1 cup boiling water

Preheat oven to 325.  Line (or Pam and flour) a 9" square pan and a 9" round pan. Into a large mixing bowl, put all ingredients except the water in the order listed.  Do not stir.  Then add the boiling water and mix well.  Pour the batter into the prepared pans.  Bake 35 minutes.

To shape the heart:
place square cake upside down on a tray (15" x 18).  Place cake with one corner at top, in diamond shape.  cut round cake in half to make two curved pieces. Turn upside down - straight sides will join top of diamond to form a heart.

Buttercream frosting:
6 oz (3/4 cup or 1 1/2 sticks) butter, softened
6 T milk
1/4 tsp salt
2 tsp vanilla
1 1/2 lbs (6 3/4 cups) sifted confectioners flour

Place butter, milk, salt and vanilla in mixing bowl. Add  1/2 the sugar, mixing slowly. Gradually add the rest. Continue beating until light and fluffy. Color some for trim.

Candy Cane Coffee Cakes (makes 3 coffee cakes0

Fleishmann's Rapid Rise yeast recipe

Dough
5 - 5/12 cups gold medal all-purpose flour
1/2 cup granulated sugar
2 pkgs Fleischmann's rapid rise Yeast
1 tsp salt
1/2 cup water
1/2 cup butter
4 eggs

Fruit Filling *
2 cups chopped mixed candied and/or dried fruits
1 cup chopped nuts
2/3 cup packed brown sugar
2 1/2 tsps ground cinnamon
1 egg white

Glaze
Blend 1 cup powdered sugar with 4-5 tsp milk and 1/2 tsp vanilla extract or 1/3 tsp almond extract

Mix 1 1/2 cups flour, sugar, undissolved yeast and salt in large bowl.  Heat water and butter until very warm (125-130 degrees).  Stir into flour mixture. Stir in eggs and enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest 10 minutes.  Mix ingredients for filling; reserve.

Divide dough into three equal parts.  Roll each into a rectangle.  15 x 7 inches.  Place 1/3 filling lengthwise in 2" strip down center of each rectangle.  With sharp knife, make cuts from dough edges to filling at 1" intervals.  alternating sides, fold strips at an angle over filling.  Carefully stretch each to 18" length.  Curve one end of each to form cane handle.  Place canes on 2 greased cookie sheets. Cover, let rise in warm place until double in size, about 30 - 45 minutes.

Bake at 350 degrees for 15 minutes, cover with foil and switch position of sheets in oven.  Bake 10 - 20 minutes longer or until done.  Remove from sheets; cool on racks.  Drizzle with Glaze.  If desired, decorate with candied cherries.

* Alternate Cherry Almond filling
With fork, beat 1 cup  (8 oz) almond paste with 1 egg white.  Stir in 1 cup chopped blanched almonds, toasted.  Divide and spread over each rectangle as directed.  Sprinkle with 1 1/2 cups chopped candied cherries (divided on each). Continue as above.

Scandinavian Almond Cake

From Jill Norton-
Seems this cake sometimes sticks to the pan - be sure to grease and flour the pan and let it cool on wire rack till completely cool.


Spray pan with cooking spray.
Beat well:
1 1/4 cup sugar
1 egg
1 1/2 tsp pure almond extract,
2/3 cups milk

Add:
1 1/4 cup flour
1/2 tsp baking powder

Add:
1 stick melted butter

Mix well.

Bake at 350 for 40-50 minutes.  Edges must be golden brown.  Cool in pan before removing.  Cake will break if removed too soon.  Sprinkle with confectionary sugar.

Variation: Before pouring batter into the pan, sprinkle sliced almonds on the bottom.

DO NOT PUT PAN IN DISHWASHER.

Cranberry Orange Relish

2 large oranges, peeled and seeded
1 lb bag of cranberries
2 apples, cored, and diced with peel
1 cup of sugar

Directions

1. Take the yellow peel from oranges; trim off and discard white part. Put orange pulp and yellow peel, cranberries, and apples through food chopper. Add sugar and mix well.
2. Cover and refrigerate. Or pour into glass jars, leaving 1/2 inch head space. Seal and freeze
   
   
   I put in canning jars and sealed. Made about 6 cups+

variation - nuts might be nice addition and cinnamon and ginger too. This one is cooked, unlike the first.

A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes.

Ingredients:

• 1 orange, peeled, tough membrane removed, chopped
• 1/4 cup orange juice
• 1 package (12 ounces) fresh cranberries
• 1 3/4 cups sugar
• 1 large Golden Delicious apple, peeled, cored, chopped
• 1/2 cup golden raisins
• 1/4 cup chopped pecans or walnuts
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon

Preparation:

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

Pierogi

courtesy of Carol Aylward

see Pinterest (Christmas board) for my preferred potato and cabbage fillings.  Also KA flour site comments had some good ones. KA dough recipe is similar - 2 C flour, 1/2 tsp salt, 1 whole egg, 1/2 c sour cream, 4T butter.  Old school Polish cooks swear they never heard of using sour cream or butter. I had better luck with Carol's recipe than those without sour cream so i might consider using a whole egg instead of 2 yolks - end up with lots of whites otherwise!  The one i tried last year had a cup of hot water with butter melted in it - not good!

2 3/4 cups flour
1 tsp salt
2 egg yolks
1 cup sour cream

Bring a large pot of water to boil. Mix above ingredients together in a large bowl. With dough hook, knead till soft.  Roll out thin.  Using a glass or can, cut circles (2 - 3") or cut into cubes with ravioli cutter.  Add 1 tsp filling to each cube. Fold and seal.  Place in boiling water and cook for 8 minutes (ready when they float to top.) Remove from water, drain, saute in butter.
Note: if freezing, place on parchment covered tray (do not boil) and flash freeze; store in ziploc.

Cabbage filling:
1 large can sauerkraut, drained
1 onion, diced
salt pork or bacon
Fry salt pork/bacon and onion until crisp.  Cook sauerkraut for about 5 minutes. Combine.

Potato filling:
8 medium potatoes, cooked, drained, mashed
salt and pepper
cheese (shredded cheddar or farmers cheese)
Combine; season. Use 1 tsp in each pillow

Easy Ice Cream Cake

I've always been a scanner of the newspaper for recipes. Mom happened to have an Evening Sentinel section with recipes from readers. I found this recipe there, have made it often, and passed it along to so many. Vary the ice cream (coffee, strawberry, chocolate chip) but just make it. I usually double it, put it in a large pan (kind of a shallow roaster) and keep it in the big freezer. Great for summer picnics.

24 oreo cookies, crushed ( hold about 1/2 cup)
1 stick margarine
3 squares semi sweet chocolate or 1/2 cup chocolate chips (or make your own with bakers chocolate)
3 eggs
3/4 cup chopped nuts
1/2 cup confectioners sugar
1/2 gallon vanilla ice cream

Spread crumbs in 9 x 13 pan.  Melt stick of margarine and 3 squares chocolate.   Beat into 1 cup confec. sugar until smooth. Add eggs, one at a time, beating until smooth. Stir in nuts. Pour over cookie crumbs. Chill in refrigerator until firm.  Spread softened ice cream on top.  Sprinkle remaining crumbs over top and freeze,

Cherry Cheesecake Balls

I love the Recipe Exchange in the Hartford Courant. Pulled many of my favorite recipes from there over the years. This one is easy and freezes well.

3/4 cup butter, not margarine (other recipes call for 2 tsp butter!!)
8 ounces cream cheese
1/2 cup sugar
1 tsp vanilla extract
20 marachino cherries, well drained, cut into small pieces
1/2 cup shredded coconut
1 1/4 cups graham cracker crumbs

Cream butter, cream cheese, sugar and vanilla extract thoroughly.  Add coconut and cherries. Chill mixture until firm. Shape into small balls and roll in graham cracker crumbs.  Refrigerate until ready to serve.
NOTE: had trouble forming them, found this tip online: Drop by teaspoonfuls into graham cracker crumbs, form into balls, and reroll again. Refrigerate at least 2 hours before serving. Keep refrigerated. I actually put batter in freezer - the only way I could get it to work. I used 1/3 % fat free - maybe the problem. So next time I'll make ahead, freeze for a few hours, then form.

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