Holiday Ham - from NrseGdBdy Again

This is a recipe an Aunt shared with me several years ago, With the holidays just around the corner, I thought you might enjoy this!  The use of peanut butter looks unusual, but it is really very yummy!

1 whole or half boneless honey ham
2 tablespoons (or more, depending on your taste) CREAMED honey
1 tablespoon (more or less, again depending on your taste) creamy peanut butter
Ground or whole cloves, to taste
Brown sugar (optional)
Pineapple can also be used, but is also optional

First, slice the ham diagonally in both directions, making "diamond" shape cuts.
Mix together creamed honey, peanut butter, (and ground cloves if you opted to use them) and spread liberally, but evenly, over the top and inside the slices.  Leave a little bit of the honey mixture to spread on after baking! Cover with foil, and bake 3 hours at 225 degrees.
Then take the ham out of the oven, remove the foil, and spread on remaining honey mixture.  Sprinkle brown sugar over the top of the mixture, if desired.
Bake again for 5-10 minutes at 400 degrees...and watch CAREFULLY, if you overbake, it will scorch!
Remove from oven...allow to cool 5 minutes, slice, serve.  Enjoy!!

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Hot Buttered Rum Mix From Missy

1/2 Gallon of Vanilla Ice Cream
1 box (16 Oz) Brown Sugar (Missy prefers the Dark, Track votes for Light..lol)
1 lb. Butter - Softened, Not Melted ( No Fake Stuff)

Quality Product makes Quailty Mix...lol....if you want the best, thickest, richest, Yummiest Mix, don't be cheap..if you want...Really Really Really Really good....you can be a little cheaper..lol

This is a Very Old Family Recipe...goes back to when Rum was discovered in my family...I think by "Aunt Daisy"..lol but we won't go into that....

Set the Ice Cream out on the counter, for about 1/2 hour to soften.

Place the softened butter in a large Mixing Bowl...Add in the brown sugar and thourghly Mix together. (I recommend not using a Mixer, but a wooden spoon and a little muscle)

Add the Softened Ice Cream and stir until Mixed.
It will be slightly lumpy and thick.

Pour into Several conatiners, put in Freezer.  Let Freeze.

Hot Buttered Rum

In Mug, Add 1 shot Rum (Optional) Add two Huge Plops of Mix (add More for Thicker drink or to taste)
add Boiling Water and stir till Mix melts.  Add Whip Cream on top, and sprinkle with Nutmeg.  Enjoy.

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Ginger Snap Holiday Ham - From Missy 

Note From Missy:  I made this, and I must say, it was the best Ham I ever baked.....I had hardly no left overs.  I can't wait do it again for Christmas.

1 city style (brined) ham, hock end*
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups crushed ginger snap cookies
Heat oven to 250 degrees F. 

Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If youre using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once youve made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Dont worry too much about precision here.) 

Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. 

Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. 

Heat oven to 350 degrees F. 

Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. 

Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour. 

Let the roast rest for 1/2 hour before carving. 
 

Yield: 10 to 15 portions, depending on beginning weight
Prep Time: 15 minutes
Cook Time: 6 hours

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WASSAIL

4 cups apple juice
3 cups unsweetened pineapple juice
2 cups cranberry juice
1/4 tsp. ground nutmeg
2 cinnamon sticks
5 whole cloves
Lemon Slices

Combine ingredients in a large kettle and simmer for 10 min.  Serve Hot.

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HOLIDAY FRUITCAKE RECIPE You will need the following: 

A cup of water,
a cup of sugar, 
four large brown eggs,
two cups of dried fruit,
a teaspoon of salt,
a cup of brown sugar, 
lemon juice, 
nuts,
and a bottle of whiskey. 

Sample the whiskey and check for quality. Take a large bowl.  Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink.  Repeat.  Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.  Add one teaspoon of sugar and beat again. Make sure the whiskey is still okay.  Cry another tup.  Turn off the mixer.  Beat two leggs and add to the bowl and chuck in the cup of dried fruit.  Mix on the tuner.  If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey and check for tonsisticity.  Next, sift two cups of salt.  Or something.  Who cares?  Check the whiskey.  Now sift the lemon uice and strain your nuts.  Add one table.  Spoon.  Of sugar of something.  Whatever you find. Grease the oven.  Turn the cake tin to 350 degrees.  Don't forget to beat off the turner.  Throw the bowl out of the window.  Check the whiskey again and go to bed.

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Emril's fantastic Pecan Pie - From GoodTrack
The first thing we need to remember is ... all cooking is done nude ... aprons and oven mitts of course.. but other then that.. nothing.. unless one needs to run to the store..then the bear minimum is required ... lol

OK the first recipe is. 

Emril's fantastic Pecan Pie

Ingredints*********************
 1- 9 inch pie crust (frozen or fresh)
 1 1/2 cups pecan pieces
 4 large eggs
 1/2 cup granulated sugar
 1/2 cup firmly packed light brown sugar
 1/4 cup steen's pure cane sugar (I couldn't find this at the time i baked.. i made up the difference by adding 1/8 cup of brown sugar and 1/8 cup granulated sugar
  3/4 cup light corn syrup
 1/2 teaspoon vanilla (or a pinch more or less depending on how you like vanilla)
 1/8 teaspoon of salt
 4 tablespoons unsalted butter, melted  (or salted if you can have it)
 1 table spoon flour

Preparation Instructions************

Preheat oven to 375 deg F....  (ok all ovens bake differently ... watch your crusts if they get to dark to fast.. try a ring of foil on just the crust part.. or try a lower temp.. and adjust the baking times.. i.e., like 350 for 1 hour, instead of 375 for 50 mins)

 If frozen pie shell is used set out for a few mins  prior to using

 Sift thru the pecan pieces for shells n things that don't belong in them.. then spread evenly in the bottom of the pie shell
 In a mixing bowl combine the eggs, sugar, brown sugar, cane syrup (or substitute), corn syrup, vanilla, salt, butter and flour. Mix well and pour over the pecan pieces in the pie shell.
 Fill to the rim
 Place pie in preheated oven and bake for 50 mins or until filling is set.. and crust is light brown
 Remove pie from oven and allow to cool for at least 1 hour before slicing to serve

 Yield: one 9 inch pie, yielding 6 - 8 servings

I am telling you this was the best pie I have ever made.. My mom even called the next day begging us to save her one more piece.. lol

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Nog According to Ben & Jerry's (eggnog ice-cream) - Shared from GoodTrack

You need a Ice-cream Maker

Eggnog Ice cream is always very rich and satisfying, but using freshly grated nutmeg and fresh spices will make it even better.(yea right.. that was gospel according to them.. I say shake it out of that rock hard bottle you have on the shelf.)

Sweet Cream base  #1*************
 This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25 percent butter fat, but it does not store well in home freezers, so be prepared to eat it all.

2 cups heavy or whipping cream
3/4 cup sugar
2/3 cup half and half

Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the half and half and whisk to blend.

makes 1 quart

Sweet cream base #2*******************
this is their most popular base, has creamy texture, medium body, and a subtle, understated taste. Its especially good as a background for fruit, cookies, and candy.
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

Whisk the eggs in a mixing bowl until light and fluffy. 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and milk and whisk to blend.

makes 1 quart

Sweet Cream base #3*********************************
this recipe makes a less creamy, less rich ice cream. Ben likes the slightly "cooked flavor" of the sweet condensed milk.
 2 cups light cream
 1 cup sweetened condensed milk, cold
whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.

makes 1 quart
*****************************************
 

Nog Ingreidents*****************
 8 large egg yokes
 1 teaspoon ground cinnamon
 1/2 teaspoon freshly grated or ground nutmeg
 1/2 teaspoon ground cloves

Mix*******************************

1. Prepare the sweet cream base.{Chose one from above}( just one)

2. Whisk the egg yokes in a separate bowl until light yellow. Add the cinnamon, nutmeg, and cloves and blend.

Pour the egg yolk mixture into the cream base and stir until blended

3. Transfer the mixture to an ice-cream maker and freeze following the manufacturer's instructions.

makes a generous 1 quart
 

For them eggnog shakes*****************
Blend a couple of scoops of eggnog ice-cream and some milk in a blender. Top with fresh nutmeg. This drink is far better then any eggnog you can buy.

Ben Says: because the recipe calls for 8 egg yoke, we've always wondered what to dew with the extra egg white. I put them in a covered bowl and store them in the refridgerator.After a month, I throw them out.... lol
 

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Tree Ornaments - Shared By Missy

1 c. cinnamon
3/4 c. applesauce

1. Mix to make a stiff dough. May add more applesauce if it's not manageable. 
2. Roll out to desired thickness (not too thin or they will break easily). 
3. Cut with festive cookie cutters and use a straw to punch a hole in the top of the ornament for hanging. 
4. Air dry for a day or two (depending on how thick they are). 
5. Can decorate with ornamental frosting or any other thick frosting. Or decorate with ribbons or beads or whatever you have handy!
NOTE: These are not edible!

Ornamental Frosting - shared from Missy

Yields: about 3 cups 
Ingredients:
1 package (16 ounces) confectioners' sugar 
3 tablespoons meringue powder, see note below 
assorted food-color pastes (optional), see note below 
Directions:
1. In bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder, and 1/3 cup warm water until blended and mixture is so stiff that knife drawn through it leaves a clean-cut path, about 5 minutes. 

2. If you like, tint frosting with food colorings, keep covered with plastic wrap to prevent drying out. With small metal spatula, artist's paintbrush, or decorating bag with small writing tip, decorate cookies with frosting. (You may need to thin frosting with a little warm water to obtain the right spreading or piping consistency.) 

Note: You MUST use warm water or you will not get the right consistancy for the frosting and it will be difficult to work with. 

Note: Meringue powder and food-color pastes are available in specialty stores, wherever cake-decorating equipment is sold, or from Wilton Industries: (630) 963-7100, extension 320. 
 

For those of you that use Royal Icing: Follow the directions on the meringue powder package. Divide the icing into 2 equal batches. Thin one batch with water, a drop at a time, until the texture is honeylike, to spread as a base coat. Save the other, thicker batch for piping. Tint both as desired with a soft gel paste food color. Apply base coat with a fine-tipped paintbrush and let dry. To do details, pipe on the thicker icing.