Thursday, January 1, 2009

Happy New Year!

I guess I'll start off the new year by catching up! The holidays are busy, and most of my time is spent shopping for and wrapping gifts for my large flock of nieces and nephews. So sadly, my blog was pushed aside...

But now I shall dazzle you with some highlights of the Carpenter Family Christmas!

We go way back...

This photo was taken circa 1950 (I'm guessing). It is my Aunt Marge, My father Noble, my Uncle Max, and my Aunt Mary.

And here they are this year!

Every year on Christmas day, about 30-40 of my Aunts, Uncles, & Cousins join us at my parents house for Christmas. It wouldn't be the same with out some old family recipes.


Makes 1 large loaf

1 pkg. active dry yeast
1-1/4 cups warm water (about 110 degrees)
1 tsp. salt
1/4 cup sugar
1/4 cup salad oil
2 eggs, slightly beaten
5 to 5-1/2 cups all-purpose flour
1 egg yolk beaten with 1 T. water

In a large bowl, dissolve yeast in water. Stir in salt, sugar, oil & eggs. Gradually
beat in about 4-1/2 cups of the flour to make a stiff dough.

Turn dough out onto a floured board and knead until smooth and satiny (5 to 20
minutes), adding flour as needed to prevent sticking. Cover and let rise in warm
place until doubled (about 1-1/2 hours). Punch dough down; knead briefly on
lightly floured board.

Divide into 4 equal portions and form strands about 20 inches long. Place the
4 strands lengthwise on a large baking sheet (at least 14x17). Pinch tops together, then
form a 4-stranded braid.

Let rise again for 1 hour. Using a soft brush, spread egg yolk mixture over braid.
Back at 350 degrees for 30-35 minutes.

Source: A very old bread cookbook my mom keeps in the cabinet above the stove.

Broccoli-Rice-Cheese Casserole
9x13 dish

In a large mixing bowl, melt 1 stick of oleo and 1 8 oz. jar of Cheez Whiz in microwave.
Stir in 2 cans of cream of celery soup, and 1 can of cream of mushroom soup.
Mix well.

Add 1/3 cup chopped onions, 3/4 cup chopped celery, 2 cups of Minute Rice (not cooked)
and 1 large package broccoli cuts (20-24 oz).

Stir together and pour into buttered 9x13 dish. Bake at 325 degrees for about 1 hour, or until
top is lightly browned and dish is bubbly.

Source: Mom

6-10 servings

Combine turkey broth, chicken broth and a little water to make about 6 cups of liquid.
Add salt and bring to a boil.
Add 1 12 oz. package of wide egg noodles, and reduce heat to a low simmer.
Add more broth as needed to keep the noodles slightly covered. Cook long and slow
for great flavor. Do not boil hard or noodles will fall apart. Keep them at a low simmer
and they will be done in about 30-45 minutes. Yummy!!

Source: Mom

Make Ahead Crock Pot Mashed Potatoes

Serves 15-20 people

5 pounds white potatoes
Salt to taste
1 stick of butter, no substitute
2 cups (16 oz) sour cream
1 8 oz. package of cream cheese, softened

The day before serving: Peel and boil potatoes in salted water. Mash potatoes in large
mixing bowl.

Add butter, cream cheese and sour cream one at a time and mix well before adding the
next ingredient. Check taste for seasoning, and adjust salt if needed. Do not add milk under
any circumstances.

Spoon into crock pot insert, cover and refrigerate.

Four hours before serving time, remove from refrigerator and place in crock pot on LOW.
Do not remove lid until time to serve. Stir gently prior to serving.

Turkey Dressing

Makes deep 9x13 pan

2 loaves white bread, broken into pieces and air dried overnight
1 stick butter
2 c. chopped celery
1 c. chopped onion
4 eggs
1 tsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
4-6 cups of turkey or chicken broth (or a combination of both)

Melt butter in medium pan and add celery & onions. Add some of the broth and
let the vegetables cook until soft (10-15 minutes). Add the cooked vegetables
to the bread and stir. Beat 4 eggs and add to the bread mixture, add seasonings.
Keep adding broth (not hot) and stirring until all of the bread has absorbed some of it and the
dressing has the consistency you desire.

Bake at 350 degrees for 50-60 minutes. If the top gets too brown, cover it with
foil until baking is complete.

Source: Mom
Magic Cookie Bars
Makes 2-3 dozen bars

1-1/2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1 14 oz. can Eagle Brand sweetened condensed milk
2 cups chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts (I used walnuts)

Preheat oven to 350 degrees (325 for glass dish). In small bowl, combine
graham cracker crumbs and butter. Mix well. Press crumb mixture firmly
on the bottom of a 9x13 pan

Pour Eagle Brand milk evenly over crumbs. Layer evenly with the remaining
ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired.
Source: Eagle Brand Milk

Pretzel Salad

8x8 dish (9 servings)

Mix together and press into dish:
1 cup crushed pretzels
1/2 cup sugar
1 stick melted butter

Mix together and put on top of pretzel layer:
1 pkg. dream whip, or 8 oz. container of cool whip
1 8 oz. package cream cheese
1/2 cup sugar

Drain the juice from 1 #2 can of crushed pineapple and mix with
2 T. of corn starch. Heat juice until clear and thickened. Let cool.
Add the pineapple to the thickened juice and spread over top of
the other layers.

Source: Mom

Mr. & Mrs. Claus say "we out."


Joelen said...

What a great spread and I love the family pictures of then & now!

Sara said...

My mom has those same Clauses!

Liz said...

I'm drooling... Didja save any leftovers?

Allie said...

THat's so funny you guys have Challah! I love Challah! I've never made one, I'll have to try out your recipe, we always just buy it from the Kosher deli. :)