Yuldetide with CoG #11: Corn Chowder

Creamy Chicken Corn Chowder

(Submitted by Oberon Osiris, National Correspondence Officer

Midwest Regional Local Council)

1/4 stick butter

1 package dry vegetable soup mix (Lipton, Knorrs, etc.)

1 can creamed corn (white or yellow is fine)

1/4 to 1/2 half softened cream cheese (the more the creamier)

1 can chicken broth (optional)

Milk (2 cans, using corn can as your measure)

1- 6 oz can of chicken breast

Melt butter in medium saucepan. Then add soup mix.  Stir and saute a few minutes. Add creamed corn and heat to near boiling. (This will look like a strange paste-like mixture.)

Add cream cheese, keep stirring on medium to high heat.

When mixed and heated well, add broth,and milk.

Bring to boil/near boil.  Reduce heat to simmer.  Add chicken.  You can drain the liquid if you're using chicken broth. Let simmer, at least 10 to 15 minutes.

(top holiday graphic provided by Magickal Graphics)

Yuletide with CoG #10: Hot Spiced Cider

Hot Spiced Cranberry Cider

Photo by Jill Clardy at Flickr

I found this recipe at a local farmer's market holiday shopping extravaganza years ago.  Ever since, I've been making it part of my Yuletide treats. - Miraselena, NPIO, Dogwood Local Council

"Make some memories with the aromas of cinnamon, clove and lemon, mingled with hot apple cranberry cider.  If desired, float a fresh lemon slice in each cup."  

2 Quarts Apple Cider

6 Cups Cranberry Juice

1/4 cup packed brown sugar

4 cinnamon sticks

1 1/2 teaspoons of whole cloves

1 lemon, thinly sliced

In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat and simmer 15-20 minutes.   With a slotted spoon, remove cinnamon, cloves and lemon slices.  Serve hot! 

Yuletide with Cog #9: Fruit Cake You'll Love

Great Aunt Eleanor's Fruit Cake

(Submitted by Diana Kampert, Spiraling Heart Coven Everglades Moon Local Council)

"Don't like Fruit Cake?  You won't after you try this recipe"

2 cups flour

1 tsp. baking powder

1 tsp. salt

1 tsp. each cinnamon, ground allspice, nutmeg and cloves[1]

2 sticks of butter, softened

1 cup well-packed brown sugar

6 eggs

1 tbsp. vanilla

½ cup brandy

1 cup light raisins[2]

1 cup dark raisins

1 cup currants

½ cup each dried cranberries, cherries, pineapple, etc.

Nuts

Set oven to 300° oven

Butter a springform pan and line with waxed paper.  Sift dry ingredients together.  In a plastic bag, combine fruits and nuts with about 2 tbsp. of the flour mixture.  Shake to coat well.

Cream butter and sugar until fluffy.  Add eggs one at a time, and beat after each.  Then add vanilla and brandy. Fold in flour by hand, then fruit and nuts.  Pour into springform pan and bake for 1 ½ - 2 hours.  If it browns too fast, cover lightly with foil and reduce temperature to 275°, after 1 ½ hours. 

To store, wrap cloth steeped in brandy, then in foil.  Place in air-tight container in a cool place.  Allow to age at least a month.

Notes 10/3/12

Greased the pan with Crisco and only lined it with 1 sheet of waxed paper instead of trying to wrangle two for full coverage.  There were just a couple of small gaps on either side.  These I later covered with a couple small pieces of the butter paper.  Then, I greased the inside of the waxed paper as well.  During the creaming process, I forgot to add the brandy and vanilla, so I added it halfway through the folding process, then used the mixer to cream a little bit more; then folded in the rest of the flour and added the fruit and nuts.  The cake fully baked in 1 ½ hours, no need to cover with foil, etc.  Also, the waxed paper came off much more easily, and no sticking in the cracks, etc.

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[1] Original recipe called for 1 tsp. cinnamon and one tsp. of either nutmeg or allspice.  I modified to add 1 tsp. each, and also added ground cloves.

[2] Original recipe called for candied fruit.  I changed to dried fruit – much better!  Fruit and nuts proportions can vary.  Overall, about 4 – 4 ½ cups total.