Have you ever had wassail? I grew up with the smell of my mom's recipe for this holiday drink wafting through the house as Christmas approached and the weather turned colder. A warm mug full of spicy cranberry and apple goodness epitomized the meaning of "comfort and joy."
In other words, this beverage is perfect for Christmas 2020.
The word “wassail” comes from the late-21st century English toast “was-hail,” which means “be in good health.” To go wassailing was singing carols from door to door in hopes of a warm beverage and treats. The drink itself was a warm spiced ale or wine garnished with roasted apples.
Mom’s wassail recipe is very simple. Just wrap the whole spices into a cheesecloth pouch and pop it into a pot full of apple cider and cranberry juice. Add a little brown sugar depending on the sweetness of the juices. Mom never spiked hers, but I’ve found adding a bit of brandy to be very tasty. Leftovers can be stored in the refrigerator. Then, when the wassail craving strikes, just fill up a mug and warm it in the microwave.
Cheers to you and joyous wishes during this unique holiday season!
A warm mug full of spicy cranberry and apple goodness epitomized the meaning of "comfort and joy."
Ingredients
2 quarts apple cider (or apple juice)
1 1/2 quarts cranberry juice
8 to 10 whole allspice
10 whole cinnamon sticks
20 to 25 whole cloves
1/2 to 1 cup brandy (optional)
Instructions
Cut a piece of cheesecloth and place the whole spices in the center. Pull up the edges to make a pouch and tie with butcher’s twine.
Pour the cider and juice into a large pot or slow cooker. Add the spice pouch. Bring to a boil and simmer for 30 minutes. (Or heat in the slow cooker on low for 4 to 5 hours.) Before serving, taste for sweetness and add 1/2 cup brown sugar if necessary. Also, add the brandy for a more adult beverage.
Have you blown through all your Halloween candy yet? Considering the week we’re going through (#Election2020), I’m surprised there are still some pieces left in my candy bowl.
Grab what candy you have—or pick-up your favorites in the grocery check-out line—and bake a batch of these Holiday Blondies. This cookie bar/brownie hybrid recipe was inspired by one featured on the Mystery Lovers Kitchen website. However, I think this dessert will be useful for any holiday considering how candy companies create goodies to fit the seasons.
This recipe is easy to put together and one the kids will devour. There are even healthy elements to it (oatmeal, peanut butter, dried cranberries, nuts) to help balance the candy sweetness.
I will serve Holiday Blondies alongside the pumpkin pie this Thanksgiving. And, since the normal holiday gatherings will be somewhat limited this year, I also plan to give pans of these tasty treats as gifts.
Use holiday candies to create a tasty sweet treat for any season.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oatmeal
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup creamy peanut butter (or nut butter of choice)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla
2 cups candy (chopped bars or individual pieces, such as M&Ms)
1/2 cup dried cranberries
1/2 cup chopped pecans (or nut of choice)
Instructions
Preheat the oven to 350 degrees F and spray a 9 x 13-inch baking pan with non-stick spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, and oatmeal. Set aside.
In a small bowl, measure out the candy pieces, cranberries, and chopped pecans. Set aside.
Put the butter and sugars into a large mixing bowl. Using a mixer, cream the ingredients together until light and fluffy. Beat in the eggs and vanilla. Then pour in the dry ingredients and mix until just combined.
Fold in the candy-cranberry-nut mixture.
Spoon the batter into the baking dish. It is quite stiff, so spray the back of a spatula or large spoon with non-stick spray to help you spread the mixture evenly throughout the pan. Sprinkle the top with extra candy pieces and nuts, if desired, pressing them into the batter.
Bake for 18 to 25 minutes, or until the edges are brown. Cool for at least 10 minutes before cutting.
If
having people over is in your plans, or if you need a tasty gift, then you’ll want to try out this recipe from my maternal grandmother, Mamaw’s, recipe file. It beats any Chex Mix you'll buy in a bag and is even better than the recipe on the cereal box.
She
actually named the recipe “Good Snacking” and noted on the card it is “Delicious!!”
It’s a recipe she got from a friend around 1960 and has been in my family ever
since. My mom makes it each year to give away at Christmas, and I always
request a huge bag full of the crunchy, tasty stuff!
When you first look at this recipe, you’ll think it’s Chex
Mix. While it’s similar to the original recipe, the seasonings are different
enough to give it a unique taste. And, trust me, it is way better than anything
out of a bag!
This is the perfect snack for any occasion, be it watching holiday movies, ringing
in the New Year, or cheering on your favorite football and basketball teams.
My grandmother's version of Chex Mix beats anything you could buy in a bag.
Ingredients
5 cups Corn Chex
4 cups Rice Chex
3 cups Wheat Chex
3 cups Cheerios
2 cans low-salt mixed nuts (the short, fat cans)
Bite-sized pretzels
2 sticks unsalted butter
1 tablespoon chili powder
1 tablespoon celery salt
1 1/2 teaspoons garlic powder
1 Tablespoon Worcestershire sauce
Instructions
Preheat the oven to 300 degrees F. Place the cereals, nuts, and pretzels into a large roasting pan. (The foil kind used to roast a turkey works great.)
Melt the butter in a saucepan or in the microwave. Add the remaining ingredients and mix to blend. Pour the butter mixture over the cereal mixture in the roasting pan and toss to coat all the cereal and nuts. Place the pan in the oven and bake for 1 hour, stirring the mixture frequently, about every 10 to 15 minutes.
