The Rose Pentacle

Desserts

 Basic Pound Cake
 
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla or almond extract
  • 5 large eggs
  • 1 cup milk or evaporated milk

 

Heat oven to 350°F. Grease bottom, and sides of  two 9x5-inch loaf pans with shortening or butter and lightly flour.

In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition.

Pour into pan(s).Bake in loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) cool.

 Drinks

 Wassail

  • 2 quarts apple juice
  • 2 1/4 cups pineapple juice
  • 2 1/4 cups pineapple juice
  • 2 cups orange juice
  • 1 cup lemon juice
  • 1/2 cup sugar
  • 1 (3-inch) stick cinnamon
  • 1 tsp. whole cloves

Combine all ingredients in a large pot; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer an additional 20 minutes. Strain and discard cinnamon and cloves. Serve hot.

Makes approx: 3 quarts

 

Flaming Rum Punch (alcoholic and prepare with caution)

  • 6 whole oranges, unpeeled
  • 6 whole oranges, unpeeled
  • Whole cloves
  • 1 bottle dark rum, pre-warmed
  • Sugar to taste
  • 1/2 gallon sweet cider
  • Ground cinnamon and nutmeg

Stick oranges full of cloves and bake in oven until they soften, 20 to 30 minutes at 350. Place oranges in a punch bowl, pour warmed rum and granulated sugar over them  to taste. With a long match, set fire to the rum, and after a few moments slowly add cider to extinguish flame. Stir in cinnamon and nutmeg. Keep mixture warm, simmering on low on the stove top.

 

Easy (non-alcoholic) Eggnog

(contributed by The Crystal Crone)

  • 6 eggs
  • 3 cups milk
  • 8 tablespoons sugar
  • 3 teaspoon vanilla
  • 1/2 teaspoon nutmeg, ground

  In a large bowl, beat the eggs using an electric beater (if available). By turn, add milk & sugar. Continue beating until mixture thickens slightly. Add in the vanilla essence & ground nutmeg.Cover with plastic wrap and refrigerate until chilled (at least 3 hours).

 

 

 BOOZE SMOOTHIE
(contributed by Linda Bostic)

  • 1 c. french vanilla yogurt
  • 1 jigger de Sarrona italian liquor
  • 1 splash of whole milk
  • 1 scoop ice cream (optional)

Blend all ingredients until smooth makes 1 rock glass~enjoy!

Appetizers and Snacks

Holiday Cheese Ball

 

  •  3 tablespoons finely chopped pecans
  • 1/4 teaspoon red hot pepper sauce
  • 1 pkg. (8-oz) cream cheese
  • 1/4 teaspoon minced garlic
  • 3 green onions w/tops, finely chopped
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • 1/4 cup minced parsley


Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once.

In a small  bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese.  Allow to set and then shape into approx. 4" ball, wrap in plastic wrap or wax paper and refrigerate for 15 minutes. After it has chilled, unwrap the cheese ball and carefully roll it in the pecan and parsley mix , covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables.