Countdown to Christmas… 3 days to go!
It’s inevitable… Just when you think you’re all done with your shopping, a neighbor or acquaintance stops by unexpectedly to drop off a little gift to you when you realize, you don’t have a gift for them! Don’t sweat it. Just whip up a couple of these no-fuss recipes and keep them on hand for the unexpected guests.
Pumpkin Butter
Ingredients
- 1 (29 ounce) can canned pumpkin puree
- 3/4 cup apple juice
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 1/2 cups white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
Directions
- Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
- Transfer to sterile containers and chill in the refrigerator until serving.
Gingerbread Biscotti
Ingredients
- 1/3 cup vegetable oil
- 1 cup white sugar
- 3 eggs
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 1/2 tablespoons ground ginger
- 3/4 tablespoon ground cinnamon
- 1/2 tablespoon ground cloves
- 1/4 teaspoon ground nutmeg
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
- Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
- Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
- When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
Berry Cordial
Ingredients
- 1 cup sugar
- 1 quart blackberries, raspberries, or strawberries
- 1 quart vodka, rum or brandy
Directions
- Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.
- Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea.
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