Holiday Tips and Recipes

Here are just a few holiday recipes and tips from other wives. Submit your own to moodyswf@gmail.com!

Holiday Punch (Donna Fulk)
6 cups boiling water
3 cups sugar
3 small pkgs. Jello (For red: 1 peach and 2 cranberry. For orange: 2 peach and 1 orange)
12 oz. frozen lemonade
46 oz. can pineapple juice
1 gallon water
2, 2 liter bottles Sprite or Gingerale or 7 up
Use 1/2 bottle to 1/3 recipe

Mix all but the “pop” and freeze (best to use 2 or 3 flat containers, so you can thaw just what you need). About 45 minutes before serving, take container from freezer. At serving time, use sturdy large spoon to make like “mush” (break up) then add “pop.”

Mexican Seasoning – Make your own instead of buying the expensive little packets of seasoning at the store.

Combine 1 teaspoon each:
Chili powder
Cumin
Oregano
Season salt
Black pepper
Paprika
Garlic powder
Onion powder

Cinnamon Rolls

This is actually a new recipe I tried from MBN’s Midday Connection (radio show) Cookbook, Come to Our Table. I had been really wanting to make cinnamon rolls and the recipe just fell into my hands. I was a little nervous about making the dough from scratch, but it wasn’t very difficult and they turned out great!

(Tip: They do take a bit of time to make since the dough has to rise, so plan ahead! I learned that it takes about 45 minutes for the dough to double and the “test” for making sure it is ready is to press two fingers on the top of the dough. If your imprints disappear quickly it isn’t ready, but it they remain after you remove your fingers, it’s ready to go.)

1 package dry yeast
1 ¼ cups warm water, divided
¼ cup sugar
¼ cup vegetable oil
1 ½ tsp. Salt
2 ½ cups flour (more if needed)
¼ cup butter, melted
Cinnamon
Icing
1 cup powdered sugar (or more)
2 T butter, melted
2 T water

Mix yeast with ¼ cup warm water and let set for 5 minutes or until it bubbles. Combine yeast with sugar, oil, slat, and remaining water in mixer using dough hook. Add flour, 1 cup at a time, until dough is the right consistency. Cover mixture and let dough rise until doubled. Turn mixer on to punch dough down. Cover and let rise again. Remove dough from mixer.

Preheat oven to 350 degrees. Roll dough on a lightly floured area; spread with butter and sprinkle with cinnamon. Roll up in a jelly-roll fashion and cut into ¾-inch slices. Place in greased round cake pans and let rise until double. Bake 10 minutes or until lightly browned. Cool in pans 10 minutes before removing. Mix icing and drizzle over rolls.