Yule Recipes

Foods for Yule include:
Cookies and caraway cakes soaked in cider, Yule Cake (fruit cake), fruits, nuts, pork dishes, turkey, eggnog, ginger tea, mulled wine, spiced cider.
Herbs include:
Bay Laurel, Blessed Thistle, Chamomile, Frankincense, Holly, Hyssop, Ivy, Juniper, Mistletoe, Oak and Rosemary.

Yule Cookies - Scotch Shortbread:

3/4 Cup Butter
1/4 Cup Sugar
2 Cups All Purpose Flour, or whole wheat if you like
1/4 tsp salt

Mix butter and sugar thoroughly, Measure the flour after sifting it ( you can use a fine strainer, if you like ), Or you can just eyeball it. Work in the flour with your hands. Make a log out of the dough, wrap it in cellophane and chill it for a few hours, until its cold and firm. Take it out, Slice it up into about 2 dozen circles, and bake it in a preheated 350 degree F oven on ungreased cookie sheets for about 20 to 25 minutes. Don't look for them to brown.

Now, you can do some add-ins. You could add a couple drops of food coloring to the butter and sugar if you want to brighten things up a little. You can also add some orange, lemon, or lime zest ( that's the skin of the cirtus, not including the pulp ). Dried fruits or nuts are nice, too. So's chocolate chips! You can cut them into interesting shapes other than circles, too.

1 pkg (510 g) French Vanilla Cake Mix
1-1/4 cups 300 mL water
1/3 cup 75 mL vegetable oil
3 eggs
icing sugar
1 tub (450 g) Chocolate Frosting
1 cup 250 mL Vanilla Frosting
glacé cherries

Preheat oven to 350°F (180°C). Grease 15- x 10-in (38 x 25 cm) jelly-roll pan; line pan with greased parchment paper.

Prepare cake according to package instructions; spoon 3 cups (750 mL) batter into prepared pan. Bake 12 to 15 minutes until toothpick inserted into centre comes out clean. (Use remaining batter to make 8 cupcakes according to package instructions). Have ready a clean towel dusted with icing sugar. Invert pan onto towel. Remove pan; peel paper from cake. Trim edges. Starting at short end, roll up cake and towel together; let cool on wire rack.

Carefully unroll cake (don't worry if cake cracks slightly; frosting will cover any breaks); spread with 1 cup (250 mL) chocolate frosting.

Re-roll cake without towel. Cutting on the diagonal, cut a 1-in (2.5 cm) slice from each end of cake. Place cake seam side down on platter. Frost top and sides of cake with chocolate frosting. Place slices on opposite sides of cake to resemble branches; frost with chocolate frosting. Frost ends with vanilla frosting. Dust cake with icing sugar; decorate with cherries. Makes 8 to 10 servings

1 1/3 cups evaporated milk
1 1/2 cups sugar
Pinch of salt
4 beaten egg yolks
1 stick of butter, cubed
1 1/2 cups toasted pecans
1 1/2 cups toasted coconut
1 tsp vanilla
1 cup heavy cream
1/2 pound of semi-sweet chocolate, cut into pieces
Sponge cake, recipe below
Sprigs of fresh mint
Shaker of powdered sugar

In a heavy bottom saucepan, over medium heat, combine the evaporated milk, sugar, and salt together. Bring the liquid to a boil. Temper the egg yolks into the hot cream. Stir in the butter. Reduce the heat to a simmer and cook for 12 minutes, stirring constantly.

Remove the pan from the heat and stir in the pecans, coconut and vanilla. Cool the mixture completely. Set the mixture aside. In a non-stick saucepan, over medium heat, combine the cream and chocolate pieces. Stir until the chocolate has melted completely and the mixture is smooth. Remove the pan from the heat and stir to cool, lifting the mixture out of the pan several times with a spoon. The mixture should be glossy and slightly thick. Set the mixture aside.

To assemble, spread the coconut/pecan icing evenly over the sheet cake. Starting from one of the long sides, roll the cake up tightly, like a jelly roll. Wrap the cake tightly in parchment paper and then wrap the cake in plastic wrap. Place the cake in the refrigerator and chill for 1 hour. Remove the cake from the refrigerator and carefully unwrap the cake. Place a wire rack over a piece of parchment paper. Place the cake, seam side down, on the rack. Evenly pour the chocolate ganache over the cake, letting the chocolate run down the sides of the cake. If the poured chocolate does not ice the cake completely, use a clean knife and spread the chocolate evenly over the unexposed areas. Using a fork, run the tines of the fork back and forth across the cake. Refrigerate the cake for 2 hours or until the ganache is set. Remove the cake from the refrigerator and using a long spatula, carefully remove the cake from the rack and place on a serving platter. Garnish the cake with fresh mint sprigs and powdered sugar. 12 servings

Sponge cake:

1/4 cup milk
2 tbsp plus 1 tbsp butter for pan
8 eggs
2 cups plus 1 tbsp sugar
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Preheat the oven to 350 degrees F. In a small saucepan, heat the milk and 2 tbsp butter together. Using an electric mixer fitted with a wire whip, combine the eggs and sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has trippled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease a 1/2 sheet pan with 1 tbsp butter. Sprinkle with a tbsp of sugar. Pour cake batter evenly into pan and bake for about 15 to 20 minutes or until the edges are golden and the cake springs back when touched. Cool for 2 minutes. Using a thin knife, loosen edges and flip out onto a piece of parchment paper. Peel the parchment paper from the cake. Replace with a new sheet of parchment and flip back into the baking sheet.

Chocolate Yule Log:

Cake
1 cup granulated sugar 1 tsp baking soda
½ cup unsalted butter ¼ tsp salt
1 tsp vanilla extract 1 ¼ cups buttermilk
1 egg 1 cup fresh raspberries for garnish
1 ¼ cups cake flour Powdered sugar for garnish
½ cup baking cocoa Sprigs of holly with berries for garnish

Cream Filling
1 ½ cups heavy cream 1 tsp pure vanilla extract
2 tbsp superfine granulated sugar 2 tbsp Chambord, (raspberry liqueur)

Chocolate Ganache Frosting
24oz. milk chocolate, chopped 4 tbsp superfine granulated sugar
2 cups heavy cream 8 tbsp unsalted butter

Heat oven to 350º. Place a large sheet of parchment paper on a 11 x 17 jelly roll pan or baking pan that is at least 1" deep. Lightly butter the parchment paper.
Beat sugar, butter and vanilla in a mixer on medium speed until light and fluffy. Beat in egg until incorporated.

In a separate bowl, sift together cake flour, cocoa, soda and salt. Add dry ingredients to butter mixture and mix until thoroughly incorporated. Add the buttermilk and continue to mix until the cake batter is smooth and all the ingredients are combined.

Gently spread the batter onto the parchment lined jellyroll pan.

Bake 20-25 minutes or until toothpick inserted in cake center comes out clean. Remove cake pans from oven and let cool to room temperature.

In a mixing bowl with the beater attachment, whip the cream until soft peaks form. With the mixer running, add the sugar, vanilla extract and Chambord. Continue to beat the cream mixture until stiff peaks form.

Spread the whipped cream on top of the baked chocolate cake in the pan.

Using the parchment paper as your guide, gently roll the cake into a log shape. Gently pull the parchment away as you go. Gently place the rolled cake on a piece of fresh parchment.

To make the frosting, place the chocolate in a large bowl. Heat the cream, sugar and butter in a saucepan over medium heat. Stir until the sugar is dissolved and the butter is melted. Pour the hot cream mixture over the chocolate.

Let the chocolate stand for 3 minutes, then stir the mixture until the chocolate is velvety and smooth. Allow the ganache to cool to room temperature then cover and refrigerate until ready to use. Note: the ganache should not be too thick or it will be difficult to frost the cake. If the ganache becomes too thick, add additional heavy cream until it is thinner in consistency.

Frost the Yule log with the chocolate ganache frosting. Using the handle end of a spoon, gently score the Yule log to create the texture of "tree bark." With a knife on the diagonal, cut off 3-4" piece off each end of the Yule log. These pieces will serve as "branches." Place each end piece on the side of the Yule log.

Gently place the frosted Yule log on a silver platter. Using a sifter, gently dust the top of the Yule log with powdered sugar. Place whole raspberries around the Yule log. Garnish the tray with some holly. Serves 8

Soft Ginger Bread:

1 cup Sugar
1 cup Molasses
1/2 cup Butter or other shortening
3 cups Flour
1 cup Milk, sour
2 tsp Ginger
2 tsp Cinnamon
1 tsp Cloves
1/4 tsp Nutmeg
2 Eggs, well beaten
1 tsp Soda - dissolved in
1/4 cup boiling Water
Cream the shortening and sugar, add the eggs and molasses, and mix well. Sift the flour and spices, and add alternately with the milk to the first mixture. Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes.

Ginger Cake:

1 cup Shortening
1 cup Brown sugar
2 each Egg, well beaten
1 cup Molasses
4 cups Flour
1 tsp Soda
1 tbsp boiling Water
1 tsp Ginger
1 pinch Salt

Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes

1 cup butter
2/3 cup brown sugar
1/3 cup light corn syrup
2/3 cup honey
1 tsp grated lemon rind
1 tsp vanilla extract
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
4 1/2 cups flour
Cream butter and sugar. Add syrup, honey, lemon rind & vanilla, spices, salt & soda. Add enough flour to make soft dough. Chill until firm enough to roll.

Set oven to 350 degrees. Grease & flour baking sheets. On floured cloth roll dough 1/8 inch thick. Cut shapes with cookie cutters. Bake 8 min or until puffed and dry. Cool on a rack and decorate with colored icing.

1 1/2 cup sifted confectioner's sugar
1 egg white
1 tsp lemon juice
a few drops of vanilla extract various food colorings
(Collect flavored extracts and food colorings and get creative)

Beat everything but the colors and extracts until the icing peaks. If necessary add more sugan and egg white. Divide into separate bowls for each of the different colors and extracts.

Ingredients
1 box yellow cake mix (*Reserve 1 full cup of dry
mix.)
1 egg
1/2 cup (1 stick) margarine melted

1 can pumpkin, small size
1/2 cup packed brown sugar
1 tsp cinnamon
2 1/2 tsp pumpkin pie spice
2/3 cup evaporated milk

1/4 cup (1/2 stick) soft margarine
1/4 cup white sugar

Preparation
Mix melted margarine with cake mix and egg. Press into
greased 9x13 pan.
Mix pumpkin, brown sugar, cinnamon, pumpkin pie spice,
and evaporated milk. Spread over the mixture in the
cake pan.
Take the 1 cup of saved dry cake mix.
Using a fork, combine mix with soft margarine and
white sugar until crumbly. Spread over the mixture in
pan.
Bake 40-50 minutes at 350 degrees.

Yule Log Cookies:

1/2 cup Brown sugar, firmly packed
3 tbsp Butter or margarine, softened
1 Egg
1 cup All-purpose flour
1/2 tsp Baking powder
1/2 tsp Ground cardamom
1/4 tsp Baking soda
1/4 tsp Ground cinnamon
1/4 tsp Ground cloves
1/4 tsp Ground allspice
1/4 tsp Ground nutmeg
Red and green decorator icing
Preheat oven to 375 degrees.

In a medium bowl, beat the brown sugar and margarine until blended. Add the egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking powder, baking soda and spices; mix well. Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4-inch intervals. Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 1 minute. Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines. Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries.

Yule Moon Cookies:

1 cup butter
1 1/4 cup sugar
2 tsp grated lemon peel
1/4 tsp salt
1 1/3 cup. flour
1 1/2 cups grated almonds (blanched)
1 tsp vanillaIcing:
2 cups sifted confectioner's sugar
1 tsp vanilla
2 1/2 tbsp water
Cream together butter and sugar until fluffy and light. Add grated lemon peel, salt, flour, grated almonds, and 1 tsp vanilla; mix thoroughly. Place dough in bowl. Cover and chill thoroughly. When dough is well chilled; or next day, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter. Place 1/2" apart on ungreased baking sheet. Bake in preheated 375 degree oven for 8 to 10 minutes.
Icing:
While cookies bake, combine confectioner's sugar, vanilla and water. Spread over tops of cookies while still warm, but not too hot as icing will melt. Thin with additional drops of water if glaze is too thick.Allow cookies to cool. Yield: 10 dozen cookies.

Stollen:

1 1/2 c Milk; scald/cool to lukewarm
3 1/2 Yeast; dry/envelopes
3/4 cup Water; lukewarm
3 cups Flour; sifted
1/2 cup Eggs; yolks/lightly beaten
3/4 cup Sugar
2 tsp Salt
1 cup Flour
1/2 cup Butter; softened
Flour; 10-11 cups, as needed
5 cups currants
1 1/2 cup Almonds; chopped or slivered
1 cup Citron; chopped
1/2 Lemon; rind only/grated
2 tsp Rum

Milk should be cooled to about 100 degrees. Dissolve the yeast in the lukewarm water and add 1/4 cup of the cooled milk and 3 cups sifted flour. Cover the sponge with a cloth and let it ripen until bubbles appear on the surface and it is about to drop in the center. Pour the remaining milk over the sponge. Add the egg yolks, sugar and salt and beat until the ingredients are well blended. Add 1 cup flour and beat well. Blend in the butter. Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added. Some flours absorb more liquid than others. Knead in the currants, almonds, and citron, along with the lemon rind which should be mixed with the rum. Knead the dough until the fruits and nuts are dispersed well through it and it is smooth. Dust the top lightly with flour and let it rise in a warm place about 45 minutes. Punch it down and let stand for 20 minutes. Divide the dough in half and knead the pieces until smooth. Let them stand for 10 minutes longer. Place one ball of dough on a lightly floured board, and with a rolling pin, press down the center of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6 inches long and 3 1/2" wide. The center rolled part should be 1/8" thick and 4 inches long. Both ends should remain untouched, resembling rather thick lips. Place this rolled out piece of dough on a buttered baking sheet and brush the center part with melted butter. Fold one lip toward the other and on the top of it. Press the fingertips down near and below the lips, pulling somewhat apart. Give a pull away from each end, pointing them toward the lips. The shape should resemble a waning moon. Repeat the process with the second piece of dough. Let the Stollen rise, covered in a warm place until they double in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks. Brush them with butter and cover with vanilla sugar.

Thin German Crepes:

These pancakes are brilliant for the morning after the Solstice, and are excellent served the European way: with a sprinkling of sugar and fresh lemon juice squeezed on top. 5 well beaten eggs...
1/4 tsp salt
1 1/2 Cups flour
2 tbsp sugar
2 1/4 cups milk Add salt, sugar and flour to beaten eggs to make a smooth paste. Add milk and stir well until thin and creamy. Let sit for 5 to 10 minutes to thicken. Stir again and cook as pancakes with a hot buttered pan. Re-apply small amounts of butter as needed. Serve with lemons and sugar, rolled up and cut, or with any accompaniments you can think of.

1 cup Butter
1 cup Brown sugar
1/2 cup Sifted fruit sugar
1 tsp Ground nutmeg
1 t Ground cinnamon
2 cup Vanilla ice cream, softened
Rum
Boiling water

In a small mixing bowl, beat together butter, both sugars and spices until well combined. Beat in the ice cream. Turn into a 4 cup freezer container. Seal and freeze. To serve, spoon about 1/3 cup mix into a mug, add one jigger of rum and 1/2 cup boiling water. Stir well. Yield: 4 cups mix

12 eggs, separated
1 cup sugar
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground allspice
2 cups apricot nectar
2 cups half-and half
1 (12-ounce) can evaporated milk
2 tsp rum flavoring
Grated orange rind (optional)

Combine egg yolks, sugar, and spices in top of a double broiler. Place over simmering water and cook, stirring constantly with a wire whisk, until mixture reaches 165. Remove from heat and cool to room temperature.

Combine yolk mixture, egg whites, apricot nectar, half-and half, evaporated milk, and rum flavoring: beat at medium speed of an electric mixer until well blended. Cover and refrigerate until thoroughly chilled. Pour chilled not into serving cups and sprinkle with orange rind, if desired. Yield: 2 quarts

Wassail Punch:

1 Dozen apples; baked
1 cup Water
4 cups Sugar
1 tbsp Freshly grated nutmeg
2 tsp Ground ginger
1/2 tsp Ground mace
6 Whole cloves
6 Allspice berries
1 Stick cinnamon
1 Dozen eggs, separated
4 Bottles sherry or Madeira wine
2 cups Brandy
Ancient England gave us the custom of "wassailing". It is based on the tradition of friends gathering in a circle, whereupon the host drinks to the health of all present. He sips from a glass of hot punch or spiced ale, then passes the glass. A special bowl was used as the vessel. As each friend raises the vessel, before sipping he or she proclaims the Saxon toast "Wass hael!" meaning "be whole" or "be well." Although many versions exist, this one contains the symbolic ingredients: apples, representing fertility and health; spices, signifying riches and variety; eggs, a symbol of life and rebirth; as well as wine and brandy. The beverage is served hot, so plan on a heatproof punchbowl. This makes enough for a crowd. Just how large a crowd depends on your group's taste for rich, spicy wine drinks. Figure on at least 16-18 servings. Cook's notes: This also can be made with a combination of beer and wine, preferably sherry, with roughly 4 parts beer to one part sherry. The resulting flavor is authentic to the Colonial period, but far less familiar to contemporary palates.
Prepare the punch: Combine water, sugar, and spices in a large stainless steel, enamel or glass saucepan. Bring to a boil over medium-high heat, and boil for 5 minutes. Meanwhile, beat the egg whites until stiff but not dry. In a separate bowl, beat the egg yolks until light in color. In separate pans, bring the wine (and beer, if used) and the brandy almost to the boiling point. Fold the whites into the yolks, using a large heatproof bowl. Strain the sugar and spice mixture into the eggs, combining quickly. Incorporate the hot wine with the spice and egg mixture, beginning slowly and stirring briskly with each addition. Toward the end of this process, add the brandy. Now, just before serving and while the mixture is still foaming, add the baked apples.
Presentation: Serve in heatproof cups or punch glasses. Guests are welcome to take part or all of an apple.

Wassail:

The traditional, classic Yuletide hot mulled cider drink. 4 litres apple cider or juice (fresh milled organic is excellent!)
1 orange, chopped
1 lime, chopped
1 lemon, chopped
4 cinnamon sticks or 1 t. ground cinnamon
1 inch-square piece of fresh ginger or 1/4 t. ground ginger
1 tsp cloves, allspice and/or star anise
brandy or rum for adults, optional

Heat all and simmer in an enamel pot (aluminum can impart a metallic flavor) on low for an hour, then serve to cold, caroling folks.
Wassail (2)
2 Quarts apple 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 Dutch oven; 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.
Yield: 3 quarts.

Yule Brew:

4 parts cinnamon
4 parts allspice
2 parts nutmeg
2 parts lemon peel
2 parts clove
1 part bay
2 parts chamomile
50 parts black tea
Heat until well steeped. Serve with thin apple slices.

Apple Dumplings:

2 cups Flour
4 tsp Baking powder
1 tsp Salt
4 tbsp Shortening
1 cup Milk
6 each Apple
Sugar
1 tsp Cinnamon

Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes).

1/4 lb. flour
1/4 lb. currants
1 tsp salt
1/4 lb. sultanas (small raisins)
1 tsp allspice
2 cooking apples, peeled, cored and chopped
1 tsp ginger
1 ounce cut mixed (citrus) peel
1 tsp cinnamon
2 oz. shredded almonds
pinch fresh grated nutmeg
Juice and grated rind of 1 orange and 1 lemon
1/4 lb. fresh breadcrumbs
1/4 lb. molasses (treacle)
1/2 lb. shredded suet
4 large eggs
1/4 lb. brown sugar
2 tbsp brandy
1/4 lb. dried chopped apricots
1/4 lb. prunes
1/4 lb dates
Sift flour, salt and spices into a large bowl. Stir in breadcrumbs, suet and sugar. Add fruits, peel and rind. Beat lemon and orange juice, molasses and eggs together and add to other ingredients. Steam for 6 hours -- a coffee tin filled with the mixture and placed in a steamer in a covered pan does well. A little vinegar and lemon juice in the water will prevent the pan from discoloration.

After steaming cover in a cool place and let age as long as possible - usually about 5 weeks. To serve, re-steam for another 3 hours. Remove from tin, douse with warm brandy and set it ablaze!

If you haven't got six weeks before Yule to prepare a proper pudding a tinned one from Crosse & Blackwell will do fine. Just be sure to always heat the pudding first, no matter who made it, or all the warmed brandy in the world won't help. And don't forget the hard sauce!

3 cup Sugar, granulated
3 1/2 cup Flour, all-purpose
1/2 tsp Salt
2 tsp Baking soda
1 tsp Cinnamon
1 tsp Nutmeg
4 lg Eggs
1 cup Vegetable oil
2 cup Pumpkin (cooked)
2/3 cup Water
1 1/2 cup Walnuts, chopped

Preheat the oven to 350 degrees F. Butter your containers well.
Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon.
Pour the batter into the containers, filling each only half to two-thirds full. Bake for 60-90 minutes, depending on the sizes of your containers. If you're using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean.
Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack. For baking containers, you can use a loaf pan, metal cans, or whatever. I usually use 1-pound coffee cans, and it takes three of them. If you want tiny loaves, you could probably use soup cans. Yield: 3 loaves

2 cup Flour
1 cup Sugar
1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Salt
1 cup Cranberries, sliced in half
1 cup Chopped nuts
Juice and grated rind of 2 oranges
2 tbsp Shortening
1/2 cup Boiling water
1 Egg, beaten

Preheat the oven to 350F. Sift the flour, sugar, baking powder, baking soda, and salt together. Add the cranberries and the nuts.
Combine the juice, rind, shortening, and water. Add the egg to the juice and blend into the cranberry mixture.
Pour into a buttered loaf pan, and bake 1 hour, until a toothpick comes out dry.
Source: Farm Recipes and Food Secrets from the Norske Nook.

4 cups all-purpose, unbleached flour
1/2 cup sugar
1 tsp salt
3 tbs. butter
1 6 oz. packet Sun Maid Sun Ripened Dried Fruit Bits
Equal amount chopped pecans
1 1/2 cup egg nog
1 pkg. dry yeast, in 1/2 cup warm water

Warm everything to room temperature.
Pitch yeast in warm water, with a pinch of sugar.
Mix flour, sugar, and salt; cut in softened butter.
Mix in fruit and nuts.
When yeast is good and frothy, mix in egg nog and yeast mixture and knead, adding flour as necessary.
Let rise about an hour, punch down dough, form into a ball, and let rise again

Preheat oven to 350.
Bake approximately 30-45 minutes until done.

Rosehip soup:

Children and grown-ups alike enjoy rosehip soup as a dessert or a snack. Its vitamin C content makes it excellent for treating a sore throat. The soup is served hot or cold. Hot soup is often served with vanilla ice cream and/or macaroons. Cold soup can be somewhat diluted to make a nice thirst-quencher. 6-8 servings.
1 litre (1 liquid quart) fresh rosehips or
8 Deci litre (3,5 cups) dried ones
2 litre (2 liquid quarts) water For 1 litre (1 liquid quart) of rosehip pulp:
15-30 milli litre (1-2 tbsp) sugar
10-15 milli litre (1 tbsp) potato flour
50 grammes (1/4 cup) almonds
Rinse the rosehips. Crush dried hips. Boil in water till soft. Press through a colander. Measure the pulp and dilute with water if necessary. Bring the pulp to a boil and add sugar. Add more sugar if it is too tart. Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond.

2 - 12 oz. pork tenderloins
1 cup bread crumbs
1 tsp sage
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1 1/2 cup beef broth

Heat oil in a skillet and sauté celery, garlic, onion, sage, rosemary and salt and pepper. Add breadcrumbs and about 1cup of the beef broth to moisten. Cut each tenderloin in half lengthwise without cutting all the way through. Pound meat with a mallet until it is about 1/4 inch thick.

Place equal amounts of stuffing between each loin and roll up securing with string to keep closed. Place stuffed loins seem side down in baking dish and bake for 30 minutes at 375 degrees or until pork is cooked through. Slice into 1/2 inch pieces and serve with sauce recipe to follow.

Sauce:

1/2 cup beef broth
1/2 cup red or green seedless grapes
1/2 cup light cream
1/2 tsp thyme
1 tbsp flour
1/4 cup brandy
Salt and pepper to taste

Place flour, thyme and salt and pepper in a saucepan, slowly add broth and then cream stirring continuously, add brandy and grapes and continue to stir until thickened. Pour over pork slices.

Roast Loin of venison with cranberries:

2 thick slices of lemon
2 thick slices of orange
2 slices of peeled fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison, at room temperature
2 tbsp olive oil
1 tsp salt
1 1/4 tsp freshly ground pepper
3/4 tsp finely chopped juniper berries
2 cups dry red wine
2 cups beef or venison stock
2 tbsp cold butter, cut into pieces
Fresh thyme sprigs, for garnish
In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 tsp of the salt, 1 tsp of the pepper and 1/2 tsp of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135 degrees F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 minutes. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 tsp each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Slice the venison thinly (stir any juices into the sauce) and serve with the sauce, reheated if necessary.

Butternut Squash:

2 Butternut Squash, halved with seeds removed
Margarine or Butter
Salt
1/2 Cup Brown Sugar, firmly packed
1/2 Cup Honey
1/2 tsp Ground Ginger
1 tsp Pumpkin Pie Spice
4 tbsp Butter or Margarine, melted

Preheat oven to 400 degrees F. Place squash cut-side down on greased shallow baking pan. Bake uncovered about 45 minutes or until fork tender. Wipe cut surface with a little butter and sprinkle with salt. Return to bake cut-side up about 10 minutes longer or until browned and soft. Reduce oven temperature to 325 degrees. Scrape out the squash into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spice and butter. Beat with electric mixer at medium speed until smooth. Put in buttered casserole. Return to oven, covered, for 30 minutes.

Orange-Cranberry chicken with sweet potatoes:

1 Orange
1 4lb.Roasting Chicken
1/2 tsp Pepper
1 pound Sweet Potatoes
1 tbsp Olive Oil
1 cup Chicken Broth
1 cup Whole berry Cranberry Sauce
2 tbsp White Wine
Vinegar

Preheat oven to 375%.Grate rind from orange (don't include the bitter white part).Rinse chicken & pat dry.Sprinkle with salt,pepper & 1/2 the grated orange rind.Place,breast side up,on a rack in large roasting pan.Roast for 30 minutes.Meanwhile pare & cut the sweet potatoes into 1 inch slices,then toss with Olive oil.Place in single layer in the bottom of roasting pan.Continue roasting 1 hour & 45 minutes,turning potatoes occasionally & basting chicken & potatoes frequently,until the chicken juices run clear when the thickest part of the thigh is pierced with fork & leg moves freely. During the last 1/2 hour of roasting,combine Chicken broth,cranberry sauce & vinegar in a small saucepan.Bring to boiling over med.heat;boil 20 min. or until reduced to 1 1/2 cups.Peel white pith from orange,seed flesh & chop.Stir remaining rind & chopped orange into saucepan;simmer 5 min. Let Chicken rest for 20 minutes before carving.Cut chicken in half lengthwise down the middle.Spoon Cranberry Sauce mixture over chicken & serve with Sweet Potatoes.

Sweet Potatoes and Cranberries:

6 sweet potatoes
1 cup cranberry sauce
3/4 cup fresh orange juice
1/2 cup brown sugar
3/4 tsp orange rind
3/4 tsp cinnamon
1 1/2 tbsp butter
1 cup cranberries
1/4 tsp nutmeg

Boil sweet potatoes in their skins until barely tender. Peel, slice thickly, and arrange in a buttered baking dish. In saucepan mix remaining ingredients. Simmer, uncovered, for five minutes. Pour over sweet potatoes and bake uncovered at 350 degrees for 20 minutes or until glazed and hot.

Acorn Squash and sweet potatoe soup:

1 large Onion, chopped (1 cup)
1 tbsp Vegetable oil
1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups)
1 small Acorn Squash, seeded and cubed
13 3/4 ounces Chicken Broth
4 tbsp Milk
1/2 tsp Salt
1/4 tsp White Pepper
1/4 cup Sour Cream
2 tbsp Sliced Almonds; toasted

Ground Nutmeg. Bake onion in oil in large saucepan over med. heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 min. Cool slightly. Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls.
Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.