The Carefree Gourmet
Christmas Memories
by Joyce McCombs  - December 12, 2004

The Christmas spirit finally caught up with me last Thursday at the Fort Greely Chapel where the Carefree spouse and I enjoyed the wonderful Community Choir Christmas Concert. I’ve been feeling a bit like Scrooge lately, rather gloomy because I have so many things yet to do, and in a panic because every time I looked at the calendar, another week has evaporated. I’d even started thinking that the first thing at the top of my Christmas wish list should be “more time, please”, but I’m pretty sure Santa would have a hard time finding some to spare himself.

We did find the time to go to the concert, though, and I’m so glad we did. Sitting quietly for an hour in that beautiful chapel was some of the best therapy either of us has had for a long time. Both Steve and I marveled at the singers and musicians who selflessly shared their talents that evening. As they entertained us, I felt the tension drift away and as sappy as it sounds, the spirit of Christmas really did come back to me. I thought of all the times I’d been in the chapel for other concerts, or for funerals, or weddings, and I thought of all the people we’d shared that space with over the years. In between songs I looked around, and in nearly every row there was someone we knew. Some threads of friendship wind back more than twenty years and each one holds a special place in the memory of our life in Delta.

Christmas is all about memories, and I must share just one with you today. The concert program said the mighty Hallelujah chorus was going to be the last number, and even though I had time to prepare myself, I can’t seem to hear that majestic music without a few tears falling. I have had the same reaction since I was very young and heard a scratchy version of the piece on an old 78 record played on an even older Victorola. I remember someone winding up the machine in the parlor of my great grandparent’s ranch house and that the little doors in front were opened so the speakers would project the sound. I know it was Christmas, and I remember a fire in the fireplace, a small white tree with colored lights on a corner table, and a forest of grown ups legs to wander through. When the record started, I stared at the Victorola and wondered how so much music could come from such a small place. I may have been young, but I felt completely swept away by the sound of the chorus. It became a family legend that I kept taking steps backwards away from the music until I fell down hard on the carpet and then I just sat and listened and eventually was tearful at the end. Everyone thought I was upset because I’d fallen down, and I got fussed over a bit until I explained the only way I knew how - “It’s too big ” And I pointed to the Victorola, frustrated nobody knew what I meant. Finally someone figured it out, everyone laughed, and my appreciation for classical music was heartily approved of by the grownups. Someone dried my tears, and we all settled down to the serious business of peeling the tangerines and licking the candy canes that always appeared on Christmas eve under the little white tree.

I’ll probably always cry “too big” tears when I hear Handel’s masterpiece, and I’ll always think that tangerines and candy canes belong to Christmas, too. And as nice as those two things are, they aren’t much of a recipe, are they? As long as we’re talking about memories, I’ve dug through the Carefree archives and decided to share some past favorites with you this time, hoping you’ll forgive me for wanting to find some spare time this week.

Mary Beth Miller told me the other day (or was it the other week? month?) that one of her all time favorite CG recipes was Rib Rub. She says her family puts it on everything from hamburgers to chicken, and she just makes a big jar of it and keeps it handy in the cupboard, which sounds like a fine idea to me.

BBQ Rib Rub
Looking for a little relief for your sweet tooth? This dry spice rub is perfect for ribs, but also works well on chicken and pork chops. A jar of  this, a new pair of barbecue tongs, and maybe an oven mitt might get you an invitation to supper!
1 cup brown sugar
1/2 cup paprika
1/2 cup salt
1/2 cup black pepper
2 tablespoons garlic powder
Mix together and rub well into pork ribs. Works best when ribs can marinate
overnight. Grill or bake ribs uncovered over low heat until fork tender.
 

Fake Fudge #1

Here’s the thing about Fudge. Nobody can make it as good as my Dad or my Aunt Betty, and that’s the sad truth. I’ve tried and tried and actually used a candy thermometer and followed “cook to soft ball stage” recipes and my efforts are just too sad to even talk about. My Aunt Betty was so fond of fudge that she frequently made it illegally in college (you weren’t supposed to cook in dorms then). She’d scamper up to the attic at Eden Hall at WWU with her old-fashioned popcorn maker lugging along ingredients she swiped from the dining hall. You have to remember this was pretty daring for back in the 1950’s when being rebellious meant wearing plaid jackets and skirts that didn’t match. (She also slid down High Street on dining hall trays when it snowed, but that’s another story.) Her fudge was legendary and how she got away with it under such harsh conditions, I’ll never know.

My Dad made world class fudge by keeping one eye closed, cussing just a little, using the wrong size pan, running out of ingredients, and leaving the candy to boil away over high heat while he wandered out to get the paper. Sometimes he would also be talking on the phone with his hunting pal Howard about world events, usually involving the dang commies/environmentalists/poachers. Often he’d pause to holler for one of us get out a plate and butter it so he could pour out the lovely smelling chocolate goo to cool, long before it was supposed to be done. Absolutely perfect candy happened every single time and there’s no scientific explanation for it at all, the man just has the knack. So you see what kind of Fudge legacy I have to put up with. A long time ago I cheerfully admitted defeat, and now I just make the following two recipes when fudge is required. They are both so easy, it’s almost embarrassing. I said almost.

Fake Fudge #1
1 can ready made chocolate frosting
1 12 ounce bag chocolate or peanut butter chips
Melt together over low heat, stirring occasionally. Add half a cup of chopped walnuts if you feel moved to do so. Pour into buttered 8 x 8 pan and let cool in refrigerator until set, about two hours.

Fake Fudge #2 - Rocky Road Style

A heartier version of the classic, and this buttered foil technique is great - saves a sticky pan to wash later, and makes packing up a batch to give as a gift a breeze.
2 cups semi sweet chocolate chips
1 14 ounce can Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla
3 cups miniature marshmallows
1 1/2 cups chopped walnuts
Line a 9 x 13 inch pan with foil and butter lightly.
Melt chips and sweetened condensed milk in large pan over low heat, stirring until smooth. Stir in vanilla, then fold in marshmallows and nuts. Press into pan. Refrigerate until firm. Lift from pan; remove foil. Cut in squares.

Cocoa to Go
Every year I get requests to re-run this classic for the holidays, so here it is once again. Everyone loves it and you can spice it up with cinnamon, nutmeg or instant coffee granules for a more assertive taste. And don't forget candy canes make great stir sticks for cocoa. A quart jar, a card tied on with ribbon that includes serving directions, and couple of holiday mugs and you’ve got a swell hostess gift ready to go – don’t forget the cookies for dunking.

1 8 quart box nonfat dry milk
1 6 ounce jar coffee creamer (try hazlenut or Irish cream)
1 16 ounce box dry chocolate milk mix
1/2 cup powdered sugar
Use a whisk or flour sifter and a large bowl and mix until powders are well combined. Store in airtight container. To serve add 1/4 cup mix to 1 cup hot water.

Eggnog Muffins
At Christmas, it’s sure handy to have some little treasure tucked away in the freezer, especially for breakfast, when most of us aren't exactly at our culinary peak. And sometimes it’s sure handy to find a way to recycle the eggnog the kids didn’t think was all that great. These muffins freeze well, and if you can clear your head enough to put together some scrambled eggs and pass a bowl of fruit, all you'll hear are the lovely sounds of people enjoying breakfast while you peacefully consume your coffee and stare contentedly out the window. The trick is of course, to make these ahead of time, and get them hidden in the freezer before the secret is out and only crumbs are left.

3 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
1 3/4 cups eggnog
1/2 cup vegetable oil
1/2 cup golden raisins
1/2 cup chopped pecans
Combine the flour, sugar, baking powder, salt and nutmeg in a large bowl. In another bowl, combine the egg, eggnog and oil. Mix well, then stir into dry mixture until just moistened. Fold in the raisins and pecans last and then fill paper lined muffin cups two thirds full. Bake at 350 for 20 to 25 minutes. Cool for five minutes in the pan before removing to a wire rack. Makes 16 muffins.

Try the muffins with this:
Honey Cinnamon Butter
1 cup butter
1/2 cup honey
1 teaspoon cinnamon
Beat until smooth and serve with muffins, toast, bagels, French toast or pancakes.

Puffed Wheat Bars
These bars cause a lot of holiday happiness for the following reasons: They go together in no time. Puffed wheat comes in big, inexpensive bags. You already have all the ingredients in the pantry. They are chocolate based. They don’t involve marshmallows. This recipe makes a ton. You don’t have to turn on the oven. There’s only one pan to wash. You can add nuts or raisins, but you don’t have to. They keep a long time. They taste great. Kids with stove privileges can make them in less than half an hour. No cookie cutters, icing or little decorations. OH, I love this recipe, and you will too.

8 cups plain puffed wheat
1 cup brown sugar
1/4 cup cocoa
1/3 cup vegetable oil
1/2 cup corn syrup
1 teaspoon vanilla
Measure puffed wheat into a large bowl. Boil remaining ingredients, except for vanilla, for 1 minute. Remove from heat, add vanilla, and stir until combined then pour hot mixture over puffed wheat, mixing well. Use a rubber spatula to spread onto a large buttered jellyroll pan, or divide among two smaller pans. Cool before cutting into squares.

Cheryl’s Molasses Cookies
Our good pal Cheryl Cooper made these for the dedicated volunteers who moved 10,000 books to the new library last weekend. When we broke for lunch, these cookies started disappearing fast Several people came up to me begging for the recipe, but it’s one that I had to beg from her, and she kindly shares it with us today. As Cheryl told me “no rolling, cutting, forming or frosting – just mix, drop, bake and eat.” A recipe for success if I ever heard one

Finally, Happy Holidays and New Year to all the CG readers – your kind hearts and constant support is the best gift of all – I truly appreciate all of you JMc

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003