December 23 - Holiday Punch
The Carefree Gourmet - by Joyce McCombs

Today’s recipes feature tasty beverages that will keep your family and guests happily sipping during the holidays. I love seeing a punchbowl filled with something cool and frosty and thirst quenching as much as I love holding a mug full of something delicious and warming after being outside. I’ve included one baked treat at the end – what’s the point of having something to sip if you don’t have something to dunk as well? Enjoy!

Sugar Free Slush
Stays cold and slushy in the punch bowl – no ice needed – and it makes enough to keep the thirstiest crowd happy for hours.
Dissolve
2 small boxes strawberry sugar free Jello in
2 cups boiling water
Add:
3 cups cold water
2 large cans unsweetened pineapple juice

Mix well and divide into 3 large zip top bags. Freeze at least 8 hours. One hour before serving, remove from freezer and thaw to "slush" stage.
To each portion add one 2 liter bottle of Diet Squirt, Diet 7-Up or Diet Ginger Ale. Makes about forty 8 ounce servings.

Mock Champagne
People will think this is the real thing – perfect for a family New Year’s toast!
Combine:
One 46 ounce can unsweetened pineapple juice
Juice of 4 lemons and 2 limes
1 cup sugar
2 quarts Canada Dry ginger ale
1 quart sparkling water
Pour ingredients over ice block, stir gently and serve.

Mock Pink Champagne
This extra step of boiling the water and sugar together stabilizes the mixture.
Boil together until dissolved:
1/2 cup sugar
1 1/2 cup water
Set aside to cool to room temperature. Then stir in:
1/2 cup orange juice
2 cups cranberry juice
1 cup pineapple juice

Chill at least four hours or overnight. Just before serving, add:
2 cans lemon-lime soda

Safe Driver Sparkling Sangria
This punch looks even more festive if you make an ice ring that includes a few maraschino cherries and some lemon slices.

2 oranges
2 lemons
1/4 cup sugar
1/4 teaspoon cinnamon
dash of allspice
1 can frozen apple juice concentrate
1 bottle sparkling apple cider (well chilled)
1 bottle sparkling water

Squeeze & reserve juice from 1 orange & 1 lemon. Cut second orange & lemon into thin slices. Place slices in bottom of large pitcher. Sprinkle with sugar and cinnamon. Crush the fruit and sugar mixture with long spoon or potato masher.
Blend in reserved citrus juice and apple juice concentrate. Slowly add apple cider. Add sparkling water to taste.

Oreo Christmas Mint Cocoa
This recipe kind of on the edge of decadence, sugar wise, and we won’t even talk about the calories. Smooshing up the cookies before you turn them into cocoa is something I’ve never tried, but because it combines chocolate, mint and warmth, three things I am terribly fond of this time of year, I couldn’t resist. The Chocolate Mint Oreos are a limited edition special for Christmas – just look for the bright green filling. To prevent hot cocoa from cooling too quickly, fill mugs with hot water and let stand until ready to use.

10 Oreo Chocolate Mint Sandwich Cookies, coarsely chopped
3 cups milk
1/2 cup chocolate syrup
1/2 teaspoon peppermint extract
Place all ingredients in blender container; cover. Blend on high speed until completely smooth. Pour into 2-quart saucepan. Cook on medium-high heat until heated through, stirring frequently.

Hot Buttered Rum Mix
Keep this ready in your freezer – no need to thaw, just use an ice cream scoop. Also very tasty without the alcohol, or simply use rum or brandy extract.

1 cup soft butter, no substitutes
1/2 cup packed brown sugar
1/2 cup powdered sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 pint vanilla ice cream, softened
Rum or Brandy
Cinnamon Sticks

Cream the butter, sugar and spices with electric mixer. Blend in
softened ice cream. Place in 4 cup freezer container. Seal and freeze.
To serve, scoop 2-4 tablespoons of mixture into each mug. Add a shot of rum or
brandy and fill with boiling water. Stir well and serve with cinnamon sticks.

Holiday Mulled Wine
Just for the grownups, this warm and wonderful toddy smells delicious as it simmers. Use your crock pot set to low to keep it at the perfect serving temperature during a party. Makes about 20 six ounce servings.
8 cups Cranapple juice cocktail
8 tablespoons sugar
Two 8 inch cinnamon sticks, broken
Nine whole cloves
1 teaspoon nutmeg (grated fresh if possible)
8 cups dry red wine
orange slices

Heat Cranapple juice, sugar, and spices to boiling. Simmer
10 min. Pour through strainer to remove spices. Stir in wine and reheat slowly.
Serve warm with orange slices for garnish. Good chilled, also.

Finally, I’m thinking you may want a special to go along with all these tasty beverages, so here’s a holiday classic courtesy of the Old Farmer’s Almanac. I’ve never made one, but I aim to try this version – it looks easy and delicious, two Carefree requirements, especially this time of year.

BUCHE DE NOEL
Also known as a Yule log, this is a traditional French Christmas cake with a lighter twist. Check this website: www.almanac.com/season for more ideas from the Old Farmer’s Almanac.
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
extra cocoa for dusting
Filling and frosting
2 cups whipping cream
1 teaspoon vanilla
3 tablespoons confectioners' sugar

Beat eggs on high speed until very thick and lemon-colored. (If eggs
are not beaten enough, cake will be heavy and rubbery.) Gradually beat
in sugar. On low speed, beat in water and vanilla. Add dry ingredients
gradually, beating just until smooth.

Pour into a heavy jelly-roll (10x15-inch) pan lined with greased and
floured foil. (Fit foil snuggly into pan.) Bake at 375 degrees
Fahrenheit for 12 to 15 minutes. Immediately loosen cake from edges of
pan and invert onto a clean towel that has been sprinkled with cocoa.
Carefully peel foil from cake. Trim edges of cake if necessary. While
cake is hot, roll both cake and towel, starting with the narrow end,
and place on wire rack, seam side down. Cool for at least 30 minutes.

Whip cream with vanilla and confectioners' sugar. Unroll cooled cake
and remove towel. Spread half the filling over cake, being generous at
edges. Roll up. Spread remaining whipped cream over the log and
sprinkle with cocoa. Decorate with holly sprigs, if desired.

The Carefree Test Kitchens wish you a very Merry Christmas and most Happy New Year! Living in Delta and writing for you is the best part of my year, every year. I am one lucky columnist, for sure! I’ll see you back here in 2007. 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