Food Recipes

Method
# Wipe the turkey inside and out, remove any giblets, and dry with kitchen paper
# Take enough of the festive stuffing mixture to nearly fill the neck cavity of the turkey, then replace the neck flap
# Shape the rest of the stuffing into balls
# Peel the onion and place in the body cavity of the turkey then tuck the turkey wing tips under the body to secure the flap
# Tuck the ends of leg bones into the body cavity or secure them with elastic bands
# Place the turkey in a large roasting tin and pour the stock around it
# Brush the turkey with oil, season then cover loosely with greased foil
# Cook in a pre-heated oven (350F, Gas Mark 4, 180C) fro three hours
# Remove the foil and baste the turkey
# Arrange the stuffing balls around the turkey and cook for a further 45 minutes, basting occasionally
# Also place the cocktail sausages in a tin and bake at the bottom of the oven for the last 40 minutes of roasting time
# Test the turkey with a skewer to see if cooked, then transfer to a warmed serving plate, arranging stuffing balls and sausages around it
# Cover with foil and leave for 10 minutes before carving

Method
Put butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves into a heavy saucepan. Cook over moderate heat to 280 degrees F on a candy thermometer. Pour over the popped corn, walnuts and apples. Shape into balls.

Method
Clean out pumpkin and decorate, if desired.

Brown hamburger and onion. Drain well. Mix in remaining ingredient. Put pumpkin on cookie sheet. Fill pumpkin with meat mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350 degrees F or until pumpkin is tender. Ladle out at the table directly from the pumpkin.

Method
Dissolve yeast in 1/4 cup warm water. Stir in milk, 1/4 cup sugar, the salt egg, shortening and 1 3/4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.

Turn the dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn the greased side up. cover and let rise in a warm place until double, about 1 1/2 hours. (The dough is ready if an indentation remains when touched.)

Punch down the dough and divide in half. Roll each half about 1/4 inch thick and cut into nine 3 1/2-inch circles. Mix 1 cup sugar and the cinnamon in a small bowl. Dip each marshmallow into the melted butter, then into the sugar-cinnamon mixture. Wrap a circle of dough around each marshmallow, pinching together tightly at the bottom. Dip in the butter, then in the sugar-cinnamon mixture. Place in greased medium muffin cups. Let rise about 20 minutes.

Heat oven to 375 degrees F. Bake 25 to 30 minutes. Serve warm.

1 1/2 dozen rolls.

Method
Heat oven to 350 degrees F.

Mix brown sugar, butter, water and vanilla extract in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble “bristles” of broom.

Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

Cover cookie sheet with wax paper. Place brooms on wax paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

Method
# Preheat oven to 350.
# In a saucepan, melt unsweetened chocolate and marshmallows.
# Add corn syrup.
# While chocolate is melting, place puffed cereal in a shallow pan.
# Bake for 10 minutes.
# Then, place in prepared bowl.
# Pour chocolate mixture over puffed cereal. Stir to coat cereal evenly.
# Form into 8 cones, flattening large end to make brim.
# In a double boiler, melt chocolate chips.
# Dip cones into melted chocolate to coat.
# Place on waxed paper to cool and harden.