CLICK ON THE SNOWFLAKE TO OPEN THE DOOR!
HAPPY HOLIDAYS FROM ANGELIA SPARROW
Christmas at Chez Mudd
I’m Angelia Sparrow and I write a wide variety of books. Same-sex romance in every genre from contemporary to steampunk to SF, heterosexual romance, children’s religious books (under a pseudonym) and cookbooks. Yes, cookbooks.
So, let’s talk holiday cooking. That’s one of the most fun parts of the holiday season. You get to haul out all the old recipes, whether it’s grandma’s vintage cookie cutter collection or great-grandma’s latke recipe or the secret cheesecake recipe to wow your coven. We’re a mixed faith household here at Chez Mudd. The girls and I celebrate Yule as a religious holiday (being pagan) and Christmas as a family holiday (since Mudd himself is Christian). The latkes came down the family line from a Jewish peddler that married in, and the January 6 Christmas is from my husband’s Greek great-grandfather. We party from about the end of October right through spring, since there are about seven birthdays sprinkled in.
But what happens when the oven dies?
That’s what we’re facing at Chez Mudd this year. My full sized oven died in August. I have a small, countertop oven, but it won’t fit even my basic muffin tin, let alone a half-sheet baking pan for a cake to take to the Yule Sabbat. No turkey for us. And we’ll have to buy two small pans of the Christmas Lasagna, instead of the big one.
And in a year when all we can afford to give as gifts is baked goods and handicrafts from the Stash, it feels doubly difficult.
So, for your holiday enjoyment, here are three of my favorite stove-top goodie recipes.
My grandmother made a lot of candy at Christmas. These are a couple of my favorites.
Grandma Fantz’s Golden No-Bake Nuggets
1/2 c. sugar
1/2 c. corn syrup
1 c. peanut butter
3 1/2 c. corn flakes
Stir sugar and corn syrup over low heat until sugar dissolves. Add peanut butter. Stir until hot and well blended. Remove from heat. Stir in corn flakes. Blend until well coated, try not to crush. Cool slightly. Moisten hands, take portions size of egg and form balls. Or just drop from teaspoon onto wax paper.
Crisp Rice Balls
1 stick melted oleo
1 egg, well beaten
1 c. sugar
1 pkg. (8 oz) dates
Stir all together, bring to boil. Boil 3 minutes, stirring constantly. Remove from heat, stir in 3 c. crispy rice cereal, 1 c. finely chopped nuts. Stir. Wet hands, roll into small balls, roll in flaked coconut. Chill. Makes 24.
This one makes a great gift. Make a few extra and stash them for unexpected gift situations.
12 oz. semisweet chips
1 lb white almond bark
2 c. miniature marshmallows
1 c. crisp rice cereal
1 c. peanuts
6 oz. red marischino cherries, halved
3 T. green cherries, quartered
1/3 c. coconut
1 t. oil
Microwave chips and 14 oz of almond bark in 2 qt. bowl until melted, stirring frequently. Stir in marshmallows, cereal and peanuts. Pour into greased 12″ pizza pan. Top with cherries. Sprinkle with coconut. Melt remaining almond bark with oil, stirring to make smooth. Drizzle over coconut. Chill until firm.
Angelia Sparrow is the author of seventy short stories and eleven novels, with her twelfth coming out in February 2013. Her work can be found at http://www.brooksandsparrow.com
Advent Calendar Giveaway!
All the recipes come from In Angel’s Kitchen, a cookbook soon to be released from Inkstained Succubus (http://www.inkstainedsuccubus.com– submissions welcome!). But you can win an early pdf copy here.
Just leave your comment and we will pick one of you randomly, and send it along. Happy holidays!
The BONUS BUMPER PRIZE QUESTION (don’t answer this – just save them up for Christmas Eve.)