The past week seemed like the shortest holiday vacation ever. I suppose because Christmas was on Monday as well as New Year’s Day and it was back to work on the Tuesday’s following.
Leah, Bart and Alexis made it back from Prague on the 28th. They certainly were in a lot of countries in a few days. They flew from Minneapolis to Chicago then to Vienna, Austria and finally to Prague. On the way home they flew from Prague to Frankfort, Germany, to Toronto Canada and finally to Minneapolis. It was a short trip but they got to have their family together and saw much of the beautiful old buildings in Prague. Abby was glad they could come over and spend some time together. She will be teaching English in kindergarten and first grade this year instead of the high school age students. The rest of my family also made it home in spite of the cold temperatures, eventually. James and family had to stay overnight in Iowa City as the roads were not very good with lots of cars in the ditches. The next day all was clear and sunny so they made good time the rest of their trip. Ruth and family made it to Houston of course without some luggage they had to retrieve the next day. Such are the joys of traveling. All in all it was good to have them all home for Christmas Day with only a couple of grandsons and their families missing.
So far the Christmas tree is still up but not unusual as we used to leave it up until after the 6th of January supposedly the day the wise men returned to their homes. The outside lights on the house will have to stay for a warmer day. It was nice to have a white Christmas without a lot of snow, however, was it ever cold. Ruth said some of the Texans wondered how we could ever survive and she said it was just like them in the summer, you stay in the house where you can regulate the temperature. I have no problem turning up the heat to be comfortable while I watch TV and read a book. I have read several books already this year and the library will be seeing more of me shortly. It is also a good time to start planning and preparing fair exhibits such as handiwork. Stay warm and find something to occupy your time wisely.
Spiced Cran-Apple Brisket
1 fresh beef brisket (about 4 lb.)
1/2 cup apple butter
1/4 cup apple cider
2 tablespoons cider vinegar
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 garlic cloves, minced
1 medium, tart apple, peeled and cubed
1 celery rib, chopped
1 small red onion, chopped
1/3 cup dried apples, diced
1/3 cup dried cranberries
1 tablespoon cornstarch
3 tablespoons cold water
Cut brisket in half; place in a 5-quart slow cooker. In a large bowl, combine the apple butter, cider, vinegar, pepper and salt. Stir in the tart apple, celery, onion, dried apples, cranberries and garlic. Pour over brisket. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat. Makes 9 servings.
Creamy Twice-Baked Potatoes
2 medium baking potatoes
2 tablespoons butter, softened
1 tablespoon 2% milk
1/2 teaspoon salt
1 package (3 ounces) cream cheese, cubed
2 tablespoons sour cream
Paprika
Pierce potatoes and bake at 375º for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika.
Place on a baking sheet. Bake, uncovered, at 350º for 20-25 minutes or until heated through and tops are golden brown.
Chunky Pecan Bars
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
Filling:
3 eggs
3/4 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 3/4 cup semisweet chocolate chunks
1 1/2 cups coarsely chopped pecans
In a small bowl. Combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13×9 inch baking pan. Bake at 350º for 10-15 minutes or until golden brown.
Meanwhile, in a large bowl, whisk the eggs sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust.
Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator. Makes 4 dozen.
