Magazine article Sunset

December Menus

Magazine article Sunset

December Menus

Article excerpt

During this busy entertaining season, be kind to the cook with simple but special meals for all to enjoy. Offer cheddar scones and warm apples with frozen yogurt for breakfast. Bake sausages and pasta in one pan for supper. Or celebrate with a festive but easy meal of roast beef.

For a festive breakfast on Christmas morning, serve this meal with special treats and fanciful shapes of molded frozen yogurt and butter, and scones designed with a cooky cutter.

Mold frozen yogurt and butter up to a few days ahead. In the morning, bake apples; let them cool as you make the scones and cook the bacon. Heat cider; add thin strands of orange peel (see page 129 for tools to cut them) for flavor and garnish.

To shape butter. Chill wooden butter molds or paddles (see page 129) in ice water for 10 minutes. Fill molds with softened butter or margarine; smooth top. Chill or freeze until firm, then release butter from mold. Or roll cubes or sticks of butter between paddles to form balls or logs, then immerse in ice water. Chill shaped butter airtight up to 4 days.

Cinnamon Apples with

Molded Frozen Yogurt

1 to 2 pints vanilla frozen yogurt or ice cream, slightly softened 1/4 cup (1/8 lb.) butter or margarine, cut up 1/2 cup firmly packed brown sugar 1 tablespoon lemon juice 1 teaspoon ground cinnamon 4 large (about 2 lb. total) Golden Delicious apples

Solidly pack frozen yogurt into molds (about 1/3-cup size; see page 129 for choices), level, and freeze until yogurt is firm, at least 3 hours or up to 4 days.

To unmold, quickly dip mold in hot water;open and remove yogurt (pry loose, if needed). Serve or freeze, airtight, in a single layer up to 2 days. Or instead of molds, scoop frozen yogurt to make balls.

Melt butter in a 10- by 15-inch baking pan in a 400[degrees] oven, about 1 1/2 minutes. Stir in 2 tablespoons water, sugar, juice, and cinnamon.

Peel, core, and thinly slice apples; add to pan and stir to coat with sugar mixture. Bake until fruit is slightly tender when pierced, 20 to 30 minutes. Cover to keep warm. Serve apples and juices slightly warm or at room temperature with frozen yogurt. Serves 4.

Per serving: 433 cal.; 4 g protein; 14 g fat (8 g sat.); 78 g carbo.; 131 mg sodium; 36 mg chol.

Cheddar Scone


About 2 cups all-purpose flour. 1 1/2 cups (5 oz.) shredded sharp cheddar cheese 1 tablespoon sugar 2 teaspoons baking powder 1 1/2 teaspoons cumin seed 3/4 cup sour cream 1/4 cup salad oil 1 large egg

In a large bowl, mix flour, cheese, sugar, baking powder, and cumin. In a small bowl, beat sour cream, oil, and egg to blend. Add egg mixture to flour mixture; stir just enough to moisten evenly. Scrape dough onto a lightly floured board and knead lightly 10 turns.

On a greased and lightly floured 12- by 15-inch baking sheet, pat dough into an 8-by 12-inch rectangle. Dip cooky cutter (2- to 3-in. size) in flour, then cut out dough. Carefully lift cutout with cutter, to preserve the shape (use a spatula, if needed). Transfer cutout to a second greased and floured 12- by 15-inch baking sheet. Carefully push dough from cutter. Repeat to make 6 cutouts, about 1 1/2 inches apart on dough (set cutout on second pan at least 1 1/2 in. apart).

Bake both pans in a 350[degrees] oven until richly browned, 30 to 40 minutes (remove individual scones if they begin to darken too much). If using 1 oven, switch pan positions halfway through baking. Transfer loaf and small scones to basket and serve hot, warm, or at room temperature. Makes 1 pound of scones (loaf and cutouts), about 6 servings.

Per ounce: 162 cal.; 5 g protein; 9.7 g fat (4.2 g sat.); 14 g carbo.; 130 mg sodium; 29 mg chol.

For a simple meal, bake sausage and onions to brown and develop flavor. Then add tomatoes, broth, and pasta; cover and return to oven until pasta is tender, then top with cheese. …

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