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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Dec. 4, 2003)
I A special holiday section The typical Texas winter does not exactly make for a “White Christmas ” hut moderate temperatures and rainy days do little to prevent anyone determined to spread a little holiday cheer from doing so. Throughout the days of well wish ing and yuletide-spreading, these colorful drinks will keep your mind in the hol iday spirit and your nose as red as Santa’s. The Battalion staff gives their favorites. ‘iPlhcB (&(&:&(&§? ©oaao This isn’t exactly what you will find hanging on your tree Christmas morn ing, but just as festive. Easy preparation and the perfect way to start your holi day party cheerfully. Served in a shot or on the rocks. 1 part (ounce or gallon) Cinnamon Schnapps 1 part (ounce or gallon) Peppennint Schnapps -- Jimmy Hissoflg Not quite gold, frankincense, or myrrh, but gift-bearing guys nonetheless. Served on the rocks. Mix equal parts of: Jim Beam Bourbon Whiskey Jack Daniels Tennessee Whiskey Johnny Walker Blended Scotch Whiskey -- Jimmy Hissong (30 servings) Perfect for a party! 24 eggs, separated 2 cups sugar 1 quart bourbon 2 cup brandy nutmeg Ingredients: 4 1/2 cups all purpose Hour I tablespoon cinnamon I 1/2 teaspoon ginger 1/2 teaspoon nutmeg I teaspoon baking soda 1/2 teaspoon salt 3/4 cup molasses 1/2 cup brown sugar 2 large eggs 1/2 cup butter ground cloves Cooking Instructions: 1. In a large bowl, combine flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt. Mix. 2. In another large bowl,beat molasses, brown sugar, butter and eggs. 3. Beat in the flour mixture in thirds into the molasses mixture. Mix thoroughly. 4. Divide dough into 3 or 4 equal portions and flatten with a disk. 5. Cover in plastic wrap and put into fridge for 2 hours or until firm enough to roll. 6. Preheat oven to 350 degrees. 7. Roll out dough, either cut out or use cookie cutters to make shape desired. 8. Transfer dough to greased baking sheet. 9. Bake for 10 minutes or until brown around edges. 10. Remove baking sheet to wire rack to cool for 5 minutes. 11. Remove cookies onto wire rack to cool thoroughly. 12. Decorate w ith icing, sprinkles, or as desired. A classic and easy party favorite. vegetable cooking spray 2 cloves garlic, minced Cooking instructions: 1. Preheat the oven to 350 degrees. Drain the artichob hearts and spinach. 2. In a food processor, pulse the bread to makemedii textured crumbs, fransfer crumbs to a small bowl auk aside. 3. Put the ricotta, thyme, salt and cayenne in the processor and pulse until smooth. Add the artichokes, spinach and parmesan; pulse until evenly mixed but chunky. 4. Spray a 4-cup dish w ith cooking spray. Transferli: artichoke mixture to the dish. Heat the olive oil in a medium skillet over medium heat. Add garlic, cook until aromatic and lightly toasted, about I minute. Stir in bread crumbs and cook another minute. Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and wannedthroui about 45 minutes. Serve warm. Source: foodnetwork.com ,/J •01 [IK* Ingredients: 5 quarts popped popcorn 1 cup marshmallow 1 /4 cup margarine 3/4 cup light com s\nf 2 5/8 cups confectioner sugar 2 teaspoons cold w Jysch, a sc Ind stuff! n ly sitting at landmolk )|ollege St; 01 eBtation, B s pick u[ Jwflakes t< lorite holi [ment and |rkey day i B return in s: Christi lobs and o lis, studei B it about tl s and catc 1 quart heavy cream 2 quart milk 1 quart vanilla ice cream Beat egg yolks and sugar until thick. Add bourbon and brandy and stir thor oughly. (The liquor "cooks" the eggs.) Add cream and milk and continue whip ping. Break up the ice cream and add. Beat egg whites until stiff and fold in. Refrigerate for at least 30 minutes before serving. Sprinkle lightly w ith nutmeg. - Jose Cruz Ingredients: 9 ounces artichoke hearts 5 ounces frozen spinach, thawed 2 slices fresh white sandwich bread, crusts trimmed 12 ounces part-skim ricotta cheese 1/2 teaspoon fresh thyme leaves 1 teaspoon salt pinch cayenne 1/4 cup freshly grated parmesan In a saucepan over medium heat, combine the com syrup, margarine, cold water, confectioner’s sugarand marshmallows. Heat and stir until the mixturecomesim boil. Carefully combine the hot mixture with the pope® coating each kernel. Grease hands w ith vegetable shortening and quickly shape the coated popcorn into balls. Source: allRecipes.com $ people ; [party,” M lout the ti ie atmosp they are |nce friem feeling t lend my f [avorite C holiday )ld time: lid he pi- at their colleges ©rations spent or ZPc§>3z&&0&33<Zi This cocktail is a holiday version of the mimosa, which is easy to put together and is usual ly well received. Garnish is optional depending on the type of party one is hosting. Ingredients: champagne 1/4 ounce triple sec splash of cranberry juice Combine ingredients in champagne glass and garnish with a twist. — Chris Elmi I3®8 2 quarts apple cider 1 1/2 quarts cranberry cock tail 1/4 cup brown sugar 3 inch cinnamon sticks 1 1/2 teaspoons whole cloves Heat to boiling. Reduce heat and simmer 15- 20 minutes. Strain. Makes 25 servings. Graphics by Seth freeman, Gracie Arenas and Ruben DeLuna • THE BATTALION