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.
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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
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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
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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
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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