Christmas Recipes like Christmas Potpourri Recipe for Homemade Christmas Gifts

Many Christmas recipes that once were considered very good and important to make for the holidays have fallen out of circulation over the years. When we hear these foods, most of the time we don’t even recognize them. For instance, in the following poem written in the 1800’s “Twas the Night before Christmas”, did you ever wonder what sugar plums are?

• TWAS THE NIGHT BEFORE CHRISTMAS WHEN ALL THROUGH THE HOUSE


• NOT A CREATURE WAS STIRRING NOT EVEN A MOUSE


• THE STOCKINGS WERE HUNG BY THE CHIMNEY WITH CARE


• IN HOPES THAT ST NICHOLAS SOON WOULD BE THERE


• THE CHILDREN WERE NESTLED ALL SNUG IN THEIR BEDS


• WHILE VISIONS OF SUGAR PLUMS DANCED IN THEIR HEADS

• 1 Cup dried red cherries


• 1 Cup dried pitted dates


• 1 Cup dried apricots


• 1 Cup miniature marshmallows


• ½ Cup toasted almonds


• 1 Tablespoon orange zest


• ½ Cup fine graham cracker crumbs


• Honey


• Sifted powdered sugar

Chop cherries, dates, apricots and almonds very fine and combine in a large bowl. Add the marshmallows, orange zest and graham cracker crumbs. Toss to blend well. Add enough honey just to moisten mixture so it sticks together. Shape into plum size ovals and roll in the powdered sugar.

All Christmas recipes are not edible, but still are good to make for homemade Christmas gifts. The following Christmas potpourri recipe will send Merry Christmas greetings to your friends and family members who prefer a natural air freshener over ones with added chemicals. A small bag of this fragrant mixture with a potpourri burner will make a most welcome gift. The scented oils are readily available at craft stores. Be sure to add a little note card as to the use. Happy holiday cooking!

CHRISTMAS POTPOURRI RECIPE

• ½ Cup dried orange peel


• ½ Cup broken cinnamon sticks


• ½ Cup whole allspice


• ½ Cup broken bay leaves


• ¼ Cup whole cloves


• ¼ Cup anise seed


• ¼ Teaspoon cinnamon, cloves or orange oil

Combine all ingredients in a bowl except for the oil. Toss to blend and then sprinkle the oil over the top. Toss again to blend with the oil. Store in an airtight container.

This is not to be eaten. To use potpourri mix, add 2 to 3 tablespoons of mix to a potpourri burner or a small saucepan of boiling water over very low heat. Keep adding water so it does not go dry.

CRANBERRY PUNCH RECIPE

• 1 Quart cranberry juice cocktail chilled


• 1 Can (6 ounces) frozen pink lemonade concentrate thawed


• 2 Quarts ginger ale chilled

Mix in large punch bowl and serve immediately.

ROAST LEG OF LAMB RECIPE

• 3 Tablespoons coarse grained mustard


• 2 Cloves minced garlic


• 1 ½ Teaspoons crushed rosemary leaves


• ½ Teaspoon fresh ground black pepper


• 1 Well trimmed boned rolled and tied leg of lamb (about 4 pounds)


• Mint jelly

Preheat oven to 400Fdegrees.

Combine mustard, garlic, rosemary and pepper; rub mustard over leg of lamb.

NOTE: Lamb can now be refrigerated for up to 24 hours if desired.

Place roast on meat rack in shallow pan; insert meat thermometer in thickest part of roast.

Roast in hot oven 15 minutes; reduce temperature to 325F degrees and roast 20 minutes per pound or until temperature reaches 150F degrees for medium.

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