The Perfect Christmas - Debbie Macomber [58]
Knit 1 row
#Knit 2 sts. tog., Knit 7 repeat from * to end of round
Knit 1 row
Continue each row by decreasing every other round, until you have 5 sts.
Cut yarn, leaving 6 inches and draw through remaining stitches with darning needle. Weave in ends.
With remainder of white yarn make a pom-pom and sew in place.
HAPPY HOLIDAYS!!!
©2010 by Cynthia Novito-Mason. All Rights reserved.
The pattern is for personal use only and may not be knitted for resale.
I love Christmas—and Debbie Macomber’s Christmas Cookbook proves it. (As if you didn’t already know!)
This beautiful cookbook has recipes for Christmas morning breakfast or brunch, appetizers for a get-together with colleagues, family or friends, Christmas dinner, desserts (yes, a whole chapter), cooking with kids and a lot more. As well, the recipes are interspersed with decorating tips, gifts to make (edible and otherwise), wrapping ideas and all kinds of other Christmas-related things. I’ve opened every chapter with personal reminiscences and references to my various Christmas stories.
In the chapter “Christmas and Christmas Eve Dinner,” I talk about The Perfect Christmas—since, of course, one of Cassie’s tasks is to create the perfect dinner for her neighbors. And since she chooses to replicate that dinner two years later, in the story’s new epilogue….
I’ve included six recipes from my cookbook:
Christmas Eggnog
Crock-Pot Chicken Chili
Five-Minute Cranberry Walnut Cobbler
Ice Krispie Snowmen
Many Bean Soup Mix
Cream Scones with Dried Figs and Cherries
These are all easy to follow and easy to make—and they’re guaranteed to delight everyone who tries them.
I hope they’ll whet your appetite for Debbie Macomber’s Christmas Cookbook and the fabulous recipes inside!
Debbie Macomber’s Christmas Cookbook is available in stores and from online retailers.
Christmas Eve Eggnog
This classic eggnog recipe calls for warming the egg yolks to assure a decadent, delicious yet safe drink for your party guests. (Except, of course, for children!)
Serves about 12
6 large eggs, separated
1 cup granulated sugar
3 cups whole milk
1 vanilla bean, split lengthwise
Salt
½ cup brandy
1 cup heavy cream
Garnishes: Ground nutmeg, chocolate shavings, cinnamon sticks
Place a large bowl in a larger bowl of ice water; set aside.
In a medium bowl, whisk egg yolks and ½ cup of the sugar until thick, for about 2 minutes.
In a medium saucepan over medium-low heat, bring milk, vanilla bean, and pinch of salt to a simmer. Remove from heat; whisk 1 cup of this hot milk mixture into the yolks. Slowly pour yolk-milk mixture into milk remaining in saucepan. Place pan over medium heat; cook, stirring constantly with a wooden spoon, until mixture reaches 160°F and is thick enough to coat the back of spoon.
Strain eggnog base through a fine-mesh sieve into bowl in ice bath. Let cool for about 20 minutes, stirring occasionally. Cover and refrigerate until chilled, for about 1 hour.
Whisk brandy and cream into chilled eggnog. In large bowl using an electric mixer on high speed, beat egg whites until soft peaks form. Add remaining ½ cup sugar; beat on high until stiff peaks form. Gently fold whites into eggnog until blended. Cover, refrigerate for several hours or overnight, or until cold. Pour into a pitcher to serve. Garnish servings as desired.
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TIP: Vanilla beans are the dried seedpods of the vanilla plant. To use, slice the long pods open lengthwise to expose the tiny seeds inside.
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Crock-Pot Chicken Chili
Serve this creamy, slightly spicy stew with fresh warmed flour tortillas or tortilla chips.
Serves 8
1 pound dried Great Northern or cannellini beans, soaked overnight
3 cups reduced-sodium chicken broth, warmed
1 large onion, chopped
3 garlic cloves, minced
1 jalapeño pepper, minced
1 tablespoon plus 1 teaspoon chili powder
2 teaspoons ground cumin
Salt and black pepper
1 pound (about 3 cups, chopped) cooked chicken or turkey meat
1 box (10 ounces) frozen corn kernels
2 cups shredded Monterey Jack cheese