During a busy holiday season what could be more relaxing than to stop the clock to take a few hours to visit over an afternoon tea with colleagues, friends and family?  From simple to elaborate, store bought to homemade the familiar flavors of cinnamon, chocolate, cranberry, eggnog, gingerbread, maple, peppermint, pumpkin, roasted nuts and spiced fruits will be good choices to enhance your menu. As the year draws to an end may you and all those you love stay safe and be well; with happiness and peace for everyone in the New Year.

CRANBERRY PECAN CHICKEN TARTLET 

INGREDIENTS: 4 to 6 white meat chicken tenders; ¼ teaspoon ground ginger, ½ teaspoon Reva Paul seasoning mix*; ¼ cup cranberry – orange sauce; ¼ chopped, roasted pecans,  2 to 3 Tablespoons Mayonnaise; 1 teaspoon white vinegar;  sprigs of fresh Thyme cut into 12pieces. 12 Phyllo or Tart Shells

PREPARATION: Place chicken tenders into a large, heavy bottom pot filled with water onto the stove top.  Add ginger and seasoning mix into the water.  Over a medium heat bring the water to a boil. Allow chicken to cook through until completely tender and white inside.   Remove from the water into a large mixing bowl.  Cut into small, diced pieces.  Add cranberry sauce, pecans, mayonnaise and vinegar.  Mix all together.  Scoop into tart shells. Add a sprig of thyme on top.

You may substitute with Turkey or Duck , use walnuts, pistachio nuts,  or eliminate nuts entirely.  If using dried cranberry raisins increase the amount of mayonnaise.

CRANBERRY SAUCE: 12 oz raw cranberries;  one small can mandarin oranges with juice  (or crushed pineapple with juice); 1 teaspoon ground cinnamon;  ½ cup water. Optional for sweeter taste 1 to 2 tablespoons of brown sugar or granulated light brown sugar.

 Preparation: Place all ingredients into a saucepan on the stovetop. Bring to a boil.  Keep stirring as  the cranberries begin to pop, about five to ten minutes,  but be careful to not to burn yourself.  As the mixture begins to soften using the back of the spoon crush the berries to blend into the mixture. When completely mixed place into an airtight container in the refrigerator overnight.  May be stored for one week.

Reva’s seasoning mix: 2.5 Tablespoons each of onion and  garlic powder, 1 teaspoon each of salt and pepper. Mix all together. Store at room temperature in an airtight  glass jar or container for up to three months.

 CINNAMON CRUMB CAKE ~ MUFFINS  

INGREDIENTS: 10 tablespoons unsalted butter;1 cup granulated sugar; 2 cups cake flour, sifted; 2 teaspoons baking powder;1 teaspoon cinnamon, ground; 1/2 cup  whole or NONFAT LACTAID milk; 1 teaspoon pure vanilla extract; 1/2 cup egg whites (about 4 large eggs), separated

 SPICED CRUMB CAKE TOPPING : 1/2 cup all-purpose flour, sifted;1 firmly packed cup brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, room temperature.  Optional ~ Powdered sugar.

PREPARATION: Preheat oven to 350 degrees F.  Spray the bottom and all sides of a round, or square cake pan or cupcake pan with  PAM™ Baking Spray.  Dust bottom and sides with Domino Light Brown granulated sugar.

Prepare Spiced Crumb Cake Topping; In a large bowl, combine the flour, brown sugar, cinnamon, allspice, and nutmeg.  Using a fork or pastry blender, cut in the butter and vanilla extract until well mixed.  The mixture will create large, moist clumps. Set aside until ready to use.

In a large mixing bowl of your electric mixer, at a medium speed, cream the butter.  Add sugar, a little at a time, and beat together until well mixed and creamy.  Add cake flour, baking powder, cinnamon, and milk, beating until smooth. Beat in vanilla extract.

In a separate dry bowl, beat the egg whites until soft peaks form  (not stiff) and cling to the sides of the bowl.  Fold into the butter/flour mixture.  Pour the batter almost to the top of the cake pan or cupcake pan.  Generously cover the top of the batter with the Spiced Crumb Cake Topping.

Bake approximately 20 to 25 minutes for cupcakes/ 30 to 40 minutes for full size cake or until a toothpick inserted in the center of the cake comes out clean.  Remove from oven to cool  down on a wire rack. Remove from pan and serve. Optional to dust with powdered sugar.  May be stored in tin foil or an airtight container in the refrigerator to keep moist for three days. Serves 12

GINGERBREAD CAKE

Everyone has their own holiday favorites and mine happens to be gingerbread. My cake recipe is adaptable to almost any size or shape pan.  Just be mindful to only fill each pan halfway and adjust the baking time accordingly. The chewy cookies are fun to fill or eat as is.

 Gingerbread Cake
https://www.thethreetomatoes.com/a-perfect-autumn-dessert-gingerbread-cake

Chewy Ginger Cookies
https://www.thethreetomatoes.com/holiday-cookies-galore

Gingerbread Cake Log
https://www.thethreetomatoes.com/holiday-cakes-great-gadgets-and-vintage-recipes

Cakes for the Holidays 

1. Pistachio Cardamom Cake Pecan Caramel Squares 3. Pecan Cake
2. Pumpkin Pie 5. Pistachio Cranberry Cake 6. Pumpkin Cake
3. Chestnut Cake 8.Maple Cake 9. Gingerbread Cake
4. Maple Cream Log 11. Sicky Toffee Pudding 12. Cranberry Cake

 
https://www.thethreetomatoes.com/thanksgiving-celebration-pumpkin-butterscotch-and-caramel

https://www.thethreetomatoes.com/autumn-luncheon-menu

https://www.thethreetomatoes.com/autumn-afternoon-tea-menu

https://www.thethreetomatoes.com/sticky-toffee-puding

https://www.thethreetomatoes.com/holiday-cakes-great-gadgets-and-vintage-recipes

https://www.thethreetomatoes.com/cranberrysavory-and-sweet

And don’t forget to leave cookies for Santa…