And so the day begins with my two granddaughters and I baking bread this morning – they each have their loaf to work on and we will probably make about 6 regular size loaves and make the rest of the dough into rolls that I will put in the freezer until Christmas Morning. I am doing my best this year to have everything that can be done ahead done so I can focus on the Prime Rib and getting ready for Church! So far this is our Menu:
- Roast Prime Rib
- Yorkshire Pudding
- Mashed Potatoes
- Green Bean Casserole (Recipe can be found on a can of French’s French Fried Onions)
- My Mom’s Homemade Bread rolls (found in the archive of my blog recipes)
- Cheesecake (choose your topping)
- Preheat oven to 450* F. Bring the meat to room temperature, about 30 minutes out of the refrigerator.
- Remove the leaves from 4 of the rosemary sprigs, and chop with the crushed garlic. Transfer to a small bowl, and mix with the oil to make a paste. Season with salt and pepper. Rub the paste evenly over the meat.
- Place the carrots, celery, onions and garlic cloves at the bottom of the roasting pn. Distribute the thyme and remaining rosemary over the vegetables, and place the meat on top. Transfer the pan to the oven and roast for 30 minutes.
- Lower the heat to 325*F and continue roasting until an instant read thermometer reads 125*F for medium rare, about 2 hours. Remove the roast from the oven and cover loosely with foil. Let stand 30 -40 minutes before carving.
- 2 Cups All Purpose Flour
- 8 Large Eggs
- 2 Cups Milk
- 12 Tablespoons Vegetable Oil
- Kosher Salt and freshly ground black pepper
- 2 Tablespoons finely chopped herbs such as parsley, chives and sage (optional)
- In a large bowl, combine the flour and eggs. Whisk in the milk until there are no visible lumps. Strain through a fine mesh strainer, and set aside. (The batter may be refrigerated for up to 24 hours but bring to room temperature before using.)
- Preheat oven to 425* F. Pour 1 Tblsp of vegetable oil in each mold in a 12-Cup Muffin or popover tin, and place the tin in the oven. (Note: The traditional recipe uses drippings from a beef roast instead of vegetable oil. If using drippings, skim them from the roast pan.)
- Season the batter with salt, pepper and herbs if desired. When the oil in the tin begins to smoke, takes about 10 minutes, remove the tin from the oven and brush to distribute the oil evenly all over the inside of the molds. Pour equal amounts of the batter into each mold reaching just below the lip of the mold.
- Transfer the tin to the oven. After 15 Minutes, lower the heat to 350* F and bake until the popovers rise and turn brown, about 15 minutes longer. Do not open the oven until the popovers are done. Serve immediately. Makes 12 Popovers.
- 1/3 Cup Butter Melted
- 1 1/4 Cup Graham Cracker Crumbs
- 1/4 Cup Sugar
Mix together in a medium size bowl and press into the bottom of Spring Form Pan
- 1 (14 oz) Eagle Brand Sweetened Condensed Milk
- 3 Eggs
- 1/4 Cup Lemon Juice
- 2 Pkgs (8 oz) Cream Cheese – softened
- 8 oz. Sour Cream
Preheat oven to 300* F
In a large mixing bowl beat cream cheese until fluffy. Add milk and beat until smooth. Add eggs and lemon juice and mix well. Pour into prepared pan.
Bake 50-55 Min. or until cake springs back when touched. Cool to room temperature and refrigerate. After cool run a knife around the edges to loosen from the edges of pan and remove from pan. Top with Sour Cream and your favorite pie filling or other topping.
This year instead of making a special cheesecake I am just serving it with the choice of strawberry, cherry or blueberry toppings – their choice!
Now, obviously other family members will be bringing their favorite side dish and or dessert to add to this and my prayer is that all of us will enjoy a blessed Christmas Day on Sunday with Christ the focal point of our attention!