Holiday Recipes

LOVE

1 C. GOOD THOUGHTS                                    2 C. SACRIFICE

1 C. KIND DEEDS                                             2 C. WELL-BEATEN FAULTS

1 C. CONSIDERATION                                      3 C. FORGIVENESS

Mix thoroughly.  Add tears, joy, sorrow, sympathy.  Flavor with love and kindly service; fold in four cups prayer and faith after pouring all this into daily life; bake well with heat of human kindness.  Serve with a smile; it will satisfy the hunger of starved souls.

SPICED NUTS

1 EGG WHITE                                                2/3 C. SUGAR

1 TBSP. WATER                                            1 TSP. SALT

1 C. PECAN HALVES                                     2 TSP. CINNAMON

1 C. WALNUT HALVES                                   3/4 TSP. GROUND GINGER

1 C. ALMONDS OR CASHEWS                       3/4 TSP. GROUND ALLSPICE

1/2 TSP. GROUND CORIANDER

Preheat oven to very slow (250 degrees).  Whisk egg white and water in medium-size bowl until foamy.  Stir in nuts; mix well.  Drain if necessary for 3 minutes.

Combine sugar, salt, cinnamon, ginger, allspice and coriander with nuts in medium-size paper or plastic bag and shake well to coat.  Spread nuts out on large cookie sheet making sure they do not touch.  Use a little Pam on cookie sheet if needed.  Bake in preheated oven for 15 minutes.  Stir nuts and spread out again.  Lower oven temperature to 225 degrees; bake, stirring occasionally, 1 hour and 15 minutes or until nuts are well dried and crispy.  Turn off oven; let nuts cool with oven door open.

Cool nuts completely at room temperature.  Store in airtight container.  Nuts can be refrigerated for several weeks or frozen for 6 months.  Makes about 4 cups.

PERSIMMON BREAD

2 EGGS                                                        1 C. PERSIMMON PULP

3/4 C. SUGAR                                               1 1/2 C. FLOUR

1/2 TSP. SALT                                               1 TSP. CINNAMON

1/2 C. OIL                                                      1/2 C. WALNUTS

1 TSP. BAKING SODA                                   1/2 C. RAISINS

Blend eggs, sugar, salt and oil.  Mix baking soda with persimmon pulp; add to sugar mixture and blend.  Fold in flour and cinnamon, then nuts and raisins.  Pour into 1 regular loaf pan or 2 small load pans, oiled.  Bake in 350 degree oven for about 60 minutes for large loaf, less for small loaves.

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