New Year

Happy New Year Wishes(2008)
From 101lifeStyle.com

New Year Recipes:

New Year Eve Recipes:

J.New Year Eve Dessert Recipes(Contd.):

6.New Year Pretzels(yield 2 large pretzels):
Ingredients:
2 c Milk; 2 pk Yeast, Active Dry; 1/2 c Sugar; 2 ea Eggs Large; 1 x Water; 1/4 c Almonds Chopped; 1/2 c Butter Or Margarine; 2 t Salt; 7 c Flour; Unbleached; 1 c Confectioners' Sugar; 1 t Vanilla Extract;
Method:
Heat milk and butter until very warm (120-130 degrees F.). Mix yeast salt sugar and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels.

7.Chocolate Donuts(Makes about 30 donuts):
Ingredients:
2 eggs; 1 cup sugar; 2 ounces unsweetened chocolate; 2 tablespoons shortening; 1 cup mashed potatoes; 2/3 cup milk; 3 1/2 cups sifted all purpose flour; 6 teaspoons baking powder; 1 teaspoon salt; fat for deep frying;
Method:
Beat eggs until light and beat in sugar. Melt chocolate and shortening together; add to sugar mixture. Add potatoes and milk. Combine flour, baking powder and salt. Add dry ingredients to batter, adding just enough to make a dough that can be handled. Chill dough then roll out on floured board; cut with doughnut cutter. Fry (a couple at a time) in deep fat at about 370° until browned on both sides, turning once. Transfer to paper towels or brown paper bags to drain.

8.Caramelized Nut Tart(serves 10):
Ingredients:
Crust Ingredients:
1 1/2 cups all purpose flour; 2 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces; 1 teaspoon vanilla extract; 3-4 tablespoons ice water;
Filling Ingredients:
1 1/4 cups sugar; 1/4 cup water; 2/3 cup whipping cream; 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces; 1 tablespoon honey; 1 teaspoon vanilla extract; 1 cup walnuts, coarsely chopped; 1/2 cup pecans, coarsely chopped; 1/2 cup slivered blanched almonds; Whipped cream (optional); 9 1/2 inch tart pan with removable bottom;
Method:
Crust: Mix flour, sugar, cinnamon, nutmeg and salt in processor. Add butter. Using pulse until mixture resembles coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours. Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze 15 minutes. Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F.
Filling: Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Reduce heat to medium. Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir until well blended. Mix in all nuts. 5 Pour caramel mixture into crust. Bake until entire filling bubbles, about 20 minutes. Cool completely on rack. Serve with whipped cream (optional).

9.New Year Cookies - Poertzelki:
Ingredients:
2 pkg. yeast dissolved in 1 cup warm water; 2 cups milk; ½ cup melted butter; 2 tsp. salt; 6 well beaten eggs; 2 cups raisins; 6 cups flour or enough to make a stiff dough;
Method:
Mix in order of ingredients. Put in warm place until mixture has risen to double in bulk. Cut or form dough into small bun shapes, place on greased or waxed paper-lined cookie sheets and let rise again 10-15 minutes. Deep fat fry (moist side up first), turning until golden brown on both sides. Drain on paper towel. Cool. Dust with powdered sugar.

10.Banana Crepes with Pomegranate Sauce(Makes 10-12 crepes):
Ingredients:
Crepes:
2 large eggs; 1 cup whole milk; ½ teaspoon salt; 1 cup all-purpose flour; 2 tablespoons melted butter;
Filling:
1 cup arils from 1—2 large Pomegranates; ¾ cup mashed bananas (about 2 medium); 1 cup ricotta cheese; ¼ cup powdered sugar; ½ teaspoon vanilla; 1 tablespoon white rum;
Sauce:
juice from 3—4 large Pomegranates; ⅔ cup granulated sugar; 2 tablespoons cornstarch; ¼ cup white rum;
Method:
Crepes: Beat eggs and add remaining crepe ingredients. Heat a nonstick crepe pan or small skillet over medium heat until hot. Pour about 2 tablespoons of batter into the pan; swirl the pan to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Remove from pan and repeat process with the remaining batter. Crepes can be stacked between layers of wax paper and refrigerated up to 3 days before using.
Filling: Score 1—2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Mix mashed bananas with ricotta cheese. Stir in powdered sugar, vanilla and rum. Fold in arils, set aside.
Sauce: Prepare fresh pomegranate juice. For 2 cups of juice, cut 4—6 large Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. In a saucepan, mix sugar with cornstarch. Add pomegranate juice and rum. Stir to combine. Cook sauce over medium heat and stir until sauce boils and thickens. Remove from the heat and cool slightly.
To Serve: Lay crepes on a flat surface and add 2 tablespoons of the filling. Fold over to close and serve seam-side down on a large platter or individual serving plates. Spoon sauce, warm or cold, over the top of each crepe just before serving.

New Year Eve Cocktail Recipes