Christmas morning confections that will please the family

Merry Christmas! Each year I try to share a couple of recipes with you that are somehow tied to Christmas. This year I chose a wonderful version of a banana bread that has many other ingredients that are unexpected but delightful. The other recipe is for mince meat pie. There is some fascinating history behind mince meat, so I decided to share that recipe with you as well.

My hope is that you have a very blessed Christmas, and that we each pause to ponder on the magnificent story that unfolds in chapter 2 of Luke. I encourage you to read it as a family and may it become one of your favorite Christmas traditions.

Gift of the Magi Bread

It is fun to make this extra-special banana bread to celebrate Christmas. It is loaded with scrumptious ingredients such as coconut, mandarin oranges, dates, cherries, chocolate chips and almonds.

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (about 2 medium)

1 can (11 ounces) mandarin oranges, drained

1 cup flaked coconut

1 cup (6 ounces) semisweet chocolate chips

2/3 cup sliced almonds, divided

1/2 cup chopped maraschino cherries

1/2 cup chopped dates

* In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with bananas. Stir in the oranges, coconut, chocolate chips, 1/2 cup almonds, cherries and dates.

* Pour into two greased 8 x 4-inch loaf pans. Sprinkle with remaining almonds. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Mince Meat Pie

Mince meat pie is full of spices and fruits. It represents the exotic treasures of the East that the Wisemen brought to Jesus.

2 Granny Smith apples, peeled, cored and quartered

8 ounces golden raisins

6 ounces dark brown sugar

4 ounces dried figs, coarsely chopped

2 ounces dried cherries

2 ounces beef suet, coarsely chopped

1-ounce crystallized ginger, coarsely chopped

1/2 cup brandy

1 orange, zested and juiced

1 lemon, zested and juiced

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground allspice

1/4 teaspoon freshly ground clove

Cornmeal crust, see recipe below

* Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.

* If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.

Cornmeal Crust

12 ounces all-purpose flour, plus additional for dusting

2 1/2 ounces stone ground cornmeal

1 1/2 ounces sugar, plus extra for the crust

1 teaspoon table salt

8 ounces very cold unsalted butter

2 ounces apple cider or juice

2 ounces cold water

1 egg beaten with 1 teaspoon water

* Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.

* Preheat oven to 400 degrees F.

* Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.

* If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

Yield: 10 to 12 servings

Baked French Toast with Blueberry Sauce

Many families open Christmas gifts on Christmas morning and enjoy a special breakfast or brunch as a part of their traditions. I thought it would be nice to enjoy a new recipe or two this year so maybe this recipe will come in handy for your meal plans as well. Adjust the spices to suit your personal taste.

1/4 cup butter, melted

4 eggs

1 cup 2 percent milk

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

8 slices Texas toast

Blueberry Sauce:

1/4 cup sugar

1 1/2 teaspoons cornstarch

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 1/2 cups fresh or frozen blueberries

2 tablespoons thawed orange juice concentrate

* Pour melted butter on a 15- x 10- x 1-inch baking pan; lift and tilt pan to coat bottom evenly. In a large shallow bowl, whisk the eggs, milk, vanilla and nutmeg. Dip both sides of Texas toast into egg mixture; place on prepared pan. Bake at 375 degrees for 20-25 minutes or until lightly browned.

* For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon and cloves. Stir in blueberries and orange juice concentrate. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with French toast. Yield: 4 servings (1 cup sauce).

Have a very blessed and wonderful Christmas, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.