Gearing up for Christmas goodies

I am really getting in the Christmas spirit and starting to pull things out at my house to get ready. I just purchased a new cookbook for the holiday. The "All-American Christmas Cookbook, Family Favorites from Every State" is a nice hardback book with a favorite Christmas recipe from every state. I have really enjoyed reading it from cover to cover and have chosen a few recipes to include here today. In thinking about Christmas, the Southeast Missourian is once again sponsoring the Christmas Cookie Contest. Start looking for your favorite cookie recipe and enter it by Nov. 25 to be included. For more information, check out the advertisements in the newspaper or online.

Missouri Oven-Roasted Chestnut Appetizers

1 pound shelled raw chestnuts

About 3 tablespoons olive oil

Seasoned salt

To shell chestnuts: Using a hand pruner rather than a knife, cut the chestnuts in half. Use one of the two ways below to remove the meat from the shells.

Steaming method: Place the cut chestnuts in a steaming basket and place the basket in a pan of water about 1/2 inch deep. Bring the water to a boil, cover the pan and steam for about 5 minutes, or until the meats separate easily from the shells and the chestnuts are slightly cooked but still crunchy. If you want soft chestnuts, continue steaming until they reach the desired consistency.

Microwave method: Add a small amount of water to a glass baking dish, spread the cut chestnuts out in a single layer, and microwave for 1 minute on high. Check to see if the meats have separated from the shells; if not, microwave for 1 minute more. Many of the meats will separate on their own for those that don't separate completely, squeeze on the edges of the shell, and the meat should pop out. The meats are not cooked at this point. Boil or bake to make them soft enough to use in recipes calling for chestnuts.

Heat oven to 250 degrees. Put the shelled chestnuts in a bowl and drizzle with olive oil. Toss to coat. Arrange in a single layer on a baking sheet and sprinkle with seasoned salt to taste. Bake for 20 to 30 minutes, or until slightly crunchy. Let cool slightly. Insert a toothpick into each piece and serve warm. Serves 6 to 8.

Store unshelled chestnuts in a plastic bag in the refrigerator for up to 3 to 4 weeks.

Georgia Cranberry-Pecan Chutney

1 pound fresh or frozen cranberries

2 cinnamon sticks

1/2 teaspoon ground allspice

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 cup water

1 large unpeeled apple, cored and diced

1 cup golden raisins or chopped dried apricots

4 thin lemon slices, seeded and cut into quarters

1 1/2 cups sugar

1 cup chopped celery

1/2 cup chopped sweet onion

1/2 cup chopped pecans

Combine the cranberries, cinnamon, allspice, cloves, salt and water in a large saucepan. Stir to combine. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the berries begin to pop, about 10 minutes. Remove the pan from the heat and stir in the apple, raisins, lemon slices, sugar, celery and onion. Cook over medium heat, stirring several times, for 5 minutes. Cover, reduce the heat to medium-low and simmer for 30 minutes. Uncover and cook 15 minutes longer or until thick. Remove from the heat and let cool for 30 minutes. Remove the cinnamon sticks. Stir in the pecans, transfer to one or several containers with tight-fitting lids, and refrigerate. Makes about 4 cups. This sauce will keep for about a week in the refrigerator. If you want to give it a longer shelf life, spoon it into 4 sterilized pint jars and process in a hot-water bath for 10 minutes. Store in a cool, dark place for up to 3 months.

Maryland Christmas-Morning Oatmeal

2 cups old-fashioned rolled oats

1 cup steel-cut oats

1/2 cup packed brown sugar

1/2 cup maple syrup

3/4 cup dried cherries, raisins or fresh blueberries, optional

1/2 cup slivered almonds, optional

1 large unpeeled Granny Smith apple, cored and grated

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 teaspoon vanilla extract

3 cups milk

1 cup plain or vanilla yogurt

2 eggs, lightly beaten

2 tablespoons butter, melted

Lightly grease an 8-cup baking dish. Combine all the ingredients in a large bowl and stir until well mixed. Transfer to the prepared baking dish, cover tightly and refrigerate overnight. In the morning, let the dish sit at room temperature for about 15 minutes. Heat the oven to 350 degrees and bake for 1 hour, or until the center feels set when you press it gently with a spoon. Serve hot with milk, yogurt and fresh fruit. Serves 12 to 14. Omit the brown sugar if you prefer oatmeal that isn't sweet.

Pennsylvania Amish Christmas Caramel Corn

1 2/3 cups popcorn kernels, 12 ounces

2 cups dry-roasted peanuts, optional

2 cups packed brown sugar

1/2 cup light corn syrup

1 teaspoon salt

1 cup (2 sticks) butter

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Pop the corn in a saucepan or popper according to package directions. Put the popped corn in 2 greased deep baking or roasting pans. Add the peanuts, if using. Set aside. Heat the oven to 250 degrees. Combine the brown sugar, corn syrup, salt and butter in a large saucepan. Bring to a boil over medium heat, stirring until blended. Continue cooking for 5 minutes, stirring constantly. Remove the pan from the heat. Add the baking soda and vanilla and stir until light and foamy. Immediately pour the syrup over the popcorn in the pans and stir until the popcorn is well coated. Don't worry about coating every bit of the popcorn. There is ample opportunity to coat it with syrup during the subsequent stirrings. Transfer the pans to the oven and bake for 1 hour, removing the pans to stir every 15 minutes or so. Line the counter with waxed paper, Dump the coated popcorn out onto the waxed paper and gently separate the pieces with a rubber spatula. Let cool completely. Store in resealable plastic bags or airtight containers for up to 3 weeks. Makes about 7 quarts.

Have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@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.