Wayback Wednesday - Christmas Recipes

OK, so this is going to be more like Wayback Thursday without much wayback. Ha! Yes, the Christmas season is a crazy busy time at the Lounge and we are just a bit behind. Just a bit 8) Hohoho! Today we have some more recipes from our Lounge Vixens to help you with your holiday baking.

First up though is our next shop feature. Now, if you haven't checked out our Christmas A Go-Go Giveaway yet make sure to go enter. There is a goodie bag filled with fabulous gifts from Laughing Vixen Lounge and 6 more great shops. We'll be doing shop features each Monday, Wednesday and Friday. Each shop has given Christmas recipes and they will be posted in their features. Do you have a recipe to share? You'll find out how to on the giveaway page and you'll get yourself an extra 10 entries!

Our next shop feature is Deep Midnight Perfume Oils..
Deep Midnight Perfume Oils is the creation of Cat from Minneapolis, Minnesota. I met Cat on our last giveaway and she is great fun to have along. Her shop is filled with amazing smelling perfumes with a dark, mysterious feel.

Roll On Perfume Oil

She has some great new Christmas Sample Sets. With scents like Comfort And Joy, Silver Bells, Victorian Sleigh Ride, The Holly And The Ivy and Yule Log. Aaah, you'll smell like Christmas all season long.

I have tried some of Cat's signature scents and my personal favorite is Goblin in the Gears. Licorice, yum! You'll have a chance to win a sample set of 5 scents of your choice. Enter now on the giveaway page.

Sample Set of 5 Vials

Stop by Deep Midnight Perfume Oils and take a look around. You might find a scent you can't live without!

Each shop was asked what their favorite holiday movie or special is. Cat said "NO laughing, but it's the Rudolph the Red Nosed Reindeer cartoon. :) My Mom used to tell me I would watch this every year as a baby and just be entranced. I still can't help but love the cute songs and the line.."let's be independent together."

I have to agree. These old shows are still such fun to watch. And I absolutely adore The Bumble. Just look at that face!

Victorian Sugar Plums

1 C chopped pecans or walnuts
1 C dried apricots
1 C pitted dates
1/2 C dried cranberries
1/2 C golden raisins
3 Tbsp orange juice
1/4 teaspoon almond extract
2 tsp orange zest
1/4 C raw honey
1/4 tsp ground nutmeg, 1/4 tsp ground cardamom, ¼ tsp cinnamon—the spices are optional
½ cup white sugar ( for rolling the sugarplums in)

In a food processor, pulse the nuts until finely chopped. Transfer to a bowl and set aside.
Combine the apricots and dates in the food processor. Pulse briefly until roughly chopped.

Add the cranberries and raisins, and continue pulsing until the fruit is evenly chopped and begins to clump.
Return the nuts to the food processor and add the orange juice, orange zest, honey. Add spices if you so choose. Pulse until well mixed.

Shape into one-inch balls by rolling between the palms of your hands. Roll balls in granulated white sugar. Makes about three dozen sugar plums.

My family has loved these for years and I love making them. Try them with or without the added spices, either way they taste great! It's also best to keep them refrigerated in an air tight container until ready to set on the table for eating.



And now for a few recipes from a couple of our Lounge Vixens.


Santa's Whiskers from Petoskystone

This is my favorite Christmas cookie recipe as it's easy, it's pretty and it kind of gives me a retro vibe.

3/4 cup butter
3/4 cup white sugar

1 Tbsp. milk
1 tsp. vanilla extract

2 cups plain flour
3/4 cup finely chopped candied red or green cherries

1/3 cup finely-chopped pecans
1/4 cup shredded coconut (1/2 cup if you're a touch freaked, like me, that there won't be enough to cover)

In a large mixing bowl, beat butter until fluffed, approximately 2 mins.

Add sugar & mix until combined.

Beat in milk & vanilla until combined.

Beat in flour with mixer, when dough gets thick, add in flour with a wooden spoon (or your hands, which is my preference).

Add in cherries & pecans.

Shape into two 8-inch rolls. Roll in coconut. Wrap in plastic wrap, chill 2-24 hours.

Cut into 1/4 thick slices (I use my tomato knife for its' thin blade). Place on ungreased cookie sheets (I can't bear the thought of placing dough on my older metal, so I line my sheet with parchment paper).

Bake at 375F oven for 10-12 minutes, or until the edges are golden. Transfer to a wire rack & let cool.

Yield: 40-60, depending on how well you slice



Adobo from France Irish


Adobo (a famous filipino dish cooked in vinegar and soy sauce) is a filipino food favorite. May the recipe be done with pork, chicken or a combination of both. It could be also good with beef.

1-1/2 lb. pork, cut into serving pieces
3 cloves garlic, crushed
1/3 cup vinegar
3 tbsp. soy sauce
1 bay leaf
salt to taste
1/4 tsp. pepper or 1 tsp. peppercorns
1 tbsp. sugar (optional)
1/2 cup water
oil, for frying

1. Combine all ingredients in a big pot except the oil and let stand for at least 30 minutes.

2. Place pot over medium heat and bring to a boil.

3. Lower the heat and simmer covered until meat is tender for about an hour (checking occasionally


4. Meanwhile, heat oil in a pan over medium heat. Fry the meat until lightly brown on all sides. Set aside and keep warm.

5. Pour off all remaining oil from the pan. Pour back in the meat and reserve sauce. Mix for about a few minutes while scraping up the bits on the bottom of pan.

6. Remove from heat. Serve hot.