Dragonlance Yuletide Recipes

By Raistlicious and Lady Raist

Morgion's Potion of Acne

(Niltsiar once dated a cleric of Morgion. He still finds this potion quite soothing on a chilly evening, provided the drinker is willing to pay the price.)

Ingredients

• 4-6 oz semisweet dark chocolate, broken into bits (you can also use cocoa powder but it just isn't the same)
• 1 quart milk
• pinch of ground cloves
• 1 tsp ground cinnamon
• vanilla or almond extract (to taste)
• sugar (also to taste)

1. Heat everything in a pan over low heat, stirring constantly, until the chocolate is melted (don't let the milk scorch).
2. Take it off the stove and whip it into a froth with a whisk.
3. Serve immediately.

Theros' Chocolate Sugary Balls
(makes about 30)

(Lady Raist found these quite tasty, if not a bit potent, as evidenced by her eating several, then lying flat on the floor for the rest of the evening.)

Ingredients

• 6 oz semisweet chocolate chips
• 3 tbsp light corn syrup
• 1/4 cup bourbon
• 1/2 cup sugar
• 1 1/2 cups crushed vanilla wafers
• 1 cup chopped pecans (walnuts work too)
• more sugar (see below)

1. You're supposed to use a double boiler to melt the chocolate, but you can put the chocolate in a metal bowl and put it over a pot of boiling water.
2. Stir the chocolate constantly; when it's melted, remove from the heat. (Don't try microwaving it instead; it was tried once and bad results occurred!)
3. Blend in the corn syrup and bourbon, then mix in the sugar, vanilla wafer pieces, and pecans and stir well.
4. Allow it to cool enough to handle, then use your hands to make 1" balls, and roll each one in sugar.
5. Put balls on a cookie sheet to cool, then cover and chill for several hours.
6. Keep them in an airtight container, assuming they don't all get eaten right away!

Caramon's "Special" Eggnog
(makes 16 servings)

(Caramon reported to us that this is really one of Tanis' recipes, commonly made among the Qualinesti. Tanis had to "acquire" it from Tasslehoff, after the kender borrowed it for a Kender Gift Swapping party.)

Ingredients

• 6 eggs, separated
• 1/2 cup super fine sugar
• 1/4 tsp salt
• 2 tsp vanilla
• 2 cup elven brandy
• 1 cup milk
• 2 cup whipping cream
• nutmeg

1. Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with rotary beater or electric mixer until very thick and light yellow.
2. Slowly beat in brandy and milk.
3. Cover and chill overnight.
4. Shortly before serving, beat egg whites to soft peaks.
5. Gradually beat in remaining 1/4 cup sugar with same beater, beat cream to soft peaks.
6. Fold meringue into beaten cream.
7. Then slowly pour on chilled brandy mixture folding in gently.
8. Sprinkle with nutmeg to taste.

Tika's Spicy Cheese and Almonds

(Letting Evil Raist make this recipe was a bad idea. He seems to not understand what measurements mean, especially as it relates to Worcestershire sauce and cayenne pepper.)

Ingredients

• 2 packages cream cheese (250 g each), softened
• 150 g old cheddar cheese, shredded
• 1 tbsp pimento, chopped
• 1 tbsp green pepper, chopped
• 1 tbsp onion, chopped
• 1 tsp lemon juice
• 2 tsp worcestershire sauce
• dash of cayenne pepper
• dash of salt
• almonds, finely chopped
• parsley

1. Combine cream cheese and cheddar. Mix until blended.
2. Add remaining ingredients except almonds. Mix well.
3. Chill at least one hour.
4. Shape in ball and roll in nuts.

Kender Nuggets of Joy
(makes about two dozen cookies)

(Raistlame swore he wouldn't touch these tasty kender cookies! He said something about having enough with kender and hot pokers.)

Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 cup molasses
• 1 egg
• 2 tablespoons vinegar
• 5 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 to 3 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• Raisins, red hot candies, colored sugar, etc.

1. Cream shortening; gradually add sugar, beating until light and fluffy. Add molasses, egg, and vinegar; mix well.
2. Combine flour, soda, salt, and spices; stir well. Add to molasses mixture, mixing well. Shape dough into a ball; knead until smooth. Chill several hours or overnight.
3. Divide dough in half; place one portion in refrigerator. Roll half of dough to 1/4 to 1/8 inch thickness on a lightly floured surface. Cut with cookie cutters and place on ungreased cookie sheets. Decorate with raisins, red hot candies, etc.
4. Bake at 375 degrees for 6 to 7 minutes. Cool 2 minutes; remove to aluminum foil or wire racks to cool completely. Repeat procedure with remaining dough.
5. Store in an airtight container.

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