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It’s time to have some tea and coffee cake with your friends.

Cranberry Crisp Coffeecake

1 1/2 c Kellogg’s Sugar Frosted Flakes cereal; crushed to -3/4 cup
1 tb Margarine or butter; melted
1 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1/4 c Margarine or butter; softened
3/4 c Sugar
1 Egg
1/2 c Milk
1 c Whole cranberry sauce

Mix crushed cereal with melted margarine. Set aside. Stir together flour, baking powder, and salt. Set aside. Beat the 1/4 cup margarine, the sugar, and egg until well blended. Add milk alternately with flour mixture, mixing until smooth. Spread batter in greased 9″ round cake pan. Top evenly with cranberry sauce. Sprinkle with cereal mixture. Bake at 350~ about 50 mins. Serve warm or cooled. Source: Old Kellogg’s advertisement

Afternoon Teas: Recipes, History, Menus (Between Friends Cookbook) (Paperback)

A warm and inviting chicken recipe for a cool night.

Mediterranean Style Chicken

2 lb Chicken breasts without skin
Nonstick cooking spray
14 1/2 oz Tomatoes, canned; cut up
1/4 c Dry red wine
1 ts Sugar
1 ts Dried basil; crushed
1 Cl Garlic; minced
1 Bay leaf
1 tb Water
2 ts Cornstarch
4 oz Cooked spaghetti
1/4 c Pimiento-stuffed olives; sliced

Recipe by: New Dieter’s Cookbook Preparation Time: 1:00
Rinse chicken; pat dry. Spray a 10-inch skillet with nonstick cooking spray. Preheat over medium heat. Add chicken and brown for 10 to 15 minutes turning to brown evenly. To the skillet, add un-drained tomatoes, wine, sugar, basil, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or till chicken is tender. Transfer chicken to another dish keep warm. In a small bowl stir together water and cornstarch. Stir into tomato mixture in skillet. Cook and stir till thickened and bubbly. Cook stir for 2 minutes more. Serve chicken and sauce over cooked spaghetti. Garnish with olives, if desired.

365 Ways to Cook Chicken: Simply the Best Chicken Recipes You’ll Find Anywhere! (Plastic Comb) – 4 1/2 stars from 18 reviews

I came across this chowder recipe without clams in it and it looks good. Of course you can always add some clams, shrimp or even crab if you like.

No Clam Chowder

1 c Sliced leek or onion
1 c Sliced carrot
1 sm Baking potato cubed
1 c Defatted chicken broth
2 c Evaporated skim milk
1 c Frozen whole kernel corn
2 tb Chopped parsley
Salt & pepper to taste

1. In medium saucepan, combine leek, carrot and potato with chicken broth. 2. Cover and simmer 10 minutes or until vegetables are tender. 3. Puree then add milk and corn. Heat without boiling, to serving temperature. 4. Season to taste with salt and pepper. 5. Serve sprinkled with parsley.

50 Chowders: One Pot Meals – Clam, Corn, & Beyond (Hardcover) – 5 stars from 15 reviews so far.

This wassail is so good, you’ll want to drink it year round.

Cinnamon Orange Wassail

1 c Sugar
4 ea Cinnamon Sticks
3 Lemon Slices
2 c Pineapple Juice
2 c Orange juice
6 c Claret Wine
1/2 c Lemon Juice
1 c Dry Sherry

Boil first three ingredients with 1/2 cup of water for 5 minutes. Remove lemon slices, any seeds, and cinnamon sticks. Heat the remaining ingredients until very warm. Do not boil! Combine with the syrup and serve very warm.

Some Like It Hot: 50 Drinks to Warm Your Spirits (Hardcover)

My husband & I love to make lobster for New Year’s Eve. Here’s a good recipe, all be it a little complex, but well worth it.

Gourmet’s Lobster Newburg

3 Lobsters, about 1-1/2 lb. ea
1/4 c Unsalted butter
7 ts Medium dry sherry
10 ts Brandy
1 1/2 c Heavy cream
1/4 ts Nutmeg
Cayenne pepper
4 lg Egg yolks, well beaten
Toast points as an accompaniment

Into a large kettle of vigorously boiling salted water, plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer lobsters to a cutting board and allow them to cool. Break off claws at the body, and crack them. Remove claw meat and cut it into 1/2-inch pieces. Halve the lobsters lengthwise along the undersides and remove meat from the tails. Cut into 1/2-inch pieces. In a heavy saucepan, cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes. Add 6 teas. Sherry and 3 Tbsp brandy, and cook the mixture, stirring for 2 minutes. Transfer lobster meat to a bowl. Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup. Reduce heat to low and stir in the remaining Sherry and brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks. Cook the mixture, whisking constantly, until it registers 140f on a cooking thermometer. Cook, whisking, for 3 more minutes. Stir in lobster meat and serve over the toast points. A 1965 Gourmet Mag. favorite

The Boston Globe Illustrated New England Seafood Cookbook (Hardcover)