Christmas Recipes from Kathleen Arndt

CBN.com Mia Evans-Saracual talks with author and designer Kathleen Arnt about entertaining guests for the holidays. Here are the recipes for her delicious dishes.

Strawberry Jelly Roll

• Four egg yolks (extra large)
• 4 egg whites
• ¼ cup suga
• ½-teaspoon vanilla
  ½ cup sugar
• ¾-cup flour
• 1-teaspoon baking powder
• ½-teaspoon salt
• ½ - ¾ of a ½ - gallon of strawberry ice cream

Separate egg whites from the yolks. Place whites into a mixing bowl and beat on high speed until soft peaks form; gradually add ½ cup of sugar and beat until stiff peaks form.

Beat egg yolks on high in mixer until thick and lemon colored; gradually beat in ¼ cup of sugar; add vanilla. Fold egg yolks into egg whites.

In a separate bowl mix flour, baking powder and salt; fold a little of the flour mixture into the egg mixture until you have used all of the flour mixture up. (Do not stir the flour mixture in, as it will disturb the egg whites. I use a rubber spatula and continue to fold the mixture over)

Grease a 15 ½” x 10” jellyroll pan and then line the pan with wax paper; now turn the wax paper over and sprinkle a light coat of flour over the paper. Pour out the excess flour. Gently pour the cake mixture into the pan spreading gently and evenly. Bake it at 375 degrees for 12 minutes. Do not cool

Sift powdered sugar over a kitchen towel. Turn the cake out onto the sugared towel. Remove the wax paper and put a fresh piece of wax paper over the top of the cake. Roll the cake tightly the long ways in the wax paper and towel. Cool for a few hours.

Unroll the cake; remove the wax paper and place the cake on a piece of aluminum foil. Let the ice cream soften a little bit. Mix it in your mixer until smooth. Spread the ice cream over the cake. Roll the cake back up leaving the aluminum foil under it. Turn the rolled cake so that the fold of the cake is on the bottom. Roll up the aluminum foil to cover the cake. I do a double layer of foil and then place in your freezer. You can freeze this cake up to 3 weeks before you want to use it.

Sauce: 1 quart of strawberries cleaned and sliced. Put them in your blender. Add 1 tablespoon of lemon juice and sugar to taste (about ½-cup) blend on low.

Cut up fresh fruit to serve on top of the sliced jellyroll. You could use fresh strawberries, raspberries, blackberries, blueberries and bananas.

To Serve: Slice your jellyroll cake and lay on a dessert plate. Spoon fresh fruit over the top of the cake and finish with a little bit of the strawberry sauce. Enjoy.

*Serves between 8 and 10

Seafood Newberg

• 1 lb. frozen bay scallops, or shrimp, or artificial crab or lobster, thawed and well drained
• 1-tablespoon garlic butter
• 1- teaspoon Old Bay Seasoning
• 1- (10 ¾ ounce) can condensed cream of shrimp soup
• 1/8 cup water
• 1 (3-ounce) package cream cheese

Place 1 tablespoon of butter and one clove of minced garlic in a large sauté pan on medium-high heat. Add scallops or seafood and sprinkle with Bay Seasoning; cook, stirring occasionally, 2 minutes. Stir in soup, water and cream cheese until blended and smooth. Reduce heat to low and cook 4-5 minutes until hot.

Before you begin preparing the seafood, preheat your oven following directions on a frozen package of puff pastry shell. Bake your shells while cooking the Newberg.

To Serve: you can place a shell on the dinner plate and then ladle one scoop of Newberg over the top. For a vegetable, you could serve steamed asparagus or peas.

*Recipe serves 4 people

Steamed Asparagus

• One bundle of fresh asparagus
• 2 tablespoons of butter melted
• ¼ - teaspoon of salt
• A pinch of white pepper

Wash the asparagus; cut off 1 ½ - 2 inches from the bottom of the spear. If you have a steamer, I steam the asparagus for 10 minutes. If you do not have a steamer, use a fry pan with a cover. Place the asparagus in the fry pan and put just enough water in the pan to come one-half way up to covering the asparagus; bring the water to a boil; cover the pan and turn your heat down to low; cook 10 minutes.

You can place the 2 tablespoons of butter in a little glass bowl and melt it in your microwave. Remove from the microwave; add the salt and pepper.

Place the cooked asparagus onto a nice serving dish and pour the butter mixture over the top. Serve immediately.

One bundle of asparagus will serve four

Spring Greens with Tarragon Dressing

• One bag of spring greens
• One tomato cut into cubes
• One carrot shredded

The above will serve four

Tarragon Dressing

• 1 – 8 ounce container of plain yogurt
• 3 tablespoons of sugar
• 1 tablespoon of honey
• 1 teaspoon of balsamic vinegar
• ¼ teaspoon of dry mustard
• 1 tablespoon of tarragon leaves

Mix the above ingredients in a bowl; cover with saran wrap and place in refrigerator over night. Stir before serving and place in a cruet or small dish. The above recipe will make enough dressing for 8-10 salads. The dressing will keep up to one week.