Post your favorite holiday recipes HERE! (yum yum)

by Scully 25 Replies latest jw friends

• 

  Scully

  I thought it would be fun to start a thread with recipes that we can share with each other. I love baking for the holidays, and I'd really like to see what everyone else bakes, and share my favorite recipes too.

  Love, Scully

  So here goes:

  Cranberry butter tart squares
  This gooey Canadian classic gets a colourful holiday spin with the addition of fresh cranberries.

  Preparation Time : 8 minutes
  Baking Time : 35 minutes
  Standing Time : 30 minutes
  Makes : 32 squares

  	1/2 cup (125 mL) brown sugar
  	1/2 cup (125 mL) butter, at room temperature
  	2 cups (500 mL) all-purpose flour
  	4 eggs
  	2 tsp (10 mL) vanilla
  	generous pinch of salt
  	2/3 cup (150 mL) granulated sugar
  	2/3 cup (150 mL) corn syrup
  	1-1/2 cups (375 mL) golden raisins
  	1/2 cup (125 mL) coarsely chopped fresh cranberries

  1. Preheat oven to 350F (180C). Lightly butter 2 8-inch (2-L) square pans or a 9x13-inch (3-L) pan. In a small bowl, using a spoon, stir brown sugar with butter until creamy and well blended. Gradually stir in 1-1/2 cups (375 mL) flour just until combined. Firmly and evenly press mixture into bottom of pans. Bake in centre of 350F (180C) oven until light brown and set, from 12 to 14 minutes. Remove pans to a rack to cool. Leave oven temperature at 350F (180C).

  2. For filling, whisk eggs with vanilla and salt until foamy. Beat in granulated sugar. Gradually beat in remaining 1/2 cup (125 mL) flour. Stir in corn syrup until evenly mixed, then raisins and cranberries. Divide filling over partially cooked bases and evenly spread out.

  3. Immediately return pans to oven and continue baking until squares are browned and edges start to pull away from sides of pan, from 20 to 23 minutes. Remove pans to a rack and cool at least 30 minutes. Filling will sink slightly and set as it cools. Cut into squares. Serve right away or store in an airtight container in the refrigerator up to 4 days or freeze up to 6 months.

  Nutrients per square
  1.9 g protein, 0.6 mg iron, 3.6 g fat, 12.0 mg calcium, 24.7 g carbohydrates, 0.8 g fibre, 134.0 calories.
• 

  Incense_and_Peppermints

  gooey and colorful, what more could anyone ask for?

  i'll come back later and post some of mine. good idea, scully!
• 

  Mary

  OK, here's a recipe I invented myself.......I don't generally measure things out, but I'll try to for this one. It's Trifle, and it's absolutely, scrum-diddly-isious!!

  ---------------------

  1 chocolate cake mix

  kaluha

  strawberries, raspberries, soaked in Grand Marnier

  2 or 3 bananas

  1 package chocolate pudding, prepared

  1 package banana pudding mix, prepared

  whipping cream.

  Big round bowl.

  Prepare the chocolate cake mix according to directions. Use the round pans. When it's cooled, brush it generously with Kaluha or any other chocolate liqueur. Slice each cake horizontally, so you have four thin cakes.

  Put one layer of cake in the bottom of a glass round bowl. Next, strawberries and raspberries, then another layer of cake, then the chocolate pudding mixture. Add another layer of cake, and put the banana pudding mixture. Slice the bananas and layer them on top of the pudding. Put the final layer of cake over top, brush some more kaluha on it, and add whipping cream to the top.

  Let it set for about an hour before serving...........it is yummy, yummy, yummy, if I do say so myself, and I've had lots of compliments on it.

  * I always buy either Sherriff's or Jello COOKED pudding packages. It's a bit more work, cooking it, but the pudding tastes so much better than using the instant pudding, it's well worth it.
• 

  SpannerintheWorks

  It's interesting that you call them "holiday" recipies; That's the way the Dubs would refer to "Christmas!

  Spanner

  Edited by - SpannerintheWorks on 4 December 2002 14:49:36
• 

  Englishman

  This ancient haggis recipe sounds absolutely mouth-watering:

  ingredients:

  Sheep's pluck and paunch, beef suet, onions, oatmeal, pepper, salt, cayenne, lemon or vinegar.

  method:

  Clean a sheep's pluck thoroughly. Make incisions in the heart and liver to allow the blood to flow out, and parboil the whole, letting the windpipe lie over the side of the pot to discharge impurities. A half-hour's boiling should be sufficient, but throw back half of the liver till it will grate easily. Take the heart, the half of the liver, the lights, trimming away all skins and black-looking parts, and mince them together. Mince also a pound of good beef suet and four or more onions. Grate the other half of the liver. Have a dozen small onions peeled and scalded in two waters to mix with this mince. Have ready some finely ground oatmeal, toasted slowly before the fire for hours, till it is of a light brown colour and perfectly dry. Less than two teacupfuls of meal will do for this quantity of meat. Spread the mince on a board and strew the meal lightly over it with a high seasoning of pepper, salt and a little cayenne. Have a haggis bag (ie a sheep's paunch) perfectly clean, and see that there be no thin part to it, else your whole labour will be lost due to its bursting. Put in the meat with a half-pint good beef gravy. Be careful not to fill the bag too full but allow it to swell, add the juice of a lemon or a little good vinegar, press out the air and sew up the bag. Prick it with a large needle when it first swells, let it boil slowly for three hours if large.

  Throwing a sheeps tongue into the mix really brings out the subtle flavours.

  Englishman.
• 

  Mary

  What the hell is a sheeps pluck???

  I've heard of haggis before..........eeeewwwww yuk!! How can anyone actually eat this??!!! Reminds me of that song we learned as kids:

  Great green gobs of gooey, gushy gophers guts;

  Iscolated monkey's feet

  Crushed up birdy beak

  Great green gobs of gooey gushy gophers guts, without a spoon yum,yum........

  Edited by - Mary on 4 December 2002 15:7:30
• 

  talley

  1 6oz. package of cherry Jello

  2 cups. boiling water (disolve per directions)

  1 can of cherry pie filling

  8 oz. (1/2 pint) of heavey whipping cream

  after disolving per directions, let cool to just above room temp and add the cherry pie filling, stirring to blend, then add the heavey whipping cream (do not whip), stirring again to blend to uniform color. refrigerate - I give it a couple of more stirs while it is beginning to set up just to be sure (?) - until firm. can be topped with cool whip or the real thing or left plain.

  talley (of the 'if it has more than four ingrediants, I am intimidated' class)
• 

  Trauma_Hound

  Chicken Vindaloo

  2 t Cumin seeds, whole
  1 t Peppercorns, black
  1 t Cardamom seeds
  Cinnamon
  -(3 in stick)
  1 1/2 t Black mustard seeds,
  -whole
  1 t Fenugreek seeds,
  -whole
  5 T White wine vinegar
  1 t Salt
  1 t Cayenne pepper
  1 t Brown sugar, light
  10 T Vegetable oil
  2 lg Yellow onions,
  -peeled and cut
  -into half-rings
  6 T Water
  Ginger, fresh
  -(1-inch cube),
  -peeled and
  -coarsely chopped
  10 Garlic cloves,
  -peeled and coarsely
  -chopped (or less)
  1 T Coriander seeds, ground
  1/2 t Turmeric, ground
  2 lb Chicken breast
  -(boneless), cut into
  -bite-sized pieces
  8 oz Tomato sauce
  1/2 lb New potatoes,
  -peeled and quartered
  
  Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard
  seeds and fenugreek seeds together in a spice grinder. In a small bowl,
  combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set
  aside.
  
  Heat oil in large saucepan over medium heat. Fry onions, stirring
  frequently, until they are a rich, dark brown. Remove onions with a slotted
  spoon and put them in a blender. Turn off the heat, but do not discard the
  oil. Add about 3 T water (or more if necessary) to the onions and blend
  until you have a smooth paste. Add this onion paste to the spices in the
  bowl. This mixture is the vindaloo paste.
  
  Put the ginger and garlic in a blender. Add about 3 T water and blend
  until you have a smooth paste.
  
  Heat the remaining oil in the saucepan over medium heat. When hot, add the
  ginger, garlic paste. Stir until the paste browns slightly. Add the
  coriander and turmeric. Stir a few seconds. Add the chicken, a little at
  a time, and brown lightly.
  
  Add the vindaloo paste, tomato sauce and potatoes to the chicken in the
  saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce
  heat to low and simmer for about an hour, or until potatoes are tender.
  Serve over rice.
  
  NOTES:
  
  * Spicy chicken curry -- Nearly every Indian restaurant serves something
  that it calls Chicken Vindaloo, but the dish varies greatly from place to
  place. This recipe is a modification of a vindaloo recipe that appears in
  Madhur Jaffrey's "Indian Cooking" (Barron's 1983).

  * Don't undercook the onions. They should be cooked until dark brown. If
  the onion paste turns out gray rather than brown, then the onions were not
  cooked enough.
  
  * This dish is very, very hot. It may not seem so at first, but the
  spices have a cumulative effect that builds up over the course of the meal.
• 

  Crazy151drinker

  Ok folks, I tried to post this recipe as a pic (since Im lazy) but its 8megs and yahoo wouldnt take it. Ok here we go.

  This Recipe is for the Sweedish Christmas drink Glogg (pronounced Glug). You serve it hot like coffee.

  12 Almonds, blanched and halved

  12 cardamom pods

  1 quart water

  3/4 lbs of Raisins

  3/4 lbs of prunes (WE DO NOT USE PRUNES WHEN WE MAKE GLOOG, who needs the shits? But it is part of the recipe)

  Peel 1 orange, cut into quarters

  15 whole Cloves

  2 sticks cinnamon

  1 small peice of ginger root

  1 gallon port wine

  1 qt brandy

  1 qt vodka 3/4 cup sugar

  1) Put almonds, raisins, prunes (even im not that crazy), orange peel, clvoes, cinnamon, ginger root, cardamom, and water in saucepan. Cover and simmer 45 minutes.

  2) Pour into large kettle. Add wine. (Note: If port wine gives you nasty headaches, go with a different red wine.) cover tightly and heat to just below boiling point. Turn off heat. Carefully add brandy and vodka. Cover and carefully heat again to just below boiling point. Turn off heat and let cool, covered, about 5 minutes. Remove cover.

  3) Light a match and carefully hold over wine mixture to light surface. Let burn a second or two. Quickly cover tightly to smother flame. Again light for a second or two. Cover to smother flame. Add sugar. (Note: I reccomend using the long fireplace matches as the flame is kinda big. I only light it one time as I like it a little stronger. The option is yours.)

  4) Serve warm with a few raisins and almonds in each glass.

  Yeild: about 1 1/2 gallons of glogg

  Note: The glogg may be stored in the wine and liquor bottles. Cool the glogg, then pour into the bottles. Add some of the raisins and all of the almonds. Cover tightly. To serve, heat only until hot but do not boil.

  I promise that Glogg will add LOTS of holliday cheer to your party. Serve it in the morning before you open gifts.
• 

  Scully

  Spannerintheworks writes:

  It's interesting that you call them "holiday" recipies; That's the way the Dubs would refer to "Christmas!

  Well, first of all I wasn't sure if there was enough room in the subject line to fit in "Christmas" and "(yum yum)". Secondly, if anyone wanted to include recipes that they might serve on New Year's Eve, they might not be inclined to do so if it said "Christmas". Plus the recipes might very well be so well liked that someone would want to serve them for any special occasion, not just for Christmas. For example, there's Trauma_Hound's Chicken Vindaloo. I would never have thought of having that for Christmas, but hey, I just might now!

  Love, Scully