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Holiday Recipes - 11/10/2004 1:18:30 PM

sub4hire

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Joined: 1/1/2004
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The Holidays are fast approaching. So, as I search through cookbooks, always having to have at least an item or two on my table that is brand new it occured to me. Rembmer that old thread we had a few month's back on recipes?

Which got me to thinking, here goes. Does anyone have a favorite recipe you'd like to share for the holidays? Doesn't really have to be a holiday recipe. My most requested dish I make that is requested by the masses is baked beans. However, no real recipe to them. Just a pinch of this and that. They will be on my holiday table this year though. I think I'd be taken out and caned if I didn't make them.

So, anyone have anything to share?

Post #: 1

RE: Holiday Recipes - 11/10/2004 2:37:31 PM

happypervert

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Joined: 5/11/2004
From: Scranton, PA
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When I was a kid the family would go to a friend's for an Xmas Eve bash. The host would make this killer eggnog that I remember was great, and everyone would drink it, get smashed and then go to midnight mass late and end up standing out in the lobby where we couldn't even see the priest.

So, while the host was alive this recipe was top secret. But now I have gotten it. you can see from the amounts this party was pretty big, so scale it down . . . or up and have a bigger party.

Fred's Eggnog (or "Frednog") Recipe:
1 doz eggs - separated and beat
(1) to yolks add pinch of baking soda, 1/2 tsp cinnamon, 1'4 lb brown sugar, pinch of mace.

beat well

(2) To whites - (beat until fairly stiff )- add 1 lb powdered sugar -- beat until stiff

(3) combine yolks with 4 oz. light rum, 8 oz brandy, 1 qt rye, 1 qt bourbon, 2-3 quarts 1/2 and 1/2 cream, and 1 pint of heavy cream 3/4 whipped

(4) Add stiff egg whites and - blend

Allow to chill at least 24 hours (24 days even better) Top with nutmeg.

Absolutely DO NOT DRIVE AFTER DRINKING THIS EGGNOG.

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Post #: 2

RE: Holiday Recipes - 11/10/2004 2:46:56 PM

sub4hire

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Joined: 1/1/2004
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I absolutely LOVE eggnog. I'll definately be trying this recipe. Years ago I threw a party. Made some home made egg nog. For three years after a group of ladies were coming for my egg nog. I just threw stuff together, still to this day haven't been able to re-create that same recipe.
Perhaps your recipe will get them to stop asking me..

(in reply to happypervert)

Post #: 3

RE: Holiday Recipes - 11/10/2004 2:54:03 PM

blushes4u

Posts: 278
Joined: 10/20/2004
Status: offline

Well every year my family wants me to make cherry cheesecake for christmas...I think they preferred it to the dreaded "fruitcake" they got every year from Aunt Ethel.

You need two Graham cracker crust pie shells (this recipe is enough to make two pies)
A box of Whipped topping mix...use one packet
8 oz cream cheese ....regular or lite
and i use the cherry pie filling from a can, you will need 2 cans.

Mix the Whipped topping as per the instructions, i think you need milk and vanilla for this
in a big bowl. Once it become light and frothy, add the cream cheese until your mixture is smooth. (Most of the time mine is a lil lumpy but its still good i promise lol)
Pour half into each pie shell....add canned cherry pie filling (I guess you can use any kind of fruity pie filling if cherry is not your favorite) Pile it on as high as you want, as i said i use one can on each pie.

put in the fridge for an hour or so (my daughter can't wait no longer then that) and there you have it :)

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Post #: 4

RE: Holiday Recipes - 11/11/2004 6:17:44 PM

sub4hire

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Joined: 1/1/2004
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I'm keeping everyone's recipes in a file on my pc for now. I was considering acutally putting them into a little cookbook if there are enough of them.

Anyway, as I was told today I needed to make something for Doug's co-workers. His ex used to make spoons. Where you melt chocolate and cover a spoon with it. Soooo simple and dull.
I make a wide variety of chocolates and candies depending on the amount of time i have each year. Hand some out everywhere we go.

So, today I made homemade peanut butter cups. Now bear with me here, most of what I do I don't measure.

Almond Bark, melt it in the microwave. Slowly, perhaps a defrost setting. Stir it a lot. Where chocolate really doesn't go bad it does burn.
You need some tiny cups. Like little cupcake cups..the smaller you can find the better. Makes the peanut butter cup taste better(richer)

Once the chocolate is melted get a teaspoon and fill the inside edges of the cups.

Let them dry.

Get mayve a half of cup of butter (margarine works ok too, but better is a better flavor overall) Melt it.

A cup or so of peanut butter. Some confectioners sugar (powdered sugar)
Mix it all up until you have a consistancy you can make a ball out of. Add more sugar if need be.

Roll it into little balls and place into your cups then cover with some chocolate. Let it dry, if you're anywhere like my house the relatives and neighbors come out from everywhere.
Hopefully they can dry.
Most people say these taste a bit richer than a reeses cup.

(in reply to blushes4u)

Post #: 5

RE: Holiday Recipes - 11/12/2004 5:40:49 AM

aliljaded1

Posts: 121
Joined: 6/20/2004
Status: offline

this is a recipe ive made for a few yrs over the holidays , its pretty simple and it tastes amazing. i came up w/it trying to make something out of the ordinary. Happy Turkey Day to You All :o)

mango apple cranberrie sauce

--1 1/2 cups of water
--1 1/2 cups of sugar
--1 bag of fresh cranberries
--2 sm.ripe small mangos , or one big one (diced & peeled)
--2 sm. macintosh apples (peeled and diced)

in a large sauce pan combine sugar and water , bring to a boil.
add cranberries , mangos, apples
simmer on med heat for 10 to 15 mins
transfer into a bowl , cover top of bowl w/ plastic wrap to avoid the mix forming "skin"
once its cooled refridgerate.
* the mix can also be strained through a colander and served un-chunky , i prefer the chunky myself*

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Post #: 6

RE: Holiday Recipes - 11/12/2004 8:39:59 AM

MaitresseEden

Posts: 477
Joined: 8/8/2004
From: Houston, Texas
Status: offline

My Favorite to make..

Baked Pears with Apricot Glaze
4 Pears
1/2 cup low sugar apricot preserves
1/3 cup Brandy or Grand Marnier ( can sub fresh OJ if liquer not wanted)

Peal Pears; cut in half lengthwise and remove core, stem and blossom end. Place side down in a 9"x13" baking dish.

In a small bowl, combine the apricot perserves and brandy. Add water and necessary to thin. pour over pears. Cover and bake @ 350 for 10-15 mins basting occasionally. Turn pears over and baste and continue baking for 5-10 mins or until tneder with pierced with a fork.

Pears may be serves hot or cold. If desired, garnish with chopped toated almons or pistachio's.

Serves 8

Per serving: Calories=103 Fat = 0 Cholesterol =0 Fiber = 2 sodium=18

This comes out of my delitefull healthmark cookbook but I love to make it.. I often add gold raisens into the sauce for texture as well. I prefer to serve warm with ice cream in the center of the pear and some carmelized grand marnier drizzled over it. It is always a big hit. Prep time is about 10 mins.

Ms. Eden

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Post #: 7

RE: Holiday Recipes - 11/13/2004 4:23:37 PM

MiladyElaine

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Joined: 10/10/2004
Status: offline

Here's a recipe for cornbread that you can make a meal out of, eat with a meal, or crumble up and season to make stuffing:
Preheat oven to 350.

7 heaping tablespoons of cornmeal
4 tablespoons flour
1 Tbs. baking powder
sprinkle of salt
1 egg
about a half cup milk

I mix the dry first, then add egg and milk. I estimate the milk to the desired consistency. You want it fairly thick, but easy to pour.

Heat a round 9" pan with 2 Tbls. grease on a low burner until grease is hot. (You'll see little bubbles) Drain off the excess, place back on burner for a few seconds and pour cornbread mixture into pan. Turn off burner and place in oven untill golden brown.
Turn upside down onto plate. Cut, cool, eat, whatever.

(in reply to MaitresseEden)

Post #: 8

RE: Holiday Recipes - 11/13/2004 7:38:04 PM

theroebabe

Posts: 3155
Joined: 7/25/2004
Status: offline

Sweet Potato Casserole

Ingredients:

§ 40 ounces canned sweet potatoes
§ 1 cup white sugar
§ 2 eggs
§ 1/3 cup milk
§ 1 teaspoon vanilla extract
§ 1 cup packed brown sugar
§ 1 cup chopped pecans (or walnuts)
§ 1/3 cup self-rising flour
§ 2/3 cup melted butter

Directions:

Preheat oven to 350 degrees. Butter (or Pam) one 2-quart baking dish

Drain the juice from the sweet potatoes and put in a large bowl. Add the white sugar, eggs, milk, vanilla and 1/3 of the cup of melted butter. Mix it all together with a hand mixer or potato masher, then place in the prepared baking dish.

In a separate bowl, combine the brown sugar, chopped pecans, flour and the remaining 1/3 cup of melted butter. Mix it all up real good then sprinkle the mixture over the top of the sweet potato mixture in the baking dish.

Bake at 350 degrees for 35 minutes or until a knife inserted near the center comes out clean.

Note: Me, personally, I edit this recipe a little when I make it. I use one soup can-size of sweet potatoes more than the recipe calls for (or else it’s just too sweet), and about ½ cup more nuts (I just like a lot of nuts…LOL). Also by following the recipe exactly, the nut topping mixture is usually too thick to spread easily, so I add a tad more melted butter to the nut mixture.

Enjoy!

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People always ask me why I do these things . . .
It's because I can!

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Post #: 9

RE: Holiday Recipes - 11/13/2004 9:26:59 PM

proudsub

Posts: 6142
Joined: 1/31/2004
From: Washington
Status: offline

SUGAR FREE LOW FAT PUMPKIN PIE

Use the recipe on the back of the pumpkin can and just substitute splenda for the sugar, egg substitute for the eggs, and use evaporated nonfat milk, no crust. Some low carb dieters make a crushed nut crust with crushed nuts mixed with a little butter. If no crust be sure to spray the pan. Top with low fat, low sugar whip cream.

I prefer this over regular pie.

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proudsub

"Without goals you become what you were. With goals you become what you wish." .

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Post #: 10

RE: Holiday Recipes - 11/14/2004 5:07:13 AM

blushes4u

Posts: 278
Joined: 10/20/2004
Status: offline

Always needed a recipe for cornbread...thanks for sharing it!! *making it tonight so if i dont post in awhile you know my own cooking killed me*

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*blushes* Kate

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Post #: 11

RE: Holiday Recipes - 11/14/2004 1:32:42 PM

sub4hire

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Joined: 1/1/2004
Status: offline

quote:

Always needed a recipe for cornbread...thanks for sharing it!! *making it tonight so if i dont post in awhile you know my own cooking killed me

Thank you everyone for the recipes. I'm going to attempt to make them all. I'msure they are absolutely fabulous.

(in reply to blushes4u)

Post #: 12

RE: Holiday Recipes - 11/18/2004 9:35:31 AM

Thanatosian

Posts: 765
Joined: 5/10/2004
From: New Castle, PA
Status: offline

one of my favourites

Chow Mein Candy

1 bag dark chocolate chips
1 bag caramel chips
1 bag chow mein noodles
1/2 can salted peanuts

melt the chocolate chips and caramel chips together - when melted add the chow mein noodles and peanuts and stir until all are well coated with the chocolate/caramel - use teaspoon to drop onto wax paper - let cool until chocolate/caramel is hardened

enjoy!

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Post #: 13

RE: Holiday Recipes - 11/18/2004 2:10:10 PM

proudsub

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From: Washington
Status: offline

quote:

Chow Mein Candy

My Nana used to make those, one of my favorites and so easy.

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proudsub

"Without goals you become what you were. With goals you become what you wish." .

"You are entitled to your own opinions but not your own facts"--Alan Greenspan

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Post #: 14

RE: Holiday Recipes - 11/18/2004 2:58:47 PM

blushes4u

Posts: 278
Joined: 10/20/2004
Status: offline

Just wanted to post that the cornbread was delicious and i'm alive to tell everyone to try it ;)

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*blushes* Kate

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Post #: 15

RE: Holiday Recipes - 11/21/2004 3:03:18 PM

MistressDREAD

Posts: 2943
Joined: 1/1/2004
Status: offline

yep I gotta couple for here!

< Message edited by MistressDREAD -- 11/21/2004 3:11:17 PM >

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Post #: 16

RE: Holiday Recipes - 11/21/2004 3:12:45 PM

MistressDREAD

Posts: 2943
Joined: 1/1/2004
Status: offline

Ohhhhh hell yeaaaa
when Ya talkin food
Ya talkin DREAD TALK!

quote:

Any Dread Recipes is made with Dread
products which can be purchased from this link:
http://dread.com/index2.html
.
.
DREADS Cream Of Sugar n Spice Pumpkin Soup
.
INGREDIENTS :
2 tbs. butter
3 tbs. all purpose flour
1/2 cup of water
2 cups goat milk
1 onion, chopped
1 stalk celery, chopped
2 teaspoons Dread Real Sugar n Spice
2 teaspoons Dread Real Rosewater Flavouring
2 cups boiled pumpkin (1lb.)
1 tsp. Dread Jamaican Gold Sugar Crystals
Salt and pepper to taste
METHOD:
Boil pumpkin chunks for about 10 mins till soft.
Drain and fork mash n set aside.
Melt half the butter and sautee onion n celery in it.
Add water n liquid flavorings and bring to boil.
Kneed flour into remaining butter to make a paste.
Add salt, pepper and sugar to water and simmer well. Add butter paste.
Add milk slowly, stirring so butter and flour are well blended with milk.
Stir until smooth and thickened. Combine pumpkin with mixture,
stir well. Simmer for 5 minutes and serve hot.
Serves 4. The cream of pumpkin soup tends to get very thick,
you can add a bit more milk if that happens.

quote:

Any Dread Recipes is made with Dread
products which can be purchased from this link:
http://dread.com/index2.html
.
.
DREADS Pepper Black Thanksgivin Puddin Cake
.
INGREDIENTS :
6 ounces or 1.5 cup all purpose flour
8 ounces butter
8 ounces Dreads Jamaican Gold Sugar
4 eggs
1 pound raisins
1 pound pineapple candied
1 teaspoon cinnamon
1/2 teaspoon Dreads Real Sugar & Spice
1/2 teaspoon salt
4 ounces mixed citrus peel candied grated fine
4 ounces cherries candied
1/2 pound prunes (chopped)
1 cup overproof Jamaican rum
1 teaspoon baking powder
1 teaspoon Dread Real Vanilla Flavouring
2 tablespoons browning
2 teaspoons of Jamaican Dread Original Jerk Sauce
1 pack of cocoanut pudding
METHOD:
Put a round pan larger then the cake pan in the oven and fill
half full with water and turn on the oven to 350F to preheat.
set the cake pan you are using and be sure when it is inside the
other pan of water the water comes up the sides but does not over
flow.leave the larger pan in the oven to heat while mixing ingrediants.
Cream butter, sugar, jerk sauce n browning until soft and fluffy.
Sieve all dry ingredients together and be sure its all either chopped
or grated finely.
Beat eggs, rum n other liquids together.
Add egg mixture to creamed butter and sugar.
Add fruits.
Add flour and fold in. Do no over-beat when mixing.add a cup of sweetnened
milk and add cocoanut pudding. mix in lightly and put in cake pan and
into the larger pan with water. Bake at 350F for 1 1/2 hours.
cake will have a black color to it, so dont think it is burned.
use the toothpick way of checking the middle to see when it doesent
stick to the toothpick and when it doesent it is done.
Yield: 9' thick heavy round puddin cake. set aside to cool n serve.

JAMACAN MI CRAZZYYY YUM YUM!
A pic of the cakes below

Attachment (1)

(in reply to sub4hire)

Post #: 17

RE: Holiday Recipes - 11/21/2004 4:37:53 PM

MaitresseEden

Posts: 477
Joined: 8/8/2004
From: Houston, Texas
Status: offline

Does anyone have a good recipe for Dressing/stuffing? Not cornbread dressing, or stove top? I have to make the dressing thursday and we normally do "wild rice dressing" but I hate that,and the others hate cornbread.... so I want something GREAT to make.. I welcome any suggestions

Ms. Eden

_____________________________

"If I didnt define myself for myself, I would be crunched into other peoples fantasies for me and eaten alive. - Audre Lorde"

(in reply to MistressDREAD)

Post #: 18

RE: Holiday Recipes - 11/22/2004 10:47:27 AM

sub4hire

Posts: 6775
Joined: 1/1/2004
Status: offline

quote:

Does anyone have a good recipe for Dressing/stuffing?

No one has replied and it has been a couple of days. I guess the majority of us do not cook or what?

Anyway, myself I prefer stove top. However, you have to understtand a bit about me. I really do not eat meat, poultry well just about anything. I do however cook this stuff so I have to rely on others to tell me how it tastes. No, I am not a vegetarian. It just doesn't taste so good to me. Never has.

So, I'm going to give you my mother's stuffing recipe. I never cared much for it. Since her passing I have only made it once on the holidays. We started deep frying our bird since. The recipe is a couple of hundred years old now. Try it if you wish.
It is simple. Mom was simple.

Get a couple of loaves of bread. Mom used to have me to go the day old store. A bit stale was best. Not bad now..but crusty.
Big bowl of water. Start ripping the bread up into pieces saturating it in the water.
You need the inside of the turkey. The gizzards or heart. Whatever is inside except for the neck. It is just trash.
Cut them up into small pieces...fry them with some onion. Fry it in butter or margarine. Watch it so it doesn't burn. -
Once you've got it done. Dump it into the bread mixture with.
About a cup of diced celery.
2 Cups of diced Onion
Some thyme, sage, nutmeg and cloves. Just a dash of each.
A little salt.
Some pepper
Mix it all together.
Now here is the bad part. We survived this. For it to cook properly you have to stuff the turkey with it while cooking. We never got sick. When I was in high school they came out saying stop stuffing turkeys. Although mom used to say as the turkey cooked it would marinate the stuffing with the juices. Makes perfect sense.
Close up the little turkey flap, then pull it out as your turkey is done.

It is simple. The family did like it. Again though, I never did. I'm weird though so don't let my judgement scare you away.

(in reply to MaitresseEden)

Post #: 19

RE: Holiday Recipes - 11/22/2004 10:49:52 AM

sub4hire

Posts: 6775
Joined: 1/1/2004
Status: offline

quote:

mango apple cranberrie sauce

I've chosen to use your recipe on the day. Wish me luck. I'm also going to have a can of plain old cranberry sauce as well. They just love that gel crap.

(in reply to aliljaded1)

Post #: 20

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