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Here are some to start - expect this section
to grow very large by Christmas Week - if you have a recipe you
would like to share - email me or Elizabeth.
Tasi's Favorite
Pecan Pie
Ingredients:
3 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/2 cup melted butter
1 cup light corn syrup
1 cup pecans
1 unbaked 9" pie shell
Preheat oven to 375 farenheit, beat eggs, sugar and salt. Add
butter, syrup and mix in pecans. Bake 40-45 minutes in pie shell.
My favorite
Pumpkin Pie from America
2 cups plain flour
1 teaspoon salt
125g butter or margarine
1/3 cup cold water
1. Put the dry ingredients into bowl. 2. Mix in the butter or
margarine with fingers until the mixture resembles large
breadcrumbs. 3. Add the water. 4. Make into ball. 5. Chill for 10
minutes. 6. Roll out 1/2cm thick. 7. Line pie dish with pastry.
Filling
1 1/2 cups cooked pumpkin 1/2 teaspoon nutmeg 1/2 teaspoon ground
cloves 1 teaspoon cinnamon 1 teaspoon ginger pinch salt 225g
brown sugar 1 1/2 cups milk 2 eggs, beaten 1/2 cup cream
1. Peel pumpkin. Remove seeds, stew till soft in a little water.
2. Press through sieve and add spices. 3. Put into bowl. 4. Add
eggs, sugar, then milk and cream. 5. Beat hard. 6. Pour into
uncooked pastry shell. 7. Bake in moderate oven (190 degress
celcius) until it is set when you poke it with a knife.
Recipe for Christmas Punch
(3 Quarts of punch)
Directions: Tie the spices in a piece of cheese cloth. Place the bundle in a saucepan and add the other ingredients. Bring to a boil, stirring often. Cover and reduce heat, letting the mixture simmer for 30 minutes.
1/3 cup Italian Salad Dressing
7 med. potatoes, cooked in skins, peeled, and sliced (about 6
cups)
3/4 cup sliced celery
1/3 cup sliced green onion
4 hard boiled eggs
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish mustard
salt to taste
celery seed to taste
Pour italian dressing over warm sliced potatoes. Chill 2 hours.
Add celery and onion.
Separate egg whites from yolks, chop, and add. In small bowl,
sieve yolks (I just mash them with a fork).
Mix with mayo, sour cream, and mustard; fold into salad. Add salt
and celery seed to taste. Chill 2 hours.
Take some of the green onion stalk and pimento to decorate the
top in a festive Christmas manner. Makes 8 servings.
That's the basic recipe - since he did all the chopping, he didn't
measure the celery or onion,
so I think he used more than the recipe says (he actually used
the whole bunch of green onions).
1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 Cups of sugar
1 heaping tablespoon of INSTANT COFFEE
10 oz. Hershey's Rasberry chocolate chips
2 oz. bittersweet chocolate
7 oz. Marshmallow cream
1 tsp. vanilla
In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the templerature reaches 235 degrees. Remove from heat and and rasberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan. Cut in bite sized squared when cooled.
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened.
Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes
out clean
Cool 10 minutes.
Remove from pan.
Cool bread completely before slicing.
(one of Teela's Specialities)
6 tbsp. Butter or margarine
2 cups toasted chopped walnuts (optional)
1 1/4 cups sugar
2 tsp vanilla
3 eggs
2 tsp. Vanilla
1 cup flour
1 1/2 cups pecan halves
1/4 tsp salt
6 squares BAKER'S semi-sweet baking chocolate OR
6 squares BAKER'S bittersweet baking chocolate
4 squares BAKER'S unsweetened baking chocolate
1 tsp CALUMET baking powder
1. Microwave chocolates and butter in a large microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth. 2. Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour, baking powder and salt. Stir in nuts. Drop by rounded tablespoons, 1 1/2 inches apart, onto greased cookie sheet. 3. Bake 12 minutes or until set. DO NOT OVERBAKE. Cool 5 minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container. (Makes about 3 dozen.)
3 cups of flower
3 large eggs
2 tsp cinnamon
2 tsp vanilla
1 tsp baking soda
3 cups cubed & pared apples
1/2 cups butter - melted
1 1/2 cups pecan halves
1 cup golden raisins
2 cups packed brown sugar
Preheat oven to 350 degrees. Butter and flour a 10" tube pan. Sift flour, cinnamon, baking soda and salt together. Beat oil, butter, sugar, eggs and vanilla in large bowl. Stir in dry ingredients. Batter will be very thick. Fold in apples, pecans and raisins. Bake 1 1/4 hours. Cool in pan.
1 can Cherry or Strawberry pie
filling
1 can Eagle Brand Condensed Milk
1 16 oz. can crushed pinneaple, drained well
Combine. Fold in 8 or 12 oz of Cool Whip and chill.
2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk
1 egg
1/2 cup vegetable oil
2 beef bouillon cubes which have been dissolved in 3/4 cup
boiling water
2 Tblsp brown sugar
Preheat oven to 300 degrees. Combine all ingredients in a large mixing bowl, stirring until well blended. Knead dough for about 1 minute. On a floured surface roll out dough to about 1/4" thickness. Cut out bones and place on greased cookie sheet. Bake for 30 minutes. Cool before placing in a jar.
2 cups sugar
1/2 cup water
1/2 cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional)
Beat the egg white in a large bowl
and set aside. In a saucepan, boil the sugar, water and syrup
while stirring gently. The mixture is done at 235 degrees or if
it forms a soft ball when a tablespoon full is dropped into cold
water. Pour the mixture over the beaten egg white, beating
continually. Add vanilla, nuts and a pinch of salt. Add a few
drops of red or green food coloring if desired. Beat this mixture
until it is almost hard, then drop by the teaspoonful onto waxed
paper.
Makes about 35 - 40 pieces.
1/2 cup sugar
1/2 cup water
1/2 cup cranberries
Select firm, red cranberries and prick once or twice with a needle. Boil the sugar in the water until it spins a thread. Put in cranberries and cook gently until syrup jellies when tested from the tip of a spoon. Remove berries one at a time and place on wax paper. Let stand until dry. Dip the berries in granulated sugar.
These are very decorative and can
serve as an excellent garnish.
Makes 20 - 25.
This recipe makes a soup that has become part of our family Holiday tradition. It is served when eveyone has arrived back home and gathered together in our family room .
1 large can V-8 juice (46 fl. oz.)
1 can beef consomme (11 oz)
2 bay leaves
4 cloves
Dash of Worchestershire sauce
Dash of Tabasco sauce
Simmer all ingredients for 1 hour.
Serve hot in demitasse cups.
Serves 8
2 cups cranberries
2 cups water
1 cup sugar
Cook to pulp, strain. When cooled, add
Juice of 3 lemons
Juice of 1 lime
1 quart gingerale
Red and green cherries
Serves 6 - 8
4 cups red cabbage shredded
1/2 teaspoon black pepper
1/2 cup chopped green onions
1/4 cup salad oil
1 green pepper, chopped
1/4 cup lemon juice
1 teaspoon salt
2 teaspoons sugar
2 tablespoons minced parsley
Combine and toss the vegetables
together. Mix salt, peper, salad oil, lemon juice, sugar and
parsley and pour over vegetable mixture. Refrigerate. Toss
briskly before serving.
Serves 6 - 8.
Not only great for the Holidays, this ham loaf has become a favorite "birthday meal."
Heat oven to 375 degrees.
1 lb. ground pork and 1 lb. ground ham
2 eggs
1 cup saltine cracker crumbs
1/2 can tomatoes
Milk to moisten
Mix the pork and ham and shape into 2 individual loaves. In a saucepan, combine:
1 cup brown sugar
1 teaspoon dry mustard
1/3 cup vinegar
1/2 cup water
Bring to a boil, pour over the
meat. Bake 1 hour basting several times.
Serves 6 - 8
If you like spinach, you will go crazy over this recipe. Guaranteed to put a smile on everyone's face...
Heat oven to 325 degrees
3 Tablespoons butter
2 cups light cream
3 Tablespoons grated onion
2 packages frozen spinach, thawed and drained
1 lb chopped mushrooms
3 tablespoons grated Gruyere or Swiss cheese
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
Saute onions and mushrooms in
butter for 5 minutes. Blend in flour, salt, pepper and nutmeg.
Gradually add cream, stirring to boiling point. Taste for
seasoning. In buttered casserole, spread half the spinach; cover
with half of the mushroom sauce, then repeat. Sprinkle with the
grated cheese. Set in pan of hot water.
Bake 40 minutes.
Serves 6 - 8.
Christmas Stuffing
In Germany, the christmas bird is duck or goose and the stuffing is what makes the roast a festive one.
150g goose liver(or any liver)
150g sausage meat
90g breadcrumbs
1 tablespoon chopped parsley
pinch sage and mint
2 eggs
salt and pepper
60g walnuts
90g raisins and sultanas
120g diced apples and pears
30g flour
1. Blend minced liver and sausage meat with crumbs, flour and
beaten egg. 2. Then add nuts and fruits with seasoning. 3. Stuff
the bird.
Holiday Roast Turkey With Old-Fashioned
Corn Bread Stuffing
Like
Grandma Used to Make Cookbook
Ingredients
3 tablespoons butter or margarine
1 large yellow onion (chopped)
5 cups crumbled corn bread
5 cups toasted fresh bread crumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup lower-sodium chicken broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed turkey (12 pounds)
1 tablespoon vegetable oil
Introduction:
Old-fashioned cooks sometimes added eggs and baking powder to
their corn bread stuffing to give it a fluffier texture. The
stuffing in this recipe is a delicious example.
Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.
Step 1:
In a medium-size saucepan, melt the butter over moderate heat.
Add the onion and cook for 5 minutes or until tender. Remove from
the heat. In a very large bowl, combine the corn bread, bread
crumbs, baking powder, poultry seasoning, and pepper. Stir in the
onion mixture. In a small bowl, whisk together broth and egg.
Stir into the corn bread mixture. Toss to coat well.
Step 2:
Preheat oven to 325°. Rinse turkey, drain and pat dry. Remove
neck and giblets; set aside to make the Giblet Gravy. Stuff and
truss turkey. Place, breast-side-up, on a rack in a large
roasting pan. Brush with oil. Insert roasting thermometer in
turkey thigh without touching bone. Spoon remaining stuffing into
a lightly greased 2-quart casserole; cover and refrigerate.
Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers
180°, basting often and covering with foil to prevent
overbrowning if necessary. Bake the covered casserole of stuffing
alongside turkey during the last 30 minutes of roasting, adding
an additional 2 to 3 tablespoons chicken broth if stuffing is dry.
Let turkey stand for 15 to 20 minutes before carving.
Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2
tablespoons of the pan drippings from roast turkey for giblet
gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey
and dressing with gravy.
Giblet Gravy
Like
Grandma Used to Make Cookbook
Ingredients
turkey neck, giblets and liver
4 cups water
1 medium-size yellow onion (cut into wedges)
1 large carrot (cut into chunks)
2 sprigs parsley
3/4 teaspoon salt
1/4 teaspoon white or black pepper
1 can (12 ounces) evaporated skimmed milk
1/3 cup all-purpose flour
1/4 teaspoon salt
Introduction:
Use the entire turkey this holiday season with our delicious
Giblet Gravy.
Makes 3 cups.
Step 1:
Rinse the turkey neck and giblets. Refrigerate the liver. In a
large saucepan, combine the remaining giblets, neck, and water.
Add onion, carrot, parsley, 1/2 teaspoon salt, and 1/4 teaspoon
pepper. Bring to a boil. Lower the heat and simmer, covered, for
40 minutes. Add liver. Continue cooking for 20 minutes more or
until tender. Strain broth, reserving 1 1/3 cups. Reserve giblets
and neck, discard vegetables. When cool enough to handle, remove
meat from neck; discard neck bones. Finely chop the neck meat and
giblets; set aside.
Step 2:
In a Dutch oven, whisk together reserved pan drippings, milk,
flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over
moderate heat until bubbly. Add the reserved broth. Cook,
whisking constantly, until the mixture starts to thicken. Cook
and whisk for 2 minutes more or until thickened. Stir in neck
meat and giblets; heat through.
Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers
180°, basting often and covering with foil to prevent
overbrowning if necessary. Bake the covered casserole of stuffing
alongside turkey during the last 30 minutes of roasting, adding
an additional 2 to 3 tablespoons chicken broth if stuffing is dry.
Let turkey stand for 15 to 20 minutes before carving.
Step 4:
Meanwhile, cook neck and giblets for Giblet Gravy. Reserve 2
tablespoons of the pan drippings from roast turkey for Giblet
Gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey
and dressing with gravy.
Roast Goose with Currant
Stuffing
Like
Grandma Used to Make Cookbook
Ingredients
1 large yellow onion (chopped)
1 large tart apple (chopped)
1/4 cup lower-sodium chicken broth
6 cups toasted fresh bread crumbs
1/2 cup currants or chopped raisins
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1/3 cup lower-sodium chicken broth
1 goose (7 to 8 pounds), giblets removed
Introduction:
A goose gives off more fat during roasting than most other
poultry. So have a bulb baster ready to draw off the drippings.
Makes 6 servings.
Preparation time: 20 minutes.
Cooking time: 8 minutes.
Roasting time: 2 hours.
Standing time: 15 minutes.
Step 1:
In a small saucepan, combine the onion, apple, and 1/4 cup broth.
Bring to a boil. Lower heat and simmer for 5 minutes or until
onion and apple are tender.
Step 2:
In a large mixing bowl, combine onion mixutre, bread crumbs,
currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup
broth with bread crumb mixture.
Step 3:
Preheat the oven to 350°. Rinse goose; drain, and pat dry. Prick
the skin on the lower breast, legs, and around the wings with a
skewer. Stuff and truss goose. Then, place goose, breast-side-up,
on a rack in large roasting pan. Insert a roasting thermometer in
its thigh without touching bone. Spoon remaining stuffing into a
lightly greased 1 1/2-quart casserole; cover and refrigerate.
Step 4:
Roast goose for 2 to 2 1/2 hours or until the thermometer
registers 175°, drain fat often. Bake the covered casserole of
stuffing alongside the goose during the last 30 minutes of
roasting. Let the goose stand for 15 to 20 minutes. Carve goose;
discard the skin.
Mrs Claus Christmas Soup
Ingredients:
1 large can V-8 juice (46 fl. oz.)
1 can beef consomme (11 oz)
2 bay leaves
4 cloves
Dash of Worchestershire sauce
Dash of Tabasco sauce
Simmer all ingredients for 1 hour. Serve hot in demitasse cups.
Serves 8.
Christmas Stuffing
In Germany, the christmas bird is duck or goose and the stuffing is what makes the roast a festive one.
Sugarplums
Yields: about 6 dozen
They'll be dancing for joy after a bite of these luscious chocolate-studded treats. Store in the refrigerator up to one month.
1. In several batches, place prunes, dates, apricots, and coconut in the bowl of a food processor. Cover and process until finely chopped. Scrape into a medium bowl. Add pecans, graham-cracker crumbs, chocolate chips, rum, and vanilla. Mix with your hands until well combined.
2. Roll by heaping teaspoonfuls into balls, then roll in colored sugar to coat. Place in small paper candy cups. Store in an airtight container with waxed paper between the layers and refrigerate.
Peppermint
Swirl Refrigerator Cookies
In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt. Add flour mixture to margarine mixture; mix well. Place half of dough into a plastic bag or wrap in plastic. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions about 1 hour.
Divide each portion of dough in half. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside. Repeat with 1 part pink dough. Remove top sheet of plastic wrap from both the pink and the white dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled. Repeat with remaining dough to form second roll.
Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. Roll 1 roll of dough in pink sugar, pressing gently into dough. Repeat with second roll. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.
Heat oven to 375xF. Slice cookies 1/8 inch thick. Place 1 inch apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
Makes 10 dozen cookies
Source: Classic Pillsbury Cookbook - Holiday December 1993
Nut Tarts
Dough- Mix together butter, cream cheese and flour as for pie crust. Line small muffin tins by patting in mixture. Fill 1/2 to 3/4 full with nut filling. Nut filling- Beat eggs, add sugar gradually. Add melted butter and vanilla. Add nuts and mix well. Bake in moderate oven 350* for about 20 minutes or until light brown. Makes 8 dozen. Sprinkle with powdered sugar before serving.
Yield: 36 servings
Whisky Cake
Like
Grandma Used to Make Cookbook
Ingredients
2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom or ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups firmly packed light brown sugar
3/4 cup butter or margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scotch whisky, or apple cider
Introduction:
Southern grandmas used the finest bourbons to make this old-fashioned
cake, which was often served during the holidays. The perfect
whisky cake is moist and dense with lots of nuts and sometimes
raisins, too.
Makes 20 servings.
Preparation time: 25 minutes.
Cooking time: 55 minutes.
Standing time: 30 minutes.
Step 1:
Lightly grease a 9 x 9 x 2-inch baking pan. To keep cake from
overbrowning, line pan with parchment paper; lightly grease paper.
In a medium-size bowl, pour enough boiling water over the raisins
to cover. Let stand for 30 minutes or until water cools to room
temperature; drain well. In a medium-size bowl, toss drained
raisins and walnuts with 1/2 cup of the flour.
Step 2:
Preheat the oven to 325°. In another medium-size bowl, stir
together the remaining 2 cups flour, the cardamom, baking powder,
baking soda, and salt. In a large bowl, with an electric mixer on
medium, cream the brown sugar and butter until light and fluffy,
scraping side of bowl often. Add the egg whites and beat well.
Add the egg and beat well. Using a wooden spoon, stir in one-third
of the flour mixture, then half of the bourbon. Repeat, then stir
in the remaining flour mixture. Fold in the raisin mixture.
Step 3:
Spread batter evenly into prepared pan; smooth the surface. Bake
about 55 minutes or until a toothpick inserted in the center
comes out clean. Place the pan upright on a wire rack for 20
minutes. Using a narrow metal spatula, loosen sides of cake from
the pan, then invert the cake onto the rack. Cool completely.
Remove the paper.
We want to thank all the Homemakers throughout the World Wide Web from which this compilation of Recipes came - we apologize that we cannot list each and everyone of you individually - if you would like an link - please email me and I'll add you to our links page.
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