Holiday Recipes

A few yrs ago someone gave me an ingredient a day to make Xmas cookies.

maddygrey — Fri, 20 Nov 2009 21:57:34 GMT

Every day on my desk was ie a cup of flour, next day a 1/2 cup of sugar, next day choc chips etc. And there was a saying that went along with it. Also like a secret santa thing. Has anyone heard of such a thing. I wanted to do this at work this year.

Mom's lost Thanksgiving dressing recipe

okcountrygirl — Wed, 21 Oct 2009 20:17:08 GMT

I lost my Mom almost 2 years ago and with her, we lost the most delicious Thanksgiving dressing. I watched her make it for years and I know what she put in it but I have tried so many times to recreate it with no success. I need help! I know that she put dried bread and cornbread in it (approx. three times as much bread as cornbread). She cooked her celery and onions in butter. She cooked her giblets (turkey neck, liver and gizzard) and used the broth from it. Put in sage, poultry seasoning, salt and pepper. Oh and eggs. From there, I am lost! The amounts in which she used are unknown to me. If anyone might have a recipe simular to this, I would be grateful if you would share it. So would my entire family!

Question about Thanksgiving stuffing

puckaway — Thu, 19 Nov 2009 00:46:13 GMT

Does any one know if you can make stuffing a day ahead of time , refrigerate it and bake it the next day in a casserole dish? I Do Not Stuff The Bird.....I just make a simple stuffing with bread cubes, onion, celery, dried cranberries, chopped apples and walnuts, and Chicken Broth.....I bake it on the side in a casserole dish.... it would be easier for me this year and save time if I could make this and my mashed potatoes a day ahead of time......but am not sure it's safe to do it that way..Any suggestions?

ISO ;A EDIBLE TURKEY COOKIE CRAFT

hidecogal — Sun, 27 Jul 2008 18:41:30 GMT

It is a cookie made with fudge striped cookie, old fashioned creme drops, chocolate stars, and possibly corn candy and all is put together with frosting. The recipe calls for canned frosting but I made my own. I made this for a few years and then we had a fire and the restorators threw out the one I kept for an example.

Can't Go Wrong With Sugar Cookies!

sprinklescupcake — Fri, 20 Nov 2009 00:24:26 GMT

I work with Florida Crystals and the holidays are right around corner. Here’s a classic sugar cookie recipe that you guys might want to try that uses our orgainc sugar. Let me know what you think!

Christmas Sugar Cookies

Ingredients:

1 cup - Florida Crystals® Organic Cane Sugar
3/4 cup - butter or margarine, softened
1 - egg
1 teaspoon - grated lemon peel
1 teaspoon - vanilla
1/4 teaspoon - lemon extract
3 cups - all purpose flour
1 teaspoon - baking powder
1/2 teaspoon - salt
Assorted Christmas candies and sprinkles

Preparation:
Cream sugar and butter in large bowl until light and fluffy. Add egg, lemon peel, vanilla and lemon extract; mix well. Add flour, baking powder and salt, beating at low speed until well mixed. Refrigerate dough 1 hour until chilled.

Heat oven to 350°F. On well-floured surface, roll out half of dough to 1/8-inch thickness. Cut with cookie cutters; place on ungreased cookie sheets. Decorate with candies and sprinkles. Repeat with remaining half of dough. Bake at 350°F for 9 to 12 minutes or until lightly browned at edges.

Makes about 3 dozen (3-inch) cookies.
http://www.floridacrystals.com/Recipe.aspx?id=520

For other great holiday recipes, you can find more here. http://www.floridacrystals.com/SeasonalRecipes.aspx

RECIPE: Pear and Pecan Dressing

Nancy_NJ — Wed, 18 Nov 2009 18:13:27 GMT

Pear and Pecan Dressing

Michael Sytsema, Chef of Griggstown Quail Farm and Market, Princeton 10 Servings

1 stick unsalted butter

1 tblsp chopped fresh thyme

1 tsp chopped fresh sage

2 cloves garlic, chopped

1 medium red onion, diced

1 carrot, peeled and diced

2 celery stalks, diced

2 Bosc pears, peeled, cored and chopped

2 1/2 cups chicken stock

1/4 cup chopped parsley

16 cups cubed day old Italian bread

1 cup toasted pecans

Kosher salt and black pepper

Preheat oven to 350*. In a large skillet, melt butter with the thyme and sage over medium heat. Once the butter is melted, add the garlic, onion, carrot and celery and saute until soft. Add the pears and saute until they just start to become soft, about 2 minutes. Add the chicken stock and fresh parsley and bring to a boil.

In a large heat-resistant bowl, mix the cubed bread, pecans and contents from the skillet. Gently toss all of the ingredients together and spread into a 9 x 13" buttered baking dish. Bake for about 30 minutes or untiol the top is golden brown and it is warmed through.

Thanksgiving Wine Suggestions

Lady Winemaker — Wed, 18 Nov 2009 02:31:24 GMT

Hello there, I know this can be a big debate. Should I serve red wine or white wine with the turkey? Where I come from, we don't pay attention to the "rules" anymore. So if you prefer red, go for it. It is also perfectly acceptable to have both. With turkey, if you are serving white, I would suggest a nice Pinot Grigio, or perhaps a barrel-aged Chardonnay. My choice for the red would be a Pinot Noir, with it's nice herb, mineral and spice components. If you are feeling a bit more adventurous, try a Carignane or Mourvedre. These are both varietals from the Rhone region in France. If you are serving ham, try a fruiter red such as Merlot or Zinfandel. Find a good wine shop near you and make friends with the staff. They will be delighted to help you. Some grocery stores have terrific wine sections, and they are there to help. If you have any other questions, please ask!

ISO recipe from last year Thanksgiving booklet sold in stores

willy5145 — Mon, 16 Nov 2009 18:23:46 GMT

I am looking for a leftover turkey cassarole that had dressing, turkey, and gravy to name a few that was in a booklet that was sold last year. I bought mine and if i remember it was just called Thanksgiving. Please can someone help me.

pumpkin desserts?

t-dove — Fri, 06 Nov 2009 22:24:29 GMT

does anyone have a good pumpkin dessert recipe? I am making my first thanksgiving dinner for family and we love pumpkin pie but i wanted to try something alittle different. thanks for any help

pumpkin bread?

t-dove — Mon, 16 Nov 2009 20:03:37 GMT

Does anyone have an easy and good pumpkin bread recipe that has nuts and dried cranberries in it? thanks

What is your “1” favorite holiday dish?

StarEater — Mon, 16 Nov 2009 19:00:13 GMT

My #1 Holiday dish. Old Fashioned Pumpkin Pie. I don't believe you can go wrong with this selection. There are more on the Safeway Thanksgiving site http://www.safeway.com/IFL/Grocery/Thanksgiving-Recipes#iframetop

* 1 prepared pastry for a single-crust pie

* 15 oz. unseasoned canned pumpkin or 2 cups mashed cooked winter squash (about 2 lb. acorn or butternut)

* 1 1/4 cups Lucerne® Half-and-Half (light cream) or evaporated milk

* 2 O Organics™ Large Eggs

* 1/3 cup Lucerne® Sour Cream

* 1/4 cup light molasses

* 1/2 cup firmly packed brown sugar

* 1 tbsp. all-purpose flour

* 1 tsp. O Organics™ Ground Cinnamon

* 1/2 tsp. each ground nutmeg, ground ginger, salt and vanilla

* 1/4 tsp. ground cloves

* 1 cup Lucerne® Whipping Cream

* 1/4 cup chopped candied ginger (optional for garnish)

Preheat oven to 425°. Roll out pastry and line a pie pan. Shape the crust as desired. Cut a circle of foil to fit pie shell; line shell with foil, molding it up sides. Half-fill foil with raw beans or pie weights. Bake for 10 minutes. Lift off foil and beans; bake for 5 more minutes. Place on a rack and let cool.

In a large bowl, beat pumpkin, half-and-half, eggs, sour cream, molasses, brown sugar, flour, ginger, cinnamon, nutmeg, salt, vanilla and cloves until smoothly blended. Pour mixture into pie crust.

Bake pie in lower third of oven for 15 minutes. Reduce oven heat to 350° and continue to bake until a knife inserted in the center comes out clean (40 to 45 more minutes). Place on a rack and let cool to room temperature; serve, or refrigerate for up to 24 hours.

Whip cream until it holds soft peaks; fold in candied ginger (optional). Serve each slice with a dollop of whipped cream.

Per serving: 337 cal., 48% (180 cal.) from fat; 4.2 g protein; 20 g fat (11 g sat.); 45 g carbo (1.4 g fiber); 259 mg sodium; 101 mg chol.

pre- thanksgiving dinner help!

t-dove — Tue, 10 Nov 2009 16:36:00 GMT

I am making a pre dinner for just a few family members there will be 5 of us. I'm planning on making turkey breast with gravy, mash potatoes, mac n cheese, rolls, and a dessert. I would like to have one more side dish does anyone have a good idea of what will go well with this dinner? Thanks for your help

Holiday Tea Recipes Needed

Monarchsmomma — Thu, 12 Nov 2009 17:34:45 GMT

Hello, I am having a holiday craft day with my daughters, ages 18 and up. I am planning on serving finger foods for lunch, such as small tea sandwiches, cookies etc. Do you have any recipes you could share with me? Thank you Happy Holidays!

Cranberry Butter

red_savage1 — Sat, 14 Nov 2009 11:33:06 GMT

Cranberry Butter
Post by KD7LBR on Dec 7th, 2004, 8:07pm

1 (16 oz.) can whole berry cranberry sauce
2 cups butter or margarine softened
1 Tbls. grated orange peel

Combine all ingredients in a large mixing bowl, beat on high speed for 2 minutes or until creamy. Spoon into a crock or dish and refrigerate. Makes 3 1/2 cups.

Roast Turkey Breast With Old World Pilaf

red_savage1 — Sat, 14 Nov 2009 11:22:27 GMT

Seasoned turkey breast and a savory pilaf made with basmati rice generously seasoned with fragrant spices.

Roast Turkey Breast With Old World Pilaf

Turkey Ingredients:
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon garlic powder
1 teaspoon salt
Vegetable oil as needed
1 turkey breast, fresh, bone-in

Pilaf Stuffing:

3 cups basmati rice, picked over, washed well, and soaked in lukewarm water for 15 minutes
1 chicken bouillon cube
3 tablespoons canola oil
1 cinnamon stick, broken into 3 or 4 pieces
4 cloves
2 bay leaves
2 medium-size onions, finely minced
3 plum tomatoes, cored and diced
1 teaspoon salt or to taste

For Turkey: Make dust mixture by combining cumin, coriander, cinnamon, ginger, garlic powder and salt in a small bowl. Rub turkey with a small amount of oil and then rub in the dust mixture. Roast your turkey breast in a shallow roasting pan at 325°F. until the internal temperature measured with a meat thermometer reaches 170°F. in the thickest part of the breast. The turkey breast will cook more evenly if the air flow is not restricted by using a tall roasting pan. Roasting time will vary according to the size of the breast. The roasting guide is an estimate only. Use the meat thermometer to test accurately for doneness. While the turkey breast is cooking, prepare pilaf stuffing.

For Pilaf Stuffing: Drain the rice in a colander. Bring 5 cups water to a boil, add the bouillon cube, and allow it to dissolve.

Heat the oil over medium heat in a large cooking pot, add the cinnamon and cloves, and sauté for a few seconds until they become fragrant. Add the bay leaves and onion, and sauté until onion is softened. Add the drained rice, and cook over medium heat for 3 to 4 minutes more, stirring constantly. Add the bouillon-flavored hot water and tomatoes, and salt. Continue to cook, stirring occasionally and gently, until most of the liquid is absorbed, about 10 minutes. Cover, remove from heat, let stand for 15 to 20 minutes, then stir gently with a fork.

Makes 10 servings.

stuffing recipe?

t-dove — Tue, 10 Nov 2009 20:36:44 GMT

I've never made stuffing or dressing for thanksgiving before does anyone have a good but simple recipe? I've seen some with cranberries and apples in them are they good? or the ones with nuts are they good? I'm totally lost please help

Looking for "turkey" cookies made with marshmallow fluffs

tippytoes — Thu, 12 Nov 2009 00:57:41 GMT

I was watching our local news station this morning and they had a segment on from Greendale at the TOH headquarters. They showed the test kitchen making cookies using marshmallow fluffs and a couple other cookies (?) and put together and decorated with frosting.

Does anyone have a link to a photo of these? They are adorable and would love to make them with my grandkids.
I saw the Pilgrim hats in a seperate post and will be doing those too.

Thanks

Tippytoes

Cranberry-Apple-Walnut Pie

red_savage1 — Thu, 12 Nov 2009 14:53:01 GMT

CRANBERRY-APPLE-WALNUT PIE
Source: Marilyn''s Bakery, Valparaiso and Hobart, Ind.

In 1986 Marilyn (Johnson) Tracy opened Marilyn's Bakery in a small space at Johnson's Farm Produce in Hobart. Aunt Carol Brenn passed her bakery knowledge and equipment to Marilyn. Today, under supervision of Marilyn's daughter Barbara and her husband Robert, the bakery crew produces more than 60,000 homemade pies annually in the new building built by Marilyn's brother Rod Johnson. This is Barbara's favorite pie. The combination of cranberries and several types of apples gives this pie a wonderful texture and tartness.

Pie Filling

Six to seven cups medium-sliced apples, in an even combination of Yellow Delicious, Granny Smith and McIntosh varieties
Two teaspoons fresh lemon juice
One cup chopped fresh cranberries
One cup chopped fresh walnuts
One-fourth cup flour
One-half cup sugar
One teaspoon cinnamon
One teaspoon grated orange zest
Pinch salt

Preheat oven to 425 degrees. Mix dry ingredients (flour, cinnamon, sugar and salt). In a separate bowl blend fruit with lemon juice.
Combine fruit with dry ingredients, mixing well. Allow to sit for about an hour.

Place filling in unbaked 9-inch pie shell (recipe follows). Prepare lattice top to cover. Bake for 15 minutes. Set oven temperature to 350 degrees and bake another 30 to 35 minutes or until filling bubbles in center.

Pie Shell with Lattice Top

The following recipe makes two 9-inch pie shells and two lattice tops

Four cups pastry flour
One and three-fourths cup shortening
One tablespoon sugar
One teaspoon salt
One tablespoon white vinegar
One egg
One-fourth cup water

Using a pastry cutter or heavy fork, mix dry ingredients with shortening. Beat egg and combine with vinegar and water, then thoroughly combine all ingredients together. Divide dough in two and shape into balls. Wrap each ball in plastic or wax paper. Chill for at least one hour. Roll out one dough ball to create one bottom crust for a 9-inch pie plate and lattice for top. Fill shell with desired mixture and cover with lattice. Bake as indicated above.

Sugar Glaze

One-half cup confectioner's sugar
Two or more tablespoons water

Combine sugar and water to make a thick syrup and drizzle over the top of the cooked pie.

Yield: One pie, plus extra dough for crust of one additional pie

slow cooker turkey?

t-dove — Mon, 02 Nov 2009 21:11:55 GMT

Does anyone have a good slow cooker turkey breast with gravy recipe?

Rec: No Bake Coconut Date Balls

homesweethome — Mon, 26 Oct 2009 16:58:43 GMT

No Bake Coconut Date Balls

1/2 c. butter or margarine

1 (8-oz.) pkg. chopped dates

3/4 c. packed brown sugar

3 c. oven-toasted rice cereal

1/2 c. walnuts, chopped

1 t. vanilla

1 (7-oz) bag flaked coconut (2-2/3 c.)

In 4-quart saucepan over medium heat melt butter. Stir in dates and sugar. Cook, stirring constantly, until dates dissolve and mixture thickens, about ten minutes. Remove from heat. Stir in cereal, walnuts, vanilla and 1 cup coconut. Cool mixture about ten minutes or until cool enough to shape.

Place remaining coconut on waxed paper. Shape mixture into 1-inch balls; roll in coconut. Store in tightly covered container.

Makes about 4-1/2 dozen.

thanksgiving help!

t-dove — Sat, 07 Nov 2009 13:50:53 GMT

i'm making my first thanksgiving dinner for family. Need some help Wanted to make a boneless turkey breast in crockpot with gravy does anyone have any good recipes for that? We all love pumpkin pie but would like to make a pumpkin trifle does anyone have that recipe? anything will be helpful. Thanks

REC: Hot Pepper Cranberry Jelly Appetizer

Nancy_NJ — Thu, 02 Nov 2006 12:13:36 GMT

Hot Pepper Cranberry Jelly Appetizer

1/2 cup canned whole cranberry sauce
1/4 cup apricot fruit spread
1 teaspoon sugar
1 teaspoon cider vinegar
1/2 teaspoon dried red pepper flakes
1/2 teaspoon grated fresh ginger
Crackers and cheeses

Combine cranberry sauce, fruit spread, sugar, vinegar and pepper flakes in small saucepan. Cook over medium heat until sugar has dissolved; do not boil. Transfer to bowl to cool completely. Stir in ginger.

To serve, top crackers with cheese and a dollop of cranberry-apricot mixture.

Freezing holiday cookies and candy

budz mom — Sun, 01 Nov 2009 19:22:20 GMT

Does anyone know if it is Ok to start baking my cut-out cookies (gingerbread people and sugar cookies)? I am thinking I could freeze them in large tuppers layered between sheets of parchment paper.I would not put both types in the same tuppers, to prevent flavors from mixing.Also- I have frozen fudge before but no other types of candy.Can I freeze peanut butter cups and home made mounds this early and still have them turn out nice for gift-giving during the holidays? Thanks for any advice you have for me.

Apricot-Filled Pumpkin Cake with Browned Butter Frosting

red_savage1 — Sat, 07 Nov 2009 12:23:24 GMT

Take spiced pumpkin bundt cake to a whole new level with a tunnel of sweet apricot filling running through each piece. Sprinkle with chopped dried apricots for a fantastic finish.

Apricot-Filled Pumpkin Cake with Browned Butter Frosting

Filling:

1/2 cup packed brown sugar

2 tablespoons Gold Medal® all-purpose flour

3 tablespoons firm butter or margarine

1/2 cup finely chopped dried apricots (about 14)

Cake:

3 cups Gold Medal® all-purpose flour

3 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1 cup butter or margarine, softened

2 cups granulated sugar

5 eggs

1 cup canned pumpkin (not pumpkin pie mix)

Browned Butter Frosting:

1/3 cup butter (do not use margarine)

2 cups powdered sugar

3 to 4 tablespoons milk

Garnish, if desired 1/4 cup finely chopped dried apricots (about 7)

1. Heat oven to 325°F. Grease 12-cup fluted tube (bundt cake) pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.)

2. In small bowl, mix all filling ingredients except apricots with fork until fine crumbs. Stir in 1/2 cup chopped apricots; set aside.

3. In medium bowl, mix flour, baking powder, cinnamon, ginger and salt; set aside.

4. In large bowl, beat 1 cup butter and granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture on low speed until blended.

5. Spread 3 cups of the batter in pan. With back of spoon, make 1/2-inch-deep tunnel in middle of batter. Spoon filling into tunnel, making sure filling does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.

6. Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in cake comes out clean and top is golden brown. Cool 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.

7. In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown; cool slightly. Stir in powdered sugar. Stir in 3 tablespoons of the milk until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency. Spoon frosting over cake, letting some run down sides of cake. Garnish with 1/4 cup chopped apricots.

Tips: If the apricots are too dry, cover them with boiling water and let stand about 3 minutes. Drain, then chop.

Another garnish option: Roll dried apricot halves between sheets of waxed paper to flatten slightly, then cut into shapes with small cookie cutters.

What are you fixing for Christman Dinner?

fad3 — Tue, 03 Nov 2009 21:22:18 GMT

I am curious because we usually go out for Thanksgiving. This Christmas I am cooking I am trying to make this easy on myself because I have to take all the food down to my dads ( age 83 and his wife age 82) along with my husband and son. So I am really looking for something with not a lot of left overs and is quick and simple.but still is good and gives off the Christmas feeling. Thanks