03
Dec
Posted as Giveaways
If you feel the need to pinch yourself, go ahead, I’ll wait… I assure you, you’re not dreaming. I am so excited to be giving away the Kitchen Aid mixer
that you see pictured above! This is a Kitchen Aid 5-Series Bowl-Lift Stand Mixer with a 450-watt motor (take THAT, bagel dough!) that comes with a newly designed dough hook that handles 20% more dough than the previous models. Droooool. What an amazing Christmas gift this would make! Or, perhaps, a pat-on-the-back gift to yourself 
Now, because this giveaway is a bit of a biggie and because this is my favorite time of year, I want to celebrate all of the great food that so many people make during the holidays. So, here is how you can enter to win this awesome mixer:
If you DO have a blog: Between now and midnight next Thursday, blog about your favorite holiday recipe. Is it your Grandma’s famous cookie recipe, peanut brittle that everyone fights over, perfect scalloped potatoes, the best mug of hot cocoa? Whatever it is, I want you to share it! Once you blog about it, come back here and leave a link to the post so that everyone else can check out your recipe too. The idea here is to share all of the wonderful recipes that are unearthed during the holiday season.
If you DON’T have a blog: Don’t worry, you didn’t think I’d leave you out, did you? If you don’t have a blog, leave a comment on this entry telling us what your favorite holiday recipe is and either include a link to the recipe if it is somewhere online or include the actual recipe with your comment.
Deadline: Thursday, December 10, 2009 11:59pm EST. The winner will be selected at random using Random.org.
Restrictions: Due to shipping restrictions, this giveaway is only open for those residing within the continental United States. My deepest apologies to my international readers!
For an Extra Entry: Tweet about this giveaway, and then come back and leave a link to your Tweet for a possible second entry.
Good Luck!
Disclaimer: Giveaway sponsored by Sam’s Club
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I am loving this apple cake in an iron skillet by the Pioneer Woman:
http://thepioneerwoman.com/cooking/2009/09/apple-cake-in-an-iron-skillet/
I made it for Thanksgiving and it was so yummy
My favorite holiday recipe is my grandmam’s mashed potatoes:
Ingredients:
8 white potatoes, peeled
1/2 stick of butter
1/4 cup of milk
pinch of salt
Recipe:
1.Boil potatoes until soft (about 30 minutes).
2. Drain, add butter, milk & salt and mash/mix potato mix until desired consistency.
Simple & easy, but a staple of Easter, Thanksgiving & Christmas in my house:-).
Thanks for such a great give away!
I love bread pudding, and I’ve been making a version similar to Jamie’s recipe here for years! It’s soo good on a snowy day!
http://www.jamieoliver.com/recipes/bread-recipes/bun-and-butter-pudding
I LOVE my husbands mothers Tamales! YUM!! It is so much fun to all get together and make them too! And of course sample them =)
She doesn;t go by reciepes so it is very difficult to learn to cook from her but I can tell you what she does:
First you take corn husks and soaks them in water while you do everything else:
The dough:
You take one bag of Masa
One container of vegetable shortning
2 Packages of CAlifornia Chili Powder
Salt
Mix all that together and to test to make sure there is the right amount of everything you take a glass of water-take a little piece of the dough and put it in the water-if it floats it’s good to go!
The filling:
One that she does that I LOVE that may seem a little weird is a slice of cheddar and with a slice of Jalapeño. YUM! Another is she boils beans in water and salt-when finish you heat up some oil and smashed them to make re-fried beans and that is another filling. You can add any seasonings to the beans, but she just uses salt. Another filling is shredded chicken w/ a mole sauce which is made from Mexican Chocolate, Chicken Broth, Toasted Sesame seeds, clove, pepper, Garlic powder, salt, dried red chilies, Blend everything together and then cook-is done when all melted and incorporated. You take a husk and wipe it off with a cloth-take a spoon full of dough and spread it on-then a spoon full of filling, the fold on one side and the other and roll up and that is your tamale! Steam for about 30 mins and they are heaven! Sry I don’t have exact measurements but she just doesn’t use them! Enjoy if you try them-they are a lot of work but sooo work it!
My favorite holiday recipe isn’t fancy at all. It’s MONKEY MUNCH! AKA Puppy Chow and a million other things. I know that it’s not a specific holiday treat but it’s just so perfect to have around and it’s easy to whip up. We go through BOWLS of it while we’re decorating the tree or the outside of the house or just hanging out at home or watching movies during the holidays. And it’s ALWAYS a crowd pleaser. Yum-o.
http://www.chex.com/recipes/RecipeView.aspx?RecipeId=19919&CategoryId=342
fabulous giveaway!
I actually just started a brand new blog a few days ago, but since I haven’t gotten it up and running yet I think I’ll wait on posting the link here until I’m satisfied with it enough to let people see it
my favorite recipe has to be for frying pan fruit balls. the closest recipe for it that I see from a quick google search is this one:
http://www.cooks.com/rec/view/0,1819,148179-241192,00.html
It doesn’t seem quite coherent and definitely not detailed at all, but at least it gets the ingredients right so you can kind of see what they’re about. I will definitely have to blog about them when I get a chance though! they’re totally worth it.
My favorite recipe is warm spiced apple cider. We fill a crock pot with it every christmas and can enjoy it all day.
http://allrecipes.com/Recipe/Hot-Spiced-Cider/Detail.aspx
one of my favorites..http://allrecipes.com/Recipe/BAKERS-Peanut-Butter-Oatmeal-Chocolate-Chunk-Cookies/Detail.aspx
My favorite recipe are these orange and fig pinwheels http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=11266
they taste just like fig newtons
I like these Zimtsterne recipe from the Food Network, they are outstanding.
http://www.foodnetwork.com/recipes/food-network-kitchens/cinnamon-stars-zimtsterne-germany-recipe/index.html
Oh… I’ve been wanting one of these mixers for years now! My fingers are crossed! lol
And… one of my favorite holiday recipes is for one of the yummiest soft drop sugar cookies that I have ever eaten. I blogged about it a few days ago. Here’s the link: http://lindyslittlecorner.blogspot.com/2009/11/christmas-goodies.html
They really are delicious! I think I’ll make another batch tomorrow because the ones I blogged about are already gone. lol
These chocolate mint candies cookies are my favorite!
http://allrecipes.com/Recipe/Chocolate-Mint-Candies-Cookies/Detail.aspx
Butter Toffee!!
1/2 Cup of Butter
1 Cup of packed brown sugar
3 TBSP of Water
1 Cup (or so) of Chocolate chips
1 Cup of Crushed/chopped walnuts
Butter a pie plate thoroughly. Pack the nuts in at the bottom, making sure they’re well-spread. In a microwave-safe bowl–that means NOT plastic tupperware (haha mistakes >.>)–put the butter, sugar, and water together. Microwave on high for three minutes, stir, and microwave it again for 3 minutes. Pour it into the pie tin, and cover with chocolate chips. Cover the tin with plastic wrap and wait for the chocolate to melt. Spread the chocolate smooth with a knife. Put it in the fridge and give it about an hour to harden. Voila! Break and serve.
One of my favorite recipes has to be chocolate raspberry crumb bars. It doesn’t sound very holiday-like at all, but somehow it reminds me of snowy winter late mornings, curled up on a couch accompanied with a steaming mug of coffee. Perfection… and it doesn’t hurt that it’s pretty darn simple!
The link’s here: http://www.ehow.com/how_18827_make-chocolate-raspberry.html
i like tarte tatin and i love banana tarte tatin for Jamie’s!!!
delicious and my favorite!
http://www.jamieoliver.com/recipes/fruit-recipes/banana-tarte-tatin
I love polar bear cupcakes-not only because they taste great but they’re sooo cute you can literally eat them right up!
http://familyfun.go.com/recipes/holiday-seasonal-recipes/winter-recipes/winter-desserts/polar-bear-cubcakes-685372/
I made this swiss chard/sweet potato gratin for thanksgiving and it was a HUGE hit! http://smittenkitchen.com/2009/11/swiss-chard-and-sweet-potato-gratin/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+smittenkitchen+(smitten+kitchen)&utm_content=Google+Reader
Hmm, one of my favorite holiday recipes has to be pecan pie cookies! http://bit.ly/5MoFoM
Thanks again for this giveaway!
My mother always makes these this time of year, and they’re awesome:
http://foodandspice.blogspot.com/2007/12/rum-balls.html
My current Kitchen Aid mixer is over 20 years old. I need one of the new beaters for it but cannot seem to find one that fits. A new mixer would solve that.
Favorite recipe is pound cake with fruit or without!
3 sticks of butter well creamed with Kitchen Aid!
Add 3 cups of sugar…….keep on beating!
6 eggs one at a time………keep on beating!
At this point it is about impossible to over mix.
8 oz of cream cheese……more beating.
3 cups of flour……..reserve half a cup or so.
Add the flour one cup at at time and beat just to mix in.
In remaining flour dredge one cup chopped candied cherries, one cup chopped dates, one cup chopped pecans…….
Gently fold into batter.
Put into prepared tube pan 2 piece is best.
Bake at 325 until done……..at least an hours. Test for doneness. Use cake tester.
This really isn’t at all a Christmas recipe, but it’s practically tradition that every Christmas we make ‘dirt’ – http://allrecipes.com/recipe/dirt-cake-i/Detail.aspx. I mean, can you really go wrong with a tub of cream cheese, butter, and Cool Whip? I didn’t think so.
And because I could really use this mixer –
http://twitter.com/venkyr
My favorite recipe is my grandmother stollen, we always make this one at christmas time, is a way to remember her,my blog is in spanish ill post the translated recipe here.
STOLLEN
1 fleishman yeast package
3/4 c warm milk
1/2 c sugar
1/2 tsp salt
3 eggs + 1 egg yolk
1/2 c butter
3 1/2 c flour
1/2 c almonds
1/2 c citron
1/4 c golden raisins
1 tbsp grated lemon peel
Pre heat the oven at 375F
In a bowl disolve yeast in the warm milk, add sugar,eggs, egg yolk, butter and 1 3/4c flour, beat with the mixer at medium speed for 10 min,and then add the rest of the flour,the raisins,citron,lemon peel,, knead a little bit and let rest covered in a warm place, let it double in volume.punch the dough down and let it rise til 2x again Divide in to portions and put it in greased pans, let it rise covered for aboout 1 hour, paint with an egg white before put it into the oven. Bake at 375 till golden brown.
Glaze with a mix of powdered sugar and lemon juice make the glaze really thick, because it will melt with the heat
Halupki’s are my favorite and my hubby’s grandma makes them the best!! Can’t wait till Christmas!
http://www.cooks.com/rec/view/0,1726,154186-243197,00.html
i love these sweet rolls… easy to make and so tasty…..
http://allrecipes.com/recipe/Sweet-Dinner-Rolls/Detail.aspx
My absolute favorite cake to make:
http://joinuspullupachair.blogspot.com/2009/11/chocolate-chip-cake.html
Thanks for the giveaway! My favorite holiday recipe, which happens to be one of my most requested, is Maple Pecan Pie with real maple syrup!
Uncooked dough for single crust 9″ pie
4 eggs
1/2 c. sugar
4 tbsp. butter, melted & cooled
2/3 c. + 1/4 c. maple syrup
1/2 tsp. vanilla extract
1 c. pecan halves
1 c. whipping cream
Preheat oven to 400 degrees.
Nestle dough in pie pan.
Beat eggs with sugar until well blended. While beating, drizzle in butter, then 2/3 cup maple syrup, next the vanilla extract. Finally, fold in pecan halves. Pour into prepared pie shell. Bake 20 minutes. Reduce heat to 350 degrees. Bake 15 to 18 minutes more or until filling is barely set. Remove from oven.
Whip cream with remaining 1/4 cup maple syrup to desired degree of firmness. Dollop on individual slices of maple pecan pie.
Pie is best served slightly warm.
One of my top holiday recipes is pfefferüsse. Here’s a simple recipe, based on one originally posted at http://www.nibbledish.com/people/dawdawdo/recipes/pfeffernsse – it was already mostly free of beet and cane sugar, and I modified it to completely avoid them. I also made the taste a little stronger with the introduction of date syrup to replace some of the honey.
* 4 c unbleached flour
* 2 t cinnamon
* 1 t mace
* black pepper – a few turns on the grinder
* 2 T butter
* 1 c powdered grape sugar
* 1 t baking powder
* 2 t allspice
* 1 c honey
* 1/2 c date syrup
* 2 eggs
* 1 t vanilla
Mix the flour, baking powder and spices. Melt together the honey and butter on low heat. Turn off the heat and add the date syrup. Let the mixture cool and then beat in the eggs. Combine this with the flour mixture. Set it all in the fridge to chill for at least an hour.
Preheat the oven to 350 degrees. Put parchment paper on baking sheets. You will need about 4 for this quantity. Make balls about one inch in diameter. Bake about 15 minutes, until you can press lightly on the top of a cookie without leaving a mark.
Mix the powdered grape sugar with the vanilla. Add some water. The result should be neither watery nor the consistency of mud. Put the cookies one at a time, while still warm, in the sugar mixture. Spoon the mix over the top of the cookies–it should be completely covered. Take the cookies out and set them back on the parchment paper. Set them aside for a while–overnight is good, but for a couple of days is better. When they dry you should have a white crust around the entire cookie.
I don’t have a blog, but one of my favorite holiday treats is pumpkin chocolate chip cookies. The recipe I use can be found here: http://www.boston.com/ae/food/articles/2004/10/13/my_mothers_pumpkin_chocolate_chip_cookies/
My tweet: https://twitter.com/AE3nn/status/6303262013
This is my absolute favorite Christmas cookie in the world! They look pretty, too!
http://www.christmas-cookies.com/recipes/recipe248.chocolate-peanut-butter-cup-cookies.html
Love this giveaway! And, I love your blog – I’m starting to really get in to baking this year, and your recipes are great, so thanks
My all time favorite holiday recipe is bourbon pumpkin cheesecake.
http://www.epicurious.com/recipes/food/views/Bourbon-Pumpkin-Cheesecake-108770
My favorite holiday treat is a Jewish coffee cake that we only make during the holidays… http://www.cooks.com/rec/view/0,196,156174-228204,00.html
so yummy!
wowzers! What an awesome giveaway! Don’t pick me, I live in Canada
But someone will be very lucky!
http://www.toaster-oven.net/recipes/cookie-cutter-and-ball-cookies/buttered-rum-cookies-with-butter-rum-cream-and.html
Mmm…buttered rum cookies.
My favorite holiday recipe is for potato latkes. Yummy yummy in my tummy.
http://allrecipes.com/Recipe/Potato-Latkes-I/Detail.aspx
I tweeted
http://twitter.com/Blacktating/statuses/6303412264
My new favorite holiday recipe is pumpkin leche flan by IvoryHut. She posted the recipe on Pioneer Woman’s site. http://thepioneerwoman.com/cooking/2009/11/pumpkin-leche-flan/
Love your blog!
My favorite recipe to make and give is from Gourmet — white chocolate macadamia brownies:
http://www.epicurious.com/recipes/food/views/White-Chocolate-Macadamia-Brownies-13639
I love this new recipe I made – Oatmeal Cranberry White Chocolate Chip Cookies – they are going to be a new holiday tradition
http://cookingkatie-katieskitchen.blogspot.com/2009/12/oatmeal-cranberry-white-chocolate-chip.html
I tweeted about the giveaway!!! http://twitter.com/airplaneninja
I tried PW’s Pecan Pie this year and it is a new holiday fave. The chopped pecans make all the difference.
http://thepioneerwoman.com/cooking/2008/11/pecan-pie/
I love pizzelles for the holiday. It’s huge up north in this area because of the large density of Itailians up here. So an anise pizzelle just oozes holiday for me.
NINNI’S PIZZELLES
3 cups sugar
1 lb. margarine, softened (4 sticks)
1 dozen eggs
10 cups all-purpose flour
2 tbsp. anise seed
1 tsp. anise oil
Beat together sugar, eggs, margarine, anise oil and seeds with an electric mixer, scraping down bowl as you go.
Fold in flour a cup at a time.
Roll batter into small balls and place one in each center of heated pizzelle iron.
Close iron and cook until light brown and crisp. Cool completely before stacking.
Makes about 100 cookies.
— Ninni’s Bakery, Akron
I love the Pioneer Woman’s Apple Dumplings – they are divine and oh so easy! Thanks for the chance to win and the great blog!!
http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/
My new favorite Christmas treat are these fun red and green cupcakes: http://bit.ly/8IbGL7 Festive and fun!
My favorite Christmas recipe is my mother in law’s pretzel salad. It’s not my favorite food by far but it’s just a tradition that she make it for Christmas and I love that
http://www.thejlhlife.com/foodblog/moms-pretzel-salad
http://www.foodnetwork.com/recipes/kathleen-daelemans/nantucket-cranberry-pie-recipe/index.html
Nantucket Canberry Pie – delicious and easy to make!
2nd chance entry, here is my tweet: http://twitter.com/Tiki267
2nd Twitter entry: http://twitter.com/beefamily/status/6303811682
my fave recipe is dorie greenspan’s rugelach!! i had homemade rugelach for the first time when we made it for TWD and fell in love with. i can’t wait to make it again this year!
The recipe, with lots of great tips from Dorie:
http://www.npr.org/templates/story/story.php?storyId=6649570
This year it is pumpkin muffins from Annie’s Eats! They are soooo good you HAVE to try them! I have made them at least three times already and have given out the recipe more than I can tell you! YUM YUM
http://annies-eats.com/2008/09/24/pumpkin-cream-cheese-muffins/
Shorty
This week my favorite holiday recipe is to melt a hershey hug on a pretzel and top with an M&M. I don’t have time for anything else this week. But hopefully before Christmas I can break out the more challenging recipes!
My favorite holiday recipe or anytime of the year recipe is RED VELVET CAKE.. I guess it’s the SOUTHERN GIRL in me. I follow the Paula Dean recipe as a guidee and it’s always a hit. Happy Holidays Everyone!!!
http://www.foodnetwork.com/recipes/paulas-party/red-velvet-cake-recipe/index.html
I love rum cake! I made a really delicious one this year using a recipe for ginger rum cake, but instead of infusing the rum with ginger, I used vanilla beans. I even used some of the vanilla-infused rum in the cake batter. Excellent!
http://www.foodnetwork.com/recipes/aida-mollenkamp/ginger-rum-bundt-cake-recipe/index.html
My favorite holiday recipe is one that I inherited from my Great Grandmother. It is hanging on the refrigerator now in her very own hand writing with her own little stationary recipe card. It is for Pecan Pie, and probably the easiest recipe ever, but it’s more about where it came from for me.
Written exactly as she did:
2 eggs ~ 1 cup Karo syrup (blue label)
1 tsp. vanilla ~ 2 tbsp melted butter or marg.
1 cup sugar ~ 1/8 tsp salt ~ 1 cup pecans.
Roll pastry 1/8 inch thick, line a 9 inch pie pan, mi remaining ingredients together, adding pecans last. Pour into pastry shell. Bake in hot oven (400 degrees) F. 15 minutes, reduce heat to moderate 350 degrees) and bake 30 to 35 minutes longer.
My favorite Christmas cookie recipe is Raspberry Almond Linzer Cookies. They are sweet, soft and very addictive!
http://noemptychairs.wordpress.com/2009/12/02/twelve-days-of-christmas-cookies-raspberry-almond-linzer-cookies/
I love this brined turkey, I make it every year and couldn’t imagine the holidays without it!
http://www.foodnetwork.com/recipes/nigella-lawson/spiced-and-super-juicy-roast-turkey-recipe/index.html
I absolutely love this braised red cabbage recipe. I made it for the first time last Christmas Eve, and it was such a huge hit I plan to make it again!
http://ericaskitchenadventures.blogspot.com/2009/01/braised-red-cabbage.html
Spiced Pumpkin Cheesecake from ATK! I love this thing. A little rich, but vera vera nice.
Prep Time: 45 minutes
Bake Time: about 1 1/2 hours
Yield: one 9-inch cake, about 12 to 16 servings
Crust
5 ounces graham crackers (9 whole crackers)
3 Tbsp sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter, melted
Filling
1 1/3 cups sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt
15-oz. can pumpkin
1 1/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
5 large eggs, left at room temperature about 30 minutes
1 cup heavy cream
For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of a 9-inch springform pan with nonstick cooking spray. Pulse graham crackers, sugar, and spices in a food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to a medium bowl, drizzle melted butter over, and mix with a rubber spatula until evenly moistened. Turn crumbs into prepared pan; using your hand, spread crumbs into an even layer. Using a flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
For the water bath: Bring about 4 quarts of water to simmer in a stockpot.
To remove excess moisture from the pumpkin, line a baking sheet with a triple layer of paper towels. Spread the pumpkin on the paper towels in a roughly even layer. Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated. Peel back the top layer of paper towels and discard. Grasp the bottom towels and fold pumpkin in half; peel back the towels. Flip pumpkin off the towels onto the baking sheet: it should flop right off in a solid mass. Do not skip this step! The excess moisture in the pumpkin will make the filling taste watery if it’s not removed.
For the filling: Whisk sugar, spices, and salt in a small bowl; set aside. In a standing mixer fitted with the flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and sides of bowl well with a rubber spatula. Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute. Scrape bowl and add remaining sugar in two additions, scraping after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give the mixture a final stir by hand.
Set springform pan with cooled crust inside a thin foil pan (I found that a small roasting pan fits the best). Bend the foil pan up and around the sides of the springform pan, making as tight a seal as you can (there will be gaps). Set the wrapped pan into a metal roasting pan or a Pyrex baking dish. Pour the filling into the springform pan and smooth the surface. Set the pans into the oven and pour the simmering water into the roasting pan or Pyrex dish; enough to come about halfway up the sides of the springform pan. Bake until center of cake is slightly wobbly when pan is shaken and center of cake registers 145 to 150 degrees on an instant-read thermometer, about 1 to 1 1/2 hours (start checking at 1 hour). Run a paring knife around the sides of the cake to loosen; set roasting pan or Pyrex on a wire rack and cool until water is just warm, about 45 minutes. Remove springform pan from the water bath and discard the foil wrapper. Continue to cool on wire rack until barely warm, about 3 hours. Wrap with plastic and refrigerate until chilled, at least 4 hours or up to 3 days.
I don’t use Twitter – so I can’t Tweet – but the sisters in our little convent would sure love to have a KitchenAid! We’ve started to bake our traditional thank you cookies for our benefactors and the hand mixer is smokin’!
My favorite recipe is a Cranberry Salad I stumbled upon nearly 20 years ago in the Denver Post, before I entered the convent. It’s a yearly must-make for Thanksgiving and Christmas.
Cranberry Jello Salad
12 oz fresh cranberries
2 granny smith apples, chopped (unpeeled)
1 orange, chopped (unpeeled)
heaping 2/3 c sugar
1 lg pkg (6 oz) raspberry jello
1 c cool whip or whipped cream
2 T Miracle Whip
Grind fruit in food processor; add sugar; refrigerate overnight so flavors blend.
Blend Miracle Whip and cool whip.
Prepare jello. When nearly set, combine with fruit, cool whip mix. Mold, chill until set.
My favorite holiday recipe is for my dad’s potato latkes. There’s no real recipe…he doesn’t measure, he just knows when it’s right. It’s grated potatoes (by hand, on a special grater – absolutely no food processors allowed!), eggs, chopped onion, salt and pepper, all mixed together in the biggest bowl you can find. Then you drop a large spoonful in hot oil – he does his in disposable cookie sheets outside on the grill but of course it works just as well in a pan on the stove – and fry until golden brown on each side. They’re best right away (there is ALWAYS a fight for the first latke out of the pan!) but you can keep them warm for a little while in the oven if necessary. I like them plain or with a little bit of applesauce. Ok, now I’m hungry!
Great giveaway! One of my favorite recipes to make for others during the holidays is a brown sugar pie. It is very similar to a pecan pie except there are no pecans. It is very easy to make. This recipe was given to me by a friend at my bridal shower almost 7 years ago & I’ve been using it every year since then.
Brown Sugar Pie:
9 inch unbaked deep dish pie shell
1 lb. light brown sugar
3 eggs
4 tbs. flour
3/4 cup melted butter
3/4 cup half & half cream
1 tsp. pure vanilla extract
*I also add a bit of cinnamon and nutmeg*
-In mixing bowl combine sugar and flour
-Beat in eggs one at a time
-Gradually add butter, vanilla & cream
-Mix until well combined
-Pour into pie shell & bake at 350 degrees for 40-50 minutes
-Serve warm, topped with whipped cream (I use the French Vanilla flavored whipped cream) and/or serve w/ice cream.
*you can use a pie shell made from scratch but I just buy a prepared, unbaked one. This recipe will make enough filling for two pies. Enjoy!
I love this chiffon pumpkin pie:
http://simplyrecipes.com/recipes/chiffon_pumpkin_pie/
grandma’s coffee cake:
1 box yellow cake mix
1 stick butter (soft)
4 eggs
1 box instant vanilla pudding mix
1 cup water
mix all 5 ingredients together and pour in to greased 9X13 pan. sprinkle a cinnamon sugar mix over the top and then marble it using a knife. Bake at 350 for about 40-45 min. i make 2 when i take them to church!
Don’t laugh
My favorite is fruit cake. The best I have found is Alton Brown’s. That beautiful stand mixer would sure make it a cinch to mix.
http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe/index.html
My favorite holiday dish is good old apple pie. Signals the start of the holidays and its my Birthday Cake every year. Best part is my fiance does most of the work including the pie crust. We’ve been using this recipe with a few secret alterations.
http://www.myhomecooking.net/apple-pie/Baking-Apple-Pie.htm
Cinnamon Buns by Pioneer Woman = AMAZING!!
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
Michelle, You know that this is going to bring a LOT of traffic to your site. Who can resist KITCHEN AID!!! I’m not one to enter many giveaways, but this one is irresistable. Ok, ok, I’m off to post a recipe on my blog and link back here…
I’ll be back
The hit of my Thanksgiving was Pioneer Woman’s cornbread stuffing. I’ve never made stuffing, but had some cornbread already made that just happened to be a bit dry – so it worked out perfectly and everyone loved it!
http://thepioneerwoman.com/cooking/2007/11/stuffing_dressing_my_favorite_thanksgiving_food/
These Cinnamon Snaps may be my new favorite recipe.
http://adorkablerecipes.blogspot.com/2009/12/cinnamon-snaps.html
I’m not sure if it’s exactly a holiday recipe, but this past Thanksgiving, I made a sausage and artichoke dish. It was definitely a lot of work, but completely worth it. The flavors were absolutely incredible, plus it was nice to have something that was so completely different than the traditional turkey, stuffing, mashed potatoes. PLUS, everyone, including my 6 year old niece, LOVED it!
http://www.foodnetwork.com/recipes/tyler-florence/artichokes-with-pork-sausage-lemon-and-sage-recipe/index.html
and I tweeted: http://twitter.com/AMarriedFish
I dont have a blog, but I love these cookies! I make them every year and decorate them w/ frosting or sprinkles!
Original Recipe Yield 6 dozen
Ingredients
1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
Directions
1.Melt the shortening in a large pan on the stove, and cool.
2.Add sugar, eggs, and molasses, beat well.
3.In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
4.Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
5.Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
6.Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
I’m an enthusiastic cook, but a very cautious baker – as many of my ventures often end up burned, too dense, or under-cooked
. I have decided that THIS is the Christmas I re-engage my foray into baking….starting with this delish sounding Peanut Butter cookie recipe (by the one and only Brown Eyed Baker!) http://www.browneyedbaker.com/2009/06/09/peanut-butter-cookies/ Would love to make my official debut with a Kitchen Aid Mixer 
Here ya go… I just blogged my (and Santa’s) favorite cookies.
I can’t wait to go check out all the recipes here!
Sorry…. the link!
http://ondogwoodlane.blogspot.com/2009/12/holiday-baking.html
The Pioneer Woman’s cinnamon rolls are to die for!
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
Cherry, Almond & White Chocolate Biscotti.
This stuff is my FAVORITE!!! Delicious. Simple. Perfect for giving. Or keeping.
http://www.gimmesomeoven.com/cherry-almond-white-chocolate-biscotti/
A KA Mixer has been on my Christmas List for going on 3 years now…this would be a gift for me!
My favorite classic Holiday recipe is just the simple Toll-House Chocolate Chip Cookie Recipe….its the first cookie I make each Christmas!
http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx
I don’t know what it is, but I am a sucker for the classic Campbell’s green bean casserole.
http://www.campbellkitchen.com/recipedetail.aspx?recipeID=24099
I made it last week to eat by myself for dinner. Heaven.
Holy Cow, what a great giveaway! I love pumpkin pie, so here’s my recipe! It’s based on one by Martha Stewart. I also make a home made crust to go with it, but a store bought one would be just as good.
15 ounces pumpkin (I use fresh, but canned could be used)
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon pumpkin pie spice
3/4 teaspoon ground cloves
1 teaspoon pure vanilla extract
3 large eggs
12 ounces evaporated milk
Directions:
Preheat oven to 325
1. Whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, pumpkin pie spice, vanilla, eggs, milk, and cloves in a large bowl.
2. Pour pumpkin mixture into pie crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. (If pie crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Let cool in pie dish on a wire rack. Refrigerate until well chilled.
Holiday cookies are so fun to make and even better is that you can be with family friends. I would have to say the Peanut Butter Kiss Cookies are my favorite!
1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 tsp. soda
1/2 tsp. salt
1/2 c. butter
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
Combine ingredients. Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate Kiss immediately upon removal from oven.
favorite holiday recipe is pumpkin pie with chocolate chip cookie crust. it’s genius! http://www.seriouseats.com/recipes/2009/11/cakespy-pumpkin-pie-in-a-chocolate-chip-cookie-recipe.html
I will have to get on making something now! I would love one of these!
I sent out a tweet: TwoPeasandPod
RT @browneyedbaker [New Post] KITCHEN AID STAND MIXER GIVEAWAY!!!! http://bit.ly/5YRjOa
Wow–amazing giveaway!
My all time favorite holiday recipe is here on my blog–the Shortbread Cookies. http://ellesnewenglandkitchen.squarespace.com/blog/2009/4/20/guacamole-ice-creamsort-of.html
the recipe for them is further down in the post. It was my grandmother’s recipe that she got from a Scottish friend, and my mom and I made them every year for Christmas.
Thanks for such a great giveaway!
My favorite recipe is pumpkin pie– I just follow the instructions on the back of the Libby’s can, whip up some fresh cream, and serve it to guests
http://www.verybestbaking.com/recipes/specialty/libbys-detail-fpp.aspx
I love baking cookies during the holidays, these SOFT gingersnaps are a favorite: http://www.twopeasandtheirpod.com/2009/12/soft-gingersnap-cookie-recipe.html
My favorite holiday recipe is my Festive Candy Cane Kiss Centered Brownie Bites, YUM!
http://picky-palate.com/2009/12/03/festive-candy-cane-kiss-centered-brownie-bites/
Great giveaway!!
Tweeted! http://twitter.com/elleskitchen/status/6306282027
My favorite holiday recipe is something called Harvest Casserole. It’s a yummy mix of sweet potatoes, apples and craisins. My mom just found the recipe last Christmas, but it’s now a staple at all our holiday dinners. http://jsbofferding.blogspot.com/2009/01/my-new-favorite-recipe.html
we have christmas brunch every year w/ our extended family. each year we try to find a new recipe to try. this year we’ll be trying this banana’s foster frnech toast:
http://www.foodnetwork.com/recipes/paulas-home-cooking/bananas-foster-french-toast-recipe/index.html
i can’t wait!
Sausage and Egg Casserole on Christmas morning.
http://allrecipes.com/Recipe/Sausage-and-Egg-Casserole/Detail.aspx
Wow… this is a fantastic giveaway! My favorite Christmas recipe is the rainbow seven-layer cookies. They are very time consuming to make but totally worth it!
http://www.epicurious.com/articlesguides/holidays/christmas/christmascookieschocolatealmondsevenlayers/recipes/food/views/SEVEN-LAYER-COOKIES-233296
tribespider at yahoo dotc*m
Every December my dad bakes up a feast of European cakes for a Christmas walk open house. A couple of the favorites are a Schwarzwalder Kirschtorte (black forest cherry cake) and a Linzertorte. Both are delicious, and who could complain about a cake soaked in kirsch?
http://www.foodnetwork.com/recipes/food-network-specials/black-forest-gateau-schwarzwalder-kirschtorte-recipe/index.html
http://www.joyofbaking.com/LinzerTorte.html
And tweeted! http://twitter.com/lizcasler/status/6306464740
I love the noodles I grew up with. And now I know how to make them! http://smalltownrunner.wordpress.com/2009/11/13/homemade-noodles/ (I blogged about these before this contest, but I love them so much, I hope this is okay!)
Tweeted about the giveaway too!! http://twitter.com/PickyPalate
My new favorite holiday recipe is this Upside Down Apple Pie! YUM!
http://noblepig.com/2009/10/19/upside-down-apple-pie.aspx
I tweeted this! http://twitter.com/mtbvegan
I love all things pumpkin. Here are a few of my fav pumpkin recipes from my blog:
http://girlgoesvegan.wordpress.com/2009/10/15/pumpkin-bread/
http://girlgoesvegan.wordpress.com/2009/10/26/pumpkin-cinnamon-rolls/
Pumpkin Pie Bites!
http://blog.fatfreevegan.com/2009/11/pumpkin-pie-bites.html
My favorite holiday recipes are breads, more specifically my mom’s zucchini bread (so easy, but so delicious!):
Preheat oven to 350°
2 eggs
1 cup vegetable oil
2 cup sugar
1 T vanilla
3 cup flour (All Purpose)
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking powder
3 cups grated zucchini
½ to 1 cup chopped nuts
Combine eggs, oil, sugar, vanilla. Add flour, salt, soda, spices, nuts, and squash. Bake in greased and floured pan at 350° for one hour. If the top is browning too fast, loosely place foil over the top of the bread and continue cooking.
Hmmm…fav holiday recipe. Wow there are so many! Anything my grandma used to make was spectacular. My favorite was my grandma’s Cabbage Rolls. We have them about once a year and i savor every bite of it. Cabbage Rolls are so warm when you eat them it makes you feel all warm inside!
•12 cabbage leaves
•.
•Filling:
•1 pound ground beef
•3/4 cup cooked rice
•1/2 cup finely chopped onion
•1 egg
•2 teaspoons salt
•1 teaspoon pepper
•1/2 cup milk
•.
•Sauce:
•1 cans (8 ounces ) tomato sauce
•1 can (14.5 ounces) diced tomatoes, undrained
•3 tablespoons sugar
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.
Recipe for cabbage rolls serves 6.
I would love love love to have a Kitchenaid! My favorite holiday recipe is acutally your Ultimate Ginger Cookies. So good and festive!
http://www.browneyedbaker.com/2009/07/29/ultimate-ginger-cookies/
My Great-Grandmother is from Norway, so when we use to go to her house during Christmas, we would always make these fabulous cookies!
Fattigmans (Poor Man’s Cookies)
Ingredients:
2 eggs
1/4 cup Baker’s (superfine) sugar
1 Tbsp. cognac or brandy (optional)
3 Tbsp. melted butter
1/3 cup heavy cream (whipped to stiff peaks)
2 cups all-purpose flour
1 tsp. freshly ground cardamom
1/2 tsp. baking powder
1/2 tsp. salt
vegetable / canola oil for frying
vanilla sugar or confectioner’s sugar
Preparation:
Cream together the eggs, sugar, and brandy (if using). Stir in the melted butter. Gently fold the whipped cream into the batter. Sift together the remaining ingredients; with a light hand, mix the dry ingredients into the batter to form a soft dough. Chill for at least 30 minutes or overnight.
Roll the chilled dough out on a floured counter to an 1/8″ thickness. Using a fattigman cutter or a pastry cutter, cut the dough into diamond shapes (approximately 1 1/4″ wide by 3 1/2″ long. If using a pastry cutter: cut the dough first into 1 1/4″ inch strips and then cut across these diagonally to form diamonds. Use a knife to cut a 1/2″ slash in the middle of each diamond). Twist one corner of each diamond up through the center slash to make a knot.
Heat two inches of vegetable / canola oil in the bottom of a heavy pot to 375.º Drop in the pastry knots and fry until golden, turning occasionally. Remove and drain on paper towels.
Sprinkle with vanilla sugar or confectioner’s sugar and serve immediately (Note: if preparing ahead, store in an airtight container without sprinkling with sugar. Warm in a low oven before serving, then sprinkle with the sugar).
Yield: 4 dozen fattigman cookies.
I LOVE TO BAKE!! This mixer would be a dream. All I’ve got right now is a hand mixer with one beater falling out. I make it work though.
Link to one of my holiday favorites:
http://jeffandcarolyngardner.blogspot.com/2009/12/holiday-recipe.html
Thanks for the contest!!
I love love makeing this. http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=11842e
My favorite holiday recipe is Peppermint Almond Bark.
* Crushed candy canes, to yield 1 cup
* 2 pounds white chocolate
* Peppermint extract
Melt chocolate and stir in peppermint extract to taste. Mix in about 3/4 of crushed candy canes. Spread on waxed paper-lined cookie tray and chill for 2 hours. When chilled completely, break into pieces.
These go great in little gift bags or just as little snacks
Also, if you wanted to make chocolate covered pretzels- do not chill peppermint mixture, but use as coating for pretzels! It’s a nice little surprise to traditional chocolate
Wow! What a giveaway!!! One of my new favorites is the Brown Sugar and Spice cut-out cookie recipe…
http://bakeat350.blogspot.com/2009/11/brown-sugar-and-spice-cut-out-cookies.html
My new favorite holiday recipe is from Good Things Catered. This bread is going to make fantastic gifts!
http://goodthingscatered.blogspot.com/2009/10/fall-harvest-bread.html
We always have a fondue for new years eve! i dont make it, but i know that it includes both cheese and anchovies – the recipe we use is apparently not very widely used because it was difficult to find on. here is, from what i can tell the best one from “yum recipes”
1 1/2 lb Swiss cheese cut small, thin pcs
1 x Garlic clove
1/3 cup Dry Alsatian wine
4 x Anchovy fillets cut in small pieces
1/4 tsp Freshly ground pepper
1 tsp Flour
2 tbl Kirsch
1 pch Baking soda
Celery stalks trimmed
How to cook :
Rub inside of small heatproof casserole with garlic.
Place casserole over flame, or in bottom of chaffing dish.
Add cheese and wine.
Bring to boil, stirring constantly, until cheese is melted.
Add anchovies and pepper.
Dissolve flour in water.
Add brandy to flour mixture.
Add brandy mixture to pan and bring again to boil.
Add baking soda. Mix well. Serve in casserole. Eat by helping yourself from the pan, dipping celery stalks or small pieces of French bread in the fondue.
Comments: “Fondue au fromage” is popular in all eastern France, especially in the Juras and French Alps regions.
It is also very popular in Switzerland and Northern Italy.
It is “la fondue” in France, “cheese fondue” in Switzerland, and “bagno caldo” (“hot bath”) in Piedmont.
In the French-Comte region of France, there is a special kind of fondue, “la cancoillote,” that has much sharper taste and a pungency which is not to everybody’s taste.
Cheese fondue is served as an hors-d’oeuvre.
It is the prefered between-hours meal of skiers and mountaineers.
I tweeted this!
http://twitter.com/lisatauer
I love that you can have turkey or ham for pretty much any holiday, but with the added maple syrup and cinnamon to this ham combined with a nice Christmas Ale, it feels like the ham was made for christmas! Hope you all enjoy it as much as I do.
Cinnamon Maple Baked Ham | http://bit.ly/7vhDD0
A favorite that is requested year after year at holiday get-togethers in my family is Onion Casserole.
2 Large Onions – half slices
1/3 cup of pre-made baking mix – like Bisquick
2 cups of shredded cheddar cheese
4 Tbls. butter – the real thing – not margarine!
Salt/Pepper
Saute the onions in butter with salt and pepper until translucent. Sprinkle and stir in the Bisquick. After it is incorporated, blend in the cheese reserving 1/2 cup for the top.
Bake in a casserole dish in a 325 oven for 30 min. adding the 1/2 cup cheese during the last 5 min. DELISH!!
French Silk Pie, it’s a family tradition!
http://blueridgebaker.blogspot.com/2009/11/french-silk-pie.html
I love brownies all the time and these are ridiculous, from a blog a while a go:
Fudgy Brownies
From the book The Essence of Chocolate by John Scharffenberger and Robert Steinberg
Yield 16 brownies
Introduction
Ingredients
6 Tbsp. (3 ounces) unsalted butter, cut into cubes, plus more for the pan
8 oz. 70-percent bittersweet chocolate
3/4 cup plus 2 tablespoons granulated sugar
1/4 tsp. salt
2 large eggs
1/3 cup all-purpose flour
1/2 cup toasted walnut halves (optional)
Steps
Position a rack in the lower third of the oven and preheat the oven to 325 degrees.
Cut an 8-by-16-inch piece of parchment paper. Lightly butter an 8-by-8-by-2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment, including the paper on the sides ofthe pan.
Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.
With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.
Break the nuts, if using, into large pieces over the batter and fold them in.
Pour the batter into the prepared pan and tap the pan bottom on the countertop to level the batter. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out moist but clean.
Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting into 2-inch squares.
I love, love, love chocolate fudge over the holidays. It’s really the only time I allow myself have it around. Thanks for a great giveaway! Here’s my fast and luscious fudge recipe:
http://jellibeanjournals.blogspot.com/2009/12/favorite-holiday-fudge.html
Here’s my tweet: http://twitter.com/blueridgebaker/statuses/6307376026
My favorite holiday recipes is my mom’s sugar cookies! Family secret, of course…
My favorite holiday recipe is this jam. It is so incredible.
Ingredients
• 3 pounds Fresh Ripe Peaches
• 4 whole Cinnamon Sticks
• 3 Tablespoons Fresh Lemon Juice
• 1-/ package Powder Pectin
• 7 cups Sugar
Preparation Instructions
‘-For basic peach jam omit the cinnamon sticks.
Peel and pit peaches then finely chop or food process. Add chopped peaches to a 6 to 8
quart pot. Add cinnamon sticks, lemon juice, and pectin. Bring mixture to a rolling boil stirring
frequently. Add sugar and cook for 1 minute. Remove from heat. CARFULLY remove
cinnamon sticks from Jam. Skim off foam. Ladle jelly into sterilized hot half-pint jars, leaving
1/8 inch head space. Process in a boiling water canner for 10 mni. Allow to cool completely
away from drafts, then store in a cool, dark place.
http://www.BertsCannery.com/blog
L I
When I think cold winter nights, I think Kahlua!
Kahlua Cake:
Ingredients:
3 eggs separated
3/4 cup granulated sugar
1/2 cup butter
1 cup light brown sugar packed
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua
***Kahlua Frosting***
6 tablespoons butter
1 pound of sifted powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons Kahlua
3 tablespoons hot coffee
Grease and flour 2 9 cake pans. preheat oven 350 f . Beat egg whites till frothy; then beat in sugar until stiff peaks forms. Set aside . Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time . Sift flour , cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlua; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes , invert on wire rack , remove pans cool before frosting.
Kahlua Frosting
In a large bowl , cream 6 Tbsp butter and a pound of sifted powdered sugar. Add 3 Tbsp unsweetened cocoa powder, 3 Tbsp Kahlua and 2-3 Tbsp hot coffee; beat until smooth.
This recipe from CDKitchen for Kahlua Chocolate Cake serves/makes 12
pumpkin bread!!
http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx
My favorite holiday recipe is gaufretttes, or French waffle cookies. They are so simple and delicious, and quick to make when you have a waffle cookie press
I don’t have my family’s recipe on me, but this one is pretty darn similar: http://recipes.epicurean.com/recipe/22995/french-waffle-cookies-%28gaufrettes%29.html
Last year fell in love with The Pioneer Woman’s Rum cake….. and I am generally a from scratch baker…. but this uses a cake mix and is increidible!
http://thepioneerwoman.com/cooking/2008/12/christmas-rum-cake/
http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx
Christmas sugar cookies!!
Coffee cake. Seriously. I know it’s not exactly a holiday food, BUT it’s perfect for breakfast/brunch and perfect for tons of family!! My favorite recipe is from picky palate. It’s simple and delicious. The only thing I changed is I half the topping recipe.
Coffee Cake – Picky Palate
1 Box Yellow Cake Mix (plus ingredients on back of box)
2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups brown sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)
PREHEAT oven to 350.
PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.
WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.
CUT into squares and serve.
Paula’s lemon blossoms!
http://www.foodnetwork.com/recipes/paula-deen/lemon-blossoms-recipe/index.html
My tweet! http://twitter.com/zvezdy
My favorite holiday beverage is this sinfully rich hot buttered rum recipe. I could drink it all year ’round, but my thighs wouldn’t thank me.
Here’s the recipe – just posted it today! http://hazelbloom.typepad.com/the-hazel-bloom/2009/12/hot-buttered-rum.html
The closest recipe I can find to the traditional (and recipe-less) deep-South dressing my family makes: http://allrecipes.com/Recipe/Marthas-Cornbread-Dressing/Detail.aspx
This + gravy = heaven.
Favorite Holiday Recipe: Mexican Wedding Cakes from Betty Crocker’s Cookie book. We call them Pecan Crescents. We make these every year and actually fight over who gets to make these cookies and who makes the best ones. I think mine are the best. I really wanted to make them this year, but my niece called “dibs” first. Come read about it on my blog: http://www.runninggourmetfoodblog.blogspot.com/
Pumpkin muffins! Oh how I love them dearly. This recipe on Smitten Kitchen is my absolute favoritest. http://smittenkitchen.com/2006/10/promise-keeper-pumpkin-eater/
This to me say it all as far as the holidays are concern… This is so awesome about the Kitchenaid giveaway!!! Whhhooopieeeeeee!
Gingerbread Cake
2 1/4 cups sifted all-purpose unbleached flour (11 1/4 ounces), plus more for dusting pan
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon Dutch-processed cocoa powder
8 tablespoons unsalted butter , melted, then cooled to room temperature
3/4 cup mild molasses
3/4 cup granulated sugar (5 1/4 ounces)
1 large egg
1/2 cup buttermilk
1/2 cup milk
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease bottom and sides of 11 by 7-inch baking pan; dust with flour, tapping out any excess.
2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.
3. Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in egg until incorporated. Gradually add buttermilk and milk until combined.
4. Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. If using fresh ginger, batter will be lumpy. Scrape batter into prepared pan.
5. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 40 minutes. Set pan on wire cake rack and let cool for at least 10 minutes. Serve warm, or at room temperature. (Gingerbread can be wrapped in plastic, then foil, and refrigerated up to 5 days.)
7. Set pan on wire cake rack and let cool 5 to 10 minutes. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigeratored up to 5 days.)
This is Awesome! This is a recipe for homemade (cooked) Chocolate Mocha Eggnog.
Ingredients:
8 eggs
5 cups milk total (3 cups chocolate 2 cups plain)
chocolate syrup (Hershey’s, Nestlé’s your choice, enough for 3 of the cups of the above milk)
1 cup heavy cream
1 cup Kahlua liqueur (or freshly brewed strong coffee or espresso)
1 cup dark rum
1/2 cup brown sugar, packed
¾ teaspoon cinnamon, ground (or to taste)
¾ teaspoon nutmeg, ground (or to taste)
Pinch of salt
Whipped cream (as garnish)
pinch cinnamon, ground (as garnish)
pinch chocolate, grated (as garnish)
Directions:
-In a large bowl, beat the eggs and brown sugar until they are thick and well mixed.
-In a large saucepan over a medium heat, pour the milk and chocolate syrup. Heat the milk, but DO NOT BOIL.
-When the milk mixture is hot (but not boiling!), add approximately half of it to the bowl containing the beaten eggs and brown sugar. Whisk well.
-Pour all of the egg, sugar, & milk mixture back into the large saucepan.
-Reduce heat to low.
-Slowly and gently, add in the Kahlua liqueur/ coffee, and then the cream. Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon.
*Remember never let the mixture boil. I also recommend that you have everything ready to go (i.e. ingredients measured out and ready to be added). You don’t want to take your eyes off of the pot on the stove while it is cooking.
-Remove the eggnog from the low heat and stir in the dark rum, salt, ground cinnamon and ground nutmeg.
Cover with plastic wrap and refrigerate until chilled (at least 3 hours).
-Serve and garnish with whipped cream with some grated chocolate or ground cinnamon on top.
It should make about 8 servings.
Mine is spanakopita
http://www.foodnetwork.com/recipes/spanakopita-spinach-triangles-or-pie-recipe/index.html
Wine Cake is a PERFECT recipe for fall and winter – a little spice, very warm & moist.
WINE CAKE
1 box yellow cake mix
1 3oz box vanilla instant pudding
1/4 cup white sugar
1/4 cup brown sugar
2 tsp cinnamon
4 eggs
1/2 cup white wine (chardonnay works great)
3/4 cup oil
3/4 cup water
*Mix and pour into greased and floured bundt pan
*Bake at 325 for an hour
GLAZE
1/2 stick butter
1/2 cup white sugar
1/4 cup white wine
*Bring to a boil and pour over cake IN PAN. Let set for 5-10 min and turn upside down onto a plate/cake stand.
DELISH!!!
My new go to holiday recipe: Burbon Meatballs!
Super easy:
Bourbon Sauce
4 tablespoons of mustard
¼ cup honey
1 cup bbq sauce
¼ cup of bourbon/ scotch or whiskey (swig for self too)
Mix all wet ingredient into pan and bring to boil. Add frozen meatballs and cover until done. They are amazing!
my favorite is Haystacks
1 pkg Chinese noodles
1 pkg mini marshmallows
2 pkgs butterscotch chips
1 1/2 c smooth peanutbutter
melt butterscotch chips and peanut butter, after totally combined, add noodles and marshmallows
quickly spoon onto wax paper
once cooled…watch them quickly disappear…yummy!
These Chocolate Biscotti are the perfect cold weather treat with a nice hot cup of coffee. Santa loves them too.
http://www.joyofbaking.com/biscotti/ChocolateHazelnutBiscotti.html
http://twitter.com/parkingprincess
RT @browneyedbaker is giving away a kitchen aid stand mixer http://bit.ly/6nRimA
My FAVORITE holiday recipe is my friend’s WINE CAKE. It’s super warm and moist, very comforting with a little spice. The PERFECT addition to a fall/winter table!!
http://vivivintagereborn.blogspot.com/2009/09/happy-fall.html
http://pugsnotdrugs.wordpress.com/2009/12/03/favorite-christmas-recipe/
These oreo balls are oh so delish!!!!
http://www.bakerella.com/grocery-item-goes-gourmet/
My all-time favorite recipe of anything ever, is Ina Garten’s Chocolate White Chocolate Chunk cookies.http://www.foodnetwork.com/recipes/ina-garten/chocolate-white-chocolate-chunk-cookies-recipe3/index.html
My favorite holiday recipe is simple Mashed Potatoes. It’s the only time of year my family seems to make them. Thank you, for the wonderful giveaway.
Twitter entry
http://twitter.com/gomelissago/status/6310220256
My NEW favorite holiday recipe (I just made it for Thanksgiving and got rave reviews!) is from the Annie’s Eats blog:
http://annies-eats.com/2009/10/26/caramel-apple-cheescake-pie/
This thing is outta this world! I’m making individual pies next week for a coffeehouse
Can’t wait!
What a fun contest! I think we’re ALL winners since we’re getting to learn so many yummy recipes.
My favorite holiday recipe is from Southern Living: Cherry-Pistachio Bark. Instead of using heart-shaped cookie cutters, you can use holiday-themed shapes, and the red and green look extra festive.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=410636
Lightly grease cutter with cooking spray to make cutting easier.
Yield: 3 1/2 pounds
Ingredients
* 1 1/4 cups dried cherries
* 2 tablespoons water
* 2 (12-ounce) packages white chocolate morsels
* 6 (2-ounce) vanilla candy coating squares
* 1 1/4 cups chopped red or green pistachios
Preparation
Microwave cherries and 2 tablespoons water in a small glass bowl at HIGH 2 minutes; drain.
Melt chocolate and candy coating in a heavy saucepan over low heat. Remove from heat; stir in cherries and pistachios. Spread into a wax paper-lined 15- x 10-inch jellyroll pan.
Chill 1 hour or until firm. Cut with a 3-inch heart-shaped cookie cutter. Store in airtight container.
Southern Living, FEBRUARY 2000
To be honest my family has never been big on holidays. I was the youngest by 13 yrs. By the time I noticed the holidays my family was over it. I hope to change that this year, and all the years following for my family.
http://twitter.com/MrsMc08
I love gingerbread cookies! This is my favorite recipe: http://allrecipes.com/Recipe/Eileens-Spicy-Gingerbread-Men/Detail.aspx?prop31=1
I make 30-40 loaves of zucchini bread for holiday gifts – and my house smells wonderful… Use your favorite recipe and after enough years, call it your own!
Martha Stewart’s Caramel Almond Popcorn recipe here: http://dev.marthastewart.com/recipe/caramel-almond-popcorn?lpgview=thumb. It’s a great gift, and also really good with peanuts…. yum!
I’ve gotten so many compliments on this one. Great all year round… both beautiful and delicious.
http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/
My favorite childhood memory has now become the favorite holiday dessert of my family: pinwheel cookies, made by my grandmother for the past 50 years, and now by me.
http://ethidiumbromide.blogspot.com/2009/05/grandmothers-pinwheel-cookies.html
I got this pumpkin dessert recipe from my ex-’s mom a few years back and it’s been a huge hit at every gathering I’ve brought it to since (Thanksgiving, Christmas, work holiday parties, etc). Check out my blog post for the recipe: http://jennsrecipebox.com/2009/09/19/fave-recipe-friday-a-day-late-pumpkin-delight-dessert/.
For my Fall-themed party this year, I tried something new by making individual portions in ramekins (see photo in this blog post: http://jennsrecipebox.com/2009/11/09/fall-harvest-party-2009-success/)
After hunting, searching, and scouring cookie recipes since I was a wee tot, I found the following cookie recipe sure to please the most picky of cookie palates! It’s a dream in cookie form.
2 cups butter (don’t use margarine for best taste)
24 oz. Chocolate chips/chunks (or both)
-or divide between chocolate chips and peanut butter chips or butterscotch chips
4 cups all-purpose flour
2 cups brown sugar
2 tsp. Baking Soda
1 tsp. Salt
2 cups White Sugar
1 8 oz. Hershey Bar (grated) – use dark chocolate for more unique twist and taste
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice of variety)
Measure the oatmeal and blend it in a blender until it turns into a fine powder.
Cream the butter and both the brown and white sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and baking soda . Add chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on an ungreased cookie Sheet.
Bake for 10 minutes at 375 degrees. Makes roughly 9 dozen cookies.
Enjoy the yuminess!
I had to take down my recipe blog for now so I’ll post it here. My favorite easy candy holiday recipe is Coconut Deedeedeleedee’s as in, I’ve got a lovely bunch of coconuts Deedeedeleedee.
2 10 OZ bags of Organic Chocolate chips
1 8OZ Bag organic Shredded Coconut
1 Can condensed Milk (organic if you can find it!)
(this is for the candy version, You can substitue 1 1/2 cups Soy Milk, add 2 1/2 cups flour, 1/2 cup sugar, 1/4 cup butter, and 1 tsp baking powder for a great cake, bake at 350 until a toothpick comes out clean!)
Make a double boiler out of a pan and a metal mixing bowl, melt the chocolate chips on low, stir a lot so you don’t burn them! ADd the coconut to the melted Chocolate, Add the milk all the while stirring as this will cool it quickly.Turn it out into a pan and flatten quickly. I use a coockie sheet lined with parchment paper for this.
for fun you can add colored marshmallows, form into a log and cut. It looks like stained glass windows and is awesome.
-Matt
http://www.recipezaar.com/Party-Potato-Casserole-204641
These are a hit at family gatherings…with adults and kids alike! This recipe is similar to the one my family uses.
My favorite holiday recipe is the Bacardi rum cake (I substitute Captain Morgan, don’t tell anybody). I glaze over a two day period. The first night I keep the cake in the bundt pan, poke holes all along the bottom, pour over the glaze, and let it soak in for 12 hours.
The next morning I flip it onto a plate, poke holes along the top and sides, and make another 1/2 batch of the glaze and spoon over the top slowly to allow the glaze to absorb. This cake keeps very well and has been requested for Christmas Eve, Christmas morning, birthdays, etc.
Ingredients:
•—Cake—
•1 cup chopped, toasted pecans or walnuts
•1 18-1/2 ounce yellow cake mix
•1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
•4 eggs
•1/2 cup water
•1/2 cup vegetable oil
•1/2 cup Bacardi dark rum
•—Glaze—
•1/2 cup butter
•1/4 cup water
•1 cup sugar
•1/2 cup Bacardi dark rum
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Briefly put back on stove, then remove for glaze.
Although any holiday food is so scrumptious, I have to have homemade candy for the holidays to be official! I mean what other time of the year can you gain weight for a candy overdose and it be ok?!
http://www.epicurious.com/recipes/food/views/Salted-Chocolate-Caramels-236701
these are superb!
Peanut butter blossoms! I don’t know why I only make them around Christmas time, but I just love them.
http://www.hersheys.com/recipes/recipes/detail.asp?id=5191
My husband’s aunt makes White Trash every Christmas and gives it out for presents. It is so good that it usually only last that day! Here is the recipe, but she also adds Craisins which make it that much better.
http://www.tasteofhome.com/Recipes/White-Chocolate-Cereal-Clusters
So many great favorites are linked – yum!!
My favorite is a recipe from Elise for molasses cookies: http://simplyrecipes.com/recipes/molasses_spice_cookies/
I love bringing people pumpkin chocolate chip muffins — perfect to have on hand the morning after a big holiday get together!
http://www.tasteofhome.com/Recipes/Pumpkin-Chip-Muffins
Wow, what an awesome giveaway!
My aunt would always have these PB&J bars amongst an assortment of Christmas cookies.
http://www.cookiemadness.net/?p=4038
http://twitter.com/RoddyOGibbs
Candy Cane Fudge is just one of my fave recipes at the holidays”
http://kimsstateoffood.blogspot.com/2006/12/its-beginning-to-look-lot-like.html
I love gingerbread men! Decorating and eating! Nothing says the holidays like gingerbread.
I made a recipe similar to this one by Paula Dean: http://www.foodnetwork.com/recipes/paula-deen/gingerbread-boys-and-girls-recipe/index.html
I always make truffles for the holidays- usually starting in potluck season and moving onto family holidays, just don’t tell anyone they’re as easy as they really are!
http://ghirardelli.com/bake/recipe.aspx?id=1015
No blog, but my favorite holiday recipe is for Cream Wafers. My mom’s a mail carrier and she always gets at least a few of these from someone on her route each year. I make them every 2 or 3 years depending on my motivation level for cookie baking. I found two links: the Taste of Home one has a photo, but the christmas-cookies.com one is for a larger batch.
http://www.tasteofhome.com/Recipes/Cream-Wafers
http://www.christmas-cookies.com/recipes/recipe76.cream-wafers.html
My favorite holiday recipe is pioneer woman’s apple dumplings.
I am SO excited about this giveaway! I am trying to start a small baking business from my home and my 20 year old Kitchen Aid just isn’t cutting it anymore! Ha-Ha. So anyways, I put my 3 favorite holiday cookies and their recipes in my blog! Hope you all enjoy if you have a chance to test them out!
“Present Cookies”, “Super Easy Peanut Butter Blossoms”, & “Egg Nog Cookies”
http://frugalbakinglady.blogspot.com/
I absolutely love this pumpkin pie cake!!!
http://allrecipes.com/Recipe/Pumpkin-Pie-Cake-I-2/Detail.aspx
My favorite holiday recipe is my mom’s mini cheesecake recipe. They are so decedent and delicious that I can’t help but have more than one.
http://allrecipes.com/Recipe/Mini-Cheesecakes-I/Detail.aspx
I’ve written a post on my blog about my favorite cookie recipe.
http://tinknfrog.blogspot.com/2009/12/little-cooking-post.html
Check it out and Cheers!
The BEST holiday recipe is one my dad adapted from the LL Bean New England cookbook for Maple sticky buns. There is no recipe for the dough- he just throws it together somehow by intuition, but you can use any sweet yeast dough, then roll it out, brush with melted butter, sprinkle with brown sugar, raisins and cinnamon, roll up and cut into separate buns. Put a half stick of melted butter in your baking pan(9×13) with 3/4 cup of pure maple syrup and as many pecans as you can stand, then plunk the buns down into that. leave in the fridge overnight and in the morning (Christmas morning!) leave out until they reach room temp. and bake until they are golden.
Love meringues any time -but especially these minty ones at Christmas: http://allrecipes.com/Recipe/Peppermint-Meringues/Detail.aspx
http://singlesoccermomknits.blogspot.com/2009/12/favorite-holiday-recipe-swedish-cream.html
One of our new holiday favorites (made them last year) that will become tradition are Pioneer Woman’s Cinnamon Rolls! http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
Delicious!
a favorite at our house for the holidays is sweet potato casserole. the kind with struesel on top, NOT marshmallows. This may not be the exact recipe but I’ll do my best to remember it:
2 large cans sweet potatoes
1/3 C. melted butter
1/2 C. sugar
2 eggs
1 t. cinnamon
1 t. nutmeg
topping:
1/2 C. butter, softened
1 C. brown sugar
1/2 C. flour
1 C chopped nuts
Mix together sweet potatoes and crumble topping. Pour potatoes into 9×13 pan and top with topping. Bake for 45-50 minutes in 375 degree oven.
ENJOY!
http://twitter.com/cjnixon
you’ve been tweeted!
What an awesome giveaway!! I have been wishing for one of these for a long time now!
My FAVORITE recipe right now is YOUR bananas-foster-banana-bread. I CANNOT get enough of it, it has become a staple in our home! I bring it along to get togethers all the time – always a BIG, BIG hit! Thank you for sharing with me
:):)
http://www.browneyedbaker.com/2009/07/09/bananas-foster-banana-bread/
My family loved this recipe when I served it for Christmas Dinner. It is surprisingly easy. http://bevlovesfood.blogspot.com/2008/12/pork-roast-with-winter-fruit-and-port.html
I love this stuff. It’s so simple to make and delicous. I would make more complex holiday treats, but I don’t have a kitchen aid mixer… yet.
http://allrecipes.com/recipe/chex-muddy-buddies/Detail.aspx
My favorite holiday food is potato latke. I found this recipe online a year or so ago and it is delicious. I made it for my gentile friends last Hanukkah and they loved it too.
Grandma’s Potato Latkes
http://www.loveandoliveoil.com/2007/12/grandmas-potato-latkes.html
Rosemary shortbread cookies (could also be made into a tart crust)
INGREDIENTS
1 1/2 cups unsalted butter
2/3 cup white sugar, plus 2 teaspoons held separately until the end
1 tablespoon chopped fresh rosemary
1 tablespoon cooking lavender, pressed in a mortar & pestle to release the oils
2 3/4 cups all-purpose flour
1/4 teaspoon salt
DIRECTIONS
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy.
Stir in the flour, salt, lavender and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper or silpats.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Use your favorite cookie cutter to form your cookies, if you have leftovers, set aside and let rest for a little while before rolling out again.
Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
Bake for 8-10 minutes in the preheated oven, or until golden at the edges.
Cool on wire racks, and store in an airtight container at room temperature
My favorite recipe around the Holidays is my Grandmother’s Southern Pecan Pie. It is very easy to make, and anyone who likes Pecan Pie will not be disappointed.
2 C. Pecan Halves
1 C. Sugar
1/2 C. Dark Corn Syrup
A dash of Vanilla Extract
3 tsp. Melted Butter
3 Eggs
1 9″ Frozen Pie Crust
Preheat oven to 350 Degrees. Pour pecans into pie crust. Combine all other ingredients into a large bowl and mix thoroughly. Pour into pie crust over pecans. Bake in oven for 45 minutes.
Nice giveaway!
I can never enter my own giveaways so this is a refreshing change – would love a mixer!
I really like these two recipes –
Martha’s Peppermint Marshmallows by jmgallo
http://bakespace.com/recipes/detail/Martha%27s-Peppermint-Marshmallows/13923/
And Piday’s Chocolate Peppermint Stick Marshmallow Fantasy Cake
http://bakespace.com/recipes/detail/Chocolate-Peppermint-Stick-Marshmallow-Fantasy-Cake/7061/
These ladies rock!
#nom nom nom
Paula Deen’s Red Velvet cake!
http://www.foodnetwork.com/recipes/paulas-party/red-velvet-cake-recipe/index.html
My favorite holiday recipe by far is pumpkin roll. A great recipe can be found here: http://allrecipes.com/Recipe/Pumpkin-Roll/Detail.aspx
It’s way to hard to pick just one! I love these Pumpkin Bars, they are addicted and I absolutely love them!
http://bezzants.blogspot.com/2008/12/pumpkin-bars.html
My mom’s cranberry scones are my favorite holiday treat, but they’re her secret recipe!
ohmygosh.iwantitsobad.
One of my favorite holiday snacks is my family’s homemade caramel corn. But WAIT – it’s not even close to the kind you are thinking of. It is made over corn puffs instead of popcorn and it is heavenly. It is much softer and allows the caramel to permeate the corn and results in absolute deliciousness.
http://docs.google.com/Doc?docid=0AYYPlh8wC6S9ZGNwa3B4NzdfMjRkNmduY3Rjeg&hl=en
Oreo Bon bons!! Oh yeah.
http://rogersfamilyalaska.blogspot.com/2009/12/christmas-cookies.html
I love these heath bar cookies!! amazing.
http://simplyrecipes.com/recipes/heath_bar_cookies/
I love Peanut Butter Temptations. Basically they are Peanut Butter Blossoms minus the Hershey Kiss but plus a Reeses Peanut Butter Cup. Soooo yummy!
http://createdbyjules.blogspot.com/2009/07/peanut-butter-temptations.html
This possum pie is a favorite around here.
http://www.silverfishjewelry.blogspot.com/2009/12/christmas-dessert.html
Grammy Kay’s Apple Pie. It just can’t be beat.. She was the kindest woman with the sweet tooth to match. She didn’t leave us much of a recipe, but we have enough to get close to the original.
Apple Pie:
6-8 apples
1 cup sugar
Nutmeg & cinnamon
Salt (dash)
425¡ 15 mins
350¡ 45 mins
Pie crust:
2C flour
2/3 C Crisco
Shake of salt
6 TBS water
Tiny bit of sugar
hi there!
oh dear, i LOVE the kitchenaid but here in germany the price is absolutely exaggerated. well, I’ve seen you do not send this giveaway overseas, but I want to share my most favorite cookie recipe anyway. hope you like it
http://schafs-welt.de/foodblog/?p=13
My favorite Holiday recipe is Chocolate Pecan Pie (well it is a lie, but I am not allowed to post my grandfather’s cinnamon roll recipe online…per mother’s orders).
http://allrecipes.com/Recipe/Chocolate-Pecan-Pie-I-2/Detail.aspx
This one is just like the one my mom makes for every holiday and serves it warm with Vanilla Ice Cream or Whipped Cream.
I am craving some now that I think about it.
My favorite recipe is for Butter Toffee:
1/2 Cup of Butter
1 Cup of packed brown sugar
3 TBSP of Water
1 Cup (or so) of Chocolate chips
1 Cup of Crushed/chopped walnuts
Butter a pie plate thoroughly. Pack the nuts in at the bottom, making sure they’re well-spread. In a microwave-safe bowl–that means NOT plastic tupperware (haha mistakes >.>)–put the butter, sugar, and water together. Microwave on high for three minutes, stir, and microwave it again for 3 minutes. Pour it into the pie tin, and cover with chocolate chips. Cover the tin with plastic wrap and wait for the chocolate to melt. Spread the chocolate smooth with a knife. Put it in the fridge and give it about an hour to harden.
My favorite recipe is VeganDad’s Mac and Cheese:
http://vegandad.blogspot.com/2008/06/creamy-mac-and-cheeze.html
We eat it quite often!
I tweeted! http://twitter.com/VeganWheekers/status/6316957150
I love the Sweet Potato Souffle my mom makes:
2 cups mashed sweet potatoes
2 eggs
1 cup sugar
½ cup butter
½ cup milk
1 teaspoon vanilla
½ cup brown sugar
⅓ cup flour
1 cup pecans
¼ cup butter(softened)
Cook sweet potatoes in water until tender. Mash and allow to cool. Mix sweet potatoes, eggs, 1 cup sugar, ½ cup butter, milk and vanilla. Put mixture into a 2 quart greased baking dish.
Crumble together brown sugar, flour, ¼ cup butter and loosely chopped pecans. Sprinkle on top of sweet potato mixture.
Bake at 350° for 35 minutes.
My favorite holiday recipe is Peppermint Oreo Truffles
The peppermint makes them a perfect holiday treat!
I follow this recipe: http://www.recipezaar.com/Oreo-Truffles-87967 using peppermint extract. I also use semi-sweet chocolate for dipping with a touch of canola oil. Instead of drizzling with white chocolate, I prefer to sprinkle extra Oreo crumbs on top
My favorite holiday recipe is a delicious cranberry sauce:
1 Bag of Cranberries
1 1/2 cups of sugar
2 teaspoons of cinnamon
Stir together bake at 350 degrees for 45 minutes. Remove from oven.
Add 1 13 oz jar of orange marmalade
Stir in 1 1/2 cups of toasted pecans . This is incredible!!!!! It keeps for days. It’s really more of a desert. It’s good hot or cold and tastes wonderful with a scoop of vanilla icecream! : )
What a great idea! My favorite recipe is for sufganyot or doughnuts…and while I use the glaze suggested in the recipe, my children prefer them with powdered sugar or raspberry jam. YUM!
http://www.epicurious.com/recipes/food/views/Coffee-Glazed-Doughnuts-236708
I was debating on whether or not to even try my luck at this but the idealiest in me won the argument.
My new favourite holiday recipe is the Humming Bird cake I just made over Thanksgiving.
http://pixie-baker.blogspot.com/2009/11/hummingbird-cake.html
Oh this is an awesome giveaway! Okay one favorite recipe is a basic pumpkin pie, and I just use the recipe from Libby’s pumpkin can! I threw in some maple syrup too but no one could taste it.
http://www.verybestbaking.com/recipes/specialty/libbys-detail-fpp.aspx
I am in love with molasses cookies. A very nice change from all of the chocolate things!
http://allrecipes.com/Recipe/molasses-cookies/Detail.aspx
This is absolutely the best chocolate cake recipe. Never fails. Make cupcakes, cake, mini cakes…they’re all great! From the Hershey’s website.
http://www.hersheys.com/recipes/recipes/detail.asp?id=184&page=1&per=25&keyword=perfectly%20chocolate%20cake
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545713
This is the BEST end all, be all sweet potato casserole and it tastes better COLD!!
OMG, best gifts I could ever receive, my baby, a house, and a kitchen aid mixer!
Hands down, my favorite Christmas recipe is for Peanut Butter Blossoms. I used to make them with my mom when I was little, it was the only time of the year she would make them! Now, I make them every Christmas! The recipe is right here on your blog- Happy Holiday Baking Everyone!
http://www.browneyedbaker.com/2007/12/21/christmas-baking-the-peanut-butter-blossom/
My favorite holiday recipe is actually for the turkey sandwich AFTER the big holiday meal! You can use any combination of bread, turkey and stuffing, but it absolutely must have this cranberry ketchup!
Cranberry Ketchup
12 oz cranberries
1 large onion, chopped
3 cloves garlic minced fine
1 1 ½”cinnamon stick
1/2 teaspoon mustard powder
1/4 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/2 cup water
1 cup sugar
1/2 cup cider vinegar
1 1/2 teaspoon salt
Directions
Place all ingredients in a large saucepan, and boil until cranberries are popped and softened. Then use stick blender to puree (try to remember to take out the cinnamon stick!) and press through fine mesh sieve. Pour into clean jars and keep refrigerated.
Cooking Time: 25-30
Servings: 12-18
Preparation Time: 5-10
Pumpkin Bars:
1- 16oz. can pumpkin
1- cup oil
2- cups white sugar
2- teaspoons baking powder
1- teaspoon baking soda
2- teaspoons Cinnamon
1/2- teaspoon salt
4- eggs
2- cups flour
Cream Cheese Frosting:
1- 3oz. package Cream Cheese
1- stick or 1/2 cup butter
2- cups powder sugar
1- teaspoon vanilla extract
Wow, what a giveaway! My favorite holiday recipe is this Pumpkin Bundt Cake which can also be made as Pumpkin Bars.
Pumpkin Bread Bundt Cake (or Pumpkin Bars)
Makes 1 Bundt cake or 9×13” pan of bars
5 eggs
1 c oil
1 1/2 c pumpkin
1 1/2 c sugar
2 t cinnamon
1 t baking powder
1 t soda
1/2 t salt
1 t allspice
1 t ginger
2 c flour
Mix all wet ingredients together. Sift all dry ingredients together and add to wet mixture. DO NOT OVERMIX!! Pour into greased pan and bake @350 for approximately 25 minutes for the bars and 45-55 minutes for the bundt cake. This recipe is for high altitude baking so if you live in a lower elevation you will need to double the amount of baking powder and baking soda. The cake is done when it springs back to the touch or a toothpick inserted into the cake comes out clean. Ice bundt cake with powdered sugar glaze or just dust with powdered sugar. The bars can be frosted with cream cheese frosting but are just as good plain. This recipe also can be used to make muffins! Enjoy!
I love these sugar cookies with a simple vanilla icing:
http://www.realsimple.com/food-recipes/browse-all-recipes/basic-sugar-cookie-dough-recipe-00000000024213/index.html
This is a great recipe for maple walnut cookies!
I love making the INCREDIBLY EASY black russian cake.
http://allrecipes.com/Recipe/Black-Russian-Cake-I/Detail.aspx
The recipe is here, but I modify it by baking the cake in a bundt pan for 50 min and then making the glaze w/ 1c sugar, 1/4 c kahlua, 3/4 stick butter – heating in a pot for about 4 min. Then pour onto the bottom of the cake already in the bundt pan. I let it soak in for at least 30 min. turn it over and you won’t be able to resist how mouth watering it is!
My favorite holiday recipe http://www.realsimple.com/food-recipes/browse-all-recipes/roast-butternut-squash-puree-10000001549462/!
tweet http://twitter.com/tcarolinep/status/6320729920
I haven’t tried it yet, but this cupcake recipe from Martha Stewart looks SO good.
http://chiccookiekits.blogspot.com/2009/12/clinging-to-fall-and-testing-martha.html
I love desserts…here is a good one: http://smittenkitchen.com/2009/11/cappuccino-fudge-cheesecake/#more-5229
Pumpkin pie is my favorite! http://allrecipes.com/Recipe/Perfect-Pumpkin-Pie/Detail.aspx
http://www.epicurious.com/recipes/food/views/The-Ultimate-Pumpkin-Pie-826?id=826
Made it every year for about 8 years… always comes out amazing. And the left overs make great breakfast food…
Love Meyer Lemons!! Here is one of my favorite holiday drink recipes this year – http://ow.ly/ImR9
Consider this tweeted!
http://twitter.com/ggoldpoly
One of my favorite holiday recipes is a cookie that was passed down by my mother, Nut Balls.
1/2 lb. oleo (I now use unsalted butter)
2 cups flour
few drops of vanilla
6 Tbs. sugar
1 1/2 cups chopped nuts
Dash of salt
No mixing instructions are with it but I just put everything in my mixer. Roll in small balls and bake at 350 degrees for 25 min. Dip in sifted powdered sugar as soon as cool enough to handle. When cool dip in powdered sugar again.
Wow what a generous giveaway!! My favorite recipe for the holidays is Monkey Bread:
preheat oven to 375 bake 45-55 mins
any kind of refrigerated biscuits cut in thirds
1 cup melted butter
cinnamon and sugar
powdered sugar and a dash of milk to make a thin icing
Dip biscuits in melted butter then in cinnamon sugar and layer them in a bundt pan. Once all layered up bake until golden brown. Pour icing on top and allow to cool for about 10 mins. Turn out and enjoy. My mother in law makes this and we enjoy every christmas while opening gifts. Hope you like it!!
one of my favorites this time of year: Gordon’s Warm Brissels Sprout Salad with Bacon and Eggs! http://bit.ly/6c1tY4
My favorite is a Betty Crocker dessert. It is an orange cranberry trifle. It is super easy and always looks festive, not to mention, delicious.
http://www.bettycrocker.com/recipes.aspx/easy-orange-cranberry-dessert/4dd69bed-3d64-43e4-ad15-bf87040381e4
here is the link to the tweet! http://twitter.com/Baconista
Oh my!Well I really like the gingerbread cookies my mom makes, found here: http://www.marthastewart.com/recipe/gingerbread-cookies?backto=true&backtourl=/photogallery/traditional-christmas-cookies#slide_4
I always drool over stand mixers, and as much as I want one, if I won I would give it t my mom- shes done such much to me and taught me so much in the kitchen! Plus that way she can keep turning out those cookies!
these are a favorite in our house: http://allrecipes.com/Recipe/Whitneys-Peanut-Butter-Cookie-Balls/Detail.aspx
this is a family favorite!! http://allrecipes.com/Recipe/Rich-Chocolate-Truffle-Pie/Detail.aspx?src=etaf
caramel-pecan apple pie!!!! http://www.tasteofhome.com/recipes/Caramel-Pecan-Apple-Pie/ This isnt the actual recipe i use but i cant find the exact one since its in one of my many cookbooks.
I make this bread every year:
It Smells Like Christmas Pumpkin Bread
3-1/2 C sifted AP flour
2 tsp baking soda
1-1/2 tsp salt
1 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
1 tsp allspice (opt)
1/2 tsp ground cloves
3 C sugar
2/3 C water
1 C Oil (I use 1/2 oil and 1/2 applesauce)
5 eggs, beaten
1 16 oz can pumpkin puree
1 C chopped pecans (opt)
Preheat oven to 350F. Grease two 9 X 5 X 3″ loaf pans.
In large bowl, mix together all dry ingredients. Blend in water and oil, and mix in eggs. Blend in pumpkin. Fold in pecans if using. Divide batter between pans. Bake 1 hour or until toothpick comes out clean. Makes two loaves.
Eat, nom!
http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx
I eat this meals a day when I make it.
these look so pretty on a cookie platter and everyone seems to love them!
Bailey’s Irish Cream Chocolate Chip Cookies
* 1/2 c. butter
* 1/2 c. granulated sugar
* 1/2 c. brown sugar
* 1 egg
* 1 tsp. vanilla
* 1/2 c. Bailey’s original Irish cream
* 2 1/4 c. flour
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1 (6 oz.) pkg. chocolate chips (i like dark chocolate in these cookies)
Cream butter, sugars and egg until fluffy. Add vanilla and Bailey’s Irish cream. Mix dry ingredients and blend into creamed mixture. Fold in chocolate chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.
http://twitter.com/findthezspot
retweeted
http://www.foodnetwork.com/recipes/emeril-lagasse/carrot-souffle-recipe/index.html
Wow! I can’t believe you are giving away a Kitchen Aid Mixer… I think I just died and went to giveaway heaven.
My favorite holiday recipe is Pumpkin Roll with Cream Cheese filling. Yum!
http://allrecipes.com/Recipe/Pumpkin-Roll-I-2/Detail.aspx
Green Holly Cookies
Melt 1 stick of butter w/1 bag of marshmallows – stir so it doesn’t stick. when all mallows are melted turn off heat.
add 1 tablespoon vanilla paste and enough green food color to turn the mixture into shades of holly. add 4 cups cornflakes and stir to coat. drop spoonfuls of mixture onto wax paper and top with 3 red hots each.
Whether it is Thanksgiving or Chirstmas, pumpkin is my go-to holiday flavor. I made these cupcakes from Patent and Pantry for thanksgiving this year and got rave reviews! Here is the link to the recipe! http://patentandthepantry.wordpress.com/2008/10/22/pumpkin-cupcakes-with-cream-cheese-icing/
I made this persimmon date bread pudding for Thanksgiving dessert this year:
http://recipes.epicurean.com/recipe/861/persimmon-date-pudding.html
Served it topped with this Persimmon Cranberry sauce (has a hint of anise, awesome accent):
http://www.epicurious.com/recipes/food/views/Persimmon-Cranberry-Sauce-233000
This was a huge hit with my guests, absolutely delicious. And so refreshingly different from all the holiday standards!
Here’s my tweet about this conest. Woooo!!
http://twitter.com/spicymatzahball/status/6324452548
My favorite is the Gooseberry Patch’s Baked French Toast from the first Christmas Cookbook. The one below is similar and has a praline topping. We have made this every Christmas morning for the last ten years and everyone looks forward to it.
http://lowefamilyrecipes.blogspot.com/2008/06/baked-french-toast-casserole.html
My favorite holiday recipe is for pinwheel cookies. I debate making them every year because they are SO much work, but ultimately, the end result is worth it – they are gorgeous!
http://healthyeatsandsinfultreats.blogspot.com/2008/12/pinwheel-cookies.html
My favorite – pumpkin cupcakes.
http://smittenkitchen.com/2008/11/pumpkin-cupcakes/
Coquito is an eggnog which is a must in every Puerto Rican Christmas Holiday cocktail list. The recipe can be found on
http://bakingismyzen.blogspot.com/2009/12/coquito-puerto-rican-eggnog.html
My tweet about the Kitchen Aid Mixer can be found on
http://twitter.com/bakingismyzen
Kitchen Aid Stand Mixer Giveaway…check out http://www.browneyedbaker.com for details. Deadline-Dec 10 2009 at11:59pm!!!
I LOVE sausage balls. I only let myself eat them at Christmas. Please tell me you have had these…
http://questionsfordessert.com/2007/12/21/sausage-balls/
1. All the new wonderful ideas I have found here so far ! ! !
2. Puffed Carmel Corn
2 bags of Ok-e-Doke plain corn puffs snack
1 lb. mixed nuts (I use 1/2 pecans pieces and 1/2 cashew pieces)
1 cup butter
2 cups brown sugar
1/2 cup white Karo corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
1/8 teaspoon sea salt
In sauce pan mix and melt butter and sugar
Add corn syrup
Cook on medium heat about 5 minutes (stir and watch closely)
Put puffs and nuts in sprayed roaster pan
Remove mixture from heat
Stir in baking soda, sea salt and vanilla
Pour over puffs and nuts and stir to coat evenly
Bake at 250 degrees for 1 hour uncovered
Stir every 15 minutes.
Cool
Enjoy by the handfuls !!!!!
I love Christmas Spritz cookies! I eat them by the handful. Best with a hot chocolate spiked with amaretto!
http://www.recipegoldmine.com/cookpress/spritz-cookies.html
My grandmother’s italian anise cookies! They are amazing. I’m working on mastering them.
I always make this for Christmas, we love it! I hope many will like it to.
CREAMY FRUIT SALAD
1 – 3.4 oz. Instant French Vanilla Pudding (Jello Brand)
2-1/2 cups Heavy Whipping Cream
½ cup Condensed Milk
1 32 oz. can Fruit Cocktail
1 20 oz. Pineapple Tidbits
1 Small Can Sliced Peaches in syrup
Drain Fruit Cocktail, Pineapple Tidbits and Peaches. Discard or keep the juices for future use.
Whip Instant French Pudding, Heavy Whipping Cream until fluffy by using whisk attachment of Kitchenaid. You may also use a hand held Mixer.
Fold in fruits and condensed milk with the pudding mixture until well combined. Put in a covered container. Chill at least 6 hours to overnight before serving.
Wow. My KA stand mixer is about to die, I swear; it sounds awful. So even though I live in Canada, I still receive things at my parents’ house in the US. If the address is all that’s required, I’d like to enter this. My favorite dressing/stuffing recipe is here: http://www.recipezaar.com/The-Best-Turkey-Dressing-Stuffing-146134. I’ve made it twice this year–once for Canadian Thanksgiving in October and once last weekend for an American Thanksgiving feast. (This immigrating thing has its perks sometimes.)
Nutmeg cookies are a must!!!
Ingredients:
* 1 cup butter, softened
* 1/2 cup sugar
* 1/4 cup brown sugar
* 2 tsp. vanilla
* 1 egg
* 2-3/4 cups flour
* 1/2 tsp. nutmeg
* 1/8 teaspoon salt
* 6 Tbsp. butter, softened
* 3 cups powdered sugar
* 1 tsp. vanilla
* 2-3 Tbsp. heavy cream
Preparation:
In large bowl, beat 1 cup butter and sugar with brown sugar until fluffy. Add 2 teaspoons vanilla and egg and beat well. Stir in flour, nutmeg, and salt. Cover dough and chill in refrigerator for 2-3 hours.
Preheat oven to 350 degrees F. Shape dough into logs, 3″ long and 1/2″ in diameter and place on ungreased cookie sheet 2″ apart. Bake at 350 degrees F for 11-16 minutes until light golden brown. Cool well on wire racks.
For frosting, combine 6 tablespoons butter, powdered sugar, 1 teaspoon vanilla and 2 Tbsp. heavy cream. Beat well, adding more cream if necessary to reach spreading consistency. Frost tops and sides of cookies, and sprinkle each with a bit of cinnamon, if desired. Makes 48 cookies
What an amazing give away!
Hands down, my favorite holiday recipe is Peppermint Bark. I don’t have a specific recipe, I just melt dark chocolate, pour into a pan, then melt white chocolate, pour on top on the dark chocolate, and then sprinkle on lots and lots of crushed up candy canes! Crushing the candy canes is my favorite part, by far.
My absolute favorite Christmas cookies: Matteson Squares (http://catesworldkitchen.com/2008/12/matteson-squares/)
My family favorite Holiday recipe Gooey crunchy cheesy Broccoli Bake!
http://deairadea.blogspot.com/2009/12/what-gobles-gobble-it-will-be-mine.html
Hope anyone who tries it enjoys it!
*fingers crossed*
Once again this year, I will be tackling my wife’s all time favorite – Pumpkin Cheesecake. Because pumpkin pie just isn’t yummy enough! I generally follow the Joy of Cooking version, but this one is virtually identical.
http://www.joyofbaking.com/PumpkinCheesecake.html
Enjoy!
My favorite holiday food is Strawberry Pretzel Salad : )
1 1/2 c. pretzels, coursely crushed; 4 1/2 T. sugar; 3/4 c. melted butter; 8 oz cream cheese softened; 8 oz whipping cream; 3/4 c. sugar; 2 c. boiling water; 1-6oz pck strawberry gelatin; 16 oz package frozen strawberries sliced.
Preheat oven to 350*. Crush pretzels then add sugar and butter in 9×13 baking dish. Bake 10 minutes. Cool. Combine cream cheese and sugar mix well, then add whipping cream that has been whipped well with a touch of maple syrup or sugar; spread over crust. Dissolve gelatin in water add strawberries. chill until partially set, then spoon over cream cheese layer. Chill to set . Yummo!! A kitchenaid mixer would make this dish much easier and many of the other things I love to cook. Thanks for the opportunity.
My all time favorite recipe at Christmas is the Hello Dolly Cookies!! Thank you for the opportunity to share your blog…Blessings, K
http://allaboutkaylittle.blogspot.com/2009/12/original-hello-dolly-cookies.html
I retweeted at http://twitter.com/CookingwithK
A favorite holiday alternative to turkey and ham is Sara Moulton’s braised short ribs! Mmmmm and completely do-able!
http://www.saramoulton.com/weeknightmeals/shows.php?cat_id=16
A couple years ago, I made Giada De Laurentiis’ Panettone Bread Pudding with Cinnamon Syrup and now I have to make it every year. My family doesn’t eat it so I share half of it with my neighbor.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/panettone-bread-pudding-with-cinnamon-syrup-recipe/index.html
black bottom cupcakes from the book, “cupcakes luscious bakeshop favorites”!!!
they’re the best!
Love to make gingerbread cookies, and this recipe is great http://allrecipes.com/Recipe/Eileens-Spicy-Gingerbread-Men/Detail.aspx but the best part are my ABC (already been chewed) cookie cutters. http://www.amazon.com/Bitten-Gingerbread-Cookie-Cutters/dp/B000E4WWGM/ref=pd_sbs_k_3
I love your blog. What an awesome giveway! My favorite holiday recipe has to be a dessert. I’m in love with these Sweet Marie bars : http://www.recipezaar.com/Sweet-Marie-Bars-132692
I’m a sucker for a good old fashion sugar cookie loaded with frosting. It would be awesome to make these in a Kitchen Aid!!
1½ c powdered sugar
1 c butter, softened
1 egg
1 tsp vanilla
½ tsp almond extract
2½ c flour
1 tsp baking soda
1 tsp cream of tartar
Granulated sugar
Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Roll out dough 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes
Sprinkle with granulated sugar; place on lightly greased sheet. Bake until edges are light brown, 7-8 minutes.
Since I’m going to a cookie swap later, right now my favorite holiday recipe is this one for the best cut-out cookies ever:
http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=7930
I love this recipe for cheesecake- a lovely coconut flavor in the crust and cake, a creamy but light texture, and delicious strawberries on top.
http://www.epicurious.com/recipes/food/views/Strawberry-Coconut-Cheesecake-109722
WOW what an AWESOME giveaway!!
This is one of my favorite recipes – Layered Walnut Pumpkin Pie (the recipe is towards the bottom of the post) http://tidymomof2.blogspot.com/2009/11/love-pie-party-giveaways.html
This is my new favorite and easiest recipe on the planet- thank you for existing, Paula Deen! Of course, you can only eat this about twice a year unless you want your arteries to seal shut but it is so good!
http://www.foodnetwork.com/recipes/paula-deen/mashed-baked-recipe/index.html
just tweeted this http://twitter.com/Tidymom/statuses/6338470003
My favorite holiday recipe is Paula Dean’s Loaded Oatmeal Cookies from foodnetwork.com. They have all the yummy goodness of oatmeal cookies, but include all your favorite spices from the hiliday season! Being the good southern girl that I am I replace the walnuts with Pecans…delicious! And great with hot chocolate or coffee! Merry Christmas!
http://www.foodnetwork.com/recipes/paula-deen/loaded-oatmeal-cookies-recipe2/index.html
What an awesome giveaway!!! I just blogged about my fav. holiday recipe today: http://bakeitafterall.blogspot.com/2009/12/12-days-of-christmas-day-2.html
cranberry relish
1 lb fresh cranberries
1 orange
1/4 cup sugar
Put all in food grinder.
Enjoy
http://mmstengelfamily.blogspot.com/2009/12/favorite-holiday-recipe.html
My favorite might have to be Cherries Jubilee, not because I think it’s the best dessert ever or better than cookies but because of nostalgia. Growing up, every X-Mas Eve I baked cookies for dessert and my brother made cherries jubilee. It was always great fun trying to get the liquor lit and the cherries to flame. Somewhere there is a scrap of paper with our recipe, but here’s a link to one that’s similar: http://www.foodnetwork.com/recipes/rachael-ray/cherries-jubilee-recipe/index.html
Here’s my recipe for Salted Caramel Cream Pie.
Enjoy! http://www.dessertcrazy.com/?p=231
Not sure I can choose a favorite, but I just made some amazing grown-up hot chocolate: http://tastyeatsathome.wordpress.com/2009/12/03/grown-up-hot-chocolate/
I also LOVE to make peanut brittle! http://tastyeatsathome.wordpress.com/2008/12/13/old-fashioned-peanut-brittle/
Raspberry almond thumbprints, love them!
I’m crossing by fingers!!!
I only bake deserts from scratch during the holidays (Thanksgiving thru New Years), and my absolute favorite cake to make is the Red Velvet cake. I found this recipe on the Smitten Kitchen blog. It is the best red velvet I have ever tasted. Family, friends, and coworkers all look forward to this cake and request it all year long. Here it is:
http://smittenkitchen.com/2007/09/red-velvet-cake/
My absolute favorite recipe is one I received at my wedding shower. It was from my husbands aunt, and its for her cream puffs.
So simple!
Aunt Millie’s Cream Puffs
1 stick of butter
1 cup of water
! cup of flour
4 eggs
Put 1 stick of butter, and 1 cup of water in a saucepan and heat to boiling. After butter melts, and water boils, stir in 1 cup of flour – beating for about one minute until dough forms a ball. Put this mixture is a bowl and beat in 4 eggs, one at a time, until incorporated. Put on a lightly buttered cookie sheet by teaspoon fulls, bake at 400* for about 30 minutes, or until light brown.
You can fill them with with ice cream, or you can mix vanilla pudding with heavy cream that has been whipped and fill the cream puffs. Dust with confectioners sugar.
** After I fill mine, I sometimes drizzle chocolate sauce over them too **
My favorite… now that is hard…I make something that my family calls white trash…mix together chex cereal, pretzel sticks, peanuts and cherrios…pour melted white chocolate over it mix well and add m&m’s (red and green ones for christmas)..once it is hard break into pieces..enjoy!
I could sure use one of those bad boys! What a great idea! I can’t wait to try out some of these recipes.
http://bowlofcherrys.blogspot.com/2009/11/dare-to-diy-blog-party-with_30.html
This was a great addition to the Thanksgiving menu!
http://skinnyfoodbyamy.wordpress.com/2009/12/04/turkey-cake-pops/
My favorite recipe is a nostalgic one. I am not sure what we called these growing up but they were something my grandmother always made and my father would tell these enormous tall tales about her mother (my great grandmother) making all kinds of goodies in his childhood and it was supposedly her best recipe. Anyway, these cookies looked like poop which is part of why my family loved them sooo much (four boys, one girl (ME)). Here is my mother’s copy of the recipe which just says:
LOG COOKIES
Ingredients:
9 T powdered sugar
2 c all purpose flour finely sifted
Pinch of salt
1 1/2 -2 sticks butter (yikes!)
1 t vanilla
1 T very cold water
1 c chopped pecans very finely chopped
Extra powdered sugar for rolling cookies in after baking
Preheat oven to 350 F. Sift together flour, sugar, and salt. Cut butter into flour mixture. Add vanilla, ice water, and pecans. Mix thoroughly, squishing dough together with hands if necessary.
Dough will be pretty loose or crumbly but work it into log shapes. Begin rolling cookies on a clean surface into small logs 1-2inches long.
Place on a greased cookie sheet. They can be pretty close together because this dough does not expand much.
Try to keep them similar in size so none are under or over cooked.
Bake at 350 F top rack of oven for about 15 minutes. Do not cook until brown.
Let cool slightly to the point that sugar will not melt but will still stick, and then begin rolling cookies in powdered sugar. Enjoy.
I so, so want to win! This is an extraordinary giveaway! Crossing all my fingers and toes…!
What an amazing giveaway!
Favorite cookie…definitely the rainbow cookie
http://www.epicurious.com/recipes/food/views/Seven-Layer-Cookies-233296
Not the easiest thing to make, but ohhhh, soooooo good
Philadelphia Cream Cheese-Bacon Jalapeno Poppers: Pepper Poppers (from Kraft Kitchens)…truly wonderful with strawberry puree, or just warmed strawberry jam for dipping!…comment section has good suggestions, too, so be sure to read those!
http://www.kraftfoods.com/kf/community/recipeexchange/UserRecipeDisplay.aspx?group_id=1&user_recipe_id=129316&cm_mmc=eml-_-rbe-_-top_rtd_hldy_rdr_rcps-_-NA
APPLESAUCE FRUIT CAKE
2 cups sugar 2 tsp. cinnamon
4 eggs 2 tsp. baking soda (dissolved in applesauce)
1 cup shortening or butter 2cups applesauce
3 cups flour 10 oz. jar of maraschino cherries (drain & chop)
2 tsp. allspice 1 1/2 tsp. ground cloves
1 cup chopped pecans 1/2 cup chopped dates
Grease and flour an Angel Food Cake pan. Mix all ingredients with a mixer.
Bake at 325 degrees for about 1 hour and 20 minutes. Let cool for 10 or 15 minutes and then carefully empty upside down on wire rack to finish cooling.
My son’s favorite holiday treat is the special egg nog hot chocolate I make him. It’s only during the holidays when it’s easiest to get my hands on the egg nog and of course the cold weather makes it the BEST treat for him!
http://creativexmuses.blogspot.com/2009/11/hot-chocolate-la-eggnog.html
http://twitter.com/creativexmuse
and I facebooked here —> http://www.facebook.com/profile.php?ref=profile&id=1687007220
These are amazing just as they are, but as usual i have to put my own twist on things!
My version: 1)use an extra egg white
2) when the pecans are hot out of the oven, put them in a lare bolw and stir in 2/3 cup mini chocolate chips, chopped chocolate, stir until melted and all the pecans coated.
3) mix in separate bowl 2 tablsp. unsweetend cocoa powder and 2 tablsp. powdered sugar.
4) toss chocolate coated pecans in cocoa/sugar mix
5) spread on cookie sheet an separate pecans as best you can, let them cool, and enjoy!
http://allrecipes.com/recipe/sugar-coated-pecans/Detail.aspx
When the holiday season starts, I can’t stop thinking about this recipe for peanut brittle –
http://nymag.com/restaurants/articles/recipes/peanutbrittle.htm
These are the Ultimate Christmas cookie in my book: http://inthekitchenwithme.blogspot.com/2008/12/and-now-my-1-favorite-cookie-ever.html
I absolutely love, love, love my great grandma’s chocolate sheetecake. Its super delic and a family favorite.
http://thethreebakers.blogspot.com/2009/12/chocolate-sheetcake-and-confessions.html
So, my sister and I make these along with sugar cookies every year. They are VERY gingerbready, so be prepared. A great holiday flavor!
Cookies
1 cup packed brown sugar
1/3 cup shortening
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
Frosting and Decorations
4 cups powdered sugar
1 teaspoon vanilla
4 to 5 tablespoons half-and-half
Food colors, if desired
Raisins or chocolate chips, if desired
Assorted candies, if desired
1. In large bowl, beat brown sugar, shortening, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
2. Heat oven to 350°F. Grease cookie sheet lightly with shortening or spray with cooking spray. On floured surface, roll dough 1/4 inch thick. Cut with floured gingerbread cutter or other shaped cutter. On cookie sheet, place cutouts about 2 inches apart.
3. Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, mix powdered sugar, vanilla and half-and-half until frosting is smooth and spreadable. Add food colors as desired. Frost cookies; decorate with raisins, chocolate chips and candies.
My favorite holiday recipe is Martha Stewart’s molasses gingerbread cookies.They are out of this world!
http://www.marthastewart.com/recipe/molasses-gingerbread-cookies
My grandma made this pie all the time and it is a family favorite around the holidays.
Chocolate Chip Pie
1 graham cracker piecrust (8″ or 10″ will work, but in a 10″ shell the filling won’t be as deep)
1/2 cup milk
30 large marshmallows (there are about 35 in a bag and I just use them all)
1 teaspoon vanilla extract
3 cups of non-dairy whipped topping (Cool Whip, etc.) completely thawed so it’s light and fluffy
3 ounces of unsweetened baking chocolate, grated
In a heavy, 3-quart sauce pan place 1/2 cup of milk and add the 30 marshmallows. Place over medium heat and warm it until the milk starts bubbling up between the marshmallows, being careful that the marshmallows don’t start to scorch. When the marshmallows begin to melt, remove pan from heat and stir slowly until the marshmallows have melted completely (the retained heat in the pan should be enough to do this and the mixture should be smooth and somewhat foamy).
At this point, I transfer the warm marshmallow mixture to a room temperature glass mixing bowl to help bring the temperature down more quickly. Once the mixture is completely cooled, add 1 teaspoon of vanilla extract and stir in. Next, add the three cups of whipped topping and gently fold the marshmallow mixture and the whipped topping together until it is completely blended. (The marshmallow mixture must be completely cool when you add the whipped topping or the whipped topping will melt!) Finally, add the finely grated unsweetened baker’s chocolate to the bowl and fold in until completely combined. The mixture should resemble very light and fluffy chocolate chip ice cream.
Carefully add the filling to the piecrust and distribute evenly. Refrigerate for at least 1 hour before serving. The longer it chills, the better it cuts and serves. You might also choose to reserve a tablespoon or so of grated chocolate to sprinkle over the top when complete.
What a great giveaway and topic! I love the holidays and growing up my mom and grandmother baked a lot of goodies so it’s hard to pick a favorite. Since I do have to pick…my recent favorite holiday treat is Pumpkin Whoopie Pies with Cream Cheese Filling. I love pumpkin!
http://multiplydelicious.com/2009/10/28/pumpkin-whoopie-pies-with-cream-cheese-filling/
I’m a sucker for pecan pie… rich, gooey, and oh-so-good. My favorite recipe is actually Paula Deen’s… here’s the link. I also use pecan pieces, instead of halves… I like the texture better.
http://www.foodnetwork.com/recipes/paula-deen/bourbon-pecan-pie-aka-douglas-dark-rum-pecan-pie-recipe/index.html
My favorite holiday cookie is the White Velvet Cutouts from Taste of Home. I used to make these cookies every year with my mom and continued the tradition this year on my own.
http://thatwinsomegirl.blogspot.com/2009/11/start-of-my-christmas-baking.html
http://allrecipes.com/Recipe/Aebleskiver-Danish-Pancakes/Detail.aspx
These are soo good on cold mornings…especially when you add your own fillings!! yum!
My favorite Christmas recipe from my childhood is probably these marshmallow treats that a grandma figure in my life used to make. Marshmallows dipped in caramel and rolled in rice krispy treats. Yummmm! Thank you for reminding me. I’m going to make them this month and post on them!
I couldn’t pick one so I picked three of my favorite candy recipes that we always make for Chrismas: Peanut Cluster, Peanut Patties, and my Grandmother’s chocolate fudge recipe! YUM!
http://mrssquirrelassassin.blogspot.com/2009/12/favorite-christmas-recipes.html
i *heart* the boys from red hook ny…their cookbook “baked- new frontiers in baking- if great.
I *heart* the lemon lemon loaf & have requests from friends & their children to bake this for their holiday events!…so as a kind friend i will…the holidays are about giving!
this is a link to recipe:
http://www.projectfoodie.com/spotlights/cookbooks/matt-lewis–renato-poliafito-baked.html
I tweeted:
http://twitter.com/alexisbyam/status/6351018864
My favorite holiday recipe is a dessert called “The Next Best Thing to Robert Redford”
http://www.cooksrecipes.com/dessert/the-next-best-thing-to-robert-redford-recipe.html
My Favorite recipe EVER would have to be this sugar cookie recipe, and I’m not kidding when I say they are the best. I found this online somewhere quite a while back, I can’t recall where, but I did not compile it. Whoever did should get a gold medal though!
Sugar cookies
3/4 C. Butter
1 1/2 C. White Sugar
2 Eggs
1/2 Tablespoon Vanilla
2 1/2 C. Flour
1 teaspoon Baking Powder
1/2 teaspoon salt
Cream butter with sugar, beat in eggs and vanilla, stir in the rest of the ingredients.
Cover and chill in the fridge for at least an hour.
Roll 1/4 – 1/2 inch thick.
Bake at 400 degrees Fahrenheit for 6-8 min DO NOT OVER BAKE!!! Depending on your oven you may only need them to be in there 5 min! if they are browning its too long!
Note: I like to chill my cookie dough in the freezer and take out small quantities to roll and cut out at a time.
YUMMY!!
a simple cheescake! I usually just make it without a recipe
crust:
i use about a cup of crushed graham crackers
2 tablespoon melted butter
3 tBLS of sugar
cheesecake
2 packages of cream cheese
2 eggs
i put about 1/2 cup of sugar
teaspoon vanilla
squeeze of lemon
prepare the crust by smashing it into a pan.
and then mix the ingredients for cheesecake!
And bake in a 375 preheated oven!
cheesecake is one of those things you can make w/o a recipe.
Yum…my favorite:
http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx
Oh, wow, for serious?? I’ve been aching for a kitchenaid for ages!
So with that in mind, I’ll give you a recipe I’m not really supposed to give out. It’s not *quite* as top-secret as my Grandmomma’s cranberry relish recipe (I’d get disowned if I spread that one around), but it’s a very very traditional Christmas dish. It’s extraordinarily time-consuming, and I would not recommend it for a crowd (8 people is about as many as I will ever make it for, and I’m much happier making it for 2-4), but I can’t imagine a Christmas without it! So! My grandmomma’s “recipe” (such as it is) for ambrosia:
Ingredients: Oranges, Coconut (MUST NOT be the sweetened stuff you get in the baking aisle; the frozen unsweetened kind is totally acceptable, but getting a coconut and grating it yourself is pretty much unbeatable)
Peel and section oranges: peel deeply so that no white pith remains, and section into big chunks (make sure that no membrane remains). Be sure to do it over a bowl so that you don’t lose any of the wonderful juice. If the oranges aren’t sweet enough, add a bit of confectioner’s sugar; if they’re bland too, add lemon juice as well.
Mix with grated coconut, taste, make any adjustments, and serve.
(If people came over unexpectedly and my grandmother had to stretch this recipe farther than she intended, she would sometimes add a can of drained pineapple, and maybe maraschino cherries if she had them on hand. I prefer it without — the simplicity of it is just wonderful.)
1 c of water
1 1/4 c of fresh cranberries
1/2 c of organic cane sugar
3 slices of fresh ginger
1 squeeze of fresh orange
Boil 1 c of water, add sugar and stir until dissolved. Once it is dissolved, add the cranberries and slices of ginger and orange and lower heat to simmer the berries. I like very tart and firm cranberry sauce so I only use 1/2 c of sugar (most people use about 1 c). Simmer until the sauce is thick, fragrant and coats the backside of a spoon. Taste. Remove slices of ginger and store in an airtight container.
Enjoy!
I love peanuts but i’m allergic. so i eat cashew brittle instead ! I eat tons of this every December.
)
Microwave Cashew Brittle
1 cup sugar
1cup raw cashews
Dash of Salt
1/2 cup light corn syrup
I Tblespoon margarine
1 tsp baking soda
1 tsp vanilla
microwave on high.Mix first 4 ingredients in large bowl.Cook for 4 minutes.Add margarine,stir,and cook 4 more minutes.Remove from microwave .Add soda and vanilla.Stir gently;pour into greased cookie sheet.
So many things are holiday favorites, but Ginger Molasses cookies will always hold a fave place in my heart:) I use this simple recipe from allrecipes.com http://allrecipes.com/Recipe/Big-Soft-Ginger-Cookies/Detail.aspx.
What a great giveaway!! A Kitchen Aid Mixer is just what I need…my hand held one is in sad shape.
My Mom is known for this cheese ball. She makes them every Christmas and delivers them to her dentist, doctors, and family. She brings several to our home and my husband always hides one in the back of the refrigerator for himself.
Nell’s Cheese Ball
Ingredients:
2 – 8oz. pkgs cream cheese
1 small can crushed pineapple, drained
2 cups chopped pecans
1/4 cup chopped green pepper
1 TBSP seasoned salt
2 TBSP chopped onion
Directions:
Add pineapple to softened cream cheese. Mix pepper, onion, seasoned salt into cheese mixture. Add 1/2 cup nuts. Form into 2 balls. Cover each with remaining nuts. Chill in refrigerator. Can be frozen.
This fudge recipe was my dad’s favorite recipe at Christmas time. It is fudge made the old-fashioned way.
Fudge
2/3 cup cocoa
3 cups sugar
1/8 t. salt
1 1/2 cups milk
1/4 cup butter
1 t. vanilla
Lightly grease a 8×8 pan. Thoroughly combine dry ingredients in a heavy 4 qt. saucepan; stir in milk. Bring to a bubbly boil over medium heat, stirring constantly. Boil without stirring to 234 F.(soft-ball) stage or until small amount of syrup dropped into very cold water forms a soft ball. Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat; add butter and vanilla. Do not stir. Cool at room temp. to 110 F. (pan is barely warm to touch) Beat with a wooden spoon until fudge thickens and loses its gloss. Quickly spread in prepared pan. Cool completely; cut into 1-inch squares. Enjoy!
I like a good tiramisu. My mom gave me this simple recipe:
3 large eggs – separated
2/3 cup sugar
3 c brewed espresso or strong coffee, chilled
2 tb brandy or rum (to taste)
8 oz mascarpone cheese (bel gioioso)
2 tb unsweetened cocoa powder
1 package (20-24) ladyfingers (Torino)
1. Beat egg yolks and 1/3 c sugar until lemon colored, add rum, spoonfuls of coffee, and cheese for 6-7 min
2. Beat egg white and rest of sugar until stiff peak
3. Fold some of the egg white mixture into egg yolk mixture to soften. Then add all of the egg whites to the egg yolks.
Soak lady fingers in chilled coffee. Place a layer on bottom of container. Pour in half the filling and smooth out. Place another layer of lady fingers. Pour in the rest of filling. Smooth out. Dust with cocoa powder. Refrigerate overnight.
Just posted on my blog about it! There’s a cranberry sauce recipe and an adaptation of a Gourmet magazine bread recipe:
http://veggiegirlvegan.blogspot.com/2009/12/thanksgiving-2009-part-2-sweet-endings.html
snickerdoodles! http://smittenkitchen.com/2009/09/snickerdoodles/
I love this recipe for frozen s’mores:
Source: Adapted from Rachael Ray’s original recipe
Frozen S’mores
Servings: 8
Prep time: 20 minutes
Cook time: Freezing time: about an hour
Total time: 1 hour 20 minutes
Ingredients:
8 graham crackers
1 cup marshmallow fluff
1 pint vanilla ice cream, softened
12 oz. chocolate chips, melted
Directions:
Break graham crackers in half so that you have 2 equal squares. Spread marshmallow fluff on 8 of the graham cracker halves. Spread vanilla ice cream on the other 8 graham crackers. Sandwich one marshmallow square with one ice cream square until there are 8 sandwiches. Freeze until firm on a cookie sheet.
Once they are firm, dip each frozen sandwich into the melted chocolate and place on a sheet of wax paper that is on a cookie sheet. Once all of the sandwiches are covered in chocolate, place the cookie sheet in the freezer.
Once the sandwiches are frozen, take off of the wax paper and store in the freezer in an airtight container.
Enjoy!
My all time, FAVORITE holiday cookie recipe (or all year recipe, haha) is for Cinnamon Sugar Cookies!
http://allrecipes.com/Recipe/Cinnamon-Sugar-Cookies/Detail.aspx
Watch them carefully in the oven to make sure they are crispy on the outside and warm and chewy in the middle! Seriously- the greatest cookie EVER!!!
http://twitter.com/mommystyle/statuses/6359427940
My favorite holiday recipe is Oreo Truffles, they are easy! You can do all sorts of fun designs by piping different color candy melts. Great giveaway and thanks!
http://www.kraftfoods.com/kf/recipes/easy-oreo-truffles-95085.aspx
http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html
Tweeted! http://twitter.com/BLeGrandFromage
My favorite is squash casserole – it should be called CHEESE casserole
My new favorite holiday cupcake is:
Coconut Cupcakes
From The Barefoot Contessa Cookbook
Prep Time:1 hr 0 min
Inactive Prep Time:30 min
Cook Time:35 min
Level:Intermediate
Serves:18 to 20 cupcakes
Ingredients
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut
For the frosting:
• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners’ sugar, sifted
•
Directions
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
Enjoy with a lovely cup of tea!
My favorite Christmas recipe is my daughter’s (Jen’s) Heavenly Confectioner’s Sugar Cookies. Susan at Food Blogga just posted the recipe in her Eat Christmas Cookies Round-Up at http://foodblogga.blogspot.com/2009/11/eat-christmas-cookies-season-3-roundup.html
I forgot to mention in my first comment – Fabulous giveaway! Thanks for a chance to win. I did retweet, but don’t know how to do a link to it. I’m ddh77 on Twitter.
Mine is an old one my mom used to make every Christmas. It’s called “Holiday Cheese Ball” & everyone loves it but when they ask for the recipe they are always surprised at the ingredients!
2 pkgs (8oz ea) cream cheese (softened)
1 can (8-1/2 oz) crushed pineapple (drained WELL)
2 C chopped pecans
1/4C chopped green pepper
2 Tbsp chopped onion
1 Tbsp seasoned salt
In mixer, cream the cream cheese & mix in pineapple. When smooth, add 1 C pecans, green pepper, onion, salt. Chill well. Form into ball. Roll it in remaining pecans. Chill. Serve with crackers (I like wheat thins!)
We always made peanut butter blossoms with my Mom every Christmas for presents for our school teachers (and some for us!). Such a classic! Recipe here: http://www.hersheys.com/recipes/recipes/detail.asp?id=5191
My favorite holiday recipe is Chai Tea Mix. I make a huge batch every year to give as gifts. Nothing says Christmas better than cardamom, ginger, cinnamon and cloves.
http://allrecipes.com/Recipe/Chai-Tea-Mix/Detail.aspx
My Great Grandma’s Sugar cookies!!!! So yummmy!
What a coincidence! We just finished posting about our favorite new holiday recipes. My most favorite of the bunch is Cranberry Sauce with Port and Dried Figs. It’s a great cranberry sauce and an even better ice cream topping. Perfect for this time of year!
http://www.wineimbiber.com/index.php/2009/12/our-favorite-new-holiday-recipes/#more-1024
My favorite holiday recipe is Morton’s Macaroni and Cheese recipe. This recipe is enjoyed by the family. Here is the link below.
http://www.newjerseylife.com/recipes/macaroni-and-cheese
No worries. I think shipping this kitchen aid to the Philippines is more expensive than the mixer itself.
Snickerdoodle cookies are my all time favorite YUMMY
http://www.foodnetwork.com/recipes/emeril-lagasse/snickerdoodles-recipe/index.html
Not necessarily only for the holidays but you can use green and red m&m’s to make them look more festive……we love monster cookies!
http://allrecipes.com/Recipe/Monster-Cookies-II/Detail.aspx
I’m not aloud to have a holiday get together without making double batches of my Irish Cream. basically it just isn’t a holiday anymore without it.
http://www.somanyrecipes.com/2008/12/dani-irish-cream.html
I love these cookies that the Pioneer Woman posted on her blog a few years ago. We make them every Christmas now. They are SO good! They’ve become a new favorite!!
http://thepioneerwoman.com/cooking/2007/12/hyacinths_everything_cookies/
Turkey Pot Pie, absolutely wonderful. But I use filo dough instead of a crust and I add peas for color:
http://allrecipes.com/Recipe/Turkey-Pot-Pie-I/Detail.aspx
Tweet Tweet! Mix Mix! http://twitter.com/gkfyke
I would love a new mixer…mine is making funny noises (YIKES)!
I have so many favorites, but since I just made my gingerbread to freeze and it has to be my best batch ever, it is going to take the prize. I can’t remember where I go the recipe, so I can’t even give credit, but they are delicious!!
Gingerbread People
1 c. packed brown sugar
1/3 c. shortening
1 1/2 c. dark molasses
2/3 c. cold water
7 c. all-purpose flour
2 t. baking soda
2 t. ground ginger
1 t. salt
1 t. ground allspice
1 t. ground cloves
1 t. ground cinnamon
Mix the brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350 degrees. Roll dough 1/4-inch thick on a floured surface. Cut with a floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on a lightly greased or parchment covered cookie sheet. Bake until no indentation remains when touched, about 10 – 12 minutes; cool. Decorate with colored frosting and candies if desired.
Enjoy!!
My grandma (granny) makes these cinnamon apples every Christmas. One year she didn’t make them because she thought that noone cared about them….huge uproar ensued! It’s a simple easy side that is relatively healthy. I’ve never made them…maybe it’s time I did!!!
http://allrecipes.com/Recipe/Spiced-Apples/Detail.aspx
This giveaway is great – thanks so much for the chance to win something I NEED and WANT so badly!
http://www.cooks.com/rec/view/0,187,153183-240195,00.html
I LOVE pumpkin…so I use it foe every holiday in the fall/winter!!
I love these soft pumpkin choc chip cookies from Joy the Baker. They are really easy, and soooooo yummy. Everyone loves them!! They are like little muffin cookies- a little cakey. http://www.joythebaker.com/blog/2008/04/super-soft-pumpkin-chocolate-chip-cookies/
My grandmother makes a delicious cranberry dessert. Here is the recipe!
Ingredients: 1 package cranberries, 1 cup water, 1 cup sugar, 1 package jello (any flavor is fine but I generally pick cherry or strawberry), 1 can crushed pineapples with juice, 1.5 cups red grapes chopped into halves, 1 cup chopped walnuts
Directions:
(1) bring the water and sugar to a boil, then add cranberries. They should pop and float to the top and when most have done so, set on low heat and cover for a couple of minutes.
(2) Dissolve jello mix into the water/sugar/cranberry mixture, stirring occasionally.
(3) Pour the mixture into an 9X13 foil pan.
(4) Place crushed pineapple, grape halves, and nuts into the foil pan as well, mixing until evenly spread.
(5) Put in fridge overnight.
My family has used this recipe for Slow Cooker Cornbread Dressing for the past few years and it is always excellent and gets rave reviews.
http://www.recipezaar.com/Crock-Pot-Cornbread-Dressing-146944
One of my favorite holiday deserts is Struffoli or Honey Balls- This is my grandmothers recipe –
Honey Balls
Struffoli – Pignolata
Ingredients
4 cups flour
4 teaspoons baking powder
¼ teaspoon salt
6 eggs
3 teaspoons anisette
fat or oil for deep-frying
1 jar pine nuts
colored sprinkles
Preparation
Mix flour, baking powder, and salt. Add eggs and anisette. Work slowly with hands until a ball of dough is formed. Knead for 5 minutes. Cover and set aside 30 minutes.
Shape pieces of dough into long ropes. Cut into small pieces. Fry in oil at 375 degrees until golden. Drain. Place in a bowl and pour in honey coating. Add a jar of pine nuts (pignola), and colored sprinkles.
Honey Coating
large jar of honey
2 cups sugar
2 teaspoon anisette
In saucepan, mix large jar of honey and sugar. Cook over medium heat 25-30 minutes or until thermometer shows 265 degrees. Remove from heat and stir in anisette.
my favortie recipe for the moment is peanut butter fudge (my favorite changes often) I blogged about it a little bit ago – http://angelaeubanks.blogspot.com/2009/09/peanut-butter-fudge.html
awesome giveaway – if I win this I will be thankful for the upgrade and give away my old one to someone in need.
My favorite holiday recipe is actually quite simple. Oreo truffles. I know, I know, but they are so easy and go over so well and are so delicious. I think most everyone knows how to make them, but take a case of oreos and crush them in a food processor. Mix with 8 oz of cream cheese until it looks like mud. Roll into little balls and coat with chocolate. Simple and delicious!
This was kind of hard to do, for reasons explained, but here you go:
http://shortcut-to-mushrooms.blogspot.com/2009/12/cranberry-relish.html
My favorite holiday recipe by far is Mixed Nut Spiced Toffee. It doesn’t take a lot of know-how and yet somehow gets tons of compliments from foodies and novices alike. Here it is: http://www.epicurious.com/recipes/food/views/Mixed-Nut-Spiced-Toffee-107519
What a great idea – I’m so excited about this!
My favorite holiday recipe is candied pecans.
Preheat the oven to 350.
Lightly beat two egg whites, and add two tsp of allspice, one tsp of cinnamon, and 3/4 cup of sugar. Let it all sit for about 15 minutes.
Spread the nuts on a GREASED cookie sheet, in a single layer. Bake for about 45 minutes. Let cool, and they are best the next day!
http://twitter.com/annstarrr
Tweeted!:)
A sweet potato cheesecake-the best of both worlds!
http://www.epicurious.com/recipes/food/views/Marbled-Sweet-Potato-Cheesecake-2599
Tweeted!
http://twitter.com/home
Tweeted!!
http://twitter.com/amandadnix
I think I have wanted a KitchenAid since I came out of the womb. Thanks so much for the giveaway! I love these pumpkin blondies from Annie’s Eats. They won over the pickest dessert critics! http://maracav.blogspot.com/2009/12/go-bake.html
Hello! My absolute favorite cookie recipe is for Cherry Icebox Cookies. When I was little I was always told that my great grandma came up with the recipe. Well my great grandma must be Betty Crocker since the recipe was in the cook book my Mum bought me when I went away to college! So here is the link to the recipe on the betty crocker site. It’s really amazing and hope you enjoy as much as i do!
http://www.tasteofhome.com/recipes/Cherry-Icebox-Cookies
well it’s not really a recipe since it is more by feel but they say the holidays for me – both the taste and the making of them w/ my mom and now deceased grandma.
twice baked potatoes ….
bake up some iadho potatoes and when done split in half length-wise, scoop out the potatoe and smash up w/ milk and butter. work until smooth and then add thyme to taste. place the mixture back in the shell. place in refidgerator or other cool place. aproximately 1 hr before time to eat place in 350 degree oven for aproximately 1 hour – until the top is lightly brown and crispy. then enjoy. yummmy.
i close my eyes and smell them cooking in my mind right now. yummmy.
i could eat these all year long. My mom used to make them and keep them in tins on the dining room table to serve when we had holiday company. The trick was to sneak into the dining room and remove the lid from the tin with out making a sound.
Thanks for doing this give away.
Happy Holidays!
http://www.joyofbaking.com/ChocolateCrinkles.html
My favorite holiday recipe is Krumkake.
http://allrecipes.com/Recipe/Krumkake-II/Detail.aspx
My family and I just tried this recipe over Thanksgiving and it was incredible! It was simple yet tasted as if it came straight from a gourmet restaurant!
Roasted Acorn Squash
INGREDIENTS
• 2 medium acorn squash
• 1/4 cup vegetable oil
• 4 tablespoons unsalted butter (1/2 stick)
• 5 medium garlic cloves, thinly sliced
• 3 tablespoons sherry vinegar
• 2 medium red onions, thinly sliced
• 1 tablespoon paprika
• 2 pinches cayenne pepper
• 1/2 cup dried currants
• 1/3 cup honey
• 3 tablespoons red wine vinegar
INSTRUCTIONS
1. Heat oven to 325°F. Wash squash and, using a serrated knife, carefully cut in half and scoop out seeds. Cut each half into four lengthwise slices.
2. Combine squash and oil in a bowl and toss to coat. Season with salt and freshly ground black pepper. Place on a baking sheet and roast until browned and completely tender when pierced with a fork, about 30 minutes.
3. Meanwhile, combine butter and garlic in a medium saucepan over medium heat. Stir continuously and cook until garlic is golden and the butter browns slightly. Remove from heat and carefully add sherry vinegar.
4. Add onions, paprika, cayenne pepper, currants, and honey, and return to stove over low heat. Cook, stirring occasionally, until onions are soft, about 10 minutes.
5. Stir in red wine vinegar, and season well with salt and freshly ground black pepper. Serve squash hot, coated with sauce.
Love all these recipes!
My most FAVORITE is pumpkin gooey cake…I love all things pumpkin and will never make a regular pumpkin pie again. My tip is to only use half the box of powdered sugar, the entire box is just way too much. I serve it like cake rather than like bars, with fresh whipped cream and some crushed pecans, delish!
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html
my favorite holiday recipe is rock candy. my grandma passed away this year, so it makes it a little more sad to make, but we’d all make it together every year for a gift for our friends.
i miss her…
http://allrecipes.com/Recipe/Hard-Rock-Candy/Detail.aspx
here’s one recipe. <3
Oh my gosh, I have been wanting one of these for years. Haven’t had the extra cash to dish out on one though! Thanks for the contest:)
My favorite holiday recipe is Pecan Tassies!! Yum! I don’t have the recipe with me, my Mom has it, but I think this is a pretty standard recipe!
http://www.landolakes.com/MealIdeas/ViewRecipe.cfm?RecipeID=12666
Moravian Sugar Cake
http://www.recipezaar.com/Winklers-Moravian-Sugar-Cake-26575
I love decorating cookies at holiday time!
http://yaelsyummies.blogspot.com/2009/12/favorite-holiday-recipe.html
what a fantastic and generous giveaway!
http://asoutherngrace.blogspot.com/2009/12/its-all-grandmas-fault.html
I really love these cupcakes, especially for the upcoming holidays! These would look so beautiful with green decorations, and is even very festive with just plain white cream cheese frosting!
While growing up, my mom would always make us “Mexican Wedding Cookies” sometimes called Pecan Dreams or as we would call them at home “Snowballs” for the holidays. This is also an epicurean favorite: http://www.epicurious.com/recipes/food/views/Mexican-Wedding-Cakes-108073
It would have to be The Pioneer Woman’s apple pie (with a granola top and caramel sauce, perfectly warm and wintery
http://thepioneerwoman.com/cooking/2007/12/scrumptous-and_i_do_mean_scrumptous-apple_pie/
or classic mince pies, I follow delia smiths recipe year in and year out, though i’m just 18
http://www.deliaonline.com/recipes/cuisine/european/english/traditional-mince-pies.html
xo
Wow, I’d love a stand mixer, I’ve wanted one for years. One of my favorite holiday recipes is this one for Sour Cream Pumpkin Coffee Cake.
Sour Cream Pumpkin Coffee Cake
1/2 cup butter (softened)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
Streusel topping
Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. In a separate bowl combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with the sour cream.
Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.
Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining streusel over top. Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean. Makes 12 servings.
Streusel
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts
Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.
Christmas would not be complete without my grandma’s chocolate covered cherry cookies. This recipe is close to the closely guarded family recipe.
http://allrecipes.com/Recipe/Chocolate-Covered-Cherry-Cookies-II/Detail.aspx
3 words:
best.gravy.EVER-
http://www.epicurious.com/recipes/food/views/Herb-Roasted-Turkey-with-Apple-Cider-Gravy-108793
makes me salivate just thinking about it!
OH MY GOSH! I really hope I get this so I can stop using a wooden spoon to mix EVERYTHING – I won’t even buy a cheaper mixer because I’m holding out for the day I can get one of these (knowing it might be years)!!!
My new go-to recipe is an appetizer, one I can gobble up and have done so.
Won tons with a fish and cheese filling. Yummy good.
http://sweetsav.blogspot.com/2009/12/crabby-cheese-won-tons-for-chanukah-and.html
Every year I HAVE to make a simple cranberry relish for a HOliday dinner: My kids used to call it (and still do) “The Stuff”:
2 cans whole cranberry sauce, a package unsweetened strawberries – drained and sliced, 1/4 cup black walnuts, small can drained crushed pineapple. That’s it! It’s a beautiful maroon color, both tart and sweet and really delicious!
Here’s my tweet: http://twitter.com/Sheskis
Growing up, we always had a big family meal at my aunt’s house for Christmas and the most memorable part of that meal is easily her twice baked potatoes. She recently passed of skin cancer, but I attribute my preference for twice baked over mashed to her. While I don’t have her original recipe, here is a great and simple one from Martha Stewart:
http://www.marthastewart.com/recipe/twice-baked-potatoes-with-green-onions
Every year, my college girl friends and I get together to make pork enchiladas and for desert, we have carmel cake. It’s amazing:
http://www.epicurious.com/recipes/food/views/Caramel-Cake-241217
bradleyori
RT @browneyedbaker Kitchen Aid Stand Mixer Giveaway! http://bit.ly/6nRimA
My favorite holiday recipe is peanut butter balls. I’ve been making them since I was a child with my mother and now I make them with my nieces and nephews each year.
http://allrecipes.com/Recipe/Peanut-Butter-Balls-II/Detail.aspx
One of my favorite holiday recipes is actually one that I first made this year. It seems as if it would be dense, but it is actually light and airy. I love Dorie Greenspan’s Chocolate Gingerbread Cake recipe. It is sooo good with the delicious chocolate glaze over it and the sweet chocolate chips that are inside of it.
Here is the recipe on my blog:
http://frostingonmymuffin.blogspot.com/2009/12/gingerbread-gingerbread-gingerbread.html
I start to get in the mood for Christmas when the delightfully stinky smell of cabbage rolls hangs in the air. Check out the holiday recipe at:
http://www.eatnlisten.com/2009/12/06/stuffed-cabbage-roles-with-tomato-sauce-and-kraut-made-by-mom-made-with-love/
Among a group of friends, this white chocolate fruit tart often acts as the birthday ‘cake’ now after the first time we tried it out!
http://allrecipes.com/Recipe/White-Chocolate-Fruit-Tart/Detail.aspx
My favorite holiday treat to make is Buckeye Balls. My daughters love to do the dipping to some years they don’t come out looking quite like Buckeyes but they still taste great…
1 1/2 c. creamy peanut butter
1/2 c. butter softened
1 tsp. vanilla
1 16oz. box confectioners sugar
1 6oz. pkg. semi-sweet chocolate chips
2 tbsp. solid vegetable shortening
Line a baking sheet with wax paper. In a medium bowl, mix first four ingredients by hand to form a smooth dough. It should be very stiff. Shape into balls. Place on wax paper and chill for 30 min. Melt shortening and chocolate together. Place a toothpick in ball and dip into chocolate so that you cover about 3/4 of the ball. Return to wax paper and continue until all balls are covered. Chill for another 30 minutes. Place wax paper between layers when storing and you can freeze them for about a month.
My favorite holiday recipe is Cranberry Pistachio Biscotti.
http://www.marthastewart.com/recipe/cranberry-pistachio-biscotti
My favorite is definitely Chex Mix, the recipe on the side of the box! Not sure what qualifies it as a holiday recipe, but we always only make it around Christmas!
http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=6709&CategoryId=343
My family’s only deviation from the recipe is to use honey roasted peanuts instead of mixed nuts, and no bagel chips. It disappears so quickly! Nom nom nom…
My favorite dessert for the Christmas Holidays is White Christmas Ice Cream Bombe. I make it every year and this year i did it with a homemade pomegranate sorbet. My link: http://bit.ly/8jBa2H
I tweeted, from @spinachtiger, but I don’t know how to do a link to it.
best giveaway ever!!! how did i not see this until just now???
favorite holiday recipe? my mom’s turkey stuffing — keep it simple: fresh french loaves cut into 3/4 inch cubes and left to dry for 24 hours, celery, mushrooms, onions, sausage, sage, thyme and poultry seasoning….i could eat it forever
http://twitter.com/tiddigariddiga
So hard to pick one.. my mom’s macaroni salad would be one of my tops but I did a post on my favorite holiday foods!
http://www.courtneyssweets.com/2009/12/holiday-season-food.html
Tweeted this amazing giveaway!
http://twitter.com/courtneyssweets/status/6420416256
Thanks for the chance to win!!
- Courtney
Twitter ID – @CourtneysSweets
http://twitter.com/KatelynButtaro
I tweeted! RT @browneyedbaker Kitchen Aid Stand Mixer Giveaway! http://bit.ly/6nRimA
My favorite recipe is Snowball cookies (also known as Mexican Wedding cookies..) yum..
Snowball Cookies:
INGREDIENTS:
2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners’ (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
1/4 teaspoon salt
For the Topping:
1 cup (110 grams) powdered (icing or confectioners) sugar, sifted
RECIPE:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Set aside.
Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.
Form the dough into 1 inch (2.54 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 – 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners’ sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
Store in an airtight container. Makes about 3 dozen cookies.
http://twitter.com/KatelynButtaro
I tweeted! RT @browneyedbaker Kitchen Aid Stand Mixer Giveaway! http://bit.ly/6nRimA
I have a sweet tooth – I always felt indifferent about vanilla ice-cream until I tried David Lebovitz’s recipe and since I am still learning to cook but love making ice-cream, I can see this being a new family tradition!
http://www.davidlebovitz.com/archives/2009/02/vanilla_ice_cream.html
Every year I make Matzoh Toffee Bark for Hanukkah. Delish!
2 sticks unsalted butter
1 cup packed light brown sugar
1 package salted matzoh (4-5 lrg. pieces)
1 1/2 cup semi-sweet chocolate chips
1 cup chopped almonds
preheat oven to 400 degrees. Place matzohs side by side on a tinfoil lined cookie sheet. Do not overlap.
In medium saucepan, combine butter and brown sugar. Heat to boil, stirring often. Pour butter mixture evenly over crackers, spread with a knife. Bake 5-7 minutes until bubbly. Remove and let stand 1 min. Sprinkle choc. chips evenly over crackers, let melt and spread with knife. Sprinkle with nuts.
Let cool then refrigerate. Break into pieces and serve.
enjoy!
I posted a favorite Cream Cheese Mint recipe from my grandmother on my blog: http://sheskis.blogspot.com/2009/12/cream-cheese-mints.html
I love this time of year and all the great recipes… Decadent Hot Chocolate for a cold winter’s day, recipe from my Mum… http://www.cakeartisan.com/2009/12/decadent-hot-chocolate/
Happy Holidays and thanks for the chance to enter!
These are a family favorite: Russian Rock cookies!
http://www.examiner.com/x-11697-Christmas-Examiner~y2009m7d9-Russian-rock-cookie-recipe
Thank you
I just made my favorite holiday cookie last night – Holly Cookies. They are delicious and so easy!
Holly Cookies
1 stick butter
32 marshmellows
2 tsp green food coloring
2 tsp vanilla
4 1/2 cups corn flakes
jar of red hots
Melt butter over medium heat. Add marshmellows and stir until melted. Add food coloring and vanilla, stir until the color is even. Add corn flakes – mix until all flakes are coated. Remove from heat. Using a small spoon, scoop and drop mixture onto wax paper and add two red hots. Enjoy!
My favorite holiday recipe is my grandmother’s sour cream candy…i know it doesn’t sound good…but it’s amazing. Rich and creamy and only at Christmas.
2c white sugar
1c sour cream
1/4 tsp baking soda
2 Tbsp white Karo syrup
Boil (low heat as it burns easily) slowly until firm ball forms in cold water. Stir often while cooking. When firm ball forms, remove from heat and add 1/4 c. butter and 1 tsp vanilla. Cool. Beat until creamy and white. Drop from spoon on buttered pan. Sets up best in refrigerator.
So, my favorite ‘holiday’ recipe is not very ‘holiday-y.’ It’s Coconut Banana Bread with Lime Glaze. Though it may not invoke yule log-related thoughts, it is a breath of fresh air in the middle of winter. It makes a great gift for a hostess!
While I do have a food blog, I don’t want to post this recipe on there without a picture. SO, I will link you back to the old recipe blog from when I first made it: http://therecipejungle.livejournal.com/5124.html#cutid1
Coconut Banana Bread with Lime Glaze:
*2 cups all-purpose flour
*3/4 teaspoon baking soda
*1/2 teaspoon salt
*1 cup granulated sugar
*1/4 cup butter, softened
*2 large eggs
*1 1/2 cups mashed ripe banana (about 3 bananas)
*1/4 cup plain low-fat yogurt
*3 tablespoons dark rum (may substitute apple juice)
*1/2 teaspoon vanilla extract
*1/2 cup flaked sweetened coconut
*Cooking spray
*1 tablespoon flaked sweetened coconut
*1/2 cup powdered sugar
*1 1/2 tablespoons fresh lime or lemon juice
1. Preheat oven to 350°.
2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
-From Cooking Light magazine
WOW! What a fantastic giveaway, thanks for the opportunity.
My favorite holiday recipe is for Icebox cookies with candied cherries. My mom makes them every year and I could honestly eat the entire batch!
http://www.joyofbaking.com/IceboxCookies.html
Thanks for the amazing giveaway! My mother’s Snowball Cookies are my favorite holiday recipe. It’s impossible to eat just one!
1 stick each butter and margarine (make sure your margarine has 11 grams of fat per T)
1/2 cup powdered sugar
2 t vanilla
2 egg yolks
1/4 t salt
2 cups flour
1 cup finely chopped walnuts
Beat fats and sugar until fluffy. Stir in yolks, vanilla and salt. Gently beat in flour. Do not over beat. Stir in nuts. Make into small balls. Bake at 325 degrees for 23 to 26 minutes or until light brown on the bottom. When hot roll in more powdered sugar. Cool, roll in powdered sugar again. Store tightly closed.
Ooo, a dough hook! Hope I get picked! My favorite recipe this time of year is with leftover turkey.
http://heatherinsf.wordpress.com/2009/12/03/when-leftovers-are-the-point/
thank you for a great contest!
http://jenlilley.blogspot.com/2009/12/one-of-my-favorite-holiday-traditions.html
I tweeted about it! @HeatherHAL
I love this sticky bun recipe from Ina Garten:
http://www.foodnetwork.com/recipes/ina-garten/easy-sticky-buns-recipe/index.html
It’s easy – you can even make it up the night before and bake in the morning. Perfect for Christmas morning when we’d rather spend our time under the tree. And it IS easy!
My FAVORITE holiday recipe has to be my grandmother’s peppermint & chocolate pie. BUT, since she is no longer around to share the recipe ( I was too young to ask for it
) The closest I could find was this link :
http://www.thenibble.com/reviews/main/cookies/pastry/chocolate-peppermint-pie-recipe.asp
but, around this time of the year, if it is SWEET you better believe its my “favorite recipe”
My favorite holiday recipe is candy cane cookies!! You take any butter or sugar cookie recipe and die half the dough red. Then you roll both into long strands about the width of a pencil and twist both together to make a candy cane. Then you roll in crushed candy cane. SO yummy!
Here is a better tutorial, but they add peppermint to their dough.
http://www.bettycrocker.com/recipes.aspx/candy-cane-cookies/93832e29-3b4f-4977-ae5a-9820053b254c
Amaretto truffles–take Alton’s recipe and sub in Amaretto for Brandy. Dump in extra and adjust other ingredients to compensate for the additional booze–you’ll thank me later!
This is the best biscotti recipie I have ever tried. The green pistachios and red cranberries make these cookies so festive.
Holiday Biscotti Recipe (adapted from JoyofBaking.com)
2/3 cup granulated sugar
2 large eggs
1 teaspoon
pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/2 cup shelled, unsalted pistachios, coarsely chopped
1/2 cup dried cranberries or cherries
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
In the bowl beat the sugar and eggs on high speed until thick, pale, and fluffy. Then add vanilla. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios, cranberries and chocolate chips.
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325 degrees F. Transfer the log to a cutting board and cut into 3/4 inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool.
favorite holiday treat? sweet potato cheesecake…
Sweet Potato Cheesecake:
Crust
2 cups finely crushed graham cracker crumbs (about 1.5 bags of graham crackers or ½ of a box)
1/2 cup melted butter
1/4 cup finely chopped pecans
Filling
4 8-ounce packages cream cheese, room temperature
2 cups (1 pound) brown sugar
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 cups sweet potato puree (roughly 4 medium sized sweet potatoes, pureed and drained of excess liquid)
2 tablespoons bourbon or rum
Instructions
Pulse graham crackers in food processor until crushed. Separately, pulse pecans until finely chopped. In a bowl, mix cracker crumbs, pecans, and melted butter. Press evenly into the bottom of a 9 inch in diameter, 3 inch tall spring form pan.
Drain or strain any liquid from sweet potato purée. Take purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out as much liquid as you can from the purée. Not that you will probably go through a lot of paper towels (can use tea towels too). You want exactly 2 cups of the purée.
Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, sweet potato purée, vanilla, and bourbon. Beat in the eggs.
In a large bowl, (helps to use a mixer for this step) combine the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.
Place springform pan in the middle of two layers of large sheets of aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the sweet potato cream cheese mixture into the springform pan.
Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Cook for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
Serves 16
one of the simple pleasures i love over the holidays is stuffed mushroom appetizers, anyway they are made they are uhhmmaaazzzing!
It’s hard to choose a favorite, but I always love the Hershey’s peanut butter blossoms. You just can’t beat peanut butter and chocolate.
http://www.hersheys.com/recipes/recipes/detail.asp?id=8275&page=1&per=50&keyword=peanut butter kiss cookies&omnituresearch=true&rectypecat=
Just tweeted about the giveaway: http://twitter.com/tcfoodie
i have been wanting a kitchen aid stand mixer for a long time thanks for the giveaway chance!!
my favorite christmas cookie/treats of all time are my aunt melanie’s fudge puddles
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup pecan halves
Directions
Preheat oven to 325 degrees F (165 degrees C).
Sift together flour, baking soda and salt.
Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
My favorite holiday recipe has four ingredients:
apple cider, cinnamon sticks, spiced rum, and heat.
It’s a cider in a pot on the stove, with four cinnamon sticks, broken in half and put in the pot, spiced rum to taste (which for me is a significant amount of rum) and heat it on the stove. Do not boil, you’re just trying to get it warm without cooking off the rum. Holiday cheer in a cup!
Sugar cookies are the perfect holiday treat:
http://www.marthastewart.com/recipe/sugar-cookies-living
Check out on of my favorite recipes with the perfect combination…ginger and molasses!
http://jamiethetitaniumchef.blogspot.com/2009/12/gingerbread-crinkle-cookies.html
My favorite holiday recipes include time while baking to spend time with family and friends!
Just Tweeted about your great giveaway!
Check out our tweet!
My favorite holiday recipe is Cranberry Tea:
16 cup(s) water
6 lemons or 1/2 c. juice
1 can(s) cranberry juice cocktail
1 1/4 cup(s) sugar
3 cinnamon sticks
Mix the above ingredients together and bring to a boil. Cover to steep. Can make ahead and store in refrigerator and reheat.
It reminds me when all the girls in my family would get together.
I tweeted. @tifscatku
Paula Dean’s Pumpkin Pie-
I have made a LOT of pumpkin pies and this one is the best. cream cheese = always a good idea.
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe/index.html
Cranberry Fruitcake
For the cake:
3 oranges
1 cup dried cranberries
3/4 cup golden raisins
1/2 currants
1/2 dried apricots — chopped
2 cups granulated sugar
1 cup butter — softened
4 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 cup buttermilk
1 cup chopped walnuts
For the icing:
10 oz. cream cheese — softened
8 tbsp. powdered sugar
dried fruit
Preheat oven to 325F. Butter and flour a 10″ tube pan. Grate 2 tbsp zest from oranges. Squeeze oranges to make 1 cup juice. Set aside.
In medium saucepan, combine dried fruits and 2/3 cup orange juice. Bring to a boil, reduce heat and simmer for 5 minutes. Drain well, set aside.
In large mixing bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, then add orange zest and vanilla, beat well. Alternately add combined dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Stir in walnuts and fruit.
Pour batter into prepared pan. Bake in a 325F oven about 1 hr. 15 min. or until golden brown and a wooden pick inserted in centercomes out clean. Cool in pan 10 min. Remove to wire rack, cool completely.
For icing, beat together cream cheese and powdered sugar until smooth. Add 1/3 cup orange juice, beat will. Spread icing on cake, garnish with dried fruit.
NOTES : Cake can be made 5 days ahead;cover and refrigerate. Bring to room temperature 30 min. before serving. To freeze, wrap tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature 45 min. before serving.
*I know not everyone is a Fruit Cake lover and , in most instances either am I, but I really love this recipe.
Stephanie_Oh
I recently made peanut brittle with a recipe found at allrecipes.com. Enjoy! http://jeannelee.wordpress.com/wp-admin/post.php?action=edit&post=1487&message=6
My favorite holiday recipe is a mocha dacquoise that my mother makes. In most areas of the kitchen I can out-cook her, but one recipe I haven’t even attempted to master is a dacquoise, which she can pull off with ease (or at least it seems that way to me!) I don’t know her exact recipe, but this one is pretty darn close:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226570
my (new) favorite recipe is this coffee toffee from smitten kitchen:
http://smittenkitchen.com/2009/12/coffee-toffee/#more-5288
i am totally obsessed and planning to give this candy to about everyone on my list this year.
Gingerbread men cookies are definitely a holiday favorite of mine!!
This is my favorite recipe for them (from the McCormick Website):
INGREDIENTS
3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
DIRECTIONS
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
2. Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
Lisa
(the_boda@hotmail.com)
Every Christmas morning my dad makes swedish pancakes. They are so yummy!
SWEDISH PANCAKES
1 egg
1 c. milk
1 c. flour
1 tsp. sugar
1/2 tsp. salt
1/2 c. water
Beat egg well; then add milk, flour, sugar and salt; beat until smooth. Add 1/2 cup water last. The batter will be thin. Pour 1/4 cup batter onto greased griddle, tilting pan to spread batter. Cook about 1 minute. Turn with spatula. It may be necessary to flip again to get desired brown. Serve with syrup. Makes approximately 10 pancakes.
ohh all these recipes look amazing and thanks for a wonderful giveaway!! perhaps the most exciting one ive ever seen on a food blog!
my favorite holiday food?
i have a new favorite this year: these!!! but with a big handful of chopped chives http://www.foodnetwork.com/recipes/ina-garten/buttermilk-cheddar-biscuits-recipe/index.html
my favorite holiday treat are peanut butter buckeyes
http://allrecipes.com/recipe/buckeyes-i/Detail.aspx
well i think my favorite recipe is a mudd cookie! also known as no bake cookies.
Ingredients
* 1 3/4 cups white sugar
* 1/2 cup milk
* 1/2 cup butter
* 4 tablespoons unsweetened cocoa powder
* 1/2 cup crunchy peanut butter
* 3 cups quick-cooking oats
* 1 teaspoon vanilla extract
Directions
1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
The one recipe the whole family begs for every year is also the simplest. It’s Peppermint Kisses
They are meringes with crushed Candy Canes on them.
2 Egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 c sugar
2 crushed peppermint candy canes
In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff and glossy. Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner. Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes. Bake at 225F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.
Makes about 3 dozen.
This is definately a hard one, there are so many fun things to make at Christmas time. One thing I really like is sausage balls. I think I make them at least once every December for a party. You can make the balls a head of time and then cook them before the party so they are hot, but they still taste fine cold. Here is a recipe for them from all recipes: http://allrecipes.com/Recipe/Sausage-Balls-2/Detail.aspx The only thing I do a little different from this is to add a little bit of worchester sauce to the meat.
I did want to think of a recipe to use with a mixer which would be any of my cookies. My mixer is old, a hand me down, and a new one would make cookie making so much easier (and so many other things also, I use my old one several times a week).
I love your blog!
http://twitter.com/tabboss
Well this is my first year as a “foodie” so I don’t have any real holiday recipes but here is one of the favorites that I have discovered. It’s great for any special occasion.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/honey-mustard-pork-roast-with-bacon-recipe/index.html
WOW you have a ton of comments!! Great job!!! I’ve never had that many LOL
My favorites
http://stephchows.blogspot.com/2009/12/first-annual-cookie-exchange.html
Gosh – that’s hard – I honestly have so many favorites, but here is a go to favorite that I always make at the holidays:
Broccoli Salad
1 head broccoli
1 small red onion
1 container Bacon Pieces
1 cup cheddar cheese
Chop broccoli and onion and mix everything together. For the dressing ,mix 1/4 cup sugar, 1/4 to 1/2 cup mayonnaise and 2 tblsp red wine vinegar. Let this mixture come to room temperature and then mix with salad.
Yum – even the kids eat this up!
I don’t cook; I wish I did, but I don’t. I taught myself how to bake, but i haven’t gotten around to teaching myself how to cook. Maybe that should be a new years resolution: learn to cook! My favorite holiday recipe is apple crisp. I have been making one recipe forever, and I recently found one that is even better. I love it all year round, but around the holidays it makes the house smell so christmas-y!
Here’s the recipe: http://allrecipes.com/Recipe/Apple-Crisp-II/Detail.aspx
RUM BALLS!!!! I have a home-made recipe from my mom we usually do. Only, I am not allowed to share. I’ll work on her, though!
http://allrecipes.com/Recipe/Chocolate-Rum-Balls-I/Detail.aspx
It doesn’t get any easier than this and the kids love them
Banoffee Treats:
1 (6.2 oz) packet Rice Krispies Treats
1 (13.4 oz) can Dulce de Leche
1-2 Bananas, sliced
Whipped Cream or Whipped Topping
Slice the Rice Krispies Treats in half horizontally. Spread Dulce de Leche on each piece and top with a sliced banana and whipped cream
I LOVE to make Chocolate-Raspberry Winter Wonderland
To prepare the ramekins:
2 teaspoons cocoa
2 teaspoons flour
1 tablespoon unsalted butter, melted
For the chocolate cake:
5 ounces bittersweet or semisweet chocolate
1/2 cup unsalted butter (1 stick)
4 large eggs, at room temperature
1/4 cup cake flour
1 cup confectioners’ sugar, plus extra for decorating
For the raspberry sauce:
1 cup raspberries, fresh or frozen (unsweetened)
juice of 1/2 lemon
sugar (2 – 4 tablespoons, to taste)
For the chocolate cake:
1. Preheat the oven to 350F.
2. Sift the cocoa and flour together. Brush ten 4-ounce ramekins with melted butter and dust with the cocoa-flour mixture.
3. Melt the chocolate and unsalted butter over a double boiler.
4. Whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.
5. Fold the chocolate mixture into the eggs.
6. Sift the cake flour and sugar together. Fold the flour-sugar mixture into the chocolate-egg mixture.
7. Fill the ramekins about 3/4 full.
8. Bake for 8 to 10 minutes. The centers should still be runny and the outside edges should be firm. (This can be made ahead of time and stored in the refrigerator up to 2 days.)
9.Unmold each ramekin onto a plate and serve with a pool of raspberry sauce and a dusting of confectioners’ sugar.
If reheating, warm in the microwave on low power for two or three 20-second blasts, until warm.
For the raspberry sauce:
10. Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
11. Strain through a fine strainer, pressing with a rubber spatula to release the juices.
My favorite recipe is the banana bread on Ree Drumond’s blog:
http://thepioneerwoman.com/cooking/2009/08/just-a-recipe-banana-bread/
Yummy!!
Also just tweeted about the giveaway!!! @junkfudjunkies
these are a favorite of mine to giveaway over the holidays!
http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html
Gingerbread is definitely our most favorite holiday tradition. We love all the cookie making, but truly anticipate the challenge of gingerbread. Read more about it at:
http://www.lunchtaker.com/blog/2009/12/gingerbread-traditions/
or read it right on foodbuzz at
http://www.foodbuzz.com/blogs/1670057-gingerbread-traditions
My favorite Holiday tradition, as you will see if you read my blog,is pies; so naturally my favorite recipe is pie crust… looking forward to baking one soon, and hope you enjoy this recipe as much as i have.
http://gregersenduo.blogspot.com/2009/12/favorite-holiday-recipe.html
hoping for the kitchen aid mixer, if not; congratulations to the winner!!
One of my favorite recipes for Christmas sadly disappeared with the passing of my Great Aunt Louise two years ago, a recipe she never shared with anyone, but a treat we all could expect each year and that was her Popcorn cake. I have sought out Popcorn cake recipes on the web but none seem to come close to what she made. Sadly that will be missed.
But last year when I started my own tradition one of my new favorite recipes is
Sacher Bites
3/4 c unsalted butter
3 oz unsweetened chocolate
1 1/2 sugar
3 eggs
1 1/2 t vanilla
pinch of salt
1 1/4 c all-purpose flour
raspberry preserves
3 oz bittersweet or semisweet chocolate
Preheat oven to 325 F.
In a medium saucepan melt the butter & unsweetened chocolate over low heat. Remove from the heat & stir in the sugar. Stir in the eggs one at a time. Add the vanilla then stir in the salt & flour. Pour the batter into a greased 15×10 inch baking pan with sides. Bake for 15 – 20 minutes until firm. Let cool in the pan.
Spread a thin layer of the raspberry preserves over the top of the cake.
Cut the cake in half lengthwise, then again crosswise to make 4 rectangles. Loosen from the pan & stack two rectangles high with the preserves facing up (you’ll have two stacks two layers thick).
Cut those rectangles into 2×1 inch squares.
Melt the 3 oz of remaining chocolate in a saucepan over low heat. Drizzle over the top of the squares. (I found a fork was best for getting good drizzles). Chill to set the chocolate.
These were so good I almost didn’t share them with anybody. And they were the first to vanish when I did. The only change I make to the recipe is I make them Gluten Free.
By the way I have enjoyed your blog over this past year. You have turned me on to some new things and provided me with a source of entertainment. My hope for the New Year is to start my own blog so I can share my Baking experiences with people.
Apple Crisp is my favorite. This is my mom’s recipe:
4 cups sliced apples
2/3-3/4 cups brown sugar
1/2 cup flour
1/2 cup oats (not instant)
3/4 t cinnamon
1/4 t nutmeg
1/3 cup butter, softened
Heat oven to 375. Grease 8 x 8 pan. Place sliced apples in pan. Mix remaining ingredients, sprinkle over apples. Bake about 30 minutes or until top is golden brown. I usually double the recipe and it will take longer to bake.
Twitter entry:
http://twitter.com/MichaelMongeau
My new favorite holiday dessert is a pumpkin chiffon pie. I was introduced to it by my cousin’s mother in law and it is absolutely the most delicious pie ever!
I use Barefoot Contessa’s Perfect pie crust recipe
http://www.recipezaar.com/Barefoot-Contessas-Perfect-Pie-Crust-202546
I let it sit in the fridge while I make the rest:
Ingredients:Serves 8
1 envelope unflavored gelatin
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/2 tsp. nutmeg
3/4 cup milk
2 large egg yolks , beaten
1 cup canned pumpkin puree
2 egg whites
1/4 cup sugar
1/2 cup heavy cream , whipped
1 (9-inch) graham cracker crust
Whipped cream for garnish
In a saucepan, combine the gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg. Stir in the milk, egg yolks and pumpkin. Cook over medium heat until the mixture bubbles and thickens. Remove from the heat and chill until partially set, about 1 hour.
Remove the chilled pumpkin mixture from the refrigerator and give it a stir, set aside.
Beat the egg whites until soft peaks form, then gradually add the sugar and continue whipping until stiff peaks from. Fold into the pumpkin mixture along with the whipped cream. Pour into the pie crust and chill for 1 hour. Decorate the top with more whipped cream.
Our favorite holiday recipe is a meat pie known as “Tourtiere”
The recipe is as follows:
INGREDIENTS:
1.5 pounds lean ground beef
1.5 pounds ground pork
1 tsp salt
1 small onion, chopped fine
1.5 TBS Bells Seasoning
About 2 cups water
About 1 cup Unseasoned Bread Crumbs
Pie crust
DIRECTIONS:
Preheat oven to 350 degrees F.
Place ground beef and ground pork, onion, salt, Bells Seasoning, and water in a Dutch Oven and cook on high heat until water begins to boil. Once the water has come to a boil, turn the heat down to low and continue to cook for 60 minutes, stirring occasionally. Drain almost all of the water and drippings from the meat. Let cool for about 5 minutes before adding just enough bread crumbs to make the meat mixture hold together.
Prick the bottom pie crust with fork in several places. Add meat mixture. Cover with top pie crust. Cut center hole and several vents to allow steam to escape. Place in preheated oven and bake for about 45 minutes, until golden brown.
Baba’s Christmas Bread, a holiday must in our home. Any leftovers make great Stuffed French Toast the next morning!
http://www.thesaucygourmet.com/2009/12/childhood-memorychristmas-bread-and.html
http://twitter.com/SailingAllegra
My Tweet entry.
Thanks!
Sorry but my twitter entry is not showing up for some reason…?
My favorite holiday recipe is peanut butter balls that I always remember the women in my family making from a young age. Yum!
http://www.recipezaar.com/Peanut-Butter-Balls-103286
these were a huge hit at a wedding i did. all of her recipes that I have made have turned out amazing!
http://smittenkitchen.com/2008/11/pumpkin-cupcakes/
This is my favorite holiday recipe. It’s Frozen Hot Chocolate!!!! So yummy!
http://www.oprah.com/recipe/food/recipesdrinks/food_20041028_frrrozen
My bubbly baked artichoke dip — always a hit at Holiday parties!
Baked Artichoke Dip
2 drained cans of good quality artichoke hearts (whole)
1/4 cup of small capers, drained
1/2 cup of drained diced pimentos or 3-4 roasted red peppers, diced
3 cloves of pureed fresh garlic
1/2 package of cream cheese
1 cup of mayonnaise
1 1/2 cups of fresh grated Parmesan cheese
Ground black pepper
Couple shakes of crushed red pepper flakes
Dice the artichoke hearts until there aren’t many big chunks left and all looks uniform in texture. If you have cheesecloth, put all the diced artichoke in the cheesecloth and twist the excess water out (optional). Mix the artichoke, pimentos, pureed garlic and capers well in a bowl. Add in cubed cream cheese (disperses evenly when cubed) and mayo and stir in with the artichoke mixture, until evenly creamy. Fold in in black pepper, crushed red pepper and 1 cup of the Parmesan cheese. Spread mixture in glass baking dish and cover the top with the remaining 1/2 cup of Parmesan, pressing into the surface of the dip with a sheet of wax paper. Bake in a 375- 400 degree oven until bubbly– i usually crank the broiler for the last 4-5 minutes.
I get really excited about the holidays because I love pumpkin pie so much. But what I love even more is a dessert my aunt made about ten years ago the elusive pumpkin roll. It is a sweet indulgence worth saving yourself for!
Pumpkin Roll
Ingredients: Pumpkin Roll Batter
3 Eggs
2/3 Cup of Pumpkin (1 Small Can)
1 Cup of Sugar
1 Teaspoon of Baking Soda
½ Teaspoon Cinnamon
¾ Cup of Flour
Ingredients: Filler
1 – 8 oz. Cream Cheese
2 Teaspoons Butter or Margarine
1 Cup Powder Sugar
1 Teaspoon Vanilla
Powder Sugar for Sprinkling
Directions: Pumpkin Roll Batter
In mixing bowl combined all ingredients and mix well. Grease a jelly roll pan (9” X 13” shallow cookie with ½” sides) and grease a wax paper liner. Place wax paper liner in jelly roll pan and pour in batter. Bake for 15 minutes at 375 O. Flour a clean tea towel. Place baked Pumpkin Roll in floured tea towel. Roll up towel and place in refrigerator until cool.
Directions: Filler
In mixing bowl combined all ingredients and mix well.
Directions: Combining
Remove rolled up toweled Pumpkin Roll from refrigerator. Unroll. Fill with filler. Roll back up. Dust with Powdered Sugar. Refrigerate.
My fave recipe is eeeeeasy!
1 pkg semi-sweet choc chips and 1 pkg butterscotch chips.
Melt together
1 can cashew halves and 1can Chinese noodles
finely chop together
mix everything together then drop by teaspoonfuls onto waxed paper. Chill to set.
Yum!
tweeted: http://twitter.com/thennl
I LURVE this crab dip! Make it every holiday and serve with mini round pita breads!!!
http://allrecipes.com/Recipe/Hot-Crab-Dip-2/Detail.aspx
it’s not technically a recipe, but I always associate the holidays with clementines. I probably eat about 2 or 3 a day from the time they appear in stores around Thanksgiving until they they go out of season. I also associate them with the end of Christmas vacation, because my dad would always send me back to school with a carton or 2. I just love them so much!
I love Ina Garten’s mashed sweet potatoes, recipe here:
http://www.foodnetwork.com/recipes/ina-garten/smashed-sweet-potatoes-recipe/index.html
They are especially good topped with apples caramelized in brown sugar and butter. Mmmm….
I love matzoh toffee! It’s sooooo amazing! Here’s a link to the recipe!
http://bittersweetblog.wordpress.com/2009/04/03/the-passover-problem/
Tweeted! Blog recipe to follow!
LetMeEatCake @browneyedbaker’s kitchen aid mixer give-away! you heard right… http://bit.ly/8CKOO4
I don’t qualify for the mixer because I’m in Canada (boo), but I have been and will be continuing to post lots of great holiday baking recipes on my blog! My most recent post is my mother’s shortbread yum!
http://dulcedolleche.blogspot.com/2009/12/shortbread-part-deux.html
http://dulcedolleche.blogspot.com/2009/12/and-christmas-baking-begins.html
I love these spice cookies. I have made them every year since they first appeared on Food Network!
http://www.foodnetwork.com/recipes/sara-moulton/ruth-moultons-spice-balls-recipe/index.html
Thanks for the great giveaway! Here’s my entry:
http://thefunfoodie.wordpress.com/2009/12/08/festive-chocolate-chip-cookies/
I have soo many favorites, but a great holiday gift is the Killer Crack Peanut Butter Fudge from Cookiebakerlynn. It is amazing! The fudge recipe in “Back to Rehab” is also delicious. WARNING: be prepared to share these soon after cooling (it makes a 9×13)or you may eat and eat and eat………..
http://cookiebakerlynn.blogspot.com/2007/12/warning-hazardous-material.html
My absolute favorite holiday recipe are Christmas Cornflake Wreaths. I can’t go a Christmas without them. Check out my blog for the recipe and happy baking! http://seanbrandi.blogspot.com/2009/12/christmas-cornflake-wreaths-my-favorite.html
Here is my second entry tweet http://twitter.com/bvanleer23/status/6488659790
My favorite holiday recipe is pioneer woman’s rum cake. It is easy, and it is always a success . Sometimes I make it with chocolate cake mix and it turns out great.Here it is the link
http://thepioneerwoman.com/cooking/2008/12/christmas-rum-cake/
I love making all the cookies…my favorite is probable gingerbread! YUM!
Pomegranage Mousse in Snowflake Cups..yummy…..
http://www.gourmetmomonthego.com/2009/12/snowflake-cups-with-pomegranate-mousse.html
I would love a new mixer with a hook for more dough! My favorite recipe is… so many….
BJ Caramels
2 C sugar
1 1/3 C corn syrup
1/4 tsp salt
Mix 2 C. cream and 1/2 C. milk
Add 1 c. of cream mix to sugar and bring to boil. Simmer 25 min. Add 1/2 of remaining mixture and simmer 25 min. Add remaining cream mix and bring to 237 or soft ball. Pour into greased pan and cool. When adding cream turn heat up so mixture is always boiling.
This is a family favorite
Nothing like vanilla hot chocolate to warm you up on a cold day
http://realmomkitchen.com/208/hot-vanilla/
These are my current favorite holiday cookie…YUM!
http://bakingbites.com/2009/12/chocolate-gingersnap-cookies/#more-4004
Paula Deen’s Cheesy Mac! We always have ham for Christmas, and this goes along great with it. Sometimes I will use egg noodles instead of the elbow.
wow, excitting!
one of the things that always marks the holidays for me is when the persimmons start appearing in EVERRRYTHING my mom makes. persimmon muffins? check. persimmon cookies? check. the best? persimmon cheesecake…just normal, amazing cheesecake, doused in pureed persimmons (hachaya, not fuya)
I personally LOVE decorated sugar cookies! I just found the recipe on your blog and will give it a try tonight! I also love the step by step instructions on the royal icing. Thanks!!
I’m in love with thepioneerwoman.com blog. Her chocolate pie is TO-DIE-FOR!!! I made it twice for my family in 2 weeks…it’s THAT good! http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie/
Thanks for the giveaway!
I love the comfort of a rich Butternut Squash soup at the Holidays! Here is my own recipe…enjoy!
Roasted Butternut Squash and Apple Soup
Ingredients:
• 4 large butternut squash
• 1 ½ lbs. McIntosh Apples
• 4 medium size yellow sweet onions
• 4 cups good quality Chicken Stock ( I use Kitchen Basics Brand)
• Kosher Salt
• Freshly Ground Pepper
• Olive Oil spray
• 1 tsp. of ground cinnamon (divided)
• 1 tsp. curry powder
• 2 tablespoons unsalted butter
• 2 tablespoons Extra Virgin Olive Oil
• 2 tsp. pure vanilla extract
• 1 cup brown sugar
• ½ tsp. freshly ground nutmeg
• ½ tsp. ground cinnamon
• 2 tablespoons pure maple syrup
• 1 ½ cups heavy whipping cream
• 1 cup apple cider
Directions:
Preheat oven to 425 degrees. Cut each squash in half lengthwise giving you 8 halves. Spray each squash with the olive oil, sprinkle with salt and pepper to your taste. Place flat side up in a baking dish and roast for 65-70 minutes.
Peel and cube the apples. Dice the onions. Mix the apples and onions together and spread in a baking dish or roasting pan. Spray the mixture with olive oil, sprinkle with salt and pepper to taste. Sprinkle with ½ tsp. ground cinnamon. Roast at 425 for approx. 35 min.
When the squash is finished roasting, scoop out the flesh, away from the skin and place in a bowl. Place the roasted apple/onion mixture into the bowl with the squash. Combine well with a spoon. In a food processor blend 2-3 cups of the squash/apple/onion mixture with 1 cup of chicken stock. Blend in batches like this until the squash mixture is the texture that you want it.
As each batch is finished blending pour it into a large dutch oven (I use a 12 quart enameled cast iron Le Creuset dutch oven). Once all of the soup is in the dutch oven add the following:
• 3 tsp. Kosher Salt
• 1 tsp. curry powder
• 2 tablespoons unsalted butter
• 2 tablespoons Extra Virgin Olive Oil
• 2 tsp. pure vanilla extract
• 1 cup brown sugar
• ½ tsp. freshly ground nutmeg
• ½ tsp. ground cinnamon
• 2 tablespoons pure maple syrup
• 1 ½ cups heavy whipping cream
• 1 cup apple cider
Stir everything together and warm over med-low heat. Add freshly ground pepper to taste and it is ready to serve.
Notes:
This makes a huge batch of soup! It freezes wonderfully and the flavor improves when it is frozen. It is the perfect thing to make and freeze in smaller batches for an easy weeknight dinner. Enjoy!
It’s not totally a holiday recipe, but I do make my Chocolate Revel Bars for cookie swaps every year and everybody goes crazy for them!
http://biqibiqi.blogspot.com/2009/08/chocolate-revel-bars.html
I retweeted!
http://twitter.com/biqichan
I love ambrosia during the holidays
http://www.foodnetwork.com/recipes/alton-brown/ambrosia-recipe/index.html
Hi, my name is Jonathan, my email: jonixjaj@hotmail.com
my favorite all time, all year round and specially at holidays is the amazing pecan pie, specially with a couple of balls of ice cream. yum, yum, yum, im drooling know just thinking about it.
http://jellibeanjournals.blogspot.com/2009/07/nuts-about-pie.html
Gingerbread cookies!!! http://www.marthastewart.com/recipe/gingerbread-cookies?backto=true&backtourl=/photogallery/traditional-christmas-cookies#slide_4
these sugar cookies are so easy, and made with ingredients you have on hand all the time. plus you can decorate them in a million ways…
http://allrecipes.com/Recipe/Easy-Sugar-Cookies/Detail.aspx
My favorite holiday treat is peppermint ice cream.
http://www.couldntbeparve.com/2009/12/peppermint-ice-cream.html
I can never get enough of the gingerbread houses my mom used to make with me and my brother.
http://www.epicurious.com/recipes/food/views/Gingerbread-House-103229
My favorite recipe by far for the holidays is for jam-filled kolache!
http://www.recipezaar.com/Polish-Jam-Kolaches-135070
Not sure how to link a tweet, so this will have to do.
http://twitter.com/dinosaurbones
We play tug of war with this recipe every Christmas morning at my parents house. All year we talk about Monkey Bread on Christmas morning..
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
http://thesugarqueenbakes.blogspot.com/2009/12/cake-doughnuts.html
My favorite Christmas tradition is making these cake doughnuts!
Cranberry Relish
1 bag fresh/raw cranberries
1 navel orange
1 Cup Toasted Pecan pieces
1 seeded jalepeno (optional)
Whirl in a food processer and voila – yummy and fresh and tasty!
I’ve just started to really get into cooking and baking this past year, but here’s a recipie I love, especially around the holidays. It’s a take off that my dad and I made on the oatmeal raisin cookies that are on the lid of Quaker Oatmeal boxes
Instead of raisins I put in cranberries and I add about a tablespoon of orange zest in when you put in the vanilla.
Here is the original recipie: http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=474
Party Mix with a Kick is a favorite snack during the holidays!
4 c. each of Rice, Corn & Wheat Chex
2 c. of Cheese Nips
16 oz. can of peanuts
1 T. curry powder
3 T. olive oil
2 T. soy sauce
1 T. Worcestershire sauce
1 t. salt
1/2 t. garlic powder
Mix cereals, cheese crackers & peanuts together in a large bowl. Mix all other ingredients in a small bowl & then pour over the cereal mixture & toss. Place on 2 rimmed cookie sheets and bake in a preheated 250 degree oven for 1 hour. Stir the mixture every 10-15 minutes.
Christmas day breakfast:
This is Christmas breakfast every year. So warm toasty and delicious, mixing the baked, the sausage and our holiday cranberries.
Cranberry Cornbread Casserole
1 lb. of breakfast/country sausage
1 can of whole berry cranberry sauce
1 batch of cornbread, such as recipe below
Brown, crumble and drain sausage. Layer across bottom of 9×13 inch pan.
Carefully spread cranberry sauce in layer on top of sausage. Pour cornbread batter on top.
Bake at 400 for 45 minutes or until cornbread is done in the middle.
Corn Bread
1 c. corn meal
1 c. flour
4 tsp. baking powder
1/4 c. sugar
1 tsp. salt
2 eggs
1 c. milk
1/4 c. melted shortening or vegetable oil
Sift flour with sugar, baking powder, and salt; stir in corn meal.
Beat eggs slightly. Add milk and shortening. Combine with dry ingredients, stirring only until moist.
FOR CORN BREAD: Pour into greased 9×9x2 inch pan.
FOR MUFFINS: Pour into well greased muffin pan.
Bake in hot oven (425 _ F) for 20 to 25 minutes.
(We always double this for our family.)
My favorite recipe this time of year is Monkey Bread. I make every year to enjoy Christmas morning. Fresh out of the oven, it’s to die for! I use the William Sonoma monkey bread baking dish and follow the recipe that came with it. It’s not a quick recipe, but all the work is sooo worth it!
Monkey Bread
Source: Williams-Sonoma
Dough:
3/4 cup warm milk
1/2 cup warm water
2 tbsp butter, melted
1/4 cup sugar
1 egg, lightly beaten
1 package rapid rise yeast
3 1/2 cups flour
2 tsp salt
Sugar Coating:
1 cup light brown sugar
2 tsp ground cinnamon
8 tbsp butter, melted
Glaze:
4 tbsp butter
1/2 cup light brown sugar
1/4 cup maple syrup
1 tsp cinnamon
1 tbsp water
All ingredients should be room temperature unless otherwise noted.
Whisk together milk, water, melted butter, sugar, egg, and yeast. In a stand mixer fitted with the dough hook, quickly mix flour and salt. Slowly add milk mixture while it’s mixing at a low speed. Beat for about two minutes until a dough forms, and then increase the speed for an additional five, until the dough becomes smooth and glossy.
Turn the dough onto a lightly floured surface and knead for an additional two minutes. Oil a mixing bowl, place the dough ball in it, turn once, and cover with a damp towel. Let the dough rise for an hour.
To make the sugar coating, whisk together brown sugar and cinnamon and melt the butter. Set it up in a line- dough, butter, sugar, baking pan. I made my monkey bread in the ceramic monkey bread dish I bought at W-S. However, you can make it in a bundt pan as well.
When your dough has risen, cut it into about 40-50 square inch pieces. Roll each piece into a ball. Dip the dough balls in butter, then in the sugar mixture, and then place in your baking dish.
Cover the dish with plastic wrap and let rise an additional 45 minutes in a warm place.
Heat your oven to 350. Bake the bread for 25 minutes, and then cover loosely with aluminum foil and bake an additional 30 minutes. You want the dough to be golden brown and springy to the touch.
While your bread is baking, you’ll make your glaze. Heat your butter, syrup, cinnamon, and sugar in a pan and melt it all completely. It only takes twenty minutes or so over low heat.
When the bread is baked and the glaze is done, pour the glaze evenly over the bread and let it sit for ten minutes. Serve and enjoy!
This is my favorite cookie. They always find a place in my holiday gift basket
http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html
this is the link to my post about Border Sugar cookies, I only make them at Christmastime, and it’s a favorite with everyone!
http://imasleeperbaker.blogspot.com/2009/12/two-vices-in-one.html
My mom’s orange cranberry bread says holiday time to me. The recipe is very close to this one, but no nuts, and double the cranberries.
http://www.thebakingpan.com/SweetBreads/cranberryorangenutbread.html
I really like fruit tarts and this recipe is simple yet soooo good! I make it all through the summer, especially when fruit is peak season
Merry Christmas, this is the perfect giveaway!
http://allrecipes.com/Recipe/White-Chocolate-Fruit-Tart/Detail.aspx
Sweet Potato Souffle is a favorite recipe used by our family during the holidays….its super easy to prepare and there is NEVER left-overs!!
Ingredients
3 cups cooked and mashed sweet potatoes
3/4 cup white sugar
1/3 cup butter, softened
2 1/3 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup melted butter
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Serves: 8-10
My must have holiday dish is Corn Pudding. Other then it’s corny yummyness, the best thing about it is that it only has 5 ingredients and you can mix it together in under 5 minutes.
http://veggievirginia.blogspot.com/2009/12/change-of-pace-corn-pudding.html
My Grandma used to make these Cherry Blinks without the raisins and chopped nuts. They were always “Santa’s” favorite cookie.
These pistachio icebox cookies are my new favorite
http://www.epicurious.com/recipes/food/views/Pistachio-Cranberry-Icebox-Cookies-236664
A tweet about the giveaway!
http://twitter.com/saysmyasianmom/status/6536271376
I love holiday cooking.
It really is one of my most favorite times of the year. What I always seem to insist on making (aside from my continually lopsided gingerbread lighthouse) is a big plate of these bad boys:
http://theurbanspork.com/2009/12/molasses-spice-cookies/
Something simple, no fail, all delicious. The grown-up in me loves all the spices, but the kid in me still loves the simple sweetness.
I also tweeted about this for all my friends who love to bake:
http://twitter.com/anthemion
I don’t have a favorite holiday recipe yet, but I plan on making this a Pear, Apple, and Quince Crostata come Christmas:
http://www.epicurious.com/recipes/food/views/Pear-Apple-and-Quince-Crostata-232818
My mom has been making Chocolate Crackles every Christmas for as long as I can remember. This is a similar version:
http://blissfullydomestic.com/2008/sweet-treat-cho-3
My favorite holiday recipe has to be my mom’s butternut squash… simple but absolutely delicious. She makes batches and batches of it because it’s everyone’s favorite. My sister eats a huge soup mug of it for breakfast every Christmas morning, and has been doing so since she was little!
Serves 4 per large butternut squash:
1 large butternut squash, peeled and cut into chunks
1/3 stick butter or margarine
1 1/2 tsp cinnamon
3/4 tsp cloves
Steam the squash until soft and tender, testing periodically with a fork. (We use the microwave.) Drain excess liquid (if any). Add the squash to the food processor, then add the butter, cinnamon, and cloves. Process until smooth. Refrigerate overnight, then reheat when ready to serve!
It’s not a holiday without Apple Cake!
This is one of my favorite recipes: http://allrecipes.com/Recipe/Apple-Cake-V/Detail.aspx
Fantasy Fudge is what I thought of first, so here it is!
http://dreamerbynight.wordpress.com/2009/12/10/holiday-treats-fantasy-fudge/
I love Buckeye candy – peanut butter, butter and powdered sugar all rolled up and covered with chocolate! How can you go wrong??
My favorite holiday recipe is cocktail meatballs:
http://allrecipes.com/Recipe/Cocktail-Meatballs/Detail.aspx
Love this recipe and will be making it this weekend!
http://www.whiteonricecouple.com/recipes/desserts-sweet-baked-goods/snickerdoodle-cookies/
What a great gift! I love these chocolate peppermint cookies, a favorite: http://twopeasandtheirpod.com/chocolate-peppermint-crunch-cookies/
Wow fabulous giveaway!!!
My fav holiday recipe is:
http://allrecipes.com/Recipe/Eileens-Spicy-Gingerbread-Men/Detail.aspx
Happy Holidays!!
Twitter entry:
http://twitter.com/chefpandita
pepperkaker, a norwegian recipe that is like gingerbread cookies, only better! it’s on my brand new blog. in other words, thanks for helping me get motivated!
http://cuisineandcouture.wordpress.com/2009/12/08/the-kings-peppercakes/
My favorite holiday recipe
http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/perfect-gingerbread-cookies/
I have a new holiday favorite in the chocolate toffee cookies I recently posted on my blog:
http://strawberryspice.wordpress.com/2009/12/08/chewy-chocolate-toffee-cookies/
The pictures I have of those cookies right now are kind of terrible, but fortunately, I have plans to make those cookies again very soon!
This is always a hit at our holiday parties:
> http://zuccherodolce.blogspot.com/2009/12/pumpkin-cheesecake-with-chocolate-swirl.html
(St.) Nick o’ time.
http://linguistickycountertops.blogspot.com/2009/12/mars-ribbon-cake.html
I posted a recipe to my great-grandmother Marvel’s “ribbon cake”. It’s a really pretty old fashioned cake. Delicious….and we eat it for BREAKFAST!
I like Peanut Blossoms!
http://laurenspeer.wordpress.com/2009/12/10/peanut-blossom-cookies/
http://twitter.com/SailingAllegra
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My family loves a chocolatey Buche de Noel at Christmas, like this one:
http://www.joyofbaking.com/YuleLog.html
I always make caramel candy bars. They are FABULOUS! I get so many compliments on these delicious treats. (My hubby requests them all the time!)
http://www.christmas-cookies.com/recipes/recipe481.caramel-candy-bars.html
My favorite thing to make is Cherry Almond Biscotti. I stumbled across the recipe a few years ago & have been making it ever since. Great hit with family & co-workers!!
http://allrecipes.com/recipe/almond-cherry-biscotti/Detail.aspx
This is my favorite recipe for cheesecake brownies: YUMMY!!!
http://smittenkitchen.com/2009/09/cheesecake-swirled-brownies/
I follow on Twitter as @catsee & I tweeted!
http://twitter.com/catsee/status/6556149258
My favorite and most requested holiday recipe used to be an eggnog cookie recipe I clipped from the paper featuring Borden eggnog. http://brandyandeggnog.com/nogs/10.htm
That was until I discovered this eggnog cake recipe.
http://www.cookiemadness.net/?p=1259
The use of eggnog in the cake and the icing makes it THE best cake I’ve ever tasted. Every year I can’t wait for eggnog to show up on my grocer’s shelf so that I can make this cake.
http://attentionfoodies.blogspot.com/2009/12/best-ever-fudge-brownie.html
this bars are my family’s favourite and must to make during a week