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Post by slowcomingwarbird on Nov 23, 2021 13:04:22 GMT
Starting this off with pumpkin pie which is good for either Thanksgiving or Christmas, or both.
Sometimes you can cut corners and compromise with store bought to save labor and reduce preparation time regarding the holiday meal, although some things like the pumpkin pie are worth the effort.
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Post by Flying Monkeys (Flying/Monkeys on Nov 23, 2021 13:09:08 GMT
Never had it but sounds nice.
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Post by slowcomingwarbird on Dec 26, 2021 12:54:03 GMT
Cornbread for cornbread stuffing:
Get a 16 inch by 9 inch baking dish, a large bowl and a whisk. Pre-heat your oven to 375°F.
In a large bowl combine:
5 eggs
1 cup of margarine melted in a microwave
1 cup of milk
2 and 1/2 cups of all purpose flour
1 and 1/2 cups of corn meal
3 tablespoons baking powder
1 teaspoon of baking soda
1 teaspoon of poultry seasoning
1/2 teaspoon of celery powder
1/2 teaspoon of onion powder
Whisk together until all lumps are gone and it is thoroughly mixed. Bake at 375°F for 45 minutes.
Test with a knife to see if it comes out clean, if there is batter stuck to the knife it is not done yet and still needs more time to bake.
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Post by slowcomingwarbird on Dec 26, 2021 19:43:17 GMT
2nd part of cornbread stuffing: Get a large roast pan and a medium sized saucepan. A cutting board and knife suitable for chopping vegetables. 3 cups of coarsely chopped celery 3 cups of coarsely chopped white onion 1 cup of dried cranberries (craisins) Lightly boil in the sauce pan until "al dente", add a tablespoon of chicken base paste before it is done just long enough for it to integrate, be careful not to let it burn. In the large roast pan cut into cubes and combine and mix through: Half a loaf of dark rye bread Half a loaf of sourdough bread Half of the seasoned cornbread mentioned above A hand full of sage, some black pepper, some parsley, lots of butter. Then pour the sauce pan mixture over it. Warm in the oven at 375°F until ready. Can be used as a side dish to go with chicken or turkey, or goose.
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Post by slowcomingwarbird on Dec 24, 2022 14:03:07 GMT
Fantasy Fudge: The recipe for fantasy fudge (a.k.a. marshmallow creme fudge) originally appeared on the back of the jar of Kraft's marshmallow creme. The sweet treat has become a tradition in countless homes over the years, particularly during the holiday season. 3 cups granulated sugar 1 cup margerine 2 cans sweetened condensed milk 14 oz. each. 1 package chocolate chips 11 oz. (standard size) 1 teaspoon vanilla extract. 1 jar jet puffed marshmallow cream 7 oz. (standard size) Directions Step 1: Grease a 9x13-inch pan. Step 2: Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook until softball stage on candy thermometer, stirring constantly. Step 3: Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in vanilla extract. Step 4: Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
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Post by slowcomingwarbird on Dec 24, 2022 15:36:42 GMT
Mint Fudge:
The recipe for fantasy fudge (a.k.a. marshmallow creme fudge) originally appeared on the back of the jar of Kraft's marshmallow creme. The sweet treat has become a tradition in countless homes over the years, particularly during the holiday season.
3 cups granulated sugar 1 cup margarine 2 cans sweetened condensed milk 14 oz. each. 1 package white chocolate chips 11 oz. (standard size) 1 teaspoon mint extract. 1 jar jet puffed marshmallow cream 7 oz. (standard size) 18 drops green food coloring
Directions
Step 1: Grease a 9x13-inch pan.
Step 2: Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook until softball stage on candy thermometer, stirring constantly.
Step 3: Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in mint extract and add 18 drops of green food coloring stirring until uniformly green.
Step 4: Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
Yes it really does take 18 drops of green food coloring because the marshmallow cream tends to make it pale green almost white. It takes that many drops to counteract that effect.
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Post by slowcomingwarbird on Dec 25, 2022 8:47:24 GMT
Prune Pecan Cake with Mahogany Icing
Place in container and shake thoroughly together:
2 cups flour 1/2 TSP Soda 1 TSP Baking Powder 1/2 TSP Cinnamon 1/2 TSP Cloves 1/2 TSP Nutmeg 1/2 TSP Cardamom 1 TSP Orange Peel
1 1/2 cups Sugar 3/4 cup Butter or Margarine *1 cup COLD cooked prunes *1 cup prune juice 3 Eggs SEPARATED; Beat whites until stiff. 1 cup chopped pecans
Pre-heat oven to 350 degrees.
*Prologue: use one 12 oz pkg pitted prunes, 1/2 cup sugar, and 3 cups of water [Do not take any of above ingredients; these are separate] Bring to a boil in a medium saucepan, Reduce heat and simmer 15 to 20 minutes. Using strainer, separate prunes from juice. Allow to cool before using. Also, sift dry ingredients together and beat egg whites in advance. - Grease and flour 2 9" round cake pans -
In large mixing bowl, blend butter, sugar, and egg yolks; add prunes. Add prune juice and dry ingredients slowly, mixing well. Fold in egg whites, add pecans. Pour into pans, bake until toothpick comes out clean. (About 35 to 45 minutes). Cool, frost with Mahogany Icing and allow to set for 2 days before eating. (Cake must age.)
Mahogany Icing:
1 LB. Powdered Sugar 1/2 cup butter or margarine 2 Tbsp Cocoa Dash Cinnamon 1 TSP instant coffee melted in 1 TSP hot water
Whip together in small mixing bowl: If too stiff, add coffee a little at a time If too thin, add powdered sugar to proper consistency.
Serve with as garnish: top cake with concentric ring alternating pecan halves and red maraschino cherry halves.
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