Holiday Recipe Exchange

[Tink]

This thread will be used for sharing recipes that we have for any given holiday.

Christmas, Thanksgiving, July Fourth, Bastille Day, Guy Fawkes Day, Boxing Day, Easter, St. Patrick's Day, Valentine's Day, ... any recipe that you choose to share.

For ease of using the thread please follow this format.

Title of thread: (Name of holiday) followed by (name of recipe)

Remember that we will have differences in measurement and cooking temperatures. I'm sure some clever person will search and locate a table that will provide us with exchange equivalents!

Who would like to be the first? (Once we get a few recipes listed, I'll sticky the thread).

[Tink]

Measurement Equivalents from the USDA.

* 1 tablespoon (tbsp) = 3 teaspoons (tsp)
* 1/16 cup (c) = 1 tablespoon
* 1/8 cup = 2 tablespoons
* 1/6 cup = 2 tablespoons + 2 teaspoons
* 1/4 cup = 4 tablespoons
* 1/3 cup = 5 tablespoons + 1 teaspoon
* 3/8 cup = 6 tablespoons
* 1/2 cup = 8 tablespoons
* 2/3 cup = 10 tablespoons + 2 teaspoons
* 3/4 cup = 12 tablespoons
* 1 cup = 48 teaspoons
* 1 cup= 16 tablespoons
* 8 fluid ounces (fl oz) = 1 cup
* 1 pint (pt) = 2 cups
* 1 quart (qt) = 2 pints
* 4 cups = 1 quart
* 1 gallon (gal) = 4 quarts
* 16 ounces (oz) = 1 pound (lb)
* 1 milliliter (ml) = 1 cubic centimeter (cc)
* 1 inch (in) = 2.54 centimeters (cm)

[Tink]

Cooking conversion online.

[foreverducky]

Fourth of July: Summer Salad

Okay, so here's a simple recipe, but it's always a crowd pleaser in my family's house.

Ingredients:
1 package of celery
1 head of cauliflower
1 bunch of broccoli
2-3 medium tomatoes
3-4 green onions
2-3 green peppers
1 bottle of Italian Dressing (any brand will do)

What to do:
Chop/cut/slice, whichever you choose, into small bite size pieces. Mix into large bowl and then pour the bottle of dressing onto the veggies. Mix again and then refrigerate overnight for best tasting salad.

Options:
This salad is all about options, add or substitute whatever veggies you like.




(Tink, I hope this is what you were looking for)

[Vixynne]

Thanksgiving -- Praline Yams

Ingredients:

3-4 lbs (1.3 - 1.8 kg) yams (or sweet potatoes if you prefer)
1/2 to 3/4 cup chopped pecans
3/4 cup butter or margarine
3/4 cup dark brown sugar
1/2 cup flour

Up to a day in advance of baking, wash and peel yams.

Slice yams into medallions (1/2" thick) and either put them in the fridge overnight (if tomorrow is baking day), or if you are prepping and baking immediately, lay them in overlapped rows in an ungreased square baking dish. Put the baking dish aside and warm the oven to 350º F (approx 175º C).

In a small mixing bowl, combine 3/4 cup firmly-packed dark brown sugar, 1/2 cup flour, and 3/4 cup butter or margarine. Cream the margarine/butter into the sugar and flour until it looks crumbly. Add chopped pecans and scatter the mixture across the layered yam slices.

Bake for 45 minutes, or until yam slices are fully cooked and topping has formed a bubbling crust.

[Tink]

Both vegetables sound delicious! Yes, Foreverducky, that is exactly right! I hope we can all share loads of delicious recipes!

[Tinkfan]

This thread will be used for sharing recipes that we have for any given holiday.

Christmas, Thanksgiving, July Fourth, Bastille Day, Guy Fawkes Day, Boxing Day, Easter, St. Patrick's Day, Valentine's Day, ... any recipe that you choose to share.

For ease of using the thread please follow this format.

Title of thread: (Name of holiday) followed by (name of recipe)

Remember that we will have differences in measurement and cooking temperatures. I'm sure some clever person will search and locate a table that will provide us with exchange equivalents!




Who would like to be the first? (Once we get a few recipes listed, I'll sticky the thread).

You're awesome !!!Thanks

[Tinkfan]

Praline Sweet Potatoes ( serves about 12)


Peel , quarter and boil until fork tender 5-6 pounds of sweet potatoes or yams. In a large mixing bowl, mash the potatoes with light cream, 1 stick butter and 2- teaspoons of vanilla extract. stir in 1/2 cup of brown sugar and place in buttered casserole dish.

On the stove melt 1 stick butter(equivelent to 1/2 cup) stir in 2 1/2 cups packed brown sugar and melt stirring constantly, drizzle in 1/2 cup of cream and bring to a low boil. Allow mixture to semi- carmelize, por over sweet potatoe mixture and top with nuts of your choice( I use pecans but you may skip the nuts if you wish) Bake 350 degrees for about 40 min. until bubbly. This may be made a day in advance and refridgerated tooo, just add some more baking time!!

[Tinkfan]

Cherry Butter Cake ( my Dad's favorite!)

2 1/2 cups flour 1/2 pound of butter

1 cup sugar 1/2 cup of milk

3 teaspoons of baking powder 1 teaspoon of vanilla

2 eggs



Combine flour, sugar, baking powder. Crumble in softened butter until crumbly. Set aside a generous 1/2 cup for later. Add rest of ingredients to the remainder mix and spread dough in a ungreased 13 x 9 pan. Spread 1 large can of cherry pie filling on top( or fruit filling of your choice) Take your 1/2 cup of reserved crumbs and add 1/4 cup of chopped nuts and 1/4 cup of coconut Mix together and sprinkle on top. Bake at 350 degrees for 40. minutes ( or until golden brown on top) Cut in small squares

[Tink]

OK folks... no one told me I'd put on weight just READING these recipes!!!

They sound scrumptious!!! Keep them coming!