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Holiday Recipe Exchange

Discussion in 'Other Recipes' started by Tink, Oct 11, 2009.

  1. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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

    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! :D

    Who would like to be the first? (Once we get a few recipes listed, I'll sticky the thread).
     
  2. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    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)
     
  3. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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  4. foreverducky
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    foreverducky Addicted to Mickey

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    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)
     
  5. Vixynne
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    Vixynne Earning my ears

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    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.
     
  6. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Both vegetables sound delicious! Yes, Foreverducky, that is exactly right! I hope we can all share loads of delicious recipes! :yes:
     
  7. Tinkfan
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    Tinkfan Earning my ears

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    You're awesome !!!Thanks:hug2: :yes:
     
  8. Tinkfan
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    Tinkfan Earning my ears

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    :turkey3: 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!!
     
  9. Tinkfan
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    Tinkfan Earning my ears

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    :hohoho: 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
     
  10. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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

    They sound scrumptious!!! Keep them coming! :D
     
  11. tam31
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    tam31 Earning my ears

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    hi, and thanks for the recipes you can find more in this free recipe site called recipebuddys.com
    I'll post some recipes from there later :)
     
  12. Tinkfan
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    Tinkfan Earning my ears

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    Oh Tink....Where are your recipes?
     
  13. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    I'll get some up! :yes: I don't really have too many recipes, though.

    I do have a recipe for some wicked egg nog, and Herself makes wonderful cookies.

    I am the "cook" and she is the one who does the delicate, recipe driven items.

    I do seven fishes on Christmas Eve, and we often (although not always) have lasagne on Christmas day. I'll do a prime rib or crown roast sometimes. This year for NYE we are having individual beef Wellingtons... that sort of thing.

    I love reading other people's recipes though!

    But I'll get some up (hopefully before Christmas)! LOL!
     
  14. gwennie81
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    gwennie81 Earning my ears

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    Thanksgiving/Halloween:
    Crustless Pumpkin Pie

    1 - 15oz can pumpkin
    1 - 5oz can evaporated milk
    3/4 cup Splenda
    2 tsp. pumpkin pie spice
    2 eggs

    Preheat oven to 375 degrees
    Mix ingredients
    Spray pie tin with non-stick spray
    Pour in ingredients
    Bake for 30 minutes
    Cool completely
    Serve with dollop of no-fat whipped topping

    (Weight Watchers = 2 pts. per serving)
     
  15. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Well now! That sounds very interesting, Gwennie! I have an Aunt who is forever doing WW. This would be a nice surprise for her.
     
  16. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    OK. I'm cheating! :sorry: I went back into the forums and copied this from the original post. It's a great Christmas cookie, especially if you want to give some as gifts. :yes: Herself is the very best cookie maker. A dream? Having a cookie shop of her own. :sigh:

    At any rate, a perfect counterpoint to Gwennie's healthy recipe! :lol:

    May I present again, this year for your cookie making pleasure....


    Herself's Triple Chocolate Cranberry Oatmeal Cookies

    (Herself would like to make it perfectly clear she did not create this recipe)!

    1 cup all purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon cinnamon
    1/4 teaspoon salt
    10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
    1/2 cup sugar
    1/2 cup packed golden brown sugar (light brown was used)
    1 large egg
    1 teaspoon vanilla extract (be sure to use an excellent quality vanilla)
    1 cup old fashioned oats
    1/2 cup semisweet chocolate chips (used Ghirardelli's)
    1/2 cup milk chocolate chips
    1/2 cup white chocolate chips
    1/2 cup coarsely chopped fresh or frozen cranberries (used fresh)

    2 ounces milk chocolate and white choclate, chopped (for drizzling)

    Position rack in center of oven and preheat to 350 degrees F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

    Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. (Tink would like you to know that the cookies at this point are incredibly delicious...cooled just enough to not burn, they are divine... ).

    Stir chopped milk chocolate in top of double boiler until melted and smooth (same with white chocolate in second double boiler). Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. Can be made 2 days ahead. Store in airtight container at room temperature. (HAH!!! They will NOT last 2 days. You will be lucky if they last 2 hours)!

    Yeild: About 30
     
  17. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Another "Re-run" recipe! LOL!

    Tink's Holiday Eggnog

    Depending upon size of serving, can serve up to 25

    Beat until very thick and lemon colored:
    6 egg yolks
    2 cups of sugar

    Slowly stir in:
    1 pint bourbon
    1 cup Jamaica rum
    1 cup brandy

    Blend in:
    3 pints heavy cream
    1 pint whole milk

    Beat until rounded peaks are formed:
    6 egg whites

    Gently fold egg white into egg yolk mixture. Pour into punch bowl, cover and chill in refrigerator.

    Before service lightly sprinkle each portion with freshly grated nutmeg.

    I vary the proportions of the alcohol. I'm not a huge fan of rum, so don't want to taste it. I have left it out and increased the other two accordingly.

    Obviously it's not for children. However, you can leave out the alcohol.

    Use pasturized eggs if you have any health concerns what so ever.
     
  18. daveann
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    daveann Addicted to Mickey

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    well seeing as no one from the uk has put a recipe on i will :)
    this is my ex mother in laws but its gorgeous and i dont like sage and onion but i love this. great with turkey yum yum :)

    sage and onion stuffing

    2lb onions
    1/2 lb breadcrumbs (use bread that isnt fresh)
    1 beaten egg
    salt + pepper
    butter
    1 dessertspoon dried sage or fresh if you can get it.

    peel and roughly chop onions boil with salt for about 15 minutes (just par cook) drain and chop weel add to sage and pepper and bread crumbs. mix with beaten egg.
    put into a dish and dot with butter
    bake in a warm oven until brown.
     
  19. Tinkfan
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    Tinkfan Earning my ears

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    Mmmm, They all sound yummy, Tink, I believe I have that recipe, only the ingredients were doubled. They are yummy and hey , they have oatmeal so it's healthy right and fruit!!!!:yes:

    Split Levels-bake at 350 for 35- 40 minutes

    You may use whatever flavor extract you prefer in this, I use orange,almond or rasberry with orange being our favorite

    1- 12 ounce package of chocolate chips

    8 ounces of cream cheese

    2/3 cup of evaporated milk

    1 cup chopped nuts if desired
    4 tbsp. of orange extract.

    melt chocolate chips, cream cheese, and evaporated milk. Stir until smooth, add extract and nuts if desired ,Place aside

    3 cups flour

    1 tsp. baking powder

    1/2 tsp. salt

    1 cup of butter

    2 eggs

    1/2 tsp vanilla extract


    In large bowl combine rest of ingredients until particles are fine. Press 1/2 of the mixture into a lightly sprayed 13 by 9 pan. Top with chocolate mixture, Sprinkle with rest of crumbs and press down lightly. Bake at 350 degrees for 35 - 45 minutes, or until lightly brown let coll and cut into small squares, This cookie bar may be made and frozen in advance. :yes:
     
  20. Tink
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    Tink Cead Mille Failte! Staff Member Administrator

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    Daveann your stuffing sounds yummy!!!!

    Tinkfan, those cookie bars are going to cause problems, I tell ya'! :lol:
     

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