2011 Holiday Recipe Thread.............

[randycmaynard]

Hey guys - I was just thinking about October coming in this coming weekend which starts the last quarter of the year with all the major family/friends holidays. While I don't have a recipe this moment to start it off I thought I would open the thread for 2011 so get out the old cookbooks, family recipes, Grandma's and Mom's recipes and start posting this weekend through the first of the year. This is always one of the fun highlights of the year for me on AW org - have fun and look forward to the recipes and be sure to include photos of the finished products when possible!

Thanks much!

RandyCMaynard - In Tennessee

 

[xraytech]

Let me be the first to share

This is a new favorite I found in "The Hoover Historical Center Cookbook" that I purchased while visiting there this summer

the recipe is an appetizer but I have easily served overbuttered noodles asa main course. I tre the recipe after hearing its rave reviews from the curator Ann Haines.

 

Cranberries and Meatballs

 

Meatballs:

2 pounds ground beef (I use half ground chuck and half ground pork or lamb)

1 pakage dry onion soup mix

1 cup bread crumbs

3 eggs

 

Mix all ingredients for meatballs, form into balls and pace in a single layer in a 9x13 pyrex pan

 

Sauce:

1 bottle chili sauce

1 chili sauce bottle of water

1/2 cup brown sugar

1 15 oz can sauerkraut

1 can whole berry cranberry sauce

 

combine all ingredients for sauce and simmer for about 15 minutes. Pour over meatballs bake covered at 350 degrees for 1 1/2 hours. Do Not brown meatball first.

 

[randycmaynard]

Here's a Pecan Pie variation to try..........

3 egg whites

1/2 tsp. vanilla

1 cup sugar

24 RITZ Crackers, finely crushed (about 1 cup crumbs)

1 cup finely chopped PLANTERS Pecans

1/4 tsp. CALUMET Baking Powder

1 cup whipping cream, whipped

PREHEAT oven to 350°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Blend in vanilla. Gradually add sugar, beating until stiff peaks form. Mix crumbs, pecans and baking powder. Add to egg white mixture; stir gently until well blended. Spread into greased 9-inch pie plate.

BAKE 30 min. Cool completely.

REFRIGERATE 6 hours or overnight. Spread whipped cream over pie to cover completely.

 

[perc-o-prince]

hors d'oeuvre

Take a pitted date and stuff it with a creamy blue cheese. Close the date around the blue cheese and wrap with 1/3 strip of bacon. Secure with a toothpick. Bake at 450F until the bacon is cooked. Yum!

Chuck

 

[58limited]

For the homebrewers

Make now to age and be ready for Thanksgiving/Christmas. This is an extract recipe.

 

Holiday Beer

 

1 lb 30L crystal malt, steap

6 lb amber extract

1" licorice stick (hard candy)

3/4 tsp nutmeg

2 Tbsp cinnamon

1 1/2 tsp ginger

1 oz Chinook hops, boil

1 oz Cascade hops, finish

American Ale yeast

 

Add spices and licorice during last 5 minutes of boil with the finish hops.

 

[whirlpolf]

Saarland potato salad

This is how people do it in my home region (and the stuff you need is really cheap now):

What you need:
8 - 12 large potatoes
3 - 5 medium sized onions (or 4 large ones)
1 good chunk of bacon
1 stalk of leek
1 bunch of parsley
2 bunches of chives
some granulated vegetable stock
oil
white vinegar
pepper and salt
mustard

Peel and slice the potatoes and cook them in a large pot until "al dente" (so to speak). While they are cooking, dice the onions and the bacon. Cut the leek into fine rings, chop the herbs. Heat some oil up in a large flat pan or skillet and have a smaller pot or dish ready (you will need this later).

Fry the chopped bacon in the pan until it starts browning. Now add 2/3 of the chopped onions and fry until golden brown. (The other 1/3 is set aside raw.) The potatoes should be done by now (about 10 - 15 min), take them off the heat and set aside.
Keep about 3 cups of the cooking water and add about 2 tablespoons of granulated veggie stock to the cooking water. It's ok if it turns out saltier than normally. Pour this on the fried bacon and onions, immediately turn off the heat and, to reduce the liquid, keep stirring until the simmering stops. The frying mixture should have the color of a good spare rib now.

When done pour this blend, the chopped leek and the herbs over the (still hot) potatoes. Add a generous amount of black pepper, 3 tablespoons of mustard, half a cup (or more) of vinegar and a dash of oil.

Fold in and let it sit for at least 30 min (but don't let it get cold).
Re-season if necessary.

 

[westie2]

My whole family loves the hot potato salad.  This recipe I will have to make.  Looks so good.

 

[henry200]

Whirlpolf,

That recipe is precisely the same as the one used in my family.  My great grandparents emmigrated from the Pommern region.  I think I shall make a batch for my supper tonight!

 

[Ultramatic]

and here I thought I was odd liking warm potato salad.

That Saarland potato salad looks awesome!

 

[appnut]

and here I thought I was odd liking warm potato salad.

Over the years I have surmised that what we call over here "German potato salad" is usually served warm. 

 

[jamiel]

My mom's German potato salad recipe came from the Kansas City Power and Light cookbook of about 1964...boil sliced potatoes; in electric skillet fry bacon and a little onion, remove from skillet and make a sauce in the skillet with the rendered fat, flour, vinegar and sugar, fold in potatoes, chopped green onion and reserved bacon.

 

[Ultramatic]

Harvest Dream Cake | Country Gentleman September 1947

<span style="font-size: medium;">Sorry for the size, if I made it smaller the text would be hard to read, at least for me. LOL!</span>

 

 

[norgeway]

Jo's Pumpkin pie.

One of the ladies who lives at the retirement community where I work gave me this recipe, Its really good.
3 large eggs beaten
1 3/4 cups pumpkin
3/4 cup sugar
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
3 cups softened vanilla ice cream
Mix eggs, pumpkin ,salt,sugar and spice.
Soften ice cream and add, stir until smooth,
Pour into two 9 inch pie shells, bake 425 ,for 15 minutes, then 350 for 35 to 40..
She told me when she had it she used butter pecan ice cream as a variation.

 

[norgeway]

Grandmother Powell's Apple Roll

My Mother said she remembered Grandmother making this for Special occasions when she was a little girl, She had a big Majestic wood stove in those days!

Eva,s Apple Roll
Chop fine 4 med apples"Peeled and cored "
Boil together,
1 1/2 cups sugar
2 cups water
Make a dough as you would biscuits out of..
2 cups flour
2 Tbsp sugar
1/2 tsp salt
4 tsp baking powder
3 Tbsp crisco, cut into dry ing.
then mix together, 1 beaten egg ,1/2 cup milk,
Add to the above, mix until a soft dough forms, roll into a rectangle about 3/4 inch thick, spread with apples, roll like a jelly roll, cut into 1 inch thick slices, place into the hot syrup in a pyrex dish, sprinkle with cinnamon and 3 Tbsp sugar, bake until brown and apples are tender, Grandmothers old recipe says Moderate oven, which is about 350 to 375. This is some kind of good, I can still see her making this in my mind!

 

[58limited]

Lebkuchen

I was given this recipe by my German teacher back in high school. Her family came from Germany, but I don't remember what region. The flavors are subtle and get better after a few days. My teacher said they would freeze the lebkuchen for a month and it would taste even better.

 

1 cup honey

1 cup sugar

4 eggs

2 Tbsp cocoa

1 cup milk or black coffee (I use coffee)

3 cups flour

1/2 tsp baking soda

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp ginger

1/2 tsp cinnamon

Sugar Glaze (recipe below)

candied citron

 

Preheat oven to 400. Combine honey, sugar, and eggs. Beat until thick. Add cocoa and coffee (or milk), flour, baking soda, and spices. Mix together leaving lumps. Grease two baking sheets. Pour batter to 1/2" thick in each sheet. Bake 10-12 minutes until no imprint remains when touched. Spread glaze on while still warm. Cut into squares to serve. Garnish with citron.

 

Sugar glaze:

1/2 cup confectioners sugar

1/2 tsp vanilla

1 Tbsp water

 

Stir together well.

 

[tlee618]

Hans, the pumpkin pie made with ice cream sounds delicious.  

 

Terry

 

[Ultramatic]

Butter Cakes | Igleheart's Cake Secrets 1921

I'm actually going to make the Raisin Fudge Cake with Almonds for Thanksgiving.

 

[westie2]

Whoopie Pie

This calls for Chocolate but you can use any cake mix.  Spice cake mis is very good.  We have lots of Amish in our area.

 

<span>Quick & Easy Whoopie Pie Recipe</span>

<span style="font-size: 10pt;">1 cake mix (any chocolate cake mix or devil's food chocolate cake mix)
1/3 cup oil</span>

<span style="font-size: 10pt;">¼ cup water</span>

<span style="font-size: 10pt;">2 eggs
Whoopie Pie Filling (see recipe below)
 </span>

<span style="font-size: 10pt;">Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly grease the cookie sheets. </span>

<span style="font-size: 10pt;">In a large bowl, prepare cake mix using the cake mix, oil, water and eggs. </span>

<span style="font-size: 10pt;">Drop batter by the 1/8 cup (to make 36 cakes) onto prepared baking sheets.Leaving approximately 2 inches between each cake. </span>

<span style="font-size: 10pt;">Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.</span>

<span style="font-size: 10pt;">Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make nine (9) pies. Let finished whoopie pies completely cool before wrapping.</span>

<span style="font-size: 10pt;">Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).</span>

<span style="font-size: 10pt; color: maroon;">To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.</span>

<span>Makes 18 whoopie pies.

Whoopie Pie Filling:</span><span style="font-size: 10pt;">
1 cup solid vegetable shortening*
1 1/2 cups [COLOR=#0000cc; mso-bidi-font-size: 11.0pt]powdered (confectioner's) sugar[/COLOR]
2 cups Marshmallow Fluff**
1 1/2 teaspoons pure vanilla extract</span>

<span style="font-size: 10pt; color: maroon;">* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only</span>

<span style="font-size: 10pt; color: maroon;">** Marshmallow Creme may be substituted.</span>

<span style="font-size: 10pt;">In a medium-size bowl, beat together the vegetable shortening, sugar, and Marshmallow fluff until smooth. Stir in the vanilla extract until well blended.</span>

 

 

[washerboy]

page 20

Ultramatic: Thanks for posting the cookbook. would it be possible for you to give us a look at page 20? I'd like the coconut icing recipie. I make a coconut cake every year at Christmas; it's sorta expected since I'm the one that host Christmas dinner...apparently homemade coconut cake it not the staple it once was. Anyway the cake part is very similar to what you posted but I've never been crazy about the icing..I always make a 7 minute frosting and then cover the cake with freash cocnut. Just thought there might be somenthing better. thanks/mark