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Favorite Holiday Dish

drmy91

By drmy91
in 2005

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Gumball

Gumball

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Posted

mmm....carrot raisin salad. Too bad I'm the only person I know that likes it!

When I was preggo 6 yrs. ago, I was craving carrot raisin salad for nearly a month. My mother made jar after jar of the stuff for me since I never knew when the craving would hit me. :D I wanted that, sweet curried pickles & onions, green olives, gherkins, and chicken ramen soup with a beaten egg in it. :tongue1:

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Gumball

Gumball

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Chocolate Candy Cane Pie

 

Chocolate Crumb Crust:

2 C vanilla wafer crumbs (60 wafers or an 8 oz box minus 1/4 c)

6 TBS unsweetened cocoa

1/3 C confectioners sugar

6 TBS butter, melted

 

Chocolate Layer:

3 TBS water

3/4 C chocolate chips

1 C heavy cream (1/2 pint)

1/2 C confectioners sugar

 

Peppermint Layer:

1 1/2 C miniature marshmallows

1/4 C milk

1 C heavy cream (1/2 pint)

1/2 C finely crushed candy canes (7 regular canes)

 

 

Directions

 

Chocolate Crumb Crust: Combine crumbs, cocoa and sugar in a bowl.

Stir in butter. Press mixture onto bottom and up sides of a 9" pie pan.

Bake at 350 degrees for 8 to 10 min. Cool.

 

Chocolate Layer: Bring water to a boil in med mixing bowl. Remove

from heat; immediately add chips, stirring until melted (return to very

low heat, stirring constantly, if needed). Cool to room temperature.

In large mixing bowl (which has been chilled, along with beaters),

whip heavy cream with confectioners sugar until stiff; fold into the

chocolate mixture. Spoon into crust; chill.

 

Peppermint Layer: Break candy canes into chunks; blend until finely

crushed (resembles powder). Combine marshmallows and milk in wok.

Cook, stirring constantly, over low heat until marshmallows are melted.

Cool to slightly warm or globs. Prepare bowl as before, whip heavy

cream until stiff; fold in crushed candy. Stir gently into marshmallow

mixture; chill 10 min. Spoon onto chocolate layer; chill until set.

Freeze, if desired.

 

Garnish with coarsely crushed candy canes just before serving.

May be served chilled or frozen.

 

=====

 

 

Peppermint Candy Cane Pie

 

9-inch chocolate cookie crust

1 envelope unflavored gelatin

1 1/2 C. cold milk

6 to 8 peppermint candy canes

1/2 C. sugar

2 eggs, separated

1/4 Tsp. salt

1/8 Tsp. red food coloring

1/2 C. heavy cream

1 oz. semi-sweet chocolate

2 TBS butter or margarine

1 1/2 TBS milk

1 C. powdered sugar, sifted

pinch of salt

1/4 Tsp. vanilla

 

Soften gelatin in 1/2 cup cold milk. Crush candy canes;

measure 1/2 cup. In saucepan combine 1 cup milk, 1/4 cup

of sugar, slightly beaten egg yolks and salt. Mix well.

Cook over low heat, stirring constantly, until slightly

thick. Add softened gelatin and stir to dissolve. Blend

in food coloring. Chill until mixture begins to thicken.

 

Beat egg whites until foamy. Gradually add 1/4 cup sugar

and beat until stiff. Beat cream until stiff. Fold gently

into custard, then fold in egg whites. Chill until filling

holds its shape when stirred. Stir in peppermint, then

spoon into pie shell and chill until firm, about 4 hours.

 

Melt chocolate and butter together. Blend in milk, powdered

sugar, pinch of salt and vanilla; blend until smooth. Thin

with some cream if necessary. Serve over pie.

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Gumball

Gumball

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Oh Goody, I was just online looking for recipes for a "I'll be home for Christmas" cooking conest!! More favorite recipes please!!!! Any kids ones would be great too!!

 

Got anything specific in mind? I've got tons stashed on my 'puter & on my messageboard. :) And what I haven't got, I'll try to track down for you.

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Gator Pam

Gator Pam

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Oh Goody, I was just online looking for recipes for a "I'll be home for Christmas" cooking conest!! More favorite recipes please!!!! Any kids ones would be great too!!

Not sure if this recipe would be eligible, since it came from a corporate recipe site. But it sure is holiday themed and an elegant ending to a festive meal.

 

Pumpkin Pie Trifle

Developed for Mrs. Smith's by Southern Living Cooking School

 

1 (2 lb, 14 oz pkg) frozen Mrs. Smith's Special Recipe Homemade Pumpkin Pie (I use leftovers from my own home made pumpkin pies from fresh pumpkin)

3 cups whipping cream

3/4 cup maple syrup, divided

1 tsp maple extract

1/4 cup chopped pecans, toasted (optional)

 

Remove and discard paper circle from pie. Place frozen pie in pan on a heavy baking sheet. Bake at 400° for 1 hour and 5 minutes to 1 hour and 15 minutes. Cool on a wire rack at least 2 hours. Cut pie into cubes.

 

Beat whipping cream, 3 tablespoons maple syrup, and maple extract at medium speed with an electric mixer until stiff peaks form. Layer half of pie in a 3-quart trifle dish or bowl, or place evenly into individual brandy glasses. Drizzle with half of remaining maple syrup, and top with half of whipped cream mixture. Repeat procedure. Sprinkle with pecans, if desired. Serves 10

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ajburlingame

ajburlingame

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This is a hard one. I can't come up with 1 particular dish. I love food for the holidays. I must admit that my favorites would be the cookies and candies over the side dishes though. I have a huge sweet tooth and alot of the cookies and candies we only get once a year, at the holidays.
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Gumball

Gumball

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This is a hard one. I can't come up with 1 particular dish. I love food for the holidays. I must admit that my favorites would be the cookies and candies over the side dishes though. I have a huge sweet tooth and alot of the cookies and candies we only get once a year, at the holidays.

What kind of foods are you looking for? I've got tons of recipes stashed away I can look thru if I know where to start.

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Gumball

Gumball

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CRESCENT ROLL CANDY BARS

 

 

1 pkg. crescent rolls

1 bag "fun size" candy bars

1/2 stick butter

1/2 cup chocolate chips

 

 

Unroll a package of crescent rolls. Take a triangle and wrap it around a "fun size"

candy bar (whatever your favorite is..I use Snickers and Milky Ways). Be sure to

seal all the seams. Melt a half stick of butter and dip each rolled candy bar in the

butter. Place in a Muffin Pan. Bake at 375 for 12-15 minutes. Meanwhile, with any

remaing butter, melt about a 1/2 cup of chocolate chips. Drizzle melted chocolate

on top of finished "muffins".

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Gumball

Gumball

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Flourless Chocolate Nut Torte

 

 

Prep Time: 25 minutes

Baking Time: 45 minutes

Makes 12 servings

 

 

 

Ingredients

6 squares (6 ounces) semisweet chocolate

 

1 cup (2 sticks) butter, softened

 

1/2 cup granulated sugar

 

1 1/2 cups finely chopped hazelnuts or walnuts

 

5 large eggs, separated, divided

 

1/8 teaspoon salt

 

1 tablespoon confectioners' sugar

 

 

 

Directions

1. Preheat oven to 350F. Grease a 9-inch springform pan; line bottom with parchment paper or waxed paper. Place chocolate in food processor and pulse until finely chopped; set aside. Combine butter and granulated sugar in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, about 3 minutes.

2. Add chocolate, hazelnuts, and egg yolks to butter mixture; beat on low speed until combined.

 

3. Beat egg whites and salt in a medium bowl on high speed until stiff peaks form. Fold one-third of egg whites into hazelnut mixture with spatula.

 

4. Fold remaining egg whites into batter. Pour into prepared pan. Bake torte until a toothpick inserted in center comes out clean, about 45 minutes. Cool in pan on a wire rack for 10 minutes. Remove side of pan; cool completely on wire rack. Dust confectioners' sugar on top of torte before serving.

 

Per serving: 358 Cal.; 6g Protein; 32g Fat; 18g Carb.; 53mg Sodium; 129mg Chol., 2g Fiber.

 

 

Tip

Whole hazelnuts have a bitter skin that must be removed before chopping. It's easier to buy packaged chopped hazelnuts rather than skinning and chopping whole nuts yourself.

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