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 Posted: Wed Dec 24, 2008 9:14 pm
I thought it might be neat if we share our holiday recipes! I love food, especially Christmas with all the cakes and cookies and chocolate. I usually go overboard making way to many sweets and this year was no exception (I like homemade gifts and being poor, I tend to give treats). Some of my favourites are super easy like Good Bars:
Cream together: 1 cup butter
1 cup sugar
Add: 1 egg yolk
1 1/2 cups flour
Spread on greased jelly roll pan.
Bake 375 degrees for 15 - 18 min.
Spread unwrapped Hershey bars on top
of bars while still hot. Sprinkle with nuts.
But they don't all have to be cookies, here is the best recipe for sweet potatoes ever!
SWEET POTATOES AND APPLES AU GRATIN 12 SERVINGS
3 cups thinly sliced tart apples (about 3 large)
1 tsp. lemon juice
3 pounds sweet potatoes (about 5 medium) peeled &
thinly sliced
1/4 cup maple syrup
1 tbsp. butter, melted
1/2 tsp. salt
1/4/ tsp. pepper
1 cup soft bread crumbs
2 tsp. olive oil
1/4 tsp. ground cinnamon
1/4 tsp, ground nutmeg
1/4 tsp. cider vinegar
Place apples in large bowl, sprinkle with lemon
juice. Add the sweet potatoes, butter, salt
and pepper; toss to coat.
Transfer to a 3 qt. baking dish coated with nonstick
cooking spray. Baked uncovered at 400 degrees for 35-40
minutes, stirring once.
In a small bowl, combine the bread crumbs, oil, cinnamon,
nutmeg and vinegar; sprinkle over potato mixture.
Bake 10=15 minutes longer or until topping is brown.
I found I had to bake apples & sweet potatoes about 15
minutes longer, covered, to have them tender.
Any you care to share?
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Posted: Thu Dec 25, 2008 4:19 am
i´m getting hungry by reading this.
i don´t have something great to share, we only coock fish for christmas.
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Posted: Fri Dec 26, 2008 6:15 pm
NANNA’S SHORTBREAS
INGREDIENTS
250g butter
½ cup caster sugar
½ cup rice flour
2 ½ cups plain flour
METHOD
Preheat oven to 150C. Beat the butter and sugar until creamy. Sift flour and mix in butter forming a dough.
Chill in the refrigerator for 30 minutes : 24 hours or overnight is better.
Roll dough to approximately 1cm thick and cut into shapes using a cookie cutter.
Bake for 15-25 minutes or until lightly golden. Allow to cool before storing in an air-tight container.
*nom nom nom*
When I have made these I usually make them smaller/thinner, so they take about 10 mins to cook. You can tell when they're ready because they *just* start to turn brown.
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Posted: Fri Dec 26, 2008 7:46 pm
Potato candy is good, but it is very sweet, so I can only eat one or two pieces at a time. It is kind of a pain in the a** to make, but fun at the same time.
You will need a potato (preferably a starchy variety), loads of powdered sugar, and peanut butter.
You cook the potato by either boiling it, microwaving, it baking it, it doesn't really matter. After it's cooked you peel it and you mash it. Use a larger bowl than you think you will need. Add powdered sugar. The potato will turn into a gooey liquid. Add more powdered sugar and stir until the mixture has the consistency of a firm dough. You will need a lot of powdered sugar. Once the dough is of a manageable consistency, sprinkle some powdered sugar onto a clean, flat surface, and roll out the the dough as if you were rolling out cookies. You will want it to be fairly thin, and you don't want to have it too wide in the direction you'll be rolling; maybe six inches or so, otherwise your candy will be huge. Once it is rolled flat, spread the surface with peanut butter, roll it up, and slice it. You have potato candy. They're better after they've dried a little bit, I think, but don't let them dry out too much. They keep pretty well, too, especially if stored in an airtight container.
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Posted: Sat Dec 27, 2008 4:21 pm
Here's an easy artichoke dip that will add flavour to any party! Yes, you too can wow your guests with this warm, savoury dish.
Simply take a can of artichoke hearts, drained, a cup of mayonnaise, and a cup of parmesan cheese. Chop artichoke hearts finely in a food processor or blender, then combine all ingredients in a casserole dish (about one quart in size.) Bake uncovered in a 350 degree oven for half an hour, or until the top is golden brown. Serve with crackers or spread on bread.
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Posted: Sun Dec 28, 2008 2:20 am
Yay fun idea!
I love holiday drinks. biggrin One of my favorites is hot cocoa with a bit of peppermint liquor in it. I think they might have peppermint Bailey's nowdays, too? My friends and I would spike our hot cocoa and call it "grown up hot cocoa". xd
Mulled wine is pretty good too but I don't know a recipe for that off the top of my head.
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Posted: Sun Dec 28, 2008 1:38 pm
mmm, hot cocoa using a candy cane as a stir stick, I have to try that
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Posted: Sun Dec 28, 2008 9:15 pm
Wow, that sweet potato and apple thing sound great! I wouldn't have thought of putting those two together!
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Posted: Wed Dec 31, 2008 2:32 pm
Well, we have lots of good food around during the holidays. Here's two of my favorites (and both are baking right now 3nodding ) blaugh .
Barbecued Lil' Smokies
INGREDIENTS
Package or more of lil' smoked sausages (your favorite flavor)
Barbecue sauce (favorite flavor)
Line a crock-pot with plastic wrap or crock-pot liner. Place lil' smoked sausages in crock-pot and dump a generous helping of barbecue sauce over them until covered. Turn crock-pot on HIGH for the first hour of cooking. After they've been cooked for an hour turn the crock-pot down to LOW and continue cooking until ready for dinner.
We usually cook them from right after breakfast through the day until dinner around 6:30 pm or so. It's a traditional New Year's Eve dinner. 3nodding
Corn Cassorole
INGREDIENTS
Can of Creamed Corn
Can of Kernel Corn (drained)
8 oz of Sour Cream
2 Eggs (beaten)
1 Stick of Margarine or Butter (melted)
Corn Bread Mix (one small box)
Mix all of the above until well blended. Pour into a greased cassorole dish. Bake in the oven at 350 degrees Farehenheit for an hour or until golden brown and the middle no longer wiggles.
One more (and this is for all you who love non-alcoholic drinks).
Daddy's "Famous" Sherbert Punch
INGREDIENTS
4 liters of 7UP (or your favorite lemon-lime soda pop)
One small tub of rainbow sherbert (or your favorite flavor)
Mix together in a giant punch bowl and serve when sherbert is semi-soft.
(Optional ingredient: Instead of 4 liters of 7UP make it 2 liters of 7UP and 2 liters of Sprite; it makes for an interesting twist and tastes really cool with the two different recipies for lemon-lime soda pop. 3nodding )
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Posted: Wed Dec 31, 2008 3:50 pm
I didnt get make anything this year for teh holidays...and that makes me very sad. I can't wait to be eligible to live off base so I can have a kitchen once again.
Usually I LOOOOOVVE making double chocolate cookies and chocolate covered cherries.
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