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Holiday Recipes

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Marge_Innavera:
Let's start our own forum holiday "cookbook"!

This is a very rich cherry dessert that I entered in the Missouri State Fair last year.  The recipe calls for fresh tart pie cherries; but if those aren't available you can use canned cherries or canned cherry pie crust filling.  If you use canned pie filling, eliminate the 1-1/4 cup sugar and the tapioca.


Black Forest Pecan Pie

3 eggs
1/3 cup brown sugar
2 Tbsp. white sugar
1/4 tsp. salt
3 Tbsp. butter, melted
1/2 cup light corn syrup
3/4 cup plus 2 Tbsp pecan pieces
1 cup semisweet chocolate chips
3 cups pitted sour cherries
1-1/4 cup sugar
5-1/2 tsp. tsp tapioca
1/2 tsp. vanilla
1/2 tsp. almond extract
Pillsbury Refrigerated Pie Crust or 2-crust piecrust recipe

Preheat oven to 375 degrees.

Beat eggs, brown sugar, white sugar, salt, melted butter and corn syrup together.  Stir in pecans and chocolate chips. Pour mixture into unbaked pie shell.

Mix the cherries, sugar, tapioca and flavorings; heat to almost boiling, stirring occasionally.  Spoon the cherry filling over the top of the pie and sprinkle a few additional chocolate chips over the top.  Top with lattice crust or shapes cut with cookie cutter.

Bake until set, 40 to 50 minutes

MaineWriter:
I love the idea of a recipe thread...and the holidays will be here before we know it (don't remind me, folks!).

At the Boston Brokie Get Together, I made this for the cherry cake bake off. For those of us who are not bakers, it couldn't be much easier. Enjoy!

THIRD PRIZE WINNER BOSTON BROKIES GET TOGETHER CHERRY CAKE

1 pkg yellow cake mix (pudding type)
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 can (21 oz) cherry pie filling

Place cake mix, sour cream, oil, and eggs in a large bowl. Blend on low speed for one minute. Stop, scrape the sides and then blend on medium speed for 2 minutes more. Batter should look well blended.

Spread batter in a greased and floured 13 x 9 x 2 baking pan. Spoon cherry pie filling over the top, spreading evenly, then swirl in just enough to make a marbled effect.

Bake at 350 degrees for 55 to 60 minutes.

Cool and serve to a passel of hungry cowgirls and cowboys.

Enjoy!

MaineWriter:
My family has certain foods that MUST appear on the holiday table, such as creamed onions. My mother's recipe is to take a jar of boiled onions, put them in a double boiler and pour a pint over cream over, then sprinkle with paprika. Yeah, right, mom. I found this recipe a few years ago and it has become the standard on MY table at Christmas (and various other holidays, too).

GOLDEN CREAMED ONIONS
Serves 8-10

3 lbs pearl onions, blanched in boiling water 2 minutes, drained, and peeled (To peel: blanch in boiling water for one minute, rinse under cool water. Cut off the root and then pop out the onion. While many people find this step tedious and dull, I actually think it is relaxing and therapeutic.)

2 tbsp unsalted butter
1 tsp sugar
3/4 tsp salt
2/3 cup heavy cream
1/2 cup chopped fresh parsley

In a skillet large enough to hold the onions in a single layer (or two if necessary), combine onions, sugar, salt, and enough water to cover the onions by a 1/2-inch and bring mixture to boil. Boil until the liquid is almost evaporated and continue cooking, swirling pan, until the onions are golden and they begin to brown. Add the cream and continue swirling pan until cream thickens and colors (about 2 minutes). Stir in parsley, season with salt and pepper. This dish can be prepared a day or even more in advance and can be reheated in a microwave, a skillet over low heat, or in a slow oven.


Leslie

Marge_Innavera:
FANCY POTATO LATKES

2 cups raw grated potatoes (about 4 small)
1 large or 2 medium eggs, beaten
2 tablespoons flour
1 small onion, grated
1 small or 1/2 medium apple, grated (OPTIONAL)
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
cooking oil

Combine the grated potato and onion; drain the liquid out with a colander or squeeze out with cheesecloth or other thin fabric.  Combine with all the other ingredients and mix well.

Drop by spoonfuls onto a greased frying pan and saute at medium-high heat until brown and crisp on each side.

These are especially good eaten with applesauce.

Penthesilea:
This is a great idea for a thread. I like the idea of sharing and trying receips from different countries, continents even.

I will choose one receipt and try it for Advent/Christmas time (Thanksgiving was in September and is not a popular holiday; it goes by almost unnoticed).
I'd prefer a receipt for something sweet, like a cake or cookies. So if any of you would like to share anything in that direction, please do  ;D
But I'll sure have a look for the more hearty receipts, too.

I'm not big on cooking or baking. In fact, my husband is doing the cooking in our family. But sometimes, I like to try something new and/or special (as long as it is easy to prepare, that is  :D). Maybe I'll try Barbs chicken receipt from another thread (I didn't forget it, Barb, but haven't tried yet).

Although I'm not big on cooking/baking, I can do some things. I'll share the receipts of my favourite Christmas cookies, the so-called "Ausstecherle". It's nothing special, really simple, but my favourite. My dictionary says they are similar to shortbread, but I've eaten shortbread in GB and it's different.
And I have a receipt for a meal that is traditional for Christmas Eve in my family.

I don't have the receips handy right now. I'll post them sometime next week.

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