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Post by Paws on Nov 27, 2006 7:09:54 GMT 12.75
Lets keep this section going through Christmas with our favorite holiday goodies. Come end of season I'll figure out some way to archive it!
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Post by brittonfaith on Nov 28, 2006 7:44:39 GMT 12.75
Sounds like a winner to me! 'Bout time to blow the dust off the cookbooks. But now, HEAR THIS!! Any of you all who know better than indulging in the kinds of things I bake around the holidays winds themselves up comatosed in the hospital Christmas day, it's your own dang fault!!! ;D
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Post by brittonfaith on Nov 28, 2006 10:47:20 GMT 12.75
Well, here goes...... Orange Cranberry Upside-Down Cake1/2 pound cranberries 2 oranges 2 TBS butter 1 cup brown sugar 1 1/2 cup sifted cake flour 2 tsp. baking powder 1/4 tsp. salt 1/4 cup shortening 1 1/2 tsp. grated orange rind 3/4 cup sugar 1 egg 1/4 cup evaporated milk 1/3 cup orange juice Wash cranberries and cut into halves. Peel oranges, divide into sections and remove membrane. Melt butter and stir in brown sugar. Mix well and spread evenly over bottom of a 10x10 pan. Cover with cranberries and then orange sections. Cream shortening with orange rind, add sugar gradually and beat until fluffy. Add egg and beat thoroughly. Sift flour, baking powder and salt together. Add to shortening mixture. In small amounts, add milk and ornage juice alternately with dry ingredients. Pour batter over fruit and bake at 350F for 40 to 45 minutes.
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Post by brittonfaith on Nov 28, 2006 11:42:20 GMT 12.75
Traditional English Plum Pudding Better get this made NOW if you want it to be anywhere near ready by Christmas. Best to start in early October.
3/4 cup sifted cake flour 1 tsp salt 3/4 tsp baking soda 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp mace 8 oz. raisins, chopped 8 oz. currants, chopped 4 oz. citron, chopped 2 oz. lemon peel, chopped 2 oz. orange peel, chopped 2 oz. blanched almonds, chopped 1/2 cup fine bread crumbs 3/4 cup hot milk 8 oz. brown sugar 5 eggs, separated 8 oz. suet, chopped 1/4 cup fruit juice (any kind - I use prune juice) 3/4 cup current jelly (NOT jam) Brand, cognac or orange juice
Sift flour, salt, soda and spices together; stir in fruit and almonds. Soften crumbs in milk for 10 minutes. Beat sugar into beaten egg yolks; add suet and crumbs; stir in flour mixture. Add fruit juice and jelly and mix well. Fold in stiffly beaten egg whites.
Pour into greased pudding mold or oven proof baking bowl covered tightly with foil, and steam in water bath (bainmarie) at 350F oven for 3 1/2 hours. Unmold
After cooling, wrap in cheesecloth and tightly in foil. Once a week, unwrap the pudding. Sprinkle with brandy or cognac (or orange juice if you prefer not to use the booze) and re-wrap in the same cheesecloth and foil. (Replace the foil if it gets too tattered.) Keep this up until Christmas.
On Christmas day, remove cheesecloth and foil, and place pudding back into the mold it was baked in and cover with foil. Put in a slow oven for 4 hours. Remove from oven and invert mold onto cake plate. Warm 1 shot of brandy just/b] before serving. Pour it over pudding and quickly touch with lighter or long match. BE CAREFUL NOT TO BURN YOURSELF!! A blue flame will cover everywhere the brandy ran over the pudding and will eventually go out. This gives the pudding more "punch" plus is a delightful sight at the table.
Serve with hard sauce of fresh whipped cream. Enjoy!
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Post by Paws on Nov 30, 2006 7:46:24 GMT 12.75
No recipe here for this one. My late Step Momma made stuffed sugar cookies using chunk pineapple, cherry pie filling, apple pie filling, and mincemeat. Anybody familiar with something similar that does have a recipe?
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Post by Paws on Nov 30, 2006 8:01:28 GMT 12.75
This one is a beautiful cake for Christmas. The "Watergate Cake" Complimented with pistachio icing and snowflake coconut! INGREDIENTS: 1 white cake mix 3 eggs 1 pkg (3 ounces) instant pistachio pudding 1 cup oil 1 cup 7-up 1/2 cup pecans 1/2 cup flaked coconut PREPARATION: Mix in order given. Bake in 9x13-inch pan at 350° for 30-40 minutes. Cool completely before frosting. Frosting: 2 envelopes Dream Whip 1 to 1 1/2 cups milk 1/2 cup pecans, chopped 1 pkg (3 ounces) instant pistachio pudding Whip Dream Whip until stiff.
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Post by brittonfaith on Nov 30, 2006 8:52:36 GMT 12.75
No recipe here for this one. My late Step Momma made stuffed sugar cookies using chunk pineapple, cherry pie filling, apple pie filling, and mincemeat. Anybody familiar with something similar that does have a recipe? This is the filled cookie recipe granny & I use around the holidays. Most of the year though, we just use sugar cookie dough. Foundation Filled Cookies 3/4 c shortening 1 cup sugar 2 eggs, well beaten 3 1/2 cups flour 3 tsp. baking powder 1/2 tsp salt 1/3 cup milk 1/2 tsp. vanilla Cream shortening and sugar; add eggs. Sift dry ingredients together and add alternately with milk and vanilla. Mix well after each addition. Roll out dough 1/8-inch thick on a floured surface. Cut with 2 1/2-inch round cutter. Place on greased cookie sheet, place a heaping teaspoon of filling on center of each round and cover with another round. Pinch seams together with fork or fingers. Brush tops with either egg white, or a glaze made of powdered sugar and enough milk for the consistency of thin cream. Bake at 400F for 15 min. Makes 78 filled cookies. For fancy filled cookies, use a very small cutter and cut out the center of the top round before placing on filling. FillingsFor more variety, any thick preserves or marmalade will also work. If dried fruit is used, soak it until soft enough to chop finely. Use water from the fruit for liquid in the recipe. If fresh or canned fruit is used, drain liquid as much as possible and add only the amount called for. Combine all ingredients in order given. Cook over low heat, stirring frequently, until the consistency of marmalade. Add any citrus juiced called for after you have removed filling from the stove. Cool thoroughly before using. Apricot filling2 1/2 cups sugar 1 1/2 cups water 6 TBS flour 1/4 tsp. salt 4 1/2 cups chopped dried apricots Date filling1 1/2 cups sugar 1 1/3 cups water 2 TBS butter 1/4 tsp. salt 2 2/3 cups pitted dates 2 1/2 TBS lemon juice Raisin filling1 1/3 cups sugar 1 cup hot water 2 TBS butter 1 TBS flour 1/4 tsp. salt 4 cups raisins Peach filling2 cups water 3 cups sugar 1/4 tsp. salt 5 cups dried peaches Prune filling2 TBS flour 1 cup sugar 1 cup chopped nuts 1/4 tsp. salt 2 cups chopped prunes 1 1/4 cups orange juice Date-Cherry filling1 TBS flour 1 cup sugar 1 cup water 1 cup raisins 1 cup pitted dates 15 candied cherries I have a couple more filling recipes. Just don't have the right book here at the moment.
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Post by Two Tales on Nov 30, 2006 21:21:39 GMT 12.75
Faith,
Good ol'surgar cookie recipe...only difference is that my Granny would use a 3 or 3 1/2 inch cutter dolop the filling on and pinch up the sides a bit so it formed in essence the same thing as a second cookie on top with the center cut out...she would also do these filled cookies using short bread cookie dough...and always used lard as the greese in these...and for a change in venue instead of regular rasins use crasins (dried cranberries)
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Post by g8rhed on Dec 5, 2006 6:33:50 GMT 12.75
Kim's got a batch of corned deer goin'. It's kind of a drawn out process but the results are superior. This is the first time we've tried it with whitetail but I'm sure it's going to be great! CORNED RED DEER: I used 4 red deer flat type of roasts - approx 2 lbs apiece - I'm not sure - but I think it was the neck meat. 1-1/2 cups kosher salt 3 TBSP granulated sugar 1 TBSP cracked peppercorns 2 tsp each: ground allspice and thyme (I ground them in a coffee grinder) 1 tsp each: ground sage, paprika and bay leaf (again grind them up fine in a coffee grinder) 1/2 cup each: minced rutabaga, onion, and carrott note: be sure to cut the tough rind off the rutabaga and discard because it's bitter, careful not to cut yourself - rutabagas are tough and waxy - making them hard to remove the rind - the rutabaga has a flavor liken to horseradish - yum 3 large cloves garlic chopped (not squeezed) 4 - ONE GALLON FREEZER BAGS (USE FREEZER BAGS BECAUSE THEY ARE STURDIER) NOTE: THE CORNED BEEF CAN CURE IN THE FRIG FROM 4 WEEKS TO 6 WEEKS...at the very minimum two weeks! * TO CURE THE MEAT, TRIM OFF EXCESS FAT. * BLEND SALT AND SPICE MIXTURE IN A SMALL BOWL, (SPLIT UP THE MIXTURE INTO FOUR PORTIONS IF YOU ARE USING FOUR CUTS OF MEAT)... SET THE MEAT ON A LARGE PLATE OR TRAY AND RUB THE MIXTURE ON ALL SIDES OF MEAT. SET EACH PIECE OF MEAT IN ITS OWN STURDY BAG; DIVIDE ANY REMAINING SPICE MIXTURE AMONG THE BAGS. * NOW SPLIT YOUR VEGETABLE MIXTURE INTO 4 EQUAL PORTIONS AND PUT IN EACH BAG (RUB SOME ON BOTH SIDES OF EACH CUT OF MEAT!) SQUEEZE OUT ALL THE AIR AND SEAL THE BAGS SECURELY (CAREFUL - DON'T FOLD THE ZIPPER PORTION OVER IN HALF OR IT WILL POP OPEN IN THE FRIG) STACK THE ROASTS ONE ON TOP OF THE OTHER, ON A LARGE BROILER PAN OR HEAVY DUTY COOKIE SHEET, THEN WEIGH THEM DOWN (I PLACED 3 BRICKS ON TOP OF THE STACK - OR SOMETHING FLAT OF COMPARABLE WEIGHT)...SET IT IN THE BOTTOM OF THE REFRIGERATOR. EACH DAY GET THE STACK OUT - CAREFUL NOT TO STRAIN YOUR BACK HERE =} TURN THE BAGS AND MASSAGE THE MEAT DAILY TO ENSURE THAT THE MIXTURE IS PENETRATING ALL SIDES. IF YOUR SPOUSE IF FEELING LEFT OUT - OK GIVE HIM/HER A MESSAGE TOO! ALTERNATE THE MEAT IN THE STACK FROM TOP TO BOTTOM DAILY... AGAIN - CURING TAKES A MINIMUM OF TWO WEEKS (4 - 6 IS BEST). * BEFORE COOKING, SCRAPE THE VEGATABLES OFF THE MEAT AND DISCARD THE VEGETABLES, THEN WASH THE MEAT IN COLD WATER AND SOAK IT IN A LARGE BOWL OF COLD WATER (HUGE TUPPERWARE WORKS WELL), PLACE THIS IN THE FRIG, CHANGING THE WATER SEVERAL TIMES, FOR 24 HOURS. THERE ARE NO PRESERVATIVES, SO THE MEAT WILL BE BROWN WHEN COOKED, RATHER THAN THE STORE-BOUGHT RED. NOW YOU NEED: 1 ONION, ONE CARROTT, AND TWO RIBS OF CELERY: AND PERHAPS A GUINESS WHILE YOU PREPARE TO COOK AND QUINCH YOUR THIRST ; } * TO COOK, SET THE MEAT IN A LARGE KETTLE OR LARGE ROASTER WITH COLD WATER TO COVER. ADD 1 CHOPPED ONION, A CHOPPED CARROT AND TWO CHOPPED RIBS OF CELERY.(DON'T NEED TO CHOP TOO SMALL) BRING TO A SIMMER, SKIM OFF THE FOAM (SHOULDN'T BE TOO MUCHFOAM WITH DEER)..SET THE COVER SLIGHTLY ASKEW AND SIMMER FOR 3 TO 4 HOURS, UNTIL MEAT IS TENDER. ADD BOILING WATER IF NECESSARY. * THE BEEF MAKE BE COOKED IN ADVANCE. IT'S BEST TO SLICE WHEN THE BEEF IS CHILLED AND THEN REHEAT THE SLICES IN THEIR OWN JUICES. * SERVE WITH COOKED CABBAGE, NEW POTATOES (OR YUMMY POTATO SOUP), AND HORSERADISH CREAM (MIX 2 TBSP HORSERADISH WITH 1 CUP UNSWEETENED WHIPPED CREAM), AND OF COURSE ALITTLE SCOTTISH HAGGIS ON THE SIDE =} AND SOME GUINESS!!!! *********WELL WORTH THE EFFORT********
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Post by Paws on Dec 8, 2006 3:53:20 GMT 12.75
Terrific approach there Jon. Where did you guys get that recipe? The meat should be fork tender and very good. What do you do to finish it off after it is corned? Have you tried to use it for jerky?
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Post by g8rhed on Dec 9, 2006 5:02:22 GMT 12.75
I fergit where Kim dug that up??? Seems to me it was one of the 'wild game cooking' sites and adapted from a corned beef recipe. We usually divide the batch up after cooking and refrigerate. The main thing we use it for is (our version) of a Scotch/Irish dinner with potato soup or boiled red potatoes, boiled cabbage and (canned ) haggis. The corned meat is served chunked up in the juice it was boiled in. Goes good with a couple pints of Guiness and a little scotch afterwards. One of these years I'm going to order a 'real' haggis! Can't get the real thing in the states because of the FDA... The rest is divided into a couple 'meal-sized' servings and some sliced up for sandwiches. It all gets frozen it in it's own juices.
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Post by g8rhed on Dec 9, 2006 5:08:48 GMT 12.75
My Mom makes a great mincemeat pie with 'real' hard sauce - man, that stuff is good. I need to get on that one and find out how she does it.
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Post by g8rhed on Dec 9, 2006 5:10:49 GMT 12.75
....and a traditional 'bread puuding' that's cooked in the fat and juices of a prime rib roast - highly toxic! - and addictive...
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Post by Santa on Dec 9, 2006 5:16:00 GMT 12.75
Faith, Good ol'surgar cookie recipe...only difference is that my Granny would use a 3 or 3 1/2 inch cutter dolop the filling on and pinch up the sides a bit so it formed in essence the same thing as a second cookie on top with the center cut out...she would also do these filled cookies using short bread cookie dough...and always used lard as the greese in these...and for a change in venue instead of regular rasins use crasins (dried cranberries) Merry Christmas there Two Tales! Tell old Santa now. Those sugar cookies, were the soft or crunchy? I remember dropping by and having the soft ones at your house with real milk with butter fat cream floating on the top!
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Post by Paws on Dec 10, 2006 2:10:12 GMT 12.75
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Post by Snake Eyes on Dec 21, 2007 23:57:04 GMT 12.75
. Well growing up as a youngster Christmas dinner was always pheasant harvested after Thanksgiving,always plenty back then. The other constant was oyster dressing.These days its either rabbit,venison,ham or prime rib but always oyster dressing. Now New Years day it is always pork and sauerkraut,smashed red taters and asparagus. Mrs snake hates the kraut but always has a spoonful because she is afraid to tempt the good luck for a New Year that I attach to it Also lots of football on the tube,mixed with bourbon/pepsi snake-eyes MERRY CHRISTMAS AND A GREAT NEW YEAR TO ALL AT OCC
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Post by Paws on Dec 22, 2007 3:16:15 GMT 12.75
Well now, growing up in so many different locations and under so many different circumstances I don't think we ever really had any Christmas traditions! Probably the closest we ever got was after I was fourteen or so and we more or less settled "In and around" Glouster. We ate dinner usually at Grandma's house then visited other relatives either there or roaming around with one of the other Aunts and Uncles. Grandma almost always had a turkey, chicken and noodles, potato salad, yams, mashed potatoes and lots of cookie3s, candy and pies. Momma woul usually make a thing she called a "Dream Cake" made up of angel food cake, dream whip and pineaple chuncks all mixed and molded in a bund't pan. We would deliver the presents we had gathered for everyone and swp out either at Grandma's or whereever we landed. Sometimes it might be New Year's before all the gifts got sorted out. They weren't fancy and they weren't expensive but there was always plenty to share. I remember most of my cheer came from getting a buck or two from an odd job or selling pop bottles and converting that into a cheap gift of somekind for someone. I'll bet that over the years Grandma and Mom got five or ten gallons in tiny little bottles of "Blue Waltz" perfume from me and my brother.
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Post by RogueWarrior1957 on Dec 22, 2007 4:29:25 GMT 12.75
Christmas around our house when I was growing up was always an electic event...either off to my grandfather's or an hour drive to my oldest brother's on Christmas Eve. The usual fare was a country style meal, taters in one form or another, turkey and cornbread dressing and giblet gravy, venison roast, pheasant and stuffing, or a nice baked ham with pineapple rings and cherries...usually green beans one way or another, and always baked sweet potatoes or candied yams with marshmallow topping.
New Year's fare was always black-eyed peas, ham, and cornbread...to ward off bad luck during the upcoming year. I never could stand the black-eyed peas...so perhaps that is why I am not much on luck.
A lot of our gifts way back when were homemade. Each family member had their own special skills which they applied for Christmas. Mother and Sis sewed everything from stuffed animals for the kiddies to clothing for everyone, Dad made articles of furniture, and my eldest brother made me a wooden rocking horse when I was about 2 y.o. Those were the Christmases to cherish, because everyone put something of themselves into the gift making and giving. Quite different than running out and spending a scad of money on some worthless piece of junk that no one wanted in the first place.
Today is my great-nephew's 16th birthday, so I had better get things in gear. I picked him up at the airport last night...he's staying till he has to go back to school in January.
Stay safe and happy!!! ;D
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Post by Two Tales on Dec 23, 2008 14:53:54 GMT 12.75
NEW or OLD traditional fair this year?? I aint to sure what I'll be having as I'm invited to the DIL's for dinner Christmas Day and to a good friend's house Christmas Eve...tonight I'm Doing up a bunch (10#) of wings for the folks at work for lunch tomorrow...kind of a office party but not..gonna do some "flaming" hot some "medium" hot and some barbeque rub...
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Post by Snake Eyes on Dec 24, 2008 0:34:08 GMT 12.75
Well Christmas day my children,grandkids,and son-in-laws will arrive around noon.(total of 12 plus or minus 4) They will all have just left my ex,their mother from a Christmas morning breakfast a tradition that I started about 25+ years ago. So when they arrive at my place food will be light. Green onion/dried beef cheese ball and little smokies in BBQ sauce(Montgomery Inn).Chips and dip.Soft drinks for them, bourbon&Pepsi for me. Yes,Pastor Freddie we all attend mid-night mass at St.Patrick's in Columbus which is also a family tradition. snake-eyes MERRY CHRISTMAS & THE BEST 2009 TO ALL AT THE OCC
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