Favorite Holiday Recipes!

[kittypie]

Want to give it a try and see if there's any interest in sharing favorite holiday recipes? REAL food, not juice. Or, post if you are looking for a great recipe!

Here is my favorite recipe for Peanut Butter Fudge. Do not make it on a rainy day, it will NOT set.

PEANUT BUTTER FUDGE
2 sticks of butter
4 cups of sugar
1 cup evaporated milk (NOT condensed)
3 Tablespoons white Karo syrup
½ tsp salt
1 tsp vanilla
To be added after cooking the above: 18 oz jar peanut butter and I jar JetPuffmarshmallow crème

Butter a 13 x 9 pan generously and/or line with parchment paper if desired.
Stir together first six ingredients in saucepan, bring to boil, stirring very frequently (if not constantly). Boil to soft ball stage(several minutes). Take off heat. Stir in peanut butter and marshmallow crème.
Allow to cool completely. Cut in 1 inch squares. Store tightly covered.

 

[Annette Rogers]

Great thread idea, Kitty!

 

[LouP]

Is it really messed up that the first thing I thought of was..ooo..that would be a great juice flavour!

 

[Annette Rogers]

LOL, LouP! Actually, a peanut butter chocolate/fudge is definitely in the works as soon as I have some time to do flavor testing again!

 

[zomgname]

Oh gosh, let's see if I can remember this. I make it at Thanksgiving and Christmas. It was actually an accident. I was trying to make pumpkin cheesecake bars...and the cake batter flipped out on me and went all through the pumpkin, so it turned into something different. (fail at baking)

BUT..really, really good!

1 package white cake mix
3 eggs
2 tablespoons butter, melted. I use light country crock
4 teaspoons pumpkin pie spice
1 can sweetened, condensed milk
1 can pumpkin (15oz), I use Libbys
1 package (8oz) cream cheese, I use philidelpia 1/3 fat kind.
1/2 teaspoon salt
1 cup chopped peacans

combine (with mixer) cake mix, 1 egg, 2 teaspoons pumpkin spice, and melted butter. I think MY mistake here was beating it until it was very runny - so you can either beat until CRUMBLY or keep going until VERY WELL MIXED, for my "accidental" version. Pour / press into baking pan, I think I used a 9x12?

Beat cream cheese until fluffly. Followed by pumpkin, remaining eggs, remaining pumpkin spice, and condensed milk. Mix well.

Pour over crust and top with nuts. Bake at 350 for 35-45 minutes, until toothpick in center comes clean.

As you can see the was suppose to be bars, with a crumbly crust, like a cheesecake. What ends up happening when you mix the batter so much, is it rises all the way through the pumpkin mixture and it turns into a cakey, fluffy, creamy delicious..thing. I've never bothered to make it the correct way, since it's so good like this!

 

[kittypie]

I LOVE pumpkin...excellent recipe! Thanks zomngame!!! But I ain't using nuttin' lite...I'm going for the real thing.

 

[LouP]

This sounds like a baking recipe that is LouP proof! But ...ya..what is this "light" you speak of.

 

[SunshyneGurl]

Ohhh... this is gonna be a difficult thread... It looks like I'm hungry now, these sound so good!!!

 

[RedHen]

I'm a professional cookie decorator (or was... if that's a job that exists) and I have never given out my cookie recipe. Here it is!

Pipeline Sugar Cookies

1 cup room temperature butter
2.25 cups sugar
3 eggs
1 T real vanilla extract
1 t almond extract
1 T baking powder
6 c flour

Blend sugar & butter well, add eggs & extracts and beat again. Mix in baking soda and 2 cups of flour. Add flour 2 cups at a time until dough forms a ball (I use a KitchenAid stand mixer).

Roll out and cut into shapes, bake at 350 on a parchment lined baking sheet for 13 minutes.


My royal icing recipe is only in my head, I don't know the measurements exactly, but it is...

2lbs of powdered sugar
2 teaspoons cream of tartar
10 T pasteurized liquid egg whites (run through a sieve to catch any globs)
1-2 t vanilla or any other extract
1 "good squirt" white food coloring

mix on STIR (lowest setting) for 10-15 minutes
add water slowly until correct consistency is acheived (start with perhaps 1/4 c and add 1T at a time

Piping icing should be stiff, thin further (give it a stir and it should all settle flat in three seconds) for flooding consistency.

 

[zomgname]

Hahaha. I'm diabetic and on a diet ! XD you wouldn't be able to tell there's lite stuff in this, though.

 

[kittypie]

I'm a professional cookie decorator (or was... if that's a job that exists) and I have never given out my cookie recipe. Here it is!

Pipeline Sugar Cookies

1 cup room temperature butter
2.25 cups sugar
3 eggs
1 T real vanilla extract
1 t almond extract
1 T baking powder
6 c flour

Blend sugar & butter well, add eggs & extracts and beat again. Mix in baking soda and 2 cups of flour. Add flour 2 cups at a time until dough forms a ball (I use a KitchenAid stand mixer).

Roll out and cut into shapes, bake at 350 on a parchment lined baking sheet for 13 minutes.


My royal icing recipe is only in my head, I don't know the measurements exactly, but it is...

2lbs of powdered sugar
2 teaspoons cream of tartar
10 T pasteurized liquid egg whites (run through a sieve to catch any globs)
1-2 t vanilla or any other extract
1 "good squirt" white food coloring

mix on STIR (lowest setting) for 10-15 minutes
add water slowly until correct consistency is acheived (start with perhaps 1/4 c and add 1T at a time

Piping icing should be stiff, thin further (give it a stir and it should all settle flat in three seconds) for flooding consistency.

I am SO going to try this! Wow, you are talented, that is gorgeous! I can't wait to try your royal icing, too...I've never found one that worked out right, but I'm sure it's USER ERROR. Thanks for posting!!!

P.S. Ahem. Those thingies in the egg whites are not "blobs". According to an old friend of mine, they are "hooties".

 

[RedHen]

What the heck is a "hootie"? :\

 

[Annette Rogers]

Wow, you are so talented! And professional cookie decorator? Now that sounds like a fun job to have!

 

[kittypie]

What the heck is a "hootie"? :\

That icky white thing in the egg white...the HOOTIE! Just a made up family word for my friend, I think.

 

[RedHen]

lololololol. I have laying hens. It's actually called the Chalaza. But in pasteurized egg whites (they come in a little milk carton) I think it's just some curdling from the pasteurization process.

 

[kittypie]

Huh. I can't wait to ask my next victim if they took the chalaza out of their egg white.

 

[kittypie]

I started a tradition here at the law office about 10 years ago of giving all the lawyers and my co-workers a container of homemade pimiento cheese for Christmas, and they just love it. Here is my recipe. For one of the lawyers, I add two or three chopped fresh jalapenos. Of course, I quadruple the recipe, and always end up making two batches. I know some of you may turn your nose up at this traditional Southern delight, but man oh man...it's great on crackers, on plain white bread sandwiches, and omg it's fabulous on a burger!

PIMIENTO CHEESE

8 oz Extra Sharp Cheddar Cheese
1 small jar chopped pimientos (use a big jar if you like it real pimiento-y)
1/3 cup mayo (I like more, so I use about ½ cup)
1 Tablespoon spicy brown mustard
1 ½ teaspoons red wine vinegar
1 teaspoon celery salt
1 teaspoon ground black pepper (more or less to taste)
Pinch of garlic salt (or more, to taste)

Chop cheese coarsely in small food processor or other food chopper. Add rest of ingredients and pulse or stir until well blended. Chill.

 

[RedHen]

Who the heck would turn their nose up at that? It sounds delicious. I'm not a fan of mayo so I would probably use my go-to substitute which is sour cream.

 

[kittypie]

Loopy, you wanted a recipe for Sweet Potato Pie? This one looks SUPER yum!

Sweet Potato Pie Recipe - CHOW

 

[LouP]

That does look YUM ..thank you Kitty.
Ah..I`m out of cloves. I`ve got the little spikey things...I wonder if I could just grind them....