Holiday Recipes
- Thread starter PapawBrett
- Start date
- th_trl_thread_readers 0
- Status
PAPAW'S CHRISTMAS HAM
One Ham (not glazed, salted, or spiral cut. Just a plain ol' Ham)
One small jar Maraschino Cherries
One small can of sliced Pineapple.
Place Ham in crockpot. Add 1 cup of water. Place Pineapple slices on Ham. Cut 10- 12 Cherries in half, and place on ham/ in crockpot. Cook on high for one hour, then on low for three hours.
Cooking times may vary depending on crockpot.
One Ham (not glazed, salted, or spiral cut. Just a plain ol' Ham)
One small jar Maraschino Cherries
One small can of sliced Pineapple.
Place Ham in crockpot. Add 1 cup of water. Place Pineapple slices on Ham. Cut 10- 12 Cherries in half, and place on ham/ in crockpot. Cook on high for one hour, then on low for three hours.
Cooking times may vary depending on crockpot.
Last edited:
My Turkey recipe PDF
Increase Herbs D P to 6-8 Tbls.
Cheers
I
Increase Herbs D P to 6-8 Tbls.
Cheers
I
It use to be to place 6oz of Jose Cuervo in a clean glass. Place the glass close enough to a container of Margarita Mix so it can get a good look at it. Remove glass and move it towards a lime and a salt shaker. Don't let it get too close...just enough so they see each other. Then drink contents of glass. Repeat. Then begin with the insincere apologies for ruining Christmas for family and loved ones due to your unexpected and unplanned nudity.
These days, it has morphed into applying Olive Oil and a dry rub to a standing rib roast and cooking it on a Big Green Egg. Now, I only need to apologize for the meat being to rare. (Still an insincere apology because there's no such thing as too rare) This recipe has served me well for the past 15 years.
These days, it has morphed into applying Olive Oil and a dry rub to a standing rib roast and cooking it on a Big Green Egg. Now, I only need to apologize for the meat being to rare. (Still an insincere apology because there's no such thing as too rare) This recipe has served me well for the past 15 years.
Last edited:
I cook many things very well, and everyone loves my food, but my breads are what everyone thinks is "to die for" and what freinds and family look forward to me making the most. I am always the person everyone signs me up on every potluck to bring - the rolls or the bread items.
Various homemade breads is also what my 16 year old niece asked for me to give her for her Christmas gift this year, she prefers that over money or anything else. So on that note, my dinner rolls recipe :
1 t. Granulated Sugar
2-1/4 t. Active Dry Yeast
1/4 c. warm water (105 - 110 degrees F.)
1 c. Warm Milk (depending on what kind of milk, you may need to scald it and let it cool) (105 - 110 degrees F )
1/4 c. Melted Butter (real butter.. if using unsalted then add a touch more salt to the recipe)
1 t. Salt
1/2 T. White Vinegar
4 c. All purpose flour
1 beaten egg brought to room temperature
Instructions are important :
Mix water, yeast, and 1 t. Sugar then allow yeast to proof 5 minutes or so.
Mix 1 c warm milk, melted butter, 1/4 c. Sugar and egg together - add to proofed yeast mixture and mix
Mix in, using paddle attachment of stand mixer 1-1/2 c. Flour and your salt and vinegar... let rest a couple minutes then add remaining flour and knead (using dough hook) til dough is right - soft and elastic, smooth. Around 5-8 minutes.
Grease a pan for rising, (i use olive oil) add dough and turn to grease all sides of dough. .. cover and let rise til double.
Punch down, do a quick knead to redistribute, then shape rolls. I divide dough into 3 ounce portions and shape into a ball, then place into a 9x13 cake pan.
Let rise til double again.
Bake at 350 F. for 20 minutes. Brush tops with melted butter - cool 10 minutes then remove from pan to cool on racks. Serve hot or package once fully cooled.
This makes approximately 15 large rolls.
I add the salt and the vinegar with the flour so it doesn't interact too negatively with the yeast.
Various homemade breads is also what my 16 year old niece asked for me to give her for her Christmas gift this year, she prefers that over money or anything else. So on that note, my dinner rolls recipe :
1 t. Granulated Sugar
2-1/4 t. Active Dry Yeast
1/4 c. warm water (105 - 110 degrees F.)
1 c. Warm Milk (depending on what kind of milk, you may need to scald it and let it cool) (105 - 110 degrees F )
1/4 c. Melted Butter (real butter.. if using unsalted then add a touch more salt to the recipe)
1 t. Salt
1/2 T. White Vinegar
4 c. All purpose flour
1 beaten egg brought to room temperature
Instructions are important :
Mix water, yeast, and 1 t. Sugar then allow yeast to proof 5 minutes or so.
Mix 1 c warm milk, melted butter, 1/4 c. Sugar and egg together - add to proofed yeast mixture and mix
Mix in, using paddle attachment of stand mixer 1-1/2 c. Flour and your salt and vinegar... let rest a couple minutes then add remaining flour and knead (using dough hook) til dough is right - soft and elastic, smooth. Around 5-8 minutes.
Grease a pan for rising, (i use olive oil) add dough and turn to grease all sides of dough. .. cover and let rise til double.
Punch down, do a quick knead to redistribute, then shape rolls. I divide dough into 3 ounce portions and shape into a ball, then place into a 9x13 cake pan.
Let rise til double again.
Bake at 350 F. for 20 minutes. Brush tops with melted butter - cool 10 minutes then remove from pan to cool on racks. Serve hot or package once fully cooled.
This makes approximately 15 large rolls.
I add the salt and the vinegar with the flour so it doesn't interact too negatively with the yeast.
Last edited:
I haven't had bread in years. My mouth is watering. You are officially OFF my Christmas card list.
Edit: SERIOUSLY? You edited to add pictures??? That's pretty cold.
No. In fact, it's worse. I just had you added to the International No Fly list. You brought this on yourself.
An old (thankfully) Holiday Recipe :
Place a fifth of Captain Morgan Spiced Rum in the freezer.
Wait six hours.
Remove, break seal, and throw away the cap. (what do you need the cap for ?)
Serve in 12 oz tumbler. Repeatedly.
Thank God those days are just a distant memory....
Place a fifth of Captain Morgan Spiced Rum in the freezer.
Wait six hours.
Remove, break seal, and throw away the cap. (what do you need the cap for ?)
Serve in 12 oz tumbler. Repeatedly.
Thank God those days are just a distant memory....
No. In fact, it's worse. I just had you added to the International No Fly list. You brought this on yourself.
hahahaha. ..
Last edited:
OK, I am 'stealing' this one from Opinionated, who posted it on another thread ;
Jam Hands: White Chocolate Dipped Chewy Gingerbread Cookies
At first glance it looks pretty tasty.
Jam Hands: White Chocolate Dipped Chewy Gingerbread Cookies
At first glance it looks pretty tasty.
not a recipie but a great xmas tactic... buy several 6 Packs of Guinness, wrap in pretty paper, attach the "To:" label to the packages with your own name on them... 
ahh a recipie... Mix up 1 part Legend, 1 part Dragon Fire, 1 part Pirates Booty, shake well and call it Legendary Dragons Booty
indgredients can be found at Heathers Heavenly Vapes
indgredients can be found at Heathers Heavenly Vapes
Recipe :
Classic Old Fashioned Southern Pecan Pie
3 large eggs
3/4 c. Granulated Sugar
1 c. Cane Syrup or light corn syrup (I use Karo)
2 T. Unsalted Butter, softened
1 heaping T. All Purpose Flour
1 t. Vanilla Extract
1 c. Coarsely chopped pecans
1 unbaked pie crust (deep dish)
Put pie crust in 9 inch glass pie pan and flute edges.
Whisk the eggs, then add sugar (whisk together with eggs). Using wooden spoon, mix in syrup and softened butter well. Add the flour and the vanilla mix thoroughly. (Do not overmix or use electric mixer or your pie will be runny) Fold in pecans.
Pour into unbaked pie crust and bake at 350 F. For 55-60 minutes. (Knife will come out fairly clean when done, but will still seem jiggly as a whole... pie continues to cook while cooling, so be careful not to overbake) Shield edges of pie crust halfway through baking to prevent overbrowning.
Classic Old Fashioned Southern Pecan Pie
3 large eggs
3/4 c. Granulated Sugar
1 c. Cane Syrup or light corn syrup (I use Karo)
2 T. Unsalted Butter, softened
1 heaping T. All Purpose Flour
1 t. Vanilla Extract
1 c. Coarsely chopped pecans
1 unbaked pie crust (deep dish)
Put pie crust in 9 inch glass pie pan and flute edges.
Whisk the eggs, then add sugar (whisk together with eggs). Using wooden spoon, mix in syrup and softened butter well. Add the flour and the vanilla mix thoroughly. (Do not overmix or use electric mixer or your pie will be runny) Fold in pecans.
Pour into unbaked pie crust and bake at 350 F. For 55-60 minutes. (Knife will come out fairly clean when done, but will still seem jiggly as a whole... pie continues to cook while cooling, so be careful not to overbake) Shield edges of pie crust halfway through baking to prevent overbrowning.
Okay... maybe not a lot of cooks on ECF?... that's okay, I've got recipes anyone can do!
Great for any potluck is Hashbrown Casserole:
1 bag (2 pound) frozen Hashbrowns
1 can cream of celery soup
1 can cream of mushroom soup
1 8 ounce container sour cream
1 8 ounce bag shredded sharp cheddar cheese
Mix all ingredients (no need to thaw hasbrowns... just mix it all up with a big spoon) and put it in a greased 9x13 cake pan, cover with foil and put in a preheated oven to 350 F. Bake for 40 minutes or until heated through... uncover the last 15 minutes of baking...
One hot dish that everyone will love and no one will ever know that it wasn't hard work!
You can make it fancier if you like but this is the basics. .
Great for any potluck is Hashbrown Casserole:
1 bag (2 pound) frozen Hashbrowns
1 can cream of celery soup
1 can cream of mushroom soup
1 8 ounce container sour cream
1 8 ounce bag shredded sharp cheddar cheese
Mix all ingredients (no need to thaw hasbrowns... just mix it all up with a big spoon) and put it in a greased 9x13 cake pan, cover with foil and put in a preheated oven to 350 F. Bake for 40 minutes or until heated through... uncover the last 15 minutes of baking...
One hot dish that everyone will love and no one will ever know that it wasn't hard work!
You can make it fancier if you like but this is the basics. .
Last edited:
LOL forget the food.
2 ounces of Captain Morgan Rum
5 ounces hot water
1/2 Lemon
2 Tablespoons Honey
Stir with cinnamon stick
2 ounces of Captain Morgan Rum
5 ounces hot water
1/2 Lemon
2 Tablespoons Honey
Stir with cinnamon stick
- Status
Similar threads
- Locked
