Holiday Recipes

[Curt Guillory]

Hello all. Since November is here I thought about posting our favorite and/or unique holiday recipes. Here are a few of mine:
The Best Roasted or Fried Turkey (http://www.examiner.com/x-22955-Lafayette-Cooking-Examiner~y2009m11d2-Holiday-recipethe-best-roasted-turkey)
The Best Cornbread Dressing (http://www.examiner.com/x-22955-Lafayette-Cooking-Examiner~y2009m10d27-Holiday-recipeCajun-cornbread-dressing)
Cornish Hens with Duxelles (http://www.examiner.com/x-22955-Lafayette-Cooking-Examiner~y2009m10d23-Recipecornish-hens-with-duxelles).
What's yours?

[Big Daddy's House]

Thank you.

[Curt Guillory]

This one is a bit unusual as a holiday dish, but very good all the same.

Cajun Low Contry Pie (http://www.examiner.com/x-22955-Lafayette-Cooking-Examiner~y2009m11d3-Holiday-recipeCajun-low-country-pie). Thanks for reading.

[FineFrenzzzzy]

Hey Curt,

Thanks for sharing those savory recipes! If you?re looking for something on the sweeter side, you can try one of our great holiday recipes for our All-American Apple Pie (http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Al1032001124120) or Great Pumpkin Cake (http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Th10222002120837).
________
Handjob Amateur (http://www.fucktube.com/categories/662/amateur/videos/1)

[pattsywattsy]

These are recipes I make for gift giving:

HAMBURGER SAUSAGE

MIX THOROUGHLY:

5 lbs. Hamburger
5 teaspoons hickory smoked salt
5 teaspoons Morton tenderquick salt
1 ½ teaspoons mustard seed
2 ½ teaspoons garlic salt
2 ½ teaspoons coarse ground pepper.

INSTRUCTIONS:

Cover and place in refrigerator,.
Take out once a day, for 3 days and mix well.
On 4th day make into 3 rolls.
Lay on broiler pan (sparay pan with pam)
and bake (in oven) 5 hours at 250 degrees
(turning over ½ way through baking time)

I’ve made this with:
Hamburger
Jimmy Dean sausage (sage – hot – mild)
Ground turkey
Deer meat

All are good
I prefer the Jimmy Dean with sage sausage.
The deer meat was furnished by a co-worker
(made for her….yuk was it nasty looking…..but she said was great….I don’t like deer meat)

DON”T use the ‘cheap store brand’…..
too much grease for broiler pan to hold…..makes a hugh mess.

This is one of my recipes I make at Christmastime
For gift giving or serving with a cheese & cracker tray.

I’ve measured into 1 lb. Rolls before baking…..
renders down to a ¾ lb. Roll….and co-workers
(when I was working) bought for $5 a roll.


CAKE MIX COOKIES
(I make these at Christmastime for gift giving)

White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar

Mix all ingredients, except powdered sugar.

Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.

Roll in sugar until it is an approximate shape of a ball.

Place on a lightly greased cookie sheet.

Bake at 350 degrees about 18 minutes, until lightly browned.

Cool on wire racks. Makes about 4 dozen cookies.

(Use any flavoring or cake mix you desire……..substitute regular sugar for powdered)





E-Z Candy
(All recipes are mixed the same.)

Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut & serve.

Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)

Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips

Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting

Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts

(I've made this without the flavoring & nuts....I want to try
rolling
into balls and dipping in a chocolate coating....sounds good to
me.)

I've doubled all the above recipes. The Marshmallow Nougat
recipe...doubled and added a container of white frosting (had an
extra one....so thought....why not!)

I use a double boiler..(prefer the double
boiler)...add chips in first ...then rest of
ingredients.....saving
nuts and flavorings for last


MICROWAVE PEANUT BRITTLE

1 cup sugar
1/2 cup corn syrup
*1 cup dry-roasted, salted peanuts
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon sifted baking soda

1.)In a 1 1/2 quart microwavable bowl, stir together sugar & corn syrup. Microwave at high (100% power) 4 - 5 minutes (600 - 700 watt oven). 2.)Stir in nuts and continue to microwave boiling at high 3 - 5 more minutes.
3.)Add butter & vanilla and stir to blend well. Microwave at high 1 - 2 more minutes until nuts are lightly browned and syrup is very thick. At this point, thread should form when syrup drips off wooden spoon.
4.)Carefully remove candy from microwave and add baking soda. Gently stir candy until it is uniformly light and foamy.
5.)Quickly pour mixture onto a non-stick or lightly greased baking sheet. For thin brittle, quickly spread mixture as much as possible. For thicker, more foamy candy, do not spread.
6.)Let candy cool until hard and brittle, about 30 minutes, then release from baking sheet by bending sheet slightly. Break into small pieces and store in airtight container.

Makes about 1 lb. candy.
*Note: If using raw peanuts, stir nuts into sugar/syrup mixture before microwaving. Add 1/8 teaspoon salt if desired.
This is one of my favorite recipes for gifting at Christmastime, it was given to me by my 80 year old aunt (at the time…she will be 91 next year (2010 March)) in 1999 for our family reunion cook book. (Sadly to say she is in a nursing home now and fell and broke her hip.)

[chainsaw_chef]

Here is one of my most requested Christmas Tortes.
Starting from bottom to top; dense chocolate cake, layer of peppermint mousse, candy cane cheesecake(no crust), layer of peppermint mousse, dense chocolate cake, coat with room temp chocolate ganache, chill or freeze, pour warm chocolate ganache or glaze decorate as desired. I usually make this in a ring mold. Any size from 6" to 10" and call it candy cane fantasy torte.

[jenn_k]

Ingredients
Basic 1-2-3-4 Cake with coconut milk:

* 2 sticks butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup coconut milk
* 1 teaspoon pure vanilla extract

Filling:

* 3/4 cup sugar
* 1 cup sour cream
* 4 tablespoons milk
* 1/2 cup flaked, sweetened coconut

7-Minute Frosting:

* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract
* 2 to 3 cups coconut, flaked and sweetened
* Artificial holly, optional garnish

Cake:
Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.
Filling:

Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.
Frosting:

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.