OT Favorite Christmas Recipes | Arthritis Information

It's time to start baking all the cookies, candies, and goodies! Anyone care to start that has recipes handy???Moana. The other day, there was a thread and I posted my gingersnap
recipe. I want to repost it but cannot remember the thread. And my kitchen
is too tore up to find it. Do you remember the thread? I remember seeing that Lori and wanted to try them...I'll help look for it. Do you remember what day it was?I went back several days and could not find it and cannot remember if it was
in a food related thread.

i don't bake...but i can make one hell of a lasagna---

its basically the traditional like but i have a few secrets that make it taste oh so good....

i use 1 1/2 lb of ground beef 85% lean...when it gets almost done cooking, sprinkle the whole top with parsley and add 1 large bay leaf or 2 small and let it finish cooking...don't drain it (the extra little bit of fat helps when it cooks).

a second trick... use 1 egg for each 15oz of ricotta (i use 30oz for a large pan) and add 1/4 cup of mozz cheese to the ricotta- it makes it extra creamy and helps it hold the shape

with each layer of sauce (go kinda heavy- i buy the super jug of prego) i then put a thin layer of dry basel over because it makes the sauce taste more home made

and the real secret.....only cook the noodles for about 3 min at most- you want them to just start to cook and you want it to be able to snap, when you layer and go heavy on the sause the noodles finish cooking in the sauce and they absorbe the extra liquid and flavor---making it the perfect consistancy everytime

layer: sauce, noodle, ricotta, meat, sauce, mozz, noodle, ext and end with sauce on top

bake at 375 for about 45 min covered with foil and then take out uncover and add a layer of mozz on top and bake again for about 15-20 min

i promise it will be the best tasting thing you will ever eat

>TRY HERE< for Lori's gingersnaps plus other goodies.

Woohoo thanks Happ...I saved the page to my favs...and I know you have some good recipes too!

Jessica I make my lasagna almost like yours...I use sausage and ground beef, cottage instead of riccota cheese w/parmasean and eggs, then tons of mozzeralla....I always make enough for two big pans and freeze one.

my boss at the dinner uses cottage in her vegie. sometimes i use sausage but my mom and sister don't like it. i've been thinking of up grading...how much cottege do you use?

Jessica~ I use two large containers and 3 eggs for two large pans of lasagna...I use one regular pack shredded parmasan with about two tbsp's parsley mixed all together as my filling, then I layer with a thick layer of mozzerella. I use two parts ground beef (about 2 lbs) to one roll breakfast sausage...browned together.

thanks i'll have to try it! Those are the best gingersnaps in the world. They are flat and chewy. I
would love to bake some but I'm wabbling around here from too much
Thanksgiving.

I am going to make that Lasagna. I have been looking for a new recipe. I
use prego also, so good.

another thing i was thinking about recently was putting a greek twist on it and doing a layer of spinach, sauted onion and feta with dill as the seasoning. i haven't had a chance to try it yet has anyone done anything like this?

Guinness Cake

Cake Ingredients

butter for pan
1 cup Guinness Stout (and two for me)
10 tbsp unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tbsp vanilla extract
2 cups all-purpose flour
2 1/2 tsp baking soda

Topping Ingredients

1 1/4 cups icing sugar/confectioner's sugar/powdered sugar (depending on weather conditions may take a tablespoon or so of additional sugar
8 oz cream cheese at room temperature
1/2 cup heavy cream

Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper.
In a large saucepan, combine Guinness and butter. Place over low heat just until butter begins to melts: remove from heat and add cocoa and superfine sugar, whisk gently, but completely, to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture along with flour and baking soda, and whisk ‘til smooth. Carefully pour into prepared pan, bake 45 minutes and check, if necessary bake another fifteen minutes, but check frequently. Place pan on a wire rack and cool completely in pan.
Topping: Blend cream cheese and sugar, adding a bit of cream as you go, keep mixing until it is smooth and nearly shiny. Then add a bit of cocoa powder to immolate the superb colour of Guinness foam as it rests in a glass atop the deep dark stout itself.
Remove from pan to a serving plate. Ice top of cake only. Enjoy.

This recipe is a hand me down, unfortunately I do not know the origins of it so cannot offer tribute to the creator.
Hey, what is guinnes stout, is that beer?

Lorster, Guiness is beer. (Really dark & pretty thick, but good when you're in the mood for a great beer!)

Does anyone have a recipe for brownies? One that's tried and tested with great reviews? There's one on the cocoa container, but my hubby didn't seem too thrilled by them.

Oh, and any recipes involving peanut butter would be mighty helpful as well.

Hope you are all having a great & comfortable day!

[QUOTE=MrsAlexander]...Does anyone have a recipe for brownies?...involving peanut butter ...[/QUOTE]

OH! do I have a recipe for you: Chewy peanut butter brownies...
EXCELLENT!!! Thank you so much!! Joy of Cooking has the best brownie recipe.

LORSTER---I want to try your gingersnap recipe, but I'm unclear on the ginger ingredient. Is that 1 tsp fresh ginger, or powdered ginger?

If I make them no will they still be good by Christmas? I think I might have to make a test batch now, "sample" them, and then make another batch nearer to Christmas.
Gimpy, it is powdered ginger. They freeze great so just pop them into the
freezer. They can also be popped into the microwave and eaten warm.

And gimpy, your pm box is full. How am I supposed to bake without a kitchen sink? Oh my, how I have
taken that darned sink for granted. We installed the new sink and now we
have to redo the pipes underneith so I am without one until that gets done.
Washing the dishes in the toilet is getting very old. Sorry about the full pm box, Lorster! I'm glad you weren't just ignoring me, heh heh.
Lorster, don't you have a dog? Very handy for cleaning dirty dishes. You don't have to dry them and your hands won't get so cold in that toilet water. Just set dishes on floor and let the dog have at it! When you come back, all clean!

P-nut butter balls:

1 box powdered sugar

8 oz.peanut butter (crunchy or smooth

1and1/2sticks melted margarine

1 tsp.vanilla

Mix all ingredients well and form into small balls ( the mixture is crumbly) a tbsp or two of milk will help. Freeze ball on cookie sheet 1 hour or longer. Melt:

1 pack semi-sweet chocolate chips and 1/3 cake paraffin wax

Just melt until smooth; don't boil. Stick a toothpick into frozen balls and dip into chocolate. Let drip and place on wax paper to cool. Tastes like Reeses Peanut Butter Cups.

Six Pounds Fudge (fool proof)

Melt1/2 pound butter in large heavy pot. add: 5 cups sugar and 1 large can evaporated milk. Bring to a boil...cook and stir 10 mins. Remove from heat; add: 2 cups walnuts or pecans (optional). 1 2 tsps vanilla, 1 pint marshmallow cream and 2 12 oz. pkges. semi-sweet chocolate chips. Stir well and pour into buttered pans Cool; cut into squares.

I used to do more cooking than baking, now I do more eating than anything else.

Lemon Tea Bread

6 Tblsp vegetable shortening/Crisco
1.5 cups sugar
2 eggs
0.5 cup milk
1.5 cups flour
1 tsp baking powder
0.25 tsp salt
0.5 cup chopped walnuts
Rind of 1 lemon, grated
Juice of 1 lemon

Cream together shortening, eggs, and 1 cup of sugar.

Add milk to mixture alternatively with flour, baking powder and salt.

Stir in nuts and lemon rind.

Pour into greased 9x5 loaf pan (or two mini-loaf pans). Bake at 350 degrees for 50 to 60 minutes (30 to 40 minutes for mini-loaves).

Mix lemon juice with remaining half cup of sugar. While bread is still warm, spoon mixture over top.

innerglow that sounds very good. and moana i'm am always up for fudge. another recipe that i thought some might like,

chrismas coco:

3/4 cup powdered milk
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup cocoa powder
4 ounces bittersweet chocolate
Homemade Marshmallows, recipe follows

Combine all the dry ingredients in a large bowl and mix well. Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows.

peppermint hot cholocate:

1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish

In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings

Tomorrow, I will add a wonderful cake recipe that I do every year for Christmas. But for now, I just had to tell you about the best hot chocolate I ever had: 1 mug of hot chocolate (any kind) :add Peppermint Schnapps to taste

I can't drink it anymore because of meds, but, if you can, give it a try!

I'll add my recipe tomorrow.

Linncn....lol...no dog. My husband is getting the pipes fixed right now. I
told him I could not go one more day without my sink. I'm keeping my
fingers crossed as he is an engineer, not a plumber.

All these dang recipes...I'm gonna have to try some of them. It all looks
sooo good. We can do a virtual cookie (recipe) exchange this year.

Well I still haven't found my binder. I've had it years and years and add to it about every Christmas...I will be so lost.

I did find my favorite sugar cookie recipe saved in my favorites, Amish Sugar Cookies. They're a basic great sugar cookies but do wonderful as thumbprints, different extract flavors like lemon, and pecan sandies. I'll post it tomorrow. And my Christmas cookies, makes 7 dozen, and has everything in them but the kitchen sink!

hi, does anyone have a recipe I believe it's called "Fruit Balls" My grandma used to make them at Christmas. I remember there were dates, apricots, pecans, and a citrus taste, then she would roll them in coconut. THey were so good. I love to find a recipe for them.

Thanks

Oooh Blessed that sound wonderful, would be great for Christmas brunch. I do a breakfast casserole, with Crescent dinner rolls as crust, cooked and crumbled sausage, hash browns, cheddar cheese, milk, and 10 to 12 eggs. I do one western style with peppers and onions. My family loves them.

I haven't seen one CinDee but they do sound yummy. Check at www.allrecipes.com

Thanks Moana, I will. I found one similiar one time but it didn't taste like Grandma DeeDee's. Nothing tastes like Grandma's. LOL

You know, that would be a wonderful gift to give your grandchildren. Is a book full of grandma's favorite recipes. Sadly, my gma died years ago when I just married and wasn't into cooking like I am. I will have to tell my MIL to write her's down for us.

I am embarrassed to give this out as a recipe since I worked a few years as a pastry chef

We tried the p-nut butter balls sans chocolate and they are yummy!!! Rich and smooth. Mmm! Mmm! Mmm! I think I made the balls too big though. Next time I'm going to make smaller ones.

I can't wait to try the recipe for the Peanut Butter Brownies this weekend!!

Mona,
I don't buy powdered sugar in a box, I buy the bags, do you have an idea how many cups a box would be? Also, I don't use the edible wax, do you think you can do it with just the choc chips? The wax probably makes the melted chips smoother, maybe I could add a little butter. I'm always changing recipes to work with what I have on hand.Mo, sorry to hear about your lost binder. But that's a great opportunity to start what I do....put all your recipes on the computer so you can print them out in a nice binder. If you ever lose the binder, just print another one. Plus it's easy to print recipes to give to other people.

Diedre~ just saw your post, hope it's not to late. There's 4 cups sugar in a box...and if you just use chocolate chips they will melt. Butter may work if you keep them refrigerated most of the time or you can buy dipping chocolate called Almond Bark.

InnerGlow! I found my binder yesterday! I so am going to put my recipes on the computer...I was panicking.

Now here's my recipe for Amish Sugar Cookies...these are sooo good! This dough is great to use as Thumbprint Cookies, when cookies come out of the oven press a thumbprint in the center while still hot...cool; fill with favorite icing or jam. Or Add finely chopped nuts to dough, roll into balls, and bake...roll in powdered sugar while warm to make Sand Dollars, or add chocolate or p-nut butter chips to dough. Just a great all around basic cookie dough.

1 cup sugar...1 cup butter ...1 cup vegetable oil...1 cup powdered sugar...2 eggs...4&1/2 cups plain flour...1tsp cream of tartar...1 tsp vanilla or almond extract (either is good)...1 tsp baking soda...1/2 tsp salt.

Mix both sugars, butter, and oil together with elec. mixer. Add eggs and mix again. Add flour slowly, salt, cream of tartar, soda, vanilla, and mix all together til dough forms.

Drop small balls (about 2 tsps or use fruit scoop) of dough on cookie sheet. Pour small amount of colored or regular sugar in shallow dish. Dip a decorative or plain glass bottom in sugar; flatten cookies with glass bottom. Bake in 375` pre-heated oven 10 to 12 minutes. *if dough sticks to glass spray bottom with a little Pam* Dough and cookies freeze well. Enjoy!

My family loves this mushroom spread.

Scalloped Mushroom Spread

7-8 slices bacon, fried crisp and chopped

1 T reserved bacon fat

2T butter

1 small onion, finely chopped

1 garlic clove, crushed

1/2 lb mushrooms, thinly sliced

2 T flour

pepper to taste

8 oz. cream cheese, cut into 8 pieces

1 tsp Worchestershire sauce

1/8 tsp Dijon mustard

1 tsp. soy sauce

1/2 cup sour cream ( low fat sour cream will do)

1/4 cup white wine

saute onions & garlic in 1 T bacon fat and 2 T butter for about 1 minute.
add mushrooms and saute until lightly cooked
add flour, pepper, cream cheese pieces, soy sauce, worchestershire sauce & Dijon mustard. Stir over low heat until cheese is melted
Remove pan from heat. Stir in sour cream, crisp chopped bacon and white wine.
pack mixture into an ovenproof dish. Cover and refrigerate until 1/2 hour before serving.
Bake @ 350 degrees F for 25-30 minutes
sprinkle with fresh chopped parsley ( optional)
serve with baguette slices &/or crackers

Enjoy! Happy holidays to all

UHMMM Punkie this sounds wonderful for Christmas finger food!

Moana I love your cookie recipe but we do not have cream of tartar here in Croatia, what can I use instead?

Here is my recipe for Dalmatian fritters, a tradition at Christmas!

Dalmatian Fritters
Dalmatinske fritule

These are almost like little doughnuts. Grown ups and children alike can't get enough of them. They are often made in Croatia around the Christmas holiday season.

Serves 8 to 10
6 teaspoons (2 packets) dry yeast
1/2 cup warm water
1 cup plus a pinch granulated sugar
7 cups all-purpose flour
2 cups hot water
1/2 cup plum brandy or brandy of choice
2 teaspoons vanilla
1/2 teaspoon grated nutmeg
1 cup raisins
grated rind of 1 lemon
7 to 6 cups cooking oil for frying
powdered sugar

Mix the yeast with the warm water and a pinch of sugar and set aside to bubble and rise. Place flour in large bowl and make a well. Add hot water gradually and blend with a wooden spoon. Keep stirring until the dough begins to "ball.” Continue beating, as you gradually add the 1 cup sugar, the brandy, vanilla, nutmeg, raisins and lemon rind. Blend in the yeast mixture and then let the batter rest for 15 to 20 minutes while the cooking oil is heated up in a deep pot or fryer (the oil should be at least 2 1/2 inches deep).

When the oil is hot enough (test by dropping in a small piece of the batter, it should
sizzle, but not burn), drop the batter by well-rounded 1/2 tablespoon measures. You will have to dip the measuring spoon in water between spoonfuls of batter to clean it off. You may also have to coax the batter off the spoon. Do not overcrowd the frying pot. Ensure the fritters are turned so that all sides are golden. When browned, remove with a slotted spoon, cool slightly, and roll in powdered sugar. Arrange on serving platter.

Drain on paper towels to absorb excess oil.

PS I also add chopped pignoli nuts and I also add orange rind and the juice of one lemon and omit the nutmeg and vanilla, also I soak my raisins in the brandy, I do this for a couple of months before but you can also do this overnight. While they are still hot I roll them in granulated sugar, my family likes them this way. These are very potent fritters

Enjoy!

Dalmatinka39421.0585300926Well my fav,family secret for kentucky dumplings. Lots of turkey juice. Pick your favorite store bought biskut dough. slice into small pieces, dip them into flour salt and pepper. Put your turkey juice in a big frying pan and cook your perfect everytime dumplings. It is to dye for trust me. Never any leftovers. you just need a big turkey and lots of juice so you can make lots of dumplings in gravy! [QUOTE=Blessed] Yummy...Here's mine "Jalapeno
Fudge" 1 lb Monterey Jack 1 lb Cheddar 6 eggs 1 sm. can Carnation (evaporated milk) 1 jar sliced Jalapeno
(diced up) Mix milk and eggs in a
large mixing bowl, add Monterey Jack and Cheddar and mix throughly.
Spray 9x13 with Pam. Line bottom of pan with jalapeno's. Pour cheese
mixture over jalapeno's and spread evenly. Cover and refrigerate
overnight. Cook for 35 minutes @ 375. Let cool then cut into fudge size
squares and serve. Great appetizers.
[/QUOTE]

I have never heard of this. I am going to have to try this over xmas
holidays as I'm having tons of company. Thanks Lisa.

Moana,

The mushroom spread is definitely worth making.

Here's are 3 more. The first one is a bit fiddly but you'll get rave reviews!

Seafood Puffs

Pastry: Preheat oven to 400 degrees F & grease 2 baking sheets

1 cup water

1 cup flour

1/2 cup butter

4 eggs

1/2 tsp salt

Bring water to a boil.
Add butter & salt.
Stir in flour. Stir vigorously for 1 minute, until dough forms a ball.
Remove from heat. Cool slightly.
Add eggs one at a time, beating until mixture is smooth and glossy
Drop mixture from a teaspoon.
Bake until nicely browned. Cool puffs on wire racks

Filling:

1 can crabmeat, drained

1 package cream cheese, softened

1 tsp. worchestershire sauce

2 T minced onion

1/2 cup cooked shrimp, finely chopped

2 T finely chopped parsley

Beat cream cheese until smooth
Stir in worchestershire, minced onion, crab, shrimp and chopped parsley
Cut each puff in half & fill with the seafood mixture

If desired, add extra spices. Garlic powder, dill or lemon pepper will work.

Crab flavored pollock can be used. I prefer the real crabmeat... I don't care for the pollock's slippery feel.

Greek Antipasto

1 cup feta cheese

1 cup pitted & finely chopped Kalamata olives

1 cup chopped red onion

1 cup roasted red peppers, finely chopped

Mix together and add 1/2 cup Greek dressing + 2 T fresh lemon peel
Cover & refrigerate for at least an hour.
Serve with toasted baguette slices

I like to brush the baguette slices with a bit of olive oil before toasting.

Artichoke Appetizer This is a new recipe that I'm going to try this Christmas.

8 oz of marinated artichoke hearts

1cup freshly grated parmesan cheese ( I'd use reggiano...it's less salty and has a richer flavor than regular parmesan)

1/2 cup sour cream

1/2 cup mayonnaise

8 oz pkg cream cheese, softened

2 garlic cloves, minced

Put everything into a food processor and puree until smooth.
Put pureed dip into an oven proof dish
Bake @ 325 degrees F for 30-40 minutes

This is my family's favorite toffee recipe. Stirring for 1/2 hour is a lot of work so I bought a good non-stick pot. Now I can let the toffee boil away. giving it a stir every so often.

Soft Butter Toffee

1/2 lb butter

2 cups brown sugar

4 T golden corn syrup ( I use Rogers)

1 tin Eagle Brand condensed milk

Add ingredients to a medium sized saucepan
Set the burner to med- med low heat and bring toffee to a soft boil. Be sure to stir constantly if you're not using a non-stick pot
Boil to the soft ball stage approximately 30 minutes
Do the Cold water test... let toffee drip from spoon into cup of very cold water. You should be able to form a soft ball with the toffee. Cook toffee a bit longer if it's too soft. Be sure to test often.
When toffee reaches soft ball stage, remove from heat and pour onto a small parchment lined baking sheet
Let toffee cool, then cut into squares.

For gift giving, I cut the toffee into slabs & score cutting lines. I wrap the toffee in parchment paper and tie with raffia.

Enjoy!

:)Judy