Category Archives: Holidays

Breakfast Casserole

image

Ingredients

1 pound ground pork/sausage
2 tsp black pepper
1 tsp sage
1 tsp red pepper flakes
1/2 tsp cayenne pepper
1/4 tsp nutmeg
1/4 tsp clove

3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 ounces mild Cheddar cheese, shredded 
1/2 cup onion, shredded
1 (16 ounce) container cottage cheese
6 Large eggs

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch square baking dish.

Place sausage in a large, deep skillet. Cook over medium-high heat, and add seasonings (6 following the sausage in ingredients list) until evenly brown. Drain, crumble, and set aside.

In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Texas Christmas Cake

image

Yield: 16 servings

Ingredients

1pound golden raisins
1cup whiskey
2cups (4 sticks) butter, softened
2cups sugar
6— egg yolks
4cups cake flour
1tablespoon baking powder
1pound pecans, chopped
6— egg whites– Whiskey

Optional – Extra pecans for decorating
Instructions

Soak the raisins in 1 cup whiskey in a bowl.
Cream the butter and sugar in a large mixing bowl until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Stir in the raisin mixture. Mix the flour, baking powder and pecans in a bowl. Fold into the butter mixture.

Beat the egg whites in a mixing bowl until stiff peaks form. Fold into the batter until no white streaks remain. Pour into a well-greased tube pan.

Bake at 300 degrees for 2 1/2 hours or until a wooden pick inserted in the center comes out clean.
Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

Dampen a piece of cheesecloth with additional whisky and wrap around the cake. Cover with plastic wrap and let stand for 1 day before slicing.

Italian Christmas Cookies

image
Italian Christmas Cookie

4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder

Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.

Icing
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy

Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Southern style Baked Picnic Ham

image

Prep Time: 15 minutes
Cook Time: 2 hours, 45 minutes
Total Time: 3 hours
Yield: 10 Servings

For New Years dinner we decided to try something new, a delicious Southern style Baked Smoked Pork Shoulder, super easy to prepare Studded with cloves, brown sugar glaze and sliced pineapple as an option, your family is sure to love this any time of the year but, it’s just perfect for the holidays.

Ingredients
9 Lb average Smoked Pork Shoulder
(smoked but not cooked)
1 can of Sliced Pineapple (reserve juice)
1 bottle (Beer) Rickard’s Blonde
1 lemon, juiced and zested
½ cup of Light Brown Sugar**
2 Tablespoons of Yellow Mustard or Dijon**
Whole Cloves – optional
4 – 5 fresh Sage
(** ×2 – optional)

Instructions
Preheat one side of BBQ with smoker chips at medium temp (or oven at 350°)

Line a 2-inch deep roasting pan with Aluminum Foil
Place the whole pork shoulder package in the pan on a wire rack.
Carefully cut the outer plastic packaging and any other packing materials that might be included, discard except the netting on the meat, do not remove at this time.

Place the meat skin side up in the pan.
Add beer and sage to the pan.
Cover the meat with Aluminum Foil.
Place in BBQ on side without heat.
Meat should cook about 18-22 minutes per pound of weight.
In a small bowl, mix Brown Sugar and Mustard, add just a few tablespoons of the juice from the pineapples mix well to form a thick paste.
About 45 minutes before the pork should be done, remove the pan from the BBQ (oven) and remove foil.
Reduce the heat to low (oven heat to 250º.)
Carefully cut away the netting from around the meat. It may stick in some places so be careful.
Using tongs and a knife, carefully remove the layer of skin and fat from the meat, set discard.
Use a sharp knife and score the meat about every one inch and about ½ inch deep. Crosscut again.
If using Cloves, place one clove in each of the squares made from the cuts.
Drizzle half of the glaze over the cooked meat.
Use toothpicks to attach the pineapple slices to the meat and drizzle remaining glaze over the top.
Return the roast to the BBQ (oven), uncovered and cook for about 30-45 minutes or until a meat thermometer placed in the thickest part of the meat reaches a temperature of 170º.

Extra Glaze:
If you would like an extra dose of glaze to the ham, you can mix the mustard, Brown sugar and pineapple juice and apply a thin layer (it’s not necessary, just a matter of preference) after you remove the toothpicks, pineapple and cloves.

Turn up BBQ to high
(If oven method, Set your oven to BROIL.)

Return the shoulder, uncovered, to the oven and Broil for about 10 minutes longer or, until it’s a nice brown color. Sugar should be melted but don’t let it burn. Oven temperatures will vary so, keep a close eye on it during this final step.

Remove from oven and let stand for 5-15 minutes before carving.

Serve warm and enjoy!

Note:
If you made extra glaze you could warm it and serve on the side.

image

image

image

image

image

Modified from Taste of Southern

The Best Butter Tarts Recipe (Placed 3rd in a Baking Contest!)

Cooking with Alison

Butter tarts are a wonderful Canadian dessert.  (Speaking of wonderful Canadian things, have you tried ice cider?)  Butter tarts are individually portion sized tarts that have a flaky pastry shell and a sweet and gooey filling.  If desired, the filling can include raisins or pecans.  I made both variations in the photo above.  If you like pecan pie (see my recipe here), you’ll probably like butter pecan tarts.  Personally, I prefer the tarts.  I made these butter tarts for the first time over Thanksgiving, 2011.  We were amazed by how good the pastry was.  This was the best, buttery and flaky pastry I have ever made and these were the best butter tarts we had ever had.  Although they can be a bit messy to eat, this pastry is the perfect compliment for this type and size of tart.  The filling is soft and gooey, you won’t get…

View original post 1,085 more words

Classic Gingerbread Men (and Women!)

Crumbs and Nibbles

DSC_0045

Happy holidays! In case you’ve been looking for a last minute treat to whip up for Christmas, I thought I’d share this recipe for Gingerbread Men from Taste of Home. I made these with a family friend (and fellow baker) last weekend, along with two other cookie recipes (Chocolate Mint cookies and Peanut Butter Blossoms, for those who are wondering). These, like roll-out sugar cookies, are fun to make and cut, but they’re even more fun to decorate! Let’s just say we got very creative with some of ours; you’ll see what I mean in a moment.

This won’t be a step-by-step recipe, mostly because of the fact that I was in the midst of making two other batches of cookies while assembling these. And maybe because of the fact that I had flour and cocoa and cinnamon ingrained into my hands throughout this process.

DSC_0026

But anyway, here’s the…

View original post 295 more words

The Quickest and Easiest Mincemeat Christmas Cookies!

Lucy Daniels

mincemeat christmas cookies

So it’s Christmas eve eve and I bet your a little sick of the traditional mince pie by now right? They have been passed around the office, offered to you at every relatives house you’ve been to and eaten as dessert at every pre christmas christmas lunch! Well, I have a solution, whilst still keeping in the festive spirit, but steering clear of pies, I bring you Mincemeat Cookies. You can forget about having to kneed and rest that dough for your pies, because these are the easiest cookies in the world, yet they taste like you’ve been baking all day! These are kind of like your oatmeal and raisin cookies with added festive-ness. I originally saw this recipe in the Sainsburys magazine and adapted the recipe from there. Whilst I used my own home made mincemeat, i’ve tried with good quality shop bought and it works just as well.

View original post 188 more words

Grilled Cheese Bacon Crescent Squares

image
Grilled Cheese Bacon Crescent Squares

Source: Mrs Happy Homemaker
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
Serves: Serves 6-8 
Ingredients
2 cans of crescent rolls
Velveeta cheese – sliced (or substitute your favorite cheese)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)

image

Instructions:
Preheat your oven to 375 degrees.
Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface or spread parchement paper if you don’t want any crescent roll stickage.
Unroll one can of crescent rolls on your work surface. Using your hands, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.

image

Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart.

image
Grilled Cheese Bacon Crescent Squares

Serve & enjoy!

Egg Nog Rice Pudding

image

Serves 9

Ingredients
3 cups cooked rice
5 cups egg nog
1 cup milk
2 teaspoon vanilla extract or 2 vanilla pod seeds extracted
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon ground cinnamon (optional)
1/3 cup raisins
1 cup heavy cream, whipped, for garnishing pudding

image

Instructions
Pre-heat oven to 350 degrees.
Over medium heat in a heavy sauce pan, add rice, egg nog, milk, nutmeg, cinnamon and vanilla stirring frequently so the milk doesn’t burn. Bring to a slow simmer for about 20 mins.
Stir in raisins then pour into casserole, baking dish or ramkins and bake for 20 minutes.
Allow to cool slightly before serving.

Top with spoonfuls of whipped cream, dust with a little freshly ground nutmeg or cinnamon if desired. 

Maple Butter Tarts

Butter tarts are a Canadian classic. How to make them more Canadian? Why, add a little maple syrup! If your family does not like raisins, leave them out- buttertarts are equally delicious without them.

image
Maple Buttertarts

 
Serves: 12 | Dish Type: Desserts  |  Preparation: Bake  |  Skill Level: Intermediate  |  Ready In: 45 Minutes

Pastry:
1 1/2 cups (375 mL)all-purpose flour
1/4 tsp (1 mL)salt
1/2 cup (125 mL) PC Country Churned Butter – Unsalted , cubed
1egg yolk
1 tsp (5 mL) distilled white vinegar
1/3 cup (75 mL) ice water

Filling:
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125 mL) light corn syrup
2 tbsp (25 mL) maple syrup
2 eggs
2 tbsp (25 mL) PC Country Churned Butter – Unsalted , melted
1 tsp (5 mL) vanilla
1 tsp (5 mL) distilled white vinegar
Pinch salt
1/4 cup (50 mL) golden raisins

Pastry:
In large bowl, whisk together flour and salt. Using pastry blender or two knives, cut in butter until coarse crumb consistency with some pea-size pieces. Make a small well in centre.

In small bowl, whisk together egg yolk, vinegar and water; pour into well in flour mixture. Using fork, gently turn flour into the centre where the liquid is. Once all liquid is absorbed, knead dough with your hands a few times until it comes together. Form into a ball. Flatten into a disc. Wrap in plastic wrap; refrigerate for at least 1 hour.

Filling: 
Meanwhile, in medium bowl, whisk together brown sugar, corn syrup, maple syrup, eggs, butter, vanilla, vinegar and salt until smooth; set aside.

Preheat oven to 450°F (230°C). Remove pastry dough from refrigerator; let stand 5 minutes. Lightly grease a 12 cup muffin tin.

On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cookie cutter, cut out 12 circles, re-rolling dough scraps as needed. Place a dough circle into each muffin cup, pressing sides and bottom gently to fit; sprinkle raisins equally over top of each tart shell. Spoon filling into each tart shell, filling about ¾ full. Bake in bottom third of oven for about 11 to 13 minutes or until golden; let stand for 3 minutes. Run a knife around tart edges; gently transfer to rack to cool completely.

Source: Presidents Choice