Skip to comments.Weekly Cooking Thread (Merry Christmas)Dec 25
Posted on 12/25/2010 6:11:31 AM PST by libertarian27
Welcome to this week's installment of the Weekly Cooking Thread.
Please share your Christmas fare recipes and what you'll be serving this week.
(Please FReepmail me to be added/deleted to the Ping list)
Merry Christmas to all!
Weekly Cooking Thread (twas the week before)Dec 18
Recap of last week’s thread
Merry Christmas to all! Roast and Yorkshire pudding for dinner today!
Recently I came across a recipe for a Christamas treat that my mom made when I was young. I made it the other day and it brought back childhood memories. Here it is:
Date Nut Log
30 graham crackers
16 marshmallows (about) diced
1 cup dates chopped
2 cups walnuts chopped
1 cup heavy cream
How to make Graham Cracker Log
Roll graham crackers to fine crumbs.
Combine marshmallows, dates and walnuts and mix thoroughly with 1 3/4 cups cracker crumbs.
Add 1 cup cream, not whipped, and mix all thoroughly.
Shape into loaf.
Roll loaf in remaining cracker crumbs, then wrap well in wax paper.
Place in refrigerator and chill at least 6 hours.
Better if chilled overnight, or the longer the better..
Note: 12-23-2010 Made as described. Next time use all crumbs in mixture, also, possibly a little more cream to get just a touch more moist.
Opps, I used pecans in place of walnuts.
Just put the Christmas Ham in the oven. It will be ready around 12:30. Sweet Potatoes go into the oven at about 11:00. The potatoes are very large and will need some extra time to bake.
I put the turkey in at 7:15 am. Normally, we get a 20-24 pounder but at 12 lbs. it’s the smallest one we’ve ever had. They just didn’t have any big birds this year. Made the cornbread for the dressing and the pies yesterday. Have the gibblets on the back burner cooking away with just the heat from the the oven. Kids are roaming around now so opening presents momentarily. Later, will put on the eggs to boil. When the bird is ready, about 10:30, he’ll come out of the oven and the completed dressing will go in. Then rolls, peas, and Granny’s fruit salad. Good eats.
Merry Christmas to all my Freeper cooking friends. I plan on trying one or two new recipes for tonight’s dinner. If they are “freeper” worthy, I will post later. Hope everyone stays warm, enjoys their day and feels the warmth of Christ’s love. Bless us all.
Turkey for thanksgiving........ But for Xmas, it is 2 large prime rib roasts, about 4 hours over a rotisserie.
I’m making Stuffed Shells to bring over my brother’s house this afternoon.
1/2 cup Parmesan
Parsley (to taste)
Garlic (to taste)
Salt and Pepper
1 LB Hamburger +/-
Cook shells according to pkg instructions(drain/cool)
Fry Hamburger(drain off fat/cool)
In Bowl: 32oz Ricotta, 1/2 of Mozzarella, 1/2 cup Parmesan, Parsley and one Jumbo egg - stir to combine - add crumbled cooked Hamburger - stir to combine.
Pasta sauce on bottom of 9x12 pan - spoon cheese/meat mixture into shells to fill, onto pasta sauce. Pasta sauce on top - add remaining Mozzarella - bake 350’ until hot and bubbly (30-45min)
(There will be a lot of filling - enough for two boxes of large shells)
Our small but typical table table setting, with the Lenox Holiday China that we have been collecting for almost 50 years and my late Mother in Law's collection of Avon Ruby Glass...
We only use this China twice a year...
Mint Cookie Candies / makes 48 cookies
START Micro-melt 12 oz coarse-chp white candy coating, 4 tsp shortening, stir smooth. Stir in 1/4 tsp green food color.
FINISH Pour evenly into 48 miniature muffin-cup paper or foil liners. Sprinkle w/ crumbled mint-flavored creme-filled chocolate sandwich cookies (mint Oreos). Pour melted Andes mint candies over cookie crumbs. Let set.
MINT TOPPING Micro-melt 2-4 2/3 oz pkg Andes mint candies, 2 tsp shortening; stir smooth.
A blessed Christmas one and all
ROCKEFELLER CENTER CHRISTMAS TREE AND CHRISTMAS
ANGELS HERALDING THE GOOD NEWS OF CHRIST'S BIRTH.
Bisquick Monkey Bread
3/4 cup butter (do not use margarine)
1 cup packed brown sugar
2 tablespoons whipping cream
1/2 cup coarsely chopped pecans
3 1/2 cups Original Bisquick® mix
1/2 cup milk
2 tablespoons granulated sugar
3 tablespoons butter, softened (do not use margarine)
1 teaspoon vanilla
¼ cup sugar
½ teaspoon cinnamon
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
3. In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
4. In small bowl, mix granulated sugar and cinnamon.
Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
5. Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.
Makes 12 servings
Merry Christmas, everyone!
Merry Christmas Liz.
1 12-15lb Fresh Turkey
6 Pack of Guinness Extra Stout
1 Cup of Brown Sugar
1 Cup of Salt
2 Lemons Quartered
2 Oranges Quartered
6 Thyme Twigs
4 Rosemary Twigs
8 Cups of Water
Mix it all together in a round cooler , stirring until the Sugar and Salt are dissolved. Rinse off the Turkey, and put it in the cooler. Add more water as needed until the Turkey is completely submerged. Store in a cold place over night. (I simply sat mine outside) Occasionally shake around the cooler a little while the turkey soaks to keep the brine mixed well.
Remove the Turkey the following day, and rinse it off. Cook the Turkey as you normally would.
I didn’t get fancy- the whole family is bringing food (including a ham and pumpkin roll from my wife). I made a coupla dozen deviled eggs, and put a nice bit of bacon in each one.
Used the basic recipe from www.deviledeggs.com
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