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“It is now Christmas, and not a cup of drink must pass without a carol; the beasts, fowl, and fish come to a general execution, and the corn is ground to dust for the bakehouse and the pastry: cards and dice purge many a purse.....now, good cheer, and welcome, and God be with you.”

~Nicholas Breton, English poet (1555-1626)~

National Date Nut Bread Day- December 22

National Pfeffernuesse Day- December 23

National Egg Nog Day- December 24

National Pumpkin Pie Day- December 25

National Candy Cane Day- December 26

National Fruit Cake Day- December 27

National Chocolate Candy Day- December 28

1 posted on 12/22/2012 5:57:29 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Recipe Thread Ping~


2 posted on 12/22/2012 5:59:14 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Recipe Thread Ping~


3 posted on 12/22/2012 5:59:51 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Love these threads!


4 posted on 12/22/2012 6:00:13 AM PST by Badabing Badablonde (New to the internet? CLICK HERE)
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To: libertarian27

Here’s a book suggestion:

Piece of Cake - one bowl, no-fuss, from-scratch cakes
by Camilla V. Saulsbury

This is a 285 page, spiral bound book with color photos.


6 posted on 12/22/2012 6:13:28 AM PST by nuconvert ( Khomeini promised change too // Hail, Chairman O)
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To: libertarian27
I can't cook but I can make this : Shrimp Gumbo . This is easy, fast and good on a cold day..

{ note to French chefs and purists don't jump me because this isn't authentic Cajun— I'm just making something to eat here...OK?}

Roux : equal amounts of fat and flour cooked over low heat, stirring constantly, until it is brown. Heat 4 tsp. [2 tsp bacon fat and 2 tsp. olive oil] of oil in a large pot.
Add 2 Tbs flour stir until light brown.
Add chopped onion, Bell pepper and celery, cook until onion is starting to turn clear.
Pour in 1 can of Chicken and Rice soup and one can of water.
Salt, pepper,onion powder, garlic powder, dash of wostershire sauce, dash of hot sauce.
Add chopped okra.
Simmer one hour, add water if it needs, then turn heat up and add shrimp.
In about 3 minutes if shrimp is done serve over rice with garlic toast or hush puppies.

7 posted on 12/22/2012 6:52:47 AM PST by virgil283 ( "He is proud, knowing nothing, but doting about questions and strifes of words, whereof cometh ...")
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To: libertarian27

Found this on Pinterest, thought it looked delicious and super-easy to make. I’m making it this weekend to take for Christmas. It’s from Trisha Yearwood’s cookbook.

Crock-Pot chocolate candy

“My cousin Donna Paulk is a great cook. She kindly gave us several great recipes for this collection, including chicken soup, macaroni and cheese, beignets, and this candy. I love this kind of recipe: The candies look so pretty and appear really hard to make. People will think you’re a genius cook — which is almost embarrassing, considering how easy they are to make. Just layer everything in the cooker and wait!”

2 lbs (36 oz) salted dry-roasted peanuts

4 oz (4 squares) German’s sweet chocolate

1 12-oz package semisweet chocolate chips (about 2 cups)

2½ lbs white almond bark

1. Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

2. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

Read more: Recipes from Trisha Yearwood - Crock-Pot Chocolate Candy - Redbook


13 posted on 12/22/2012 7:53:46 AM PST by FrdmLvr (culture, language, borders)
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To: libertarian27

Beleve it or not, I found this recipe a couple weeks ago while cleaning out under one of my kitchen drawers. It was on a 3x5 card and it wasn’t in my handwriting, so I am assuming it came from a previous and unknown occupant of our house. I tried it out and they are VERY good!

Santa Surprise Cookies

2 sticks butter, softened
1 cup creamy peanut butter ( I use Adams)
I cup brown sugar
1 cup regular sugar
2 eggs
1 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

1 bag Snickers Miniatures (not Fun Size. If you can’t find Minis, take a Fun Size, cut it in half, and use 1/2 per cookie.)

Combine the flour, baking soda, and salt in a bowl and set aside.
Mix the butter, sugars, and peanut butter on medium until they are light and fluffy. Add the vanilla, then the eggs one at a time until completely blended. Gradually add the flour mixture until completely mixed. Cover and refrigerate for 2-3 hours.

Preheat oven to 325.

Unwrap the candy bars (duh.). Take about a tablespoon of the chilled dough and flatten it out to about 1/8 inch. Place a candy bar in the center and gently fold the dough around the bar. Once it’s sealed inside, place it on a cookie sheet. (I coat mine with cooking spray. You can do that or use parchment paper.) I put no mare than 12 at a time on the pan. Bake at 325 for 10-12 minutes. When they’re done, let sit for about 3-4 minutes then transfer to a cooling rack.

The recipe also called for a chocolate drizzle over the top (done by melting a bunch of Dove chocolates in a double boiler), but I skipped that and they were fantastic anyway.


14 posted on 12/22/2012 7:57:11 AM PST by hoagy62 ("Tyranny, like hell, is not easily conquered..."-Thomas Paine. 1776)
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To: libertarian27
Help!

I made the recipe for *No Fail Fudge* from on the jar of Marshmallow-Fluff. What could go wrong, eh? It did! LOL

It didn't set properly...we're eating it with a spoon. I plan want to make another batch to use as hostess gifts.

Any suggestions? This is the recipe I used

20 posted on 12/22/2012 8:40:36 AM PST by Daffynition (Self-respect: the secure feeling that no one, as yet, is suspicious. ~ HLM)
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To: libertarian27

Broccoli and Cauliflower 4-Cheese Soup

(I use a pot steamer for the broccoli and cauliflower,
and a Ziplock Zip ‘n’ Steam bag for the carrot and onion.)

Steamed florets from 2-3 broccoli heads and half a
head of cauliflower
1 chunked and steamed carrot
1 diced and steamed onion
2 tsp crushed garlic
2-3 tbsp butter
1/4 cup flour
2 cans chicken stock
1 cup milk
1 cup heavy cream
1 cup shredded Longhorn cheddar
1 cup shredded Mozzarella
1 cup shredded Queso Blanco
3 tbsp shredded Parmesan
Salt and Pepper to taste

Blend broccoli, cauliflower, carrot and onion with 1 can
chicken stock. Add to pot with garlic. Melt butter and
mix with flour until smooth, add to pot. Add milk, cream,
and 2nd can of chicken broth.

Then add shredded cheddar, mozzarella, queso blanco and
Parmesan. More flavorful cheese can be substituted for the
queso blanco.

Heat slowly but do not boil.


21 posted on 12/22/2012 8:42:48 AM PST by yefragetuwrabrumuy (Pennies and Nickels will NO LONGER be Minted as of 1/1/13 - Tim Geithner, US Treasury Sect)
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To: libertarian27

George Washington’s Eggnog Recipe

Blend

1 Pint Brandy
1/2 Pint Rye Whiskey
1/4 Pint Rum
1/4 Pint sherry

1-1/2 Cups Sugar
1 Quart Cream
1 Quart Milk
12 Eggs


22 posted on 12/22/2012 8:51:04 AM PST by yefragetuwrabrumuy (Pennies and Nickels will NO LONGER be Minted as of 1/1/13 - Tim Geithner, US Treasury Sect)
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To: libertarian27

Ginger Apple Honey

1 cup finely very finely chopped fresh ginger root
5-6 large apples (tart-sweet crisp ones such
as Prima or Jonagold)
2 cups water
6 cups sugar
1 tsp fresh powdered ginger

Peel ginger root and chop very fine. Peel and core
apples and cut in slices.

Pressure cook ginger root, apples and water for 10
minutes. Then mash. Add sugar and stir well until
sugar is dissolved. Cook (uncovered) on high for at
least another 20-30 minutes or until jam stage is
reached at 220F to 222F, with a candy thermometer.

Add powdered ginger and stir.

Let cool completely. Ladle into small containers, seal
and freeze any that you are not using immediately.

Makes about 8 cups. Is amazingly good on hot, fresh
bread.


26 posted on 12/22/2012 9:08:27 AM PST by yefragetuwrabrumuy (Pennies and Nickels will NO LONGER be Minted as of 1/1/13 - Tim Geithner, US Treasury Sect)
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To: libertarian27

Tomato Aspic

1 can tomato pieces
1/2 cup water
1 small package lemon jello
2 small or 1 large stick celery
1/2 onion
Worcestershire sauce
Garlic powder

Puree tomatoes and water in blender. Heat gently in
saucepan until warm. Add jello and stir for 2+ minutes
until dissolved.

Put chunked celery and onion in blender, add tomato
puree, Worchestershire sauce and garlic powder and
blend.

Chill until firm.


28 posted on 12/22/2012 9:22:57 AM PST by yefragetuwrabrumuy (Pennies and Nickels will NO LONGER be Minted as of 1/1/13 - Tim Geithner, US Treasury Sect)
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To: libertarian27

An Easier Figgy Pudding, with sauce

1/2 cup (1 stick) butter, at room temperature
2 eggs
1 cup molasses
2 cups dried figs (about 1 pound), stems removed,
chopped fine
1/2 teaspoon grated lemon peel
1 cup buttermilk
1/2 cup walnuts, chopped
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Garnish: Whipped cream

In an electric mixer, cream the butter until fluffy.
Add the eggs and molasses and beat again. Add the
figs, lemon peel, buttermilk, and walnuts. Blend
1 minute.

Add the flour, baking soda, baking powder, salt,
cinnamon, and nutmeg. Blend until everything is
incorporated.

Grease and flour and 8 by 4-inch souffle dish and
pour in the batter. Bake in a 325-degree F. oven for
1 hour, or until a toothpick inserted in the center
comes out clean.

Spoon the pudding out onto plates or cut it into
wedges. Garnish with sauce and whipped cream.

Sauce

3 tablespoons butter
1/3 cup brown sugar
3/4 cup 35% cream
2 tablespoons dark rum

Melt butter in a medium sized saucepan over medium
heat. Add the brown sugar and continue to cook 3 to 4
minutes until bubbly and slightly thickened. Add the
cream and rum. Continue to cook 7 to 9 minutes until
thick and syrupy.


30 posted on 12/22/2012 9:37:43 AM PST by yefragetuwrabrumuy (Pennies and Nickels will NO LONGER be Minted as of 1/1/13 - Tim Geithner, US Treasury Sect)
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To: libertarian27

My 94 year old mom asked for BBQ ribs this Christmas....so many great recipes for them.

Will also be doing an eye of round roast from Paula Dean that we have had before, but make a horseradish crème with sour crèam and horseradish.

Here is her recipe...Merry Christmas to all!!

Ingredients

Creamy Herb Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons chopped fresh rosemary
1 teaspoon Dijon mustard

Roast:
1 cup beef broth
Nonstick cooking spray
2 teaspoons dried crushed rosemary
2 teaspoons kosher salt
2 teaspoons ground black pepper
One 5-pound boneless top loin roast or eye of round roast, trimmed
3 tablespoons olive oil
Fresh rosemary, as garnish, optional

Directions

For the creamy herb sauce: In a small bowl, combine the mayonnaise, sour cream, rosemary and mustard and mix well. Cover and chill for up to 3 days.

For the roast: Preheat the oven to 250 degrees F. Line a roasting pan with aluminum foil. Pour the beef broth into the roasting pan. Place the rack over the broth, and spray with nonstick cooking spray.

In a small bowl, combine the rosemary, salt and pepper. Rub the mixture evenly over the roast.

In a large skillet, heat the olive oil over medium-high heat. Add the roast and cook until browned, 2 to 3 minutes per side. Place the roast on the prepared rack in the roasting pan. Cover tightly with aluminum foil. Bake for 45 minutes to 1 1/2 hours (depending on the shape of the roast), or until a meat thermometer inserted in the center of the roast reads 125 degrees F.

Remove from the oven and let stand for 20 minutes before slicing. Serve with the creamy herb sauce and garnish with rosemary if desired.


39 posted on 12/22/2012 11:34:10 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

Digging thru Mom’s old recipe box....found this (she always made this at Christmas and was popular back during WWII due to lack of eggs, milk, and butter).

A 75-yr-old friend remembers eating cake much like this one, only she says they called their version of it “Depression Cake.”

2 cups sugar
2 cups raisins
1 tsp ginger
2 cups water
1 cup lard
1 tsp cloves
2 cups raisins
1 tsp cinnamon

Boil one minute and let cool. Then add 3 ½ cups flour and one teaspoon soda. Bake until done. (Editor’s Note: Other War cake recipes call for pouring batter into greased tube pan or loaf.) Bake for one hour at 325F. Place a toothpick into the cake and if it comes out clean, then it is done. Remove from oven and let cool upside down until sides pull away from the pan.

Icing: 2 cups brown sugar ½ cup cream ½ cup butter

Cook until it forms a ball in cold water. Then stir until ready spread. Ice cake in pan as it will not turn out of pan. Use a large loaf pan and this makes a large cake.


42 posted on 12/22/2012 11:52:38 AM PST by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27
For Christmas Morning

Coffee cake

Sour Cream Coffe Cake

1 package yellow cake mix (or Lemom)
1 package lemon instant pudding mix
1 cup sour cream
½ cup Wesson oil or vegiable oil
3 eggs
¼ cup milk
2 tsp. cinnamon
¼ cup sugar

Mix cake mix, pudding mix, sour cream, vegirable oilk, eggs, and milk together and beat right minutes (at least). Pourhalf of the batter into a bunt or angel food cake pan (greased and floured). Mix together 2tsp. cinnamon an ¼ cup sugar and spinkle half of this mixture on the batter in the pan. Pour remaining batter on top and sprinkle remainig cinnamin and sugar mixture on top. Bake at 350° for 50 minutes. Cool for 10 minutes.

43 posted on 12/22/2012 2:02:44 PM PST by SandRat (Duty - Honor - Country! What else needs said?)
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To: libertarian27; All

Bacon & Egg Pie:

http://www.nytimes.com/2012/12/26/dining/dont-worry-guys-its-ok-to-eat-this-a-good-appetite.html?hpw&_r=0


49 posted on 12/22/2012 4:21:39 PM PST by carriage_hill (Have A Very Merry Christmas & A Happy New Year!)
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To: libertarian27
TUNA DIP (Doesn't taste like tuna))
This recipe may be expanded with equal expansion amounts.

1 can light tuna. Mash it up.(not white)

3-4 tablespoons good quality mayonnaise

1 finely minced shallot (or half of really small onion or 2 white part only scallion)

1 good tablespoon of chili Powder...yes chili powder!

Mix all ingredients set aside and refrigerate for 2 hours.

If too dry add mayo by half teaspoon at a time. If too tuna add one quarter teaspoon at time

Use as dip or mound on your favorite crackers.

I've been fooling non fish eaters for years!

50 posted on 12/22/2012 5:03:49 PM PST by Focault's Pendulum
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To: libertarian27

Baked Potholder

Make a batch of old-fashioned molasses cookie dough.
Roll out the 3 dozen, coat with sugar, have them lined up on freezer paper & ready to go on the cookie sheet.
As each batch comes out of the oven, put the cookie sheet on top of 3 potholders lined up on the oven to keep from scratching the ceramic top.
Wait 3 minutes, until the cookies have hardened up enough to take off the cookie sheet.
Put the next batch of dough balls on the cookie sheet.
Place cookie sheet in the oven for 13 minutes.
At 12 minutes, wonder why cookies are smelling a little ‘funny’.
At 13 minutes, when the buzzer goes off, leave laptop (and FR) to take cookies out of oven
Notice kitchen looks just a wee tad ‘smoky’ - hmmmm.
Open oven and see lots more smoke! Ruh roh!!!
Take out cookie sheet .... and see potholder that hitched a ride by sticking to the bottom of the cookie sheet smoking on the rack!
Ooops!!

PS - Potholder never caught on fire, just turned a little dark in places and once it was aired out, it is still usable.


69 posted on 12/25/2012 6:30:09 AM PST by MissMagnolia
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