Favorite holiday recipes...

  1. There are two cakes in the oven as I type this. One Devils Food Chocolate (with cinnamon) and one AppleSauce Spice. The house smells really great right now. My mom also wants me to mix up a double or triple batch of cookies in the next couple of days. I was thinking that we could all share our favorite holiday recipes and maybe get some new ones that we never heard of before from our Allnurse's siblings. The following is the recipe for the cookies that I will be mixing up, it is from "Meta Given's Modern Encyclopedia of Cooking Volume One" (new revised edition), an old cookbook of my mom's from the 1950's (I think she recieved volumes one and two as a Wedding Gift).

    PRALINE COOKIES
    Crunchy, rich-flavored and good keepers

    1) 1 1/3 cups plus 1 tbsp all-purpose flour
    2) 1/4 tsp D.A. baking powder or 1/3 tsp tartrate or phosphate type
    3) 1 cup coarsely chopped pecans
    4) 1 1/2 cups brown sugar, packed
    5) 3/4 cup butter or margarine
    6) 1 egg
    7) 1 tsp vanilla

    Grease baking sheets lightly. Start oven 10 min before baking; set to moderate (375 F). Sift flour, measure and resift with baking powder. Chop nuts. Put brown sugar through a coarse sieve to remove lumps. Cream soft butter in a 3-qt mixing bowl until shiny, add sugar in 2 portions, creaming well. Beat in egg until fluffy, then stir in vanilla. Add flour in 2 or 3 portions, mixing until smooth after each. Stir in nuts. Measure dough by leavel tablespoonfuls onto waxed paper, then quickly roll into balls (or just put the silly things onto the baking sheet, who really cares if they are perfect balls anyway?). Place 2 inches apart on baking sheet. Flatten to about 1/8 inch thickness with a flat-bottomed glass, bottom covered with dampened cheesecloth (we use a fork, instead of the glass, like with peanut butter cookies). Bake about 12 min or until nicely browned. Cool on pan a min, then remove to cake rack (or plate, or just right straight into your mouth). Makes 3 dozen.
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  2. 7 Comments

  3. by   KaraLea
    BTW, the comments in the ( )'s are my own comments-except the oven temp-not the cookbook's. The two cakes just came out of the oven and they look great. Hope they taste as good as they smell.
  4. by   adrienurse
    My auntie Colombe's specialty. The ancestor to the praline.

    1 cup brown sugar (240 ml)
    1 cup white sugar (240 ml)
    1 cup 35% cream 240 ml)
    1 tsp vanilla extract (5 ml)
    2 tbsp softened butter (30 ml)

    Butter an 8X8 inch (20X20 cm) square cake pan. Set it aside.

    Stir the brown sugar, white sugar and cream together in a medium-sized saucepan. Clip a candy thermometer to the side of the pan. Heat on medium-high, stirring constantly until the temp reaches 237 degrees F (114 C). Remove the pan from the heat and cool the mixture to 190 degrees F (88 C).

    Heat the mixture hard wit a wooden spoon until it is no longer shiny, and starts to firm up. Quickly pour the mixture into the prepared cake pan and allow to cool. When the candy has completely firmed, cut into squares.

    Makes 16 2-inch (5 cm) squares
    prep time 5 min
    cooking time 20 min
  5. by   emily_mom
    My recipe isn't desert, but super yummy none the less:

    Mixed Vegetable Bake

    1 can (10 3/4 oz) condensed cr of mushroom soup
    1 C mayo
    1 garlic clove, pressed
    1/4 tsp black pepper
    2 C (8 oz) shredded cheddar cheese
    3 pkg (16 oz each) frozen California blend veges (broccoli, cauliflower, and carrot)
    1 can (2.8 oz) french fried onion rings

    Preheat oven to 350. In a large bowl, mix the soup, mayo, garlic and pepper; mix well. Stir in cheese. Stir in veges, coating evenly. Bake in a greased 13 X 9 pan for 35-40 min or until heated through. Sprinkle with onion rings. Bake 5 min longer or until golden. Serve immediately.

    The onion rings are optional, and I don't add them everytime. I got this from a Pampered Chef cookbook I have, and it wins raves everytime I serve it. You can go with low-fat or fat free soup and mayo; it doesn't change the taste at all. I wouldn't do reduced fat cheese (unless you can get some that melts), and besides, it's the holidays! Splurge a little! I'm making this for Thanksgiving at the in-laws....can't wait! To eat it that is, not hang out at the in-laws.....

    BTW, it says it serves 12, but it really serves more than that. You can adjust as needed (you just waste soup). Oh, it also works with any brands, so buy the cheap stuff...has never changed the flavor.

    Enjoy!!!

    Kristy
    Last edit by emily_mom on Nov 24, '02
  6. by   BadBird
    Wow, that veggie bake sounds great, I will make that tonight. I have a confession to make, this year I will let Sam's Club do my baking, pumpkin pie, cheese cake, cookies, I will cook the rest of the meal but I just love their desserts and it will save me time and stress. Oh well, so much for a totally home made desserts, I give up, Sam's is better than mine.

    P.S. If Santa is looking I still want that Kitchen Aid mixer !!!
  7. by   emily_mom
    Let me know how you like it!

    P.S. If you see Santa, tell him I would also like a Kitchen Aid mixer!!!
  8. by   Zee_RN
    This is an "easy" version of the miniature creme-filled horns that are known around here as Miniature Ladylocks. Tremendous pain in the butt to make the "real" way (rolling out the flaky pastry dough, wrapping around pins and baking to make the horns, filling the delicate horns with piping tool). These have the EXACT same taste and texture but aren't in horns.

    LADYLOCK SQUARES

    Pastry:

    1 box Pepperidge Farm puff pastry sheets

    Filling:

    1 cup sugar
    cup Crisco
    cup butter
    cup milk
    3 TBL flour
    1 TBL vanilla
    1 tsp. lemon juice
    Powdered sugar

    Pastry: Thaw pastry sheets according to package directions. Cut sheets into 1 to 2-inch squares (depending on how big you want your cookies to be--I usually go with about 1-inch). Place on ungreased baking sheet 1 inch apart and bake at 350F until light brown (approximately 10 to 12 minutes). Cool on paper towels. (They will puff up quite high.)

    Filling: Beat filling ingredients at high speed until fluffy. Cut off the top (about one-half way) of each baked puff pastry square, apply filling and place top back on. Sprinkle with powdered sugar.

    These are soooo good; I can never take them anywhere because they never make it out of the house!
  9. by   Pretzlgl
    That veggie bake is soooo good - been looking for that recipe! Thanks. (By the way my husband calls it the gas-serole because of its effect on him. But it tastes great nonetheless)

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