- #26
Evo
Mentor
- 23,174
- 2,918
Thought I'd bump this up for the holidays. Great holiday party food.
Holiday Recipes
- Thread starter Averagesupernova
- Start date
Thought I'd bump this up for the holidays. Great holiday party food.
- #27
George Jones
Staff Emeritus
Science Advisor
Gold Member
- 7,412
- 1,051
Biscotti,
http://www.thestar.com/article/543168.
This link will soon disappear, so, anyone who is interested should copy the recipes while they can.
- #28
- 1,134
- 9
Sweet spiced nuts..........yummy good stuff, and they make a great gift to bring along to a party.
Ingredients
1 egg white
2 tablespoons cold water
2 cups nuts of choice {I love pecans and walnuts}
1/2 cup sugar
1/4 cup cornstarch
3 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
pinch of salt
Preheat the oven to 350°F.
In a small bowl, whisk the egg white lightly with the water. Add nuts and toss well.
In a medium bowl, combine the sugar and cornstarch with the spices and pinch of salt. Lift the nuts out of the egg-white mixture, leaving the extra in the bowl, and transfer them to the spice mixture, tossing well. Arrange the nuts in a single layer in a jelly-roll pan lined with baking parchment or aluminum foil. Bake for 30 minutes or until golden.
Ingredients
1 egg white
2 tablespoons cold water
2 cups nuts of choice {I love pecans and walnuts}
1/2 cup sugar
1/4 cup cornstarch
3 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
pinch of salt
Preheat the oven to 350°F.
In a small bowl, whisk the egg white lightly with the water. Add nuts and toss well.
In a medium bowl, combine the sugar and cornstarch with the spices and pinch of salt. Lift the nuts out of the egg-white mixture, leaving the extra in the bowl, and transfer them to the spice mixture, tossing well. Arrange the nuts in a single layer in a jelly-roll pan lined with baking parchment or aluminum foil. Bake for 30 minutes or until golden.
- #29
Evo
Mentor
- 23,174
- 2,918
MIH's cocktail party made me think of this.
- #30
Evo
Mentor
- 23,174
- 2,918
These are a holiday favorite of mine since I was a little girl and my girls ask for them every Christmas.
Cherry Winks
Ingredients
3/4 cup shortening
1 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup dates, pitted and chopped
1/3 cup maraschino cherries, chopped
2 1/2 cups crushed cornflakes cereal
10 maraschino cherries, quartered
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.
Cherry Winks
Ingredients
3/4 cup shortening
1 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup dates, pitted and chopped
1/3 cup maraschino cherries, chopped
2 1/2 cups crushed cornflakes cereal
10 maraschino cherries, quartered
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.
- #31
lisab
Staff Emeritus
Science Advisor
Gold Member
- 1,887
- 616
My mom used to make a delicious rum cake. Frankly, I think it was just normal yellow cake, doused in rum. Very yummy 
.
.- #32
Evo
Mentor
- 23,174
- 2,918
Works for me. :tongue2:My mom used to make a delicious rum cake. Frankly, I think it was just normal yellow cake, doused in rum. Very yummy
- #33
Evo
Mentor
- 23,174
- 2,918
The world's only edible fruitcake. It should be called pecan cake. Years ago I brought this in to work for our Christmas party at work. My district manager came by and said she hated fruitcake, but she'd taste it. She took a slice and walked off. She came over to me after the party wanting the recipe, she said she had been converted.
I can't stand fruitcake, but this would make my list of what I want for my last meal.
MRS. HARVEY'S WHITE FRUITCAKE
4 cups shelled pecans
3/4 pound candied cherries
1 pound candied pineapple
1 3/4 cups all-purpose flour
1/2 pound butter
1 cup sugar
5 large eggs
1/2 teaspoon baking powder
3 tsps vanilla extract
3 tsps lemon extract
Chop nuts and fruit into medium-size pieces; dredge
with 1/4 cup of flour. Cream butter and sugar together
until light and fluffy. Beat in eggs. Sift together
remaining flour and baking powder; fold into butter-egg
mixture. Stir in vanilla and lemon extracts. Blend in
fruit and nuts.
Grease a 10-inch tube pan.
Line with parchment, wax paper or foil; grease again.
Pour batter into prepared pan or pans. Place in cold
oven and bake 2 1/2 to 3 hours in tube pan
or 2 hours in 8 1/2-by-4 1/2-inch loaf pans at 250 degrees. Check cakes 1 hour before done and again in 30 minutes. When done, remove
from oven; cool in pans on cake rack.
Makes 5 pounds of fruitcake.
Note: In 4 1/2-by-2 1/2-by-1 1/2-inch (baby) loaf pans,
bake cake about 1 hour. For 1-pound cakes in 2-pound
coffee cans, bake about 2 hours. In 5-ounce custard
cups, bake about 1 hour. And in ungreased foil bonbon
cups, bake about 30 minutes.
I can't stand fruitcake, but this would make my list of what I want for my last meal.
MRS. HARVEY'S WHITE FRUITCAKE
4 cups shelled pecans
3/4 pound candied cherries
1 pound candied pineapple
1 3/4 cups all-purpose flour
1/2 pound butter
1 cup sugar
5 large eggs
1/2 teaspoon baking powder
3 tsps vanilla extract
3 tsps lemon extract
Chop nuts and fruit into medium-size pieces; dredge
with 1/4 cup of flour. Cream butter and sugar together
until light and fluffy. Beat in eggs. Sift together
remaining flour and baking powder; fold into butter-egg
mixture. Stir in vanilla and lemon extracts. Blend in
fruit and nuts.
Grease a 10-inch tube pan.
Line with parchment, wax paper or foil; grease again.
Pour batter into prepared pan or pans. Place in cold
oven and bake 2 1/2 to 3 hours in tube pan
or 2 hours in 8 1/2-by-4 1/2-inch loaf pans at 250 degrees. Check cakes 1 hour before done and again in 30 minutes. When done, remove
from oven; cool in pans on cake rack.
Makes 5 pounds of fruitcake.
Note: In 4 1/2-by-2 1/2-by-1 1/2-inch (baby) loaf pans,
bake cake about 1 hour. For 1-pound cakes in 2-pound
coffee cans, bake about 2 hours. In 5-ounce custard
cups, bake about 1 hour. And in ungreased foil bonbon
cups, bake about 30 minutes.
- #34
- 920
- 3
I have a very happy memory from when my siblings and I were young (I was certainly in elementary school or younger), and my mother made rum balls for the holidays. Rum balls never reappeared after that, yet I've always felt their absence.
My real holiday yummy, however, is springerles. They're the prettiest cookies EVER, and we use my great-grandma's recipe. My mother uses great-grandma's old mold (I use the press of an old butter-mold). I still have to dig out the recipe. (Current holiday prep involves making little E's holiday dress, as well as just finishing up the term.)
Last edited: