Recipezaar: Historical/Traditional recipes

London's Borough Market Chocolate Brownies

Fri, 18 Sep 2009 10:50:00 -0400

Borough market brownie-maker Matt Jones shared his infamous dense chocolate brownie recipe on BBC Good Food, and I am posting it here for safe-keeping! For anyone who has tasted one of these brownies, the experience is sublime.......deep, intense and chewy brownies that are packed full of lucious chocolate! Borough Market is London's oldest food market, its origins date back from the time when the Romans built the original London Bridge. And, although it has moved from where it was originally established, Borough Market has occupied its current site for the last 250 years. You can find both food and non-food items in this market, but locals regularly go here to get fresh produce from various parts of the British Isles. One of the most popular foodie treats in the market, is the ostrich burger, as well as these delicious brownies. Makes 12 LARGE squidgy brownies. -- posted by French Tart

Deli Coleslaw

Fri, 18 Sep 2009 17:25:25 -0400

This is similar to the coleslaw served in my favorite Jewish deli. I got the recipe from a group made cookbook sold for a charitable organization. It is basic and easy to make. -- posted by Chef #902500

Pumpkin Bread

Mon, 21 Sep 2009 01:01:18 -0400

This recipe was given to me by a dear friend. It is a really yummy bread and perfect for fall weather or for Thanksgiving dinner. -- posted by Sherribabi

Queen Victoria's Brown Windsor Soup

Mon, 21 Sep 2009 13:19:28 -0400

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls. -- posted by French Tart

Spice Cake

Mon, 21 Sep 2009 16:53:52 -0400

This is, in my mind, the taste of autumn placed into a cake. I highly suggest letting it cool, slightly then rubbing butter all over the cake, while the cake is still warm enough to melt the butter. I use a cake mixer for this so the mixing goes a little smoother, than by hand. -- posted by ReeceB

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Porchetta - Italian Marketplace Pulled Pork Sandwich (Crock Pot)

Mon, 28 Sep 2009 01:12:23 -0400

Tender succulent boneless pork roast is rubbed with olive oil and seasonings and slowly roasted to perfection in the crock pot until it is falling apart, then stuffed into warmed and buttered Italian ciabatta rolls. A wonderfully simplified version of the classic Porchetta Italian Market Place Sandwich by Nigella Lawson. -- posted by BecR

Healthy Gingerbread Loaf

Mon, 28 Sep 2009 01:39:15 -0400

Moist and dense, perfect for holidays. -- posted by Healthy Lady

Butternut Squash Soup

Mon, 28 Sep 2009 01:46:18 -0400

This is a simple soup recipe that uses the same basics for a cream vegetable soup. You can substitute any squash in the recipe and works well for acorn squash. It is a great soup to have by the fire on a cool fall night to warm the soul. It could be a main dish with a green salad and crusty bread or as a starter to a roast chicken dinner as an example. This would make a perfect Thanksgiving soup. See bottom suggestion of using pumpkin and maple syrup as an alternative. -- posted by GreyhoundX3

Sweet Potato and Banana Casserole

Mon, 28 Sep 2009 12:43:15 -0400

Note: no sugar added! A healthy and tasty holiday alternative to marshmallows, etc. -- posted by L'ecole

Cosmo Fruit Punch

Mon, 28 Sep 2009 14:01:29 -0400

Found this recipe in a magazine called Shortcut to Holiday Cooking...I love a good Cosmo and thought this would be perfect to serve at any gathering I have...Putting here for safe keeping as I am always on Recipezaar and forget what cookbook I had a recipe in... -- posted by CIndytc

Addy's Pound Cake (American Girl Collection)

Mon, 28 Sep 2009 15:26:25 -0400

This recipe comes from the American Girls collection. This was found in Addy's cookbook. I enjoyed making this as a kid and my daughter loves to make this now. The only difference is the updated directions. The original recipe calls for you to cream the butter by hand- I dont have the time for that. I was looking online for the recipe when we wanted to make it this weekend and was sent into a sheer panic that it could not be found. So here's our first post . Enjoy! -- posted by nyangeldivine

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

Melt-In-Mouth Cookies, Egyptian Style - Ghorayebah غ&a

Wed, 30 Sep 2009 14:52:52 -0400

This is traditional Egyptian cookies which melt in your mouth as soon as you taste it; some times it even melts in your hands before biting to it! Its extremlly delicious and easy to make and bake. Egyptians are doing these cookies for thousands of years now and still doing it in especial occasions most of all the Eftar Feast Tips: *Add 1 egg white if its not holding it self * After baking slightly open the oven door (1cm) and leave the cookies in it till its rest/cold -- posted by A. Heshmat

Fely's Almond Chicken

Fri, 02 Oct 2009 16:40:05 -0400

A recipe I got years ago from a Mexican friend, Fely good stuff.. -- posted by CunSwim

Dad's Roast Chicken

Fri, 02 Oct 2009 17:21:38 -0400

The perfect roast chicken for all occasions. -- posted by Chef #771062

Awesome Party Cheese Ball!

Sun, 04 Oct 2009 01:53:40 -0400

I got this recipe from my mom. I first tried it at her Christmas dinner a few years back. It is a great treat for parties. Lots of people ask for the recipe and it is eaten up so fast, it's good to make two. My family asks me to make it sometimes just for the heck of it. -- posted by CrazyRedHead

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Mon, 05 Oct 2009 17:05:54 -0400

Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette - eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish...........be as "rustique" or as "chic" as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course! -- posted by French Tart

Josefina's Pumpkin Empanaditas

Mon, 05 Oct 2009 17:06:54 -0400

This recipe is Pumpkin Empanaditas from "Josefina's Cook Book". This was a cookbook that is (no longer) published in conjunction with Pleasant Company's Josefina doll. -- posted by Anissa Wolf

Mrs. Wilkie's Haggis

Tue, 06 Oct 2009 11:32:17 -0400

From University of Alberta -- posted by Cecily Parsley

Gluten Free Pumpkin Bread

Tue, 06 Oct 2009 11:37:33 -0400

This pumpkin bread is so good, you won't even know it's gluten free. Perfect for autumn! -- posted by Taitertot

Strudel = Old Fashion

Wed, 07 Oct 2009 12:17:01 -0400

This recipe makes the best flaky crust! You could use any type filling you like instead of the apricot jam, sweetened apple slices could be substituted. Remember, the crust needs to be mixed the day before. For ease of preparation you could combine the first 4 ingredients in the work bowl of a food processor - pulse until well combined. This is such a beautiful and delicious dessert! -- posted by Jb Tyler, TX

Basic Garlic and Oil Sauce for Perfect Pasta (Rachael Ray)

Wed, 07 Oct 2009 16:11:53 -0400

If you like pasta, you're going to LOVE this recipe from Everyday With Rachael Ray's magazine (Oct '09). She has a "secret ingredient" that adds an unexpected zest to the ordinary ingredients: anchovies. She notes in her recipe that " even if you think you don't like anchovies, you should try this recipe--it'll change your mind." Further, she points out that "once you heat anchovies, they stop tasting like fish and start tasting more like salted nuts." So: try it, you'll like it! If you must, don't say anything to the diners--and ask them if they like it, before you reveal the "secret ingredient." -- posted by Debber

A Grape Picker's Lunch! Sausages and Lentils With Thyme and Wine

Thu, 08 Oct 2009 11:19:42 -0400

I am lucky enough to live in the Cognac and Pineau grape growing area of South West France - we also grow grapes for the excellent local (Charente-Maritime) wine in this area. Our woodman, Monsieur Jacquot, has a small chateau with several vineyards, and every year we are invited to join in on the first or last day of the "Vendange" - the grape harvest. And, every year, Madame Jacquot prepares and cooks the most delicious food for all of the grape pickers, family and invited friends. This year (2009) the harvest started on the 1st October, and this is the dish she made for us, served simply with fresh salads, assorted local breads, local butter, cheese and of course local wine, pineau and cognac. I asked her for the recipe and she rattled out the ingredients at a rapid pace, whilst I scribbled them down on the back of an envelope! I have recreated this recipe at home twice now, and this is ALMOST as good as hers is! (Mind you, she set hers out on long tables with white linen and beautiful old vintage crockery.......I found out that the white linen were bed sheets! NEVER used on a bed she stressed, kept for large gatherings.) The key to this recipe is SIMPLICITY and GOOD sausages and wine. I used local Toulouse sausages, meaty and with a high 85% meat content. But you can use ANY good, meaty sausages that you have available locally - I bet high quality venison or Angus beef sausages would be brilliant in this dish. Also, DO try to source Lentilles Vert de Puy green Puy lentils; they make all the difference to this wonderful harvest dish. I hope you enjoy this recipe as much as we did, sitting at the long table in the old barn, under ancient beams and with beaming faces and loud laughter. ( PS: I cut this recipe RIGHT back from 30 people to just 4! Please adjust the amounts to suit.) -- posted by French Tart

K-Jon Black Bean Chipotle-Lime Chili

Sun, 11 Oct 2009 03:22:49 -0400

A very unique tasting chili of smoke and citrus. Peerfect heat to wow the crowd! -- posted by K-Jon Chef

Pecan Pie Truffles

Mon, 12 Oct 2009 16:39:52 -0400

From November 2009 O Magazine. Dark chocolate ganache and pecan pie filling layered in miniature baking cups. -- posted by mary winecoff

Shaved Brussels Sprout Slaw With Walnuts and Romano

Mon, 12 Oct 2009 16:42:08 -0400

From Gourmet Today. A great fall salad that would be perfect for Thanksgiving. You can slice the Brussels Sprouts by hand or use an adjustable blade slicer. -- posted by mary winecoff

Personal-Mini Pumpkin Pie

Mon, 12 Oct 2009 18:11:43 -0400

I was craving pumpkin pie, and started thinking about a way to make smaller servings that I could ration out. I didn't want to make one big pie (in fear that I might actually eat the entire thing! Ha ha), so...I came up with this idea. Hope you all enjoy it! -- posted by MamaMeag

Mothers Day Smoked Ham and Orange Muffins

Tue, 13 Oct 2009 15:19:50 -0400

This Mother's Day recipe is from the Salud cooking school at Harry's in Atlanta Georgia, This is a great appetizer for a Mother's Day meal. -- posted by Seven Wonders

Softest Oatmeal Cookies

Thu, 15 Oct 2009 14:23:43 -0400

Put here for safe keeping. -- posted by Southern Fried Chica

Gf Biscochitos

Thu, 15 Oct 2009 15:52:06 -0400

These are one of my son's favorites. He requests them every Christmas. Great anise-tasting butter cookie. You won't be able to tell there's no wheat. Free of peanuts and nuts too so it's a nice change for kids on restricted diets. -- posted by Cookin' on the Prairie

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

Ham and Cheese Strudels Appetizer ( Paula Deen)

Thu, 15 Oct 2009 16:21:01 -0400

This is a recipe that I found in Paula Deen's special magazine publication May/June 2009. It is the party issue. This recipe was inhaled by guests and family at our house. It is definitely time consuming so plan on it taking more time than you think but it is worth it. It is definitely a keeper flavor wise as the caramelized onions bring out the ham and cheeses. The honey mustard mayo is a great undercurrent. Great for parties and gatherings like baby showers, showers, brunches, etc. Enjoy! ChefDLH -- posted by ChefDLH

Halloween Mudpie

Fri, 16 Oct 2009 17:39:43 -0400

i got this recipe from family fun magazine -- posted by geekgrrl97

Jarlsberg Chicken

Fri, 16 Oct 2009 17:43:41 -0400

I developed this recipe when I was tired and wanted something very quick for my family. It takes less than 30 minutes to make and impresses everyone that has it. -- posted by Duroc

Lime Butter Cookie Wreaths

Mon, 19 Oct 2009 13:13:00 -0400

Found this in the Womans Day Holiday Magazine and it looks so cute I've got to try this for Christmas. Though it shows how to make the wreaths by hand, my guess is that if you have a cookie press could do the same thing with the wreath design. These should look so pretty on a holiday cookie tray. This looks like a lot of work, but hey - the holidays only come once a year right!! When decorating you can use a thin red or green ribbon to tie a bow on top if you really want to be fancy, which is what they did in the magazine -- posted by Bonnie G #2

Gingerbread Bark

Mon, 19 Oct 2009 13:32:38 -0400

Holiday recipe from Nestle. -- posted by SweetJezebel

Harira - Chickpea and Lentil Soup

Mon, 19 Oct 2009 13:49:20 -0400

I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. -- posted by Deantini

Blue Cheese Green Bean Casserole

Mon, 19 Oct 2009 14:37:09 -0400

Not the usual recipe. Came off a blog site. I get tired of the same old thing. -- posted by aronsinvest

White Chocolate Peppermint Popcorn Bark

Wed, 21 Oct 2009 13:36:09 -0400

Found this today on www.popcorn.org. It looks like a winner to try at Christmas this year. I put used the cooking time as the cooling time. -- posted by enestvmel

Mom's Thanksgiving Stuffing

Wed, 21 Oct 2009 21:44:03 -0400

Most Americans no doubt love their family's traditional Thanksgiving stuffing. Here's my mom's recipe that I have used and adapted for many years. It's always been my favorite part of the holiday meal. I hope you enjoy it! This is a good amount for an 18 pound turkey. The amounts may be easily increased or decreased. I make bread crumbs by slicing and cutting different types of bread, like whole wheat, sourdough, and potato. I usually dry the bread in a large, deep pan in the oven, stirring often for about 15-20 minutes at around 350 degrees. My mom used to prepare the bread cubes on the Monday evening before Thanksgiving, putting them in bowls or pans, covering them with cloths, and stirring occasionally to achieve a dry texture in a few days. -- posted by rochsann

Honey Crunch Pecan Pie

Fri, 23 Oct 2009 10:49:24 -0400

This is the winner of First Place in the Nut Category for the American Pie Council's 2000 National Pie Championship. I got this recipe in 2004 from Allrecipes. Those who are my friends know that I don't bake usually. This pie is a keeper. I've made this lots of times and I'm always asked for the recipe. It is delicious. -- posted by Jencathen

Hot Artichoke Dip

Sun, 25 Oct 2009 20:17:48 -0400

This is delicious and easy with ingredients that are usually in your pantry. Serve with crackers. -- posted by AnnieGirl

Brother Campbells Candied Apple Yams With a Zing

Mon, 26 Oct 2009 12:16:06 -0400

My Fourth Husbands DB brought these to Thanksgiving Dinner and my daughters and I raved so much about these he shared his recipe with me. Since then they have become a family recipe, and a must for any Holiday meal. Let me put my two cents in here by saying that these are the ONLY candied yams I will eat, since I normally don't care for them at all. -- posted by Chabear01

Porcupine Meatballs W/Cheese Soup

Mon, 26 Oct 2009 12:17:49 -0400

This is a twist on the classic porcupine meatballs, traditionally made with tomato soup. One night, my mother had Campbell's cheddar cheese soup on hand instead of tomato soup. She then served the meatballs over rice. The rest is history! This has been a favorite in my family for years, and is now a favorite in my husband's family. -- posted by mamabean

Moist Cornbread Muffins

Mon, 26 Oct 2009 13:13:00 -0400

The secret is soaking the cornmeal in the buttermilk overnight (included in prep time). It makes it nice and soft and moist. Enjoy with chili, or butter and honey for dessert. -- posted by Chef #808063

Chicken 65 Curry

Mon, 26 Oct 2009 18:23:38 -0400

This sticky, spicy chicken curry is deliciously sweet and packs just the right amount of heat. It is to be scooped up with warm, chewy naan, then licked off of fingers.Your first step is to hunt down some curry leaves. Their flavour is irreplaceable in this dish - a bit nutty, warm, and citrusy. Used a lot in South Indian cooking, they have nothing to do with curry powder which is a blend of spices.Start by browning the chicken in a heavy skillet - make sure the oil is good and hot and the chicken has been patted dry before you put it in the pan. Dont flip it until it releases easily - if it is sticking, leave it - it will tear if you try and turn it before it is ready. Next, cook the onions gently over low heat for about 10 minutes to coax out the sweetness. Then add the spices to the pan to saute before the liquid is added. These three steps have a big flavour impact. As far as curries go, the ingredient list is very short. Which makes it a great curry for beginners, if you can track down some curry leaves at an Indian grocer. Serve with naan http://www.recipezaar.com/Naan-56245 . -- posted by College Girl

Salmon Sliders With Wisconsin White Cheddar Relish

Wed, 28 Oct 2009 18:04:25 -0400

Join us on Thursday, November 5th from 2 3pm CST for a live Webcast about Understanding and Entertaining with Artisan Cheese! The event can be viewed at www.LiveArtisanCheeseChat.com! The event is open to anyone interested in learning more about Artisan Cheese. Well share education about Artisan cheese, as well as a cooking demo and entertaining tips from a culinary school Dean, a cheesemaker and a four star resort executive chef! FREE CHEESE AND CULINARY GIVEAWAYS/PRIZES will be awarded throughout an online culinary event for those that contribute to the conversation via live-Web chat. --- Prizes and giveaways include: coupons for free Sargento cheese, Wisconsin cheese cutting boards, Handmade Kohler Original Recipe Chocolates Craverie Gift Basket, Kohler Waters Spa Eco-friendly Tote Gift Set and many other great prizes. For more information on this live artisan cheese chat event brought to you by Sargento visit and RSVP at: http://www.LiveArtisanCheeseChat.com -- posted by Cheese Adventurer

Butternut Squash Soup W/Amaretti Cookie Crumbs

Fri, 30 Oct 2009 12:53:34 -0400

I just love Butternut Squash! This soup is so creamy and satisfying, definitely a staple in our home for the colder months. Just warm some crusty bread and add a salad (we love it with the Pear Gorgonzola Salad #397001) and it's a meal! Enjoy -- posted by Munkee's Mom

Cranberry Apple Salad

Sat, 31 Oct 2009 14:21:16 -0400

A wonderful holiday dish from my mother in law. I can't imagine Thanksgiving or Chrismas with out this dish. The tart taste of the cranberries tend to meld with the cream while the apple and walnut add texture. Its simple and easy an no cooking involved. -- posted by Chef #1188657

After-Thanksgiving Turkey Soup

Mon, 02 Nov 2009 10:54:38 -0500

Got this from another site; I am not a big turkey eater, but being in Wisconsin, the soups is needed in the cold winter months. Posting for future use. -- posted by AZPARZYCH

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Mon, 02 Nov 2009 12:04:21 -0500

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688 -- posted by French Tart

Christmas White Fruit Cake

Mon, 02 Nov 2009 12:09:36 -0500

We live on the east coast of Canada in the maritimes. We have a strong Irish/Scottish/English background. This recipe is a family heirloom recipe, probably Irish in origin as it comes from my maternal grandmother who was first generation Canadian of Irish descent. -- posted by Chef burnt toast

Christmas White Fruit Cake

Mon, 02 Nov 2009 12:18:01 -0500

Christmas White Fruit Cake

Mon, 02 Nov 2009 13:59:06 -0500

Christmas White Fruit Cake

Mon, 02 Nov 2009 14:16:53 -0500

Gingerbread Cookies (Large Batch)

Mon, 02 Nov 2009 17:02:59 -0500

I got this recipe from a neighbour of mine. It is the best gingerbread recipe I've found and I will only be using this one from now on. We live in Canada. -- posted by Chef burnt toast

Wincie Hughes' Arkansas Pumpkin Pie

Mon, 02 Nov 2009 17:11:38 -0500

A streusel-topped pumpkin pie that won top honors for Wincie Hughes of North Little Rock, Ark., when Procter & Gamble's Crisco division still sponsored an annual pie contest state-by-state. Also first place at the Arkansas State Fair for originality. I clipped this from the San Diego Union-Tribune years ago and have enjoyed this pie at Thanksgiving many times since. The recipe has cropped up from time to time as "Arkansas' Best Pumpkin Pie." -- posted by East Wind Goddess

Prosecco Splash

Mon, 02 Nov 2009 22:17:30 -0500

Christmas with Southern Living, 2009 -- posted by ratherbeswimmin'

Hot and Spicy Artichoke Dip

Mon, 02 Nov 2009 22:27:32 -0500

An easy dip to put together in the crockpot for all occasions. This dip is enjoyed by everyone I have made it for; some even forgo dinner for this. Can be lightened up by using light and fat free ingredients. -- posted by turbotess

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario

5 Minute Cranberry Sauce

Fri, 06 Nov 2009 14:37:52 -0500

A healthier version of your standard cranberry sauce from www.prevention.com. -- posted by Newbie Number Two-bie

Ricciarelli - Italian Almond Cookies

Fri, 06 Nov 2009 17:27:09 -0500

Fantastic almond cookies from the Tuscan town of Siena, Italy. These wonderful cookies are very popular year around, but especially at Christmas time! -- posted by BecR

Peanut Butter Balls

Sat, 07 Nov 2009 13:26:47 -0500

This is an old recipe that has been passed from my Mom to me and now to my children - every Christmas season You can guarantee it will be in all my daughters homes - -- posted by Chef mariajane

Dutch Amandelspijs (Sort of Marcipan)

Sat, 07 Nov 2009 17:35:15 -0500

In holland we eat this inside speculaas (spice bread/cookie) in december, when Sinterklaas comes around :o) -- posted by mamaDlicious

French Pear Hot Toddy

Sun, 08 Nov 2009 20:13:33 -0500

A delicious hot-coffee drink in the French style, made with apricot brandy and Poire Willliam eau de vie. This is a variation of a very old French recipe. -- posted by BecR

No Custard Trifle

Mon, 09 Nov 2009 15:19:08 -0500

This trifle has been the only one I knew of until I met my partner. I never knew that people put custard and/or jelly in them. I prefer this way, mainly I think because I was brought up on it, but still it is very yummy. I hope you enjoy it as much as we have. -- posted by Chef #1425686

Peanut Butter Tart Squares - Gluten Free

Thu, 12 Nov 2009 00:41:36 -0500

Originally a Gluten Filled recipe in a magazine pull out. Adapted to be Celiac Friendly with no change in texture or flavour. Sure to be a regular recipe for your Christmas baking - I know it will be in our house! (double the recipe to fill a 9x13 pan) -- posted by ukichix

Pumpkin Squares With Cider Caramel Sauce

Thu, 12 Nov 2009 14:31:45 -0500

First published in Family Fun magazine Oct.09 edition. Great alternative to pumpkin bread. Taste great w/ vanilla ice cream, caramel cider sauce or just caramel ice-cream topping. Also can enjoy plain. Great way to sneak some veggies to your kids! Recipe calls for sugar, but try using a sugar alternative for a more healthier snack. -- posted by Navy Wife Chef

Carlene's Turkey Brine

Mon, 16 Nov 2009 01:31:46 -0500

I created this recipe 3 years ago when I decided to brine a turkey for the first time. I wasn't happy with any of the recipes I found online. Now I would never fix a turkey any other way. It infuses flavor throughout the bird. I make this brine the day before I need it so it has time to cool in the refrigerator. Brining time will depend on the size of your turkey or chicken. We usually do an 18 lb. bird & I brine it for 3 days. This is equally good for birds roasted in the oven or smoked on the grill. The number of servings and cooking time will depend on the size bird you are cooking. I just had to put something in here to post. -- posted by MamaCooks

Potatoes Romano: Going on 20

Mon, 16 Nov 2009 12:26:56 -0500

This is a recipe received from a request in a newspaper here in SoCal. It's from the Enterprise Fish Co. where this old fashioned dish has been a standard menu item for almost two decades. -- posted by Amber W

Make-Ahead Roasted Turkey Gravy - Tyler Florence

Tue, 17 Nov 2009 00:37:18 -0500

This is a GREAT make ahead gravy, even a day ahead! There is an error in the directions tho. I watched the show and after he was done roasting the wing and vegetables, he added the flour and stock and then added the turkey wing back in before simmering for about 15 minutes more. This gravy warms up beautifully, and is an extreme crowd pleaser and EASY. From Tyler Florence at Food Network. Hope you enjoy! -- posted by Scoutie

Butternut Squash Bake

Tue, 17 Nov 2009 01:05:56 -0500

Butternut Squash -- posted by Chef #1074341

Brian's Badass Buffalo Dip

Wed, 18 Nov 2009 01:06:47 -0500

Buffalo Chicken Dip Great for parties, tailgating or just as a snack when you have guests over. I combined several Buffalo Chicken Dip recipes I've tried over the years and added a few things of my own to make it stand out. -- posted by Captainduff21

Creole Stuffing

Wed, 18 Nov 2009 14:02:42 -0500

A twist on traditional stuffing for Thanksgiving. -- posted by Trish Cernonok

Slow Cooker Indian Pudding

Fri, 20 Nov 2009 02:07:36 -0500

This recipe came from Sandra Lee's Semi-Homemade. I am waiting to try it, but am putting here for safe keeping. Let me know how you like it! -- posted by Miss_Elaine

Pumpkin Spice Martini

Fri, 20 Nov 2009 15:33:58 -0500

This was given to me from a friend who serves this at Thanksgiving. Tastes like pumpkin pie in a glass. Serve ice cold and enjoy! -- posted by MomJ

Garlicky Mashed Potatoes Infused With Flavor

Fri, 20 Nov 2009 15:50:10 -0500

Garlicky Mash Potatoes That retain all the flavor without boiling it away. -- posted by Wicked Chef

Crock Pot Turkey Breast With Stuffing and Dried Fruit

Fri, 20 Nov 2009 15:50:24 -0500

I like to think of this as a one pot Thanksgiving dinner. I believe its from Southern Living Magazine. I want to thank Pinky Kookie for posting it for me in the Community Forums. -- posted by madriley61

1/2 the Fat Strudel Pumpkin Cheesecake

Sat, 21 Nov 2009 19:54:00 -0500

I love the holidays because pumpkin and cheesecake are my alltime favorite desert. I love pumpkin cheesecake so i came up with a way to spice it up this year and topped it with home made strudel topping wich gave it an unbelievable crunch.... And if you follow the recipe subsitutes then it wont break your diet either -- posted by Fat Free Queen

Grandma Linda's Thanksgiving Dressing

Sun, 22 Nov 2009 17:22:41 -0500

My mother has made this dressing for our family since I was a little girl. It is the only Thanksgiving dressing my family will eat. I would weigh 500 pounds if I made this dressing as often as I craved it! Although I know most people prefer holiday recipes that have been passed down in their own families, I hope you will enjoy this Thanksgiving dressing recipe that the McWell's have enjoyed for many, many years! My mother used Jiffy corn bread mix in the old days, then later switched to Marie Calender's corn bread mix. In this recipe, I am using the "sweet corn muffins" recipe on a box of Albers Yellow Corn Meal. Because I am using Albers brand corn meal, all ingredients up to "12 Tbs butter" are for this particular brand cornmeal. If using any other cornbread mix, follow directions on the box, then add ingredients beginning with "1 Lb bacon." This recipe is for Thanksgiving so it makes quite a large amount. Thanks Mom! -- posted by Mrs Cook

Harvest Apple Pie

Mon, 23 Nov 2009 14:13:27 -0500

Yummy ingredients that work beautifully together. -- posted by microdogdi

Sweet Potatoes

Mon, 23 Nov 2009 14:13:48 -0500

I found this recipe in a Habitat for Humanity cookbook years ago and it has become a staple in our Thanksgiving and Christmas dinners. It is different in that it has a coconut/brown sugar topping instead of marshmallows. -- posted by Nikki Thompson

Creamy Corn Pudding

Mon, 23 Nov 2009 14:14:44 -0500

My grandmother's version of Jiffy Corn Pudding. It's extremely tasty and moist... love it. -- posted by Mrs. Delishis

Brined Turkey Breast With Peach Rosemary Glaze

Mon, 23 Nov 2009 14:22:07 -0500

This makes such delicious and moist turkey! I have changed the glaze before using dark cherries and cranberries instead of the peaches and that is scrumptious as well. I had to roast it longer to get to 165 degrees, about 40 minutes more, so you may want to plan on extra time. Prep time does not include brining time. This is from Sunny Anderson of Food Network. -- posted by Scoutie

Meme's Easy Pickled Beets

Mon, 23 Nov 2009 18:11:51 -0500

These are so simple to make and taste fantastic! NO COOKING! I took a recipe I found and modified it to me and my families liking. DH loves these! You can modify spices to your liking, add more, add others or cut back...whatever you want! Original recipe called for sugar not Splenda and came from "Favorite Family Recipes Good Country Cookin' Cookbook." I usually double this recipe and I get two quart size wide mouth mason jars full. This time I added a whole clove to each jar. I'll let you know how it comes out! Ya'll let me know your thoughts and ideas on this one ok?! -- posted by Heartspell

Orange Pumpkin Cloverleafs

Mon, 23 Nov 2009 18:11:47 -0500

Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That's not to say the wintry blend of pumpkin and orange is overpowering; it's actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast -- posted by Lostfairy

Roast Turkey Gravy

Mon, 23 Nov 2009 18:13:39 -0500

Our family favorite gravy to accompany the traditional Thanksgiving or Christmas roast turkey, stuffing and mashed potatoes. -- posted by BecR

Whole Berry Cranberry Sauce With Zing

Mon, 23 Nov 2009 18:19:25 -0500

I've experimented for years with the standard recipe. I know have what everyone is raving about around our house. We like it tart, adjust sugar to your taste. I triple the recipe to ensure I can share and have some left over for my turkey sandwiches. -- posted by biker cj

Williams Sonoma Golden Mashed Potatoes With Leeks and Sour Cream

Mon, 23 Nov 2009 18:23:34 -0500

Whats the secret to smooth, velvety mashed potatoes? Start with the potato. Choose red or boiling potatoes for a creamy mash and russets for a ufer mash. Yukon Golds add a touch of sweetness and soft yellow color. Dont forget the potato ricer. Place unpeeled cooked potatoes in the ricer and press the handle for lump-free mashed potatoes. -- posted by Chef #1400604

Bourbon Yams With Pecan Topping

Tue, 24 Nov 2009 02:13:02 -0500

Best ever Bourbon Yams. I don't really remember where I got this recipe, but it is always requested on the holidays. The pecan topping really helps to make the dish. -- posted by Lighthouse Rita

Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

Tue, 24 Nov 2009 13:49:57 -0500

Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea". -- posted by BecR

Best Apple Cider Brined Turkey

Tue, 24 Nov 2009 17:58:28 -0500

This will be the BEST roasted turkey youve had, hands down! I prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sautéed herbed mushrooms and Apple Wine Stuffing. Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine. I quarter an apple and stuff inside the cavity for cooking, tenting the bird until the last hour. -- posted by CooksInHeels

Peppermint Bark Crunch

Thu, 26 Nov 2009 02:07:34 -0500

I had a bag of Andes peppermint crunch baking chips so I thought it would be fun to make peppermint bark with. I hope you enjoy this as much as I do. cooking time is chill time. -- posted by Bay Laurel

Tim's Midwestern Dressing

Thu, 26 Nov 2009 02:12:05 -0500

This simple stuffing/dressing recipe has been passed down for several generations in Ohio. Now that I'm in Texas, I kept losing the darn recipe, so I decided to upload it here. BTW, you can add cooked and chopped giblets and neck to this dressing, if desired. Just simmer them in water or chicken broth for several minutes or so to ensure they're properly cooked before adding to mix. -- posted by Toby's Foods

Grandma's Sweet Potato Bake

Thu, 26 Nov 2009 02:23:10 -0500

I don't really know where this recipe came from, but my husband brought it home one day from a lady he used to work with. It was two very old looking recipe cards photo-copied. I'm putting it here for reference; I always lose it and am rummaging through my cookbooks and pantry every year at Thanksgiving. I'm not a fan of sweet potatoes, but my husband and everyone else just loves it! It's pretty east to throw together, too! -- posted by Super Sara

Scalloped Oysters

Thu, 26 Nov 2009 02:25:01 -0500

This recipe from an old Better Homes and Garden cookbook is a favorite my mom would make for my dad at holidays. My mom adapted it a little by decreasing the amount of cracker crumbs and increasing the amount of butter. I make it for my dad now, and I have found that I like it too. -- posted by rochsann

Three-Fruit (Cranberry) Relish

Thu, 26 Nov 2009 02:32:58 -0500

This is my favorite cranberry relish recipe I got from one of my Mom's friends years ago. I use it every Thanksgiving or time I make Turkey + Stuffing etc... I believe it came out of the "Taste of Home" magazine. -- posted by Gidget265

Layered Pumpkin Turtle Cheesecake

Thu, 26 Nov 2009 02:32:57 -0500

I've never made cheesecake before until I tried this recipe. I combined a recipe from Betty Crocker Thanksgiving cookbook with a recipe from Pillsbury Thanksgiving cookbook and just a few of my own tweaks. This has become a family favorite. -- posted by elvis's mom

Fruity Cranberry Sauce

Thu, 26 Nov 2009 02:33:34 -0500

My grandmother made this recipe. I modified it slightly. It's always a great hit at Thanksgiving and Christmas even for the kids who don't normally eat cranberry sauce. -- posted by Chef #1462497

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