Recipezaar: Thanksgiving,Canadian recipes

Butterscotch Treat

Wed, 11 Jun 2003 20:02:02 -0400

Sweet, Sweet, Ricotta Butterscotch Treat for entry into Ready Set Cook, spring. -- posted by Derf

Partridges with Orange and Vermouth Sauce

Wed, 11 Jun 2003 20:03:17 -0400

Another delicious partridge recipe from the wonderful "Supercook's Poultry and Game Cookbook". This sophisticated dinner party main course, is elegantly presented on your lovely china serving platter; the delicate aroma of the Orange and Vermouth Sauce will tantalize your taste-buds. Sauted or roasted baby new potatoes and your favourite green vegetable accompaniment adds to this course. A smooth red claret would be a perfect enhancement. -- posted by TOOLBELT DIVA

Apple, Beet and Walnut Salad

Fri, 18 Jul 2003 20:04:54 -0400

This is a nice fall salad, simple and light. It makes a good starter for a special meal. I have made it a few times for Thanksgiving. -- posted by Jenny Sanders

Maple Mustard Carrots

Fri, 08 Aug 2003 20:06:56 -0400

This is a great side dish to serve with meat or poultry. I adapted this slightly from a recipe in Company's Coming Weekend Cooking. -- posted by Kate in Ontario

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Tarte Au Sucre (French-Canadian Sugar Pie)

Wed, 08 Oct 2003 20:02:04 -0400

No holiday (read: Thanksgiving or Christmas) table would be complete for me without this pie. Yes, it is sweet. Yes, it is rich. Yes, it is wonderful. -- posted by evelyn/athens

Maple-Glazed Squash and Green Beans with Walnuts

Fri, 10 Oct 2003 19:59:39 -0400

With Canadian Thanksgiving so near, couldn't resist testing this for Thankgsgiving dinner.I made half a recipe and it is wonderful!! It will be a part of our Thanksgiving dinner. (Possibly for years to come!!) from Canadian living mag. -- posted by Derf

Potato Gratin with Caramelized Onions

Fri, 10 Oct 2003 19:59:43 -0400

Another Canadian Living mag. recipe I wanted to test for Thanksgiving dinner. Marvelous mouth watering potatoes and onion!! Half a recipe worked great!! and we will have it for Thanksgiving dinner. -- posted by Derf

Caramel Praline Cheesecake

Fri, 10 Oct 2003 19:59:45 -0400

A request for Thanksgiving dessert, they say it is to die for, I wish I could have some, oh well, fruit and cheese is good too!! -- posted by Derf

Venison - Vegetable Bake

Fri, 10 Oct 2003 20:00:22 -0400

-- posted by Iowahorse

Joe's Favorite Elk Sausage

Fri, 10 Oct 2003 20:00:36 -0400

From Joe -- posted by Iowahorse

Caribou Sausage

Fri, 10 Oct 2003 20:00:44 -0400

Times vary as seen. -- posted by Iowahorse

Roasted Squash & Apple Bisque

Fri, 10 Oct 2003 20:01:25 -0400

Delish! The Granny Smith apples give it a bit of "tartness". -- posted by Tracy13

Corn Flake Squares

Mon, 27 Oct 2003 20:00:14 -0500

This is the best. Family loves it and so will you. I think that 60 large marshmallows equal 6 cups mini marsh. -- posted by oopsmakes3

Cranberry-Raisin Pie

Fri, 31 Oct 2003 20:01:10 -0500

This is a classic Canadian pie filling. It used to be known as mock cherry, and there is a resemblance. But I would rather call it what it is, rather than what it isn't. -- posted by Jenny Sanders

Moose Roast with Cranberry Gravy

Sat, 01 Nov 2003 20:01:23 -0500

Times will vary. -- posted by Iowahorse

Wild Duck with Pecan Stuffing

Sat, 01 Nov 2003 20:01:26 -0500

So tasty it should be outlawed! -- posted by Iowahorse

Grouse with Pear Sauce

Sat, 01 Nov 2003 20:02:08 -0500

-- posted by Iowahorse

Yam Casserole

Sun, 02 Nov 2003 20:00:09 -0500

Served this at Christmas last year and my whole family loved them. Have been asked to make them for every family occasion since. -- posted by rose smiley

Pumpkin Cheesecake Tart with Cranberry Gelee

Thu, 06 Nov 2003 20:00:31 -0500

-- posted by PaulaG

Pumpkin Pudding

Thu, 06 Nov 2003 20:00:55 -0500

A really yummy recipe from my mom's friend, Marilyn. Great for Halloween or Thanksgiving. -- posted by Rhonda Scheurer

Chicago Bear Sausage

Mon, 10 Nov 2003 20:00:59 -0500

Good on pizza, and makes great meatballs as well. Times vary as seen. -- posted by Iowahorse

Peanut Butter Pie To Die For

Mon, 17 Nov 2003 20:01:11 -0500

This is so GOOD..The cook time includes freezing time..be prepared to enjoy a big glass of cold milk and a good movie to go with this tasty rich pie. -- posted by Heather Beldin

Deviled Eggs

Tue, 25 Nov 2003 20:00:42 -0500

This recipe came from my grandmother. It was passed down to me at age 6, and I have been making it for the family Christmas for years. -- posted by mufkin

Easy Acorn Squash

Tue, 25 Nov 2003 20:00:51 -0500

This has evolved as my mum's favourite method and we ALWAYS want more than is cooked! Freshly ground black pepper is a must; fresh herbs are lovely when available. ;-) -- posted by Ciocia Laura

Sweet Potato Casserole

Mon, 01 Dec 2003 20:00:18 -0500

I got this recipe out of a newspaper and it was very good and needed to share this with you...I doctored the recipe some and it was a hit.. -- posted by Heather Beldin

Brussels Sprouts with Shallots and Mustard

Mon, 01 Dec 2003 20:00:33 -0500

The tangy mustard marinade gives sprouts an interesting flavour! -- posted by CountryLady

Balsamic-roasted Baby Potatoes & Carrots

Mon, 01 Dec 2003 20:00:38 -0500

The wonderful flavour infusion of garlic, thyme & balsamic vinegar in your basic veggies! -- posted by CountryLady

Mincemeat, The REAL thing circa 1938

Sun, 07 Dec 2003 20:00:03 -0500

I remember *real* mincemeat as was layed down in the food cupboard in our basement every fall. It's got something that you just don't get in cans or jars. Hope you like it. This is the way Prudence Penny said to do it and that's good enough for me. -- posted by T. Woolfe

Dried Beef Cheese Ball 3

Wed, 10 Dec 2003 20:01:52 -0500

I had just made this for thanksgiving and my brother ate half of it LOL:) I love this and my family loves it too. I am looking foward to sharing this with you. Cook time includes chilling time. -- posted by Heather Beldin

Easy Scalloped Potato Casserole

Tue, 06 Jan 2004 20:00:33 -0500

This recipe is great for pot luck suppers. It freezes really well (thaw and cook when required) - and can be easily halved and baked in a 9" square casserole. It goes great with baked ham, is very easy to assemble and has the scalloped potato flavour without the fuss. -- posted by Emjay99

Nana's Turkey Stuffing

Thu, 08 Jan 2004 20:00:43 -0500

This can be used to stuff a turkey or cooked on the side. Classic herbed stuffing. -- posted by lucy k.

Gingersnaps!

Sun, 18 Jan 2004 19:59:52 -0500

I have been having a real craving for gingersnaps lately. I made five batches for Christmas, and I am still in the mood for them - they are just sooo good. One of my friends said these were the best gingersnaps she had ever had. How 'bout that, eh? NOTE: it is important to use pastry flour for these cookies, otherwise the dough will be strange and unworkable. I tried a batch using supposedly "all-purpose" whole wheat flour (but it was really formulated for bread) and ended up throwing out the dough because it just didn't work. You can use all whole wheat flour, or all white flour, just so long as it is soft. -- posted by Jenny Sanders

Autumn Chocolates

Mon, 19 Jan 2004 20:00:16 -0500

I made chocolate dipped candied orange peels and with the leftover chocolate I made these drops. They are yummy and go well with autumn and winter celebrations. -- posted by Lottidawe

Crab Dip

Wed, 18 Feb 2004 19:59:42 -0500

I got this out of my mother's cookbook. It is so good y'all have to try. -- posted by Heather Beldin

Make-ahead Glazed Sprouts & Onions

Mon, 23 Feb 2004 20:00:31 -0500

You don't have to make this dish ahead of time but it makes those special occasion dinners less hectic to prepare! -- posted by CountryLady

Creole Black-Eyed Peas

Thu, 08 Jul 2004 20:00:08 -0400

Good any time. -- posted by Iowahorse

Cranberry Lime Sauce

Tue, 12 Oct 2004 20:00:36 -0400

Nice change from the usual cranberry orange sauce, a bit more tart to taste and goes great with chicken and turkey. -- posted by Derf

Cauliflower and Broccoli Cheddar Gratin

Wed, 13 Oct 2004 20:00:19 -0400

This is a new recipe that I recently tried out for Thanksgiving. It piqued another cook's interest so I said if it was good, I would post it. It is very good and tastes better reheated the next day! -- posted by Irmgard

They Will Eat Them...bacon Parmesan Brussels Sprouts

Tue, 26 Oct 2004 20:00:27 -0400

I love Brussels Sprouts, and these are a really nice change of pace with a great flavour. Try them...you'll like them! -- posted by ~Leslie~

Squash Pie

Mon, 11 Apr 2005 16:46:07 -0400

This was so yummy what a nice change. -- posted by Dancer^

Pumpkin Pie Coffee Creamer

Tue, 19 Apr 2005 10:44:13 -0400

The first time made this, it was last fall. It was amazing. So a made up a few batches and gave them as gifts. -- posted by Dancer^

Boston Cream Cheesecake

Wed, 25 May 2005 14:18:02 -0400

If you love Boston Cream Pie..you will ADORE this cheesecake. This is soooo good. The best Cheesecake I have ever tried. Cook time includes chill time. -- posted by BirdyBaker

Mashed Root Veggies - "stappa"

Thu, 25 Aug 2005 16:17:12 -0400

Fantastic dish for the holidays or any day! Really homey and good! Great way to sneak different veggies into picky eaters diets! Any root veggies can be used just use the same measurements provided here. I usually leave out the parsnips since my family refuses to eat them and use an extra potato and an extra carrot. Try this with your favorite combo of root veggies! Posted for Zaar's World Tour 2005- would fit into Scan and Canadian regions as there is alot of Scandinavian influence in the Canadian cuisine. -- posted by mama's kitchen

Potato Sausage

Thu, 25 Aug 2005 16:24:20 -0400

This is so good! Easy to make your own sausage mixture with just some ground meat, shredded potatoes and spices. -- posted by mama's kitchen

Souped up Potatoes

Tue, 30 Aug 2005 23:52:23 -0400

Yummy potatoes in no time. Great for potlucks and get togethers. Submitted for World Tour Canadian and SW US catagories- based on a recipe that was found in a community cookbook from MN/Canadian border and modified to fit my TX family's tastes. DH is a salt fiend so please adjust the salt to your preference. -- posted by mama's kitchen

Low Fat Creamy Baked Salmon

Tue, 06 Sep 2005 19:42:19 -0400

From What's Cooking America. Delicious way to easily prepare salmon. So yummy! This recipe not only appeals to North America- U.S. and Canada- also fits quite well in French, Scandinavian and Eastern European cultures and cuisines. -- posted by mama's kitchen

Fried Apples - Stekte Epler

Tue, 13 Sep 2005 15:20:08 -0400

Yummy side dish to serve with any type meat, especially pork. This dish is very popular along the Canadian border as well as with Norwegian immigrants to America and Canada. Try this with a shot of Amaretto added in... mmm... -- posted by mama's kitchen

Baked Cheese Omelet

Tue, 13 Sep 2005 15:20:55 -0400

Easy Denver type omelet that is BAKED in the oven- no flipping! So you can continue getting ready or enjoy some coffee and the paper instead of slaving over the stove! Found on The Scandinavian Society of Nova Scotia website and altered to my taste. -- posted by mama's kitchen

Oven Baked Whole Cranberry-Caramel Sauce

Tue, 04 Oct 2005 12:29:22 -0400

This is a recipe that is the same as one my Mom makes, she has been making it for years and it has become a staple on our Holiday Table. It's a variation on the traditional sauce which produces whole cooked berries with a touch of caramel. Hope you enjoy! -- posted by ~Leslie~

The Best Pumpkin Pie Ever!

Thu, 06 Oct 2005 19:47:46 -0400

I call it this because that what everyone else calls it! I get requests for this every Thanksgiving and even diehard pumpkin pie haters have been converted after tasting it. Serve with softly whipped cream or some good vanilla ice cream. Please note: If planning to make just one pie, I recommond using a deep dish pie shell as the recipe makes enough filling for two regular pies. -- posted by Irmgard

Pumpkin Pie Squares

Fri, 02 Dec 2005 16:01:38 -0500

A yummy alternative to pumpkin pie. If you don't care for an oat-based crust, you can make one using 3 cups of graham cracker crumbs mixed with 3/4 cups of melted butter, sweetened to taste. -- posted by Irmgard

Savory Roast Leg of Lamb

Mon, 05 Dec 2005 16:50:41 -0500

This is another one of those no fail recipes. I've made this probably 30 times over the years for dinner parties and it always comes out perfect. A wonderful blend of flavors that really make this dish stand out. -- posted by CgyVegan

Apple Orchard Bread Pudding

Mon, 05 Dec 2005 16:51:41 -0500

This recipe is from Robin Hood's 10th Anniversary 1992 cookbook. This pudding has a wonderful texture and flavor. Pour warm maple syrup on top to perfect this dessert. Note: To test doneness, insert a knife in the centre and it should come out clean. -- posted by CgyVegan

Sweet Potato Souffle

Mon, 26 Dec 2005 18:10:33 -0500

If you want to wow your guests for the Holidays this will do it. -- posted by Northern Polar Bear

Cheesy Spaghetti Squash With Sausage

Tue, 21 Feb 2006 14:17:42 -0500

Spaghetti Squash is a delicious vegetable that tends to be a little on the "unknown" side. This recipe is one that my husband loves, because it has some meat in it, we eat this as a meal! Enjoy! -- posted by ~Leslie~

Rhubarb Pineapple Custard Pie

Tue, 16 May 2006 21:35:13 -0400

Rhubarb and Pineapple? YES! The sweetness of the pineapple really offsets the rhubarb in this delicious pie set in a creamy filling. Fresh pineapple works best, but canned will do the trick if it's all you have on hand. Hope you enjoy! -- posted by ~Leslie~

Maple Ricotta Flans

Thu, 13 Jul 2006 16:10:08 -0400

A deceptively easy and impressive dessert that can be made up to a day ahead and stored in the fridge until serving. -- posted by akgrown

Juicy Roast Turkey

Tue, 26 Sep 2006 16:27:00 -0400

The rub makes this turkey absolutely delicious! The roasting technique comes from Fine Cooking Magazine, issue #60, but the rub is my own. This makes enough rub for a 15 to 20 lb turkey. All the herbs called for are dried, but if you are lucky enough to have fresh, by all means use that - just in larger quantities. No stuffing here, but you can certainly make some on the side. -- posted by evelyn/athens

Apple-Cream Party Tart

Mon, 09 Oct 2006 20:38:56 -0400

I think this recipe is from a Canadian Living magazine, but I have changed it a little. The recipe calls for 2 - 250g packages of cream cheese, but I use 1 and only 1/2 the other because I don't like the cream cheese layer so thick. I also don't add the nuts because they seem to go soft in a day or two. -- posted by Helen1

Cranberry Margaritas

Tue, 24 Oct 2006 22:09:03 -0400

Recipe courtesy Rachael Ray -- posted by Charlotte J

Harvest Oven Pancake

Mon, 30 Oct 2006 18:21:32 -0500

Pancakes topped with cranberries, apples and walnuts sauteed in a butter and spice mixture. -- posted by Charlotte J

Ginger Shortcakes With Cranberry Pear Compote

Mon, 13 Nov 2006 16:07:51 -0500

These make for a very impressive autumn dessert. The recipe is adpated from Cuisine at Home and the ingredients list is rather long; but once broken down into steps is quite manageable. Serve these warm with the Orange Cream melting down the side. -- posted by PaulaG

Pumpkin Pie Bread

Mon, 13 Nov 2006 16:20:25 -0500

This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day. -- posted by Annacia

Onion and Herb Buttermilk Biscuits

Fri, 17 Nov 2006 20:57:16 -0500

Onion, Rosemary, Sage and Thyme flavor these biscuits making theme wonderful for the Holiday table. Also great for Thanksgiving because these biscuits can be made ahead and frozen up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated. -- posted by ~Rita~

Cranberry Nog

Mon, 20 Nov 2006 18:32:49 -0500

3 ingredients! Never had it but it sounds interesting. Cranberry juice, light cream and honey, chilled and over ice. From The Cranberry Connection cookbook by Beatrice Ross Buszek (Compiled at the Cranberry Cottage in Granville, Nova Scotia, 1977). -- posted by Oolala

Flakiest (And Easiest) Pie Crust

Mon, 27 Nov 2006 16:23:38 -0500

This is the flakiest, simplest pie pastry recipe I've come across. Make several batches at one time and freeze. TIP on pre-baking pie crusts: If your pie shell is to be baked without a filling, you must first prick the dough in the pan with a fork. If desired, place dry beans on top of the crust so that it bakes evenly. Place in a 450 degree oven and bake 10 to 15 minutes or until crust is golden brown. Cool on a rack before filling. (NOTE: If you're using dry beans when baking the crust, remove them after 8 minutes baking and continue baking.) -- posted by Alan in SW Florida

Grandma Max's Layered Jello Salad

Tue, 30 Jan 2007 21:01:14 -0500

This is one of my favourite memories from going to my Grandma's house. She would make this every Thanksgiving and Christmas holiday and there were hardly any leftovers. My Grandma passed away in 2003 and now her recipe has become a staple in my house during those occasions. I hope you enjoy it has much as my family does! -- posted by Davalyn_rain

Garlic Herbed Cheese

Tue, 24 Apr 2007 16:28:23 -0400

You can vary the herbs in this cheese and the amount of garlic depending on your taste. This cheese looks beautiful presented on a bed of herbs or a fig or grape leaf. From the LCBO magazine. -- posted by evelyn/athens

Maple Syrup Spice Bread (Bread Machine)

Wed, 23 May 2007 10:48:25 -0400

This is a Canadian or Northeast U.S. regional recipe as maple syrup is a major product for both. Baking time is however long your bread maker takes. -- posted by Annacia

Squash With Apple Cider and Herb Glaze - Stove Top

Wed, 17 Oct 2007 18:23:54 -0400

A wonderful way to cook winter squash on the stove top. The cider forms a tart-sweet glaze and the herbs add a fresh note. Peeling the squash seems to be easier imho if I microwave the whole, uncut squash in the microwave for about 5 minutes. Let it cool before trying to peel. Different varieties of winter squash like butternut or acorn can be used. Some do hold their shape better than others though. -- posted by mama's kitchen

Eggnog Cinnamon Swirl Bread

Thu, 08 Nov 2007 00:56:54 -0500

This is a wonderful Christmas quick bread. Don't let the list of instructions scare you off. It's really quite easy and the result is delicious. Wrapped up pretty this bread is a lovely gift. -- posted by Annacia

Challah and Leek Turkey Stuffing

Tue, 13 Nov 2007 02:11:23 -0500

I've made this stuffing for my family every Christmas and Thanksgiving for about seven years. I keep wanting to try a new one, but they keep saying this one is really good. It's not low calorie or low fat, but I only make it twice a year, so I guess that's ok. I was trying to reproduce the stuffing my mom used to make when I dreamed this one up. I didn't get it quite right, but once I hit this one, they told me to stop trying. Vary the amount of ingredients as desired (the quantities change a little every time based on the size of the bird, though in reality I just add or subtract bread as required). The recipe below will stuff a 15 lb turkey. I don't know what it turns out like in a casserole because I still stuff the turkey proper. -- posted by Ogwen

Elegant Turkey Stuffing

Thu, 15 Nov 2007 02:09:10 -0500

The orange-flavored liqueur, spicy Italian sausage, apples, and pecans make this dressing distinctive from all others. It is very easy to prepare and goes with any dish. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage. Time is for making the stuffing only, it doesn't include the the time in the bird or oven baking as that varies so much. -- posted by Annacia

Chunky Orange Cranberry Sauce

Fri, 16 Nov 2007 12:47:31 -0500

I have never liked cranberry sauce before. This year though, I have discovered that I like dried cranberries. So I decided to come up with a cranberry sauce that I can like. You can put in the raisins and the cranberries or one or none. It is up to your taste buds! For my tastes, I put in both. :) **Update Mar 30/08 - After the last time I made this, I threw the leftovers into a jar and popped it into the freezer. Then the next holiday, I just set it on the counter for the afternoon. Dumped some out for dinner and threw it back into the freezer. It was just as good the second time around as it was when it was made fresh. -- posted by Saturn

Farmhouse Fresh: Orange - Rhubarb Pie

Tue, 22 Jan 2008 22:15:10 -0500

Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked. -- posted by Debber

Cream Cheese Icing for One 9" Cake

Fri, 11 Apr 2008 13:58:14 -0400

This is a recipe for cream cheese icing that has been adapted to ice a single 9" cake- it's delicious with carrot cake. I am always having to have to reduce cream cheese recipes to suit my needs- they always make way too much for me to use! So here is an adapted version that I will use forevermore, and hope others will find helpful. Enjoy! -- posted by Lieutenant Ducky

Mary Berry's Maple Syrup Cake

Sat, 31 May 2008 02:42:00 -0400

Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed. -- posted by Sarah_Jayne

Maple Muffins

Tue, 03 Jun 2008 02:02:12 -0400

These sound really yummy. I originally found this recipe in a booklet of ideas for using maple syrup. -- posted by Sarah_Jayne

Maple Baked Beets

Fri, 06 Jun 2008 15:00:58 -0400

This makes a fantastic alternative to your typical Thanksgiving side dishes. From "Maple Madness", Good Food Magazine, March 1987. -- posted by JackieOhNo!

Sugar and Spice Pecan Bread (Abm)

Wed, 02 Jul 2008 03:25:23 -0400

This makes a small 1lb loaf but it can be increased to make a larger loaf for larger families. It makes exquisite toast and I think French Toast made on Christmas morning from it is almost a requirement :D. -- posted by Annacia

Christmas Tree-Hunting Punch

Tue, 12 Aug 2008 00:59:36 -0400

Brew up a batch of this, pour into thermos jugs and insulated cups, hop into the car and drive to the Tree Farm to find your perfect Christmas tree. This will warm you up while you traipse through the rows and rows of trees. When you find the perfect tree, then pour a cup of punch, nibble on some Christmas cookies you also thoughtfully packed (needing nourishment after all that hunting!), and enjoy the scenery. If you're lucky there will be some beautifully falling snowflakes to add to the anticipation. Double or triple the recipe for a crowd--this freezes and thaws nicely for another occasion, too. You can adjust this and make it in the crock-pot too. Count on the Gooseberry Patch ladies to come up with another winner! -- posted by Debber

Chocolate Praline Truffles

Tue, 12 Aug 2008 13:29:30 -0400

What a sweet addition to the holiday platter of Christmas cookies and confections! A bit fussy to make, but WELL WORTH the time and satisfaction of making your own. COOKING TIME includes "standing time" and chilling time....so don't just STAND there--CHILL out darling! Ho Ho Ho! Those gals at Gooseberry Patch sure know what they're doing, now don't they!? -- posted by Debber

Dried Fig and Hazelnut Bread

Thu, 04 Sep 2008 14:08:13 -0400

This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in NormandyOn Rue Tatin. Its dense texture is perfect for serving with an aperitif before your guests sit down for dinner. -- posted by Annacia

Molasses and Cream Coffee

Wed, 10 Sep 2008 19:45:55 -0400

Don't overdo it with the molasses, the flavour can be potent. A traditional taste for autumn recipes, making this something to serve at Thanksgiving with your pumpkin pie. -- posted by Annacia

Farmhouse Holiday Cranberry Sipper

Fri, 03 Oct 2008 20:39:45 -0400

This will be what you want to tote along on the annual "Christmas Tree" picking-out expedition. Heat it up, pour into the Thermos, and toddle off to the woods singing Christmas carols. What a happy little party you and your companions will make! DID YOU KNOW? Wisconsin is the nation's TOP PRODUCER of the lovely (and humble) cranberry that makes for such beautifully colored dishes during the holidays. The original recipe comes from a spice ad in Gourmet magazine (2007). -- posted by Debber

Canadian Maple Walnut Layer Cake With Fudge Frosting

Tue, 21 Oct 2008 23:43:24 -0400

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts but I prefer the taste of walnuts with the maple syrup. -- posted by French Tart

Cranberry Pomegranate Terrine

Wed, 22 Oct 2008 00:14:06 -0400

For the Holidays, I like to try a couple of new recipes every year. FOUND ONE!! This recipe comes from the new FoodNetwork Magazine! Times do not include chilling time. -- posted by katie in the UP

Rustic Apple Tart

Mon, 10 Nov 2008 22:46:35 -0500

This recipe hails from British Columbia, Canada. It is from the website if the B.C. Tree Fruits Limited company. "Who doesn't love baked apples and cinnamon? They are an irresistible combination especially when served warm with a scoop of vanilla ice cream. This rustic apple tart is simpler to make than a pie. You don't have to be neat and fussy with the crust, just simply fold it up over the apples however you please leaving the centre open. The chopped pecans toast while the tart is baking which gives them a buttery taste and help to make the tart look very rustic." http://www.bctree.com/recipes/archive/apple-rustic-tart.php -- posted by Jess4Freedom

Cranberry Tea Hot Punch

Mon, 24 Nov 2008 00:54:48 -0500

Delicious Fall and Holiday flavors that can easily be enjoyed year round. -- posted by Annacia

Turkey Spaghetti Casserole

Mon, 08 Dec 2008 18:44:30 -0500

I got this from my MIL. I had it at her house one day after Thanksgiving, and I nearly slurped up the whole pan. That is something else considering I usually avoid her cooking as much as I can. -- posted by Jess4Freedom

Oh so Creamy Sweet Potato (Or Yam)

Mon, 29 Dec 2008 22:29:29 -0500

this is the creamiest yummiest pureed sweet potato you have ever eaten. you will need a blender/beater/food processor of some sort to make it. -- posted by Maya's Mama

Balsamic and Brown Sugar Roasted Carrots

Mon, 16 Feb 2009 09:48:24 -0500

A delicious variation for roasting carrots. Perfect as an accompaniment to a roast or a casserole. -- posted by Noo

Roasted Sweet Potato Fries

Fri, 03 Apr 2009 14:29:29 -0400

This is a wonderful recipe. its a kid and adult pleaser. Crispy on the outside and nice and soft on the inside. Every one at the table fights over these when i make them. I've had sweet potatoes fries at restaurants several times. but i tried to come up with a baked/roasted version... reduce the fat increase the taste. I like to cut up the potatoes length wise... so my fries are nice and long. also i like them to be about a 1/3 of an inch thick. -- posted by Maya's Mama

Coyotes Blue (Or Yellow) Cornmeal Bread

Fri, 31 Jul 2009 14:30:29 -0400

This sweet, and very moist cornbread is served at Coyotes Deli & Grill in Banff and the recipe was printed in Bon Appétit (Nov. 2001). Pine nuts add a surprisingly delicious element. The blue cornmeal makes for a beautiful presentation but it tastes just as delicious with yellow. Toast pinenuts on a cookie sheet at 350°F for 5 minutes. Best served warm. Leftovers, if you have any, make an awesome twist on French toast. -- posted by blucoat

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

Pumpkin Pie Cheesecake With Candied Cranberry Topping

Fri, 30 Oct 2009 12:29:19 -0400

I haven't tried this yet, put here for safekeeping! Adapted from Better Homes & Gardens magazine. They say two treasured recipes come together for a light cheesecake that tastes like pumpkin pie! -- posted by Sharon123

Janet's Thanksgiving Meat Stuffing

Mon, 30 Nov 2009 11:40:20 -0500

This recipe is a Thanksgiving tradition for my husband's family. -- posted by *Kathy*

Cranberry Ginger Sauce

Mon, 21 Dec 2009 23:48:25 -0500

This sauce has a complex tart flavor with a touch of heat. Mix it with plain yogurt, over oatmeal, grits, or polenta, or just eat plain or with a muffin or piece of toast. -- posted by Sharon123

Sparkling Cranberries

Tue, 29 Dec 2009 02:24:13 -0500

borrowed and reposted from 101 cookbooks for safekeeping, these look very tasty. i betcha you could do this with blueberries for a summer treat too. cooking time is cooling/drying time -- posted by spiritussancto