Welcome Wagon Wednesdays
Break out your favorite holiday recipes
and share them below!
and share them below!
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May the 4’s be with you
Welcome Wagon Wednesdays w/Recipe Exchange!
Say hello to the newest member of the Frog Pond
Welcome heatherjane!
Cloud Biscuits
Preheat oven to 450. Sift dry ingredients. Cut in shortenings until mixture resembles coarse crumbs. In a small bowl, combine egg and milk. add to flour all at once. Stir until blended. Turn onto floured board. Knead 20 strokes. Roll dough to 3/4 inch thickness. Dip 2″ biscuit cutter in flour. Cut biscuit. Place on greased cookie sheet (close together for soft sides). Bake 10 to 12 minutes until golden brown.
Cheesecake (My M-I-L’s)
Crust:
Spread on bottom of 9″ springform pan, pressing some up on the sides to form a rim 1/2″ to 3/4″ high.
Filling:
Stir cheese until soft & creamy. Add eggs, sugar, vanilla. Beat until thoroughly creamed & smooth. Pour into crust. Bake 350 for 25 min. Turn oven to 450. Remove and top with 1 1/2 c. sour cream, 4 T. sugar,
2 t. vanilla. Bake for 7 min. more. Cool and chill.
I can vouch for the excellence (and easiness) of this cheesecake recipe, having made it for a birthday earlier this year.
This is a good recipe for the day after Thanksgiving.
Cut the green chilis into long strips. To lessen the heat, throw out the seeds and veins that run through the pods. In a stock pot, on medium heat, simmer the green chili strips in the water with the garlic, onion and pepper for 10 minutes. Add the shredded turkey and mix well, simmering for another 10 minutes. At that point, put in the tomatoes and check it for salt – add if needed. Lower the heat to low and let cook for another 10 minutes. ¡Buen Provecho!
Here are the links to the recipe exchanges we’ve done in the past:
I just did the search for those links, and here you already put them in. Cool.
The New England Pudding in the Dessert recipe link is my favorite (I think I’m making it next week, actually).
And Andi’s cheesecake recipe and Teacher Tonis’s apple butter bars aren’t bad either (yes, I’ve made them both).
great sig line.
I am eyeballing a Cranberry Jalapeño relish recipe from Janet Strange. It looks interesting and mouth-watering.
T’aint nothin’.
I love CG’s cranberry chutney – a big hit two years in a row!
Omigawd, blast from the past! And, in the midst of all that holiday splendor, I managed to discuss my colonoscopy. (Now I know when my last one was!) And I located my cake recipe, probably last seen on some old defunct hard drive. Thar’s gold in them thar hills!
What would a holiday gathering be without everyone discussing their health problems? All of us “kids” used to roll our eyes in disgust when the elders did it and now it’s our turn to disgust the younger generation with our tales of woe. Ah, the traditions. I’m tearing up now.
Hi everyone, I kind of feel like a newbie, having not written much for ages, so I guess it’s appropriate for me to write a comment in the Welcome Wagon, lol.
I wish I had a recipe to contribute, but I couldn’t think of any recipe that we do that is special.
I could put a word in here for chesnuts, one of my favorite wintertime snacks. They are very expensive these days, nearly 5.00 a pound here in socal, but I discovered Trader Jo’s has then cooked and frozen, with skin on, for about 3.00 a pound, not sure of the exact amount.
In my typical fashion of making something good, even better, I cooked up butter, honey and dash of maple syrup and vanilla, threw in the chesnuts and cooked till they were creamy like caramels. They were delish, but later I regretted the extra calories, as I need to lose some weight not gain some.
So a big giant howdy to ya’ll, I’ve missed you and the camaraderie around these parts.
It’s almost like the first time for me, as I need to relearn how to do everything, blogging wise.
great to see you here in the cafe. Your chestnut recipe reminds me of the way I usually cook – alittle of this, alittle of that. It was hard to come up with amounts in my green chili recipe above. Hope you’re doing good! You’re always welcome around here and it’s a treat to see you here. Just ask if you have any coding questions, there’s always someone around who can give tips or shortcuts.
Hi Manee, thanks for the welcome, I think I am going to be hanging around here more often, my rest from this (blogging) did me good and I feel very fresh, lol.
I sure will ask about coding questions, I already did yesterday and as I knew would happen, 2 answers were forthcoming in minutes.
Also my video gaming with World of Warcraft has come to a lull do to my reaching the highest level, so now I have some time to blog. I thought I might be the oldest player till I met a man who was 74, playing 7 different characters in WOW.
My biggest problem now is trying to put a sentence together, since I am out of practice.
Hugs to you Manee.
Hi diane! < waving >
I don’t have a recipe – just a suggestion. Since cranberries are usually only available at holiday time, get yourself a couple of bags now. They’ll keep for a while in the freezer.
Cranberries are a perfect addition to chocolate chip cookies. Good in oatmeal cookies too, but fabulous with chocolate. Try it.
ps Welcome back Diane – you belong here.
good tip on the cranberries. I was reading in the old recipe threads that they make a great addition to apple pies, too. [soooo hungry right now]
a tradition of my late wife’s family, MUCH better than any pie!
Pumpkin Flan – for 8 to 12
1-1/4 cups sugar
2 cups canned pumpkin (1 15-ounce can)
2/3 cup sugar
6 eggs plus 2 yolks, slightly beaten
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg or mace
1/4 tsp ginger
3 cups half-and-half, scalded
1/4 cup rum
1/4 cup brandy
whipped cream
Melt 1-1/4 cups sugar in heavy frying pan. Pour into a well chilled, round bottomed 2 quart glass casserole. Coat sides and bottom of dish – handle hot sugar CAREFULLY! Chill.
Mix together pumpkin, 2/3 cup sugar, beaten eggs, salt, cinnamon, nutmeg, ginger, scalded half-and-half and rum. Pour into caramel-lined dish. Set dish in a pan of hot water about 1 inch deep and bake at 350ø for 1-1/4 hours or until set.
Cool at room temperature 30 minutes. Invert on plate; after 10 minutes lift off dish. Pour on brandy, flame and serve with whipped cream.
that sounds amazing, I may have to try it out this weekend for a potluck. Thanks for sharing, esquimaux! How’ve you been?
Hi manee – doing well thanks. As long as you don’t get me started on football…
That’s a keeper. My 26 year old son is cooking thanksgiving dinner this year…he’s such an inventive cook. I’m sure he’ll love this one.
This is more of a desert than a salad. It’s a family favorite for Thanksgiving & Christmas both.
1 large container of Extra Creamy Cool Whip (thawed)
1 large container small curd cottage cheese
1 package orange jello
1 large can mandrin oranges
1 large can pineapple tidbits or chunks
Drain orange slices and pineapple chunks. Mix Cool Whip & cottage cheese together, add dry jello and blend well. Add drained orange slices & pineapple and mix. Chill for a couple hours before serving. Enjoy.
hi Denim Blue! That sounds like a good snack recipe to use all year long. Thanks for sharing!
Just dropped in to “Hi” and “Bye”.
Have an extra helping of everything for me (like you needed the excuse).
Happy Wednesday everyone! A visit to the Frog Pond is just what I needed to take my mind off our sad oily sealife and seashore around here.
Now with apologies to my vegetarian froggie friends–
I like turkey. People who think it’s too dry and flavorless haven’t tried it like this.
OK you may think it’s too much work but this recipe which the San Francisco Chronicle runs every year is really not hard and makes the best roast turkey EVAH!!! I make it every year. I use a nice clean camping ice chest to brine the turkey.
If you do this make sure to rinse the turkey well after you take it out of the brine before roasting.
If you would like to make gravy with the brined turkey’s pan juices, note that they may be very salty, and you may not want to use all of the juices.
Brining is the ONLY way to cook turkey, IMO. Your recipe looks yummy!
Hi lil – I’ve never brined anything before, but have heard great things about the flavor infusion. I bet those juniper and allspice berries add a great punch to the holiday.
Question about the icechest – do you just add ice to the brine or stick the whole thing in a refrigerator? It occurs to me that that could be a really dumb question, or the most overlooked one, therefore brilliant 😉
sorry Manee and Kamakaya — I got busy yesterday and couldn’t make it back here — in answer to your brilliant question, I usually put the brine and turkey into the clean ice chest, with a whole lot of ice that is triple-bagged so as not to dilute the brine. I weigh the turkey down with a plate to keep it submerged in the brine. I keep it in a cool place which might include the refrigerator if I’m not taking it over to my mom’s to cook as I often do. If you can keep it in your refrigerator you don’t need all the ice. Another way is to double-bag the turkey and brine and pack it with ice in the ice chest. If you’re squeamish about the inside of your ice chest you’ll probably want to do it this way.
thanks for the detail on that step, the brining sounds like it creates a delicious turkey.
Hey Lil. I saw that recipe this year and was thinking of trying it out. Then I saw my new local Trader Joe’s is carrying what they call a brined turkey. I assume it is pre-brined. The ice chest is a good idea. I’ve been wondering just how on earth I could fit a turkey and brine into my tiny fridge. I’m with ManEe, though, do you just stick the bird and ice into the chest, or do you use some huge container within the chest?
Wish I had something to share. I’m still furiously trying to find recipes myself this year. I’m hoping to do a small gathering this year, but it’s been eons since I last cooked TG dinner.
hi K! what are your ideas for a menu, so far? Maybe we can help you out with some specific recipes. There’s also alot in the links I posted above from the past couple of years.
I’m definitely going to check out those links tonight.
I always do Green Beans with Almonds. This year, I found (and subsequently lost) a recipe that uses grated almonds, so that the nuts coat the beans. I’m wanting to do a potato gratin instead of the usual mashed. I’m also going to make Rum Pumpkin Creme Pie (a recipe I made before and is both simple and extremely good). The stuffing is throwing me for a loop. I want to do something with nuts and fruit, I think, though maybe I will do a meat stuffing. I’m also considering baked brie or stuffed mushrooms or some other nice starter.
Today is my last day of work until after the holiday, so I hope that is plenty of time to clean house, find recipes, shop and cook. :>)
I really like this Apple Pecan stuffing recipe from Emeril Lagasse.
That looks perfect. Thanks!
oo oo, Rum Pumpkin Creme Pie — can you tell us the recipe?
1 1/2 cups pumpkin puree
3/4 cup sugar
1/2 tsp salt
1/2 tsp freshly grated gingerroot
1/2 tsp freshly grated nutmeg
3 eggs
1 cup milk
1/4 cup dark rum
3/4 cup heavy rum
1 unbaked pie crust (9″)
Courtesy of The New York Times Cookbook by Craig Claiborne, copyright 1966.
I made this for a picnic years ago and it was a hit. I didn’t use whipped cream on top and I probably used your basic ground nutmeg.
The same time, I made a chocolate pecan pie that was just delicious, but I have no idea where I found that recipe. But, if anyone is making pecan pie, you might look for a recipe with chocolate. The chocolate cut the sweetness and went perfectly with the pecans.
Thank you. This looks quite yummy. I think the rum especially appeals right now! I would like to try the recipe. How much cream do you use? (“Mix the eggs, milk, rum and cream”) — or do you leave it out?
Oh good lord…I swear I read the recipe before I posted it.
Thank you. It should read:
3/4 Cup Heavy cream, not heavy rum (whatever that is). Obviously my mind was all about the rum.
I’m so sorry. Egads….
Oh dear…I tried to get this right, really. But, here is the corrected version:
Try it, Kamakhya, you’ll be glad you did! See my answer above on the ice chest thing.
who’s gonna be next to share? (even if it’s something you found online)
Thanks, everyone for the yummy sounding recipes. I’m in the mood to try some new ones this year and really appreciate the tips.