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Recipes

Can you share a great holiday recipe?

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JenAndAC • November 6, 2010

About this Splore

I would like to try something new this year. Do you have an interesting holiday recipe to share? I have posted one of my favorites.

Contributions Last updated over 2 years ago
Boys

yanna • December 16, 2010 at 9:26pm

Candy Cane Cookies

½ C margarine
2½ C flour
½ C shortening
1 t salt
1 C powdered sugar
½ t red food color
1 egg
½ C crushed peppermint candy
1½ t almond extract
1 t vanilla
½ C granulated sugar

Mix thoroughly butter, shortening, confectioners sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half. Shape 1 t dough from each half into 3in rope. For smooth ropes, roll thin back and forth on lightly floured board. Place ropes side by side; press together and twist. Complete cookies one at a time. Place on ungreased baking sheet, curve top down to form handle of cane.
Bake at 275°F for 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture. Remove from baking sheet. About 3 dozen.

This photo was not taken by me, but mine look just like this:

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Linda P • November 22, 2010 at 9:07am

Old Fashioned Chocolate Fudge Cake

1C butter, 2 C sugar, 4 eggs, 2 C flour, 1/4 t. salt, 1 1/2 t. soda, 2/3 C buttermilk, 1 t. vanilla, 3-1 oz. squares unsweet. choc., 2/3 C water

Cream butter and sugar. Add eggs one at a time. Beat one minute more or until light and fluffy. Mix flour and salt mix soda and buttermilk and add alternately with the flour mixture. Add vanilla. Melt chocolate in 2/3 C boiling water. Stir until smooth. Blend into cake mixture. Bake at 325 with a pan of water until toothpick comes out clean. Cool fully in greased and floured bundt pan. Do not cool on wire rack or it will dry out. The secret is a moist cake, so cool it in the pan.

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Missing

Anonymous • November 19, 2010 at 2:32am

Something special for breakfast Christmas morning.

You can make it the night before and let it chill in the fridge overnight to be baked in the morning. Use sausage. It's a vegetable. (okay not really, but in the south, I'm pretty sure it passes for one). And the mushrooms are optional. You have to use white bread, even if you don't normally. I love southern cooking for the holidays. The rest of the year we are very healthy. Whole grain, low-fat.
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Ireland

Barbara • November 18, 2010 at 10:11am

Everyone loves this southern sweet potato casserole. Don't worry about the butter. Sweet potato is a vegetable.

Missing

Anonymous • November 10, 2010 at 5:33pm

Chocolate Fudge

Mom's Chocolate Fudge...

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JenAndAC (Creator) • November 6, 2010 at 7:48pm

Cranberry Apple Walnut Relish

Even those who don't usually like cranberry sauce have raved about this recipe, and it's healthy too! I make it every Thanksgiving, and it's a hit! SOOOOO much better than the canned stuff.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000385254

Make this relish up to 3 days ahead, then store it in the refrigerator. Walnuts add a slight crunch and richness.

Yield: 4 cups (serving size: 1/3 cup)

Ingredients
1 cup sugar
1/2 cup cranberry-apple juice
1 pound fresh cranberries
4 cups diced peeled Granny Smith apple (about 1 pound)
2/3 cup coarsely chopped walnuts
Preparation
Combine sugar, juice, and cranberries in a large saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens.

Remove from heat; stir in apple and walnuts. Spoon into a bowl; cool. Cover and chill at least 4 hours.

 
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