African-Inspired Squash A delicious alternative for serving winter squash (butternut, acorn, hubbard, etc.) This is a family recipe brought out for the holidays for the past 20 years. 1 Large Butternut Squash, Pumpkin – or other winter squash – or equal amounts of Butternut Squash and Yams 1 Onion (Large, diced) handful Dates (pitted) Apple … Continue reading African-Inspired Squash
Puttanesca Sauce This is a quick rich sauce that tastes like you spent the entire day making it up! All ingredients are approximate. Feel free to adjust to your taste. 1 28 oz can San Marzano tomatoes (very sweet). (If you don't have, add a finely grated carrot (but not sugar) to your tomato sauce.) … Continue reading Puttanesca Sauce
Strawberry Bread Sounds unusual, but is really very good! 2 cups Sugar ½ cup Oil 4 Eggs (Beaten) 1 tsp Vanilla 3 cups Flour 2 Tbsp Flour 1 tsp Baking Soda 1 tsp Cinnamon 1 tsp Salt ⅔ cup Pecan (chopped) 2 boxes Frozen Strawberries (Thawed) Combine all ingredients and mix well. Pour into two … Continue reading Strawberry Bread
Gingered Cabbage Soup with Pork and Potatoes The ginger and lemon juice give this soup a bright flavor! 2 Tbsp Butter 1 Onion (Chopped) 1 Tbsp Fresh Ginger (Minced) 1 Fresh Ginger (2 inch, peeled, halved length wise, and smashed) ¾ lb Green Cabbage (about ¼ head, shredded about 3 cups) 1 ½ quart Chicken … Continue reading Gingered Cabbage Soup with Pork and Potatoes
Peach Cookies Featured in the past two holiday cookie exchanges – Now you can make them yourself! 1 cup Canola or Vegetable Oil 1 cup Sugar 4 cups Flour 3 tsp Baking Powder 4 Eggs (Room temperature) 1 tsp Vanilla Extract 1 pinch Salt 2 cans Solo (Cake and Pie) Raspberry Filling (Or you can … Continue reading Peach Cookies
Plum Pudding (aka “Figgy Pudding”) A traditional British Holiday treat 1 cup Finely Chopped Beef Suet (or unsalted butter) 2 cups Bread Crumbs (Fine) 1 cup Sugar 1 cup Milk 1 pint Flour 1 cup Seedless Raisins 1 cup Dried Currants 1 cup Chopped Almonds ½ cup Citron (sliced thin) 1 tsp Salt 1 … Continue reading Plum Pudding (aka “Figgy Pudding”)
Lemon Gems A lovely, luscious bar cookie! Crust 2 cups Flour ½ cup Sugar 1 tsp Grated Lemon Peel 1 cup Butter, softened (2 sticks) Topping ⅓ cup Flour 1 ½ cups Sugar 4 Eggs ½ cup Lemon Juice ½ tsp Baking Powder Heat oven to 350° In a 13 inch by 9 inch pan, … Continue reading Lemon Gems
Shrewsbury Cake Rich buttery dense cake from Shropshire, England. (Pronounced SHROHZ-bree). 5 Eggs (Room temperature) 3 cups Flour 2 cups Sugar 1 cup Butter, soft but not melted (2 sticks) 1 tsp Vanilla 2 Tbsp Baking Powder Extra sugar, cinnamon and mace for topping Heat oven to 350° Beat eggs and vanilla until creamy. … Continue reading Shrewsbury Cake
Cocoa Use your favorite cocoa to make a soothing mug! 1 Tbsp Cocoa (if using Ghirardelli, ¾-1 scant Tbsp) 2 Tbsp Sugar 1 mug Milk 1 dash Salt Vanilla (to taste) Mix cocoa, sugar, with Tbsp or so of milk. Heat and stir until it becomes a sauce (30 seconds on high in microwave). Add … Continue reading Cocoa
Betty’s Holiday Yams A yummy variation on the yam theme! 2 17 ounce Cans of Yams (or 1- 40 oz can of Bruce's Yams) ⅓ cup Brown Sugar (packed) ⅓ cup Chopped Pecans ½ tsp Cinnamon ¼ tsp Salt 2 Apples; peeled and thinly sliced (Granny Smith preferred. 2 large/3 medium) Salt (to taste) … Continue reading Betty’s Holiday Yams
