Holiday Recipes Please

[Ms. Lewis Rich]

Blossom Hen that is the cream candy Im thinking of . Have you ever made it? I use to buy it from someone every Xmas but it sounds easy enough, I havent had a cig. in a year this month and I still want my comfort foods, fudge is the other one LOL
Thanks

 

[blossom hen]

Ms. Lewis Rich, I make lots of candy every year for Christmas. Both the cream candy and buttermilk fudge are standards. Chocolate fudge, peanut butter fudge, pralines, peanut brittle, divinity (using egg whites, not marshmallow cream) and the cream cheese butter mints are also made every year. Candy and cheesecakes are my favorites to make and enjoy!

 

[Jenlyn9483]

Okay here is the best and oldest recipe I have in my family and as many times as I change my Thanksgiving recipe each yr and regardless if we have turkey or not this is a staple..

Moma’s Famous Giblet Gravy and Stuffing

Stuffing:
You can Stuff this in your bird or make as a side stuffing. I usually do both because I have plenty left over after stuffing the bird.
Ingredients:
1 pk (about 1.3lbs) Chicken Gizzards
1 Pk (about 1.3lbs) Chicken Thighs
1 or 2 celery stalks sliced
4 boiled eggs sliced (or to your taste)
1 Onion Diced
1 Can Cream of Mushroom or Cream of Chicken
¼ tsp Poultry or chicken seasoning
1 can of Chicken stock (or 2 cups of your own stock)
12 oz of Bread stuffing. (Pepperidge Farm Recommended)

Wash cut up gizzards into small pieces with poultry sheers.
Put in a 4 qt Crock pot with water
Wash Clean, deskin and debone chicken thighs. Cut into small pieces with poultry sheers, add to gizzards in crockpot.
Cook them in crockpot until done

Saute Celery and Onions in frying pan in butter til clear
Slice up boiled eggs

Drain Gizzards and Chicken, Save stock (can use later in recipe)

Add all ingredients together in bowl and mix them up real good.

(Can refrigerate in covered bowl if you are making ahead of time)

When ready to cook,
Add rest of the ingredients to mixture, Put in a 9.5x11 Casserole Dish
Bake in oven on 350 Deg for 1 hr. ENJOY With following Gravy.


Giblet Gravy
Ingredients:
Giblets from turkey, (heart, neck meat, Gizzard) I usually throw in a chicken gizzard or two for added meat, optionial
4 Cups Chicken Stock
2 Chicken Buillion cubes
2 Tsp Poultry Seasoning
2 Heaping tbsps of cornbread stuffing mix
3 Tablespoons Cornstarch
1/3 Cup cold water
Salt and pepper
1 hard boiled egg.

(I usually double this recipe to go with the stuffing)

Chop up your giblets and neck meat
In a saucepan bring the stock to boil. Add giblets, Bouillion cubes, Poultry seasoning, and stuffing mix to mixture.

In a separate bowl combine the cornstarch and water, Add to Boiling stock, Stir Constantly
Reduce heat continue stiring 2-3 minutes. Add Salt and Pepper to taste and Boiled egg slices.

When at desired thickness pour over hot Giblet stuffing.

*****************

And here is another Great..

ButterNut Squash Pie

Ingredients

1 cup evaporated milk
1 1/2 cups mashed cooked squash
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg, much less if fresh
1/2 teaspoon cinnamon
2 large eggs
1 - 9 inch pie shell

Cut butternut squash lengthwise, remove seeds. Baste with soft butter. Place in baking pan with cut side up.

Cover with foil and bake for approximately 1 hour in a 375F degree oven until fork tender.

Remove from oven; turn squash on side allowing liquid to drain in pan until cool.

Remove skin, place squash in bowl and mash. Amount of squash will vary with size of squash.

Heat milk and squash together in double boiler.

In bowl mix sugar, flour, salt, ginger, nutmeg, and cinnamon. Add eggs. Beat well with wire whip or whisk.

Add mixture to milk and squash in double boiler. Stir together well. Do not boil.

Pour warm filling into pie shell. Bake at 400F degrees for 10 minutes, then reduce heat to 350F degrees
and bake until pie sets, about 15-20 minutes.

Once cool, top with whipped topping or favorite topping (mine is whipping cream). Enjoy

***More of my proclaimed favorites to come...Thanksgiving is my HOLIDAY and I am going through my recipes and making my menu as we speak.

 

[Jenlyn9483]

Jen’s SUPER EASY Slowcooker Clam Chowder

4 6.5 oz cans chopped clams (or fresh clams if you have on hand)
2 18.8 oz Cans Cambells chunky Baked potatoe soup w/ Chedder and Bacon Bits
1 8 oz pk Diced ham
1 onion Diced
3 ribs celery diced
1 tsp dried parsley flakes
3 18.8 oz cans Cambells Select New England clam chowder
1 qt Half and half
1 cup of Butter
1 ½ tsp crushed thyme

Combine all ingredients in large Slow cooker and cook for 6 or more.

Enjoy, Your friends will say this is the best clam chowder they ever had.

 

[bulldog-girl]

Quote:
]
Otoman, you are kinda scaring me. First the three legged lamb now Survivor food. I am not sure I would want to go to your home for dinner. Hee hee.

O-go on bulldog-girl. You would like them if ya tried them. I would even cook up the other 3 legs from that Lamb, but then she could only roll around instead of hop.

Oh poor little lamb. Mary will have to carry her to school. OR maybe fix her up a little wheelchair.

 

[bulldog-girl]

Quote:
Probably could. I used the butter flavoring.

I've now found my recipe for:

Cream Candy

1 pint heavy cream
2 cups sugar
1/2 cup light corn syrup
1/2 cup walnuts
1/2 tsp. vanilla

Combine 1/2 pint cream, sugar, and syrup; cook until light brown & creamy. Add remaining cream, a small amount at a time (add slowly in order to keep boiling). Cook until candy forms a firm ball in cold water. Remove from heat; beat well. Add nuts and vanilla. Pour into buttered pan.

Another of my favorite candies is:

Buttermilk Fudge

2 cups sugar 1 tsp. soda
2 Tbsp. light corn syrup 1 tsp. vanilla
1 cup buttermilk 1 cup chopped nuts
2 Tbsp. butter pinch of salt

Combine all ingredients except vanilla, nuts and salt in heavy, deep boiler. Cook, stirring constantly, until mixture forms a soft ball in cold water. Remove from heat; beat until creamy. Add vanilla, nuts and salt. Yield: about 24 servings.

I'm trying to tell myself I do not want to make this candy today. We'll have lots of candy after tonight!

Blossom Hen-two questions: Is the cream candy like carmel at the end?

Buttermilk fudge-Is this one that can easily granulate? I have trouble with fudge granulating before it is done.

I would love to try both of these. Yummo!!

 

[Sugar Sand Farm]

Here is one of my DH's favorites its his 86 year old mothers recipe.
DATE NUT BREAD

1 tsp baking soda
1 cup chopped dates
1 cup boilng water
Bring water to boil add chopped dates sprinkle baking soda on dates. It should foam. Remove from heat let stand 10 minutes

Sift together
1 3/4 cup flour (all purpose)
1 tsp Baking Powder
1/2 tsp salt

Cream together
2 tsp butter softened
1 cup sugar
Add
1 egg
1 tsp vanilla
1 cup chopped nuts

In a large bowl alternate dry ingrediients and date mixture, and creamed mixture
Pour into 2 loaf pans Bake 325 for 1 hour 15 minutes
I double and triple this receipe and make 6 loafs at a time. It freezes well and is great for gifts.

Heres another of hers
MOMS APPLE BETTY

4 cups apples peeled and sliced
1/4 cup water
1 3/4 tsp cinnamon
4 tsp brown sugar
1/2 cup oatmeal uncooked
1 tbsp margarine
2 tbsp brown sugar (keep separate)
Mix together apples,water,cinnamon,brown sugar set aside

Mix oatmeal,margarine,brown sugar
In 8 in square greased pan layer apple mixture then oatmeal mixture Bake 30 minutes at 375.
Double this for 13 x 9

shes been making these recipes for over 65 years.

 

[Sugar Sand Farm]

OK now heres two of mine.
Squash Souffle

1 pkg frozen squash
1/2 cup sugar
2 cups milk
1/4 tsp salt
1/2 cup flour
3 eggs beaten
1/2 LB butter
Melt butter in pan add all other ingredients Pour into 9 inch pan Sprinkle cinnamon and nutmeg on top Bake 50-60 minutes at 350.
I usually double this and use 13 x 9 bake 60-90 minutes

Brocolli Casserole
1 lb frozen brocolli thawed
2 small onion chopped up
4 tsp butter
2 tsp flour
1 cup milk
3 oz cream cheese softened
1 cup bread crumbs
1/2 tsp salt
1/2 tsp pepper
Boil onions with salt and pepper until tender set aside
In a small pan melt butter add flour and milk bring to slow boil mixture will begin to thicken add cream cheese blend.
Put brocolli and onion into 3 quart casserole cover with white sauce sprinkle half bread crumbs over top cover and bake thirty minutes at 350. remove from oven sprinkle remaining breadcrumbs around edges bake uncovered another 30 minutes

 

[Whirlwind]

Super Easy Fudge

3 c semi sweet choc chips
2 c butterscotch chips
1 can sweetened cond. milk
walnuts, or any kind, optional

I melt the chips 1 min at a time in microwave {be careful they can burn} when melted
add sc milk and nuts, pour in buttered 9 x 13 cake pan. Then put in fridge till it cools.

I make this fudge every year for Christmas along with alot of other candy. It is always a favorite. Also you can mix any kind of chips you like, I have used carmel, peanut butter and any kind I find. I usually use 3 c of the semi sweet and 2 c of the other kind but you could try any combination you wanted. Also I always use toll house or other name brand chips. The cheap ones really dont taste as good. This is so easy and about 10 min tops to make. I also have never had this fudge get grainy. Everyone will think you worked for hours to make it.

 

[2manyhats]

Quote:
Oh my! ..... That sounds good and easy.