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Holiday Recipe Exchange

17th December, 2009. 7:21 pm. Hello Out There ...(lookslikelori)

Anyone home?

I forgot all about this journal space until a few minutes ago when I needed a recipe. Sadly, it isn't here. But since *I* was here I thot I'd say hello and Happy Holidaze!

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27th November, 2007. 12:35 pm. Tis the Season!(lookslikelori)

Happy Holidays!!

I'm looking for quick bread recipes this year ... Anything that can be made into a loaf type bread food.

Anyone have anything?

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26th June, 2007. 9:15 pm. Iced Tea(lookslikelori)

No, it's not holiday related but I have a question ...

Why is my iced tea always cloudy?

Here's what I do:

Boil Water
Steep Tea Bags for a couple hours, covered. (Usually Lipton bags)
Pour Tea into pitcher. Add water to fill.
Serve over lots of ice.

Sometimes I use flavored bags but it does it w the regular ones too. The tea tastes great ... but it's cloudy!

Yeah, this has been bugging me for a couple years now.

So ... why is my iced tea always cloudy???

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20th December, 2006. 8:33 am. Candy!(lookslikelori)

I snagged this recipe off one of the chicks I bowl with and have made several batches in several flavors. I dyed them all a different color and will put them in little mason jars to give as gifts. If you like hard candy, you'll like this recipe!

In a heavy bottom pan, stirring occasionally often:

1 1/2 C light Karo Syrup
3 3/4 C Sugar
1 C Water

Bring to Hard Crack (299f)
Remove from heat, stir till boiling stops
Add 1 teaspoon of your favorite oil (not extract)
Add food coloring of your choice .. as much or little as you like.
Pour on to foil lined cookie sheet (Reynold's Rapid Release works great)
Cool, break into pieces w a hammer.

OR:

Bring to 299f and pour half into another pan. Return it to heat w thermometer and bring back to temp. This only takes a couple minutes.
Follow recipe above to add oil and color.
When the other half reaches temp, do the same.
No hammer needed to break into pieces if you split the batch. Plus, you get two flavors from one batch and it makes a decent amount.

After it has been broken up, toss pieces in 10K (Confectioners) Sugar to coat or pieces will stick together.

This is an easy, tastey recipe!

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11th November, 2006. 3:21 pm. Honey Butter(lookslikelori)

I absolutely LOVE this recipe. Simple and incredibly delicious!

1/2 Cup Butter at room temperature
1/3 Cup Honey

Combine and mix well (I used my whip attachment on the mixer but it says to do it by hand .. Don't if you can help it. The mixer eliminates the lumps in the butter)

Serve at room temperature.

I put mine back in the fridge (it's for tomorrow) but will take it out ahead of time and use a pastry bag star tip (or something) to pipe it onto the serving dish/bowl.

Some recipes called for 1-3 Tablespoons (or was that teaspoons?) of cinnamon. I nixed that as I've never had it that way and I didn't want to distract from the honey or the butter.

This is the bestest recipe ever!!

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21st September, 2006. 12:42 pm. Spiced Pumpkin Bread(suellenr)

1 cup sifted cake flour
1 TSP baking powder
1/4 TSP baking soda
1/4 TSP salt
1/2 cup firmly packed brown sugar
1 TSP ground cinnamon
1/4 TSP ground ginger
1/4 TSP ground cloves
1 cup canned pumpkin
1/4 cup unsweetened applesauce
3 TBSP vegetable oil
1 egg, lightly beaten
1 TSP vanilla extract
cooking spray

Combine 1st 8 ingredients in a medium bowl; make a well in center of mixture. Combine pumpkin & next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into a 9x5x3 inch loaf pan coated w/cooking spray. Bake at 350 for 45-50 mins. or until a wooden pick inserted in center comes out clean. Cool in a pan on a wire rack 10 mins.; remove from pan, & let cool completely on wire rack. Makes 18 servings.

Nutritional info: 103 calories, 1g fiber, 3g fat (saturated 0.6g), 25mg cholesterol, 1.9g protein, 115mg sodium, 17.2 carbs.

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22nd May, 2006. 11:27 am. My first contribution!(suellenr)

Made it this weekend. I liked it a lot but hubby didn't (he's a real picky eater). It's tasty, and healthy-got it from my AHA (American Heart Association) Low Fat, Low Cholesterol cookbook.

Cardamom-Spiced Meatloaf
Ingredients:
2 tsp. butter
2 diced carrots
1 chopped onion
1 diced zucchini
2 crushed garlic cloves
2 tsp. ground cardamom
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
2 lbs. ground chuck
2 eggs
1 cup breadcrumbs
1/2 cup + 2 tsp. ketchup
1/3 cup yogurt
2 tsp. salt
Directions:
Melt butter in skillet. Stir in onion, carrots, zucchini until tender (approx. 15 mins.). Add garlic for 1 min. more. Stir in cardamom, cumin, cinnamon, cayenne, pepper-cook for 30 secs. Set aside.
Preheat over to 375 F. Combine beef, eggs, bread crumbs, 1/2 cup ketchup, yogurt, salt, and veggies-blend well, do not over-mix.
Line pan w/foil. Brush remainder of ketchup on top and sides.
Bake 1.25 hours. Let stand 10 mins.

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19th February, 2006. 5:24 pm. Pulled Pork(lookslikelori)

This isn't a holiday recipe but it's a good one to eat and share if you find yourself going to a function that requires your bringing food.

It's so easy and so damn good!

Picnic Shoulder - no substitutions!
Sweet Baby Ray's BBQ Sauce (or whatever you fancy)

Put the shoulder in your crock pot and let it cook all day, on low, covered. Do NOT add any liquid to it .. NONE.

After 8-10 hours (you'll know when it's done) you'll notice a ton of liquid in the pot. Discard it. Pick the meat from the bone and get rid of the fat.

Pour your favorite BBQ sauce over the meat and pig out. I used 1.5 bottles of sauce and I put it all into the fridge for the next day. You don't have to do that but I've been eating it for lunch the last 3 days and it just gets better and better. I froze half of it because it makes a lot.

This is my new favorite recipe :)

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21st December, 2005. 1:05 am. The best popovers I've ever done(msruth)

2 eggs
1 cup all purpose flour
1 cup milk
1/2 teaspoon salt

Preheat oven to 400F.
Generously grease 6 6-ounce custard cups. (I don't use a muffin pan, it changes the recipe).
Beat eggs slightly, beat in flour milk and salt, just to smooth. DON'T OVERBEAT
Fill custard cups 1/2 full.
Bake 20 minutes.
Decrease oven to 350F.
Continue to bake custard cups 20 minutes longer.

Immediately remove from the cups, and serve steaming hot.

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20th December, 2005. 1:15 pm. Sugared Pecans(msruth)

If the Snockered Pecans were too strong for you, try these!

1 egg white
1 Tbsp water
1/4 teaspoon vanilla extract
8 oz pecans - about 2 cups
1/2 cup sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1 Preheat oven to 300°F.

2 Put sugar, cinnamon, salt, ground cloves, and ground nutmeg in a plastic bag, shake to mix.

3 Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans in bag making sure they are well coated.

4 Bake 30 minutes on a baking pan lined with silpat or lightly greased aluminum foil. 15 minutes into the baking, stir up the pecans with a fork. Let cool completely before serving.

Makes about 2 cups.

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