Daily Kitten Chat Forum » TDK Cafe

1. 

   Does anyone have any special recipes they make only for Christmas or are specific to their region of the country/ethnic background? Any fun recipes you would like to share??? I love recipes, especially when they come from you guys. You always seem to come up with recipes that are out of this world! Here is one to get us started.

   STICKY CHEWY CHOCOLATE PECAN ROLLS

   INGREDIENTS
   1/4 cup packed brown sugar
   1 teaspoon ground cinnamon
   1/4 cup LAND O LAKES® Butter, softened
   1/2 cup Fisher® Chef's Naturals® Chopped Pecans
   2 tablespoons sugar
   1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
   1 tablespoon LAND O LAKES® Butter, melted
   1/2 cup Hershey's® milk chocolate baking chips
   DIRECTIONS
   1. Heat oven to 375°F. In small bowl, mix brown sugar, 1/2 teaspoon of the cinnamon and 1/4 cup butter. Spread mixture in bottom and up sides of 8 (2 3/4x1 1/4-inch) nonstick muffin cups. Sprinkle each cup with 1 tablespoon pecans.
   2. In another small bowl, mix sugar and remaining 1/2 teaspoon cinnamon; set aside. Unroll dough. If using crescent dough, firmly press perforations to seal. Press to form 12x8-inch rectangle. Brush dough with 1 tablespoon melted butter. Sprinkle with sugar mixture and chocolate chips.
   3. Starting with one short side, roll up tightly; pinch edge to seal. With serrated knife, cut into 8 (1-inch) slices. Place each slice, cut side down, over pecans in muffin cup.
   4. Bake 15 to 20 minutes or until deep golden brown. Immediately turn rolls upside down onto serving platter. Cool 10 minutes. Serve warm

   Posted 2 years ago by mollycat71 #

2. 

   Pavlova

   This dessert was invented as a tribute to the Russian ballerina Anna Pavlova, who toured New Zealand and Australia in 1926. Pavlova is made of meringue and cream and is usually topped with kiwifruit.

   The pavlova has long been at the centre of a trans-Tasman argument. Both New Zealanders and Australians steadfastly maintain they invented it. However that argument has now been settled and New Zealand have come out the victors.

   PAVLOVA
   3 egg whites 1 tsp vinegar
   3 tablespoons cold water 1 tsp vanilla essence/extract
   1 cup caster sugar 3 teaspoons cornflour

   Preheat oven to 150C(300F)
   Using mixer beat egg whites until stiff, add water and beat again, add sugar very gradually while still beating. slow beater and add vinegar and cornflour, mix in well.
   Line a tray with baking paper and draw a circle on the paper no larger than 8", spread egg white mix into the circle evenly.
   Bake for 45 minutes then turn oven off and leave to cool in the oven. Don't allow top to brown if at all possible.
   Carefully slide onto serving plate, decorate with whipped cream and fruit of your choice. In NZ we traditionally use Kiwifruit.
   The pavlova can be crunchy, airy,chewy but definitely scrumptious.

   Pavlova can also be made in a Swiss roll tin, when cooked and cooled
   turn the meringue onto a piece of baking paper sprinkled with icing sugar. Spread the whipped cream over the meringue then add your favourite fruit eg. strawberries, pineapple, peaches, mangoes, blueberries etc.

   Starting from the short end, gently roll the roulade away from you, using the paper to keep it in shape. Slice and serve.

   Posted 2 years ago by Moonshadow_NZ #

3. 

   may I just say YUMMMM?! They both sound good, but I think I really would like to try the Pavlova...altho I better find out the exchanges...Kilroy? ;P

   Posted 2 years ago by linda #

4. 

   Bump

   Posted 2 years ago by mollycat71 #

5. 

   I make a pound cake that has been so requested by family and friends that I only make it at Christmas anymore. I have to make ours first because my 3 (husband and 2 sons) won't leave a gift one alone. I have made around 15 one year and have cut way back in the past few years - these are full size tube pan cakes and bake for over 1 hour each. Takes a lot of time mixing but it is really worth it. It really is just a basic recipe, but if anyone wants it, just let me know.

   Posted 2 years ago by KarenCentennial #

6. 

   Karen I would love the pound cake recipe...email addy is on the card list.

   Posted 2 years ago by Alicia #

7. 

   Momof6 - I will send it out later today, after I get all my chores done.

   Posted 2 years ago by KarenCentennial #

8. 

   I love poundcake, its simple yet so yummy!

   Posted 2 years ago by mollycat71 #

9. 

   Mmmmm memories of Pavlova...I made them many years ago with my mom & sis! You can also get store bought Meringue shells...not as light or tender as the original tho!

   Posted 2 years ago by jeankit #

10. 

    From WWM, I cut and paste from another thread:

    Eggnog Custard Pie

    1 (9 inch) unbaked pie crust

    Filling:

    2 cups eggnog
    3 eggs
    2 Tbl brandy or rum
    1 tsp vanilla extract
    1/3 cup sugar
    1/8 tsp salt (yeah, I know!)
    1/4 tsp nutmeg

    Topping

    1 cup whipping cream
    3 Tbl confectioners' sugar
    1 tsp brandy or rum
    nutmeg

    1. Preheat over to 350 F. Prick holes in the bottom of the pie crust. Bake 15 minutes to partially cook.

    2. To make the filling, beat eggnog, eggs, brandy and vanilla in large bowl. Add sugar, salt (yeah, I know!) and nutmeg; mix well. Pour into pie cruse.

    3. Bake 25 minutes. Cover with foil and bake 30 to 40 minutes longer or until a knife inserted in the center comes out clean.

    4. To make the topping, beat whipping cream in a small bowl until soft peaks form. Add confectioners' sugar and brandy; beat until stiff peaks form. Garnish pie with wippped cream and sprinkle with nutmeg.

    Posted 1 hour ago by WillowandWindismom # Report

    Posted 2 years ago by mollycat71 #

11. 

    Its not really a "recipe" but at Christmas my mom will take a double smoked ham and put it in a baking dish. She will pour gingerale over it so that it puddles in dish and sprinkles just a bit of ground clove on. Seal in foil and bake, basting with gingerale periodically. It is so yummy, much better than a honey baked ham.

    Posted 2 years ago by KYKAT 12 23 #

12. 

    I made my last ham almost the same way. Poured cherry coke over it and had at least an inch in the dish, covered it tight with alumium foil and baked for the correct time. It was SO delicious!! Tender and yummy! Mmmmm...

    Posted 2 years ago by bumblebee #

13. 

    BB, doesn't the cherry coke make the meat tender and give it that delicious cherry taste? My mom used to smother the ham in a cherry wine

    Posted 2 years ago by mollycat71 #

14. 

    Yes, MC it WAS very tender and absolutely yummy! Wow, I bet the cherry wine made it great tasting as well. :)

    Posted 2 years ago by bumblebee #

15. 

    7 Cookie Recipes You Haven't Tried

    http://www.holidash.com/christmas/food/unique-christmas-cookies?icid=main|main|dl7|link6|http%3A%2F%2Fwww.holidash.com%2Fchristmas%2Ffood%2Funique-christmas-cookies

    Posted 2 years ago by mollycat71 #

16. 

    Just a few days away and this thread is BARE! Come on TDK'ers, I know there are good recipes out there! Let's share! Tis the season for sharing!

    Posted 2 years ago by mollycat71 #

17. 

    Okay, I am going to add a lemon curd recipe from a wonderful book called: Ladies a Plate: Traditional Home Baking by Alexa Johnston. It is full of yummy Kiwi recipes from our childhoods and nanas' houses... :) and the publisher is Penguin Books NZ if you want to order it from somewhere...

    Lemon honey (they call it lemon curd in the UK) is from when every Kiwi home had a big lemon tree in the garden and had to use up all the lemons...

    Ingredients
    4 lemons
    12 oz/340 grams caster sugar (remember you can whizz ordinary sugar in the food processor to make caster sugar)
    6 oz/170 grams butter
    4 large eggs

    Prep
    Heat some water in the base of a double boiler or a saucepan over which you can sit a heatproof mixing bowl. Grate the zest from the lemons with a fine grater, avoiding the bitter white pith. Squeeze the juice and strain it. Heat the oven to 300 degrees F/150 C, wash some jam jars in hot water, rinse them and put them to dry and drain in the oven.

    Put the rind, lemon juice, sugar and butter into the bowl on the top of the double boiler or saucepan. The water underneath should be just simmering. Stir with a wooden spoon until the butter melts and sugar dissolves. Taste and see if you think it needs more juice.

    Beat the eggs in a small bowl until liquid. Pour a little of the hot mixture onto the eggs, stirring well, then pour all of the mixture back into the double boiler and return to the heat.

    Stir over simmering water until the mixture thickens -- 5-6 mins. Don't let it boil, it will keep thickening as it cools.

    Pour it through a sieve into the jars. Cover. Store in the fridge and eat within two weeks. Makes 1 1/2 pints.

    You can also make this with added passionfruit. Add the pulp of a few passionfruit to the egg mixture and don't bother to strain it.

    This mixture can be spread on bread, toast or anything you like and spooned into tart cases for yummy lemon curd tarts...

    Posted 2 years ago by jcat #

18. 

    This is a simple raspberry trifle (you can use strawberries) from the same book. (It really is a lovely book.)

    Sponge

    6 egg yolks
    1/2 cup/115 ml hot water
    3/4 cup/150 grams caster sugar
    1 1/2 cups/180 grams flour
    1 1/2 tsp baking powder
    2 tablespoons melted butter

    Preheat the oven to 375 degrees F or 190 Celsius and line a shallow tin with baking paper or grease and flour it.

    Beat the egg yolks, then pour on the hot water and keep beating until they are pale and fluffy. Gradually beat in all the sugar. Sift the flour and baking powder over the eggs and fold in carefully. Add the melted butter and fold in. Pour into the tin and bake for 15-20 minutes until golden and risen. Remove from the oven and leave for a few minutes, then turn out onto a wire rack to cool.

    For the trifle:
    2-3 cups raspberries
    2 cups/450 ml full cream milk (you can use half milk, half cream)
    1/2 pint/300 ml cream
    4 eggs
    2 tbsp/30 grams caster sugar
    1 tsp flour
    1 little vanilla essence
    sherry (or sweet wine or fruit juice)

    Sprinkle the raspberries with a little caster sugar and set aside.

    Put the milk and cream into a bowl over simmering water and heat until almost boiling.

    Whisk together the eggs, sugar, flour, and vanilla essence until just combined (not foamy).

    Pour the hot milk over the egg mixture, stir well with your whisk and return to the bowl over the heat.

    Stir constantly with a wooden spoon for 3-4 mins until the custard starts to thicken slightly. (Not gloopy but creamy.)

    Remove from heat, strain into a bowl and set aside to cool. Sprinkle a little caster sugar on top to stop a skin forming.

    Take a pretty bowl and arrange fingers of the sponge in the middle of it. Sprinkle with the sherry so that it's damp. Fill the gaps with the raspberries. Pour over the cooled custard and leave to set, then cover with whipped cream. Decorate with more raspberries.

    Posted 2 years ago by jcat #

19. 

    Both sound just lovely, jcat.

    Posted 2 years ago by AZDEBRA 5/27 & crew #

20. 

    Hope so, Deb :) I think they're yummy, anyway :) Lemon curd always makes me think of my brother as a young boy, he loved it more than just about anything else in the whole world :)

    Posted 2 years ago by jcat #

21. 

    Always loved lemon anything, we have a beautiful tree in our backyard while growing up.

    Posted 2 years ago by AZDEBRA 5/27 & crew #

22. 

    Deb, I keep meaning to plant one. All my neighbours have beautiful, enormous lemon trees :) I may have to scrump some of their lemons...

    Posted 2 years ago by jcat #

23. 

    Jane, I was lucky with this house I am renting, the lemon tree in the backyard has the biggest lemons on it. Right now they are filled and almost the size of naval oranges.

    Posted 2 years ago by AZDEBRA 5/27 & crew #

24. 

    Tee hee, then you have to make some lemon curd, Deb :) And drink lots of gin and tonics... and make lemonade ... and lemon chiffon pie... yum, yum, I think I am coming to your house through the wormhole...

    Posted 2 years ago by jcat #

25. 

    I made WWM's Eggnog Pie last year and it was delicious. Thanks for the reminder MC, I think I'll make it again my husband loved it.

    Posted 2 years ago by krazikat #

26. 

    WWM has another delicious sounding recipe for Cream Cheese Crescent Cookies on the I Like Cheese thread.

    Posted 2 years ago by krazikat #

27. 

    for Krazikat:
    The holidays are here! Time to make cookies using cheese!!!!

    Cream Cheese Crescent Cookies

    »3 1/2 cups flour
    »1 tsp baking powder
    »1 cup butter, softened
    »8 oz cream cheese, softened
    »2 cups sugar
    »1 egg
    »1 t sp vanilla
    » 1/4 tsp almond extract

    Combine flour and baking powder in bowl and set aside. In a large bowl, cream butter and cream cheese. Add the sugar and beat until fluffy. Add egg, vanilla, and almond extract. Beat well. Gradually add flour mixture beating after each addition. Divide dough into three balls. Refrigerate overnight. Work dough into long strands. Cut and form crescents, or make balls and flatten with fork on ungreased cookie sheet. Bake 10 minutes at 350 degrees. Cool before icing.

    Icing: Melt chocolate or white chocolate chips and dip cooled cookies. Sprinkle with chopped nuts or decorative sugar if desired.

    Posted 2 years ago by SammyandOliversmama #

28. 

    Thanks SM!!!! I think we'll all enjoy these.

    Posted 2 years ago by krazikat #

29. 

    My mom and I made the ham last night and it was delicious!!!!! I am going to make the eggnog custard pie this afternoon.

    Posted 2 years ago by KYKAT 12 23 #

30. 

    This is the first year I have made this but it turned out so well it will be a tradition…
    It is adapted from a Julia Child recipe.

    PLUM PUDDING
    For the pudding
    · 3 cups (lightly packed down) bread crumbs from a homemade type white bread. I used half of a round loaf I found at Kroger.
    · 1 cup (about half a box) each of black and golden raisins, currants and dried plums. Chopped
    · 1 and 1/3 cup sugar
    · ½ teaspoon each of cinnamon, mace, and nutmeg (you can add a little extra if you wish)
    · 8 oz (two sticks) of butter, melted
    · 4 large eggs
    · ½ cup bitter orange marmalade
    · ½ cup Amaretto

    Zamaione Sauce

    · 1 large egg
    · 2 egg yolks
    · pinch of salt
    · 1/3 cup rum
    · 1/3 cup dry vermouth
    · ½ cup sugar

    Tear the bread into chunks and toss it into the food processor. Give it a whirl till you have small crumbs. Move the crumbs to a large bowl for mixing and add the sugar and spices. Mix well. Toss the fruits, marmalade, eggs, and melted butter into the food processor and chop till well mixed. Add this to the bread crumbs, etc and mix well. Add the Amaretto and mix. Transfer to a 8 cup or so mixing bowl for steaming. The bowl I used fit very well down in my pressure cooker. I had the grate thing in the bottom of the pot to keep the bowl up off the bottom. Add about ½ inch of water to the pot, put the bowl with the pudding in cover and put it in a 250F degree oven for about 6 hours.
    When it is done let it cool in the bowl. This works well made a few days to a week ahead of time. To store cover tightly keep in the fridge.

    Sauce:
    Wisk the ingredients together for a minute in a sauce pan. The wisk over moderately low heat for 4 or 5 minutes, until the sauce becomes thick and foamy and feels warm to your finger. DO NOT let it simmer or the eggs will scramble. Serve warm or cold.

    Serving:
    Warm ½ cup of rum or whiskey over low heat, pour over and around the pudding. Take it quickly to the table and flame the booze. Yes it can be impressive.

    Posted 2 years ago by dragonwing #

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