Edited to add: For more great holiday recipes, check out the 2nd Edition of my Holiday, Cooking Blogger Style recipe exchange right here!
Not long ago I asked you all to mark your calendars for today. The day has arrived to kick off my Holiday Cooking, Blogger Style recipe exchange! If you intend to participate, and I hope you do, I'd like to lay out just a few guidelines.
1) Recipes can be as long or as short as you'd like. They can be quick and simple or they can be a bit more complex. You can post more than one recipe if you'd like. Don't worry if you think there might be duplicates of the recipe you have in mind (more than one stuffing recipe, for example) because I'll bet each recipe is unique.
2) I'd appreciate holiday recipes that are tried and true. They don't have to be your own creations, I don't care where you originally got the recipe from, I just ask that you post a recipe that's worked for you in the past. Feel free to give credit where credit is due. If you post a recipe from your aunt Martha Stewart, by all means, mention that! I'll be sharing some family recipes.
3) Since I will probably take these recipes and compile my own amateur little recipe book with them, I'd appreciate it if you could add a tag at the end of your post that places your recipe in one of the following categories:
* Appetizer * Beverage * Bread * Candy * Cookies * Dessert * Jam/Jelly * Main Dish * Salad * Sauce * Side Dish * Snack * Soup *
4) When you post your recipe on your blog, within your post be sure to link back my post so that others know where to come and view more recipes. Feel free to use the graphic above in your post or on your sidebar.
5) Once you've posted your recipe on your blog, don't forget to stop back and link on my Mr. Linky so that everyone can stop by and take a look at your recipe. I'd really appreciate it if you'd put your recipe title in parenthesis in Mr. Linky.
6) There's no deadline on when you have to post your recipe. This post isn't going anywhere, so take your time!
Okay, enough with the guidelines let the fun begin! I can't wait to see your holiday recipes! I promise, I will visit your blog to see your recipe if you link here. Depending on the response I get, it may not be right away today, but I will get to your blog as soon as I can!
And now, here are three of my favorites.
Recipe #1- Dad's Stuffing
My dad has been making stuffing for our family for years. His recipe is the best, it's flavorful and moist. He never really had this recipe in writing because he always just grabbed the ingredients and threw them in. Back in 1995, I convinced him to allow me to measure those ingredients as he went, so I could finally get that recipe recorded.
- 2 stalks of celery, chopped & pre-cooked [chop, then boil]
- 1 onion, chopped fine
- 1 1/2 sticks of butter, melted
- 3 eggs
- 1/2 tsp sage [be careful not to use too much]
- 1 tsp salt
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 2-5 loaves of bread/croutons
- turkey giblets [neck, heart, gizzard, & liver entrails]
- 2 or 3 chicken bouillon cubes
- Boil turkey giblets in a big pot with lots of water & 2-3 chicken bouillon cubes until meat pulls off the bone (30 minutes). Pull giblets out of the water and grind them up really fine. Save boiled water to use as moisture for the stuffing.
- Combine all ingredients in a large baking pan. Add boiling water as needed to keep stuffing moist.
- Stuff your turkey with the stuffing or leave the stuffing in the baking pan and bake at 350 degrees for approximately 40-45 minutes. Use a meat thermometer to make sure the stuffing is heated to 150 degrees through and through.
Category: Side Dish
Recipe #2: Best Ever Sugar Cookies
This recipe was given to me at my bridal shower. It's from Oronzo's mother. The ingredient that makes these cookies so yummy is the almond extract. I use this recipe for all my holiday cookies!
- 1 1/4 cup sugar
- 1 cup shortening
- 1 tsp vanilla
- 3 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 3 cups flour
- 1 tsp vanilla
- 1 tsp almond extract
- Cream shortening & sugar.
- Add eggs, vanilla, & almond extract.
- Sift dry ingredients and add to wet.
- Roll out to 1/4" thick. If you're not planning on frosting the cookies, sprinkle sugar on the top before baking.
- Bake at 375 degrees for 7-8 minutes [the cookies should be barely brown on the edges].
Recipe #3: Buttercream Icing
There are a lot of buttercream recipes out there, but this is the one I like to use best. Fair warning, this recipe makes a lot of frosting (3 ½ pounds), but it can be used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.
- 2 sticks butter, room temperature
- 2 cups Crisco shortening
- 1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
- 1 teaspoon vanilla (use Wilton’s Clear Vanilla if you want the frosting to remain white)
- 1/2 teaspoon almond extract
- 2 pounds powdered cane sugar
- 1/2 teaspoon salt
- 1 tablespoon meringue powder (optional but the texture will be smoother)
- Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)
- In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
- Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
- Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
- Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
- Use immediately or put in tupperware container and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
While I'm sharing my frosting recipe, I might as well show you some of the holiday goodies I've created in the past, using buttercream frosting and Wilton food coloring paste. Sorry, I couldn't find pictures of my Christmas cookies, but I'm sure I'll eventually be able to share some. :)
Picture #1: Ghost cake made from a Wilton mini cake pan.
Picture #2: More ghost cakes!
Picture #3: A whole stash of Halloween goodies. Click on the image to see larger picture.
Picture #4: Easter cookies made with various cookie cutters that I've collected over the years. That's another thing I collect, metal cookie cutters.