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Post by whatif on Oct 8, 2017 15:07:17 GMT -6
The delicious items on Sawdy's Canadian Thanksgiving menu gave me the idea for a recipe share! Anyone have some favorite holiday recipes to post for us? Feel free to include recipes for any special holiday from any nation--Christmas, Thanksgiving, Resurrection Sunday, Independence Day, you name it--and even birthday or anniversary meals!
Here's one I received many years ago from a man who was one of my teachers and who worked with me when I became a teacher...
Pflaumenmuss 1 lb. dried prunes, pitted, ground in meat grinder 1 lb. sugar ½ qt. water 2 t. cornstarch, dissolved in a little cold water Dash of nutmeg 1 t. cinnamon ½ t. ground cloves ½ t. ginger Wash plastic or glass containers and lids in boiling water. Dry. Bring water to boil in soup kettle. Stir in sugar, spices, and prunes. Simmer 10 minutes, stirring constantly. Stir in cornstarch mixture. Remove from heat. Pour into containers to within ½" of tops. Cover with lids. Allow to cool. Refrigerate.
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Post by sawdy on Oct 8, 2017 16:51:41 GMT -6
Several years ago I came across some fresh Chanterelle's at the grocery store. I found this recipe and made it for Christmas dinner. Since then, I make a variance of it as I am not much to follow an actual recipe. Unless I am cooking one of my Mother-In-Laws recipes- then I follow the recipe. www.epicurious.com/recipes/member/views/chanterelle-mashed-potatoes-1275781My cranberry sauce ended up being completely different then I intended as I didn't have any juice. Used a can of peach ginger ale, honey, orange zest, two cinnamon sticks and a bag of fresh cranberries. Really would've liked if I had some fresh ginger.
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Post by whatif on Oct 8, 2017 19:50:31 GMT -6
That potato recipe looks awesome, sawdy--and the cranberry sauce sounds delicious!
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Post by whatif on Oct 8, 2017 20:53:27 GMT -6
Here's my favorite sweet potato recipe, which was given to me by a dear friend from a history forum where I have been a member.
My All-Time Favorite Sweet Potatoes
2 large sweet potatoes (enough to make 3 cups mashed) 1/4 c. butter, chopped coarsely 3/4 c. sugar 1/4 t. salt 2 T. half 'n half 1/2 t. vanilla Ground black pepper to suit 1/4 c. butter, sliced into several pieces
Poke holes in sweet potatoes with knife. Bake at 400° for 1 hour and 15 minutes or until potatoes are soft. Spoon potato meat out of skins into a medium mixing bowl. Discard skins. Immediately add butter. Mash until butter is melted. Blend in sugar, salt, vanilla, and half 'n half until smooth. Spread into casserole dish (it should be no taller than 1" in the dish when spread out). Sprinkle with pepper. Dot evenly with butter (this will melt while baking and help the topping to bake, so be sure to cover as much of the potatoes with it as possible).
3/4 c. brown sugar 1/4 c. flour 3/4 c. pecans Stir together all ingredients. Sprinkle evenly over potato mixture.
Bake at 350° for 30 minutes. Topping sets up as it cools.
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