Holiday Recipes Post here!

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Angel Hair Nests with Lobster Sauce

Ingredients
4 frozen lobster tails (2 pounds total), thawed
6 tablespoons olive oil
1/3 cup chopped garlic (6 cloves)
2 cups diced onion
3 cans (14-1/2 ounces each) ready-cut tomatoes
1-1/2 teaspoons dried oregano
1-1/2 teaspoon salt
1/4 teaspoon ground mace
1/4 to 1/2 teaspoon black pepper
1 bay leaf
1 can (15 ounces) tomato puree
Angel hair nests
1/4 cup heavy cream
1/2 cup coarsely chopped fresh parsley

Instructions
Remove meat from lobster shells and cut into 1/2-inch pieces. Heat 3 tablespoons oil in a Dutch oven. Add 3 tablespoons garlic; saute 2 minutes. Add lobster meat; saute 5 minutes. Remove lobster to a bowl; keep covered.

Add remaining oil, remaining garlic and onion to Dutch oven; saute 10 minutes. Add tomatoes, oregano, salt, mace, pepper, bay leaf and tomato puree; cook over medium-low heat 15 minutes. Remove bay leaf and discard.

Meanwhile, cook angel hair nests in a large pot of lightly salted boiling water. Drain and keep warm.

Remove 2 cups tomato mixture to a blender or food processor. Whirl until pureed. Return pureed mixture to pot. Add lobster meat with any accumulated juices; cook 2 minutes or until lobster meat is cooked through. Remove from heat. Stir in cream.

Pour sauce over angel nests; top with parsley.

Serves 4-6 people
This recipe is a Christmas Eve standard in my home.
 
Italian Lemon Cookies

1 cup granulated sugar
1/2 cup vegetable shortening
6 large eggs
1 teaspoon lemon extract
1 teaspoon of fresh lemon zest
4 cups all-purpose flour
4 teaspoons baking powder
Dash of salt
2 cups powdered sugar
2 tablespoons lemon juice

  1. *]Preheat oven to 350°F. Parchement line baking sheets; set aside.
    *]In a large bowl cream together sugar and shortening. Stir in eggs, zest and lemon extract; beat until fluffy.
    *]Sift together flour, baking powder and salt. Add to egg mixture and mix well.
    *]Roll dough into 3/4-inch balls and place on baking sheets. Bake for 10 to 15 minutes. Transfer to a wire rack to cool.
    *]In a medium bowl with an electric mixer, beat powdered sugar with as much lemon juice as needed to make a spreadable or dippable frosting. I prefer a thick glaze…you can dunk the whole cookie in the glaze and then dry on racks…
 
So Easy It’s Dumb Mock Toffee

Put a sheet of foil on a cookie sheet with sides. Spray the foil with Pam (I use the stuff from Aldi). On the foil, place saltines (yes, that’s saltines- if you want to go fancy, try Ritz, but saltines work best, and they can be the Aldi variety too) to cover all the foil.

Preheat oven at this point to 350 degrees.

Place in a saucepan 1 cup of butter (two sticks- yes, that’s butter, the real deal, it won’t work with margarine) AND one cup of dark brown sugar (dark, not light- or light with 1 TBS of molasses). Bring this to a boil while stirring every so often, then reduce to a simmer for SIX MINUTES.

Dump the saucepan of butter/ brown sugar mixture on the crackers, smearing around the mixture to make sure all the crackers are coated (I use a rubber spatula). Slide the cookie sheet of goo and crackers into the oven for ten minutes.

When the crackers and goo is finished, break up some Hershey bars on top and allow to melt. Smear the Hershey bars around with a spatula or the back of a spoon. Alternatives: Symphony bars with nuts and toffee, chocolate chips, any other type of chocolate-type chips such as butterscotch. After the chocolate melts, add chooped nuts, or Heath bar bits, or colored sprinkles, or whatever.

Put the whole thing in the refrigerator for at least 2 hours, or freeze it. Take it out, break it into pieces similar to peanut brittle (the cracker edges help to keep things uniform), and place in airtight containers.

It doesn’t sound like much, but it is a big hit here.
 
Don’t forget to order a pizza from your favorite pizzeria late afternoon or early evening on Christmas Eve. It makes the perfect accompaniment for all your other foods and is sure to please the finicky eater who won’t try anything new or different.
 
I always make homemade gifts too. And you’re right, homemade candy is always the biggest hit! My daughter’s favorite candy:

COOKIE DOUGH TRUFFLES

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1/2 cup miniature semisweet choc. chips
1/2 cup chopped walnuts
1 1/2 lbs. semisweet chocolate candy coating, chopped (or chips)

Cream butter and sugar until light and fluffy. Add flour, milk and vanilla. Mix well. Stir in mini chips and nuts. Shape into 1 inch balls. Place on waxed paper-lined baking sheets and loosely cover. Refrigerate 1 - 2 hours or until firm.
Melt candy coating in microwave or double boiler stirring until smooth. Dip balls in coating, place on lined baking sheets, and refrigerate until firm (@15 minutes). If desired, remelt remaining chocolate and drizzle over candies (make them fancy looking). Store in fridge. Makes 5 1/2 dozen.

I can’t wait to try out some of your recipes. Yippee. I love new recipes!!
 
contemplativ:
The best eggnog I ever made was really easy. You mix vanilla ice cream, hot coffee, a little milk or cream, and vanilla flavoring with whatever spices or liqueurs you like in your eggnog, and serve dotted with ready-whip, cool whip or whipped cream. Super easy!
Click to expand...
 
Oh-so-easy Turtles

60 “Rolo” chocolate/carmel candies
60 mini pretzels
60 pecan halves

Preheat oven to 250 degrees. Line cookie sheet with foil and top with mini pretzels. Place one Rolo on top of each pretzel. Place in preheated oven for 4 1/2 minutes. Remove from oven and immediately top with pecan halve. Allow to cool, then put in refridgerator to cause candy to set completely. Once set, candies can be stored at room temperature. (They probably won’t long last enough to worry about storing for more than 24 hours!)

Kathy
 
I am thinking of using an old PA Dutch gingerbread recipe and making cupcakes… to mail ahead since we will miss Christmas day with the family. Does anyone else have suggestions for mailable goodies?
 
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contemplative:
Does anyone have a good egg nog recipe?
Click to expand...
I will be looking for someone to post one if they have it. While I am at it, how about a wassail?
 
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captaincatholic:
The best eggnog I ever made was really easy. You mix vanilla ice cream, hot coffee, a little milk or cream, and vanilla flavoring with whatever spices or liqueurs you like in your eggnog, and serve dotted with ready-whip, cool whip or whipped cream. Super easy!
Click to expand...
Thanks but I can’t drink coffee…not even decaf.
 
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KathyA:
Oh-so-easy Turtles

60 “Rolo” chocolate/carmel candies
60 mini pretzels
60 pecan halves

Preheat oven to 250 degrees. Line cookie sheet with foil and top with mini pretzels. Place one Rolo on top of each pretzel. Place in preheated oven for 4 1/2 minutes. Remove from oven and immediately top with pecan halve. Allow to cool, then put in refridgerator to cause candy to set completely. Once set, candies can be stored at room temperature. (They probably won’t long last enough to worry about storing for more than 24 hours!)

Kathy
Click to expand...
I’ve had these and they are outstandingly delicious. I’m so glad you included this recipe as I had forgotton about them.
 
This is the best stuff and caused me to stop making peanut brittle as this is so much better:

Cashew Macadamia Crunch

1-2/3 cup chocolate chips (semi-sweet)
2/3 cup butterscotch chips
3/4 cup chopped macadamia nuts
3/4 cup chopped cashews
1/2 cup soft butter
1/2 cup sugar
2 T. light corn syrup

Place the chips in a “Pammed” 9 inch square pan and set aside.

Combine nuts, butter, sugar, syrup in a skillet using low heat. When the butter melts and sugar dissolves, increase to medium heat and stir until it clings together and is golden in color. Pour this mixture over the chips.

Cool in fridge until firm. Then remove and break in pieces. Store covered in cool dry place.

Makes 1-1/2 pounds of the MOST delicious treat ever.
 
Title: Beef Bourguignonne

Description:
This is our traditional Christmas dinner. * The
taste is subtle yet complex, with layer after
layer of flavor. * Don’t be put out with the length
of this recipe. * You cook it over the course of
three days, so it is not a lot of work all at once. *
All you need to do the day you serve it is to
reheat it, which makes it perfect for special
occasions. * Of course, I have to make a
double recipe for my family. * We serve it with
Garlic Mashed Potatoes (see the recipe on
this site).

Ingredients:
Marinade:
1 bottle pinot noir
1 onion, sliced
1 carrot, sliced
1 bouquet garni
1 garlic clove, crushed
6 peppercorns
2 whole cloves
10 juniper berries (capers)
pinch of salt
2 tablespoons olive oil
2 lbs beef chuck, trimmed and cut into 1 1/2
inch cubes
1 (1/2 lb) piece of bacon, diced
4 T. olive oil
4 to 5 small onions, quartered
1/2 lb. mushrooms
3 T. flour
1 cup Brown Veal Stock
Salt and Pepper to taste
Croutes
1 T. chopped fresh parsley
Directions:
1st day: Prepare marinade. * Add beef, pushing
it under the liquid. * Cover and refrigerate for 24
to 48 hours. * Prepare Brown Veal Stock, cover
and refrigerate.
2nd Day: Put bacon in a saucepan. * Cover
generously with water. * Boil 2 to 3 minutes. *
Drain and rinse with cold water. * Drain beef,
reserving Marinade with the carrot and onion
separately. * Dry beef throughly on paper
towels. * In a heavy casserole (I like to ue a
LeCreuset dutch oven), heat two tablespoons
oil. * Brown beef a few pieces at a time on all
sides over medium high heat, removing
pieces as browned. * Fry bacon in oil until
browned but not crisp; remove. * Discard
excess fat from casserole and add 1/2 cup *
Marinade. * Bring to a boil, stirring with a
wooden spoon to dissolve browned bits on
the bottom of casserole. * Pour into a small
bowl and reserve. * In same casserole heat
remaining 2 T oil. * Add resereved onion and
carrot from Marinade. * Cook over medium
heat, stirring occasionally, until soft but not
browned. * Stir in flour. * Cook, stirring
constantly, until mixture is a rich brown. * Do
not burn. * Stir in remaining Marinade, juices
from casserole, stock, and a little salt and
pepper. * Do not add much salt at this point as
the bacon will add more. * Return beef to
caserole and bring stew to a boil. * Cover
tightly, reduce heat, and simmer on top of
stove, stirring occasionally, 2 1/2 to 3 hours
until meat is very tender. * Transfer beef pieces
to another casserole or large saucepan and
strain sauce over them. * Add garnish of bacon,
onions and mushrooms. * SImmer 15 minutes
or until the onions are tender and the flavors
are blended. * Taste for seasoning. * At this
point, the the Beef Bourguignonne should be
covered and refrigerated for 1 to 2 days.
Day 3: Prepare Croutes * Reheat stew in a
casserole over medium heat or in oven at 350
degrees. * Spoon each serving into a shallow
bowl and sprinkle with parsley. * Arrange
croutes around the edge.

Cont…
 
Cont’d…

Title: Brown Veal Stock

Description:
This is the stock used for Beef
Bourguignonne. * You can freeze the extra
stock in tupperware.

Ingredients:
4 to 5 lbs veal bones, cracked
2 onions, quartered
2 carrots, quartered
2 celery stocks, cut into 2 inch pieces
1 large bouquet garni
10 peppercorns
1 garlic clove
1 tablespoon tomato paste
3 to 4 qts water
1/2 onion
Directions:
Preheat oven to 450. * Using a heavy cleaver,
crack bones. * Place bones in a roasting pan
and roast, stirring occasionally, 20 to 40
minutes, until browned. * Stir in quartered
onion, carrots, and celery. * Continue roasting
until vegetables are browned. * Transfer bones
and vegetables from pan to large pot, leaving
fat in roasting pan. * Add bouquet garni,
peppercorns, garlic, tomato paste, and water
to bones and vegetables. * SLowly bring to a
boil, taking 20 to 30 minutes and skimming
often. * To add more color, singe the cut part of
the 1/2 onion over the stove’s burner until
black. * Add to the stock. * Reduce heat and
simmer uncovered 4 to 5 hours, skimming
occasionally. * Add more water during cooking
to keep bones covered. * Stock should reduce
very slowly to about 2 qts. * Strain and taste. * If
not well flavored, * boil to reduce and
concentrate the flavor. * Cool quickly by placing
pot in a sink of cold running water. *
Refrigerate. * When cold, skim solidified fat off
top. * Cover and refrigerate up to 3 days.

Title: Croutes

Ingredients:
1 slice French bread for each person
Olive oil
Butter
1 clove garlic, cut
Directions:
Trim the crusts and cut each slice diagonally
into triangles.
Heat enough oil, butter, or a mixture of both to
cover the bottom of a skillet. * Oil makes very
crisp croutes and butter gives a good flavor. *
When the fat is very hot, add the bread in * one
layer and fry until golden brown on both sides.
Drain on paper towels. * Rub the fried croutes
with the cut side of garlic clove. * They can be
fried up to 3 hours ahead of time.
 
for luncheon at our srs park, does anybody have recipes for the jello/coolwhip + fruit/nut salads that are sugar free and fat free? what all goes in them, in what proportions. SIL always made these I never have. She has a good cranberry-nut thing that would be good, but we are all on restricted diets and I am trying to be nutritionally correct.
 
one of our catechists makes every year:

she mixes it in that huge tupperware container that holds 8-10 quarts.

buttered or butter-flavored popcorn, already prepared in big bags or pop your own, fill the container about half full.
mix together in a quantity equal to the amount of popcorn you have, (proportion is that half the mixture will be popcorn) any or all of:
goldfish crackers–cheese, pretzels, colored
m-n-ms, plain, all colored or red-green
mini-marshmellows, colored is best
peanuts (we never use anything with nuts in CCD because of allergy possibilties, it is easy to avoid chocolate but not nuts)
chocolate, butterscotch, or colored baking chips
(again if you are making it for home you could use anything with peanut butter or nuts)

mix it all together, put out dixie cups for people to serve themselves. teenagers descend on this like locusts and I could eat it for 3 meals a day
 
The teacakes are the best! My mom made them every year and when I moved out I found I had to have them or it just wasn’t Christmas. The candy cane cookies are fun.
Christmas Teacakes

1 cup - butter
½cup – sifter 10X Sugar
1tsp – vanilla
2-1/4 cup – flour
1tsp - salt
3/4cup – finely chopped walnuts

Mix butter, sugar & vanilla thoroughly. Sift flour & salt together. Blend in. Mix in nuts. Chill dough. Heat oven to 400 degrees. Roll dough in 1” balls. Place on ungreased baking sheet. Bake 10-12 min. or until set but not brown. While still warm, roll in confectioners sugar. Cool. Roll in sugar again.

Candy Cane cookies
1cup – margarine
1cup – sifted 10x sugar
1 egg
1tsp – vanilla
1-1/2tsp – almond extract
2-1/2cup - flour
1tsp – salt
1/2tsp – red food coloring
1/2cup – crushed peppermint
1/2cup – granulated sugar

Heat oven to 375 degrees. Mix margarine, sugar, egg & flavorings thoroughly. Mix flour & slat and stir into margarine mixture. Divide dough in half. Blend food coloring into one half. Roll a 4” strip (using 1t. dough) from each color. (roll them back and forth on a lightly floured board for even strips). Place strips side by side, press lightly together, and twist like a rope. For best results complete cookies one at a time. Place on ungreased baking sheet. Curve top down for form the candy cane handle.
Bake about 9 minutes until lightly browned. While still warm, remove from baking sheet with spatula and sprinkle with mixture of candy and sugar.
 
Mark’s Christmas Carol Punch

Ingredients:

1 bottle of Glenlivet
1 glass tumbler
2 cubes of ice (very optional)

Pour two fingers worth of Glenlivet into tumbler. Recline in favorite chair. Sip while listening to Christmas carols.

– Mark L. Chance.
 
Tex-Mex Meatballs

Ingredients

3 lb. ground beef
1/2 cup steak sauce
1/2 cup soy sauce (Yes, I know this isn’t Tex-Mex. I just like the flavor.)
1/2 cup seasoned bread crumbs
1 cup salsa
two eggs

Combine well all ingredients while heating over to about 350 Fahrenheit. Form 1-inch diameter meat balls out of mixture and arrange on cooking tray. Bake until thoroughly cooked and firm. Remove from oven. Drizzle with another 1/2 cup steak sauce and serve with warm tortillas and salsa.

– Mark L. Chance.
 
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