Christmas is just around the corner. Would anyone like to share their favorite recipes to make this holiday special? (364 views, 12 replies)

I would like to share my turkey dressing recipe that everyone in my family loves. It goes with a turkey that is at least 12 to 15 lbs. Melt 3/4 to half a pound of butter add one diced onion, 2-3 stalks of Celery. When butter is melted add 2 tbsp. of ground sage. 1 tbsp. of dried oregano. 1 Tbsp. of dried basil. Then 1 Tbsp. of ground Thyme. Nest a 1/4 tsp. of pepper and 1/4 tsp. spoon of table salt. Some still like to add Poultry seasoning therefore I would call for 1 tbsp. Simmer until the onion and celery are slightly tender otherwise it will turn to mush once it has been baked inside the turkey. It's the sage and thyme that really makes the dressing taste delicious. Then of course add one to one and half loaves of bread cut into quarter sized pieces. Mix butter mixture a little at a time. I also know that Americans will soon be celebrating their Thanksgiving, so I thought I would start posting this in the forum before that holiday comes. Best regards. I do hope that others share their favorite recipes. ... I love to cook so I'm always looking for new recipes to try. Happy Holidays, and God Bless everyone
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I do hope the recipe I posted makes sense if not then just ask me any questions.

This is good Christmas cake.
I put in less sugar, and like to add dried mango and cranberries to the fruit mix.
And don't be mean with the brandy!

My parents got me into these. They would make these cakes at the holidays to eat and to give as gifts to neighbors and to the mailman and the trash pickup guys. One time when I was visiting for Christmas we made 11 of these cakes in two days. I was looking for the recipe card and found the exact recipe here.
www.allrecipes.com/recipe/7364/e...

A name would help. It's Rum Cake

As we are conected worlwide i was invited to a christmas dinner with different culture xmas food, just trying one dish from another culture is cool

Piparkakut (Finnish Gingerbread Cookies)



Ingredients (Yield: About 7 dozen medium cookies)

½cup plus 2 tablespoons/125 grams granulated sugar
9tablespoons/127 grams unsalted butter
¼cup plus 2 tablespoons/90 grams molasses
1½teaspoons ground ginger
¾teaspoon ground cardamom, preferably freshly ground
½teaspoon ground cinnamon
½teaspoon ground cloves
¼teaspoon black pepper
1teaspoon finely grated orange zest
1egg plus 1 egg white
⅛teaspoon salt
1teaspoon baking soda
2¾cups/341 grams all-purpose flour, plus more for dusting
Butter (or cooking oil) for greasing the cookie sheets
Raw sugar, for decorating

Preparation

Step 1
Heat the sugar, butter, molasses, spices, pepper and orange zest over medium heat, constantly stirring until the sugar dissolves, about 4 to 5 minutes. Pour into a large bowl and cool until tepid, about 20 minutes.
...
Step 2
Add the egg, salt and baking soda, and beat well to combine. Add half the flour and beat until barely combined. Add the remaining flour and beat until barely combined. The dough should be sticky but manageable; if it is too wet, add a little flour. Form into a large ball and wrap in plastic. Refrigerate for at least 8 hours. This is REALLY important. I usually let it rest overnight.

Step 3
Heat the oven to 350 degrees. Divide the dough in two. Place one half on a floured work surface, and sprinkle a little flour on top. With a floured rolling pin, roll dough to between 1/16- and 1/18-inch thick. Sprinkle flour on work surface as needed to prevent sticking.

Step 4
Cut into shapes with cookie cutters. Arrange about ½ inch apart on a greased cookie sheet. Beat egg white with ¼ cup water and lightly brush on the cookies. Sprinkle with raw sugar. Bake 8 to 10 minutes, until cookies begin to darken around the edges. Let cool one minute before transferring to racks to cool. Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.
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Blueberries grow wild everywhere between June-Sept. I gather them and then save them to make this "pie", which is considered a Summer thing, but I love it too much to not have it for Winter. (NOTE: Autumn lingonberries are a perfect substitute if they grow where you live. They are the same flavour.)



Mustikkapiirakka (Finnish Wild Blueberry Pie)
Mustikkapiirakka is like a combination of tart, blueberry pie and cheesecake, and it is a dessert made of rye flour and sour cream custard.


Ingredients:

For the pastry:
100 g butter soft - 5 tbsps
80 g sugar - 1/3 cups
1 egg at room temperature
150 g rye flour alternatively 100 g wheat flour and 50 g rye flour - 1 1/2 cups
1/4 tsp cardamom
1/4 teaspoon salt
1 teaspoon baking powder

For the filling:
150 g crème fraîche or more sour creme 2/3 cups
... 100 g sour cream 1/3 cup + 2 tbsp
1 egg
5 tbsp sugar
1 tsp vanilla essence
250 g wild blueberries or blueberries 1 1/3 cups

Instructions

Bring the chilled ingredients, i.e. eggs, butter, creme fraiche and sour cream to room temperature in advance. Preferably 1 hour before baking. In summer 20-30 minutes are enough.

Preheat the oven to 191 C / 375 F and grease a tart pan with removable bottom OR a glass Pyrex (or a 9 inch / 22.86 cm spring-form pan). I use the glass Pyrex because the crust is best!

Beat the soft butter and sugar together with the mixer until frothy. Mix in the egg.

Combine the rye flour with the cardamom, baking powder and add to the egg mixture! Combine everything into a batter. The dough should no longer be too sticky. If necessary, just add a little more flour.

Press the dough into the cake pan with your fingers forming an edge around 2 cm up the sides.
Optional but for the BEST CRUST: Prick the tart all over with a fork and blind bake with weights at 375 F for about 8 minutes.

For the filling: mix all ingredients for the filling with the hand mixer - apart from the the blueberries, then pour into the blind baked and cooled or unbaked crust and sprinkle with the blueberries.

Bake the tart for 25 - 30 minutes for a 9 inch / 23 cm pan - if you have a 28 cm/ 11 inch tart pan, the filling takes less time to set. If you have pre-baked it , it will be done after 25 minutes for sure. If you see your crust is browning too quickly, cover with aluminium. The filling will be a bit jiggly in the middle when you take it out, just like a cheesecake. It becomes firmer as it cools.
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