Kesti's Holiday Recipes

UPDATED On March 25, 2007

YUM!

I know the temptations around the holidays are numerous....but if you are going to

make the 'goodies' you may as well have the best ones. Here are some that are

popular at my family gatherings..Kes

"Cranberry Salad"

1 pound fresh ground cranberries

(I use blender)

1 Cup sugar

***********

3/4 lb miniature marshmallows

1 pint cream...(whipped)

1 can well drained crushed pineapple

Combine ground cranberries and sugar...mix well

let stand for 2 hrs in fridge

combine marshmallows and whipped cream

Let that also stand in fridge for 2 hrs

combine above two mixes and add pineapple

Chill several hours or overnight

"Blueberry Dessert"

(Fast one)

13 or 14 Graham crackers crushed

1/4 cup sugar

1/4 cup butter melted

1 can blueberry pie mix

2 eggs beaten

1/2 cup sugar

8 oz cream cheese

1 tsp vanilla

Mix cracker crumbs butter and 1/4 cup

sugar. Pat in a 8 x 11 pan. Beat together eggs... 1/2 cup sugar and cream cheese and vanilla until smooth. Put on top of cracker mixture..Bake 15 to 20 min at 325o..cool. Spread one can of blueberry pie mix on top. Set for 24 hours..serve with whipped cream.

Blueberry Dessert Two

This one is even better...takes a little longer..

1 1/2 cup blueberries

2 tablespoons corn starch

15 graham crackers crushed

1/4 cup butter

1/2 lb marshmallows

1/2 cup milk

1 cup whipped cream

1/2 cup sugar.

Boil blueberries ...cornstarch and sugar until clear..then cool.

Melt marshmallows in milk and when cold add whippped cream.

Mix butter and graham crackers...Brown the crumb mixture at 350 for ten minutes...in 8x11 pan..Leave half of crumbs in bottom of pan. (Save other half for top)

Use half of cream mixture on crumbs. Then the blueberries and the rest of the cream mixture...Last..the crumbs on top..Chill overnight.

I double this recipe and bring it to holiday gatherings...It is always the biggest hit on the menu....Kes

"Pie Crust"

The BEST!!!!

4 cups sifted flour

1 3/4 cups lard

1 teaspoon baking powder

1 egg beaten

1/2 cup cold water

1 Tablespoon Apple cider vinegar

1 well rounded teaspoon salt..

Mix thoroughly and store in refrigerator..

May be frozen

(The above is the

best no-fail recipe

for pie crust known )

Pumpkin filling

1 cup pumpkin

2 eggs...beaten

1 cup sugar

1/4 c brown Sugar

1 cup evaporated milk

2 teaspoons pumpkin pie spice

dash of salt

1 Tablespoon melted butter

Mix all ingredients together and pour into unbaked pie shell.

Bake in a 375o oven for 45 to 55 Min or until a knife inserted in filling

comes out clean.

(If you like cut out pumpkin shapes from pastry leftovers and put on top before baking.)

"Frosted Pineapple Squares"

1/2 cup sugar

3 Tablespoons corn starch

1 egg yolk ..lightly beaten

1/4 tsp salt

one 1 lb 14 oz can of pineapple crushed..do not drain!

CRUST

2/3 cup milk

1 teaspoon sugar

1 pkg dry yeast

1/4 cup very warm water

4 egg yolks lightly beaten

4 cups sifted flour

1 cup butter

Mix 1/2 cup sugar...cornstarch and salt in saucepan..Stir in egg yolk

and pineapple .cook over medium heat stirring constantly..until thick and smooth... about seven minutes...Cool to lukewarm while preparing dough.

Scald milk..add 1 tsp sugar..cool to lukewarm...then dissolve yeast in very warm water..add to the milk mixture...Stir in beaten egg yolks. Measure flour into large bowl, cut butter into flour..until mixture resembles coarse meal. Stir in yeast and milk mixture blending well..Divide in half...roll half out on floured board to fit botttom of jelly roll pand and overlap edges about 16x 10 inches. Spread with cool pineapple filling..roll remaining dough to cover filling. Seal edges..Snip surface of dough to let steam escape.

Cover and let rise in warm place free from draft until doubled ..about one hour.. Bake at 375o for 35 to 40 Min. Frost with confectioners sugar.

Update...11-12-99

This looks VERY special..thanks Goatherbal!

Here's our favorite appetizer:

Baked Brie

one large wedge of brie

bunch of grapes

refridge-bread-sticks

grease glass or pottery-baking dish with about 2" high sides,

Place Brie wedge into middle.

Prepare the bread sticks by twisting them and lay

them all around the bottom and up the sides of the dish.

Half the grapes and stick into the bread dough, and into the cheese

Bake 350 until golden brown...about 20-30min

Fabulous: from the Golden Kitchens of Goatherbal

FROM PJS

APPLE-CRANBERRY PIE

1/4 CUP BROWN SUGAR

1/3 CUP FLOUR

1 TEASPOON CINNAMON

4 CUPS PARED, SLICED, TART APPLES

2 CUPS CRANBERRIES (FRESH OR FROZEN, WHOLE OR CHOPPED, BUT I THINK WHOLE BERRIES ARE PRETTIER)

2 TABLESPOONS BUTTER OR MARG.

DOUBLE-CRUST PASTRY FOR A 9 INCH PIE (BUY SOME PRE-MADE!!!)

PREHEAT OVEN TO 425 DEGREES F.

IN LARGE BOWL, COMBINE SUGARS, FLOUR AND CINNAMON. ADD FRUIT. MIX WELL. GENTLY POUR MIXTURE INTO PASTRY-LINED PAN.

DOT MIXTURE WITH BUTTER. COVER WITH CRUST AND CUT SLITS IN TOP CRUST. SEAL THE EDGES OF THE CRUST.

(YOU ONLY NEED A FEW CUTS ON TOP, WHY NOT MAKE THEM PRETTY? PRACTICE ON EXTRA DOUGH, CUT A HEART SHAPE, OR OTHER EASY DESIGN INTO THE TOP CRUST, THEN LAY THE SHAPED PIECES IN OTHER AREAS OF THE PIE CRUST.)

BAKE 40 MINUTES OR UNTIL GOLDEN BROWN. PLACE A COOKIE SHEET ON A LOWER RACK TO CATCH DRIPS!

ENJOY IT WHILE ITS STILL A LITTLE WARM!!

CRANBERRY BREAD

(I MAKE THESE AS GIFTS FOR THE HOLIDAYS!)

(MAKES 2 EIGHT INCH LOAVES)

3 CUPS FLOUR

2 TSP BAKING SODA

2 TSP BAKING POWDER

DASH OF SALT

4 TBS BUTTER ( I USE SALTED AND OMIT SALT!)

4 EGGS

1 1/2 CUPS SUGAR

1 CUP ORANGE JUICE

2 CUPS CRANBERRIES

1 CUP CHOPPED WALNUTS

1/2 CUP RAISINS

SIFT TOGETHER FLOUR, BAKING SODA, BAKING POWDER, AND SALT ( IF DESIRED) BEAT TOGETHER BUTTER, AND EGGS, AND BEAT IN SUGAR. ADD THE OJ, A LITTLE AT A TIME ALTERNATING WITH THE ADDITION OF THE FLOUR.FOLD IN CRANBERRIES,WALNUTS,RAISINS. TRANSFER TO TWO GREASED AND FLOURED LOAF PANS. THE MIXTURE WILL COME TO 3/4 WAY UP THE SIDES AND WILL RISE TO SURFACE WHILE COOKING. BAKE IN PREHEATED 350 OVEN FOR 1 1/4 HOURS OR UNTIL TESTED INSERTED IN CENTER COMES OUT CLEAN. LEAVE TO COOL IN TINS FOR 15 MINUTES THEN COOL ON WIRE RACK...LEAVE FOR 8 HOURS BEFORE CUTTING...FIRMS UP!!

BIG WINNER FOR HOLIDAYS!

FREEZES WELL.TIP

I FREEZE WHOLE CRANBERRIES AT THIS TIME OF YEAR RIGHT IN TRIER PLASTIC PKGS.AND USE ALL YEAR LONG!!!

FROZEN CRANBERRY BANANA SALAD

1 CAN, 20 OZ PINEAPPLE TIDBITS

5 MEDIUM BANANAS,HALVED AND SLICED

1 CAN 16 OZ WHOLE BERRY CRANBERRY SAUCE

1/2 CUP SUGAR

1 12 OUNCE COOL WHIP

1/2 CUP CHOPPED NUTS, OPTIONAL

DRAIN PINEAPPLE JUICE INTO MEDIUM BOWL, SET PINEAPPLES ASIDE. ADD BANANAS TO THE JUICE. IN A LARGE BOWL COMBINE CRANBERRY SAUCE AND SUGAR. REMOVE BANANAS DISCARDING JUICE AND ADD TO CRANBERRY MIX. STIR IN PINEAPPLE, WHIPPED TOPPING AND NUTS. POUR INTO 13X9 PAN. FREEZE UNTIL FIRM. REMOVE FROM FREEZER 15 MINUTES BEFORE SERVING. 12-SERVINGS..

CHRISTMAS PUDDING

1/4 pound butter

1 Cup Brown Sugar

2 large pears sliced

1 can pears, sliced minus juice

about 20, Maraschino Cherries (red and green ones look great)

1/2 cup chopped walnuts

2 Eggs

2 Tbs. Milk

1/2 tsp. Vanilla

1 Cup Flour

3/4 Cup Sugar

3/4 tsp. Baking Powder

3/4 tsp. Baking Soda

1/4 tsp. Salt

1/2 tsp. Ground Ginger

1/2 tsp. Cinnamon

1/2 tsp. Allspice

6 Tbs. Milk

6 Tbs. Butter Softened at room temp

Preheat oven to 350º. Melt 1 stick butter 9"x 2" cake pan. Slop it around to coat all sides. Sprinkle brown sugar over melted butter to coat bottom well. PlacePut the sliced pears in a neat desiign to cover brown sugar, fill in holes with cherries to create a nifty look

Beat the hell out of 2 eggs, 2Tbs. milk and vanilla in a small bowl.

In larger mixing bowl, place flour, sugar,baking powder, baking soda, salt, ginger, cinnamon and allspice and mix to blend.

Add softened unsalted butter and 6 Tbs. milk, beat on low speed until flour is moistened. Increase speed to medium and beat for 1 1/2 minutes. Batter will be stiff.

Add egg mixture 1/3 at a time, beating 30 seconds and scraping bowl each time. Spread batter over fruit in pan and spread evenly to edges.

Bake at 350º for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, allow to cool 3- 4 minutes and invert onto serving plate allowing any syrup to ooze down over sides.

Serve warm or cool with whipped cream or brandy sauce..

serves 8 - 10

CHRISTMAS BRANDY SAUCE

2 cups Milk

1/2 cup Heavy Whipping Cream

1/4 cup Flour

1/2 cup Sugar

1/4 to 1/2 cup Brandy or more if you havent drank it already.

Over medium-high heat in a saucepot bring all ingredients EXCEPT Brandy to a boil. Stir constantly and continue to cook 2 - 3 minutes or until thick. Remove from heat and stir in Brandy to blend thoroughly. Serve warm or cold. over the Christmas pudding above

Thanks PJS :)

An unusual recipe from Punkin

Applesauce Cake Baked In A Jar

2/3 cup shortening

2-2/3 cup sugar

4 eggs

2 cups applesauce

2/3 cup water

2/3 cup chopped nuts

3-1/3 cups flour

1/2 teaspoon Baking Powder

2 teaspoons Baking Soda

1 teaspoon salt

1 teaspoon cinnamon

2 teaspoons ground cloves

Cream shortening with sugar. Beat in eggs, applesauce & water. Sift dry ingredients together & add to applesauce mixture. Add nuts. Pour into eight well-greased wide mouth (no neck) pint canning jars until they are 1/2 full. Bake at 325 degrees for about 45 minutes (check it like you would a cake). Remove one jar at a time from oven. Wipe sealing edge clean, put on dry lid and ring & screw tight. Jars will seal as cake cools.

To serve, cake comes away from the side of the jar, but you may need to run a knife along the edge. Turn over and shake it out, it should slide right out.

Candied Cranberries

3 cups (750 ml) sugar

1+1/2 cups (375 ml) water

1 cinnamon stick, broken into 1 inch (2 cm) pieces

4 cups (1 L) cranberries

The zest of 1 orange, cut in large pieces

Combine the sugar, water, and cinnamon stick in a saucepan and bring

to a boil. Place the cranberries and orange zest in a heat-resistant

bowl and pour the boiling syrup over them. Place the bowl in a

steamer and steam for 45 minutes. Remove the bowl from the steamer

and cool without stirring. Leave the bowl at room temperature for 3

to 4 days, stirring once or twice per day. When the syrup has

thickened to a jelly-like consistency, remove the cranberries and

discard the syrup along with the cinnamon stick and orange zest.

Place the cranberries on a baking sheet and allow to dry at room

temperature for an additional 3 to 4 days, turning them occasionally

to allow uniform drying. Makes 1 quart (1 L).

The recipe below is so different..I am including

it as a Nice Christmas Gift...From Punkin..

This recipe makes 8 one pint Gifts.

Pint Sized Chocolate Cakes

(baked in a jar)

1 stick plus 3 Tbsp. Butter or Margarine

3 cups White Sugar

4 Eggs

1 Tbsp. Vanilla

2 cups Applesauce, unsweetened

3 cups White Flour

3/4 cup unsweetened Cocoa powder

1 tsp. Baking Soda

1/2 tsp. Baking Powder

1/8 tsp. Salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water. Rinse well, dry and let them come to room temperat ure. Grease insides of jar well. Beat together butter and half of sugar until fluffy. Add eggs and remaining sugar, vanilla and applesauce. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition . Pour one cup of batter into each jar and carefully remove any batter from the rims. Place jars in a preheated 325-degree oven and bake for 40 minutes. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids. Remove pan from heat and keep lids hot until ready to use. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. If you are concerned about the safety of storing your cakes, an alternative is to store them in the freezer.

Thank you Pumpkin...Kes

Cranberry Jell-O Salad

Bottom layer:

2 - 3 oz. packages raspberry or cranberry Jell-O

1 1/2 cups boiling water

1 large can crushed pineapple (do not

substitute tidbits unless you drain them!)

2 large cans whole cranberry sauce

Combine hot water and Jell-O, then add the pineapple and the

cranberries, mixing well. Pour into a 9 x 13 glass pan and

refrigerate for 3 hours.

Top layer:

1 cup half & half or light cream

1/2 cup sugar

1/2 cup water

1 cup sour cream (light sour cream

okay -- fat free not too good)

1 package Knox gelatin

2 T. hot water

1 teaspoon vanilla

Boil half & half and sugar, stirring constantly. Remove from heat.

Mix gelatin and hot water. Let stand and add to the cream when

slightly cooled. Add sour cream, water and vanilla, mixing well. Let

cool for a few minutes.

Pour carefully over the cranberry mixture. If too hot, the cranberry

mixture will bleed into the cream mixture which can be quite pretty.

Refrigerate until set.

This can be made in a large mold, doing the cream layer first so it

comes out on top.

Pumpkin Cheesecake

Crust:

3/4 c. Graham crumbs

1/2 c. finely chopped pecans

1/4 c. firmly packed light brown sugar

1/4 c. sugar

1/4 c. butter or margarine

Filling:

1-1/2 c. canned pumpkin

3 eggs, at room temperature

1/2 c. firmly packed light brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp salt

3 pkgs (250 g each) Philadelphia cream cheese~softened

1/2 c. sugar

2 tbsp whipping cream

1 tbsp cornstarch

1 tsp vanilla

1 tbsp bourbon (if desired)

Topping:

2 c. sour cream

2 tbsp sugar

1 tbsp bourbon (to taste)

16 pecan halves for garnish

CRUST:

Combine crust ingredients, mixing well. Press mixture onto bottom and 1/2 in (1 cm) up the sides of a 9 in springform pan. Chill crust for 1 hour.

FILLING:

In a bowl whisk together pumpkin, eggs, brown sugar, cinnamon, nutmeg, ginger and salt. In a large bowl with electric mixer cream together cream cheese and sugar; beat in cream, cornstarch vanilla, bourbon and pumpkin mixture; beat until smooth. Pour into crust. Bake @ 350 50-55 minutes or until centre is just set.

TOPPING:

Meanwhile blend topping ingredients. Spread over top of hot cheesecake. Bake 5 minutes longer. Remove from oven and run knife around the rim of pan to loosen cake and prevent cracking. Cool thoroughly at room temperature. Chill, covered, overnight. Remove side of pan and garnish top of cheesecake with pecans.

Serves:12

Preparation time: 30 minutes

Baking time: 50-60 minutes

Chilling time: 2 hours plus overnight

The above Recipe came from Phuzzy...Yum..It looks delicious..Thanks Phuzz!

A Big THANKS to ALL who contributed to this page......Kes