That Special recipe exchange.
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Holidays and Entertaining
That Special recipe exchange.
Share your holiday tips
So I am sitting here at work reading over one of the threads for cookie exchange. That got me thinking about my grandmother. She died this past Oct. and I have to admit that the holidays will not ever
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Forums » Baking Forums » Holidays and Entertaining » That Special recipe exchange.

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Forums  »  Baking Forums  »  Holidays and Entertaining  »  That Special recipe exchange.

Re: That Special recipe exchange.

posted at 11/4/2011 6:55 AM EDT
Posts: 3556
First: 1/16/2009
Last: 4/24/2014
If someone asks for your recipe give it all correctly or just say it is a family secret.

Re: That Special recipe exchange.

posted at 11/4/2011 8:22 AM EDT
Posts: 725
First: 12/31/2009
Last: 3/21/2014
Joshua,

Sorry to hear about the loss of your Grandmother.  It sounds like she was a wonderful person.  It is great that you were able to spend time with her and have so many memories of her.  My grandmother was a big baker and I used to love going to her house.  You never knew what would be coming out of the oven when you got there.  She was famous for homemade bread and rolls and hot cross buns. 

Re: That Special recipe exchange.

posted at 11/4/2011 1:31 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
This is a fresh cranberry salad that has been enjoyed in my family before I was even born.I make a large amount because we never have enough.This recipe can be cut in half.

                            Fresh cranberry salad

              2 bags of fresh cranberries
              4 large apples
              2 large oranges
              2 pkgs.jello,I use black cherry or raspberry the original used lemon but mom liked these two flavors better.
              2 Cups sugar,more or less to taste.I would add at least the 2 cups,cranberries are tart.
              2 Cups boiling water
              2 Cups chopped walnuts

Wash and pick through cranberries removing any bad ones or stems,core apples leave unpeeled,peel oranges.Grind apples,oranges and cranberries.If you do this in a food processor do not over process or you will have a mess,not the texture you are looking for.
Add 2 Cups boiling water to the jello and sugar stir until dissolved.Add this to the ground cranberry mixture,stir in chopped walnuts.Pour into serving bowl and chill until set.I usually make this the night before serving. My family likes this with cool whip on top.ENJOY! This recipe was brought to our holiday table by my dear sweet Mom,she is no longer with us.Miss you so much,you taught me everything I know about cooking and baking.I celebrate you each and everyday!                           

Re: That Special recipe exchange.

posted at 11/4/2011 1:44 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
The Holidays will be here before you know it.I always have pork and sauerkraut for the holidays.I have started making my own sauerkraut,not a recipe but the actual sauerkraut from fresh cabbage.It's quite simple to make you need about two weeksto make this.Supplies needed,cabbage,a sharp knife,salt and a non-reactive vessel such as a large glass jar,or several quart jars.If anyone is interested in making their own I would be more than happy to give instructions.My older son and I have always enjoyed sauerkraut,but not my husband or younger son.They even like this.It is much tastier than store bought.

Re: That Special recipe exchange.

posted at 11/4/2011 7:12 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
                                     WATERGATE SALAD


  1- 3 1/2 oz.instant pistachio pudding
  1 - 20oz.crushed pineapple
  1  Cup mini marshmallows
  1/2 Cup chopped walnuts or pecans
  1 small container whipped topping  thawed

In a bowl mix together instant pistachio pudding,as is ,just the powder
the crushed pineapple juice included,the marshmallow and the nuts
fold in the thawed whipped topping.Refrigerate for at least 6 hrs.or overnight,this is what I do.

This has been in our family for at least 35+ years.It had nothing to do with the Watergate scandal .
From what I understand a chef at the Watergate Hotel created this salad.This was brought to our
holiday table by my Aunt Rose,she is no longer with us,miss you so much Aunt Rose.She was funny!
As our Priest said Rose was quite a character.The life of our parties!

Re: That Special recipe exchange.

posted at 11/4/2011 9:37 PM EDT
Posts: 16
First: 10/30/2011
Last: 11/17/2011
Hello everyone,
I am ready to post my first recipe, it is my grandmothers Crullers. I loved helping her make these as a kid, although really my only part was dusting with GENEROUS amounts of powdered sugar.

Crullers
4 Egg yolks
2 Egg whites
2/3 cup of powdered sugar
1/4 cup heavy cream
1 Tsp. Cardomon
2 1/2 cups flour
1/2 Tsp. Salt

Beat eggs well. Then add all other ingredients in with that. Roll dough out into a thin sheet. Cut 5x2 triangles, 1/2" inch at the base. Make a slit in the middle and draw the tip through. Fry in deep fat or oil. Remove from fat and set on a plate with a towel to soak up excess grease. Powder immediatly with powdered sugar. ( I do not have a temp. on the oil, but I guess I will learn personally through trial and error.)

I hope everyone will enjoy!


Re: That Special recipe exchange.

posted at 11/5/2011 1:11 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: That Special recipe exchange.:
Hello everyone, I am ready to post my first recipe, it is my grandmothers Crullers. I loved helping her make these as a kid, although really my only part was dusting with GENEROUS amounts of powdered sugar. Crullers 4 Egg yolks 2 Egg whites 2/3 cup of powdered sugar 1/4 cup heavy cream 1 Tsp. Cardomon 2 1/2 cups flour 1/2 Tsp. Salt Beat eggs well. Then add all other ingredients in with that. Roll dough out into a thin sheet. Cut 5x2 triangles, 1/2" inch at the base. Make a slit in the middle and draw the tip through. Fry in deep fat or oil. Remove from fat and set on a plate with a towel to soak up excess grease. Powder immediatly with powdered sugar. ( I do not have a temp. on the oil, but I guess I will learn personally through trial and error.) I hope everyone will enjoy!
Posted by joshua k


I make something similar, in Hungarian we call these (Csoroge) it is fried in lard but crisco is OK.My recipe has no temperature for frying either,You'll just have to play it by ear.Thank you for sharing.

Re: That Special recipe exchange.

posted at 11/8/2011 6:52 AM EST
Posts: 16
First: 10/30/2011
Last: 11/17/2011
Hey thanks Gale, you have taught me something new. My best friend at work is from Hungry, and I am always trying to impress her with my newly learned facts and such. She gets a kick out of my pronunciations. Anyway I had to look up and see what the subtle differences were in the cookies, and from what I have found, it is brandy or cognac. Just a couple tablespoons or so. I think I might try and give that a spin and see how they turn out. Thanks again!

Re: That Special recipe exchange.

posted at 11/8/2011 8:55 AM EST
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Welcome to VBB Joshua! 

That would be so great of you to share those special recipes of your Grandmother!  I posted 2 of my Mom's special Christmas cookie recipes and I hope you will check them out.  They are on this forum but look under the thread called Christmas Cookie Exchange 2011.  One recipe is for Michigan Rocks and the other is Choc. Drop Cookies; I always wonder why she just made these two cookies at Christmas.  I lost my Mom and Christmas was her favorite time of year; there is not a day that goes by that I don't think of her but at Christmas it is very hard for me but I keep her traditions in my home.    

Your Grandmother is very special and she is smiling down upon you!! 

:')

Re: That Special recipe exchange.

posted at 11/8/2011 9:06 AM EST
Posts: 2176
First: 8/8/2008
Last: 4/24/2014
Looking forward to getting some new cookie recipes

Re: That Special recipe exchange.

posted at 11/8/2011 2:22 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: That Special recipe exchange.:
Hey thanks Gale, you have taught me something new. My best friend at work is from Hungry, and I am always trying to impress her with my newly learned facts and such. She gets a kick out of my pronunciations. Anyway I had to look up and see what the subtle differences were in the cookies, and from what I have found, it is brandy or cognac. Just a couple tablespoons or so. I think I might try and give that a spin and see how they turn out. Thanks again!
Posted by joshua k


Oh you are welcome! Most of the food is similar in all the Eastern European Counties,yet they all have their slight differences and some that are all their own.

Re: That Special recipe exchange.

posted at 11/8/2011 3:20 PM EST
Posts: 488
First: 7/31/2011
Last: 8/22/2013
Thank you Gale and Joshua for your recipes!

Re: That Special recipe exchange.

posted at 11/8/2011 4:37 PM EST
Posts: 1830
First: 9/9/2008
Last: 4/24/2014
Years ago when my Mom worked in the sample department of Borden Foods, the salesmen would always give her small gifts as a "thank you" for her help.  One year she got a couple of cookbooks that have some really great recipes.  Here's one that all us "chocoholics" will love.


                            TRIPLE LAYER COOKIE BARS

1/2 CUP MARGARINE OR BUTTER
1 1/2 CUPS GRAHAM CRACKER CRUMBS
2 2/3 CUPS FLAKED COCONUT
1(14 OZ) CAN SWEETENED CONDENSED MILK
12 OZ SEMI-SWEET CHOCOLATE CHIPS
1/2 CUP CREAMY PEANUT BUTTER

PREHEAT OVEN TO 350 DEGREES.  IN 13X9 BAKING PAN, MELT MARGARINE OR BUTTER IN OVEN.  SPRINKLE CRUMBS EVENLY OVER MARGARINE OR BUTTER.  TOP EVENLY WITH COCONUT THEN CONDENSED MILK.

BAKE 25 MINUTES OR UNTIL LIGHTLY BROWN.

IN A SMALL SAUCEPAN, OVER LOW HEAT, MELT CHIPS WITH PEANUT BUTTER.  SPREAD EVENLY OVER HOT COCONUT LAYER.  COOL 30 MINUTES, THEN CHILL THOROUGHLY AND CUT INTO BARS.  STORE LOOSELY COVERED AT ROOM TEMPERATURE.

MAKES 36 BARS.


Re: That Special recipe exchange.

posted at 11/8/2011 4:40 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: That Special recipe exchange.:
Years ago when my Mom worked in the sample department of Borden Foods, the salesmen would always give her small gifts as a "thank you" for her help.  One year she got a couple of cookbooks that have some really great recipes.  Here's one that all us "chocoholics" will love.                             TRIPLE LAYER COOKIE BARS 1/2 CUP MARGARINE OR BUTTER 1 1/2 CUPS GRAHAM CRACKER CRUMBS 2 2/3 CUPS FLAKED COCONUT 1(14 OZ) CAN SWEETENED CONDENSED MILK 12 OZ SEMI-SWEET CHOCOLATE CHIPS 1/2 CUP CREAMY PEANUT BUTTER PREHEAT OVEN TO 350 DEGREES.  IN 13X9 BAKING PAN, MELT MARGARINE OR BUTTER IN OVEN.  SPRINKLE CRUMBS EVENLY OVER MARGARINE OR BUTTER.  TOP EVENLY WITH COCONUT THEN CONDENSED MILK. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWN. IN A SMALL SAUCEPAN, OVER LOW HEAT, MELT CHIPS WITH PEANUT BUTTER.  SPREAD EVENLY OVER HOT COCONUT LAYER.  COOL 30 MINUTES, THEN CHILL THOROUGHLY AND CUT INTO BARS.  STORE LOOSELY COVERED AT ROOM TEMPERATURE. MAKES 36 BARS.
Posted by H. M


Thanks H.M. for sharing your recipe.This looks wonderful!

Re: That Special recipe exchange.

posted at 11/8/2011 6:03 PM EST
Posts: 7311
First: 6/23/2010
Last: 4/24/2014
How fortunate we are to get such good recipes.  Thank you

Re: That Special recipe exchange.

posted at 11/8/2011 7:11 PM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
We do a cookie exchange at work every year.  i try to make something different but most of the others make standard cookies.  It would be nice to have some of Joshua's grandmother's recipes.  I'll have to post my aunt's date drop filled cookies.  She made those frequently.  i remember my mother making the regular filled cookies. i think some of the time she filled them with homemade mincemeat.  They are a lot of work, but so good

Re: That Special recipe exchange.

posted at 11/8/2011 8:43 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
HUNGARIAN KOSSUTH KIFLI

1/2 # butter
3/4 cup sugar
6 eggs separated
1 1/2 cup all purpose flour
3 teas. baking powder
1 1/2 teas.vanilla
1/2 cup ground walnuts mixed with 1/4 cup sugar

                                                                                                                                                             
Cream together butter and sugar well.Add egg yolks one at a time beating well with each egg yolk added.Mix together flour and baking powder,slowly add and mix this well with the butter,sugar and egg yolks.Beat egg whites stiff and fold this into the batter,add vanilla and fold in.Pour and spread evenly into a greased 9x13 baking pan sprinkle with nut and sugar mixture. BAKE IN A PREHEATED 300* OVEN FOR 30 mins.or until a tooth pick inserted into the middle of the cake comes out clean.

My Mom made this sponge cake during the holidays and throughout the year.This is best enjoyed with a hot cup of coffee or a tall glass of cold milk. Enjoy! This is tradionally cut into cresent shapes with the edge of a glass.Kifli means "Cresent" such as a cresent moon.                                                                               

Re: That Special recipe exchange.

posted at 11/8/2011 11:12 PM EST
Posts: 488
First: 7/31/2011
Last: 8/22/2013
H.M your recipe sounds wonderful!
What can i substiute for ccoconut, i don't like it.?

Re: That Special recipe exchange.

posted at 11/8/2011 11:17 PM EST
Posts: 488
First: 7/31/2011
Last: 8/22/2013
Gale----i HAVE to try your recipe, sounds like a special dessert!
I have 84 recipes on my TO-Try pile lol...one day i have to print them (sigh)Undecided

Re: That Special recipe exchange.

posted at 11/9/2011 11:23 AM EST
Posts: 16
First: 10/30/2011
Last: 11/17/2011
I just want to thank eveyone... Every recipe looks great, I can't wait to try each and every one of them. It's a good thing I like to bake on my days off, these will keep me busy cooking and running and working out, but I know it will all be worth it. So the next one I am posting were one of my favorites because of the dollop of ginger frosting on top. My grams had to make a batch with frosting and a batch without frosting just for my grandfather.

Soft Ginger Drops

1 Cup soft oleo (butter)
1/2 Cup of sugar
1Egg
1/2 Cup of molasses
1 Tsp. Baking soda dissolved in 1/2 cup of hot water
2 2/3 Cups of twice sifted flour
1/2 Tsp. Salt
1Tsp. ground ginger
1/2 Tsp. Nutmeg
1/2 Tsp. ground clove
1/2 Tsp. Cinnamon

Mix together thoroughly the oleo, sugar, egg and molasses. Stir the soda solution, sifted flour, salt and all the spices together. Then stir this in with the egg mixture and blend well.Drop by teaspoonful at least 1" apart on a greased cookie sheet and then chill for at least 1 hour. Then bake in a 400 dg. oven for 5-6 minutes.

Frosting: Melt 6Tbl. of butter in a saucepan, remove from heat and stir in 2Tbl. flour and 1/8 Tsp. salt. Slowly add 6 Tbl. of milk. Boil for 1 minute stirring constantly. Remove from heat and stir in 1/3 Tsp. of Vanilla and 2 1/2 cups of powdered sugar.

I hope everyone enjoys!
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Forums » Baking Forums » Holidays and Entertaining » That Special recipe exchange.