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I love recipes, so I'm bringing back this wonderful thread that Lydia has had for past Fallidays!!! Let's get excited for Falliday and start on food NOW!!
Welcome to the holiday recipe thread! We invite you to share your holiday recipe favorites here! Everyone wins! Here are the guidelines!
No chatter, just recipe posts
Please do not add just a link to a recipe - include the ingredients and directions.
Please fill out the title of the post with the recipe NAME - by clicking go Advanced
Please list ingredients first, then directions.
If it's a recipe you can attribute to the source, please include a link
Please share if it's a family recipe or why you love it during the holidays.
In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.
Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 10 minutes before removing from pans to wire racks.
For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.
I'd be doing a disservice to this great group if I didn't share my mom's Banana Bread recipe with you all! Hands-down, it doesn't get better than this - even the "so good" ones I've tasted elsewhere just never compare!
Though I do have a request in with her for her to put this on a recipe card in her own handwriting for me, I'm sharing screenshots of it's inclusion in the church cookbook from my youth (where it's among six total banana bread recipes, but I won't waste your time with those nor the something like thirty different jell-o salads it also contains. ).
Enjoy!
__________________ Hugs & blessings, ~Chrissy
Jeremiah 29:11 Splitcoast Dirty Dozen Alumni | Proud FanClub member since 2017
My Gallery | My Blog "The wind of Heaven is that which blows between a horse's ears."
Last edited by DancesWithHooves; 10-23-2023 at 07:04 AM..
1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
2 cups fresh cranberries (or thawed frozen)
½ cup chopped walnuts
½ cup butter or margarine, melted and cooled
2 large eggs, beaten
1 teaspoon almond or vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
Combine flour, sugar, and salt in a bowl. Add cranberries and walnuts, and toss to coat.
Stir in butter, eggs, and extract.
Spread the batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 40 minutes.
Serve warm.
This ends up being more like cake than pie but it is wonderful served with whipped cream or ice cream. It can also be made using gluten free flour (that's what I use).
__________________ Being creative isn't a hobby, it's a way of life.
225g (350 mL) all purpose flour ** 1.5 cup
2 mL (½ tsp) baking soda
2 mL (½ tsp) cream of tartar
10 mL (2 tsp) ground ginger
175g (6oz) butter, cold cut up ** .75 cup
175 g (200 mL) brown sugar ** .75 cup
15 mL (1 Tbsp) golden syrup / corn syrup
Sugar for sprinkling
Method
Pre-heat oven to 170ºC (325ºF).
Butter a 20 cm (8 inch) sandwich (cake) tin.
Place the flour, bicarbonate of soda, cream of tartar, ground ginger and butter in a food processor.
Pulse until it resembles fine crumbs.
Transfer to a bowl and mix in the brown sugar.
Add the golden syrup and stir into the mixture with a knife.
Press the mixture in the tin, and bake for 45 to 50 minutes until golden brown.
Remove from the oven and sprinkle with granulated sugar.
Leave to cool in the tin for 15 - 20 minutes, then cut into wedges.
** I use the weights when I am making this but the cup amounts are close enough too. I use demerara sugar for sprinkling.
Falliday Fest 2023 Recipe Collection
Taste of Home Pumpkin Pecan Bread
