[TG]

Well folks.....its hard to believe that the holidays are upon us again!! Thought I would share with you my favorite fruitcake recipe once again! Hope you enjoy.........

Holiday Fruitcake recipe
1 cup water
1 cup sugar
4 large eggs
2 cup dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
nuts
1 gallon tequila

Sample the tequila to check for quality. Take a large bowl. Check the tequila again to be sure that it is of the highest quality. Pour 1 level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a large fluffy bowl. Add 1 teaspoon sugar and beat again. Make sure the tequila is still okay. Cry another tup. Turn off the mixer. Break two legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the tequila to check for tonsisticity. Next, sift 2 cups of salt. Or something. Who cares. Check the tequila. Now sift lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don' t forget to beat off the turner. Throw the bowl out the window. Check the tequila again. Go to bed. Who the heck likes fruitcake anyway?




HAPPY HOLLIEDAZE EVERYONE!!
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Look like a girl, act like a lady, think like a man, work like a dog and you will do just fine.
MOM

[Brenda]

Back at you TG!!!

[TeleInTheHead]

Hic

[porkchop]

Lots of fruitcakes on this board.

[cesare]

ROTFLMAO!
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that sounds like a sure-fire way to get bitch-slapped by devil's club -- dschane

[Dr.Faustus]

I just wish I could make these as well as mi abuelita!

Biscochitos (Anise Seed Cookies)

Yield: 5 dozen Baking Time: 10-12 minutes
Temperature: 350°F

1 pound lard
3 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons anise seed
1/2 cup brandy*
2 eggs, beaten
1/4 cup sugar
6 cups flour
1 tablespoon cinnamon

*Varied amounts may be used. Bourbon or sherry may be substituted.

1. Cream lard, sugar, and anise seed in a large mixing bowl. Add eggs and beat well.
2. Combine flour, baking powder, and salt in a large mixing bowl.
3. Alternately add flour and brandy to creamed mixture until stiff dough has been formed.
4. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch thickness. Cut dough into desired shapes.
5. Combine sugar and cinnamon in a small mixing bowl. Dust the top of each cookie with a small amount of mixture.
6. Bake in a 350°F oven for 10 minutes, or until cookies are lightly browned.

NOTE: The fleur-de-lis shape is traditional for these cookies.
Re: ingredients. Some people subsitute butter for the lard, but don't use shortening - Bleah!

Dr.Faustus

[Grant]

Mom always made creamed onions, which I love - but nobody else does. Mom never measured much so all these are approximate.

Approx 1lb of small white onions (smaller than a golf ball)
2tbsp butter
2tbsp flour
1c 1/2 n 1/2
1/2c whole milk
salt and pepper to taste

Peel onions so they are similar in size and boil for 10 minutes, remove from water

Melt butter in sauce pan. Add flour, stirring to make into a paste. Add 1/2n1/2 a few ounces at a time, stirring to make thick cream sauce - use milk to add volume, but make sure to add slowly to keep it creamy. It's great to stir in a little onion water and let it boil down.

Add onions to hot cream sauce and let stand for at least 2 hrs (best made the day before and reheated - great for the hectic holidays).

Warm and serve to guest that are not staying at your house. These things are toxic on the GI tract!
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Just because you can, doesn't mean you should.

[bdub]

29 oz pumpkin
16 oz firm silken tofu
1.5 cups sugar
1 tspn salt
2 tspn pumpkin spice
2 9" pie crust

mix ingredients so no tofu chunks
place pies in oven on cookie sheet
15 min @ 425
45 min @ 350

end result: two pies...one to eat by yourself one to share (good for vegan friends too!) if you can. yummy!

[Kerstin]

I remember my great-grandmother making me these when I was a child. It was tradition in my family to have these for dinner (!) on Sunday evenings...
They make a great holiday breakfast.

Rice Pancakes

Beat one egg in a mixing bowl, add 1/2 cup milk and one cup cold cooked rice. Then add 1/4 tsp salt and 3 Tbs flour. Stir gently. Add 1/2 tsp baking powder or 2 tsp Bisquick. Stir in 2 Tbs of melted butter.

Cook on pre-heated cast iron pan using butter to grease the pan. Don't make them too big because they'll break when you try to flip them.

Serve with warm maple syrup or Lingonberry jam.

Makes enough for one (if you're Really hungry) or two.

[lone telemarker]

This is my favourite one nice and easy..........

Panna Cotta

Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. Perfect served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served.

1 envelope of unflavored gelatin (approx. 2 teaspoons)
1/2 cup milk
2 1/2 cups heavy cream
1/2 cup sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
1 cup fresh berries, gently washed, drained, and sweetened to taste
6 sprigs fresh mint

In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.

In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of undisolved gelatin and insures a nice smooth dessert. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.

To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release). Garnish with berries or fruit of your choice.

Makes 4 to 5 servings (depending on size of the custard cups).

[TheDude]

My Favorte of course:

The Caucasian or White Russian:
Ingredients:
2 oz Vodka
1 oz Coffee liqueur
Light cream
Mixing instructions:
Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass. Fill with light cream and serve.

"I've got a beverage man!"

[ryanskibum]

I've got a couple of goodies:

4B's Old Fashioned Cream of Tomato Soup

1 tablespoon chicken base (paste form)
1 cup water
1 oz butter
2 tablespoons sugar
1 tablespoon chopped onion
1/2 tsp. baking soda
16 ounce can diced tomatoes in puree
16 ounce can crushed tomatoes
8 ounce heavy whipping cream
8 ounce liquid coffee creamer


Combine chicken base, water, butter, chopped onion and sugar

Simmer until onions are clear

Add tomatoes, baking soda and stir well

Add cream, liquid creamer and heat to serve.


Bailys Irish Creme

1 can of sweet condense milk
1 cup irish whiskey
2 teaspoons vanilla extract
2 teaspoons chocolate syrup
4 eggs
1 cup heavy cream

Blend all ingrediants together and refrigerate!
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Only thou who goes too far, truely knows how far one can go.

[3-Pin]

My mom started making these after adapting a recipe from a box of H-O oats in the early 60s. They were a favorite with me and my four brothers. Around the Christmas holidays, both grandmothers would come to the house from out of state and stay for about two weeks. During this time they did an incredible amount of cooking and baking. One afternoon, a few days before Christmas, my mom found her mother crying in the kitchen. When asked what the problem was, she sobbed, "The boys are eating the H-O cookies as fast as I can make them." So enjoy them, they are that good and don't require baking. Also good energy food for skiing.

Martha's H-O Cookies
Mix:
1/2 Cup Milk
1 Stick Butter
3 Tbls Cocoa
2 Cups Sugar

Bring to boil over medium heat. Allow to boil for 1 minute stiring constantly during boiling. Remove from heat.

Stir in:
1 tsp. Vanillla
1/2 Cup Creamy Peanut Butter
3 Cups Quick Oats

Thoroughly mix.

Drop bite size cookies onto wax paper covered cookie sheet and let harden. Do not bake.

[Kristin S]

3-pin! That's my grandma's "no-bake chocolate cookie" recipe! I use it as a base for my energy bars. YUM!

[bmiller]

No assembly required, helps with all the holiday stress also.

This is also on my Xmas list, hint hint