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Free Republic Recipe Thread (Merry Christmas)
FreeRepublic Cooks | Dec 22, 2012 | libertarian27

Posted on 12/22/2012 5:57:17 AM PST by libertarian27

Welcome to the FReeper Recipe Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.

Merry Christmas

TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklyrecipethread
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To: momtothree

Happy to help! Knock ‘em dead! And...Merry Christmas!

61 posted on 12/23/2012 8:11:12 AM PST by hoagy62 ("Tyranny, like hell, is not easily conquered..."-Thomas Paine. 1776)
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To: sweetiepiezer; skinkinthegrass

Hi sweetie

I’m here to report that the recipe you recommended turned out perfectly. I made the batch early this morning...and used a cocoa a friend brought me from Mexico.

With subtle undertones of spices...the fudge is decided unique and delish!

Thank you...wish I could cyber-send you some!

62 posted on 12/23/2012 1:44:33 PM PST by Daffynition (Self-respect: the secure feeling that no one, as yet, is suspicious. ~ HLM)
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To: Daffynition

You are most welcome.
I used to try different recipes all the time at the holidays and they would never work out and were expensive.
This is not expensive to make and works every time and is quite tasty.

Made these today and they turned out great.

Grandma Betty’s Gingersnap Cookies

5 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons ground ginger
1 teaspoon cayenne (the secret ingredient!)
1 cup butter, softened (Grandma said to NOT use margarine, EVER, real butter only)
1 1/4 cup white sugar
1 cup brown sugar
2 eggs
1 cup molasses
1 teaspoon vanilla

In a large bowl whisk together the flour, baking soda, baking powder, ginger and cayenne.

In a separate bowl cream the butter and sugars until mixed together. Add the eggs, molasses and vanilla and beat until well combined. Slowly add the dry mix into the wet ingredients until a uniform dough forms.

Taking a small bit of dough, roll around in your hands to form into ping pong sized balls. With a plate of white sugar, press the balls lightly to coat one side.

Place sugar side up on an ungreased baking sheet.

Bake at 350 degrees until done, about 12 minutes.

Let them cool for a few minutes on the cookie sheet before moving them to a rack to fully cool.

Have a Merry Christmas.

63 posted on 12/23/2012 3:04:29 PM PST by sweetiepiezer
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To: sweetiepiezer

Thank you are a treasure trove of good eats!

Best to you and yours!


64 posted on 12/23/2012 3:47:13 PM PST by Daffynition (Self-respect: the secure feeling that no one, as yet, is suspicious. ~ HLM)
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1st time Baklava maker- and boy did it come out great.
Easier than I thought it would be, watched a few videos too before I made it.
Recipe I used:


Servings: 18

1 (16 ounce) package phyllo dough
1 pound chopped nuts (I used walnuts)
1 cup butter (I clarrified unsalted butter)
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey (some recipes don’t use honey)

1. Preheat oven to 350 degrees. Butter the bottoms and sides of a 9x13 inch pan.

2. Chop nuts and toss with cinnamon. Set aside.
Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work.(extremely important)
Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.
Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go.
The top layer should be about 6 - 8 sheets deep.

3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Cut into 4 long rows then make diagonal cuts.
Bake for about 50 minutes until golden and crisp.

4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5. Remove baklava from oven and immediately spoon hot sauce over it.(It will sizzle- I used a gravy boat to pour it on)
Let cool. Serve in cupcake papers.
This freezes well.
Leave it uncovered as it gets soggy if it is wrapped up.


65 posted on 12/23/2012 4:31:06 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Clarification on the Baklava sauce placement - when done - take out of the oven and pour the sauce into the cuts you made before you baked it - and on the outer rim of the pan - keep the tops somewhat dry to get that crunch.

66 posted on 12/23/2012 4:34:14 PM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27; All

I love eggnog - seems most people really like it or they really don’t. Anyway, I do so when I saw a recipe for Eggnog Quick Bread, well I had to try it. The recipe is on the allrecipes site (I’ll give the link); however, I did modify it based on the comments following the recipe - the biggest complaint was ‘dry’. Here is the recipe as I made it and we all really like it:

2 eggs, beaten
1-1/3 cups eggnog (original recipe: 1 cup)
2 Tablespoon rum (original recipe: rum extract)
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup (1 stick) butter, softened
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg (original recipe: 1/4 tsp)
1 small box instant vanilla pudding (original recipe: not used)

Preheat oven to 350 degrees. Grease bottom only of a 9 x 5 inch loaf pan or three 3 x 5 inch loaf pans.

Cream together sugar and butter, then add in eggs, eggnog, rum, vanilla and blend together.

Sift together flour, baking powder, salt, nutmeg and vanilla pudding. Add to eggnog mixture and stir just enough to moisten, pour into prepared pan(s).

Bake large loaf 50 - 60 minutes or until a cake tester inserted in the center comes out clean (65 minutes for the loaf I made). Bread baked in smaller pans require 35 to 40 minutes. Cool for 10 minutes and remove from pan. Cool completely, wrap tightly in plastic wrap or foil and store in refrigerator.


67 posted on 12/24/2012 4:24:58 AM PST by MissMagnolia
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To: sweetiepiezer

You are a doll for posting that microwave fudge recipe! My Mother in Law gave me a recipe for microwave peanut brittle a few years ago; it NEVER fails and the consistency is always perfect.

Several days ago, I was making a batch and thought to myself “surely someone has come up with a fudge recipe, too.” And, there you were...LOL!

It is wonderful; a beautiful time I am going to add macadamia nuts or cashews.

68 posted on 12/25/2012 2:52:29 AM PST by garandgal
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To: libertarian27

Baked Potholder

Make a batch of old-fashioned molasses cookie dough.
Roll out the 3 dozen, coat with sugar, have them lined up on freezer paper & ready to go on the cookie sheet.
As each batch comes out of the oven, put the cookie sheet on top of 3 potholders lined up on the oven to keep from scratching the ceramic top.
Wait 3 minutes, until the cookies have hardened up enough to take off the cookie sheet.
Put the next batch of dough balls on the cookie sheet.
Place cookie sheet in the oven for 13 minutes.
At 12 minutes, wonder why cookies are smelling a little ‘funny’.
At 13 minutes, when the buzzer goes off, leave laptop (and FR) to take cookies out of oven
Notice kitchen looks just a wee tad ‘smoky’ - hmmmm.
Open oven and see lots more smoke! Ruh roh!!!
Take out cookie sheet .... and see potholder that hitched a ride by sticking to the bottom of the cookie sheet smoking on the rack!

PS - Potholder never caught on fire, just turned a little dark in places and once it was aired out, it is still usable.

69 posted on 12/25/2012 6:30:09 AM PST by MissMagnolia
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To: MissMagnolia


I’ve baked a potholder or two - also quick-sauteed one on the stovetop :>)

Merry Christmas!

70 posted on 12/25/2012 7:44:36 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27

Two years ago, my mom , for whatever reason, decided to put two placemats in the oven, on the racks to air dry after she had washed them. She forgot they were there. I was making a Christmas lunch and turned the oven on to preheat. My niece came over with her lab/greyhound & I took a bag of dog treats out & was talking to her quite a while as Eva fetched balls in the field (the dog is a veritable “fetching machine” ... she fetched until she had to lie down in a snow pile to cool off). Anyway, a considerable time later, when I went back in the house, the stench was horrific and smoke was everywhere. The placemats didn’t flame up, but they were definitely burned/charred and smelled some kind of awful - very chemical/electrical fire kind of smell. I got my tongs out & picked them off the rack and threw them out the door. It took a good day to clear the smell out of the house and that was after leaving the doors & a few windows open for at least a half hour in windy weather cold enough to snow to try to get some fresh air in there!! Mom is under “orders” never to do anything like that again .... and then I burn up a potholder! :-) Merry Christmas to you, too! MM

71 posted on 12/25/2012 10:50:29 AM PST by MissMagnolia
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My husband loves grits...I can take ‘em or leave ‘em.

Tried this grit casserole recipe out for fun...and to help use up the container of quick-cook grits that would have taken him forever to use up.

This came out GREAT! We ate it for days and now it’s gone :(

Sausage and Cheese Grits Casserole (Betty Crocker Recipe)


1 LB bulk pork sausage

4 cups water

1/2 tea salt

1 cup uncooked quick grits

1 1/2 cups shredded sharp Cheddar cheese

2 Tabl butter

3 eggs, beaten

1/2 cup milk

Heat oven to 350°F.
Spray shallow 3-quart casserole with cooking spray.
(I used a 7x11 casserole dish)

In 10-inch skillet, cook sausage until no longer pink; drain.

In saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. (let cool a bit)Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.

Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.

Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

(leftovers are quick - a slice into the microwave - a few minutes and yum-redux)

72 posted on 12/29/2012 7:40:03 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: All

Recap of this thread’s recipes:

Appetizers & Sandwiches _ Post#` 9 _ Seafood Stuffed Mushrooms
Appetizers & Sandwiches _ Post#` 50 _ Tuna Dip

Beef _ Post#` 39 _ Eye of Round Roast with Sauce

Breads _ Post#` 67 _ Eggnog Quick Bread

Cakes _ Post#` 42 _ Depression Cake
Cakes _ Post#` 44 _ Sour Cream Coffee Cake

Candy, Fudge _ Post#` 13 _ Crock-Pot Chocolate Candy
Candy, Fudge _ Post#` 20 _ No Fail Fudge
Candy, Fudge _ Post#` 32 _ Fantasy Fudge
Candy, Fudge _ Post#` 52 _ Mamie Eisenhower’s Fudge
Candy, Fudge _ Post#` 53 _ 2-Minute Microwave Fudge

Condiments/Spreads/Dips _ Post#` 26 _ Ginger Apple Honey
Condiments/Spreads/Dips _ Post#` 28 _ Tomato Aspic

Cookies _ Post#` 14 _ Santa Surprise Cookies
Cookies _ Post#` 63 _ Grandma Betty’s Gingersnap Cookies

Drink _ Post#` 22 _ George Washington’s Eggnog
Drink _ Post#` 27 _ Wassail Punch
Drink _ Post#` 33 _ Hot Spiced Apple Juice
Drink _ Post#` 35 _ Champagne Punch

Fun _ Post#` 69 _ Baked Potholder - :>)

Pastry _ Post#` 65 _ Baklava

Pudding _ Post#` 30 _ An Easier Figgy Pudding, with Sauce

Quiche _ Post#` 49 _ Bacon & Egg Pie

Sausage _ Post#` 72 Sausage and Cheese Grits Casserole

Seafood _ Post#` 7 _ Shrimp Gumbo

Soups/Stews/Chilis _ Post#` 21 _ Broccoli and Cauliflower 4-Cheese Soup

73 posted on 12/29/2012 9:36:24 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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New thread (Dec 29, 2012)

74 posted on 12/29/2012 10:14:34 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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