Holiday Recipes

Coconut Crusted Lemon Cake

dataentry1 — Sat, 12 Jun 2010 13:08:11 +0000

Coconut Crusted Lemon Cake - This homemade Holiday dessert recipe has an absolutely stunning presentation, yet is a secretly simple cake recipe. Layered with the fresh zest of lemon curd, frosted in a sweet, rich honey vanilla frosting, coconut is then pressed into the sides. Wait until you see this stunning Holiday cake!

Prep Time: 25 mins
Cook Time: 30 mins
Main Ingredient: Cake
Difficulty Level: 2

Ingredients to make Coconut Crusted Lemon Cake

2-1/4 cups (550 mL) all-purpose flour
3/4 cup (175 mL) shredded sweetened coconut
3 tsp (15 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) unsalted butter , at room temperature
1-1/2 cups (375 mL) granulated sugar
3 eggs
2 tsp (10 mL) vanilla
400 mL can coconut milk
1/2 cup (125 mL) unsalted butter , at room temperature
3-1/2 cups (875 mL) icing sugar , sifted
1 tbsp (15 mL) honey
2 tsp (10 mL) vanilla
2 250 mL jars store-bought lemon curd , about 2 cups (500 mL)
1 cup (250 mL) desiccated sweetened coconut , toasted

Directions to make Coconut Crusted Lemon Cake

Step 1:

1.Preheat oven to 350F (180C). Lightly butter two 8-in. (20-cm) round cake pans. Line bottoms with circles of lightly buttered waxed paper or parchment paper. In a bowl, using a fork, stir flour with coconut, baking powder and salt until evenly mixed. In a large bowl, using an electric mixer, beat butter with sugar for 3 min. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, gradually beat in half of flour mixture, then 1 cup (250 mL) coconut milk (save rest of coconut milk for icing), ending with flour mixture. Divide batter between prepared pans. Smooth tops.

Step 2:

2.Bake in centre of oven until a cake tester inserted into centre of cakes comes out clean, 30 to 40 min. Cool in pans on a rack for 10 min. Run a knife around inside edge of pans. Turn cakes onto rack to cool completely. If baking ahead, wrap in plastic wrap. Cakes will keep well at room temperature overnight.

Step 3:

3.For icing, in a large bowl, using an electric mixer, beat butter until creamy, 2 to 3 min. Gradually beat in icing sugar, scraping down the sides as needed. Mixture will be dry at this point. Beat in honey, vanilla and ¼ cup (50 mL) coconut milk. (Save leftover milk for future use.) Beat until smooth. Refrigerate icing at least 1 hour before spreading on cake.

Step 4:

To ice, slice each cake in half horizontally. Place bottom layer on a cake plate. Spread with 150 ml lemon curd nearly to the edge. Repeat with remaining cake layers and curd, ending with cake. Spread icing over top and sides of cake. Press toasted coconut into icing on sides of cake. Cake is easier to cut if refrigerated overnight. It will keep well, covered and refrigerated, up to 3 days.

Image Source:

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Pecan Pumpkin Pie

dataentry1 — Fri, 11 Dec 2009 13:38:15 +0000

Pecan Pumpkin Pie - This homestyle, pecan pumpkin pie, is absolutely melt in your mouth delicious, and really quite simple. A nice change from traditional pumpkin pie, it is a little sweeter, but not as sweet as pecan pie. The perfect balance for this tasty Holiday dessert recipe.

Prep Time: 15 mins
Cook Time: 40-50 mins
Servings: 6-8
Main Ingredient: Pumpkin
Difficulty Level: 2

Ingredients to make Pecan Pumpkin Pie

CRUST:
1 Pastry pie shell, flaky, 9-inch -uncooked

PUMPKIN LAYER:
3/4 c Pumpkin
2 T Light brown sugar, packed
1 lg Egg
2 T Sour cream
1/8 t Cinnamon
1/8 t Nutmeg, grated

PECAN LAYER:
3/4 c Corn syrup, light
1/2 c Light brown sugar, packed
3 lg Eggs
3 T Butter (unsalted), melted, cooled
1 1/3 c Pecans
2 t Vanilla
1/4 t Lemon rind, grated
1 1/2 t Lemon juice
1/4 t Salt

Directions to make Pecan Pumpkin Pie

Step 1:Prepare pie shell. Keep chilled. Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg, sour cream, cinnamon and nutmeg.

Step 2:In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs, about 3 T butter, vanilla, lemon rind, lemon juice and salt. Stir in pecans. Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it.

Step 3:Bake in the upper third of a preheated 425 degree F. oven for 20 minutes, then reduce to 350 degrees F. for 20-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack.

Step 4:**Reheat in a preheated 350 degree F. oven for 10 to 15 minutes.

Image Source: stu_spivack

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Crunchy Stuffed Peppers

dataentry1 — Sat, 05 Dec 2009 15:51:18 +0000

Crunchy Stuffed Peppers - These succulent, sausage and cheese stuffed jalapeno peppers are the perfect Holiday appetizer. A large size recipe, that can fill a crowd, these shanghai peppers have a little heat to them, and the added texture of being breaded, just delicious.

Prep Time: 20-30 mins
Cook Time: 25 mins
Main Ingredient: Cheese, Jalapeno Peppers
Difficulty Level: 2

Ingredients to make Crunchy Stuffed Peppers

2 pound monterey jack cheese
2 pound sharp cheddar cheese
2 pound hot pork sausage
1/2 cup bisquick mix
1 each egg
1 pk pork flavor shake ‘n bake
20 each whole jalapeno peppers

Directions to make Crunchy Stuffed Peppers

Step 1:Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later.

Step 2:Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well.

Step 3:Dip armadillo egg in beaten egg and roll in Shake \’n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

Image Source: Kent Wang

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St. Patrick’s Day Coffee

dataentry1 — Wed, 02 Dec 2009 14:48:05 +0000

St. Patrick’s Day Coffee - This genuine St. Patrick’s day coffee, is an traditional Irish drink, that is magnificent. Sweetened with a little brown sugar, topped with rich whipped cream, and sprinkled with cinnamon, this robust coffee really packs a punch, and is an ideal Holiday recipe!

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Image Source: david.nikonvscanon

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Special Strawberry Cupcakes

dataentry1 — Tue, 24 Nov 2009 14:48:12 +0000

Special Strawberry Cupcakes - These distinctive, strawberry cupcakes have real, pureed, strawberries mixed right into the batter. Deliciously rich and sweet, the dynamic red of the strawberries, blended through, making them extra special, and perfect for Holidays!

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Luscious Lobster and Clams

dataentry1 — Fri, 13 Nov 2009 15:44:00 +0000

Luscious Lobster and Clams - This lusciously creamy crab and lobster appetizer, is so delicious, and best of all, secretly simple. Perfect for the Holidays, when entertaining, as they taste and present like something you would order in a fancy restaurant, yet it is really a one pot, stove top recipe that is ready in “Less than 20 Minutes”!

Prep Time: 5-10 mins
Cook Time: 10-15 mins
Main Ingredient: Lobster, Clam
Difficulty Level: 1

Ingredients to make Luscious Lobster and Clams

2 Green onions, sliced
3 tb Butter
3 tb Flour
1/2 ts Salt
1/8 ts Cayenne
1 1/2 c Half and half
3 tb Dry white wine
1/2 c Cooked lobster
1/2 c Cooked clams, minced
Pastry shells
1 cn Mushrooms (4 1/2oz) drained

Directions to make Luscious Lobster and Clams

Step 1:In a saucepan, saute onion in butter until tender. Blend in flour, salt and cayenne. Add the half and half all at once. Cook, stirring constantly, until mixture is thick and bubbly

Step 2:Add the wine, clams, lobster and button mushrooms. Heat through and serve in warm pastry shells.

Image Source: *cindi*

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Fancy Pancake Wraps

dataentry1 — Thu, 12 Nov 2009 14:33:30 +0000

Fancy Pancake Wraps - These foolproof, fancy looking pancakes are perfect for Holiday brunches! A farmhouse stuffing of mushrooms, onions and bread is in the center of these pancake wraps, that are then creatively covered in bread crumbs and quickly pan fried to a golden brown. A secretly simple, yet fancy looking recipe.

Prep Time: 15 mins
Cook Time: 15-20 mins
Servings: 4
Difficulty Level: 2

Ingredients to make Fancy Pancake Wraps

Batter:
1 c Milk
2 Eggs
1 c Flour
1/2 c Water
1/2 ts Salt
3 tb Salad oil

Stuffing:
2 tb Butter
1 Onion, sliced
10 oz Mushrooms, sliced
2 tb Water
2 Slices white bread
Salt and pepper
3 tb Bread crumbs
2 tb Butter

Directions to make Fancy Pancake Wraps

Step 1:FIRST: Make batter and cook pancakes, approx. 15. Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze.

Step 2:Put everything through a grinder, season with salt and pepper. Mix until creamy.

Step 3:Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides.

Image Source: stu_spivack

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