Christmas Recipes (Most Popular)
This is the recipe, from 'Better Homes & Gardens 'New Cookbook', which is the cookbook that has been my bible for over twenty years. I couldn't find a publication date, but it is over twenty-five years old. NI is with 1% milk.
A crêpe with a hot sauce of caramelised sugar, orange juice, lightly grated orange peel and Grand Marnier on top, which is lit. A showstopper of a dessert!
The wonderful woman who gave me this recipe, and the rest of the Italian family, loved these when I brought them to her son’s hockey game. The slightly uneven texture is sandy without being dry or grainy thanks to the ground almonds, and the hint of lemon brightens them up and adds a little flair.
This is for a smaller number of servings. For the full scale recipe see here- http://www.sparkpeople.com/resource/nutrit
ion_articles.asp?id=526
Mix together to form dough. Roll into a log shape and cut into 2 inch dumplings. Add flour if dough is sticky. Drop into boiling water. Simmer for 20 minutes
I got the original recipe for these kasha-stuffed cabbage rolls layered in between ribbons of sauerkraut from one of my old church cookbooks. All I did was nix the ground pork and swap in TVP, veggie broth and liquid smoke or a hearty vegan dinner delight.
Makes 6 servings, 4 rolls each
Stuffed with slivered almonds, poppyseeds and cranberries, laced with almond extract and made tender with natural almond butter, it was a huge hit at the office. They couldn't believe I only brought in one!
You have to love mushrooms to like this soup - three kinds of them bring a meaty richness to a red-wine and vegetable broth laced with onions and kasha.
If you love the smooth combination of peanut butter and Nutella, you'll love these! I used turtle shaped candy moulds for these, but you can also press the dough into a 9" square pan and cut pieces.
This is really more a compilation of recipes, since you can make the components ahead of time (it's actually best to make the cake and filling a day ahead). The "ball" mix can be frozen up to 6 months either formed or not - and they taste like apple fritter doughnut holes when rolled in cinnamon sugar!
Creamy, dreamy and rich, with a hint of tang from the buttermilk. Coat it in chocolate (dark or white) for an extra special treat - as a bonus it keeps longer!
This is a delicious side dish served with chicken. This may also be cooked in a slow cooker.
I adapted this recipe from http://tinascookings.blogspot.ca/2013/02/r
ed-velvet-cookies.html to make it vegan, and while I found it needed way more water than the original called for, the dough was a great base for bittersweet chocolate stars! Of course, if you can't find star-shaped dark chocolate (I think mine came from Sweden), chocolate discs or chunks (even broken up candy bars) work just as well.