Christmas preparations in our home begin with cookie tins on our kitchen shelves, and as we get closer to the day, some different preparations that happen just at this time of year. We're always ready to try something new, but there are some that are true standbys that are much anticipated as the season draws near.
This is a fresh tasting baked pasta, even though it's baked. It's a dish that's easy to prepare and special to serve, a good company meal when speedy preparation is needed. Another plus: there aren't too many ingredients.
This is a very important part of our Thanksgiving menu, really the main dish to which all else is somewhat subservient. It doesn't take nearly as long to prepare as turkey, though some pre-Thanksgiving day preparation is helpful. It's quite wonderful. We don't miss the turkey.
What a wonderfully fresh taste this preparation offers! Simple ingredients for a simply delicious appetizer, or a wonderful sandwich option.
The distinctive aroma of this pie tells us its Christmas Eve in our home. It's the only time I make this during the year, which speaks to the traditionalist in me. I should give in once in a while. This pie should be enjoyed more than once a year. You can decide that for yourself.
Who can do without gravy at Thanksgiving? We couldn't. Thanks to preparing food for our very precious pet, whom we no longer have, I learned a very good way to make gravy. One of the dishes I used to make for our dog was a potato dish. In order to make the dish as nutritious, and delicious, as possible, I would add just the amount of water needed to fully cook the potatoes by the time the water had just about evaporated. This worked very well. However, once in a while, the potatoes would cook just a little longer than needed, and there would be some browned potatoes stuck to the bottom of the pan. This looked a lot like what I used to begin with to make gravy in a roasting pan which had contained meat. So I experimented some, and found a simple way to prepare a very yummy gravy.
2003 was the first Christmas I'd baked these. I had been hoping to include in the cookie repertoire a lemon flavored cookie with a star theme. I've combined a cookie recipe with a lemon curd filling. The results are wonderful, a not-too-sweet shortbread cookie with a tart lemon curd filling. Of course you can shape them as you wish. I just love the star theme.
Though this is a simple recipe, I include it because there is a slightly different way we prepare it and I think the difference makes for a tastier result.
It's taken too long to get this wonderful recipe on our site. I think it's at least as good as meatloaf and far more fun to prepare and enjoy. As a leftover, it makes wonderful sandwiches. The end-product is well worth the considerable measuring and general preparation (although once you prepare the ingredients, it's a quick mix). We enjoy meatless loaf as the focal point of a real "comfort meal" with small potatoes baked right along with the loaf, and then perhaps something simple like string beans and carrots, freshly prepared and cooked as separate components. It's a bit of a throwback to the 1950s. Pass the ketchup.
Though I'll give the basic recipe, please remember there is room for virtually endless variety. Every year I look forward to preparing this recipe with its uniquely delicious aroma. I also encourage you to peek into your cupboards and clear out packages that have just a little dried fruit, or perhaps even some preserves not favored for use on toast. I've found such additions to our mincemeat only seem to add to its flavor.
This is one of the wonderful ways in which we use spinach. The flavor is somehow both subtle and savory, perhaps due to letting the sauce reduce, and then adding the pasta just before it is fully cooked, with a little of its water, then cooking them together so that the pasta absorbs the sauce, and its flavor. Here, give it a try.
There are so many different recipes for a rolled pie crust. So far, though, this is my favorite. This recipe came about as a result of combining some other pie crust recipes used in the past. This recipe is for a two crust pie; however it may be divided or multiplied for however many crusts needed. Also, I use the pyrex deep pie plates, so this crust is pretty generous in its coverage. Notice how often the adverb, "gently," is used in this recipe. Especially in pastry work, gentleness is much needed.
This is one of our holiday recipes. These little jewels, tasty for sure, are also a beautiful addition to our holiday cookie trays. Even with the lattice crust, they're also fairly simple to prepare and bake. They are yummy with a cup of tea or, for more bold contrast, with a cup of dark hot chocolate.
This would make a wonderful Thanksgiving entree for those with a preference for vegan preparations and for anyone else as well. This risotto requires no cheese, although it certainly is an optional addition.
This is one of our treasured holiday recipes. It's wonderful just as rolled cookies. However I use it almost exclusively for our filled-cookies for which we have three standard fillings: mince-without-meat, apricot, and prune. These are extra special little tarts.
These wonderful cookies bring me back to my childhood, specifically the weeks just before Christmas. One very special event would be receiving a package from my Aunt Margaret, a native of Switzerland. These "little gifts," the English translation of schenkeli, were perhaps my most enjoyed holiday treat. The cookies are made from a fairly simple dough and then fried. In taste they are somewhat reminiscent of crullers, although, to me, without comparison.