Recipes

[momtochloe]

Ho Ho Ho NO it can't be December already??? Oh gosh what a year this has been but we can't stop now as we are heading into the holiday culinary final sprint . . .

Let us gather and share one more time in 2022 our favorite holiday recipes and maybe helpful tips if you have any. I would like to thank our friend @walker for her delicious (not to mention valiant effort in the face of terrible technical headwinds) for proving a fabulous alternative to those that are not traditional egg nog fans:

Fried BANANA Milkshake

In a skillet, melt 3 tablespoons unsalted butter over medium heat. Heat until golden brown, 3-4 minutes, stirring constantly. Add 2 sliced ripe medium-size BANANAS and 2 tablespoons brown sugar; cook and stir until BANANAS are tender, 3-4 minutes. Remove from heat and cool completely.

Using a slotted spoon, place BANANAS in blender. Reserve butter mixture. Add 1/2 cup milk and 4 scoops vanilla ice cream to blender; pulse until mixed. Pour into glasses; drizzle with reserved butter mixture.

(Recipe found in Taste of Home magazine.)

****Website problems making message run together. 😖

NEXT INGREDIENT.....CREAM CHEESE

Edited to add: Hee, I had the same formatting problem but you guys get the jist . . .

[RespectLife]

This cream cheese frosting recipe is from Life, Love and Sugar......I use it all the time.

Her recipes are fantastic!!

This Cream Cheese Frosting recipe is quick and easy to put together and is the perfect cupcake frosting since it holds its shape for piping. It’s the best cream cheese frosting and can be made for either cupcakes, or layer cakes

Cream Cheese Frosting for Cupcakes

• 8 oz cream cheese, room temperature
• 6 tbsp salted butter, room temperature
• 4 cups powdered sugar
• 1 tsp vanilla extract

Cream Cheese Frosting for Cakes

• 16 oz cream cheese, room temperature
• 3/4 cup butter, room temperature
• 10 cups powdered sugar
• 2 tsp vanilla extract

Instructions

1. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
   2. Add about half of the powdered sugar and mix until well combined and smooth.
   3. Add the vanilla extract and mix until well combined.
   4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

Note: The frosting for cupcakes and cakes differs only by the amount of powdered sugar used. I find that a little thicker consistency frosting is nicer on a cake so that things stay in place on the sides of the cake. Feel free to adjust the amount of powdered sugar if you’d like, but keep in mind that less will give you a thinner frosting and more will make it thicker. Both versions of the cream cheese frosting will pipe well, just be sure the frosting doesn’t get too warm.

Note: I like to use salted butter, but feel free to use unsalted. Add about 1/8 teaspoon or so of salt, depending on your preference.

Note: To make a chocolate cream cheese frosting, add 1/2 cup of natural unsweetened cocoa to the cupcake frosting and 1 cup to the cake frosting.

Note: Store unused cream cheese frosting in the fridge for 4-5 days or freeze in an airtight container for 2-3 months.

Next Ingredient:

Farro

[Zhills]

@RespectLifeIf you use Farro, please enlighten us.

Never knew anyone who eats it.

[Zhills]

Publix carries Farro and has 10 recipes. Here's one...

Oven-Roasted Mushroom Farro Risotto

Ingredients

• 1 (6 oz) package portabella mushroom caps
• 1 (8 oz) package whole white mushrooms
• 1 (8 oz) package whole baby portabella mushrooms
• ¼ cup Extra Virgin Olive Oil
• 2 tablespoons umami seasoning**
• 1 medium white onion
• 3 cloves garlic
• 2 (32 oz) cartons Unsalted Chicken Stock
• 8 tablespoons unsalted butter, divided
• ¼ cup dry white wine
• 1 (14 oz) bag Farro
• ½ cup Freshly Grated Parmesan Cheese (about 2 oz)
• ½ teaspoon kosher salt
• ½ teaspoon pepper
  Steps
• Preheat oven to 425°F.
• Line baking sheet with foil. Remove and discard stems and gills (dark brown layers) from portabella mushroom caps; chop caps coarsely. Quarter white and baby portabella mushrooms. Place all mushrooms, oil, and umami seasoning in large bowl; toss to coat. Arrange mixture in single layer on baking sheet. Roast 10–12 minutes until tender. Remove from oven and let stand to cool.

1. Meanwhile, chop onion finely (1 cup); chop garlic coarsely (1 1/2 teaspoons). Bring stock to a simmer in medium saucepan on medium. Reduce heat to low and cover to keep warm.
2. Preheat large Dutch oven on medium-high 3–4 minutes. Place 4 tablespoons butter, onions, and garlic in Dutch oven. Cook 3–4 minutes, stirring continuously, until onions have softened. Add wine and stir to loosen bits of food left on bottom. Cook 4–5 minutes until liquid has been reduced almost completely.
3. Add Farro and 1/2 cup warmed stock; cook 3–4 minutes, stirring continuously, until liquid has been absorbed. Continue adding stock 1/2 cup at a time and stirring until all liquid has been absorbed and farro is tender. Remove from heat and stir in Parmesan, salt, pepper, and remaining 4 tablespoons butter until blended.
4. Stir in mushrooms and serve.
5. **Umami Seasoning Blend is made from a divine mixture of kosher salt, dried porcini and white button mushrooms, dried onion, mustard seed, red and black pepper, and thyme

Next ingredient: Butter

[sabatini]

I haven't made these in ages, but may whip some up for Christmas.

No Bake Chocolate Peanut Butter Squares

(tastes like a Reese's PB Cup!)

Ingredients:
2 c. confectioners' sugar
2 c. graham cracker crumbs
1 c. smooth peanut butter
1/2 c. plus 2 T butter, melted
2 c. (12 oz.) semi-sweet chocolate chips, melted

Directions:
Have ready a 9x13" ungreased pan.

1. In large bowl, mix confectioners' sugar & graham cracker crumbs together.

2. In smaller bowl, stir the melted butter into the peanut butter & blend. Pour over the graham cracker & confectioners sugar mixture, & stir until mixed well.

3. Scrape into the ungreased baking pan and press into even layer.

4. Melt the chocolate chips in the microwave. Watch closely.
Spread melted chocolate over the top.

5. Refrigerate at least 2 hours until chocolate is firm.

** Let stand 10-20 minutes at room temperature before cutting into bars.
Cutting them is easiest if you dip you knife into hot water, wipe the blade & cut.

After each cut, re-dip the knife & wipe, etc.

Next Ingredient: cornflakes

[walker]

This is a recipe created by my mother (RIP)....turned out very good! Family loves them.

-----

Butterscotch Cookies

1 box yellow cake mix

1 cup coconut

1 1/2 cups CORN FLAKES, crushed

1/2 cup oatmeal

3/4 cup Butterscotch chips (more ok)

1 cup butter, softened

2 eggs

1 cup chopped walnuts, optional

Mix all ingredients together well. Bake at 350 for 10-12 minutes.

-----

NEXT INGREDIENT ..... PASTA

[RespectLife]

Thanks for the recipe @Zhills

I have NOT had it but will be starting a low sugar/low carb diet (Sugar Busters) after the holidays due to my high glucose....

Farro is one of the grains allowed.....I greatly appreciate that yummy sounding recipe.

Just gotta find Farro now at a reasonable price!!

NEXT INGREDIENT: PASTA

[walker]

Clams and LINGUINE

3 cloves of minced garlic

1/3 cup chopped onion

1/2 cup fresh chopped parsley

1 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon pepper

Juice of one whole lemon plus all grated rind/zest

2 cans of chopped clams and its juice

1/4 cup olive oil

1 box LINGUINE PASTA

Parmesan Cheese, optional

Saute' onion and garlic in olive oil.  Add oregano, salt, pepper and juice only of the clams.  Simmer to reduce sauce to 1/3 cup of liquid.  Add clams, parsley, lemon juice  and zest.  Turn off heat.  Set aside.

Cook one box of LINGUINE.  Drain and serve warm sauce over it.  If desired, sprinkle Parmesan Cheese on top.

Serves 4.

NEXT INGREDIENT .... POSTER'S CHOICE...maybe a

                                     favorite holiday recipe?

[house_cat]

Thanks for reminding me that I need to make these next week. I'll freeze them and then ice them a couple of days before Christmas.

I'm going to stick with @walker 's ingredient because I think it leaves lots and lots of possibilities.

NEXT INGREDIENT .... POSTER'S CHOICE...maybe a

                                     favorite holiday recipe?

[sabatini]

@house_cat, I wouldn't call this a tradition, but if we're going to have cranberry bread, then the Ocean Spray original recipe is the one we'll use.

It's delicious!

CLASSIC CRANBERRY NUT BREAD

INGREDIENTS:  

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, each cut in half
1/2 cup chopped nuts


DIRECTIONS:

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
**Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.

**Stir in orange juice, orange peel, shortening and egg. Mix until well blended.

**Stir in cranberries and nuts.
**Spread evenly in loaf pan.
**Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes.

Remove from pan; cool completely.

Wrap and store overnight.

Makes 1 loaf 

Next Ingredient: bread