Mom's Mincemeat Pie Recipe

Friday, November 29, 2013
This was not one of my favorite pies growing up as a child. Now I really enjoy the memories and tradition of mom's mincemeat pie. Mom made this every year for Thanksgiving because Dad loved it. I made it in both their memory and her devotion to him and what he loved on the Holiday. She was a great mom, wife and cook that always cooked to please us. I just wished I appreciated her expertise in baking and cooking and wasn't so picky as a child. Thanks mom and hope you both are enjoying the after life up there with all your wonderful recipes that lives on with me in your teachings.





1 jar of mincemeat filling
1/12 cups walnuts
2 apples peeled, cored and chopped
1/4 cup brandy or rum
1/2 cup brown sugar
1 tablespoon lemon juice
2 pastry crusts store-bought or homemade
milk
sugar
butter

Combine filling, nuts apples, brandy and sugar, lemon juice blend and refrigerate overnight.
Next day, let the filling sit out at room temperature.
Pour into prepared crust, top with another crust crimping edges and poke holes on top with a fork. Add butter to the top. Brush with milk and sprinkle with sugar.  Bake at 425-degree hot oven until browned around 45 minutes.

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Chestnut Stuffing in an Acorn Squash Recipe

Monday, November 25, 2013
I am not a turkey stuffer, however, this is a great stuffing mix for any bird.

We just love it as a side dish, the flavors are fabulous and you can never go wrong with this Chestnut Sausage Stuffing.


The fruit and seasonings all compliment each other. A great addition to any holiday table.







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Coconut Chocolate Pecan Pie Recipe

Sunday, November 24, 2013
All I can say is the photo does not do this pie justice at all! The flavors in this pie are totally awesome! I was in a hurry and this should have been chilled longer so make sure before you cut it, it's cold! I happen to like my puddings warm when I eat them but that's not the way this one should be served. I really love the rum in this pie, of course, you can substitute vanilla or your favorite liqueur of choice! The top will bake and look like pecan pie. Browned and more a yellow thick layer.

Perfect for the Holiday time as it does require a little more time than most and is special! If you are in a hurry this will not be the pie of choice to make.

Prepare the day before that would get the best results!





Island Coconut Chocolate Pecan Pie Recipe

1 pie crust store-bought 

Filling:
4 oz. German sweet chocolate chopped
2 oz. unsweetened chopped chocolate
1 can sweeten condensed milk
4 egg yolks
1 tablespoon rum
1 cup chopped pecans

Topping
1/2 cup brown sugar
1/2 heavy cream
1/4 cup butter
2 egg yolks
1 cup flaked coconut
1 tablespoon rum
1/4 cup pecans coarsely chopped

Whipped Cream canned or freshly made for garnish
Whole pecans optional soaked in rum overnight

Heat oven to 400 degrees. Place the pie shell in the oven and prick with a fork the bottom of the dough or use pie weights.  Cook the pie shell for 11 minutes or until slightly brown.

Melt the chocolate then cool. Add the condensed milk, egg yolks, and rum, and whisk all together until smooth add pecans Bake at 350 degrees for around 20 minutes. Cool for at least 1 hour or more.

Combine the brown sugar, cream, and butter in a small saucepan. Boil until sugar dissolves over medium heat.  Remove from heat.
 In a small bowl add the yolks then whisk a small amount of hot mixture into the 2 yolks in that bowl, then return to the pan mixture. Cook and stir until thick around 3 minutes or so. Remove from heat stir in the coconut. Add the rum. Cool for around 15 minutes. Pour over the pie. Sprinkle with pecans Chill overnight or at least 4 hours. Serve with whipped cream and top with drunken pecans!


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Italian Toasted Almond Olive Oil Cake Recipe

Saturday, November 16, 2013
Italian olive oil cake is a popular cake made from scratch that's pretty popular in Rome, Italy.

The cake has a rich buttery frosting with toasted almonds with a wonderful aroma over this rustic olive oil cake.

This style of cake is a staple of Italian households for many generations for good reason, it's simple and delicious.

The oil gives this lovely cake a rich flavor and keeps moist for days on end.

Simple to make and easy to follow printable recipe is below.


this is a scratch cake with brown butter icing and toasted almonds on top


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Slice and Bake Holiday Cookies

Sunday, November 10, 2013
Slice-and-bake cookies, also known as refrigerator cookies, are a delicious crisp easy cookie to make and ready to bake when you are.

The cookie dough is prepared in a unique way that allows you to create a batch of dough, shape it into a log or cylinder, and then refrigerate or freeze it until you're ready to bake.

This will allow you to slice the log into rounds and pop them into the oven when you're in the mood for something sweet or unexpected guests arrive.

The dough can be made ahead of time for any events, or busy schedules and is perfect for holidays.

This is one of the most convenient cookie dough recipes on the planet!

Plus you can match your party with the colorful tinted dough and holiday to be festive to match whatever theme you need them for.

Scroll down and check out our easy recipe and add this to your recipe collections, you'll love the results!


slice and bake cookie collage of colorful themed holiday slice and bake cookies


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Sweet Potato Cheddar Garlic Biscuits

Saturday, November 9, 2013
These delicious Sweet Potato Cheddar Garlic Biscuits are the perfect accompaniment with any poultry any time of the year and being a drop biscuit a total time saver.

These have such a great cheddar, herb, and garlic flavor and really can be served with chili, or any meats, and are perfect even with an outdoor barbecue.

I love the hint of sweetness in these and the tender texture with the addition of cheddar that keeps them moist inside and not dry.

Although a drop biscuit and super easy, I prefer to bake them in muffin tins or even for appetizers into mini muffin tins.

Leftover sweet potatoes mashed are perfect for these and in a pinch, you can even microwave one and mash it with a fork just to make this faster.

Butter them, eat them plain or they're even great adding some cranberry sauce with leftover turkey from thanksgiving to make a biscuit sandwich.

Our family just loves homemade biscuits big yeast rolls. pizza dough, Italian Ciabatta bread, and fried dough.


Scroll down and print off the recipe, it's a keeper for sure.



sweet potato cheddar biscuits in a basket


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Italian Style Sweet Potato Croquette Recipe

Thursday, November 7, 2013
A great snack, side dish or appetizer. I am a big sweet potato fan or yam and these are just perfect even to pack in lunches!


1 cup cooked mashed sweet potatoes or yams, cooled off or regular potatoes (Yukon gold)

1 teaspoon brown sugar
1 package of panko bread crumbs


Italian bread crumbs


1 clove minced garlic


1/2 teaspoon each garlic powder, basil, oregano, parsley, salt, black pepper and cayenne pepper


1/4 cup of grating cheese

Optional: pinch of cinnamon


olive oil


aluminum foil


wax paper


Take cold mashed sweet potatoes, brown sugar add minced garlic and shape them into patties. Place on wax paper a combined mixture of panko and Italian flavored bread crumbs (about a cup of each) for 1 cup of potato. Add all spices and cheese to the crumbs mix together. Shape into patties and dip both sides into the crumbs to coat evenly. On a cookie sheet lined with aluminum foil and sprayed with cooking oil, place the patties or whatever shape you make them into to down on the cookie sheet then drizzle the tops with olive oil,  Bake the sweet mashed potato in hot oven preheated at 430 degrees hot oven until brown and crispy. These can also be fried if you prefer in canola oil, just browned on both sides.

+claudia lamascolo  author
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