2012 Holiday Cooking Thread

[Dallas Gold]

Thanksgiving is 8 days away for those of us in the US! Christmas, Hanukkah, Kwanzaa and New Years follow close behind for everyone.

It's time for the 2012 Holiday Baking and Cooking Thread for all special dishes, sweets, treats that members wish to share. Please share and if there is something you are looking for, please ask here.

Here are some previous Holiday threads with lots of good recipes:
http://www.goldenretrieverforum.com/...ml#post1576424 (2011 Holiday Baking and Cooking Thread)

http://www.goldenretrieverforum.com/...es-thread.html (2010 Holiday Sweet Goodies Thread)

http://www.goldenretrieverforum.com/...-desserts.html (2010 Holiday Meal Recipes (Non Desserts))

There is a thread about great Canadian holiday recipes as well, but I can't find it. I'll update when I do.

Here's a pumpkin ice cream recipe that is fantastic on top of pumpkin pie:
Pumpkin Pie Ice Cream - Cuisinart Original - Desserts - Recipes - Cuisinart.com

Ingredients
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1-3/4 cups pumpkin purée (solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers

Instructions
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
Add heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.

[FeatherRiverSam]

That pumpkin ice cream does sound good!!!

Pete

[Dallas Gold]

Originally Posted by FeatherRiverSam

That pumpkin ice cream does sound good!!!

Pete

It is... I had to try it when I found it... and I think I need to try it again before I make it for the holidays!

[Deber]

Wonderful idea, and will add some recipies when we get back from Thanksgiving. Thank you to all who helped me with some newer side dishes!

[cubbysan]

Thank you for starting this thread!

My mother was never much of a cook, so I have learned a lot on my own. Believe it or not, I have learned a lot of tricks and recipes from this forum!

[BriGuy]

Originally Posted by FeatherRiverSam

That pumpkin ice cream does sound good!!!

Pete

Sure does. That sounds easy enough for me to make too! Thanks Dallas Gold!

[Tennyson]

Wegman's. $160 to feed 8. Carved turkey and 8 sides. 2 desserts. And they pair wine with the meal.

[mainegirl]

Had a terrific light moouse last night. so easy..
Pumpkin moouse (?)
1 pkg. jello instant sugar free butterscotch pudding
1/2 cup pumpkin (not filling)
1 1/2 cup skim milk
1 cup fat free whipped topping (coolwhit)

wisk milk and jello
fold in pumpkin and cool whip
pour into sherbert glasses and refrig. for 1 hour or longer
top with gingersnap and whipped cream

it is so light and healthy
beth, moose and angel

[Dallas Gold]

We make this one at least once every season.

Pumpkin Crunch Cake

Ingredients:

1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

[Phillyfisher]

Great recipes Anne! I will have to see if I can borrow an ice cream maker. That one looks really good. This will not bode well for my diet.